Thanks for being patient with me.Īll things considered, I really am doing well. I’ve been hibernating at my mom’s house for just over a month, battling a range of emotions - embarrassment, anger, fear, heartache - and feeling really inauthentic in my blogging. I guess those are pretty normal breakup things, but feeling like I have to hide them makes it all the weirder. Because I do have tough days - where I can’t find the motivation to do anything other than binge-watch Netflix and eat my weight in cheese. And while I keep things jolly here, sometimes I really want to tell you that I’m having a tough day. It has felt so odd to not give any explanation! So now I’m back. You also saw me move home, to Portland, in an abrupt end to my year in Asia - our year in Asia. Some of you have noticed the we/our/us changed to I/my/me a while back. I won’t go into details, because that’s not what this blog is about, but I want to be able to talk to you guys about what’s actually happening in my life, including my struggles. It’s uncomfortable for me, and probably noticeable to you, so I figure I’d better just get it out there and be real with you: I’m going through a divorce. I struggle to write anything real on these pages, as I try so hard to bury the reality of my life at the moment. This blog has been ridiculously impersonal lately because I’ve been going through a really challenging time in my life. I’ve been putting off writing this post for quite a while now. It goes together in minutes, keeps in the fridge or freezer for ages and makes a delicious treat! Just remember not to bake it, because while the uncooked recipe is delicious, it’s lacking some important baking ingredients.We're gonna get serious for a moment here. Make this recipe for edible, safe-to-eat cookie dough the next time you are craving some soft, gooey, cookie dough, but you don’t want to risk eating raw eggs. That way, when you want to top your ice cream with some cookie dough, you’ll have a convenient portion ready to go. Try separating the dough into smaller portions and put them into zip lock bags in the freezer. You can also store it in the freezer for up to three months. Possibly longer, but it might start to taste like fridge after that, and you definitely don’t want that. Since there are no eggs in it to make it go bad, it will last for at least five days. Once you are done indulging, just put it into some kind of tupperware container and store it in the fridge. I love regular semi-sweet chips, so that’s what I put into this batch. You can decide what kind of chocolate chips you want to use. Now you can eat as much cookie dough as you want and not worry about the pesky eggs causing any problems for you! Mmmmm… mix it all together and look at this! Beautiful, safe-to-eat, eggless cookie dough! Yum! (And we can’t have that!) You may find you need more or less water, but I used about 1 Tablespoon and it worked beautifully. Since you aren’t adding any eggs, you have to add some water to the mixture or it’s going to be too dry. Keep mixing it together until it turns into a nice dough-like consistency. I added the salt and vanilla to the butter/sugar mixture just because it was easier for me to get them mixed together, but it doesn’t matter if you add the three ingredients all at once. But if you have a mixer you’d prefer to use, by all means, feel free to save your arms the trouble!Īdd the flour, salt and vanilla. If you are impatient like me, just microwave it on super low power until it softens up.Īdd the brown sugar to the softened butter.Īs long as the butter is soft enough, it’s no problem to cream the butter and brown sugar together by hand. Make sure your butter is at room temperature. Slowly add 1 Tablespoon of water to the cookie dough, mixing as you go until it gets to be the right consistency.
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