{"id":14782,"date":"2013-11-11T12:47:26","date_gmt":"2013-11-11T17:47:26","guid":{"rendered":"http:\/\/crankymouse.com\/?p=14782"},"modified":"2013-11-11T12:47:26","modified_gmt":"2013-11-11T17:47:26","slug":"pumpkin-butter-bars-with-pecans","status":"publish","type":"post","link":"https:\/\/crankymouse.com\/index.php\/2013\/11\/11\/pumpkin-butter-bars-with-pecans\/","title":{"rendered":"Pumpkin Butter Bars with Pecans"},"content":{"rendered":"<p>1 cup rolled oats<br \/>\n1 cup all-purpose or einkorn flour<br \/>\n1\/2 cup brown sugar or sucanat<br \/>\n1 teaspoon baking powder<br \/>\n1 teaspoon cardamom<br \/>\n1\/2 teaspoon salt<br \/>\n1 stick cold unsalted butter, cut into small pieces<br \/>\n2 cups pumpkin butter<br \/>\n1\/2 cup chopped pecans<br \/>\n<br clear=\"all\">Preheat the oven to 375\u00ba F. Line a 9&#8243; square baking pan with parchment.<br \/>\n<br clear=\"all\">In a medium bowl, mix together the oats, flour, brown sugar, baking powder, cardamom, and the salt. Add in the butter and combine using a pastry blender or a long-tine fork until crumbly.<br \/>\n<br clear=\"all\">Place 2\/3 of the crumbled mixture into the parchment-lined pan and press to create a bottom crust. Spoon the pumpkin butter over the top to cover, spreading lightly when necessary so as not to disturb the bottom layer.<br \/>\n<br clear=\"all\">Mix the pecans with the remaining crumbled mixture and spoon over the top of the pumpkin butter.<br \/>\n<br clear=\"all\">Bake for 20-25 minutes until top is golden brown. Remove from oven and allow to cool. Cut into bars and serve.<br \/>\n<br clear=\"all\"><br \/>\nMakes 16 bars.<br \/>\n<center><font size=1>Copyright &copy; <a href=\"https:\/\/crankymouse.com\">Food for My Family<\/a>.<\/center><\/font>  <\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 cup rolled oats 1 cup all-purpose or einkorn flour 1\/2 cup brown sugar or sucanat 1 teaspoon baking powder 1 teaspoon cardamom 1\/2 teaspoon salt 1 stick cold unsalted butter, cut into small pieces 2 cups pumpkin butter 1\/2 cup chopped pecans Preheat the oven to 375\u00ba F. Line a 9&#8243; square baking pan [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[152],"tags":[],"class_list":{"0":"post-14782","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-recipe-cards","7":"entry"},"mv":{"thumbnail_id":null,"thumbnail_uri":null},"_links":{"self":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/14782","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/comments?post=14782"}],"version-history":[{"count":1,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/14782\/revisions"}],"predecessor-version":[{"id":14785,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/14782\/revisions\/14785"}],"wp:attachment":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/media?parent=14782"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/categories?post=14782"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/tags?post=14782"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}