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.

 

 

Salmon Burgers Glazed with Carrot Miso Butter

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I am so done with winter now. I’m looking forward to warmer days and to see more colors/produce at the markets. And burgers remind me of summer, so I made this salmon burger in anticipation of the months to come. I cooked the patties in a reduction of carrot juice, miso, butter and ginger syrup. I find it such a great combination. The sugars in the carrot juice and ginger syrup make the salmon caramelize nicely in the pan.

This recipe is for 5 small patties but you can easily double the recipe.

Ingredients:

For the patties:

300gr of salmon, skinless and boneless

1 egg yolk

1 spring onion, finely chopped

1 teaspoon of sesame oil

Salt

Pepper

¼ cup of panko

2 tablespoons of cornmeal

For the carrot miso butter:

1 cup of carrot juice

1 tablespoon of red miso

1 tablespoon of butter

1 tablespoon of sesame oil

1 tablespoon of ginger syrup

For the wasabi mayonnaise:

5 tablespoons of mayonnaise

1 teaspoon of wasabi paste, or more to taste

Extras:

5 buns, my store was out of round ones so I used mini pistolets

Wasabi arugula

 

 

To make the wasabi mayo, just whisk the wasabi paste with the mayonnaise. Keep it covered in the fridge until ready to use.

Mince the salmon with a knife, about the size of finely chopped onions.  Mix it with the egg yolk, spring onion, sesame oil, panko, cornmeal, salt and pepper. Mix well. Grab about 1/3 of a cup of the salmon and shape it into one patty. Repeat for the remaining salmon. Cover them with plastic wrap and keep them in the fridge until ready to use.

To make the carrot miso butter; place the carrot juice, miso, butter, sesame oil and singer syrup in a large non-stick pan over medium heat. Let it reduce for 10 minutes while stirring, until it becomes a thick sauce.

Take the salmon patties out of the fridge and carefully place them on the pan with the carrot miso butter. Brush the top of the patties with some of the sauce, and let them cook for about 2 minutes per side until it caramelizes. I made the patties small so it didn’t take very long for them to cook.

Besides the wasabi mayo, I like to serve them with some wasabi arugula dressed in olive oil, vinegar, salt and pepper.

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

Chocolate, Oatmeal & Cranberry Sandwich Cookies with Vanilla Bean Frosting

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These cookie sandwiches are soft and chewy. They make a perfect edible gift for the holidays.

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This recipe makes about 23 small sandwich cookies.

Ingredients:

For the cookies:

1 ¼ cup of all-purpose flour

¼ cup of cocoa powder

1 cup of instant oats

1 cup of brown sugar

113grs of softened butter

1 egg

½ teaspoon of baking powder

½ teaspoon of baking soda

1 tablespoon of vanilla extract

1/3 cup of chopped dried cranberries

1 tablespoon of milk

For the vanilla bean frosting:

4 tablespoons of skyr or Greek yogurt

1 vanilla bean, seeds scraped off

3 cups of powdered sugar

 

To make the cookies, preheat your oven to 180C/350F and line an oven sheet with parchment paper.

Cream the butter with the sugar. Then add the egg and vanilla extract. Add the flour, baking powder, baking soda, cocoa powder. Finally add the milk, oats and cranberries.

Grab about 1 teaspoon of the dough and roll it into a ball using your hands. Place it on the prepared baking sheet and repeat for the rest of the dough. Bake them for about 10 minutes. Allow them to cool down for a couple of minutes in the baking sheet, and then transfer them to a cooling rack.

Once all the cookies are cold, start making the frosting. Whisk the skyr with the vanilla bean seeds and then gradually add the powdered sugar.

Place about one teaspoon of the frosting on the flat side of one cookie, top with the flat side of another cookie, and press to spread the filling. Repeat for all. Keep them in an airtight container in the fridge.

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

 

 

Crab Salad Buns

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I have a soft spot for crab and today I decided to satisfy my craving for it with these crab salad buns.

This recipe is for 12 buns.

Ingredients:

For the buns:

3 ½ cups of all-purpose flour

7grs of dry yeast

½ cup of warm water

½ cup of milk

1 teaspoon of salt

4 tablespoons of olive oil

1 egg

1 tablespoon of sugar

For the crab salad:

700gr of crab meat, I used canned crab meat

3 celery stalks, chopped very small

1 granny smith apple, chopped very small

Juice of 1 lime

8 tablespoons of mayonnaise

2 teaspoons of mustard

Celery salt to taste

Salt to taste

Pepper to taste

½ cup of chopped chives, plus more for decoration

Extras:

Poppy seeds

Egg wash

To make the buns:

Place the yeast and the warm water in the bowl of the stand mixer. Let it stand for 5 minutes.

After the 5 minutes are up, add the remaining ingredients for the dough. Knead on low speed for 5 minutes, using the dough hook attachment. You can also knead it by hand.

Then remove the dough from the bowl. Clean the bowl and grease it with a bit of vegetable oil.  Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

Once the dough has risen, place it on a floured working area and divide it into 12 equal pieces. Shape each piece into a ball. Place the balls in an oven tray lined with parchment paper, leaving some space in between.

Grease with some vegetable oil, one large piece of plastic wrap. Cover the buns with it, greased side touching the buns (this will prevent them from sticking to the plastic). Let them rise for 1 hour in a warm place.

About 10 minutes before the buns are done rising, preheat your oven to 180C/350F.

Once the hour is up, brush the buns with the egg wash and sprinkle them with some poppy seeds. Bake them for 15 minutes or till golden.

To make the crab salad, just mix all of the ingredients in a large bowl.

Make a cut along the top of each bun, without going all the way down. Stuff each bun generously with the crab salad and decorate with some chives. Enjoy!

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

BBQ Pulled Pork, Avocado, Gouda & Fried Egg Breakfast Sandwich on a Soft Pretzel Bun

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I was craving pulled pork lately so I went to my butcher to get a nice piece of pork shoulder to make it. It is so easy to make. It does require time for the meat to get tender but you can just set your timer. I cooked the pork a day in advance and just kept it in the fridge. This is the sandwich I made for breakfast on Saturday. The pretzel buns I did make on the same day as they are best when they are fresh out of the oven. This made a very indulgent Saturday morning.

A quick tip: If you add pork bones to the Dutch oven where you are cooking the meat, you end up with a good stock to later use for ramen. I didn’t add it to the recipe, but it is what I did to not waste the stock I was left with after cooking the meat.

This recipe makes 8 medium sandwiches.

Ingredients:              

For the pork:

800gr of boneless pork shoulder

About 3 litters of beef stock

3/4 cup of Smoked BBQ sauce

For the soft pretzel bun:

For the dough:

1 cup of warm water

1 package of dry yeast (7gr)

2 tablespoons of butter, melted

3 cups of all-purpose flour

1 tablespoon of sugar

1 ½ teaspoons of salt

For the water bath:

10 cups of boiling water

2/3 cup of baking soda (here in the Netherlands, you can find it in a toko/asian store)

Extras for the buns:

Egg wash

Coarse sea salt

Vegetable oil

Toppings for the sandwich:

2 avocados, sliced

8 fried eggs

8 slices of Gouda cheese

 

To cook the pork:

Slice off any big parts of fat from the outside of the piece of pork. Then chop it into large chunks (about the size of half a cup). Place the pork in a Dutch oven. Add enough stock to submerge all the pieces of pork. Let it come to a simmer over medium heat. Cover it with a lid and let it cook for 2 ½ to 3 hours. Check every half hour and add more stock if necessary. You know it’s done when the meat just falls apart.

Transfer the pork to a cutting board and shred it using two forks. You can save the stock and use it for something else. Set the shredded pork aside.

To make the soft pretzel buns:

Place the warm water and the yeast in the bowl of the stand mixer. Let it stand for 5 minutes. Then add the butter, flour, sugar and salt. Knead the dough with a stand mixer fitted with a dough hook attachment. Do it on low speed for about 5 minutes, until it stops sticking to the edges and it forms a ball. You can also knead it by hand.

Remove the dough from the bowl. Clean the bowl and then grease it with some vegetable oil. Place the dough back in the greased bowl and cover with plastic film. Let it rise in a warm place for 1 hour, until it has doubled in size.

Preheat the oven to 230C/450F. Line a baking tray with parchment paper. Lightly grease the parchment with vegetable oil.

Start making the water bath. Mix the boiling water with the baking soda in a large pot.  Make sure it is not completely filled to the top because the baking soda bubbles a bit. Leave the heat on medium, while you work on the dough.

Place the dough in your working area, it is not necessary to use extra flour. Divide the dough into 8 pieces. Make each piece into a ball.

Place the balls in the water bath for 30 seconds. I did 4 at a time.  Then remove them from the water using a slotted spoon and place each ball in the prepared baking tray.

Once they are all done, cut a cross in the middle of each bun, brush them with the egg wash and sprinkle some coarse salt on top of each one. Bake for 10 to 12 minutes or until golden brown.

Once the buns are done, mix the shredded pork with the BBQ sauce. Warm it up in a pan.

Slice each bun into halves. Add a slice of Gouda, and then some of the BBQ pulled pork. Top it with avocado slices and a fried egg. Enjoy!

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

Sweet Potato & Lentil Sliders on Homemade Mini Pretzel Buns

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I have been craving a veggie burger lately. I am a sucker for small food so I made sliders. Since my husband doesn’t love lentils, I made these with red lentils which don’t hold their shape. This makes it easier to mix them with other ingredients, therefore hiding them a bit. I cooked the lentils in vegetable stock to add more flavor. A panko coating makes this sliders super crunchy. The result was a delicious treat. My husband loved them. I only told him about the lentils afterwards.

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It’s hard to find good sliders buns here, so most of the times I just make my own. I used my Soft Pretzel Twists to make these mini pretzel buns. The ingredients are the same; there are just a few different steps.  Once the dough has risen, divide it into 16 equal pieces.  Then form each piece into a ball. Place the balls in the baking soda/water bath for 30 seconds. Then place them on a prepared baking tray (lined with parchment paper and lightly greased with vegetable oil).  Cut a cross in the middle of each bun, brush the tops with an egg wash and sprinkle with some sea salt. Bake for 8 minutes at 230C/450F. For the recipe of the pretzels just click here.

This recipe makes 14 sliders.

Ingredients:

For the sliders:

600gs of sweet potatoes

½ cup of red lentils

2 cups of vegetable stock

40grs of grated Parmesan

Pinch of onion powder

Pinch of garlic powder

Pinch of lemon pepper

Pinch of celery salt

Pinch of cayenne

Pinch of pepper

1/3 cup of breadcrumbs

2 sprigs of fresh thyme

For the breading:

1 ½ cups of panko

½ cup of breadcrumbs

¼ teaspoon of Salt

¼ teaspoon of Celery salt

¼ teaspoon of Paprika

For the lime mayo:

7 tablespoons of mayonnaise

Juice of ½ a lime

Celery salt to taste

Extras:

2 avocados, sliced

A handful of frisse

Garden cress

Olive oil for pan-frying the sliders

 

Roast the sweet potatoes for 1 hour at 180C/350F.

While the sweet potatoes are in the oven, start cooking the lentils. Place the lentils and vegetable stock in a medium saucepan over medium heat. Cook until soft, stirring from time to time. This will take about 15 minutes. Once they are cooked, turn off the heat and let them dry out in the saucepan for 30 minutes.  Once the 30 minutes are up, mash them with the back of a wooden spoon.

To make the lime mayo, mix the mayo with the lime juice and celery salt. Set aside.

Once the sweet potatoes are done, peel them and place them in a large bowl. Mash them with a fork. Add the lentils and the rest of the ingredients for the sliders. Mix well.

Mix all of the ingredients for the breading in a bowl.

Grab about 2 tablespoons of the sweet potato mixture and form it into a ball. Coat the ball in the breading. Apply some pressure so it sticks. Repeat for all of the mixture.

Pour about 6 tablespoon of olive oil in a large pan over medium heat. Once the oil is hot, place 7 balls in the pan. With the help of a spatula, press each ball a bit to create a hamburger shape. Cook until they are evenly brown on each side.  Repeat for the rest of the sliders.

Serve on the mini pretzel buns, with some frisee on the bottom and top them with avocado, lime mayo and garden cress.

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 my Instagram stories and my Snapchat: cravingsinams.

 

Genius Gluten Free Bread

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Yesterday I got invited to a lunch at the botanical garden Hortus Botanicus in Amsterdam by Genius. Genius is a brand that produces gluten free food. It was created by Lucinda Bruce-Gardyne, whose son is gluten intolerant. She wanted to create bread without gluten that tasted as good as any sandwich bread. And she succeeded.

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I like experimenting with different flours to create gluten free recipes. But this was the first time I tried gluten free bread and I was quite impressed. I first tried their triple seeded bread. The texture was soft like any sandwich bread, and the flavor was good as well.

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It was a very interesting lunch, learning of the challenges to make gluten free bread and how you need the right mixture of starches and fibers to create a bread that tastes, feels and looks like it has gluten.

The first picture was my breakfast today. Toasted Genius brown bread with goat cheese, avocado, a poached egg, chili flakes and Himalayan pink salt. And a slice of toasted Genius Fruit loaf with goat cheese, strawberries, blueberries and an edible flower.

In the Netherlands, you can find the Genius products at the bakery section of the Albert Heijn.

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