Ashley, Author at Kitchen Meets Girl

Wake Up Wednesdays

April 15, 2014 By Ashley | 9 Comments

Welcome to Wake Up Wednesdays {Week 32}! The day when YOU get to take over our blogs!

Make sure you’re following along with us so you don’t miss any of the goodies we share:

Kitchen Meets Girl | Facebook | Twitter | Pinterest

The Tasty Fork | Facebook | Twitter | Pinterest

Wine and Glue | Facebook | Twitter | Pinterest

Heather’s French Press | Facebook | Twitter | Pinterest

We’re also pinning to our Wake Up Wednesdays Pinterest board - come check it out!

So, is it spring in your neck of the woods? We had fabulous temperatures here over the weekend – 80′s and short weather…and Monday morning we woke up to snow. Um, Mother Nature? I’m so not happy with you right now, justsoyouknow. In the meantime, I’m trying to get myself in a springy-state of mind by perusing all of your awesome ideas – SO many cute things for Easter and for spring entertaining! If you don’t have your holiday menu lined out yet, make sure to check some of these out!

Eeek! This Bunny Brunch from Your Homebased Mom is too pretty for words!

When the weather was nice last weekend, we got our grill out for the first time this year – I can’t wait for more good weather days so I can make these Rosemary Buttermilk Ranch Chicken Skewers from Mom on Timeout!

Okay, these Hard-Boiled Egg Chicks and Bunnies from Five Heart Home have to be one of the cutest things I’ve seen! The kiddos will go crazy for these!

These Sugar Cookie Nests from Mandy’s Recipe Box are super adorable!

I love carrot cake and I love cheesecake, so I’m super excited to try these Mini Carrot Cake Cheesecakes from The First Year Blog!

And, if you need more Easter dessert ideas, Life with the Crust Cut Off has you covered with this round-up of 40!

If you were featured, grab a button! And feel free to grab the one below it so that more people come party with all of us!

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XO, Ashley

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Filed Under: Wake Up Wednesdays

Chicken-Bacon Alfredo Pizza Rolls

April 13, 2014 By Ashley | 2 Comments

Chicken-Bacon Alfredo Pizza Rolls make a quick and easy dinner any night of the week – and it’s one that kids and adults alike will gobble up!

Can I tell you about my Tuesday night? It was one of those days, if you know what I mean. You know, one of those days when nothing goes as planned.

I was attempting to photograph my Apple Butter Ice Cream in the short window of time I had between work and no remaining natural light. Simultaneously, I was melting some chocolate for a snacky recipe I’m hoping to share next week, and trying to finish dinner prep.

First, the ice cream melts into a soupy mess before I get any good shots.

While I was fooling with the ice cream, I lost track of the chocolate. I left it over the heat for too long and it completely seized up. If there’s one thing I hate, it’s wasting good chocolate.

And to cap off my good luck, when I checked my crock pot, the liquid had all completely evaporated, leaving my beef roast a tough, dried up disaster.

Fortunately, I was at least able to salvage meal time by using a can of Pillsbury pizza dough to make these Chicken-Bacon Alfredo Pizza Rolls.

I almost always have pre-cooked/shredded chicken hanging out in my fridge, so I filled my rolls with a little of that, some pre-cooked Hormel bacon (one of my new faves – we’ve been buying it in bulk at our local Sam’s Club), and some mozzarella cheese – and served them with a side of Alfredo sauce for dipping.

Doodle loved them!

I’ll be honest, the true taste-test around our house is whether or not it’s kid-approved. If the photo below (totally not posed, Doodle stuck his hands in the picture while I was still trying to photograph) gives you any indication, he really, really liked them!

Chicken-Bacon Alfredo Pizza Rolls

Ingredients

1 roll refrigerated Pillsbury pizza dough
3/4 cup cooked chicken, shredded
5 slices Hormel bacon, cooked and crumbled
1 cup mozzarella cheese
1 tablespoon olive oil
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
2 tablespoons grated Parmesan cheese
1 cup Alfredo sauce

Instructions

Preheat oven to the heat specified on your pizza dough package. Unroll the dough and, using a pizza cutter, slice the dough into 15 squares.
Sprinkle each square with chicken, bacon and cheese - don't overfill or you'll have a hard time rolling up your dough. Carefully fold up the corners of the pizza squares and pinch to make sure each ball is sealed shut. Place the rolls seam-side down in a lightly greased pie pan.
Brush the tops of the rolls with 1 tablespoon of olive oil, and then sprinkle with the garlic powder, Italian seasoning, and Parmesan cheese.
Place pan into preheated oven and bake for 15-20 minutes, or until the tops of the rolls are golden brown.
Serve with warmed Alfredo sauce for dipping.

http://kitchenmeetsgirl.com/chicken-bacon-alfredo-pizza-rolls/

XO, Ashley

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Filed Under: Main Dishes

Apple Butter Ice Cream with Chocolate Cinnamon Ganache

April 10, 2014 By Ashley | 4 Comments

Once the weather starts to warm up, there’s only one thing I can think about: ice cream. Lately, it’s been this no-churn Apple Butter Ice Cream with Chocolate Cinnamon Ganache.

No churn ice cream is one of my favorite easy cheats. With only two main ingredients and a few hours of freezing time, you have a quick and easy dessert with hardly any work. And incorporating Musselman’s Apple Butter is the perfect way to add in the flavors of apples and cinnamon without having to slice and dice.

I almost always have a jar of apple butter hanging out in my fridge – it’s one of Doodle’s favorite bread-spreads; he chooses it nine times out of ten over jams or jellies. If we’re being honest, I do, too.

Just mix a can of sweetened condensed milk with heavy cream until it’s thick, and add in a bit of vanilla. Pour it into a freezer safe container, and swirl some apple butter throughout.

Freeze for about four hours, then EAT.

If you want to be really naughty, top it with some chocolate cinnamon ganache. To make the ganache, you’ll simply melt 1 cup of chocolate, then add in some heavy cream and a bit of cinnamon. Super easy, super quick, and super awesome.

Also awesome? Gorgeous spring flowers.

I received this bouquet from FTD Flowers last weekend, and as I’m writing this post Wednesday evening, they’re still gorgeous and vibrant. Sending a spring arrangement like this to grandma or mom for Easter or Mother’s Day, and you’ll be sure to brighten her day. And right now, FTD is offering my readers $10 off select spring arrangements. You can click here to find out more.

Apple Butter Ice Cream with Chocolate Cinnamon Ganache

Ingredients

1 (14-ounce) can sweetened condensed milk
2 cups heavy cream
2 teaspoons vanilla
3/4 cup Musselman's Apple Butter

For the ganache:

1 cup bittersweet chocolate, chopped
1/3 cup heavy cream
1/2 teaspoon cinnamon

Instructions

Combine cream and sweetened condensed milk in a large bowl and beat until thick and creamy, and soft peaks form. Stir in vanilla.
Pour half of the cream mixture into a freezer safe container or a loaf pan. Top with half of the apple butter. Using a knife, swirl the apple butter into the cream. Repeat with the remaining half of the cream and apple butter. Cover and refrigerate until solid, about 4 hours.

To make the ganache:

Melt one cup chocolate in a double-boiler or in a microwave safe bowl until smooth. Remove from heat and whisk in the heavy cream and cinnamon.

http://kitchenmeetsgirl.com/apple-butter-ice-cream-chocolate-cinnamon-ganache/

Disclaimer: this post was sponsored by Musselman’s Apple Butter, but all opinions are 100% mine.

XO, Ashley

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Filed Under: Desserts Tagged With: apple butter, ice cream

Strawberry Coconut-Lime Icebox Cake

April 9, 2014 By Ashley | 24 Comments

This Strawberry Coconut-Lime Icebox Cake is super simple to make, requires no baking, and is a stunning spring dessert that everyone will enjoy!

Today I’m getting together with some of my best blogger friends today to host an online baby shower for our good friend Lisa. Lisa blogs over at Wine & Glue, and you probably see her cute face on my blog every week, since she’s one of my Wake Up Wednesdays co-hosts. I got to meet Lisa last December when we baked in the Pillsbury Test Kitchen together, so I can honestly say she’s one of the sweetest, funniest, lovliest gals I’ve had the opportunity to know.

If you don’t know Lisa, you need to hop on over to her internet space and check it out for an hour or three. And make sure to look at her recipe for Carrot Cake Fudge, because OMG I need that right now.

Anywhoo, Lisa is getting ready to have a new baby girl…and since we can’t all be there with her to celebrate in person, we’re doing the next best thing.

Since we’re finally into spring weather here and strawberries in my grocery store are finally nearing a reasonable price, I loaded up on a ton so I could make this Strawberry Coconut-Lime Icebox cake. You guys. This cake literally takes five minutes to assemble, and then you just shove it in the fridge for a few hours. Easy-peasy! And so pretty!

If you’re not into the coconut thing (like my husband), you could totally leave it out…but personally, I love these flavors mixed together. I also love allowing my strawberries to macerate with a bit of lime juice and almond extract {macerating is the process of soaking fruit in liquid, which softens it and also often adds flavor or sweetness} – you can substitute vanilla extract for almond if you prefer, but I highly recommend you give it a try with the almond flavoring. It’s the best!

Strawberry Coconut-Lime Icebox Cake

Ingredients

1 pound strawberries, hulled and quartered
1/4 cup sugar
juice of half of a lime
1/2 teaspoon almond extract
2 cups heavy cream
2 cups powdered sugar
1 tablespoon almond extract
1/2 cup shredded coconut
approximately 8 graham crackers

Instructions

Rinse, hull and quarter your strawberries. Place them in a medium bowl and sprinkle with 1/4 cup granulated sugar, the juice of half of a lime, and 1/2 teaspoon almond extract. Stir to combine; set aside.
While the berries are macerating, make your whipped cream: combine 2 cups heavy cream, 2 cups powdered sugar, and 1 tablespoon almond extract in the bowl of a stand mixer. Beat until stiff peaks form.
Line a 9x5 bread pan with saran wrap. Layer one-third of the whipped cream into the bottom of the pan, spreading out evenly. Sprinkle half of the coconut on top of the whipped cream. Top with one-half of your strawberries (along with the juice). Top with a layer of graham crackers.
Repeat, adding another one-third of the whipped cream, the remaining coconut, and the remaining strawberries/juice. Top with the remaining graham crackers. Cover and freeze for about 2 hours. Place the remaining one-third whipped cream into the refrigerator while the cake is freezing.
After two hours, remove pan from freezer and invert onto a serving plate. Cover with remaining whipped cream. Refrigerate until ready to serve.

recipe adapted from The Slow Roasted Italian

http://kitchenmeetsgirl.com/strawberry-coconut-lime-icebox-cake/

Please join us in celebrating a virtual baby show from Lisa of Wine and Glue. Be sure to check out all of the links below for lots of other baby shower goodies!

Chocolate Oreo Cheesecake from Back For Seconds

Strawberry Rice Krispie Treats from Chocolate, Chocolate and more

Lemon White Chocolate M&M Cookies from Something Swanky

Lemon Strawberry Cookie Cups from Beyond Frosting

Strawberry Shortcake Eclair Cake from Inside BruCrew Life

Strawberry and Jam Buttermilk Coffee Cake from French Press

Perfect Sugar Cookies from Crazy for Crust

No Bake Key Lime Cheesecake In A Jar from Life, Love and Sugar

Roasted Blueberry Tart from Lemons for Lulu

White Chocolate Peeps Cookiewiches from Frugal Foodie Mama

Pistachio Dreamboat Dessert from High Heels and Grills

No-Bake Lemon Berry Cheesecake Mousse Parfait from Happy Food Healthy Life

Creamy Strawberry Pie from Julie’s Eats & Treats

Oatmeal Creme Pie Caramelitas from The Domestic Rebel

Cookie Butter S’Mores Dip from Cupcakes & Kale Chips

Baby Quiche Lorraine from Real Housemoms

Raspberry Pretzel Salad from Mom On Timeout

Berry chocolate french toast casserole from Roxana’s Home Baking

Sunrise Cupcakes from Lemon Tree Dwelling

Strawberry Coconut-Lime Icebox Cake from Kitchen Meets Girl

Avocado and Mango Chicken Salad from The Tasty Fork

Sparkling Raspberry Lemonade from {i love} my disorganized life

Spinach Artichoke Dip Appetizer Pizza from Chef in Training

XO, Ashley

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Filed Under: Desserts

Wake Up Wednesdays

April 8, 2014 By Ashley | 8 Comments

Welcome to Wake Up Wednesdays {Week 31}!! The day you get to take over our blogs!

Happy Spring!!

Is it starting to get warm where you are? We’ve had a couple warm days here that make me feel like packing up all our winter gear! Though I’ve been warned that if I do that, it will start snowing almost immediately and it will be entirely my fault.

So instead I will keep thinking spring by looking at all the amazing things you all link up! Make sure you are following along as we share all the goodies that you share with us.

Kitchen Meets Girl | Facebook | Twitter | Pinterest

The Tasty Fork | Facebook | Twitter | Pinterest

Wine and Glue | Facebook | Twitter | Pinterest

Heather’s French Press | Facebook | Twitter | Pinterest

We’re also pinning to our Wake Up Wednesdays Pinterest board so make sure you’re following along.

Features!

I love this Salmon Baguette from Our Family World! It makes me drool every time I look at it.

I love ginger and pear combo! Check out this Ginger Pear Cake from Jellibean Journals looks amazing!

I LOVE these Oreo Coconut Cream Truffles from Inside BruCrew Life. I want ~~twenty~~ thirty.

How gorgeous are these Banana Cream Pudding Parfaits from Two in the Kitchen?

This Baby Mobile from Something Splendid is absolutely adorable.

And I’m going to need about 20 pounds of these Root Beer Float Muddy Buddies from House of Yumm!

If you were featured, grab a button! And feel free to grab the one below it so that more people come party with all of us!

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XO, Ashley

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Filed Under: Wake Up Wednesdays

Wake Up Wednesdays

April 1, 2014 By Ashley | 13 Comments

Welcome back to Wake Up Wednesdays, where
you are the star.

I am just loving all of the bright spring
colors at last week’s party, and even though we will be traveling for
Easter, there are SO many crafts ideas that I am just dying to try. You
all have some serious talent. I’m sure that this week’s party will be no
different.

We all love sharing your hard work, and
here is where you can find us

Kitchen Meets Girl | Facebook | Twitter | Pinterest

The Tasty Fork | Facebook | Twitter | Pinterest

Wine and Glue | Facebook | Twitter | Pinterest

Heather’s French Press | Facebook | Twitter | Pinterest

We’re also pinning to our

Wake Up
Wednesdays Pinterest board

so make sure you’re following along.

On to the features:

I’m headed to the beach for Easter, and
my skin needs some help. That’s why I cannot wait to try these Oatmeal Exfoliating Bars

This
burlap bag makes such a cute alternative to a traditional Easter
basket don’t you think?

These bunny macarons are beyond cute

It doesn’t much springier {is that a word} than
asparagus

Easter brunch would not be complete
without a braided pastry

We’re headed South for spring break, and
key lime anything is a must. This
mousse will be happening.

If you were featured, don’t forget a button

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now…let’s get this party started

XO, Ashley

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An InLinkz Link-up

Filed Under: Wake Up Wednesdays

Veggie Ranch Snack Pizza

March 27, 2014 By Ashley |

This easy Veggie Ranch Snack Pizza is a breeze to put together, is always a crowd-pleaser, and will get even the kiddos to eat their veggies!

My husband loves veggies and Ranch dressing. I mean, seriously loves it. While my snack of choice usually gravitates towards the sugary and calorie-laden, the Tall Boy always reaches for carrot sticks and Ranch dressing. But lately, I’ve really been trying to eat more of the rainbow…and this Veggie Ranch Snack Pizza makes it super easy.

All you need is a packet of Hidden Valley Ranch Seasoning Mix, crescent dough, Greek yogurt (or sour cream), and your favorite chopped veggies. Broccoli and/or cauliflower would work great on this, but neither of my guys will eat either of those veggies, so then I’d be stuck eating this entire snack pizza on my own. Wait, maybe that’s not a bad thing.

The Tall Boy gobbled up this Veggie Ranch Snack Pizza last weekend during March Madness like nobody’s business. And that’s even without the shredded Parmesan cheese I forgot to put on top. You should totally do that.

What’s super fabulous about this recipe is that it’s easily adaptable, can be made ahead, and takes almost no time to throw together. It’s perfect for entertaining or snacking!

Veggie Ranch Snack Pizza

Ingredients

2 packages Pillsbury refrigerated crescent rolls
16 ounces Greek yogurt or sour cream
1 (1-ounce) package Hidden Valley Ranch seasoning packet
1/2 cup chopped carrots
1/2 cup chopped cucumber
1/4 cup chopped red bell pepper
1/4 cup shredded Parmesan cheese
fresh dill, optional

Instructions

Preheat oven to 375 degrees F.
Unroll the crescent rolls and press into a 10x15-inch pan. Press the dough down to seal the seams. Bake until puffy and golden brown, 11 to 13 minutes. Place the pan on a wire rack to cool completely.
While the dough is cooking, stir together your Greek yogurt and seasoning packet until completely combined. Spread in an even layer over the cooled crust. Top with the chopped veggies and shredded cheese and sprinkle with fresh dill, if desired. Refrigerate until ready to serve - serve cold!

http://kitchenmeetsgirl.com/veggie-ranch-snack-pizza/

From dressings and dips to sandwich spreads and side dish solutions, the special blend of herbs and spices makes Hidden Valley the perfect addition to any recipe. For more delectable ranch recipes, visit www.hiddenvalley.com.

This is a sponsored conversation written by me on behalf of Hidden Valley Ranch. The opinions and text are all mine.

XO, Ashley

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Filed Under: Appetizers, Entertaining, Miscellaneous, Sponsored Posts

Double Chocolate Mint Cookie Dough Dip

March 26, 2014 By Ashley | 17 Comments

This decadent Double Chocolate Mint Cookie Dough Dip will satisfy the craving of any cookie dough lover – and it’s super simple to make!

Sometimes I want something decadent and calorie-laden and so sinful that it’s nearly a crime to eat it, you know?

We had sort of a rough day around my house on Sunday. First, my husband’s Jayhawks got knocked out of the tournament by Stanford; immediately following that, my Wichita State Shockers lost to Kentucky. There was a lot of stomping around, slamming doors, and maybe a curse word or two. And that was just me.

I also consoled myself by drowning my sorrows in this Double Chocolate Mint Cookie Dough Dip. I know – it’s not that pretty to look at. But trust me when I say that once you dip into this bowl of chocolaty goodness, you won’t be able to stop. The best part? It takes just five minutes to make!

Double Chocolate Mint Cookie Dough Dip

Ingredients

1/2 cup (8 tablespoons) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup brown sugar, packed
1/4 teaspoon salt
1 teaspoon vanilla
1 teaspoon mint extract
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
3 tablespoons milk (I used almond milk)
1 cup Andes Baking Chips

Instructions

Beat butter and sugars in a large bowl using an electric mixer until light and creamy (about 2 or 3 minutes). Mix in salt, vanilla, and mint extra. Stir in flour and cocoa powder and and mix on low speed until incorporated. Add in milk and mix well to combine. Stir in Andes Baking Chips.

http://kitchenmeetsgirl.com/double-chocolate-mint-cookie-dough-dip/

Want more cookie dough recipes? Make sure to check out my Peanut Butter Cookie Dough Brownies:

AND, all of these other fabulous recipes from my friends!

Oatmeal Chocolate Chip Cookie Dough Parfait from White Lights on Wednesday
Peanut Butter Cookie Dough Brownie Layer Cake from Life, Love and Sugar
Cheesecake Cookie Dough Parfaits from Lemon Tree Dwelling
Peanut Butter Cookie Dough Cheesecake Pie from Crazy for Crust
Cookie Dough Oreos from Something Swanky
Chocolate Chip Cookie Dough Scotcharoos from The Gunny Sack
Snickerdoodle Cookie Dough Truffles from Back For Seconds
Monster Cookie Dough Ice Cream from Mom On Timeout
Cookie Dough Tiramisu Grandbaby Cakes
Cookie Dough Doughnuts from The Domestic Rebel
Fried Dulce de Leche Cookie Dough from Simply Gloria
Espresso Chip Cookie Dough Ice Cream from Beyond Frosting
No bake peanut butter and chocolate bars from Roxana’s Home Baking
Chocolate Chip Cookie Dough Mocha Cupcakes from Lemons for Lulu

Cookie Dough week has been a BLAST, and a HUGE, super-duper thank you to Julianne at Beyond Frosting and Lindsay at Life, Love and Sugar for putting it all together!

XO, Ashley

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Filed Under: Desserts

Wake Up Wednesdays

March 25, 2014 By Ashley | 12 Comments

It’s time for Wake Up Wednesdays! We can’t wait to see what you’ve been working on this week!

Spring has officially arrived and I couldn’t be happier! There is something exciting about seeing little pops of green grass, pastel jackets and fresher produce at the market. None of those things have arrived in my city but it’s the end of March… warmer weather has to be here any day now, right??! Lisa put together an awesome round up from last week’s party – 25 Spring Desserts!

In the meantime, I’m living through all of you. We’ve been super busy lately with school activities and karate, so I’ve been paying extra close attention to Wake Up Wednesdays links for meal ideas. All of you are so creative and bring some very delicious looking recipes every week. Can I come live with you? (I’ll do your dishes!! )

Please make sure that you are following us on all our social media outlets so that when we share your great work you can see it!

We’re also pinning to our Wake Up Wednesdays Pinterest board so make sure you’re following along.

On to our features! Here are some of my favorites.

It’s not my birthday for a few months but I totally want this Happy Birthday Cake Batter French Toast every morning.

I’m obsessed with all things salsa. Pineapple Avocado Fruit Salsa is no exception.

Spring time means summer is around the corner. I need this round up of the 10 best treadmill work outs to get me back in the gym.

Key Lime Gooey Bars is what I would eat after that treadmill work out… b/c I earned something so delicious.

Passion Tea Lemonade is my favorite drink at Starbucks…and now I can turn it into a cocktail??!! Make it a double.

Easy Vegetable Pot Pie will make any busy night a little bit easier. It’s made with pantry staples and will be on the table in an hour.

If you were featured or love this party, grab a button!

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Are you ready to party??!!

XO, Ashley

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Filed Under: Wake Up Wednesdays

Peanut Butter Cookie Dough Brownies

March 24, 2014 By Ashley | 27 Comments

These Peanut Butter Cookie Dough Brownies are the perfect combination of salty and sweet. And the peanut butter cookie dough contains no egg, so it’s safe to eat right out of the bowl!

This is not a dessert for the faint of heart.

Or for the skinny-jeans wearer.

But holy moly, are these peanut butter cookie dough brownies ever GOOD.

Start with your favorite brownie recipe – might I suggest this one?

Add a layer of eggless peanut butter cookie dough…

…and top them with a layer of buttery chocolate.

I also added some chopped peanut butter M&M’s in with the dough, but that’s completely optional.

These are plenty rich enough without ‘em.

But if you’re going to blow your diet, you might as well go full force.

Peanut Butter Cookie Dough Brownies

Ingredients

1 batch brownies, baked in an 8x8 pan and cooled {I used this one}

For the cookie dough:

1/4 cup (4 tablespoons) unsalted butter, room temperature
1/4 cup creamy peanut butter
1/4 cup granulated sugar
1/2 cup brown sugar, packed
2 tablespoons milk (I used almond milk)
1/2 teaspoon vanilla
1 1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup peanut butter M&Ms, chopped (optional)

For the glaze:

3 1/2 ounces semi-sweet chocolate, chopped
2 tablespoons butter

Instructions

For the cookie dough:

Beat butter, sugars, and peanut butter in a large bowl using an electric mixer until light and creamy (about 2 or 3 minutes). Mix in milk and vanilla. Stir in flour and salt and mix on low speed until incorporated. Stir in M&Ms, if using.
Spread the dough over the top of the cooled brownies. Refrigerate while you make the glaze.

For the glaze:

Melt chocolate and butter in a small saucepan over low heat, stirring until smooth. Once melted, pour the mixture over the top of the cookie dough and spread into a thin layer. Chill until set, about 30 minutes.
Keep refrigerated in an airtight container for up to 3 days.

http://kitchenmeetsgirl.com/peanut-butter-cookie-dough-brownies/

It’s Cookie Dough Week here this week, and I’ve teamed up with some other phenomenal bloggers to bring you lots of other recipes using cookie dough – make sure you check them all out! And be sure to stop by on Wednesday…I’ll have another fun cookie dough recipe to share {and it takes only 5 minutes to make!}.

Peanut Butter Cookie Dough Stuffed Sandies from White Lights on Wednesday

Cookie Dough Cake Roll from Grandbaby Cakes

Peanut butter cookie dough topped brownies from Roxana’s Home Baking

Chocolate Peanut Butter Cookie Dough Bars from Back For Seconds

Cookie Dough Buckeyes from Something Swanky

Chocolate Chip Cookie Dough Pizza from Life, Love and Sugar

Peanut Butter Chocolate Cookie Dough Bars from Crazy for Crust

Peanut Butter Cookie Dough Stuffed Nutter Butters from The Gunny Sack

Reese’s Peanut Butter Cookie Dough Cookie Cups from Mom On Timeout

Cookie Dough Chess Pie from The Domestic Rebel

Peanut Butter Cookie Dough Oatmeal Sandwich Cookies from Lemons for Lulu

White Chocolate Peanut Butter Cookie Dough Cups from Simply Gloria