Mmm my chipwiches were the hit of Father’s Day. I’m not the best cook but I’m the master at desserts. I decided to do homemade chipwiches when I realized the cookies I made last week + the ice cream I made for Father’s Day would make an amazing chipwich. And it did.
The cookie recipe is from Ambitious Kitchen. I skipped the almonds. NOTE – these have to be chilled!! I got to that step and started cursing. : )
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups dark brown sugar
- 1/3 cup granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 egg plus 1 egg yolk
- 2 teaspoons milk
- 1 1/4 cups dark chocolate chips
- Whisk together the flour, baking soda, and salt in a medium bowl and set aside. Melt butter in a saucepan over medium-high heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for about 5 minutes.
- With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and milk until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the dark chocolate chips.
- Wrap your dough in plastic wrap and chill for 2 hours in the refrigerator.
- Preheat the oven to 325 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball.
- Bake the cookies 10-13 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes and sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets and transfer to a wire rack to cool completely. Repeat with remaining dough.
The ice cream!
You need an ice cream maker for this. Adapted from Cuisinart
1 cup half and half
¾ cup granulated sugar
2 cups heavy cream
1 tablespoon pure vanilla extract
Whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Pour the mixture into the frozen freezer bowl of the ice cream maker and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
I have also been looking for a great cookie bar recipe - here it is!!! AMAZING. Oh yeah and you’re wondering why I can’t lose weight??
My other current favorite summer desserts are popsicles. I’ll take a berry puree + sugar and then a yogurt puree + sugar and make popsicles out of them. Or I’ll skip the sugar and use banana for sweetening. The kids love them!
My sweet baby girl took us to the ER yesterday. She lost her footing and banged her head on the door hinge of a closed closet. I don’t know if I’ve ever heard of that happening to anyone! She had a nice laceration on her forehead and had to get it glued.
Broke my heart to watch this She is 14 months old today. First trip there so we made it 4 years and 4 months, I guess that is okay.
<a href=”http://lilrunner.files.wordpress.com/2013/02/screen-shot-2013-02-22-at-10-32-29-am.png”><img class=”alignnone size-full wp-image-4855″ alt=”Screen Shot 2013-02-22 at 10.32.29 AM” src=”http://lilrunner.files.wordpress.com/2013/02/screen-shot-2013-02-22-at-10-32-29-am.png” width=”354″ height=”523″ /></a>
Clif Crunch! One of our favorite snacks to crush over yogurt, mmm! Clif sent me a bunch of flavors. I like them for myself or the kids for a mid morning snack, addition to breakfast or pre-breakfast, post-workout for something quick, and then crushed over the yogurt. Weirdly enough, I like them best soft! If I open and put them in a container with homemade granola bars, they will get soft and that is how I like them best… not crunchy like their name