Coffee Madness Ice Cream

Ready

Now that the fear of making ice cream and my first chocolate ice cream is under my belt … and so fabUlous … I have this desire need to try more flavors, add in different flavors and textures. Who knew making ice cream could be so easy? Well, easy thanks to my Kitchen Aide Ice Cream attachment.

After a kitchen powwow with a fellow ice cream with lots-o-stuff lover, coffee ice cream was the next flavor. But it needs chocolate! And something crunchy! Okay … brownies? Heath Bar pieces?

OH! YES!

The Dear One went to the store for me, list in hand, clearly saying MILK. I didn’t think I needed to be more specific … like, whole milk versus 2% milk. So into the house came 2% milk. Yucky to begin with, I wasn’t sure it would fly in the ice cream, but the thought of driving ALL the way to the store again made my head want to implode, so I went with it.

The 2% milk made this slightly less creamy. I also think my helper let the custardy part cook a *tiny* bit too long.

All that said, it was GONE without a problem in a couple of days. Freezer door opening, lid popping open, spoons digging in for just a spoonful.

But, really, how can you go wrong with coffee ice cream, brownies and toffee bits? You can’t!

  • 1 1/2 C heavy cream
  • 1 1/2 C milk
  • 3 egg yolks
  • 2 whole eggs
  • 3/4 C sugar
  • 1/2 C very strong coffee
  • 1 1/2 C bite sized brownie pieces
  • 1/4 C Heath bar bits

Combine eggs, yolks and sugar in a bowl and blend thoroughly with a whisk or electric beater for about 5 minutes. Heat milk and cream in a medium saucepan; do not let boil, just “scorch” it, bringing to a near-boiling hot. Turn off heat. Very slowly pour in 1 cup of the hot milk mixture into the egg mixture, beating rapidly with a whisk.

NOTE: Just as an aside, the reason for pouring a bit of the hot liquid into the eggs while whisking is so you temper the eggs. If you just poured the eggs into the hot milk, you’d have scrambled eggs!

Once it is all beaten in, pour the egg mixture into the saucepan with the milk mixture while beating. Heat mixture under medium low, stirring constantly, for a few more minutes or until the consistency is thick enough to coat the back of a spoon when dipped in. Turn off heat.

Pour mixture into a bowl and cover with plastic wrap placed directly on the surface of the liquid (this keeps the mixture from forming a skin). Chill overnight or until completely cool.

Pour mixture into ice cream maker and follow machine’s directions for how long it should churn. Add the 1/2 cup of CHILLED coffee halfway through churning. Toss in the brownie bites and Heath bits during the last minute of churning. You may need to finish mixing by hand before placing the ice cream in the freezer for a couple of hours. Store in an airtight container in the freezer.

 

Chocolate Ice Cream

Scoop

For Christmas (I am hanging my head in shame as I type) about 5 years ago (see, shameful) I was given an ice cream attachment for my Kitchen Aide stand mixer. I have never had enough room in my freezer in Brooklyn to place the bowl. It sat in its box, in a corner, waving frantically at me, “Use me! USE ME! Oh, please use me!”

Fast forward … Maine. Huge chest freezer in the basement. First thing that went into it? The bowl for the ice cream attachment! YAY!

Home alone. Nothing to do. What to make? What to make?

“Hello! Hello? Psst! Hey, LADY! It’s me! You know, the lonely and now FREEZING ice cream bowl? Come on! Give it a whirl. You won’t be sorry! Don’t you just love ice cream?”

Love? Well, for me, it’s an affliction, really. The creamier the better. Crunchy bits? YES, MA’AM! But fortunately I have lots of will power where ice cream is concerned. See a new flavor … HAVE.TO.HAVE.IT! Buy it, have a few spoonfuls and never look at it again.

Well, I used to have willpower where ice cream was concerned. What happened? The Perfect Scoop by David Lebovitz happened and this fabulous recipe for chocolate ice cream! The flavor is so rich and intense, it is so lusciously creamy … well, all I can say is O.M.G. and thank goodness the Dear One was returning soon so he could eat a lot of this!

Oh, Kitchen Aide, thank you for making this ice cream make so easy to use!

Hmmm, what next? What can I add in next? What sort of flavor? Must have crunchy bits. Think it may have to be coffee ice cream with heath bars …

This makes about 1 quart of the best chocolate ice dream you have ever had!

  • 2 C heavy cream
  • 3 T unsweetened Dutch-process cocoa powder
  • 5 ozs bittersweet or semisweet chocolate
  • 1 C whole milk
  • 3/4 C granulated sugar
  • Pinch of salt
  • 5 large egg yolks
  • 1/2 t vanilla extract

Ingredients

Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly.

Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

NOTE: I used chocolate chips. I totally spaced the chocolate bar when I went food shopping!

Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla.

Chilling

Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)

Scoop Spoon

NOTE: This ice cream stayed really creamy and soft-ish in the freezer. What a delight!

Valentine Cupcakes with a Surprise #SundaySupper

Done HALF

Valentine’s Day is fast approaching and I know I would like to make something super duper fabulicious for Valentine’s Day! Something that not only tastes great, but LOOKS great – anything flambé is out, we all know what happens when I try to light things on fire! I just can’t try something new for a special occasion without taking it for a test drive first.

Done CUT

So when the opportunity came to FINALLY be able to play with my foodie friends from Sunday Supper again, experimenting with a super duper fabulicious dessert for Valentine’s Day for two was the perfect plan.

At least now I know it works and how it works and can bake this again as a dessert for Valentine’s Day!

This looks like far more work than it actually is and the end result is worth making a wreck out of your kitchen and dirtying every baking utensil and mixing bowl you own!

Sunday Supper Movement

Pink Cakes 
  • 2 egg whites
  • 4 T sugar
  • 4 T butter, melted and cooled
  • 2 t vanilla extract
  • 1/2 C  cake flour (AP flour is fine)
  • 1/2 heaping t of baking powder
  • 2 pinches of salt
  • 3 T milk
  • Red food coloring

Preheat oven to 350

Pink Mixing Batter

In large bowl, whisk together the egg whites and sugar.   Stir in the melted butter and vanilla. All at once, stir in the flour, baking powder and salt.  Keep stirring until everything is smooth and well-combined.  Add milk and stir until incorporated into the batter.

Add a few drops of red food coloring. The color lightens a little while baking, but you don’t want it too dark.

Pink Ready to Bake

Lightly spray a small baking pan and pour in batter.

NOTE: I used a loaf pan. You don’t want this to be too thick.

Bake  14 minutes or until just done, remember it’s baking again inside the chocolate batter. Cool completely.

Pink Cutout hearts

Once cool, using a small heart shaped cutter cut hearts out of the pink cake and set aside. 

NOTE: This is WAY more cake than you’ll need and more hearts than you will need! With the left over hearts, I spread a little raspberry jam on one cake heart and placed another on top and dipped them in melted chocolate.

Chocolate Cupcakes
  • 1/3 C flour
  • 1/4 C sugar
  • 3 t cocoa powder
  • 1/4 t baking soda
  • 1/8 t salt
  • 1/4 C cold water
  • 2 T vegetable oil
  • 1/8 t vanilla
  • Chocolate Frosting (recipe follows)

Preheat oven to 325

Whisk all the dry ingredients together in a small bowl.

In a second small bowl or spouted measuring cup, combine the wet ingredients.

Add the dry to the wet and stir till combined, whisking well.

NOTE: Here’s the tricky part! Remember this makes two cupcakes!

Placing hearts

Dollop a couple of tablespoons of batter into two wells of a cupcake tin. With the pointed end going into the bottom of the cupcake, place heart standing up in batter. While very lightly holding the heart in place put batter around and on top of cupcake. Repeat with second cupcake.

NOTE: When I did this I faced the flat part of the hearts toward the short end of the tin so I knew where they were and which way they face so when cut in half you were cutting through the heart.

Cupcakes baked

Bake for 18 minutes or until a tester comes out clean.  Allow to cool completely before frosting.

NOTE: The cake hearts rose a little during baking. Was perfectly fine. Once you frost you won’t know. Well, YOU will know, but the object of your affection will not know. This makes it easier to line them up properly to cut.

Frosting

  • 1 T butter
  • 1 T + 2 t cocoa powder
  • 3 T confectioners sugar
  • 1 t half and half or any milk/cream
  • dash of salt

Frosting

Melt the butter in a small bowl.

Add all the remaining ingredients to the butter and whisk to combine. Refrigerate for 10-15 minutes or until frosting is partially set.

Whisk again then allow to rest at room temperature until cupcakes are cool enough to frost.

Cupcake frosted

Check out these other Valentine’s Day treats for two!

Alluring Appetizers:

Exquisite Entrees:

Decadent Desserts and Drinks:

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Chunky Chocolate White Chocolate Espresso Cookies

Done Single

New cookbooks for Christmas are always a great thing. I don’t have to buy them, so they don’t really fall under the moratorium on cookbooks. They are still met with a wee bit of eye rolling, perhaps a grimace, but always followed by a giggle. This past Christmas brought many cookbooks into the house … yay! And even a new bookshelf, built by you know who.

Other people receive cookbooks too! Many I drool over and put on my secret wish list (you know, the ones you order when you know you will be the one to get the mail or perhaps even when someone is travelling …) and many I can easily take a pass on.

Southern Living Home Cooking Favorites is one of those books that someone else received and that may have to end up in my kitchen at some point! While flipping through the book, many ooohs and aaahs and yums were heard, and then a ‘would you please make these for me?’ I never turn down a request to bake something for someone else, that usually means they mostly go on someone else’s waistline and not mine.

These cookies are HUGE! You aren’t reading incorrectly, scoop 1/3 cup of cookie dough for EACH cookie! YIKES! We can try to justify this by saying, well it only makes 15 cookies. Yeah, 15, but 15 4″ cookies that are over 1″ thick! It’s a weeks worth of treats calories in one cookie. They are so worth it though!

  • 3/4 C butter
  • 1 1/2 C sugar
  • 2 large eggs
  • 1 t vanilla extract
  • 2 (3 1/2 ounce) dark chocolate bars with finely ground espresso beans, divided and chopped
  • 2 1/4 C all-purpose flour
  • 1/4 C cocoa
  • 1/2 t baking soda
  • 1/4 t salt
  • 2 (4 ounce) white chocolate baking bar, chopped
  • 1 C coarsely chopped pecan halves, toasted

NOTE: I used Perugina for both the white and the cappuccino chocolate. I search high and low and in and out of at least 9 stores to find Ghiradelli dark chocolate with ground espresso beans. No luck. I did, however, find milk chocolate with cappuccino … meh. Not terrible, but not a strong enough coffee taste for my liking. I did like the milk chocolate part, though. I think, sadly, that they’ve discontinued the Espresso Escape bars …

Preheat oven to 350°

Beat butter and sugar at medium speed with an electric mixer until blended. Add eggs and vanilla, beating just until blended.

Microwave half of the dark chocolate in a small bowl, at HIGH, 50 seconds to 1 minute or until melted, stirring after 30 seconds.

Chocolates

Add melted chocolate to butter mixture, beating just until blended.

Combine flour and next 3 ingredients; gradually add to butter mixture, beating just until blended after each addition.

Stir in remaining dark chocolate, white chocolate, and pecans.

Ready to Bake

Drop dough by 1/3 cupfuls, 2 inches apart onto lightly greased baking sheets.

Done Tray

Bake at 350° for 21 minutes; cool on baking sheets 5 minutes; remove to wire racks to cool completely.

Chocolate Chip Toffee Cookie Strips

Done

More from our snow bound day of baking. I love chocolate chip cookies, really love them, and will try any new recipe for chocolate chip cookies, but how many different ways are there to make a chocolate chip cookie? Especially drop chocolate chip cookies. It’s really just changing up the ‘goodies’ inside. I love playing with the sizes and shapes. Now, we’ve already seen the Skillet Chocolate Chip Cookie, which was great and easy and a wee bit different. But, while flitting around some of the blogs I read I saw these chocolate chip cookies and they have toffee AND you don’t have to scoop them! They make great big Cookie Monster sized cookies … that you cut into strips. This recipe comes from the Cookies for Kids’ Cancer:  All the Good Cookies recipe book.

Many thanks again to my friend Lisa for braving the snow to make cookie baking day so much fun and to Miss A for awakening from slumber with a zeal to get her bake on!

  • 2 sticks (1/2 pound) unsalted butter, at room temperature
  • 2/3 C light brown sugar
  • 1/2 C granulated white sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 t vanilla extract
  • 2 C all purpose flour
  • 1/2 t baking powder
  • 1/2 t salt
  • 1 1/3 C (8 ounces) semi-sweet chocolate chips
  • 1/2 C Heath toffee bits (add 2/3 cup if you’re a toffee lover!)

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Creaming

Place the butter and sugars in a large mixer bowl and beat until smooth and creamy, about 3 minutes.

Add the egg, egg yolk and vanilla and beat until incorporated. Scrape down the sides of the bowl.

panoramic

With the mixer on low, add the flour, baking powder and salt; beat well and scrape again.

Stir in the chocolate chips and the toffee.

Rolling

Divide the dough into quarters. Roll each quarter of the dough between two floured sheets of waxed paper into an 8-inch or so square.

NOTE: Flouring wax paper? Nope, doesn’t work. Lightly flour the rolling pin and you’re just fine!

Ready to Bake

Transfer the cookie squares to the prepared baking sheets. Bake until lightly browned, 15 to 17 minutes.

While hot, cut each cookie square in half, then cut each half into eight 1-inch slices. Cool the slices on the cookie sheets completely.

Katherine Hepburn’s Brownies

Brownies

I am the eldest child (well, at least chronologically). Not an easy task. As the eldest, you are the experimental child. Your parents really have NO clue what to do with a baby, a toddler, a child, a tween, and (EEK!) a teenager.

When you get to the youngest child – especially if there is a gaggle of children – that youngest child can pretty much juggle knives and it’s okay.

Not convinced? Neither was Sandro. Our conversation sounded a bit like this:

Me: “when I was your age …”
Sandro: (eye rolling)
Me: “Yes, I know, I was never your age. But, when I was, I had a midnight curfew!”
Sandro: “What!?”
Me: “Not that I ever came home on time, and was grounded constantly, but yes, at 21 I had a midnight curfew.”

I couldn’t go away for a weekend with friends, just miles away, without a lot of guff. Sandro is going to CANCUN with friends. Le sigh.

On the other hand, I never had hand-me-downs. And while knife juggling and staying out late wasn’t allowed, my parents’ life fit around my schedule, as opposed to all those that follow whose every move has to really fit around everyone else’s schedules.  Also, my parents let me try any activity that tickled my fancy. After a bunch-o kids, you already know when certain activities will last about 45 seconds before they flit on to something else and you become more hesitant to sign that permission slip.

What does this have to do with brownies, you may ask. Absolutely NOTHING!

Sandro Pan

Oh, that ^ handsome fella is Sandro. And when I said I felt like baking something and then said brownies, his face lit up. So, really how could I refuse! What brownies to make? I had wanted to try these brownies since first seeing them in Dorie Greenspan’s book Baking: From My Home to Yours. This was the perfect opportunity.  As always happens, Sandro disappeared while I was getting ready to bake these brownies and he only re-emerged from his room once he smelled the just out of the oven brownies!

These are really chocolatey. Nice crisp top and a gooey inside. They’re made in one pot – another BIG plus. Just pay attention to the part about BUTTERING the baking pan (I didn’t) and letting them cool completely before cutting (Sandro didn’t). They get better and richer as they sit. These definitely go into the brownie rotation!

  • ½ C cocoa or 2 squares (2 oz.) unsweetened baker’s chocolate
  • 1 stick (1/2 cup) unsalted butter
  • 1 C sugar
  • 2 eggs
  • 1/4 C flour
  • 1 t vanilla
  • Pinch of salt
  • 1 C roughly chopped walnuts or pecans

NOTE: Not having baker’s chocolate and being far TOO lazy to go out, I opted for the cocoa.

Preheat oven to 325 degrees.

Ingredient Pan

Melt butter with the cocoa or chocolate together in a heavy saucepan over medium low, whisking constantly till blended. Remove from heat and stir in the sugar. Whisk in the eggs and vanilla. Stir in flour, salt and walnuts. Mix well.

Ready to bake

Pour into a well buttered 8-inch square baking pan. Bake for about 40 minutes till a toothpick inserted in the center comes out clean.

NOTE: SEE THOSE WORDS … WELL BUTTERED!? I am just seeing them NOW! They were a bit difficult getting out of the baking pan.

Baked

Cool completely and cut into squares. These brownies are very fudgy and may be somewhat difficult to slice cleanly; use a sharp knife and a spatula to help them loosen from the baking dish.

NOTE: Ah, the other problem with getting them out was that other foreign word … COOL!

Skillet Chocolate Chip Cookie

Baked

We’ve had snow. We’ve had rain. We’ve actually had SLUSH fall out of the sky. Windy … well, all I could think upon opening one eye one morning was ‘Toto, we’re not in Kansas anymore!’ Ice everywhere. So much ice our friends won’t all drive down our driveway, and I find myself praying as I drive up the driveway, please make it, please make it, so that I don’t suffer the INDIGNITY of being watched as I don’t quite make it to the top of the hill!

Welcome to Maine! Seems to be the mantra here of fellow sufferers, or perhaps it’s a condolence from another who has not managed to escape.

As we stand outside, the Dear One keeps looking at me, mostly smiling, an occasional grimace as a blast of arctic wind finds a tiny speck of skin not covered, and asks, ‘You will be here when I get back, right?’  Ask me again when I’m not shivering in my boots … well, truthfully, the answer will be the same, yes, I’ll be here when you get back, and if I can manage the driveway, I’ll even pick you up at the airport.

(As an aside … I have spent two weeks either in slippers or my Bean boots. I have had a line from a movie constantly floating around in my head. Remember the Goldie Hawn movie Private Benjamin? The scene where she’s marching around in a circle out in the pouring rain wailing  “I WANNA WEAR MY SANDALS! I WANNA GO OUT TO LUNCH!” All I keep thinking is … I want to wear shoes! I want to wear a cute pair of heels!)

But when it’s too frigid to go outside. Well, too frigid for me to go outside, I get bored. We’ve watched all of Sherlock, The Tudors, House of Cards, Jon Stewart, every decent movie on Hulu, Netflix and Crackle. Bookshelves have been built. Every single bit of laundry done. It’s 9:00 am … NOW WHAT!?

When cabin fever sets in I only have a few things on my mind … cooking and eating (oh, what did you think I was going to say!!). If I cook or bake, I don’t want to eat. So better to cook than graze. But what to make?

Baking is more time consuming than cooking. You have to pay attention to every ingredient and it takes time. Cookies are always good. The Dear One LOVES chocolate chip cookies, and he did build a bookshelf in the kitchen for all most of my cookbooks. SO chocolate chip cookies it is! This recipe has been calling to me for quite some time, what better time to try it!?

  • 6 T unsalted butter, room temperature
  • 1/3 C packed dark-brown sugar
  • 1/2 C granulated sugar
  • 1 large egg
  • 1 t pure vanilla extract
  • 1 C all-purpose flour
  • 1/2 t baking soda
  • 1/2 t coarse salt
  • 1 C semisweet chocolate chips

NOTE: Room temperature is really subjective. Room temperature, in Maine, is not the same as it was in NYC. A little zap in the microwave did the trick.

Preheat oven to 350 degrees.

Creaming

In a large bowl, combine butter and sugars with a wooden spoon.

NOTE: The allure of this recipe, besides one ginormous chocolate chip cookie, was not using baking sheets AND the Kitchen Aid AND making a huge pile of bowls and pans, etc., BUT, that being said, creaming sugar and butter together by hand is for the birds!

Stir in egg and vanilla. Stir in flour, baking soda, and salt.

Adding chips

Stir in chips.

Transfer to a 10-inch cast-iron skillet; smooth top.

Ready to Bake

NOTE: A glob. A glob, I tell you. It’s the same as cookie dough that you would scoop for individual cookies. Getting it into all ends of the pan is tough. And smoothing it? HA! I tried flouring my fingers, no. I wet my fingers with cold water and that let me push the dough around to get the job done. But ICK!

Bake until cookie is golden brown and just set in the center, 18 to 20 minutes. Let cool 5 minutes.

I cut this into wedges to serve.