Finally! Nestlé Toll House Releases Line of Edible Cookie Doughs

pamela_d_mcadams, iStock / Getty Images Plus
pamela_d_mcadams, iStock / Getty Images Plus

Raw cookie dough lovers have more options than ever before. They can visit cafes that sell cookie dough by the scoopful, or make their own safe-to-eat cookie dough at home. But the classic store-bought cookie dough packages have remained off-limits—until recently. As Thrillist reports, Nestlé now sells premade cookie dough that's meant to be eaten unbaked.

The edible cookie dough tubs from Nestlé come in two flavors—chocolate chip, which is modeled after the original Nestlé Toll House recipe, and "peanut butter chocolate chip monster." Both products include the ingredients that make raw cookie dough irresistible, like real butter and chocolate, while leaving out any components that could make consumers sick, like raw eggs. The recipe was engineered to be spooned straight from the container and eaten as is, so shaping the dough into cookies and baking it isn't recommended.

Edible cookie dough in tubs.
Nestlé Toll House

In a news release, Nestlé Toll House associate brand manager Christyna Chandler said "we wanted to bring the experience of eating cookie dough straight from the mixer to consumers in a safe and convenient way." Despite how common it is to sneak a bite of cookie dough before sticking it in the oven, the CDC makes it clear that this a dangerous practice. Cookie dough not only contains raw eggs, which could carry Salmonella, but also raw flour, which could potentially harbor E. coli. Just this past June, flour sold at Aldi and Walmart was recalled due to E. coli concerns.

Fifteen-ounce tubs of the edible cookie dough are now available at Publix supermarkets in the refrigerated section. Nestlé plans to roll out the product in Meijer, select Walmart stores, and select regional grocery chains in the U.S. throughout July 2019.

[h/t Thrillist]

How to Make Queen Elizabeth’s Beloved Chocolate Biscuit Cake at Home

Queen Elizabeth II at an afternoon tea event in 1999.
Queen Elizabeth II at an afternoon tea event in 1999.
Anwar Hussein/Getty Images

Between living in regal palaces and owning all the dolphins in the UK, Queen Elizabeth II is not like the rest of us in most ways. But there is one thing that many of us do have in common with her: a weakness for chocolate cake. Back in 2017, former royal chef Darren McGrady shared that the queen is especially partial to a certain chocolate biscuit cake that he served each day for afternoon tea.

"The chocolate biscuit cake is the only cake that goes back again and again and again, every day until it's all gone," McGrady told RecipesPlus. "She'll take a small slice every day until eventually there is only one tiny piece, but you have to send that up; she wants to finish the whole of that cake."

If the queen relocated from Buckingham Palace to Windsor Castle before she made it to the last slice, McGrady brought the leftover cake with him by train. Wishing you could sample the royal dessert yourself? If you’re willing to spend a little time in the kitchen, you can: The full recipe is available on McGrady’s website.

For novice bakers picturing something decadent and complicated, don’t worry—the recipe is refreshingly simple, calling only for sugar, butter, dark chocolate, one egg, and rich tea biscuits or other sweet, hard cookies. Essentially, all you have to do is crumble the biscuits into small chunks, melt the dark chocolate, combine all the ingredients in a certain order, and let the cake chill in a pan in the refrigerator for a few hours. Then, you use additional melted dark chocolate as frosting.

Step-by-step instructions and ingredient amounts can be found here. And if you’re a little wary about using a raw egg in a no-bake cake, here’s a similar recipe that calls for whipping cream instead.

[h/t The Royal Chef]

To Avoid Grocery Shopping, Quarantined Americans Are Reviving Wartime-Era Victory Gardens

Zbynek Pospisil/iStock via Getty Images
Zbynek Pospisil/iStock via Getty Images

For many people practicing social distancing during the COVID-19 pandemic, the supermarket is the one place where it's practically impossible to avoid crowds. When they do brave the stores, shoppers may struggle to find what they're looking for, with panic buyers clearing shelves of everything from pasta to produce. Though the circumstances are different, citizens across the country are responding to the novel coronavirus outbreak by reviving a trend from the First and Second World Wars. As The New York Times reports, victory gardens are making a comeback.

Victory gardens started in 1917 as a way to supplement the commercial farming disrupted by World War I. As farmers became soldiers and farms became battlefields in Europe, the U.S. agricultural industry suddenly found itself responsible for feeding its own citizens as well as its allies abroad. Encouraging people to plant crops in any available space they could find—including rooftops, parks, backyards, empty lots, and fire escapes—was a way to lighten the burden.

The U.S. government formed the National War Garden Commission weeks before joining the war. Over the next couple of years, pamphlets were distributed to citizens showing them which seeds to plant and how to protect them from pests and diseases. One booklet read “The War Garden of 1918 must become the Victory Garden of 1919.”

Thanks to the effort, 3 million new gardens were cultivated in America in 1917 and 5.2 million appeared in 1918. The initiative resurfaced during World War II, and again, it was a huge success. At its peak, home and community gardens were producing nearly 40 percent of all fresh vegetables in the country.

For more than 70 years, victory gardens only existed as a footnote in history books, but now, they're seeing a resurgence. The U.S. isn't at war, and as of now there's no risk of the country running out of food, but the chaos and fear surrounding trips to the grocery stores are inspiring many people to turn to their own backyards. As many industries are struggling, seed companies are seeing a spike in business. Organizations dedicated to gardening are also seeing the trends. Soul Fire Farm in upstate New York normally builds about 10 community gardens outside homes, schools, and churches a year. But since the start of the novel coronavirus crisis, they've received 50 requests for community gardens.

A home garden is only useful in times of national hardship if it actually produces something. If you're interested in building a sustainable home garden and limiting your trips to the supermarket, here are some easy plants to start with and gardening mistakes to avoid.

[h/t The New York Times]

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