Golly, where has the time gone?! It’s already the middle of June, in a month I’m going to be mourning the loss of the beginning of summer! In my neck of the woods, we don’t get too many months of good weather so once it gets hot it usually flies right by and before you know it it’s dark at 8pm again.
Mkay, now that I’ve depressed you, let me share with you a recipe of delight. A BFF a while ago says to me, “I’m making whoopie pies tonight.” I’m like “what the hell is a whoopie pie?!” She’s like “you don’t know what a whoopie pie is?!” I’m like “I can take a guess but it doesn’t have to do with baking…” And so the conversation went and we laughed at our immature selves because it’s fun and then I found out what a whoopie pie actually is; two cookies sandwiched together with some kind of delightful filling between. A homemade Oreo, if you will.
So one day a few weeks ago it was rainy and cool and I wanted some comfort food. One of the best things to make when I want comfort food is ginger snappers. I posted my Grandma’s Ginger Snap Cookie recipe last fall under the title Comfort Food: Ginger Snaps so step two can be found there. We’ll make the filling first so it can cool in the fridge while the cookies are baking.
Let’s now take those cookies to THE NEXT LEVEL.
Get the butter and brown sugar in a pan and get them melting down. Once it’s boiling, stir until it starts to thicken nicely and remove from heat. Add in the cream cheese and vanilla and stir until it’s melted. Put it in the fridge to cool and then make the cookies.
Caramel Cream Cheese Filling
1/2 cup butter
1/2 cup brown sugar
1/2 cup soft cream cheese
1 tsp pure vanilla extract
Once the cookies have been baked and cooled, spread the filling between them and squish together. Serve it with vanilla ice cream too.
And this is also a great fruit dip, the Daughters love to dip apples in it for a special treat!
Just in case you forgot what they looked like already…
You. Are. Welcome. Kim.