And I do hope your Thanksgiving was stuffed with Happiness!
This little box was stuffed with some holiday sweets. I made my spice cookies a little smaller than normal in order to fit it. Stacked and wrapped four cookies and then threw in a few Hershey Kisses.
I stamped the flower on three of the sides and the sentiment you see on the front. I tied some raffia on the handle and these were sent to the secretaries in our school district.
Last night I came across a recipe for pumpkin cranberry butter on Pinterest that originated at Athletic Avocado. Last year I had picked up some delicious cranberry butter at Trader Joe's but I couldn't find it this year. And being that I had just opened a large can of pumpkin and only used a portion of it for my pumpkin roll dessert, had a bag of cranberries in the fridge, and it looked quick and easy I decided to make this this morning. (I do admit that I did not have any honey in the house, but HWNSNBP was going out to the store for our fresh vegetable so he was also able to pick up a jar of honey.)
Cranberries are so pretty aren't they?
The recipe calls for:
1 cup of frozen cranberries (mine were not frozen)
3 tbsp. of honey
1/3 cup of pumpkin puree
1/2 tbsp. of cinnamon (I used way less than this because I was looking for tartness)
Put the cranberries and honey in a sauce pan and heat them for 7-10 mins. until they are saucy.
Add the butter and cinnamon and continue to heat for 5 more minutes whilst stirring.
When cooled put it in a container and refrigerate.
We had biscuits with dinner and I tried the butter on one but found the biscuits a little too salty to go along with the tartness. I think that it will be great on scones though and can't wait to give that a try this weekend.