Thursday, July 20, 2017

Classic Summer Treat :Homemade Ice Cream Sandwiches

Its essential during the summer months to have a cold drink in hand along with a cool spot to appreciate it. Although, the baker in me feels the most important part of these days, is to find delicious recipes that will help everyone beat the heat. Therefore, the rules to go by are finding recipes that do not use the oven at all or only at short increments, all the while creating treats that will cool everyone down.

So,for me I have found a dessert that settles in the category of short heat duration as well as extreme cool down.A recipe that brings back memories of childhood nostalgia, of sitting on the sidewalk enjoying an ice cream treat all the while listening to the melody of the ice cream truck.We of course all miss those days;but what if I said you can now have a piece of that in the home to introduce to your own family. Of course, you would say "Yes"

Well I have your answer.A simple recipe for homemade ice cream sandwiches are really all that you need ,especially when its the most classic summer time treat from every ones childhood. Although, as any adult, you can make as many as you desire and for cheaper the cost.It is also a very versatile dessert where you too can choose anything in the recipe from the cookie all the way to the ice cream filling.Its whatever will help create your own dessert masterpiece.

 Homemade is always the way to go with any baking,but with ice cream sandwiches it is the best choice. With a version like this,you will definitely receive the classic taste that you all remember and love.A soft chocolate drop cookie with a creamy vanilla ice cream.Although,a recipe is just a loose guide and it will always give you the opportunity for new ideas to be born. So, its all in good fun with creating these ice cream treats and even better in taste testing.

So, go ahead and try this recipe, so that you too can have a pile of delicious ice cream sandwiches to enjoy all summer long.Although, with how good these versions are,they may only last a couple days with a crowd.Go on and create your own treats today.

Chocolate Drop Cookies
 Adapted From Betty Crocker Cookbook 2006 Edition
Yields about 24 ice cream sandwiches

2 cups granulated sugar
1 cup butter or margarine,softened
1/3 cup + 1/3 cup buttermilk
(Alternative: Mix 160 ml milk + 2 tsp lemon juice= buttermilk)
2 tsp vanilla extract
2 large eggs
4 ounces unsweetened baking chocolate,melted and cooled
5 cups all purpose flour
1 tsp baking soda
1 tsp salt

1.Preheat oven to 400F. Grease cookie sheets with shortening or spray with cooking spray.

2. Replacement to buttermilk.Mix 160mls of milk with 2 tsp of lemon juice in a medium liquid measure.Let sit for 5 minutes.

3. Chop 4 ounces of unsweetened chocolate and place in a small glass liquid measure. Microwave,at 30 second increments.Stirring after each, until completely melted.Let cool.

4. In a large bowl,beat together granulated sugar,butter,buttermilk,vanilla,egg and melted chocolate.Use a handheld mixer on medium speed.Then stir in the dry ingredients,all purpose flour,baking soda and salt.

Tip:If butter is still too cold,Use a grater to grate the butter.

 5. On cookie sheet,drop dough by tbsp and place about 2 inches apart..Bake for 8-10 minutes or until almost no indentation remain when touched in center.Remove from cookie sheet right away and cool completely on a wire rack. Bake an even amount of cookies.

Ice Cream Sandwiches

2L Vanilla Ice Cream (Used Chap mans)
Parchment or Wax paper
Twine (string) or elastic bands

1. Be sure to match up cookies to create ice cream sandwiches.Then cut up pieces of paper to wrap the sandwiches and cut pieces of twine,if using.

2. Scoop vanilla ice cream to one cookie,place another cookie on top and gently press together.Then wrap the sandwich with the parchment paper and tie with the twine gently to help secure the paper.Then place in the freezer,until set.

3. Tips: Make about about 6 at a time and if the ice cream gets to soft,place in the freezer and wait for about 30 minutes. Prep everything ahead of time before taking the ice cream out of the freezer and work quickly.Let ice cream sandwiches sit overnight to completely freeze.

Friday, July 14, 2017

Slow Cooker Chocolate Souffles

Warm summer weather is finally upon us on beautiful Vancouver Island.To celebrate,I am sharing a delicious dessert that everyone can simply make,using a slow cooker.Decadent single serve chocolate souffles are a splendid treat to enjoy this summer.A rich dessert made with simple ingredients and includes minimal prep work.The slow cooker does all the work for you in one hour,while keeping your home cool as well as putting time towards other projects.

These mini souffles are a great recipe choice for two to three guests.They can be easily kept warm once ready to serve and can be easily garnished with just about anything you desire.For example, a simple take would be a light dusting of icing sugar and if you prefer a fancier choice ,then a dollop of ice cream topped with fresh fruit and mint would create a defiant crowd pleaser.Although,you can easily decide to keep them untouched, since they hold themselves quite well.

Every spoonful of this dessert is incredibly creamy with the spectacular richness of chocolate. Chocolate souffles are such a delicate dessert and carry such bold flavor as well as texture in every morsel. Overall,this recipe deserves a two thumbs up for its flavor,texture along with how easily it can be made using a slow cooker. 

So, I highly recommend everyone try this recipe out and enjoy it this summer.
Individual Chocolate Souffles

From Slow Cooker Desserts:Jonnie Downing

3 tbsp unsalted butter
2 ounces semisweet chocolate
6 tbsp granulated sugar
1 tbsp cornstarch
1 large egg
1 large egg yolk

1. Melt the butter and chocolate in a small saucepan over low heat.

2. Then in a small bowl,whisk together the sugar and cornstarch,until no clumps appeared.

3. Then whisk in the chocolate mixture,egg and egg yolk into the dry mixture,whisking until smooth.

 4. Then transfer the mixture into three 3 inch ramekins,not filling them all the way.This recipe fills 3 and fit three in the slow cooker.Then layer the slow cooker with foil or use a trivet to place the ramekins on.Then cover and cook the souffles on high for 1 hour.When done, the middle will still be sort of jiggly.Remove and serve.

 5. To garnish: dust them with icing sugar,serve with ice cream,whip cream, or fruit etc