Chocolate Chip Cookie Sundae #Chocolateparty

Individual Chocolate Chip Ice Cream Sundae | Bakewell Junction

Individual Chocolate Chip Ice Cream Sundae | Bakewell Junction

I planned to share a different recipe today but I thought this one would be more fitting given the hot weather we’ll be getting this week in the New York City area.

My husband had been requesting that I make a Chocolate Chip Cookie Sundae similar to a dessert at a local steakhouse chain.  I used my favorite Chocolate Chip recipe that is adapted from that fake Nieman Marcus recipe that I think everyone received via e-mail.  The recipe makes a delicious cookie and I’ve made them a few different ways.

8 Inch Chocolate Chip Ice Cream Sundae | Bakewell Junction

8 Inch Chocolate Chip Ice Cream Sundae | Bakewell Junction

The first photo shows a individual Chocolate Chip Sundae that’s about the size of cupcake.  The next photo shows a Chocolate Chip Sundae large enough to share with three or four people.  I wasn’t watching this one, so it got a little overdone and I prefer the cookie to be gooey and almost raw which is how the individual ones turned out – yum.  The next photo shows a chocolate chip cookie sandwich.

Chocolate Chip Ice Cream Sandwich | Bakewell Junction

Chocolate Chip Ice Cream Sandwich | Bakewell Junction

With this recipe I made one 8 inch cookie sundae to share, six individual cookie sundaes and twenty chocolate chip cookies to make into ice cream cookie sandwiches or eat as is.

Which version would you prefer?

Enjoy!

Fake Neiman Marcus Chocolate Chip Cookies

Yield:  45 – 55 Cookies                  Cook Time:  10 minutes

Dough:

  • 4 ounces chocolate bar (I used Hershey’s)
  • 1 cup room temperature butter (2 sticks)
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups flour
  • 2 1/4 cups old fashioned oatmeal
  • 2 cups semi-sweet chocolate chips (I used Ghirardelli’s)

Graham Cracker Crust

  • 18 squares of Graham Crackers
  • 5 tablespoons butter, melted

Topping:

  • vanilla ice cream (I used Breyers)
  • Hershey’s Chocolate Syrup for drizzling (I used the one in the can)
  • Chocolate sprinkles or colored sprinkles

Directions:

Step 1:  For the cookies:  Grate the chocolate bar and set aside.  Grind the oatmeal to a fine powder in a blender, food processor or mini chopper.  Since I only have a mini chopper, I grind this in two batches.  This isn’t mandatory but to make sure the oatmeal is ground finely enough, I put the oatmeal through a sieve and whatever is left gets ground again.  I repeat this process until my mini chopper can’t grind it anymore.  At the end if there’s a small amount that can’t be ground finely enough, I discard it.  In a large bowl, combine the ground oatmeal, flour, salt, baking powder and baking soda and set aside.

Step 2:  With an electric mixer beat the butter and sugars together for about 4 to 5 minutes until the mixture is fluffy.  Beat the eggs and vanilla into the butter mixture.  Add in the flour mixture using a spatula or wooden spoon until incorporated.  Mix in the chocolate chips and grated chocolate bar.  Optionally chill dough for several hours to overnight.  This helps the flavors meld.  Try not to eat too much of the dough, you’ll want to try it baked in all these ways.

Step 3:  For the 8 inch cast iron cookie sundae:  Grind the graham crackers finely in blender, food processor or mini chopper.  In a medium bowl, mix the graham cracker crumbs and melted butter until well combined.  Lightly press half the graham cracker mixture into an 8 inch cast iron frying pan.  Add about 10 chocolate chip cookie dough portions (1 1/2 to 2 inch dough balls) on top of the graham cracker crumbs.  Carefully spread the cookie dough evenly across the cracker crumbs.  Bake in a preheated 375 degree oven for 20 to 30 minutes until the cookie is puffed up and the edges turn golden.  Cool 5 to 10 minutes, place three scoops of vanilla ice cream on the center of the cookie.  Drizzle the entire cookie with Hershey’s syrup and chocolate sprinkles.  Serve immediately.

Step 4.  For the individual sundaes:  Line a six portion cupcake pan with paper cupcake liners.  Lightly press 1/6th of the remaining graham cracker mixture into each of the lined cupcake wells.  Add about 1 1/2 to 2 chocolate chip cookie dough portions (1 1/2 to 2 inch dough balls) on top of the graham cracker crumbs in each cupcake well.  Carefully spread the cookie dough evenly across the cracker crumbs.  Bake in a preheated 375 degree oven for 13 to 15 minutes until the cookie is puffed up and the edges turn golden.  Cool 5 to 10 minutes (when the cookies cool there will be a dip in the middle – perfect for ice cream), place a scoop of vanilla ice cream on the center of the cookie.  Drizzle the entire cookie with Hershey’s syrup and chocolate sprinkles (or colored sprinkles if you prefer).  Serve immediately.

Step 5:  For chocolate chip cookies:  Roll the dough into 1 1/2 to 2 inch balls and place them on a parchment lined cookie sheet about 1 1/2 to 2 inches apart and then flatten them a bit.  Bake in a preheated 375 degree oven for 10 minutes until the cookies are puffed up and the edges are beginning to turn golden.  Repeat with the remaining dough.  Cool 10 minutes before removing from the parchment or they will fall apart.  Cool completely on a rack.

Step 6:  For the chocolate chip cookie sandwiches:  With the cooled cookies, place a scoop of vanilla ice cream on the bottom of one cookie and then press another cookie on top with the bottom facing the middle.  The ice cream will go to the edges of the cookies and roll the edges in a bowl of chocolate sprinkles (or colored sprinkles if you prefer).  If not eating immediately, wrap in plastic wrap and store in the freezer.

Storing:  Store plain cookies in a sealed plastic container for a few days.

Enjoy!!!

Recipe adapted from the fake Neiman Marcus Cookie recipe e-mail that’s been all over the internet.

This month’s Chocolate Party features ice cream (along with chocolate). If you’d like to join in, please follow these rules:

1.)  Blog about your chocolate treat.  Your recipe must include the two ingredients we choose.  It can be a simple no bake treat or a sophisticated layer cake; the complexity level of the recipe is totally up to you.
2.)  Include a link back to the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.)  Your recipe must be published during the current month.  Please do not link old recipes, they will be deleted.

Add your link to the Chocolate Ice Cream Party.

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Fried Ice Cream

Fried Ice Cream | Bakewell Junction

Fried Ice Cream | Bakewell Junction

I had my in-laws over this weekend and my niece wanted fried ice cream for dessert, so that’s what I made.  This recipe is a culmination of a long search for a recipe that reminded me of the dessert my husband and I used to get at a Mexican Restaurant many years ago.  The restaurant has long since closed but they had the best Fried Ice Cream I’ve ever had.  We haven’t found anything like it in any other restaurant.  Some restaurants include coconut which neither my husband or I like.  Others don’t completely encase the ice cream in the crust.

This recipe is the closest I’ve ever come to the Fried Ice Cream we used to get at the restaurant that closed.  One of my brothers-in-law agrees that this recipe is really close to what we remember at the restaurant.  I’ve been making this recipe for several years now and many friends and family are fans of it.

Hope you enjoyed your Fourth of July!  I’d love to hear what you did on the Fourth – leave a comment to let me know.  Thanks.

Enjoy!

Fried Ice Cream

Yield:  5 ice cream balls                  Cook Time:  30 – 35 seconds

Ice Cream Balls:

  • 1 1/2 quart container french vanilla ice cream (I used Breyer’s)
  • 2 1/2 to 3 cups Frosted Flakes cereal
  • 1 teaspoon ground cinnamon
  • 2 eggs, beaten
  • oil for deep frying

Whipped Cream (optional):

  • 8 ounces heavy whipping cream
  • 3 to 4 packets of Splenda or sugar equivalent

Garnish:

  • Honey for drizzling
  • Ground Cinnamon for sprinkling (optional)

Directions:

Step 1:  For the ice cream balls:  Form 5 ice cream balls that are about 2 1/2 to 3 inch in diameter.  I generally do this near the sink so when my hands get too cold, I run them under hot water.  There will be ice cream left over which is great for snacking.  Place ice cream balls in a large bowl lined with wax paper and place in the freezer to harden.  Depending on temperature, freeze 30 minutes to 1 1/2 hours.

Step 2:  In the interim, crush the Frosted Flakes using a food processor or mini chopper.  If you need to, you can crush them in batches.  There will be some finely chopped pieces, as well as, some larger pieces.  Mix the cinnamon into the flakes.  Sift the flakes through a sieve into a medium bowl so the finely chopped pieces are in one bowl and transfer the larger pieces to another bowl.

Step 3:  To coat the ice cream:  After the ice cream balls have hardened, dip an ice cream ball in the beaten eggs and turn until fully coated.  Roll the egg coated ice cream ball in the finely chopped Frosted Flakes.  Repeat with the remaining four ice cream balls.  Place the ice cream back on the wax paper lined bowl.  Freeze the ice cream balls again for 30 minutes to 1 1/2 hours.

Step 4:  After the ice cream balls have hardened again, dip an ice cream ball in the beaten eggs and turn until fully coated.  Roll the egg coated ice cream ball in the remaining larger chopped Frosted Flakes.  Repeat with the remaining four ice cream balls.  Place the ice cream back on the wax paper lined bowl.  Freeze the ice cream balls again for at least 3 to 4 hours.  Transfer the ice cream balls to a freezer bag and continue freezing for up to several weeks until ready to serve.

Step 5:  For the whipped cream:  Place heavy cream in a small deep bowl or the container you’ll use to whip the cream.  Add in the sweetener.  Whisk the mixture until it thickens to the consistency of whipped cream.  This only takes 1 to 2 minutes when I used the whisk attachment of my stick blender.  You can use the whisk attachment of your mixer.

Step 6:  To serve:  Use a small sauce pan that’s deep enough to hold enough oil to cover one ice cream ball plus at least 1 1/2 inches of space at the top so it doesn’t boil over.  Add the oil to the sauce pan and carefully heat oil to 350 degrees.  Use a slotted spoon to carefully lower one ice cream ball into the oil (I generally dip the spoon into the oil first so the ice cream ball doesn’t stick).  Fry for 30 – 35 seconds or a count of 30 – 35.  Remove the fried ice cream ball from the oil and place it in a dessert dish.  Top with whipped cream.  Drizzle with honey to taste and optionally sprinkle sparingly with cinnamon.  Repeat with the remaining ice cream balls.

Enjoy!!!

Recipe adapted from Recipe Cottage, Fried Ice Cream 02 recipe.

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NY Times Chocolate Chip Cookie with Ice Cream and Chocolate Syrup

NY Times Chocolate Chip Cookie | Bakewell Junction

NY Times Chocolate Chip Cookie | Bakewell Junction

Memorial Day means different things to different people.  It is a day honor those who gave their lives so we as a country could be free.  It also signifies the beginning of the summer season.  This year it’s also a time for my husband and I to keep our doggie quiet since she’s recovering from her ACL surgery last Monday.  As she gets better she wants to run, jump and spin in circles like she normally would.  This is very bad for her recovery, so we watch and wait.

The summer season means lots of barbaques, grilling and campfires.  I originally intended to post a homemade marshmallow recipe which would have been great for roasting or s’mores but the marshmallows were a flop.  It was my first time making marshmallows and the recipe included unflavored gelatin which I couldn’t find in my local supermarket (go figure).  I found some in the natural foods store but it may not have been the same thing and probably didn’t work the same way.

Instead I turned to a recipe that I’d seen recently on Sugarcrafter.  Tracy isn’t the only one that hadn’t tried the NY Times Chocolate Chip Cookie recipe – I hadn’t either.  It seemed like a relatively easy recipe with a great result and so I made them.

Unfortunately this weekend I was having no luck whatsoever, I made an error with the cookies.  I inadvertently added an extra half stick of butter to the recipe.  In addition, I don’t have a kitchen scale – except for my Grandmother’s really old one that isn’t precise enough – so I divided the dough into 20 equal portions instead of 3.15 ounce balls.  In the end the cookies turned okay.  They spread a bit more than they should because of the extra butter and were crispier too but my husband really liked them anyway.  To dress them up a bit, I added vanilla ice cream and chocolate syrup.

What did you do for Memorial Day – family barbaque, camping or something else?

Enjoy!

NY Times Chocolate Chip Cookies

Yield:  20 cookies                  Cook Time:  18 – 20 minutes

Dough:

  • Substitute 3 sticks of unsalted butter for the 2 1/2 sticks to the recipe here.

Ice Cream:

  • 1 1/2 quarts of your favorite French Vanilla Ice Cream (I prefer Breyers)

Topping:

  • Hershey’s Chocolate Syrup for drizzle.

Directions:

Step 1:  For the dough:  Follow the directions found here with the higher butter substitution.

Step 2:  To serve:  Optionally warm the cookie in a microwave save dish for 10 to 15 seconds, top with a large scoop of ice cream and drizzle with Hershey’s Chocolate Syrup.

Storing:  Store cookies in a sealed plastic container for a few days.

Enjoy!!!

Recipe from Tracy of SugarCrafter.

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Double Stuff Oreo Ice Cream Cake

I’m still posting recipes from my last family gathering because I’d made so many recipes that I want to blog about that day.  I know my niece usually likes to have a Carvel ice cream cake for her birthday and I wanted to make the Biscoff Toffee Ice Cream Cake from Two Peas and Their Pod but I found out that my niece wasn’t thrilled with cinnamon and toffee, so I had to improvise.  I figured that everyone loves Oreo infused desserts and I made the substitution.  I also had the foresight to make two cakes because I had fifteen guests and I knew some would want seconds.

In this recipe I used Double Stuff Oreos.  Now I don’t know exactly when this occurred (I may be dating myself with this comment) but it seems to me that Double Stuff Oreo centers now have about the same amount creme as what used to be in regular Oreos.  Am I the only one that sees this?  And when did the half gallon ice cream containers go to 1.5 quarts?  Last I remember they had gone down to about 1.75 quarts.

Well this cake was such a hit that my sister-in-law commented that the cake was the highlight of her summer vacation.  I must say I was quite flattered but with the number of Oreos I used, this recipe couldn’t go wrong.  I believe this cake would be great for any occasion and especially for anyone who loves Oreo infused desserts.  It’s also quick and easy to prepare.

Enjoy.

Double Stuff Oreo Ice Cream Cake

Yield:  8 – 10 servings                Cook Time:  8 – 10 minutes

Ingredients

Crust:

  • 18 – 20 (1 2/3 – 2 cups) Double Stuffed Oreos, finely crushed – filling included
  • 1 tablespoon granulated sugar, optional (I skipped this since the Double Stuff Oreo centers add enough sweetness)
  • 4 tablespoons unsalted butter, melted

Cake:

  • 1.5 quarts vanilla ice cream, softened (I used Breyers French Vanilla)
  • 9 – 10 Double Stuff Oreos, roughly crushed in a ziploc bag – filling included

Topping:

  • 9 – 10 Double Stuff Oreos, roughly crushed into four or five pieces in a ziploc bag – filling included

Directions:

Step 1:  For the crust:  The Oreos are best crushed in a food processor.  If you don’t have one, you can substitute a blender or, as I did, a mini chopper that was included with my stick blender.  Combine the Oreos, butter and sugar (if using) into a medium to large size bowl.  Using a 10 inch springform pan, press the mixture into the bottom of the pan and as far up the sides as possible.  The mixture will only go about 1/2 to 1 inch up the sides of the pan.  Place the pan in a preheated 350 degree oven for 8 – 10 minutes.  The crust is done when it’s set and firm.

Step 2:  For the cake:  After the crust cools completely, soften the ice cream (I placed the container in the microwave for 30 seconds – it was a really hot day, so this was enough), combine it and the Oreos in a large bowl.  Add the mixture to the pan and smooth the top evenly throughout.  Place the remaining Oreos evenly over the top.  Line the bottom of the pan with aluminum foil to prevent leaks.  Place the pan in the freezer until refrozen.  This is best left overnight.

Step 3:  To serve, remove pan from the freezer.  Run a butter knife under hot water and run it around the perimeter of the cake to loosen it.  Remove the pan sides.  I served the cake directly from the springform pan bottom.  Use a sharp knife run under hot water to cut the cake.

Note:  This cake can be made a few days in advance.  My husband said it tasted better a few days after the party.  As you can see, I only got one picture of the very last piece before it was eaten.  Also, you can use a slightly different size pan.  I don’t have two 10 inch springform pans, so the second cake went into a 9 inch pan.

Enjoy!!!

Cake recipe adapted from Two Peas and Their Pod.