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.