Happy Halloween! Having people over this evening? We have a simple appetizer idea that kids and adults alike will love. Or, if you're laying low tonight, this is perfect for tomorrow morning's breakfast. Tracy Benjamin, the writer and photographer behind the beautiful blog, Shutterbean whipped up a batch of this lick-the-spoon-clean pumpkin cream cheese last week. In describing the recipe, she says, "Pumpkin cream cheese tastes just like a subtly sweet pumpkin cheesecake. Sounds good, right? It pairs perfectly with: crackers, gingerbread, graham crackers, cookies, bagels, you name it."
If you're not familiar with Tracy's blog, it's highly visual: she walks you through each step in words and photos so you feel like you're right there with her hanging out in the kitchen. And this recipe certainly isn't complicated, but it's no exception. It'd be fun to experiment with a sweet potato or a maple walnut cream cheese after this. Our wheels are spinning; thanks, Shutterbean!
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
Read more from Megan »