FRO-YO! No churn red velvet Gookie Dough frozen yoghurt which is swirled with vanilla cream cheese goodness. Perfect for the predicted 'heat wave' next week and will definitely bring on those holiday vibes.
Two tablespoons of reduced fat cream cheese which is softened
500g of non-fat Greek yoghurt
(Cream cheese swirl)
250g of reduced fat cream cheese
250g of non-fat Greek yoghurt
55g of sugar
1/2 teaspoon of Vanilla Bean Paste
Leave the Gookie Dough out of the fridge for a few hours, so it is gooier. Then pop all of it into a bowl and add the cream cheese and mix well until thoroughly blended and then pour in the yoghurt. Continue mixing until smooth and creamy.
Pour the mixture into a lined loaf tin and prepare the cream cheese swirl. Combine the cream cheese, yoghurt, sugar and vanilla paste, mixing well until smooth. Pour the cream cheese mixture over the red velvet Gookie Dough mixture and swirl through the red velvet. Free for over 4 hours and remove from the freezer 10 minutes before serving! Gorgeous.
FRO-YO is the ultimate foodie trend that you need this summer, and better yet, it's your favourite tub of Gookie Dough with a twist. How can you resist an ice cold beverage to satisfy your sweet tooth cravings during a scorching day with the BBQ lit? YAS!
It's hump day. We're halfway there, cookie monsters! This can only mean one thing, a slight celebration. Forget the calories and treat yourself to a shake. Yes, you heard us right. This is the Gookie Dough Blizzard, and your taste buds will not be disappointed. Also, let's be real, it's March, the sun should be shining so we're going to try and encourage summer by whipping the ice cream out of the freezer.
Prep time takes five minutes; cook time is 0 (YAY!), total time takes about 5 minutes and makes either two large or four small shakes.
Grab your monster tub of Gookie Dough and leave it out at room temperature for a few hours, so it is soft and more manageable to work with.
(Picture credit: Salty Canary)
Afterwards, put the vanilla ice cream and milk in a blender and blend until smooth, add in the chocolate chips and add more milk if needed until you have reached your desired consistency. Pop in the vanilla extract and mix again for 10 seconds.
Add half of the tub of Gookie Dough into the blender and combine until it is well mixed. Divide the mixture between 2 large glasses and top with extra Gookie Dough and whipped cream.
The key to making this cookie dough blizzard is just to pile a ton of extra dough on top. Do not hold back. Really load it up! Surely you can manage the rest of the week now? Look how delightful that Gookie Dough looks with it's rich, creamy texture and perfect sugary crunch. Eeek, pass us the tubs!
Red velvet is Gookie Dough's gorgeous classy and sassy flavour. With a vibrant red colouring and delicious white chocolate chunks that melt in the mouth, it's difficult not to fall in love! Whether you're devouring out of the tub or adding to a recipe, these are facts about red velvet and cake (which it was inspired by) that you never knew!
The red velvet cake is known for it's delicious, smooth and velvety texture, it is usually combined with cream cheese frosting, and it was initially not made with food colouring! Au natural indeed.
In order to turn the cake naturally red, avoid food colouring entirely! Throwback Thursday to history, during World War 2, bakers used boiled beet juices to enhance the colour of the cake. This was due to poverty all around the world, so it was requested not to use food colouring as it was classed as an unnecessary expense.
To make the best red velvet cake, you should have the following within your recipe. Unsalted real butter, eggs, vanilla extract, sugar, buttermilk, vegetable oil, white vinegar, cake or plain flour, salt, baking soda and cocoa powder.
The responsible ingredients for the cake's colour are non-Dutch processed strong cocoa, vinegar and buttermilk. The combination resulted in a firm, smooth, deep red-brown texture. It's all down to a chemical reaction between the ingredients.
Red velvet cake is also known as "real Waldorf Cake", "Red Carpet Cake", "Red Mystery Cake" and flame cake, plus so many more!
Did you know that you have to be careful how you bake your red velvet cake? Harsh baking can have an impact on how intense the colour of the cake is and also the texture.
Velvet cakes have been made since the 1800's but red velvet cake's true origins aren't completely known but the first time it was published was in 1943 by an author and baker called Irma S. Rombauer'. In a book called "The Joy of Cooking".
The use of food colouring is now used because there isn't much non-Dutch processed cocoa around. Dutch processed cocoa has a weaker colour and doesn't react with buttermilk to give the same vibrant red effect compared to the non-Dutch cocoa.
This trend is blowing up everywhere on social media and let's be real, you can find red velvet anything, in almost any supermarket. We aren't complaining, in fact, quite the opposite, hence our delicious Gookie Dough flavour. So how about grabbing yourself a tub of the ruby delight, sit down in front of the TV, shut the curtains and binge watch your favourite series. We'll pretend it's not snowing if you do!
A sweet and creamy fudge that tastes exactly like chocolate chip cookie dough! No eggs, so it’s entirely safe to eat. Time taken is two minutes twenty, preparation is twenty seconds, the level is super easy, and it serves 15 people. What kind of magic could this possibly be? Well, hello, cookie dough fudge. That's right; we shall never feel guilty about eating cookie dough ever again.
Don't get me wrong; I'm personally not a major fan of fudge because sweet treats such as cheesecake tickle my fancy instead. But let's be real, we shall enjoy anything as long as the beloved words 'cookie dough' are within the name.
(Picture credit: thehonoursystem.com)
You will need:
One stick butter softened 3/4 cups of sugar One tsp. pure vanilla extract 1 cups of all-purpose flour One tsp. kosher salt 1 1/4 cups of mini chocolate chips, divided 1 14-oz. can of sweetened condensed milk 1 1/2 cups of melted white chocolate
(Picture credit: Feeding Your Beauty)
Merely grease an 8 or 9-inch square pan with cooking spray or parchment paper. In a large bowl, beat butter, sugar and vanilla extract together until it's smooth. Ensure that you use an electric hand mixer for best results. Next, add in the flour and salt and beat until thoroughly combined. Then stir in one cup of mini chocolate chips.
In another bowl, mix together the condensed milk and melted white chocolate and then fold into the cookie dough mixture. Pour into your lined tin and top with remaining chocolate chips. Pop into the fridge until it is firm which takes around two hours. Remove from the pan by lifting the edges of parchment paper and cut into squares of your desired size.
The next step? Serve, enjoy! Get creative and try this with your favourite flavour of Gookie Dough instead and let us know the results in the comments below!
The world needs three things and they are brownies, peanut butter and cookie dough. If you're ready for your next session of super sickly sweets then you've come to the right place. This peanut butter cookie dough brownie cake may be quite long winded to pronounce but your tongue will definitely thank you for it when you take a bite of heaven. Forget real meals, this has taken over, treat yourself and perk yourself up! Now don't get me wrong, this recipe is more of the complex ones we've written about but the pictures make up for that and I know you can't say no. The temptation is real.
To make the brownies, you will need to line the bottom of three 8 inch cake tins with parchment paper and preheat the oven to 180 degrees Celcius. Then mix the oil, sugar and vanilla extract and next adding the eggs until you have a smooth mixture. Next combine your dry ingredients together separately. The flour cocoa powder and baking powder along with the salt. Add the egg mixture to your dry mixture and mix it well. Pour the batter into the three tins and spread evenly. Bake for 25-30 minutes. Remove brownies from the oven and allow them to cool. Now make the cookie dough.
Ignore this step if you're using Gookie Dough! To make regular cookie dough, cream butter and sugar together until it is light and fluffy. Mix in peanut butter and the vanilla extract and slowly add in the flour bit by bit. Add milk to alter the thickness to your liking. Stir in the chocolate chips, and now you should have a thick, gooey dough.
Cake time! Once your brownies are cooled, it's time to assemble this bad boy. Pop half of your chocolate chips into a metal bowl and microwave half of your heavy cream until you bring it to the boil. Remove from the microwave and pour over your chocolate chips. Cover the bowl for 5-7 minutes then whisk the chocolate mixture until smooth. Using the 8-inch tin that was used for the brownies, pop parchment paper in the bottom and up the sides and this will be used to lift the layers out of the pan.
Place the first brownie into the bottom of the pan and add 3 tablespoons of chocolate ganache on top and spread a thin layer across. This allows the cookie or Gookie Dough to stick to the brownie properly. Now put half of the cookie into the pan and spread evenly on top of the brownie. Remove the layers of cake from the tin and place on a serving dish. Repeat steps just shown with the second brownie and remaining cookie dough. Place the second section of the cake onto the first so you now have a hella large yummy delight. Pop more chocolate ganache on top of the cookie dough and top with remaining brownies.
(Picture credit: Tefal Blog)
If you want to make the cake super fancy and appealing to the eye then place the remaining chocolate chips in a metal bowl, microwave the rest of the heavy cream, pour over the chocolate chips and whisk until smooth. Pour on top of the cake and then allow it to chill in the fridge. To make the icing, beat shortening (Stork with butter) and icing sugar together until smooth, add the peanut butter and then water or milk until the desired consistency. Pipe icing onto the edge of the cake and get decorative!