Al Fresco Dining in Autumn … Easy Caramel Toffee Cream Cheese Dessert Dip by Trenda

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Autumn, sunshine and al fresco dining are, like the song says … “a few of my favorite things!”  Yesterday was a beautiful autumn day with a light breeze that “ruffled” the lake and teasingly tugged at the chimes taunting us for staying inside.  By noon, we happily “gave in” and I made lunch and served it “al fresco” on the deck.

img_6439118184And for lunch …

 

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Caramel & Toffee Cream Cheese Dessert Dip is delicious and takes longer to say, than it does to fix!  You’ll love how easy it is to “assemble” and the autumn flavors are perfect for afternoons snacks or unexpected guests! (:

Caramel & Toffee Cream Cheese Dessert Dip

Ingredients:

  • 1 block (8oz) cream cheese
  • Caramel Ice Cream Topping
  • Toffee bits or chocolate covered toffee bits
  • Apples

Instructions:

  1. Unwrap and place entire block of cream cheese onto a plate.
  2. Spoon enough caramel ice cream topping over the cream cheese to cover and  “pool” around the base of the cream cheese.
  3. Sprinkle toffee bits liberally over the caramel topping.
  4. Slice apples, brush sides with lime or lemon juice to prevent browning.
  5. Arrange apples around dessert dip.

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Apples on embossed leaf plates and miniature pumpkins sit atop silver chargers and a reed woven basket.

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 Rugged, textured tabletop with autumn leafed runner and  DIY Autumn Napkin Rings

 

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Tuscan Tomato Soup … another easy and delicious recipe I’ll include in another blog. (:

“All things are ready” … Buon appetito! (:

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“Apples of gold, in pictures of silver … “

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From my cottage to yours  ~  Trenda

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Tablescape details:

Green leaf embossed plates – Pier 1 (several years ago)

Sage green napkins – Kirkland’s (available during the Christmas season)

Soup spoons – Oneida, Louisiana pattern

This week I’m joining Marie-Helene with Kingsbury Brook Farm

Chloe Crabtree with Celebrate & Decorate

 

 

 

 

 

 

Easy Chocolate Chip Cookie “Skillet Dessert” ~ by Trenda

I love making “Skillet Desserts” because they are quick to make and clean-up is easy!  I mix all my ingredients … add them to my cast iron skillet … then slide the skillet into the oven to bake.  After that, all that is left to do is to turn on the coffee pot and voilà! … dessert and coffee are ready to serve, as soon as we finish eating!  This Chocolate Chip Cookie Skillet Dessert is yummy and it is the easiest dessert I make!  Just use “pre-made” chocolate cookie dough (found in the refrigerated “baked goods” section in the grocery store) or … if you’re not in a hurry, you can make this dessert using your own favorite cookie recipe.

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I was thrilled when my mother lovingly gave me her cast iron skillet, several years ago!  I cherish the memories I recall of Mom using it and remember watching her make Goulash … “Gravel Gravy” … fried chicken … fried okra … and all kinds of delicious gravies in it.  I can still see her dear hands, on the same handle I now hold, while I make Italian frittatas, golden cornbread, a yummy cobbler, or a Skillet Dessert!   Fun Fact: I recently read that cast iron skillets are being “willed” like other valuables to family members and are being passed down through the generations!

Now, back to the Chocolate Chip Cookie Skillet Dessert  … Our daughter and grand daughter surprised us and came to visit, for a few days.  Before they had even unloaded the car, our little grand daughter asked, “What special dessert did you make for us, Grandma?”  Well, I hadn’t made a “special dessert” and you can imagine, after that sweet query Grandma was immediately on task to create some “special dessert!”  I went into the kitchen and took out my Pillsbury tub of Chocolate Chip Cookie Dough (I keep a large tub of this in the freezer or in the refrigerator when “company’s coming” … or for a dessert crisis like this!) (;

Chocolate Chip Cookie Skillet Dessert:

  1. Preheat oven to 350 degrees.
  2. Spray cast iron skillet with cooking oil.
  3. Press cookie dough into the bottom and up the sides of the pan, about 1″ thick.
  4. Slide skillet into the oven and baked for approximately 19 minutes (or until done.)  Note: Directions on the side of the tub of cookie dough say bake cookies for 10-14 minutes. I checked my “cookie” after 14 minutes and could tell the dough was still “shiny” and “runny” so I continued baking it for 5 more minutes.  The thickness of the cookie will determine how long it needs to be baked.  I took our cookie out when the edges were golden and the center no longer “jiggled” and looked “set.”
  5. Let cookie cool, 5-10 minutes before loading scoops of vanilla ice cream in the center of the cookie.
  6. Drizzle Hershey’s chocolate syrup in a grid pattern across the cookie and ice cream.
  7. Then add Hershey’s caramel syrup, turning your pan, to make a crisscross pattern across the dessert.

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While the cookie was baking, I placed colored bandana napkins and spoons on the table … ready for our dessert centerpiece! (:  In less than 25 minutes, before their suitcase had been unpacked and our “grand dog’s” water bowl had been filled … our warm, decadent dessert was ready for everyone to “dig in!”

bandanas.png I felt like I’d gotten a ” gold star” when I saw the astonishment and delight on our grand daughter’s face and she asked, Grandma, how did you make that sooo fast?” (: ❤

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Hope your weekend is “scrumptious” and is filled with “sweet delights!”

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From my cottage to yours  ~  Trenda

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 I’m delighted you spent some time reading my blog today.  To have all my posts delivered directly to your email address, just click on FOLLOW in the post above … or click on my site cottagegreenonthelake.com and follow the prompts.