Crazy for Cookie Dough

I love books, but I don't like to spend money on them when I can get them for free at the library.  I have always been a regular library goer and don't understand why everyone isn't.  They have some good stuff in that  place!  Of course I do not like how my tax dollars are being spent on filling the place up with more and more DVDs.  It's a little off track for me.... How is that supporting literacy? But don't get me started.

Anyway, I was deep in the shelves of the cookbook section looking for some of the newer released books I have seen on the blogs when I came across this :

It was the beginning of a multi-day cookie dough bender.  I couldn't get enough of it and made three recipes in three days.  

I started with the cookie dough donuts.  I am a big fan of donuts, but have never made them before.  I am not crazy about having to use all that oil to fry them so I was happy to these donuts were baked.

The cookie dough for all the recipes is eggless so it is safe to eat raw. They tasted best right out of the oven and had my fill after eating two.

The unglazed donut holes were good too, they tasted like yeast rolls and I ate a few of them too. I love bread and fresh baked bread is even harder to resist.

Next, I started on the Chocolate Peanut Butter Cookie Dough ice cream.  The ice cream base needs to sit overnight so I had to get that going first.   Instead of traditional cookie dough I went with peanut butter because is goes perfectly with chocolate.  The recipe makes A LOT of cookie dough.  This is how much I had to mix into the ice cream even after trying a few hunks.

Homemade ice cream rules and this was excellent!  I like it best when it is in its soft serve consistency right out of the ice cream maker. The only thing I would change next time is to not use all the cookie dough.  I can't believe I'm saying this, but you can have too much in the ice cream and the flavors aren't balanced.

After donuts and ice cream I moved onto cake-Brown Sugar Cookie Dough Layer Cake.  It is a three layer cake with ganache and cookie dough separating the layers of cake.  This is one of my new favorite cakes and I will be making it again. I changed the frosting on my cake to a traditional buttercream.  The one in the book is made with brown sugar and I thought there was enough of that flavor in the cake and cookie dough.  

Brown Sugar Cookie Dough Layer Cake
For Cake
3 cups cake flour
1 1/2 tablespoon baking powder
1/2 cup sugar
1 1/2 cups brown sugar, packed
1 teaspoon salt
1 cup unsalted butter, softened and cut into pieces
1 1/4 cups whole milk, divided
2 eggs
6 egg whites
2 teaspoons vanilla 


For Cookie Dough
3/4 cup unsalted butter, room temperature
1/2 cup sugar
1/2 cup brown sugar, packed
1/4 cup whole milk or cream
1 teaspoon vanilla
1/2 cup all purpose flour
1/2 teaspoon salt
1/2 cup mini semisweet chocolate chips


For Ganache
3 ounces dark chocolate, chopped
1/2 cup heavy cream


For Frosting
8 tablespoons butter, softened
3 3/4 cups powdered sugar
3-4 tablespoons milk
2 teaspoons vanilla


Prepare three 9 inch round cake pans and preheat oven to 350 degrees.


In large bowl combine cake flour, baking powder, sugars and salt,  Add butter and 1 cup of milk.  Mix on low until evenly moistened, increase speed to medium high and beat for 1-2 minutes until light and fluffy. 


In a small bowl whisk the remaining 1/4 cup milk with whole eggs, egg whites and vanilla.  Add to flour mixture a little at a time mixing well between each addition. Divide batter evenly among three pans.


Bake 22-25 minutes until inserted toothpick comes out clean.  Transfer to a cooling rack. 


Begin making the cookie dough by beating butter and sugars on medium speed for 2-3 minutes. Beat in milk and vanilla.  Add flour and salt until combined and stir in chocolate chips.  Set aside.


To prepare the ganache, place chopped chocolate in heat proof bowl. In small saucepan, heat cream over low heat until it simmers. Pour hot cream over chocolate and let sit for about 30 seconds.  Stir until chocolate is completely melted and smooth. Cool to room temperature. 


For frosting, blend butter in mixing bowl on low speed until fluffy.  Add powdered sugar, 3 tablespoons milk and vanilla. Blend on low until sugar is incorporated.  Increase to medium speed and beat until light and fluffy.  Blend in up to 1 tablespoon milk if frosting is too stiff.

To assemble the cake she recommends leveling each layer prior to stacking.  (I did not and my cake did crack a little)  On each layer spread one-half of cookie dough and top it with one-half of ganache. Cover entire cake with butter cream frosting.


Adapted from The Cookie Dough Lover's Cookbook.

This officially ended my cookie dough craving, at least temporarily.  I loved this cookbook and would consider buying it. There were more recipes I wanted to try, but for another time.

Chocolate Marshmallow Milkshake

In case you haven't heard on the TV, on Twitter, on the internet, or on the radio....it's HOT outside, everywhere!  In times like this you need a way to cool off and that's just what this chocolate shake does in addition to making you feel happy all over from its delicious goodness.

The best part of this milkshake is the light fluffy marshmallow whipped cream.  I could just sit and eat it with a spoon. I keep trying to come up with other things to eat it with.
It is perfect with the dense double chocolatey ice cream. 


This recipe claims to make four shakes, but it's more like two for me. The idea is to create layers of the chocolate milkshake topped with whipped cream and then repeat ending with whipped cream on top. So not only is it heavenly to eat it is also beautiful to look at as you gobble it up.

Chocolate Marshmallow Milkshake
Makes 4 shakes


Marshmallow Whipped Cream
1/2 cup heavy cream
1/4 cup marshmallow fluff
1/4 teaspoon vanilla extract


Chocolate Milkshake
1 cup cold milk (whole milk is best)
1/4 cup chocolate syrup
3 cups chocolate ice cream

In cold bowl with cold whisk (I put both in the freezer for 5 minutes before I start) add heavy cream, marshmallow fluff and vanilla.  Whisk briskly until stiff peaks form.  Set aside in the refrigerator.  


In a blender combine milk, ice-cream and chocolate syrup.  Blend until smooth.


Fill glasses with layer of chocolate shake, then add some marshmallow cream, now more milkshake and top with cream.


Enjoy!

Peppermint Cookies and Cream Ice Cream

It's been busy around here the past two weeks with family members coming and going as we celebrated the holidays.  I am lucky enough to have two weeks off of work this time of year so there was time to make and eat a lot of food.  But we got our exercise in too.  In fact, we tried two new activities.  


Recently I discovered a nature trail that offers a four different length trails through the flora and fauna of Central Florida.  I talked my three kids into checking it out and promised we would only do the 3.1 mile trail.  

Cate and me

After studying  the map at the entrance to find the trail we wanted we learned it was marked with green markers.  We got started and it was no problem, the markers were easy to spot.
  
About one mile in one of us had to go to the bathroom. Although it did involve some grumbling and talk of turning back we were the only ones out there, so that was easily solved.  I'll admit, I lied a little and told them we were about half way through so we might as well keep going because it would be the same distance either way.  Although they were skeptical, I was able to get away with this because  I was the only one wearing a Garmin. I felt a little sneaky, but it wouldn't kill them to walk the whole thing.

All smiles before we realized we took a wrong turn.

The trail was very nice once we got through the sugar sand section which filled our shoes with mini sand dunes.  We passed a beautiful lake and saw lots of animal tracks.  But when 3.1 miles came there was no end in sight.   We were sure we had stayed on the green trail so we just kept walking. 

By mile four we were worried we had taken a wrong turn. (Hoping it wouldn't turn out like the movie, but making survival plans just in case ) Caroline had an injured hamstring and could only walk a short distance before she began limping and walking more slowly. 


To scare us, Patrick told us that the tracks we had been seeing were from wild hogs (that did make me a little nervous) and right after that there was a snake laying in the middle of the path. Moral was beginning to fade. 


I knew we would eventually find our way out, but I was concerned that it was so much longer than we expected and I had never been on these trails before either.  It was the end of a long day and the sun was starting to go down.  We did have a cell phone with us, so if we were still out  when it got dark, we could get some help.


Two hours and five minutes after starting we finally made it back to the parking lot.  We ended up walking 5.4 miles. We were thrilled and relieved to get to the car and have a drink of water. I'm thinking I will not be able to talk them into doing this again.


Our other adventure also took place in the wilderness, but this time we were on the tree tops.  We went canopy cycling!

You ride through the trees on a canopy cycle hanging from a cable wire.  It is a hour long trek through a gorgeous conservation area including a section that takes you over a lagoon with a large alligator. It was a fun experience!


To cool us off from all these outdoor actives we made some homemade ice cream.  Cookies and cream is always  good, but thanks to Cate we had some Trader Joe's Candy Cane Joe-Joe's in the house, so we used them to create some peppermint cookies and cream.  These cookies are wonderful by themselves but really shine in the cool, creamy vanilla ice cream.  

Peppermint Cookies and Cream Ice Cream


1-  1.5 quart vanilla ice cream (we use Edy's Light), softened
2- sleeves Candy Cane Joe-Joe's (about 24 cookies), crushed 
Whipped Cream*


In a large bowl mix softened ice cream and crushed cookies.  Fold in whipped cream and freeze until firm.

To make whipped cream :

1 cup heavy whipping cream

3 tablespoons confectioner's sugar

1/2 teaspoon vanilla

In a large bowl whip heavy cream with mixer until stiff peaks are about to form.  Add sugar and vanilla and beat until stiff peaks are formed.  Do not over beat or it will become butter like. 

*8 oz Cool Whip can be substituted for whipped cream.

Hope you made some good memories over the holidays.  Happy New Year!!

Homemade Chubby Hubby Ice Cream

On my recent trip to Vermont I indulged in Ben and Jerry's ice cream a couple of times.  Once on the factory tour and the other at a scoop shop.  One of my favorite flavors is Chubby Hubby and I have had my family on the lookout for it every time we go to a grocery store.  No one around here seems to carry it anymore and I was worried it may have gone to the flavor graveyard.  

It wasn't even available at the scoop shop, so you can understand my delight when I noticed a Chubby Hubby flavored Mash item on their menu. The Mash is very similar to a blizzard.  I ordered one and it was delicious.  My craving had been satisfied, temporarily....  So during my tour  of the factory I made a point of inquiring about its status.  It is still in circulation (Yippee!!) but, until I can get my grocer to get some, I have another solution.

I paid close attention as they made my Mash at the scoop shop and took note of what they added to create that flavor combination.  Chubby Hubby is vanilla malt ice cream with chocolate covered peanut butter filled pretzels with ribbons of peanut butter and fudge.  They used whoppers, reese's peanut butter cups and pretzels.  

On the plane ride back to Florida, I was thinking about making some of this ice cream at home.  I could use the same items they did, but I wanted more chocolate and more peanut butter without using candy.  I decided to create my own version and that's what I'm sharing with you. 

I decided to use Snyder's peanut butter pretzels and cover them in chocolate.  I love these pretzels and during the holidays they actually sell a chocolate covered version.  I have a peanut butter problem so I decided to mix in some regular peanut butter too.  I stuck with the whoppers for the malt flavor because I had some at home, but I could have used powdered malt.  I have whoppers at home from Halloween and put a few aside for me to use.

The first thing I had to do was melt the chocolate so I could cover the pretzels.  I used a double boiler to keep it warm enough to dip the entire bag of pretzels.  I like these chocolate covered pretzels all by themselves.

I covered a tray with wax paper and set the wet pretzels out to cool.  To speed things up, I put the tray in the freezer for about 10 minutes.

Once cool, they were very easy to remove.  

I put the chocolate covered pretzels and whoppers in the mini chopper and pulsed it a few times to give me a chunky mixture of the two.

I took two large spoons and mixed it in like I've seen them do at Cold Stone Creamery.  I let the ice cream sit out a little while to soften up to make the mixing easier.

There you go - it's just that easy.  This was one yummy treat!!

Homemade Chubby Hubby Ice Cream

6 malted milk balls

6 chocolate covered peanut butter filled pretzels

1 heaping tablespoon peanut butter

3 scoops vanilla ice cream

Serves 2

Chocolate Covered Peanut Butter Pretzels

1 bag (8oz) peanut butter pretzel sandwiches (I used Snyder's)

1 bag (12oz) semi-sweet chocolate baking chips (I used Ghirardelli)

Melt chocolate by placing chips in double boiler over simmering water.  Stir until melted.

Alternate method - place chips in microwave safe bowl and heat on 50% power for 1 - 1 1/2 minutes.  Stir.  Continue to heat for 15-30 second intervals, stirring in between, until smooth. 

Using tongs, dip pretzels in melted chocolate to coat.  Place on wax paper to cool.  Repeat with entire bag. Place in freezer for about 10 minutes to cool faster. 

Once pretzels have cooled, place malted milk balls and pretzels in food processor and pulse until broken into chunks.  Keep pulsing until no whole pieces remain.  I like mine on the chunkier side. This makes 1/2 cup of mix-ins.  

Add to bowl with ice cream, and peanut butter.  Mix together and enjoy.