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The Cookie Dough Lover's Cookbook: Cookies, Cakes, Candies, and More Spiral-bound – June 5, 2012
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Featured Recipe from Lindsay Landis: Invisible Cookie Dough Ice Pops
Funny thing about these popsicles: there's not actually any cookie dough in them. Yet each lick, each bite, has just enough brown sugar and vanilla to make you think that you're eating cookie dough, or at least its essence. Is invisible cookie dough better than the real thing? I'll let you be the judge.
Yield: 4 pops
Active time: 5 minutes
Total time: 3 hours
- 1-1/4 cups milk (skim, 2 percent, or whole, your choice)
- 1/3 cup light brown sugar, packed
- Pinch salt
- 1 teaspoon vanilla extract
- 2 tablespoons mini semisweet chocolate chips
In a microwave-safe container or glass measuring cup, microwave milk 30 seconds or until warm to the touch. Add brown sugar and salt and stir until dissolved. Add vanilla.
Place 1/2 tablespoon chocolate chips in the bottom of each of four 1/3-cup ice-pop molds or small paper cups. Top each with milk mixture. Insert sticks and place molds in freezer. Freeze until solid, at least 3 hours.
To release pops, run molds under warm water 20 to 30 seconds; they should slide right out. (If using paper cups, simply peel cups away and discard.)
If your ice-pop mold does not include built-in sticks or a lid to hold them in place, you may find yourself with sticks pointing every which way but up. To prevent this, simply stretch a layer of plastic wrap over the top of the mold and secure it with a rubber band. Cut a small slit in the plastic, centered over each pop, and insert a stick through each opening. Alternatively, you can adjust sticks as necessary after about 45 minutes of freezing, when the pops aren't yet frozen solid.
Featured Recipe from Lindsay Landis: Cookie Dough Crispy Treats
Too many adults don't realize that their five-year-old selves were on to something: crispy treats truly are magical. Adults and kids alike can appreciate this whimsical variation on the classic, with its cookie dough swirls and chocolate chip freckles. It's a treat no matter what your age.
Yield: 24 treats
Total time: 20 minutes
For Cookie Dough
- 1⁄3 cup unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1/4 cup milk or cream
- 1-1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup mini semisweet chocolate chips
For Crispy Treats
- 2 tablespoons unsalted butter
- 12 ounces marshmallows (about 44 regular or 7 cups mini marshmallows)
- 1/2 teaspoon vanilla extract
- 7 cups crisp rice cereal
Grease a 13-by-9-inch baking pan with butter or cooking spray.
In a mixing bowl, beat together butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add vanilla and milk. Mix in flour and salt and beat on low speed (or by hand) until incorporated. Stir in chocolate chips.
Melt butter and marshmallows together in a large saucepan over low heat, stirring occasionally, until completely melted. Remove from heat and add vanilla. Fold in cereal, gently stirring until completely coated.
Press half of the cereal mixture into prepared pan. Spread with cookie dough and then top with remaining cereal, carefully pressing into an even layer. (You may find it easier to use your hands for this step; if so, generously butter them beforehand so the cereal mixture doesn't stick to your fingers). Cut into squares. Treats can be stored, loosely covered in the refrigerator, up to 3 days but are best enjoyed within a day of making them.