This post is sponsored by Kraft Foods & Philadelphia Cream Cheese. All opinions are my own.
The holidays just wouldn’t be the same without a little Philadelphia cream cheese to sweeten them up. Cream cheese in pies, cakes, frosting, cookies and dip. I always use Philadelphia Cream Cheese to make the most delicious, creamy, rich and decadent desserts, thanks to its fresh local milk and real wholesome cream.
This Peppermint Oreo Cheesecake Dip is a must-make dip for any holiday parties you have, or a fun dessert to snack on tonight!!
A simple cheesecake dip made with cream cheese, powdered sugar and cool whip is made even sweeter with crushed candy canes and Oreos. Even though it’s super simple, it’s rich and decadent! Serve it with graham crackers or fresh strawberries, or go ahead and just eat it with a spoon.
This week is turning out to be another cold, rainy one. Rain is the new snow for us, so I think it’s time I buy an umbrella. The last couple of times I’ve taken Owen to preschool have been impeccably timed with a down poor of rain. Which means, I hauled the baby, Miles, and Owen all into the school…in the pouring rain with no umbrella. It’s hard enough without the rain, let alone getting soaked.
Last time we got hit by the torrential downpour, we hurried home, changed into warm clothes and I started baking. Muffins and hot cocoa were a must!
These gingerbread muffins are studded with mini chocolate chips and drizzled with a cream cheese glaze. Eat them while they are warm and everything kind of melts in your mouth! There’s something so comforting about the spiced gingerbread flavor of these babies with a warm cream cheese glaze.
They’re the perfect muffins for cold winter days or to add to your holiday brunch menu!
PS~ these are also really good with white chocolate chips and even good without the glaze!!
Chocolate Chip Gingerbread Muffins with Cream Cheese Glaze
My friend Jill brought us dinner after I had Graham and with it she made the most amazing banana cream pie. I single-handedly ate the entire thing. After several slices of the homemade deep dish pizza she made us. Of course, it was justified by the fact that I’m a nursing mama. We are supposed to eat more 😉
Truth is, with my first baby breastfeeding melted the weight right off but I haven’t been so lucky with baby number three. I’ve had to pump the breaks a little. No more pie after every meal for me 😐 Even though I could have easily eaten this entire Pumpkin Cream Pudding Pie as well.
It was inspired by my friends banana cream pie, made with layers of creamy vanilla pudding and sweetened pumpkin cream cheese.
Instant vanilla pudding, sweetened condensed milk, and fresh whipped cream make the vanilla pudding layer. This by itself could be devoured with a spoon. It’s heavenly. Poured over a pumpkin cream cheese layer in a pie crust and it’s one pretty dreamy pie, perfect for the holidays.
I used a graham cracker crust but you can use any pre-made crust you’d like. This recipe will make two pies so there will be plenty to go around!
Pumpkin Cream Pudding Pie
rich and creamy pumpkin pie! made with a layer of pumpkin cream cheese and creamy vanilla pudding, easy and decadent!
1 pint whipping cream (need 1 cup whipped cream + additional for topping)
1 tbsp sugar
In a medium bowl beat whipping cream and 1 tbsp sugar until soft peaks form, set aside.
In a separate bowl whisk instant vanilla pudding and sweetened condensed milk together. Chill until thick (like pudding consistency) then gently fold in one cup of the whipped cream. Return to the fridge to chill.
In another bowl, beat cream cheese until soft and no lumps. Add pumpkin, sugar, vanilla, and pumpkin pie spice and beat until creamy.
Divide and pour half of the pumpkin cream mixture into the two pie crusts. Pour the vanilla cream pudding over the pumpkin cream layer (dividing evenly among pies). Chill for an hour before serving. Serve with fresh whipped cream on top!
One of the best parts of my job is being able to work with brands who support a positive cause. Which makes me really excited to be partnering with Smucker’s Natural Fruit Spreads and the Mom it Forward Blogger Network to participate in the Smucker’s “Spread a Little Sunshine” campaign! (I have been provided product and compensation for this post but as always, I’m here to share my own opinion!)
Smucker’s is giving one lucky winner a $10,000 kitchen makeover! Talk about a dream! To enter the sweepstakes all you have to do is share how you “Spread a Little Sunshine.” How do you pay it forward to people? Help people? Or just make someone’s day a little better?
Share how you “Spread a Little Sunshine” at the following:
Smucker’s has been spreading their own sunshine with their All Natural Fruit Spreads. Have you tried them? We always buy the All Natural Strawberry Fruit Spread (my four year old loves plain jelly toast and jelly sandwiches) but they have a variety of flavors, all made with quality ingredients from natural sources (and are non-GMO!!)
To spread a little sunshine in my own way (with food, duh), I made this Peanut Butter & Jelly Cream Cheese Ball. A peanut butter and jelly sandwich may be kid food, but it still one of my favorite things to eat. It is reminiscant of childhood and makes me feel pretty good. Dessert makes me fee; pretty good too. So I created a sweet cream cheese ball, loaded with peanut butter and gobs of Smucker’s All Natural Strawberry Fruit Spread, studded with peanut butter chips:)
It’s a feel good dessert that you should probably make and probably share with your friends. So they can feel good too. The gift of food (and drink) is just one small way I like to “spread a little sunshine.” I hope dinner for a friend out of the blue, a warm plate of brownies, or a Route 44 Diet Coke from Sonic, makes their day like it does for me!
1/2 cup Smucker's All Natural Strawberry Fruit Spread
1 to 1 1/2 cups peanut butter chips
Beat the cream cheese and peanut butter together. Slowly beat in vanilla extract and powdered sugar. Place spoonfuls of Smucker's All Natural Strawberry Fruit Spread throughout the mixture, gently folding in. You don't want it to be completely mixed in, but more "dotted" with jelly.
Shaped into a ball and wrap in saran wrap and let chill for one hour in the fridge.
Roll the ball in 1 cup peanut butter chips. Serve with graham crackers.