My two older children started pre-school last week, which means I have actually have had the opportunity to hear my thoughts uninterrupted. It has also allowed me to know that there is an end in sight, since I have been knee deep in diapers and babies over the past few years.
Every day I have been piling the both of them and the babes into our monster triple stroller and walking them to school. I have found it a great way to get myself centered for the day, a way to get my exercise in and an easy way to have some fun conversation as we leave the hub-bub of the seemingly chaotic distraction of the early morning rush behind us.
It’s been a great experience for us all, especially me since I put the babes on the top seat on the way home to avoid him falling asleep. As soon as we walk in the door he is already sleepy eyed and ready to take his morning snooze, I put him right down for his nap and them I sit and listen to the sound of nothing.
Yes, the sound of nothing!
It has taken me a little over four years to get to hear that again and it is a glorious un-sound. It also is a space in time that allows me to once again play a bit in the kitchen. Which since it is pumpkin season made me think of a dessert I made a while back that I was pretty much convinced would make a fabulous dip.
Sweet Pumpkin Delight Dip.
Think, pumpkin pie or in easier terms ah ma gawd more please and yes, what I am trying to convey to you all is this is insanely delish. I’ve been playing with dips lately, because I like the spin it puts on dessert. Usually everyone looks at me all like where are the chocolate peanut butter cupcakes, cake, cake pops, cookies and lately I’m all like “Oh, no, no…..I’ve got something better!”
No one really believes me until they take a taste and I think you will believe me if you taste too 🙂
This is what you will need….
- 1/2 Cup Pumpkin Puree/Filling
- 4 oz. Cream Cheese (softened to room temp.)
- 1 1/2 Tbsp. Sweetened Condensed Milk
- 2 Cups Confectioners Sugar
- 1/4 Cup All Purpose Flour
- 1/4 tsp. Cinnamon
- 1/4 Cup Butter
- 1/4 Cup Brown Sugar
- 1 tsp. Vanilla.
- 1/2 Cup white chocolate chips (optional)
Before I begin to tell you how to make it, please know this makes a LARGE amount (around 2 cups) so if you want to cut the recipe in half it still makes a very nice amount. But more is always better, especially if you have company 🙂
Begin by creaming together the cream cheese, pumpkin and sweetened condensed milk until smooth. Add in the confectioners sugar and the flour and mix well, finally add in the cinnamon. Here’s a side note, personally I only like cinnamon, I am not a fan of nutmeg for some reason, so I don’t add it to many recipes, even if it calls for it. But if you would like to pump up the flavor even more feel free to add it in to your taste preference.
Now that it is all mixed , just push it of to the side for minute as you get the rest of the yumminess together. In a small saucepan add in your butter and melt it on a medium heat. Once it has melted add in your brown sugar. Whisk it up so it comes together as it melts. You will see that it starts to look like a toffee as it pulls together in the heat, Just keep whisking it until it is all melted, then take it off the heat and add in the vanilla and whisk that in. Don’t let it get so hot that it starts t burn, that is not what you want!
While it is still hot and please be careful as hot sugar burns!!! Add it to the pumpkin mix and whip it up good. The brown sugar butter mixture adds a bit of toffee sweetness to the pumpkin dip. It may seem a little loose at this point, but don’t worry as it will set up wonderfully in the fridge. If you want to add in even a bit more flavor and texture, you can add in your white chocolate chips and mix it well. Let it set up in the fridge at least an hour before serving. When the time is right it will be perfectly scoopable!!
Serve with pretzels if you love that sweet/salty combo, animal crackers or even sliced apples!!!
Any which way you serve it, I do hope you enjoy!!!
