Flourless Spiced Pumpkin Bars

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Indulge in the flavor of the season, without the guilt. These flourless pumpkin bars are clean, delicious, and feature our very own Jansal Valley® Pumpkin Butter. Warm spices like cinnamon, clove, and cardamom are mixed with the puree of the sweet Cinderella pumpkins to create this favorite.  The rich, butter-like consistency is so smooth, you'd never guess it's fat free!

 

Flourless Spiced Pumpkin Bars

 

ingredients


1 C Almond Butter
1 C Jansal Valley® Pumpkin Butter
2 Eggs
1 T Vanilla Extract
½ t Salt
2 T Baking Soda
1 t Jansal Valley® Pumpkin Pie Spice Blend
¼ C Mini Chocolate Chips
¼ C Oats
¼ C Jansal Valley® Raw Pecan Pieces

 
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method


Preheat oven to 350° F.

In a bowl, mix all ingredients until well blended. Pour batter into a greased 9x13" pan and bake for 20 minutes, or until toothpick pulls out clean from the center. Enjoy!

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Fall Apple Varietals

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French Onion & Cremini Skillet

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Despite the weather outside, it’s officially autumn in New England.  The last of the summer’s tomatoes are being picked and we’re seeing the first local sweet corn, pumpkins, and heirloom squashes.  We look forward to cooler nights at home when we’re finally comfortable turning our ovens on, but until then we’re sticking with simple, hearty dishes that don’t require dirtying piles of dishes or heating up the whole house.

In the test kitchen, we prepared this French Onion & Cremini Skillet which can be made with only a cutting board, a sharp knife, box grater, your favorite wooden spoon, and a heavy-bottomed or cast iron skillet. We think this dish would be great served family style as an easy vegetarian meal, or served at a party as a hot appetizer.  The rich, almost creamy texture of the onions and cremini mushrooms offer a decadent, yet health-conscious option for your recipe book.

 
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French Onion & Cremini Skillet

 

ingredients


¼ C Jansal Valley® Olive Oil

3 lg Yellow Onions / sliced thinly

½ T Jansal Valley® Kosher Flake Salt

3 C Cremini or Baby Bella Mushrooms / stems roughly chopped / caps sliced

1 t Jansal Valley® Herbes de Provence

2 T Domaine de Provence® Red Wine Vinegar

1 qt Vegetable or Mushroom Stock

1 French Baguette / sliced into rounds / toasted

1 C Jansal Valley® Smoked Gruyere / shredded

¼ C Chives /chopped

 

method


Preheat an eight inch heavy bottomed or cast iron skillet over medium-high heat.  Add the olive oil, onions, salt, and chopped mushroom stems. The salt will help remove moisture from the onions and mushrooms, which will help them to render and caramelize faster. Sauté the onion mixture over medium-high heat for 5-10 minutes to jump-start the caramelization process, then reduce the heat to medium- low and allow the onions to soften and caramelize completely, stirring often,  about 30 minutes. 

Once caramelized, add the sliced mushroom caps and herbes de provence, and increase the heat to medium-high. Deglaze the pan with a splash of red wine vinegar, stir, and then add the stock. Bring the mixture to a simmer and allow to simmer for 10-15 minutes, or until the liquid has reduced by a quarter. Reduce the heat to medium. Season the base with salt and pepper before shingling the sliced, toasted baguette over the top of the skillet. Sprinkle the shredded smoked gruyere over the baguette slices and allow the mixture to simmer until the cheese has completely melted. If you like, you can place the skillet under a low broiler to brown the top layer of cheese. Garnish the dish liberally with chopped chives, and serve.

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