We had so much fun with you last Friday at our Masquerade Ball. It was fun to see you come with your girlfriends, husbands, and kiddos! When we started The Emporium we wanted it to be a gathering place. A place where true community is built. Friday felt like that!

We had a few favorites dishes that several of you asked for the recipes. Here were a few of the memorable treats you enjoyed last week! If this isn’t enough fall goodness for you, jump over to our Pinterest board we created when brainstorming for the event!

Pumpkin Bars

This has been a favorite in my family for decades!

Bar Ingredients:

  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 cups sugar
  • 4 eggs
  • 1 cup vegetable oil
  • 2 cups pumpkin (1 can)

Frosting Ingredients:

  • 3 oz package cream cheese, softened
  • 6 tablespoons butter
  • 1 teaspoon milk
  • 1 teaspoon vanilla
  • 1 3/4 cup powdered sugar

Combine all dry pumpkin bar ingredients in a mixing bowl. Add eggs, oil and pumpkin. Mix well. Pour into large greased and floured cookie sheet. Bake at 350 degrees for about 25 minutes.

Mix all frosting ingredients together. Frost after the bars have cooled.


 Sweet Potato Rounds with Goat Cheese

Adapated from  this recipe.


  • 3 Sweet Potatoes or yams
  • 10 oz Goat Cheese
  • 1/2 cups walnuts (plain or candied)
  • 1/2 cups dried cranberries
  • 1 teaspoon sea salt
  • 1 teaspoon sweet paprika
  • olive oil
  • honey
  • balsamic reduction
  • zest from one lemon
  • fresh basil leaves

Preheat oven to 500 degrees. Cut the sweet potatoes into 1-inch thick rounds. In a small bowl combine 2 tablespoons olive oil, 1 teaspoon sea salt and 1 teaspoon paprika. Dredge sweet potatoes in oil mixture so they are coated. Place on a baking tray. Bake for 18-20 minutes turning once.

Once slightly cooled, transfer sweet potatoes to a baking tray. Top with goat cheese, walnuts, cranberries, and lemon zest. Drizzle with balsamic reduction and honey. Top with a basil leaf.

Harvest Apple Punch

Adapted from this recipe.


  • 96 oz Apple Juice
  • 64 oz White Grape Juice
  • 96 oz Lemonade
  • 1 2L bottle of Ginger Ale

Stir pre-chilled ingredients together. Serve cold.


CrockPot Pumpkin Spice Lattes