BEST RECIPE EVER!**

Ok I don't know about you - but I'm getting a little freaked out by the holiday music and the Christmas decor everywhere while I'm in shorts, a t-shirt and flip flops in the 80 degree weather here in Houston!  But hey - I love the holidays!  What I really love most is knowing that the family will be able to spend real quality time together.  It's always a blast to cook or bake some good food, share stories and live out the holiday traditions.  Or make new traditions!

To get your mind in gear for the holiday season, I'm posting a recipe that is just the most delicious thing you will ever taste.  I consider it a fall recipe, because there's pumpkin in it!  And don't be fooled by where it came from- The Sesame Street Kids "B is for Baking" Cookbook!  :)  It is so yummy and not all that bad for you!  I was forced to get this book to appease my daughter while we were shopping and then lo ahold the recipes were actually really awesome!  Why you don't you get a cute apron for your kids while you're at it, and you can bake together (www.thelemonadecakeboutique.com) !  My daughter Reese and I love to bake.  My job- baking.  Her job- eating.  :) Hope you enjoy! *Ally

Pumpkin Bars with Butterscotch Chips Makes 24 squares Ingredients: 2 cups all-purpose flour 1 tablespoon pumpkin pie spice 1 teaspoon baking soda ¾ teaspoon salt 1 cup (2 sticks) unsalted butter, at room temperature 1¼ cups granulated or brown sugar 1 large egg 2 teaspoons vanilla extract 1 cup pumpkin puree 1 cup chocolate chips 1½ cups butterscotch chips ½ cup chopped, toasted nuts (optional) Directions: Heat oven to 350º. Line a 9×13-inch baking dish with foil or parchment, leaving an overhang on the long sides. In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until fluffy, about 2 minutes. Add the egg and vanilla and beat until combined. Add the pumpkin puree and continue mixing until well combined. On low speed, add the flour mixture and mix just until incorporated. Using a rubber spatula, fold in the  chocolate and 1 cup of the butterscotch chips (and nuts, if using). Spread the batter evenly in the prepared pan, then sprinkle the remaining butterscotch chips over the top. Bake for 35-40 minutes, until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs attached. Transfer pan to a wire rack and allow to cool completely before cutting. Use the foil/parchment handles to lift the dessert from the baking dish. Cut into 24 squares. Store in an airtight container www.thelemonadecakeboutique.com   ... Embroider an Appetizing Apron for your helper! Only $15