Showing posts with label cookie dough. Show all posts
Showing posts with label cookie dough. Show all posts

Monday, February 4, 2013

Cookie Dough

Why did it take me so long to try these cupcakes? I love cookie dough ice cream. It could have been the lack of peanut butter. It could have been they seemed like a lot of work. I'm not sure of the reason but they are delicious. My children loved them. My oldest daughter said they are one of her all time favorite cupcakes. I brought them to work and my coworkers seemed to like them. I even have some left over cookie dough in the freezer so it wouldn't be hard to make them again. 
Chocolate Chip Cookie Dough Cupcakes
Cookie Dough Filling:
3 Tbsp unsalted butter, softened
6 Tbsp light brown sugar
1 cup flour plus 2 Tbsp flour
7 oz. sweetened condensed milk
1/2 tsp vanilla extract
1/4 cup mini semisweet chocolate chips

18 Tbsp unsalted butter, softened
1 1/4 cups brown sugar
4 eggs
2 2/3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup milk
2 tsp vanilla extract

16 Tbsp unsalted butter, softened
1/2 cup brown sugar
2 1/3 cups powdered sugar, sifted
1/2 cup all purpose flour
3/4 tsp salt
1/4 cup milk
2 tsp vanilla extract

Cookie Dough Filling: 
  1. In a large bowl, cream the butter and sugar until light and fluffy.
  2. Add the flour, sweetened condensed milk, and vanilla. Mix until smooth.
  3. Fold in the chocolate chips. 
  4. Cover with plastic wrap and freeze for at least one hour.
  1. Preheat the oven to 350 degrees F. 
  2. Line two cupcake pans with paper liners.
  3. In a large bowl, cream the butter and brown sugar until light and fluffy.
  4. Add the eggs one at a time. Beat well after each egg. 
  5. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir until well blended.
  6. Slowly add the flour mixture alternating with the milk to the creamed butter mixture. Mix until just incorporated after each addition.
  7. Add the vanilla and mix until just incorporated. 
  8. Evenly divide the batter between the cupcake liners.
  9. Bake the cupcakes for 10 minutes. While the cupcakes are cooking, remove the cookie dough from the freezer and roll into 1 tsp size balls.
  10. Very carefully remove the cupcakes from the oven and place one cookie dough ball on top of the half baked cupcakes.
  11. Return the cupcakes to the oven and bake for 8 to 10 more minutes or until a toothpick inserted into the center of the cupcakes comes out clean. 
  12. Remove from oven and allow to cool in the pan for about 5 minutes before transferring the cupcakes to a wire rack. 
  13. Allow to cool completely before frosting.
  1. In a large bowl, cream the butter and brown sugar until fluffy.
  2. Slowly add the powdered sugar until smooth.
  3. Add the flour and salt. Mix well.
  4. Add a little milk and vanilla extract until well blended and the desired consistency.
  5. Frost the cooled cupcakes and enjoy!
Recipe adapted from Annie's Eats

One year ago.......................I made Buttermilk Corn Bread.
Did you already know.........
-Ben and Jerry's has made cookie dough ice cream for over 20 years.
-It is still a very popular Ben and Jerry's ice cream flavor. 
-The idea for the ice cream tip came for an anonymous tip from a customer.

Wednesday, December 12, 2012

Cookie Swap

This year I participated in The Great Food Blogger Cookie Swap. I recently received three dozen cookies from three different bloggers. The cookies were delicious and my children thought it was great for two reasons. One reason is it is always fun to receive mail and the second reason is the mail contained cookies.
I also made cookies for three other bloggers and mailed it to them all over the country. I decided to make one type of cookie dough but change the extract to make three other varieties. My children tried to convince me that we should keep the cookies for ourselves and not share. They also tried to convince me that some things shouldn't be shared like cookies but I could share brussel sprouts. They would have no problem sharing brussel sprouts. Don't worry I was able to send the cookies with no brussel sprouts included in anyone's package. I made sure I sealed each package myself.
Vanilla Cookie Dough
2 3/4 cups all purpose flour
3/4 tsp baking powder
1 tsp salt
2 sticks unsalted butter
1 cup sugar 
1 egg
1 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp peppermint extract
1/2 cup chopped almonds, toasted
1/2 cup colored sugar
2 crushed candy canes
1/4 cup raspberry jam

  1. In a large bowl, whisk together the flour, baking powder, and salt.
  2. Beat in the butter and sugar until fluffy.
  3. Add the egg and vanilla extract. 
  4. Slowly add the flour mixture and beat until combined.
  5. Divide the dough into half.
  6. To one half of the dough, add the almond extract and mix well. Half the dough and form two logs. Set aside.
  7. To the other half of the dough with no almond extract divide in half.
  8. To half of the divided dough, add the peppermint extract. Form into a log. Set aside. 
  9. Wrap each log in plastic wrap. Refrigerate the 4 pieces of dough for at least 1 hour.
Sugar Variety:
  1. From the 1/4 section of dough that only contains the vanilla extract, form 12 balls and dip the top of each ball in the sugar. 
  2. Place the cookies sugar side up on a parchment lined cookie sheet.
Peppermint Variety:
  1. From the dough containing the peppermint extract, cut the log into 12 pieces of dough. 
  2. Place on a parchment lined cookie sheet and sprinkle each cookie with pieces of crushed candy canes before baking.
Almond Variety:
  1. The dough with the almond extract divide in half. Set half aside.
  2. With half the almond dough,  cut the log into 12 pieces of dough.
  3. Place on a parchment lined cookie sheet and sprinkle each cookie with a little of the toasted almonds.  
Almond and Jam Variety:
  1. With the remaining almond dough, roll the dough out and cut into about three inch squares.
  2. On one square, spread a little jam on top and sprinkle with some of the chopped almonds.
  3. Top the jam side of each cookie with another square piece. 
  4. Spread additional jam on top of the second square piece and sprinkle with some almonds.
  5. Top the jam side of the two cookies with a third square piece.
  6. Sprinkle the top of the cookie with additional almonds if desired.
  7. Place the 3 layered cookie on a parchment lined cookie sheet.
  • Bake all the cookies for about 12 minutes or until firm.    
Recipe adapted from Martha Stewart's website

One year ago, I made...............Spiced Cranberry Punch.
Did you already know..............
-This is the 2nd year of The Great Food Blogger Cookie Swap.
-It is open to all bloggers around the world.
-The Great Food Blogger Cookie Swap partnered with Cookies for Kids Cancer

Wednesday, August 22, 2012

Stracciatella Double Cookie Dough Ice Cream

The other night I went to bed with my hair wet which wouldn't be a big deal but the air condition was on. I dreamt it was snowing outside. I woke up in the middle night and I had to go look outside. To my relief, it was still summer. I know I live in Maine but the earliest I remember it snowing is at the end of October. We have months to go.
I figured I would post an ice cream recipe since it is perfect for summer. When I saw this recipe, I knew I had to try it. Cookie Dough ice cream is the best but to be able to try double cookie dough ice cream seemed like heaven. When I was flipping through The Perfect Scoop cookbook, there is a technique with adding chocolate. I figured I would try making the recipe over the top. This is my new favorite ice cream. I don't mind becoming cold by enjoying this recipe. Don't worry it is still summer here (for now).
The only change I made to this recipe was to add more chocolate in the form of the Stracciatella technique. 
Stracciatella Double Cookie Dough Ice Cream
Cookie Dough:
4 Tbsp salted butter, melted
1/3 cup packed brown sugar
1/4 cup flour
1/4 tsp vanilla extract
1/8 tsp salt
3/4 cup mini semisweet chocolate chips

Ice Cream:
3 Tbsp unsalted butter
2 cups heavy cream 
2/3 cup dark brown sugar
4 large egg yolks
1/8 tsp salt
1 tsp vanilla extract
1 1/2 cups milk
1 cup mini semisweet chocolate chips

3/4 cups semisweet chocolate, finely chopped (do not use chocolate chips)

Cookie Dough:
  1. In a mixing bowl, stir together the butter and the sugar until smooth.
  2. Add the flour and mix.
  3. Mix in the vanilla and chocolate chips.
  4. Form the dough into a disk and wrap in plastic wrap. Refrigerate the dough until firm.  
Ice Cream:
  1. In a medium saucepan, melt the butter over medium-high heat. Stir the butter until it is a deep golden brown color but be careful not to burn it.
  2. Whisk in the heavy cream. Heat until the mixture simmers. Remove from the heat and set aside.
  3. In a medium bowl, whisk together the brown sugar and the egg yolks until pale and fluffy.  
  4. To the medium bowl, add a small amount of the heavy cream mixture to the egg yolks. STIR CONSTANTLY TO TEMPER THE MIXTURE.
  5. Slowly, whisk the remaining cream into the yolk mixture while stirring constantly.
  6. Return the egg-cream mixture to the saucepan and heat until slightly thickened. The mixture's temperature should read between 170-175 degrees F.
  7. Immediately, remove the mixture from the heat and pour through a fine mesh sieve into a bowl.
  8. Stir in the vanilla extract and the milk into the mixture.
  9. Cover the cream mixture into the refrigerator until chilled thoroughly.
  10. In an ice cream maker according to the manufacturer's directions, churn the cream mixture.
  11. In a heat resistant, dry bowl placed over a saucepan of simmering water, melt the chocolate while stirring until completely smooth.
  12. Drizzle a very thin stream of the warm chocolate into the 1 quart of ice cream during the last possible moment of churning.
  13. Stir in small chunks of the cookie dough and chocolate chips into the ice cream mixture. 
  14. Transfer the ice cream into an airtight container and store in the freezer until firm.
Recipe ice cream and cookie dough combination adapted from Annie's Eats. The Stracciatella recipe and the Cookie Dough recipe adapted from The Perfect Scoop cookbook by David Lebovitz.
Did you already know...
-Stracciatella gelato is Italian similar to vanilla ice cream with chocolate shavings.
-When the thin stream of warm chocolate heats the cold ice cream, the chocolate immediately hardens into streaks which shreds with the ice cream churning.
-If the warm chocolate is not a thin stream, the chocolate will harden into large chunks in the ice cream which will not break into chips.