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A quick summer treat: cream cookie sandwiches - China Peppermint Extract - China Chemical Sunscreen by fdhjkl rfghjtkl
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A quick summer treat: cream cookie sandwiches - China Peppermint Extract - China Chemical Sunscreen by FDHJKL RFGHJTKL
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| Article Posted: 10/10/2013 |
| Article Views: 436 |
| Articles Written: 2148 - MORE ARTICLES FROM THIS AUTHOR |
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A quick summer treat: cream cookie sandwiches - China Peppermint Extract - China Chemical Sunscreen |
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Business,Business News,Business Opportunities
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If you're screaming for ice cream, but tiredof the bowl or cone presentation, bring some cookies into the mix.It's not much more trouble to sandwich ice cream between cookiesthan it is to open the freezer door and pull out a box of theclassic chocolate wafer/ice cream combination. The cookie/ice cream flavor combinations are endless. They varyfrom everyday chocolate chip cookies and vanilla ice cream toslightly gourmet gingersnaps and lemon sorbet, reminiscent ofgingerbread covered with lemon curd. As I planned my ice cream cookie sandwich adventure, I asked forsuggestions and found two schools of thought on the cookies: softor crispy.
Crispy cookies and ice cream are a classic combination,but crispy cookies require more force when biting into them, whichpushes ice cream, especially if it's slightly softened, beyond theedges of the cookies. Soft cookies are easier to eat, but more challenging to build. Thecookies tend to crumble if pressed too firmly onto the ice creamfilling. Possible solutions include freezing the cookies orsoftening the ice cream even more than usual before construction. If you like your cookies warm from the oven, use ribbons, notscoops, of slightly softened ice cream to create gooey, oozygoodness.
For more tidy sandwiches, soften ice cream in a jellyroll pan, andthen refreeze the ice cream. Dip a biscuit cutter into warm waterand cut the frozen slab into perfect circular fillings. Tightlywrap each sandwich in plastic wrap and place in the freezer untilcookie and filling are frozen. This step is particularly importantif you want to slow the melting process during consumption -- orduring photographing, as we found during the photo session for thisfeature.
Just before we shot the photo, I made sandwiches with blackraspberry ice cream fillings to add to the supply we made the nightbefore. Because they weren't refrozen, their soft purple fillingsoozed down the stack of sandwiches below. I tried two new cookie recipes for our cookie construction: acrispy coconut cookie and a softer double chocolate. Then I cheatedand purchased two bags of Pepperidge Farm cookies, oatmeal raisinand snickerdoodle, to provide more variety without further efforton my part.
Cheating? Probably, but we didn't really need to havefour full batches of cookies in the house. A trip down the frozen food aisle netted about eight littlecontainers of varied ice cream flavors. We lined up our cookie and ice cream selections on the kitchencounter and happily scooped and spread ice cream in a variety ofcombinations. We tightly wrapped each one in plastic wrap.
Well,almost each one. There were a few casualties. They wait in thefreezer where they'll provide a quick dessert or snack. Reach Julie Robinson at jul...@wvgazette.com or 304-348-1230.
Suggested combinations: Standard: any variety of cookie with vanilla bean ice cream. Chocopeanut: Peanut butter cookies and chocolate ice cream. PBJ: peanut butter cookies and strawberry ice cream. Coconutty: coconut cookies with chocolate almond ice cream.
Frutti tutti: Coconut cookies with strawberry, banana or any tropical fruitflavored ice cream. Minty fresh: Chocolate cookies and peppermint or mint chocolate chip ice cream. Turtle: Chocolate chip/pecan cookies with praline and cream ice cream. Versatile Vanilla: Sugar cookies with, well, any ice cream.
Mocha: Chocolate cookies with coffee ice cream. Berry truffle: Chocolate cookies and raspberry ice cream or sorbet. S'mores: Graham crackers, marshmallow cream and chocolate ice cream. Dreamscicle: vanilla cookies and orange sherbet. Orange you glad: Dark chocolate cookies and orange sherbet or sorbet.
Elvis: Peanut butter cookies and banana ice cream. It's a snap: Gingersnaps and lemon sorbet. Coconut Cookies Yield: about 50 single cookies 1 1/2 cups all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking powder 1 1/2 stick unsalted butter, room temperature 1 1/4 cups granulated sugar 1 teaspoon vanilla extract 2 large eggs 1 cup unsweetened shredded coconut HEAT oven to 375 degrees. Cream butter until smooth. POUR in the sugar and the vanilla extract and beat that in foranother 30 seconds.
ADD eggs one at a time, and allow each one to mix in completelybefore adding in the next. WHISK together the flour, baking powder and salt in a separatebowl. Stir dry mixture into butter sugar and egg mixture. Fold inshredded coconut SCOOP tablespoon-size mounds on to a parchment lined baking sheet.Space them about 2 inches apart. BAKE until the edges turn golden, about 10-12 minutes.
Source: pastrypal.com Double chocolate cookies Yield: about 2 dozen cookies 1 cup all-purpose flour 6 tablespoons unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon fine salt 8 tablespoons unsalted butter (1 stick), at room temperature 6 tablespoons packed dark brown sugar 6 tablespoons granulated sugar 1 large egg, at room temperature 1/2 teaspoon vanilla extract 1 cup coarsely chopped toffee of chocolate chips HEAT oven to 350 degrees and arrange a rack in the middle. Line abaking sheet with parchment paper; set aside. COMBINE flour, cocoa powder, baking soda and salt in a medium bowland whisk to aerate and break up any lumps; set aside. COMBINE butter and sugars in large bowl. Mix on medium speed untillight in color and fluffy, about 3 to 4 minutes.
Scrape down thesides and bottom of the bowl. Add egg and vanilla, and mix atmedium speed until smooth, about 1 minute. REDUCE speed to low, add reserved flour mixture, and mix just untilthe dough comes together. Add toffee or chocolate chips and mixuntil they are evenly distributed. SCOOP dough by rounded tablespoons, placing one inch apart on theprepared baking sheet.
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