This last Labor day we were invited to a day with friends that included food and swimming. Two of our absolute favorite things.
My friend, knowing my passion for ANYTHING sweet, assigned me deserts to bring. I was excited! I was going to raid my Pinterest Carbtastic board for inspiration and bring something that would amaze everyone. That was Saturday morning and then my procrastination struck and I suddenly I found myself sitting on the couch Labor day morning realizing I did not plan my fabulous desert.
I decided to take the easy route and make Snickerdoodle cookies because I had the ingredients on hand and I was out of time.
It was in the middle of the second batch that I realized that I could bring something “new” to the barbecue.
Snickerdoodle Ice Cream Bowls!
All I had to do was squish some cookie batter on greased upside down muffin tins…
Bake it at 350 for 8 minutes (or golden brown)
Allow them to cool and pull them off
They were a big hit and I didn’t have to run to the grocery store for any last minute ingredients.
Just a few quick tips. The dough does bake together (at least mine did) and they will need to be separated. It is important to wait for them to cool because I damaged a few in my rush to get them off the tin.