I will have to admit I flubbed this one – by accident. I overlooked putting an egg in the filling. I did mix in about a cup of heavy cream to thin the cream cheese. When I discovered my mistake, I thought about going ahead and adding the egg, but decided to leave it a chilled dessert instead. I tried to spread the mixture over the nuts and that didn’t work, so I mixed the nuts into the cream cheese. And finally, I didn’t have maple flavoring so I used rum flavoring. So, even though I took significant liberties, it’s still a keeper and I will try to follow the directions more carefully the next time!
My cream cheese mixture ended up looking like cottage cheese after I mixed it. I did leave the cream cheese out so that it was slightly softened, but the egg was right out of the fridge and I’m sure cooled down the cream cheese enough where it wouldn’t mix. It’s in the oven now and will probably be fine, but when I make it again I will definitely allow both the egg and the cream cheese to come to room temperature.
Ingredients:
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
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