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

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

Directions:
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. 

Peach and Pluot Cobbler

Good Morning! This week for Project Pastry Queen was a wild card. Of all the recipes I haven't tried, it really wasn't a hard choice which one I was going to make. See, I had been given two bags full of peaches so I had a starting point. I had also purchased a large container of pluots so I needed to use them up too. When I noticed the Hill Country Peach Cobbler recipe, I knew it was perfect with what I had on hand.

Since it was a previously picked recipe by Josie, I was able to read the great reviews for this recipe. I will admit my batter did overflow so if you decide to make this either use a very large pan or just place a dish under it. The topping is not your typical heavy crust. It was light and sweet. It accompanied the browned butter, fruit filling perfect. This recipe is adaptable for many different fruit combinations. As I even type this recipe, I want more!

Peach and Pluot Cobbler
1/2 cup unsalted butter
1 cup sugar
1 cup all purpose flour
1 Tbsp baking powder
3/4 cup milk
2 cups fresh peaches, sliced or peeled
1 cup fresh pluot, sliced or peeled with skin removed
1/2 cup firmly packed brown sugar

Directions:

1. Preheat oven to 350 degress F.
2. In a small saute pan, melt the butter over medium high heat until it bubbles and turns a nut-brown color.
3. Pour the butter into an 8 inch square baking dish.
4. In a medium bowl, stir the sugar, flour, baking powder, and milk.
5. Pour the milk mixture over the melted butter. DO NOT STIR.
6. Arrange the fruit evenly over the top of the milk mixture. Do not mix. 
7. Sprinkle the brown sugar over the cobbler.
8. Bake the cobbler for 40 to 45 minutes, until the top turns a golden brown.
9. Serve warm or at room temperature.

Recipe adapted from the The Pastry Queen cookbook by Rebecca Rather. 

Did you already know....
-A pluot is an hybrid of a plum and an apricot.
-Pluots are a good source of Vitamin A, Vitamin C, and fiber.
-Pluots were created by Floyd Zaiger by using cross pollination.

A Birthday and a Wedding

Let's party like it's my sister's birthday! What a wonderful way to celebrate Friday by a birthday. When anyone asks who is younger I always say I am. Usually, the person says I thought so and I think they are great since they must know I am older especially with a 7 year difference.

 Happy Birthday Sam!

The other exciting event today is my other sister is getting married! It is going to be beautiful. Everyone should marry a person who makes them a better person and I'm glad my sister has found that man. I held a bridal shower this past weekend for her and I made these cupcakes for her.

Blueberry cupcakes
1/4 cup unsalted butter, softened
3/4 cup sugar
2 eggs
1/2 cup sour cream
1/4 cup vegetable oil
1 Tbsp vanilla extract
1 3/4 cup cake flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup milk
1 1/2 fresh wild blueberries

Directions:

1. Preheat oven to 350 degrees F. 
2. Line a muffin tin with cupcake liners.
3. In a large mixing bowl, cream the butter sugar until light and fluffy.
4. Add the eggs one at a time, beating well after adding each egg. 
5. Add in the sour cream, vegetable oil, and vanilla extract.
6. Gradually add the cake flour, baking powder, baking soda, and salt.
7. Add the milk and stir until the batter is smooth.
8. Gently fold in the blueberries.
9. Fill each cupcake liner 2/3 full.
10. Bake for 16 to 18 minutes.
11. Remover from the oven and transfer the cupcakes to a cooling rack.
12. Allow the cupcakes to cool to room temperature before frosting.

Recipe adapted from the Pastry Affair.

Did you already know...
Some wedding folklore is:
-The luckiest day to marry is suppose to be Wednesday.
-To ensure wedding bliss, the bride should wear gold earrings. -It is considered good luck for the bride to find a spider on her wedding gown.

 To my sisters, I hope you both have a perfect day!

Chicken Sandwich

My husband asked my son if he could be good at an appointment for an hour. My son said honestly no. My husband asked him why. My son said because he couldn't go that long without food. We do feed the boy (regularly). Can you imagine having the same type of conversation with your boss? Jen, can you attend this training? No. Why not? Because they don't feed me on planes anymore. I don't think it will work. 

Near where we live, there is a drive in restaurant like they had back in the day. This restaurant makes a great chicken sandwich.I wanted to try my own attempt at making a juicy, chicken sandwich. It was juicy and a great break from hamburgers.

Chicken Sandwich
4 chicken breast
1/4 cup olive oil
1 Tbsp lemon juice
2 tsp thyme
2 tsp oregano
1 tsp rosemary
salt and pepper for taste
hamburger buns, lettuce, tomato, cheese, mayo, and other desired toppings

Directions:

1. In a sealable plastic bag, combine the olive oil, lemon juice, and the herbs.
2. Add the chicken breast and refrigerate for 30 minutes.
3. In a large skillet, heat the skillet over medium heat.
4. Add the chicken breast and cook for about 5 minutes.
5. Flip the chicken over and cook for another 5 minutes. Check the chicken is cooked through if not continue to cook the chicken until the chicken is cooked through. 
6. Remove from the skillet and allow to rest on a plate for 5 minutes before serving.

Recipe by Jen of Sweet Morris

Did you already know.....
-In 1936, the first drive in restaurant opened in California.
-Drive in restaurants were very popular in the 1950s.
-The wait staff at a drive in restaurant are called carhops.

Pineapple Kolaches

When I first purchased the Pastry Queen cookbook, I noticed the recipe for kolache right off. The photo looked like a yeast bun of some type. They looked familiar but I wasn't sure if I had ever had it before. Silly me! I have even made Kolaches before with a cheese filling and a dry apricot filling. When I made them before, I thought they were a danish but not so sweet or sticky. I think it was the filling in a yeast bread. I went back to my old cookbook and sure enough I had made them before. It was a bread machine cookbook. I know I made this before because I write a comment in my cookbooks of recipes I have made. I need to know if it is worth making the recipe again.

This weeks Project Pastry Queen was picked by Emily of She Makes and Bakes. Please check out the other member's variation since this recipe is so adaptable with some many different fillings. I will be trying this recipe again with a different filling. This time I used pineapple since I had it on hand. Since the recipe makes so many buns (yields about 18 buns), I made some sandwiches with ham and sharp cheddar. They aren't too sweet but very light.

Kolaches
Dough:
2 cups milk
1 (1/4 oz.) package dry yeast
1/2 cup unsalted butter
2 eggs
1 1/2 cups sugar
1 tsp salt
8 1/2 cups all purpose flour

Filling:
1 oz. can crushed pineapple in its own juice
1 Tbsp cornstarch
2 Tbsp unsalted butter

Streusel Topping:
3/4 cup all purpose flour
3/4 cup sugar
4 Tbsp unsalted butter, chilled and cut into small pieces

Directions:

1. In a medium saucepan, heat the milk over medium heat until it begins to steam and forms a skin. Do not boil.
2. Allow the milk to cool for about 10 to 15 minutes and the temperature of the milk has registered about 110 degrees F.
3. Dissolve the yeast in the lukewarm water and allow it to set for 5 minutes.
4. Microwave the butter until it has melted. Allow to cool for 5 minutes. 
5. In a large bowl, whisk the eggs, sugar, salt, and melted butter.
6. Add the cooled milk and the yeast mixture.
7. Gradually, add the flour to the batter, 2 cups at a time.
8. With a wooden spoon, mix the flour with the wet ingredients with a light touch.
9. Keep adding flour until the dough begins to hold together and is incorporated. The dough will be sticky, moist, and light.
10. Lightly grease a large bowl with cooking spray.
11. Transfer the dough to the bowl and cover loosely with plastic wrap.
12. Let the dough rise for 1 to 2 hours. 
13. Punch down the dough until it deflates. 
14. Cover the bowl again with plastic wrap and refrigerate the dough for at least 4 hours or overnight.
15. To make the pineapple filling: combine the pineapple with the cornstarch in a small saucepan. Over medium heat, cook the pineapple for about 3 to 5 minutes or until the sauce thickens. 
16. Stir in 2 Tbsp unsalted butter. Set aside.
17. Grease a 12x17 inch baking sheet with cooking spray.
18. With lightly greased fingertips, shape the dough into 2 1/2 inch diameter balls. Arrange the dough evenly onto the baking pan, 3 across and 6 down.
19. Make a generous indentation into the each ball of dough. Do not pierce the bottom of the dough.
20. Mound about 1 heaping tsp. of pineapple filling into the dough indentation.
21. Cover the dough balls with a clean tea towel and allow to rise about 1 hour and the dough has almost doubled in size.
22. Preheat the oven to 375 degrees F.
23. To make the streusel topping: in a food processor, mix the flour, sugar, and the butter until crumbly.
24. Scatter the streusel topping generously over the dough balls.
25. Bake the kolaches for about 25 to 30 minutes and lightly browned on top.
26. Allow the kolaches to cool for 20 minutes before serving.

Recipe adapted from Rebecca Rather of Pastry Queen cookbook. 

Did you already know...
-Kolaches are individual pastries that originate from Eastern Europe.
-They typically have a fruit or cheese filling.
-They are often eaten at Easter or Christmas time.