Recipes

 

 

 

 

 

 

 

 

Brownie Pops  

 

Ice Cream Sandwich   Cabbller

 

Apple Crumble   Fruit Salsa

 

 

Cinnamon Sugar Cookie Chip Holiday Pumpkin Pie

 

Pumpkin PieCrust:
Cinnamon Sugar Cookie Chips – 1 – 6 oz bag
Unsalted Butter, melted – 2 tbl (1 oz)
(optional – Toasted Pecans, chopped finely – ¼ cup)


Filling:
Pumpkin, Canned – 1 lb
Sugar, light brown – ½ cup packed tightly
Ginger, ground – ¾ tsp
Cinnamon, ground – 1 tsp
Nutmeg, ground – ½ tsp
Cloves, ground – ½ tsp
Salt, sea salt – ½ tsp
White Pepper, ground – 1/8 tsp (pinch)
Eggs – 3 whole
Sweetened Condensed Milk – 7 floz
Heavy Whipping Cream – 4 floz


Assembly:
Preheat oven to 300 F.

For crust:
In food processor, grind Cinnamon Sugar Cookie Chips. Remove and place in a separate bowl.
If using nuts, add to the food processor or chop finely by hand. Do not grind up.
Blend ground Cookie Chips with melted butter. If adding nuts, add here.
In 9” pie tin press Cookie Chip mixture onto bottom and upsides of pan. Set aside.


For pumpkin filling:
Add brown sugar to mixer with a paddle attachment and blend with all spices, salt & pepper until evenly mixed.
Add pumpkin puree to sugar mixture and blend well.
Add eggs a little at a time while mixer is running on low until fully incorporated.
Add cream, condensed milk, and blend until fully mixed. Filling should have a nice even orange color.

Pour pumpkin filling into pie shell until filling comes to the top.

Place pie on cookie sheet and bake for 40 minutes or until filling sets firm.
Remove from oven and place on cooling rack. Refrigerate.


Serving Suggestions:
1. Top pie with whip cream and chocolate shavings.
2. Sprinkle nuts on top of pie before serving.
3. Serve slices with your favorite ice cream.



 

 

 

Crunchy Cookie Chip Dessert Nachos

 

Cookie Chip Nachos


We used Original Cookie Chips, but you can use your favorite flavor.


Ingredients:

Cookie Chips -1 bag - for this recipe we recommend Original or Cinnamon Sugar.
Greek yogurt, plain or vanilla - 16 oz (Chobani or any brand)
Semi-sweet or dark chocolate, chopped small or chips - 1 lb
Heavy cream - 9 oz
Assorted fruits - blueberries, raspberries, strawberries, kiwi


Equipment:

Large platter
Knife, off set spatula, or rubber spatula
Small pot
Large bowl
Fork or whisk
Spoon



Assembly:

On large platter, spread Cookie Chips in a single layer over entire plate. Chips should overlap. Blend yogurt a bit to soften so it spreads easily. Pour yogurt over Cookie Chips and with knife or spatula spread evenly. Leave edges a little exposed. Set aside.

Cut fruit into small dice sized pieces and set aside to make ganache. Once ganache is ready. Sprinkle fruit over top of yogurt evenly. With a spoon, drizzle ganache over top of fruit as seen in the picture.


Chocolate ganache:

Place chocolate in bowl and set aside. Place cream in small pot and bring to a boil. Immediately shut off heat and pour over chocolate in bowl. Allow chocolate cream mixture to sit one minute to soften chocolate. With fork or whisk, blend cream into chocolate until a dark ganache is formed. Extra ganache can be stored, covered in the refrigerator for 5 to 7 days. To reuse, warm gently over a water bath or in microwave until softened. Can be used over ice cream.