Food is just as much about the joy of the process as it is about enjoying eating the dish. So when I was sent The Cookie Dough Lovers Cookbook, I was excited to be more whimsical than I usually am when cooking. The cookbook is filled with recipes that incorporate an egg-less cookie dough, which means it is safe to eat it raw. Recipes range from breakfast foods to desserts. The photos are stunning as well, I had a tough time choosing a recipe! What I really love about this cookbook, though, is that it allows your creativity to wander. The recipes listed are probably fantastic as is, but can also work as a base for whatever you want to change. The cookbook is also filled with really helpful tips to successfully complete the recipes inside.
I was also asked if I wanted to take part in the Cookie Dough-lympics. Now who in their cookie dough loving mind is going to turn down a chance to be in the Cookie Dough-lympics? The competition is a month long, where me and other food bloggers have adapted recipes within this lovely cookbook. I’m the last (and hopefully not the least) blogger to participate so I hope you’ve had a chance to check out all of the other bloggers creative posts. If not, I have links to their blogs listed below.
I decided to make the Cookie Dough-Filled Crepes. I must have had some inspiration from Elvis because I decided to use a peanut butter cookie dough instead of a traditional chocolate chip. I also added some nutella to really make it delicious. I topped the crepes with sauteed bananas to complete my decadent breakfast.
Ingredients:
For crepes:
- 1 cup all purpose flour
- 1 tablespoon granulated sugar
- 1/8 teaspoon salt
- 1 cup whole milk
- 2 eggs
- 3 tablespoons unsalted butter, melted and cooked to room temperature, plus more for cooking
- 1/4 teaspoon vanilla extract
For cookie dough:
- 1/4 cup creamy peanut butter
- 2 tablespoons granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon vanilla extract
- 3 tablespoons milk or cream
- 3/4 cup all purpose flour
- 1/8 teaspoon salt
- Nutella, to taste
For bananas:
- 1 ripe, but still firm, banana
- 1 tablespoon butter
- 1 tablespoon packed brown sugar
- 1/4 teaspoon vanilla extract
