Today I am sharing a recipe from my dear friend Katia. Katia and I have a lot of fun when we get together. I think our favorite thing is probably is hitting the outlet malls together (especially the shoe stores). But today’s post is about a fun pumpkin dessert that is easily made from a mix. Her daughter has food allergies, so she modifies ingredients for her.
This recipe is for Blondie bars with a Pumpkin twist. It starts with a Trader Joe’s Blondie Bar mix.
1 pkg. Blondie Bar Mix
1 egg (or egg substitute)
1 stick butter (or butter substitute)
1/2 15 oz can pumpkin
Hershey’s chocolate syrup
Prepare mix in a bowl with egg and butter. Since Katia’s daughter is allergic to eggs and dairy, Egg Replacer and Earth balance “buttery” stick bars were used as substitutes for the eggs and the butter. Both of these substitutes work great in recipes.
Mix ingredients together and add half of a 15 oz can of Libby’s canned pumpkin.
Bake as directed in a 8 x 8 inch square pan.
Let cool and cut the bars into approximate 1″ squares and drizzle with Hershey’s chocolate sauce.
Do you use substitutes for food allergies when you bake?