She's Crafty

Lots of things have been going on in the daily life.

I said before I've been spending time doing the things I love.

It helps that this is my favorite season too.

So inspiring.

I spent some time with some good friends. We ate good food, drank wine, laughed, made things. It was amazing, and just the getaway I needed to cleanse my soul and recoup.

I also took my cousin out to dinner. She's just moved away to college. It was nice to spend a little time with her, chatting and such. I love hearing about the college life, I miss it sometimes. All that hubbub.

Here's a favorite fall recipe of mine. My sister discovered it last year and sent it to me... I make it for all sorts of events, its always a crowd pleaser:

Gingersnap Pumpkin Bars

1 package (18-1/4 oz) yellow cake mix, divided
1 cup crushed gingersnap cookies
1/2 cup butter, melted
1 egg, lightly beaten

FILLING:
1 package (8 oz.) cream cheese, softened
2/3 cup packed brown sugar
3 eggs, lightly beaten
1 can (29 oz.) solid-pack pumpkin
1/4 cup milk
2 tsp. each ground cinnamon and vanilla extract

TOPPING:
1/2 cup crushed gingersnap cookies
1/4 cup sugar
1/2 cup cold butter
1 cup chopped pecans
(additional gingersnap cookies, halved, optional)

Step 1: Set aside 1 cup cake mix for topping. In small bowl, combine gingersnap crumbs and remaining cake mix; stir in butter and egg. Press onto the bottom of a 13x9x2" baking dish, set aside.

Step 2: For filling, in a large mixing bowl, beat cream cheese and brown sugar until smooth. Beat in eggs. Add pumpkin, milk, cinnamon, and vanilla; mix well. Pour over crust.

Step 3: For topping, in a small bowl, combine the gingersnap crumbs, sugar and reserved cake mix; cut in butter until crumbly. Stir in pecans and sprinkle over filling.

Step 4: Bake at 325 degrees for 70-75 minutes or until filling is set and a thermometer inserted near the center reads 160. Cool on a wire rack for 1 1/2 hours. If desired garnish each serving with a gingersnap half. Store in the refrigerator.