Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
Mix Wet Ingredients: In a large bowl, beat together the sugar, brown sugar, and oil. Add the eggs, pumpkin puree, and vanilla extract, and mix until smooth.
Combine: Gradually add the dry ingredients to the wet ingredients and mix until combined.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
Make the Frosting: Beat together the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
Frost: Once the bars are cooled, spread the cream cheese frosting over the top.
Serve: Cut into squares and enjoy!
Knephla Soup (German Dumpling Soup)
Ingredients:
For the Soup:
1 tablespoon butter
1 medium onion, diced
2-3 carrots, sliced
2-3 celery stalks, chopped
4 cups chicken broth
1 cup water
2-3 potatoes, peeled and diced
1 cup heavy cream
Salt and pepper to taste
Optional: cooked bacon or sausage for garnish
For the Knephla (Dumplings):
2 cups all-purpose flour
1 large egg
1/2 cup water
1/2 teaspoon salt
Instructions:
Prepare the Knephla Dough: In a bowl, combine the flour and salt. Add the egg and water, mixing until a dough forms. Knead for 2-3 minutes, then set aside to rest.
Start the Soup: In a large pot, melt the butter over medium heat. Add the diced onions, carrots, and celery, and sauté until softened, about 5-7 minutes.
Add Broth and Potatoes: Add the chicken broth, water, and potatoes. Bring to a boil, then reduce the heat and let simmer for 10-15 minutes until the potatoes are tender.
Make the Dumplings: While the soup is simmering, pinch off small pieces of the knephla dough and roll them into small dumplings (about the size of a grape). Drop them into the soup.
Simmer: Continue to simmer the soup with the dumplings for another 10-12 minutes, until the dumplings are cooked through.
Add Cream: Stir in the heavy cream and season the soup with salt and pepper to taste. Let it heat through for a few minutes, but do not boil.
Serve: Garnish with cooked bacon or sausage if desired, and enjoy!
Both the Pumpkin Bars and Knephla Soup are comforting and flavorful, making them perfect for fall! Let me know if you’d like any adjustments to the recipes.
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