Ice-cream sandwich

May 13, 2013 at 7:31 pm | Posted in Cookies | Leave a comment
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Recipe taken from sorted (make 8)

For the biscuit:

  • butter (90g)
  • light brown sugar (140g)
  • castor sugar (100g)
  • 2 egg whites
  • 1 tsp vanilla extract
  • plain flour (100g)
  • cocoa powder (50g)
  • pinch of baking soda

For the lemon curd ice cream:

  • tub of mascarpone cheese (250g)
  • 3 tbsp lemon curd
  • 1 lemon, juiced
  • carton of fresh custard (425g)

RECIPE

mix the mascarpone, fresh custard, lemon curd and lemon juice together.
pour into a shallow baking tray, smooth out and freeze for 2 hours.
preheat an oven to 180˚C.
beat the butter, sugars and vanilla until creamy.
add in the egg whites and continue mixing.
measure in the rest of the dry ingredients, mixing slowly until incorporated.
spoon teaspoonfuls onto a baking paper lined tray, leaving space between them (make 16).
bake for 10-12 minutes until they have cracked tops.
remove from oven, cut into exact shapes if you want them all regular, then leave to cool.
spoon a tablespoon of the ice cream between two of the cooled chocolate biscuits and smooth over to the edge.
return to the freezer and store there in an air-tight container for up to a month until ready to eat.

the cookies were way too sweet so next time I’ll cut down the brown sugar even more (I used 100g). Perhaps it was because we were too lazy so we just bought ice cream as filling and it was a little over killed x.x 

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Cinnamon Roll Pancakes

May 6, 2013 at 1:37 pm | Posted in breakfast, miscellaneous dessert | Leave a comment
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recipe taken from recipegirl

Yield: Eight 4-inch pancakes

Prep Time: 25 min

Cook Time: 10 min

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ingredients:

CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

directions:

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

tips:

*Tips for the cinnamon filling: Before swirling, open up the baggie again and give it a good stir to re-incorporate any butter that may have separated from the sugar. You want the mixture to thicken a bit- it’s best when it’s similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes. Don’t try to use the filling for the pancake swirl unless it has thickened as it will be too runny to make a solid swirl.

*Keep the heat low or your pancakes might cook up too quickly. Don’t flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!

*If you’re trying to justify your intake of decadent cinnamon rolls, you can make this a tad bit healthier by using half whole-wheat flour and low fat cream cheese, or enjoy the pancakes without glaze.


The pancakes were super yum! They’re good for both dessert and breakfast. They taste as good as actually cinnamon roll yet I can deceive myself by thinking that they’re as healthy as breakfast pancakes. 

Make sure that the consistency of the filling is semi thick like tooth paste and don’t cut the hole in the plastic bag piper too big. Otherwise, it will be hard to control the filling from overflowing and cost burning all over the pancake. The pancake has to be pretty much cooked before flipping over to just brown the other side a little cause the filling burns really easily! Once I got the hang of it, I had fun playing with drawing patterns on it 😛 see the sunshine pattern.  

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