This month is going to be crazy. In addition to dance twice a week and (possibly) ice skating once a week, there is not a week that goes by where we don’t have three other things going on. Heck, this week alone we have two culinary competitions for my team.
Needless to say, I’m fully convinced that I am going to need a long nap come June 1st. Or maybe our last week without the kids should include naps for all teachers.
I will probably spend that time making Slides for next year. For several of my classes I have already started. I’m so excited- I’m teacher two classes I taught this year (Intro to Culinary and Career Prep), as well one I taught a year ago (Child Development), and two new ones (Culinary and Intro to Human Services- which includes some Child Development, Family Life, Mental Health Services, Fashion Design and Interior design).
Another thing I am sure about is how wonderful fried cookie dough is. Here’s the breakdown…
Make the cookie dough. While I am sure just about any recipe would be okay, it’s important to let it sit in the fridge after being balled up. This helps keep it’s shape when adding the batter.
Start your oil to 375 degrees.
Make the batter. I swear this stuff tastes like funnel cake batter.
Roll the dough into batter.
Deep fry the batter wrapped cookie dough. This takes about three minutes. Flip if you need to but I didn’t. Then place on lined plate.
Elizabeth at Sugar Hero recommends adding chocolate but since the batter reminded me of funnel cakes, I opted for powdered sugar.
This went over so well I sold out of them at the school’s coffee shop in about ten minutes. We sold them two for a dollar and ended up making more. I give all the credit to Elizabeth and want to say a huge thank you for the awesomeness of the deep fried cookie dough!