Cookie Dough Dip

This taste like dipping a graham cracker straight up in cookie dough. Except this dip is a little creamier and egg-free! Wooooo. That's right. & It's super easy. I made it for a party and everyone loved it. It keeps in the fridge well for about 5 days. Here's what you need

Cream cheese, butter, vanilla, brown sugar, powdered sugar, and chocolate chips. Melt together butter and brown sugar in a small pot

 Bring to a boil. Remove from heat and let cool. Whisk in vanilla

 

While it is finishing cooling, beat together cream cheese and powdered sugar in a medium-size bowl

 

When the butter mixture is completely cooled, add it to the cream cheese mixture, along with the chocolate chips

 

Beat all the ingredients together until well combined. The reason the butter mixture must be cool is so it will not melt the chocolate chips or the cream cheese. It is very important. Patience's is a virtue :) Anyways, refrigerate dip for about 30 minutes to set up. Scoop into a pretty serving bowl and serve!

 

I served mine with graham cracker sticks, vanilla wafers, and animals crackers. Enjoy!

"safe to eat" Cookie Dough Dip 

1 stick butter

1/4 cup brown sugar

1 tsp. vanila

1 (8 oz) block cream cheese

1/2 cup powdered sugar

1/2 cup semi-sweet chocolate chips

1/2 cup milk chocolate chips

Melt butter and brown sugar together in a saucepan. Bring to a quick boil. Remove from heat, add vanilla. Let cool and set aside. In a large bowl, whip together cream cheese and powdered sugar. Add cooled butter mixture. Beat in until well combined. Fold in chocolate chips. Scoop into a pretty little bowl, refrigerate until ready to serve! Serve with graham crackers, vanilla wafers, animal crackers, etc. Enjoy :)

Safe To Eat Cookie Dough Truffles

Hi everyone! I'm sorry it's been so long since the sisters have updated! I (Casey) have been out of town for couple of weeks. As for sis number 1... I really don't know. She'll have to make up an excuse. I've had my eye on this recipe for quite some time and I had a cookie dough craving last night (random, I know) so this was the perfect time to make them! I'm not sure how, but these taste EXACTLY like cookie dough, texture and everything. The safe to eat part of this recipe just means there are no eggs in the dough. Even though eggs have never stopped me from eating cookie dough before, I thought this was probably better for me to eat a bowl of :) Enough rambling, here's what you need for the delicious cookie dough truffles

Butter, brown sugar, vanilla, flour, sweetened condensed milk, chocolate chips, pecans, and bark chocolate. First, combine butter, brown sugar, and vanilla in a large bowl

Beat until well combined. Add half the flour

Pour in the sweetened condensed milk

Beat that together until fully combined. Add the remaining flour

Blend in the flour until dough is well combined and smooth. Add in chopped pecans and chocolate chips (I used milk and semi-sweet)

Fold the chocolate chips and pecans into the dough

Using a cookie dough scoop, scoop dough into balls. Place dough balls on a plate, cover, and refrigerate for 2 hours

After the dough balls have been chilled, melt bark chocolate in a medium-sized bowl. Drop a dough ball one at a time into the melted chocolate. Gently roll until covered

I haven't quiet mastered the prettiness of making a truffle, so I don't have much advice. But what I do is scoop the ball up with a fork and tap it on the edge of the bowl (letting the axis chocolate fall off). Then place on wax paper to let the chocolate harden. Chill about another hour before serving

Now eat as much as your heart desires :)

Cookie Dough Truffles

2 sticks butter, soft

3/4 cup brown sugar

2 tsp. vanilla extract

2 cups flour

1 can sweetened condensed milk

1/3 cup milk chocolate chips

1/3 cup semi-sweet chocolate chips

3/4 cup chopped pecans (optional)

White or milk bark chocolate- for coating

In a large bowl, cream butter, brown sugar, and vanilla with an electric mixer at medium speed until creamy. Beat in half the flour. Add sweetened condensed milk and beat until creamy. Mix in the remaining flour. Add chocolate chips and pecans, mixing well. Shape/scoop into 1-inch balls. Place on a plate; chill 2 hours. Melt chocolate bark candy coating in a microwave safe bowl. Using a fork, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour before serving. Keep in fridge. Enjoy! :)

We All Scream For Ice Cream!

There is something about ice cream, I (Casey) don't know what it is, but I crave it 24/7. Luckily, I have my best friend, Meredith to pig out on it with me. There is snow on the ground and we will still do anything to have some birthday cake ice cream. A couple of days ago, we made a trip to Brusters, and there was NO birthday cake. It was very dissapointing. Mer and I just would not take no for an answer, so I decided to make some to fufill our craving! Here's what you need for the base ice cream

Sugar, whole milk, vanilla, heavy whipping cream, yellow cake mix, and ice cream salt. Whisk together milk and sugar until sugar dissolves

Whisk in vanilla and heavy whipping cream until well combined

Now whisk in the cake mix, making sure there are no lumps

Put it in your ice cream maker and let it do it's thing (this part is what the rock salt is for)

After 40 minutes, I got this

I couldn't decide what mix-ins I wanted in my cake batter ice cream, so I split it in half and did two different combinations; Birthday Cake (cake batter ice cream with frosting and sprinkles) and Oreos and Cookie Dough (I mean exactly what I said, cake batter ice with chopped oreos and eggless cookie dough) First, I put together the oreos and cookie dough combination

Split the ice cream into two seperate containers. Chop your oreos and cookie dough into bite size pieces, pour on top of one of the containers filled with ice cream. Gently fold in

Sprinkle more on top

Put that in the freezer and keep in there until hardened, or ready to eat. Here it is after it has completely frozen

Scoop into a bowl and eat up!

 Now for the Birthday Cake ice cream! You'll need to prepare your frosting. I use wilton buttercream for this. You will need butter, shortening, vanilla, powdered sugar, milk, and food coloring (I used blue, but you can use any color you want)!

Beat together butter, shortening, and vanilla

Add milk and powdered sugar until well combined. Mix in the milk and food coloring.

Now your ready to assemble your birthday cake ice cream

Spred out a thick layer of ice cream in a container. Dollop some frosting in random places, top with sprinkles

Repeat until you run out of ice cream (you will probably have left over frosting). Let that chill in the freezer until hard. Finished product...

I gotta say it.. Get in my belly.

-I feel like this post is confusing, I'm sorry, I did the best I could! Let us know if you have any questions!

Cake Batter Ice Cream

1 cup whole milk

3/4 cup sugar

2 cups heavy cream

1 1/4 tsp. vanilla extract

2/3 cup yellow cake mix

In a medium size bowl, whisk together milk and sugar until sugar dissolves. Add heavy cream and vanilla, mix well. Whisk in the cake mix, making sure there are no lumps. Pour into your ice cream maker, follow the directions your ice cream maker gives you. 

For Oreo & Cookie Dough:

-Oreo's, chopped into bite size pieces

-1 recipe eggless cookie dough, cut into bite size pieces

Put Oreo's and eggless cookie dough in your finished ice cream. Gently fold in. Sprinkle more Oreo's and cookie dough on top. Freeze until completely hard, or ready to eat.

For Birthday Cake:

-1 recipe Wilton buttercream frosting(I usually make half a recipe and have plenty)

-Colorful Sprinkles

Spread out a layer of finished ice cream. Dollop bite size pieces of frosting on top. Top with sprinkles. Repeat; ice cream, frosting, sprinkles. Do that until you run out of ice cream. Freeze until completely hard or ready to eat.

Cookie Dough In a Cupcake

These cupcakes are some of my favorites! What can be better than cookie dough inside of a cupcake? I made these for Rach to take to school last year and she said they were a big hit, so I thought I should make them again! These have A LOT of steps and they are pretty time consuming, but to me it's so worth it!
You're going to need to make chocolate chip cookie dough, or buy a roll of cookie dough at the store, either one will work. Scoop the dough into little balls and freeze for about 2 hours, or completely frozen.

When the dough balls are almost frozen, go ahead and make your cake batter. I made Magnolia Bakery's vanilla cake recipe, but you can make any recipe you choose, even chocolate batter. For the Magnolia recipe you need butter, eggs, sugar, milk, AP flour, self-rising flour, vanilla, and whole milk.

Beat the butter until fluffy, then add sugar. It should look about like this:

Then add the eggs one at a time, beating well after each addition. Combine the flours in a small bowl and combine the milk and vanilla in a small pourable measuring cup. Alternate the flour mixture and the wet mixture, beginning and ending with the dry ingredients. Avoid mixing too much so your cupcakes won't be tough. Nobody likes a chewy cupcake! Here's the finished batter

Line muffin pan with liners and fill about 2/3 way full

Now bring out the frozen dough balls, set one in the center of each cupcake and gently press down with your finger (sorry for the sideways picture)

Now take some of the batter (already in the cupcakes) and spoon it over the dough balls, just to cover it

Now pop them in the oven and bake for about 18-22 minutes

finished product, nice and buttery. Let sit in pan a couple minutes then let them cool completely on a wire rack. While waiting on the cupcakes to cool, make teeny tiny dough balls with left over dough and cook. Watch those cookies like a hawk while they are baking. Go ahead and make the cookie dough frosting. First make the eggless cookie. You'll need butter, sugar, brown sugar, vanilla, milk, flour, salt, and mini chocolate chips

Beat the butter, sugars, vanilla, and milk in a bowl until well combined. Mix in the flour, salt, and chocolate chips. 

Set this aside and make actual frosting. I used sprinkles vanilla buttercream, but feel free to make any kind you want. You'll need butter, milk, vanilla, powdered sugar, and salt

Beat the butter, salt, and powdered sugar together until nice and creamy. Add the vanilla and milk. Add more milk if necessary

yum, now bring back the eggless cookie dough, break up some pieces into the frosting

Mix up well and add more if needed, just keep tasting it to see what you think, like we do :)

Then, I used my fancy frosting decorating kit Chad got me to frost the cupcakes. Smart brother

Here's the finished cupcake!

Of course, we cut into one right away

o my. DELICIOUS. Here's the army of cupcakes

Chocolate Chip Cookie Dough Cupcakes

1 batch chocolate chip cookie dough (can use already made refrigerated dough)

1 batch vanilla or chocolate cake batter

1 batch vanilla frosting

1 batch eggless cookie dough

Make the cookie dough and roll into balls. Freeze about 2 hours or until the dough balls are completely frozen. When dough is almost frozen make cake batter.

Magnolia Bakery Vanilla Cupcakes:

1 cup unsalted butter, soft

2 cups sugar

4 eggs

1 1/2 cups self-rising flour

1 1/4 cup AP flour

1 cup milk

1 tsp. vanilla

Preheat oven to 350 degrees. Line muffin pans with cupcake liners. Set aside. In a large bowl, beat butter until fluffy. Gradually add sugar, beat about 3 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, combine flours. In another small bowl, combine milk and vanilla. In 3 parts, alternately add the flours and milk and vanilla, until just mixed. (Beginning and ending with flours.) Fill muffin tins with batter 2/3 way full. Pull out frozen dough balls and put one in each cupcake. Gently press down the dough balls. Cover the dough balls completely with batter already in each cupcake. (I used a spoon to do this.) Pop them in the oven and bake 18-22 minutes. While those are baking away, go ahead and make the frosting. 

Sprinkles Vanilla Frosting Recipe:

1 cup unsalted butter, soft

1/8 tsp. salt

3 1/2 cups powdered sugar

1 tsp. milk

1 tsp. vanilla

Beat butter, salt, and powdered sugar until well combined. Add in milk and vanilla. (Add more milk if necessary.)

When the cupcakes are done cooking, pull them out of the oven and let them cool about 2 minutes in the pan, then take them out and let cool completely on a wire wrack. Set aside. If you have left-over frozen dough balls, roll to even smaller balls and bake at 375 degrees about 4-7 minutes. (These will go on the top of the cupcakes.) Set those aside to cool. Now make the eggless cookie dough.

Eggless Cookie Dough:

3/4 cup butter, soft

1 cup brown sugar

1/2 cup sugar

1 Tbs. vanilla

4 Tbs. milk

2 cups flour

1/2 tsp. salt

1/3 cup mini chocolate chips

Beat together butter and sugars. Mix in vanilla and milk. Now add flour, salt, and chocolate chips. Once this is mixed well, bring out the vanilla frosting and crumble pieces of eggless cookie dough over the frosting. Stir in cookie dough, adding as much as you want. Now pipe or spread frosting onto the cooled cupcakes and top with a mini chocolate chip cookie!