Chocolate Mint- Chip Ice Cream Sandwiches

Made these for family night treat.
All I can say is: YUM.
Chewy brownie cookie, mint chocolate chip ice cream: simple, divine.
May my summer may be filled with these little sandwiches.

P.S. Use any flavor of ice cream that you desire.... So, so good.

Chocolate Mint-Chip Ice Cream Sandwiches   

slightly adapted from Mel's Kitchen Cafe (www.melskitchencafe.com)

INGREDIENTS:
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 ounces bittersweet chocolate, chopped
4 tablespoons butter
3/4 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 cup semisweet chocolate chips (mini chips would be best)
3 tablespoons sugar
1 pint mint chocolate chip ice cream (or whatever flavor you want)


DIRECTIONS:
1. Preheat oven to 325ºF. Line 2 rimmed baking sheets with parchment, silpat liners or lightly grease with cooking spray.
2. In a medium bowl, whisk together flour, cocoa, baking soda and salt. In a large bowl, place the 4 ounces chocolate and the butter. Microwave on low power for one minute intervals until the chocolate and butter are melted and combined, stirring after every minute of cooking. Take care not to microwave at too high of power or the chocolate can scorch.
3. Let the chocolate mixture cool slightly, then whisk in the brown sugar, egg and vanilla. Beat the mixture until it is well combined.
4. Gradually stir in the flour mixture. Add the chocolate chips and mix.
5. Roll the dough into about 16 balls (12 to 14 if you want larger ice cream sandwiches, or more if you want smaller sandwiches. I did about 20). Roll each ball of cookie dough in the sugar. Transfer the dough balls to the prepared baking sheets, placing about 2 inches apart.
6. Bake the cookies until they are puffed, 12 to 15 minutes.
7. Transfer the cookies to a wire rack and let cool to room temperature. Repeat with the remaining dough. When the cookies have all cooled, place them in the freezer in an airtight container until they are very cold. (I skipped the step of freezing).

8. Remove the cookies from the freezer (or just working with cooled cookies)  and working quickly, arrange half of the cookies bottom side up and top each with a small scoop of ice cream in the middle of the cookie. Use a cookie scoop for the ice cream for smaller cookies (I used a cookie scoop) or a regular ice cream scoop for larger cookies. Top with a second cookie and press together lightly. Wrap each in plastic wrap and freeze until firm, about 1 hour. I just put mine in a pan in the freezer for about an hour. 

9. When ready to serve, remove from freezer and let sit on the counter for a few minutes to soften. Serve and enjoy!

Notes: My cookies didn't flatten as much as the original recipe, but were still wonderful. I also found it difficult to roll the dough into balls at first, so I refrigerated my dough a bit to stiffen it up- but that probably contributed to them not flattening as much. If you refrigerate the dough, try pressing the cookies with the bottom of a cup or your hand before you bake them for a flatter cookie.

Brown Sugar & Balsamic Glazed Pork Tenderloin and Hasselback Potatoes

Pinterest.  The website that inspires, overwhelms, motivates, and increases feelings of inadequacy all at once.  And I can't get enough of it.  Go figure.

I've pinned a few zillion recipes, and I've tried some of them, but none that would make it into my regular repertoire, until these two.  They are quick, fancy-schmancy, and taste fab-u-lous. 

Thank you, Pinterest, for introducing me to them.

Brown Sugar & Balsamic Glazed Pork Tenderloin
Adapted from C+C Marriage Factory

2 lb. pork tenderloin

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1/2 cup water

Glaze

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

1. In a small bowl, combine sage, salt, pepper, and garlic.  Rub over pork tenderloin.

2. Place meat in slow cooker.  Add water.  Cover and cook on low for 6-8 hours.

3. About 1 hour before the meat is finished cooking, combine ingredients for glaze in a saucepan, and cook over medium heat, stirring frequently until sauce has thickened.  (Watch it carefully so it doesn't boil over; this sauce is a booger to try to clean off of a glass cook top if it boils over and bakes on.  Trust me, I know.)

4. Remove any excessive liquids from the slow cooker (I left about 1/2 cup of liquid in the bottom, but removed the rest.  I also turned my slow cooker heat up to high for the last hour because my meat seemed extra liquid-y.) 

5. Baste tenderloin with glaze 2 or 3 times during the last hour of cooking.

6. Serve hot with any remaining glaze on the side.

Hasselback Potatoes

Adapted from Seasaltwithfood

6 medium Yellow or Gold or Red potatoes

2 - 3 cloves garlic, thinly sliced
2 Tablespoons olive oil
2 Tablespoons Butter
Sea salt or kosher salt

Freshly ground black pepper

1.  Preheat the oven to 425˚F.

2. With the flattest side down,  start from one end of the potato and thinly slice without cutting all the way through.  (I placed my potatoes in the bowl part of a large wooden spoon to keep me from slicing all the way through.)

3. Arrange the potatoes in a baking sheet and insert the garlic in randomly between the slits.   Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some salt and freshly ground black pepper on top of each.

4. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.