ice cream

4th of July

2016, celebrations, cooking, entertaining, family, friends

It is once again that time of the year!  Having a home with an awesome view of the city fireworks is just asking for us to host for the festivities.  This year, we kept it more simple having a new 8-week old at home.  I did not want to prep, cook and clean all day this year.  Instead we opted to invite people for savory nibbles and dessert (ice cream sundaes=no prep time needed!).  This cut down on the prep and the guest list since less people are willing to trudge to our house for 3 hours or so and then fight traffic to go home.  I also asked for people to bring something which I hardly ever do….I think this was only the second potluck I’ve hosted.

Here’s a run-down of the menu

  • BBQ Chicken Pizza:  Store-bought whole wheat dough topped with BBQ sauce, mozzarella, store-bought BBQ pulled chicken, thinly sliced red onion, sliced black olives, frozen roasted corn and cilantro to garnish
  • Loaded Nachos with:  Store-bought BBQ pulled pork, BBQ sauce, Mexican blend cheese, black beans, caramelized onions, guacamole, pico de gallo
  • Sundae Bar: Vanilla, Cookie Dough & Mint Chip Ice Creams.  Salted caramel sauce, hot fudge, sliced almonds, strawberries, bananas, brownies, sprinkles and whipped cream

Pumpkin Ice Cream Sandwiches

2015, baking, celebrations, cooking, entertaining, friends, holidays

I repurposed my pumpkin whoopee pie cookie recipe to make ice cream sandwiches for our pumpkin carving party.  The ingredients are the same, but baking time and technique is a little different:

Yields 20 sandwiches

INGREDIENTS

  • 1 15oz can pumpkin puree
  • 2 eggs
  • 3/4 cup oil
  • 2 c sugar
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 4 cups flour
  • 4 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • FILLING INGREDIENTS

 

  • 1/2 gallon Vanilla ice cream (won’t use the entire thing)
  • 1 cup chopped nuts (optional)

INSTRUCTIONS

Preheat oven to 350 degrees

Mix dry ingredients:  flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl

In a separate large bowl,  whisk eggs and sugar together until well combine.  Slowly add oil, then pumpkin puree and vanilla.

Combine wet and dry ingredients.  Batter i be somewhat thick.  If it isn’t, let rest before forming the pies

Using a 2oz scoop,  scoop 36 round mounds evenly onto 2 pans 2 inches apart.  Bake for 7-8 minutes until light brown and just set on the bottom.  Cookies will be underdone.  Allow pies to cool, then place in the freezer between layers of parchment paper.  Freezing the cookies will allow you to spread the ice cream much more easily.

When ready to assemble, take ice cream out of the freezer and let sit at room temperature to soften.  Portion out the ice cream using a 2 oz ice cream scoop.  Press the ice cream onto the flat side of the cookie and press the top cookie onto the ice cream.  Roll the edge into the chopped nuts, if using.

Wrap each sandwich in plastic wrap and place in the freezer to set for a few hours at least.