cooking

Sophie’s Dough; Gourmet Edible Cookie Dough

Getting tired of hearing that you can’t eat raw cookie dough before you bake those cookies? Well know, you can indulge and eat as much as you want with Sophie’s Dough- Gourmet Edible Cookie Dough! Located in Fashion Centre at Pentagon City Mall in Arlington, Virginia, Sophie’s Dough offers a variety of flavors. From classic cookie, sugar cookie, birthday cake, cookie monster, to mrs. peanut, lady luck, oatmeal raisin, and seasonal flavors. During their grand opening last week, I was able to try classic cookie, mrs. peanut, cookie monster, and the pumpkin pie seasonal flavor. They were all SO delicious!!

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Sophie’s Dough is a Gourmet Cookie Dough Confectionery, supplying edible slightly chilled cookie dough. They’ve gone Dough Crazy, putting their dough in everything from ice cream sandwiches to milkshakes! They offer several different cookie dough flavors and a variety of toppings, to make your cookie dough completely customizable. Sophie’s Dough is egg free and made with heat treated flour, this allows you to satisfy your cookie dough craving safely. Sophie’s Dough is preservative free and use only the highest quality ingredients available. No more noshing on tubes of raw cookie dough, hoping you don’t get a tummy ache. Sophie’s Dough allows you to enjoy your cookie dough guilt free!FullSizeRender-9.jpgFullSizeRender-5.jpgFullSizeRender-6.jpgFullSizeRender-3-1.jpg

http://www.sophiesdough.com

https://www.instagram.com/sophiesdough/

https://www.facebook.com/sophiesdough/

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cooking

Lentil and Sweet Potato Curry

Hi everyone! Today I will be sharing a great soup/curry recipe: Lentil and Sweet Potato Curry. This is great on these upcoming winter nights. Very nourishing with all of the lentils and perfect for leftovers. You can add as much flavor as you want to this fiber rich dish. Let’s get started!

Ingredients:

  • 2 tablespoons of butter
  • 1/2 large sweet onion
  • 3 cloves garlic
  • 1 teaspoon curry powder
  • 1/2 teaspoon cumin
  • 1 teaspoon turmeric
  • 3 1/2 cups veg stock
  • 2 cups sweet potatoes, peeled and chopped into 1 1/2 inch pieces
  • 1 cup red lentils, washed thoroughly

Directions:

  1. Add butter to a sauce pot and turn to medium heat. When butter is melted, add chopped onions and sauté for 2-3 minutes or until translucent and fragrant.
  2. Add garlic and curry powder, turmeric, and cumin. Sauté another minute, stirring.FullSizeRender-15.jpg
  3. Add the veg stock, cubed sweet potatoes, and lentils.FullSizeRender-13.jpg
  4. Stir everything together and turn heat to a simmer.
  5. Simmer stew for 20 minutes, stirring occasionally, until most of the liquid is absorbed and the sweet potatoes are fork-tender.FullSizeRender-14.jpg
  6. If thickness desired- add about half a cup of the curry into a food process to make a puree. Then add back to the pot and stir.FullSizeRender.jpg
  7. Heat for an additional 10 minutes.
  8. Plate and serve!FullSizeRender-22.jpgFullSizeRender-16.jpg

Suggestions, Substitutions, Tips & Tricks:

  • This serves about 5 people.
  • Add curry powder and salt to taste.
  • You can use chicken stock or any other stock you prefer.
  • Feel free to add whatever vegetables you like. It’s your soup!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Lock that Guac with Guac Lock

Lock that guac. This shatter-proof, odor-proof guacamole container keeps it fresh, green, and ready-to-eat for longer. The container sits on a base that removes oxygen with a push (it reminds us of those push-up popsicles), creating an airtight seal. This keeps the avocados from turning brown, which means your guac stays green for days. And this oxygen-deprived environment can preserve other dips, too, like hummus, cocktail sauce, salsa fresca, and even tzatziki. When you’re ready to eat, Guac-Lock is great at serving, too. The push feature helps when you’re enjoying your dip. Give a gentle press down on the container’s sides to push the dip to the top, which looks more appealing and avoids having to scrape down the sides. We know how seriously people can get about their guacamole. Guac-Lock preserves it ‘til the last drop.FullSizeRender-17.jpgFullSizeRender-3.jpgFullSizeRender-2.jpg

Check out where to find your Guac Lock below!

https://www.thegrommet.com/guac-lock

https://www.instagram.com/guaclock/

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Baked Mac & Cheese

Hey everyone! I hope everyone had a great Thanksgiving last week and gobbled til they wobbled! Today, I will be sharing my recipe on baked mac and cheese which I indeed made for last weeks holiday. You can actually even call this a one pot wonder. It takes no time at all, easy to bake, and so delicious to eat for a large gathering or even great for leftovers. Let’s get started!

Ingredients:

  • 1 stick (8 tablespoons) butter
  • 3 blocks (8 ounces each) sharp cheddar cheese
  • 1 egg
  • 2 pounds elbow macaroni
  • 4 or 8 ounces cream cheese
  • 3/4 cup milk
  • bread crumbs

Directions:

  1. Preheat the oven to 375 degrees F. Butter a 9×13 baking dish.
  2. Bring a large pot of water to a boil. Cook the pasta until al dente and drain then set aside.
  3. While the pasta is cooking, cut the cheddar into small cubes.FullSizeRender-17.jpg
  4. Melt the butter in a large skillet, over low heat. Add the cubed cheddar and melt until creamy, stirring constantly. This will take about 10 minutes.FullSizeRender-20.jpgFullSizeRender-21.jpg
  5. Add the egg and stir until egg is mixed into the cheese.
  6. Add pasta to skillet and stir until combined. Stir in the milk and cream cheese, until cream cheese has melted into the pasta.FullSizeRender-18.jpg
  7. Add half of the pasta mixture to a 9-by-13-inch baking dish and top with some bread crumbs.FullSizeRender-24.jpg
  8. Add the remaining half of the pasta, followed by more bread crumbs.FullSizeRender-23.jpg
  9. Bake for 35 minutes and then broil on low for 5 minutes.
  10. Plate and serve!FullSizeRender-29.jpgFullSizeRender-27.jpgFullSizeRender-26.jpg

Suggestions, Substitutions, Tips & Tricks:

  • This serves about 8 people.
  • Melting the cheddar requires a lot of arm strength and patience. Don’t worry- this recipe is totally worth it!
  • You can add whichever cream cheese flavor- I added jalapeño.
  • You can even top with onions, bacon, mushrooms, etc!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Apple Pie Bread

Happy Thanksgiving Eve! I hope everyone (and their stomachs) are ready for round 1 of the holidays. Today, I will be sharing Apple Pie Bread. I don’t know whats better than having something that tastes like Apple Pie but literally takes no time at all. This is great for the upcoming awaited Thanksgiving dinner. It can be served alongside the main course or as dessert. Let’s get started!

Ingredients:

  • 1-1/2 cups of All Purpose Flour
  • Pinch of Baking Powder
  • Pinch of Salt
  • 1/2 cup of Granulated Sugar
  • 1/2 cup Unsalted Butter, softened at room temperature
  • 2 Eggs
  • 2/3 cup of Milk (you might need a bit more if the mixture is too thick)
  • Dash of Vanilla Extract
  • 2 Medium Apples

Directions:

1) Preheat your oven to 350 degrees. Grease a 9×5 inch loaf pan with some non-stick spray and set aside.

2) In a small bowl, whisk the sugar, vanilla extract, butter, and eggs.FullSizeRender-2.jpg

3) Add the milk, salt, baking powder, flour, cinnamon, and nutmeg until it forms a batter.FullSizeRender-3.jpg

4) Dice the apples into small bite sized cubes.FullSizeRender-1.jpg

5) Pour half of the batter in your prepared pan, then spoon half of the apples (push them in the batter a bit) followed by the remaining batter. Top the remaining apples.FullSizeRender-4.jpgFullSizeRender-6.jpgFullSizeRender-5.jpg

6) Bake for about 50 minutes to an hour. Let cool

7) Plate and serve!FullSizeRender-10.jpgFullSizeRender-12.jpgFullSizeRender-11.jpg

Suggestions, Substitutions, Tips & Tricks:

  • This serves about 5 people.
  • When dicing the apples, you can add apple butter to give it an extra flavor. If you do this, be sure to skip the cinnamon and nutmeg as apple butter is already very flavorful.
  • You can add a buttery strudel topping before baking it. Just dice some butter with two forks and brown sugar. Top over the topped apples and then pop it into the oven.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz