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@vutramy240418: Quần jean nam xanh denim rêu#quanjean #thoitrang

Outfit Nam VN
Outfit Nam VN
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Friday 14 August 2026 06:00:00 GMT
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🎃 PUMPKIN BARS WITH CREAM CHEESE FROSTING Makes 24 bars. Bake at 350°F in a greased 15×10×1-inch jelly roll pan. Estimated timing: 20 minutes prep, 25–30 minutes baking, and about 1 hour cooling. BARS • 4 large eggs, room temperature • 1⅔ cups granulated sugar • 1 cup vegetable or canola oil • 1 can (15 ounces) pumpkin purée, not pumpkin pie filling • 2 cups all-purpose flour • 2 teaspoons ground cinnamon • 2 teaspoons baking powder • 1 teaspoon baking soda • 1 teaspoon salt • Butter or nonstick spray for greasing the pan FROSTING • 6 ounces cream cheese, softened • ¼ cup butter, softened • 2 cups powdered sugar • 1 teaspoon vanilla extract • 1–2 tablespoons milk • Optional topping: a light dusting of ground cinnamon DIRECTIONS Heat oven to 350°F. Grease the pan. Beat eggs, sugar, oil, and pumpkin until well blended. In another bowl, whisk flour, cinnamon, baking powder, baking soda, and salt. Add to the pumpkin mixture in 2–3 additions, mixing just until combined. Spread batter evenly into the pan. Bake 25–30 minutes, until the top springs back and a toothpick in the center comes out clean. Cool completely in the pan on a rack, about 1 hour. Beat cream cheese and butter until smooth. Beat in powdered sugar and vanilla. Add milk 1 teaspoon at a time until spreadable. Frost cooled bars and dust lightly with cinnamon, if using. Cut into 24 squares. STORAGE Because of the cream cheese frosting, refrigerate within 2 hours in a covered container and use within 5 days. Let sit 10–15 minutes before serving.
🎃 PUMPKIN BARS WITH CREAM CHEESE FROSTING Makes 24 bars. Bake at 350°F in a greased 15×10×1-inch jelly roll pan. Estimated timing: 20 minutes prep, 25–30 minutes baking, and about 1 hour cooling. BARS • 4 large eggs, room temperature • 1⅔ cups granulated sugar • 1 cup vegetable or canola oil • 1 can (15 ounces) pumpkin purée, not pumpkin pie filling • 2 cups all-purpose flour • 2 teaspoons ground cinnamon • 2 teaspoons baking powder • 1 teaspoon baking soda • 1 teaspoon salt • Butter or nonstick spray for greasing the pan FROSTING • 6 ounces cream cheese, softened • ¼ cup butter, softened • 2 cups powdered sugar • 1 teaspoon vanilla extract • 1–2 tablespoons milk • Optional topping: a light dusting of ground cinnamon DIRECTIONS Heat oven to 350°F. Grease the pan. Beat eggs, sugar, oil, and pumpkin until well blended. In another bowl, whisk flour, cinnamon, baking powder, baking soda, and salt. Add to the pumpkin mixture in 2–3 additions, mixing just until combined. Spread batter evenly into the pan. Bake 25–30 minutes, until the top springs back and a toothpick in the center comes out clean. Cool completely in the pan on a rack, about 1 hour. Beat cream cheese and butter until smooth. Beat in powdered sugar and vanilla. Add milk 1 teaspoon at a time until spreadable. Frost cooled bars and dust lightly with cinnamon, if using. Cut into 24 squares. STORAGE Because of the cream cheese frosting, refrigerate within 2 hours in a covered container and use within 5 days. Let sit 10–15 minutes before serving.

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