by Ann
Pumpkins in all forms are a sure sign that it’s fall. Whether they are the fresh versions showing up at grocery stores and produce stands, festivals in the squash’s honor at nearby farms, or jack-o-lanterns in department and craft stores. Come to think of it, maybe that last example doesn’t count since it seems like the Halloween decorating gets started mid-summer any more. Regardless – the emergence of pumpkins is a good sign – the hot weather is or soon will be over and the holidays are right around the corner.
The recipe that I am sharing with you today is VERY simple, but VERY tasty. It’s a dip that can be served with apples, or better yet, thin ginger snaps. When I was introduced to it, the folks at Cost Plus World Market were demonstrating it with the Nyakers, the most amazing ginger snaps that I have never found anywhere else (although certainly there are close seconds to be found that would work as easily as your “dippers”).
Fall Pumpkin Marshmallow Dip
Ingredients:
½ c pure canned pumpkin
½ c marshmallow cream
4 oz cream cheese, softened
½ t cinnamon
¼ t nutmeg
1/8 t ground cloves
½ c marshmallow cream
4 oz cream cheese, softened
½ t cinnamon
¼ t nutmeg
1/8 t ground cloves
Directions:
Using an electric mixer, beat all ingredients together until smooth.
Cover and store in refrigerator until ready to serve.
Serve with gingersnaps (Nyaker’s are perfect!) and apple slices
I hope that you enjoy this as much as I do – it’s a guaranteed hit for any pumpkin lover!
This is the top of the can of the spring version of Nyaker ginger snaps available at Cost Plus. The winter version is a bigger container (yeah! more cookies!). One additional thing I love about these cookies is that a serving is considered 6 cookies, and one serving only has 120 calories!!!
No comments:
Post a Comment