Cookies and Cream Ice Cream

The Easter Bunny brought me an ice cream maker, which I was so excited to use but finally got around to using it yesterday morning. A week later, and after a zillion texts from my parents asking if I'd used it yet.

The week after Easter was full of tests, and last weekend we were quite busy bodies as well. Now that I have all sorts of free time on my hands I knew this was the first thing to do. Monday night I ran to Barnes and Nobles and picked up a book full of recipes, after sitting on the floor with all the different books laid out beside me and reading through to find the best one.

Making ice cream brought me back to my Moons day. Last summer Erinn, Allison and I got to create our own flavors then Jeff helped us bring it to life. It was quite the time let me tell you.

Wednesday nights we always go next door to watch Revenge. Since it's been MIA for like a month last night it was finally back on so we celebrated with big bowls of homemade ice cream and caramel sauce. We gobbled it up reallll quick. Also, Tuesday night I sent Jared home with a tupperware for Kevin and he gobbled it up Tuesday night and finished it yesterday morning.

Cookies and Cream Ice Cream
source: 500 ice creams, sorbets & gelatos 

Ingredients: 
1 cup whole milk
1/3 cup sugar
1 teaspoon vanilla
1 1/2 cups heavy cream
1 cup crumbled Oreo cookies


Directions:
1. Over low heat, warm the milk, sugar and vanilla together in a sauce pan, stirring until the sugar has been dissolved. Let cool, then chill in the refrigerator.
2. Whip the cream until thick and then whisk in the chilled milk mixture. Pour into an ice cream maker and process according to the manufacturer's directions.
3. Freeze until the ice cream is nearly firm, add the crumbled cookies and stir through gently. Place the ice cream in the freezer for about 15 minutes before serving.

Malted Chocolate Sandwich Cookies

This weekend has been one big blur. In a good way. Spent in the kitchen, spent with friends, spent loving every minute together. One month, that's it. Less than that to be exact. I would like to stop time right now please and thank you.

Saturday we did nothing. Until we realized at 5 maybe we should start making the cookies we planned on bringing to the boys that night. Getting nervous that they'd be time intensive, and we would be rushed...clearly we weren't because at 8 we were sitting staring at each other counting down the minutes until we could start getting ready.

We brought cookies to a party. Oh, okay. I bet all the attendees were shocked to see a pile of cookies free to whomever wished. At one point there was just a room full of people with cookies in their hand. Betcha we'll be first on the invite list from now on.

Someone even told us they think these were the best thing we've baked and we bake a lot of things. Go us!


Malted Chocolate Sandwich Cookies
source: Fearless Homemaker

Ingredients:
for the cookies:
2 cups plus 2 tablespoons all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 cup plain malted milk powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 3/4 cup sugar
1 egg
2 teaspoons vanilla extract
1/4 cup sour cream
3 tablespoons hot water

for the filling:
10 ounces semisweet chocolate, coarsely chopped
 4 tablespoons unsalted butter, cut into small pieces
1 cup plain malted milk powder
3 ounces cream cheese, room temperature
1/4 cup plus 2 tablespoons half-and-half
1 teaspoon vanilla extract

Directions:
1. Preheat oven to 350
2. Sift together flour, cocoa powder, malted milk powder, baking soda and salt. Set aside.
3. Cream together butter and sugar on medium-high speed until pale and fluffy. Mix in egg, vanilla, sour cream and hot water. Reduce speed to low, mix in flour mixture.
4. Place tablespoon-size balls 3 1/2 inches apart on parchment paper-lined baking sheets. Bake 10-12 minutes or just until flat and just firm. Let cool on wire wracks.
5. To make the filling, melt chocolate and butter in the microwave. Let cool. With an electric mixer, beat malted milk powder and cream cheese on medium speed until smooth. Gradually add in half-and-half, chocolate mixture and vanilla. Refrigerate, covered, until thick, about 30 minutes. Mix on high speed for about 3 minutes, or until fluffy.
6. Assemble the cookies by spreading a heaping tablespoon of filling on the bottom of one cookie. Sandwich with another cookie and repeat until you have no cookies remaining.

Cheesey Zucchini Pizza

Supply Chain Quiz
Finance Test
Supply Chain Test
Marketing Test

So far away still. I cannot wait until Thursday at 6:20. I will be the happiest camper alive. Also probably the most sleepy camper alive, but alas all my tests will be over.

I knew I said I'd fall off the face of the earth this week but naturally I am wide awake.

Easter Sunday I went into a chocolate coma. Then went into an allergic reaction coma. Okay maybe not a coma. But like my lip was pretty darn fat. But the Easter Bunny brought me an ice cream marker attachment for my Kitchen Aide. Can't wait to play with it all day Friday. WEEEE.

I made this pizza a few weeks ago when we had E over for her birthday. I want some in my tummy now.


Cheesey Zucchini Pizza
source: Eat Live Run


Ingredients:
Pizza Dough
2 large zucchinis
2 cloves garlic, minced
1 cup ricotta cheese
2 cups shredded mozzarella cheese
salt
pepper
red pepper flakes


Directions:
1. Preheat oven to 500 degrees. Dust baking sheet or pizza stone with cornmeal.
2. Grate the zucchinis and press with paper towels to soak up the liquid. Mix the zucchini with the mozzarella cheese and a dash of salt and pepper. Stir until combined.
3. In a small bowl, combine the ricotta cheese and garlic. Season with salt and pepper to taste.
4. Work the pizza dough onto either the pizza stone or baking sheet. Spread the ricotta cheese on then top with the zucchini mixture. Add some pepper flakes if you're feeling adventurous (I did, it was a great addition!)
5. Reduce oven temperature to 450 and bake pizza for about 12 minutes or until crust begins to turn golden and cheese has started to bubble

Fat Fluffy Snickerdoodles

I semi fell off the face of the earth this week. And next week I will totally fall off the face of the earth. Last night Rachel and I spent quality time in Whitman until 2am with our accounting book and next week I don't think we'll be leaving until Thursday at 6:20. We have our final finance test Tuesday, Supply Chain and Marketing both Thursday then see ya later Core classes, hello no class Tuesday/ Thursday.

Yesterday I picked out my classes for senior year. Oh, okay..............no.

Yesterday was Koji's birthday and since I deem every night after a test a night free of work I figured I'd make him some cookies to bring over tomorrow. Mariah had mentioned he loved these snickerdoodles she had made before so while she was being an astute student I baked.

Our kitchen is missing half the ingredients I needed, okay maybe two but I made do from borrowing sugar from next door and substituting almond extract for vanilla. And fun fact, almond extract smells awful. And also induces hives upon my face. Lose- Lose.


Fat Fluffy Snickerdoodles
source: How Sweet Eats

Ingredients:
1/2 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cups all- purpose flour
1/4 teaspoon salt
1 1/2 teaspoon cinnamon
2 tablespoons milk
1/4 cup sugar plus 1 tablespoon cinnamon for dipping


Directions:
1. Preheat oven to 375. Spray baking sheet with non-stick spray
2 Cream the butter and sugar until smooth. Add egg and vanilla, mixing well until combined. Stir in flour, baking powder, salt and 1 1/2 teaspoons cinnamon. Mix until the dough comes together. Add in milk. If dough is still crumbly, add more milk 1 tablespoon until it comes together. Refrigerate for 30 minutes.
3. In a bowl combine the sugar and cinnamon. After the 30 minutes, roll the dough into balls then dip into cinnamon sugar mixture. Place on baking sheet and press down lightly with a dork to flatten.
4. Bake for 10-12 minutes.

Lemony Pasta with Asparagus

I do strange things. Like find something I really like and go through phases of eating that for like a lot of meals. Last night after a painfully long (and boring) day of classes, I made this pasta and what do you know I'm sitting here eating it now for lunch. At 3:15. I needed something nutritious after the spoonfuls of cake batter I shoveled down earlier today.


I'm blaming the cake batter shoveling on last night. Chuck's may have gotten the best of me...

In two weeks, yes two like April 12th I will no long have classes on Tuesdays and Thursdays. (Or Fridays, but I never did). What in the world am I going to do with myself. How is it already April? (basically) Time surely must slow down.

Lemony Pasta with Asparagus
adapted from: Food 52 

Ingredients:
1 pound asparagus
3 tablespoons olive oil
2 cloves of garlic, minced
1/2 pound spaghetti
2 tablespoons butter
Juice of 1 lemon
Grated parmesan
4 tablespoons ricotta
Crushed red pepper
2 tablespoons fresh parsley, chopped
Salt and pepper

Directions:
1. Bring a large pot of salted water to a boil. Cut the asparagus into 1/2 inch pieces.
2. Heat the oil in a large saute pan over medium heat. Add the garlic and cook for about 1 minute. Add the asparagus and season with salt. Cook for about 6-8 minutes. Remove from the burner
3. Cook the spaghetti until al dente. Reserve 1/3 cup pasta water. Drain the remaining water. Add the spaghetti to the asparagus along with the butter. Add lemon juice and toss. If the spaghetti is dry, add some pasta water.
4. Season with salt and pepper. Liberally sprinkle with parmesan and dollop with ricotta. Lastly, sprinkle with parsley and red pepper flakes!

Lemon Doodles

So many things about this recipe called out for me to make them.

1. It's lemon. Anything lemon must be made because of me and cousin's love for lemons.
2. They remind me of these bad boys which cousin and I used to consume by the box.
3. I have this weird thing where I call everything a doodle, don't ask me why, I just do.

Getting back into the swing of things after a break is always a struggle but this week was a good one indeed:

The weather has made campus come so alive this past week, the quad is full to the brim and people are everywhere, music blaring from the frats and footballs being thrown everywhere you turn. It just calls out day drinking and summer activities making it oh so hard to concentrate.

ANDDDDD

 A big W for the Cuse Thursday night, hello elite eight. Thank goodness we were out and about with friends and a bit distracted to not realize how freaking close the end of the game was or it would have been heart attack central.


Of course, the weather turned grey and cold come weekend when we really could have enjoyed it, but oh well. These cookies made it seem like I was frolicking in a field on a summer day.

Lemon Doodles
source: Sweetpea's Kitchen 

Ingredients:
For the Cookies:
2 3/4 cups all purpose flour
2 teaspoons cream of tarter
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
1 3/4 cup sugar, divided
2 eggs
Zest of 2 lemons

For the Lemon Frosting:
1/2 cup butter, softened
2 cups powdered sugar
Zest of 1 lemon
3 tablespoons lemon juice


Directions:
1. Preheat the oven to 350. Spray 2 baking sheets with non-stick spray.
2. In a large bowl, mix together flour, cream of tarter, baking soda and salt. Set aside.
3. In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter and 1 and 1/2 cups of sugar at medium speed until light and fluffy. Scrape down the sides with a rubber spatula as needed. Add the eggs and lemon zest; beat on medium speed until combined. Add dry ingredients and beat at low speed just until combined.
4. Place the remaining 1/4 cup sugar in a bowl. Roll a heaping tablespoon of dough into a 1 1/2 inch ball, roll the ball in the sugar then place it on the baking sheet. Continue until you run out of dough.
4. Bake until center is just set and begins to crack, 10-12 minutes. Cool the cookies for 5 minutes on the baking sheet then transfer to a wire cooling rack. Cool to room temperature.
5. Prepare the frosting by beating the butter, powdered sugar, lemon juice and zest in a stand mixer fitted with the paddle attachment until light and fluffy. After cookies have cooled completely, frost with a butter knife.

Spring Break through my iPhone

Here comes picture overload:

It appears that I spent the majority of my break eating. Which sounds about right....

And here's a few snap shots from Boston: