Posted on 02/10/2017 3:05:10 PM PST by Yaelle
Blessings upon you :-)
Happy Birthday to this one.
The date slipped in and found me unprepared. What to serve, main course,is debatable. Candied Chicken and rice? (DH never turns down chicken).
Sweet department - this recipe is simple, fast and yummily good.
Fudgy Pudding Cake
http://www.thekitchn.com/vintage-recipe-warm-fudgy-pudding-cake-recipes-from-the-kitchn-174754
Served with whipped cream or ice cream. The fudge sauce calls for it!
Oh, I am
Going to need that chocolate creme brûlée recipe!!
Mmmm! I wish I had a Valentine to send me that!
Thanks, kalee. Didn’t see your link.
That’s what I’m talking bout!
Kristen Tomlan sells raw cookie dough in flavors such as confetti ($9 for a triple scoop) at her new West Village shop. New Yorkers are lining up for hours at Cookie Dough, a Greenwich Village quasi-bakery that opened in late January and sells scoops of cookie dough in more than a dozen flavors.
“This is like a dream,” says Brayan Murillo, 20, a student and self-described “cookie-dough fanatic” living in Woodside. “Once I heard about this . . . I had to come here, like, as soon as I could.” Murillo waited for an hour Wednesday for a scoop of cake batter, one of the best-selling flavors, along with chocolate chip.
The shop offers scoops ($4 for a single) of 13 classic cookie flavors, including fluffernutter, as well as seasonal confections, such as cinnamon-brown sugar, and gluten-free and vegan options. The dough is made with pasteurized eggs and heat-treated flour, making it safe to eat raw but also engineered for baking.
Other menu items include cookie-dough milkshakes ($9) and bars of fudge with chunks of the sweet stuff ($3). The shop’s founder, Kristen Tomlan, 28, toyed for years with the idea of selling cookie dough. “I always thought it was a good idea,” says Tomlan, who has no professional culinary training but grew up with a cookbook-author mother in St. Louis.
A few months in, she quit her job in branding and design to focus solely on the business. Now, the brick-and-mortar shop is an instant hit, with people lining up before the store opens at 10 a.m. and waiting for more than two hours on the weekend. The shop makes 1,200 pounds of dough a day but still regularly runs out of the most popular flavors. Tomlan says she isn’t all that surprised by the city’s hunger for the raw stuff. “There’s something nostalgic about it,” she says. “I always thought it could be the next big thing.”
SOURCE: http://nypost.com/2017/02/10/people-are-waiting-hours-to-eat-this-cookie-dough/
Worst part is, I can't even afford a box of these right now...
Sounds great! What time should we be there? Do I need to bring anything?
Please ping me prior to Easter - I have a very special cake - easy to make - that will be a beautiful surprise for the whole family.
7ish lol Bring your own steaks, you can help with the grill.
We were told as kids eating raw cookie dough would give you worms.
Are we back to greeneyes’ thread?
Darn! I was hoping I wouldn't have to bring anything, other than my appetite, or do anything once I got there, except sit on the sofa and wait to eat.
LOL...kind of like the old ‘gum will stick to your ribs for seven years’ tale?
.....guess your mom knew you’d eat it all up, leaving none for baking......
Well, as with cake batter, there are raw eggs in the mix. Don't know about "worms", but you might come down with a case of the runs.
Happy Birthday to your son!
I won’t be making this for Valentine’s Day, but I’ve made it before & it’s a pretty simple pie to make. And I love the chocolate & peanut butter combination...
Chocolate Peanut Butter Pie
Crust is optional. This recipe uses the ‘frosting’ on the pan bottom for crust.
12 oz package Bakers Chocolate
small jar creamy peanut butter
12 oz package cream cheese
1 cube butter
6 tsp vanilla
2 cups powdered sugar
1 egg
pinch of salt
small container whipped topping
Filling: Mix peanut butter & cream cheese while melting ½ cube of butter. Mixture should be room temperature for softness. Add melted butter. Stir in 3 tsp vanilla & 1 cup powdered sugar. Fold in whipped topping, add dash of salt, set aside.
Frosting: Melt chocolate w/ ½ cube of butter over very low heat. Add 3 tsp vanilla & dash of salt. Remove from heat. Stir in 1 cup powdered sugar & 1 egg until smooth. Pour half of frosting into a greased pie tin; cover with filling; spread remaining frosting smoothly over top & chill.
Brings back childhood memories.
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