Pumpkin and pilots. Two things that have been on my mind lately. Pumpkin because, well, even the slightest glimpse of fall gets me excited for one of my favorite foods in the world! And being up North in September gave me that slight glimpse. I don’t care if it’s still 100 degrees here, it’s almost fall and I’ll eat pumpkin if I want to! In case you didn’t know, Nick isn’t the only pilot in my life. Well, obviously. Almost all of my Air Force and Navy friends are pilots, of course. I guess I should say Nick isn’t the only pilot in my family. My sister Jaki is also crazy and also decided to strap on some wings and fly for a living. No. Thank. You. Anyways, there has been some fun stuff going on in the lives of my two favorite pilots. Nick started his final phase of training here in Meridian, which means that he is now on track to fly F-18’s! It’s what he’s always wanted to fly, so we are excited!
Blame Google if that’s the wrong picture. I know nothing about planes. (Hence why I have F-16’s– an Air Force, not Navy, jet– on my blog header).
My pilot sister just moved all the way across the earth to fly float planes in the Maldives, an island chain south of India. It’s a ridiculously beautiful and expensive honeymoon destination that I would kill to visit. And now she lives there. Flying this:
Oh wait, just one more because it’s oh so pretty!
Just look at that water. So jealous.
So, since my sister is on this cool adventure and I want to know all about it, I convinced her to start a blog! Head over to Paradise Pilot to check out her awesome adventures!
And now, back to pumpkin!
Cranberry White Chocolate Pumpkin Bars
(based on my Cinnamon Chip Pumpkin Blondies)
- 1/2 cup canned pumpkin
- 1 whole egg
- 2 egg whites
- 1 tbsp canola oil
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground ginger
- pinch ground nutmeg
- 1/4 tsp salt
- 2/3 cup brown sugar, packed
- 1/3 cup dried cranberries
- 1/3 cup white chocolate chips
Preheat oven to 350˚F. Line the bottom of a 9×13 inch pan with parchment paper. In a large bowl, combine pumpkin, eggs and oil until smooth. In another bowl, mix together the flour, baking powder, spices, salt and brown sugar. Add to the wet ingredients and mix well.
Stir in the cranberries and white chocolate chips. Pour into prepared pan and spread evenly. Bake for 15 – 20 minutes until set. Cool completely before cutting. Mmmmmm, pumpkin, how I’ve missed you! I’m usually not excited for fall. I hate the cold and the thought of winter looming just around the corner. But winter in the South isn’t so bad, so this year I am actually excited for scarecrows and scarves and fuzzy boots! And more seasonal treats, of course.