While I had never seen it before, Mele Cotte may just be one of my new favorite blogs. Christina, the blogger behind Mele Cotte, is amazingly talented and has so many mouthwateringly delicious looking recipes. Within minutes of scanning the blog, I already had half a dozen earmarked to try.
For the sake of getting a post up quickly, I chose a quick recipe, but one that I would have bookmarked to try during the holiday season (yes, planning way ahead...) - gingerbread spread. As you may have noticed, I love just about anything gingerbread, and this simple cream cheese spread looked too good to pass up.
The first thing that I did was to measure out all of my spices - brown sugar, cinnamon, ginger, cloves and nutmeg.
In a separate bowl, I placed one block of softened cream cheese and two tablespoons of molasses.
Now, the recipe, as it is written, calls for all of the ingredients to be mixed together in a food processor. I didn't feel like pulling out my mini-food processor, nor making that much noise (it was bedtime for the kiddos), so I mixed everything together by hand. While I am sure the food processor makes it quicker, it really wasn't difficult to get everything incorporated and smooth.
The results were delicious!
The sharp spices and the cool cream cheese come together deliciously, and spread on my graham crackers, I almost felt like I was eating gingerbread cookies!
I think I am going to have this on a bagel for breakfast tomorrow!
Christina, while I don't ever wish for anyone to be orphaned, I am so glad to have been introduced to your blog, and I can't wait to make lots more of your recipes!!
(from Mele Cotte)
1 8-oz package cream cheese, softened
2 Tbsp. molasses
1 tsp. brown sugar
2 tsp. ground cinnamon
1 tsp. ground ginger
¼ tsp. ground cloves
¼ tsp. ground nutmeg
In the bowl of a food processor, add all the ingredients and blend until smooth.
If you don't have a food processor (or need to make this more quietly...), you can mix everything together by hand.
Transfer the mixture into an airtight container and let chill for at least 30 minutes before serving.
Makes about 1 cup.