Brownie Ice Cream Sandwiches. “Actually, George Sr. was in the kitchen trying to soothe himself with an ice cream sandwich…” What better way to start off my Arrested Development-themed week than with ice cream sandwiches! Right?! There is an ice cream sandwich machine in the visiting area of the prison where George Bluth Sr. is imprisoned. Starting there and continuing throughout the entire series, George Sr. can often be seen eating an ice cream sandwich. “I’m having a love affair with this ice cream sandwich.” For my version, I’ve made ice cream sandwiches a little more awesome by replacing the chocolate cookie with a very thin chocolate brownie. “Then why don’t you marry an ice cream sandwich!” Maybe I will! Brownie Ice Cream Sandwiches Ingredients For the brownie part dry ingredients 1 cup gluten-free flour (or all-purpose flour) 3 tablespoons dutch-process cocoa 1 teaspoon baking powder ½ teaspoon baking soda 1/2 teaspoon xanthum gum (only if using gluten-free flour, optional) 1/2 teaspoon salt wet ingredients.
Apple Crisp For One (Microwave Oven) Restaurant Copycat Recipe: Homemade Wendy's Chocolate Frosty Recipes from The Kitchn. It's Reader Request week, and I'm looking forward to the posts we have scheduled. You asked, we answered. With all the great ideas you guys sent in, I had a tough time choosing just one. But one reader's suggestion sparked my interest the most—DIY versions of famous restaurant recipes!
Call me crazy, but the one I settled on is the pleasantly cool and icy cocoa shake known as the Wendy's frosty. You all have probably figured out by now how much I love recreating recipes. Last weekend I was honored to attend my fiance's family reunion in Dothan, Alabama. The Alabama heat (and perhaps the booze) kept the crowd hungry, so the sound of ice cream churners cranking up was like music to our ears. Sure enough, the damn stuff tasted just like a Wendy's Frosty. Now if only there had been fries... Homemade Chocolate Frosty Makes 1 quart 2 cups whole milk1/2 cup (4 ounces) chocolate syrup1 (7 ounce) can sweetened condensed milk1/2 cup heavy cream1/2 teaspoon pure vanilla extract (Images: Nealey Dozier)
Pumpkin Spice Rice Krispie Treats. Happy Halloween, y'all! While I love this spooky holiday as much as the next girl, I'm not really into all of the creepy crawly treats that seem to pop up this time of year. Eyeball cupcakes? Not so much. Blood punch? I don't think so. This year I wanted to make a celebratory snack that was festive but not freaky. My initial idea was to use fresh pumpkin puree and homemade marshmallows, but that would defeat the idea of both quick and easy. After a little investigating, I decided to reduce the pumpkin to remove some of the water content. I'm pleased to report my final attempt was a success: I cut the amount of pumpkin to 1/4 cup and upped the spices to boost the "autumnal" flavor. The verdict's in — I'd love to get these in my trick-or-treat basket today! Pumpkin Spice Rice Krispie Treats serves 12 Butter a 9x13-inch baking dish (or a smaller dish — see Note below).
In a heavy saucepan or Dutch oven, melt butter over medium-low heat. Related: Autumn Recipe: Pumpkin Spice Cookies. No-Knead Pumpkin Rolls with Brown Sugar Glaze. Fall isn't really here until the first batch of pumpkin breakfast rolls are out of the oven, don't you agree? We love pulling them apart while still warm, and breathing in that spicy pumpkin-scented steam. We save the soft middle for last and then lick all the glaze from our fingers. This no-knead version is perfect for making ahead. The dough can rise for anywhere from one to three hours to fit your schedule. The risen dough is easiest to work with if you can refrigerate it for at least an hour, though you can shape and bake the rolls right away if you need to.
We also take a tip from Ree Drummond the Pioneer Woman and recommend pouring the glaze over the rolls while they're still warm. No-Knead Pumpkin Rolls with Brown Sugar Glaze makes 16 to 18 rolls For the dough: 1/4 cup water 1 scant tablespoon yeast (1 package) 1 cup milk 1/2 cup butter 1/2 cup sugar 1 15-ounce can pumpkin puree 1 1/2 teaspoons kosher salt 5 1/2 cups all-purpose flour Cover the dough and let it rise for 1-3 hours. Buttery Popcorn Ice Cream Recipes from The Kitchn. Ice Cream Week at The Kitchn seemed like the perfect opportunity to test out my own version of popcorn ice cream (using that very same vanilla base), and I'm so pleased with the results. I especially love when a recipe I develop transitions perfectly from restaurant to home. It just goes to show that any cook is capable of pastry chef-worthy desserts! Don't be afraid to branch out with this one. I promise the ice cream is really fantastic—the popcorn flavor is present but not overwhelming at all.
To guild the lily, I served mine with homemade Cracker Jack (I told y'all I was obsessed with this stuff) and caramel sauce. The pairing is so incredible that I just ate a bowl for breakfast. Buttery Popcorn Ice Cream Makes 1 quart 2 cups heavy cream2 cups whole or 2% milk, divided6 cups popped buttered popcorn*6 egg yolks 2/3 cup sugar1/4 teaspoon table salt1/2 teaspoon pure vanilla extractHomemade Cracker Jack, to serveCaramel Sauce, to serve Reduce heat to low/medium-low.
Sticky Lemon Rolls with Lemon Cream Cheese Glaze Recipes. They are modeled after the classic cinnamon roll, and partially inspired by this bread, with a buttery yeast dough flecked with nutmeg and lemon. But inside each roll is a rich filling of sugar and lemon that bakes into gooey, oozey sweet-tart deliciousness.
The cream cheese glaze puts it over the top, with more lemon tartness and not too much sweetness. The final word on them comes from my mother, who looked at me, wide-eyed, over the brunch table, and said, solemnly, "This is the best thing I ever put in my mouth. " Sticky Lemon Rolls with Lemon Cream Cheese Glaze Makes 12 large breakfast rolls Lemons, for dough, filling, glaze, and garnish3 large lemons, at room temperature For the sticky lemon filling:1 cup sugar1/4 teaspoon freshly-ground nutmeg1/2 teaspoon powdered ginger For the lemon cream cheese glaze:4 ounces cream cheese, softened1 cup powdered sugar Prepare the lemons:Zest and juice the lemons.
Divide the juice into two equal parts, and set aside. Make the dough: Make the filling: Cinco de Mayo piñata cookies. Video how-to: Pinata Cookies Ingredients: 1 cup sugar1 cup powdered sugar1 cup butter1 cup vegetable oil2 eggs1 teaspoon cream of tartar1 teaspoon salt 1 teaspoon almond extract1 teaspoon baking soda5 cups flour1 tablespoon vanillaMini M&M candies1/2 cup powdered sugar (frosting)2 teaspoons milk (frosting) Directions to make piñata sugar cookies: Cream sugars with butter.
Beat in eggs. Split dough into five, even-sized balls and one smaller ball (this will be the black one). Use a container the same approximate width of your donkey/burro piñata cookie cutter, and line it with plastic food wrap. Cover the layered dough and freeze for four hours or overnight. Remove the dough from the container and unwrap from the plastic. Immediately after you take them out of the oven, use your burro piñata cookie cutter to cut the cookie shapes. Create the hidden pocket For the middle cookies in each set, cut off the ears and legs, and cut out the center where the M&Ms will go. Assembling the piñata cookies. S’more Pie. One 9-inch pre-made graham cracker pie crust For chocolate filling: 7 oz. bittersweet chocolate (not more than 70% cacao), finely chopped 1 cup heavy cream 1 large egg, at room temperature for 30 mins For marshmallow topping: 1 teaspoon unflavored gelatin ½ cup cold water ¾ cup sugar ¼ cup light corn syrup ½ teaspoon vanilla Vegetable oil, for greasing Unwrap the pie shell and place it on a cookie sheet.
Preheat the oven to 350ºF. First make the chocolate filling by placing the chopped chocolate in a large bowl. Bring the heavy cream to a boil in a heavy saucepan then pour it over the chopped chocolate and let it sit for 1 minute. Whisk together the chocolate and heavy cream until it's thoroughly incorporated and smooth. Gently whisk in the egg and a pinch of salt until combined then pour the mixture into the prepared pie crust (it will be about half full). Bake the pie for 20 to 25 minutes, just until the chocolate is mostly set but slightly jiggly in the center.
Preheat the broiler. Giant S’mores Stuffed Chocolate Chip Cookies. I swear I wasn’t going to do this. I wasn’t going to stuff something inside of something else. It was too trendy. And then, not trendy at all. (Neither of which I’m actually about, anyway.) But I succumbed to the pressure of a college kid who just finished finals. S’mores stuffed into thick and chewy chocolate chip cookies. But alas, perfection.
So there. Giant S’mores Stuffed Chocolate Chip Cookies I made my own graham crackers for these s'mores stuffed cookies, but you can certainly use store-bought crackers if you're pressed for time or you know, not crazy like me. Ingredients 2 cups plus 2 tbsp all-purpose flour½ tsp baking soda½ tsp salt12 tbsp unsalted butter, melted and cooled until warm1 cup brown sugar, packed½ cup granulated sugar1 large egg plus 1 egg yolk2 tsp vanilla extract1 ½ cups semi-sweet chocolate chips For assembly: Instructions To make the cookie dough: Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
Source. S’More Shake. S’More Shake Holy hotness, New York City. It’s a summer of triple digit temperatures, when few foods sound appetizing thanks to the fact that you could cook them on the city’s sidewalks. The only solution? A no-cook culinary repertoire loaded with freezing favorites, like this campfire classic turned chilled treat. It’s chocolate meets toasted mallow with a graham cracker crunch, and it’s a celebration of the gooey glory of summer without burners or a bonfire. Blend up a batch of S’more Shakes and get ready for my upcoming arsenal of no-cook favorites.
S'More Shake Yield: 2 shakesPrep Time: 5 min Ingredients:1 cup chocolate ice cream ½ cup light cream 3 Tablespoons marshmallow fluff 1 teaspoon vanilla extract Marshmallows, for garnish Crushed graham crackers, for garnishDirections:Combine the chocolate ice cream, light cream, marshmallow fluff and vanilla extract in a blender or milkshake machine. Red Velvet Crêpes. I rolled my eyes at the red velvet cake trend, but now I can’t get enough.
I’ll make any excuse to have ‘cake’ for breakfast– here’s my take on a classic. Red Velvet Crepes (Makes about 24, 8″ crepes) Ingredients: – 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 3 tablespoons sugar - 2 cups butter milk - 1 1/4 cup whole or lowfat milk - 1 large egg - 1 teaspoon vanilla extract - 1 1/2 tablespoons cocoa powder, sifted - 1 tablespoon red food color gel - 2 tablespoons unsalted butter, melted + 2 tablespoons cooking oil (for pan) *Update: Because the buttermilk lends to the acidity of this batter, do not substitute the baking soda for extra baking powder.
If you add more baking powder, and omit the baking soda, you’ll end up with a heavy and dense crepe. In order to activate the baking soda, it requires an acidic substance, which the buttermilk provides. Directions: For the Mascarpone Filling:1. For Chocolate Ganche Sauce1. 2. 3. 4. Whoopie Pies: The Return of a Classic. For the cakes: 1 package chocolate cake mix 1 cup sour cream 1/3 cup vegetable oil ¼ cup water ¼ cup sugar 4 large eggs 1 teaspoon vanilla For the buttercream: 3 large egg whites ¾ cup powdered sugar 2 sticks butter, at room temp ¾ teaspoon pure vanilla extract ¼ teaspoon salt Preheat the oven to 350°F. In a stand mixer, combine the cake mix, sour cream, oil, water, sugar, eggs and vanilla. Blend the ingredients together on low speed for one minute. Using an ice cream scoop or spoon, scoop out 24 mounds of the batter onto cookie sheets lined with parchment paper. Bake for 10 to 12 minutes until the tops spring back when touched.
Next, prepare the buttercream by bringing a large pot with an inch or two of water to a boil over high heat. Combine the egg whites and sugar in a smaller pot and place it over the larger pot of boiling water. Beat the dissolved sugar mixture on high speed until it doubles in volume and becomes thick and shiny. Increase the speed to high and whisk for 1 more minute.