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Sweet and creamy—a great fall dip made with pecan pumpkin butter, mascarpone and Marshmallow Fluff.
For the dip:
Whisk mascarpone cheese, Marshmallow Fluff, pumpkin butter and vanilla together in a large bowl until smooth. Spread dip in the bottom of your serving dish or spoon it into a hollowed out pumpkin. Drizzle caramel sauce (recipe below) on top, or swirl the caramel into the pumpkin dip (highly recommended). Cover and refrigerate if not serving right away. Serve with gingersnap cookies and/or apple slices alongside for dunking.
For the 2-minute microwave caramel sauce:
Place all of the caramel sauce ingredients in a microwave safe bowl. Heat on high power for 1 minute. Stop and stir the caramel. Heat an additional minute on high power. Remove from the microwave, give it a quick stir, and allow to cool. Store any extra caramel sauce covered in the fridge if not using right away, and heat on medium power for 15 seconds to soften enough to drizzle when ready to add the caramel sauce to the dip.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!