When I was in the fourth grade, I went on a trip to New Orleans. At nine years old, I really didn’t understand much of the allure of the city, but there was one thing I knew without a doubt: I was obsessed with the food. We ate beignets at Cafe du Monde, and crawfish etouffee at some little restaurant off of some little street. We went on a tour where they took us to a bakery for pralines. Everything was so flavorful and tasty, and as a kid, I thought it was the coolest thing ever.
I’m done. I am finally done. After a marathon wrapping session yesterday (while watching Jonathon Taylor Thomas’s classic I’ll Be Home for Christmas), I think I’m good. I mean, I still need to make sugar cookies, but those are fun! And, of course, a present I’d forgotten about just got delivered. But still. Let’s just pretend that I’m done, okay?
So, as you’ll remember, last week I made a delicious pumpkin bread as a way to use up some leftover ingredients I had sitting around my kitchen. It was easy, it was tasty, and it accomplished my mission of finishing that canned pumpkin. But as good as it was plain, I had a feeling that I could make it even better with just the tiniest bit of effort. Enter cinnamon cream cheese.
As I’ve mentioned before, I have a lot of apples that I need to use this season. After making cupcakes and crisps, donuts and pork chops, cider and spiked cider, I needed to branch out a bit. So, apple butter it was. Apple butter, to me, has such an allure to it. It’s one of those items that screams autumnal goodness, and when you buy it in those little jars from artisanal shops it seems to have the perfect balance of chic and rustic. But when you buy it in those little jars from artisanal shops it also has a price tag that makes me cringe.