Brownie Batter Dip

Last Friday we took the kids skiing and wow!  My thighs and quads are killing me.

I somehow though that since I lift weights at least once a week and do cardio 2-3 times a week, skiing would be a piece of cake (but I seriously wish it was because a nice piece of warm, chocolate cake sounds fantastic at the moment). 

Man is that a work out on the legs.  Maybe it's also because we were teaching our two youngest how to ski for the first time (and man did they do great--Luke, our 5 year old went down the mountain at least 5 times).  Snow plowing is quite the work out--good thing I didn't go to the gym that morning!

When we got home, we were in a serious need of a snack.  And of course I talked everyone into something chocolate ("you know it is called 'brownie'...--that gets them every time).  I love how we could just whip some of this right up and have a yummy treat that everyone loved.  Plus we found all sorts of things to dip into it--strawberries and bananas were my favorite.  So delicious!

Brownie Batter Dip

(click here for printable version)

8 oz cream cheese, softened to room temperature
1/4 cup butter, softened to room temperature
2 cups powdered sugar
5 tbsp all-purpose flour
5 tbsp cocoa powder
2 tbsp brown sugar
1 tsp vanilla
2 tbsp milk
Chocolate chips for garnish, optional

For dipping: bananas, pretzels, strawberries, apples, graham crackers, animal crackers

1. In a large bowl, using a handheld electric mixer, whip cream cheese and butter until light and fluffy, about 1-2 minutes. Add powdered sugar and mix well. Add flour, cocoa powder, brown sugar, vanilla and 2 tablespoons milk. Mix until fluffy and smooth. (At this point you can add more powdered sugar or milk if you want a different consistency--you should be able to dip your snacks into it and not have them break or be too thin that it just runs right off of it). Garnish with chocolate chips, if desired. Store leftovers in sealed container in the fridge.  Enjoy!

Source: Mel's Kitchen Cafe

Cranberry Cream Cheese Dip

 Does this count as a dessert?

Just wondering what you think.  At our house it certainly does. But that's maybe because our criteria is a little weird and funny.

You have criteria for dessert you ask, uummm...yes we do. 

1. Anything eaten after the kids go to bed (doesn't matter what it is but especially those things we have been hiding so they won't eat any of it--is that so bad!?!).

2. Anything you can dip into (seriously what is the big deal about dipping? But I fall for it every time.  If I can dip, I am in heaven.)

3. Anything that is mini. (I think we are conditioned to love things that are tiny more than the things that are a "normal" size. Maybe it's because you can have more of them, right?)

4. Anything with cream cheese (that's the hubs input. And he's totally right--cream cheese goes into everything, hence totally a dessert).

I guess I answer my own question. Totally a dessert and completely delicious.  This would be awesome for a party too (hint, hint...end of January...)

Cranberry Cream Cheese Dip

(click here for printable version)

* Note: this recipes makes a lot of cranberry topping. I halved the recipe and it worked great.

12 oz fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1 cup sugar
1/2 tsp cumin
2 tbsp fresh lemon juice (1 large lemon)
1/8 tsp salt
2 (8 oz) packages cream cheese, light or regular, softened
Crackers, for serving

1. Pulse the cranberries in a food processor or blender until coarsely chopped (or you can do this by hand, but being careful leave the cranberries in larger pieces). Add green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Put the cranberry mixture in a covered bowl and refrigerate for 4 hours (or up to overnight) so the flavors have time to marinate. This step is essential for the dip to taste it's best.

2. When ready to serve, place your cream cheese on serving dish, top with cranberry mixture (if you are doing the full recipe, split the cranberry mixture between your two cream cheese blocks). Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips. Enjoy!

Source: Mel's Kitchen Cafe