My little friend, Ella, and I made this recipe together and after tasting it we both though it was good but not outstanding. John tasted it while home for lunch and loved it! He likes that it has a mild pumpkin flavor. It sure is a nice way to enjoy some autumn fruits!
BEAT cream cheese and pumpkin in large mixer bowl until smooth. Add sugar, cinnamon and ginger; mix thoroughly. Cover; refrigerate for 1 hour. Serve with fresh fruit, bite-size cinnamon graham crackers, gingersnap cookies, toasted mini-bagels, toast slices, muffins and/or English muffins.
* NOTE: For a lower-fat version of this, substitute light cream cheese (Neufchâtel) for cream cheese.
Nutritional Information: Calories: 180 Calories from Fat: 100 Total Fat: 11 g Saturated Fat: 7 g Cholesterol: 35 mg Sodium: 90 mg Carbohydrates: 19 g Dietary Fiber: 1 g Sugars: 17 g Protein: 3 g
John was thoughtful to bring me a pot of very pretty Paperwhites and I didn't have the heart to tell him I didn't like them, not because of their appearance but because of their strong fragrance.
So, while sitting and chatting with Jamie this past Sunday, I knew right away what she was referring to when she said,
"Mom, your living rooms stinks!"
I showed her the culprit and then quickly relocated the plant to a distant part of the house.
"Paperwhites" refers to a type of narcissus, usually of the Tazetta group, native to the Mediterranean. They are hardy only in warm winter climates, but are popular for indoor culture. The distinctive odor, which some find unpleasant, is due to a biochemical called indole.
The scent of indole has been characterized as "musky," though some say its concentrated odor in paperwhite flowers smells like dirty socks or even cat urine. Indole is also present in the fragrance of jasmine, orange flowers and gardenias, plants renowned for their pleasant fragrances.
1 cup chopped pecans or walnuts
1 package plain yellow cake mix
1 (3 3/4-oz.) package vanilla instant mix
1/2 cup Bacardi dark rum
1/2 cup vegetable oil
1/2 cup water
4 large eggs
4 Tbs. butter (1/2 stick)
2 Tbs. water
1/2 cup sugar
1/4 cup Bacardi dark rum
Place rack in the center of oven and preheat to 325 degrees.
Lightly spray a 12-cup a Bundt pan and dust with flour.
Sprinkle the pecans or walnuts in the bottom of pan.
Place the cake mix, pudding mix, rum, oil, water and eggs in large mixing bowl. Blend with mixer on low for 1 minute. Scrape down sides of bowl; increase speed to medium and beat 2 minutes more. The batter should look thick and smooth. Pour into pan.
Bake until golden brown and springs back when lightly pressed; 58-60 minutes. Remove pan from oven and cool on rack 20 minutes. Invert onto serving plate. Poke holes in the top of cake with a wooden skewer.
Prepare the glaze. Place butter in small saucepan and melt over low heat. Add the water and sugar, stirring. Increase the heat to medium and bring the mixture to a boil. Reduce heat slightly and let glaze simmer until thickened, 4-5 minutes, stirring constantly. Remove from heat and stir in rum. Spoon over warm cake allowing to seep into holes and drizzle down sides. Allow to cool completely before slicing.
Store cake, cover tightly at room temperature for up to 4 days or refrigerate up to 1 week. Freeze up to 6 months. Thaw overnight on the counter before serving.