Pumpkin Blondies and the SRC

So the joy of being in the Secret Recipe Club is twofold... You get to have someone that might not have visited your blog come and check it out, make something fun and hopefully love your recipes! The second is that you get to find new blogs that you might not have discovered without the SRC! This is what has happened with me and Cook, Lisa, Cook. Since SRC has started I discovered her blog and have been checking it out on a regular basis! And now I get the joy of blogging about her for this month's Secret Recipe Club! She has some great recipes that I am always eager to try out - both savory and sweet... In fact I was really torn between her zucchini chocolate chunk walnut bread and the pumpkin blondies that I eventually chose. I won't even mention that I was also debating making the rolo brownie bites with caramel cream cheese frosting and the caramel stuffed apple cider cookies too! :) Don't worry, these are all on my to make list... As well as her spice rubbed turkey with cognac gravy that will be gracing my Thanksgiving table this year!

I finally ended up with the pumpkin blondies - only because I seem to be in a pumpkin crazed state right now!! I love pumpkin and fall just brings it out even more... My husband is in pumpkin overload right now, so it might have to slow down a bit or he might freak out! :) I didn't add the nuts, so I just threw in the whole 12 ounces of chocolate, even though she suggested halving it... Man, chocolate and pumpkin are quite the pair, let me tell you!! These were good straight out of the oven (who waits for the whole pan to cool?) and even better when they were cooled like I was supposed to do! :) Try them, you will love them (if you like pumpkin half as much as I do!) And stop by and see Lisa and her beautiful daughter/helper Maisie, the sooner the better!



Pumpkin Blondies
(recipe found at http://www.cooklisacook.blogspot.com/)

1 cup butter, room temperature
2 cups light brown sugar
1 tablespoon pumpkin pie spice
1/4 teaspoon salt
2 large eggs
1 cup pumpkin puree
1 1/2 cups all purpose flour
1 1/2 cups pecan halves, toasted
1 (12 ounces) bag semi sweet chocolate bits (she suggested only using half)

Preheat oven to 350. Line a 9x13" baking pan with parchment paper and lightly spray with cooking spray. (I skipped the parchment paper and didn't have any problems.) In a large bowl cream together butter and brown sugar. Add pumpkin pie spice and salt and blend. Add eggs and pumpkin puree, blend until smooth. Mix in the flour until fully incorporated. Stir in pecan halves and chocolate bits. Spread into prepared pan. Bake for 20-25 minutes until the top is lightly browned and the center is set. (Mine ended up cooking for about 30 minutes...) Cool completely before cutting into squares.

To see other great recipes from this month's Secret Recipe Club, follow the links below!

Pecan Doodle Cookies   S’mores Bars   Pork Belly Soup with Collard Greens   Honey Nut Scones   Pumpkin Blondies   Eggless Chocolate Cake (Balls)   Curried Butternut Squash and Pumpkin Soup   Bakewell Tart   Indian-Spiced Lentils   Potato-Spinach Salmon Patties   Caponata Polenta Stack   Cheesy Sausage and Basil Stuffed Chicken Breasts   Fresh Corn Cakes with Peppers   Apple Cheese Beer Quick Bread   Creamy Mac n' Cheese   Spicy Butternut Squash and Coconut Soup   Risotto Stuffed Portobello Mushrooms   Short Ribs and Truffle Parmesan Fries   Pumpkin Gnocchi with Creamy Mushrooms   Malted Chocolate Chip Cookies   Chicken Pot Pie with Biscuits   Green Chutney   Whole Wheat Walnut Bread   Baby Back Ribs with Tuscan Espresso BBQ Sauce   Levain Bakery Chocolate Chip Walnut Cookies   Pumpkin Granola   gingerbread muffins   Honey Whole Wheat English? Muffins   Portobello Sausage Risotto   Chock Full of Healthy Muffins   Apple-Almond Cake   Sweet Potato Chips   Simple Butter Cake with Peach Sauce   Chocolate Chip Cookies   Savory Cheesy Bites   Caramelized Onion, Spinach, and Pumpkin Hummus Piz   Cranberry White Chocolate Almond Cookies   Bacon Egg and Cheese Scones   Pumpkin-seeds pesto over Salmon, rice-noodles and   Turkish Delight   Chocolate Crinkle Cookies   Salmon En Croute   Eggplant Stew and Polenta   Twisted Chicken Piccata   Candy-Covered-Chocolate-Dipped Pretzels   Corn Chowder   Pumpkin Butter Honey Cake   Cranberry Compote Parfaits   Chickpeas Feta Salad and Tahina   Overnight Pumpkin Monkey Bread with Maple Cream Ch   Dark Chocolate Granola Bars and Pumpkin Spice Bubb   Chocolate Chip Cookies with Chickpeas   Overnight Baked Apple Cinnamon Oatmeal   Cinnamon Roll Muffins   Frosting Made from… Pumpkin Pie   Blueberry Breakfast Cake   Simple Corn Chowder   Raspberry Almond Meringue Cake   Big Soft Ginger Cookies   Homemade Cliff Bars   Crockpot Pulled Goat   Chocolate Almond Pastries   Chocolate-Caramel-Bacon Bark   Potato Perogies   Vegetable Orzotto   Saffron Almond Rice Pilaf   Brother Boniface’s Pumpkin Bread   Eggplant Parmesan Pasta Bake   Crockpot Slow Cook Apple Cake   Garlic & Herb Whole Wheat Crackers with Roasted Re   Blueberry White Chocolate Blondies   Eggplant Parmesan Pizza   Chocolate Peanut Butter Pie   Cheesy Chicken Penne Pasta

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