Snickerdoodle Ice Cream Sandwiches + 5 Ice Cream Sandwich Links

DSC_7338b

Summer is holding on in New England despite the days inevitably growing shorter.  I’m grateful for the warm breeze and sunshine.  It will all change soon enough.  Tomorrow marks the first day of fall.  Fall feels like a time of reflection.  I am not quite ready to reflect on all the year, so far, has brought my way.  I have trouble letting go. For just a bit longer I will savor summer and eat an ice cream sandwich or two.   I hope you enjoy these as much as I did.  More stories and recipes to come soon.

Snickerdoodle Ice Cream Sandwiches

Cookie recipe adapted from Baker’s Royale

Vanilla ice cream recipe adapted from The Perfect Scoop by David Lebovitz

Ingredients for ice cream:

1 cup whole milk

A good pinch of salt

¾ cup of sugar

3 teaspoons of vanilla

2 cups heavy cream

5 large egg yolks

Directions:

First, pour the cream into a metal bowl set inside a larger bowl filled with ice water.  Set aside.

Using a medium saucepan, heat the milk, salt, and sugar until the sugar is dissolved and just comes to a boil.  Remove from heat.  Using a separate bowl, whisk together the egg yolks.  Slowly pour a little of the warm milk into the egg yolks, whisking constantly.  Add the egg yolks to the saucepan with the remaining milk.  Cook the custard over low heat, stirring and scraping the bottom of the saucepan with a heat-proof spatula until the custard thickens.  The custard is ready when it covers the back of a spoon or spatula.

Using a fine-mesh strainer, strain the custard into the heavy cream.  Stir until cool to the touch.  Next, stir in the vanilla extract.  Cover tightly with plastic wrap and refrigerate overnight.

Churn the custard according to your ice cream manufacturer’s instructions.  Store in an air-tight container in your freezer.  This recipe makes 1 quart.  Enjoy!

Snickerdoodle Cookies

Makes 2 dozen

Recipe adapted from Baker’s Royale

Ingredients for cookies:

2 ¾ cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

3/4 teaspoon kosher salt

¼ teaspoon cinnamon + 1 tablespoon of cinnamon for sugar/cinnamon mixture

¼ teaspoon nutmeg

¼ teaspoon ginger

1 ¾ cups sugar, divided

½ cup of vegetable shortening

1 stick + 2 tablespoons of unsalted butter, room temperature

2 eggs

2 tablespoons milk

2 teaspoons vanilla extract

Directions:

Pre-heat your oven to 400F.  Grab two baking sheets and cover with parchment paper.  Set aside.

Using a medium bowl whisk together flour, cream of tartar, baking soda, salt, ¼ teaspoon of cinnamon, nutmeg, and ginger.  Set aside.

Using a stand mixer with a paddle attachment, cream the butter, shortening, and 1 + ½ cups sugar on medium speed until light and fluffy, scraping down the sides and bottom of the bowl once or twice.  Add the eggs, one at a time until thoroughly combined.  Next, add the vanilla.  Reduce the speed to low and add dry ingredients.  Add the milk and mix until just combined.

Mix together 1 tablespoon of cinnamon and ¼ of sugar in a small bowl.

Using a cookie scoop, make round cookies balls.  Roll the dough in the cinnamon-sugar mixture until well coated and place on a prepared baking sheet.  Space the cookies two inches apart.  Place the baking sheet in the fridge.  Allow the cookies to chill for 20 minutes before baking.

Bake cookies until lightly golden brown, about 8-10 minutes.  Cool on pan for two minutes then remove and place on a wire rack to cool completely.  Store cookies in an air-tight container at room temperature until ready to make the ice cream sandwiches.

Ice cream sandwich assembly

Working quickly, add a rounded scoop of vanilla ice cream to one cookie.  Place another cookie on top.  Push down on the cookie top gently and evenly until the ice cream is evenly distributed.  Wrap in plastic wrap, place in a freezer bag, and freeze for 4 to 6 hours.  Create an assembly line to make this process go faster!  Enjoy!

5 Must Check Out Ice Cream Sandwich Links

The cherry season may be over but don’t let that stop you from making Brown Butter Blondie’s dark cherry ice cream sandwiches.  I love the combination of fruit and chocolate, especially in ice cream.  Yum!

Samoas are by far my favorite girl scout cookie.  In high school I could easily eat an entire box on my own then truly wonder why I had a bellyache.  Broma Baker’s recipe for samoas ice cream sandwich cookies makes me want to make myself sick all over again.  Check them out!

Coffee ice cream fans head to Zoe Bakes for her no-churn coffee ice cream sandwiches.  They look like the perfect treat to whip up this weekend!

Rum raisin ice cream reminds me of my grandmother.  She loved it.  Head to The Candid Appetite for an oatmeal rum raisin ice cream sandwich that is sure to turn any non-believer into a believer.

It is officially fall and time to embrace all things pumpkin and gingerbread.  Head to Canelle et Vanille for a pumpkin and gingerbread ice cream sandwich recipe that is sure to satisfy your pumpkin craving.

Simple White Cake With Whipped Strawberry Frosting + 5 Spring Party Cake Links!

DSC_6024

DSC_5960b

I have been away from this space for far too long.  After a long winter of constant illness, including the flu, I’m finally regaining some energy.  I’m back and ready to bake, cook, write and share all of this with you.

So where do we begin?  We begin with a simple white cake with whipped strawberry frosting.  This cake is light and fresh, reminiscent of spring and brighter days.  I hope you enjoy it as much as we did.

See you soon with more stories and recipes to share.

Simple White Cake with Whipped Strawberry Frosting

recipe adapted from Bake from Scratch

Makes 1 9-inch cake

Ingredients for cake:

3/4 cup unsalted butter, at room temperature

1 + 1/2 cups granulated sugar

2 teaspoons vanilla extract

1 teaspoon almond extract

1/4 teaspoon kosher salt

2 + 1/4 cups cake flour

1 tablespoon baking powder

3/4 cup whole milk, at room temperature

4 large egg whites, at room temperature

Directions:

Preheat the oven to 350F.  Butter and flour two 9 inch cake pans and line the bottom of each pan with parchment paper.  Set aside.

Grab a medium bowl and sift together flour, baking powder and salt.  Set aside.

Using a stand mixer fitted with a paddle attachment, beat butter and sugar at medium speed until light and fluffy, about 4 minutes.  Add vanilla and almond extract.  Lower the speed on the mixer and add the flour mixture alternating with the milk.  You should begin and end this process with the flour mixture.  Beat until just combined.  Transfer batter to a large bowl and set aside.

Next, beat the egg whites at medium speed until stiff peaks form.  Be sure to use a clean bowl when beating the egg whites!  Fold half of the egg whites into the batter, then fold in the remaining egg whites.  Divide batter evenly between pans.

Bake until the cake tester inserted in the middle of the cake comes out clean, about 25-20 minutes.  Cool in pans for 10 minutes.  Remove from pans and allow to cool completely on a wire rack.

Next, make the whipped strawberry frosting.

Whipped Strawberry Frosting

Ingredients:

1/3 cup freeze-dried strawberries

8 ounces cream cheese, at room temperature

2/3 cup confectioners’ sugar, divided

1/4 teaspoon kosher salt

1/2 cup chopped fresh strawberries

1 + 1/4 cups whipping cream, chilled

2 tablespoons fresh orange juice

Directions:

Place freeze-dried strawberries in your food processor and pulse until they turn into a powder.  Set aside.  Using a stand mixer fitted with a paddle attachment, beat cream cheese, 1/3 cup of confectioners’ sugar and salt.  Add fresh chopped strawberries and the strawberry powder and beat until combined.  Transfer to a large bowl and set aside.

Clean the bowl of the stand mixer and attach the whisk attachment.  Beat cream and orange juice on medium speed.  Slowly, add the confectioners’ sugar.  Continue to beat until stiff peaks form.  Fold half of the cream mixture into the cream cheese strawberry mix.  Next, add the remaining cream.  Use the whipped frosting immediately, decorating cake layers as desired.

Refrigerate the cake until ready to use.  Bring to room temperature before serving.  The cake tastes best the day it is made.  Refrigerate any leftovers in an air-tight container.  Enjoy!

5 Spring Cake Links

Love lemon cakes? Check out Spoon Fork Bacon’s unique twist on a classic lemon cake.

I love this beautiful watercolor buttercream cake from Sweetpolita.  It is so pretty I’m not sure I could eat it!

Strawberry season and sunny days are just around the corner. Embrace this time of year and make Hungry Rabbit’s strawberry banana milkshake cake or make my strawberry buttermilk birthday cake.

One of my favorite baking blogs, Hummingbird High, now has a recipe for my favorite cake/frosting combination with a slight twist: classic yellow cake with chocolate creme fraiche frosting. My mouth is watering!