Don’t toss pie crust dough scraps when you can turn them into a sweet snack. These pie crust “chips” and creamy cinnamon dip make for an ideal Thanksgiving Day appetizer, or dessert … or breakfast! Roll out dough on a Pastry Mat and cut out Creative Cutter leaf shapes. (You can use the Cake Tester & Releasing Tool to accentuate the leaf design.) Sprinkle with a mix of Korintje Cinnamon and sugar then bake 15 – 16 minutes at 425°F on a piece of Stoneware. For the dip, microwave 2 pkg (8 oz each) cream cheese, 1½ tsp Double-Strength Vanilla and ¼ – ½ tsp Cinnamon Plus Spice Blend in the Garlic & Brie Baker. Microwave, uncovered, 30 – 45 seconds, stir well and then serve. For a savory version, sprinkle one half of your rolled-out crust with shredded cheese (about ½ cup), fold in half and use the Bakers Roller™ to distribute the cheese before cutting out your leaf shapes and baking. Serve these cheesy “chips” with Classic Party Dip. Stone Cookie Sheet (#1343 $36.50) Garlic & Brie Baker (#1369 $29.50) Pastry Mat (#1718 $32) Creative Cutter (#1095 $12.50) Korintje Cinnamon (#9712 $6.50) Cake Tester & Releasing Tool (#1794 $5) Double-Strength Vanilla (#9739 $15) Bakers Roller™ (#1485 $19.50) ✿´¯`*•.¸¸✿ PLEASE ✿ SHARE ✿´¯`*•.¸¸✿ pamperedchef.biz/ChipLines
Posted on: Thu, 06 Nov 2014 23:51:00 +0000
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