On Sunday morning, the husband and I went to Maplewood State Park, MN in search of pretty Fall colors. This was our first time going to this park. I would have taken some pictures of us, but I am more of a scenic photo taker. I could care less if I was in the photo, and I’d rather see the beautiful scenery instead. 🙂 I’ll get to some pumpkin spice blondes soon.
We had to climb up a really tall hill to see this. By the time we got up to there, I was having a hard time breathing but the view was well worth it.
I love water reflections.
There was lots of wild sumac on the ground, and with the changing leaves on the tree, it was really pretty.
We really didn’t plan for our trip. It cost $5.00 to get into the park and I only had $3.00 in my purse with no check blanks. We did have our debit cards, and thankfully there was a place there that took that. We also didn’t bring water or anything to eat. Thankfully, by the time we got done walking down that hill there was a snack shop there, where you could get water for $1.00. I wish I would have brought these pumpkin pie spiced blondies to snack on while we were there. It would have been the perfect Fall treat to snack on while viewing the park.Print
- 3/4 cup butter, softened
- 3/4 cup packed brown sugar
- 2 eggs
- 4 teaspoons light corn syrup
- 1–1/2 teaspoons rum extract
- 1–1/3 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup white baking chips
- 3/4 cup chopped pecans, optional
- 1–1/4 cups confectioners’ sugar
- 3 tablespoons cream cheese, softened
- 1/8 teaspoon vanilla extract
- 1–1/2 to 2 teaspoons orange juice
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, corn syrup and extract. In another bowl, whisk flour, pie spice, baking powder and salt; gradually beat into creamed mixture. Stir in baking chips and, if desired, pecans.
- Spread into a greased 8-in.-square baking pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on a wire rack.
- In a small bowl, beat confectioners’ sugar, cream cheese, vanilla and enough orange juice to reach a spreading consistency. Spread over top; cut into bars. Refrigerate leftovers. Yield: 16 servings.
Recipe adapted from Taste of Home