I learned how to make these snacks when I was in home-economics in the seventh grade. I hear that they don't offer home-ec anymore, which is a shame because that's where I learned to wash dishes. This is a skill that I've utilized at least daily for the last 10 years, which is more than I can say for calculus. And not only did I learn a life skill, I also learned how to make this quick snack. Because of who I am and what this website is about, I've adapted it so that there isn't any refined sugar and it's made with whole wheat bread. I also added some nuts and ginger to the cream cheese for a little more nutrients. Finally my daughter LOVES making these, so I encourage using your kiddos as your dipper so that they can be involved in the process. It's the easiest dessert treat you'll make this year, so I hope that you and yours enjoy it.
Prep time: 10 minutes
Cook time: 12 minutes
Pre-heat the oven to 325F.
4 slices whole wheat bread
Cut the crusts of the bread.
3 tablespoons cream cheese (light OK)
1 tablespoon chopped pecans
1 tablespoon chopped ginger
Mix the above ingredients then evenly spread onto the bread. Roll the bread tightly, then cut the roll into 4 pieces.
2 tablespoons butter
Melt the butter for 30-45 seconds in a microwave in a small bowl.
2 tablespoons turbinado sugar
1/2 teaspoon pumpkin pie spice
Mix the sugar and spice in a small bowl. Then dip your bread slices into the melted butter, then coat it in the sugar mixture.
Place the coated bread onto a greased baking sheet and cook for 12 minutes. Let cool briefly before serving.