Pumpkin spice is nice, but pumpkin spice with a Bailey’s Irish Cream-infused mascarpone frosting is a blend of seasonal tastes so rich and creamy that Local Flavor couldn’t resist it.
Sandi Graham, a former family and consumer sciences and nutrition educator and current owner of Vintage Kitchen, 317 Linden St., Scranton, understands those spicy, sweet and creamy flavors perfectly. Graham stumbled upon the combination while perusing other recipes, including one for Stuffed French Toast made with mascarpone frosting.
“I was looking through about a bazillion recipes like I do, and I thought, ‘What if I put a little Baileys in it?,'” she said. “And who doesn’t love a little pumpkin spice in the fall? It’s a nice, seasonal treat.”
And so the recipe for Pumpkin Bars with Bailey’s Mascarpone Frosting was born, and now it’s earned Vintage Kitchen a $50 gift card from Riccardo’s Market, 1219 Wheeler Ave., Dunmore.
Graham advised bakers to start with both the mascarpone and butter at room temperature and to add the powdered sugar one cup at a time to nicely cream those ingredients. Also, don’t overload on the Bailey’s.
“A little goes a long way,” she said.
Vintage Kitchen offers an array of cooking and lifestyle classes and more educational and fun opportunities that incorporate food science, time management and nutritional information for all skill levels.
While in-person classes still take place with social distancing parameters such as mandatory mask-wearing, smaller class sizes and more, Graham also started a Patreon account where aspiring cooks, those wanting to brush up on their skills or others just looking for something fun to do can follow along with a class from the safety of their own homes.
Classes focus on specific skills or are centered on seasonal dishes. Throughout October, there are classes for kids, such as “Chicken for Dinner” and “Halloween Treats,” as well as adults, including “Pumpkin All Day” and “Soups and Chili.” In addition to classes, Vintage Kitchen also hosts private events, birthday parties and more.
Reservations are required. To make a reservation or find more information, visit vintagekitchencookingclasses.com, Vintage Kitchen’s Facebook page or patreon.com/vintagekitchen or call 570-851-8521.
“The process of cooking should be just as enjoyable as eating,” Graham said. “We need to eat to live, so why shouldn’t it be fun?”
Sandi Graham’s Pumpkin Bars with Bailey’s Mascarpone Frosting
For Pumpkin Bars:
1 2/3 cups granulated sugar
1 cup vegetable oil
1 (15-ounce) can pumpkin puree
2 cups all-purpose flour, sifted
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Preheat the oven to 350 F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13-by-10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting.
For Bailey’s Mascarpone Frosting:
3 ounces Mascarpone cheese
1/2 stick butter
3 cups powdered sugar (more or less)
1 to 2 tablespoons Bailey’s Irish Cream
Beat cheese and butter in a mixer. Add sugar 1 cup at a time until thickened. Add Irish Cream.
Gia Mazur is an award-winning staff writer and beauty obsessive who joined The Times-Tribune’s Lifestyles department in 2015. She’s a product enthusiast who can’t live without an eyelash curler. A proud Virgo, Charlotte Tilbury Matte Revolution Lipstick in Pillow Talk is her go-to. Contact: firstname.lastname@example.org; 570-348-9127; @gmazurTT