Tag Archives: Eggless Cookie Dough

Homemade Cookie Dough “Oreos”

I’m posting Cookie Dough “Oreos” today. Yup. Chocolate cookies with (edible) raw chocolate chip cookie dough sandwiched between them!
 
Did you know Oreo makes these now?! Or at least they make Oreos that are supposed to taste like cookie dough. Of course, I had to try them. They’re actually pretty good, but I don’t think they tasted like cookie dough. More like coffee/ mocha/ brown sugar. They’re good, but I think I prefer regular Oreos.These Cookie Dough Oreos inspired my very own version of the treat.
 
I used the same Chocolate Roll Out Cookie recipe that I used when I made Homemade Oreos, except I used regular cocoa powder. I also used the same small round cutter.
Then I made THIS Cookie Dough (it’s the same one I use for EVERYTHING). Obviously I didn’t use the bite sized candies.
 
I made both cookie doughs the night before, and kept them in the fridge until I was ready to use them.
 
After I got all the chocolate cookies cut out and baked I set them out to cool on wire racks.
 
Next I divided the chocolate chip cookie dough into 48 balls. You can probably do this by dividing the dough in half, then in half again, and again, and again… get my drift? Then I shaped each ball into a disc the same size as the chocolate cookies.
 
This is where I ran into a problem… my cookies wouldn’t stick together! It was kind of tragic. But lucky for me I had some chocolate candy melts sitting around. I melted some, then drizzled it over the bottom of the chocolate cookies and stuck the cookie dough to that! I WIN!
 
Store these in the fridge and try not to eat them all. It’s going to be difficult.
 
Happy baking & making!
-Hey Waitress!!
 
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Cookie Dough Fudge & Cookie Dough Candy Cane “Pops”

First up is this Cookie Dough Fudge, it’s sooooo easy and super yummy! I barely adapted it from Cookies & Cups. I don’t have much to say about this fudge because everything went off without a hitch. I really love quick (microwave) fudge recipes!
I used THIS awesome Eggless Cookie Dough (minus the candy bars) from my girl Angie who blogs at Big Bear’s Wife. She’s a legit food blogger… you should go check out her site. but after you make my version of Cookie Dough Fudge!
 
Now, you only need 1 ½ cups of that cookie dough so you’re going to have LOTS leftover.  What are you supposed to do with it!? Besides hide it in the back of the fridge and shove it down your maw by the handful… oh, wait… maybe you should do what I did.
 
I made Cookie Dough Candy Cane “Pops”. All you have to do is take a tablespoon(ish) of cookie dough and wrap it around the hooked part of a mini candy cane. Then stick them in the freezer for about an hour. After they’re nice and chilled… dip the cookie dough tops in some melted chocolate chips, and cover them with sprinkles. Let the chocolate set and then eat them. Nomnomnom!
I forgot to count how many of these I actually made. I bought 2 boxes of 40 mini candy canes and used a whole box. I guess it’ll depend on how big you make you cookie dough balls. I also used a whole bag of mini chocolate chips. I normally buy candy melts… but this was a spur of the moment kitchen adventure and all I had in the pantry was mini chips.
I only had one small problem with these… I accidentally forgot to cover half of these when I put them in the freezer. The half I covered seemed to get stickier in my hands while I was dipping them… I think it might be from the condensation. Or something. Or it could be my imagination. 😉 Either way, if you’re only freezing these for an hour or so don’t bother covering them.
These Cookie Dough Candy Cane “Pops” are an easier version of THESE Peppermint Cookie Dough Truffles! So go make them. You won’t regret it. Your pants might. But your tastes buds won’t!
 
Happy Baking!
-Hey Waitress!
 
PS. I just realized that there are 44  Cookie Dough Pops in the picture. So, I made at least 44. 😉
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Truffle “Pops” 2 Ways & Bourbon Balls

This weeks Sunday Bakery was Peanut Butter Truffles (inspired by last weeks cookies), Peppermint Cookie Dough Truffles (inspired by Big Bear’s Wife), AAAAND Bourbon Balls (because one can never dip too much stuff in chocolate or use booze too often).
 
First off… the “Pop” part of this experiment was because every time I try to make truffles I make a mess trying to dip them in the chocolate. Every. Single. Time. So I figured… make them “truffle pops” by sticking a lollipop stick into the bottom. Maybe it would save me from making a mess, and getting irritated. Not so much. Sadly… both the Peppermint Cookie Dough & the Peanut Butter truffles were too soft, the stick trick (haha check out THAT rhyme) just barely worked. Once either one got even a little close to room temperature the sticks started falling out or leaning awkwardly. That can be solved by serving chilled though. GENIUS!
 
I made both the truffle dough’s Saturday night (I have no life), and made the bourbon balls Sunday morning. I just put ‘em in the freezer while I dipped the truffles!
 
I dipped the chocolate covered peanut butter balls in larger sprinkles, while the Peppermint truffles & Bourbon Balls got their smaller sprinkles sprinkled on top.
 
As for the Bourbon balls… I made them with American Honey Wild Turkey, and dipped them in melted white chocolate. After being dipped in the chocolate you should leave them in the fridge for 24 hours to let the bourbon flavor come out before you eat them.
 
Now I have a plethora or truffles. On sticks. That I had to cut down because they wouldn’t fit in my “treat boxes”, and a blister to show for it. Fortunately Hubs got a job last week (YAAAAY!) so I have people to start gifting junk food to again. Double YAY!
 
One last thing- any of these three recipes would make a great host(ess) gift for a holiday party tucked into cute mugs or stuck in the holes in a colander.
 
Enjoy.
-Hey Waitress!!
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a missed homecoming, three baked goods, and a lost job…

Too many words to capitalize the title. Sorry for the terrible grammar.
 
Originally this post wasn’t going to exist…
 
My husband and I were supposed to be heading back to our college homecoming festivities, which is also the reason I didn’t have a post last week (I didn’t want to bake a ton of stuff then have to lug it halfway done the Eastern Seaboard). To make a long story short, my husband got in an accident in his work truck on Wednesday (the day before we planned on leaving). Luckly he was ok (just really sore), but he didn’t want to drive 7 hours to party for a weekend. He was also worried that he may get fired, even though we got told that an accident like this wasn’t a fireable offence.
Turns out it was a fireable offence. We just found that out today. So… kind of worried, now that neither of us has a job. He insists it won’t be for long, but I’m saying my prayers and keeping my fingers crossed. We’ve been through worse, and we’ll get through this.
If I had known he was going to get fired today, I wouldn’t have sent him to work with Homemade Pumpkin Spice Muffins, Stuffed Cookie Dough Truffles, AND Amaretto Brownie Bites. Or the baked pumpkin seeds. Yah, I bake when I’m trying to keep my mind off things… and I was pretty sad we didn’t get to see our friends this weekend. Not to mention the FABULOUS dresses & shoes I planned on wearing. SIGH.
 
So.. the keep the distraction going… I give to you A weekend full of baking!
 
Pumpkin Spice Muffins
I don’t particularly like pumpkin flavored things… but these muffins are pretty yummy. Honestly, I only made them because I don’t like being wasteful (and I carved my Halloween pumpkins this weekend). Angie from BigBearsWife (who is a culinary goddess, you should bow to her genius), sent me her recipe. I didn’t change much, but I did seem to have a few problems. Firstly, I don’t own a food processor so I attempted to “puree” the pumpkin myself… Bad idea. I had a lot of the stringy parts left over, and they got stuck on my mixer blade. Although it did keep the stringy parts out of the batter, so I guess I shouldn’t complain. Secondly: I ended up with 1.5 doz regular sized muffins, and 6 large muffins, her recipe said it would only make 6! I guess she used bigger muffin tins than me. 😉 The third issue I had was (is?) how much these stick to the paper liners… they’re very moist (not a bad thing), but it makes them fall apart when I try to peel the liner off. However, they still get a “thumbs up” from me, and I can’t wait to find out how Husband’s work folks like them. And a little side note- Bake the pumpkin seeds tossed in a smidge of oil and sprinkled with salt at 400 degrees F for 20 minutes stirring occasionally.
Not to toot my horn or anything, but I also carved & gutted those pumpkins MYSELF! Toot!Toot!
Click here for my version!
 
Stuffed Cookie Dough Truffles
I’m a cookie dough fanatic. Seriously, I would eat raw cookie dough by the pound if I wasn’t so paranoid about getting sick… Then along came this very eggless cookie dough recipe (that I also used for my Cookie Dough Stuffed Cupcakes. The recipe & inspiration for these came from Angie (AGAIN, culinary goddess)! I forgot to take enough pictures this weekend so I suggest you check out her blog! I modified the recipe a little bit. I stuffed mine with MilkyWays and 3 Musketeers, instead of plain truffles! I planned on using “bite size” candies, but since Halloween is coming up I got a few bags of “fun sized”, and cut them in half. I kept them in the freezer so they wouldn’t lose shape while I was rolling them into the dough. The dough is pretty sticky, I found myself constantly dampening my finger & palms so it wouldn’t stick! Then there was trial & error with the dough temperature & dipping. Originally I kept my dough in the fridge overnight, when I attempted to dip the first one in the melted chocolate it didn’t keep its shape… the dough got too soft. I fixed that by putting the rest in the freezer for a few hours. I also attempted to cover the whole ball in chocolate at one time, but it got too messy. Then I thought maybe I could just pipe it on… but it firmed up too fast. Finally it dawned on me… just dip one side, let it harden, and then dip the other! DUH! Store these in the fridge to keep the dough from getting too soft!
Click here for my recipe!
 
Amaretto Brownie Bites
I picked brownies this week because I wanted to do something easy… then I decided to make it harder on myself and bake these in the cupcake tins! What was I thinking?! But honestly it wasn’t that bad… Just make sure they are COMPLETELY cool before you attempt to take them out of the muffin tins, or else they’ll probably fall apart. Just like a few of mine did before I realized what I was doing wrong! Oops. If I make them again I’ll (most likely) use only ½ a cup of walnuts… there’s just so darn many! There was just enough frosting to lightly frost all the brownies, and they don’t really need a whole lot of it anyways…
RECIPE HERE!!
 
 
Phew… I’m done baking (until Sunday, at least).
Now it’s time to continue my rereading of Robert Jordan (and Brandon Sanderson’s) Wheel of Time series! Have I mentioned how much I LOVE these books? Because… I could write about how much I love them, but I think I’ll save that for another post.
 
Happy Baking,
-Hey Waitress! 
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