I love making food on days that I don’t have to rush off somewhere. This morning I made toast and as I was boiling water for my tea I decided to whip up my own pumpkin cream cheese spread.
Homemade Pumpkin Cream Cheese:
Mix a little canned pumpkin (I like the organic kind: I empty the whole can into a Tupperware container and add spoonfuls of it to as many things as I can think of)
With some Neufchâtel cheese (less calories than cream cheese but just as delicious, if not MORE so….)
Spread on toast.
Honestly I am pretty slapdash about my cooking so I didn’t blend it perfectly and the beauty of it: you don’t have to! Tastes just as yummy just slapped on the toast.
I sprinkled my toast with brown sugar.... Oooohhh man.
Optional serving suggestion: with Bolthouse green juice mixed with hot water to make tea, served in the freshly cleaned-out pumpkin can (don’t waste the last dregs!)
*ok, YES, I realize that all sounds weird but don’t knock it till you’ve tried it….
Consume outside on the porch in the sunshine with a side of some light reading for English class: Anton Chekov…. Say “mmmmm” a lot.
What do you add pumpkin to?
Yesterday the Sunset Girls and I went apple picking. Cause that’s a fantastic fall thing I’ve always wanted to do.
It was the perfect day to go because it was “All-you-can-eat” Pancake Day! (I can only eat 2, apparently, but they came with the best stewed apples on top and they had apple amaretto syrup….and oh, apple cider!
We finished our day with apple sundaes:
1 granny smith apple
1 Fuji apple
And serve in super cute mugs with ice cream. (We used Sweet Honey Baklava ice cream from Kroger’s Private Selection, but you can use vanilla and add caramel and cinnamon)
Lemme tell you about that ice cream, though: “pieces of baklava, walnut and honey sauce folded into honey ice cream”…. Don’t you just love things with great descriptions?!