Recipes

Coffee Ice Cream Cookie Sandwich Cake with Salted Butter Caramel Sauce

Did you make the coffee ice cream I posted on Tuesday yet? No? Well you’re going to be kicking yourself for it after you see today’s post. But don’t worry! There’s still time to remedy your huge oversight. If you haven’t already started a grocery list after just reading the title, then let me get right to it: you need to make this dessert. Now.

Or this weekend, you know with that pesky little thing called work consuming the weekdays. Chocolate chip cookie cake with coffee ice cream and a salted butter caramel sauce. Woah, someone hold me, I’m weak in the knees!

The inspiration for this dessert phenomenon was my fellow ice-cream loving friend. We aren’t normal ice cream lovers. We are ice cream aficionados. We eat, sleep and breath ice cream. If we were on the top of Mount Everest we would say to one another, “P-p-pass the ice cream p-p-please.” In addition to our ice cream desires we also maintain our manners under extreme conditions. For her birthday I decided to turn one of our favorite ice cream truck treats into an ultimate dream cake. It’s dessert in a dessert times ten.

Although it looks like a monster of a project, if you split out the components it is completely do-able and so worth it. The strong coffee flavor, buttery and chocolately cookie, and warm caramel sauce will have you making obscene noises perhaps not suitable for children. I have never seen a dessert be devoured so quickly and neither will you.

Coffee Ice Cream Cookie Sandwich Cake with Salted Butter Caramel Sauce
 
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Yield: 8-10 servings
Ingredients
for the cake
for the salted butter caramel sauce
  • 6 tablespoons unsalted butter
  • ¾ cup sugar
  • 1 cup heavy cream, divided
  • ½ teaspoon vanilla extract
  • 1 ¼ teaspoons coarse salt
Directions
for the cake
  1. Preheat the oven to 350 degrees F.
  2. Line a 9” round springform pan with parchment paper. Take half the cookie dough and evenly press into the bottom of the springform pan to create a large round cookie. Bake for 20 minutes. Do not overcook the cookie or it will be hard after freezing. Remove and let cool on a wire cooling rack. Repeat with the second half of the cookie dough.
  3. When the cookies are completely cool you can start assembling the cake. Place one of the cookies in the bottom of the springform pan lined with parchment paper. Scoop and evenly spread the coffee ice cream on top of the bottom cookie until you have about a 2” layer. You may not have to use all the ice cream. Place the second cookie on top, right side up, making sure not to press too hard. Wrap the entire pan in plastic wrap and freeze for at least 8 hours. Let the cake sit out and soften before serving.
for the salted butter caramel sauce
  1. Melt the butter over medium heat in a large heavy duty saucepan. Stir in the sugar with a heatproof spatula and continue stirring frequently until the mixture is a deep golden brown and starts to lightly smoke. The sugar will be completely dissolved at this point.
  2. Remove from the heat and carefully whisk in ½ cup of the cream. I recommend using an oven mitt as the mixture may bubble splatter. Stir in the rest of the cream, vanilla extract and salt until combined. If any sugar lumps remain gently whisk over low heat until dissolved. Serve warm.
Notes
Caramel should be stored in the fridge in an airtight container and can be reheated in a saucepan over low heat or in the microwave.

 

Dessert, Frozen Desserts, Recipes 0 Comments

Coffee Ice Cream

Coffee and I have a strange relationship. I’ve gone my whole life without needing caffeine in the morning. Whether I stayed up all night cramming in college or made the mistake of going out too hard on a weekday before having to be in the office at my usual early hour, I have gotten by without depending on coffee, tea, soda or energy drinks. I run on excitement for life! My avoidance was partly not wanting to be dependent on something to wake me up, but mostly because with my severe acid reflux and various other stomach ailments most of those items don’t agree with me. With coffee, it was also due to me not liking the taste.

However, in the last couple years I have come to enjoy coffee as an occasional treat. I still don’t like hot coffee, but a Dunkin Donuts iced mocha or a Starbucks caramel frappuccino? Yes, please! This new-found coffee exploration has also led me to yummy coffee flavored items that were previously, and sadly, absent in my life. Among these my favorite way to consume coffee flavor is through ice cream. No surprise there.

This simple coffee ice cream is smooth, creamy and bursting with coffee flavor. This is my favorite ice cream I have made so far, and that’s saying a lot considering my self-professed chocolate ice cream superiority complex. Although now that I mention it this would be really good with some Oreos or chocolate swirls mixed in… just saying ;-).

Coffee Ice Cream
 
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Yield: 1 quart
Ingredients
  • 1 ½ cups whole milk
  • ¾ cup sugar
  • 1 ½ cups whole coffee beans
  • 1 ½ cups heavy cream, divided
  • Pinch of salt
  • 5 large egg yolks
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon finely ground coffee
Directions
  1. Heat the milk, sugar, coffee beans, ½ cup of the heavy cream and the salt in a medium saucepan over medium heat until it is just starting to steam, but not boiling. Remove from the heat, cover and let steep at room temperature for 1 hour.
  2. When the hour is up, place the remaining cup of heavy cream in a medium mixing bowl then set a mesh strainer over top. Set aside.
  3. Reheat the coffee bean mixture over medium heat until it is steaming, but not boiling.
  4. Meanwhile, whisk together the egg yolks in a separate medium bowl. Once the coffee bean mixture is ready, slowly pour some into the egg mixture, whisking constantly, to temper the eggs. Continue slowly pouring and whisking, then scrape the whole mixture back into the medium saucepan.
  5. Stir the mixture over medium heat, making sure to scrape the bottom of the pan, until the mixture has thickened to the point where it is sticking to the back of the spatula. It is ready when you can run your finger over the back of the spatula and the mixture doesn’t run. Pour the mixture through the strainer into the prepared mixing bowl with the cream. Press on the beans to extract as much coffee flavor as possible. Stir the mixture together and add the vanilla and ground coffee. Stir until cool over an ice bath then place in the fridge. When completely chilled freeze in your ice cream maker according to manufacturer’s instructions.
Notes
You can use caffeinated or decaffeinated coffee beans for this recipe, the choice is yours.

Recipe from The Perfect Scoop.

Dessert, Frozen Desserts, Recipes 2 Comments

Crisp Gnocchi Salad with Shiitakes and Asparagus

My brother gave me one of the most thoughtful Christmas gifts last year: a copy of this beautiful Tasting Colorado cookbook. Every recipe is a popular dish from a Colorado restaurant, covering everything from fluffy biscuits to local mouthwatering steak. Not only did I wish I could stuff my face into every picture and eat the contents, but I’ve actually been to a few of the restaurants!

Although he’s a Boston native, Colorado stole my brother’s heart 10 years ago and he’s lived there ever since. I get a chance to visit him once or twice a year and for those of you who have never been add it to your bucket list. It’s one of the most beautiful places I’ve ever visited and I’ve had some of my favorite dishes there.

While flipping through the cookbook and mopping drool from my mouth I was so excited to stumble upon this recipe from the restaurant Six89. Six89 closed in 2012 and their gnocchi salad disappeared along with it. Until now.

I cannot properly express in words the deliciousness of this dish. The crispy gnocchi together with the savory shiitake mushrooms, asparagus and nutty Parmesan is enough to have you going back for more. But when you add the shallot vinaigrette and leafy greens this meal becomes irresistible.

You can certainly use store-bought gnocchi to make this dish, but I highly recommend taking the extra time to tackle homemade gnocchi to experience the full potential of each mouthwatering bite.

Gnocchi Salad with Shiitakes and Asparagus
 
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Yield: 4 appetizer servings
Ingredients
for the gnocchi
  • 2 cups gnocchi
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons minced shallots
  • 2 cups sliced shiitake mushrooms
  • 2 cups asparagus, blanched and cut into 1” pieces
for the vinaigrette
  • 2 tablespoons minced shallots
  • 1 tablespoon dijon mustard
  • 2 teaspoons dried oregano
  • 2 tablespoons white wine vinegar
  • ¾ cup olive oil
  • 4 cups baby field greens
  • Salt and pepper
  • Fresh grated Parmesan, for serving
Directions
  1. Boil the gnocchi in a medium saucepan until they float to the top and are heated through, about 3 minutes. Drain and set aside.
  2. Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat. Pan-fry the gnocchi until crispy and lightly browned.
  3. Reduce the heat to medium then add the shallots and sauté until softened and lightly browned, about 5 minutes, stirring often. Add the mushrooms and sauté for 5 more minutes. Add the asparagus slices and sauté until warmed through then remove from the heat. Season with salt and pepper.
for the vinaigrette
  1. Combine the shallots, mustard, oregano and white wine vinegar. Whisk together well with the olive oil. Season with salt and pepper. Toss the gnocchi with 4 tablespoons of the vinaigrette. Plate the gnocchi.
  2. Toss the baby field greens with some of the vinaigrette and place over the gnocchi. Top each plate with a generous serving of fresh grated Parmesan.

Recipe from Tasting Colorado:  Favorite Recipes from the Centennial State.

Appetizers & Snacks, Pasta, Recipes, Soups & Salads 0 Comments

Homemade Goat Cheese Gnocchi

Making homemade gnocchi had been on my bucket list of things to conquer in the kitchen for quite some time now. These delicate pillows of pasta are one of Matt’s and my go-to orders while out to eat, but I was putting off making them from scratch.

Giada had assured me countless times how simple gnocchi are to create. I would watch Giada quickly whip up a perfect batch in her gorgeous, sunny kitchen and think to myself, “Giada even pronounces gnocchi perfectly, of course she thinks it’s simple!”

Well, my friends, I am here as a novice gnocchi-pronouncer and gnocchi-creator to let you know that in fact it is that simple. Sure there are fair amount of steps between the boiling, mashing, cooling, kneading and what-not, but once you have the process down you’ll have fresh gnocchi on the table in no time.

The most difficult part was the shaping with the fork tines, but I never have much patience for beautifying foods so I decided to leave them as is. I’m here to eat it not take a picture! Actually, I am, but I much prefer the eating part.

So conquer your kitchen fears and give homemade gnocchi a try! What are some things on your kitchen bucket list?

Homemade Goat Cheese Gnocchi
 
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Yield: 8 servings
Ingredients
  • 2 pounds potatoes, preferably Russets
  • 11 ounces goat cheese
  • ½ cup Parmesan, grated
  • 2 tablespoons dried oregano (or ½ cup fresh, chopped)
  • 3 eggs
  • 6 cups cake flour
  • 2 tablespoons salt
  • 1 tablespoon ground black pepper
Directions
  1. Preheat the oven to 425 degrees F. Line a baking sheet with foil and set aside.
  2. Scrub and dry the potatoes then pierce each potato with a fork 5-6 times. Place on the prepared baking sheet. Bake for 45-60 minutes. The potatoes are done when you can easily pierce with a fork or knife. Remove from the oven and let cool slightly. Once the potatoes are cool enough to handle, peel then grate them into a large mixing bowl. Alternatively, you can accomplish this with a potato ricer.
  3. Add the goat cheese, Parmesan, oregano, eggs, flour, salt and pepper to the large mixing bowl and mix until the dough starts to come together.
  4. Lightly flour a cutting board or smooth surface and knead the dough until it is smooth. Shape the dough into a large ball or mound and place a kitchen towel overtop. Let rest for 30 minutes.
  5. Bring a large pot of salted water to a boil. Meanwhile start shaping the gnocchi. Using about ¼ cup of dough at a time, and leaving the kitchen towel over the rest, shape the dough into a long rope about ½” thick, as pictured above. Using a sharp non-serrated knife or an icing spatula, cut the dough rope into 1” pieces. Place the pieces on a lightly floured baking sheet.
  6. When you have a small batch ready to be boiled (I boiled about ½ cookie sheet worth at a time), carefully place the gnocchi into the prepared boiling water. When they float to the top, about 3-5 minutes, remove with a large slotted spoon and serve.
Notes
*If you don’t have cake flour, for each cup you measure out of all-purpose flour remove 2 tablespoons before putting in the recipe.
*I simply pressed the gnocchi instead of the traditional ridge shape, but a quick Google search of shaping gnocchi will lead you to plenty of videos showing the traditional technique.
*If you are not eating the gnocchi right away, follow these instructions after placing in the boiling water:
1. When they float to the top, about 3-5 minutes, remove with a large slotted spoon and place in a bowl of cold water. Drain into a colander and let cold water run over the gnocchi in the colander. Let drain.
2. Remove to a large container and lightly toss with olive oil to keep them from sticking together. Repeat with the rest of the gnocchi until they are all cooked. Keep in the fridge until ready to serve.

Recipe from Spring 2008 issue of Edible Aspen.

Main Dishes, Pasta, Recipes 0 Comments

S’mores Cupcakes

Ever since coming across the perfect chocolate cupcake recipe I have been creating as many variations as my waistline can afford for me to make. I am determined to try every variety I can imagine. The reason all my cupcake creations tend to have this chocolate base is 1- chocolate is superior, 2- I still haven’t found a vanilla cupcake recipe I love and 3- the perfect chocolate cupcake recipe is just so, perfect, that I can’t imagine anything tasting any better.

So with that said, now that summer is approaching there is one dessert lingering on everyone’s mind: s’mores. Lemon & Mocha has brought you s’mores fudge and now, s’mores cupcakes. These photos were taken quite some time ago before Matt and I had our groove down and I hope to update them in the future, but I couldn’t wait any longer to post this face-stuffingly-delicious recipe.

Gooey marshmallow fluff oozes out of these cupcakes that are topped with chocolate ganache and a super fancy, but simple, graham-coated chocolate-dipped marshmallow. I definitely snuck a few of these on their own instead of topping all the cupcakes. :)

S'mores Cupcakes
 
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Yield: 24 cupcakes
Ingredients
for the cupcakes
  • 1½ cups graham cracker crumbs
  • 5 tablespoons butter, melted
  • 2 cups sugar
  • 1¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1½ teaspoon baking powder
  • 1½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup butter, melted
  • 1 tablespoon vanilla extract
  • 1 cup fresh hot coffee
for the filling and toppings
  • 12 ounces Marshmallow Fluff
  • ½ cup heavy cream, optional
  • ½ cup chocolate chips
  • 1 tablespoon vegetable oil
  • 24 marshmallows
  • ⅓ cup graham crackers crumbs, divided
  • 1 cup chocolate ganache
Directions
for the cupcakes
  1. Preheat the oven to 350 degrees F.
  2. Mix together the graham cracker crumbs and melted butter together until combined. Line 2 cupcake pans with 24 paper liners. Place a tablespoon of the graham cracker mixture into each wrapper and press to evenly cover the bottom of the wrapper. Set aside.
  3. In the bowl of a stand mixer combine the sugar, flour, cocoa powder, baking powder, baking soda and salt.
  4. Once the mixture is combined add the eggs, buttermilk, melted butter and vanilla extract. Beat the mixture on medium speed for 2 minutes.
  5. Carefully stir in the hot coffee until well combined. The batter will be extremely liquidy.
  6. Pour the batter evenly between the 24 paper liners over the pressed graham cracker mixture. Bake on the middle rack of an oven for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out with no batter on it.
  7. Completely cool cupcakes on a wire rack before filling and topping.
for the filling and toppings
  1. Line a baking sheet or firm cutting board narrow enough to fit in your fridge with wax or parchment paper. Set aside.
  2. Using a cupcake corer, apple corer, or knife create a large cavity in the center of each cupcake. Reserve the top of the removed cupcake piece. Fill the cavity with 1-2 tablespoons of Marshmallow Fluff. If the Fluff is too thick to handle, whip it with some heavy cream, a couple tablespoons at a time until it reaches the desired consistency. Place the top of the removed cupcake piece on top of the Fluff filling to seal the cupcake back up. Place the cupcakes in the fridge to chill.
  3. While the cupcakes are in the fridge melt the chocolate chips in a double boiler over medium heat. Once melted remove from the heat and stir in the vegetable oil until smooth. Dip half of each marshmallow in the chocolate and place on the prepared baking sheet or cutting board. Sprinkle the dipped marshmallows with graham cracker crumbs before the chocolate sets. Place in the fridge to harden.
  4. Remove the cupcakes from the fridge and carefully dip the top of each cupcake in the chocolate ganache to coat it. Place a chocolate dipped marshmallow on each cupcakes before the ganache sets. Sprinkle with the remaining graham cracker crumbs, place it in the fridge for the ganache to harden.

Cake from Foodess.

Cupcakes, Dessert, Recipes 2 Comments

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