Thanks to all who entered the drawing last week for “Cooking with Quinoa,” by Rena Patten. The winner is Diane Wisinski. I’ll pop it in the mail today.
If you are not Diane Wisinski, throw your name in the hat for "The Cookie Dough Lover's Cookbook: Recipes Featuring Homemade and egg-free raw cookie dough,” by Lindsay Landis. " The pretty, spiral-bound text, wrapped in a durable cover features recipes for cookies, cakes, candies “and more.”
To enter, send an e-mail to email@example.com. Include your NAME, MAILING ADDRESS and NAME OF THE BOOK. Your address will not be shared online.
For those just here for the food:
EGGLESS CHOCOLATE CHIP COOKIE DOUGH
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 tablespoons milk or cream
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup mini-semisweet chocolate chips
1. In a large bowl, beat butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in milk and vanilla. Stir in flour and salt and mix on low speed (or by hand) until incorporated. Stir in choco0late chips.
2. Dough can be enjoyed immediately or stored, covered or in an airtight container, in the refrigerator for up to 3 days.
– “The Cookie Dough Lover’s Cookbook”