Happy New Year, everyone! Wait….what? I’m 9 days too late?
Yeah. I has been a while since I last posted, hasn’t it? Unfortunately, I’ve been holed up with the stomach flu since Friday night.
Trust me, the last thing you want to do when you have the stomach flu is update your food blog. Bleh.
Thankfully, I’m now fully recovered and eager to share some recipes I’ve been stockpiling over the past few days. My illness actually came at a really appropriate time. Heading into 2013, I had decided my theme for the year is “Transformation” part of this including living a more healthy lifestyle. And now that I’ve spent the first week of 2013 in sickness, I am better ready to appreciate the health. 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
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!