My mind is all about ice creams right now. It's just too hot to think about anything else. It's too hot to bake cookies. It's too hot to dip things in chocolate. What? That's what the Daring Bakers' challenge is all about this month? I'd rather have an ice cream... Fine, I'll do it... But only if I can trick myself into thinking they are ice creams!
I've made 3 types of "ice cream" popsicles:
- Vanilla marshmallows covered with dark chocolate and coconut
- Peanut butter marshmallows covered with milk chocolate and nuts
- Strawberry marshmallows covered with white chocolate and sprinkles
Peanut butter and milk chocolate heavenly popsicle
- 3 cups (375grams/13.23oz) all purpose flour
- 1/2 cup (112.5grams/3.97oz) white sugar
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 3/8 teaspoon baking soda
- 1/2 teaspoon ground cinnamon (I've used vanilla)
- 12 tablespoons (170grams/6 oz) unsalted butter
- 3 eggs, whisked together
- Homemade marshmallows, recipe follows
- Chocolate glaze, recipe follows
A bite into the peanut butter & milk chocolate popsicle
- 1/4 cup water
- 1/4 cup light corn syrup
- 3/4 cup (168.76 grams/5.95oz) sugar
- 1 tablespoon powdered gelatin
- 2 tablespoons cold water
- 2 egg whites , room temperature
- 1/4 teaspoon pure vanilla extract
- 2 tbsp peanut butter
- 2 tbsp strawberry jam
In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer. Sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla and continue whipping until stiff. (I've divided my mixture into 3 parts, I left one simple and added peanut butter to other and strawberry jam to the last one). Transfer to a pastry bag.
Cheerful strawberry & white chocolate popsicle
- 12 ounces semisweet chocolate
- 2 ounces cocoa butter or vegetable oil
Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.
I haven't forgotten about the Milan cookies either, a clone of Milano Cookies. I used to love the original ones, but I decided to go with other flavours and made them bite size.
- 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
- 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
- 7/8 cup egg whites (from about 6 eggs)
- 2 tablespoons vanilla extract
- 2 tablespoons lemon extract
- 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
- 2 tbsp cocoa powder (for the chocolate ones)
- zest of an orange + 1 tsp Chinese five spice (for the 5 spice-orange ones)
- Cookie filling, recipe follows
- 1/2 cup heavy cream
- 8 ounces semisweet chocolate, chopped (I've used half milk, half white chocolates)
- 2 tbsp dulce de leche (for the milk chocolate)
- 1 tsp peppermint extract (for the white chocolate)
Chocolate Milan cookies with white chocolate peppermint ganache
I'll have one of each please!
At the end of the day, hot or cold, cookies, chocolates or ice creams, it's all delicious in my world!