N.: Happy Thanksgiving my Canadian friends! I made this Festivity my own after you adopted me in your beautiful Country and I make my best to contribute to the celebration. I like tradition but also innovation. And I like colorful and joyful sweets. So, after a constructive talk with my awesome husband, we came up with this super cool Thanksgiving dessert.
The making of this dessert was a joint venture and this post will share our two voices.
L.: I love this part of our relationship with Nicoletta and I, we have ideas, we hash them out, give each other these looks then settle in on an idea. Nicoletta more strict in her approach, me, more of a throw ideas into the pot then work it out after or combine them. This was the scene today, wanting to make a dessert for a family Thanksgiving dinner, but not wanting to have the traditional pumpkin pie. Thoughts of a carrot cake with pumpkin cream cheese icing (Nicoletta), or a pumpkin spiced cheese cake (me). Then we both looked at each other, and we do this sometimes have the same idea in our heads, we both blurt out cake pops. Lollipop shaped desserts coated in white chocolate.
N.: It is only my second Thanksgiving, I like the Festivity, saying Thank You to whatever you are grateful for. Every household should have one day of sharing feelings of mere gratitude, sitting around a table full of all sorts of goodies (which in its way is already something to be thankful of, since not everybody out there is lucky to eat every day). The only part I am not “fond of” is the turkey thing 🙂 . You now I hardly eat any meat and birds of any kinds have never been in my preferences. So this year I am also grateful because -due to external circumstances- there won’t be any turkey in our Thanksgiving dinner 🙂 .
L.: I am smiling because I know how much Nicoletta doesn’t like turkey, so when my parents’ upper kitchen oven went on the blink I could see the cheer leading squad go to town on Nicoletta’s side of the dinner field. Me being quick for solution and a decision by my brother and I to make steaks on the barbecue along with a two day marinating fresh salmon and I mean fresh still on ice from Bi- Coastal Sea Foods, the menu was set with some other side dishes and whatever my mother wanted to add, which could be a buffet which she is known for. P.S. I never did tell Nicoletta or my parents that we could have deep fried a turkey since they had the burner and pot, lol.
N.: So, menu set to my pleasure (I like salmon, especially the way Loreto makes it!) we could concentrate on the part I like the most: dessert! Pumpkin spiced Cream Cheese Pie is already delicious by itself, but think of tiny bits of pie, ball shaped, dip into melted white chocolate and coated with all sorts of treats: sprinkles for some color, crumbled digestive cookies for tradition, crushed pecans for the crunch. Beautiful morsels of pure delight.
L.: Being the first time we ever made anything like this, I was delighted and proud of the work we did. We are always scared at trying something this delicate and refined thinking you have to be a pastry chef to achieve it, but Nicoletta and I were determined to make it happen and so it is. The cream cheese ball hidden inside of the delectable white chocolate coating was so good, creamy in texture, with just the right amount of spices and pumpkin gave the base of these lollipops a pop of flavor, with the array of toppings made this Thanksgiving dessert a hit and a lot of fun to eat. I asked my dad who has a sweet tooth if he liked them he just turned enough for me to see him smile and walk away with a quick ” yes they are good”. So there you have it, traditional because we respected some of the ingredients, creative yes, definitely out of the box, delicious well the empty dish speaks for itself. This is something to be grateful for, these Pumpkin Spiced Cream Cheese Pops brought out the kids in all of us even my parents were being quite funny.
N.: Enjoy making them, and then eating them, in bites or in one-shot. You’ll find yourself smiling and going for seconds and thirds.
L. & N.: We want to thank everyone who is following us and supporting us in our passionate venture. Something for us to be truly grateful for.
Happy Thanksgiving to all of you!
From: Loreto and Nicoletta
- 8 ounce cream cheese
- 2 Tablespoons pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 2 Tablespoon brown sugar
- 1 stick butter
- 9 ounces of premium white chocolate
- 1/2 cup crushed pecans
- 1/2 cup crushed digestive cookies (or graham crackers)
- 1/4 cup colored sprinkles
- Take cream cheese and butter out of fridge and bring to room temperature.
- In a bowl toss in cream cheese, pumpkin puree, butter, and brown sugar, mix with hand held blender till creamy.
- Add cinnamon, ground cloves, ground nutmeg, and mix well with hand held blender on medium speed till well blended.
- Cover bowl with plastic wrap and refrigerate for 3 hours.
- Take mixture out of fridge.
- Using a measuring tablespoon scoop cream cheese and form into a nice ball using your hands.
- Place balls on a parchment lined baking sheet and put a 4 inch lollipop stick in each ball making sure not to go right through, only about 3/4 of the way down.
- Put cream cheese pops into the fridge for another 1 hour.
- Break white chocolate chunks into smaller pieces.
- In a double boiler and on medium heat melt the white chocolate.
- Prepare the toppings: crushed pecans, sprinkles, crushed digestive cookies in separate ramekins.
- Take pops out of the fridge.
- Individually dip the pops into the white chocolate, letting the excess chocolate drip off, then coat with toppings, and place on a parchment baking sheet in the fridge individually right away.
- Let cool in fridge till coating hardens.
- Decorate pops as you wish and serve.
You will have excess toppings.
May have to wash hands with cold water in between rolling cream cheese balls, to keep from getting sticky.
Soundtrack of the post: “Ice Cream” by Sarah Mclachlan.