The Cookie Dough Lover's Cookbook by Lindsay Landis {cookbook review} Title:The Cookie Dough Lover's Cookbookauthor: Lindsay Landispublisher:Quirk hard cover w/ spiral: 160 pagesphotos: yes chapters/sections: Introduction - Candy - Cookies and Brownies - Cakes, Custards, and Pies - Frozen Treats - Indulgent Breakfasts - Fun Snacks and Party Fare fun features: Absolutely mouthwatering photos throughout that illustrate Landis's love for cookie dough. And mine. Many recipes contain a Quick Tip to ensure that the final results come out just as perfectly in your kitchen as they did in hers. One example, from the Deep-Fried Cookie Dough Fritters: Stick each frozen ball onto a toothpick or wooden skewer before battering. This convenient handle will make the batter-and-fry process easier. My thoughts/review: To be honest, I didn't really have any doubt in my mind that I would be smitten by this book.
Recipe(s) I have already tried: Eggless Chocolate Chip Cookie Dough Chocolate Chip Cookie Dough Pudding Invisible Cookie Dough Ice Pops by Heather Schmitt-González. Chocolate Beer Cheesecake With A Pretzel Crust. Choosing a beer for a recipe isn’t as arbitrary as it may appear. It also isn’t difficult, but it does require thought and planning.
Substituting your favorite beer in a recipe isn’t always a good idea, and may result in an end product that is nowhere near the intentions of the recipes author. Where do you start? The recipe or the beer? A fair question, and it’s a toss up. Be careful with IPA’s. If the recipe is where you want to start, make note of the flavors and try to find a beer that mimics those. Now that you have had your crash course in beer recipe development, please, go cook your beer loving hearts out. For this recipe, I choose Lagunitas Wilco Tango Foxtrot. A chocolate stout makes an excellent choice for this recipe as well. If you can’t get your grubby little hands on some WTF, a stout with notes of chocolate would make a great substitution.
Chocolate Beer Cheesecake With A Pretzel Crust For the Crust: 4 standard sized graham crackers 1 cup pretzel rods 2 tbs brown sugar 3 eggs. Beer Popsicles: Lemon Pale Ale. As summer heats up, so does my longing to add beer to everything I consume. I linger on the idea of changing classic recipes into beer recipes far longer than my busy day should allow.
How would I add beer to a Tarte Tatin? What about an Blueberry pie? Or Eggs benedict? What beer would I use? Due to recent move, I’ve been a bit handicapped by my lack of access to a familiar kitchen and all of my culinary tools. Beer popsicles are a fun addition in any adult party. I used Pike Brewing Naughty Nellie for these. Lemon Pale Ale Popsicles 1/3 cup fresh squeezed lemon juice (about 4 large lemons) 1/4 cup sugar 1 cup pale ale Mix all together in a pitcher or measuring cup with a spout, stir until sugar has dissolved. Strawberry Beer Sorbet. Everything I love about summer is in this dish. Or, more accurately, everything I love about summer that can fit into a small metal bowl are in that dish. Fresh produce. Homemade sorbet. Beer. Of course, beer. And when I was buying said beer, Alesmith Anvil, I had an interesting conversation with Beer Store Beer Guy.
For the most part, I really like my chats with Beer Store Beer Guy so much that I forgive him when he makes the assumption that I have no idea how I ended up in the Beer aisle and he must point the poor lost girl back to the Chardonnay section where she has most likely wander off from. “‘Cause Chevy didn’t make a 327 in ’55, the 327 didn’t come out till ’62. And you can really only have that once someone decided to underestimate you. Something else you shouldn’t underestimate is the flavors in the Anvil. Choose a beer that has notes of citrus, fruit and spice. And don’t be offended when others underestimate you, use it to your advantage. StrawBerry Beer Sorbet Ingredients Directions. How to Make Homemade Ice Cream without an Ice Cream Maker: Easy How-To Cooking Tips & Advice: RecipeTips.
We all Scream…for Chocolate-Covered Strawberry Ice Cream | Unsimple Living. What is it that makes homemade ice cream so delicious? Is it the fresh ingredients? The creamy, smooth texture? Or the sense of accomplishment you get from knowing you really can make something that good from scratch? I’d say it’s all of the above, and I bet you’ll agree after you try this ice cream. Which you should make as soon as possible, in spite of this poor quality photo that doesn’t do it justice: Chocolate-Covered Strawberry Ice Cream Makes: about 1.5 quarts Ingredients: 3 cups strawberries, quartered3/4 cup sugar, divided1 T. lemon juice1 1/2 cups half and half3/4 cup milkpinch of salt4 egg yolks1/2 t. vanilla extract4-6 oz. dark and/or milk chocolate Directions: Place strawberries, 1/4 cup sugar, and lemon juice in a food processor and pulse (mixing between pulses if necessary) until strawberry pieces are of desired size.
Churn ice cream mixture in your ice cream maker. Or this one (using just your freezer and a spatula): How to Make Ice Cream without a Machine Like this: Chocolate Covered Strawberry Frozen Yogurt. Nutella Fudge Pops. Oh fudge! Melty Nutella Fudge Pops. Yesterday, I took care of the Fairy Dust Sisters. Now, whenever I watch the girls, they make me call them by their fairy princess names.
And the first thing they always ask is, “What are we making today??” Since it was so warm outside, and since little kids seem to adore Nutella (Wait, everyone adores Nutella, right?) , I asked if they’d be interested in making Nutella fudgsicles. Obviously the girls fairy princesses welcomed this idea. Nutella Fudge Pops (Makes 6-7) 3 frozen bananas1 tablespoon cocoa powder1/2c choc-hazelnut butter or Healthy Nutella1/2 tsp pure vanilla extracttiny pinch salt Blend all ingredients until super-smooth.
Click for: Fudge Pop Nutrition Facts Also see the above link for notes about substitutions. Link of the Day: Black Bean Brownies. Mint Chocolate Chip Ice Cream. It is so hot here! Can someone please invent the Ice Cream Diet? Where you eat ice cream for breakfast, lunch, and dinner? A few of you told me there already is an ice cream diet. Why am I surprised? Why not, indeed. Hey, it can still be a healthy diet. After all, there’s always this: Spinach Ice Cream.
Yay! Maybe I wouldn’t want to be on an all-ice-cream diet. Mint Chocolate Chip Ice Cream (Makes 1 huge serving) 1/4 tsp pure vanilla extractscant 1/16 tsp salt (don’t omit)sweetener (such as 1 stevia packet or 1tbsp sugar)1 cup milk of choice (I used Silk unsweetened almondmilk. Mix the ingredients together in 1 or 2 shallow plastic containers. View Nutrition Info This vitamix ice cream—when made with almond milk—has a very light texture (perfect for summer). Serving suggestion: Serve with a side of fresh mint. Accompany it with this recipe: Mint Chocolate Milkshake. Milkshakes are allowed on the Ice Cream Diet, right? What diet do you wish someone would invent? The peanut butter diet? Mint Chocolate Chip Fudge Pops. Roses are red. Mint-chocolate fudge pops are green. That doesn’t rhyme. But really, who cares? It’s too early for poetry anyway. But not too early for fudge pops. No, never. Mint-Chocolate Fudgsicles Just 5 ingredients… with a secret healthy ingredient!
1 cup plain or vanilla yogurt of choice, or 1 cup full-fat canned coconut milk (I used Silk soy yogurt, and Wholesoy works too. If using spinach, blend all ingredients until completely smooth. View Nutritional Info My chocolate chips all wanted desperately to sink to the bottom: To avoid this, you can fill the pops 1/2-way up first and freeze. I just gave up and covered them in chocolate! The chocolate coating is this recipe: Hot Chocolate Butter. What flavor popsicles should I make next? There’s still half a big container of Silk yogurt in my fridge, begging to be used. Link of the Day: ……………………Mint-Chocolate Cupcakes. Creamy Chocolate Fudgsicles. Healthy Chocolate Fudgsicles. We left off with a breakfast recipe: Brownie Batter Pancakes. And now it’s on to dessert. You know, in case you’re still hungry after those insanely-chocolatey pancakes. A cool summer breeze. Untied shoelaces. And chocolate dripping down my face.
My favorite thing about being a kid on summer vacation was the freedom. Even as a little girl, I was all about the chocolate. By the way, I now have a new tab: 500+ Healthy Chocolate Recipes. Enjoy! A few days ago, I broke out the popsicle-makers for the first time this summer, christening them with a healthier version of my beloved childhood chocolate fudgsicles. (makes 5-6 pops) 2 tbsp cocoa powder1/2 cup canned full-fat coconut milk (see below link, for lower-cal ideas)2 small, very-ripe bananas (200g)scant 1/16 tsp salt1/2 tsp pure vanilla extractsweetener of choice, to taste (stevia, agave, etc.)optional: feel free to add peanut butter!
View Chocolate Fudgsicles Nutrition Facts. Watermelon Ice Cream. “When one has tasted watermelon, he knows what the angels eat.” –Mark Twain Watermelon Boy! Some of y’all might remember Whole Foods Boy. But I only referred to him as Whole Foods Boy on the blog. In real life, I gave him the nickname of Watermelon Boy, because he could eat an entire watermelon at one time. Therefore, if you ever still read my blog, WF Boy, this recipe is for you! As a vegan and a healthy eater, I get a ton of veggies in my diet. I’d rather have chocolate! Or fruit and chocolate, like in my Chocolate-Raspberry Frosting. If given a choice between (vegan) ice cream and sorbet, I’ll pick the ice cream every time. 2 cups cubed watermelon, frozen2 fresh mint leaves (you can omit if you don’t have any)Optional: feel free to add sweetener if you want a sweeter sorbetOptional: if you don’t have a high-powered blender, add a little milk of choice or juice right before blending, so your blender can handle it.
Thaw your watermelon a little, so your blender can handle it. Starbucks Frappuccino Fudgsicles! Hi chocolate-covered espresso beans! Ick, I tried a chocolate-covered espresso bean once. It was not good. Almost broke my tooth! And I hate how coffee beans—especially flavored ones—don’t taste as yummy as they smell. Chocolate-raspberry coffee?
Snickerdoodle coffee? In reality, I’d much rather have Snickerdoodle Pancakes. Maybe with one of these babies on the side: Inspired by this Starbucks copycat recipe: Healthy Frappuccinos. These coffee popsicles are like Starbucks on a stick! You don’t need popsicle molds for these! Frappuccino Pops (Makes 4 popsicles) 1/2 cup yogurt or milk of choice (or full-fat canned coconut milk)1/2 cup Silk creamer (see link below, for lower-calorie option)1 tsp instant coffee (such as Mt. Mix all ingredients in a cup, then microwave 30 seconds to dissolve coffee. View Nutritional Info As a fun alternative, try freezing this recipe in an ice-cube tray for coffee-flavored ice!
What desserts would be fun to put on a stick? Do you remember my Cookie Dough Lollipops? Spinach Ice Cream?? Spinach Ice Cream? The spinach will be our little secret; I swear you cannot taste it at all! It’s an ice-cream version of a recipe posted a few weeks ago. This recipe: Mint-Chocolate Milkshake. (That shake is one of my fave recipes on the whole blog!) Finally the weather’s getting warmer. Yes, I really did serve spinach ice cream. (super-free) One of my Raw Dessert Recipes. 2 frozen bananas, as ripe as possible2-3 drops pure peppermint extractscant 1/16th tsp salt1/4 cup or more frozen spinach (I used 40g) (If you don’t like spinach, you can sub food coloring or omit completely.)scant 2 tbsp milk of choice (I used almond milk)chocolate chips or cacao nibs Blend everything together in the Vita-Mix.
Not a fan of spinach? If you prefer, try this recipe for real Healthy Mint-Chip Ice Cream. (The above link is also much healthier than traditional mint-chocolate chip ice cream… but it doesn’t have spinach! After my friends left, I continued the St. How do you get your daily servings of leafy greens? Peanut Butter Frozen Hot Chocolate. Hi Chocolate Popsicles! Is it finally getting warmer where you are? Or is the weather still freezing cold? For most of the year, here in Texas, the weather is… weird. 80 degrees one day, 20 degrees the next. Sunny one minute, hail storm the next. They have a saying about Texas: If you don’t like the weather, wait five minutes. However, when it turns to summer, you can count on our weather to be one thing: oppressively HOT!
Luckily, I’m well-prepared for the heat wave… with Frozen Hot Chocolate. Remember Erika, with the Chocolate Cake-Batter Shake? She’s slowly warming up to the idea that healthy food can taste incredible. Peanut Butter Fro-Co (Frozen hot chocolate) (Makes 1 reeeaally big serving) Combine ingredients and whisk together on the stove. See original fro-co post for Nutrition Information. (Then add 100 yummy calories for the peanut butter.) Is the weather warm where you are? At some point, this summer, I’m going to New York City!