Lesson #180: Chocolate Brownie Cookies

I had a chocolate craving earlier this week! I whipped up a bunch of these cookies, ate two, and stashed the rest in my freezer for later (probably as part of the dessert table for Thanksgiving).

If you are a chocolate lover, these cookies are AWESOME. They are crispy-chewy like a brownie  - but in a cookie form. GENIUS! They are also studded with chocolate chips just in case the semi-sweet chocolate dough isn't enough chocolate for you. :)

LESSON LEARNED: By freezing the dough in a shallow container for 20 minutes, it makes the dough much easier to scoop.

Recipe for Chocolate Brownie Cookies

Lesson #179: Pumpkin 5-Spice Ice Cream

We are in LOVE with this ice cream! Rich pumpkin puree is combined with honey and Chinese five spice in this sweet cream ice cream. Chinese five spice contain warm spices such as cloves and cinnamon with a touch of pepper. I think it tastes very similar to a chai flavor. Since chai lattes are one of my favorite things, this ice cream is pretty darn DELICIOUS!

LESSON LEARNED: You can roast your own pumpkin for this recipe. I was running short on time, so I used the canned variety. It was still delicious!

Recipe for Pumpkin 5-Spice Ice Cream

Lesson #178: Toasted Marshmallow Creme Brulee

Whenever we go out to a nicer restaurant, creme brulee is always on the dessert menu. It's one of those desserts that sounds really fancy, but is super simple to make at home.

This creme brulee custard is infused with toasted marshmallows. YUM! It's sweet and smokey! In fact, this was the first fun thing about the recipe - charring marshmallows over my high power gas burners :) The custard is baked, chilled, topped with liquified marshmallows, caramelized with a blowtorch (my second favorite part!), and chilled again. If you have a little patience this is worth the time!

LESSON LEARNED: This is the perfect make ahead recipe. I kept the finished dessert in the refrigerator for three days with no problems.

Recipe for Toasted Marshmallow Creme Brulee

Lesson #177: Alien Cupcakes

Happy Halloween! This post is more like a craft project rather than a baking project, but I thought it would be a fun idea to share. Just in case you are looking for an edible craft project. Here's the final product:

Kinda looks like an alien, right?

 First, you bake a batch up cupcakes using the silver foil liners for their "spaceships".

 While the cupcakes are cooling, mix neon green food coloring into store bought frosting. You need to use store bought because you melt it in the microwave and homemade frosting won't melt and set up properly.

 Spread a thin layer of frosting on top of the cupcake and top with a doughnut hole. Freeze the cupcake for 10-15 minutes.

 Get your chocolate sprinkles (for the eyes) and black licorice (for the antennae) ready!

 Place the unused frosting in a measuring cup and heat in the microwave for 30 seconds - stirring after 15 seconds. Make sure the frosting is liquified and slightly warm. Dip the semi-frozen cupcake into the frosting (I didn't get a picture of this step - it's a little messy!). Attach the sprinkles and licorice to the cupcake. Let set.

 Package up the cupcakes so you can share them with your friends!

LESSON LEARNED: It becomes easier to dip the cupcakes once you practice on a few!

Lesson #176: Apple Crisp with Vanilla Ice Cream

This is the perfect dessert for those windy, rainy, and cool Fall days. I love combination of textures and temperature in this crisp. The apples are soft & squishy, the oatmeal topping is crunchy, and the vanilla ice cream is smooth & creamy. My favorite way to eat this is to heat up the crisp is super warm, then top it with the ice cream. Some of the ice cream melts into the crisp creating a wonderful vanilla sauce. YUMMY!

LESSON LEARNED: Store the leftover crisp in the refrigerator and heat it up when you are ready to enjoy!

Recipe for Apple Crisp with Vanilla Ice Cream

Lesson #175: Dark Chocolate & Sea Salt Cookie Ice Cream Sandwich

I couldn't resist this combination of sweet & salty in the form of an ice cream sandwich. I've noticed a trend on other food blogs discussing these dark chocolate cookies. I decided to take the recipe up a notch by sandwiching the cookies between ultra-creamy vanilla ice cream. Use the best ice cream you can find - or make your own!

LESSON LEARNED: Refrigerate this cookie dough at least an hour before you bake. I refrigerated it a whole 24 hours before baking...this really allows the flavors in the cookie to develop.

Recipe for Dark Chocolate & Sea Salt Cookie Ice Cream Sandwiches

Lesson #174: Pumpkin Toffee Cookies

These cookies SCREAM fall! This dessert is a soft & cake-y spiced pumpkin cookie with bits of English toffee scattered throughout.  I made a big batch for my classes last week. I thought I would have enough to share with at least two of my general psychology classes, but they went over so well that my first class ate them all! I've learned that I have to rotate which classes I give treats to. :)

LESSON LEARNED: Around the holidays you can find bags of English toffee bits. If they are not available, break up a bar of toffee.

Recipe for Pumpkin Toffee Cookies