Sweet Pea Blossom and Bud

Easter Alyssum and Johnny Jump Ups

Miniature Rose

More Marigolds

Pumpkin Pecan Pie Bars

INGREDIENTS:

1 cup flour
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 cup butter, softened
3/4 cup sugar
15 ounce can pumpkin puree
12 ounces evaporated milk
2 large eggs
2 1/4 teaspoons pumpkin pie spice
1/2 cup pecans, chopped
1/4 cup packed brown sugar
Whipped cream, for serving

DIRECTIONS:

Preheat oven to 350 degrees.
Combine flour, oats, brown sugar, and butter in a medium bowl. Beat on low for 2 minutes or until crumbly. Press the mixture into an ungreased 9x13 baking dish.
Bake for 15 minutes
Combine sugar, pumpkin, evaporated milk, eggs, and pumpkin pie spice in a large bow and beat on medium speed for 1-2 minutes. Pour over crust.
Bake for 20 minutes.
Combine pecans and brown sugar and sprinkle over the pumpkin. Continue baking for 15-20 minutes or until a knife inserted in the center comes out clean. Cool completely and cut into bars.

Source: http://www.bunsinmyoven.com/2014/09/15/pumpkin-pecan-oatmeal-bars/

Tarragon

Pumpkin Cupcakes

2 1/4 Cups Flour
1 t cinnamon
1/2 t nutmeg
1/2 t ginger
1/2 t cloves
1 t allspice
1/2 t salt
1 Tablespoon! baking powder
1/2 baking soda

1/2 C butter, softened
1 C white sugar
1/3 C brown sugar
2 eggs
1 t vanilla
3/4 milk (I used a rice drink product)
1 C pumpkin puree

Combine flour, spices, baking powder, baking soda.
Set aside flour mixture
Cream sugar and butter until light and fluffy.
Add eggs to butter and sugar mixture, one at a time, mixing well.
Stir in milk and pumpking puree.
Bake at 375 for about 25 minutes.
Cool five minutes in pan.
Remove to wire rack.
Cool completely.

Frosting
8 oz cream cheese, softened
1/4 C butter softened
1 t vanilla
1 t cinnamon
Approximately 3 cups powdered sugar

Beat cream cheese and butter.
Add vanilla. Mix well.
Add as much of the powdered sugar as is feasible.