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Who am I kidding? Not today, there’s not! Today is for buying those delicious donuts, pies, and cookies that someone else has baked with love! But, in the days to follow that your little (and big!) ones have days off from school and work, baking and decorating sugar cookies is a fun activity. This year, I tried a new recipe that I hope by next year, my little one will be big enough to participate… at least he’ll be able to appreciate the deliciousness of the fun next year! I got these cute cookie cutters from D.O. and of course, the secret ingredient is that bottle of Vanilla Extract!
Hard to believe that almost a month has passed since our last meeting! But I guess it rings true to the holiday season, where we often try and cram too much into our schedule. It’s time to visit people, go shopping, wrap the gifts, decorate the house, and bake… just for starters. Although, I must admit that I seem to be giving edible gifts now more than ever. I mean, the way to my heart is through the stomach so why not share the love?!
I’m taking a break this week of sharing a recipe to share some tips and tricks and a glimpse at behind-the-scenes at D.O. this week. We’re at the end of what we, in the D.O. family, call “the 9 day stretch.” Since we are open the Monday before Thanksgiving, and we also extend our hours starting Saturday, it’s a long week. But it’s an exciting one! It truly is a special time for us! We love the hustle & bustle and being able to be a part of so many families’ holiday.
Prepare for your world to be rocked!
I found a nice recipe online that I wanted to try for a cream cheese filled pumpkin bread. And then, a (great!) idea came into my mind. (Those are few and far between these days seeing as how my little 7 month old baby consumes most of any ideas I have so I jumped on the opportunity to try it out.) And I wasn’t disappointed. So, I share this recipe with you. Anyways, I’ll just tell you that the secret ingredient is Delicious Orchards Pumpkin cream cheese. It’s made with REAL D.O. PUMPKIN PIE!!!! I mean, that in and of itself is worth a post. Let me count the ways I love to eat DO pumpkin cream cheese: On toasted challah, on un-toasted challah, on toasted white bread, on muffins, on pumpkin bars, by the spoonful…