Tag Archives: Ice cream

Copycat Chocolate-Covered Peanut Butter Pretzel Blizzards

DSC_5007

Sorry for hitting you so hard with the sweets this week. Actually, I’m not sorry at all because from the E.L. Fudge Ice Box Cake to the Sandy Buddies, and now to these Copycat Chocolate-Covered Peanut Butter Pretzel Blizzards, everything has been absolutely delicious. And you know what they say: good things come in threes.

If you don’t know by now that I have an unparalleled and passionate love for Dairy Queen, then you clearly don’t know The Smart Cookie Cook. And if you don’t know that their Blizzards are my equivalent of crack, then get your head out of the sand (or should I say get your head out of the Sandy Buddies? Ha!).

For a while now, as DQ debuted tantalizing Blizzards of the Month that I couldn’t actually try because I don’t have a DQ near me, I have been whipping up my own homemade versions to enjoy like these Confetti Cake Blizzards and these Chocolate Candy Shop Blizzards. Not to toot my own horn here, but I’ve been giving DQ a run for its money with my copycat versions. I’d argue they’re just as good, if not better. Continue reading →

Pot o’ Gold Ice Cream

DSC_1823

Sometimes, you just need a little bit of luck. When facing challenges, a little luck can go a long way. Take for example when you’re borderline late for class, but you’re lucky enough to hit all the green lights and not get stuck behind someone driving 20 mph under the speed limit. Or, think about when you walk by Auntie Anne’s at the exact time the pretzel person is handing out free samples. It’s just a teeny bit of good fortune, but it makes a big difference.

The ultimate reward of good luck is finding a glistening pot of gold at the end of a rainbow. Most people say that’s impossible because of science blah blah blah. Lucky for you, I found myself a pot of gold to share with you. And the best part i: you can eat it.DSC_1797

My Pot o’ Gold Ice Cream is better than some cold black pot filled with boring coins; instead, you get creamy, cool mint ice cream studded with crunchy Golden Oreos, hence where the “gold” comes from. Get it? Then we’ve got vibrant rainbow sprinkles to represent the rainbow. I don’t know about you, but I’d take sweet Golden Oreos over actual gold and sprinkles over an intangible rainbow any day.

Pot o’ Gold Ice Cream is as pretty as it is scrumptious. The colors are bright and festive for St. Patty’s Day, and the refreshing mint flavor pairs perfectly with the buttery Golden Oreos. Every mouthful is a mix of smooth and crunchy, crispy and creamy, so your mouth never gets bored. Just be prepared to eat a big fat bowl of this because it’s way too yummy to only eat a scoop or two. You’ll know you scored the luck of the Irish with this ice cream.

I’m sorry, but no Shamrock Shake is going to compare to this minty, cookie-studded, frozen bliss. You’ve got to enjoy this treat before St. Patty’s Day passes.

A Few Tips Before You Get Cooking:

  1. Mint extract and peppermint extract are two different things. Mint is the flavor you want for this.
  2. Regular Oreos would be DELICIOUS in here; it just won’t be a “Pot of GOLD” anymore.
  3. Double Stuf or regular Golden Oreos will work equally well. But you know me; Double Stuf is always the way to go!
  4. This recipe works without the mascarpone; I’ve made it both ways. It just depends if you want that extra bit of indulgence, or if you just want to keep it simple.
  5. Unlike store-bought ice cream, this stuff stays soft and malleable forever! No need to thaw before scooping.
  6. You have to chill the mixture before churning so plan ahead.DSC_1813

Pot o’ Gold Ice Cream
By The Smart Cookie Cook

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 8 oz. mascarpone cheese, softened
  • 1 1/4 cup sugar
  • 1 tbsp. vanilla extract
  • 1 tbsp. mint extract (not peppermint)
  • Green food dye
  • 2 ½ cups chopped Golden Oreos
  • ¾ cup rainbow sprinkles

Directions:

  1. In a large mixing bowl, thoroughly whisk together the cream, milk, mascarpone, sugar, vanilla, mint, and food dye until well combined. The cheese should be broken up and the sugar dissolved. Cover and chill in fridge for at least 4 hours or overnight. Note: the longer you chill, the faster it will churn, and the more flavor it will garner.  Place a large mixing bowl in the freezer to chill as well. You’ll use this later.
  2. Pour mixture into ice cream maker and churn according to manufacturer’s directions, about 25 minutes. While it churns, get your cookie crumbles and sprinkles at the ready.
  3. Get out your chilled mixing bowl and transfer ice cream to bowl. Gently fold in cookies and sprinkles just until evenly distributed. Serve immediately as soft-serve or transfer to an air-tight container and freeze until firm, at least 4 hours.DSC_1816

Copycat Chocolate Candy Shop Blizzards

DSC_0215-2

In case you’re new here, allow me to make something clear: I have an obsession with Dairy Queen. Loyal readers will know this about me. I’m constantly complaining about not living anywhere remotely near a DQ, and the suffering I experience because of it. I also tell you about how I have to stop at a DQ whenever I travel. And when I can’t get my DQ fix, I make my own frozen bliss at home like these Buster Bars or these Copycat Confetti Cake Blizzards.

When you grow up with something, it makes you that much more fond of it when you’re older. Everything tastes better drenched in nostalgia. I find that to be true with Pizza Hut pizza and Spaghetti-O’s; they’re childhood staples that I still have a soft spot for today.

As a kid, or in what seems like far-off dream, I actually lived near a DQ and frequented it many times. Although I’m far away from the nearest DQ today, a fiery (or should I say frozen) passion still lives on in my stomach today for Dairy Queen treats.

When I saw their Chocolate Candy Shop Blizzard was back as January’s Blizzard of the Month, I was elated because I missed it the first time they debuted it last year. However, I didn’t make any trips out of CNY this month like I expected I would, and as the end of January crept closer, I realized I probably wasn’t going to get to try the Chocolate Candy Shop Blizzard (again).

Rather than wallowing in despair, I decided to be proactive and make my own instead. Although I haven’t tried the actual Chocolate Candy Shop Blizzard to officially compare, I have eaten approximately one million DQ Blizzards throughout my lifetime, and I can say with confidence that my Copycat Chocolate Candy Shop Blizzard is just as good as DQ’s.DSC_0232

I made a super creamy cocoa ice cream base and served it straight out of the ice cream maker so you get that soft-serve texture just like in DQ’s Blizzards. You don’t need eggs or anything complicated to make this soft-serve; It’s four ingredients and yields the absolute creamiest-dreamiest texture you could ever fathom. It’s just wonderful.

Then, I folded in chunks of assorted chocolates, straight out of the fancy box. It’s fun because, with each bite, you never know what kind of chocolate you’re going to bite in to. They say, “Life is like a box of chocolates because you never know what you’re going to get.” Well, this ice cream is like a box of chocolates…because it’s literally got a box of chocolates in it.

There’s no better way to describe my Copycat Chocolate Candy Shop Blizzards than as a chocolate lover’s dream. You get that fluffy, creamy cocoa ice cream plus whole hunks of assorted chocolates with all kinds of surprise fillings. It’s an easy-to-make dessert, perfect for serving to your sweetie this Valentine’s Day. Or, if you’re like me, you can have a little date night with this chocolate bliss all to yourself.

A Few Tips Before You Get Cooking:

  1. Got leftovers? Just stick it into the freezer, let it chill, and you’ve got yourself some ice cream! The great thing about this recipe is that it doesn’t get rock hard like store-bought ice cream. It stays nice and soft.
  2. The better quality chocolate you use, the better your Blizzard will be. I used Russell Stover’s, which was not very good chocolate. Next time I will definitely get some better stuff.
  3. The soft-serve base is meant to only be light in chocolate flavor. DQ’s Blizzards are never too heavy on the cocoa.
  4. Serve these in little paper cups with red plastic spoons to really get the authentic DQ feel.
  5. You must sift the cocoa powder or you’ll have chunks of it in the ice cream.DSC_0135

Copycat Candy Shop Blizzards
By The Smart Cookie Cook

Ingredients:

  • 2 ½ cups heavy cream
  • 1 cup whole milk
  • 1 cup granulated sugar
  • 2 tbsp. unsweetened cocoa powder
  • 2 tbsp. vanilla extract
  • Pinch salt
  • 1 cup jarred fudge sauce (recommended: Mrs. Richardsons)
  • 2 cups chopped assorted chocolates, chilled in fridge

Directions:

  1. In a large bowl, whisk together the cream, milk, sugar, cocoa powder, vanilla, and salt until well-combined. Cover and chill in fridge for at least 4 hours or overnight.  Place another large mixing bowl in the freezer to chill as well.
  2. Pour mixture into the bowl of an ice cream maker and churn according to manufacturer’s directions, until thick and creamy like soft-serve. Transfer to the chilled mixing bowl and immediately fold in fudge sauce and chilled chocolates until just combined. Serve immediately. Store extra in an air-tight container in the freezer. You can eat extras right from the freezer like ice cream or let soften again before eating.

DSC_0187

Pumpkin Graham Cracker Ice Cream Sandwiches

Remember a little bitty while back when I made those fantastic Pumpkin Spice Graham Crackers? Well, you know me; I can’t leave well-enough alone. So, I took those homemade gems and stuffed them up good with a heaping pile of creamy pumpkin ice cream.

Hello, Pumpkin Graham Cracker Ice Cream Sandwiches. Mind if stuff my face with you?

What really makes these ice cream sammies special are the homemade pumpkin spice graham crackers cradling the ice cream. They’re chewy and tender, not hard and dry like store-bought. Plus they have those warm and sweet spices to compliment the flavor of the smooth pumpkin ice cream.

This is an ice cream sandwich on steroids. I guarantee you’ve never had a sammie like this from a store. You just can’t compete with soft, delicious homemade graham crackers, which better resemble cookies than crackers, and cool, creamy ice cream to help wash it down.

What a beautiful pair!

These are great for you Thanksgiving dessert if you’re having a bunch of people over. Everyone gets their own sandwich, and they’re MUCH easier to make than a pie!

The best part is, you can make the dough ahead of time, so you’re a step ahead of the game. Save yourself some stress with this simple but pretty dessert. When you serve these to whomever is lucky enough to get a sammy, they’ll be beyond impressed that you made your own graham crackers. You go, you fancy little baker!

A Few Tips Before You Get Cooking:

  1. Don’t like pumpkin? You can use any flavor ice cream you like in theses sammies.
  2. You don’t have to make all the crackers into sandwiches. Save a few to snack on, or make double batch and freeze half.
  3. These would also be great sandwiched with vanilla buttercream or crumbled into a homemade graham cracker pie crust.
  4. These crackers go from done to overdone in a split second, so make sure you watch ‘em.

Pumpkin Graham Cracker Ice Cream Sandwiches
Graham crackers from Tracey’s Culinary Adventures who adapted from Sweet Cream and Sugar Cones

Ingredients:

  • Heaping 1 1/2 cups all-purpose flour
  • 1 1/3 cups graham flour
  • 2 tsp. cinnamon
  • 1/4 tsp. clove
  • 1/2 tsp. allspice
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2/3 cup packed dark brown sugar
  • 3 tablespoons honey
  • 3/4 cup cinnamon-sugar
  • 1 1.5-qt carton pumpkin ice cream, softened

Directions:

  1. Whisk both flours, the baking soda and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and honey on medium speed until light and fluffy, about 3 minutes (scraping down the sides of the bowl as necessary). With the mixer on low, add the dry ingredients and beat just until the dough comes together.
  2. Turn the dough out onto a piece of plastic wrap and shape into a disk. Wrap and chill in the fridge for at least 2 hours (or up to 5 days). Remove the dough from the fridge and let it sit at room temperature for about 15 minutes before proceeding.
  3. To make the cookies: Preheat oven to 350 F. Line two baking sheets with parchment.
  4. Unwrap the chilled dough, and on a lightly floured surface, roll it out into a rectangle about 1/4 inch thick. Using a pumpkin cookie cutter (or a ruler and a pastry cutter or a sharp knife), cut the dough into your desired shapes; use a spatula to transfer the rectangles to the prepared baking sheets as you go, leaving about 3/4-inch space between them. Reroll the scraps of dough, and cut out more cookies.
  5. Using a fork, gently poke dotted lines onto the graham crackers. Sprinkle with cinnamon-sugar. Bake the graham crackers, rotating the baking sheets halfway through, until they are golden brown and firm to the touch, about 8 – 10 minutes. Transfer the baking sheets to wire racks and allow the cookies to cool for a minute or two before removing them to the racks to cool completely. The cookies will crisp up as they cool.
  6. Once completely cool, spread about 1/4-1/2 cup of ice cream on to the bottom of a cracker. Place another one on top with the sugared side facing up, pressing down lightly to make your sandwich. use a knife to smooth the edges of the ice cream. Repeat with remaining crackers and immediately transfer sandwiches to freezer until firm, about 20 minutes. Enjoy!

Andes Mint-Mascarpone Ice Cream w/ Brownie Chunks & Fudge

With a title like “Andes’ Mint-Mascarpone Ice Cream with Brownie Chunks & Fudge,” you know it’s going to be good.

Have you ever had Andes candies? The slim half-mint, half-chocolate bar is more of an indie candy; not like Reese’s or Hershey bars that you would go to the grocery store and buy on any given day. In fact, the place I’m most familiar with them from is Olive Garden. At the end of every meal, OG gives you a bite-sized Andes to refresh your palate. Perhaps that’s part of the reason I love Andes so much. After all, you know how much I adore Olive Garden. But it’s not just that; Andes have the perfect balance of smooth, sweet chocolate and cool, creamy mint. It’s decadent and refreshing at the same time, causing a beautifully harmonic experience as it melts on your tongue.

When I saw a bag of Andes baking bits at the grocery store, I knew I had to make something with them. It was an impulse buy. But then they sat in my pantry for months because I couldn’t come up with any use that seemed good enough for such a perfect little candy.At last, it struck me to create an ice cream. But this wouldn’t be your average Mint Chip ice cream; it had to be bigger, better, and more decadent. I knew brownies would work beautifully with the mint. And of course, you can’t have ice cream without the fudge. The only thing left to decide was whether or not to do a custard-based ice cream.

I knew I wanted the richness of a custard-based, but I didn’t feel like making one. How could I achieve that decadence without hitting the hot stove? The answer is mascarpone cheese. Added to a simple ice cream base, it makes it so rich and creamy, just like a custard-based ice cream, except I didn’t need any eggs, nor did I have to cook! Plus, it balanced beautifully with the light mint flavor.

Everything in combination was pure frozen divinity: velvety mint ice cream studded with a generous amount of thick, fudgy brownie chunks and crunchy Andes bits, then laced with rich fudge sauce for that final punch of decadence. It’s like the superhero version of classic mint chip. There ain’t nothing better than brownie chunks and mint ice cream, except perhaps brownie chunks, andes candies, fudge and an extra creamy mascarpone-based mint ice cream.

Ah-maz-ing.

P.S. I am especially excited about this ice cream because it’s my first 100% Smart Cookie ice cream. I made my own from-scratch recipe, and it came out better than I could’ve hoped!

A Few Tips Before You Get Cooking:

  • You can skip the Andes if you don’t want the crunch.
  • Looking for some really good store-bought hot fudge? I LOVE the chocolate sauces from Wegmans, but if you don’t have a Wegmans, my second favorite brand is Mrs. Richardsons.
  • Make the brownies and ice cream base a day ahead to save yourself work the next day.
  • Keep all your ingredients as cool as possible when making the ice cream. Freeze all your mix-ins while the ice cream’s churning so they’ll be cold when you fold them in and won’t make the ice cream melt. Also, keep your mixing bowl in the freezer so it’s icy and ready to go.
  • You don’t want to use the edges from the brownies because they’re too crisp and turn rock hard in the freezer.

Andes’ Mint-Mascarpone Ice Cream with Brownies & Fudge
By The Smart Cookie Cook

Ingredients:

  • 2 cups heavy cream
  • 1 cup milk (preferably whole)
  • 1 cup granulated sugar
  • 8 oz. mascarpone cheese, softened
  • 1 tbsp. mint extract
  • 1 tbsp. vanilla extract
  • Fresh mint, optional
  • Green food dye
  • 2 cups brownie chunks, boxed mix or homemade (do not use the brownie edges; trim those off before you chop up your chunks)
  • ¾ cup Andes baking chips
  • 1 cup jarred fudge sauce

Directions:

  1. In a large mixing bowl, whisk together heavy cream, milk, sugar, and mascapone until completely smooth & free of lumps. Mix in mint & vanilla extract until well-combined. Add green food dye if you’d like that iconic green color. I needed a good amount to get my desired vibrancy.
  2. Place a handful of whole fresh mint leaves on top of the mixture. Cover and chill until nice and cold, at least 2 hours or up to overnight. The longer it chills, the more flavor it’ll have.
  3. When chilled, pick out the mint leaves and pour into an ice cream maker. Churn according to manufacturer’s directions, until thickened and resembling a soft-serve consistency, about 25 minutes. While it churns, keep you mixing bowl, brownies, and Andes in the freezer so they won’t melt the ice cream when you mix them in. Do not freeze the fudge.
  4. Immediately pour ice cream into chilled mixing bowl. Gently stir in brownie chunks, Andes, and fudge just until evenly distributed. Transfer to an air-tight container and freeze until it firms up, at least two hours. Enjoy!

Circus Dream Ice Cream + How to Make Custard-Based Ice Cream Video

When I was a kid, animal crackers were cool. Everybody loved them. But there was one snack that even was better: frosted circus animal cookies. I’m not talking about the ones that were dusted with a skimpy, see-through “icing;” I’m talking about the fully-frosted, pink and white shortbread cookies covered in colorful non-pareil sprinkles. Those treats took a top spot in the ranks of childhood snacks, up there with the squeezable Kool-Aid bottles and Dunkaroos.

I’m not going to pretend that I hit a magic age of adulthood where I stopped loving childhood favorites like circus animal cookies; I still love ‘em, and I’m still going to love ‘em when I’m old, decrepit, and eating them with dentures. There’s no denying that crisp shortbread coated in a thick vanilla icing and rainbow sprinkles is both whimsical and pancake-flippin’ delicious. Every time I walk down the cookie aisle in the grocery store, my eyes meet that bag of pretty pink and white cookies, and a longing takes a hold of my heart. Finally, a few weeks ago, I said to myself: “Who cares if I’m almost 19 years-old? I’m buying some freakin’ cookies.”

It only took one frosting-covered elephant for me to fall in love again. A few bags later, I found myself pondering what else I could do with the cookies. Ice cream crossed my mind…but what flavor does one pair with circus animal cookies? Naturally, you pick another circus-friendly food. And what treat is more synonymous with circuses than cotton candy? So, my friends, I whipped up the creamiest, dreamiest, richest cotton candy ice cream and studded it with the crisp circus animal cookies. This is the ice cream straight from your circus dreams. It’s Circus Dream Ice Cream!

This flavor is sure to make any kid go wild, because what kid doesn’t love cotton candy ice cream and frosted circus animal cookies? However, don’t be surprised if it brings out the kid in you too. You’re never too old to enjoy something whimsical and delicious.

If custard-based ice creams scare you, never fear. They’re super easy, and I’ll prove it to you in my how-to video below. A custard-based ice cream is so rich and creamy in comparison to no-cook recipes. Give it a try; you won’t be sorry.

Now, grab a spoon and take a trip to the circus!

A Few Tips Before You Get Cooking:

  1. Make sure you watch the video to catch a step-by-step breakdown of how to make the ice cream base.
  2. I didn’t entirely love the Duncan Hines Cotton Candy Frosting Creations, so if you can get your hands on an alternative cotton candy flavor method, go for it.
  3. Don’t like cotton candy ice cream? Plain vanilla would still be incredible, or try white chocolate.
  4. Quite honestly, I don’t think you need a thermometer for making the ice cream. When the mixture thickens and coats the back of a wooden spoon, you know it’s time to take it off the heat.
  5. Add sprinkles to the mix if you like.
  6. Marshmallow sauce would be a fun topping.
  7. Cut recipe in half for a 2-person serving.
  8. The vanilla extract is not added until the end because it burns easily.


Circus Dream Ice Cream
Adapted from Café Lynnylu

Yield: about 1 quart

Ingredients:

  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 tablespoon pure vanilla extract
  • 6 large egg yolks
  • 3/4 cup sugar
  • 2 packets of Duncan Hines Cotton Candy Flavor Creations
  • Blue food dye, optional
  • 1 cup chopped frosted circus animal cookies

Directions:

  1. Bring milk and cream to a boil in a large heavy-bottomed saucepan. Meanwhile, in a medium bowl, whisk the yolks and sugar together until very well blended and just slightly thickened. Still whisking, drizzle in about one-third of the hot liquid-this will temper, or warm the eggs so they won’t curdle. Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping (so it doesn’t burn), until the custard thickens slightly and coats the back of a spoon; if you run your finger down the bowl of the spoon, the custard should not run into the track. The custard should reach at least 170°F, but no more than 180°F, on an instant-read thermometer.
  2. Immediately remove the pan from the heat and pour the custard into a 2-quart measuring cup or clean heatproof bowl. Stir in vanilla extract.
  3. Refrigerate the custard for at least 2 hours before churning it into the ice cream. Meanwhile, stick an empty mixing bowl in the freezer to chill.
  4. Scrape the chilled custard in the bowl of an ice cream maker and churn according to the manufacturer’s instructions. Immediately pour the ice cream into the chilled bowl you put in the freezer earlier (this will keep it from melting immediately). Gently stir in the cookies just until evenly distributed. Pack the ice cream into an air-tight container and freeze it for at least 2 hours, until it is firm enough to scoop.

The Weekender: QVC, The Farmer’s Market, & a Recap

It has been a busy week for Smart Cookie to say the least. I had my first brush with fame, brought Smart Cookie to the Clinton Farmers Market, celebrated the blog’s 1-year birthday, and did so much baking that I’m still finding cocoa powder in places cocoa powder shouldn’t be. But before we get into all that, let’s talk about the yummy stuff we ate this week. Did you miss a bite or two? Well, in that case…

Let’s review, shall we?

  1. Strawberry Coconut Poke Cake with Coconut Whipped Cream-Mascarpone Frosting
    This succulent confection commemorated Smart Cookie’s 1-year birthday, and it was to die for.
  2. Pizza Zucchini Boats
    Enjoy a fun, pizza-fied meal that you can feel good about.
  3. Peanut Butter-Chocolate-Butterscotch Kix Treats
    If you like Rice Krispie treats, then you’ll love this new twist made with Kix instead.
  4. Marinara Mozzarella en Carozza
    A simple twist on this classic fried grilled cheese sandwich.
  5. Peanut Butter Cookie Brownies
    Get two delicious desserts in one incredible treat!

If you’re not drooling over these recipes, then you must not have salivary glands. I could go for one of those fudgy Peanut Butter Cookie Brownies right now, but unfortunately, I gave them all away this weekend. Before you look at me like I’m crazy and ask why I would ever give away brownies, I had good reason. You see, I brought them with me to the Farmers Market on Thursday for my Smart Cookie debut.

I gave out free samples of some of my favorite treats to everyone who stopped by, along with business cards and buttons! If you missed out on all the free goodies, you can at least get the recipes for the tasty treats I made here and here.

The Farmers Market isn’t the only place you might’ve seen me this week; I was also on QVC! You see, every Wednesday & Sunday, QVC presents In the Kitchen with David, a segment where they offer all kinds of fun stuff for the kitchen. Although seeing the plethora of appliances and kitchen gadgets is fun, my favorite part is the host, David Venable. If you’ve every watched ItKwD, then you know what a character he is. He’s personable, vivacious, hilarious, and he knows a thing or two about good food. Something about him is just so infectious; you can’t help but smile. David is hands-down my favorite foodie on television. I also love his adorable partner-in-crime, Mary, who pops in to talk about Facebook and other fun stuff.

Every week, on David’s Facebook page, Mary and David pick a Foodie of the Week to be featured. Guess who they picked this week? Your very own Smart Cookie Cook!

I can’t tell you how THRILLED I was to see my face plastered on David’s Facebook page. It was like a dream come true. But things got even better that evening when they actually mentioned me on the show. They showed my picture and everything. Mary mentioned wanting to try the Peanut Butter Cookie Brownies in my picture. Well Mary, I would love to make some for you. In fact, I could make any kind of delicious treats you want if you invited me on the show! Just sayin’…

Now, I want to send a ginormous thank you to all of you guys because I’ve gotten almost 30 new likes on Facebook in less than a week. That is awesome to say the least. Keep it up!

Did you know I’m also on Twitter & Pinterest? Be sure to follow me so you don’t miss a single bite.

And if you really want to feel like you’re in the Smart Cookie kitchen, then subscribe to my Youtube channel to check out all of my fun & delicious in-the-kitchen videos! And in case you missed it, here’s my newest video, fresh out of the oven. We’re celebrating Smart Cookie’s birthday & making that amazing Strawberry-Coconut Poke Cake. Party time!

I know you guys are anxious to know what’s coming next week. I have two words for you: ice cream. And what I’ve got for you is going to be worth screaming for.

See you on Monday!

Hello Dolly Ice Cream

Hello Dollies are as much a part of my family as butter is a part of baking. The recipe for those delicious bars was passed down from my grandmother. I make them every year as a part of my Christmas cookie collection, and sometimes, I’ll make a random batch here and there. However, I don’t make them too often, because I want them to stay special.

For those who don’t know, a Hello Dolly is an absolutely irresistibly good bar composed of 5 layers: graham cracker crust, coconut, walnuts, chocolate chips, and sweetened condensed milk. It sounds simple, but when you bake it all together, it becomes chewy, gooey heaven. Such a simple pleasure, but such a pleasure indeed.

The only thing I love quite as much as a good Hello Dolly is integrating that beloved bar into other baked goods. In the past, I’ve made a Hello Dolly Pie and Hello Dolly Fudge. My dad in particular absolutely loves all these things since he remembers and adores Hello Dollies from his childhood. Because my dad also has a love for ice cream, I thought, why not combine the two sweets he enjoys most? And thus, my friends, Hello Dolly Ice Cream was born.

Literally every component of a Hello Dolly is at work here: toasted walnuts, toasted coconut, bits of graham cracker crust, ice cream made with sweetened condensed milk, and swirls of fudge take the place of chocolate chips. It’s pure perfection, the reincarnation of a Hello Dolly in creamy, frozen form. This stuff is just as decadent as the bar it’s based on, and just as delicious. The flavors and textures work together perfectly through the synchronization of sweet & salty, crunchy & creamy.

It’s my beloved childhood treat, frozen and served with a spoon. The only person happier than me is my father, who is begging me to make another batch this weekend.

A Few Tips Before You Get Cooking:

  1. Get my grandmother’s recipe for Classic Hello Dollies here!
  2. Don’t have an ice cream maker? Try topping store-bought vanilla ice cream with all the mix-ins, and you’ll get a similar effect.
  3. If you don’t want to wait to freeze the ice cream completely, you can serve it straight out of the ice cream maker like soft-serve.
  4. You can use chocolate chips in place of the fudge. I personally prefer the texture of the fudge.
  5. I used Wegman’s Triple Chocolate Dessert Sauce in this, and it was absolutely incredible, hands-down the best fudge sauce I’ve had.

Hello Dolly Ice Cream
Adapted from allrecipes.com

Yield: 1.5 quarts

Ingredients:

  • 4 cups cream or half-and-half
  • 1 14-oz. can sweetened condensed milk
  • 2 tbsp. vanilla extract
  • 1 cup graham cracker crumbs
  • 2 tbsp. butter
  • 1 cup shredded coconut
  • 1 cup chopped walnuts
  • 1 10-oz. jar hot fudge (I recommend Wegman’s Triple Chocolate Dessert Sauce)

Directions:

  1. In a large bowl, combine cream or half-and-half, sweetened condensed milk, and vanilla. Cover and chill for at least 2 hours or overnight.
  2. Meanwhile, preheat oven to 350 degrees. Line two baking sheets with aluminum foil.
  3. In a small bowl, combine the graham cracker crumbs and butter. Spread out in an even layer on a baking sheet. Spread the coconut and walnuts out in an even layer on the other baking sheet.
  4. Bake graham cracker “crust” and the walnuts/coconut for 5-10 minutes, or until golden brown. Set aside and allow to cool. Break the graham cracker “crust” into pieces.
  5. When ice cream mixture is chilled, pour into an ice cream maker and churn according to manufacturer’s direction. It will be the consistency of soft serve. Immediately transfer to a large mixing bowl and stir in the graham cracker crust crumbs, walnuts, coconut, and the fudge just until combined. Do not over mix or you will melt the ice cream and blend the fudge in. Immediately transfer to an airtight container and freeze until it reaches your desired firmness, at least two hours or more. Let sit at room temperature for a few minutes before serving.

Road Trip to Jersey: Candy Shops, Ice Cream, & More

I spent an extended weekend in New Jersey visiting Sister Cookie, who recently settled into her new apartment. I ate so much good food, you’d think I was training for a competitive eating contest. Although I’m not proud of my gorging, I must say, it was a delectable trip. From decadent dinners to cute candy shops and nostalgic ice cream stands, I’ve got a plethora of foodie destinations to share with you.

On Saturday, Mother Cookie, Sister Cookie, and I checked out the town of Chester, which is populated by all kinds of little shops. It’s an adorable town, one that takes you back in time with its historic charm. We had a wonderful time popping in and out of all the shops.

I was most excited to check out the candy store my sister told me about, Black River Candy Shoppe. It’s not the kind of candy store that makes their own stuff, but rather a place to purchase all kinds of vintage, rare, and hard-to-get-your-hands on candy. The shop is tiny, but loaded with candy. I was literally like a kid in a candy store as I strolled through and scoped out all the sweets.

They’ve got retro favorites like Wax Bottles, Dot Candies, and Charleston Chews; foreign confections like Cadbury bars and Kinder; and unique handmade local treats. It was overwhelming for someone with such a strong sweet tooth like myself. So much candy, so little time.

Although I could’ve eaten just about everything in the store, I made a small selection. The first was Milk Chocolate-Covered Marzipan. I’ve always wanted to try marzipan, so what better way to try it than drenched in chocolate? For those of you who’ve never had it, marzipan is made from ground almonds and sugar. If you like almond extract, then you’ll love marzipan, because that’s exactly what it tastes like. I found my chocolate-covered marzipan quite tasty (although I’m not sure why it was green). My only complaint is that it was very sugary, so it is not for people lacking a sweet tooth. I think it might’ve been better with dark chocolate to balance out that sweetness.

Next, I bought these Fudge Creams. They’re reminiscent of a chocolate truffle, but the filling is more like fudge. I loved them!

Finally, I chose an assortment of taffy. I’m not necessarily crazy for taffy, but The Black River Candy Shoppe had a smorgasbord of fun flavors that I just had to try. There were at least a few dozen choices, from which I selected Cotton Candy, Lemon Meringue, Coconut, Tiramisu, Chocolate Chip Cookie, and Frosted Cupcake. Each taffy was good and chewy, but not so much that they clamped my jaw shut. Out of all of the flavors, the Coconut was my favorite because it was undoubtedly coconutty.  I was disappointed in the Chocolate Chip Cookie since it didn’t taste anything like a cookie. The Frosted Cupcake and Tiramisu, however, were spot on.

After adventuring through Chester, my family and I had dinner at Bell’s Mansion, which you can read about here. Of course, I had to cap off the night with dessert. My sister suggested going to Cliff’s, an extremely popular ice cream stand in the area that we used to frequent when I lived in Jersey as a child. I was way too young to remember going there, but it was still fun to return.

Cliff’s has so many enticing flavors it made my head spin. They didn’t just offer the classics; they also had a cornucopia of unique flavors like Butter Beer, Smurf, Grandma’s Chocolate Cake, and Cherry Pie. If I could, I would’ve tried them all, but I narrowed it down to two scoops: one scoop of Tiramisu and one scoop of Chocolate Cupcake.

The Chocolate Cupcake was described to me as chocolate ice cream, brownie pieces, and chocolate frosting. Although the ice cream had a chocolate frosting-esque flavor, there were no actual detectable swirls of frosting. That’s disappointing to me because being able to see actual frosting would’ve made it more apparent. I need that texture and visual. And although I love brownie chunks in ice cream, I was sad they weren’t actual chocolate cake pieces. Overall, it was delicious, but not what I was expecting.

The Tiramisu had similar issues. I was expecting chunks of ladyfingers, but the ice cream was homogenous with the exception of espresso chips. I understand the use of espresso chips to evoke the espresso flavor in tiramisu, but the texture wasn’t right since you wouldn’t find chips like that in actual tiramisu. The ice cream itself definitely tasted like tiramisu, and I suspect a mascarpone cheese base, but I still wish I had some ladyfingers in there.

On my last day in Jersey (which was actually an extra day since Mother Cookie decided she wasn’t ready to go home), I baked some heavenly cookies for my sister, which I will share with you soon. It’s always weird working in an unfamiliar kitchen. Plus, my sister’s kitchen is so teeny-tiny!

I enjoyed some real pizza for dinner. The pizza wasn’t thick as a pillow with a crust reminiscent of cardboard and a complete lack of toppings like the stuff I get at home; this was real, flavorful pizza. Big, foldable, thin slices covered in a generous amount of cheese and drippin’ grease. Some people might think grease is gross, but I think it’s the sign of a good pizza. That’s where all the flavor is! I don’t know why they can’t make pizza like that in CNY, but at least I can enjoy it while in NJ.

Overall, it was a tasty trip. What are your must-have foods when you travel?

Red, White, & Blue Pudding Pops

Since elementary school, we’ve been taught what Independence Day, better known as the 4th of July, is all about: freedom, liberty, and an assortment of other historical jargon. All of that’s important, but I believe America’s big day is also about celebrating the little things that make this country so great. Granted we have a lot of issues here in the USA, but there is also much to be grateful for. We are very blessed to live in this country, and that is something worth recognizing on the 4th of July.

What’s my favorite part of the country to celebrate? The food, of course! Down home American eats are about as good as it gets: juicy burgers hot off the grill, comforting mac & cheese, warm apple pie, gooey s’mores, and just about anything deep-fried. One of my favorite American treats comes from my childhood, and is often overlooked: pudding pops. It was a special occasion when we had those creamy popsicles in the freezer. I went nuts for those things! Why haven’t I eaten a pudding pop in so long? I think we all need to be reminded of our old friend, the pudding pop. Let us revisit what American childhoods are made of and make us some homemade pudding pops.

Did you know how easy these guys are to make at home? All you do is whip up some instant pudding and pile it into a popsicle mold. Don’t have popsicle molds? Never fear! You can use little plastic cups and popsicle sticks. Food dye gives each layer its patriotic colors, but you can add flavors to coordinate with the colors too. Make the red cherry, the blue berry, or whatever you like! However, there ain’t nothing wrong with sticking to a classic vanilla pudding pop.

Whether you’re throwing a big 4th of July BBQ, or just having a small family dinner, these pops are the perfect sweet treat to serve. They’ll be icy and refreshing in the summer heat while their festive red, white, and blue hues bring out your American pride. Adults and kids alike will smile with a pudding pop in hand.

All you need is a patriotic pudding pop and some fireworks to really ring in the 4th!

A Few Tips Before You Get Cooking:

  1. Make sure you allow enough time for these to freeze completely.
  2. These pops aren’t limited to Independence Day. You can make any flavor, any color pudding pops you want.
  3. I found cute, inexpensive popsicle molds at my grocery store.

Red, White, & Blue Pudding Pops
By The Smart Cookie Cook

Makes about 12 pops (may vary depending on the size of your popsicle molds)

Ingredients:

  • 2 packets vanilla or white chocolate instant pudding
  • 4 cups COLD milk
  • red food dye
  • blue food dye
  • assorted flavors, if desired

Directions:

  1. Whisk the pudding and milk together until thickened, about 5 minutes. Divide pudding equally amongst three bowls. Add red food dye to one bowl, blue dye to another, and leave the last bowl white. You may add more or less dye to achieve your desired shade. If you are adding extracts or flavors to the pudding, do so now.
  2. Add one color of pudding to a popsicle mold, filling it one-third of the way. Add the next color on top, being careful not to mix the colors, filling another third of the mold (it should be two-thirds full at this point). Add the final color on top. It does not matter what order of colors you do. It’s up to you!
  3. Place the sticks into the mold and freeze until completely firm and frozen, about 4 hours. Pop out of the molds and enjoy.