One of the best parts about baking is getting a sneak peak of the tasty treat. We would all be lying if we didn’t admit to stealing a warm, gooey cookie off the cookie sheet or a lick of the frosting for the cake.
And I’ll admit I’d be lying if I said I’ve never eaten cookie dough or brownie batter. “One spoonful for me, one for the cookie sheet. One for me, one for...” You get the picture.
I’d better put a disclaimer in here. Eat cookie dough and brownie batter at your own risk. The raw ingredients can make you very, very sick.
Lucky for us, some genius out there has found a way for us to get our fill of this delicious treat without endangering our lives!
This chocolate chip cookie dough dip comes from Jenny at plannerperfectmeals.com, and the brownie batter dip is from Nikki at chef-in-training.com.
Of course you can grab a spoon and dig in, or you can dip in your favorite graham crackers, pretzel sticks, vanilla wafers or animal crackers.
Chocolate Chip Cookie Dough Dip
1/2 cups butter
1/3 cups brown sugar
1 teaspoon vanilla
1 8-oz. block cream cheese, softened
1/2 cups powdered sugar
3/4 cups chocolate chips
Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until sugar dissolves and mixture starts to bubble. Set aside to cool and whisk in vanilla.
Cream together cream cheese and powdered sugar for 60 seconds. With mixer on low speed, add in brown sugar and butter mixture. Mix until combined. Add the chocolate chips at this time so the mixer can break them up into pieces or just fold in the chocolate chips. Garnish with additional chopped chocolate. Refrigerate until ready to serve.
Brownie Batter Dip
8 ounce cream cheese
1/2 cup butter
2-3 cups powdered sugar
5 tablespoons all-purpose flour
5 tablespoons cocoa
2 tablespoons brown sugar
1 teaspoon vanilla
3 tablespoons milk
In a stand mixer, whisk together the cream cheese and the butter. Add 2 cups of the powdered sugar, 1 cup at a time, and 1 tablespoon milk. Add the flour, cocoa powder, vanilla, brown sugar and 1 more tablespoon of milk if needed. Whisk until all smooth.
Add remaining powdered sugar and milk alternately until dip reaches desired consistency. Refrigerate.
Holyoke Enterprise October 18, 2012