Are there days when you pace around the kitchen, wanting a special treat—maybe a fresh, warm cookie? But you don’t have the will to bake from scratch, so you keep searching. And then you give up and eat some Nestle’s morsels from the bag or some teaspoons of preserves from the jar? Not satisfying, but it has to do.

We’ve been there. And even if you can’t relate to this tale, how about this one:

You keep some packages of Home Dough gourmet frozen, individually shaped cookie dough on hand. Then whether you want just one cookie or an assortment, you just remove the required number from the package.

Then, melty, gooey, mouthwatering cookies are just 10 minutes away!

With Home Dough in your freezer, you can easily bake cookies at the last minute: unexpected guests, visiting the neighbors, movie night, or general sweet cravings.
 
 
TAKE A BITE!

Home Dough currently has three flavors:

 
Each is a delight, with a shout-out to Molasses Ginger because…where can you find a good molasses ginger cookie?

Gluten-free versions are coming soon.

Founder Jami Changaris launched Home Dough after spending more than 50 years fine-tuning cookie recipes for her five children and their friends, classmates, teammates, and teachers.

Because of the high demand, she crafted her cookie dough in balls to be frozen in advance, ready to go into the oven whenever cookies called.

Unlike refrigerated, store-bought cookie doughs, Home Dough is preservative-free (that’s why it needs to be frozen).

Why is it “gourmet” cookie dough?

All of the ingredients are first-class: all-natural, mostly organic, and Non-GMO Project Verified.

All that’s left is for you lay in a store of them. The bags of eight ready-to-bake dough balls don’t take up much space in the freezer, so there’s no reason to wait.

> ORDER YOUR HOME DOUGH TODAY.<

And consider sending a variety pack to your favorite cookie-lover!
 
 
> The history of cookies.

> 30 cookie holidays to celebrate below.
 
 
THE HISTORY OF FROZEN COOKIE DOUGH

The idea to sell refrigerated cookie dough was born in the 1950s, an era time when women were largely homemakers who made almost all of the family’s food from scratch.

Nestlé and Pillsbury introduced the first commercially-available premade cookie dough in supermarkets [source].

Nestle sold refrigerated logs of chocolate chip cookie dough, and Pillsbury Slice ‘N Bake Cookies were launched in four flavors: Butterscotch Nut, Crunchy Peanut, Sugar Cookie, and Toasted Coconut.

Otis Spunkmeyer introduced retail frozen cookie dough to grocery stores in 1990 (previously it was available commercially to foodservice operations) [source].

Don’t Eat Raw Cookie Dough

Whether packaged or home-made, Americans learned to love to eat raw cookie dough.

But eating raw cookie dough can pose a serious health risk, namely the foodborne illnesses of salmonella and E. coli, which can arise from uncooked flour and eggs.

The U.S. Food and Drug Administration (FDA) strongly discourages the consumption of all food products containing raw eggs or raw flour, and Home Dough includes the warning on its bags of dough.

So tempting though it is, don’t eat untreated cookie dough in its uncooked state.

Yes, there are brands of edible cookie dough—including the chunks added to ice cream—that avoid these hazards by using pasteurized eggs and heat-treated flour.
 
 
COOKIE HOLIDAYS

Brownies and other bar cookies are included in this list. Bars are cookies because they are eaten with the fingers, as opposed to cake, which requires a fork.

[1] Fresh from the oven: a stack of chocolate chip cookies (all photos © Home Dough).

[2] Keep the packages in the freezer until you’re ready for a warm, aromatic cookie.

[3] We were thrilled with Molasses Spice, a cookie flavor often overlooked.

[4] Oatmeal Toffee is a nice switch from the conventional Oatmeal Raisin cookie.

[5] America’s favorite cookie flavor: Chocolate Chip.

[6] In just 10 minutes, frozen balls of cookie dough become irresistible snacks.

[7] A stack of all three flavors. Bring on the milk!

[1] Delicious warm potato salad with bacon, watercress, green beans, and a Dijon vinaigrette (photos #1 and #3 © Colavita) .

[2] You can find baby, or creamer, potatoes, in three colors: yellow, red and purple (photo © Melissa’s).

[3] Roast the bacon until crisp, then dice. Roasting the bacon cuts down on smell and spatter (photo © iGourmet).

[4] Fresh watercress adds brightness and a layer of peppery flavor (photo © Good Eggs).

[5] Crunchy green beans layer on more flavor (photo © Deshmukh | Wesual | Unsplash) .

[6] Colavita makes EVOO, balsamic and wine vinegars, and other fine products. Take a look at the line.

[7] Grainy mustard was the original form of the condiment (photo © Maille).

This potato salad recipe has enough green in it for St. Patrick’s Day—and it’s a wonderfully flavorful recipe. Created by Colavita, roasted baby potatoes combine with bacon, watercress, and green beans in a delicious Dijon mustard vinaigrette.

Of course, it’s delicious year-round, served either warm (as indicated below) or chilled.
 
 
> The history of bacon.

> The history of potatoes.

> The history of mustard.

> The history of watercress.
 
 
RECIPE: POTATO SALAD WITH BACON, WATERCRESS,
GREEN BEANS & DIJON VINAIGRETTE
 
Ingredients For 4 Servings

 
For The Dressing

 
Preparation

1. MAKE the dressing. In a small bowl, whisk the vinegar, Dijon mustard, and 1/4 teaspoon salt. Whisking constantly, slowly pour in the olive oil to form a thick dressing. Set aside. The dressing can be made ahead and stored in an airtight container in the fridge.

2. POSITION a rack in the center of the oven and heat the oven to 400°F. Line a baking sheet with parchment paper and place the strips of bacon on the parchment.

3. ROAST the bacon in the oven until it’s cooked and crispy, about 7 minutes. Remove from the oven and cool. Once cool, slice the bacon into ½” pieces. On another large rimmed baking sheet…

4. TOSS the potatoes with 1 tablespoon Colavita olive oil and 1/2 teaspoon salt. Roast, tossing occasionally, until golden brown and tender, about 20 minutes. Meanwhile…

5. BLANCH the green beans. Bring a medium pot of water to a boil. Add ½ teaspoon salt and the green beans. Boil for 4 minutes, drain.

6. POUR half of the dressing directly over the hot potatoes on the baking sheet. Toss until the potatoes absorb the dressing. Transfer the potatoes to a large salad bowl.

7. ADD the watercress, green beans, and bacon to the salad bowl and toss, adding 2 more tablespoons of the dressing if needed.

8. SEASON to taste with additional salt and pepper. Serve with the remaining dressing on the side.
 
 
THE HISTORY OF WATERCRESS

Watercress (Nasturtium officianale) is a salad green noted for its distinctive peppery, mustard-like flavor. It’s packed with vitamins and other nutrients, some of which are calcium, folic acid, iron, and vitamins A and C.

The archaeological record of watercress can be found dating back 3,000 years to the Persians, Greeks, and Romans. It grew wild in cool flowing streams, where it grows submerged, floating on the water. It was subsequently cultivated.

Watercress is a member of the Brassicaceae family of antioxidant-rich vegetables*. It is believed to have originated in or around ancient Greece, and remains an integral part of Mediterranean diets.

While the ancients knew nothing about vitamins and minerals, the Persians did observe that their soldiers were healthier when watercress was part of their daily diet.

The Persian King Xerxes (519 B.C.E.-466 B.C.E.) ordered his soldiers to eat watercress to keep them healthy during their long marches. It was also used by soldiers to both prevent and cure scurvy.

A later general, Napoleon, Napoleon (1769-1821) was a huge watercress enthusiast [source].

Watercress has long been regarded medicinally. Among other uses, the Romans treated insanity with watercress and vinegar. Roman emperors ate watercress to help them make “bold decisions.”

In Crete, islanders still swear by its aphrodisiac powers, and ancient watercress recipes are handed down from one generation to the next.

The peppery salad green was also used as a breath freshener and palate cleanser.

The Greeks also observed the health benefits of watercress. When Hippocrates, the father of medicine, founded the first hospital on the Island of Kos around 400 B.C.E., he is said to have located it hospital beside a stream so that he could grow a plentiful supply of watercress to help treat his patients [source]. One important use was to treat blood disorders.

Later, the herbalist John Gerard (1542-1612) promoted watercress as a remedy for scurvy [source].

One of Britain’s best-known dishes, watercress soup, became very popular in the 17th century when it was claimed that it cleansed the blood.

Across the pond, watercress was recorded as a menu item at the very first Thanksgiving celebration, in 1621.

Lewis and Clark regularly found watercress on their trek across the Louisiana Purchase in 1804-1806. The U.S. Army planted watercress in the gardens of forts along the western trails, as food for their soldiers.

In the 1994 book, James Cook and the Conquest of Scurvy, author Francis E. Cuppage notes that Captain James Cook was able to circumnavigate the globe three times (between 1768 and 1779), due in part to his use of watercress in the diet of his sailors.

The first notation of watercress cultivated on the Continent is by Nicholas Messier in Erfurt, Germany, in the mid-16th century. Cultivation began in England in 1808s, when a farmer near London popularize it as a salad ingredient.

Typical of food trends, it was not long before it became increasingly difficult to meet the sudden increase in demand for watercress [source].

Eating a bag of watercress is said to be a good cure for a hangover. We don’t know anyone who’s tried it, but a peppery watercress salad would be refreshing after a long night.

________________

*The high-antioxidant Brassicaceae (brah-si-KAY-see-ay) family of flowering plants—formerly the Cruciferae) and sometimes called the Brassicas or cruciferous vegetables for short—are nutritional powerhouses, packed with potent, cancer-fighting phytonutrients. Members include arugula, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, collards, horseradish/wasabi, kale, kohlrabi, mizuna, mustard greens, radish, rapeseed/canola, rapini, rutabaga, tatsoi, turnips, and watercress, among others.

Watercress is often referred to as a member of the “mustard family.” The Brassicaceae family is commonly known as the mustards, the crucifers, or the cabbage family.

In just 15 minutes, you can have these Green Slimsicles in the freezer. Then, get ready for a 45-calorie treat, bright green for St. Patrick’s Day, spring, and beyond. The recipe was inspired by Disney-Pixar’s Monsters, Inc.. But you don’t need to be a kid or a parent to enjoy these sweet, healthful ice pops.

Bananas and pineapple deliver sweetness, and fresh green spinach provides the bright color.

Thanks to Dole for the recipe, which used Dole fresh spinach, bananas, and pineapple
 
 
RECIPE: GREEN SLIMESICLES ICE POPS

If you don’t have ice pop molds, pour into paper cups. Insert wooden sticks after an hour or so of freezing.
 
Ingredients For 6 Pops

 
Preparation

1. PURÉE the ingredients in a blender or food processor until smooth.

2. POUR into 6 one-third-cup ice pop molds. Freeze for 4 to 6 hours or until firm.
 
 
FOOD TRIVIA: Why do we call these ice pops and not popsicles? Because Popsicle®, plus Creamsicle®, Fudgsicle®, and Yosicle®, are registered trademarks of the Unilever Group of Companies and can only be used to identify the frozen confection products of Unilever.
 
 
CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] Green Slimesicles: healthy ice pops (photo and recipe © Dole).

[2] If you’re a mint fan, a few fresh mint leaves will add flavor pizzazz and a bit more green color (photo © Good Eggs).

[1] Mulled wine sorbet (photo © Hannah Kaminsky | Bittersweet Blog).

[2] Mulling wine: warming wine with spices and fruits (photo © Good Eggs).

[3] Mulling spices. Follow this recipe to make your own blend, for yourself and for gifting (photo © Take Two Tapas).

[4] Mulled wine is typically served in a mug (photo © Spice Islands).

[5] Instead of a mug, a stemmed glass adds some pizzazz (photo © Edward Howell | Unsplash).

March 3rd is National Mulled Wine Day. There are related holidays: National Hot Toddy Day is January 11th, National Hot Buttered Rum Day is January 17th, and National Hot Mulled Cider Day is September 30th. There is no National Glogg Day, but glogg is the Swedish word for mulled wine.

These drinks are almost identical. A hot toddy can be made from any whiskey; the other drinks are the same concept made with cider, rum, and wine. If you like one, you’ll like them all (although perhaps some might hold the pat of butter in the hot buttered rum).

We have mulled wine recipes below.

But for a twist, how about some mulled wine sorbet? The recipe is below. But first…

> The difference between glögg, hot buttered run, mulled wine, toddy, and more.

> The history of mulled wine.
 
 
WHAT DOES “MULLED” MEAN?

According to Harvard University, the origin of the word “mull” to mean heated and spiced is shrouded in mystery.

Mulling spices can include allspice, cardamom, cinnamon, cloves, nutmeg, peppercorns, and/or star anise. A “mulled” drink is one that has been prepared with these spices.

The same spices used for mulled cider and wine can be added to the brewing process to make spiced beer.

The custom of flavoring wine and beer with spices is believed to have originated in northern Europe to extend the use of wine that had gone bad. The spices covered up the off-taste and aromas.

The expression “cup of good cheer” comes to us from Merrie Olde England, referring to hot mulled cider and wine.

The technique is to heat the liquids with the spices and then strain them out before serving.

Fruits were often added to the brew or as a garnish, including apples, oranges, and dried fruits, including raisins. In some countries, almonds and raisins are placed in the bottom of the mug or glass before the hot wine is added.

> Mulled wine history.
 
 
RECIPE: MULLED WINE SORBET

If you don’t own an ice cream maker, you can prepare this recipe as a granita. See the variation after Step 6.
 
Ingredients

 
Preparation

1. COMBINE the red wine, cinnamon sticks, anise seed, cloves, nutmeg, water, and sugar in a large saucepan over medium heat.

2. SLICE the lemons and orange in half. Juice the fruit over the wine mixture and add the rinds to the saucepan.

3. SLICE the vanilla bean lengthwise. Remove the seeds from the bean and add both the seeds and bean to the wine mixture. Bring the mixture to a boil and cook for about 10 minutes. Remove the pot from the heat and let cool.

4. POUR the mixture into a fine-mesh sieve lined with cheesecloth and hung over a large bowl. Discard the solids and cheesecloth and let the liquid cool to room temperature. Refrigerate it for a minimum of 12 hours.

5. PROCESS the mixture in your ice cream maker, according to the manufacturer’s instructions.

6. SERVE immediately; or freeze as desired. If you want to serve the sorbet that day but want a thicker consistency, place the sorbet in the freezer until the desired consistency is reached.
 
 
Variation: Granita

After Step 4, place the mixture in a large glass baking dish (not metal). Place it on a level surface in the freezer.

Using a fork, stir the mixture often during the freezing process to ensure that large ice crystals do not form. The more frozen the sorbet becomes, the less stirring it will require.
 
 
MULLED WINE RECIPES

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

We have plenty of St. Patrick’s Day recipes, but here’s a new one to start your day: Green Pesto Cream Cheese & Bagels. Yes, some places will be selling plain green bagels for St. Patrick’s Day. But if want your favorite bagel topping—poppyseed, sesame, everything, whatever—it couldn’t be simpler to make a St. Pat’s bagel at home.

Just combine a jar of pesto with cream cheese (photo #1)!

You can also use the recipe as a spread with crackers, or make it less thick for a dip, by adding plain Greek yogurt.

If you want an easier way to create a St. Patrick’s Day bagel, just snip chives or green scallion tops on plain cream cheese or olive cream cheese (photo #1, photo #3).

Feel free to use low-fat cream cheese. The recipes also work with Greek yogurt.

And of course, make pesto cream cheese anytime you need something green.

> The history of bagels.

> The history of cream cheese.

> St. Patrick’s Day recipes for breakfast, lunch, dinner, drinks, snacks, and dessert.
 
 
RECIPE #1: GREEN PESTO CREAM CHEESE SPREAD

This recipe, from Colavita, also includes recipes for other occasions: a sundried tomato bagel spread and an artichoke spread.

Ingredients

 
Preparation

1. COMBINE the pesto sauce and cream cheese in a food processor or blender until smooth. Use immediately, serving with the chopped chives. Or refrigerate for later.

2. IF REFRIGERATED, allow softening on the counter for 5+ minutes before serving. Scatter with chives and serve.
 
 
RECIPE #2: SUNDRIED TOMATO CREAM CHEESE SPREAD

See top left corner of photo #1.

Ingredients

 
Preparation

1. COMBINE the sundried tomatoes and cream cheese in a food processor or blender until smooth. Use immediately or refrigerate.

2. IF REFRIGERATED, allow softening on the counter for 5+ minutes before serving.
 
 
RECIPE #3: ARTICHOKE CREAM CHEESE SPREAD

Ingredients

 
Preparation

1. COMBINE the artichokes and cream cheese in a food processor or blender until smooth. Use immediately or refrigerate.

2. IF REFRIGERATED, allow softening on the counter for 5+ minutes before serving.

[1] Make pesto cream cheese for St. Patrick’s Day bagels (photo © Colavita Recipes).

[2] It couldn’t be easier: Just mix a jar of pesto with cream cheese (photo © The Merchant’s Feast | Shopify [now closed]).

[3] The easiest bagel for St. Pat’s: Top plain cream cheese with finely-cut chives or scallion tops (photo © Karolina Grabowska | Pexels).