Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food vendinstallmentloans.com vendinstallmentloans.com on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance http://pincashadvance.com cash advance http://pincashadvance.com in interest deducted from them.

Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed
THE NIBBLE’s Gourmet News & Views

Trends, Products & Items Of Note In The World Of Specialty Foods

This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
the online magazine about gourmet and specialty food.

Archive for Cookies/Cake/Pastry

RECIPE: Decorated Macaron

violet-macaron-w-flowers-culinaryvegetableinstitute-230

Almost too pretty to eat. Photo courtesy Culinary Vegetable Institute.

 

Here’s something easy for Mother’s Day: a dessert or tea snack consisting of a single macaron, beautifully decorated.

It’s from the Culinary Vegetable Institute in Ohio, where farmers grow the most glorious produce and chefs create wondrous dishes with it.

You can create this macaron at home, either as a light dessert or as one of a number of dessert courses.

Serve it with a cup of tea or a glass of sparkling wine. For birthdays, add a candle for the honoree.

RECIPE: MACARON WITH FLOWERS

Ingredients

  • Macarons
  • Edible flowers
  • Sanding sugar
  • Vanilla frosting
  •  
    Preparation

    1. PURCHASE or make macarons, ideally in a bright color for visual appeal.

    2. PLACE the macaron on its side, using a dab of frosting to affix it to the plate and keep it from rolling. While we don’t like canned frosting, in this case its thickness works to adhere the macaron.

    SPRINKLE the plate with sanding sugar in a complementary color. It’s typically available in pastels: blue, green, lavender, pink and yellow.

    3. PLACE the flower near the top.

    4. SCATTER the sanding sugar on the plate.

     
      

    Comments

    TOP PICK OF THE WEEK: Carla Hall Petite Cookies

    Most fans of “Top Chef” Chef love Carla Hall, a finalist on her season and a subsequent Top Chef All Star, winning the “Fan Favorite” award.

    She went on to become a cohost on “The Chew” and to start Carla Hall Petite Cookies, an artisan cookie company that specializes in teeny cookies.

    A brilliant idea for people who need just a bite, the cookies are either half-inch cubes or one-inch drop cookies, depending on the nature of the dough.

    They’re meant to pair “boldly and beautifully,” according to Carla, with beer, wine, tea and coffee.

    For home, entertaining and gifting, we’ve been charmed by these little cookies. Made in small batches, every step from mixing the dough to packaging is done by hand.

    Of course, only the finest ingredients are used: European-style butter, unbleached sugar and flour, couverture chocolate, artisan cheeses, fresh nuts, premium spices and, says Carla of her most important ingredient: love.

    Focusing on familiar flavors with a twist, choices include:

       

    Harissa Spiced Nuts and Cookies

    Mexican Chocolate Chip Cookies, teeny bites of heaven. Carla Hall Petite Cookies.

     
    Petite Cookies

  • Almond Ginger Cherry Shortbread
  • Black Forest Crinkle (our favorite, a cherry-chocolate delight)
  • Chocolate Hazelnut Praline
  • Mexican Chocolate Chip
  • Lemon Black Pepper Shortbread
  • Oatmeal Cranberry White Chocolate
  • Pecan Shortbread with Vanilla Salt
  •  
    There’s one savory option:

  • Cheddar Pecan
  •  
    There are also cakes and regular-size cookies (including the best Magic bar we’ve ever had):

  • Cakes: Apple Walnut Bread, Carrot Cake, Chocolate Cinnamon Tea Cake, Lemon-Glazed Five Flavor Pound Cake, Salted Caramel Banana Bread
  • Cookies: Magic Bar, Oatmeal Cookie Sandwich, Triple Layer Cookie Bar
  •  

    gift-box-230

    A gift box for any cookie lover. Photo courtesy Carla Hall Petite Cookies.

     

    WHAT SHOULD YOU GET?

    Most definitely, the Sweet Collection Gift Box, which includes six of the seven varieties of sweet petites. It’s $25.00; there’s a smaller box with three varieties for $12.50.

    If you want to include a signed copy of Carla’s cookbook, Carla’s Comfort Foods: Favorite Dishes from Around the World—you can add it to the Sweet Collection gift box for a total of $45.00.

    There are other gift options, other goodies, and of course, you can buy individual packages of whatever you like.

    Head to CarlaHall.com to get yours.

    Or, find a retailer near you.

     

    CARLA HALL TRIVIA

    Fans of Top Chef may remember that Carla spent several years working as a model on the runways of Paris, Milan and London. It was in Paris that she fell in love with the art of food.

    But what most people don’t know is that before heading to Europe, Carla spent two years as a CPA at Price Waterhouse.

    When she returned from Europe, she attended L’Academie de Cuisine in Maryland where she completed her culinary training and began her career as a professional chef.

      

    Comments

    RECIPE: Coffee Shortbread Cookies

    coffee-shortbread-tasteofhome-230

    Coffee shortbread with a chocolate glaze to pair with a fine cup of java. Photo courtesy Taste Of Home.

     

    As a gift for your favorite coffee-loving moms, bake coffee-flavored shortbread. These are made even more special with a double chocolate drizzle.

    The recipe, from Taste of Home, is easy to make. Prep time is 15 minutes, bake time is 20 minutes per batch plus cooling.

    RECIPE: COFFEE SHORTBREAD COOKIES

    Ingredients For 60 Cookies

  • 1 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 2 tablespoons instant coffee granules
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup white baking chips, melted (substitute chopped white chocolate)
  • 1/2 cup semisweet chocolate chips, melted (substitute chopped semisweet chocolate)
  • 2 teaspoons shortening, divided
  • Preparation

    1. PREHEAT the oven to 300°F. Cream the butter, sugars and coffee granules in a large bowl until light and fluffy.

    2. COMBINE the flour and salt in another bowl; gradually add to the creamed mixture.

    3. ROLL the dough on a lightly floured surface to a 1/4-inch thickness. Cut out the cookies with floured 2-inch to 3-inch cookie cutters.

    4. PLACE the cookies 2 inches apart on ungreased baking sheets. Bake at 300°F for 20-22 minutes or until set. Remove to wire racks to cool.

    5. MAKE the chocolate drizzles. In a microwave, melt the white chocolate with 1 teaspoon shortening; stir until smooth. Repeat with the semisweet chocolate and remaining shortening. Drizzle over the cookies.

    6. REFRIGERATE until set. Store the cookies between pieces of waxed paper in an airtight container.
     
      

    Comments

    GIFT: Cake In A Jar

    When you can’t be there to bake a cake, send a cake in a jar. Jar’d Cake from one of our favorite bakers, Cake Chicago, offers four delicious varieties to send as a Mother’s Day gift, or give as party favors.

    Everything at Cake Chicago is made from scratch, including the raspberry conserve a nd salted caramel.

    Choose from:

  • White Buttermilk Cake with raspberry conserve and italian meringue buttercream
  • Chocolate fudge cake with salted caramel filling
  • Carrot cake with cream cheese filling (spiced carrot cake, no raisins or nuts)
  • Banana cake with fudge filling
  •  
    Tied with grossgrain ribbon, the jars are $7.00 each, with a 2 jar minimum.

     

    cake-in-a-jar-closed-chicagocake-230

    Moist, delicious Jar’d Cake. Photo courtesy Cake Chicago.

     

    Get yours at Cake-Chicago.com.

      

    Comments

    TIP OF THE DAY: Homemade Layer Cake

    chocolate-layer-chocolate-pearls-sweetstreetdesserts-230

    You can make this at home, topped with Callebaut Crispearls. Photo courtesy Sweet Street Desserts.

     

    Nothing says love like a homemade cake: for birthdays, Mother’s/Father’s Day, graduation or or other special occasion. Whether you use a cake mix or measure from scratch, it’s fun to bake a cake.

    And it’s very much appreciated by the honoree. Our friend Beth’s children, ages 7 and 10, know enough to appreciate mom’s homemade birthday cakes to store-bought options.

    Over the years, many people have asked our opinion on cake mixes. Here it is:

    Essentially, a cake mix saves you the time and mess of measuring the dry ingredients: flour, sugar, baking soda, cocoa powder, etc. It also includes the flavorings—vanilla, orange, whatever. People who don’t like measuring should reach for the box.

    What we personally don’t like is using oil instead of butter. Others may not notice; but if it doesn’t taste buttery, we don’t want to spend our cake and cookie calories.

     
    And of course, a from-scratch recipe that’s enhanced with buttermilk, cream cheese, sour cream, fresh citrus juice or zest, and so on will be better tasting.

    CAKE MIX YES, CANNED FROSTNG NO!

    We totally avoid the canned frostings most people buy to go along with a cake mix. To borrow a line from Snapple, most canned frosting is not made from “the best stuff on Earth.” Here are the ingredients to Betty Crocker’s Rich & Creamy Vanilla Frosting:

    Sugar, Partially Hydrogenated Soybean and Cottonseed Oil, Water, Wheat Starch, High Maltose Corn Syrup, Contain 1% or Less of Salt, Distilled Monoglycerides, Colored with Artificial Color, Yellows 5 & 6, Polysorbate 60, Sodium Stearoyl Lactylate, Sodium Acid Pyrophosphate, Natural and Artificial Flavor, Citric Acid, Nonfat Milk, Freshness Preserved by Potassium Sorbate

    Why eat cottonseed oil and corn syrup, when in 10 minutes you can make real buttercream, which tastes great?

    All you need is a stick of butter, a cup of confectioners’ sugar, 1/4 cup whole milk and the flavoring of your choice: 1/2 teaspoon vanilla extract, 4 ounces chocolate or 1 teaspoon instant coffee. Just blend them together and ice away. The toughest part is waiting for the butter to soften!

    Here’s the full recipe.

     

    IT’S EASY TO DECORATE

    A special occasion deserves a festive garnish. You can turn a homemade or store-bought layer cake into something special with a simple sprinkle of edible cake decorations.

    In addition to chocolate chips (or other flavors), homemade chocolate curls (scrape a chocolate bar with a vegetable peeler), coconut and candies, there are:

  • Bright-colored or pastel confetti
  • Callebaut Crispirls, chocolate-covered cereal balls in dark, milk and white chocolate
  • Dragées in single colors, multicolor “Harlequin,” gold and silver
  • Gold glitter stars
  • Sugar pearls, in white, pastels, multicolor and metallics
  • White pearl shimmers
  •  
    If you live near a baking supplies store, go browsing. Otherwise, browse online until you find your ideal decorations.

     

    harlequin-dragees-culpitt-amz-230

    Sprinkle festive decorations atop your cake. Photo courtesy Wilton.

     

    Here’s an article about the different types of cake decorations.

      

    Comments

    RECIPE: Margarita Chile Cheesecake Bars

    You can make this recipe in a baking pan and cut traditional bars, or make them in individual glass ramekins, jars or custard cups for an especially nice presentation.

    The recipe is from Melissa’s The Great Pepper Cookbook, the ultimate guide to choosing and cooking with peppers.

    RECIPE: MARGARITA CHILE CHEESECAKE BARS

    Ingredients For 16 Bars Or 8 Four-Ounce Custard Cups/Jars

  • 2 cups graham cracker crumbs
  • 4 tablespoons (1/4 cup) salted butter, chopped
  • 6 dried cascabel chile peppers (about 1/2 cup), stems and seeds removed, ground
  • 3/4 cup non-alcoholic Margarita cocktail mix
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 2 1/2 tablespoons cornstarch
  • 3 tablespoons lime zest
  • 2 8-ounce packages cream cheese, softened
  • 2 large eggs
  • Garnishes: whipped cream, lime wheels or peel curls, dash of ground cascabel chile
  •    

    margarita-cheesecake-cups-melissas-230

    Margarita Chile Cheesecake for Cinco de MayoPhoto courtesy Melissa’s.

     

    Preparation

    1. PREHEAT the oven to 350°F. Place the graham cracker crumbs, butter and chile in a food processor; pulse until coarse and crumbly, about 2 minutes.

    2. TRANSFER the graham cracker mixture to a 13 x 9-inch baking dish and press to evenly cover the bottom of dish. Bake until golden brown, about 12-15 minutes. Cool.

    3. COMBINE the Margarita mix in a bowl combine with the sugar, cornstarch, zest and cream cheese. Whisk in the eggs until completely incorporated. Pour over the crust; bake until top browns slightly, about 30 minutes.

    4. COOL completely in the pan and cut into 16 bars, Top with whipped cream, lime wheels or peel curls and extra ground chile.

    To Make In Ramekins Or Jars

    You can make eight individual four-ounce portions.

    1. MAKE the crust as instructed above. Place 1 and 1/2 tablespoons of crust in each jar and press down. Do not pre-bake.

    2. MAKE the filling as instructed above, but fill each jar leaving a 1/2 inch space from the top.

    3. PLACE the jars on a cookie sheet and bake for 20-25 minutes, or until set. Remove from the oven, cool completely and top with the garnishes.

     

    cascabel-230

    Cascabel chiles. Photo courtesy Angelina’s Gourmet.

     

    ABOUT CASCABEL CHILES

    Cascabels are large round chiles, which ripen to a bright red, dark red or brownish red. It has moderate heat.

    The name means “rattle,” which refers to the sound the seeds make when a dried chile is shaken, as well as the round shape.

    You can substitue ancho, chipotle or guajillo chiles.

    Check out the different chile types in our Chile Glossary

     

      

    Comments

    CINCO DE MAYO: Chocolate Churros Recipe

    Add cocoa powder to make chocolate churros. Photo courtesy MommieCooks.com.

     

    A churro is a fried-dough pastry snack, typically made from choux pastry (pâte à choux). While churros are most often found on the dessert menus at Mexican restaurants, served with chocolate dipping sauce, their origin may be far away from Mexico.

    One theory says that churros were brought to Europe from Ming Dynasty China by the Portuguese. Another theory is that churros were created by Spanish shepherds, easy to make and fry over an open fire in the mountains.

    Beyond Mexico and the rest of Latin America, they are popular in France, the Philippines, Portugal, the Southwestern United States and Spain. Depending on region, they can be longer and thinner or shorter and thicker.

    Ed Engoron, co-founder of Choclatique gourmet chocolates and author of Choclatique: Simply Elegant Desserts, sent us his recipe for chocolate churros.

    “This is my favorite Mexican fast food dessert and it’s perfect for a Cinco de Mayo celebration,” says Ed. “They are a common street food and can also be found at fairs and carnivals in both America and Mexico.

     
    “In recent years many vendors have resorted to frozen churros, choosing to just fry them off. I think my freshly made version presented here is far better than frozen. I made them even more delectable with the addition of Choclatique Rouge Unsweetened Cocoa Powder to give it a light chocolate flavor (and Choclatique Private Reserve Dark Chocolate for the drizzle).

    “Fried chocolate-how bad could it be?”

    Prep time is 10 minutes, fry time is 30 minutes.
     
    RECIPE: CHOCOLATE CHURROS

    Ingredients For 24 Churros

  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 2 quarts vegetable oil for frying
  • 1 cup water
  • 1/2 cup margarine (not butter)
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 3 large eggs
  •  

    Preparation

    1. STIR together the sugar and cinnamon and set aside. Combine the flour, cocoa powder and salt in a separate bowl; set aside.

    2. PREHEAT the oil to 360°F in a heavy deep skillet or deep-fryer (use a kitchen thermometer). The oil should be at least 1-1/2 inches deep. While the oil is heating…

    3. HEAT the water and margarine to a rolling boil in a medium saucepan. Stir in the flour/cocoa mixture. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove from the heat and beat in the eggs one at a time.

    4. SPOON the mixture into a pastry bag fitted with a large star tip. Carefully squeeze out 4-inch long strips of dough directly into the hot oil. Fry 3 or 4 strips at a time, until golden brown, about 3 to 4 minutes on each side. Remove from hot oil to drain on paper towels. Roll each of the churros in the cinnamon-sugar mixture while still hot.

     

    chopped-chocolate-nothinbutfoods-230

    Chop a quality chocolate bar to make the chocolate sauce. Photo courtesy Nothin But Foods.

     
    *Note that if the oil isn’t hot enough, the churros will be greasy. If the oil is hotter than 460°, they will not get fully cooked on the inside. So be sure to use a thermometer!
     
    RECIPE: CHOCOLATE DRIZZLE

    Ingredients

  • 2 ounces dark chocolate, chopped
  • 1 teaspoon white vegetable shortening
  • Optional garnish: fresh seasonal berries
  •  
    Preparation

    1. PLACE the chocolate and shortening in a small resealable freezer bag. Microwave on HIGH for about 30 seconds until chocolate is melted. Massage the chocolate and shortening together in the bag.

    2. SNIP off corner and drizzle over the fried churros in cinnamon-sugar.

      

    Comments

    FOOD FUN: Confetti Cake

    With the success of The Flintstones television series, Post Foods obtained a license from Hanna-Barbera for Cocoa Pebbles and Fruity Pebbles breakfast cereals. Introduced in 1971, the crisp rice cereal bits are still going strong.

    And not just for breakfast, either. They’ve made their way into a variety of baked goods, from donuts to Rice Krispie Treats. Fruity Pebbles, in particular, provides a rainbow of six colors to add brightness and crunch. The cereal has generated a plethora of Fruity Pebbles cakes.

    Depending on your crowd, you may prefer to call them confetti cakes.

    It’s spring, it’s almost Mother’s Day: It’s time to think of making a confetti cake:

  • Bundt cake (recipe)
  • Cake roll (recipe)
  • Cheesecake: as a topper, mixed into the batter or both.
  • Cupcake toppers (recipe)
  • Ice cream cake (recipe)
  • Ice cream pie (recipe)
  •  

    strawberry-fruity-pebble-bunt-cake-lecremedelacrumb-230r

    Sophisticated: a Fruity Pebbles bundt. Here’s the recipe. Photo courtesy Le Creme De La Crumb.

  • Layer cake: top only, sides only, atop the filling layer(s) inside, or over the whole surface of the cake; mixed into the batter and atop the frosting (recipe)
  • Sheet cake: mixed into the batter and as a garnish atop the frosting
  •  

    MORE CONFETTI CAKE

    Check out Pillsbury’s Funfetti cake mix.

    We love these neon confetti cake decorations.

    The easiest default: mixed sprinkles.

      

    Comments

    TIP: Easy, Last Minute Easter Cake

    carrot-cake-blackjetbakingco-goodeggsSF-230

    Our inspiration was this Easter cake from
    Black Jet Baking Co., a small San Francisco
    baking company committed to making
    nostalgic treats and baked goods. Photo
    courtesy Good Eggs | SF.

     

    No dessert inspiration for Easter? Here’s an easy last-minute fix:

    SHOPPING LIST

  • Store-bought plain cake -or-
  • 1 box of cake mix (for a two-layer cake)
  • Decorations: jelly beans, multicolored sprinkles
  •  
    For The Cake Mix

  • Eggs and other ingredients specified on package directions
  • 1 pint whipping cream plus any flavorings
  •  
    Preparation For Cake Mix

    1. BAKE the cake mix in two layers, per package directions. While the cake cools…

    2. MAKE freshly whipped cream—classic, flavored with vanilla; lavender whipped cream, rum-accented, salted caramel whipped cream or other favorite flavor (recipes).

    3. DECORATE decorate with jelly beans and sprinkles.
     
    Not enough chocolate in your Easter basket? Try chocolate whipped cream (recipe below).

     

    RECIPE: STABILIZED CHOCOLATE WHIPPED CREAM

    If you’re going to fill and frost a cake, you need whipped cream that’s been stabilized with gelatin to keep its shape. If you want vanilla whipped cream, substitute 1 teaspoon vanilla extract for the chocolate and skip Steps 1-3 and add the gelatin to both cups of cream in Step 5.

    Ingredients

  • 4 ounces milk or 60% cacao dark chocolate, coarsely chopped (use a good chocolate bar)
  • 3 tablespoons sifted confectioner’s sugar
  • 2 cups heavy whipping cream, divided
  • 2 teaspoons unflavored gelatin
  • 8 teaspoons cold water
  •  
    Preparation

    1. PLACE the chocolate in a medium bowl; set aside.

    2. COMBINE the sugar and 1 cup of the cream in a small saucepan. Cook over medium heat until the sugar has dissolved.

     

    3. POUR the hot cream mixture over the chopped chocolate and stir until chocolate has melted. Transfer to the bowl an electric mixer and let cool.

    4. COMBINE the gelatin and cold water in a small pan and let stand until thick. Then place over low heat, stirring constantly, until the gelatin dissolves. Remove from the heat and cool, but do not allow the gelatin to set.

    5. ADD the second cup of cream and whip on medium speed (ideally with whisk beaters). While slowly beating, add the gelatin to the whipping cream mixture. Whip at high speed until stiff.
     
    RECIPE: REGULAR CHOCOLATE WHIPPED CREAM

    Ingredients

  • 4 ounces milk or 60% cacao dark chocolate, coarsely chopped (use a good chocolate bar)
  • 2 cups heavy cream
  • 3 tablespoons confectioner’s sugar
  •  

    chocolate-whipped-cream-cookiemadness.net-230

    For a cake filling, make a stabilized whipped cream with gelatin. Photo courtesy CookieMadness.net.

     
    Preparation

    1. PLACE the chocolate in a medium bowl; set aside.

    2. COMBINE the sugar and 1 cup of the cream in a small saucepan. Cook over medium heat until the sugar has dissolved.

    3. POUR the hot cream mixture over the chopped chocolate and stir until chocolate has melted. Transfer to the bowl an electric mixer and let cool.

    4. ADD the second cup of cream and whip on medium speed (ideally with whisk beaters) until thick.

      

    Comments

    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

    « Previous Page« Previous entries « Previous Page · Next Page » Next entries »Next Page »









    About Us
    Contact Us
    Legal
    Privacy Policy
    Advertise
    Media Center
    Manufacturers & Retailers
    Subscribe
    Interact
    Facebook Auto Publish Powered By : XYZScripts.com