While you probably gathered from yesterday’s post that I enjoy cooking, I truly despise baking in all of its forms. I think it has something to do with the fact that baking requires following a recipe exactly; precise measurements of ingredients like baking soda and flour can make or break a cake or pie. And that’s exactly why I suck at it. I can’t just make up a cookie recipe as I go along — adding a little of this and that — like I can with a pasta or vegetable dish. I’ve done that before and gotten comments like, “Wow, this cake cuts like a Porterhouse!” Not exactly the reception for which I was hoping.
However, if you’ve read this blog more than once, you also probably know that I’m a glutton with a serious sweet tooth (Whoopie pies, anyone?). So though I wish I could bake myself spectacular confections to scarf down in the throes of my pregnant cravings, I can’t. So I have to satisfy myself with the next best thing: store bought cookie dough. My obsession with raw dough began as a small child while baking chocolate chips with my mom and it’s never really gone away. It reached its peak while in high school when I worked at Dairy Queen and during each four-shift I’d eat around 100-200 dough nuggets stolen from the Blizzard candy stash.
And though every doctor on the planet will advise a knocked up gal like myself to avoid ingredients like raw eggs (found in almost every store bought dough out there), I say, screw that. I’m a risk-taker. Plus, I’m a pig and I just can’t help myself. So when I found “Wholly Wholesome Chocolate Chip Cookie Dough” at the grocery store, I was thrilled! Yeah, it still has eggs in it, but with a name like “Wholly Wholesome” — who cares? I feel like I’m downing spinach and kale with every bite of 70% organic raw dough I consume. I know, logically, this snack is not the equivalent of munching on carrot sticks, but sometimes I prefer just to trick myself into thinking pure butter and sugar is a wise dietary choice. It’s like a euphemism for my stomach!