My friend just gave birth to a baby girl two weeks ago. I remember those being the hardest two weeks in my life…seriously. Lots of tears, tons of uncertainty, every day wondering if I did the right thing, and if I changed my mind could they put her back. I think one of the few things that brought me true joy those days was a sweet treat. I never used to be a dessert person until I got pregnant. Never. I could put down salty & crunchy like you wouldn’t believe, but wasn’t really into the sweet. I craved a lot of meat while I was pregnant; nasty meat like hot dogs and sausage. And I craved dessert. I felt I needed it at the end of every single meal. Even if I had a bite of something savory, I needed to balance it out with sweet before I bit some one’s head off! That wouldn’t be very sweet though.
Now my daughter is 9 months and she is my little buddy, my partner in crime, the thing that brings me most joy in the world. I am pretty sure I passed on my pregnancy sweet tooth to her. Sorry, Quinn.
I am going to see my friend this afternoon, and wanted to bring a sweet treat that she could munch on throughout the week, or finish today if she wanted to. Just another thing to bring her joy in the midst of the madness they call the miracle of life.
Sweet Twisted Bread Sticks & Creamy Dip with Raspberries
1 can Pisbury Plain Bread Sticks
1/2 c sugar
1 Tb Cinnamon
Mix cinnamon and sugar and pour out on a flat plate. Unroll bread sticks on a cutting board. With a pizza cutter, cut each bread stick in half lengthwise. Dip dough in sugar mix until covered on all sides. Pull dough long and twist. Bake at 375 F for 10-13 minutes.
1 pkg cream cheese
1 c sour cream or marscapone cheese*
3 Tb sugar
1 tsp vanilla extract
3/4 c sweetened raspberries
Beat first 4 ingredients until smooth and creamy. Top with raspberries.
*If I can find it, I always use Tiramisu flavored Marscapone cheese. It gives a bit of a bolder flavor to the dip.