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Sunday, June 3, 2012

Invisible Cookie Dough Ice Pops + The Cookie Dough Lover's Cookbook review

Invisible Cookie Dough Ice Pops
Invisible Cookie Dough Ice Pops and The Cookie Dough Lover's Cookbook review
All the cookie dough lover's out there raise your hands. Personally, I have both hands raised! As a matter of fact, when I was in high school, my friend Michelle and I used to walk to the grocery store down the street and buy rolls of Pillsbury cookie dough to split. You know the kind, right? We'd break that baby in half and eat it like a popsicle (minus the licking. I think.). Thank god for young metabolism...and the fact that we'd do it while walking all over town.

So yeah, there was no doubt in my mind that I would be smitten by The Cookie Dough Lover's Cookbook by Lindsay Landis when I received a copy for review. That mad-cookie dough-love that I had as a kid meant that the mere sight of the joyous creations packed inside this book brought a wistful smile to my lips.

I've marked many, many recipes to try, and of course the kids went crazy paging through the book, as well. The three recipes that I've tried so far have turned out beautifully and had that cookie dough flavor you'd expect.
Invisible Cookie Dough Ice Pops
I love how Landis was able to bring this flavor to foods that didn't actually contain any cookie dough (such as the ice pops and pudding you'll see below), as well as the ones that had cookie dough as a component.

And the eggless cookie dough meant to be eaten raw? Well, if I hadn't known that it wasn't my regular cookie dough recipe (with eggs and baking soda), I would have guessed it was. In short, this book is a real treat!

Speaking of cookies (we were, right?), don't you think that the dough for these Dumpster Cookies would make for a tasty raw cookie dough eating experience? I think I'll try an eggless, baking soda-less version pronto!

The Cookie Dough Lover's Cookbook

The Cookie Dough Lover's Cookbook

author: Lindsay Landis
publisher: Quirk
photos: Yes
hard cover w/ spiral binding : 160 pages

chapters/sections: Introduction - Candy - Cookies and Brownies - Cakes, Custards, and Pies - Frozen Treats - Indulgent Breakfasts - Fun Snacks and Party Fare

fun features: Absolutely mouthwatering photos throughout that illustrate Landis's love for cookie dough. Many recipes contain a Quick Tip to ensure that the final results come out just as perfectly in your kitchen as they did in hers. One example, from the Deep-Fried Cookie Dough Fritters: Stick each frozen ball onto a toothpick or wooden skewer before battering. This convenient handle will make the batter-and-fry process easier. Plus you've got a built-in serving tool.

(a few of the many) recipes destined for my kitchen: Cookie Dough Mosaic Cheesecake, Malted Cookie Dough Milkshakes, Cookie Dough-Stuffed French Toast, Cookie Dough-Stuffed Cinnamon Rolls, Deep-Fried Cookie Dough Fritters, Ice Cream and Cookie Dough Layer Cake, Chocolate Chip Cookie Dough Truffles, Brown Sugar Cookie Dough Layer Cake, Crispy Peanut Butter Cookie Dough Cups

about the author: Lindsay Landis is a graphic designer/small-business owner by day and a food blogger/cookie dough addict by night. She is the author of the popular food blog Love and Olive Oil, and lives in Nashville with her husband, Taylor, and their three crazy cats.

connect with the author: blog | facebook | twitter

recipe(s) I have already tried: Invisible Cookie Dough Ice Pops, Eggless Chocolate Chip Cookie Dough, and Chocolate Chip Cookie Dough Pudding
Eggless Chocolate Chip Cookie Dough

Chocolate Chip Cookie Dough Pudding

yield: 10 (2.5 ounce) Ice Popsprint recipe
Invisible Cookie Dough Ice Pops

Invisible Cookie Dough Ice Pops

prep time: 4 hour and 5 MINScook time: 1 MINStotal time: 4 hours and 6 mins
Delight kids of all ages with these 5-ingredient ice pops that taste just like chocolate chip cookie dough.


  • 2 1/2 cups milk (dairy or almond)
  • 2/3 cup light brown sugar, packed
  • 1/8 teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract
  • 1/4 cup + 1 teaspoon mini chocolate chips


  1. Place milk in a microwave-safe bowl and heat for ~1 minute, or until warm to the touch. Stir in brown sugar and salt until dissolved. Stir in vanilla.
  2. Place 1/2 tablespoon of chocolate chips in the bottom of your popsicle molds. Fill to the top with milk mixture. Insert sticks and freeze until solid (at least 4 hours).
Created using The Recipes Generator

I received a complimentary copy of this book in exchange for my honest review.