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 Set 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 cream cheese, Double-Strength Vanilla and Cinnamon Plus Spice Blend in the Garlic & Brie Baker. Microwave, uncovered, 30 – 45 seconds, stir well and then serve.
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