Easy Cookie Dough Dip

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.

Cookie Dough Dip

Cookie Dough Dip


  • 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


  1. Using an electric mixer, beat cream cheese and butter until smooth.
  2. Add sugars, molasses, and vanilla. Mix.
  3. Fold in chocolate chips.
  4. Chill for 1-2 hours (or longer).
  5. 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.

Peach Cobbler

It’s August in Northern Michigan, which means we have local produce galore these days!

20140810_195559When presented with the opportunity to make a summer dessert, peach cobbler was tops on the list! My mom used to make cobbler when we were kids, and I haven’t had it in years. It was high time!

20140810_195620Peach Cobbler

Based on allrecipes.com

You’ll need:

  • 8 peaches–peeled, pitted, and sliced
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 tsp. lemon juice
  • 2 tsp. corn starch

For the topping, you’ll need:

  • 1 cup flour
  • 1/4 cup brown sugar
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 6 Tbs. butter, cold, and shredded
  • 1/4 cup boiling water

1. Preheat your oven to 425 degrees.

2. Peel and slice the peaches and put them in a large bowl. Add sugar, brown sugar, cinnamon, nutmeg, lemon juice, and corn starch. Mix. Pour into 8×8 baking dish and bake in preheated oven for 10 minutes.

3. While the peaches bake, make the topping. Mix dry ingredients. Add shredded butter, and mix in with fingertips or a pastry cutter. Add boiling water, and mix until it’s just combined.

4. When the peaches are done, drop clumps of dough onto the top of the peaches. Sprinkle on top a mixture of 3 Tbs white sugar and 1 tsp cinnamon.

5. Bake for 25-30 minutes.

6. Serve warm, topped with whipped cream.

Loaded Brownies

This recipe will take brownies to the next level. Promise. They’re dense and fudgey, yet gooey, and in every way rich and delicious. These brownies are everything you need when you’re in the middle of the winter that will never end. At least it’s pretty!


Loaded Brownies

Recipe adapted from Brown Eyed Baker

You’ll need:

  • 1/2 cup flour
  • 1/2 cup cocoa powder
  • 3/4 cup sugar
  • 1/3 cup packed brown sugar
  • 1/4 tsp. salt
  • 1/2 cup unsalted butter, melted
  • 2 eggs
  • 1 tsp. vanilla extract
  • 3/4 cup pecans, chopped, divided
  • 2 1/2 cups mini marshmallows

For the icing, you’ll need:

  • 6 oz. Baker’s Chocolate (or Dark, or…your choice!)
  • 1/4 cup milk
  • 2 cups powdered sugar

1. Preheat the oven to 325 degrees. Line an 8×8 baking dish with aluminum foil and grease the foil.

2. Whisk together the first 5 ingredients. Add the butter, and mix with a spoon. It’s going to be thick! Mix in the eggs and vanilla extract. Fold in 1/2 cup of the chopped pecans.

3. Scrape batter into baking dish, and smooth it out so it’s an even thickness. Bake for 35 minutes.

4. After the brownies are almost done (look for moist crumbs on a toothpick you stick in the middle), pull them out, and add the marshmallows on top. Slide them back in the oven for about 4 minutes. After the marshmallows are puffy, turn your oven to broil, and keep the oven door cracked. DO. NOT. MOVE! Watch them like a hawk, because those marshmallows will go from toasted perfection to burnt in 2.3 seconds.

5. Make your sauce! Over medium heat, melt the chocolate, stirring constantly. Once the chocolate is lump free, remove from heat. Add the milk and powdered sugar, and drizzle over the marshmallows. Sprinkle with the remaining pecans.

6. Allow to cool and enjoy!