Well now that the wedding is over it's back to business! Sorry for my absence. It got VERY crazy around here. I had this post all ready to go and post on Friday......I honestly, deep in my misguided mind, thought that I would have the time to post it. HA! I'm so cute right? UGH! No time. As it was on Friday, I called in a few extra helping hands (Rachel and Brandon, I adore you both!) and barely made it on time...or half an hour late, one of the two. Luckily that meant late to set up. The food was ready for the reception thank heaven! Congrats Mr. and Mrs. Easley!I would have posted yesterday, but I went to Taste of Bethesda and tried out samples from the more than 50 vendors at the street fair. I am sad to report that none of the cookie vendors held a candle to homemade.
And today, as I am in the kitchen, making pumpkin chiffon pies, and chocolate cake and mousse, I am excited to say:
IT'S MY BIRTHDAY! Happy birthday to me! Tonight we're holding a pumpkin themed party for me, with pies, and "Pumpkin Bocce" details to come with that post.
But for now, enjoy my homemade cookies and cream ice cream, made with homemade Oreos! :)
Lots of wedding recipes and posts to come soon! As well as my Iron Chef Fennel post! OMG I am so behind on life!
Cookies’n’Cream Ice Cream
2 large Eggs
3/4 c Sugar
2 c Heavy or whipping cream
1 c Milk
2 tsp vanilla
2 cups chopped Oreos - see homemade recipe below!
In a stand mixer combine the eggs and sugar. Beat for one minute until light and fluffy.
Gently mix in the cream, milk, vanilla and chopped Oreos.
Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished and freeze according to the manufacturer’s instructions.
Homemade Oreos
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup sugar
1/2 cup plus 2 tablespoons, unsalted butter
1 large egg
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup sugar
1/2 cup plus 2 tablespoons, unsalted butter
1 large egg
½ cup unsalted butter (You can substitute some butter for vegetable shortening)
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
Set two racks in the middle of the oven. Preheat to 375°F.
In a stand mixer using the paddle attachment, mix together flour, cocoa, soda, baking powder, salt and sugar. Once mixed add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass. Divide into 2 or 3 pieces.
Roll out each portion between parchment paper to a thickness of about 5 mm. Refrigerate for a minimum of 30mins.
Once chilled, peel off top layer of parchment. Cut out shapes with cookie cutters or a sharp knife. Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour.
Re-roll scraps and follow the above process until all scraps are used up.
Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool. (or pressing some warm cookies into cupcake tins to make a cookie cup!)
To make the cream, place butter in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Keep the mixer on low and mix until just combined and formed a stuff paste. Roll paste into a slighter smaller than cookie sized log. Freeze.
To assemble the cookies slice filling off of log. Sandwich in between two cookies halves.
Enjoy!