DOCSLIB.ORG

Nutrition Facts 1 Servings Per Container Serving Size 2.7 Oz (76G)

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Nutrition Facts 1 Servings Per Container Serving Size 2.7 Oz (76G) Bruster’sBrusters Chocolate Chip CookieCookie DoughDough -IC Ice 2018, Cream CC - KidsCake Cone - Kids Nutrition Facts 1 servings per container Serving size 2.7 oz (76g) Amount per serving Calories 210 % Daily Value* Total Fat 10g 13% Saturated Fat 6g 30% Trans Fat 0g Cholesterol 20mg 7% Sodium 80mg 3% Total Carbohydrate 27g 10% Dietary Fiber 0g 0% Total Sugars 14g Includes 11g of Added Sugars 22% Protein 3g Vitamin D 0mcg 0% Calcium 60mg 4% Iron 1.3mg 8% Potassium 160mg 4% * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Ingredients: Milk, Cream, Sugar, Corn Syrup, Nonfat Milk Solids, Sweet Whey, Mono & Diglycerides, Guar Gum, Locust Bean Gum, Polysorbate 80, Carrageenan, Hydrogenated Coconut, Soybean and Palm Kernel Oils, Cocoa, Wheat Starch, Soy Lecithin, Vanilla, Vanillin, Natural and Artificial Flavor, Caramel Color, and Salt. Cookie Dough: Wheat Flour, Brown Sugar, Butter, Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin [Emulsifier], Vanilla Extract), Liquid Pasteurized Eggs, Sugar, Corn Starch, Pure Vanilla, and Salt. Cake Cone: Enriched Wheat Flour (Enriched With Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Tapioca Flour, Sugar, Vegetable Oil Shortening (Soybean and/or Canola Oil, Modified Palm Oil, Soy Lecithin, and/or Partially Hydrogenated Soybean Oil), Leavening (Sodium Bicarbonate, Ammonium Bicarbonate), Salt, Natural Flavor, Annatto (Vegetable Color). Vertical, Standard Wednesday, December 19, 2018 Bruster’sBrusters Chocolate Chip CookieCookie DoughDough -IC Ice 2018, Cream CC - SmallCake Cone - Small Nutrition Facts 1 servings per container Serving size 5.2 oz (146g) Amount per serving Calories 390 % Daily Value* Total Fat 19g 24% Saturated Fat 11g 55% Trans Fat 0g Cholesterol 45mg 15% Sodium 150mg 7% Total Carbohydrate 50g 18% Dietary Fiber <1g 4% Total Sugars 28g Includes 23g of Added Sugars 46% Protein 5g Vitamin D 0mcg 0% Calcium 110mg 8% Iron 2mg 10% Potassium 320mg 6% * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Ingredients: Milk, Cream, Sugar, Corn Syrup, Nonfat Milk Solids, Sweet Whey, Mono & Diglycerides, Guar Gum, Locust Bean Gum, Polysorbate 80, Carrageenan, Hydrogenated Coconut, Soybean and Palm Kernel Oils, Cocoa, Wheat Starch, Soy Lecithin, Vanilla, Vanillin, Natural and Artificial Flavor, Caramel Color, and Salt. Cookie Dough: Wheat Flour, Brown Sugar, Butter, Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin [Emulsifier], Vanilla Extract), Liquid Pasteurized Eggs, Sugar, Corn Starch, Pure Vanilla, and Salt. Cake Cone: Enriched Wheat Flour (Enriched With Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Tapioca Flour, Sugar, Vegetable Oil Shortening (Soybean and/or Canola Oil, Modified Palm Oil, Soy Lecithin, and/or Partially Hydrogenated Soybean Oil), Leavening (Sodium Bicarbonate, Ammonium Bicarbonate), Salt, Natural Flavor, Annatto (Vegetable Color). Vertical, Standard Wednesday, December 19, 2018 Bruster’sBrusters Chocolate Chip CookieCookie DoughDough -IC Ice 2018, Cream CC - RegularCake Cone - Regular Nutrition Facts 1 servings per container Serving size 7.7 oz (216g) Amount per serving Calories 580 % Daily Value* Total Fat 29g 37% Saturated Fat 17g 85% Trans Fat 0g Cholesterol 65mg 22% Sodium 220mg 10% Total Carbohydrate 72g 26% Dietary Fiber <1g 4% Total Sugars 43g Includes 34g of Added Sugars 68% Protein 8g Vitamin D 0mcg 0% Calcium 170mg 15% Iron 3mg 15% Potassium 480mg 10% * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Ingredients: Milk, Cream, Sugar, Corn Syrup, Nonfat Milk Solids, Sweet Whey, Mono & Diglycerides, Guar Gum, Locust Bean Gum, Polysorbate 80, Carrageenan, Hydrogenated Coconut, Soybean and Palm Kernel Oils, Cocoa, Wheat Starch, Soy Lecithin, Vanilla, Vanillin, Natural and Artificial Flavor, Caramel Color, and Salt. Cookie Dough: Wheat Flour, Brown Sugar, Butter, Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin [Emulsifier], Vanilla Extract), Liquid Pasteurized Eggs, Sugar, Corn Starch, Pure Vanilla, and Salt. Cake Cone: Enriched Wheat Flour (Enriched With Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Tapioca Flour, Sugar, Vegetable Oil Shortening (Soybean and/or Canola Oil, Modified Palm Oil, Soy Lecithin, and/or Partially Hydrogenated Soybean Oil), Leavening (Sodium Bicarbonate, Ammonium Bicarbonate), Salt, Natural Flavor, Annatto (Vegetable Color). Vertical, Standard Wednesday, December 19, 2018 Bruster’sBrusters Chocolate Chip CookieCookie DoughDough -IC Ice 2018, Cream CC - LargeCake Cone - Large Nutrition Facts 1 servings per container Serving size 10.2 oz (286g) Amount per serving Calories 760 % Daily Value* Total Fat 38g 49% Saturated Fat 22g 110% Trans Fat 0g Cholesterol 85mg 28% Sodium 290mg 13% Total Carbohydrate 94g 34% Dietary Fiber 1g 4% Total Sugars 57g Includes 46g of Added Sugars 92% Protein 10g Vitamin D 0mcg 2% Calcium 230mg 20% Iron 4mg 20% Potassium 630mg 15% * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Ingredients: Milk, Cream, Sugar, Corn Syrup, Nonfat Milk Solids, Sweet Whey, Mono & Diglycerides, Guar Gum, Locust Bean Gum, Polysorbate 80, Carrageenan, Hydrogenated Coconut, Soybean and Palm Kernel Oils, Cocoa, Wheat Starch, Soy Lecithin, Vanilla, Vanillin, Natural and Artificial Flavor, Caramel Color, and Salt. Cookie Dough: Wheat Flour, Brown Sugar, Butter, Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin [Emulsifier], Vanilla Extract), Liquid Pasteurized Eggs, Sugar, Corn Starch, Pure Vanilla, and Salt. Cake Cone: Enriched Wheat Flour (Enriched With Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Tapioca Flour, Sugar, Vegetable Oil Shortening (Soybean and/or Canola Oil, Modified Palm Oil, Soy Lecithin, and/or Partially Hydrogenated Soybean Oil), Leavening (Sodium Bicarbonate, Ammonium Bicarbonate), Salt, Natural Flavor, Annatto (Vegetable Color). Vertical, Standard Wednesday, December 19, 2018 Bruster’sBrusters Chocolate Chip CookieCookie DoughDough -IC Ice 2018, Cream Dish - Dish Kids - Kids Nutrition Facts 1 servings per container Serving size 2.5 oz (70g) Amount per serving Calories 190 % Daily Value* Total Fat 10g 13% Saturated Fat 6g 30% Trans Fat 0g Cholesterol 20mg 7% Sodium 70mg 3% Total Carbohydrate 22g 8% Dietary Fiber 0g 0% Total Sugars 14g Includes 11g of Added Sugars 22% Protein 2g Vitamin D 0mcg 0% Calcium 60mg 4% Iron 1mg 6% Potassium 150mg 4% * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Ingredients: Milk, Cream, Sugar, Corn Syrup, Nonfat Milk Solids, Sweet Whey, Mono & Diglycerides, Guar Gum, Locust Bean Gum, Polysorbate 80, Carrageenan, Hydrogenated Coconut, Soybean and Palm Kernel Oils, Cocoa, Wheat Starch, Soy Lecithin, Vanilla, Vanillin, Natural and Artificial Flavor, Caramel Color, and Salt. Cookie Dough: Wheat Flour, Brown Sugar, Butter, Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin [Emulsifier], Vanilla Extract), Liquid Pasteurized Eggs, Sugar, Corn Starch, Pure Vanilla, and Salt. Vertical, Standard Wednesday, December 19, 2018 Bruster’sBrusters Chocolate Chip CookieCookie DoughDough -IC Ice 2018, Cream Dish - Dish Small - Small Nutrition Facts 1 servings per container Serving size 5 oz (140g) Amount per serving Calories 370 % Daily Value* Total Fat 19g 24% Saturated Fat 11g 55% Trans Fat 0g Cholesterol 45mg 15% Sodium 140mg 6% Total Carbohydrate 45g 16% Dietary Fiber <1g 4% Total Sugars 28g Includes 23g of Added Sugars 46% Protein 5g Vitamin D 0mcg 0% Calcium 110mg 8% Iron 2mg 10% Potassium 310mg 6% * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Ingredients: Milk, Cream, Sugar, Corn Syrup, Nonfat Milk Solids, Sweet Whey, Mono & Diglycerides, Guar Gum, Locust Bean Gum, Polysorbate 80, Carrageenan, Hydrogenated Coconut, Soybean and Palm Kernel Oils, Cocoa, Wheat Starch, Soy Lecithin, Vanilla, Vanillin, Natural and Artificial Flavor, Caramel Color, and Salt. Cookie Dough: Wheat Flour, Brown Sugar, Butter, Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin [Emulsifier], Vanilla Extract), Liquid Pasteurized Eggs, Sugar, Corn Starch, Pure Vanilla, and Salt. Vertical, Standard Wednesday, December 19, 2018 Bruster’sBrusters Chocolate Chip CookieCookie DoughDough -IC Ice 2018, Cream Dish - Dish Regular - Regular Nutrition Facts 1 servings per container Serving size 7.5 oz (210g) Amount per serving Calories 560 % Daily Value* Total Fat 29g 37% Saturated Fat 17g 85% Trans Fat 0g Cholesterol 65mg 22% Sodium 210mg 9% Total Carbohydrate 67g 24% Dietary Fiber <1g 4% Total Sugars 43g Includes 34g of Added Sugars 68% Protein 7g Vitamin D 0mcg 0% Calcium 170mg 15% Iron 2.7mg 15% Potassium 470mg 10% * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Ingredients: Milk, Cream, Sugar, Corn Syrup, Nonfat Milk Solids, Sweet Whey, Mono &
Load more

Recommended publications
  • Cookie Troubleshooting Guide
    Cookie Troubleshooting It’s especially unnerving when a Christmas cookie recipe you’ve been making for years suddenly comes out screwy—whether it’s too soft or too dry, overly brown or not brown enough. Wouldn’t it Guide be great if you knew exactly what causes the problem? This handy chart tackles some of the most common cookie calamities. The Problem Possible Causes Fix-it Tips for Now or Next Time Cookie dough is sticky and difficult to roll The dough probably became too warm. A quick chill in the refrigerator or freezer and cut. In particular, doughs rich in butter and egg will make most doughs behave—butter are especially difficult to handle if not kept solidifies quickly. For ease of handling, roll very cold. the dough between sheets of parchment paper, then chill. You can add more flour as a last resort if chilling doesn’t do the trick. Dough sticks to springerle mold, tears, The dough is too warm. Keep the dough as cool as possible, leaving and won’t stay together when turned out the portion you aren’t working with in the re- of the mold. frigerator. Use a fine sieve to dust flour over the mold or, even better, dust the dough that will be pressed against it. Slice-and-bake cookies are not Refrigerating a quickly hand-formed log often Roll the log a couple times throughout the perfectly round. creates imperfections. Also, the pressure of chilling process to work out inconsistencies slicing can flatten the bottom of the log. of shape.
    [Show full text]
  • Product Fact Sheet
    PRODUCT FACT SHEET DESCRIPTION: SILVER CHOCOLATE CHIP COOKIE DOUGH DESCRIPTION – FRENCH: ARGENT: PATE A BISCUIT AUX BRISURES DE CHOCOLAT PRODUCT CODE: 11851 CASE PACK: 240 NET CASE WEIGHT: 8.16 KG (18 LB) UNIT NET WEIGHT: 34 G (1.2 OZ) INGREDIENT LEGEND INGREDIENTS FOR U.S. MARKET: ENRICHED BLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SEMISWEET CHOCOLATE CHIPS (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, MILKFAT, SOY LECITHIN (AN EMULSIFIER), VANILLIN (AN ARTIFICIAL FLAVOR), NATURAL FLAVOR), SUGAR, MARGARINE (SOYBEAN OIL, PALM OIL, WATER, SALT, MONO AND DIGLYCERIDES, NONFAT DRY MILK, SOY LECITHIN, TO PRESERVE FRESHNESS (SODIUM BENZOATE), ARTIFICIAL FLAVOR, VITAMINA PALMITATE, COLORED WITH (BETA CAROTENE)), WATER, HIGH FRUCTOSE CORN SYRUP, PALM AND SOYBEAN OILS, EGGS, CONTAINS LESS THAN 2% OF THE FOLLOWING: MOLASSES, MODIFIED CORNSTARCH, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKINGSODA, MONOCALCIUM PHOSPHATE), RICE FLOUR, SALT, NATURAL AND ARTIFICIAL FLAVOR, DATEM, MONO AND DIGLYCERIDES. CONTAINS: WHEAT, MILK, SOY, EGGS MANUFACTURED ON SHARED EQUIPMENT WITH PEANUTS AND TREE NUTS INGREDIENTS FOR CANADIAN MARKET: ENRICHED BLEACHED WHEAT FLOUR, SEMISWEET CHOCOLATE CHIPS (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, MILKFAT, SOYA LECITHIN, ARTIFICIAL FLAVOUR, NATURAL FLAVOUR), SUGAR, PALM AND SOYABEAN OILS, WATER, GLUCOSE-FRUCTOSE, CONTAINS LESS THAN 2% OF THE FOLLOWING: REFINER'S MOLASSES, MODIFIED CORN STARCH, DRIED WHOLE EGG, RICE FLOUR, SALT, BAKING POWDER, SODIUM BICARBONATE, NATURAL AND
    [Show full text]
  • It's More Than Keeping Your Fingers out of the Cookie Dough!
    6/30/2015 The Road to the Fair It’s More Than Keeping Your Fingers Out of the Cookie Dough! Food Safety for Fair Exhibits Karen Blakeslee, M.S. Why is Food Safety Important? Is This Food Exhibit Safe? • Ask Yourself… – Does this food require Every time you cook or bake refrigeration? in the kitchen you are doing a – Would you eat this food science experiment! at room temperature? – Will this product hold up to its standard when it is Not all recipes are judged or displayed? appropriate for the fair!! • Food Safety violations will be disqualified! Be smart about food safety!! What Makes a Food Unsafe? Microorganisms • Three categories of hazards • Biggest risk to humans • Loss of shelf life • Loss of product quality • Can lead to foodborne illness Chemical Physical Biological 1 6/30/2015 Conditions for Growth What Grows Where? • Bacteria, yeast, and molds can grow on just about any food F A T – They really like carbohydrates and proteins • What foods spoil the quickest? – These are the ones of concern Food Acid Time T O M Temperature Oxygen Moisture Food Safety at the Fair Perishable Foods • Icings and frostings made with RAW eggs • What is perishable? • Cream cheese frosting – High in moisture, protein and neutral acidity – Anything that needs refrigeration • Chocolate Ganache • Many fairs have a Perishable Foods class • Heavy cream frosting – Bring at proper temperature, judge, take home • Lemon curd • Perishable foods are good options for a Favorite Food Show • County Fairs that have refrigeration can allow perishable exhibits – Not
    [Show full text]
  • The Dirty Cheesecake
    The Dirty Cheesecake Snickers Bar Cheesecake $10.99 New York cheesecake dipped in Ghirardelli milk chocolate Covered in snickers bites and drizzled with homemade salted caramel sauce. PB and Jelly Time Cheesecake $10.99 New York cheesecake dipped in Ghirardelli milk chocolate Covered with creamy peanut butter and drizzled with homemade strawberry jam. Allergy Shot Cheesecake $10.99 New York Cheesecake dipped in Ghirardelli milk chocolate topped with brownie bites rolled in graham cracker crumbs and covered with homemade torched marshmallows. Oreo Dream Cheesecake $10.99 New York cheesecake dipped in Ghirardelli milk chocolate Covered with crushed Oreo drizzled with homemade chocolate and white chocolate sauce. Raspberry Madness Chocolate $10.99 New York cheesecake dipped in Ghirardelli milk chocolate Triple Chocolate Cheesecake $10.99 rolled in white chocolate chips topped with homemade New York cheesecake dipped Ghirardelli milk chocolate raspberry jam. rolled in brownie bites sprinkled with chocolate sprinkles and drizzled with chocolate sauce. Funfetti Birthday Cheesecake $10.99 Funfetti New York cheesecake dipped in Ghirardelli milk chocolate rolled in rainbow sprinkles and drizzled with chocolate sauce. Dulce de Leche $10.99 New York cheesecake dipped in Ghirardelli milk chocolate drizzled with caramel and salted caramel sauce. Peanut Butter Finger Cheesecake $10.99 New York cheesecake dipped in Ghiradelli milk chocolate rolled into crushed Butterfinger cookies and drizzled with creamy peanut butter. Pecan Pie Cheesecake $10.99 New York cheesecake dipped in Ghirardelli milk chocolate rolled in pecan drizzled with caramel and salted caramel and sprinkled with cinnamon. Oreo Nutella $10.99 New York cheesecake dipped Ghirardelli milk chocolate and rolled in oreo crumbs drizzled with Nutella and topped with oreo.
    [Show full text]
  • Is Eating Raw Cookie Dough Safe?
    Health & Nutrition Is Eating Raw Cookie Dough Safe? Description More Posts? Visit our website: https://www.spinneyslebanon.com/blog/ Page 1 of 2 While cooking flour will kill E. coli, it’s important to reduce the risk of exposure to the bacteria and immediately discarding a bag of flour that is part of a recall. Symptoms of food sickness can vary, but swallowing E. coli may cause serious and sometimes delayed symptoms such as: Bloody stools Nausea Significant stomach pain Escalated conditions that lead to kidney failure or death Salmonella and E. coli are most threatening to vulnerable populations, such as those with compromised immune symptoms, the elderly, and young children, all of whom can face more serious symptoms as a result of consuming the bacteria. Handling Raw Cookie Dough Safely To further limit the risk of foodborne illness from raw cookie dough, separate raw elements of the dough, such as unpasteurized eggs and flour that has not been heat-treated to eliminate E. coli, from other ingredients in the dough until it is necessary to mix them. Keep anything that contacts raw cookie dough safe by washing them thoroughly with soap and water, including: Hands Surfaces Bowls Spoons Other objects used to prepare the dough When raw ingredients are not in use, store them properly, and bake cookies thoroughly to ensure eggs and flour are cooked through and safe to consume. If children are helping you bake, wash their little hands thoroughly and ensure that they don’t play with or eat the dough during the process! Beyond cookies, this applies to any dough with raw ingredients, including pizza, cookies, and cake mixes, and any other forms of raw cookie dough, such as accompaniments in a milkshake or as an ice cream topping.
    [Show full text]
  • Holiday Baking for BAC Fighters
    Holiday Baking for BAC Fighters Promoting Home Safe Handling of Ingredients November 19, 2019 Today’s Event Line-up • Don Kautter, Senior Advisor, Office of Food Safety, U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition • Sharon Davis, Family & Consumer Sciences Education, Home Baking Association • Recipe demo: Hot Chocolate Cookies – based on the Safe Recipe Style Guide www.fightbac.org | storyofyourdinner.org | saferecipeguide.org Welcome from PFSE Shelley Feist Executive Director Partnership for Food Safety Education www.fightbac.org www.fightbac.org | storyofyourdinner.org | saferecipeguide.org Important Housekeeping To ask a question, please use the question box on the right of the screen. After the webinar, you will receive a brief survey. Please fill it out. Help us improve! www.fightbac.org | storyofyourdinner.org | saferecipeguide.org Continuing Education Units One-hour CEU available from ANFP, CDR & NEHA • Download certificate from sidebar • Follow-up email • Download at fightbac.org under “Events” tab and “Webinar Recordings” www.fightbac.org | storyofyourdinner.org | saferecipeguide.org Door Prize: One Lucky Winner! “Baking with Friends” book & CD, Baking Food Safety Guide plus a Bakers Tool! www.fightbac.org | storyofyourdinner.org | saferecipeguide.org Guest Speaker Don Kautter Senior Advisor, Office of Food Safety U.S. Food and Drug Administration www.fda.gov Agenda • Flour and shell egg safety • Food Safety Modernization Act definition of ready to eat • Restaurant and retail messages • Consumer messages Background: Flour Recalls/Outbreaks (selected ones): • 2009 – Pathogenic E. coli related recall ¾ Raw, prepackaged cookie dough ¾ 77 people sick • 2015/2016 – Pathogenic E. coli related outbreak and recall ¾ 45 million tons of flour (and associated products) recalled ¾ At least 63 illnesses; 17 hospitalized ¾ FDA Investigation of Multistate Outbreak of Shiga toxin-producing E.
    [Show full text]
  • Ingredients and Nutritional
    Ingredients and Nutritional Trail Mix Cookie Dough: Flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), margarine (palm and palm kernel oil, soybean oil, water, salt, contains less than 2% of non-fat dry milk solids (milk), soy lecithin (soybean), vegetable mono & diglycerides, sodium benzoate (a preservative), citric acid, natural & artificial flavor, beta carotene (color), vitamin A palmitate added), granulated sugar, brown sugar, oats, semi- sweet chocolate (sugar, chocolate liquor, cocoa butter, dextrose) with added lecithin emulsifier (soy), raisins, coconut, sunflower seeds, granola (oats, brown sugar, cashews, pecans, almonds, canola oil, butter flavor, vanilla extract, cinnamon, nutmeg), almonds, whole eggs, water, vanilla, baking soda, baking powder, salt. May contain traces of peanuts. Chocolate Chip Cookie Dough: Flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), semi-sweet chocolate ((sugar, unsweetened chocolate, cocoa butter, dextrose) and sunflower lecithin), margarine (palm and palm kernel oil, soybean oil, water, salt, contains less than 2% of non-fat dry milk solids (milk), soy lecithin (soybean), vegetable mono & diglycerides, sodium benzoate (a preservative), citric acid, natural & artificial flavor, beta carotene (color), vitamin A palmitate added), brown sugar, granulated sugar, whole eggs, butter, vanilla, baking soda, salt. May contain traces of peanuts. 1 Oatmeal Raisin Cookie Dough: Oats, brown sugar, raisins, margarine (palm and palm kernel oil, soybean oil, water, salt, contains less than 2% of non-fat dry milk solids (milk), soy lecithin (soybean), vegetable mono & diglycerides, sodium benzoate (a preservative), citric acid, natural & artificial flavor, beta carotene (color), vitamin A palmitate added), granulated sugar, flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), whole eggs, butter, vanilla, cinnamon, baking soda, salt.
    [Show full text]
  • Substitution Science - Cookie Science
    Substitution Science - Cookie Science Introduction: We can thank the Dutch for introducing American colonists to cookies in 1614 in the new colony now known as New York City. Called keokje or "little cake" it's thought cookies were small amounts of batter or dough used as an oven test to see if the wood-fired oven was hot enough to bake cake or bread. Today Americans from many cultures enjoy a wide range of cookies, Supplies needed: typically known by their texture-crisp, chewy, or soft. Inaredients: -Cake, bread, Cookie I.D. Activity: Have students offer favorites that match the cookie types pastry, all purpose listed below. Search for pictures and recipes in cookbooks, magazines and flo urs at reliable internet sites such as: -Butter, unsalted ww.bakinq911.com (Sarah Phillips, author) -Butter-flavored ww.foodsubs.com (The Cook's Thesaurus) shortening ww.homebakina.ora (The Home Baking Association) -Brown and ww.kswheat.com (Kansas Wheat Commission) ww.wheatfoods.ora (Wheat Foods Council) granulated sugars ww.betlvcrocker.com (Betty Crocker Test Kitchens) -Large eggs ww.vervbestbakinçicom (Nestle' Test Kitchens) -Semi-sweet ww.landolakes.com (Land O'Lakes Test Kitchens) chocolate chips ww.hershevskitchens.com (Hershey Foods Test Kitchen) -Milk ww.clabberqirl.com (Clabber Girl Kitchens) -Vanila extract Cookie types: -Table salt · Bar (chocolate and blonde brownies, date nut bars; lemon squares) -Bakina soda · Drop (chocolate chip, oatmeal, apple or pumpkin spice, macaroons) -Baking powder · Molded (snickerdoodles, molasses, peanut butter,
    [Show full text]
  • Edible Cookie Dough with Chocolate Chips
    7/23/2020 Edible Cookie Dough Recipe With Chocolate Chips | Ben & Jerry’s Edible Cookie Dough Recipe Craving cookie dough? This edible cookie dough recipe has all the chocolate chip cookie dough euphoria you need, and it’s 100% safely snackable. Eggless cookie dough for the win! But if you want to skip the mess and get right to the goods, look for our lineup of Cookie Dough Chunks flavors near you! These edible cookie dough bites are perfect for topping your favorite Ben & Jerry’s flavors or simply gobbling by the handful. JUMP TO THE RECIPE FOR EDIBLE COOKIE DOUGH NOW! https://www.benjerry.com/flavors/recipes/edible-cookie-dough 1/7 7/23/2020 Edible Cookie Dough Recipe With Chocolate Chips | Ben & Jerry’s How To Make Raw Cookie Dough That’s Safe To Eat We get it, it’s tempting to sneak a scoop of your regular chocolate chip cookie dough recipe before it heads into the oven. But even your inner cookie-stealing kid knows that it’s not safe. So how do you make edible cookie dough that you can dig into with reckless abandon? There are two keys: 1) making an eggless cookie dough, and 2) not forgetting to heat treat flour for the recipe. Eggs and untreated flour have a high likelihood of containing contaminants like Salmonella and E. coli. How to Heat Treat Flour There are two main ways to heat treat flour so that it’s safe to eat in edible cookie dough. The easiest method is to microwave your flour on high until it reaches 165°F throughout.
    [Show full text]
  • Otis Spunkmeyer Cookie Recipes
    COOKIE RECIPES COOKIE ICE CREAM BOWLS with Chocolate Chip Cookie Dough IngredientS DIRECTIONS Sweet Discovery 1. Pre-heat oven to 325°F. Chocolate Chip Cookie 2. Spray or butter muffin pan. Take two chocolate chip cookie dough nuggets & form them into one large ball. Press cookie dough into the Dough (1.33 oz) bottom of the greased muffin pan & begin forming the dough up the ARYZTA# 58800 sides of the muffin cup. Make sure the base is nice and level and the bottom & sides are pressed down firmly. Use your fingers or a spoon to spread dough evenly into muffin cup to form the bowl shape. Work fast to not warm the dough too much. Ice Cream (6 scoops) 3. Bake cookie cups for 10-15 minutes or until they are light brown. Homemade 4. Remove the pan from the oven & while the cookies are still hot, press a Chocolate Sauce narrow glass (a shot glass will work) into the cookies to reform the bowl Semi Sweet Chocolate (6 oz) shape in each muffin cup. Heavy Cream (3/4 cup) 5. Return to oven & bake for another 5-10 minutes or until the cookie cups or golden brown. Unsalted Butter (1 tbsp.) 6. Remove from oven & allow to cool completely. Optional: Sprinkles 7. Prepare chocolate sauce in a saucepan over medium heat. Heat the cream & butter until combined. Add the chocolate. Stir until chocolate is melted & smooth. Remove from heat & allow to cool completely. 8. When cookie bowls are cooled place a scoop of ice cream inside & top with desired amount of homemade chocolate sauce.
    [Show full text]
  • 30. Chapter 29
    CHAPTER 29 Desserts SECTIONS Section 29.1 Cookies Section 29.2 Cakes Section 29.3 Pies Section 29.4 Specialty Desserts Personal Narrative ave you ever seen a very Hspecial dessert? Write a short story about a memorable dessert. Describe the occasion, the type of dessert, and give sensory details about its ap- pearance, flavor, and texture. Writing Tips 1 Freewrite to gather ideas. 2 Ask yourself questions to help fill in details of the narrative. 3 Construct an outline to help organize your narrative. EXPLORE THE PHOTO Desserts are the sweet conclusion to a meal. What types of desserts can you name? 746 SECTION 29.1 Cookies How many different cookies can you name? Reading Guide Pace Yourself Short blocks of concentrated reading repeated frequently are more effective than one long session. Focus on reading for 10 minutes. Take a short break. Then, read for another 10 minutes. ACADEMIC STANDARDS English Language Read to Learn Content Vocabulary Arts Key Concepts crisp cookie NCTE 12 Use language to accomplish individual Distinguish between crisp, soft, spread purposes. and chewy cookies. soft cookie chewy cookie Describe types of cookies, and the Mathematics one-stage method methods for mixing, baking and NCTM Measure- storing them. drop cookie ment Apply appropri- tuile ate techniques, tools, and Main Idea warped formulas to determine Cookies are small desserts that can double pan measurements. be crisp, soft, or chewy and come in many shapes. Cookies are made Academic Vocabulary Social Studies using either a one-stage method, or a turn deal NCSS I A Culture Ana- creaming method.
    [Show full text]
  • High Yield Baking Ingredients at Work
    Baking Science… Flour to Table Quick Breads, Yeast Breads & Cookies Prepared by: Sharon Davis, Family & Consumer Sciences Education, Kansas Wheat Commission Traude Sander, Kansas State Department of Education, Child Nutrition & Wellness School Food Service Bread University Sanitation & Food Safety Science at Home or Bakery • Wear a hair restraint • Limit jewelry to a watch and plain ring • Do not wear acrylic nails or nail polish • Wear a clean apron every time • Wash hands at hand washing sink w/ soap • Cover open cuts or bandages with gloves • No smoking in kitchen area • Fresh dish cloths/towels twice a day Sanitation & Safety - cont. • Do not eat, drink or chew gum in kitchen area. • Follow all rules for food safety in the kitchen and service area. • Use cleaning chemicals according to directions. Store separately. • Clean all equipment used. • Use www.FightBAC.org guidelines Weigh vs. Measure Baking Ingredients Are bakers scientists or artists? Accuracy=Success Every Time • Home baking: Americans use graduated dry measuring cups, liquid measuring cup, and measuring spoons for small amounts • If using cups, important to spoon and level dry ingredients; measure liquids in liquid cup on flat surface at eye level • Professional bakers (and European home bakers) always weigh ingredients, dry or liquid, for accuracy every time Types of Quick Breads •Pour Batter - pancakes, waffles •Drop Batter - muffins, drop biscuits, loaf style quick breads •Soft Dough - rolled & cut biscuits, scones Quick Breads Basic Ingredients •Flour •Fat •Liquid •Sugar •Leavening •Eggs Agent •Spices or Flavorings FLOUR • Provides structure in batter and baked product • Gluten is the protein in flour. It develops long strands when mixed with liquid.
    [Show full text]