Monthly Archives: July 2012

Double Cookie Dough Ice Cream

I have recently acquired an ice cream maker!  The world of possibilities has greatly increased!  I have wanted an ice cream maker for awhile, but I’ve put off getting one because it always seemed unnecessary.  The ice cream maker is going to slowly change my life.

I’ll admit I’ve tried to make ice cream since this first batch and I had a bit of a baking fail, but this first recipe was delicious!  The ice cream was creamy and sweet and tasted just like cookie dough.  The cookie dough chunks throughout were icing on the cake.  Cookie dough has always been one of my favorite ice cream flavors.  It’s pretty cool that I can not make it at home myself!

The only tools my kitchen is really missing is fancy food processor and a cast iron casserole dish, but a girl can keep on dreaming, right?  Someday I’ll have my perfect, fully stocked kitchen, but until then, I’ll add pieces bit by bit!

Print the Recipe!

Double Cookie Dough Ice Cream
Adapted from Annie’s Eats
Yield – 1 quart

Cookie Dough
Adapted from Cookie Crazy Cupcakes via Cookies & Cups

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed brown sugar
1/4 cup sugar
2 tablespoons milk
1 teaspoons vanilla
1 1/4 cups flour
1/2 teaspoon Kosher salt
1/2 cup mini chocolate chips

  1. Beat the butter and sugars until light and fluffy in the bowl of a stand mixer with a paddle attachment.
  2. Turn the mixer to low and beat in the vanilla and milk until well combined.
  3. Add in the flour and salt and mix until just combined.  Then beat in the mini chocolate chips.
  4. Push the dough into a square and wrap in plastic wrap for a few hours or overnight.

Ice Cream Base
3 tablespoons unsalted butter
2 cups heavy cream
2/3 cup dark brown sugar
4 egg yolks
pinch of Kosher salt
2 teaspoons vanilla
1 1/2 cups whole milk
1 cup mini chocolate chips
1 cup chopped up cookie dough

  1. Place the bowl of your ice cream maker in the freezer the night before.
  2. Melt the butter in a medium saucepan and let it brown.  Once the butter is browned, add in the heavy cream and heat together.
  3. In a separate bowl whisk together the egg yolks, salt, and brown sugar until lighter in color.
  4. Add a few spoonfuls of the warm cream mixture into the eggs and whisk to warm the eggs.
  5. Pour the eggs into the cream and heat until the mixture reaches 170 F.
  6. Strain the mixture with a fine mesh sieve in a new bowl and then stir in the milk and vanilla.  Refrigerate until cold.

Directions with the KitchenAid Ice Cream Maker attachment

  1. Take the ice cream maker bowl out of the freezer and assemble.  Turn on the mixer.  Slowly pour in the ice cream base.  Mix for 10 minutes.  Add in the chocolate chips.
  2. After 10-15 more minutes add in the chopped up cookie dough and only mix until combined.
  3. Use a rubber scraper to place all the ice cream in a freezer proof container.  Freeze until firm.
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Strawberry Vodka Lemonade

After I had listened to a year old podcast by Joy the Baker and Tracy of Shutterbean, I was inspired to make this Infused Vodka from Tracy’s website.  Once the vodka idea was in my head, I had several ideas of what to do with said vodka!  The first idea was a strawberry lemonade.

The sad thing was I had never made lemonade before.  After some high quality Internet research it seemed like the magic equation for lemonade was 1 cup water to 1 cup sugar to 1 cup lemon juice and then add water to taste.  I reduced the amount of sugar in my simple syrup because I knew the strawberry vodka would be really sweet.

I was so pleased with this cocktail!  It starts going down so smoothly and I was like, oh man, I thought this would be stronger.  But then, after several tastes, the strength started to catch up with me!  This cocktail packs a delicious, hidden punch!  The sweetness of the strawberry vodka is balanced by the tartness of the lemonade.  I can’t wait to make this again!

Print the Recipe.

Strawberry Vodka Lemonade
Yield – 4-6 servings

3-4 days before serving
16 ounces strawberries, washed, trimmed, & cut in half
3 cups vodka (I used Stoli Strasberi)

  1. Add the strawberries and vodka together in a pitcher or jar with a lid.
  2. Shake or stir the mix.  Place the mixture in a cool dark place.
  3. Try to shake or stir the mix 1-2 times per day for three days.
  4. Strain the mix through a fine mesh strainer into a bottle, I just used the empty vodka bottle.  Store until needed.

An hour or two before serving
3/4 cup sugar
1 cup water
1 cup fresh lemon juice (7 lemons)
2 cups strawberry vodka
1 cup water
sliced lemons and strawberries for garnish

  1. Add the sugar and 1 cup of water to a small saucepan and bring to a boil stirring occasionally to make a simple syrup.
  2. Juice the lemons.
  3. Add the simple syrup, lemon juice, strawberry vodka, and the remaining 1 cup of water to a pitcher.  Mix to combine.
  4. Add in the sliced lemons and strawberries. Refrigerate for at least an hour to cool the drink and let the flavors marry.
  5. To serve add ice to a glass and pour over.  Garnish as desired.

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Crack Pie

Lobster night!!!!!!  For the past three years my roommates, my friends Nicole & Matt, and Christopher have gotten together to indulge in a lobster dinner.  The event started after I confessed to Nicole that I had never had lobster before and she insisted that we buy some lobsters, kill them, and eat them!

The first year we sat on our back deck making a mess of lobsters, potatoes, rolls, corn, salads, and cupcakes.  To be perfectly honest, I didn’t really like the lobster that year!  It was a great dinner party, I just had a hard time swallowing the lobster.  It’s an awesome experience to start the night with a living creature and ending the night eating it’s insides.

The second year went smoother and we lost the unneeded food like starches and I enjoyed the lobster much, much more!  And the most important contribution to the second lobster night was crack pie.  I had only heard about it because of another foodie friend raving about it like crazy and sending me the link to the recipe.  So I made it, I was skeptical, but then we ate it.  And we each had a second piece, and then we stopped cutting pieces and just started eating straight out of the pie tin.  We were crack pie converts!

I have no idea what makes crack pie so incredibly delicious, it just is.  It’s like the feeling you have after eating a delicious dessert in a dessert.  Crack pie is sweet and creamy with the right amount of crunch from the oatmeal cookie crust.  You know you’re making something serious when you bake a cookie for the sole purpose of turning it into crust!  If you don’t believe my description, that’s fine, but please, make yourself some crack pie, and try tell me you’re not a convert!

Print the Recipe!

Crack Pie
Adapted from Momofuku Milk Bar Cookbook, page 246
Yields – 2 pies (12 pieces each)

Oat Cookie – for the crust
8 tablespoons (1 stick) unsalted butter, room temperature
75 grams light brown sugar
40 grams sugar
1 egg yolk
80 grams flour
120 grams rolled oats, old fashioned type
1/8 teaspoon baking soda
1/2 teaspoon kosher salt

  1. Preheat the oven to 350 F and line a cookie sheet with parchment paper.  Spray the parchment paper with cooking spray.
  2. Beat together the butter and sugars for 2-3 minutes until light and fluffy.  Scrape down the bowl and add in the egg yolk, beat to combine for another 2 minutes or until the mixture is white.
  3. Add the dry ingredients on low speed and beat until just combined.
  4. Spread as thin as you can onto the parchment paper and bake for 15 minutes or until golden brown.
  5. Let cool completely.

Crust
Oat Cookie
15 grams light brown sugar
1 gram salt
4-5 tablespoons melted butter

  1. Break up the oat cookie into small pieces and mix with the brown sugar and salt.
  2. Use a food processor to grind the mix into fine pieces.
  3. Mix the pieces with the melted butter, start with 4 tablespoons, add more as needed, and mix until everything is moistened.
  4. Divide the crust between two greased 10” pie pans and press in evenly.
  5. Place the pie plates on a cookie sheet to collect drips.

Crack Pie
300 grams sugar
180 grams light brown sugar
20 grams milk powder
24 grams cornstarch
6 grams kosher salt
16 tablespoons (2 sticks) unsalted butter, melted
3/4 cup heavy cream
1/2 teaspoon vanilla
8 egg yolks

  1. Preheat the oven to 350 F.
  2. Mix the sugar, brown sugar, milk powder, cornstarch, and salt in in the bowl of a stand mixer with a paddle attachment on low speed until everything is well mixed.
  3. Add in the melted butter and beat for 2-3 minutes or until all the dry ingredients are moist.
  4. Beat in the heavy cream and vanilla for another 2-3 minutes.  Scrape down the bowl as needed.  Make sure there are no streaks.
  5. Beat in the yolks until they are just mixed in.  Try not to over beat and add too much air in the mixture.
  6. Pour the mixture between 2 pie crusts and bake for 15 minutes.
  7. Open the oven door for 5 minutes and reduce the heat to 325 F.
  8. Bake the pies for another 5 minutes or until the tops are brown and there is only a slight jiggle when you shake the pan.
  9. Let cool to room temperature and then wrap in plastic wrap and freeze.
  10. Remove from the freezer and cut.  Keep the pies refrigerated.  Garnish with powdered sugar.

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Cookie Crazy Cupcakes

I made these cupcakes for myself for my birthday.  Please don’t feel sorry for me for having to make my own birthday treats!  Other people offered to make me something for my birthday, but being the control freak I am, I wanted to make my own cupcakes.

Most of the time, like 95% of the time, I am baking for other people whether it’s a birthday, order, or special occasion.  Rarely do I bake something that is just for me.  My birthday is a chance to do that!

I remember when I was about 10 and I wanted to bake my own birthday cake and my mom told me that you don’t bake your own birthday cake, but I said I wanted to anyway, so she let me me!  There was even a period of time where I opted for ice cream sundae bars instead of birthday cakes.  I guess I knew even then that I wasn’t a fan of boxed cake mixes!  Making my own birthday treat is awesome, it really allows me to do something I love for myself, which is what birthdays are all about!

In addition to baking delicious cupcakes for my birthday, going out to the Neely’s BBQ parlor, and singing along to a dueling piano bar in Rockaway, I bought myself a new camera!  A real, big girl DSLR camera!  I love the feeling of walking to a store and just knowing I’m going to spend a buttload of money.  It’s kind of empowering.  Hopefully the pictures on this site will be improving as I better learn how to use my new camera!  It’s a lot of fun!!

This cupcake is a doozey, it’s really good, but boy is it sweet!  I’m not one to say a dessert is too rich or too sweet, but this one comes really, really close.  Too make this perfect I think the frosting will need a rework, because it’s really too much sugar on an already sugary cupcake.  The perfect part of this cupcake is the giant wad of cookie dough in the middle, come on?!?!  Amazing!  And the Oreo is needed to give the cookie dough something to stand on.  The vanilla cake is wonderful on its own, but in this case it serves as a filler.  This is a cupcake made to impress!  Do it, impress your friends!!

Print the Recipe.

Cookie Crazy Cupcakes
adapted from Cookies & Cups
Yield – 30 cupcakes

Cookie Dough
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed brown sugar
1/4 cup sugar
2 tablespoons milk
1 teaspoons vanilla
1 1/4 cups flour
1/2 teaspoon Kosher salt
1/2 cup mini chocolate chips

  1. Beat the butter and sugars until light and fluffy in the bowl of a stand mixer with a paddle attachment.
  2. Turn the mixer to low and beat in the vanilla and milk until well combined.
  3. Add in the flour and salt and mix until just combined.  Then beat in the mini chocolate chips.
  4. Scoop the dough into 1 tablespoon portions and then roll into balls.
  5. Freeze for at least a hour or overnight.

Vanilla Cupcake
Adapted from My Vanilla Cupcakes
1 cup sugar
1 3/4 cup cake flour
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons salt
4 tablespoons unsalted butter, room temperature
2 eggs
1/3 cup non-fat Greek yogurt
1/4 cup vegetable oil
1 tablespoon vanilla
2/3 cup milk
30 Oreos

  1. Preheat the oven to 350 F.
  2. In the bowl of a mixer add the sugar, flour, powder, soda, and salt, mix slowly with the paddle attachment.  Add the butter and beat for several minutes until the mixture becomes nice and crumbly.
  3. While the mixer is mixing, whisk together the yogurt, oil, eggs, and vanilla.  Pour this in the mixer and combine.  Scrape the mixing bowl as needed.
  4. Slowly add the milk in and turn on high for a few seconds.
  5. Add liners to the cupcake tins and place a whole Oreo in each liner.
  6. Scoop two tablespoons of batter on top of each Oreo.
  7. Place a dough ball in the middle of the batter, part of the dough will stick out.
  8. Bake 14-17 minutes until a toothpick in a center cupcake comes out clean.  Cool on cooling rack.

    I LOVE this picture showing the little balls of cookie dough poking out above the cupcake!!

Cookie Butter Buttercream
1 cup (2 sticks) unsalted butter, room temperature
1 cup Biscoff spread or other cookie butter
4 cups powdered sugar
4 tablespoons milk
Extra Oreos and mini chocolate chips for garnish

  1. Beat the butter and Biscoff spread in the bowl of a stand mixer until light and fluffy and well combined.
  2. Add the powdered sugar 1/2 cup at a time, scrape the bowl as needed.  The mixture will get very thick.
  3. Beat in the milk until the frosting has the right spreading consistency.
  4. Pipe onto the cupcakes and then decorate as desired.

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Roasted Strawberry Cake

Sometimes you bake a cake and it seems done so you sneak a piece after it has cooled for a few minutes.  After taking a piece of said sneaked cake you realize the cake is not baked all the way through.  Sometimes you need to turn on the oven again, throw the cake in, and bake for a few minutes more.  Sometimes you just need to hope for the best.  The cake may or may not be a little dryer than anticipated, but this is likely due to over baking.  There is nothing a little whipped cream can’t fix!

I made this cake on the Fourth of July because I wanted something red, easy, and light that could be used as a mid-day snack.  We may have called it “healthy cake” and had seconds.  By the time this post is published, I am aware it is the end of July and it makes no sense to start talking about the 4th, but my blogging time doesn’t always match with my baking schedule and social time.  Every summer starts with a week and a half of shenanigans encompassing the last day of school, my birthday, Fourth of July, and a party weekend.  Life is starting to slow again!

Don’t get me wrong, this is an excellent time in my life filled with gallons of wine, lots food, lots of friends, and most importantly, no work! Life. Is. Good!  This time also gives me the opportunity to slowly roast some strawberries and enjoy a little afternoon snack with a glass of wine and some friends who have just arrived in town.

This cake would be great for breakfast or afternoon tea.  It’s light and flavorful.  The roasted strawberries on top add the perfect amount of interest to this moist and tender cake.  Serving the cake with some whipped cream and strawberries makes the cake into delicious and beautiful snack!

Print the Recipe.

Roasted Strawberry Cake
Adapted from Joy the Baker
Yield – 12-16 Servings

2 tablespoons agave nectar
1 tablespoon olive oil
2 teaspoons balsamic vinegar
pinch of salt
10 ounces trimmed strawberries
1/4 cup (4 tablespoons) unsalted butter, melted and cooled
2 1/2 cups flour
1 tablespoon baking powder
1/2 cup sugar
1/2 teaspoon salt
2 eggs
1 1/2 cups buttermilk
1 teaspoon vanilla
3 tablespoons turbinado

Whipped cream {1 cup heavy cream + 2 tablespoons powdered sugar +1 teaspoon vanilla whipped together}
Strawberries

  1. Preheat the oven 375 F and line a baking sheet with foil or parchment paper.
  2. Whisk together the agave nectar, olive oil, balsamic vinegar, and salt in a small bowl.  Chop the strawberries in half and add to the liquids.  Mix to combine.
  3. Bake for 30 minutes until the strawberries are browned.  Set aside.
  4. Turn the oven to 400 F and grease & flour a 9×11” pan.
  5. Melt the butter in the microwave and then set aside.
  6. Whisk together the flour, powder, sugar, and salt in a medium bowl.
  7. In a large mixing cup, whisk together the buttermilk, eggs, butter, and vanilla.  Add the liquids to the dry ingredients and mix until just combined.
  8. Pour the batter into the prepared pan and arrange the roasted strawberries on top.  Sprinkle the turbinado sugar on top.
  9. Bake for 20 minutes or until the top is golden brown.
  10. Once cool garnish with whipped cream and strawberries.

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Lemon Blueberry Cupcakes

Nichole came to visit!!  She used to live right down the street but then she moved far, far away to Arizona.  We always have a great time when we are reunited and this trip was no different!  Nichole celebrated her birthday while she was in town and we went to one of my favorite restaurants, Bogota, for a delicious dinner and wonderful drinks!  After dinner, we came back to the apartment for dessert and our annual birthday dance party, true story.

Some friends are not huge chocolate lovers and Nichole is one of them.  In the past I have made her unique desserts like pistachio-lime-zucchini cake which is much more delicious than it sounds!  This year I sent her a link to my Pinterest page and told her to pick out a few things.  I was not surprised at all when she included these lemon, blueberry cupcakes among her choices!  And this, my friends, is a great choice!

The lemon cupcake is soft and moist and full of juicy blueberries.  The frosting is very sweet but has the right balance of tartness and lemony goodness.  The blueberry drizzle is a perfect and much needed topping to make this cupcakes marvelous!  Its sweetness brings everything together and adds just the right finish.  This is a messy cupcake you should eat on a plate, but embrace the mess, its all worth it!

Print the Recipe.

Lemon Blueberry Cupcakes
Adapted from Cooking Classy
Yield – 12 cupcakes

1 cup sugar
1 1/2 teaspoons lemon zest (about 1 1/2 lemons)
1/4 cup unsalted butter, melted
2 tablespoons vegetable oil
1 egg
1 teaspoon vanilla
1/4 cup non-fat Greek yogurt
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup buttermilk
1 cup frozen blueberries

  1. Preheat the oven to 350 F.
  2. Zest the lemons and add to the sugar in the bowl of a stand mixer with a paddle attachment.
  3. With your fingers rub the sugar and lemon together for about 2 minutes to release the essential oils.
  4. Add in the butter and oil and mix until well combined.
  5. Beat in the egg and vanilla.
  6. Add in the yogurt.  Scrape the bowl as needed.
  7. Sift together the flour, powder, and salt onto wax paper.
  8. Add the dry ingredients in 3 additions with 2 additions of buttermilk in between.  Mix until just combined.
  9. Fold in the blueberries to combine.
  10. Use a standard size ice cream scoop to evenly distribute the batter between lined cupcake cups.
  11. Bake for 18-20 minutes until cooked all the way through.  Cool completely on a wire rack.

Blueberry Sauce
2 tablespoons sugar
1 teaspoon corn starch
1/4 cup water
1 1/2 cups fresh blueberries

  1. Whisk together the sugar, corn starch, and water in a medium sauce pan.
  2. Add in the blueberries and stir to combine.
  3. Heat and bring the mixture to a boil and then cook for 5 minutes until the blueberries break down.
  4. Remove from the heat and use an immersion blender to blend the blueberries into a smooth sauce.  Cover with plastic wrap and refrigerate until you’re ready to use.

Lemon Frosting
1/2 cup unsalted butter, room temperature
4 cups powdered sugar
3 tablespoons heavy cream
2 tablespoons lemon juice
1/2 teaspoon lemon zest
small squirt of yellow food coloring

  1. Add all of the ingredients to the bowl of a stand mixer with a paddle attachment.  Beat until light and fluffy, about 3 minutes.
  2. Place the frosting into a piping bag and pipe a nice blob on the cupcake.
  3. Transfer the blueberry sauce to a squeeze bottle and drizzle on top of the cupcakes.

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Shepherd Salad

After last week’s cupcake fest, I wanted to post something healthy.  Now that it’s summer vacation I actually have time to make a nice lunch and eat it during the day.  There are few things better than fresh vegetables, some feta, and a light dressing!  When tomatoes are at their peak, I want to eat them everyday.

I had never heard of a Shepherd Salad before I moved to New York, but now I love them!  When I order one from a restaurant they always seem to have too much oil or not enough feta.  Typically I just make the salads at home now.  I feel like this salad goes by a lot of different names, but whatever it’s called, it’s delicious!

This a salad that gets better as the week goes on.  I made the salad Monday morning and ate some for lunch all week.  Luckily, I can eat the same thing multiple days in a row!  This is a quick and easy lunch salad or side salad.  Shepherd salad would also be great for a picnic or barbecue.  All ingredients are completely customizable for your tastes and preferences.  I like my salad this way!

Print the Recipe.

Shepherd Salad
Yield 4-6 servings

2 beefsteak tomatoes
1 English cucumber
1 medium red onion
2 lemons, juiced
olive oil
salt
pepper
8 ounces feta cheese

  1. Chop the tomatoes into quarters and squeeze the excess juice and chop up.  Chop the cucumber and add it to the tomatoes.
  2. Peel and slice the red onion into thin pieces, add to the tomatoes and cucumbers.
  3. Juice two lemons into the vegetables and add in a swig of olive oil.  Add salt and pepper to taste.  Mix to combine.
  4. Chop up the feta and add to the salad.  Mix in.
  5. Cover with plastic wrap and refrigerate.  Drain excess liquid if necessary.

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