We survived the first half week of school and now are in week two. I’m not sure who it was harder on, me or the boys. Last week Jack and Ewan were extremely cranky and tired after school which made my life miserable.

This week we are off to a better start. So far no after school meltdowns. Of course we have had some hiccups. Yesterday the boys were late getting home. Turns out their bus broke down and they had to change busses. This meant they walked in the house, put swim trunks on and grabbed a snack to eat in the car on the way to swim.

After swim Jack had homework to do before we had dinner. Luckily Josh was home by 6:30 and we had a real family dinner again! The boys helped devour a whole quiche and still had a little time to play before bed.

Today will be another busy day with swim and then a Boy Scout orientation with a hot dog meal. In the future we will rush from swim to Boy Scouts once a week and the boys will have to eat dinner in the car. I swore I would never be that mom having her kids eat in the car, but here I am. I couldn’t talk the boys out of Boy Scouts. I will at least make their dinner, no drive through so for them.

So anyhow with all this craziness I decided we all needed a special after school snack today. I discovered a whole wheat zucchini bread in the freezer and decided to make a delicious cream cheese to spread on top.

It’s almost like having a cream cheese frosting but without all the super sweetness. After our recent success with the cinnamon maple butter I knew cinnamon would be a safe bet. I also added vanilla since I put that in nearly everything and the maple syrup sweetened it perfectly. Sweet but not too sweet. The boys will also enjoy this on their mini bagels they like for a quick breakfast.

There isn’t much to this recipe. It’s quick and easy. That’s what makes it wonderful, so much flavor packed into something so easy to make! That makes this busy mom very happy.

Maple Cinnamon Vanilla Cream Cheese
8 oz. cream cheese, softened to room temperature
1/4 c. maple syrup
2 tsp. vanilla
1 tsp. cinnamon

Combine all ingredients in a bowl and beat until well combined. Store in an airtight container in the fridge.