Determined not to let my Pepperidge Farm Pumpkin Spice bread go to waste, I decided I could get one more tea sandwich out of this loaf before it's time to move on. So this week, I decided to experiment with some cream cheese I had in the fridge.
I ended up mixing the cream cheese with some favorite fall spices, and then I topped the Pumpkin Spice bread with the spiced cream and sliced almonds.
Would the swirly bread cut out OK with my leaf-shaped cutters? Yes!
My husband especially liked the lightly sweet flavor of this cream cheese mixture, which we both agreed would also be good as a dip served with, say, vanilla wafers. Or gingersnaps. Here it is!Spiced Cream
1 (8-ounce) package cream cheese
2 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon nutmeg
Soften cream cheese in the microwave for 10-15 seconds, then add sugar and spices. Combine well. Store in refrigerator. Yields 1 cup of spread.
So clever!!
ReplyDeleteThe sandwiches look so yummy. I might have to try this.
OH honey, this sounds and look soooo yummy! I lurve the leaf design idea! I lurve this time of year!!!
ReplyDeleteHow clever -- and they sound yummy, too. Will definitely file this one away for future use! :)
ReplyDeleteOh yum! These are beautiful... and look so tasty! I've made spiced cream using mascarpone cheese, that's yummy too.
ReplyDeleteThese are sweet little autumn tea sandwiches.
ReplyDeleteJudith
This does sound perfect for fall. So cute too with the leaf shape.
ReplyDeleteHello Angela, these sandwiches look delicious! You are so creative with your recipes - this is another good one to try.
ReplyDeleteHope you have a great weekend,
Joanie
Your leaf shaped tea sandwiches are very pretty. Yes, the spiced cream would make a good dip - lovely with apple or pear slices.
ReplyDeleteYum! Anything with almonds and cream cheese.♥♫
ReplyDeleteYum. Just add pumpkin and this reminds me of a Pumpkin dip that was in Southern Living years ago.
ReplyDeleteOh my goodness! How artistic!
ReplyDelete