Root Beer Float Ice Cream

Did you ever, while looking for vanilla extract at the grocery store, see the Root Beer Concentrate and wonder what it's for?

Is it for making your own soda? Are you supposed to cook with it? If yes, what? And then I was at my favorite local ice cream shop and they had Root Beer Float ice cream as a special flavor last night and it is my new favorite thing. And so naturally, I had to figure out how to make it myself.

And then I was impatient. This is a custardless ice cream, cream, sugar, and extracts. No eggs, no cooking. Mix up the ingredients and pour in the ice cream maker. Easy peasy. Custard ice creams are usually creamier, smoother, than egg-less ice cream. Fresh out of the ice cream maker, of course it always feels creamy; this one, without the eggs, gets some ice crystal throughout it in the freezer after a day, which makes it feel even more like the foam on a real root beer float.

This ice cream tastes like summer. It tastes like the foam on a root beer float, or when you've mashed all your ice cream into your root beer. (Please tell me I'm not the only one who does that.) It tastes like something you eat on the way home from the beach. You can almost feel the salt drying on your skin eating it.

You know you want to try this.

Root Beer Float Ice Cream

yields 1 quart

2 cups heavy cream

2 cups milk*

3/4 c sugar

1 tablepsoon vanilla extract

1 tablespoon root beer concentrate

Pour all ingredients in a mixing bowl. Whisk. Taste and add more flavor if needed. Freeze according to your ice cream maker instructions.

* You can use one quart of half and half instead of the milk and heavy cream

Cherry Upside Down Cake

I had a desire to bake and wanted to use fruit. I had cherries around the house. I settled, eventually, on cherry upside down cake, because that was the right amount of cherries I had left. I am used to pineapple upside down cakes, with canned pineapple and maraschino cherries. And that is tasty! But this tastes like fresh fruit and is exceptionally delicious.

Cherries, amaretto, very simple cake. You could replace the cherries with any fruit. And the amaretto is totally optional, I am just a huge fan of amaretto mixed with stone fruit.

A word of warning about this cake: it is a very thick batter and needs to be spread out over the fruit. It also comes out a little dry, adding whipped cream was delightful.

Upside Down Cherry Cake

yields one nine inch cake

Topping (or the bottom?)

1 cup of fruit

1/4 cup brown sugar

1/4 cup butter

1/4 cup amaretto (optional)

Cake

3/4 cup butter

3/4 cup sugar

1 tablespoon amaretto or vanilla extract

2 eggs

2 cups flour

1 tsp baking powder

3/4 tsp salt

Preheat oven to 350 and grease a 9 inch round cake pan.

Melt the butter and brown sugar together. I melted them in the microwave, you can use a stove if you are averse to microwaves. Mix in the amaretto. Stir in the fruit, and pour into prepared cake pan.

Cream butter and sugar. Mix in amaretto/vanilla, then eggs. Add in dry ingredients.

Pour over fruit and glaze mixture.

Bake for 30-40 minutes, until a toothpick comes out clean. The brown sugar mixture will caramelize and bubble up the sides. Let cool in pan. Loosen the sides with a knife and invert onto a plate, bringing the caramelized glaze and cherries on the top.

Strawberry Shortcake Cookies

Strawberry shortcake. Always a tasty idea in the summer. These are an all in one combination. They're a bit like scones, a bit softer than a cookie cookie, and totally delicious.






Soak diced strawberries with lemon juice and sugar. This draws out juice and enhances the sweetness of the berry more than you'd expect from a small amount of sugar.

Make a simple biscuit dough out of flour, baking powder, sugar, salt, butter and cream. Mix in the strawberries and bake.







I recommend adding ice cream and whipped cream, too, cause seriously, why not? And what is strawberry shortcake without cream?

Yum.

Strawberry Shortcake Cookies
Adapted from Martha Stewart

2 cups of strawberries, diced to about 1/4" cubes
1 tsp lemon juice
2 tbsp sugar
2 c flour
1/2 c sugar
2 tsp baking powder
1/2 tsp salt
6 tbsp cold butter
2/3 c heavy cream
turbinado sugar for dusting

Preheat oven to 350. Cover baking sheets with parchment paper.

Mix strawberries, lemon juice, 2 tablespoons of sugar.

Combine flour, remaining 1/2 c sugar, baking powder, and salt. Cut the butter into cubes and mix in with pastry cutter. When dough resembles oatmeal, mix in cream until the dough starts to come together. Add strawberries and mix in.

Scoop out approximately 1/4 cups, shape into rounds and pat until flat-ish. Sprinkle some turbinado sugar on top. Bake for 20 minutes.

Yields: 1 dozen cookies. Martha says you need to eat them quickly.

Watermelon Mint Sorbet

Have you ever been sitting there eating watermelon and thought to yourself, "This watermelon is tasty and delicious and really refreshing but I wonder if there's any possible way I could make it more refreshing?"

No? That's just me then? Well, I figured it out. You add mint and turn it into sorbet. It's amazing. It's the perfect treat for a hot day. I bet you didn't realize you wanted to eat this until just now, but now you know! It refreezes to coming out as a similar consistency to watermelon, but it's super cold and has a refreshing hint of mint. You should make this for your next cookout. You should make this just to have in your freezer to eat when it's hot and gross out.

Watermelon Mint Sorbet

1 small seedless watermelon

1 c sugar

1 c water

2 mint teabags* (make sure they are just pure mint)

Dash of lime juice

1/4 c vodka **

Bring water and sugar to a boil and cook until the sugar has completely dissolved. Add mint tea bags. Let sit out until room temperature, then refrigerate until cold.

Cut watermelon and scoop innards into blender. Add a dash of lime juice. Blend until liquid, this is fast, but you might have to push the watermelon back down towards the blades. It took me two blenders-full to turn the watermelon into juice. Combine watermelon juice and simple syrup.

Pour in ice cream maker. When the ice cream maker has finished doing it's thing, move sorbet into Tupperware and stir in vodka. Freeze in freezer for a few hours.

*There is no reason whatsoever not to use fresh mint if you have it. I don't have an herb garden and the grocery store was out of fresh mint when I went looking for it so I used mint tea instead

**Booze helps keep your sorbet from turning into ice in the freezer. I spent a couple of days trying to decide if I was going to use rum, tequila, or vodka, and settled on vodka for two reasons. One, it adds little in the way of flavor. Two, I couldn't find tequila in my liquor cabinet, and the only rum I could find was coconut. So, I went with vodka. I encourage experimentation and ask you to let me know how yours turns out if you try something else.

Blackberry Cobbler

My cooking is often seasonally inspired. I am easy. It gets warm, and I want to cook with fruit. So after work on Friday I went to Haymarket, Boston's fabulous open air produce market with produce so inexpensive you wonder if you're buying things that "fell off a truck." Really, it just is so ripe you have to use it in a day or it goes bad, so too ripe to go to grocery stores. And I bought blackberries to bake with and raspberries to inhale for breakfast.

This is a recipe I got from a friend, and it is very possibly the easiest thing I have ever baked. It was warm and ooey and fruity and delicious, and should be eaten with vanilla ice cream.

Blackberry Cobbler

from Martin

serves four

4 cups blackberries

1/2 c flour

1/2 c sugar

1/2 tsp baking powder

1/2 tsp salt

1/2 c cold butter

1 egg

1 tsp vanilla extract

Preheat oven to 375.

Wash berries and put in 8x8 baking pan. Combine flour, sugar, baking powder, and salt. Cut in butter. I threw it all in the food processor and mixed for less than a minute; if you don't have a food processor, cut the butter in with a pastry cutter or forks or however you do such things. Mix until the butter is in coarse crumbles.

Beat egg and vanilla extract and mix into the butter mixture.

Drop pieces of batter over the berries.

Bake for half an hour to 45 minutes, until it's golden brown.

Lemon Rose Bars

In an attempt to aggressively assert that it's spring, I decided citrus was the order of the day. And rosewater is the magic trick to make everything taste a little more special. Always be careful with rosewater, a little goes a long way, and it turns into perfume very easily. Lemon bars, it turns out, are super easy and fast and so delicious.

Rosewater Lemon Bars

Adapted from Joy the Baker

Yields about 24 bars, this recipe is easily halved

Ingredients

For crust

2 sticks of butter

1 cup granulated sugar

2 cups flour

For filling

4 eggs

1 1/2 cup sugar

3/8 cup flour (6 tablespoons)

1/2 cup lemon juice (about two lemons

1 tablespoon rosewater

zest from two lemons

Preheat oven to 350. Grease a 13x9 baking pan, line with parchment paper, and grease the parchment paper.

Cream the butter, add sugar, and beat until fluffy. Add flour and mix.

Press into prepared pan and bake for 15 minutes, until lightly golden.

While the crust is baking, whisk together all the filling ingredients. Pour prepared filling over crust and bake for 15-20 minutes, until no longer jiggling in the center, and lightly browned. Cool and sprinkle with powdered sugar.

Lift out of pan by parchment paper and cut into squares. Store in a covered container.

Waffles of Substance

I've tried these a couple times now, and I have to say, the best way to make these is with a Belgian waffle iron. Honestly, why don't you have a Belgian waffle iron already? Kitchen appliances are one of the easiest things to get used - people are forever giving away the kitchen things they don't know what to do with. Hold out for a Belgian waffle iron; this recipe yields a tender and substantial waffle that stands up well to the heavy demands of the Belgian format.

I don't have a Belgian waffle iron. I have the old waffle iron my brother left me when he moved across country. It's all right, but I haven't yet found the perfect waffle recipe for it - the one that will thread the thin line between crispness and tenderness, that will be substantial without being heavy, and light without being burned. This is a good recipe, but in a standard waffle iron like the one I'm using, it can run to the soggy unless it is fresh, fresh, fresh! So get the family around to gobble these up as soon as they come off the iron. If you don't have a family, invite your friends over. Waffle day! Now, I believe that these should stand in for a meal, not for dessert, and these will do admirably.

- 3 eggs, separated
- 2 1/4 c plain yogurt
- 1/2 tsp baking soda
- 1 Tbsp honey
- 1/3 c quick-cooking oats
- 1/3 c cornmeal (you can add other things here. In my case, I ground golden flaxseeds and did half-and-half with cornmeal)
- 1/3 c butter, melted, or vegetable oil.
- 1 c unbleached all-purpose flour
- 1 Tbsp baking powder
- 1/8 tsp salt (optional)

Directions

- Combine the egg yolks, yogurt, soda, and honey in a large bowl. Beat with a wire whisk.- Stir in the oats and cornmeal, then add the butter and stir again.- Sift in the flour, baking powder, and optional salt. Beat well, then cover the bowl and let the mixture sit for 15 minutes.- Beat the egg whites until stiff, then fold them into the mixture. If the batter is too thick, add 1-2 Tbsp milk or water (I used water if I've used full-fat yogurt, otherwise milk)

Yield: 8 (10-inch) waffles

The Second-Best Cookies in the World

Look, I'll admit it right off. The best cookies in the world are undoubtedly the nutella-stuffed brown butter cookies. These cookies, however, are a solid silver medalist.

Now, I believe firmly that if you are having treats, you should have treats. None of this half-measures nonsense, none of these attempts to pretend that these treats are anything other than glorious explosions of sugar and butter. Make 'em rare and make 'em count, that's what I say. Just reading the recipe, these cookies can seem like pointless effusions of excess, but I am here to assure you that what seems like simple overplus actually comes together in beautiful harmony. The light meringue over the rich brown-sugary base, the richness of the chocolate and coconut complemented by the crunchiness of the almond - it's a lot, but it all works.

Without further ado, Almond Meringue Coconut Chocolate Chip Bars. I learned this recipe, like most of my best recipes, from my mother, and I present it in her format.

¾ cup butter                         
2 cups flour                          
 1 cup chocolate chips

½ cup sugar                          
1 tsp baking powder          
 1 cup coconut

½ cup brown sugar             
 ¼ tsp baking soda               
 1 cup almonds, chopped

1 tsp vanilla                          
¼ tsp salt                            

3 egg yolks                           

For Meringue:  3 egg whites

                        1 cup brown sugar  


Cream butter, sugars, & vanilla.  Beat in egg yolks.  Add dry ingredients.  Press dough in greased 13 x 9 pan.  Sprinkle with chocolate chips, coconut, and ½ cup almonds.  Beat egg whites until foamy; beat in brown sugar slowly, until stiff.  Spread over mixture in pan and sprinkle with remaining almonds.  Bake 35 minutes at 350 º.

                       

Grasshopper Pie

Today is pie day, and so Bess and I decided we needed to put up a post about pie. Grasshopper pie is the pie that, to me, tastes like childhood birthday parties. We didn't really cook with booze generally, except for this pie. I don't know at what point it was that I learned that it was actually based on a cocktail. Chocolate. Mint. Whipped cream, marshmallows, Oreos. What could be better? And you don't even need to do a pie crust. (I tend to avoid pie crusts whenever possible. I have been known to throw fits involving throwing pot holders across the room due to burnt pie crusts.)

I tend to decorate the top with Oreos. My sister has done the top with Andes mints.

Ingredients
For the filling:
32 large marshmallows or 3 c mini marshmallows
½ c milk
¼ c crème de menthe (white works, but green is dramatic)
3 Tbp white crème d cacao (doesn't have to be white, but it's prettier)
1 ½ c whipping cream
green food colouring (optional)
For the Crust:
1 1/2 rows of Oreos, crushed
4 Tbps. melted butter

Melt marshmallows and milk over medium heat, stirring constantly. When marshmallows are melted, remove from heat, and let cool until thick (in a cold kitchen with a granite counter, this took about an hour and a half).

Meanwhile, assemble the crust. I crush oreos in a food processor, then put them in the crust with the melted butter and pat into the pie pan.

Blend liqueurs into the marshmallows. This can be tricky, since the marshmallow has basically resolidified. If you have an immersion blender, it's hugely helpful.

Whip the cream, then fold into the marshmallow mixture. Pour into prepared crust, and decorate with oreos, if you want. (I actually prefer the inside cream to the crust and oreos, but it's prettier this way.) 

Put in freezer, and freeze for at least 4 hours.

Nutella Stuffed Browned Butter Chocolate Chip Cookies

I have, over the years, made tons of chocolate chip cookies. It used to be, I was a strict adherent to the Nestle Tollhouse cookies, and, really if you want a delicious and uncomplicated chocolate chip cookie, go with that one. (Just use better chocolate chips.)

But recently, I have learned the magic of browned butter in cookies. I don't know who started this idea, but whoever it was was a brilliant person. The browned butter adds a complex nutty flavor. And, what isn't made better with Nutella? These are a bit more complicated to make than basic cookies, and your hands get super messy, but they are totally worth it.

You know you want to eat these.

Nutella Stuffed Browned Butter Chocolate Chip Cookies

adapted from The Ambitious Kitchen
makes 3 dozen cookies

1 c (2 sticks) butter
1 1/4 c brown sugar
1/4 c white sugar
2 eggs
1 tablespoon vanilla extract
2 1/4 c flour
1 1/4 teaspoon baking soda
1/4 teaspoon salt
12 ounces chocolate chips; I use Ghiardelli milk chocolate chips
1 jar of Nutella, refrigerated until hard (you won't use the whole jar)
Course ground sea salt for sprinkling on top

Melt butter on stove, and watch it foam. Twirl the pan and watch the bottom start to turn brown. Remove from the heat when it is copper colored and put in the bottom of your mixing bowl. It is very important to remove the butter from the pan as it will keep cooking and burn. Allow to cool for about fifteen minutes. Mix in both sugars until smooth. Add eggs and vanilla and beat until smooth.

Add dry ingredients and mix. Add in chocolate chips.

Cover and refrigerate for at least 2 hours.

Using a large spoon, measure approximately 1 tablespoon of batter and form into a ball. Then flatten between the palms of your hand so you have a disk. Spoon approximately 1 teaspoon of Nutella into the disk, then pull the sides up to reform the ball. Repeat for all cookies.

Bake at 350 for ten minutes. They are going to come out of the oven looking a little raw, but you're not going to take them off of the tray right away, so they'll continue to cook. Sprinkle with sea salt immediately after taking them out of the oven.

Chocolate Cream Pie Brownies

While Bess writes up careful, healthy, frugal recipes, the things I have fun with are bonkers awesome baked goods. And so I'm starting off with a Not Your Grandma's Kitchen recipe, for bad ass amazingly decadant brownies.

Chocolate. Pudding. Whipped Cream. This took two trips to the grocery store (the first time, they were out of cocoa powder), it was an all day cooking adventure with a nap in the middle and made so many dishes. But each step is easy, brownies are easy, the pudding part in the middle was easy, and whipped cream is simple. The layers compliment each other well, getting progressively lighter and sweeter.


My rules for brownies are simple: use good ingredients. Get good chocolate, get at least decent butter. I used Ghiardelli chocolate for these and Cabot butter. If you use egg yolks? Save the whites, make meringues later, unless you get yolk in them. And always, always, add extra vanilla extract; measure it out, dump more in.

These are special occasion brownies, or at least lazy Saturday brownies.

Chocolate Cream Pie Brownies

Ingredients

Brownies:

2 sticks butter, melted

2 cups white sugar

2 cups cocoa powder

1/2 teaspoon salt

1 teaspoon vanilla

4 eggs
1 cup flour

Pudding:
2 tablespoons butter
5 ounces semisweet chocolate, chopped (or chips, if you want)
1/2 cup white sugar
3 tablespoons cocoa powder
3 tablespoons cornstarch
1/4 teaspoon salt
3 egg yolks
1 cup heavy whipping cream
2 cups milk

Whipped cream:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Brownies

Preheat oven to 325, and line a 13x9 baking pan with tin foil.

Mix sugar, cocoa powder, and salt into melted butter. Stir until combined. This gets a bit stiff, but you're about to add more liquid. Add the vanilla. Add eggs, one at a time, mixing each one in until it's well combined before adding the next one. Add flour, stir. Pour into pan.

Bake for 25 minutes, or until tester comes out clean.

Let the brownies cool to room temperature, then chill in the fridge.

Pudding

Break up chocolate and butter, set aside.

In medium saucepan, whisk together sugar, cocoa powder, cornstarch, and sugar. Gradually whisk in half a cup of whipping cream. Whisk in the egg yolks, then the remaining whipping cream and milk. While whisking constantly, heat over medium while it thickens. Boil it for a minute, then remove from heat, and whisk in broken chocolate and utter.

Strain into a bowl. This step is important, if you skip it, you might get coddled egg yolk in your pudding, and that would just be gross. Then pour over the brownies, cover in saran wrap, and refrigerate for at least two hours.

Whipped Cream

Pour whipped cream in mixer, whip for a bit, add powdered sugar and vanilla. Stop when it reaches soft peaks. Spread gently over brownies and pudding.

Yields: well, really however many decadent brownies you feel like cutting this into; it's a 13x9 pan, you can figure it out. Keep it in the fridge, it's full of whipped cream and semi-cooked eggs.