Holding onto Summer…Topping off the Season with Homemade Ice Cream Sandwiches

Let’s pause time for just a minute.To say it’s been a beautiful summer is an understatement. The past few months have been filled with family, friends, great New England weather…and of course, summer food favorites.  We’ve watched dear friends get married, returned to beloved vacation destinations, welcomed new members to the family and explored new corners of the region. Wasn’t Memorial Day just yesterday?

To cap off the summer, my cooking club decided to throw one more BBQ.  It rained on our picnic, but not the fun. I wanted to top off the evening with one last decadent summer dessert…something reminiscent of hot summer days spent poolside, before you cared about calories and didn’t mind a bit of a mess. My favorite treat to get from the pool club snack bar was a chocolate chip cookie ice cream sandwich.

I recreated a slightly more gourmet, grownup version, but all the goodness I remembered as a kid was still there. To offer some variety, I created two kinds: chocolate/mint chocolate chip and peanut butter/coconut almond.

Each batch is pretty small, so make a few this weekend for a sweet smile that will keep you warm in the months ahead.

Chocolate Cookies

• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 4 ounces semisweet or bittersweet chocolate, chopped
• 4 tablespoons butter
• 3/4 cup packed light brown sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 cup semisweet chocolate chips
• 3 tablespoons sugar
• A pinch of love

Sift the flour, cocoa powder, baking soda and salt together and set aside.

Microwave the chopped chocolate and butter in a safe glass bowl for about 2 minutes or until melted, stirring every 30-45 seconds.  Don’t overcook! Chocolate burns very easily.

Let the melted butter and chocolate mixture cool, then combine with egg, brown sugar and vanilla.  Slowly add in the sifted flour mixture.  Stir in the chocolate chips.

Form balls with the cookies and roll them in a small bowl of sugar, placing the dough balls on a lined cookie sheet.  Bake for 15 minutes at 325 degrees.

Let cool.

Peanut Butter Cookies

• 1 cup peanut butter (if you use natural, use a no-stir variety)
• 1 cup sugar
• 1 egg
• Salt for sprinkling
• A pinch of love

Mix the peanut butter, sugar and egg until combined.  Form dough balls and press them onto a cookie sheet with a fork, making a crisscross pattern.  Sprinkle with salt.

Bake at 350 degrees for 15 minutes.

Let cool.

Ice Cream Sandwich Assembly

You can make the cookies in advance, storing them in air-tight containers. You can also freeze them.

Depending on how “loaded” you plan to make your ice cream sandwiches, you’ll need a half to a full pint of ice cream per half dozen.  I used just about half a pint of each flavor.

You can make any flavor combo you like.  For the chocolate cookies, I chose a mint chocolate chip ice cream. I would have preferred if the ice cream was green, but I guess there’s something to be said for no artificial coloring.  To complement the peanut butter cookies, I went with a coconut-almond ice cream.  Both combinations were delicious.

Let the ice cream thaw so that it’s easy to work with but not too runny. You have to work quickly to prevent a total mess. Take a scoop of ice cream and place it on one cookie, and top it with a second cookie. Repeat until you’re out of cookies.  I like to let mine re-freeze on a cookie sheet in the freezer before serving.  If you make these more than an hour or two in advance, individually wrap them in plastic wrap once their frozen to keep them fresh. They will just need a minute or two to soften up before serving. Sprinkle with love and enjoy every last bite!

And here’s to a beautiful summer of memories.

Meringue and March Madness…One had a happier ending than the other

To round out March I tried two things I’d purposefully stayed away from in the past for fear of disappointment…making meringue and making an NCAA bracket. Let’s start with basketball. I typically don’t build a bracket a) because I don’t follow college basketball b) I hate things I can’t control.  But this year, I said ‘what the heck?’ and joined my office pool. Any hope of a Cinderella story for me was shattered like a glass slipper Saturday when by bracket was busted…big time. I had Villanova going all the way…enough said.

Fortunately, my experiment in pie making a few nights earlier was a far more successful venture.  The theme for this month’s cooking club dinner was comfort food and I volunteered to make dessert.  Pecan pie, bread pudding and carrot cake had been done before so I opted for my fourth favorite dessert comfort food…lemon meringue pie.  Meringue has always intimidated me.  After a few flat angel food cakes, I’d developed a phobia of whipping egg whites. I just couldn’t achieve firm peaks (insert joke here).

Alas, it was time to show meringue who’s boss.  I did lots of research online, relying heavily on fellow bakers’ reviews of both the lemon custard filling and the meringue topping. You’ll see below that I used separate recipes. Links to both are below. I’ll confess upfront…I let the Pillsbury dough boy make the pie crust. My kitchen turned into a bit of a chemistry lab but the results were pillowy and perfect.  My recommendation is measuring out all the ingredients before you start cooking so you can just pay attention to what’s happening on the stove top and in your mixing bowl without getting lost in your pantry looking for the cream of tartar you haven’t used in a year.

Lemon Meringue Pie

• 1  cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked
• A pinch of love

Meringue topping

• 1/2 cup of water
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 4 egg whites
• 1/4 teaspoon cream of tartar
• A pinch of salt
• 1/2 teaspoon of vanilla
• 6 tablespoons white sugar
• A pinch of love

Bake the pie shell according to directions.

In a medium sauce pot, whisk together the sugar, water, salt and cornstarch.  Then add in the lemon juice and zest. Bring the liquid to a boil and add in the butter.

In a separate bowl, whisk the 4 egg yolks. Gradually add 1/2 cup of the hot sugar, lemon mixture. This allows the eggs to adjust to the heat slowly, otherwise, they’ll get scrambled.  Then add the eggs into the sauce pan, return to a boil and stir constantly until thick (pudding thick).  Remove from heat.

Pour the warm lemon filling into the pie shell and set aside while you make the meringue.

In a small sauce pan, combine water, 2 tablespoons of sugar and cornstarch.  As the liquid warms, it will get thicker. Eventually it will become a translucent gel.  At this point, remove from heat.

In your mixing bowl, beat egg whites, cream of tartar and salt until mixture is foamy.  Add in vanilla and gradually add the final 6 tablespoons of sugar, beating constantly. The egg whites will begin to form soft peaks.  Then, gradually add the cornstarch mixture and love. Keep beating until the peaks become firm.

Scoop the meringue onto the top of the warm lemon filling, distributing evenly around the pie.  Doing this while the filling is still warm helps to form a seal. Put the pie in 350 degree oven for 10 minutes until the meringue starts to brown.  I finished my pie with a few seconds under the broiler.  Let the pie cool before serving. Enjoy!

 

A Moroccan Medley

Just before Christmas, the cooking club gathered for our last feast of 2014.  We incorporated Hanukkah and Christmas traditions, lighting the candles and exchanging a few gifts (see my next post for the home baked gift I shared). This month’s theme was Moroccan.  After munching on a yummy carrot dip and fresh pita chips, I volunteered for dessert.

 

MENU

Appetizer: Carrot dip with fresh pita chips

First Course: Sweet Potato cakes with lime cilantro sauce

Main Course: Deconstructed salad

Lamb stew

Spicy garbanzo beans with and spinach

Dessert: Almond sesame cookies

  

Moroccan Carrot Dip

• 3 tablespoons extra-virgin olive oil
• 2 pounds carrots (about 12), peeled and sliced ¼ inch thick
• Salt
• Pepper
• 2 garlic cloves, minced
• ¾ teaspoon ground coriander
• ¾ teaspoon ground cumin
• ¾ teaspoon ground ginger
• ⅛ teaspoon chili powder
• ⅛ teaspoon ground cinnamon
• ⅓ cup water
• 1 tablespoon white wine vinegar
• 1 tablespoon minced fresh cilantro
• A pinch of love

Click on link above for instructions

Moroccan Sweet Potato Cakes with Cilantro Lime Sauce

• 1.5 cups grated yam (a sweet potato will work in a pinch)
• 2 large garlic cloves, peeled
• 3/4 cup fresh cilantro leaves
• 1 small piece of fresh ginger (1 cm cube), peeled
• 1 (15-ounce) can chickpeas, drained and rinsed (about 1.5 cups)
• 1 egg
• 3/4 cup rolled oats, ground into a flour (use gluten-free if necessary)
• 1/2 tablespoon sesame oil
• 1 tablespoon coconut aminos or low-sodium tamari (I have no idea what this is!!)
• 1/2-3/4 teaspoon fine grain sea salt
• Freshly ground black pepper, to taste
• 1 1/2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon cinnamon
• 1/4 teaspoon turmeric

For the sauce:

• 1 small garlic clove, peeled
• 2/3 cup fresh cilantro leaves
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lime juice, or to taste
• 2 tablespoons tahini
• 2 tablespoons water
• 1/2 teaspoon cumin
• salt and pepper, to taste
• A pinch of love

Click on link above for instructions

Almond Sesame Cookies

• 1 cup almonds, blanched finely ground
• 1/2 cup confectioners’ sugar
• 1 -1 1/4 cup all-purpose flour, start with 1 cup only
• 1 teaspoon almond extract
• 1 egg, lightly beaten
• 1 teaspoon cinnamon
• 1/2 cup butter, at room temperature
• 1/2 cup sesame seeds
• A pinch of love

Combine the butter, egg and vanilla. Add in the ground almonds, sugar, cinnamon, flour and love. Once all the ingredients are thoroughly mixed, let the dough chill.

 

Scoop chilled dough and roll into balls. Roll the dough balls in a plate of sesame seeds. When the entire ball is covered in sesame seeds, shape into a crescent.

 

I experimented by making thumbprint cookies (smashing the ball with your thumb, instead of forming a crescent) and filling the indent with jelly. It was a good move! Place on a cookie sheet and bake at 350 degrees for 20-25 minutes. Let cool before serving. Enjoy!

 

One Last Holiday Indulgence…Peanut Butter Buckeyes

Oh boy…my last post is about Thanksgiving…oops! December has flown by. The week after Thanksgiving Eric and I headed to Argentina for the adventure of a lifetime.  What an amazing country! Incredible scenery, warm people, amazing food, and wine, lots and lots of wine. From sweet, buttery pastries to fresh sirloin hot off the grill and Malbec, lots and lots of Malbec, we sampled it all.

When we touched down back in Boston, everything had transformed into a Christmas wonderland and it was time to get into the holiday spirit…quickly.  My mother is known far and wide for her Christmas cookies. She makes dozens and dozens of cookies to share with family and friends. My annual contribution to the collection is peanut butter buckeyes.  They are very easy to make, they just take a bit of time. But it’s peanut butter, sugar and chocolate…you can’t go wrong.

If you’re looking for one final holiday indulgence at a fabulous New Year’s Eve party this week, whip up these treats and you’ll be the most popular guest there.

Peanut Butter Buckeyes

• 1 (18 ounce) jar creamy peanut butter
• 1/2 cup butter (softened) or 1/2 cup margarine (softened)
• 1 lb confectioners’ sugar (about 3.5 cups)
• 1 tablespoon vanilla 
• 12 ounces chocolate chips (milk or semi-sweet)
• A pinch of love

Combine the peanut butter, softened butter, sugar, vanilla and love using your electric mixer.  Let the mixture chill overnight.

Using a melon baller or teaspoon, scoop bite-sized portions of the chilled dough, roll  into balls and place on a cookie sheet.  Let the rolled balls chill before dipping.

In a double boiler or microwave-safe bowl, melt the chocolate chips. If you use the microwave, stir every 20 seconds after the first 30 to ensure the chocolate doesn’t burn. Dip the chilled peanut butter balls in the melted chocolate. Return to cookie sheet to set.  Refrigerate until you’re ready to serve.

Enjoy!

Cooking Club Tackles Thai

To follow up our Italian feast, last month the cooking club kept the international theme rolling.  The menu was 100% Thai.  There were lots of ingredients that were tricky to track down and a few adventures in ethnic cooking but the results were delicious.  I was in charge of dessert.  You’ll see my recipe for black sticky rice pudding below. It’s delicious and only requires three ingredients (plus the love).

MENU

Appetizers: Chicken Peanut Satay

Fish Cakes with pickled onions and aioli

Entrée: Lemongrass soup

Thai Soba Noodle Bowl

Roasted Edamame

Dessert: Black Sticky Rice Pudding

Black Sticky Rice Pudding

• 1 cup black rice
• 1/2 cup sugar
• 1 (13 1/2- to 15-oz) can unsweetened coconut milk, stirred well
• A pinch of love

I soaked the rice for about 30 minutes before cooking.

Bring rice and 3 cups of water to boil.  Simmer in a covered pot until the water is absorbed (about 45 minutes). Rice should still be wet.

Stir in sugar, coconut milk and a pinch of love. Return rice to a boil, then simmer for another 30 minutes until rice is tender but still chewy.

I like to serve this warm with vanilla ice cream. It’s a good one to make ahead and reheat when you’re ready to serve. Enjoy!

Pumpkin Madness…Pumpkin Chocolate Chip Cookies

A few weeks back, I threw a little shade in the direction of pumpkin.  As I said back then, I love pumpkin, I just don’t like the frenzy to consume all things pumpkin. But I am here to announce, the time has come.  It officially feels like fall and we’re enjoying pumpkin madness at Cucina Fisher.  I made a coffee cake with pumpkin butter, cookies with pumpkin puree and then got really crazy and threw pumpkin in last night’s risotto.

Let’s start with the cookies…because who doesn’t like cookies?  This was a basic recipe and I added cranberries and pecans to punch up the flavor and texture.  You cook these cookies much lower than typical recipes. The result is a very soft, moist cookie.

Pumpkin Chocolate Chip Cookies

• 1/2 cup butter, room temperature
• 1 1/2 cups sugar (I split between white and brown)
• 1 egg, room temperature
• 1 cup canned pumpkin 
• 1 teaspoon vanilla 
• 2 1/2 cups flour 
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder 
• 1 teaspoon cinnamon 
• 1 teaspoon nutmeg 
• 1/2 cup of dried cranberries
• 1/2 cup chopped pecans
• 3/4 cup chocolate chips
• A pinch of love

Combine the butter and sugar until smooth. Add in the egg, pumpkin and vanilla.

In a second bowl, sift the flour, baking soda, baking powder, cinnamon and nutmeg.  Slowly add the dry mixture into the wet ingredients. Once fully combined, add in the “crunchies”…chocolate chips, pecans and cranberries.  Add a pinch of love and you’re ready for scooping.

When making cookies, it’s important that they’re all about the same size on the tray so that everything cooks evenly. I used a small ice cream scoop to form the cookies.

Bake the cookies in a 300-degree oven for 20 minutes (or until lightly brown). Remember, this recipe won’t get crispy.  The consistency is more like a scone.

Like all baked goods, you MUST enjoy one warm from the oven, preferably with a glass of cold milk.

Enjoy!

The First Batch of the Season…Homemade Applesauce

It’s not fall until the first batch of applesauce is on the stove.  Homemade applesauce was one of my favorites growing up. I was thrilled to find out how easy it is to make. And this time of year, there’s no excuse for not grabbing a bag of apples from a local orchard and making a delicious pot or two…or three.  Eric stopped by Cider Mill Farm on Monday and I couldn’t wait to get cooking.

Homemade Applesauce

• 12 apples, washed, peeled, cored
• 4 cinnamon sticks (or a teaspoon of cinnamon)
• 1 lg. lemon juiced (or 2 sm. lemons)
• 2 tbsp. brown sugar
• 1/2 tsp. nutmeg
• A sprinkle of cloves
• A pinch of love

Wash the apples, peel the skins and core, being careful not to miss any seeds.

Add the apple slices, lemon juice, cinnamon sticks, sugar, spices and pinch of love in a large soup pot. If you don’t have cinnamon sticks, use a tsp. or 2 of powdered cinnamon.  Some recipes call for a cup of cider or apple juice..  I just add a splash of water to the pot to help steam the apples.  I don’t think you miss any of the flavor by omitting.

Cook on medium to low heat, stirring occasionally. The apples will cook down quickly and you’ll get a lumpy, mushy mess that smells amazing. Once the apples are completely cooked and falling apart, turn off the heat and let the apples cool.

Remove the cinnamon sticks and blend to your desired consistency.  I use a hand-held blender but you can use your blender or food processor on a low speed. It’s best served warm but you can store in the fridge for a few days and warm it up for a great snack or dessert. Enjoy!

For the Love of Ginger…Delicious Cookies to Kick Off Fall

Don’t get me wrong…I love pumpkin. Pumpkin pie, pumpkin pancakes, pumpkin scones…love ’em all.  But when did pumpkin become the flavor mascot for fall?  There are so many other delicious flavors that seem to be overshadowed by pumpkin’s orange glow.  I’ll cook and bake plenty of pumpkin goodies this autumn, but to start things off, I am paying ode to ginger.

These cookies are a slight adaptation to Ina’s Ultimate Ginger Cookies, which I shared earlier in the year. They pack a spicy bite from the ginger and cloves. An extra egg gives them a lighter texture than traditional ginger snaps.  Try them out and say “hello fall.”

Ultimate Ginger Cookies

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger (used 1 1/2 teaspoons b/c of omission below)
• 1/4 teaspoon kosher salt (I omitted)
• 1 cup dark brown sugar, lightly packed (I used light brown sugar)
• 1/4 cup vegetable oil
• 1/3 cup unsulfured molasses
• 1 extra-large egg, at room temperature (I used 2 regular size eggs)
• Granulated sugar for rolling cookies
• 1 1/4 cups chopped crystallized ginger (6 ounces) (I didn’t have any so I omitted)
• A pinch of love

Sift the flour, baking soda and spices and set aside.  In your mixer bowl, blend brown sugar, oil, molasses, and egg(s). Slowly add in the sifted dry ingredients until everything is well mixed.  If it seems dry, don’t worry.

To form the cookies, scoop out a heaping teaspoon-sized portion, roll into a ball and then roll in a plate of sugar.  Place on a lined cookie sheet.  Dust with that special pinch of love and pop the tray in a 350-degree oven for 13-17 minutes.

 

Let cool for a few minutes before serving. Enjoy!

Whole Wheat Zucchini Carrot Bread

 

 

 

 

 

 

Summer gardens are full of zucchini and when they get super big the best way to use them up is to bake them.  This is a recipe that I’ve altered to include whole wheat flour and applesauce. One large zucchini will usually yield more than you need for the recipe, so I freeze the rest for a batch of bread when zucchini isn’t in season anymore.

Zucchini Carrot Bread

• 3 cups all-purpose flour  (I used half whole wheat flour)
• 1 teaspoon baking powder 
• 1 teaspoon baking soda 
• 1 teaspoon salt (I omitted) 
• 2 teaspoons ground cinnamon 
• 1 teaspoon grated nutmeg 
• 1 1/2 cups sugar
• 3 eggs, beaten
• 1 cup vegetable oil (I used 1/2 applesauce) 
• 1 cup grated zucchini
• 1 cup grated carrots
• 1 cup chopped walnuts (I omitted)
• A pinch of love

This recipe makes two loaves so if you only want one, cut all the ingredients in half. If you don’t want to do math, you’ll have one loaf for now and one for later.  These freeze nicely.

Sift the flour, baking soda, baking powder, cinnamon and nutmeg in a mixing bowl. Set aside.

In a separate bowl, mix sugar and eggs. Once they’re blended, add the oil (or half oil, half applesauce as I like to do).  Slowly add in the flour mixture.  Once it’s all blended, stir in the veggies, nuts (optional) and love. Scrape down the sides of the bowl and divide the batter between the two greased loaf pans.

Bake at 350 degrees for about 50 minutes, or until a knife inserted into the center of the loaf comes out clean.  Let them cool for a few minutes before serving. But you really should enjoy a slice when it’s still oven warm…it doesn’t get any better than that.  With butter, jam, or plain, you can’t go wrong. Enjoy!

 

Adventures in Baklava

 

 

 

 

 

 

 

Last Friday night was cooking club night. This month our theme was Mediterranean…one of my favorites.  It was a warm evening but a light, delicious summer meal came together beautifully.  I was in charge of dessert so I opted for flaky, sweet baklava.  I’d never made the pastry before but it turned out pretty well.  This is definitely a dish that requires a little patience and some elbow grease (and counter space, which I don’t have).  But the ingredients are fairly simple and once you get the assembly down, it all comes together pretty easily.

MENU

Appetizer: Artichoke, tomato and olive dip, served with pita chips

Cocktail: Vodka, with pink lemonade and sparkling pomegranate juice

Entrée: White fish (tilapia) served over tomatoes, onions and toasted bread crumbs

Cucumber salad

Tabouli salad

Dessert: Baklava

Baklava

• 1 (16 ounce) package phyllo dough
• 3/4 pound chopped nuts (I used walnuts and pecans)
• 1 cup butter
• 1 teaspoon ground cinnamon
• 1 cup water
• 1 cup white sugar (plus a little more to sweeten the nuts)
• 1 teaspoon vanilla extract
• 1/2 cup honey
• A pinch of love

To bring out the flavor of the nuts, I mixed the with cinnamon and a bit of sugar and roasted them in the oven for a few minutes.  Once you start to smell them, they’re done.

You’ll want to make sure your butter is at room temperature. It was a warm day when I made this recipe so the butter was soupy and it worked out for the better. Once you take the phyllo out of the box, you need to cover it with a damp cloth and work quickly.  Phyllo is tough to work with and it dries out quickly, becoming brittle.

Most phyllo sheets are larger than a casserole ( 9×13) dish so you’ll either want to cut the whole stack before you get started, or trim as you go.

Spray the dish to prevent sticking and put two layers of phyllo on the bottom of the dish Gently spread a thin layer of butter on top of the phyllo. You’ll need to work very carefully.  I used a basting brush and used my free hand to brace the dough and prevent the top sheet from tearing. If it rips, don’t worry about it.

Once you’ve buttered, add two more sheets of phyllo and spread a coat of butter.  Repeat until you have four layers. Butter the top sheet, then make a layer of roasted nuts.  Add two sheets of phyllo on top of the nuts, butter. Add two sheets of phyllo, butter. Add another layer of nuts.

Depending on how many sheets of phyllo you have, you should be able to do two or three layers of nuts, then start layering dough and butter until you’re out of phyllo. You want at least three layers of dough from the top to the first layer of nuts.

Spread a thin coat of butter on the top sheet of phyllo. Then, gently cut the phyllo in whatever pattern you are going to serve it.  Triangles are traditional but squares will do just fine.

Bake at 350 degrees for about 40 minutes, or until phyllo is golden brown.

While the pastry is baking, prepare the syrup.  Bring the water and sugar to a boil. Once all the sugar has dissolved, add the honey, vanilla and love.  Let simmer for several minutes. Keep warm.

 

Once the pastry is done cooking, take it out of the oven and immediately pour or spoon the syrup on top. Because it’s precut, the sweet syrup will seep into every layer of the pastry. I sprinkled the extra roasted nuts on top.

 

 

 

 

Let cool and serve. It’s sticky and sweet and you’ll love every bite.  Enjoy!