Tinfoil Chef

Regular readers will have noticed by now that I’ve changed the theme from the old “Chameleon-10″ to the “ProSense” theme. I had a number of reasons for doing so, the most pressing was the fact that the former theme had one design flaw that I have never been able to figure out how to fix.

It insisted on loading the sidebars first and the posts last. I’ve never liked blogs that load that way, however because I liked the overall look of that theme I kept it far longer than I should have, trying once in a while to re-code it so that the posts would load first. After fighting with it for probably over a year, I’ve decided to just put in a theme that does things the way I want them done.

Having the posts load first accomplishes two things. First, and most important, it allows people to get straight to the content that they came here for in the first place. Second, it means that when spiders crawl the site it’ll be a lot easier for them to find the content instead of it being buried under the sidebar code.

In any event, all that coding and re-working has left me hungry and if you’ve got a craving for pumpkin cheesecake in spite of the fact that you REALLY don’t need that extra 1000 calories then you’re gonna love this Pumpkin Spice Cream Cheese Spread!

To be honest, I can’t take the credit for this idea. A few years ago my wife found a recipe somewhat like this that has long since been lost. This recipe is the closest approximation of that one that I can come up with.

It works great spread on bagels and muffins. Heck, it’d probably be pretty good on plain old toast for that matter. It also makes a good dip for apple slices because it makes ‘em taste like you’re eating apple pie.

While it’s pretty much a given that sweetened cream cheese isn’t exactly what you’d call a health food but in small amounts, spread on a bagel or some apple slices, this cream cheese spread can transform an ordinary snack into something truly great. Of course, if you like you could always use a reduced fat cream cheese

In a small bowl, beat 4 oz. of softened cream cheese, 3 tablespoons of brown sugar, 2 tablespoons of maple syrup until you’ve got a creamy consistency. Then add a quater cup of pumpkin, a half teaspoon of pumpkin pie spice, a quarter teaspoon of cinnamon and a quarter teaspoon of vanilla extract and beat it until the mixture is smooth.

Refrigerate it for at least an hour and you’re ready to go.

4 oz. of softened cream cheese
3 tablespoons of brown sugar
2 tablespoons of maple syrup
1/4 cup of canned pumpkin
1/2 teaspoon of pumpkin pie spice
1/4 teaspoon of cinnamon
1/4 teaspoon of vanilla extract

Technorati Tags: pumpkin cream cheese, pumpkin spread, pumpkin spice, cream cheese spread, pumpkin recipe

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