The kitcheny fun continues! Today I’m super happy to welcome author and editor Brandy Bruce. I have to confess that the second I looked at Brandy’s recipe, all I wanted to do was rush to the store, nab all the ingredients, make it…AND EAT EVERY BITE OF IT. I mean, first of all: cream cheese. Second of all: pumpkin. Third of all: CREAM CHEESE AND PUMPKIN.
Okay, I’m getting a little too excited. Must. Calm. Down.
But seriously, Brandy is so fun and you’re gonna love her recipe. Make sure to enter the giveaway, too! Even if you entered earlier in the week, you can leave blog comments today and tweet for more entries. Brandy’s book, Second Chance Cafe, is included in the giveaway, along with six other books, a $25 Williams-Sonoma gift card and Ghirardelli chocolates!
Pumpkin Dip
…from Brandy Bruce
I LOVE good food. So the holiday season is especially close to my heart because we’re inundated with yummy dishes and desserts. This Thanksgiving, we celebrated the holiday with my sister and brother-in-law and some friends who we’ve known for about ten years. As my friend Tammy sat at the kitchen island, she reminisced about the last Thanksgiving we’d spent together. It was about nine years ago, I had a four-month-old, my first child. Three couple friends had gathered around a table together back then, just two little ones in our midst. When we get together now, there are eleven children amid those three couples!
Sitting at the island this year, Tammy asked me about a dip I’d made that Thanksgiving years before that she’d loved. I remembered. Pumpkin dip. One of my family’s favorites. I make it every fall, sometimes on Halloween, sometimes on Thanksgiving or Christmas. It’s a great holiday appetizer (or dessert!) and the recipe makes plenty for hungry family or friends. Warm up some coffee or cider, turn on a holiday movie or invite some friends over, and set out this dip with a plate of cookies!
Here’s what you need:
One 8 oz package of cream cheese, softened
One large can of pumpkin pie mix (not canned pumpkin!)
Two cups of powdered sugar
Cinnamon to taste
½ tsp of ginger
First, mix the softened cream cheese and spices together, then add in the pumpkin pie mix and blend well (I use a hand or stand mixer), then add in the powdered sugar (a little at a time or it will get everywhere!). Blend well. Serve with soft ginger cookies or cinnamon cookies. Enjoy!
Brandy Bruce: Author of Looks Like Love and the Romano family foodie series. Freelance book editor. Mother to three delightful children. Wife to Jeffery. Cheesecake addict. Brandy makes her home in Colorado with her family and stays busy chasing her kids, editing manuscripts, writing novels, and obsessively watching the Food Network.
Giveaway Details
One lucky winner is going to receive some suh-sweet prizes including a $25 gift card to Williams-Sonoma, Ghirardelli Holiday Sea Salt Chocolates, One Enchanted Eve (e-novella) by Melissa Tagg, A Royal Christmas Wedding by Rachel Hauck, A Portrait of Emily Price by Katherine Reay, Together at the Table by Hillary Manton Lodge, Mist at Midnight and Home & Garden Devotions by Sandra Byrd, and Second Chance Cafe by Brandy Bruce.
You can enter daily using the form below! Bonus entry options available.
Comments 9
This also looks good. This has been a fun week with all the new recipes to try. Thanks for coordinating Melissa.
This does sound good! Thanks for a fun week, Melissa!
Pumpkin and cream cheese -can’t go wrong with that recipe Thanks for this great recipe and giveaway
I love this recipe! Easy peasy, my kind of cooking! 🙂
Thank you for this fun week! These recipes sound yummy!
You had me at “pumpkin”.
A 90 year old woman taught me to make her favorite sour cream pound cake. Her son loved it but didn’t know it had sour cream in it.
This recipe sounds so yummy and easy. I’ll have to try it.
“I mean, first of all: cream cheese. Second of all: pumpkin. Third of all: CREAM CHEESE AND PUMPKIN. Okay, I’m getting a little too excited. Must. Calm. Down.”
I am with you…they used to say that I had some bagel with my cream cheese. YUM!