Lingonberry baskets with gingered orange cream

ready to party!

Well, I have just returned home from what was supposed to be a quick jaunt to Idaho Falls to take my son to the airport. I have had no time to shop or prep anything amazing to take around on my visits today for Thanksgiving, but after a quick inventory of what I do have on hand I have concocted this recipe:

1 box puff pastry shells
8 oz cream cheese, softened
1 tsp. grated orange zest
1 tsp fresh orange juice
1/2 tsp. ground ginger
6 tbsp. powdered sugar
3/4 cup whipped cream (or thawed frozen whipped topping if that’s what you have on hand. I own a coffee shop, so I’m using my homemade whipped cream)
1/2 tsp vanilla
+/- 2 tbsp lingonberries, (or a handful of thawed frozen berries)
1 Nani’s Gingerbread Macadamia Biscotti (or gingersnap cookies but again, I have biscotti in my coffee shop so thats whats being used today!), either broken into sections or crumbled, for garnish

Bake puff pastry shells according to package. Cool and remove tops.
Add cream cheese, sugar, ginger, orange zest and orange juice in bowl and whisk until smooth. Fold in whipped cream and vanilla.

folding the whipped cream and vanilla ever-so-gently

Spoon about 1/4 cup into each pastry shell. Top with 1/2 tsp lingonberries.
Cover and refrigerate 1 hour. Garnish with cookie crumbles before serving.


It is currently 7 degrees outside at 3pm, so rather than put these in my fridge to chill I have placed them on my patio woodpile. What can I say? I’m a modern day pioneer woman living alone in a mountain town. I work with what I have!

set them to chill outside on a log in 7 degree temps for 20 minutes