I have learned many lessons over the years cooking. Like never trust the cookbook times, Vanilla extract makes the dessert and never omit salt completely. It was my son who taught me the most unusual lessons about culinary terminology …

My eldest was 3 the Christmas I learned my most unique cooking lesson. We had just finished making a big batch of Christmas cookies, some of which were for his Sunday school teacher Mrs. M. My toddler son asks me “mommy can I eat this?” I look, he was holding the spatula we used to scrap the bowl. “Sure.” Thinking myself a good mom. He will look back on this day and remember how mom let him eat the dough off the spatula. I glance again, ( for you star war fans insert picture of baby yoda eating a frog) the spatula now had two huge chunks missing out of it. He literally was eating the spoon.

“No “ I cried. “Lick the spoon -don’t eat it….”

Cooking lesson : culinary terminology is important – lick the spoon – don’t eat it.

Fast forward 8 years – he is now learning to cook on his own. Who does he ask for a recipe but Mrs. M. – More specifically for her Pumpkin Spice Bars. They have been a favourite since the early days of eaten spatulas. Mrs. M generously gave us the recipe

We now have only one problem … instead of a toddler who eats spatulas, now we have a puppy who eats – well he hasn’t come across anything he wont eat yet. (Insert Tasmanian Devil)

I managed to salvage the pieces of the recipe from the dog and post it here – before spatula boy had a nervous breakdown. And in case any of you would like to try out Mrs. M’s lovely pumpkin bars. No worry folks – only natural non BPA ingredients in this recipe. It can even be gluten Free – which I’m told is pretty close to spatula level goodness …so Yeah !

Mrs. M’s Pumpkin Spice Bars

• 4 lg eggs
• 2 c sugar
• 1 c veg oil
• 16 oz pumpkin puree
• 2 c flour ( or gluten free 1:1 blend)
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/4 tsp clove
• 1 cup raisins or pecans (optional)

Pre heat oven 350 degree. Grease a jelly roll pan (15x10x1).

Beat eggs, sugar, oil and purée until smooth. Stir in dry ingredients gently until mixed. Add nuts and or raisins.

Bake 25-30 min until lightly brown (similar to pumpkin pie colour) cool completely before slicing. Store in fridge or freezer. Great with whip cream! REMINDER – LICK THE SPOON DON’T EAT IT