Brownies Ice Cream Sandwiches

>> Monday, February 15, 2010





For Valentines Day i mad this chocolate brownies with vanilla ice cream from the great blog "Pinch my salt"

Prepare the filling:

½ Gallon of premium vanilla ice cream, softened but not melted
¼ C. Irish Cream liquor

  1. Line a jellyroll pan with plastic wrap.
  2. In a large bowl, stir together the softened ice cream and Irish Cream until well combined.
  3. Spread ice cream evenly in the jellyroll pan. Cover with plastic wrap. Freeze for several hours or overnight.

Prepare the brownies:

1 full-size box of brownie mix
2 eggs
½ C. oil
¼ C. coffee-flavored liquor (I used Kahlua)
2 T. instant espresso
1 t. vanilla
4 oz. dark chocolate, cut into small chunks

  1. Preheat oven to 350 degrees. Lightly grease an 18”x13” jellyroll pan then line the bottom with parchment paper.
  2. In a small bowl, combine Kahlua, instant espresso and vanilla; stir until coffee is dissolved.
  3. In a large bowl, combine brownie mix, eggs, oil, and Kahlua mixture; stir together until well combined.
  4. Stir in chocolate pieces.
  5. Pour mixture into the jellyroll pan and, using a spatula, gently coax the mixture out to the edges of the pan. Once the mixture has been spread as evenly as possible, smooth the top with a spatula.
  6. Place pan in a preheated, 350 degree oven. Bake for 12-15 minutes.
  7. When brownies are done to your liking (12 minutes for gooey, 15 for well-done), remove from oven and let cool completely on a wire rack.

Assemble the sandwiches:

Cut brownies into heart shapes using a cookie cutter. Use a spatula to carefully lift and remove the cut brownies to a separate platter. After all the hearts have been cut, cut the remaining pieces of brownie into bite-size pieces and store in a plastic bag for nibbling later. Wash and dry jelly roll pan then spread the brownie hearts out in a single layer in the pan.

Next, clear a large area on the counter and remove ice cream sheet from freezer. Place the tray of brownies within easy reach. Remove top layer of plastic wrap from ice cream. Working quickly, cut ice cream into shapes using the same cookie cutter you used for the brownies. As soon as you cut a piece of ice cream, quickly remove it by pushing up from the bottom with your fingers. This will get messy. Place the ice cream shape on top of one brownie and cover with another brownie. If desired, repeat this process to create a double decker sandwich. Continue until all brownie pieces have been used up.

Cover pan of sandwiches with plastic wrap and immediately place in the freezer. Scoop remaining bits of ice cream into a plastic container and freeze for later (you can eat it with the extra brownie pieces). After about an hour, the sandwiches can be individually wrapped in plastic if desired.

Ice cream sandwiches can be eaten by hand straight out of the freezer or for a special occasion, mix a little Kahlua with store-bought chocolate syrup, drizzle on a plate and top with the ice cream sandwich. You could even add a dollop of whipped cream!







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Strawberry Corn Muffins

>> Sunday, February 14, 2010







There is 2 great things that I love
Muffins & Strawberry
Andif there is a way to mix between them - then I have a great breakfast to start a love day
Valentines' day


Strawberry Corn Muffins- adopted from group recipes

Ingredients:

1 cup flour
1 cup cornmeal
3 Tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/2 stick butter, melted
1 egg beaten
1/2 cup chopped strawberries

Direction:

Preheat oven to 425, and line a 12 cup regular muffin pan with paper liners.
Mix dry ingredients together in a bowl.
Add milk, melted butter and beaten egg, and mix with a fork. muffin batter should be slightly lumpy, not smooth.
Gently fold in strawberries.
Divide batter between the muffin cups.
Bake 12-15 minutes or until golden brown.


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Nanaimo Bars

>> Tuesday, January 26, 2010





My favorite part of joining The Daring Bakers is the excitement every month that comes from exploring new recipes.
This month our chalange was from our neighbors to the north and the host of the 2010 winter Olympic games, Canada.

The opportunity to create the Canadian chocolate bars, Nanaimo Bars was a refreshing change from my usual baking.
I kept the original recipe in order to create the most authentic foreign delight.
My family and I thank Lauren for exposing us to this yummy bars.




The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen.

Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month.
The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca. , and gave us the option to use a regular flour as well, so I choose the Graham wafers recipes from the Smitten Kitchen

Graham Wafers - Smitten Kitchen

Makes 10 4 x 4.5-inch graham crackers or 48 2-inch squares

2 1/2 cups plus 2 tablespoons (375 grams) unbleached all-purpose flour
1 cup (176 grams) dark brown sugar, lightly packed
1 teaspoon (6 grams) baking soda
3/4 teaspoon kosher or coarse sea salt (4 grams)
7 tablespoons (3 1/2 ounces or 100 grams) unsalted butter, cut into 1-inch cubes and frozen
1/3 cup (114 grams) mild-flavored honey, such as clover
5 tablespoons (77 grams) milk, full-fat is best
2 tablespoons (27 grams) pure vanilla extract

Make the dough:

Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment.
Pulse or mix on low to incorporate.
Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.

In a small bowl, whisk together the honey, milk, and vanilla extract.
Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together.
It will be very soft and sticky.
Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick.
Wrap it, then chill it until firm, about 2 hours or overnight.

Roll out the crackers:
Divide the dough in half and return one half to the refrigerator.
Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide.
Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers.
Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer.
Repeat with the second batch of dough.
Finally, gather any scraps together into a ball, chill until firm, and re-roll.

Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F.

Bake for 15 to 25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking.



For Nanaimo Bars — Middle Layer
1/2 cup (115 g) (4 ounces) Unsalted Butter
2 tablespoons and 2 teaspoons (40 mL) Heavy Cream
2 tablespoons (30 mL) Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)
2 cups (254 g) (8.9 ounces) Icing Sugar

For Nanaimo Bars — Top Layer
4 ounces (115 g) Semi-sweet chocolate
2 tablespoons (28 g) (1 ounce) Unsalted Butter

Directions:
For bottom Layer:
Melt unsalted butter, sugar and cocoa in top of a double boiler.
Add egg and stir to cook and thicken.
Remove from heat.
Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.

For Middle Layer:
Cream butter, cream, custard powder, and icing sugar together well.
Beat until light in color.
Spread over bottom layer.
For Top Layer:
Melt chocolate and unsalted butter over low heat.
Cool. Once cool, pour over middle layer and chill.

Additional Information:

These bars freeze very well, so don’t be afraid to pop some into the freezer.

The graham wafers may be kept in an airtight container for up to 2 weeks.



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