Last week, my baby sister came over for a sleepover. Our sleepovers tend to include unhealthy snacks and a movie, resulting in my staying up way later than I normally do. This one held the course. We made cookie dough dip, watched a Harry Potter movie, and I didn’t get enough sleep. Sounds like the perfect sleepover, no?
This dip is so easy. Mix it up, dip something yummy, and enjoy. It’s rich, sweet, and oh-so-delicious. If you have the foresight to make it a couple of hours early, you’ll thank yourself. Chilling it was totally worth it. Even though it tasted great the night we made it, it tasted even better the next morning. It’s a totally balanced breakfast, right? Not.
8 oz. cream cheese
1/2 cup butter
1 cup powdered sugar
3 Tbs. sugar
1 Tbs. molasses
1 tsp. vanilla
1 cup chocolate chips
Using an electric mixer, beat cream cheese and butter until smooth.
Add sugars, molasses, and vanilla. Mix.
Fold in chocolate chips.
Chill for 1-2 hours (or longer).
Serve with graham crackers, pretzels, vanilla wafers, and/or animal crackers.
Recipe based on this buzzfeed video.
What did you do this weekend? Anything fun?
If you’re interested….my favorite chocolate chip cookies and the most lovely spice cookie.
It’s Saturday. You made it! I’m playing for a wedding this weekend, but mostly hope to spend a bunch of time in the hammock with a book. I’m re-reading the Harry Potter series–it feels perfect for summer! Just the right amount of light and happy and engaging. What are you reading?
In case you missed it…how to freeze blueberries (and most other berries, also).
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A hammock hot tub (life changing).
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Enjoy your weekend!
Blueberries are in season here in northern Michigan! And in case you missed the name of this blog…I love blueberries. They’re powerhouses of nutrition, as well as super delicious. Yesterday morning, before work, I dragged my baby sister to the blueberry farm to pick berries. In a little less than an hour, we picked 13 pounds. YUM!
I love having blueberries in the freezer throughout the year. In the middle of January, a blueberry treat is like a little reminder that summer isn’t gone forever. Our favorite is this easy blueberry compote–put it on ice cream or pancakes or smear in on toast. It cooks up quickly, and tastes like heaven. If you’re more adventurous, try blueberry scones, mini blueberry pies, chicken with blueberry sauce (it’s good!), or blueberry muffins. You can make each one with fresh or frozen blueberries.
So, freezing blueberries. First, find your berries! They’re in season in the northern climates now. Check out pickyourown.org for farms.
Wash them in a colander and remove any stray stems. Spread them in an even layer on a freezer paper lined cookie sheet (shiny side of the paper up).
Slide the tray(s) into the freezer and leave them for an hour or two. You do this so they don’t freeze in gigantic clumps, as they would if they went right from colander to ziploc bag.
Once frozen, transfer to ziploc bags and return to the freezer.
Then….enjoy blueberries in smoothies and muffins and desserts and sauce all winter long!
Happy blueberry picking!