Cookie Dough Dip. Go put on your stretchy pants. Seriously. Do it now. Some days, I find that certain recipes speak to me. Better-Than-Crack-Brownies, Peanut Butter Pretzel Truffles, Cake Batter Bark… those things excite me. This is the situation I found myself in late Monday evening. Or the couch from which I was laying on after eating 16 snickerdoodles. You can only imagine what I did first thing yesterday morning. So let’s hit all the major points: 1. 2. 3.
Or you can do dirty things like eat it with a spoon. Cookie Dough Dip makes about 1 1/2 cups 1/2 cup butter 1/3 cup brown sugar 1 8-ounce block of cream cheese, softened 1/2 cup powdered sugar 1 teaspoon vanilla extract 3/4 cups chocolate chips Melt butter in a small saucepan over medium heat. Cream together cream cheese and powdered sugar for 60 seconds. Garnish with additional chopped chocolate. Oh! I think I love this girl. Carrot Cake Cookie Sandwiches. Carrot Cake Cookie Sandwiches 1 cup packed light-brown sugar 1 cup granulated sugar 1/2 pound (2 sticks) unsalted butter, room temperature 2 large eggs, room temperature 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 1/2 teaspoon pumpkin pie spice 2 cups old-fashioned rolled oats 1 1/2 cups finely grated carrots, (about 3 large carrots) Cream Cheese Frosting (recipe here) Preheat oven to 350 degrees.
Combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. In a large bowl, sift together flour, baking soda, baking powder, salt, and pumpkin pie spice; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats and carrots. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Once cooled completely, spread cream-cheese filling onto a cookie. Repeat with remaining cookies.
Happy Easter! Chocolate Chip Cookie Dough Cupcakes | V-Spot. I’ve been dying, I mean DYING to try these for almost a year now! I just needed to find the perfect reason to make them. I have a good friend I work with who I affectionately call Cookie and whilst asking him what sweet would tickle his fancy for his birthday – it dawned on me, Chocolate Chip Cookie Dough Cupcakes! I first saw this recipe on Kevin & Amanda‘s website and feel in lust. Besides the darling Boston’s and travel stories they have a ton of sweets on their site.
I halved the recipe, thinking I would get 12 but I got 18 (and a rogue cookie dough-less cupcake). Chocolate Chip Cookie Dough Cupcakes adapted from their recipe for Chocolate Chip Cookie Dough CupCakes cookie dough filling 1/4 cup each softened butter and light cream cheese1/4 cup white sugar1/2 cup brown sugar2 tbsp milk1 tsp pure vanilla extract1 1/4 cups all purpose flourpinch of salt1/2 cup (plus a few tsp for good measure) mini chocolate chips cupcake batter brown sugar icing Method Like this: Like Loading... Countdown to Autumn Party… Pumpkin Poppers. We’ve reached September, so we’re getting closer! I hope the area you’re in is starting to cool. We’ve got another month of heat before we really start to cool down. Well when I think of fall food, pumpkin is DEFINITELY at the top of my list. These are made in a mini muffin pan, but you could definitely use a regular size muffin tin, just add to your cooking time.
{Pumpkin Poppers} Popper: 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoons cinnamon 1/2 teaspoons nutmeg 1/2 teaspoon allspice 1/8 teaspoons ground cloves 1/3 cup vegetable oil 1/2 cup brown sugar 1 egg 1 teaspoon vanilla extract 3/4 cup pumpkin (fresh or canned, just not pumpkin pie filling) 1/2 cup low-fat milk For Coating 1 stick of unsalted butter, melted 2/3 cup granulated sugar 2 tablespoons cinnamon Preheat your oven to 350 and spray your muffin pans.
Combine all the dry ingredients in one bowl and whisk till combined. Fill your mini tins till almost full. Bake for 10-12 minutes. Inspire us… Pumpkin Rolls. My Own Sweet Thyme: The Secret to Soft Snickerdoodles. Snickerdoodle Fiends My children have long been Snickerdoodle fiends. My oldest son, when he learned about cinnamon as a pre-schooler, believed it had the power to make anything from peanut butter sandwiches to fried fish taste extraordinarily delicious. When my daughter discovered cookies and cookbooks she had a preference for cinnamon too.
She made Snickerdoodles and submitted her recipe to a class collection of favorites at her elementary school. In time my youngest son and I would go to the bookstore on Wednesday afternoons when his elementary school let out early. It became our habit to stop off in the bookstore's café for an afternoon snack. To him that meant a fancy hot chocolate and a soft thick Snickerdoodle that had been warmed in the microwave. I would have made those wonderful cookies at home but I had no idea how. Then I saw the recipe for Snickerdoodle Blondies. Do Try This at Home My now teenage son can be very picky about the sweets he will eat these days. And guess what? Brownie Batter Dip | Our Everyday Dinners. I made this dip for the teachers at the girls’ school to enjoy during parent/teacher conferences this week, and I doubled the recipe so we could have some at home, too. I wish I hadn’t! I couldn’t stop eating it!! Brownie Batter Dip 1 8 oz package cream cheese (softened) 1/2 cup butter (room temperature) 2 cups powdered sugar heaping 1/4 cup cocoa powder heaping 1/4 cup flour 3 tablespoons brown sugar 1 teaspoon vanilla 2-3 tablespoons milk (to desired consistency) Mix the cream cheese and butter with an electric mixer.
Peanut Butter Chocolate Dessert Recipe. Pumpkin Dessert Bars Recipe. Peanut Butter Brownie Trifle. While I was visiting my sister last week we were invited to a cookout. Our contribution was dessert. I knew exactly what we needed to bring. Peanut Butter Brownie Trifle I found this recipe a while back and actually made it once before for our speech club. It is completely decadent and oh so delicious. My nephew assisted me with the recipe and turned out to be a great sous chef. He was also the official "taste tester" (and he only ate a few of the Reese's).
Peanut Butter Brownie Trifle (slightly adapted from Taste of Home) 1 fudge brownie mix (13-inch x 9-inch pan size)2 packages (13 ounces each) miniature peanut butter cups 4 cups cold 2% milk 2 packages (5.1 ounces each) instant vanilla pudding mix1 cup creamy peanut butter4 teaspoons vanilla extract2 cartons (8 ounces each) frozen whipped topping, thawed Prepare brownie batter according to package directions. Enjoy, I'm linked up with. Pumpkin Gooey Butter Cake. The next Paula Deen. No, I am not the next Paula Deen, but I do love the woman. Maybe it is because I am from the south and she reminds me of a lot of the women I grew up around, but I think she is a wonderful woman with a wonderful story. Yes, she uses a lot of butter, but so do most recipes for baked goods and this is a baking blog so I have no problem with her butter usage.
I love Paula so much, that I actually decided to go as her for Halloween and bring along her Pumpkin Gooey Butter Cake to the parties I was attending. Apparently I am not the the only Paula lover out there because people loved the costume and the Pumpkin Gooey Butter Cake. Pumpkin Gooey Butter CakeRecipe from Paula Deen Cake:1 18 1/4-ounce package yellow cake mix1 egg8 tablespoons butter, melted Filling:1 15-ounce can of pumpkin1 8-ounce package cream cheese, softened3 eggs1 teaspoon vanilla8 tablespoons butter, melted1 16-ounce box powdered sugar1 teaspoon cinnamon1 teaspoon nutmeg Preheat oven to 350 degrees.
Baked Pumpkin Spice Donut Holes. Ahhhhh, fall weather has finally hit us in Southern California. You might be sick of hearing me talk about it, but I am so excited I can hardly stand it. And, according to the 10-day forecast (although often unreliable) these temperatures are here to stay! These pumpkin donuts were appropriate for celebrating the cool breeze flowing through my windows and the ability to turn on my oven without worrying about heating up the house. Yes, I said oven…another reason to love this recipe as the donuts are actually baked instead of fried. Technically, these are miniature muffins but after rolling them in the buttery cinnamon sugar mixture, they magically turn into cakey, sugary donut holes. Baked Pumpkin Spice Donut Holes For the donuts: For the Coating: 1 stick of unsalted butter, melted 2/3 cup granulated sugar 2 tablespoons cinnamon Preheat oven to 350 degrees.
In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves. Notes. Healthy Cookie Dough Dip. If you received an email from Pinterest saying I didn’t want you to pin my recipes, this is NOT true! I am so sorry for this and have no idea why they would send such messages out! Please accept my apologies… I’m so honored when people pin things from my site or follow my Chocolate Covered Katie Pinterest Board. Healthy Cookie Dough Dip… it’s like an unbaked form of those popular White Bean Chickpea Blondies. I don’t know about you, but when I make the blondies, quite a bit of the raw dough gets consumed in the process! So I figured, why bother baking them at all? Especially with the summer weather approaching, this cookie dough dip is a great way to get your blondie fix without turning on the oven.
But will “normal” people like it? Often, I’m unsure if a recipe with which I am in love will be a hit with the general population of people who aren’t used to healthy food. The following is directly from my About Chocolate Covered Katie page. I brought this healthy cookie dough dip to a party. Friday Fun List: 50 Easy & Delicious No Bake Desserts. Carrot Coconut Bread with Cream Cheese Glaze | easy. everyday. eats.