Eating cookie dough is one of our guilty pleasures. Whenever we bake, we have to double the batch in order to end up with enough dough to produce two dozen cookies.

A couple of years ago, when ready-to-eat jars of cookie dough began to dot the marketplace, we tried every brand we came across. Most were made without butter, and were not up to snuff for our butter-loving palate.

But recently, we discovered another brand, Baked Cookies & Dough: the winner and champion.

Baked is a cookie shop in West Chester, Pennsylvania that sells baked cookies, warm from the oven, or ready-to-eat raw cookie dough.

The edible cookie dough is made without eggs, and uses heat-treated flour so there is zero risk of harmful bacteria in the raw dough.

The dough is all-natural: no hydrogenated oils (or any oils), no HFCS, no preservatives. Flavors include:

 
 
HOW CUSTOMERS ENJOY THE COOKIE DOUGH

First, it’s sold by the scoop: one, two or three of them (we can’t imagine eating more than one at a time).

The shop also sells baked cookie sandwiches with raw dough in the center; s’mores with cookie dough; sundaes with dessert sauce, candy toppings, whipped cream and a baked cookie; and cones with cookie dough (photo #1).

If this sounds like your dream, franchises are available.

By the way, don’t try to bake the dough into cookies. It has no eggs or leavening agents (baking powder, baking soda), so you won’t get what you hope for.

Why bake it when you can eat it with a spoon!

By the way, a few heaping spoonfuls is more than enough to eat at once. While the folks in West Chester may order a double or triple scoop, we—a mega sweets eater—can’t imagine how they get through more than one.
 
 
GET YOUR COOKIE DOUGH

The website is a bit hard to navigate, so here’s the link to online purchases.

The telephone is 610.981.1457, email hello@bakedwc.com.

A six-pack is $12.50 per 12-ounce jar, plus free shipping. You might as well order the six-or eight-pack, because compared to a smaller order which charges shipping shipping, you’ll come out ahead.

Keep some jars in the freezer for emergencies.

[2] An open jar of Brownie Batter, waiting for your spoon.

[3] Try every flavor. In fact, plan a small gathering around it.

[2] Creamy peanut butter, called Smooth Operator, from PB & Co.

November 20th is National Peanut Butter Fudge Day.

Have you ever made freezer fudge? It sets in the freezer, eliminating the need for cooking, cream or sweetened condensed milk.

This recipe, developed by food blogger Food Babe, was shared with us by Purple Carrot.

It’s ready to eat in just 1 hour and 15 minutes.
 
RECIPE: PEANUT BUTTER CHIP FREEZER FUDGE

Ingredients

 
Preparation

1. LINE a small baking dish or small pan (8″ x 6″ or smaller) with parchment paper. Cream the peanut butter, coconut oil, maple syrup and salt together in a medium bowl, using a spoon or an immersion blender.

2. POUR the mixture into the baking dish. Sprinkle the chocolate chips on top and place in the freezer for 1 hour.

3. CUT into 1 inch squares and enjoy! You can keep the fudge in the freezer for about a week.
 
 
MORE PEANUT BUTTER FUDGE RECIPES

 
 
FOOD HISTORY

Bumbleberry Farms’ founder transformed a love for bees into delicious creamed honeys (she calls them honey creams). Not plain creamed honey: flavored creamed honeys, in glorious, fun flavors.

The business started making 18 jars of honey cream spread at a time, and selling them at farmers markets at the foothills of Pennsylvania’s Laurel Mountains.

While the small batches could barely satisfy a growing customer base, family and friends were still needed to help stir pots and fill bottles.

Buzz forward a few years and the honey spreads are now made in 100-gallon batches. Beyond farmers markets, they are sold to gourmet food stores, specialty stores like Whole Foods and Williams & Sonoma and gift stores.
 
 
HOW TO USE CREAMED HONEY

Everyone has favorite uses for honey, from a cup of tea to a PB and banana sandwich.

We use it as a bread and toast spread and as spoon candy (we can’t stop eating it out of the jar).

Other favorite uses: biscuits and roast, glazes, marinades, popcorn drizzle, yogurt drizzle and as a condiment with cheese.

Bumbleberry Farms honeys particularly lend themselves to a cookie break, spreading onto plain cookies (butter, chocolate cookies, graham crackers).

Honey has a place at breakfast, lunch and dinner. Here are 30 different ways we use honey. There are also recipes on the website.

Honey also has a place in a gift box or as a stocking stuffer. Anyone with a sweet tooth will welcome it.
 
 
BUMBLEBERRY FARMS CREAMED HONEY FLAVORS

The flavors chosen, says founder and Queen Bee Karen Mosholder, “tasted of our childhoods growing up in the mountains of Western Pennsylvania–maple syrup on hotcakes, cinnamon rolls, homemade caramels, and hot cocoa.”

Each flavor deserves your attention:

Lovers’ Leap Sea Salt Caramel (photo #4). Pour it over popcorn, sweeten your morning coffee or tea. Warm it for an ice cream or pound cake topping.
 
Molten Lava Spiced Chocolate Honey (photo #1). Turn your breakfast bread into pain au chocolat. Or head to dessert and drizzle it on vanilla ice cream or pound cake.

Squirrel Crazy Maple Honey (photo #2). Drizzle it over oatmeal, cold breakfast cereals, French toast, pancakes, fruit, glazed chicken and pork.
 
Sticky Buns Cinnamon (photo #3). Make a quick cinnamon toast: Just spread Sticky Buns on biscuits or toasted bread; add some raisins for a cinnamon roll effect. Give some cinnamon flavor to coffee and tea.
 
Honey Cream Gift Set (photo #4). The Honey Cream Gift Set includes 5-ounce jars of each flavor.

Eight-ounce jars are $12.50; the gift set is $40.00.

READY TO GET SOME?

Find a retailer near you, or purchase online at BumbleberryFarms.com.
 
 
MORE HONEY

[2] Squirrel Crazy maple honey.

[3] Sticky Buns cinnamon honey.

[4] Lover’s Leap salted caramel honey.

[5] Creamed Honey Gift Set.

[2] Most sparkling coffee is sold in cans, following the trend in the craft beer industry (photo courtesy Keepers).

[3] Sparkling coffee with lemonade, one of three fruit flavors from Upruit.

[4] Elegant drinking (photo courtesy North St.).

[5] Nitro cold brew coffee, a.k.a. NCB, a.k.a. nitro. It’s available on tap and in cans (photo courtesy Rise)

With the continued growth of coffee culture in the U.S., it’s no surprise that carbonated coffee beverages have been finding their way onto store shelves.

For National Carbonated Beverage With Caffeine Day, let’s explore two trends: coffee soda, a.k.a. sparkling coffee (bottled with or without sugar) and nitro coffee.

We don’t recall seeing a national-brand coffee soda; the new sparkling coffees tend to be entrepreneurial efforts in their local markets.

New York City may lay claim to the oldest sparkling coffee, although the brand is so old that they call it coffee soda.

Manhattan Special, a bottled espresso soda invented in New York City in 1895, is so strong that it has long been a niche product (we love espresso, but it’s too strong for us!)

It’s brewed espresso, sweetened and carbonated, and very strong. They also make a diet version.

Coffee soft drinks that followed used the soda formula: carbonated water with espresso syrup.
 
 
THE NEW SPARKLING COFFEE

But now, there’s a sea change: Coffee cafes are making their own sparklers from brewed coffee, which they then carbonate. Some serve it only in-house, others also bottle/can them.

Matchless Coffee Soda in Nashville makes sparkling coffee from flash-chilled ice coffee sweetened with demerara sugar. (Here’s how to flash-chill, which is delicious iced coffee).

Coffer, from Austin, Texas, is a naturally-fermented carbonated coffee soda. Fermentation adds days to the production process, but results in a greater depth of flavor and mouthfeel.

Two start-ups in Brooklyn, Keepers and Upruit, sparkling coffee.

Keepers offers:

 
Upruit makes only fruit flavors:

 
 
North St. sparkling coffee (photo #1), available in Australia, uses citrus essential oils and a touch of coconut blossom sugar. They have cocktail recipes made with carbonated coffee, that include Coffee [Old] Fashioned, Coffee Margarita, Coffee Mojitto, Coffee Spritz and Coffee Sour.

If these sound bizarre, they grew out of a local trend for what we like to call the “Coffee Arnold Palmer”: half lemonade, half coffee. Sounds strange, but it works—and works so well that Upfruit is staking its success on it.

You can create your own at home, by blending, say, lemon sparkling water or lemon soda, depending on your desire for sweetness, with brewed coffee.

Or, stir lemon (or other) juice into brewed coffee, with simple syrup if you want sweetener, and top it off with plain or lemon club soda.

You can simply top coffee with club soda, but the latter has a flat affect: You need more carbonation. Try it by creating more carbonation with a SodaStream.

Or, carbonate coffee directly with a DrinkMate.
 
 
NITRO COLD BREW COFFEE

Nitro cold brew coffee, “NCB” for short, is cold brew coffee that is charged with nitrogen that creates a rich, creamy head, like a beer (photo #5). Like beer, it is served without ice.

Nitrogen bubbles are smaller in size than those of carbon dioxide, so it isn’t as easy for the bubbles to dissolve. This creates a thicker body and better mouthfeel.

According to Wikipedia, the process originated in 2013 at Cuvee Coffee in Austin, Texas and Stumptown Coffee in Portland, Oregon. Both companies sold the coffee in cans, by 2015.

Its predecessor was the coffee on draft at The Queens Kickshaw in Astoria, Queens, New York: a grilled cheesery with craft beers (alas, now closed). It was created in 2011.

NCB was showcased at a craft beer industry event, the Brewers Association Conference, in 2014. Then came two chains: The Coffee Bean & Tea Leaf and Starbucks, which began nitro sales in 2016.

Now, even DD has it.

If you haven’t tried it yet, today’s the day!
 
 
MORE COFFEE

Increase your knowledge of coffee terms in our:

If you’re cooking Thanksgiving Dinner, The American Red Cross wants you to know that the number-one day for kitchen fires is…Thanksgiving.

They ask all cooks to follow these simple steps to ensure a fire-free day of thanks.

1. Smoke alarm. Install a smoke alarm near your kitchen, or check the batteries on your current alarm. Use the test button to check, and repeat the check each month. Replace the batteries once a year.

For safety year-round, The Red Cross also recommends smoke alarms on each level of your home, inside bedrooms and outside sleeping areas.

2. Fire extinguisher. Consider purchasing a fire extinguisher to keep in your kitchen. Contact your local fire department to take training on the proper use of extinguishers.

THE NIBBLE uses the easy-to-use aerosol Tundra Fire Suppressant.

3. Clothing. While cooking, don’t wear loose clothing or sleeves that dangle.

4. Don’t leave. If you are frying, grilling or broiling food, never leave it unattended: Stay in the kitchen. If you leave the kitchen for even a short period of time, turn off the stove.

5. Check during cooking. If you’re simmering, baking, roasting or broiling food, check it regularly. Use a timer.

Cooking with safety is the first step (photo courtesy Fairmont Hotel | Chicago).

7. Move accessories. Keep anything that can catch fire—pot holders, oven mitts, wooden utensils, paper or plastic bags, food packaging, towels or curtains—away from your stove, oven or any other appliance in the kitchen that generates heat.

8. Clean before and during. Clean cooking surfaces on a regular basis to prevent grease buildup.

9. Night check. Always check the kitchen before going to bed or leaving home, to make sure all stoves, ovens, and small appliances are turned off.

A final safety-related tip:

10. Refrigerate leftovers. No matter how tired you are, don’t leave the turkey and other perishables on the counter or table. If you don’t have the energy to transfer the contents to containers, or to wrap the turkey, just shove everything in the fridge as is. The food will be fine until morning.
 
 
For additional resources, check The Red Cross Home Fire Campaign.