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Edible Cookie Dough Recipe

🍪 Edible Cookie Dough Recipe – A Safe-to-Eat Treat for Cookie Lovers If you’ve ever found yourself sneaking spoonfuls of raw cookie dough while baking, you’re not alone. The irresistible combination of butter, sugar, and chocolate chips is enough to tempt even the most disciplined baker. But here’s the catch: traditional cookie dough isn’t safe to eat because it contains raw eggs and untreated flour, both of which can cause foodborne illnesses. That’s where edible cookie dough comes in—a safe, no-bake version that gives you all the joy of eating cookie dough without the risks. In this post, we’ll dive into what makes edible cookie dough different, how to make it step by step, variations you can try, and tips to store it properly. Whether you’re whipping it up for movie night, a quick sweet fix, or as a fun treat for kids, this recipe will quickly become a favorite in your home. Why Edible Cookie Dough? For decades, cookie dough lovers had to settle for small bites snuck before baking....
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BAKING FOR BEGINNERS

BAKING FOR BEGINNERS 

Introduction to Baking

Baking is an art that brings joy to both the creator and the consumer. Here's a guide tailored to beginners, introducing fundamental recipes and techniques that will set you on the path to becoming a confident baker.

Essential Tools

Measuring cups and spoons

Mixing Bowl

Whisk, spatula

Baking pans, parchment paper

Oven thermometer

Basic Ingredients

Flour, sugar, baking powder/soda, salt, eggs, butter, and vanilla extract. Fresh ingredients and precise measurements ensure consistency.

Essential Techniques

Accurate measuring

Different mixing methods

Temperature control

Understanding oven settings

Recipes for Beginners

Classic Chocolate Chip Cookie

Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt

Instructions:
1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until well combined and creamy.
3. Beat in the eggs one at a time, then add the vanilla extract. Mix until fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients into the wet ingredients, mixing until a dough forms.
6. Gently fold in the chocolate chips until evenly distributed throughout the dough.
7. Cover the dough and chill it in the refrigerator for at least 2 hours, or preferably overnight. Chilling helps to intensify flavors and solidify the dough.
8. Once chilled, scoop rounded spoonfuls of dough onto the prepared baking sheets, leaving space between each cookie.
9. Bake for 10-12 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Chilling the dough allows the flavors to meld and the cookies to maintain a thicker texture while baking, resulting in a more complex and rich flavor profile. Enjoy your delicious chocolate chip cookies!2 cups semisweet chocolate chips

basic vanilla bean cupcakes

Ingredients:
- 1 3/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 vanilla bean (or 2 teaspoons vanilla extract)
- 1/2 cup sour cream
- 1/2 cup milk

Instructions:
1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In another bowl, beat the softened butter and sugar together until light and fluffy.

4. Split the vanilla bean lengthwise and scrape out the seeds using the back of a knife. Add the vanilla bean seeds (or vanilla extract) to the butter-sugar mixture and mix well. 

5. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.

6. Add the sour cream to the wet ingredients and mix until combined.

7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.

8. Fill each cupcake liner about 2/3 full with batter.

9. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

10. Remove from the oven and let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Once they're cooled, you can frost them with your favorite icing or enjoy them plain

Troubleshooting Tips

Understanding common baking issues like over mixing, underbaking, or inaccurate measurements will help you troubleshoot and improve your skills.

In Conclusion

Embarking on a baking journey might seem daunting, but with practice and essential recipes, you'll steadily build confidence and create delicious baked goods.

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