Yesterday I finished my last final of the semester and the hardest semester that I will have, which is wonderful news so that I can devote more time to you guys now!
I received a most wonderful scrap book from my Aunt Janet over Thanksgiving. It has beautiful, hand-written recipes from my great aunt, great-grandmother, and 2 of my great-great grandmothers on that side of my family along with a short biography about them. This blog is actually named for my great-grandmother so it is even more wonderful that I can bring those recipes to y'all now. I hope that I can get started making some of those soon!
As you may have noticed, I am in the process of re-vamping the blog so that it will be more user-friendly. For me, this will probably be a slow process since I am new to this type of formatting and coding. But, that's neither here nor there. I hope that you guys like it, and if you have any suggestions let me know!
I am obsessed with Einstein's bagels, and we have one here on campus. However it is all they way across the Drill field from me, and I am too lazy to walk over in the cold for breakfast. My favorite thing at Einstein's is the pumpkin cream cheese. I got this recipe from Pinterest, and tweaked it until it tasted like Einstein's.
Pumpkin Cream Cheese
8 oz. Cream Cheese, slightly softened(I use low-fat-generic-whatever's-on-sale cream cheese)
1/2 cup canned pumpkin (NOT PIE FILLING)
1 1/2 tsp pumpkin pie spice
1 TBSP vanilla
4 TBSP dark brown sugar
dash of salt (I measure in my hand so probably a little less than 1/4 tsp)
Mix it up with a hand mixer, and add it to your morning bagel or what have you.
You won't be sorry.
I hope you all had a wonderful Thanksgiving! We will meet again soon, and in the meantime remember that pretty is as pretty does.
-McKenzie
No comments:
Post a Comment