Look Mom, No Eggs: Chocolate Chip Cookie Dough You Can Eat Out of the Bowl

Don’t fear the cookie dough.

There is a meme going around the Internet, and it poses the question: “Has anyone ever gotten salmonella from eating raw cookie dough, or are people just trying to stop me from living my life?”Real-Cookie1


It is possible you could get salmonella from eating raw eggs; according to the Centers for Disease Control, 1 in 10,000 eggs contain Salmonella. The chickens themselves carry the disease, but they may or may not appear sick from it. Also, the disease is inside the eggs, so egg color, size, shape, texture, taste or farm source are unimportant. Backyard birds are less likely to have salmonella than big farms because, generally, they are cleaner. Cleanliness is key.

Most of us go to the store for eggs and not the chicken coop, however. And many us have eaten raw cookie dough — but feel like it’s Russian Roulette: “Will this be the one time I get violently ill after having that one tiny spoonful left on the beater?”All that worry can really put a damper on that tasty treat.

The good news is, I can take the worry out of your day. Sure, you could buy pasteurized eggs, but that’s kind of a hassle, and you’ll need to go out to the store to hunt them down. Instead, try this kid-approved recipe for cookie dough — which uses NO eggs.

Of course, you can bake ’em if you wish — or just make the dough and eat it. Just like you did with grandma. Up to you…!
Here’s the recipe:

Makes 2 dozen (Dough can also be frozen and used later)

1 stick margarine or butter
3/4 cup brown sugar
Pinch of salt if shortening is salted, 1/4 tsp if not
1 tsp vanilla
1 cup flour
2 TBSP milk (we used whole)
1 cup chocolate chips (we used minis)

Cream butter and sugar. Add salt and vanilla, blend.
Stir in 1 cup of flour. Dough is very crumbly, so add milk. Mix.
Add in chips.
Bake at 375 10 minutes.
Let cool 10 minutes.
Now, enjoy and eat!

The Wow Factor of Rice Paper

One awesome part about cooking with kids happens when you can “wow” them with food — and not because of the taste of it, but because of the preparation. That’s what happened when I taught a class recently and we used rice paper wrappers.

Rice paper wrappers are found in the Asian section of your supermarket, right by the cellophane noodles (which we also used). They are very thin, hard disks that look like poster board. But when you place one in a shallow bowl of luke warm water for 10 seconds, they become an “Asian tortilla.” Screen Shot 2015-12-03 at 1.14.52 PM

The kids were absolutely amazed at the transformation. They (the disks, not the kids) are a bit tricky to handle, but all of this group — which ranged from ages 6 to 10 — were able to place the moistened rice paper on a cutting mat, lightly pat it dry and fill it with goodies.

My goal was to get them to try something new, and I did it by including very familiar foods with it. Many of them had never had spring rolls, but all had eaten sandwich wraps. We used cellophane noodles, cooked chicken and cucumbers, but the filling combinations are endless. Anything you can put in a wrap you can use here. One idea we came up with was to use Thanksgiving  leftovers as filling!

The wrappers are more durable than you’d think, but do require care so they do not end up like cheap cling wrap — all crumpled up and useless. One the insides are set, fold the right and left edges toward the center and them roll from the top toward yourself. Cut them in half and enjoy with dipping sauce.

They wanted to test the hard disks (sure, why not?) and did not care for them at all (of course not). This is a great meal for kids to create virtually all by themselves. And maybe even make one for mom or dad one too! Who says cooking isn’t about giving?

Ingredients (very flexible, but here is what we used)

  • Cooked chicken or turkey
  • Cucumbers diced or cut into sticks. We use a chop box, so even the littlest chef can participate.
  • Cooked cellophane noodles
  • Cranberry sauce
  • Rice paper wrappers

Soften rice paper according to package directions. (Good to show kids how to do this once. You won’t need to do it more than that!)

Carefully place the moist disk on a clean tea towel (preferred) or plastic cutting board. If using a cutting board, lightly pat the disk dry.

Put a spoonful or two of chicken in the center of the disk. Top with a stick of (or diced) cucumber and some noodles. Fold the right and left edges toward the center and them roll from the top toward yourself.

Cut in half (optional) and dip in the cranberry sauce. Enjoy and eat!


Love Us Some Chocolate Puddin’

Yesterday was our last day of the after school Fall session at Katonah Elementary. A dozen little girls all excited to be doing something they enjoy doing — a teacher’s dream come true.

We only have an hour with these classes, but we’ve made some awesome snacks: Spring rolls with cellophane noodles and cooked chicken and cucumbers; caramel sauce and apples; chocolate chip cookie dough you can eat!

What fun we’ve had the entire time — and we topped it off yesterday by making chocolate pudding! And it wasn’t even out of the box! This waspudding easy peasy and everyone helped. Read the list of ingredients on the box of pudding and you’ll find 15 minutes to make it from scratch too. I enjoy showing the kids how it’s often not much more difficult to make things in a more wholesome way, i.e., no preservatives and coloring. Of course, no one will call chocolate pudding health food, although it does have quite a bit of calcium since it has quite a bit of (whole) milk in it.

Personally, I believe that unless your children need to watch their weight or their sugar intake (e.g. they are at risk for diabetes) whole milk is a good, wholesome choice. Recent studies have found the fat in milk gives a feeling of fullness that skim or 1% does not. For kids’ growing bones and brains, I tend to opt for whole milk for them to drink. However, with cheese I sometimes use a mixture of low fat and whole. Read more about this subject in a story from Time: Why Full Fat Dairy Might Be Healthier for You Than Low-Fat.

Back to the pudding. This is a great dessert for the kids to make and bring to a holiday dinner. It’s a simple way to foster their pride in creating something and also in seeing others enjoy what they’ve made.

Here is the recipe. We crushed Newman’s O’s (organic Oreos) and poured the pudding on top. (The cookies also come in a “hint of mint” flavor, which would be nice for Christmas.) Served in individual cups, it cools very quickly. Enjoy and eat!

• 2/3 cup sugar
• 1/4 cup cocoa (we used Hershey’s)
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2-1/4 cups milk
• 2 tablespoons margarine (butter works too)
• 1 teaspoon vanilla extract
* 12 Newman’s O’s for crushing


1. Stir together sugar, cocoa, cornstarch and salt in medium saucepan; gradually stir in milk.

2. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into individual dessert dishes.

You can make this in the microwave, too:

1. Stir together sugar, cocoa, cornstarch and salt in large microwave-safe bowl; gradually stir in milk.

2. Microwave at HIGH (100%) 7 to 10 minutes or until mixture comes to full boil, stirring every 2 minutes. Stir in butter and vanilla. Pour into dishes. Enjoy and eat!