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How to Make Edible Cookie Dough

July 27, 2017

Today we’re whipping up the latest tasty food trend: edible cookie dough! No more sneaking a spoonful from the bowl — have as much as you conscience can justify! 😀

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Variations Galore!

Peanut Butter Cup

  • Add 3 T peanut butter to the wet ingredients and mix in two chopped up peanut butter cups.

Unicorn Sugar Cookie Dough

  • Add a total of 5 T of white sugar and no brown sugar to the wet ingredients.
  • Scoop out heaping tablespoons of batter into three separate bowls and dye one of each color: pink, blue, and purple.
  • Swirl colored batter into sugar cookie dough along with 1 T of sprinkles.

Nutella S’mores

  • Add 3 T Nutella to the wet ingredients and reduce the white sugar by 1-2 T, depending on if you like desserts on the sweeter side or not.
  • Mix in 1/4 cup mini marshmallows and 1/4 cup chopped graham crackers 

Funfetti Birthday Cake

  • Add a heaping 1/4 cup chopped birthday cake Oreos and 1 T rainbow sprinkles. 
  • Dye about 1/4 cup of cookie dough with pink food color and swirl into the rest of the mixture.

 

 

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 Edible Cookie Dough Base
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Place flour in a microwave safe bowl, then microwave at 30s intervals, whisking after each interval to break up clumps. Continue until flour reaches 160 F.
  2. Add baking soda and salt to flour, and whisk to combine.
  3. In a separate bowl, combine butter, sugar, and brown sugar. Mix in vanilla extract and milk.
  4. Add dry ingredients and mix until only streaks of flour remain. Add in desired mix-ins, and mix until fully combined.
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Cookies

How to Make a Pusheen Donut Cake!

July 16, 2017

Today we’re making a Pusheen and donut inspired cake that’s the perfect special occasion treat!

Pusheen Template


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 Pusheen Donut Cake
Servings
Ingredients
Funfetti Cake
No-Spread Sugar Cookies
Royal Icing
White Chocolate Drip
Servings
Ingredients
Funfetti Cake
No-Spread Sugar Cookies
Royal Icing
White Chocolate Drip
Instructions
Funfetti Cake
  1. Preheat oven to 350 degrees F. Grease three 6” cake pans with cooking spray
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a separate bowl, cream together the butter and sugar. Mix in eggs, beating after each addition. Add in vanilla and combine. Alternate adding dry ingredients and milk, beginning and ending with the dry. Fold in sprinkles.
  4. Divide batter between the three pans, then bake for 30-35 min.
No-Spread Sugar Cookies
  1. In medium bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a separate bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing after each addition. Mix in vanilla extract.
  3. Add dry ingredients to wet ingredients in two additions. Divide dough in half and wrap each half in plastic wrap. Refrigerate cookie dough for at least 30 minutes in the refrigerator or until firm.
  4. Generously flour work surface and roll out cookie dough until 1/4" thick. Cut out desired shapes and transfer to a parchment paper lined baking sheet. Bake for 9-11 minutes or until bottom of cookies are golden brown.
Royal Icing
  1. In a large bowl, whisk together meringue powder and powdered sugar. Add in 1 1/2 T water and mix with a hand mixer for at least 5 minutes. Add more water as needed and color with food color. For brown icing, use a mix of cocoa powder and orange food color. Without orange food color, icing may look too gray-brown. The orange warms up the color nicely!
White Chocolate Drip
  1. Heat heavy whipping cream in the microwave until it begins to simmer. Spoon in white chocolate chips and let sit for 5 minutes to melt slightly. Mix until fully incorporated (may need to microwave slightly more). Add white food color if desired, and mix in more melted white chocolate if necessary.
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Cakes

How to Make Unicorn Marshmallows and Hot Chocolate!

July 6, 2017

Today we are making unicorn marshmallows and pink hot chocolate that pair together perfectly! 😀


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 Unicorn Marshmallows
Servings
Ingredients
Unicorn Marshmallows
Pink Hot Chocolate
Servings
Ingredients
Unicorn Marshmallows
Pink Hot Chocolate
Instructions
Unicorn Marshmallows
  1. Grease a 9” x 13” square pan with cooking spray. Set aside.
  2. In the bowl of a stand mixer, pour in ½ cup water and sprinkle gelatin on top. Mix to combine.
  3. In a medium saucepot, bring ½ cup water, granulated sugar, corn syrup, and salt to a rolling boil (rapid and large bubbles) and boil for 1 min or until a candy thermometer reads 240 F. Do not stir while mixture is cooking, and be careful! This mixture is extremely hot – ask an adult for help if you’re not comfortable handling the boiling sugar syrup.
  4. Slowly drizzle in sugar syrup along side of bowl with gelatin. Turn to high speed and whip for 8-10 min until thick and fluffy. Mix in peppermint extract.
  5. Immediately pour into prepared pan, and spread out with an offset spatula. Leave to sit for 6 hours or preferably overnight.
  6. Whisk together powdered sugar and cornstarch and set aside.
  7. Sprinkle a work surface with powdered sugar and cornstarch mixture, and turn out marshmallow slab. Cut with cookie cutters, and sprinkle with additional powdered sugar/cornstarch if needed.
  8. Decorate using sprinkles and white chocolate chips as seen in video.
Pink Hot Chocolate
  1. Mix together milk, white chocolate, and vanilla in a saucepan over medium heat until melted. Mix in pink food color.
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Candy/Confections