THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.

Archive for April 2, 2015

PRODUCT: Ready To Eat Cookie Dough

Just-Cookie-Dough-godairyfreeorg-230

Get a spoon and dig in! Photo courtesy
GoDairyFree.org.

 

As many people who bake Toll House cookies know, the raw dough is as delicious as the baked cookies.

Some people, wanting to eat the raw dough but not wanting to mix it, buy rolls of ready-to-bake chocolate chip cookie dough for that purpose.

This led to a customer suggestion on the flavor suggestion board at the original Ben & Jerry’s scoop shop. The flavor was created and initially available only at that location, in Burlington, Vermont.

Finally, in 1991, it was released to stores nationwide, to great success. It has remained one of the company’s Top 10 flavors. Last year it was #3; #1 was Half Baked, which combines cookie dough and brownie bits.

But over the years, the dark side or raw dough raised its head:

Raw eggs can contain salmonella, a bacterium that can cause serious illness. When cookie dough is baked the bacteria are killed.

 
Commercial manufacturers of cookie dough and other products that incorporate uncooked eggs (Caesar salad, ice cream, mayonnaise and mousse, for example) began to use pasteurized eggs. (Be sure to check the package label for “pasteurized,” or ask your restaurant server to check with the kitchen.)

At home, most cooks continue to use conventional eggs, and many of us continue to nibble on raw cake batter and cookie dough. If you want to do that, we implore you: Use pasteurized eggs.

But now, Hampton Creek has created a refrigerated, dairy free, cholesterol free and allergy friendly cookie dough. It can be baked into vegan chocolate chip cookies (they’re kosher too, certified by KOF-K).

But more importantly to us, it can be eaten as raw cookie dough, called Just Cookie Dough. It’s currently available in Chocolate Chip.
Dough

 

POLISHED OFF WITH GUSTO

We received a sample of Chocolate Chip Just Cookie Dough—a riot of chocolate chips held together with a small amount of dough. We polished off the 14-ounce jar (MSRP $5.49) in two days of snacking.

How did it taste? Very pleasing, if not as redolent of brown sugar and vanilla flavors as the Toll House Cookie dough we adore (the Just Cookie Dough chocolate chip recipe uses molasses instead of brown sugar).

But we’ve certainly added it to our shopping list for those cookie dough fixes, and to make our own custom cookie dough ice cream.

Just soften a pint of your favorite flavor and stir in small balls of cookie dough; return to the freezer to harden.

The product is currently rolling out nationwide. Find a store locator on the company website, or phone 1.844.423.6637.

 

choc-chip-cookie-dough-open-pint-230

Americans love raw chocolate chip cookie dough. Photo courtesy Ben & Jerry’s.

 

  

Comments off

RECIPE: Easter Yogurt Parfait

bunny-parfait-yoplait-230

A basic Easter parfait. Make yours more Easter-like with pastel-colored yogurt layers. Photo courtesy Yoplait.

 

Here’s an Easter weekend breakfast suggestion from Yoplait:

A yogurt parfait with Annie’s Honey Bunny Grahams.

Just layer yogurt with colorful fruit and top the parfait with the bunny-shaped graham cracker bites.

Variations:

  • Use yogurt in pastel “Easter colors,” like blueberry, peach and strawberry flavors.
  • Use different layers/flavors/colors of yogurt.
  • You can use a touch of food color to turn any flavor into a pastel; for example, turning Yoplait Key Lime Pie yogurt pastel green.
  • Consider other “Easter” toppings: green-tinted coconut for “grass,” and a few miniature jelly beans. (Hey, it’s Easter!)
  •  
    TO MAKE GREEN COCONUT “GRASS”

    1. PLACE shredded coconut in a plastic sandwich bag. Add a drop of green food color and shake. Add more food color as desired.

    2. SPREAD the coconut on a plate to dry.

     

      

    Comments off

    TIP OF THE DAY: Homemade Chocolate Bacon Bunnies

    What are you giving your favorite bacon lover for Easter? Oscar Mayer created these foodcraft projects: bacon-stuffed chocolate bunnies and an Easter basket filled with “bacon grass” and hard-boiled eggs—fun for breakfast on Easter Sunday.

    Go buy lots of bacon and get started!

    RECIPE 1: BACON-STUFFED CHOCOLATE EASTER BUNNY

    Ingredients Per Small Bunny

  • 1 hollow chocolate bunny
  • 2 strips bacon
  •  
    Tools

  • Frying pan
  • Paper towels
  • Sharp knife
  •  
    Preparation

    1. COOK the bacon to desired crispness. Pat dry with paper towels and set aside.

    2. REMOVE and discard any wrapper on the bunny. Heat a knife by running the blade under very hot water; then quickly dry the knife completely. Using the dry, warm knife…

       

    bacon-bunny-2-230r

    Hide bacon in a chocolate rabbit. Photo courtesy Oscar Mayer.

     

    3. GENTLY CUT the bottom off of the bunny; set it aside. Insert the bacon slices into the hollow bunny, breaking the bacon into smaller pieces as needed to completely fill the hollow cavity.

    4. REPLACE the bottom piece of chocolate on the base of the bunny. Heat the original knife or a smaller knife as in Step 2. Slowly run the flat side of the knife back and forth over the seam, melting the chocolate to reseal the bottom. Cover in plastic wrap and store in the fridge for up to five days.

     

    bacon-easter-grass-230

    Bacon “grass” for an Easter basket. Photo courtesy Oscar Mayer.

     

    RECIPE: BACON EASTER GRASS

    Depending on the size of the Easter basket, even a small basket can require a lot of bacon. We recommend having some Easter grass or shredded paper on hand to stuff the bottom of the basket, under the layer of bacon.

    Ingredients

  • Thick cut bacon (8 to 12 slices)
  •  
    Tools

  • Kitchen shears
  • Frying pan
  • Tongs
  • Paper towels
  • Easter basket and colored* hard-boiled eggs for serving
  •  
    *Here’s how to color Easter eggs.

     

    Preparation

    1. CUT each bacon strip lengthwise into three long and skinny strips, using kitchen shears. Cook them in a frying pan over medium heat. Use tongs to stir the bacon and fry them in squiggly shapes to the desired crispness.

    2. TRANSFER the cooked bacon strips to a paper towel-lined plate. Blot dry and let cool completely.

    3. FILL a small Easter basket with the fried bacon Easter grass and serve with hard-boiled, dyed Eater eggs nestled on top. If you’re not planning to eat your creation right away, cover it in plastic wrap and store in the fridge, for up to five days.

      

    Comments off



    © Copyright 2005-2017 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.