Happy Thanksgiving ! I can’t believe is October already ! This year has gone by so fast ! Thanksgiving is a good time to take a step back and think about what’s important to us and be appreciative. We tend to get carried away with our busy daily lives. As I get older, I realize happiness can come from the simplest things. This is a quote that I read recently and couldn’t agree more….. “When things aren’t adding up in your life, start subtracting “. Sometimes we put so much weight on our shoulders that we are living less with more….
Here is a simple thing that makes me happy….my daughter’s drawing…..and yeah, the coffee too !
Ok, getting back to my Thanksgiving dessert for tonight. It’s a really easy one….. I put it together in like 30 minutes. Cause I’d rather spend more time with my family than in the kitchen all day !
Makes about 2-4 servings
150 g pumpkin puree
250 g soft cream cheese
90 g icing sugar
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Pinch of nutmeg
Pinch of cloves
12-16 ginger cookies
Whipped cream and toasted walnuts for toppings (optional)
Whisk together cream cheese and icing sugar until smooth
Mix in pumpkin puree and spices
To assemble, coarsely crush ginger cookies, layer with pumpkin mixture top with whipped cream and toasted walnuts if desired
October is a busy baking month for me. Thanksgiving, my daughter’s birthday, bake sale, Halloween…. all of them are happening this month. I am not complaining, in fact, I am enjoying it . Apples, pumpkins, corn, the spices, the Halloween decorations ….the aroma, the colours, the fun, I love them all ! For this Thanksgiving, I made a pumpkin cheesecake topped with maple caramel sauce. It is crunchy, creamy, sweet and a little spicy…..just delicious ! And it’s fairly easy to make ! It’s a great alternative to pumpkin pie.