The idea of this cookie dough dip really appeals to me. It’s all about the chocolate chips. The dip, and whatever you dip in it, is just a delivery system for the chocolate chips.
This week, I decided my portable snacks ought to be homemade, and since I recently purchased some new popsicle molds, I figured this was the perfect opportunity to test them out. Also, it gave me an excuse to eat Snickers.
I actually regret teaching my kids this recipe, because now every other time I come in the kitchen, I find empty cocoa packets on the counter, a dirty blender in the sink, and empty whipped cream can, and most importantly, no frozen hot chocolate for me.
Dipping things in chocolate is all the rage. It’s like the trend that never goes out of style, because it’s always awesome.
Mom used to make these in a sheet pan and cut the crust off before serving them. Grandpa would always sneak into the kitchen and eat the crusts. He always said they were the best part! I think he was also a little worried my mom would throw them away.
I know it’s such a boring and cliche thing to say, but seriously?! I cannot believe May is over. This entire year has flown by me way too quickly. And you know me, I love remembering where I’ve been as much as I love planning where I’m going, which means it’s time for another monthly wrap-up post.
Sorbet is crazy simple to make (this one has only 5 ingredients!), and it’s easy to make it really delicious. I added a mint leaf to my dish, and I loved what the mint did for the flavor.
Maybe you’ve heard me tell you before how often we eat popcorn, and how much we love coconut. It’s only natural that I should put coconut and popcorn together. Honestly, I’m surprised I haven’t done it before now.
I’m having a chunk of coffee cake right now, as a matter of fact. I’d tell you it helps me think, but honestly, the only thing I’m thinking about is crumb topping. And lots of it.
I’ve posted this recipe before. I’m posting it again because it’s the all-time best banana muffin in the entire universe. For real, it’s one of the recipes on this blog I am the most proud of.
Why won’t my family eat pumpernickel? It makes no sense. It’s like they don’t appreciate the flavor of rye flour. For me, the amazing flavor of pumpernickel is the main reason I decided to make bagels in the first place. The pumpernickel calls to me. This means that these bagels are seriously dangerous to my diet right now. But I don’t care. Someone pass the cream cheese.