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Category Archives: Chocolate

Peppermint Chocolate Chip Oreo Ice Cream

Posted on August 9, 2010 by amydeline

Gotta show the ice cream maker a little love. We don’t want it to become angry again.

I asked my visiting niece what her favorite ice cream flavor was. Mint Chocolate Chip was her reply. For good measure, we decided to throw in some crumbled Oreo cookies too. Hard to go wrong with that combination!

All of the kids enjoyed mixing up this tasty batch of homemade ice cream. My niece was especially intrigued. She intently watched the ice cream churn for several minutes before finally asking when it would turn green. She was visibly disappointed when I explained that it would not be turning green. So, we added a few drops of food coloring. The ice cream turned a lovely pale green, which delighted my niece. The color was lost after we added the cookies, but by that point, the color didn’t seem to matter as much.

All of the kids enjoyed taste testing the ice cream. They were also quite willing to take care of the extra cookies. Our labrosaurus rex would’ve helped too, if given the chance.

Peppermint Chocolate Chip Oreo Ice Cream

Ingredients

  • 1 1/2 cup Milk
  • 1 1/2 cup Light Cream
  • 2/3 cup Sugar
  • 1 1/2 tsp Peppermint Extract
  • 1/2 cup Mini Semi-Sweet Chocolate Chips
  • 10 Oreo Cookies, crushed

Directions

Combine milk and sugar. Stir until the sugar is dissolved. Add cream and peppermint extract. Stir. Pour into your frozen ice cream bowl and freeze according to your machine’s directions. Once the ice cream begins to thicken, add the chocolate chips and cookies. Allow the ice cream to continue mixing in the ice cream maker until the chocolate and cookies are well blended and the ice cream is thick.

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Merry Christmas (in July)

Posted on July 27, 2010 by amydeline

I love Christmas. I mean, I really, really LOVE Christmas. Not like the way a normal person enjoys the holidays. Much more like an irrational crazy person. I love the lights and the carols, the smell of a fresh Fraser Fir Christmas tree, the warmth and aroma of cookies baking in my oven. I love shopping for the perfect gifts for my loved ones and wrapping beautiful packages with high-quality paper (I spend a lot of time thinking about the paper) and perfectly coordinated organza ribbons. I love the smiles on my kids faces as they see the tree filled with gifts for the first time. I love having a house full of people and cooking a big meal. I love planning the color schemes for our Christmas trees and dining room table; burgandy and gold or a peacock theme of bright blues, greens, and purples, or maybe silver with shades of green. Our storage room is overrun with bins of ornaments, lights, nativity sets, snowmen, and festive jeweled fruits. The entire season puts a skip in my step, a perpetual grin on my face, and an extra pitter-patter in my heart.

Christmas Tree 2009

My anticipation and yearning for the Christmas season is so strong that it physically pains me. I’m aching for it right now as I write this. You’ll never hear me complaining about stores decorating for Christmas in October or radio stations who start playing nonstop Christmas carols as kids are trick-or-treating. You can fully expect this blog to get a little Christmas crazy sometime in early November. I sure hope you won’t hate me for it.

The Boys, Christmas 2009

When I was younger, I took the idea of Christmas in July very seriously. Each December, I’d spend large chunks of my hard-earned babysitting money on Christmas decorations; cardboard cut-outs of wreaths and Santas, tinsel garland, and long strands of blinking, musical lights. I’d bathe my small pink room in Christmas. Then, I’d pack it up after New Years and wait. Until July rolled around. At which point, I’d drag out the bin and decorate every square inch of my room. My parents didn’t mind, as long as I kept the Christmas carols at a low volume and my door closed. I brought the bin with me to college, where I added a 6 foot artificial tree to my collection and had easily the most festive room in the whole dorm. Thank you freshman year roomie, wherever you are, for tolerating my insanity.

Brie with Apricot Preserves, Christmas 2009

I don’t decorate my house for Christmas in July. My husband wouldn’t be nearly as tolerant of it as my parents were. But, I couldn’t let July pass without celebrating just a little. So, I decided I’d cook something that reminds me of Christmas. I went through the mental list of all of the foods that remind me of Christmas. The huge turkey, stuffing, mashed potatoes, cranberry sauce, and gravy my family makes every year. The pork loin with peanuts, ambrosia, and green bean casserole my grandmother-in-law would make. The roast beef with bordelaise sauce, ham with pilaf, scalloped potatoes and biscuits, or beef bourgignon with potatoes au gratin and quiche lorraine that I’ve made. Or perhaps a dessert, like my Dad’s apple pie or the Friendly’s Jubilee Roll my husband’s family enjoys each year. And then I started thinking about Christmas cookies…

Baked Brie with Homemade Cranberry Orange Relish, Christmas 2008

And that’s when I knew exactly what I wanted to make for our Christmas in July celebration. Something so incredibly simple and so irresistibly delicious. I’m pretty sure the only reason we don’t make them all year round is because they are so utterly addicting. These little treats may seem more appropriate for a Halloween celebration, but they ring Christmas to me. My grammy and mom make them every year as part of the Christmas cookie collection. And every year, they are the first cookies to go. Actually, they’re not really cookies at all.

Chocolate-Covered Spiders

They are Chocolate-Covered Spiders.

I always thought of this recipe as my grammy’s special recipe. After running a search online, I now see that this recipe has been out there for a while. Sometimes called Haystacks and each recipe using slightly varying proportions of chocolate chips to butterscotch or peanut butter chips, the basic concept is the same. And I’ll always think of it as my grammy’s recipe.

Chocolate-Covered Spiders

Ingredients

  • 1 package Semi-Sweet Chocolate Chips
  • 1 cup Butterscotch Chips
  • 1 container Chow Mein Noodles
  • 1 cup Peanuts

Directions

Line a few baking sheets with wax paper. Melt the chocolate and butterscotch chips in a double boiler or in the microwave, stirring frequently. Fold in the chow mein noodles and peanuts until they are well coated in chocolate. Drop spoonfuls of the mixture onto the wax paper. Refrigerate for 1-2 hours, until the chocolate has hardened.

Merry Christmas (in July)!

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Black Bottom Banana Cream Pie

Posted on July 17, 2010 by amydeline

What a week this turned out to be! We started the week thinking that our son was almost fully recovered from an allergic reaction to antibiotics. Then, a new symptom suddenly appeared on Wednesday night, which resulted in an all-nighter at the ER. By Thursday, he seemed well again. Then, Friday morning we received a phone call from the ER regarding his blood work, which resulted in more doctor visits and testing. Thankfully, we got positive news today regarding the testing and I think we can rest easy now.

Sweet, sweet relief!

Speaking of sweet relief… I have a real treat for you today. There used to be a really fantastic bar and restaurant in Hoboken, New Jersey called Lady Jane’s. I’m told that it closed a few years ago, which is a shame. The place featured a huge, horseshoe-shaped bar in the front with a few tables and several booths along the walls. In the back, there was a small, elegant dining room. Regardless of where you sat, you could order from the same delicious and creative menu.

During one of our visits to Lady Jane’s I had the most luscious dessert and every so often, I get the itch to recreate it. So, in celebration of my sweet baby boy’s health, we’re having Black Bottom Banana Cream Pie tonight. It’s the perfect combination of chocolatey crust and rich ganache, layered with fresh bananas and vanilla custard. A mound of fresh whipped cream and a sprinkle of chocolate shavings complete the decadent pie.

Black Bottom Banana Cream Pie

Ingredients

For the Crust

  • 2 cups Chocolate Wafer Cookies, crushed
  • 1 stick Unsalted Butter, melted

For the Ganache

  • 4 ounces Semi-Sweet Chocolate (4 squares of semi-sweet baking chocolate)
  • 1/4 cup plus 2 Tbsp Heavy Cream

For the Filling

  • 3 cups Whole Milk
  • 1/3 cup Cornstarch
  • 1/2 cup Sugar
  • 1/4 tsp Salt
  • 1 Vanilla Bean, split in half lengthwise, seeds scraped
  • 1 tsp Vanilla Extract
  • 3 Egg Yolks
  • 2-3 Bananas, sliced

For the Whipped Cream

  • 1 cup Heavy Cream
  • 2 Tbsp Sugar

Directions

For the Filling

Combine the sugar, salt and half of the cornstarch in a sauce pan. Pour in the milk and vanilla extract. Add the vanilla bean and seeds to the mixture. Stir. Cook over medium heat for about 5-6 minutes until the mixture just comes to a boil and the sugar is completely dissolved. Remove from heat. In a bowl, lightly beat the egg yolks with the remaining cornstarch. Slowly add about 1/4 cup of the hot milk to the eggs and whisk to combine. Add another 1/4 cup of the hot milk and whisk to combine. (This slow addition of the hot liquid tempers the egg yolks and prevents them from scrambling when added to the hot liquid.) Pour the egg mixture into the pot. Bring the mixture to a boil, whisking constantly. Cook for a few minutes until the mixture thickens. Remove the vanilla bean. Pour the filling into a bowl. Place a piece of plastic wrap directly against the filling. Refrigerate for about an hour to cool. Meanwhile, prepare the crust.

For the Crust

Combine the cookie crumbs with the melted butter. Press the mixture onto the sides and bottom of a pie shell. Refrigerate.

For the Ganache

Place the chocolate in a bowl. Heat the cream, until it just begins to boil. Pour the hot cream over the chocolate and stir until the chocolate completely melts. Pour the warm ganache into the pie crust.

Arrange banana slices in the ganache. Refrigerate for about 30 minutes.

Pour about half of the filling on top of the ganache and banana slices. Arrange another even layer of banana slices on top of the filling.

Cover the banana slices with the remaining filling. Refrigerate until thoroughly cooled.

Beat the heavy cream with the sugar until thick.

Top the pie with the whipped cream. Sprinkle with chocolate shavings, if desired. Refrigerate until ready to serve.

**Tip** Banana slices which are exposed to air will begin to turn brown. If you want to decorate the pie with banana slices, either wait until the last minute or toss the banana slices in a bit of lemon juice to slow the browning.



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The Best Oatmeal Cookies

Posted on July 9, 2010 by amydeline

One of my best friends in the whole world is getting married this weekend. I am bursting out of my skin with excitement. We met at our college orientation and became instant friends. Many memories later, I am so excited to be celebrating this happy occasion with her! It is certain to be a blast.

Her special day will bring me home to Long Island for the weekend. Bagel sandwiches, here I come! I’ve decided to bring some cookies home with me. Everyone loves to receive cookies, especially my grandparents, and I’m happy to bake them. I’m making one of my favorite cookies recipes. I could easily devour an entire batch of these and wouldn’t even regret the resulting bellyache. To me, they’re the perfect oatmeal cookie; crunchy on the edges, chewy in the center, with just a hint of noticeable saltiness. Throw out the typical raisins in exchange for chocolate chips and dried apricot and you’ve got yourself a fantastic oatmeal cookie. I’ve made these cookies many times and people are always asking for the recipe. So, here you go!

This recipe is basically an adaptation of the Vanishing Oatmeal Raisin Cookie recipe found on the inside cover of a canister of Quaker Oats. Specifically, I increase the vanilla and cinnamon, omit the raisins, and add chocolate chips and dried apricot. I also eliminate the margarine alternative, because frankly, I don’t really understand what margarine is and it freaks me out a little. But, if you’re a fan of margarine, it is listed as an alternative in the original recipe. So, go ahead and use it. I promise I won’t judge!

Don’t feel too guilty eating all these cookies. Oats are good for you, right?? It says so on the canister.

Oatmeal Chocolate-Chip Apricot Cookies

Ingredients

  • 1 1/2 cups Flour
  • 1 tsp Baking Soda
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Salt
  • 2 sticks Salted Butter, softened
  • 1 cup Light Brown Sugar, firmly packed
  • 1/2 cup White Sugar
  • 2 Eggs
  • 1 1/2 tsp Vanilla
  • 3 cups Quaker Oats
  • 1 cup Semi-sweet Chocolate Chips
  • 1/2 cup Dried Apricots, chopped

Directions

Preheat oven to 350 degrees. In a bowl, combine flour, baking soda, cinnamon, and salt. Set aside. In another large bowl, beat the butter and sugar together until creamy. Add the vanilla and eggs to the butter mixture. Blend until well combined. Gradually add the flour mixture to the bowl and blend. Stir in the oats, chocolate chips, and apricots. Form into small balls, about 1 inch diameter, and place on an ungreased cookie sheet.

Bake for about 14 minutes, until the edges begin to brown and the center appears cooked. Allow to cool on the baking sheet for a minute before transferring to a cooling rack.

Makes about 3 1/2 dozen


Recipe adapted from the Quaker Oats recipe for Vanishing Oatmeal Raisin Cookies

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Something for the Kids – Independence Day Pretzel Sparklers

Posted on July 2, 2010 by amydeline

Independence Day Pretzel Sparklers

Here’s a little something for kids of all ages, inspired by Martha Stewart. I’ve made Magic Pretzel Wands before, but never Independence Day Pretzel Sparklers!! There’s a difference, you know!

This is a great little activity for kids. They’ll practice following directions and sequencing steps. Painting and rolling the pretzels builds important motor skills. And, it’s a great opportunity to learn about sanitary practices in the kitchen. (My little guy must have washed his hands 10 times over the course of the activity, since the chocolate on his fingers was way too irresistible not to lick.) Best of all…engaging your kids in something hands-on and memorable such as this, is a perfect opportunity to talk about why we celebrate the 4th of July.

To make the pretzel sparklers, simply unwrap the chocolates. (We used semi-sweet, but you can use white chocolate or milk chocolate too.)  Melt the chocolate slowly and gently in a bowl placed over a pot of simmering water. Melting the chocolate in a double boiler set-up will help to ensure a smooth result. Stir the chocolate as it melts. (Grown-ups or older kids should handle the melting.) Then, use a pastry brush to paint one end of a pretzel rod with the melted chocolate. Finally, roll the pretzel in patriotic sprinkles and refrigerate until the chocolate has hardened.

My little guy will show you how it’s done…

Unwrap the chocolates.

Melt the chocolate over a double boiler.

Paint the pretzel rods with chocolate.

C

Roll the pretzel in sprinkles.

Keep the pretzels away from the dog.

Bucket o' Pretzel Sparklers

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Chocolate-Covered Pretzel Squares

Posted on June 17, 2010 by amydeline

I was planning to wait until next week to make these.  But, I’m way too excited!

Remember earlier in the week, when I drenched 4 cups of fresh-picked strawberries in jello?  Remember how sorry I was? Poor little strawberries, still helplessly preserved in a gelatin coating in my fridge. Anyway, that Strawberry Pretzel Square recipe, may well reap an even tastier reward. As I was eating one of those bars, and ruminating about the genius pretzel crust, it occurred to me that the one thing which would make the pretzel crust even tastier was, of course, chocolate! And then the idea started to take shape. Yes! I’d make a pretzel crust. Then, I’d skip the Cool Whip and top it with a layer of chocolate ganache instead. You picking up what I’m putting down? In place of jello, I’d make a homemade dark chocolate pudding. Oh, yes!! That’s the ticket! Cut it into little squares and you’ve got Chocolate-Covered Pretzel Squares! I’m sure you can understand why I couldn’t wait until next week.

I did a little searching around online to see if I could find any other recipe similar to this. I didn’t find a single one! So, I’m declaring this a Gourmand Mom original creation!!

Chocolate-Covered Pretzels Squares

Ingredients

For the Pretzel Crust:

  • 2 cups Pretzel Crumbs
  • 1/4 cup Sugar
  • 3/4 cup Butter, melted

For the Ganache:

  • 4 ounces Semisweet Baking Chocolate (4 squares), chopped
  • 1/4 cup plus 2 Tbsp Heavy Cream

For the Pudding:

  • 1/2 cup Sugar
  • 1/3 cup Unsweetened Cocoa Powder
  • 3 Tbsp Cornstarch
  • 1/8 tsp Salt
  • 1 1/2 cup Whole Milk
  • 1/2 cup Heavy Cream
  • 3 oz Semisweet or Bittersweet Baking Chocolate, chopped
  • 1 tsp Vanilla Extract

Directions

For the Pretzel Crust:

Preheat oven to 350 degrees. Lightly grease a 13 x 9 baking dish with butter. In a bowl, combine the pretzel crumbs and sugar.  Pour melted butter over the crumbs and mix to combine.  Press the mixture into the bottom of the baking dish.  Bake for 10 minutes.  Remove from the oven and allow to cool.

For the Ganache:

While the pretzel crust is cooling, heat cream in the microwave until it just begins to boil. Pour the cream over the chocolate and stir until the chocolate completely melts and the mixture is smooth.  Pour over the pretzel crust. Use a spatula to spread it into an even layer. Refrigerate.

For the Pudding:

In a saucepan, mix together sugar, cornstarch, cocoa, and salt. Whisk in 1 cup of milk, stirring until combined. Whisk in the remaining 1/2 cup of milk and 1/2 cup of cream. Continue whisking over medium heat until the mixture begins to bubble and thicken, about 5 minutes. Whisking constantly, continue cooking for another minute or two. Be careful to whisk into the corners and along the sides of the pan. Remove from heat. Whisk in the chopped chocolate and vanilla, stirring until fully melted. Allow the pudding to cool at room temperature, stirring frequently to prevent a skin from forming. Once pudding is no longer hot, pour it on top of the cooled ganache (which should be firm by this time) and spread into an even layer. Refrigerate for a few hours until pudding is completely cool and set.

Let your kids clean the saucepan.  Then, clean your kids.

Cut into small squares and enjoy!

You’re welcome, world.  You’re welcome.

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Breakfast for Dinner – Chocolate Chip Bacon Pancakes

Posted on June 11, 2010 by amydeline

They say that breakfast is the most important meal. I say that it’s also the yummiest. Given the choice, I’d eat breakfast all day long every day. I could just kiss the genius who invented brunch, giving the world a valid excuse for eating breakfast at lunchtime (and drinking champagne along with it). And, some times it just feels right to have breakfast for dinner. As kids, some of our favorite nights were the ones when our mom cooked up Chocolate Chip Coconut Pancakes for dinner. We seriously felt like we’d hit the dinner jackpot.

Over here, we find plenty of excuses to host Sunday brunch, be we don’t have dinner for breakfast nearly as often as I’d like. (My hubby’s just not as enthusiastic about it as I am.) But, tonight, there’s a frozen pizza in the freezer for Mr. Anti-breakfast-for-dinner and I’m making Chocolate Chip Bacon Pancakes for myself and the kids! (Sorry, hubby.) And, yes, I said Chocolate Chip Bacon Pancakes. It’s like eating a chocolate covered pretzel, only meatier. Clearly, this isn’t the kind of dinner you’d make often, but it’s a fun treat every once in a while. Tonight feels like that kind of night.

The following recipe is a basic buttermilk pancake recipe.  You can substitute the chocolate and bacon with just about anything that strikes your fancy. So, if the idea of chocolate and bacon, married in perfect pancake harmony, doesn’t float your boat, try cherries with a bit of vanilla, or bananas and pecans, or blueberries.

Chocolate Chip Bacon Pancakes

Buttermilk Pancakes with Chocolate Chips and Bacon

Ingredients

  • 2 cups of Flour
  • 2 cups of Buttermilk
  • 2 eggs, lightly beaten
  • 2 Tbsp Sugar
  • 2 Tbps of Butter, melted
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Semi-sweet Chocolate Chips
  • 1/2 cup Bacon, cooked until crisp and crumbled

Directions

In a bowl, combine the buttermilk with the melted butter and beaten eggs. Slowly blend in the dry ingredients and stir until large lumps disappear. Stir in bacon and chocolate chips (or your filling of choice). Preheat a skillet or griddle over medium heat. Grease with a little butter. Pour about 1/4 cup of batter per pancake and cook until small bubbles start to appear on the top and the edges are cooked. Flip and cook for a couple more minutes, until cooked through. **As you complete each batch, you can place the pancakes in a 200 degrees oven, to keep warm until all the batter has been cooked.

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Amy vs. Baked Alaska – The Showdown

Posted on June 9, 2010 by amydeline

A tumbleweed rolls across my kitchen floor. A strange man sits at the table, whistling ominously on a stout brown jug. I step into the room, spurs glimmering. A pair of wooden saloon doors swing closed behind me with a screech. (Funny…I don’t remember installing those doors.) I tip my hat and glare at my adversary.

**Flashback twenty or so years.** A gawky teenager, dressed in leggings with slouch socks and gleaming white faux-Keds, moves easily about the kitchen. Her side-pony sways with every movement. A well worn Better Homes and Gardens Dessert cookbook, circa 1973, sits open on the counter. Bolstered with confidence after the roaring success of the previous week’s Lemon Meringue Pie, she is busy preparing Baked Alaska, never pausing for a moment to consider what lie ahead.

My adversary stands before me, dressed in gleaming white. It snickers, taunting me. I stick my tongue out and make a sour face. My weapon is drawn.

Cyndi Lauder blares in the background as the eager teen approaches the open oven, her fluffy, white creation in hand. She pops it in the oven and dances awkwardly about the kitchen for a few minutes.  The timer beeps. She bounces over to the oven, opens the door, and shrieks. Her siblings come running into the kitchen.

I belt out my battle cry and approach the snickering adversary. I take it in my hands and approach the piping hot oven. Not this time!  Not this time! I place it in the oven and close the door.

The teen and her siblings stare in horror at the tray of melted ice cream. It looks nothing like the picture in the cookbook. A single tear falls from the teen’s hazel eyes.

After five eternal minutes, I open the oven and…

My Baked Alaska

Dark Chocolate Raspberry Baked Alaska

Here’s how it’s done…

The Cake

You can use just about any flavor or type of cake for the base of the Baked Alaska. A giant cookie or brownie base would probably work nicely too!  I went searching for a dark chocolate cake recipe for my Baked Alaska. I landed upon a truly fantastic recipe from Hershey’s for Deep Dark Chocolate Cake.  This is probably the best chocolate cake I’ve ever tasted. I will definitely be using this cake recipe for future birthday cakes! I made one 9 inch round cake for my base and several cupcakes for the kids to make their own mini Baked Alaskas.

Mise en place - Everything in its place

Hershey's Deep Dark Chocolate Cake

Chocolatey Cake and Cupcakes

The Ice Cream

You can use any flavor(s) of ice cream in your Baked Alaska.  To prepare the ice cream, spray the inside of a bowl with Pam or lightly coat with vegetable oil. Then, line the bowl with plastic wrap.  This step will make it easier to remove the ice cream dome. Allow the ice cream to soften slightly.  Then, spread the ice cream in an even layer on the bottom of the bowl, being certain to fill all gaps.  Place the bowl in the freezer until the ice cream has refrozen. If using more than one flavor, freeze each layer before adding the next flavor. I layered dark chocolate ice cream with fresh raspberries, raspberry sorbet, and milk chocolate ice cream.

Raspberry Sorbet Layer

Waiting for the ice cream

The Meringue

Meringue is a mixture of egg whites and sugar, beaten until thick and glossy. Cream of tartar is frequently added as a stabilizer, but is not absolutely necessary. Egg whites should be beaten to soft peaks before incorporating the sugar.

A few tips for a successful meringue:

  • Bowl and whisk should be pristinely clean as even the slightest bit of residual fat can prevent the whites from developing.
  • Stainless steel, glass, or ceramic bowls will all work well.
  • Make sure that no trace of yolk enters the mix. Crack each egg into a ramekin or small bowl first, so if a yolk breaks, you won’t waste the whole batch.
  • Allow the egg whites to come to room temperature before beating.
  • Before beating, add 1/8 tsp of Cream of Tartar per egg white to help stabilize the whipped whites.
  • Beat the egg whites until soft peaks begin to form.
  • Use about (but no less than) 2 Tbsp of sugar per egg white.
  • If possible, use superfine sugar as it will dissolve more easily into the egg whites.
  • Gradually add sugar a spoonful at a time, until stiff peaks form. Stiff peaks will hold their shape. The meringue should be smooth and glossy.

Soft Peaks

Stiff Peaks

** I used 8 whites, 1 tsp cream of tartar, and 16 Tbsp sugar, which made enough meringue to thoroughly cover my large Baked Alaska and two of the kids’ Baked Alaska cupcakes.

The Assembly

Once the cake is baked and the ice cream is thoroughly frozen, carefully turn the bowl over and lower the ice cream dome on top of the cake. I scooped out a shallow bed for the ice cream dome to sit in, in the hopes that it would provide a better insulating seal for the meringue. This step may not be necessary, but it worked! Once the ice cream cake is assembled, allow it to freeze until very firm. I left mine in the freezer overnight. Once frozen, preheat the oven to 450 degrees.  Prepare the meringue.  Working quickly, coat the ice cream and the cake thoroughly in meringue, being careful to spread the meringue to every edge. You can use a knife or the back of a spoon to create decorative designs in your meringue.

Cake with a shallow bed for the ice cream

Cake with Ice Cream

The Final Baking

Bake on the lower rack of a 450 degree oven for 5-6 minutes until the exterior begins to brown.

Serve immediately or freeze until ready to serve. It holds well in the freezer.

Dark Chocolate Raspberry Baked Alaska with Raspberry Coulis

A few other notes and tips…

  • Make sure your meringue thoroughly coats the ice cream and cake.  This is the most important part (and probably the aspect which caused my failure so many years ago). The meringue is what insulates the ice cream from the heat.
  • Make your ice cream dome with a smaller diameter than your cake.  Most recipes don’t mention this, but I think it helps to prevent melting.
  • Inspired by this link, shared by a friend, my kids made their own mini Baked Alaskas.  I used extra batter from the cake to make a few cupcakes.  Then, we scooped out the center and filled it with softened Raspberry Sorbet.  They coated their Alaskas with the extra meringue.  Then, I put them in the oven for 5 minutes at 450 degrees.  Worked out great, just make sure you help your kids thoroughly cover the entire cupcake.
  • I served my Baked Alaska with a Raspberry Coulis.  A coulis, (pronounced koo-LEE) is simply a sauce made by pureeing fruit or vegetables and straining.  For my sauce, I pureed a handful of raspberries with a Tbps of sugar. Then, I strained the puree and discarded the seeds.

Don't mess with this cowboy!

So, did anyone else try your own Baked Alaska??  I know at least one of you did and with grand success! Anyone else?  Tell us how it went!

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Cooking with Kids: Banana Chocolate Chip Muffins

Posted on May 20, 2010 by amydeline

First and foremost, this is a blog about food. But, being a mom is inseparable from the rest of me. It’s at the core of my being. It’s part of almost everything I do, including cooking. And it just so happens that I believe that cooking with kids is one of the most fantastic ways to develop early-learning skills. Prior to my life as a stay-at-home mom, I was a teacher. Though I am no longer a teacher by trade, I will always be an educator. As an educator, a mom, and a culinary fanatic, I feel passionately about the many ways that cooking with kids can be learning-rich experiences.

Just a few of the many skills that are developed through cooking:

  • Vocabulary Development – names of foods, cooking terms, procedural language
  • Following Directions – single and multi-step directions
  • Sequencing Skills – following the steps in the directions, retelling the sequence of steps
  • Fine Motor Skill Development – stirring, pouring, mashing, cutting soft objects
  • Hand-Eye Coordination
  • Social Emotional Development – feeling pride and sense of accomplishment, following directions, turn-taking, participation
  • Science Knowledge – change of state from liquid to solid, heating and cooling, dissolving
  • Math Knowledge – measuring, counting
  • Willingness to experiment with new foods – kids may be more open to trying something they had a hand in making

A few tips to help make your cooking experience enjoyable for everyone:

  • Give yourself extra time.
  • Be prepared for a little extra mess.
  • Select tasks which are age-appropriate for your child.  (Kids are expert mixers, pourers, and banana-mashers!) Give them tasks to keep them occupied between steps.
  • Prepare, prepare, prepare! In the culinary field, one often hears the French phrase, “mise en place”. Essentially, this translates to “everything in its place”. It simply involves the practice of gathering, measuring, and preparing all ingredients prior to beginning the cooking process.  This practice is useful for all cooking, but is especially helpful when you’re working with young kids, with short attention spans.
  • Don’t forget to model good sanitary practices, such washing hands and using clean utensils.  (Keep a few extra spoons nearby so you can quickly replace spoons used for tasting!)

Children learn best when they are engaged in meaningful, hands-on activities. So, next time you’re in the kitchen, grab your kid (or borrow someone else’s) and get cooking!

A few pictures of today’s banana chocolate chip muffin-making event…

Adding the salt

Pouring the oil

Expert banana mashers

Using a fork to loosen the banana

Feeling proud of his work

Taste test

Anxiously waiting and watching

And now the recipe.  Children welcome, but not required to make!

Banana Chocolate Chip Muffins


Ingredients

  • 1 3/4 cup flour
  • 1 cup sugar
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 2 eggs
  • 1/3 cup water
  • 1/2 cup vegetable oil
  • 1 cup mashed ripe bananas
  • 3/4 cup chocolate chips

Directions

Preheat oven to 350 degrees. Combine all ingredients in a bowl. To prepare your muffin pan, use muffin liners, grease and flour, or spray with Baker’s Joy (or a similar product). Pour the batter into prepared muffins tins. Bake for about 25-30 minutes, until golden brown and a toothpick inserted comes out clean.  Makes about 12-15 muffins.

**This recipe was adapted from a recipe for Banana Bread, found here.

Banana Chocolate Chip Muffins

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3 Comments

Posted in Baking, Breakfast, Chocolate, Cooking with Kids, Desserts, Food, Fruit, General Rambling and Such, Recipes and tagged , , , , , , , , , , , . Bookmark the permalink.

The Thin Mint Predicament

Posted on May 18, 2010 by amydeline

Upon waking this morning, I thought, “Man, I could really go for a Thin Mint cookie right about now.”  (Seriously, that’s the kind of stuff I wake up thinking about.) So, I strolled downstairs and opened the freezer to retrieve a cool, crisp Thin Mint cookie. But, wait! Where were my Thin Mints? Had my freezer been burgled in the night? Perhaps someone was just playing a cruel trick on a sleep-deprived mother? I couldn’t possibly have eaten all of the Thin Mints. Or had I?

Oh, no!

I had.

No, no, no! And that’s how it begins…the hunger anger reaction.  I could feel my pulse quickening.  Dizziness set in.  I rushed to the front door, threw it open and shouted, “GIRL SCOUTS!”  No response.  I tried whistling.  No response.  I tried singing, Make new friends but keep the old… My voice nervously cracked. One is silver… Nothing. And the other is gold?

No girl scouts appeared at my door.  No. Thin. Mints.

Unless…

Yes, that’s it! I could make my own.  I mean, I was a girl scout many ages ago.  I should be able to figure it out. So, I promptly threw on my old green uniform, sash and all, and decided to give it a try.

Thin Mint Cookies

Ingredients

For the Cookies:

  • 1/2 cup (1 stick) Butter, softened
  • 1 cup Sugar
  • 1 Egg
  • 1 tsp Peppermint Extract
  • 1 cup Flour
  • 1/2 cup Unsweetened Cocoa Powder
  • 1/4 tsp Salt

For the Glaze:

  • 2 cups Semisweet Chocolate Chips
  • 8 Tbsp Unsalted Butter
  • 1 tsp Peppermint Extract

Mise En Place

Directions

For the Cookies: Beat softened butter and sugar, until creamy. Add egg and peppermint extract and beat to combine.  In a separate bowl, combine flour, cocoa powder, and salt.  Gradually add flour mixture to butter mixture and beat until blended.

Divide the dough in half. Roll each half into a cylinder on a lightly floured surface. The cylinders should have a diameter of about 1.5 inches. Wrap each cylinder in wax paper and refrigerate for a few hours.  About 30 minutes before baking, put the wrapped dough into the freezer.

When the dough is well chilled and firm, preheat the oven to 350 degrees.  Cut the cylinders into thin slices (between 1/8 inch and 1/4 inch thick).  Place on a cookie sheet and bake for 9-11 minutes. Allow to cool completely.

For the glaze: Melt 1 cup of the Chocolate Chips with 4 Tbsp of butter  and 1/2 tsp of Peppermint Extract in the microwave for about 30 seconds.  Stir.  Heat for another few seconds if necessary until smooth.  Dip both sides of each cookie into the glaze.  Put the glazed cookies on a cooling rack, set over a piece of parchment paper. Repeat with the other cup of chips and remaining butter until all cookies are glazed. Refrigerate until the glaze has completely set.

Thin Mints

Enjoy your homemade Thin Mint cookies!

** This recipe is an adaptation of the recipe found here, modified based on comments made in the recipe reviews. Initially, I chose to use a mix of semisweet chocolate and mint chips for the glaze, based on comments that the cookies weren’t minty enough.  Personally, I feel that the mint chips make  the glaze a bit too sweet. The flavor just didn’t seem right to me, so I tried the glaze again, using semisweet chocolate with a bit of peppermint extract.  Perfect!!  I edited the recipe to include the new and improved glaze.  Enjoy!

5 Comments

Posted in Baking, Chocolate, Cookies, Desserts, Food, Recipes and tagged , , , , , , . Bookmark the permalink.
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