yup that’s right I said “Ice Cream Bread” and here is how you make it:
1 pint + 1 1/2 cups self rising flour
Pour into sprayed baking dish
bake at 350 degrees for 40-45 mins
YES that is “Cookie Dough Ice Cream Bread!”
I discovered this little gem on the inter-webs while I was trying to figure out what “Cream Bread” actually was…..apparently this “ice cream bread” was an internet sensation back in 2011…well better late than never!
An indulgent dessert from last year’s sunnier holiday!
Happy Fourth of July weekend!
want details? click here
The “cake mix cookies” went so well that I felt kind of confidant and decided to experiment. What if I used chocolate cake mix? What if instead of peanut butter I used marshmallow Fluff? This seemed logical – after all both peanut butter and Fluff are gooey? That has to count for something when substituting in baking, right?
They looked really promising as I mixed it together – the white marshmallow Fluff giving the chocolate cake batter a kind of “designer grey” color! Once I started to portion them out on the cookie sheet, I really started feeling confidant and dug up some candy canes that I thought would be great all smashed up as a topping! They looked really promising as they went into the oven!
Mixing in the Fluff!
Getting fancy with toppings!
But when they came out…..
They seem to spread a lot more than I thought they would. In fact they spread a lot! And they had to be cut away from each other. But that wasn’t even the worst part.
They deflated too. While they were baking they had puffed up nicely and I was deceived into thinking I would have a nice puffy, chewy cookie. Instead they deflated to a flat, really flat cookie. And as a result I had really thin, crispy cookies. Maybe not the kind you want. I forged on anyway, making small dough balls and placing them further apart so at least I wouldn’t have to cut them away from each other, but I still had flat crisp little rounds.
oops too close!
A little better!
They were still kinda tasty, despite the flat crispness. And it didn’t stop me from eating too many. But if any baker out there can tell me what to add (I suspect it is either baking soda or powder) I would love to get these a little “Fluffier.” (Pun intended!)
P.S. probably not going to take these versions to the cookie swap!
Most people who like to cook and eat also collect recipes. Sometimes it’s in the form of books and sometimes it’s in the form of a mess of recipe cards, newspaper articles and general scraps of paper.
This is just a tiny fraction of my mess of a collection!
A few years back I did put together a bunch of recipes from family and friends to create one of those little homemade cookbooks. You know the kind – you make it on your home computer software and have it bound into a little book at the local copy shop. It turned out pretty good and makes nice gifts!
I would love to say that I tested every recipe that was included but that would have been an extra year and 20 pounds so I went ahead and included them even if I haven’t actually made them. (I had to believe my family and friends wouldn’t make bad stuff right?)
Recently I decided to make one of the vintage recipes that was submitted by an aunt on my father’s side. Old fashioned Persimmon cookies.
His side of the family hails from California so Aunt Ethel probably had a persimmon tree growing in her backyard. (circa 1958) This was a considerable undertaking as I really had no idea what a persimmon even was or tasted like. But I hunted some down at my local supermarket. (It helps that I live in a big city area with access to foods from around the world.) I bought a few, ripened them in a paper bag with a banana for a few days and then the big moment…
Fuyu Persimmons… I think
The flesh kinda reminded me of a tomato with thicker skin. They tasted good – mild not citrus-y.
The cookies turned out pretty good considering I am not great at baking. I made myself follow the directions EXACTLY – it was tough. These cookies seem to be the kind that are moist and cake-like. (unless I just under-cooked them.) The spices play a big role in the cookies and the persimmon is mild so maybe cutting the spice amount in half might let the fruit shine through a bit more? Also I think I should have mashed the fruit more for even distribution or perhaps they weren’t ripe/soft enough?
I cleaned them out as best I could and didn’t seem to find any seeds!
1 cup persimmon pulp (I needed about 3-4 small ones to get this)
1 tsp baking soda
1 egg (large)
1 “cube” (stick) margarine**
2 cups all purpose flour
1 cup white sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
3/4 cup chopped nut of choice (I used pecans)
3/4 cup raisins (I used chopped dried cranberries instead)
Preheat oven to 350 degrees. In a small bowl mix pulp and baking soda – set aside. In larger bowl cream the margarine and sugar together. Beat the egg lightly and add to sugar mixture. Add pulp and mix again. Sift flour, baking soda, salt and spices together and add to mix. Stir in chopped nuts and raisins/cranberries. Drop golf ball size balls onto a greased or parchment lined cookie sheet and bake for 10-12 minutes until just browning. Cool on wire rack. Store in airtight container.
**I translated a “cube” of margarine to mean 1 stick and therefore used 4 ounces of shortening (Crisco). I am pretty sure the “cube” reference probably referred to the old-fashioned margarine product named “oleo” READERS please straighten me out if you think otherwise!!
Recently I was invited by my neighbor to a cookie swap. Of course she knows I love to cook – but I am not sure she knows about my lack of baking skills. On top of that she and her daughter are practically professionals in the baking department. So there is a fair amount of pressure here to make some good cookies! I have never been to a cookie swap but I am pretty sure the concept is arrive with a bunch of cookies you made and leave with a similar amount of cookies, except they will all be the different kinds that everybody brought. i.e “the swap!”
So just as I was thinking about whether or not I wanted to accept this
challenge invitation, fate inserted itself in the form of a recipe posting on Facebook! 4 ingredients! One of them from a box! It seemed easy enough for even me!
Peanut Butter Cake Mix Cookies….
Yup – I know the baking purists are gasping out there, never mind the anti-processed food crowd! I like to think I am just as organic, healthy and veggie eating as the next but sometimes you just gotta break down and go with it.
Simply mix 1 box of yellow cake mix (no I didn’t worry about box size or ounces, just grabbed one, off the shelf) and 1/2 cup canola oil, 2 large eggs and 1 cup of peanut butter. (and for some reason I had 3 open jars of 3 different kinds of peanut butter and I used up 2 to consolidate – yay!)
Now simply form small balls – about golf ball shape – and place on the cookie sheet. No spraying of the sheet needed (I guess) but I did use parchment paper. (not sure if it needed it – just seemed like the thing to do.) Squish each twice (opposite directions) with a fork to form the classic peanut butter cookie look.
Bake in a preheated 350 degree oven for 10-12 minutes until browned perfectly. Watch them in last couple of minutes because they can turn on you quickly. Makes 2 dozen cookies.
Easy and delicious – these not-to-sweet cookies came out perfect! hmm…What would happen if I used chocolate cake mix? Watch out neighbors – here I come with cookies!
The combination of rich coconut and bright citrus-y lime is undeniable and one of my favorites! And it couldn’t be simpler than here in this “impossibly easy pie!”
It is not my first time making this pie – in fact if you have been reading along you might have seen this same pie (really more of a custard) without the lime and decked out for the holidays in a berry sauce.
But this time around I was craving lime (Thanks Lydia for that!) and I had all the ingredients on hand to make this.
The original recipe can be found here and the only change I made was to omit the vanilla and mix in 3 tablespoons of fresh lime juice along with the zest of two limes. (1 in the mix and 1 on top to garnish)
It definitely cured the craving, but the lime is subtle – it you want more lime flavor you have to change the alchemy of recipe – something I am not good with. But feel free to report back with new ratios!
Trust me this won’t hang around the house very long!
Is there any easier dessert than taking whatever fruit you have on hand…
… adding some brown sugar, cinnamon and butter on top
…adding some biscuit mix on top…
…and baking until the top looks delicious and the fruit is just plain oozing goodness?
The hardest part is waiting for it to cool a bit so you don’t burn your mouth!
I used my favorite gluten free mix from Betty and just added brown sugar, pinch of salt and ground cinnamon to the fruit with some pats of butter. Bake at 375 degrees until delicious and you can’t stand the smell anymore! P.S. I did spray the baking dish with cooking spray first.