Imma Make You Scream: Ice Cream Edition

Over the course of the summer I managed to eat a plethora of delicious treats, and this post will give you the break down.

Frozen Hoagies

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What started out as a food truck now has a brick and mortar location in Somerville, MA.  Frozen Hoagies offers many different ice cream and cookie combos.  I decided on the “The Hoagie” size, which equals two cookies and two scoops of ice cream.  I ordered the peanut butter cup cookies with cow tracks ice cream (vanilla ice cream with a fudge swirl and peanut butter cups aka moose tracks) and of course… sprinkles.  It was MASSIVE.  The cookies were a little dry and cakey, but according to my little brother I like my cookies to be barely cooked, so that’s up for you to decide.  It was a really cute place and had indoor seating that my cousin and I took advantage of.

Scoop N Scootery

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If this is not the cutest sundae you have ever seen, then props to you.  My sister and I decided to try out Scoop N Scootery in Arlington after plans fell through.  Scoop N Scootery offers walk in store hours 3-7PM from Tuesday to Sunday.  But their delivery and pick up hours are 3PM-2 AM from Tuesday to Sunday.  We ordered pickup by going online and typing out our order on the website.  We then got a confirmation email with an estimated time of completion.

I ordered the Peanut Butter Bomb which had peanut butter cup ice cream, chopped Reeses, chocolate syrup, a peanut butter shell, and then I added whipped cream and Kit Kats.  The peanut butter shell was AMAZING.  It did not harden completely like a normal chocolate shell does, but it was creamy and rich.  The whipped cream was not your average Cool Whip and was perfectly light and airy.

Goose Rocks Dairy

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The Goose Rocks Dairy is my old stomping ground, and where I worked for five summers of my life.  I tell everyone that it was the best job I will ever have.  Although I have sampled every flavor, this time I ordered the Campfire Smores; toasted marshmallow ice cream with a graham cracker swirl, and chocolate chunks.  This is one of the dairy’s richest and sweetest ice creams.  My other favorite is Moose Tracks; vanilla ice cream with a fudge swirl and peanut butter cups.  I ordered the kiddie size in a waffle cone… Be warned our serving size is larger than most!

Cabot’s 

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A traditional favorite, Cabot’s has been serving Newton-ites since 1969.  They serve all meals of the day, but dessert is what you should go for.  This is their “Hey you got chocolate on my peanut butter!” sundae.  Moose tracks ice cream with peanut butter sauce, peanut butter cups, and whipped cream. (If you haven’t noticed, I love chocolate and peanut butter).  Cabot’s not only serves up delicious and beautiful sundaes, but you feel like you are whisked away to another era.  It’s an old school sundae parlor that is the perfect place for a celebration or just another hot summer day.

Toscanini’s 

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Toscanini’s is a well known ice cream shop located in Cambridge, and its cousin is Rancatore’s.  One fateful night I walked in to discover they had FLUFF ice cream.

When I was little, I was addicted to fluff… I might still be addicted.  I would make the classic fluffernutter to bring to school (bread, peanut butter, and Fluff), put Fluff on ritz crackers as a snack, and put it in my hot chocolate instead of marshmallows (it’s a game changer try it).

This ice cream tasted exactly like Fluff and had the typically sweet gooey marshmallow flavor and texture.  Since it was so Fluff-y, when I ordered it a cone, the ice cream proceeded to dangerously slide off, so I quickly threw it in a cup to save it.  I hope they make this a standard flavor because it was so amazing.  The only thing that could have made it better was peanut butter, to make a fluffernutter sundae!

 

 

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Double Peanut Butter Coconut Butterscotch Cookies

As you know, my dad and I are both fond of coconut and butterscotch.  Additionally, I have an addiction to peanut butter.  I decided to combine all of these infatuations and make a loaded cookie.  These cookies have PB2, which is basically peanut flour, in their base, and peanut butter chips, coconut flakes, and butterscotch chips.  They are simple to make, and can be in your hand, ready to eat, in less than an hour.

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Double Peanut Butter Coconut Butterscotch Cookies (makes 2 dozen)

1 1/2 cups plus 2 tbsp flour

1/2 cup PB2

1/2 tsp baking soda

1/2 tsp salt

12 tbsp salted butter melted and cooled

1/2 cup dark brown sugar

1/2 cup light brown sugar

1/2 cup granulated sugar

1 egg

1 egg yolk

1 tbsp vanilla extract

2/3 cup peanut butter chips

2/3 cup butterscotch chips

2/3 cup shredded sweetened coconut

Preheat your oven to 325 degrees.  Mix the dry ingredients together in a bowl with a fork.

With a wooden spoon mix the butter and sugars until combined in a separate larger bowl.  Add the egg, yolk, and vanilla.  Slowly add the dry ingredients.  Add in both types of chips and coconut.

Line baking sheets with parchment paper.  Roll dough into 1/3 cup mounds and place on baking sheets.  Bake for 12-13 minutes.  Don’t over bake!  Enjoy with a glass of milk.

Coconut Butterscotch Cookies

My dad and I are huge fans of coconut, whether it is in 7 layer bars, cookies, baked oatmeal, etc.  We also love the excessively sweet flavor of butterscotch.  So, I decided to empty the pantry shelves a little, and make a combo cookie.  Now, there is no butter in this recipe… It has been replaced with coconut oil.  It was not necessarily for nutritional benefits because butter and coconut oil have similar calorie levels.  I just was interested to see what this baking fad was all about, and how it would alter baking methods.  The cookies were soft and chewy.  Perfect with some milk to cut the sugar!

Coconut Butterscotch Cookies (24 cookies)

2 cups plus 2 tbsp. all-purpose flour

½ tsp. baking soda

½ tsp. salt

12 tbsp. coconut oil, melted and cooled until warm

1 cup brown sugar, packed

½ cup granulated sugar

1 large egg plus 2 egg yolks

1 tablespoon vanilla extract

1 cup butterscotch chips

1 cup shredded sweetened coconut

Pre-heat the oven to 325 degrees.  Add all the ingredients together in one bowl.

Beat the oil and sugar together.  Add in the eggs and vanilla.  Slowly add in the dry ingredients.  Stir in the shredded coconut and chips.

Roll dough into 1/3 cup balls and place on lined cookie sheets.  Give some space in between each cookie.  Bake for 12-14 minutes until they are a light brown.

Perfect Chocolate Chip Cookies

As my winter break was winding down to a close, I had a couple more baking trials to complete.  I recently tried the chocolate chip cookies my friend swore were the best she has ever made.  Correctly labeled Perfect Chocolate Chip Cookies they were soft and chewy in the middle with a crunchy outer rim.  Head over to her blog, We Like to Cook to check them out!

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White Chocolate Blueberry Cookies

HAPPY NEW YEAR!!!!  I wish you all the best leading into 2015.  I made some of my dear friend’s White Chocolate Blueberry Cookies from We Like To Cook to start off the new year right.  I had just come back from an overnight in Maine, my favorite place in the world, and I wanted to make something to remind me of it.  These cookies are perfect in texture, thick and chewy, and great alongside a glass of cold milk.  The sweet creamy nature of the white chocolate was also a good companion to the somewhat tart dried blueberries.

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Check out her website to get the recipe!!!

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Nutella Peanut Butter Cookies

I recently made these cookies for a family cookout and they were a big hit.  Soft and chewy, they have a very strong chocolate flavor and the peanut butter is more of an undertone.  They flattened out more than on the original blog so I think next time I will either refrigerate the dough for longer than two hours, or put it in the freezer instead.

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Nutella Peanut Butter Cookies (makes two dozen)

2 eggs

1 1/2 cups Nutella

1/2 cup peanut butter

1 cup dark brown sugar

2 tablespoons vanilla extract

1 cup flour

2 teaspoons baking soda

1 teaspoon salt

12 oz. semisweet chocolate chips

Using a handheld mixer, combine the eggs, Nutella, peanut butter, sugar, and vanilla until they are creamed.  Then add the flour, baking soda, salt, and chocolate chips.  The dough will be very oily and slick, but do not worry!

Make two tablespoon sized mounds of dough and place on a plate so you can chill them in the refrigerator.   I chilled mine for two hours.

Preheat your oven to 350 degrees and line your baking pans.  Place 8 cookies on a pan at a time and bake for 10 minutes.  Let the cookies cool for several minutes before you try and remove them from the pan because they are very delicate when warm.  Enjoy!

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Peanut Butter White Chocolate Cookies

These cookies are AMAZING.  Really.  The cookies have a tender crumb from the oatmeal and are not too sweet, which balances the creamy white chocolate.  The peanut butter flavor comes through without being too overpowering.  If you are a peanut fanatic you could even substitute peanut butter chips in for the white chocolate!  The original recipe was from Broma Bakery, but it called for peanut butter frosting.  I wanted to use chips I had in my pantry so I added them instead.

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Peanut Butter White Chocolate Cookies

1/2 cup flour
1 1/2 cups oats
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup peanut butter (I used freshly ground from Whole Foods)
1/2 cup salted butter, softened
1 egg
1 cup white chocolate chips
Mix the oats, flour, baking powder, baking soda, and salt together in a bowl.
In a separate larger bowl, cream the butter, sugar, egg, peanut butter, and vanilla together.  Add the dry mixture and mix until incorporated with a wooden spoon.  Add the chocolate chips.  Put in the fridge for an hour.
Preheat your oven to 350 degrees.  Place teaspoon size portions of dough onto a lined baking sheet.  I was able to fit 6X3 on one pan.  Press lightly on each mound of dough to flatten slightly.  Bake for 8-10 minutes.  Make sure you let the cookies cool for some time before you remove them from the pan because they are very delicate warm!
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Amazing Chocolate Chip Cookies

I think I have finally found my favorite chocolate chip cookie recipe.  These are filled with chocolate, caramelized on the outside, and soft in the center.  Originally from Jacques Torres, I used the recipe from For Me, For You’s site to fit my pantry’s options.  You need to freeze or refrigerate these cookies before you bake them so be warned!

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Amazing Chocolate Chip Cookies (makes 24 5-in cookies)

2 cups minus 2 tablespoons cake flour

1 2/3 cups all purpose flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons kosher salt plus more for sprinkling

2 1/2 sticks softened salted butter

1 1/4 cups light brown sugar

1 cup plus 2 tablespoons granulated sugar

2 large eggs at room temperature

2 teaspoons vanilla extract

1 1/4 pounds semisweet chocolate chunks

Combine the flours, baking soda, baking powder, and salt in a bowl and whisk with a fork.

In a large separate bowl, cream the butter and sugar with an electric hand held mixer.  Add the eggs, one at a time.  Then add the vanilla.  Add the dry ingredients slowly to this wet mixture.  Add the chocolate chips and mix with a spoon until distributed.  Cover with plastic wrap and place in the refrigerator or freezer for as long as you can.  Supposedly these cookies only get better the longer they chill out.  I was able to patiently wait three hours with the dough in the freezer.

When you finally cave, set your oven to 350 degrees.  Place 6 scoops of dough on a tray lined with parchment paper or a non stick mat.  The scoops should be about 1/3 cup big.  Sprinkle with more salt.  Bake for 15-20 minutes.  The cookies should be golden brown.  DO NOT OVER BAKE.  Leave the cookies on their pans for 10 minutes then place on a cookie rack to cool more.  Then pour yourself a glass of milk and eat them all.  Just kidding they are really big.  I only had two, which is crazy seeing as I usually have six 🙂  Hope you like them!

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Zesty Citrus Cookies

These cookies will brighten up your day and make you think that spring is coming soon!  The cookie is a shortbread base from Ina, but I added orange, lemon, and lime zest.  The glaze is just a simple concoction containing confectioners sugar and juice from those same fruits.  If you like sour and sweet combos then this is the dessert for you.  Feel free to experiment with the flavors as well.  You could make a vanilla glaze with a vanilla cookie.  A lemon glaze with a rosemary cookie. Etc… Have fun with it and enjoy!

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Shortbread Cookie (makes around 40 cookies)

3/4 pound salted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
zest from one lemon, one orange, and one lime

Preheat the oven to 350 degrees F.

In a large bowl, mix together the butter and 1 cup of sugar until they are just combined with an electric mixer.

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Add the vanilla. In a medium bowl, sift together the flour and salt.  Then add that to the creamed mixture. Mix on low speed until the dough starts to form little clumps.  Shape dough into a disk and cover with plastic wrap.  Put it in the fridge to chill for 30 minutes.

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See how pretty the different colored zest looks?!

Roll out the dough to around 1/2 in. thick.  then use cookie cutters to make whatever shapes you desire. Putting flour on your rolling pin and cookie cutters will make this process easier!  Place on a sheet tray with parchment paper or a non-stick mat.

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Bake for 20-25 minutes.  Take the cookies out when the edges are slightly brown.  Glaze the cookies right when they come out.  Let them cool.  Then glaze them a second time to finish.

Cookie Glaze 

1 box of confectioners sugar

juice of one lemon

juice of one lime

juice of half an orange

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Place the confectioners sugar in a bowl.  Juice all the fruits in a separate bowl and make sure there are no seeds!  Slowly add the juice to the sugar and mix until there are no lumps and everything is incorporated.  It should be slightly runny.  Then dip your cookies twice and you are ready to eat!

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Chocolate Crinkle Cookies

I just made these fantastic Deep Dark Chocolate cookies from Picklee.  Inside is a rich dense brownie like center, while outside the crust is crunchy, almost like a meringue.  This is one of my new favorite recipes, the cookies are so addicting!

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Deep Dark Chocolate Cookies (~24 cookies)

1 1/2 cups bittersweet chocolate chips (about 9 ounces)

3 large egg whites, room temperature

2 cups powdered sugar, divided (plus 1/2 cup for cookie coating)

1/2 cup unsweetened cocoa powder

1 tablespoon cornstarch

1/4 teaspoon salt

Preheat oven to 350 degrees.  Line two sheet pans with parchment paper or nonstick spray.

Melt 1 cup of the chocolate chips in a glass bowl using a microwave.  Heat in 30 second intervals until it is all melted.

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Using electric mixer, beat egg whites in a large bowl to form soft peaks.

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Then slowly add 1 cup of sugar. Continue beating until the mixture looks like a version of home-made fluff.

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Whisk together the dry ingredients in another bowl (1 cup sugar, cocoa, cornstarch, and salt). Then, on a low speed, slowly add these dry ingredients into the fluff mixture.
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Add the remaining  chocolate chips to the previously melted chocolate.
Add the chocolate mixture to the cream mixture.  The dough will become very thick.
Place the remaining  powdered sugar on a plate.  Roll around a tablespoon of dough into a ball.  Then roll it in the sugar. Place on the cookie sheets.  Repeat and keep the balls a little spread out on the pan.
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Bake for 10 minutes. Cool on pans for 10 minutes before you move them to a rack.  Cheers to chocolate!!
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