Ingredients
- 8 celery stalks
- 8 ounces cream cheese, softened
- 1/2 cup dried cranberries, chopped
- 1/2 cup pecans, toasted and chopped
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- Salt, to taste
- Fresh parsley for garnish (optional)
This combination mirrors other cranberry‑pecan cream cheese appetizers that layer cream cheese, dried fruit, nuts, vanilla, and a little sweetness for a dessert‑meets‑snack flavor profile.
Step‑by‑step instructions
Prep the celery
Wash the celery stalks thoroughly, trim the ends, and cut each stalk into 3–4‑inch pieces. Pat them very dry with paper towels so the filling adheres well; celery dryness is a common tip in stuffed‑celery recipes.
Make the cranberry pecan cream cheese filling
In a mixing bowl, combine softened cream cheese, chopped dried cranberries, toasted and chopped pecans, honey, vanilla extract, cinnamon, and a pinch of salt. Stir until the mixture is velvety, cohesive, and the add‑ins are evenly distributed—similar to the method used for cranberry‑pecan cheese logs and stuffed celery fillings.
Fill and garnish the “snow logs”
Using a butter knife, small spatula, or piping bag, generously fill the groove of each celery piece with the cream cheese mixture, smoothing or swirling the top. Arrange the stuffed celery “snow logs” on a platter and, if you like, sprinkle with finely chopped parsley for a pop of green.
You can serve them right away, but chilling for 15–30 minutes helps the filling firm up slightly, a step many similar recipes recommend for best texture.
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