Many of us learned as youngsters that raw cookie dough can taste even better than baked cookies. As adults, some of us will sneak a spoonful or two of cookie dough when we’re baking, and there’s nothing wrong with that.
For some of us, however, our addiction to raw cookie dough is rather more extensive. We have a particular problem resisting those tubes of uncooked cookie dough that you can buy in the refrigerated sections of grocery stores.
When we were kids, our Mom would buy a tube of dough and put it in the fridge, but it would mysteriously disappear before she had a chance to bake it.
As adults, our addiction to this surreptitious habit continued. We’d sometimes eat an entire tube of dough without baking a single cookie for our families.
Last summer, the Pillsbury company finally acknowledged what many of us have known for decades: their raw cookie dough tastes darn good, and people can’t resist it. So they’ve developed a formula that is safe to eat raw.
Pillsbury Cookie Dough tubes now state on the label: “Eat or Bake.”
Fellow cookie dough eaters: our secret is finally out!
And yes, I’m admitting that I’ve been a surreptitious cookie dough eater, too. There, I’ve said it.
Frankly, it’s a relief to have it out in the open. It feels liberating to finally admit my secret “sin.”
Don’t you just love cookies shaped like little people, such as gingerbread men and women?
I always start munching on gingerbread people at the head. According to a survey conducted by the folks at Dunkin’ Donuts, I’m not alone. Almost two thirds of people surveyed start at the top when eating a gingerbread figure. A fifth of people begin with the legs, while the remainder go for the arms first. (To make some gingerbread cookies yourself, see below for a classic recipe.)
We seem to have a penchant for foods shaped like bodies, or at least named after various body parts.
There are chicken fingers, kidney beans, artichoke hearts, navel oranges, black-eyed peas, heads of lettuce, ladyfingers and elbow macaroni.
The Italians have given us pasta shapes like orecchiette (little ears), linguini (little tongues), and capellini (angel’s hair). In France, cotton candy is called, “Dad’s beard.”
Our bodies are precious to us and are wondrously made, so it’s no wonder we pay tribute to them by naming foods after our various body parts.
But did you know that if you’re a believer, you don’t just have your own body, you’re a part of another body, too?
Have you ever tried a recipe you secretly doubted would work out?
They’re often the ones with the word “magic” in the recipe title, and they seem to promise the impossible.
The “Magic Chocolate Pudding Cake” below is a good example. The recipe instructs you to press a firm batter into a baking pan, and then pour flavoured boiling water on top of it. It claims this will magically transform into cake and sauce during the baking process.
You may be a bit dubious about this, however. The batter seems too solid and unyielding, impenetrable to the liquid atop it. You don’t see how this “magical” transformation will ever happen.
As you put the baking pan in the oven, you may think, “This will never work out. This will be another culinary disaster my family will tease me about for years to come, like the time I tried to cook a Thanksgiving turkey but forgot to turn the oven on.”
But lo and behold, the recipe does succeed after all! The two differing natures of the mixture are indeed transformed into something new and delicious, and your family thinks you’re a genius in the kitchen.
Unlikely transformations can still happen in our lives, too.
Some things are better when they don’t come too easily, aren’t they?
Like making butter yourself. When I was a child, I had the chance to do just that.
On a visit to my grandparents’ farm, my grandmother handed me a closed jar with rich cream inside it from their dairy cows. She instructed me to shake the jar vigorously.
I did so, but didn’t see much happening. I wanted to give up, but Grandma told me to keep agitating the jar. I obeyed, and soon started to see clumps forming inside the jar.
Grandma knew it wasn’t ready yet, however, and instructed me to keep going. My little arms were getting tired, but eventually Grandma told me I could stop. The cream had finally transformed into the right consistency.
I had made butter! (Well, technically, I suppose most of the credit should go to the cows.)
It was hard work making that fresh butter, but the taste of it was heavenly on fresh bread. It was vastly superior to the blocks of chilled butter you buy in the supermarket. Not only did it taste wonderful, I appreciated the butter more because I’d put in the work myself to make it.
Sometimes God lets us go through the effort of doing things for ourselves, doesn’t He?
Have you ever cooked a dish which turned out to be plainly inedible, or even downright dangerous to consume?
It can happen to the best of us, as these examples prove:
A grandmother with failing eyesight accidentally grabbed a bottle of ammonia instead of vinegar when making potato salad for her family. They started gagging at the mere smell of it, which fortunately prevented anyone from eating it!
An 18-year-old living on his own for the first time wanted to make fried rice. He poured some oil into a very hot pan, then dumped in a bunch of uncooked rice. Needless to say, the burned mess had to be thrown out.
Another young person forgot to add water when cooking packaged ramen noodles. I guess cooking isn’t for everyone!
Did you know that a cooking fail even happened in the Bible?