Our 47th slice of toast - Maple walnut raisin cream cheese

You should have seen the mess I created in trying to make this topping. It was a last minute thing as I had forgotten to make this topping for a number of days.

The topping consisted of cream cheese (The Aldi kind of course), walnuts and raisins, a little bit of water, brown sugar and maple syrup. It should have been maple flavour extract but I think the syrup worked well. I threw it all in to a bowl and used a hand held blender to mix the concoction….. This did not go well! I quite literally had walnuts and raisins flying everywhere, making a complete mess of the kitchen first thing in the morning. I quickly legged it before my mum saw the mess!

The topping was quite nice, Tom even went so far as to say delicious, he did say however there were too many raisins… (So in the end it was quite lucky that most flew out in the mixing stage). We both thoroughly enjoyed our toast as we were looked at in envy by others round our table!

Maple Walnut Raisin Cream Cheese

(4 servings)

• 8 oz cream cheese -- softened
• 2 teaspoons walnuts -- chopped into coarse pieces
• 2 teaspoons raisins -- finely chopped
• 1 teaspoon water
• 3 1/2 tablespoons brown sugar
• 1/8 teaspoon maple-flavour extract
• 1/8 teaspoon cinnamon

A food processor is a big help with this recipe, but you can do it by hand.

Whip cream cheese until smooth. While continuing to whip, slowly add all of the remaining ingredients.

Cover and chill until firm (at least an hour or two).

Spread this on your bagels or toast for a great morning treat. The spread stores well in the refrigerator for about a week.

Huzzah!