I received The Cookie Dough Lover’s Cookbook: Cookies, Cakes, Candies, and More for review a couple of weeks ago and finally got the chance to try out a recipe now that I’ve moved into my new apartment. It’s release date is June 5th, 2012, but you can pre order it on Amazon.
First off, can we all come to an agreement on how cute the cover is? If I had a cookbook, I’d want it to look just like this one. Each page had me grinning from ear to ear. Why? The font, the photos, and the styling were all just… perfect. I love it even more because Lindsay Landis was a blogger gone cookbook writer. She’s the author of Love and Olive Oil, one of the many food blogs I follow. It makes me so happy to see bloggers open new doors and find new opportunities. You go, girl!
Side note: Can we talk about the genius invention of these stackermallows? I found them at Target and they instantly make my life so much easier. No more worrying about those darn marshmallows rolling away before you can stack them inside a sandwich!
These were awesome. The amount was just perfect, too. I hate recipes that make 6 dozen cookies or 2 slices of biscotti. The recipe says it yields 12 s’mores, but I could have easily doubled the cookie dough in each one and cut the serving down to 6. Best of all? The leftover cookie dough that you don’t use can sit in an airtight container in the refrigerator for some serious snack time, without the fear of salmonella.
I did divert from the recipe a little bit, though. Instead of using bars of milk chocolate, I used mini chocolate chips and stirred them into my cookie dough batter. You’re more than welcome to do both or leave it as is. Either way, the chocolate’s all there!