Pumpkin Cookie Dough Rolo Brownies

In the last two days I have made 3 large batches of lemon curd.   I am in the middle of prepping and getting to make a wedding cake for Saturday.  Three tiered lemon cake with lemon curd, a meringue icing, covered in coconut with 8 purple star gazer flowers.   I have 3 giant bags of coconut in my cupboard and I have cleared out the fridge.  The next two days will be very busy, baking, icing, layering, covering and decorating.

I have been trying to get as much done as I can since putting together a wedding cake with a 10 month old can be a bit challenging.   Tomorrow night I am also going to see "Whose Line is it Anyway?" live with my mom and my sister.  Do you like that show?  I love it.  I don't get the new ones unfortunately but I used to love it when Drew Carey was the desk man.  I am looking forward to some good improv and some good laughs.

Biscoff Cookie Dough Ice Cream

I spent most of last week at the cottage with my little one,  in-laws, my sister in law and all nieces and nephews. No hubby.  It was a fun week but a tiring week.    We had pretty good weather so the kids went swimming, we went to the fire tower (luckily I had the excuse of a baby to not climb up this time) and the kids did lots of indoor crafts.   It is also pretty cute to see how all the older cousins are with my daughter.   They are all so cute with her, trying to make her laugh and giving her hugs.  It was my nieces birthday on the Monday.   I brought up a bucket of some coloured fondants, cutters and candies and stuff.  The kids had a cake decorating afternoon.  Here is their creation.  Not bad for a 9, 7 and 6 year old with a little help from the adults.

This week was also the hubs and mine wedding anniversary.  Since we were not together our actual anniversary since I was at the cottage.  Friday night my sister watched the little one and we went out for a nice dinner to the Ken.  We even for free dessert.

Thursday night I went to the Tim Mcgraw concert with my sister and her two friends.   Great show.  I highly recommend at least one Tim concert in your lifetime.  

I haven't made nearly enough ice cream this year.  I also haven't made enough desserts with cookie dough. Have made cookie dough ice cream before but this year I had some biscoff cookie spread in the cupboard. What a wonderful new addition.

Biscoff Cookie Dough Ice Cream 

INGREDIENTS:

• 1 1/2 cup 10% cream
• 1/2 cup 35% cream
• 1 cup milk
• 1 tsp vanilla bean paste or pure vanilla extract
• 1 tbsp glucose
• 1/2 cup granulated sugar
• 2 large egg yolks
• 1 tbsp cornstarch

Biscoff Cookie Dough

• 1/4 cup butter, softened
• 1/4 cup packed brown sugar
• 1/3 cup biscoff spread
• 1/2 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup oats - processed fine
• 1/2 can (7 ounces) fat-free sweetened condensed milk
• 1/3 cup chocolate chips
• 1/3 cup skor/heath bits

INSTRUCTIONS:

1) Make the ice cream : In a medium sauce pot combine both creams, milk, vanilla bean paste, glucose and half the sugar.  Heat on medium, stirring occasionally until simmering.  Bubbles developing on the sides of the pot. 

2) In a large bowl, whisk together egg yolks, remaining sugar and cornstarch.   

3) When liquid is a its desired temp remove from heat,  while constantly whisking,  slowly pour in about 1/2 cup - 1 cup of the liquid, then add a bit more liquid, still whisking. 

4) Pour the egg mixture back into the sauce pan and heat on medium-low stirring often, until mixtures thickens and coats the back of spoon.   Do not let the mixture boil so that the eggs don't curdle. 

5) Once thickened, run through a strainer into a bowl.   Cover the mixture directly with saran wrap and place in the fridge to cool completely. 

6) Make the cookie dough : In your mixer bowl or a large bowl, cream the butter, vanilla and brown sugar until light and fluffy.  Add biscoff spread, mixing to combine. 

7) Slowly add flour/oats, alternately with condensed milk, beating well after each addition. Fold in the chocolate chips and skor bits. Set aside. 

8) Once the ice cream mixture has cooled, run through your ice cream machine according to instructions.  In the last few minutes toss in the cookie dough, teaspoons at a time to mixture in.   Place in a container , folding in any additional bits.

10 Days of Cookies - Day 6 & Cookies & Crafts for SHES

One of my favorite things about blogging is how we all come together to support each other and the community. Today's posts is in tribute to Sandy Hook Elementary School as part of Cookies and Crafts for Sandy Hook.  Many Bloggers are posting cookie or crafts recipes in tribute.  There are also several bloggers who have Etsy shops who are donating a portion of their proceeds today to Newton Youth and Family services. If you would like to a list of the Etsy shops participating check out the following link from Crazy for Crust - Etsy Shops.   I am on my way over to take a look and I hope you do to.

I choose this recipe because what kid doesn't love to eat cookie dough...and now they can.

Chocolate Cookie Dough Sandwiches

Cookie

• 1/2 cup (135 gr) butter
• 1/2 cup (125 gr) light brown sugar 
• 1/4 tsp salt 
• 1 tsp vanilla 
• 1 large egg 
• 1 2/3 cups (250 gr) unbleached all purpose flour 
• 1/2 cup cocoa powder 
• 2 teaspoon baking powder 
• 1 teaspoon espresso powder

Cookie Dough  (You will have extra dough to eat)

• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 can (14 ounces) fat-free sweetened condensed milk
• 2/3 cup crushed Hershey's Eggies or Cadbury Mini Eggs
• Coloured sugar for rolling 

INSTRUCTIONS:

1) Preheat oven to 350F. In a medium bowl sift together flour, cocoa powder, salt, baking powder and espresso powder
2) Combine butter and sugar in a large bowl/mixer bowl and beat together until creamy. Add egg, and vanilla, combine until incorporated
3) Add flour mixture to wet mixture, beating at medium speed until just combined.
4) Turn out cookie dough on to a lightly floured surface and form into a disc. Cover in saran wrap and refrigerator for an hour. If the cookie dough is too firm to roll, allow to soften slightly.
5) On a lightly floured surface, roll out the dough to a 1/8 inch thick and cut into 2 ½ inch scalloped circles. Place a on a parchment/silpat lined baking sheet. Bake for 12 minutes. Cool cookies on a wire rack.

Make the cookie dough

6) In your mixer bowl or a large bowl, cream the butter, vanilla and brown sugar until light and fluffy.
7) Slowly add flour, alternately with condensed milk, beating well after each addition. Fold in the Eggies/Mini Eggs

8) Depending on what size cutter you use , will depend on how much cookie dough you use.  Make it about 1/4 inch thick.  Then roll in the coloured sugar. 

I love edible cookie dough.  It is so addicting.  I love how you can almost turn any dessert festive.  

MEG's RATING: D-EEEEE-LICIOUS!

This event is brought to you by: Hezzi-D's Books and Cooks, The Red Headed Baker, Real Housemoms, Crazy for Crust, Something Swanky, Life After Laundry, Two Kids Cooking, Frugal Foodie Mama, The Doctorate Housewife, Heather's French Press, Operation Dinnertime, Lovely Pantry, What's Cooking Love?, Cupcakes and Kale Chips, Occasionally Crafty, Pint Sized Baker, Pineapple and Coconut, Wine & Glue, Lemonsforlulu, A Sweet Baker, Mom On Timeout, The Freshman Cook, Sweet Twist of Blogging, A Family Feast, Julie's Eats & Treats, Eat at Allie's, Here Comes the Sun, The Kitchen is My Playground, Just My Crazy Kitchen, The Sweet Chick, The Tasty Fork, Wholly Delicious Dishes, Chocolate, Chocolate and more , Yours and Mine ARE Ours, Kitchen Meets Girl, Daily Dish Recipes, Sweet Bella Roos, Mom's Test Kitchen Persnickety Plates Food Done Light


Here are a few of Etsy Shops

Ashton Swank (http://www.somethingswanky.com)

On Friday, 12/21/12, the money from all orders I receive for blog designs will be donated to Newtown Youth & Family Services.

Becca Heflin (http://www.itsyummi.com)

In memory of the lives lost yesterday, and in an effort to help the families monetarily, I will be donating 50% of my personal commission from all sales of the online Pampered Chef party that my boyfriend (Brian Donovan) is currently holding, to the following organization: http://www.newtownyouthandfamilyservices.org/donate.php

Sales for the party will close at 6:00pm CST Saturday night. Your payment will not be processed until tomorrow or Monday at the latest, and your shipment will arrive in time for Christmas. (I can only accept orders for delivery within the contiguous United States) 

If you're interested in making a purchase, here is the link to the party's FB event page. Once there, you will see directions and a link to where you can order http://www.facebook.com/events/134060313417873/

Lisa Longley (http://www.wineandglue.com)

I will donate 100% of the profit from orders placed in my Etsy Shop, Hummingbird's View (http://www.etsy.com/shop/HummingbirdsView) on 12/21/12 to Newtown Youth & Family Services.

Heather (www.hezzi-dsbooksandcooks.blogspot.com)

I will donate 100% of the profits from all orders placed in my etsy Shop, HezziD's Baked Goods and Crafts (http://www.etsy.com/shop/HezziDBakesandCrafts) on 12/21/12 to the Newtown Youth and Family Services.

Emily Bruno (www.sweetbellaroos.com)

I will donate 100% of the sales of my 'Sandy Hook Hairbow' tomorrow to the Newton Youth and Family Services.  My goal is $260.  (https://www.etsy.com/listing/118584292/sandy-hook-hairbow-100-donation)

Cookie Dough Sandwiches and more Gender Reveal Ideas

Last weekend was a well needed long weekend. I got one extra day of rest, much loved rest I will say as well.   Not that we were resting all weekend and I still ended up doing a few hours of work on Monday when I shouldn't have been but that is how it goes sometimes.  We would normally go away for the weekend to our cottage or a friends cottage but this weekend we spent half in town prepping and painting our family room and half at my Dad's boat.   We decided to do some rearranging in our house in preparation for baby and knowing I spend a large majority of my time in the kitchen, it only made sense to have a room right off the kitchen for baby to play and sleep.    I can train my baby to sleep through a stand mixer, right??

I also started (finished last night) project wallpaper removal in the babies room.  When we moved into the house 3 years ago it was already set up as a baby's room with Winnie the Pooh decor.  We didn't bother redecorating and made our guests sleep in a Winnie the Pooh room.    I don't want Winnie the Pooh any more for the babies room so  I will be changing the room to turtles.   I happened to develop a new addiction to Etsy and found so many cute baby decor pictures, (a new purse, baby hats and on and on)  Lots of cute stuff.

I did two other gender reveal desserts for two different groups of friends.  One I did cake pops and instead of red velvet I made them pink velvet and you had to bite in to see what colour.

Pink Velvet Cake Pops

INGREDIENTS:

• 1 recipe for 12 cupcakes. 
• 1 - 1 1/2 cups cream cheese icing
• 2 - 2 1/2 cups dark chocolate
• Pink/Blue coloured chocolate - just a tiny bit for decor lines

INSTRUCTIONS:

1) Bake the cupcake recipe in a 9x13 pan adjusting cook time for 9x13 and not cupcakes.  A toothpick should come out clean.   Let cool , then crumble in a large bowl. 

2) Add in the icing and mix together.   Form into 1 inch balls. 

3) Freeze the balls in a container until ready for dipping. 

4) Melt the dark chocolate in a double boiler.   Take out a few cake pops at a time. Place them on a candy stick or skewer and roll in the chocolate.  Tapping off the excess, very gently.

5) Place in styrofoam to dry.   When all are complete, melt the coloured chocolate in small bowls on the microwave, only 10-15 secs at a time, stirring after each time.   Drizzle on the cake pops using a fork or using a piping bag with a small tip.

Chocolate Cookie Dough Sandwiches. 

INGREDIENTS:

Cookies

• 1 box cake mix
• 2 large eggs
• 1/2 cup butter

Cookie Dough - No sugar added

(Adapted from Chocolate Covered Katie)

• 1 cup pitted dates
• 1/2 cup hot water
• 1 1/2 cups canned chickpeas
• 1/4 cup almond butter
• 1/3 cup ground almonds
• 1/2 tsp vanilla
• 1/2 cup chocolate chips

Reveal center

• 1/2 cup your favorite icing - dyed pink or blue

INSTRUCTIONS:

1) Place the dates in a 2 cup measuring cup and add the water to let soak for minimum 2 hours. 

2) In a large bowl or your mixer bowl, beat together cake mix, eggs and butter.  Using a small scoop turn the  cake batter dough into cookie rounds,  place at least 1 1/2 inch apart.  Bake for 12-14 minutes. 

3) Remove from oven let cool on pan for a minute or two , then place on a wire rack to cool completely. 

4) Make the cookie dough.  Add chickpeas, dates (less some of the water), almond butter, ground almonds and vanilla into a food processor.   Run together until all smooth and well combined.   Add in chocolate chips and pulse a few times.    Place in the fridge in a sealed container to chill for a bit.

5) Assemble the sandwiches.   Match up the cookies in pairs.   Place a heaping tablespoon of the dyed icing into the very center.  Add the cookie dough into a large piping bag with a plain circle tip and pipe around the icing center.  Gently press another cookie on top.   Repeat with remaining cookies. Store in a airtight container in the fridge.

Note:  You can omit the icing center and just use the cookie dough as the entire center. 

I am completely obsessed with this cookie dough.   I make it weekly and use it to eat on its own, even with celery and carrots.  I know that sounds weird, but I figure its actually fairly healthy so it can go with certain veggies.

All of my friends made their predictions and then enjoyed the surprise.   Making all these random desserts is definitely a fun way to tell everyone what you are having.  It brings some excitement back for those who think you should wait for the surprise at the end of nine months.

MEG's RATING : D-EEEEE-LICIOUS!

Cookie Pudding Bars

I am going to catch you up on an old story to get to me these pudding bars.   My sister works as a food and beverage manager in a nursing home.   Last spring there was a purchasing seminar, at least I think that is what is was, where the guest speaker was Anna & Michael Olson.    At this point in my life had never seen her speak before.   I also assumed there was an opportunity to meet her.   My sister was kind enough to get me into this event for the few hours to see them speak. They spoke for about an hour on focusing on menus using local, seasonal ingredients.  It was very informative and Michael is very funny.
Now my sister and I had a little mis-communication.  She informed me that I could by a cookbook there to get signed. However the cookbooks she saw were for a giveaway and could not be purchased.   Crap,  I was there with no cookbook for Anna to sign.  What was I to do?   Luckily since my name was technically registered at the seminar my name was in the draw for the cookbook and wouldn't ya know it my name was called.   I got my signed cookbook and a photo.   Good day.

What does this story have to do with pudding bars?   Meeting Anna & Michael Olson, nothing.     At the conference though I managed to pick up a large bag of instant pudding mix.   Up until last week I still hadn't used it,  I also wanted cookies.  Problem solved.    I also got to start to dig into baking with Easter candy, which remember I love love.   Easter M&M's are so much prettier than regular M&M's.

Here is hopefully one of many Easter candy love recipes.


Cookie Pudding Bars
(adapted from Kraft Canada)

INGREDIENTS:

1 cup unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/2 pkg. (1.7 oz.) Vanilla Instant Pudding
1/2 pkg (1.7 oz) Chocolate Instant Pudding
1 tsp. pure vanilla extract
2 eggs
1 tsp. baking soda
1/2 tsp salt
2 cups unbleached all purpose flour
1 1/2 cups spring time M&M's

INSTRUCTIONS:

1) Preheat oven to 375°F. Spray with non stick spray an 8 inch square pan.   In a medium bowl combine flour, baking soda and salt.
2) In a large bowl or mixer bowl beat together butter and sugars. Add eggs and vanilla.
3) Add flour mixture to eggs, beating on low until just combined.  Split the mixture in half.
4) Using a wooden spoon to combine,  add the chocolate dry pudding mix to one half and the vanilla to the other. Split the M&M's and stir into both.
5) Place one of the mixtures in random chunks into the prepared pan.   Add the remaining mixture in chunks around the other mixture.  Using a knife or spoon blend the two mixtures together to create swirls and blends.
6) Bake 18 to 20 min. or until golden brown. Cool in pan 5 min  Remove to wire rack. Cool completely. Cut into squares.

The bar form is much easier than the cookie if you are going for the swirl effect but they can be made into cookies as well.    Just make sure your consistency of both doughs is the same or you will have uneven cookies.

MEG's RATING : D-EEEE-LICIOUS!

Cookie dough ice cream and truffles

I actually made this before I left for Italy.  I made two batches.  I wanted to leave Brad some ice cream to get him through the 10 days I was away and the second batch went to my friend Aine and her husband Rob, who are my most loyal cake customers.  I completed a cake for her son Ronan's first birthday and I wanted them to try one of my blog creations.  Sort of like a buy 5 cakes get a free batch of ice cream. (See cake picture below) .   I saw Paula Dean make cookie dough truffles on her show and was immediately in love.  Who doesn't love to eat raw cookie dough?  Who doesn't love to eat raw cookie dough when you don't have to worry eating raw eggs.    Even better, who doesn't love cookie dough when blended into homemade vanilla ice cream!  

COOKIE DOUGH

Cookie dough secret weapon

INGREDIENTS:

• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 can (14 ounces) fat-free sweetened condensed milk
• 3/4 cup mini fudge chips
• 1/2 cup skor bits 
• 3/4 cup (4-6 oz) of dark chocolate to coat the truffles

INSTRUCTIONS:

1)  In your mixer bowl or a large bowl, cream the butter, vanilla and brown sugar until light and fluffy.

2) Slowly add flour, alternately with condensed milk, beating well after each addition. Fold in the chocolate chips and skor bits.  Set aside half and form the remaining half into 1 inch balls.

Want to eat the bowl..Go for it. No raw eggs here

3)  In a microwave bowl or using a double boiler melt dark chocolate, 15 second increments in the microwave, stir until smooth. Dip or roll balls in chocolate,  allow excess to drip off; Place on parchment paper-lined baking pans or sheets. Refrigerate until firm, about 15 minutes.

COOKIE DOUGH ICE CREAM

INGREDIENTS:

• 1/2 cup sugar
• 3 tbsp cornstarch
• 1/4 tsp salt
• 1 cup skim milk
• 2 cups half and half (10% cream)
• 1 egg yolk
• 1 tsp vanilla bean paste or vanilla extract
• Cookie dough from above
  

INSTRUCTIONS:

1) Add egg yolk and vanilla paste in a medium bowl and whisk together.   Set aside

  

2) Combine sugar, cornstarch, and salt in a sauce pan and whisk together.

3) Slowly stir in milk and half and half, heat over medium-high heat whisking constantly until milk begins to boil and the liquid begins to thicken.  Remove from heat.

4) Temper in the hot liquid into the yolk/vanilla mixture pouring about 1/2 cup or so in and whisking to combine and not scramble the eggs.   Pour in the remaining liquid and whisk to combine fully.

5) Cover the liquid with saran wrap, placing the saran directly on the liquid to prevent a film from forming.

Let the mixture cool in the fridge for several hours.

6) Place the mixture in your ice cream maker or frozen bowl attachment.   Follow the instructions as provided. Mine is 20-30 min of churning.   

7) In the last 10 minutes, slowly add the cookie dough in teaspoon size pieces so that it is mixed well through out the mixture.

8) Freezer for several hours or overnight.

MEG's RATING : D-EEEE-LICIOUS

Next time I might add more cookie dough otherwise wonderful.   I could eat a million of those truffles!

Cake for Ronan.