Things That Annoy Me

Most of you know me as a very easy going, happy go lucky person (RIGHT?).,….well not all the time. So today I meet someone who thinks her recipes are sacred and to top it off here is her response to why she doesn’t share them : “ I don't share them because I’m sure your cooking skills are lacking and you would not be able to come close to duplicating what I have made and you would just be wasting food to try it.” Are you freakin’ kidding me.  My tolerance for people that want me to be exactly like they are and do things exactly as they do is nonexistent. (Me getting Annoyed) I guess to each her own, but honey my cooking, I’m sure, stands up to yours and probably even leaves you in a pile of flour…you no ‘DUST’.  So take that!   With all that said I present to you “Paula Dean’s Pumpkin Squares”…..Thanks Paula!   Yes I know it’s May Day…..but I can make Pumpkin Squares year round if I want to!    Deep Breath……la dolce vita!
Pumpkin Squares

• 4 eggs
• 1 2/3 cups granulated sugar
• 1 cup vegetable oil
• 15-ounce can pumpkin
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda

Icing:

• 8-ounce package cream cheese, softened
• 1/2 cup butter, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract
• walnut halves to top each square

Directions

Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin squares. Top each square with a walnut half.