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Here at the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. If you just want to take a photo of black raspberries (I hear they’re in season around these parts), that’ll do just fine.
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Write up a post, publish, then return here and click on Mr. Linky below. A screen will pop up where you can type in your blog name and paste in the url to your own Food on Fridays post (give us the exact link to your Food on Fridays page, not just the link to your blog).
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Food on Fridays Participants
Food on Fridays with Ann
We need to “defrost” the deep freeze (read: melt away the massive hunks of snowy-looking ice attached to the interior walls).
In order to defrost the deep freeze, we need to clear it out.
In order to clear it out, we need to eat the food that’s in it.
So we’re digging around trying to get creative with the things I’ve stashed in there over time.
This morning I found a roll of sugar cookie dough (so much for cooking from scratch) and decided to make something that I’d seen before. I don’t know the official name of this treat, so I’m calling them “Sugar Cookie Cups.”
This is how they turned out:
This is how I made them:
- Plop a blob of sugar cookie dough (or cut a thick “slice” into fourths or halves?) into mini muffin tins.
- Bake for about 10 minutes. Maybe 12. I can’t remember.
- When they are kind of brown around the edges, pull them out. Try not to squish the edges of the cookies with the oven mitt like I did.
- Stuff something chocolate-y into the center when they’re still hot (could be mini Reese’s cups or kisses leftover from Easter). I shoved into the dough pieces of Hershey’s bar broken in half.
- Watch the chocolate pieces get gooey.
- Dig the Sugar Cookie Cups out of the muffin tins.
- Pour a glass of milk to wash them down, because these babies are rich.