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Easy Edible Sugar Cookie Dough



Because this sugar cookie dough does not contain eggs or uncooked flour, you can safely eat it out of your mixing bowl. Enjoy.

Not everyone likes chocolate cookies. For some people, sugar cookies are the real deal. And of course, one of the major benefits of making sugar cookies is being able to eat leftover cookie dough. Duh!

Instead of leaving chocolate chips out of a chocolate chip recipe, why not make these sugar cookies?

Here are the ingredients you need:

  • Butter. Butter makes it taste good. 
  • Granulated Sugar. Brown sugar will give the cookies a molasses sugar. WE are going with normal sugar so that we get a vanilla flavor.
  • All Purpose Flour. Heating the flour will kill bacteria and make it safe to eat.
  • Vanilla Extract. This will give the sugar-cookies flavor.
  • Milk. Milk will hold everything together. 

Killing Bacteria in the Flour

To kill all bacteria in the all-purpose-flour, raise its temperature to 160 degrees Fahrenheit which is hot enough to kill E.coli. Here is how to raise the temperature of the flour to 160 degrees Fahrenheit:

  •  Microwave: Microwave the two cups of flour in a microwave safe bowl for two minutes on high. A pause in between should keep it from burning. 
  • Oven: heat your oven to 350 degrees Fahrenheit and bake the flour for 5 minutes. The flour should be evenly spread on a rimmed baking sheet. 

Give the flour time to cool before you toss it into the dough. If you add the flour while it is hot, it will change the consistency by slightly melting the butter and sugar. You want to enjoy the cookie dough at a nice, cool temperature. 

You can now eat your cookie dough, or use it as pie crust, make cookie dough pretzel bites, mix it with ice cream, or use it to make cookie dough truffles (just dip it in chocolate).

Remember that this is not the recipe for baking cookie dough. Without eggs and leavening agents that bind the mixture together and give your cookie dough some much needed structure, your cookie will become a flat, melting mess.

Eggs and leavening agents trap air in your cookie, making it rise. They keep your cookie from becoming a puddle. If you are interested in baking sugar cookies, you will need to find another recipe for that.  

Some store bought cookie dough brands are supposed to be safe to eat and bakeable. But not everyone is successful with them. 

How Long is it Good for?

Once your sugar cookie dough is ready, you can store it in the fridge for up to a week. But you will probably have eaten it before then. 

If you don’t want to use it immediately, wrap it in a plastic film and place it in a freezer bag before storing it in the freezer. It should be good for three months in the freezer.

Edible Cookie Dough


Half a cup softened butter

Half a cup granulated sugar

One and a half cups all-purpose flour

3 tbsp milk

1tsp vanilla


Fit a paddle attachment on your stand mixer and beat the butter and granulated sugar together. Add in the vanilla and beat it more. 

Turn down the speed of the mixer to low. Add some milk, followed by flour and mix all ingredients. Add sprinkles and mix them in. 

Your edible sugar cookie dough is ready to eat.

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Eggless Peanut Butter Cup Ice Cream




Peanut butter cup ice cream is a creamy dessert made from the most simple of ingredients. It is excellent for a hot day. 

I have been making ice cream constantly ever since I received an ice cream maker a year ago. It was a birthday gift and a very welcome one at that. 

Before I stumbled on Peanut Butter Cup Ice Cream, my favorite ice cream was Biscoff Ice Cream. I was making Biscoff ice cream most frequently. Now I am making Peanut butter cup ice cream the most.

One of the best things about peanut butter ice cup ice cream is that not everyone likes peanut-flavored ice cream. And that just means more for me. 

This is an easy recipe to try and the ingredient list is short. You probably have all, if not most of the ingredients sitting in your kitchen right now. 

If you have been looking for a new eggless ice cream recipe, you are in luck. There are no eggs in this ice cream. For some people, the taste of raw eggs is too much. No matter how faint. Hopefully everyone in your home loves it. And if someone doesn’t like it, you can eat their share. 


Peanut butter



Heavy Cream

Vanilla Extract

Peanut Butter Chocolate Cups

Once you try this recipe, come back with some feedback. We would love to know how it turned out for you. We are always keen on knowing what is going on in your kitchen. 


1 and 1/4 cups peanut butter (creamy)

3/4 cup white sugar

1/4 cup milk (whole)

3 cups heavy whipping cream

1 1/2 teaspoons clear vanilla extract

1 1/2 cups chopped peanut butter cups 


Pour the peanut butter and sugar into a stand mixer’s mixing bowl. Beat the peanut butter and sugar together until it has a smooth consistency. Add milk, vanilla, and heavy whipping cream. Mix them in until the sugar has completely dissolved. 

Pour the resultant mixture into an ice cream maker. Process the ice cream according to the instructions provided by the manufacturer. 

Add peanut butter cups into the ice cream five minutes before the ice cream maker is done making the ice cream. 

Wait until the ice cream is ready and transfer the ready ice cream into an airtight vessel. Leave the ice cream in a freezer for 2 hours or more. It will be ready to serve. 

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An Alcohol-Free Version of Our Best-Loved Cocktail




So many people want to know how they can enjoy Coconut cream and lime margarita without the drowsiness that comes after an alcoholic drink. Alcohol is a commitment that you are not always prepared to make. Few things are as pleasant as a margarita enjoyed at a poolside. 

Devon Francis is a test kitchen cook who has solved your dilemma with her recipe for a non-alcoholic margarita that offers the same refreshing tropical flavors with none of the alcohol. She uses honey, ginger, maca root powder, Tajin, and orange juice instead of tequila and Cointreau. Believe it or not, her margarita is just as good as the original – if not better. 

Devon specifically chose maca powder for its mood-boosting properties and ginger as an adaptogen. According to her, the drink combines coconut flavor with tart and heat. “The overall flavor profile is tart, coconutty, with a hint of heat from the ginger and Tajín.” 

Tajin is a popular Mexican seasoning composed of dehydrated lime, chiles, and salt. You can find Tajin in grocery stores, liquor stores, online food stores, and Latin American food stores and markets. 

If you buy cut mango in Brooklyn or Mexico City, you may have come across Tajin. It is sprinkled in with the fruit and adds an invigorating salty, bright, and spicy flavor to the mango. 

Devon designed her recipe to be flexible and quick to make. 

Here is her recipe for a fabulous non-alcoholic margarita:

Non-Alcoholic Coconut-Lime Margarita

To rim the glass:

1lime wedge

1 tbsp. pink Himalayan salt

½ tsp. Tajin Clasico Seasoning

For rimming the glass:

To make the drink:

3 oz. coconut milk

1 Tbs. local wildflower honey

2 oz. freshly squeezed orange juice

1 tsp. peeled and grated fresh ginger

1/4 tsp. maca root powder

2 oz. freshly squeezed lime juice

1/8 tsp. Tajín Clásico Seasoning, plus more for garnish

1 lime wedge

Combine the Tajin and salt in a small bowl and stir them together. Spread them evenly in one layer. A small bowl will help you to coat the rim of your glass with a thicker mixture. 

Use the lime wedge to moisten the rock’s glass rim and dip it into the salt mixture in the bowl. Shake off any extra and store the glass in the fridge until you are ready to use it.  

Before you serve the margarita, pour ice cubes into your rimmed glass. Combine the orange juice, coconut milk, honey, lime juice, ginger, honey, maca root powder, and Tajin in a cocktail shaker. Cover the cocktail shaker and shake the mixture hard until it is well chilled. Strain the mixture into your glass that is rimmed and filled with ice. Use the lime wedge as garnish and sprinkle Tajin lightly on your drink just before serving. 

Serves 1 

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A Proper Baked Potato




One of the most important life skills is how to make baked potato just right. Thankfully, it is easy to learn how to do this. 

It starts with choosing the right potatoes. Only firm and starchy potatoes without bruises will do. Look out for the ones labeled Idaho or Russet. 

Scrub the potatoes clean. Do this well to avoid dirty surprises later on when you are eating them. 

After cleaning them thoroughly, use a fork to prick the potatoes on every side. When you prick the potatoes, it prevents steam from escaping through spuds and you won’t have nasty eruptions as you cook. 

Besides the potatoes, you only need salt and pepper and olive oil and they will be ready to bake. 

What you will get is pretty much a blank slate. A potato that is perfect for pairing with a savory accompaniment. The exterior will be crisp and the inside of the potato will be soft like a pillow.

Slice the potato along its length to serve it. Add your favorite toppings. Olive oil, labneh, za’atar, or anything else you like. 

While the potato is still hot, add some butter and chives. 



4 Russet potatoes (about 2½ pounds), scrubbed

Olive oil (for rubbing)

Flaky sea salt

Freshly ground black pepper

Unsalted butter, finely grated Parmesan cheese (or your favorite cheese), and/or chopped fresh chives (for serving)


Step 1

Set the temperature of the oven at 350. After preheating, use a fork to prick the potatoes on every side. Rub the potatoes with oil and add salt and pepper for seasoning. 

Step 2

Arrange the potatoes on an oven rack and let them cook until they feel soft to the touch and have crispy skin. This should take an hour or more. 

Step 3

Use salt and pepper to cut open each potato and add salt and pepper for seasoning. Use chives, butter, and parmesan for topping as desired. 

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