cookie dough

No Bake Cookie Dough Fudge

August 2, 2018

One of the things I miss the most since learning I was pregnant is licking the bowl! Since I do a lot of baking, you can only imagine how many cookie dough and cake batter covered bowls I have had to leave behind. It’s taken a lot of will-power but somehow I have made it 5 months.

Finally, I decided to give in to my indulgence! Well, sort of.

Instead of licking the dirty, cookie dough covered bowl, I decided I needed to make my own version of edible cookie dough. Thus we have the no-bake cookie dough fudge!

It’s basically like eating little squares of cookie dough, but with absolutely none of the risk! This way I can have the best of both worlds!

How to Make It

In a small saucepan, stir together flour and sweetened condensed milk. Place it over medium heat and add in butter. As the butter melts, stir it into the flour.

Then add in the brown sugar and vanilla and stir until you have a nice smooth mixture.

The purpose of doing this over the stove instead of just in a bowl is two-fold.

Raw flour can actually pose a risk of salmonella as well, thus you should always heat it up before adding it into a raw mixture like this.
Buy melting all the ingredients together, you ensure that you have a smooth, non-gritty fudge.

Let the mixture cool a bit, then add in your chocolate chips.

Transfer the fudge to a baking dish and pack down to form a nice smooth surface. Cover the surface with plastic wrap, then let it chill in the fridge for at least an hour.

Once it’s chilled you can cover it with a layer of chocolate, or you can just cut it up into pieces and serve immediately!

And a little goes a long way! I bet that just one little square will be enough to satisfy your craving for cookie dough!

Recipe

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Cookie Dough Cake

September 12, 2014

My husband turned the big 3-0 this past week. And we couldn’t let the occasion pass without a little celebration and a cake! Since my husband isn’t a huge fan of cake, but does love a good bowl of ice cream, I decided to merge once of his favorite ice cream flavors with a cake, resulting in cookie dough cake!

Now, I do not make cake often, so I relied heavily on some experts for the cake and icing recipe. The cake is a vanilla pound cake, a recipe that I got when I took a cake decorating class last year at Johnson Wales. The icing recipe was adapted from a Martha Stewart butter cream recipe. I pared down the recipe by about a third, then replaced some of the granulated sugar with brown sugar so that it had more of a cookie dough flavor.

But the real icing on the cake, so to speak was the bits of cookie dough. I took my favorite chocolate chip cookie recipe, left out the egg, and added a touch of milk instead. I then piped little dollops of cookie dough between each layer, pressing down the top layer to flatten them out a bit.

Once all the layers were stacked, I lightly frosted the top and sides of the cake to make a crumb coat, sealing in all the crumbs.

Clearly my frosting skills need some work. Fortunately, there was an easy solution to the problem: covering the cake in chocolate chips! I started by sprinkling them on the top then pressed them into the sides.

Because I had some of that cookie dough left over, I just pipped a bit more dots of dough around the edge. I might have also just eaten it straight from the bowl.

My husband and I both shared a slice right away, eager to dig in. While definitely on the super sweet side, the little bites of cookie dough were a delightful surprise!

It was a great way to usher my husband into the next generation. Unfortunately for him, he will be there alone. What he doesn’t quite understand is that once I turned 29, I just stopped aging. Sure, I may celebrate the anniversary of my birthday, but I will be 29 at least until I have a child that turns 29. I’m pretty sure that’s a law of physics…or something….

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Homemade Cookie Dough “Oreos”

March 31, 2014

There may never be two things on this earth quite so divine yet humble (especially to my sweet tooth) than cookie dough and Oreo cookies. If you find the previous sentence offensive or utterly ridiculous, then you are probably a better person than I, and we probably won’t ever be friends. I’m sorry….or, you’re welcome?

While I would love to take credit for such a glorious collision of childhood treats, I cannot. You should thank the good people in the Nabisco test kitchen for this flavor combination. I will, however, take credit for sharing with you how I recreated this treat so you can have yourself a homemade and all-natural(ish) take on a classic. I might even venture to say they are better than the original.

Like any ~~good~~ sandwich cookie, there are two key parts: the cookie and the filling. An Oreo cookie is light, crisp, and a bit crumbly so I knew I did not want to make a soft and chewy cookie. To get the cookie consistency I was looking for I employed the same technique you would to make a delicious, crumbly biscuit (full circle, people): cold butter. Before getting all my other ingredients together, I cubed up some butter and popped it in the freezer to get extra cold while I assembled everything else.

My other not so secret ingredient to make the cocoa flavor extra bold was espresso powder. You don’t taste the espresso flavor at all, but it adds depth and richness to the cocoa that will really make the flavor pop.The standard Oreo filling seems to be your basic buttercream, which is just butter and sugar…maybe some vanilla. To make the buttercream for these cookies a bit more cookie dough-like, I used both brown sugar and powdered sugar, a bit of salt, chocolate chips, and some flour to thicken it to be more “doughy”.

Assembling the cookies is the easiest part of the whole process, as you might imagine. But just be sure to let the cookies cool entirely or else you will have a melted puddle of butter and sugar (doesn’t sound so bad to me, actually). I scooped about 2 tsp to 1 tbsp of filling onto a cookie, then topped it with another. You may want to vary this depending on the size of your cookie.

Also, like normal cookie dough, this is also great to eat out of the bowl.

Or just lick straight off the cookie. No judgement here.

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