Tag: Brownies/Cookies

Adventures in Baking No. 22: Chocolate Chip Cookie Ice Cream Sandwiches!

Adventures in Baking No. 22: Chocolate Chip Cookie Ice Cream Sandwiches!

In my house, there is one dessert so revered that it is the standard by which all other baked goods are measured. It is a level of deliciousness that I constantly strive towards.

What’s the standard? A slice of bakery Birthday Cake.

And yesterday, I baked something that my family rated as the standard’s equal. So thank you, Tessa Arias, for another delicious ice cream sandwich recipe!

I decided to bake Cookies and Cream‘s vanilla ice cream recipe and the chocolate chip cookie recipe, because I wanted to recreate those awesome ice cream sandwiches from a nearby grocery store.

First, I made the vanilla ice cream. The recipe called for a vanilla bean, but since I didn’t have any vanilla beans, I used vanilla bean paste (which made the ice cream look amazing because it gave it a flecked appearance). I mixed together my milk, cream, 1/2 cup of sugar, and vanilla bean paste, then I heated the mixture while I combined my egg yolks and the rest of the sugar. Next, I ladled the hot milk into the eggs while whisking constantly, and then I dumped the eggs into the hot pan with the rest of the milk to finish making the custard. After the temperature reached 175 degrees Fahrenheit, I took the custard off of the heat and strained it into a pre-made ice bath. Finally, I refrigerated the cooled base after it had spent 15 minutes in the ice bath.

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My custard as it cooled in an ice-water bath (which really turned out to be more of a cool-water bath, if I’m honest). Look at all the flecks and the beautiful color! I credit the vanilla bean paste.

Two hours later, I churned my custard in my ice cream maker. Straight out of the bowl, I tried a spoonful, and the ice cream was delicious. I couldn’t savor it, however, because it needed to freeze before I made the sandwiches, so into the freezer it went!

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My churned ice cream!

(I know I say that things are delicious a lot, and that’s because I love dessert, but this vanilla ice cream was truly magnificent. I dislike vanilla ice cream in general (because, honestly, it could have been chocolate ice cream), but I loved this. The vanilla flavor was strong and really came through – definitely better than bland store-bought vanilla ice cream. If you haven’t ever made home-made vanilla ice cream, try it! It’s totally worth the stress of making custard.)

Next, I made the chocolate chip cookies. The recipe was straight-forward and what I expected, except for one little twist: Arias calls for 1 tablespoon of milk. I’ve never made a chocolate chip cookie recipe with milk, so I was excited to see what would happen. (Generally, my chocolate chip cookies use vinegar (thanks, King Arthur Flour!).)

After I finished the dough, I made 18 (ginormous) cookies and pressed them flat with my fingers.

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My cookies right before I popped them into the oven. The uneven ridges are because I stopped pressing them flat with my palm and instead used my fingers. Whoops!

Then I baked the cookies for 10 minutes or so before taking them out of the oven and transferring them to a cooling rack. Once they had cooled, I froze the cookies for an hour so that they would be solid when I assembled the sandwiches.

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My baked cookies – they were huge!

50 minutes later (I was impatient), I laid out my cookies and dolloped ice cream onto each pair to make 9 ice cream sandwiches. Then I wrapped each sandwich in plastic wrap and froze them for another 90 minutes before trying them.

The sandwiches were fabulous. There’s no other word, really. The vanilla ice cream really shone through, and the cookies added a nice bit of buttery crunch. I will definitely make this recipe again, but with one revision: chocolate chips on the edges of the ice cream!

 

Baking Chronicle No. 15: Cherry Brownies!

Baking Chronicle No. 15: Cherry Brownies!

There’s a restaurant in my town that makes these amazing blackberry brownies – they’re dense, chocolate-y brownies with blackberry jam baked into the top in a beautiful, marbled pattern. I love these brownies, and so when the whim to make jam struck me, I also decided to make brownies and swirl the jam onto them in the same style as the restaurant.

I was inspired to make these with a twist (the cherry jam) because…we had frozen cherries! I’d like to say that I was inspired by summer flavors or the Bake From Scratch magazine that I’ve been reading or the cherries in my refrigerator, but the truth is that the jam flavor was need-based. We had frozen cherries, and so I used the frozen cherries.

First, I thawed my frozen fruit for about 40 minutes before pouring the cherries into a saucepan and cooking for one minute. Then, as instructed by the recipe in How to Bake Everything, I added my 1/4 cup of sugar and my 2 tablespoons of lemon juice and turned up the heat until my mixture bubbled. Then I just stirred occasionally while cooking my English muffins.

Eventually I scraped the back of my wooden spoon with a fork, and a bit of the bright red liquid came off and held together with a jam-like texture. So I took the pan off the heat and let it cool, and then I poured my “jam” into a glass bowl to keep cooling.

There was only one problem: my jam consisted of liquid and cooked, dehydrated cherries. It seemed that I hadn’t chopped my cherries small enough, and so the fruit hadn’t cooked into a mushy, jam-like mass (at least, I think that’s what’s supposed to happen).

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My jam before its magical journey to the mystical blender

I had one last-ditch effort up my sleeve, however: the blender! After the mixture had cooled, I poured it into the blender and hit the pulse setting, which (surprisingly) worked! I achieved a jammy texture and a sour cherry flavor!

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After blender-therapy, my jam had a fabulous texture!

Next, I made my favorite brownie recipe from The King Arthur Flour Cookie Companion and added chocolate chips and white chocolate chips before baking for 10 minutes. Then I spread my jam on top and baked for another 25 minutes, until the brownies were done.

The final result was delicious. The sour jam lifted up the intense chocolate flavor of the brownies, creating a summery and sinful treat! I will definitely make this copy-cat recipe again – but hopefully with a different flavor of jam, just to see what happens! Please feel free to post jam flavor suggestions for next time!