This will mark the 200th post on Poppy Haus. Today I want to thank you so much for reading. It's just nuts that I've had that much to share in a little over a year. I'm proud that I've amassed a small collection of recipes, projects, and musings, and I've had the chance to flex my creative muscle and started writing with regularity. Here's a little treat for today. It's a ginger-molasses cookie bowl with a scoop of pumpkin ice cream. Made from a new prepared cookie dough* from Trader Joes, they takes minutes to craft and can be assembled ahead of time and frozen, making for an excellent treat for a pumpkin carving party or Thanksgiving dessert.
Preheat oven to 350 degrees. Roll out the dough to a 3 inch rounds, about 1/4 inch thick. Bake for about 7 minutes. Using a spatula, pick up the cookie, placing it in a small bowl (I used 4 inch). Allow to cool, scoop ice cream and serve, or freeze on a cookie sheet well covered with plastic wrap.
*It just so happens that this dough is dairy free (yay!). I couldn't find dairy free pumpkin ice cream for Jasper, so I got vanilla and I'll sprinkle a little cinnamon and nutmeg on his scoop.