Browsing Tag

cookie dough


Cashew Butter Cookie Dough Truffles

July 25, 2014

Cashew Butter Cookie Dough Truffles | Espresso and Cream
Sometimes you just need to eat a little raw cookie dough, am I right? Which always sounds like a really good idea at the time, until you have a spoonful (or 8) and then feel sick to your stomach with all the sugar and chocolate and find yourself too sick to actually enjoy a cookie when they come out of the oven. Tell me I’m not the only person who does that… Not that I’m really in the position to be eating raw cookie dough anyway, but I’ve been down that road many a time.

In the afternoon when a snack craving strikes, I usually reach for something healthy-sweet, meaning a Larabar, a Quest bar, a smoothie of some sort, or yogurt with fruit. But the other day I had the craving for cookie dough, so I spent some time in the kitchen determined to find a way to make a suitable, healthy alternative.

These cookie dough bites are made with ingredients you can feel good about: cashew butter, honey, protein powder, cinnamon and oats. Seriously, that’s it! But since they’re a little on the soft and sticky side, like real cookie dough, I decided to roll the balls in sprinkles before putting them in the fridge. And to be honest, I was a little surprised at how closely they resembled the real thing! If you’re feeling really crazy, feel free to stir a couple spoonfuls of mini chocolate chips into the dough before making the balls.

Cashew Butter Cookie Dough Truffles 2 | Espresso and Cream

Cashew Butter Cookie Dough Truffles
Recipe type: Snack, Dessert
  • ⅔ cup JIFF cashew butter (you could substitute peanut butter or almond butter, but NOT the natural type)
  • 2 tablespoons honey
  • ⅛ teaspoon cinnamon
  • ¼ cup Vega French Vanilla protein powder (or other protein powder of choice)
  • ½ cup rolled oats
  • Sprinkles, if desired
  1. In a food processor, combine the cashew butter, honey, cinnamon and protein powder. Blend until well combined. Add in the oats and blend about 30 seconds more, or until oats are broken up and combined into the dough.
  2. Use a cookie scoop to scoop the dough into balls. Roll dough in sprinkles. Place in a plastic storage container and refrigerate at least 2 hours or until firm. Keep in the refrigerator for a healthy and indulgent snack any time a craving strikes!



Raw Sugar Cookie Dough in a Jar

February 6, 2014

By the time Friday rolls around, Joe and I are both in the mood for a low key night, which means a workout together at the gym, eating Chipotle and watching something on TV. Maybe not the most exciting routine around, but I love it so much. Last week when were were watching Shark Tank on ABC, one of our favorite shows, I was drawn to a particular business idea that was being pitched to the sharks on the show. The company, Cookie Dough Cafe, was talking about their line of edible raw cookie dough in a jar. Um, yum!

Although I loved the business idea, one thing that struck me as strange was the fact that they went on and on about the fact that this product was safe because it didn’t contain eggs, meaning no risk of salmonella. However, they didn’t say a thing about the flour that was being used in the cookie dough. What a lot of people don’t know is that eggs aren’t the only source of contamination and that raw flour can also pose a risk of E. coli. I’m assuming that the ladies who own The Cookie Dough Cafe have this figured out and are just not mentioning it, but I thought that I would talk about it briefly. Better safe than sorry, right?

Well, friends, be prepared to have your world rocked by this recipe. If it’s not one of the best recipes to date on E&C, I don’t know what is. To make this Raw Sugar Cookie Dough in a Jar, you start by toasting your flour on a baking sheet in the oven. Doing so makes it safe to use your flour in any manner of raw forms, including this recipe. It takes about 10 minutes and doesn’t impact the taste but will give you peace of mind when serving this treat to your friends, kiddos and when you eat it yourself.


This recipe makes a small batch of cookie dough, about a cup. It’s just enough to keep in the fridge when the craving strikes but not too much that you’ll make yourself sick eating a huge batch at one time. I would suggest, for the sake of your stomach and your waistline, to stick to a spoonful of this magical mixture, then return it to the fridge for safe keeping. For someone who always has to end the night on something sweet, this has proven to be the perfect solution!

Edible Raw Sugar Cookie Dough
Recipe type: Dessert
Prep time: 
Total time: 
What most people don't know is that uncooked flour can be a source of E.coli. To make this cookie dough safe to eat raw, toasting the flour is key.
  • ¾ cup all-purpose flour
  • ¼ cup butter, softened
  • ⅓ cup sugar
  • 2 tablespoons milk
  • ½ teaspoon high-quality vanilla
  • ⅛ teaspoon salt
  1. Heat oven to 300°F. Place flour on ungreased cookie sheet. Toast flour in oven for 10 minutes, stirring twice during baking.
  2. Meanwhile, with an electric mixer, cream together butter and sugar 2 to 3 minutes or until well combined and fluffy. Beat in the milk, vanilla and salt until well combined.
  3. Cool flour 10 minutes after toasting. Add to butter mixture and beat until well combined. Spoon into a jar with lid. Cover and store in the refrigerator until ready to eat.


Cookie Dough Stuffed Brownies

July 2, 2013


I told you all last week about the new blog I’m contributing to at work, Tasteseekers Kitchen. Well, if you hopped on over there, you probably saw the ultra-decadent Chocolate Chip Cookie Dough Stuffed Brownie Pops. They super cute and much easier than cake pops, which drive me crazy! I can’t never get them to look as pretty as I would like.

When my friend, Laura, invited us over to dinner a couple weeks ago, I decided to make a version of that same recipe, with a few less steps. Instead of making the brownies into individual brownie bites in pop form, I layered cookie dough on top of brownies in a 13×9-inch pan and topped it with the cream cheese cookie dough mixture. On top of that, I spread a thin layer of melted semi-sweet chocolate to help with cutting the bars into clean pieces.

I think it’s safe to say the bars were a big hit! I cut them into fairly large pieces, but since they are so rich, I think I could have gotten away with making them smaller. I took the leftovers and stored them in the freezer, then thawed them slightly before serving a couple nights later. They were still totally delicious and worth every calorie.


Cookie Dough Stuffed Brownies
Recipe just slightly adapted from Tasteseekers Kitchen
1 box Betty Crocker fudge brownies, prepared according to package directions for a 13×9-inch pan
4 oz cream cheese
1/2 cup creamy peanut butter (not natural peanut butter)
2 tablespoons brown sugar
1 teaspoon vanilla
Pinch of salt
1/2 cup powdered sugar
1/2 cup mini chocolate chips
1 1/2 to 2 cups semi-sweet chocolate chips, melted

In large bowl with an electric mixer, combine cream cheese, peanut butter, brown sugar, vanilla, salt and powdered sugar until creamy. Stir in mini chocolate chips by hand. Spread mixture atop baked brownie mixture in pan.

Spread melted chocolate atop cookie dough mixture until you can no longer see any of the cookie dough. Refrigerate until chocolate is set, at least 30 minutes. Cut into bars to serve.

Happy Baking!

Breakfast Cookie Dough

February 14, 2011

Happy Valentine’s Day, all! Before I say anything about Breakfast Cookie Dough, I want to let you all know how much I love you all. Over the past year, you’ve made this site more than I could have imagined it being, and I’m oh so thankful for you. Every time you e-mail me, send me a photo of a recipe you’ve made from the site, Tweet me, or comment about a recipe, I’m reminded of how blessed I am. I truly hope your Valentine’s Day is full of all the love you deserve.

Now that feelings have been shared, let’s get to the goods: cookie dough for breakfast, 100% guilt-free. I got inspired to make something like this after seeing many recipes for cookie dough ‘dip’ for fruit and other items. However, even the healthiest versions of this dip contained at least a little cream cheese. In my book, cream cheese and healthy breakfasts don’t really walk hand in hand. 

So I made this, Breakfast Cookie Dough, because I love sweet things in the morning, but I hate that rock-in-your-stomach feeling after eating a dense breakfast pastry. Even though I don’t have kids, I imagine it would be a fabulous way to get picky eaters to wolf down a breakfast full of protein and calcium without much fuss.

This recipe isn’t rocket science, but it sure is tasty. And for someone who likes breakfast to taste indulgent, it’s the perfect fix.

Breakfast Cooke Dough

*1 container plain, unsweetened 2% Greek yogurt (I use Fage brand)
*1/4 tsp. ground cinnamon
*1 Tbsp. creamy peanut butter
*1 to 2 tsp. Stevia, Truvia or other natural, no-calorie sweetener 
*1 Tbsp. dark or milk chocolate chips, chopped

*In a bowl, combine the Greek yogurt, ground cinnamon, peanut butter, and sweetener. Stir gently until just combined. Fold in the chocolate chips. Sprinkle addtional chocolate chips on top, if desired.

Happy cooking!


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