Fall Time Is The Best Time

Well hello!  It's been a nice four month break!

Since last posting, I have been busy.  Busy doing too many things other than cooking and baking!  So now that all that nonsense is basically over, we're now in a rental house that has a really big kitchen.  It's the biggest kitchen I've ever had in a house.  There are so many cabinets, literally every kitchen gadget/appliance/pan that I own fits somewhere.  This is a new feeling for me and I enjoy it.

I bought a new fall cookbook -- $3.99 from Ollie's -- "Quick and Easy Autumn".  I want to say these are the same authors that put together the crock pot cookbooks that are spiral bound.  I used them a lot growing up, because my mother loves a good crock pot recipe.  ANYWAY.  My four-year-old loves all the illustrations in this book and really really really wanted to make something.  Disclaimer -- almost nothing in this book is healthy, which is okay for today.  Page 40 of the "Snacks and Appetizers" section was a winner for limited ingredients and no actual cooking or baking -- Creamy Pumpkin Spread!

Creamy Pumpkin Spread
(I would rather call it Pumpkin Cookie Dip)

8oz cream cheese softened
7oz marshmallow fluff
1/2 cup canned pumpkin
1/4 tsp cinnamon
1/4 tsp nutmeg

Mix all these things together.  I put it all in the mixer because cream cheese can be lumpy and the fluff is sticky.  I even have a silicone spatula and STILL the fluff was getting the best of me.  But in the end it was all okay, and it was fluffy, creamy, orange, and speckled with cinnamon and nutmeg.  It may also be a little soupy, so chill it in the refrigerator for 3-4 hours before you eat it.

And what do you eat it with?

COOKIES.  Shortbread, ginger snaps, and graham crackers!  I thought this would be a good time to look at the fancy cookies in the grocery store, the stuff no one seems to buy.  I found some great ones.

Verdict -- the ginger thins are my favorite because they are delicate and crisp.  My husband loves crunch of the French shortbread.  But overall, we love both cookies with the pumpkin spread.  Feel free to spread or dip!  My husband suggested making them mini ice cream sandwich-style and freezing them.  He's a genius.

Also good dippers could be Biscoffs, waffle cookies, anything almond, something with caramel, and definitely graham sticks or crackers.  And now that I'm thinking about it, you could literally go nuts with this recipe and add nuts or chocolate chips.  My favorite chips for baking are the Enjoy Life semi-sweet mini chips:

We don't have allergies, we just love them.  Excellent flavor, perfect teeny size.

Enjoy!