*WARNING: DISGUSTING CONTENT* Fancy a bite of cheese with maggots crawling around and dead mice floating in the red wine. No, we didn't think so. A new museum in Sweden is doing precisely that and dishing out the most disgusting food from all over the world. The creators behind the project of 'Malmo's Disgusting Food Museum' state that this isn't a freak show but proof that disgust is entirely subjective. 

(Image credit: Fotolia) 

Not for the faint-hearted 

The museum which is open now, allows you to stroll through 80 exhibits and you can try out smelling stations or look at various displays. There's a dish called Casu Marzu which is cheese from Sardinia which contains larvae of flies or how about balut from the Philippines which is eggs cooked with the half-developed embryo inside. Better yet, fried Tarantulas from Cambodia. 

So what about us? 

Surely there are foods displayed in that museum that are actually quite tasty to us? Yes, there are. Western food can seem extremely odd to eastern individuals. Haggis from Scotland makes an appearance along with smelly French Cheese. From the USA we can find root beer and various fast food examples (they do have some weird combinations, we must admit)! 

The museum also provides a strong message as on one of the shelves, a strip of bacon sits innocently with a pig statue with needles all over it to show how many antibiotics are given during farming. 

Real food 

The average museum usually has realistic models of individual objects, but this one is entirely different. In fact, most of the food is fresh and needs to be resupplied continuously, and some of the produce is difficult to retrieve or can be expensive. People can submit their ideas to the museum but it has to be real food and not just a novelty but also has to disgust many people. There are plans to take the exhibits on tour around the world as this is currently only open for three months. 

Overall, the aim of the project is to find the line between disgust and delicacy which can be very narrow. For instance, Marmite, you either love it or you hate it and the controversy will continue forever. I think we'll stick to our Gookie Dough as you can't really go wrong with a monster tub and a spoon in the other hand! *Source from BBC.co.uk*  

For those of you who like a challenge, or you guys who are a more dedicated baker. We have a tough one for you today which takes pure concentration and dedication but the results are SOOOO worth it! Hello, billionaire cookie dough cake, you look delightful. 

You will need: 

(for the cake) 

360g of all purpose flour 

Two teaspoons of baking powder 

Half a teaspoon of kosher salt 

225g of salted butter 

400g of granulated sugar 

Three tablespoons of vegetable oil 

Four large eggs 

One tablespoon of vanilla extract 

250ml of whole milk 

(for the caramel sauce)

250g of granulated sugar 

Two tablespoons of water 

Seven tablespoons of butter 

120ml of heavy cream 

(for the shortbread crumbs)

180g of all purpose flour 

Two tablespoons of granulated sugar 

1/2 teaspoon of kosher salt 

125ml of melted butter 

(for the cookie dough) 

Two monster tubs of Gookie Dough in original flavour 

(chocolate meringue buttercream) 

Three large egg whites 

200g of granulated sugar 

225g of salted butter at room temperature 

115g of chocolate chips, melted 

(chocolate ganache) 

150g of chopped dark chocolate chips

80ml of heavy cream 

Directions 

Firstly, preheat the oven to 180 degrees Celsius. Coat three 8 inch or two 9 inch round cake tins with cooking spray and line the bottoms with parchment paper.  Coat the sides of the tin with cooking spray too. In a medium bowl, whisk together the flour, baking powder and salt. 

In a bowl of a stand mixer which is fitted with the paddle attachment, beat the butter and sugar together. Then add the oil, eggs and vanilla and mix until smooth. Turn the mixer to low and add one-third of the flour, followed by half of the milk. Repeat until all is in the bowl and mix thoroughly. Divide the cake batter equally between the cake tins. Pop into the oven for 25/30 minutes until the centres are set, allow the cakes to cool for five minutes and then put them onto a wire rack to cool completely. 

Caramel sauce time! In a medium saucepan, combine the sugar and water and bring to a boil over medium heat. Continue to stir. Ensure all the sugar dissolves and boil until the mixture reaches 180 degrees. Then add the butter and stir until melted, slowly add the cream and mix until combined. Allow the mixture to boil for an additional two minutes, watching closely and then remove from the heat immediately. 

For the shortbread crumbs, simply preheat the oven again to 180 degrees and line a baking tray with parchment paper. In a bowl combine the flour, sugar and salt, stir in the melted butter until combined. Form the mixture into crumbs and spread on the tray. Bake for 15 minutes or until golden brown. Allow cooling completely. 

Pop your Gookie Dough into a bowl and empty both tubs, allow to warm slightly at room temperature to allow it to spread easily. Leave aside. 

For the meringue buttercream, you need to take a heatproof bowl and whisk the egg whites and granulated sugar. Pop the bowl over a small saucepan with simmering water. Whisk the egg whites constantly (about 4-5 minutes). Straight away, move the mixture to the bowl of a stand mixer fitted with a whisk attachment. Beat the egg whites for 10 minutes until glossy and cooled and stiff peaks begin to form. Add the butter and continue mixing. Stir in the melted chocolate until incorporated. 

To assemble the cake, spread the Gookie Dough on the tops of two of the cake layers. Next, spread/pour the caramel sauce on top of the cookie dough. Pop the cake in the fridge for 10 minutes so the caramel sets. 

Afterwards, place one of the caramel-topped layers on a plate and top with the other caramel topped layer. Next, top this with the remaining plain layer of cake. Cover the entire cake with the meringue buttercream. 

For the chocolate ganache, place the chocolate in a medium bowl and in a small saucepan, heat the cream over a medium heat until it starts to steam. Pour the hot cream over the chocolate and stir until the chocolate is all melted. Cool for 10/15 minutes until the chocolate has thickened. Spread the ganache on the top of the cake and allow it to drip down the side. Decorate the cake with shortbread crumbs. *Recipe AND images from Confessions of a Cookbook Queen* 

Complicated enough? But the images speak volumes and the cake is calling your name! 

The classic British dessert made with strawberries, meringue and whipped cream. Eton mess. The most tremendous way to end summer, considering it's leaving us at a rapid rate. We've turned the nations favourite sweet treat into a cookie. After all, we are Gookie Dough! Crunchy edges and a soft chewy centre will make you want to hold onto every last second of sunshine.  

(Image credit: The Baking Explorer) 

You will need: (Makes 16 cookies) 

125g of butter 

200g of golden caster sugar 

One egg 

One teaspoon vanilla extract 

200g plain flour 

One teaspoon of baking powder 

50g of white chocolate chunks or chips 

18g of freeze-dried strawberries 

25g of meringue drops 

(For decoration) 

Melted white chocolate 

Red sprinkles (or red velvet Gookie Dough!)

Directions

Firstly, preheat the oven to 180 degrees Celcius and line a baking tray with parchment paper. Take your freeze-dried strawberries and break them up into smaller pieces by using a rolling pin. Take a mixing bowl and cream the butter and caster sugar together until fully combined and it starts to become fluffy. Add the egg and vanilla extract and mix them in until fully incorporated. 

Sift in the plain flour and baking powder and mix thoroughly with a wooden spoon. Next, fold in the strawberries and white chocolate chunks. Spoon the mixture onto your baking tray and then add 4-5 meringue drops per cookie. Push them into the batter so they are in the middle and cover with more mixture. Bake for 15 minutes or until golden brown. 

(Image credit: The Gluten Free Blogger) 

Once the cookies are out of the oven, place onto cooling racks and allow to cool fully. Now it's the best part! Decoration. Melt your white chocolate and take a spoon and drizzle it all over the cookies or you can use a piping bag. Add the red sprinkles and take some Red Velvet Gookie Dough. Simply roll a small ball into your hand and then break off parts to sprinkle onto the Eton mess cookie. Delightful! What now? Dig in! *Recipe adapted from The Baking Explorer* 

So, if you're a true Eton mess fan, you may be concerned that there isn't any whipped cream. It seemed rather impossible to add any cream into the cookie mixture so instead, I'd advise popping a big dollop on the side and some additional meringue pieces to complete the tradition and let those taste buds go to heaven. 

All aboard the viral food wagon because we've got the latest breakthrough which you're certain to see on Instagram. That's right, stretchy ice cream. Sounds as if it has some weird kind of elastic in it or is something that shouldn't be eaten. You are wrong, here is the story. 

(Image credit: Gothamist) 

Booza

The name makes you think of spirits, wine and beer. A bit like a bar or pub, but you'll be wrong. Booza is, in fact, an ice cream style that was born in the Levant. Besides its playful name, it is super stretchy. Think of mozzarella sticks that are fresh from the fryer and the furthest pulling will not break the magical stretch. You're probably thinking that the texture of this ice cream is rubbery but it is in fact intensely creamy. The summer staple is that Booza melts slower than other ice creams so no need to shove it down your throat in the sunshine. 

The ingredients 

(Image credit: Vogue) 

It's confusing. What is the super secret ingredient that gives such a stretchy mixture? Booza is made with standard ice cream ingredients, you know, milk, cream and flavourings. However, it doesn't contain any egg. The base gets mixed with salep and mastic. Salep is a flour which is made from orchid root and mastic is a resin that comes from the mastic tree in Greece. Very exotic! Both of these ingredients give the signature stretch. I wonder who decided to add those ingredients into a normal ice cream mix. 

When you think of ice cream, you think of freezing cold temperatures. This is because most ice creams contain additives that allow them to be scooped at really cold temperatures but Booza is best served 20 degrees warmer than most ice creams. This is due to the product needing to be 'agitated' or stretched by hand before scooping. Every scoop you get is technically handmade with love! Maybe we should collaborate and make a Gookie Dough flavour?

What are your thoughts on stretchy ice cream? Let us know in the comments below! 

With the heatwave STILL making an appearance, we're making the most of eating as much ice cream as we possibly can. With Autumn fast approaching, it's essential to cram as much in. At least you can use the sun as an excuse. So, we're thinking of Gookie Dough which is topped with cookie dough ice cream and a magical whipped topping which is decorated in cookie crisp cereal, chocolate chips and chocolate syrups. Load it up, baby! 

(Image credit: Chelsea's Messy Apron) 

You will need:

A monster tub of Gookie Dough (in a flavour of your choice but we prefer the original) 

One container of cookie dough ice cream 

One container of frozen whipped topping which has been thawed

Cookie crisp cereal 

Miniature chocolate chips 

Chocolate syrup 

Directions

Line a 9x13 tray with tin foil, leaving the edges hanging over so you're able to remove the bars easily. In a large bowl, pop your Gookie Dough in and let sit for around 15-20 minutes at room temperature so it is able to soften up, this will make it a lot easier to work with. Take your Gookie Dough and press it evenly along the bottom of the tray to create the first layer. 

Place the tray in the freezer and take your ice cream and allow to soften at room temperature for around 5 minutes. This is so it scoops easily and everything will be a smoother process. Spoon large scoops of the ice cream over the cookie dough layer and smooth it out as much as possible so it becomes even. 

(Image credit: As above) 

Take your whipped topping and with a spatula pop it over the ice cream and spread it until even. Place in the freezer until all the layers are completely set. 

When ready to eat, remove from the tray using the tinfoil which is overlapping the tray and cut into the bars with a sharp knife. Top each bar with a handful of cookie crisp cereal, some chocolate chips and drizzle some chocolate syrup (or drown!). Serve straight away and put the remaining back into the freezer. It's important to only decorate the bars when just about to serve because if the cereal is left in the freezer it becomes soggy and isn't that great! 

Truly loaded with cookie goodness. The Gookie Dough gives a gorgeous generous base and adding some creamy whipped topping is kind of a new cheesecake. Relive your childhood, we dare you. *Recipe adapted from Chelsea's Messy Apron*