Mini Brownie Cookie Sandwiches Stuffed with Salted Caramel Ice Cream

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It’s taken me ages to post this recipe. If you follow me on Snapchat, you’ve probably already seen it last month. I love the combination of the salted caramel in the ice cream with the brownie cookies. They make great little treats which would be very welcome in this heat.

While I was testing this ice cream recipe, on the first batch I didn’t add enough salt but that (not salty) ice cream was great to make affogato. So if you feel like making normal caramel ice cream, just skip on the salt and enjoy it with some espresso.

This recipe makes about 20 mini ice cream sandwiches.

Ingredients:

For the salted caramel ice cream:

For the salted caramel:

1 cup of sugar (212grs)

2 teaspoons of sea salt like Maldon

2 tablespoons of butter

1 cup of cream (250ml)

For the ice cream base:

2 ½ cups of whole milk (470ml)

1 cup of cream (250ml)

1 teaspoon of vanilla essence

¼ cup of sugar

4 egg yolks

For the cookies:

100grs of dark chocolate, chopped

113grs of butter

1 ½ cups of all-purpose flour

2 eggs

1 egg yolk

¾ of a cup of brown sugar, packed

½ cup of sugar

1 teaspoon of vanilla essence

2 teaspoons of cornstarch

1 teaspoon of baking soda

Pinch of salt

¼ cup of cocoa powder

 

Start by making the salted caramel. Melt the sugar in a medium saucepan over medium heat until it becomes amber in color. Swirl the pan around to avoid the edges from burning. This will take about 9 minutes. Off the heat add the butter, salt and cream. Over medium-low heat, stir until the caramel dissolves again and there are no lumps. This will take about 10 minutes. Then carefully pour the caramel into a large bowl. Be slow so if there are any chunks of caramel, they will stay at the button of the pan and then discard them. Allow it to cool down while you make the ice cream base.

To make the ice cream base, place the egg yolks in a bowl and whisk them with the sugar.

Place the milk, cream and vanilla essence in a saucepan over medium heat. Once it comes to a simmer, slowly pour it into the yolk mixture while whisking. Then transfer it back to the saucepan over medium heat and stir for about 5 minutes until it thickens and coats the back of a spoon. You know it’s ready when you draw a line with your finger on the back of a spoon and it stays.

Place a fine sieve over the bowl with the caramel. Carefully pour the ice cream base over the caramel. Remove the sieve. Whisk so that the caramel is well combined with the ice cream base. Allow it to come to room temperature and the place it in the fridge until it is completely cold. Once it is cold, freeze it in an ice cream machine according to the manufacturer’s instructions. Transfer the ice cream to an airtight container and freeze for at least 4 hours or better overnight.

To make the cookies, place the butter and chopped dark chocolate in a small bowl. Melt it in the microwave for 30 second intervals, stirring in between until the chocolate has melted completely. Then allow it to cool down.

Mix the flour, baking soda, cornstarch, salt and cocoa powder in another bowl.

In a separate bowl, whisk the eggs, egg yolk, sugars and vanilla. Then slowly whisk in the cooled melted chocolate.

Then add the flour mixture to the chocolate mixture in batches. Mix until everything is combined.

Then allow the dough to chill in the fridge for 2 hours.

Once the cookie dough has chilled, preheat your oven to 180C/350F and line a baking sheet with parchment paper. Take the cookie dough out of the fridge and grab about 1 tablespoon of cookie dough and roll it into a ball using your hands. Place it on the prepared baking sheet. Repeat for the rest, leaving some space in between each ball. Bake the cookies for 9 minutes. While a batch is baking, keep the remaining cookie dough in the fridge.

Let the cookies rest in the baking sheet for 10 minutes before transferring them to a cooling rack.

Once your cookies are cooled, start making the ice cream sandwiches. To store them, just wrapped them separately in plastic wrap and freeze them. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

 

 

Brownie with Peanut Butter Cookie Crust, Whisky Caramel Sauce and Sea Salt

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I had been craving something very rich. I ate chocolate and cookies but they didn’t cut it. I wanted to make a slightly salty dessert and this happened to satisfy my winter munchies. It’s rich, fudgy on the inside, crunchy peanut butter bottom, some caramel on top and some sea salt. It ticked all the boxes. My hubby and I shared the last piece before having breakfast.

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This recipe is for a 19cm round cake mold. I used one with a detachable bottom.

Ingredients:

For the peanut butter cookie crust:

½ cup of smooth peanut butter

56grs of softened butter

¼ cup + 2 tablespoons of white sugar

¼ cup of packed brown sugar

1 small egg

1 teaspoon of milk

½ teaspoon of vanilla essence

½ cup + 2 tablespoons of all-purpose flour

½ teaspoon of baking soda

¼ teaspoon of baking powder

Pinch of salt

For the brownie:

120grs of dark chocolate, chopped

57grs of butter

½ cup of sugar

2 eggs

1 egg yolk

½ teaspoon of vanilla extract

¼ cup plus 1 tablespoon of all-purpose flour

1 tablespoon of cocoa powder

Pinch of salt

For the Whisky caramel sauce:

½ cup of sugar

2 tablespoons of water

¼ cup of heavy cream

¼ teaspoon of vanilla essence

½ tablespoon of Whiskey

½ a tablespoon of salted butter

Extra:

Sea salt

Blueberries

 

Start by making the peanut butter cookie crust. Preheat your oven to 180C/350F. Line the bottom of a 19cm round cake mold with a detachable bottom, with parchment paper.

Whisk the softened butter with the peanut butter. Add the sugars and whisk until fluffy. Then add the egg, milk and vanilla. Whisk until well combined. Finally whisk in the dry ingredients.

Place about 2/3 of the cookie dough in the prepared cake mold. You can freeze the rest of the cookie dough and make cookies later on. Press with a spoon to spread it as evenly as possible. Bake it for 8 minutes. Then set it aside and start making the brownie batter.

Melt the butter with the chocolate in the microwave for 30 second intervals, stirring in between until it is completely melted. Then allow it to cool down for a few minutes.

In a medium bowl, whisk the sugar with the eggs and egg yolk. Then slowly whisk in the melted chocolate (make sure it’s not very hot, otherwise it will curdle the eggs). Then add the vanilla, flour, cocoa powder and salt. Whisk until well combined. Pour the brownie butter over the cookie crust. Tap it a bit  to get rid of air bubbles. Bake it for 25 minutes. Then set it aside to cool down in the mold.

Once the brownie has cooled down, carefully pass a knife around the edges of the mold. Carefully take the brownie cake out of the mold and plate it.

To make the whisky caramel sauce, place the sugar and water in a medium saucepan over medium heat. Cook without stirring until the sugar has turned amber in color, swirling the pan from time to time. This will take about 8 minutes. Then slowly add the cream and vanilla. Mix it well with a wooden spoon. Then add the whisky and butter. Stir until well combined and then transfer it to a bowl.

Drizzle some of the caramel on top of the brownie and sprinkle it with some sea salt and add some fresh blueberries. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Chocolate Thumbprint Cookies with Matcha-White Chocolate

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Cookie season is coming soon and these chocolate thumbprint cookies make perfect edible gifts or you can just eat them yourself of course. I made the filling with just white chocolate and matcha. But if you would like a softer filling, you can make it into a ganache by adding about 75ml of cream when you are melting the chocolate over a water bath.  These cookies are quite fudgy and I find them nicer if they are not too big, so try to use not more than 1 tablespoon of cookie dough per cookie.

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You can use the leftover matcha-white chocolate to make hot chocolate milk.

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This recipe makes about 15 cookies.

Ingredients:

For the cookies:

1 cup of self-rising flour

113grs of butter at room temperature

½ cup plus 1 tablespoon of cocoa powder

Pinch of salt

1 egg yolk

½ cup of powdered sugar

1 teaspoon of vanilla essence

1 tablespoon of milk

For the matcha filling:

225gr of white chocolate, chopped

1 ½ tablespoons of sifted matcha

Extra:

50grs of dark chocolate, melted

 

Preheat the oven to 180/350F. Line a baking sheet with parchment paper.

In the bowl of the stand mixer fitted with a paddle attachment, mix the butter, sugar, vanilla and the egg yolk. Then add the flour, cocoa powder and salt. Mix until combined. Finally add the milk and mix only until combined.

Make small balls with about 1 tablespoon of the cookie dough and place them on the prepared baking sheet, leaving some space in between. With your thumb press a bit with your fingers to flatten them. Using the handle of a wooden spoon; press gently in the middle of each cookie to create an indentation.

Bake them for 10 minutes. As soon as they come out of the oven, press each cookie again with the handle of the wooden spoon as the indentations lose definition while baking. Allow them cool completely.

Once the cookies have cooled down, start making the filling. Melt the white chocolate over a water bath. Once it has completely melted, slowly start adding and mixing in the sifted matcha.

Place the matcha-white chocolate in a piping bag or zip lock bag. Pipe it into the center of each cookie. Allow the chocolate to harden. You can place the cookies in the fridge to speed up the process.

Once the chocolate has hardened, decorate each cookie by drizzling melted dark chocolate over each one. Once the dark chocolate has hardened, keep them in an airtight container.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Chewy Chocolate Chunk Cookies with Orange & Pecans

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It’s been a while since I made cookies and now that the weather has turned, I feel more like baking sweet things. I added chopped dark chocolate, orange zest and salted pecans to the cookies. If you don’t want to use salted pecans, just add a good pinch of salt to the cookie dough. These cookies are soft and chewy. It’s impossible to eat just one!

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This recipe makes around 30 cookies.

Ingredients:

1 cup of granulated sugar

½ cup of brown sugar

226grs of butter, at room temperature

1 tablespoon of vanilla essence

¾ teaspoon of baking soda

2 eggs

2 ¼ cups of all-purpose flour

100grs of dark chocolate, chopped

Zest of 1 orange

½ cup of salted pecans, chopped

 

Preheat the oven to 180C/350F. Line a baking tray with parchment paper.

Place both sugars in the bowl of the stand mixer fitted with the paddle attachment, add the butter and mix until it’s soft and fluffy.

Add the vanilla essence, baking soda and eggs. Mix it for a few seconds. Then add the flour and mix until all the flour is incorporated into the cookie dough.

Finally add the dark chocolate, orange zest and pecans. Mix just until everything is combined.

Scoop about 1 tablespoon of the cookie dough and place it on the prepared tray. Make sure to leave enough space in between the dough because the cookies expand quite a lot.

Bake for 9 minutes, until the edges start to get golden. Allow them to cool for a few minutes before transferring them to a cooling rack.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Matcha Alfajores Filled with Fudge

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I love trying new recipes and of course I hate it when they don’t work out. We ended up having snacks and ice cream for dinner yesterday since our dinner turned out to be a disaster of a recipe. My husband called it this morning the dinner that shall not be named.

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I wanted to make another dessert with matcha again and today I tried these alfajores. Alfajores are cookies from South America filled with dulce de leche. You can make them with flour or a mixture of cornstarch and flour. I prefer the last one as it is very crumbly. I filled them with fudge instead of dulce de leche since I love the combination of matcha with chocolate.  The dough for these cookies is quite dry and crumbly, so don’t worry when it cracks while rolling it. You can always patch it back together with your hands.  For the original Alfajores recipe with dulce de leche, click here. This recipe makes about 30 mini alfajores.

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Ingredients:

For the fudge:

1 can of condensed milk

1 cup of milk

½ cup of cocoa powder, sifted

1 teaspoon of vanilla essence

1 teaspoon of butter

For the Alfajores:

1 ¼ cup of cornstarch (Maizena)

½ cup all-purpose flour

2 teaspoons of baking powder

2 tablespoons of matcha

¼ cup powdered sugar (plus more for rolling the dough)

3 egg yolks

4 tablespoons of unsalted butter, softened

3 teaspoons of milk

 

To make the fudge:

Over medium heat, pour the milk and vanilla essence into a saucepan. Add the cocoa powder and whisk until it dissolves. Then add the condensed milk. Stir with a wooden spoon until you can see the bottom of the saucepan. This will take about 10 to 15 minutes. It is important to keep stirring to prevent it from burning.  Once you can see the bottom of the pan while stirring, turn off the heat.  Add the butter and stir until it dissolves and it is mixed through.

Pour the fudge into a bowl.  Allow to cool down and then keep it in the fridge covered with plastic wrap.  Leave it in the fridge for at least 1 hour to harden.

To make the Alfajores:

Sift the cornstarch with the flour, matcha and baking powder.

In another bowl, whisk the softened butter with the powdered sugar. Then whisk in one egg yolk at a time. Then add the dry ingredients in 3 batches. Finally add the milk.

Once it is all mixed through, place the dough on a clean surface and using your hands press it into a ball. Wrap the dough in plastic film and let it rest in the fridge for at least 20 minutes.

Once the dough has rested, preheat the oven to 180C/350F and line a baking tray with parchment paper.

Sprinkle a bit of powdered sugar on your working area and your rolling pin.

Grab ¼ of the dough and roll it very thin (about 2.5 millimeters). The dough will crack, but you can patch it back together using your hands. Just roll it out gently. Cut the dough using a small round cookie cutter (3 centimeters in diameter).  Place the cookies on the prepared baking tray. You can put the scraps back together and roll it out again. After that, I would just throw away the scraps and start rolling the other ¼ of the original dough. I don’t reroll it more than twice just because it becomes very crumbly and harder to work with.

Bake for 7 minutes.

Allow the cookies to cool down. Once the cookies are cold, place the fudge on a piping bag or Ziploc bag.

Flip half of the cookies upside down and pipe some fudge in the middle. Then place the other cookies on top and press to sandwich them together.

Only fill the cookies that you are going to eat on the same day, otherwise just keep the plain cookies on an air tight container. They will keep like this for a few days.

 

 

Lime Cookies Stuffed with Bounty, with a Malibu Lime glaze

Lime Cookies Stuffed with Bounty, with a Malibu Lime glaze

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Lately I have been into making stuffed cookies; I blame my sweet tooth on the cold weather. Bikini season is far, far away still, so a little overindulgence won’t hurt. Since I can’t have tropical weather at the moment, at least I can eat something that evokes summer to me.  Coconut, rum and lime. I really love this combination, so I thought of putting them together in cookie form.  This recipe makes about 19 cookies.

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For the cookie dough:

113gr butter, at room temperature

½ cup of granulated sugar

½ cup of icing sugar

1 egg

1 teaspoon of vanilla extract

1 teaspoon of baking soda

Pinch of salt

2 cups of all-purpose flour

Juice of 5 limes

Zest of 3 limes

For the filling:

5 bounty chocolate bars

For the glaze:

1 1/3 cup of icing sugar

1 tablespoon of Malibu rum

Juice of 1 lime

 

To make the cookie dough, cream the butter with the granulated sugar and icing sugar until light and fluffy.  Then mix in the egg, vanilla, baking soda and salt.  Add the flour. Finally add the lime zest and lime juice.

Once it is all mixed, cover and let it sit in the fridge for at least 1 hour.  You can also leave it in the fridge overnight.

Preheat the oven to 180C/350F. Line a baking sheet with parchment paper.

Open all of the bounty bars. Slice each piece into 3 parts.

Remove the cookie dough from the fridge and start shaping the cookies.

Take about a tablespoon of cookie dough and roll it into a ball with your hands. Then flatten it, pressing with both your hands.  Place a piece of the bounty bar in the middle. Bring the edges of the dough together and press to seal them and then form a ball again.  Place the ball on the prepared baking sheet and repeat until all the cookies are done.  The dough is quite sticky, I found it easier to wash my hands after assembling 5 cookies, and then start to assemble them again.

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Bake them for about 10 minutes, until the edges start getting golden.  Then remove from the oven, let them rest on the baking sheet for 5 minutes and then transfer them to a cooling rack.

Once the cookies have cooled down, start making the glaze.  Mix the icing sugar, Malibu and lime juice in a small bowl.  Pour the glaze in a Ziploc bag, and snip off one of the corners of the bag. Use it as a piping bag and drizzle over each cookie.

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Strawberry Cheesecake Stuffed Chocolate Cookies

Strawberry Cheesecake Stuffed Chocolate Cookies

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I’ve been a bit addicted to the new strawberry cheesecake Lindt chocolate bar for the last 2 months.  Whenever I get my hands on one of those chocolate bars, it just disappears within minutes. My hubby doesn’t really like those bars, so I don’t really have to share. Nom nom nom. I wanted to make a cookie version of it. I was testing the recipe yesterday with a friend of mine, who was also my hand model.  I baked the rest of the cookies today and had them for breakfast with my hubby. It was a nice way to start a very chilly Saturday morning. This recipe makes about 11 cookies.

Ingredients:

For the cookies:

57gr butter, softened

50gr sugar

50gr brown sugar

1 small egg

1/2 teaspoon of vanilla extract

½ cup of all-purpose flour

30gr of cacao powder

½ teaspoon of baking soda

Pinch of salt

1 tablespoon of milk

For the filling:

50gr cream cheese, softened

1/4 cup plus 1 tablespoon of icing sugar

1 tablespoons of strawberry jam

2 drops of vanilla extract

 

To make the filling, just mix all of the ingredients in a bowl until combined. I mixed it with a fork and then blended it to make it smooth.  Cover with plastic wrap and leave it in the freezer until ready to use. It is better if you leave it there overnight.  The next day it will have an ice cream like consistency and will be easier to fill the cookies.

To make the cookies, first cream the butter and then add the white and brown sugar.  Mix until it is light and fluffy. Then add the egg and the vanilla. Mix well and add the rest of the dry ingredients. Finally add the milk. Wrap the dough in plastic wrap and leave it in the fridge for at least 2 hours. This dough is quite sticky so the longer it is in the fridge the better.  You can also just leave it in the fridge overnight and the next day assemble the cookies and bake them.

Preheat the oven to 180C/350F. Line a baking tray with parchment paper.

Take the dough out of the fridge and grab a bit more than a teaspoon of the dough and start making a ball. Repeat for all of the dough. You will need 2 balls to make one cookie.

Take the filling out of the freezer.

To assemble the cookie, flatten 1 ball with the palm of your hand (this will be the base of the cookie).  Then flatten another ball. Grab the first flattened ball, place a bit of the filling in the middle. Then cover the cookie with the other flattened ball.  Finally seal the edges using your fingers and place the stuffed cookie in the prepared baking tray. Repeat for all of the dough.

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Bake the cookies for 10 minutes.

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Olive Tapenade Biscotti


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I am a big fan of olives; I think I could pretty much snack on them every day.  I thought of making savory biscotti by adding to it some black olive tapenade and fresh thyme. The tapenade gives it a nice marbled effect as well. They are really nice to eat by themselves or you can use it as a crostini and accompany it with some cheese, or any other topping that you may like. This recipe makes one log, about 26 pieces of biscotti.

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Ingredients for the tapenade:

1 cup of black olives (I used Kalamata)

1 teaspoon of Dijon mustard

1 tablespoon of lime juice

1 clove of garlic, peeled

1 teaspoon of capers

3 anchovy filets

¼ cup of almonds, chopped

5 sprigs of thyme

¼ cup of extra virgin olive oil

Black pepper

Ingredients for the biscotti:

2 cups of all-purpose flour

1 teaspoon of baking powder

½ teaspoon of salt

Pinch of sugar

85gr of butter, room temperature

2 eggs

½ cup of milk

8 sprigs of thyme

1/3 cup of the tapenade previously made

 

First make the tapenade. Just put all of the ingredients in a food processor and pulse until it becomes a paste.

To make the biscotti, first preheat the oven to 180C/350F.

In a large bowl, whisk the butter, then add the eggs and milk.

Slowly add the flour, baking powder, salt, sugar and mix well. Finally add the thyme leaves and 1/3 of a cup of the tapenade. Mix well.

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Place the dough in a floured surface and form a log. Place the log in a baking sheet lined with parchment paper.  The dough is quite soft so you will have to re-shape it a bit once it’s on the baking sheet.

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Bake for 30 minutes. Then allow to cool down for about 15 minutes.

Lower the temperature of the oven to 150C/300F.

Transfer the log to a cutting board.  Using a bread knife; cut it into slices of about 1 cm thick.

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Place the slices on a baking sheet lined with parchment paper and bake for another 30 minutes.

After the timer is up, turn the biscotti and bake for an additional 10 minutes. Allow to cool before serving.  Once cooled, keep in an airtight container.

Mini Alfajores de Maizena (Cornstarch cookies)

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Alfajores are cookies usually filled with dulce de leche from South America. Particularly from Argentina but in Peru they are quite popular as well. I grew up eating them and these are my favorite kind because the cornstarch makes them softer and they just melt in your mouth. I like to make them bite size because they crumble easily, this way there is no mess of pieces falling. Just pop one in your mouth and enjoy.

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This recipe makes about 25 mini alfajores.

Ingredients:

1 ¼ cup of cornstarch (maizena)

½ cup all-purpose flour

2 teaspoons of baking powder

¼ cup powdered sugar

2 egg yolks

3 tablespoons of unsalted butter, softened

400gr of Dulce de leche for the filling

Shredded dried coconut (optional)

 

Sift the cornstarch with the flour and the baking powder.

Whisk the softened butter with the sugar until it becomes creamy. Add the egg yolks, one by one, while whisking. Finally add the cornstarch mixture and whisk until it is all combined.

Place the dough on a clean surface and using your hands shape it into a ball. Wrap it with plastic wrap and let it sit in the fridge for 20 minutes.

Once the dough has rested in the fridge, preheat the oven to 180C/350F and line a baking tray with parchment paper.

Roll the dough on a lightly floured surface. You want it to be around 3mm thick. The dough will crack, but can be easily patched back together. Cut the dough with a small round cookie cutter and place the cookies on the prepared baking tray.

Bake them for 10 minutes. You want the cookies to still be pale ( The edges of the bottom part will be lightly golden). Allow them to cool down completely before filling them.

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I find it easier to fill the cookies by piping the filling. Place the dulce de leche on a piping bag, or a ziplock bag.   Flip half of the cookies upside down and pipe some dulce de leche in the middle of each cookie. Then place the second cookie on top and gently press to create a sandwich. You can dust the sides with dried coconut if you like.

You should only fill the cookies with the dulce de leche if they are going to be eaten on the same day otherwise just store them in an air tight container. They will keep for a few days.