Monthly Archives: August 2015

test kitchen recipe: Edible Cookie Dough (2 variations)

Edible Cookie Dough (2 variations)

The other day I saw this gorgeous stuff for $6 called edible cookie dough. I bought it. It was delicious. Then I felt stupid because it’s pretty cheap to make so that makes me a sucker and a LEARNER from my mistakes. Also please forgive me for the lack of pictures. But you know what cookie dough looks like right? I’ll come back and add a photo once I remake.

You love cookie dough, don’t you? But the thought of getting sick or worse, dying (!!) might make you think twice (although it’s never stopped me). But we have little ones and it’s better to be safe than sorry. Here’s a recipe that’s a combo of several ones I’ve practiced with for edible cookie dough. And keep reading because there’s a second variation that’s HIGH PROTEIN. That’s right, I’m thinking about your macros. You’re welcome.

Edible Cookie Dough

1/2 cup butter, softened
1 cup flour (you can toast it if you don’t want raw)
3/4 cup brown sugar
1 tsp vanilla
1/2-1 cup chocolate chips (or leave them out) or use toffee, m & m’s, Reece’s, whatever
2-4 tbs milk
dash salt

Blend the butter until creamy. Add sugar and blend well. Add flour, salt and blend. Add milk a little at a time until your desired thickness and vanilla. Fold in the chips (if using). You can add more sugar, flour or milk depending on how thick you want your cookie dough.

Voila! Edible cookie dough because it’s missing those pesky eggs.

You can do this with oats with the chips or raisins…basically think of a regular cookie dough cut in half, but leave out the eggs. Easy peasy.

Here’s what I did to make it a little healthier and gluten-free. mr. foodie actually preferred this version.

Higher Protein Version: Replace the flour with 1/2 cup almond flour and 1/2 plain or vanilla protein powder (you could do ALL almond flour or coconut flour or GF flour but doing a full cup of protein powder is going to be too much). And it’s fine to replace the milk with coconut or almond milk. You may prefer a different flour as well, like coconut flour, but I haven’t tested this recipe with it.

Enjoy or refrigerate.

1703 Restaurant & Catering: A Re-visit and foodie b’eat for CHOW at YES! Weekly

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1703 Chef Curtis Hackaday

Recently we re-visited 1703 Restaurant and Catering to check out Chef Curtis Hackaday’s Tapas Tuesday that he “pops up” in addition to the normal stellar menu at the restaurant. I’ve often said that Chef Curt is one of the most daring and creative in the Triad. We dined out with 7 friends and we really had Chef just throw at us whatever. AND we enjoyed 1/2-price wine too.

Can’t beat it with a stick!

Anyway, the food was amazing and we ate everything from Chicken of the Wood Mushroom inside squid ink steamed buns and lamb heart tartare and duck hearts and fava beans and chanterelle pate….all I can say is WOW!

Check it out here in my CHOW Column in YES! Weekly. And do yourself a flavor, foodies and please visit 1703 Restaurant in Winston-Salem. Tell them you couldn’t stay away after you read all about the deliciousness in triadfoodies and YES! Weekly.

It would be true.