ICE CREAM SCOOP WITH TRIGGER RECIPES

Steps:

• Preheat the oven to 375˚. Butter a 9-inch by 13-inch baking dish.  For the fruit: Slice the peaches and remove the pits. Place them in a large bowl. In a small bowl, whisk together the sugar, cornstarch and kosher salt, until no small lumps of cornstarch can be seen. Set aside. For the topping: In a separate medium bowl, whisk together the flour, sugar, and baking powder. Add the butter then cut it into the flour mixture with a pastry blender or your fingers, until pea-sized clumps form. Pour the milk into the flour mixture and stir with a fork until just combined. Add the sugar mixture and lemon juice to the peaches and stir gently to combine. Pour the peaches into the prepared baking dish. With a small, trigger-handled ice cream scoop or two spoons, scoop small portions of the dough and drop it onto the surface of the fruit. (The topping will spread as it bakes.) Sprinkle all over with coarse sugar. Bake until the topping is golden brown and the filling is bubbly, 45-50 minutes. (Tent the top of the cobbler with foil if the topping starts to get too dark). Let rest for 15 minutes before serving. Serve warm with vanilla ice cream or freshly whipped cream.
  

Steps:

• Line a large baking sheet with parchment paper. In a small bowl, mix together ginger snaps and graham cracker crumbs. Set aside 2 tablespoons for topping.  In a large bowl, beat cream cheese until light and fluffy. Add 1/2 cup melted white chocolate, pumpkin puree, pumpkin pie spice, and salt and beat until incorporated. Mix in cookie crumbs.  Scoop mixture into tablespoon-sized balls and freeze until solid, about 40 minutes. Roll chilled balls between your palms to smooth out edges, then chill for an additional 5 minutes. Mix together remaining 2 cups melted white chocolate with coconut oil, then dip truffles in to coat. Place back on baking sheet, and sprinkle with reserved cookie crumbs. Refrigerate at least 1 hour, or until ready to serve.