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.

Hawaiian Chicken

After spending a few years The South, we just moved back to the Midwest.

In the middle of winter. 

Brrr!!!

Have you ever been to the Midwest in the middle of winter?!?  The wind blows, the snow piles up, and the temperatures hover around zero degrees.

In our little corner of The South, winter lasted about a month, and IF the temps dropped into the teens, people would hardly leave their houses.  Here in the Midwest, people solider on, no matter what the temp is outside.  It will take me some time to re-acclimate myself.

In the meantime, I made this Hawaiian Chicken to remind me that there are warm times ahead.  The combination of the savory teriyaki and the mandarin oranges & fresh pineapple makes it a perfect winter's-day-comfort-food, while at the same time being light enough to be enjoyed in the middle of summer.

A big thanks goes to my friend, Rebecca, for sharing this recipe with me.

Hawaiian Chicken
(Source: Rebecca Greenwood)

2 1/2 lbs. Boneless skinless chicken breasts, cut into bite-sized pieces
1/3 cup vegetable oil
1/3 cup teriyaki sauce (We like SoyVay Veri Veri Teriyaki--or some other low-sodium teriyaki sauce)
1/4 cup soy sauce (We use low-sodium, otherwise it's too salty)
1 package onion soup mix
1 20 oz. can pineapple chunks or tidbits
1-2 11 oz. can(s) mandarin oranges
1 fresh pineapple, cut into bite sized pieces, divided

Heat oil in wok over medium high heat.
Add chicken and let simmer till mostly cooked, about 7 minutes.
Add sauces, soup mix, canned pineapple with juice, and 1/4 of fresh pineapple pieces.
Mix together well..
Cover wok loosely, turn down heat to medium and let simmer for 15-20 minutes or until chicken is glazed.
Serve over rice and top with remaining pineapple and mandarin oranges.

Soft & Chewy Ginger Snaps

Like Whitney said, our lives have been a bit hectic over the past few months.  I am ashamed to admit that for a while there, I think we only ate food that:

a) Came from a restaurant, or

b)Came from the frozen foods section and simply had to be put in the oven

Thankfully, we are finished with that stage and I'm ready to spend some time in the kitchen again.

A friend gave me the recipe for these cookies several years ago and they deserve their time in the baking-spotlight.  After a cold afternoon spent playing in the snow, the cinnamon-molasses scent of these cookies instantly warms you before you even take the first bite.  Perfect cookies for all winter long.

Soft and Chewy Ginger Snaps

Source: Sara Seifert

3/4 cup butter, softened

1 cup brown sugar

1 egg

1/4 cup molasses

1 teaspoon vanilla

1 teaspoon cinnamon

1 teaspoon ginger

2 teaspoons baking soda

2 1/2 cups flour

white sugar

Preheat oven to 375 degrees.  Cream together butter, brown sugar, egg, molasses, and vanilla.  In a separate bowl, combine cinnamon, ginger, baking soda, and flour.  Add dry ingredients to the creamed mixture, mix until combined.  Form dough into 1" balls.  Roll each ball in white sugar.  Place on ungreased cookie sheet, bake for 7-9 minutes.  Remove from cookie sheet immediately and allow to cool on a wire rack.

Makes about 4 1/2 dozen cookies.

Broccoli and Cauliflower Salad

My sister and I have been a little busy lately: 3 moves, selling houses, a family reunion, and the holidays. We still have one move and one house to sell, but hopefully the crazy busy months are behind us. After months of frozen pizzas, fast foods, and box meals, we are back and ready for some real food. 

This recipe is one that our family makes at Thanksgiving nearly every year. A friend of mine brought it over to a barbecue with the delightful addition of sunflower seeds. Be sure to cut the broccoli and cauliflower into manageable bite-sized pieces.

Broccoli and Cauliflower Salad

Ingredients:
3 heads of broccoli, washed and cut into bite-sized pieces
1 head cauliflower, washed and cut into bite-sized pieces
1 cup. mayonnaise
2 TBS sugar
3 TBS apple cider vinegar
1/4 c. finely diced red onion
1 cup sunflower seeds
1 cup Jack shredded jack cheese
10 slices bacon, cooked and crumbled or sliced thin

Directions:
Combine broccoli and cauliflower in a large bowl. Set aside or refrigerate until ready to serve.
In a separate bowl, combine mayonnaise, sugar, vinegar and red onion. Dressing may be made ahead and refrigerated. 
Immediately before serving, combine broccoli and cauliflower and mayonnaise dressing. Stir in sunflower seeds, cheese, and bacon.

Apple Cake

It's finally starting to happen; the weather here in The South is turning a bit cooler (low 80s and upper 70s), the fall rains have begun and this weekend it might actually get into the upper 40s at night.  Fall is finally on its way!

This change of season inevitably gets me baking.  The cooler weather simply begs for something yummy and warm to come out of the oven.  After spending some time outside in the fall air--enjoying football, raking leaves, taking a leisurely evening stroll--there is nothing quite like stepping into my house and being welcomed by the aroma of something delicious baking in the oven.  Suddenly, my haven't-mopped-in-a-week kitchen becomes a Norman Rockwell painting and all feels right in the world.

Yesterday, after a day full of grey skies and impending thunderstorms, my need to bake for fall was fully satisfied with Apple Cake.  The light, cinnamon/nutmeg/apple cake, topped with the warm, rich, butter & vanilla sauce is perfect for jump starting the fall baking season. 

Thanks go to my sister, Aerwyn, for sharing this cake with me several times during the falls and winters of my college years.

Apple Cake (Source: Aerwyn Whitlock)

2 cups sugar
1/2 cup shortening
2 eggs
6 medium apples--peeled and finely chopped
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
3/4-1 teaspoon nutmeg
1 teaspoon salt
1 cup chopped pecans (or walnuts)

Vanilla Sauce

1 1/2 cups butter
3 cups sugar
1 1/2 cups evaporated milk
1 1/2 teaspoons vanilla
1-1 1/4 teaspoons nutmeg

1.  Preheat oven to 350 degrees.  Generously grease and flour a bundt pan.  (A 9x13 would work too, but the bundt pan makes it look prettier.)

2.  In a large bowl or stand mixer, combine sugar, shortening, and eggs.  Mix well.  Add apples, stir until combined.

3. In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, and salt.

4. Add flour mixture to apples, mix until just combined.  Gently stir in nuts.

5.  Pour batter evenly into bundt pan.  Bake for 45-50 minutes.

6. To make the Vanilla Sauce, combine butter, sugar, and evaporated milk in a medium saucepan.  Cook over low heat for 10-15 minutes.  Do NOT boil.

7. Remove from heat; add vanilla and nutmeg, stir well.  While still hot, serve generously over Apple Cake slices.

Chocolate Peanut Butter Cookies

My daughter, who is the official cookie baker in our house, recently tried these yummy cookies from King Arthur Flour. They are tasty, rich, and sturdy- perfect for packing in a lunchbox. They are a dense, but soft cookie and would also be great with a tall glass of cold milk.

P.S. Go check out the King Arthur Flour website, it is chock full of great recipes and great baking items! Here is the link to the original recipe:http://www.kingarthurflour.com/recipes/chocolate-peanut-butter-cookies-recipe

Chocolate Peanut Butter Cookies adapted from King Arthur Flour

Ingredients:

1 1/2 cups flour (You may want to weigh your flour- you don't want any extra- these cookies are already dense)
1/2 cup cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup (8 tablespoons) unsalted butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg
2 tablespoons water
1 1/2 cups mini peanut butter cups or peanut butter chips (we used chips)
Note: I was just thinking- you could use a mix of chocolate and peanut butter chips to achieve more of the peanut butter cup taste...

Directions:

1) Preheat the oven to 375°F. Lightly grease two baking sheets, line with parchment paper or use Silpat silicone baking liners.

2) Mix together the flour, cocoa, baking soda, and salt in a medium-sized bowl.

3) In another bowl, beat together the sugars, butter, and peanut butter until light and fluffy.

4) Beat in the vanilla, egg, and water, then stir in the dry ingredients, blending well.

5) Stir in the mini peanut butter cups or peanut butter chips.

6) Scoop rounded tablespoonfuls of dough onto the prepared baking sheets. Flatten each cookie with your hand or the bottom of a glass to about 1/2" thick. - Make sure you press them down; they do not spread.

7) Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate. Be careful not to overbake. Remove them from the oven, and cool on a rack.