Friday, July 20, 2012

Summer Dips...Not Just For The Pool Anymore

Ahhh, Friday at last and time to debut a fun little something we have been baking up over here at Juneberry Lane!  I am so excited to announce that my sweet little sister, Meggie, has joined the team and will now be stopping by every week with all sorts of her yummy recipes and delightful food finds to share with you for every season!

I couldn't be happier to have her on board and I just know you are going to be thrilled with all of the tasty fun she brings to the table!  Take a look, enjoy, and then go and have yourself an amazing weekend!!

~ Misty

With all of the fabulous summer party and shower ideas that my sister has shared with us it makes me want to bring out my hostess side. But, I didn't quite get the party planning genes that my sister has...instead I got a sweet tooth and an obsession with baking (and occasionally cooking) fantastic treats. So, it's only fitting that when I get married in May that my new last name will be the frosting on a delicious ruffle cake!

So, my sister gave me the idea to use my love for decadent sweets to share some recipes for your next event. But, with the heat wave that everyone has been experiencing lately, no one wants to turn on their HOT oven. Why not ditch the preheating and baking and join the newest craze...DESSERT DIPS?!

Here are just a few of my personal favorites:

Chocolate Chip Cookie Dough Dip
(Courtesy of How Sweet It Is)

(Makes approximately 1 1/2 cups)
  • 1/2 cup butter
  • 1/3 cup brown sugar
  • 1 8-oz. block of cream cheese, softened
  • 1/2 cup of powdered sugar
  • 1 teaspoon of vanilla extract
  • 3/4 cups chocolate chips
  1. 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.
  2. 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. I add the chocolate chips at this time so the mixer can break them up into peices. You can do that, or just fold in the chocolate chips.
  3. Garnish with additional chopped chocolate. Serve with fruit, cookies, crackers, pretzels, or just a spoon.
S'Mores Dip
(Recipe from What Megan's Making)

  • 1 14-oz. can sweetened condensed milk
  • 1 1/2 cups chocolate chips
  • 1/2 cup marshmallow cream
  • Graham Crackers, for serving
  1. In a small microwavable bowl, microwave chocolate chips and condensed milk on High for 1-2 minutes, stirring every 30 seconds, until the chocolate chips are melted. Mix well.
  2. Pour into 9-inch glass pie pan, spreading evenly. Drop marshmallow creme by tablespoonful randomly over chocolate mixture. Microwave on High for about 30 seconds or until marshmallow creme is softened.
  3. Immediately, make several swirls through the marshmallow and chocolate, creating a marbled appearance. Serve immediately with graham crackers for dipping.
Are you drooling yet?

Red Velvet Cake Batter Dip
(Via Peanut Butter and Peppers)

(Makes around 2 1/2 cups)
  • 2 cups vanilla Greek yogurt
  • 2/3 cups dry red velvet cake mix
  • 2-3 Tablespoons powdered sugar
  1. In a medium bowl, mix Greek yogurt, cake mix, and 2 Tablespoons of powdered sugar until well incorporated. If you prefer it to be sweeter add an additional Tablespoon of powdered sugar.
  2. Place in a serving bowl and enjoy with shortbread or your favorite fruit.
Caramel Cheesecake Apple Dip
(Recipe by Cooking Classy)

(Yields enough for approximately 10 people)
  • 2 8-oz. packages of cream cheese, chilled
  • 1 cup caramel ice cream topping, chilled
  • 1 store bought graham cracker pie crust, crumbled
  1. Place cream cheese in a mixing bowl and using an electric mixer, whip cream cheese until smooth and fluffy for about 1 minute. Stir in caramel ice cream topping.
  2. Break graham cracker pie crust into peices, and place peices in ziploc bag. Then seal bag, and using a rolling pin crush graham cracker crust peices until finely broken. (There should no longer be chunks.)
  3. Serve with apple slices. Dip apple slices into caramel cheesecake dip and then into broken graham cracker crust. This dip can also be garnished with a bit of cinnamon (1/4 teaspoon) or a few dashes of nutmeg. Note: This dip can be stored in the refrigerator for up to one week.
Girl Scout Cookie Samoas Dip
(Courtesy of Something Swanky)

  • 8 oz. cream cheese, cold
  • 8 oz. butter or margarine, cold
  • 2 cups powdered sugar
  • 1 sleeve shortbread cookies (like Lorna Doone)
  • 1 cup (or more if you like) toasted coconut
  • 1 cup caramel Hershey Kisses
  • Semi-sweet chocolate for drizzling
  1. Using a paddle attachment in your mixer, cream the butter and cream cheese. Add in the cookies and mix on High (so the cookies are good and crushed).
  2. Mix in powdered sugar, until fully incorporated. Add Hershey Kisses, and mix on High so they get broken up really well.
  3. Fold in the toasted coconut with a rubber spatula. Drizzle the top with melted semi-sweet chocolate. Serve with apples and graham crackers.
There are so many dessert dip recipes out there and most are so easy to make, with only a few ingredients they are also easy on the wallet. But, the best part are the unlimited options for dippers, like: graham crackers, all varieties of fruit, animal cookies, Nilla wafers, or pretzels. The possibilities are endless. This is your chance to be adventurous! So, dust off that KitchenAid mixer, whip up some tasy dips, and enjoy the sweetness of the summer.  It is wonderful to meet you all and I can't wait to share more delicious inspiration with you!  Have a great weekend ~ Meggie


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