Chocolate Chip Cookie Dough Dip

1. 1⁄2cup salted butter
2. 1⁄3cup dark brown sugar
3. 2teaspoons vanilla extract
4. 1(8 ounce) package cream cheese
5. 1⁄2cup powdered sugar
6. 3⁄4cup semisweet mini chocolate chips
7. In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)
8. Remove from heat, whisk in the vanilla and set aside to cool.
9. Beat the cream cheese and confectioner's sugar for 1 minute.
10. Slowly beat in the cooled butter mixture and beat again for another minute.
11. Stir in the chocolate chips and nuts, if using.
12. Pour into a serving bowl and refrigerate.
13. Garnish with additional chocolate chips or nuts, if you choose.

I find that this recipe is best if it is chilled for at least 24 hours before serving.  I like it best with pretzels, animal crackers, vanilla wafers, and graham crackers. 

Tranquility Essential Oil

It seems that essential oils are all the rage right now.  When I am given the chance to try a new oil blend I always take advantage of it.

Packaging-

The oil arrived in a dark amber bottle.  This is normal because it protects the oil from sunlight.
The packaging indicated it is 1.69 Fl ounces.  This is a little less than 1/4 cup of the oil.
The bottle has a a built in dropper dispenser , which I didn't love.
Product comes in black velvet like pouch with a tied ribbon.

The Product-
Contains a blend of Organic Sweet Orange, Geranium China Oil, Vanilla and Rose Maroc
100% Pure and Natural

Absorption-
The oil spreads easily and absorbs ok in a couple minutes.  Dried within 4-5 minutes  leaving a little oily residue behind.

Scent-
The scent is awesome.  I found it to be not too strong or weak.  It was perfect.

What I used it for-
Added it to my bath water for a before bed treat-  worked great for this!
Rubbed 4 or 5 drops on my feet and four drops on my chest when feeling stressed
Added some to my aromatherapy necklace.( I highly recommend you try this)

You can get it on Amazon for 28.95. 

I review items on Amazon that are sent to me for free or at a deep discount rate. I test each and every product and all of my opinions regarding them are my own. I leave an honest review and star rating and only endorse products that are in alignment with my ideals and that I believe would be of value to my friends and family.

Hummus

2 cups canned chick-peas or 2 cups cooked chickpeas
2 tablespoons tahini
4 tablespoons olive oil
1⁄4 cup warm water
2 large heads of garlic (the whole head, not 2 cloves!)
1 lemon, juice of
1/4 tsp cumin
Black pepper to taste (we like a lot!)
1⁄4 teaspoon sea salt
Preheat oven to 375°F Cut off the very top of the garlic cloves (about 1/4") so that the tops of most of the cloves are exposed slightly. Coat with a little olive oil and wrap securely in tin foil. Roast garlic in oven for 1 hour. Remove and allow to cool.
Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor. Rinse and drain cooked or canned chickpeas. Add them, and all other ingredients, to the food processor and blend until completely smooth.
Scrape ingredients off sides of food processor to make sure it blends evenly. If you find that the hummus is too thick, you can add additional olive oil at this time. Add it very slowly, allowing the mixture to combine fully before adding more liquid.
Serve at room temperature with crudites, warm pita or crackers. Top with olive oil if you like

Pumpkin Fluff 3 Ways

I love this recipe because it can be made for different diet plans.  I use it when I am doing low cal and low carb.  

#1  Pumpkin Fluff

     1 (16 ounce) container frozen whipped topping, thawed
     1 (5 ounce) package instant vanilla pudding mix

     1 (15 ounce) can solid pack pumpkin

     1 teaspoon pumpkin pie spice

In a bowl blend dry pudding mix and pumpkin till light. Add spices,
mix to distribute. Fold in whipped topping. Refrigerate until serving.

 

#2  Pumpkin Fluff ( Low calorie style) 
1 (16 ounce) container frozen lite whipped topping, thawed
1 (5 ounce) package instant  sugar free vanilla pudding mix

1 (15 ounce) can solid pack pumpkin

1 teaspoon pumpkin pie spice

In a bowl blend dry pudding mix and pumpkin till light. Add spices,
mix to distribute. Fold in whipped topping. Refrigerate until serving.

 

#3  Pumpkin Fluff (low carb style) 
1/2 heavy cream
1 (5 ounce) package instant sugar free vanilla pudding mix

1 (15 ounce) can solid pack pumpkin

1 teaspoon pumpkin pie spice

In a bowl blend dry pudding mix and pumpkin till light mix in heavy cream and water. Add spices,

Girl Scout Lemonade Cookie balls

2 packages of Girl Scout Lemonades - crushed
1 16 oz container of cream cheese frosting
Almond bark



Combine the crushed cookies and frosting in a bowl. Mix well and then use the instructions found here to coat the balls in coating. Bakerella gives great step by step instructions to make sure they come out beautiful! 

Recipe and photo is from 

Lisa Rachel Thompson