Pumpkin Bars

2 cups all-purpose flour
1-1/2 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
4 eggs, beaten
1 15-ounce can pumpkin
1 cup cooking oil
1 recipe Cream Cheese Frosting (I use a can instead)

Preheat oven to 350F. In a large bowl stir together the flour, sugar, baking powder, cinnamon, baking soda, salt and cloves. Stir in the eggs, pumpkin and oil until combined. Spread batter in an ungreased 15x10x1 baking pan.

Bake for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Let stand in pan on a wire rack for 2 hours. Spread with Cream Cheese Frosting. Cut into bars.

Toffee-Coffee Brownies

1 - 19.8 or 21 ounce package brownie mix
1/2 cup toffee pieces
2 to 3 tablespoons instant espresso powder or instant coffee crystals
3/4 cup canned vanilla frosting
1 tablespoon Irish cream liqueur or coffee liqueur
1/4 cup toffee pieces

Preheat oven to 350F. Line a 9x9x2 baking pan with foil, extending the foil over the edges of the pan. Grease foil; set aside. Prepare brownie mix according to package directions. Stir in the 1/2 cup toffee pieces and the espresso powder. Spread batter in prepared pan.

Bake for 35 minutes. Cool in pan on a wire rack. use the foil to lift brownies from pan. In a small bowl stir together vanilla frosting and liqueur. Spread frosting mixture over cooled brownies. Sprinkle with the 1/4 cup toffee pieces. Cut into squares.