Updated: Oct 17, 2019
HI, I’m Christine Kropp, owner of Whimsical Bakery in Huntsville. I’m so excited to be writing this sweet column for the Muskoka Post.
Many young females identify with Eleanor Roosevelt, Mother Theresa or Amelia Earhart as their heroes. While I admire those women, mine were a little different: Martha Stewart, Julia Child and Julie McCoy (the cruise director on the Love Boat). Martha was the epitome of gracious living; Julia was the last word on fine cuisine; Julie ensured that everyone was having a wonderful time on the cruise.
Now I’m Martha, Julia and Julie all wrapped up in one person. My career journey has taken me from working in the hospitality industry for 30 years in every capacity to becoming the owner of a historic boutique hotel – the Idlewyld Inn in London, Ontario. To being the proprietor of the Fairy Bay Guest House in beautiful Muskoka for eight years and 11 years as owner of the Whimsical Bakery in Huntsville – all while indulging my lifelong love of travel with journeys across the globe.
I use my experience as a hotelier, a baker, a hospitality expert and a traveller to help curate a life you don’t need a vacation from. I look forward to bringing you, the readers, a column filled with food, travel, and gracious living.
Let’s start with a sweet recipe to use up any left-over pumpkin purée that didn’t make it into the pumpkin pie for Thanksgiving.
Enjoy the sweet life! Christine KroppWebsite: www.christinekropp.com IG: @christine__kropp
Makes: 2 cups
• 1 cup pumpkin puree
• 1 ½ teaspoon cinnamon
• ¾ teaspoon ginger
• 1/8 cloves
• 1/8 ground nutmeg
• ¾ cup icing sugar
• 1 (250g/8oz) package cream cheese, room temperature
• 1/2 teaspoon vanilla
• 1/4 cup sour cream
1. Mix together pumpkin puree, spices and icing sugar.
2. Cream together cream cheese and pie filling until smooth.
3. Stir in vanilla and sour cream.
4. Refrigerate 2 hours before serving
*Serve with graham crackers, ginger snaps, and apples. Also makes a great spread for bagels and toast