Wednesday, February 3, 2016

3-INGREDIENT SECRET-CENTER COOKIE CUPS FROM TABLESPOON.COM

3-Ingredient Secret-Center Cookie Cups

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookies
36
miniature milk chocolate-covered nougat and caramel candy bars (about 1-inch square), unwrapped
1
container (1 lb) chocolate creamy ready-to-spread frosting

Directions

  • 1 Heat oven to 375°F. For each cookie cup, wrap heaping teaspoonful cookie dough around 1 candy bar, enclosing it almost completely and forming ball. Place in 1 3/4-inch paper baking cups placed 1 inch apart on ungreased cookie sheets.
  • 2 Bake 8 to 12 minutes or until golden brown. (Centers of cookies will sink slightly.) Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • 3 Spoon about 3/4 cup frosting into pastry bag with a star tip. Pipe frosting on top of each cookie cup.
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3 INGREDIENT BACON-GUACAMOLE CRESCENT CUPS FROM TABLESPOON.COM

3-Ingredient Bacon-Guacamole Crescent Cups

Directions

  • 1 Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray.
  • 2 Unroll dough on work surface. Press into 12x9-inch rectangle. If using crescent roll dough, firmly press perforations to seal. With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares.
  • 3 Gently press squares into muffin cups (dough will not completely cover inside of cup; do not press too much). Bake 6 to 8 minutes or until edges are golden brown. Cool in pans 10 minutes. Remove from pans. Cool completely, about 10 minutes.
  • 4 Spoon 1 teaspoon guacamole into each cup.
  • 5 Cut each bacon strip into 6 pieces. Place 1 bacon piece on each guacamole-filled cup.
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