The kids have been loving being independent in the kitchen lately – they want to do as much as possible without my help. Blender muffins have been one of my favorite projects to give them because they’re pretty much fool proof.
The measurements are forgiving if you go over or under, and thanks to the blender they always mix up perfectly. Whether you’re letting the kiddos fly solo or looking for an easy project for the them to help with, this is a great recipe to tackle!
I’m thankful for a lot. My husband who works so hard for our family in so many ways. My little guy whose smiles just make my day. That we’re all healthy, fed and safe. And my friends – because I really don’t know where I’d be without them.
Last night, we had some friends over to celebrate an early Thanksgiving. Friends I went to middle school with who have loved me since before I’d really learned to love myself. Friends from college who have been supportive of us as we dated, got married and grew the family. And newer friends, who helped me stay sane during the early months of motherhood. It was just a small cross-section of our friends, but as I looked around the table it reminded me just how lucky we are.
I think something that often gets lost in prep for these big meals is that the goal is really to spend time together – not hours cooking. With that in mind, I whipped up a few no-cook appetizers. This one is whipped up in about five minutes and can be ahead of time. For a busy day like Thanksgiving, it’s a definite winner.
Cranberry Pumpkin Walnut Spread
(from Pen and Fork)
Makes about 2 cups
8 oz. cream cheese
1 cup dried cranberries, plus a tablespoon for garnish
3/4 cup toasted walnut pieces
1/2 cup pumpkin puree
3/4 tsp. cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
Pinch of salt
Combine all ingredients, except cranberries for garnish, in a food processor and pulse until nearly smooth, scraping down the sides as needed. Refrigerate until ready to serve. Serve with crackers or toast points.