Both flavors are nice and rich, with a smooth, creamy texture. Originally I had planned on making a cheesecake but decided instead, I wanted to make a citrus infused, cream cheese glaze for some carrot cake cupcakes! I used the Carrot Cake recipe from Vegetarian Times February 2009 issue and then my own spin on the VCTOTW Cream Cheese Frosting.
I am very pleased with this cream cheese, it worked out perfectly. I have a couple ideas for the Chive & Garlic flavour but would love to hear suggestions on what you guys would like to see me make next!!!\
Until next time,
xoxoxo <3 Momo
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