Posted October 19, 2023 by: Admin #Kitchen

My husband and I decided to seize the opportunity last weekend when he had some time off work. We took our five children to Disney World. It may have seemed ambitious, especially with our youngest being just five weeks old, but we live only a couple of hours away and hadn’t visited the magical world of Disney in years. The entire trip can be summed up by saying that it had its fair share of highs and a few lows. Spending fourteen hours in a theme park meant a day filled with euphoric moments interspersed with occasional bouts of misery.

No one truly prepares you for the journey just to reach the park itself. It involved a 20-minute drive from our hotel to a vast parking lot, followed by a crowded tram ride, a choice between the monorail or ferry, and then enduring two seemingly never-ending lines – one for tickets and another for park entry stamps. By the time I stepped foot in the park, I was already a little drained.

The highlight of the day was witnessing the pure joy and wonder in my kids’ eyes as they experienced Disney World. Not much had changed from my own childhood memories, and it was truly priceless to see them enjoy what I once cherished. However, I made a bit of a mistake by going on Splash Mountain with the boys right at the start of the day, and I ended up soaked, spending the rest of the day in damp, sticky clothes.

There were a couple of meltdowns from my overtired toddler throughout the day. At one point, she held ice cream in one hand and a $30 souvenir in the other, and yet she still wasn’t happy. Internally, I was screaming, “How can you not be happy right now? We just gave you the world, or in this case, Disney World!”

Overall, I’m grateful that we made the trip. I’ve already overheard the boys reminiscing, saying, “Remember when we were at Disney World…”.

The Pumpkin Pie “Cheese” Ball

The idea for this Pumpkin Pie “Cheese” Ball was inspired by my thoughts of the Peanut Butter “Cheese” Ball. I wanted a festive fall version, so why not create a ball that captures the essence of pumpkin pie? The taste is remarkably close to the real thing.

Inside, you’ll find a creamy pumpkin-spiced mixture, while the exterior is generously coated with crushed gingersnap cookies. We found that it pairs wonderfully with graham crackers, but you can also enjoy it with sliced apples or additional gingersnaps.

Here’s a simple guide on how to prepare and serve it. You can even make it ahead of time.

Pumpkin Pie “Cheese” Ball Recipe

• 2 8-ounce packages cream cheese, slightly softened
• 1/4 cup butter, softened
• 2 cups powdered sugar
• 3 tablespoons brown sugar
• 3/4 cup pumpkin puree
• 1 tablespoon pumpkin pie spice (see Notes for a substitute)
• 1 1/2 cups crushed gingersnap cookies
• Graham crackers, apples, and additional gingersnaps for dipping

Instructions:

1. Using a mixer, blend the cream cheese and butter together until light and fluffy. Add the powdered sugar and brown sugar, blending well. Incorporate the pumpkin puree and pumpkin pie spice until fully combined.
2. Spoon the mixture onto plastic wrap in a ball shape. The mixture is quite wet, so it won’t be a perfect ball, but do your best to form a ball or pumpkin shape. Wrap the mixture tightly with plastic wrap and place it in the freezer for four hours or until firm.
3. Once the ball is frozen, remove it from the freezer. Place gingersnap crumbs on a large plate or platter. Unwrap the ball; it may look a bit messy at first but will look fine once the crumbs adhere. Roll the ball in the crumbs, gently pressing them into the surface. I noticed that if I let the ball sit for a minute before rolling it, it had enough moisture to make the crumbs stick. Wrap the ball in a clean piece of plastic wrap and store it in the freezer until serving.
4. To serve, remove the ball from the freezer about half an hour before serving. The ball can also be stored in the refrigerator for a day or two and will be in a softer state. For longer storage, it should be kept in the freezer.
5. Cut into wedges and serve with graham crackers, apple slices, or gingersnaps. We recommend graham crackers because they complement the flavor of pumpkin pie.

If you don’t have Pumpkin Pie Spice, you can create your own substitute: 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon allspice. This substitution is very close to 1 tablespoon and won’t significantly affect the taste.