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Come Party With Me: Memorial Day - Dessert

partysugar — Wed, 20 May 2009 11:30:53 -0700

Picture this: your guests are wildly content after the most delicious meat and potato barbecue dinner. Just when they thought the night couldn't get any better, you, the beautiful hostess with the mostess, appear with a plate full of ice cream sandwiches! Not just any ice cream sandwich, but one that marries the classic crowd-pleasing chocolate chip cookie with creamy vanilla ice cream. Coated in mini chocolate chips, these sandwiches vanish before your eyes.

If that sounds like the perfect end to your Memorial Day celebration, get the recipe for the sandwiches and read more.

Mini Chocolate Chip Ice-Cream Sandwiches
From Everyday Food

Ingredients

1 1/2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1/4 cup sour cream
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups mini chocolate chips
1 pint vanilla ice cream, softened

Directions

Preheat oven to 350 degrees, with rack in center.
In a medium bowl, whisk together flour, baking soda, and salt.
Using an electric mixer, beat butter and sugars until light and fluffy. Add sour cream, egg, and vanilla; beat until smooth.
With mixer on low, gradually add flour mixture; mix in 1 cup chocolate chips.
Using 1 rounded tablespoon per cookie, drop mounds of dough, about 1 1/2 inches apart, onto two baking sheets. (You'll have 25 to 30 cookies.) Bake until golden, 10 to 12 minutes; transfer to a rack to cool completely.
Scatter remaining chocolate chips on a plate. Place about 2 tablespoons ice cream between 2 cookies, bottoms facing in; press gently. Roll the sides of each sandwich in chips. (If ice cream is melting, place sandwiches in freezer until firm enough to roll in chips.) Transfer sandwiches onto baking sheets.
Freeze until firm, at least 2 hours; then wrap individually in plastic. Freeze up to 2 weeks.

Makes 12 sandwiches.

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Sibling Shower: Food and Beverage

LilSugar — Wed, 08 Apr 2009 14:00:00 -0700

It's time to eat at our sibling shower (small soiree that gets the future big sis or bro used to the idea of having another wee one in the family)! Set out a spread fit for the family's queen bee or lil king. Tempt tots' appetites by playing to a few of the sibling-to-be's favorite foods with a twist. Our menu is made up of swaddled babies also known as babes in blankets, classic macaroni and cheese bowls, and baby carrots with ranch dip. Let lil ones wash it down with some fresh squeezed lemonade and indulge in a pint-size party treat - cookie ice cream sandwiches! Adults will likely nosh and get nostalgic about these childhood staples.

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For the recipes, read more.

Babes in blankets: Buy your favorite brand of cocktail weenies and roll them in a store-bought pastry dough cut into triangles Place them on a cooking sheet and pop them in the oven to bake. Allow the concoctions to cool and then create wee faces with an edible ink pen. Condiments like ketchup, mustard and relish can be used to decorate the blankets with pinstripes, floral patterns, and polkadots. Pair it with your child's choice of mac and cheese and baby carrots with ranch dip.

Cookie Ice Cream Sandwiches: Purchase a pack of Immaculate Baking Company's Triple Chocolate Chunk Cookies or another flavor of your choosing. After baking the cookies and allowing them to cool, scoop a ball of ice cream (I used Alden's Organic Mint Chocolate Chip) in the center of one cookie, top with another, and then press the two together until it forms a sandwich. Pour sprinkles or colored sugar on a plate and roll the edges of the sandwich around to collect the decoration. Place the finished goodies back in the freezer to firm up and then serve.

Don't forget to enter our fabulous April Showers Giveaway for a chance to win a $2,500 gift card to put toward your babe's nursery and or necessities for your child at Pottery Barn Kids!

Delilicious: A Shortcut to Cookies and Time With Your Child

LilSugar — Mon, 24 Nov 2008 09:00:00 -0800

Life is busy, so make it sweet. Moms on tight schedules may not have time to bake cookies from scratch after a long day at the office or park, but their children can still benefit from kitchen time together and indulge in a treat. A few weeks ago, I bought a bag of Chocolate Chunk Better Bakes ($4) at Whole Foods. The container of organic pre-portioned cookie dough from Immaculate Baking Company shortened the timely task of batter-making. My daughter just popped a few circles onto a baking sheet, and I put it in a 325 degree oven for 14 minutes. Once the cookies cooled, she had fun making them into lil sandwiches by spreading ice cream or peanut butter between two and fusing them together. To fancy up the edges, she then rolled them in chocolate sprinkles or crushed peanuts. Since the dough bits are quarter-size, they make great mini desserts.

Come Party With Me: Graduation - Desserts

partysugar — Wed, 04 Jun 2008 15:00:41 -0700

A sheet cake is the standard dessert for most graduation parties. However, my party is all about pleasing the eighth-grade graduate, so we're serving ice cream sandwiches! The handheld, frozen treat is perfect for the party because everyone loves them and they have to be made in advance. A variety of ice cream flavors can be used for the filling. Let guests select their favorite.

Wrapped in wax paper, these sandwich resemble fabulous, little gift packages. To take a look at the recipe, read more.

Ice Cream Sandwiches
From Everyday With Rachael Ray magazine

Ingredients

1 1/2 sticks (6 ounces) unsalted butter, plus more for greasing
3/4 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
1 cup all-purpose flour
Pinch of salt
1 1/2 quarts ice cream (any flavor), softened

Directions

Preheat the oven to 350°F. Line a 12-by-16-inch jelly-roll pan or rimmed baking sheet with aluminum foil, tucking the foil around the edges of the pan. Butter the foil.
In a medium saucepan over low heat, melt the butter.
Remove from the heat and whisk in the cocoa powder, sugar, and vanilla until smooth.
Add the eggs, 1 at a time, stirring after each addition. Add the flour and salt and stir until smooth.
Scrape the batter into the prepared baking pan and smooth into an even 1/8-inch-thick layer.
Bake until the surface feels dry, about 10 minutes (the brownie should be soft). Let cool in the pan for 10 minutes. Invert the pan to release the brownie and carefully remove the foil. Using the pan, press down firmly on the brownie to flatten. Let cool 30 minutes, pressing occasionally to flatten.
Cut the brownie into 2-by-4-inch rectangles, discarding the tough edges.
Working quickly, spread a 1-inch layer of the softened ice cream onto a brownie, top with a second brownie, wrap in parchment paper and freeze immediately. Repeat with the remaining brownies.

Makes 8 sandwiches.

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Make These Valentine's Day Treats for Your Sweetheart

YumSugar — Sun, 10 Feb 2008 09:10:52 -0800

If you still haven't figured out how to treat your loved ones this Valentine's Day, then check out some of our favorite recipes from the past. I personally love the heart-shaped ice cream sandwiches, but the champagne risotto is nice too. Check them all out, hit the "Start Slideshow" button below.

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Our Favorite Ice Cream Sandwiches

YumSugar — Thu, 27 Dec 2007 14:31:39 -0800

This Summer, PartySugar and I took turns making ice cream sandwiches each week. We made fourteen different variations, but for our Best of 2007 coverage, we decided to pick our top five. Here they are, starting at the top left corner:

And this Heart-Shaped Chocolate Strawberry Ice Cream Sandwich wasn't one of ours, but it was so popular, I had to share it with you all again!

Summer of Sandwiches: Summer's Over

YumSugar — Fri, 21 Sep 2007 12:01:33 -0700

I can't believe that summer is just about over. Seems like we were just eating ice cream sandwiches yesterday... oh wait, we were! But in all seriousness, the end of the summer also means the end of our summer of sandwiches - after all, we have to make room for new fall features! However, just in case you missed any of them, here's a full recap.

Minty Fresh: Fresh Mint Ice Cream with Ice Cream Cone Cookies
Classic Choco-Vanilla: Chocolate Cookies with Vanilla Ice Cream
The Americone Dream: Americone Dream Ice Cream with Chocolate Chunk Cookies
Peachy Keen: Peach Ice Cream with Ginger Cookies
Salty Sweet: Vanilla Caramel Ice Cream with Saltine Crackers

Graham Caramel: Dulce De Leche Ice Cream with Chocolate Covered Graham Crackers
Cravers: Crave Treat Cookies with Coffee Ice Cream
Puff Ups: Cherry Chocolate Ice Cream with Puff Pastry
Bisco Inferno: Chocolate Citrus Biscotti with Orange Ice Cream
Minis It's Its: Mint Chocolate Chip Ice Cream with Bite-sized Oatmeal Cookies

Berry Heaven: Vanilla Berry Ice Cream with Fudgy Brownies
PB Choco: Peanut Butter Cookies with Chocolate Ice Cream
Old School Nilla: Strawberry and Banana Ice Cream with Nilla Wafers
Coo-Coo for Coconut: Coconut Macaroons with Creme Brulee Ice Cream

Summer Of Sandwiches: Coconut Macaroon & Creme Brulee

partysugar — Thu, 20 Sep 2007 13:13:33 -0700

Sadly, the end of summer is this weekend. With its finish comes the conclusion of our 14 week series on ice cream sandwiches. For my last batch of sandwiches, I focused on the perfect pairing of cookie and ice cream flavors. I was a little disappointed in the overpowering peanut butter taste of my last ice cream sandwiches, so I found myself spending quite some time debating in the grocery store. First I picked out the chewy perfectly sized coconut macaroons. Next, after much time staring into the freezers, I decided on the custardy creme brulee ice cream.

Eureka! The pairing was sheer sweetness! To see how I made this super easy and delicious dessert, read more

Coconut Macaroon & Creme Brulee Ice Cream Sandwiches
Created by PartySugar

8 small coconut macaroons
1/2-1 cup Creme Brulee ice cream (suggested: Ben & Jerry's)

Place cookies in pairs on a plate or cookie sheet top side down.
Top one cookie with a heaping tablespoon of ice cream. Place its pair on top of the ice cream and press down gently.
Quickly put the sandwiches in the freezer to prevent melting. Freeze for an hour or until firm. Enjoy!

Makes 8 sandwiches.

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Summer of Sandwiches: Strawberry & Banana Ice Cream and Nilla Wafers

YumSugar — Fri, 14 Sep 2007 12:01:31 -0700

When I was a kid, one of my favorite desserts was banana pudding with Nilla Wafers. My mom used to make it often, and my siblings and I would chow down on it like there was no tomorrow. I haven't had it in years, but recently someone mentioned Nilla Wafers to me, and they've been on my brain ever since.

So naturally, when it came time to make this week's ice cream sandwiches, Nilla wafers were my first choice. Originally I wanted to make my own banana ice cream, however my ice cream maker wasn't ready. So I picked up a pint of the next best thing - Ben & Jerry's Chunky Monkey - and headed over to my sister's house.

While there I decided that her strawberry ice cream looked great too, and that a slice of banana would be a nice touch - cut yours thinner than mine so the sandwiches stay bite-sized. The Nilla Wafers were smaller than I remembered them, so I ended up using a melon baller to scoop the ice cream out. I then created a little assembly line - wafer, ice cream dollop, banana, ice cream scoop, wafer - in order to make a bunch to enjoy at once. I then stuck them in the freezer and counted down until dessert time. They made perfect appetizer sized sandwiches, and would make great desserts for a party.

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Summer Of Sandwiches: Peanut Butter Cookie & Chocolate Ice Cream Sandwiches

partysugar — Fri, 07 Sep 2007 08:53:18 -0700

I recently realized that I had never made homemade chocolate ice cream. So naturally, I decided chocolate ice cream would be involved in the next round of ice cream sandwiches. What complements chocolate more perfectly than peanut butter? I made pairs of crisped peanut butter cookies and smashed the gooey, gorgeous ice cream in between. The end result? A delicious and satisfying dessert that will please both chocolate and peanut butter lovers alike. You could easily make these sandwiches with store bought cookies and ice cream, but to check out how I made them 100% from scratch - if I had a cow I would have milked it! -, read more

Peanut Butter Cookie & Chocolate Ice Cream Sandwiches
From Joy Of Baking & Martha Stewart

For the cookies:
3/4 cup (170 grams) unsalted butter, room temperature
1/2 cup (105 grams) light brown sugar
1/2 cup (100 grams) granulated white sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup (185 grams) peanut butter (smooth or crunchy)
2 cups (280 grams) all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
For the ice cream:
2 1/2 cups heavy cream
2 cups whole milk
8 large egg yolks
3/4 cup sugar
1/4 teaspoon salt
4 ounces melted bittersweet chocolate
3 ounces melted milk chocolate

Make the cookies: line two baking sheets with parchment paper. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (about 2 - 3 minutes). Beat in the peanut butter. Add the egg and vanilla extract and beat to combine. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated.
Cover and chill the dough for about an hour. Then, on a lightly floured surface, roll the dough to about a 1/4 inch thickness. Using a lightly floured 3 inch (7.5 cm) cookie cutter, cut out the cookies. Transfer the cookies to the prepared baking sheet, placing about 2 inches (5 cm) apart. Then, using the end of a toothpick, score the tops of the cookies, making a crisscross pattern. Place the baking sheet, with the cookies, in the refrigerator to firm up for about 10 minutes.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
Bake the cookies for about 12 to 14 minutes, or until the cookies are lightly browned around the edges. Immediately upon removing the cookies from the oven, sprinkle the tops of the cookies with a little granulated sugar. Cool on a wire rack.
Make the ice cream: put cream and milk into a medium saucepan over medium-high heat. Heat the mixture until hot (do not let simmer), about 2 minutes. Remove mixture from heat; cover, and let stand 30 minutes.
Prepare an ice-water bath; set aside. Put yolks, sugar, and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until yolk mixture has tripled in volume and can hold a ribbon on surface for 2 seconds, about 3 minutes.
Reduce speed to medium. Ladle 1 cup cream mixture in a slow stream into yolk mixture to temper it. Add another cup cream mixture; beat to combine. Transfer mixture to saucepan; cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180 degrees; 5 to 7 minutes. Stir bittersweet and milk chocolates into custard.
Pour custard through a medium-mesh sieve into a bowl set in ice-water bath. Let cool completely, stirring often.
Freeze custard in an ice cream maker according to manufacturer's instructions. Serve immediately, or freeze in an airtight plastic container until ready to serve.
To make the sandwiches, place two cookies of the same size side by side top side down on a serving platter. Use a 2 inch circular cookie cutter to cut the ice cream. Place on top of one peanut butter cookie and top with the pair to make a sandwich. Press down to close. Freeze to eat later or enjoy now!

Makes about 12 sandwiches.

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