Martha Stewart, you really worked it. Sometimes I am put off by your recipes, not having white truffle oil, freshly ground nutmeg, or a cornish game hen on hand, but these pecan pie bars are amazing. I’d say hats off to you, but it just snowed here, and I’d really like to keep mine on.
If you’re heading to a Thanksgiving gathering this week and you have no idea what to bring, take these bars. They are wonderfully portable, and taste just like pecan pie! Not only do they taste fantastic, but they’re very easy to make, perfect for when you suddenly realize Thanksgiving is 4 days away and you haven’t done a darn thing to prepare for it yet. (Oops!) Continue reading
It wouldn’t be Halloween week if I didn’t have a recipe featuring pumpkin! This dip is perfect for a last-minute party invite. It’s super fast, easy to make and tastes like the inside of a pumpkin pie. I was inspire to make this after tasting the pumpkin pie dip brought in by one of the lovely ladies in our bellydance troupe. After one taste, I parked myself in front of it and swore to make a version of my own!
- Two 8 oz packages of cream cheese
- One 15 oz can of pumpkin
- 2 cups powdered sugar
- 1/2 cup heavy cream
- 1 Tbsp. pumpkin pie spice
- 1 tsp. cinnamon
- Ginger Snaps
- Pie crust (optional)
1. Beat the heavy whipping cream with an electric mixer with a whisk attachment. Once the cream begins to form stiff peaks, remove it from the bowl and set aside.
2. Cream together the cream cheese and pumpkin. Add the spices and mix to combine.
3. Fold in the whipped cream.
4. Serve with ginger snaps, or cut pre-made pie crust into strips and bake for a more pie-like feel!