All aboard the viral food wagon because we've got the latest breakthrough which you're certain to see on Instagram. That's right, stretchy ice cream. Sounds as if it has some weird kind of elastic in it or is something that shouldn't be eaten. You are wrong, here is the story.
(Image credit: Gothamist)
The name makes you think of spirits, wine and beer. A bit like a bar or pub, but you'll be wrong. Booza is, in fact, an ice cream style that was born in the Levant. Besides its playful name, it is super stretchy. Think of mozzarella sticks that are fresh from the fryer and the furthest pulling will not break the magical stretch. You're probably thinking that the texture of this ice cream is rubbery but it is in fact intensely creamy. The summer staple is that Booza melts slower than other ice creams so no need to shove it down your throat in the sunshine.
(Image credit: Vogue)
It's confusing. What is the super secret ingredient that gives such a stretchy mixture? Booza is made with standard ice cream ingredients, you know, milk, cream and flavourings. However, it doesn't contain any egg. The base gets mixed with salep and mastic. Salep is a flour which is made from orchid root and mastic is a resin that comes from the mastic tree in Greece. Very exotic! Both of these ingredients give the signature stretch. I wonder who decided to add those ingredients into a normal ice cream mix.
When you think of ice cream, you think of freezing cold temperatures. This is because most ice creams contain additives that allow them to be scooped at really cold temperatures but Booza is best served 20 degrees warmer than most ice creams. This is due to the product needing to be 'agitated' or stretched by hand before scooping. Every scoop you get is technically handmade with love! Maybe we should collaborate and make a Gookie Dough flavour?
What are your thoughts on stretchy ice cream? Let us know in the comments below!
Cookies can be a bit of a pain to make at times. You may find that your dough is too thick, too runny or the shapes aren't forming. Sometimes they come out of the oven anything but round and they don't look party-perfect after all. Well, here at Gookie, we're PROS when it comes to anything cookie related so here is how to get that perfect chocolate chip cookie every time (or you could just buy a tub here and not have to worry about the mixture).
(Image credit: Bigger Bolder Baking)
Use two kinds of chocolate chips
At least two, may we add. Having two types or two shapes of chocolate in a cookie will mean that the varied taste makes them more interesting and chocolatey. Sounds like common sense but you'll be surprised how many people don't.
Strategically place the chocolate chips
Sometimes putting loads of chocolate chips into the cookie dough can be great but the cookies end up looking as if they have nothing in them. Boring! Take a few chocolate chips from the mixture and intentionally place a few extra into the top. They'll look extra gooey and melty.
Beating the egg
It's essential to not over-beat your egg. The recipe states that for a reason. Just a little beating with the sugar and butter will be enough. Did you know that over-beating will make the cookie stiffer? Big no!
(Image credit: Delish.com)
If you're worried about the consistency of the dough, add a bit of extra flour, especially if you used melted butter. Sometimes the amount of flour in a recipe doesn't match the batch you are making. You know you've got it perfect when the dough pulls away from the sides of the bowl slightly. It can be hard to tell when using an electric whisk so if the dough is stuck around the bowl and feels slightly wet, add a spoonful of flour. Keep adding until the dough becomes soft and try to touch and pulls into a dough ball at the centre when mixing.
All about butter
First up, use salted butter. Melt the butter but then bring it back to room temperature until it's almost a soft solid. Patience is key and it will make a difference to your mixture. The key to the tasty dough is good butter and correctly prepared ingredients.
How do you make a perfect batch of cookie dough? Let us know in the comments below. Don't really care? Gookie Dough is here to save the day. *Helpful tips from Pinch of Yum*
Gooey butter cake. Even the three words make your taste buds tingle and your stomach feel rather hungry. Adding a dash of Gookie Dough completes this recipe so you now have blondies which have a layer of cookie dough. Could life get any more perfect? Find out how to make them here!
Preheat the oven to 180 degrees Celcius and line a 9x13 baking tray with foil and cooking spray. In a bowl, combine your cake mix and melted butter until a thick dough forms. Take your prepared tray and press it in.
Take the Gookie Dough and leave it at room temperature for around half an hour so it softens and becomes easier to work with. Spread it on top of the cake base, around half an inch from the edge.
Now, it's the top layer. In a bowl, beat the cream cheese and brown sugar until smooth. Add the eggs and vanilla and mix until combined and the consistency is nice and smooth. Now beat in the icing sugar until there are no visible lumps. Pour the mixture over the cookie dough layer.
(Image credit: Cookies and cups)
Place the 9x13 tray on top of a cookie sheet and place it in the oven on the middle rack. Bake for 30-35 minutes or until the edges are golden and the centre is nearly set. Allow to cool for 30 minutes and then transfer to the fridge to chill for at least two hours. Dust with icing sugar for decoration and cut into squares for serving.
Store in an airtight container in the fridge for up to five days. Any leftover Gookie Dough? Feel free to take a spoon and dig right in. Calories do not count anymore, winter is approaching and we need to get a thicker skin, okay? Let us know what you think in the comments below! *Recipe adapted from cookiesandcups.com*
Food is weird and wonderful. Whether it's fruits, veggies, sweets or super synthetic stuff, it's pretty cool. Today we're all about food for thought and these food facts are guaranteed to blow your mind, trust us!
Grapes and microwaves
First of all, we'd like to wonder who even thought about putting grapes into the microwave. What is the benefit? They won't taste any better. So, a warning is that apparently, it will ruin your microwave. When you cut a single grape in half and leave the halves connected by the skin it will heat up and release steam where the microwave radiation is most energetic. The steam will turn into plasma and within seconds, the grape has burst into flames. SCIENCE!
Potatoes are the key to Wi-Fi
Potatoes have high water content and chemical makeup which are able to absorb and reflect radio and wireless signals. Next time you see that weird viral picture of some guy holding a potato on a train, he has a good reason! Remember when pet potatoes were a thing? Like, why?
Oranges aren't naturally orange
Oranges which grow in tropical climates will never get cold enough to break down chlorophyll in the skin which means they'll become yellow or green when ripe. Imported oranges tend to get treated with ripening agent gas to make them orange.
Bananas are one of the most popular fruits, however, they're actually mass produced. Yes, the Cavendish banana doesn't contain seeds and it can survive longer than other banana types so it is then cloned by farmers. Magic.
Scammed with wasabi
When in the USA or other Western countries, you may not know that some wasabi you eat is not actually real. Sounds a little confusing but in fact, it is made out of coloured horseradish. This is because real wasabi is expensive.
If you haven't tried fruit loops then you're missing out (a bit like if you haven't tried Gookie Dough). However, time to ruin your childhood with a bit of factual knowledge. Every colour fruit loop tastes exactly the same. Your head will associate the name with fruit kinds which then links the colour to a fruit. You'll think that the orange ones actually taste like oranges. It's strange what your mind can make you believe.
There you have it, mind blown. If you're willing to challenge us to 'who has the best fact about food?' then come and educate us in the comments, don't be scared! *Some facts adapted from Buzzfeed*
With the heatwave STILL making an appearance, we're making the most of eating as much ice cream as we possibly can. With Autumn fast approaching, it's essential to cram as much in. At least you can use the sun as an excuse. So, we're thinking of Gookie Dough which is topped with cookie dough ice cream and a magical whipped topping which is decorated in cookie crisp cereal, chocolate chips and chocolate syrups. Load it up, baby!
(Image credit: Chelsea's Messy Apron)
You will need:
A monster tub of Gookie Dough (in a flavour of your choice but we prefer the original)
One container of cookie dough ice cream
One container of frozen whipped topping which has been thawed
Cookie crisp cereal
Miniature chocolate chips
Line a 9x13 tray with tin foil, leaving the edges hanging over so you're able to remove the bars easily. In a large bowl, pop your Gookie Dough in and let sit for around 15-20 minutes at room temperature so it is able to soften up, this will make it a lot easier to work with. Take your Gookie Dough and press it evenly along the bottom of the tray to create the first layer.
Place the tray in the freezer and take your ice cream and allow to soften at room temperature for around 5 minutes. This is so it scoops easily and everything will be a smoother process. Spoon large scoops of the ice cream over the cookie dough layer and smooth it out as much as possible so it becomes even.
(Image credit: As above)
Take your whipped topping and with a spatula pop it over the ice cream and spread it until even. Place in the freezer until all the layers are completely set.
When ready to eat, remove from the tray using the tinfoil which is overlapping the tray and cut into the bars with a sharp knife. Top each bar with a handful of cookie crisp cereal, some chocolate chips and drizzle some chocolate syrup (or drown!). Serve straight away and put the remaining back into the freezer. It's important to only decorate the bars when just about to serve because if the cereal is left in the freezer it becomes soggy and isn't that great!
Truly loaded with cookie goodness. The Gookie Dough gives a gorgeous generous base and adding some creamy whipped topping is kind of a new cheesecake. Relive your childhood, we dare you. *Recipe adapted from Chelsea's Messy Apron*