Sunday, January 27, 2013

Citrus Sugar Cookies

I love citrus.  I love the smell of citrus, the taste of citrus, when my fingers smell like citrus and more.  These cookies have lemon, lime and orange in them.  They are super refreshing and taste like summer.   I made my cookies a little big, and my helper (aka my boyfriend) smashed them pretty flat with a cup.  But the flavor was great and this is for sure one of my favorite sugar cookies.  The best part is using the extra zesty sugar to dip strawberries.  Delicious!




Adapted from Shugary Sweets
Yield: 2-3 dozen cookies
Ingredients:
3/4 Cup Unsalted Butter, softened
1 1/2 Cups Sugar, divided
1 Egg, room temperature
2 Cups Flour
1 1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Orange, zested
1 Lemon, zested
2 Limes, zested

Instructions:
  1. In a small bowl, zest all the citrus. Remove about 2 tsp of zest and place in a separate bowl. Add 1/2 cup granulated sugar to the 2 tsp of zest. Combine with a fork and set aside.
  2. In a mixing bowl, add butter and remaining 1 cup sugar. Beat for 1-2 minutes. Add egg and beat until combined. Add flour, baking powder and baking soda. Beat until combined. Add in zest.
  3. Roll cookies into 3/4-1inch balls. Then roll them in the sugar/zest mixture, coating generously. Place ball on cookie sheet and repeat. 
  4. Using a flat bottom of a cup, press the ball slightly to form a disc. Repeat for all balls. I then pressed a little extra sugar on the tops of the cookies at this point (totally optional). 
  5. Bake in a 350 degree oven for 10-12 minutes. Remove and cool on wire rack.
  6. Enjoy.

Saturday, January 12, 2013

Cookies & Cream Ice Cream

Question -Who doesn't love Cookies & Cream ice cream?  Well everyone does in my house.  I made this ice cream and it was gone in like a day.  Its kinda annoying when you go into the freezer for something and its all gone.  But on second thought, at least you know it was delicious.  This ice cream was very easy, quick and amazing.  The best part about this recipe is the extra Oreo's left over that you can eat... Yum.



Cookies & Cream Ice Cream - Adapted from Erica's Sweet Tooth
Yield - 1.5 Quarts
1 1/2 Cups Whole Milk - I use non-fat milk
1 1/8 Cups Sugar
3 Cups Heavy Cream
1 Tablespoon Vanilla
15 Oreo's Crushed - I used about 20

Directions:
  1. Make sure your ice cream maker is in the freezer for at least 24 hours before starting this recipe.
  2. Stir the milk and sugar together in a medium-sized bowl until the sugar is dissolved, about 3 minutes.
  3. Mix in the cream and vanilla
  4. Pour the mixture into the ice cream machine and let it run for the manufacturer’s recommended time.   I ran mine 15 to 20 minutes.  Add the Oreo's in about 3 minutes before the time is up
  5. Put the ice cream in the freezer to firm up completely.
  6. Enjoy!

Mint Chip Ice Cream

This year I asked Santa for an Ice Cream maker, and guess what, I GOT IT!  Best gift ever.  Its now January 12th and I have made 5 different types of ice cream already and I have a big list of recipes to make.  Needless to say, ill be busy the next few months making ice cream and sorbets.   So all the recipes I have made have been super easy.  I have been too impatient and lazy to make the fancy ice creams where you have to temper in egg yolks and drain it through sieves and chill for hours.  These next few recipes I am going to post are fool proof.   This mint chip ice cream was truly amazing!  I would highly recommend this Cuisinart Ice Cream Maker.   Its quick and easy, what more can you ask for.



Mint Chocolate Chip Ice Cream - Adapted from All Recipes
Yield - 1.5 Quarts
1 1/2 Cups Milk - I used non-fat milk
1 1/2 Cup Heavy Whipping Cream
3/4 Cup Sugar
1/4 Teaspoon Salt
3/4 Teaspoon Vanilla
3/4 Teaspoon Peppermint Extract
2 or 3 Drops Green Food Coloring - optional
3/4 Cup Mini Chocolate Chips - or Shaved Chocolate

Directions:
  1. In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
  2. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 10 minutes later, spoon into a container, and freeze for 2 hours.