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Cookie Doughlicious: 50 Cookie Dough Recipes for Candies, by Lara Ferroni

By Lara Ferroni

Peanut Butter Cookie Dough-Filled Pretzels, Anyone?

Cookie dough is not any longer only for making cookies. Cookie Doughlicious indicates bakers the way to make 20 safe-to-eat, egg-free cookie doughs that take the guilt out of uncooked. Now, conflicted bakers don’t need to make a choice from security and a spoonful of heaven! all of the doughs may be integrated into any of the 50 scrumptious recipes for muffins, cookies, goodies, bars, pies, cakes, ice cream and frozen treats, and lots more and plenty more.
Recipes comprise: Chocolate Hazelnut Cookie Dough Pop truffles, Cashew Caramel Cookie Dough sweet Bars, Snickerdoodle Cookie Dough Crisp, Gingerbread Cookie Dough Crème Brulee, Pistachio-Lemon Cookie Dough Sorbet, Chocolate coffee Cookie Dough Tiramisù, and more!

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Extra info for Cookie Doughlicious: 50 Cookie Dough Recipes for Candies, Cakes, and More

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Cook, stirring often, for 4 to 5 minutes or until garlic has softened. Remove from heat and cool slightly before using in recipes. Excess sauce can be tossed with pasta and Parmesan or refrigerated for later use. Spinach Sauce You can make this a nutrient-dense “green” sauce by adding other finely chopped, cooked veggies to the mix — try kale, broccoli, watercress, or another of your favorites. Makes 31⁄2 cups Ingredients 1⁄4 cup butter 4 cloves garlic, pressed 1 tablespoon finely minced green onion 1 cup heavy cream 11⁄4 cups shredded Parmesan cheese 11⁄2 cups steamed spinach, drained Salt and freshly ground black pepper to taste Pinch nutmeg In a heavy saucepan over medium heat, melt butter.

Spread chicken evenly over the cheese on each pizza. Sprinkle sliced green onions over each pizza. If using a hot stone or tiles, use a well-floured pizza peel to carefully lift one pizza from preparation surface and place on stone. If using pizza pans, place first pizza in the center of the oven. Bake for 15 to 20 minutes or until the crust is lightly browned and toppings are bubbly. Remove pizza from oven carefully (use peel if baking with a stone). Set aside to rest briefly before slicing. Repeat baking process with second pie.

If the dough seems too wet, add a small amount of flour and knead a little longer. Remove dough to a lightly floured work surface. A pastry board or silicone baking sheet is good. Waxed paper or nonstick foil on the counter will do. Divide the pizza dough in half and shape into two even balls. Grease two metal or glass bowls with the remaining olive oil and place the dough balls in the bowls, turning to lightly oil the dough. Cover the bowls with plastic wrap and place in a warm spot. Allow dough to rise 30 minutes or until doubled in size.

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