spookythekangaboo: recipzees: when you’re making cookies, right before you pop em in the oven, do you ever just really want to eat the dough? then you do. then someone shouts at you about salmonella or some other disease and you sigh because cookie dough is jusT SO GOOD. welp! here’s the recipe for edible cookie dough! no sickness risk! Total amount of time: ~10 minutes Ingredients  1/2 cup of all purpose flour 1 pinch of salt 3 tablespoons of butter 1/4 cup of brown sugar 2 tablespoons of white sugar 3/4 teaspoon of vanilla extract  1 tablespoon of milk 1/4 cup of chocolate chips (mini, if you have them) Directions Combine flour, white sugar, brown sugar, salt, butter, vanilla and milk in a bowl. Then, fold in the mini chocolate chips.  You can either put this in a little bowl to eat like a soft dessert, or roll the dough into little balls and cool them. Once cooled, you can throw them into ice cream or whatever else you like! Stick a lollipop stick into the dough balls for cookie dough cookie pops!  Enjoy! more recipes here  omg I’m eating this right now and its amazing holy fuck Yeah the only thing missing between this and a normal cookie is the eggs.. and that’s where the danger can be. 
Zoom

spookythekangaboo:

recipzees:

when you’re making cookies, right before you pop em in the oven, do you ever just really want to eat the dough? then you do. then someone shouts at you about salmonella or some other disease and you sigh because cookie dough is jusT SO GOOD.

welp! here’s the recipe for edible cookie dough! no sickness risk!

Total amount of time: ~10 minutes

Ingredients

  •  1/2 cup of all purpose flour
  • 1 pinch of salt
  • 3 tablespoons of butter
  • 1/4 cup of brown sugar
  • 2 tablespoons of white sugar
  • 3/4 teaspoon of vanilla extract 
  • 1 tablespoon of milk
  • 1/4 cup of chocolate chips (mini, if you have them)

Directions

Combine flour, white sugar, brown sugar, salt, butter, vanilla and milk in a bowl. Then, fold in the mini chocolate chips. 

You can either put this in a little bowl to eat like a soft dessert, or roll the dough into little balls and cool them. Once cooled, you can throw them into ice cream or whatever else you like! Stick a lollipop stick into the dough balls for cookie dough cookie pops! 

Enjoy!

more recipes here 

omg I’m eating this right now and its amazing holy fuck

Yeah the only thing missing between this and a normal cookie is the eggs.. and that’s where the danger can be. 

twilights-blue: sarrel: Ingredients: CINNAMON FILLING:4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)1/4 cup + 2 tablespoons packed light brown sugar1/2 tablespoon ground cinnamon CREAM CHEESE GLAZE:4 tablespoons (1/2 stick) unsalted butter2-ounces cream cheese, at room temperature3/4 cup powdered sugar1/2 teaspoon vanilla extract PANCAKES:1 cup all-purpose flour2 teaspoons baking powder1/2 teaspoon salt1 cup milk1 large egg, lightly beaten1 tablespoon canola or vegetable oil Directions: Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below). Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes. Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine). Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.
Zoom
twilights-blue: sarrel: Ingredients: CINNAMON FILLING:4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)1/4 cup + 2 tablespoons packed light brown sugar1/2 tablespoon ground cinnamon CREAM CHEESE GLAZE:4 tablespoons (1/2 stick) unsalted butter2-ounces cream cheese, at room temperature3/4 cup powdered sugar1/2 teaspoon vanilla extract PANCAKES:1 cup all-purpose flour2 teaspoons baking powder1/2 teaspoon salt1 cup milk1 large egg, lightly beaten1 tablespoon canola or vegetable oil Directions: Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below). Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes. Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine). Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.
Zoom Info

twilights-blue:

sarrel:

Ingredients:

CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

Directions:

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

oooeygooeygoodness: Cake Batter Fudge Ingredients 1 cup yellow cake mix1 cup confectioners’ sugar1/2 stick (1/4 cup) butter, cut into small squares1/4 cup milk sprinkles InstructionsMix cake mix and icing sugar in microwave-safe bowl. Add butter and milk. Don’t stir. Microwave for 2 minutes. Stir immediately until completely combined. Add sprinkles. Do not overmix as sprinkle colour may bleed. Spread into greased pan. Refrigerate for at least one hour.
Zoom Info
oooeygooeygoodness: Cake Batter Fudge Ingredients 1 cup yellow cake mix1 cup confectioners’ sugar1/2 stick (1/4 cup) butter, cut into small squares1/4 cup milk sprinkles InstructionsMix cake mix and icing sugar in microwave-safe bowl. Add butter and milk. Don’t stir. Microwave for 2 minutes. Stir immediately until completely combined. Add sprinkles. Do not overmix as sprinkle colour may bleed. Spread into greased pan. Refrigerate for at least one hour.
Zoom
oooeygooeygoodness: Cake Batter Fudge Ingredients 1 cup yellow cake mix1 cup confectioners’ sugar1/2 stick (1/4 cup) butter, cut into small squares1/4 cup milk sprinkles InstructionsMix cake mix and icing sugar in microwave-safe bowl. Add butter and milk. Don’t stir. Microwave for 2 minutes. Stir immediately until completely combined. Add sprinkles. Do not overmix as sprinkle colour may bleed. Spread into greased pan. Refrigerate for at least one hour.
Zoom Info
oooeygooeygoodness: Cake Batter Fudge Ingredients 1 cup yellow cake mix1 cup confectioners’ sugar1/2 stick (1/4 cup) butter, cut into small squares1/4 cup milk sprinkles InstructionsMix cake mix and icing sugar in microwave-safe bowl. Add butter and milk. Don’t stir. Microwave for 2 minutes. Stir immediately until completely combined. Add sprinkles. Do not overmix as sprinkle colour may bleed. Spread into greased pan. Refrigerate for at least one hour.
Zoom Info

oooeygooeygoodness:

Cake Batter Fudge

Ingredients

1 cup yellow cake mix
1 cup confectioners’ sugar
1/2 stick (1/4 cup) butter, cut into small squares
1/4 cup milk
sprinkles

Instructions
Mix cake mix and icing sugar in microwave-safe bowl. Add butter and milk. Don’t stir.

Microwave for 2 minutes. Stir immediately until completely combined. Add sprinkles. Do not overmix as sprinkle colour may bleed.

Spread into greased pan. Refrigerate for at least one hour.

exuberant-imperfection: heylookitsjon: 1 tbsp. butter, melted  1 tbsp. white sugar  1 tbsp. brown sugar  3 drops of vanilla  pinch of salt  1 egg yolk  1/4 c. flour  2 tbsp. chocolate chips In a bowl, mix together the butter, sugars, vanilla, and egg yolk. Add in the flour and salt. Mix until combined. Add in the chocolate chips. Put the dough into a small microwaveable bowl, ramekin, or coffee cup. Microwave for 40-60 seconds or until the cookie looks done. Best served warm… Enjoy! I MADE IT IT’S AMAZING
Zoom

exuberant-imperfection:

heylookitsjon:

  • 1 tbsp. butter, melted 
  • 1 tbsp. white sugar 
  • 1 tbsp. brown sugar 
  • 3 drops of vanilla 
  • pinch of salt 
  • 1 egg yolk 
  • 1/4 c. flour 
  • 2 tbsp. chocolate chips

In a bowl, mix together the butter, sugars, vanilla, and egg yolk. Add in the flour and salt. Mix until combined. Add in the chocolate chips. Put the dough into a small microwaveable bowl, ramekin, or coffee cup. Microwave for 40-60 seconds or until the cookie looks done. Best served warm… Enjoy!

I MADE IT

IT’S AMAZING

foodiecoma: Cheesecake Stuffed Strawberry I have made these. They are awesome and actually pretty easy! The cheesecake is a mix of cream cheese and powdered sugar. The strawberries are actually pretty easy to ‘core’ for the stuffing since most larger strawberries are already fairly empty. Just cut off the tops and pull out the softer porous middle bit with a small knife. Stuff with the creamcheese and sprinke with gram cracker crumbs. 
Zoom

foodiecoma:

Cheesecake Stuffed Strawberry

I have made these. They are awesome and actually pretty easy! The cheesecake is a mix of cream cheese and powdered sugar. The strawberries are actually pretty easy to ‘core’ for the stuffing since most larger strawberries are already fairly empty. Just cut off the tops and pull out the softer porous middle bit with a small knife. Stuff with the creamcheese and sprinke with gram cracker crumbs. 

To Tumblr, Love Pixel Union