Okay, let’s me get back to business starting with this Homemade Cookie Butter.
For the past two weeks I have prepping for moving, Thanksgiving, and finally moving. So if it seems that my presence in the blog world has been a bit scarce, let me apologize to you for that. Now, I am all moved, unpacked, and ready to start sharing some great ideas and wonders that will not only make you excited for the holiday season but excited for life in general! Let’s start with making Homemade Cookie Butter shall we?
Okay class, raise your hands if you’ve had cookie butter before? Very good! Now for those of you who have not, think of cookie butter just like peanut butter but tastes like a cookie. It is a wonderful condiment to dip fruit and crackers into. You can also make cookies with the stuff as well. There are all types of fun and neat things you can do with cookie butter. You can also make this as a dessert dip for your upcoming Christmas party. It only takes 15 minutes to make, you don’t have to bake anything, and you can put this in a dip tray surround by diced apples, other various fruit, and cookies!
I am leaving out one of the most important things. I got this recipe from the Food Network Magazine! It is a happy day when I get my magazine in the mail I tell you. I get my magazine and for an hour I am in pure bliss. I escape all problems of the world and dive into “Food Networkacopia”. It is something I look forward to every month. Well, enjoy folks!
Recipe adapted from Food Network Magazine
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Homemade Cookie Butter
Ingredients
- 12 Ginger Snaps
- 6 whole graham crackers
- 5 shortbread cookies
- 3 tbsp. cold water
- 1/4 c. sugar
- 1/2 tsp. vanilla
- pinch of cinnamon
- 1/2 c. coconut milk
Instructions
- Roughly crush the gingersnaps, graham crackers, and shortbread cookies in food processor and pulse until finely ground. Add 3 tablespoons of cold water and pulse until well combined, then let sit for 10 minutes.
- add 1/4 c. sugar, the vanilla extract, and a pinch of cinnamon. While the processor is still running slowly drizzle in the coconut milk and blend until smooth. Refrigerate in an airtight container for up to 2 weeks.
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