The post Superman Ice Cream appeared first on Florida Girl Cooks.
]]>I can still remember it, my first trip to Sarasota at the age of 14 and my first time to Kilwin’s and ordering a Superman Ice Cream. My parents let me go on a family trip with my friend Vanessa to the required Cuban summer trip to Sarasota to bunk up at either Island House or Casa Blanca next door. You kicked back, relaxed in the pool, or played pool after connecting with all of your friends from West Palm Beach. It was essentially a West Palm Beach, Cuban-Reuben reunion but on the powdery Florida gulf coast sand. Vanessa’s parents took us to Kilwin’s, which was my first time visiting there as well. With so many delicious homemade ice creams to choose from it was hard but I eventually narrowed it down to the Superman Ice Cream because it’s colors alone made it intriguing and Superman is super cool, of course.
Superman Ice Cream
Ingredients
14 oz sweetened condensed milk
3 egg yolks
2 cup heavy cream
2 teaspoon strawberry banana jello
1 teaspoon lemon pudding
1/4 teaspoon almond extract
Red, yellow, and blue food coloring
Prepare
1. Mix together the sweetened condensed milk and egg yolks.
2. Cook on medium heat for about 10 minutes, or until hot.
3. Chill the mix for 1 hour.
4. Whip the heavy cream to stiff peaks.
5. Fold in the chilled sweetened condensed milk mixture.
6. In another bowl, dissolve the jello and pudding with boiling water. Microwave in 20 second intervals if the powders don’t dissolve all the way. Let cool.
7. Fold a third of the ice cream base into the jello mix. Color it blue to make Blue Moon ice cream.
8. In a separate bowl, fold another third with almond extract and red food coloring for the cherry flavor.
9. Fold yellow into the last third and leave it plain.
10. Alternately blop each color ice cream into a 9×5 loaf pan.
11. Freeze for 8 hours. Scoop and enjoy, but leave out the kryptonite sprinkles. Haha!
- 14 oz sweetened condensed milk
- 3 egg yolks
- 2 cup heavy cream
- 2 teaspoon strawberry banana jello
- 1 teaspoon lemon pudding
- 1/4 teaspoon almond extract
- Red, yellow, and blue food coloring
- Mix together the sweetened condensed milk and egg yolks.
- Cook on medium heat for about 10 minutes, or until hot.
- Chill the mix for 1 hour.
- Whip the heavy cream to stiff peaks.
- Fold in the chilled sweetened condensed milk mixture.
- In another bowl, dissolve the jello and pudding with boiling water. Microwave in 20 second intervals if the powders don’t dissolve all the way. Let cool.
- Fold a third of the ice cream base into the jello mix. Color it blue to make Blue Moon ice cream.
- In a separate bowl, fold another third with almond extract and red food coloring for the cherry flavor.
- Fold yellow into the last third and leave it plain.
- Alternately blop each color ice cream into a 9×5 loaf pan.
- Freeze for 8 hours. Scoop and enjoy, but leave out the kryptonite sprinkles. Haha!
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]]>The post Chocolate Mousse appeared first on Florida Girl Cooks.
]]>Chocolate mousse the next thing on your honey-do dessert list. With Valentines’ Day looming around the corner people, particularly women flock to ideas of baking heart-shaped or pink/red desserts. Toss that idea. If you and your honey enjoy chocolate you can ditch intricate baking projects. The chocolate mousse is so chocolatey, soft, and velvety. It is enough to make you want a second serving.
Chocolate Mousse
Ingredients
8 oz bittersweet baking chocolate
½ cup of water, split in two
2 Tbsp unsalted butter
1 tsp vanilla extract
3 egg yolks
¼ cup sugar
1¼ cup heavy whipping cream
Prepare
1. First, make whipped cream and set it in the fridge until ready to use: Using a cold whisk attachment, beat cold heavy cream in the cold bowl of an electric mixer, until soft peaks appear.
2. Preheat water in the double boiler over medium heat. Add chocolate, ¼ cup of water, butter and vanilla extract. Let it start melting and then stir with a silicone covered whisk until all melted and smooth. Take off heat and set aside.
3. In a small, heavy sauce pot, over medium-low (to low) heat, whisk egg yolks, ¼ cup of water and ¼ cup of sugar together. Cook stirring slowly but constantly, until the mixture reaches 160 degrees (F). This could take up to 10 minutes but don’t walk away or you will cook your eggs. Take off heat.
4. Stir egg mixture into chocolate mixture until all combined and smooth.
5. Place some ice into a large mixing bowl. Set the sauce pot in the ice bath. Let chocolate cool, while slowly stirring, for 5-7 minutes.
6. Fold whipped cream into cooled chocolate mixture until all smooth. Take you time folding with a spatula, you don’t want to whip or it will flatten.
7. At this time, you can divide chocolate mousse among dessert cups and refrigerate for at least 4 hours before serving.
- 8 oz bittersweet baking chocolate
- ½ cup of water, split in two
- 2 Tbsp unsalted butter
- 1 tsp vanilla extract
- 3 egg yolks
- ¼ cup sugar
- 1¼ cup heavy whipping cream
- First, make whipped cream and set it in the fridge until ready to use: Using a cold whisk attachment, beat cold heavy cream in the cold bowl of an electric mixer, until soft peaks appear.
- Preheat water in the double boiler over medium heat. Add chocolate, ¼ cup of water, butter and vanilla extract. Let it start melting and then stir with a silicone covered whisk until all melted and smooth. Take off heat and set aside.
- In a small, heavy sauce pot, over medium-low (to low) heat, whisk egg yolks, ¼ cup of water and ¼ cup of sugar together. Cook stirring slowly but constantly, until the mixture reaches 160 degrees (F). This could take up to 10 minutes but don't walk away or you will cook your eggs. Take off heat.
- Stir egg mixture into chocolate mixture until all combined and smooth.
- Place some ice into a large mixing bowl. Set the sauce pot in the ice bath. Let chocolate cool, while slowly stirring, for 5-7 minutes.
- Fold whipped cream into cooled chocolate mixture until all smooth. Take you time folding with a spatula, you don't want to whip or it will flatten.
- At this time, you can divide chocolate mousse among dessert cups and refrigerate for at least 4 hours before serving.
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]]>The post Dried Cranberry Shortbread Cookies appeared first on Florida Girl Cooks.
]]>
Dried Cranberry Shortbread Cookies
These dried cranberry shortbread cookies are the perfect introduction for a twelve days of Christmas cookies celebration! So delicate, buttery, and melts in your mouth with every bite! I’ve been a fan of shortbread cookies since I was a kid. My grandmother would often buy Royal Dansk shortbread cookies, you know the one in the blue tin that shows up on store shelves around November and beckon and call your name at every turn? These will take you there. The subtle flavor of dried cranberries makes these cookies even tastier and even add some color to celebrate this joyous season.
Dried Cranberry Shortbread Cookies
Ingredients
1 cup unsalted butter, softened
½ cup confectioners’ sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon kosher salt
¼ cup finely chopped dried cranberries
Prepare
1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and confectioners’ sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in vanilla.
2. In a medium bowl, sift together flour and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Fold in cranberries. Turn out dough, and shape into a disk (batter may be sticky). Wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
4. On a lightly floured surface, roll dough to ¼-inch thickness. Using a 1½-inch round cutter dipped in flour, cut dough, and place on prepared pans. Refrigerate for 15 minutes.
5. Bake until lightly browned, 10 to 15 minutes. Let cool on pans for 3 minutes. Remove from pans, and let cool completely on wire racks. Makes about 30. Store in an airtight container for up to 1 week.
- 1 cup unsalted butter, softened
- ½ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- ¼ cup finely chopped dried cranberries
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and confectioners’ sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in vanilla.
- In a medium bowl, sift together flour and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Fold in cranberries. Turn out dough, and shape into a disk (batter may be sticky). Wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- On a lightly floured surface, roll dough to ¼-inch thickness. Using a 1½-inch round cutter dipped in flour, cut dough, and place on prepared pans. Refrigerate for 15 minutes.
- Bake until lightly browned, 10 to 15 minutes. Let cool on pans for 3 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 1 week
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]]>The post Chocolate Chip Cookies & Sweet Milk Ice Cream Sandwiches appeared first on Florida Girl Cooks.
]]>Chocolate Chip Cookies & Sweet Milk Ice Cream Sandwiches are just about the only dessert I need to instantly take me back to my childhood. As a kid I always looked forward to a Rich’s chocolate chip cookie and vanilla ice cream sandwich, the kind you had to push out of a container by poking a hole through the bottom. It was heavenly with each bite. If you’ve never had the splendor of trying these as a kid I strongly urge you make these as soon as possible to awaken your inner child. Enjoy!
Chocolate Chip Cookies & Sweet Milk Ice Cream Sandwiches
Chocolate Chip Cookies
Ingredients
2/3 cup light brown sugar, firmly packed
2/3 cup granulated sugar
1/2 cup unsalted butter, right from the fridge, or at room temperature
1/2 cup vegetable shortening
3/4 teaspoon salt (use 1/2 teaspoon salt if you use salted butter)
2 teaspoons vanilla extract
1/4 teaspoon almond extract, optional
1 teaspoon vinegar, cider or white
1 teaspoon baking soda
1 large egg
2 cups King Arthur Unbleached All-Purpose Flour
2 cups semisweet chocolate chips
Prepare
1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
2. In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.
3. Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
Mix in the flour, then the chips.
4. Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4″ balls of dough onto the prepared baking sheets, leaving 2″ between them on all sides; they’ll spread.
5. Bake the cookies for 11 to 12 minutes, till their edges are chestnut brown and their tops are light golden brown, almost blonde.
6. Remove them from the oven, and cool on the pan till they’ve set enough to move without breaking. Repeat with the remaining dough.
Sweet Milk Ice Cream
Ingredients
1/2 cup dried whole milk or whole milk powder
1 cup sugar
2 tablespoons tapioca starch
1 cup heavy cream
3 cups whole milk
2 tablespoons light corn syrup
1 tablespoon Pure Vanilla Plus
Prepare
1. In a large (2 1/2- to 3-quart) saucepan, whisk together the dried milk, sugar, and tapioca starch.
Add the remaining ingredients and whisk until smooth.
2. Set the saucepan over medium-high heat, and cook the ice cream base, stirring constantly, until it becomes just slightly thicker than heavy cream; it will thinly coat the spoon or spatula you’re using.
3. Remove the pan from the heat, and pour the base into a heatproof mixing bowl, stirring occasionally as it cools to prevent a skin from forming.
4. Once the base has cooled to just slightly warmer than room temperature, lay a piece of plastic wrap on the surface, again to prevent a skin from forming.
5. Transfer the bowl to the refrigerator for at least 4 hours, to chill completely.
6. Freeze the base in an ice cream maker according to the manufacturer’s directions.
7. Transfer the ice cream to a covered container, and freeze until ready to serve. The ice cream may firm up a bit as it freezes, so leave it at room temperature for 10 to 15 minutes to soften before serving, if necessary.
- Chocolate Chip Cookies
- 2/3 cup light brown sugar, firmly packed
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter, right from the fridge, or at room temperature
- 1/2 cup vegetable shortening
- 3/4 teaspoon salt (use 1/2 teaspoon salt if you use salted butter)
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract, optional
- 1 teaspoon vinegar, cider or white
- 1 teaspoon baking soda
- 1 large egg
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 cups semisweet chocolate chips
- Sweet Milk Ice Cream
- 1/2 cup dried whole milk or whole milk powder
- 1 cup sugar
- 2 tablespoons tapioca starch
- 1 cup heavy cream
- 3 cups whole milk
- 2 tablespoons light corn syrup
- 1 tablespoon Pure Vanilla Plus
- Chocolate Chip Cookies
- Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
- In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.
- Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
- Mix in the flour, then the chips.
- Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread.
- Bake the cookies for 11 to 12 minutes, till their edges are chestnut brown and their tops are light golden brown, almost blonde.
- Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough.
- Sweet Milk Ice Cream
- In a large (2 1/2- to 3-quart) saucepan, whisk together the dried milk, sugar, and tapioca starch.
- Add the remaining ingredients and whisk until smooth.
- Set the saucepan over medium-high heat, and cook the ice cream base, stirring constantly, until it becomes just slightly thicker than heavy cream; it will thinly coat the spoon or spatula you're using.
- Remove the pan from the heat, and pour the base into a heatproof mixing bowl, stirring occasionally as it cools to prevent a skin from forming.
- Once the base has cooled to just slightly warmer than room temperature, lay a piece of plastic wrap on the surface, again to prevent a skin from forming.
- Transfer the bowl to the refrigerator for at least 4 hours, to chill completely.
- Freeze the base in an ice cream maker according to the manufacturer's directions.
- Transfer the ice cream to a covered container, and freeze until ready to serve. The ice cream may firm up a bit as it freezes, so leave it at room temperature for 10 to 15 minutes to soften before serving, if necessary.
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]]>The post Sweet Corn Ice Cream appeared first on Florida Girl Cooks.
]]>I know that the sound of sweet corn ice cream might bring on some doubts and even some funny faces. If there’s anything I have learned about super bizarre sounding food on really great restaurant menus is that it’s going to taste insanely amazing. I tried this at a once restaurant here in downtown West Palm Beach, called Le Jardin. It was an eclectic restaurant meant for adventurous palates. Since they closed down I was left sad that I may never be able to indulge in this treat again. But lo and behold, not all is lost. In my adventures in the kitchen I have sought to replicate this tantalizing ice cream for some time now and I figured fall is the best season within which to enjoy it. It’ll make a great addition to any Thanksgiving menu. Enjoy!
Sweet Corn Ice Cream
Ingredients
2 cups frozen corn kernels
1 cup milk
2 heavy cream
2/3 cup sugar
1/2 teaspoon sea salt
3 large egg yolks
Prepare
1. Allow frozen corn kernels to thaw, then pour corn and half-and-half into a food processor and process until smooth.
2. Strain pureed mixture through a sieve over a large bowl to separate out the solids. Discard solids.
3. Stir milk, sugar, sea salt, and egg yolks into the corn mixture, and pour into a large saucepan.
4. Stirring constantly, cook mixture over medium heat until thickened (about 20 minutes). Don’t let it boil! (Once the mixture is cooked, give it a taste and add more salt, if necessary, to enhance the corn flavor.)
5. Remove from heat and let cool about 30 minutes, stirring occasionally. Transfer to the refrigerator until cold.
6. Once the corn mixture has cooled completely, pour into ice cream maker and freeze according to manufacturer’s instructions (took about 25 minutes in mine).
7. Transfer to freezer-safe containers for storage, and put in freezer until ready to serve. Makes 1 quart.
- 2 cups frozen corn kernels
- 1 cup milk
- 2 heavy cream
- 2/3 cup sugar
- 1/2 teaspoon sea salt
- 3 large egg yolks
- Allow frozen corn kernels to thaw, then pour corn and half-and-half into a food processor and process until smooth.
- Strain pureed mixture through a sieve over a large bowl to separate out the solids. Discard solids.
- Stir milk, sugar, sea salt, and egg yolks into the corn mixture, and pour into a large saucepan.
- Stirring constantly, cook mixture over medium heat until thickened (about 20 minutes). Don't let it boil! (Once the mixture is cooked, give it a taste and add more salt, if necessary, to enhance the corn flavor.)
- Remove from heat and let cool about 30 minutes, stirring occasionally. Transfer to the refrigerator until cold.
- Once the corn mixture has cooled completely, pour into ice cream maker and freeze according to manufacturer's instructions.
- Transfer to freezer-safe containers for storage, and put in freezer until ready to serve. Makes 1 quart.
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]]>The post Triple Threat Brownies appeared first on Florida Girl Cooks.
]]>I have never been as big into brownies as my husband. He’s helped me develop an appreciation for brownies. We started out with boxed brownies, not that there’s anything wrong with that. My love for baking is strong so I always find a from-scratch recipe that is much better than anything boxed. I own Williams-Sonoma’s Dessert of the Day and I have taken this recipe from the book and added some ingredients to make more in a rectangular pan, as opposed to a square 8 inch pan they call for. I have added cocoa and chocolate chips, hence why I’ve renamed this recipe “triple threat brownies” from it’s original name of “classic brownies.” If you’re into brownies that are both moist and a bit fugdey then this is the brownie recipe for you! These are both adult and kid approved!
Triple Threat Brownies
Ingredients
6 oz. unsweetened chocolate chips, plus 3 more for sprinkling
3/4 cup (4 oz./125 g) unsalted butter
2 cups (10 oz./315 g) sugar
2 tsp. vanilla extract
1/2 tsp. salt
5 eggs
1 1/2 cup (4 oz./125 g) all-purpose flour
6 tbsp unsweetened cocoa
Prepare
1. Preheat an oven to 350°F (165°C). Grease a 11×8 inch baking pan.
2. In a large heatproof bowl, combine the chocolate and butter. Place over (not touching) barely simmering water in a saucepan and heat, stirring occasionally, until melted and smooth. Remove the bowl from the pan and let the mixture cool slightly.
3. Whisk the sugar, vanilla and salt into the chocolate mixture. Whisk in the eggs 1 at a time, mixing well after each addition. Continue to whisk until the mixture is velvety, about 2 minutes. Add the flour and whisk just until blended.
4. Scrape the batter into the prepared pan and smooth the top. Bake until the top is just springy to the touch and a tester inserted into the center comes out with a few moist crumbs attached, about 60 minutes. Let cool completely in the pan on a wire rack.
5. Cut into 16 squares. Store in an airtight container at room temperature for up to 4 days. Makes 16 brownies. Feel free to serve with a scoop of vanilla bean ice cream!
- 6 oz. unsweetened chocolate chips, plus 3 more for sprinkling
- 3/4 cup (4 oz./125 g) unsalted butter
- 2 cups (10 oz./315 g) sugar
- 2 tsp. vanilla extract
- 1/2 tsp. salt
- 5 eggs
- 1 1/2 cup (4 oz./125 g) all-purpose flour
- 6 tbsp unsweetened cocoa
- Preheat an oven to 350°F (165°C). Grease a 11x8 inch baking pan.
- In a large heatproof bowl, combine the chocolate and butter. Place over (not touching) barely simmering water in a saucepan and heat, stirring occasionally, until melted and smooth. Remove the bowl from the pan and let the mixture cool slightly.
- Whisk the sugar, vanilla and salt into the chocolate mixture. Whisk in the eggs 1 at a time, mixing well after each addition. Continue to whisk until the mixture is velvety, about 2 minutes. Add the flour and whisk just until blended.
- Scrape the batter into the prepared pan and smooth the top. Bake until the top is just springy to the touch and a tester inserted into the center comes out with a few moist crumbs attached, about 60 minutes. Let cool completely in the pan on a wire rack.
- Cut into 16 squares. Store in an airtight container at room temperature for up to 4 days. Makes 16 brownies. Feel free to serve with a scoop of vanilla bean ice cream!
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]]>The post Strawberry-Rhubarb Crisp appeared first on Florida Girl Cooks.
]]>I had never made anything “crisp” prior to making this strawberry-rhubarb crisp. I’ve been berry like pastries like my blueberry and blackberry galette and such, but this…this is some sort of divine dessert. My family has been really getting into fruity desserts and it’s all for the better! My husband and I recently went to Grato, an Italian restaurant here in West Palm Beach. We tried the strawberry-rhubarb crisp there for the first time and surely it was love at first, second…even last bite.
Strawberry-Rhubarb Crisp
Ingredients
1.5 c. flour
1 c. oatmeal
1.25 c. brown sugar
3/4 c. butter, melted
3 c. rhubarb
3 c. strawberries
1 c. sugar
1 Tbsp vanilla
3 Tbsp cornstarch
Prepare
1. In a food processor, mix together flour, oatmeal, and brown sugar; stir in butter and process until completely combined.
2. Press half of mixture into greased 2 quart casserole dish.
3. Mix rhubarb, strawberries and sugar in a large saucepan; let set for 2 minutes.
4. Stir in cornstarch and vanilla. Cook and stir until thickened.
5. Pour over crust; top with remaining crumb mixture.
6. Bake for 30 minutes at 350 degrees. Let cool. Serve with a scoop of ice cream.
- 1.5 c. flour
- 1 c. oatmeal
- 1.25 c. brown sugar
- 3/4 c. butter, melted
- 3 c. rhubarb
- 3 c. strawberries
- 1 c. sugar
- 1 Tbsp vanilla
- 3 Tbsp cornstarch
- In a food processor, mix together flour, oatmeal, and brown sugar; stir in butter and process until completely combined.
- Press half of mixture into greased 2 quart casserole dish.
- Mix rhubarb, strawberries and sugar in a large saucepan; let set for 2 minutes.
- Stir in cornstarch and vanilla. Cook and stir until thickened.
- Pour over crust; top with remaining crumb mixture.
- Bake for 30 minutes at 350 degrees. Let cool. Serve with a scoop of ice cream.
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]]>The post Chocolate Chip Sprinkles Cookies appeared first on Florida Girl Cooks.
]]>My childhood summers consisted of chocolate chip sprinkles cookies and copious amounts of ice cream, and most times they ended up sandwiched together. Chips Ahoy had “Sprinkled” cookies, the happy little box of these said sprinkles cookies and before leaving for vacation my mom would make sure she picked up a few of them to keep my niece and I happy while on vacation. It was nothing short of divinity, enjoying these cookies after being in the pool and beach all day and donning a nasty sunburn. As all things put out by large companies, they fade. Yes, the revered sprinkles cookies were gone as fast as they came. Cue all of these years later, my nostalgia teamed up with my curiosity and here we are. The remedy to my sadness from all of these years without my beloved cookies, this here recipe. These make me really, really happy and I hope that they bring you the same happiness! Pair them with my vanilla bean ice cream to make all of your dreams come true!
Chocolate Chip Sprinkles Cookies
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup package shortening
3/4 cup brown sugar
3/4 cup granulated sugar
1 tsp vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
1-2 cups rainbow sprinkles
Baker’s Joy baking spray
Prepare
1. Preheat oven to 375 degrees F. Prep baking sheet by spraying them with Baker’s Joy baking spray.
2. Combine flour, baking soda, and salt in a small bowl.
3. Beat shortening, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy.
4. Add eggs, one at a time, beating well after each addition.
5. Gradually beat in flour mixture.
6. Stir in chocolate morsels and sprinkles last.
7. Drop by rounded teaspoon onto greased baking sheet.
8. Bake for 9-11 minutes or until golden brown.
9. Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.
10. Grab a glass of milk for dunking or some vanilla bean ice cream and sandwich between two cookies! Makes 4 dozen cookies.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup package shortening
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- 1-2 cups rainbow sprinkles
- Baker's Joy baking spray
- Preheat oven to 375 degrees F. Prep baking sheet by spraying them with Baker's Joy baking spray.
- Combine flour, baking soda, and salt in a small bowl.
- Beat shortening, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy.
- Add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture.
- Stir in chocolate morsels and sprinkles last.
- Drop by rounded teaspoon onto greased baking sheet.
- Bake for 9-11 minutes or until golden brown.
- Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.
- Grab a glass of milk for dunking or some vanilla bean ice cream and sandwich between two cookies! Makes four dozen cookies
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]]>The post Churros – Fried Happiness appeared first on Florida Girl Cooks.
]]>Churros. The utterance of the word, makes hearts melt and mouths salivate. I tried my first churro in my youth. All of eleven years old, just started middle school, and my aunt’s sister, Esther, had her own churro truck on the corner of my school. I begged my mother to take me for some nearly everyday and of course more often than not, she would succumb to my pleas.
These churros have seriously been the number one chart topper of all churros I’ve consumed in my entire life so I dedicate this blog post to Esther! This recipe is pretty close, so have a go at it and enjoy some fried happiness, churros. Feel free to pair it with some warm chocolate sauce! Read below to find out where I’ve found the recipe to this delectable recipe.
Cuba!
Pardon to sound all book-review-ish but I cannot help but shout at the top of my lungs when it comes to my newest cookbook purchase, Cuba!Recipes and Stories from the Cuban Kitchen by Dan Goldberg. Born and raised Cuban-American I can most certainly appreciate my culture’s dish. Aside from the traditional recipes of pre-communist Cuba this book includes recipes that have arisen as a result of the changes in politics in Cuba. As you may know, the Castro communist regime left many Cubans with little selection to nearly non-existent rations. The food choices and recipes became sparse, but not for long as the people of Cuba and their insatiable palate and creativity set out to reinvent the way they cooked.
Churros
Ingredients
1 cup, plus 2 tbsp sugar, divided
2 tsp ground cinnamon
1 cup water
1/4 cup butter
1/2 tsp salt
1 cup all purpose flour
4 eggs
vegetable oil for deep drying
Prepare
1. Mix 1 cup of the sugar with the cinnamon in a large bowl and set aside.
2. Combine the remaining 2 tablespoons of sugar with the water, butter, and salt in a saucepan and bring the mixture just to a boil.
3. Add the flour all at once and stir vigorously until the dough pulls away from the sides of the pan, 1 – 2 minutes.
4. Remove the pan from the heat and transfer the mixture to a mixing bowl or the bowl of a stand mixer.
5. Add the eggs one at a time, either stirring by hand or beating on a low speed until each one is incorporated before adding the next. Note that the eggs will seem to break the dough, but it will eventually come back together as you continue mixing.
6. Transfer the mixture into a pastry bag fitted with a star tip or churro dispenser.
7. Heat at least 4 inches of oil in a heavy pot over medium high until it reaches 350 degrees Farhenheit.
8. Working in small batches, pipe 4 to 5 inch lengths of dough into the hot oil, using a small knife to carefully cut the dough to length,
9. Fry until golden browned and cooked in the center, 4 to 5 minutes (cut open the first churro to test for doneness).
10. Remove the churros from the oil using a slotted spoon.
11. Drain on paper towels, and toss with cinnamon sugar to coat. Serve warm or at room temperature.
- 1 cup, plus 2 tbsp sugar, divided
- 2 tsp ground cinnamon
- 1 cup water
- 1/4 cup butter
- 1/2 tsp salt
- 1 cup all purpose flour
- 4 eggs
- vegetable oil for deep drying
- Mix 1 cup of the sugar with the cinnamon in a large bowl and set aside.
- Combine the remaining 2 tablespoons of sugar with the water, butter, and salt in a saucepan and bring the mixture just to a boil.
- Add the flour all at once and stir vigorously until the dough pulls away from the sides of the pan, 1 - 2 minutes.
- Remove the pan from the heat and transfer the mixture to a mixing bowl or the bowl of a stand mixer.
- Add the eggs one at a time, either stirring by hand or beating on a low speed until each one is incorporated before adding the next. Note that the eggs will seem to break the dough, but it will eventually come back together as you continue mixing.
- Transfer the mixture into a pastry bag fitted with a star tip or churro dispenser.
- Heat at least 4 inches of oil in a heavy pot over medium high until it reaches 350 degrees Farhenheit.
- Working in small batches, pipe 4 to 5 inch lengths of dough into the hot oil, using a small knife to carefully cut the dough to length,
- Fry until golden browned and cooked in the center, 4 to 5 minutes (cut open the first churro to test for doneness).
- Remove the churros from the oil using a slotted spoon.
- Drain on paper towels, and toss with cinnamon sugar to coat. Serve warm or at room temperature.
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]]>I think this blueberry and blackberry galette is one of those things on my list of potentially intimidating things to make. It comes from one of me favorite dessert cookbooks, Dessert of the Day: 365 recipes, for Everyday of the Year from Williams-Sonoma I think all of my favorite recipes that require some additional work essentially start out this way. Regardless, I preservere and push forward and I am always amazed at the results. I encourage you, my humble readers, to try out the same in all of your kitchen / culinary endeavors. Even if it were for the pure aesthetic joy of how pretty it is, you should bake one! Enjoy this sweet summer treat!
Blueberry and Blackberry Galette
Ingredients
For the flaky pastry dough
4 cups all-purpose flour
1 tsp. salt
24 Tbs. (3 sticks) plus 3 Tbs. unsalted butter, cut into cubes
3/4 cup ice water
Filling
4 cups blackberries, blueberries or a mixture
2 Tbs. fresh lemon juice
1/4 cup sugar
3 Tbs. flour
Prepare
Mix the dough
In a food processor, combine the flour and salt and pulse briefly to mix. Scatter the butter over the top and pulse just until the mixture forms coarse crumbs about the size of peas. Drizzle the ice water over the flour mixture and pulse just until the dough starts to come together.
Transfer the dough to a work surface, divide into 3 equal pieces and press each into a flat disk. Set 1 disk aside and wrap the remaining 2 disks in plastic wrap for future use (see note above).
Roll out the dough
Preheat an oven to 425°F. Line a baking sheet with parchment paper.
Place the dough on a lightly floured surface and roll out into a 13-inch round. Fold the round in half, transfer to the prepared sheet and unfold the round.
Fill and bake the galette
In a bowl, lightly stir together the berries, lemon juice, sugar and flour. Spoon the filling onto the dough, leaving a 2-inch border uncovered around the edge. Fold the edge up and over the filling, forming loose pleats. Bake until the filling is bubbling and the pastry is golden brown, about 25 minutes.
Transfer the galette to a wire rack and let cool slightly. Cut into wedges and serve. Makes one 9-inch galette; makes 3 pastry dough disks total. Enjoy each galette with a spoonful, or two, or three of some vanilla bean ice cream!
- For the flaky pastry dough
- 4 cups all-purpose flour
- 1 tsp. salt
- 24 Tbs. (3 sticks) plus 3 Tbs. unsalted butter, cut into cubes
- 3/4 cup ice water
- Filling
- 4 cups blackberries, blueberries or a mixture
- 2 Tbs. fresh lemon juice
- 1/4 cup sugar
- 3 Tbs. flour
- Mix the dough
- In a food processor, combine the flour and salt and pulse briefly to mix. Scatter the butter over the top and pulse just until the mixture forms coarse crumbs about the size of peas. Drizzle the ice water over the flour mixture and pulse just until the dough starts to come together.
- Transfer the dough to a work surface, divide into 3 equal pieces and press each into a flat disk. Set 1 disk aside and wrap the remaining 2 disks in plastic wrap for future use (see note above).
- Roll out the dough
- Preheat an oven to 425°F. Line a baking sheet with parchment paper.
- Place the dough on a lightly floured surface and roll out into a 13-inch round. Fold the round in half, transfer to the prepared sheet and unfold the round.
- Fill and bake the galette
- In a bowl, lightly stir together the berries, lemon juice, sugar and flour. Spoon the filling onto the dough, leaving a 2-inch border uncovered around the edge. Fold the edge up and over the filling, forming loose pleats. Bake until the filling is bubbling and the pastry is golden brown, about 25 minutes.
- Transfer the galette to a wire rack and let cool slightly. Cut into wedges and serve. Makes one 9-inch galette; makes 3 pastry dough disks total.
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