BABISH

recipes

community

livestream

cookware

cookbook

contact

JOIN

DESSERT DOGS INSPIRED BY THE SIMPSONS

cook:

1 h 20 min

Picture for Dessert Dogs inspired by The Simpsons

7,610,071 views  This week, we're returning to Springfield for a fan favorite tasty-fake: Marge Simpson's Oven Fresh Bake Off-winning dessert dogs. Deep fried cookie dough in a meringue bun, drizzled with cherry syrup and caramel? I can't think of a better way to torpedo those New Year's resolutions!

4 servings

US

original

metric

INGREDIENTS

For the Meringue Bun

For the Meringue Bun

large eggs, separated

3 large eggs, separated

cream of tartar

⅛ tsp cream of tartar

Food coloring (blue, red, and yellow)

Food coloring (blue, red, and yellow)

granulated sugar

⅓ cup granulated sugar

For the Chocolate Chip Cookie Dough

For the Chocolate Chip Cookie Dough

(8 Tbsp) butter

1 stick (8 Tbsp) butter

sugar

¼ cup sugar

brown sugar

¾ cup brown sugar

large egg

1 large egg

all purpose flour

1 cup all purpose flour

baking soda

¼ tsp baking soda

kosher salt

1 tsp kosher salt

bittersweet chocolate

6 bittersweet chocolate

For the Batter to Deep Fry Cookie Dough

For the Batter to Deep Fry Cookie Dough

all purpose flour

1 cup all purpose flour

baking soda

½ tsp baking soda

kosher salt

½ tsp kosher salt

sugar

¾ cup sugar

milk

1 ¼ cup milk

For the Cherry “Ketchup”

For the Cherry “Ketchup”

cherries

1 cup cherries

sugar (depending on how sweet your cherries are)

2 ½ tbsp sugar (depending on how sweet your cherries are)

cornstarch

1 tbsp cornstarch

For the Caramel “Mustard”

For the Caramel “Mustard”

water

⅓ cup water

sugar

1 cup sugar

butter

2 tbsp butter

heavy cream

¾ cup heavy cream

Kosher salt

Kosher salt

DIRECTIONS

1.

For the Meringue Bun

1.

Start by separating egg whites into a large bowl and add and cream tartar to the whites before using a wire whisk to whip the whites into a foam. This will take 1-2 minutes on medium high speed. I recommend using a stand mixer for this.

large eggs, separated

3 large eggs, separated

cream of tartar

⅛ tsp cream of tartar

2.

Make sure your pre-measured granulated sugar is free of lumps and prepare your food coloring. To get a nice light brown, add 3 drops of red and yellow food color while adding 2 drops of blue. Tweak this to whatever color you desire.

Food coloring (blue, red, and yellow)

Food coloring (blue, red, and yellow)

3.

Slowly add sugar while the mixer runs on medium speed. Once all the sugar has been added, increase the mixer speed to medium-high and beat the egg whites until they have reached stiff peaks. This is a good time to add any last minute changes to the color. Beat the egg whites for 3-5 minutes until smooth and glossy and they form stiff peaks.

granulated sugar

⅓ cup granulated sugar

large eggs, separated

3 large eggs, separated

4.

To form the meringue into buns, bend cannoli rolls open a little bit so they can stand on their own and then cover with aluminum foil. Spread the meringue across the molds until it resembles an inverted hot dog bun.

5.

Place into a 225℉ oven for 2 ½ hours. Do not open the oven door, even when they are done. They need to sit in the oven until the whole oven has cooled off completely.

6.

Once removed from the oven, remove the aluminum foil from the “bun” very carefully, as they are extremely fragile. Once everything has been removed, set aside until ready to assemble.

7.

For the Chocolate Chip Cookie Dough

1.

Add butter, white sugar, brown sugar and egg into a large mixing bowl and mix until combined before adding all-purpose flour, baking soda and kosher salt.

(8 Tbsp) butter

1 stick (8 Tbsp) butter

sugar

¼ cup sugar

brown sugar

¾ cup brown sugar

large egg

1 large egg

all purpose flour

1 cup all purpose flour

baking soda

¼ tsp baking soda

kosher salt

1 tsp kosher salt

2.

Add finely chopped bittersweet chocolate and mix until combined. Mold the dough into the shape of hot dogs.

bittersweet chocolate

6 oz bittersweet chocolate

3.

Cover with plastic wrap and place the “hot dogs” in the freezer for about 1 hour to completely solidify.

4.

For the Cherry Ketchup

1.

Start off by using a chopstick to pit cherries and put them into a blender. Blend to extract the juices from the cherries.

cherries

1 cup cherries

2.

Once the extracting is finished, strain with a strainer or cheesecloth into a small sauce pan. Add the harvested pits to the strainer since they contain a lot of juice. Press into the sieve until you have nothing left except for a bunch of cherry pulp.

3.

Place the pan with the juices onto the stove top with sugar, depending on how sweet your cherries were to start with. Whisk together, and once everything has cooked and dissolved, it’s time to thicken.

sugar (depending on how sweet your cherries are)

2 ½ tbsp sugar (depending on how sweet your cherries are)

4.

Put a few tablespoons of the cherry mixture into a small bowl and add cornstarch. Whisk together until it forms a slurry. Add the slurry to the sauce pan and simmer for 2-3 minutes until nice and thick.

cornstarch

1 tbsp cornstarch

5.

For the Caramel Mustard

1.

Add water and sugar to a medium saucepan and bring to a simmer without stirring. All the sugar should dissolve and it should resemble a nice amber color after about 10 minutes.

water

⅓ cup water

sugar

1 cup sugar

2.

At this point, kill the heat and add heavy cream while whisking constantly. Keep whisking until it’s nice and smooth. After cooling off for 1-2 minutes, add butter and whisk to combine. Make sure to season the caramel by adding a generous pinch of salt and mix it all together.

heavy cream

¾ cup heavy cream

butter

2 tbsp butter

Kosher salt

Kosher salt

3.

For the Batter to Deep Fry Cookie Dough

1.

In a large mixing bowl, add all-purpose flour, each of baking soda and kosher salt, of sugar and whisk to combine before adding milk.

all purpose flour

1 cup all purpose flour

baking soda

½ tsp baking soda

sugar

¾ cup sugar

milk

1 ¼ cup milk

kosher salt

½ tsp kosher salt

2.

Stir together and until no lumps remain and it resembles a very thin pancake batter. Adjust with more milk and/or flour as necessary.

3.

For the Dessert Dog Assembly

1.

Retrieve the cookie dough “hot dogs” from the freezer and place them in the batter, covering every inch of the cookie dough. Place it in a large pot filled with 1 quart of vegetable oil heated to 375℉.

2.

Let each cookie dough log fry for 2-4 minutes or until golden brown.

3.

Place the “hot dog” cookie dough log delicately into the meringue bun and drizzle with the cherry ketchup and caramel mustard.

For the Meringue Bun

For the Meringue Bun

For the Caramel “Mustard”

For the Caramel “Mustard”

For the Cherry “Ketchup”

For the Cherry “Ketchup”

Unlock this recipe

Babish

Welcome to the...

Babish Culinary Universe

Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.

Try it out for a month free, then just $1/month

JOIN
Babish Logo

powered by

© 2023 Binge Entertainment, LLC. All rights reserved.