|(Please take note of the half eaten egg cake that snuck into this picture. I believe there was also a tall glass of red wine, but it must have been a bit camera shy...Happy Easter!)|
So I'm sitting (false - laying) here watching Julie & Julia (again) with all the windows in my apartment open because its nearing 80 degrees, eating a walnut, banana and nutella muffin ...or cupcake (recipe coming soon), contemplating what I'll wear out tonight, and waiting for the supposed severe storms to roll over the valley. Lets time stamp this at approximately 3:06 in the afternoon. Why am I telling you all this? Because in 18 days I will be graduating, becoming a real person, and saying goodbye to the ability to have this kind of afternoon an any given Wednesday.
My labor economics professor, who is awesome, hands me her credit card every monday night and lets me order dinner for the entire class. Soooo...for the last class of the year, we all brought something in to munch on for the three hour discussion on...mmm, I can't even remember because I was too busy eating.
My contribution? Fruit and the most delish dip, ever.
We ended up with quite a collection of food. Chinese food, cheese and crackers, cupcakes, hot wings, poppy seed bread, etc. Yum-my.
Besides cutting the fruit, this recipe is super easy and healthy, if you don't drown every morsel in the creamy, goodness of this...
1 cup honey nut cream cheese
1 cup whipped cream
1 cup vanilla yogurt
Whip together with a hand mixer until fluffy and smooth.