No-bake strawberry icebox cake

June 5, 2012September 9, 2022 Belinda1 Comment

Serves 8 to 12

2 lbs fresh sweet strawberries, washed
3 1/4 cups whipping cream divided,
1/3 cup confectioners sugar
1 tsp good vanilla essence
1/2 tsp rosewater, optional but lovely
4 sleeves, (about 19 ounces or 24 to 28 whole crackers) Graham crackers
2 oz dark chocolate, finely chopped

Take out a few of the very best looking strawberries and set aside for the topping. Hull the remainder of the strawberries and slice each berry into thin slices.

With a hand mixer, or in the bowl of a stand mixer,whip 3 cups of whipping cream until it just holds. (stiff peaks) Add the confectioners sugar, vanilla essence and rosewater (if using) and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9 x 13 inch baking pan, or similarly-sized platter.
Lay down 6 graham crackers and lightly cover the top of the graham crackers with more whipped cream and then a single layer of strawberries.
Repeat three times until you have 4 layers of graham crackers.
Spread the last of the whipped cream over the top and swirl it lightly with a spoon.
Add a few more strawberries.
To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate.
Let it stand for a few minutes then whisk until it’s thick and glossy.
Drizzle this over the layered dessert with a spoon or transfer to a squeeze bottle and use that to drizzle.
Refrigerate for at least 4 hours or until the crackers have softened completely (I do it over night)
Garnish with additional berries.

Baking · Chocolate · Do-ahead · Egg based

The New York Times Chocolate Chip Cookies!!

January 13, 2012September 9, 2022 Belinda1 Comment

I am posting this direct from another blog called Red Spoon, as they are so outrageously good.

Adapted to use milk chocolate instead of bittersweet, as it’s more gooey!

Makes 1 1/2 dozen 5 inch cookies

2 cups minus 2 tbsp (8 1/2 oz) cake flour

1 2/3 cups (8 1/2 oz) bread flour

1 1/4 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 oz) light brown sugar

1 cup plus 2 tbsp (8 oz) granulated sugar

2 large eggs

2 tsp natural vanilla extract

1 1/4 lbs milk chocolate disks or feves

sea salt

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer with a paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition.

Stir in the vanilla extract. Reduce the speed to low, add the dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and fold them in without breaking them. Press plastic wrap against the dough and refrigerate for 24 to 36 hours. Dough may be used in batches and can be refrigerated for up to 72 hours.

When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 3x 1/2oz mounds of dough (the size of generous golf balls!) onto the baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.

Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.

Transfer the baking sheet to a wire rack for 0 minutes then slip the cookies onto another rack to cool a bit more.

Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Eat warm with a big napkin and a very tall glass of milk

Chocolate · Dessert · Do-ahead · Icecream

Ice cream pie !!

June 19, 2011September 9, 2022 Belinda

You can have fun with this and it’s over the top, but everyone loves it

1 x Graham cracker crust (store bought) or Graham cracker cookies and melted butter mixed together then, pushed flat into a pie dish with high (ish) sides, then refridgerated for 1 hour.

1 x 12 oz can evaporated milk

4 cups mini marshmallows

1 quart of chocolate ice cream or another flavor

1 cup toasted sliced almonds

1 x 12 oz package of semi sweet chocolate chips (good brand)

whipped cream for garnish if you want

Combine chocolate chips, 1/2 the marshmallows and the evaporated milk in a saucepan. Cook until marshmallows melt and cool completely.

Layer half the ice cream on the bottom of the pie crust, then top with half the chocolate sauce and half the almonds and marshmallows that you didn’t melt.

Layer the other half of ice cream and finish with the sauce and more almonds and marshmallows.

Let stand at room temp before serving and top with whipped cream and more almonds if you want.