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Recipe Time Ya'll
Cookie Dough Dip
"Major yum..."
I found this recipe via Pinterest
(Which I love)
This recipe is from an adorable website...
Check it out here
Love it...they have so many great recipes!
Cookie Dough Dip Recipe
Prep Time: 10 minutes
Total Time: 10 minutes
(QUICK AND EASY)
The most delicious recipe for cookie dough dip you've ever tasted.
Ingredients
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
1 cup powdered sugar
2 tablespoons brown sugar
1 1/2 teaspoons vanilla
1 cup chocolate chips
1 cup toffee bits (If wanted)
Instructions
1.Cream together cream cheese and butter.
2.Add all remaining ingredients and mix until well-combined.
3.Serve with graham crackers or apple wedges.
Sounds REALLY good right??Well I have one more for ya'll...this one's a little more Thanksgiving inspired...
Mini Pumpkin Pies
This one was found via Pinterest again
...and sent me to another "adorable" and "delicous" site called Make and Takes
These are socute, and perfect for your Thanksgiving feast
Ingredients and materials
Pumpkin pie filling for one 9-inch pie
2 9-inch pie crust doughs – pre-made from a box
Bowl or round cookie cutter 4 inches in diameter
Muffin tin
Whipped cream
Makes 12 mini pumpkin pies
1. Prep your dough. Using a bowl or 4 inch round cookie cutter, cut out 12 circles from your 2 9-inch pie crust doughs.
2. Place each circle into a pre-greased muffin tin. Press them in, letting the sides come up for a fun look. Score the bottom of your dough with a fork to keep the crust from bubbling up as it cooks.
3. Pour your filling into each muffin tin cup. Fill them to the very top. I like to use the recipe for filling from the pumpkin can. But there are a lot of great recipes out there where you can use fresh pumpkin to make your filling.
4. Bake your muffin tin pumpkin pies at 425* for 15 minutes. Then turn your heat down to 350* and bake them for 25-30 minutes. (This is 15-20 minutes less than a regular pie)
5. Let these cool on a wire rack for a couple of hours to let the pumpkin filling set.
6. Add a dollop of whipped cream to each individual muffin tin pie.
"Sounds amazing can't wait to try these!!"
Mini Pumpkin Pies
This one was found via Pinterest again
...and sent me to another "adorable" and "delicous" site called Make and Takes
These are so
Ingredients and materials
Pumpkin pie filling for one 9-inch pie
2 9-inch pie crust doughs – pre-made from a box
Bowl or round cookie cutter 4 inches in diameter
Muffin tin
Whipped cream
Makes 12 mini pumpkin pies
1. Prep your dough. Using a bowl or 4 inch round cookie cutter, cut out 12 circles from your 2 9-inch pie crust doughs.
2. Place each circle into a pre-greased muffin tin. Press them in, letting the sides come up for a fun look. Score the bottom of your dough with a fork to keep the crust from bubbling up as it cooks.
3. Pour your filling into each muffin tin cup. Fill them to the very top. I like to use the recipe for filling from the pumpkin can. But there are a lot of great recipes out there where you can use fresh pumpkin to make your filling.
4. Bake your muffin tin pumpkin pies at 425* for 15 minutes. Then turn your heat down to 350* and bake them for 25-30 minutes. (This is 15-20 minutes less than a regular pie)
5. Let these cool on a wire rack for a couple of hours to let the pumpkin filling set.
6. Add a dollop of whipped cream to each individual muffin tin pie.
"Sounds amazing can't wait to try these!!"
Thanks for reading ya'll
XOXO AshtonRae
About the Author
4 lovely little thoughts
Ive ben wanting to make the cookie dough dip! It looks so yummy!
ReplyDeleteThose look delicious, so glad I came across your blog/this post. I will have to try these! yum
ReplyDeleteThanks for reading ya'll!
ReplyDeleteOh my goodness, those look soo good!
ReplyDeleteThanks so much for reading, every comment truly makes my day!
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