almond ice cream sandwich cookie

 

ice cream sandwiches are literally the best way to eat cookies! you get to eat two cookies, filled to the edges with ice cream & pretend you are only eating one. when the summer heat (heatwave number.. i've lost count is coming for niagara this weekend) is in full force it can be hard to get the courage to turn on your oven, but this treat is worth it! i promise. plus, they only take about 10 minutes to bake.

instead of a traditional peanut butter cookie, i decided to go the almond route. almond butter, almond extract & bob's redmill super-fine almond flour. almond lovers unite! the super-fine almond flour yields the perfect texture to these cookies. i like to use a 50/50 mix of almond flour to all purpose flour because i am not gluten free. however in this recipe using 100% almond flour (same quantity) will work too.

these are honestly the best nut butter cookies i have made, so i recommend using this recipe for regular after school style cookies too. however, because it is summer, i couldn't stop at a plain old cookie! i had to take them to the next level which obviously involves ice cream & drizzling them in milk chocolate. i opted to use a vanilla bean gelato instead of vanilla ice cream, but whatever ice cream you choose is completely up to you! want to make homemade ice cream? go crazy. you won't regret it.

enjoy!

ingredients

  • 1/2 cup unsalted butter
  • 1 cup light brown sugar, packed
  • 3/4 cup natural creamy almond butter
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 1/2 cups bob's red mill all-purpose flour
  • 1/2 cup bob's red mill super fine almond flour
  • 1 pinch nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar, for rolling
  • 1/2 cup dark chocolate, melted & cooled
  • 1 pint vanilla ice cream

directions

  • in the bowl of a stand mixer fitted with the paddle attachment cream together the butter & sugar until fluffy, about 2 minutes.
  • add the almond butter & beat until smooth.
  • add the egg, egg yolk, vanilla extract & almond extract. beat until evenly incorporated.
  • sift in the flour, almond flour, nutmeg, baking soda & salt. mix until dough comes together.
  • using an ice cream scoop, shape into evenly sized rounds.
  • roll each cookie in granulated sugar & place onto a cookie sheet two inches apart.
  • using the back of a fork, squish down dough twice in a criss cross pattern.
  • repeat until cookie sheet is full. place in the fridge to chill while you preheat the oven to 350 degrees.
  • bake for 8 to 10 minutes, until the edges are golden brown. let cool to room temperature.
  • drizzle with melted chocolate & place in the freezer for 60 seconds to set.
  • scoop a generous portion of vanilla ice cream onto the back side of a cookie and top with a second cookie. gently squish down to shape.
  • serve immediately or place back in the freezer until ready to serve!

apricot creme brûlée

 

i feel like apricots are one of those forgotten summer stone fruits when it comes to baking. you just don't come across them often enough baked into sweets! i love apricot jam & marmelade, so i knew i would love any type of dessert that would incorporate the flavour of apricots. the first thing that came to my mind was an apricot crème brûlée! this crème brûlée is not simply just topped with freshly sliced apricots, but the filling itself includes a scratch made puree. it gives the brûlée a kick of freshness & apricot goodness in every single bite!

i made the individual crème brûlée in REVOL'S equinoxe crème brûlée dish, which comes in a set of four. they are the perfect shape & size to make a flawless crème brûlée. the inside of the dish is glazed & the exterior has a raw porcelaine look. REVOL also make dinnerware & serving plates in the same equinoxe style. i am inlove with all of their high quality, made in france, porcelaine pieces!

if you are intimidated by making crème brûlée at home, don't be! it truly is a simple dessert to create. my advice when cooking a crème brûlée is to bake them in a water bath! REVOL's dishes are nice & shallow, so a 1/2 inch water bath will do the trick. i just place the dishes onto a rimmed cookie tray, fill each one with an equal amount of filling & add the water to the tray. if you don't have a torch to caramelize the top, simply place them under the broiler for 30 seconds. be sure to check frequently as it can go from caramelized sugar to burnt sugar very (very) quickly.

ingredients

for the apricot puree

  • 1 cup fresh apricots, peeled & diced
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice

for the apricot crème brûlée

  • 4 cups heavy cream
  • 1/2 cup apricot puree (see recipe above)
  • 1/2 cup + 1/4 cup granulated sugar
  • 6 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 1 pinch of sea salt

directions

for the apricot puree

  • in a saucepan over low heat add the apricots, water & lemon juice. cook, constantly stirring, until the flesh begins to soften, about 5 minutes.
  • transfer to a bowl & mash with fork until smooth. this step can also be done with an immersion blender for a finer puree!
  • set aside until ready to use.

for the apricot creme brulee

  • preheat the oven to 325 degrees.
  • in a saucepan over medium heat add the heavy cream & apricot puree. bring to a simmer & remove from heat.
  • strain mixture through a fine mesh strainer & transfer to a large mixing bowl.
  • in a separate mixing bowl whisk together 1/2 cup sugar with the egg yolks until light & frothy. slowly temper the egg mixture into the cream mixture & whisk until well blended. stir in the vanilla & sea salt.
  • divide the liquid between 6-8 greased ramekins & place on a large rimmed tray (or roasting pan).
  • fill the pan with water until you reach halfway up desired size ramekin edges. bake for 50 minutes.
  • carefully remove the crème brûlée from the water bath & place in the fridge until the custard sets (about 4 hours)
  • when ready to serve, sprinkle the tops with remaining sugar & caramelize using a kitchen torch or oven broiler. enjoy!

rosemary + concord grape fiz

 

holy heatwave!!!! how is everyone holding up after all the canada day & fourth of july celebrations? we spent so much time outdoors over the long weekend. on saturday we went to the city for a day of ice coffee, shopping & eating. it was so hot, i think i broke an ice coffee drinking record! on sunday to celebrate canada day we went to my friends outdoor bbq. after a weekend of fun, i am even more ready for a summer vacation, who is with me?!

because this extremely warm weather seems to be sticking around for a while, here is a delicious grape based cocktail that is sure to keep you hydrated! it is a rosemary infused concord grape fiz made with zevia's grape soda. i mix equal parts grape soda & 100% concord grape juice, as the grape juice can be quite concentrated. the grape soda really helps mellow it out & add the fiz. lastly, the rosemary syrup adds an unexpected hint of earthiness that you wouldn't expect in a cocktail. rosemary everything!

for more summer cocktails, check out the cocktail section under my recipe tab. cheers & stay cool! xo

ingredients

for the rosemary simple syrup

  • 1 cup liquid stevia (approx. 1 teaspoon stevia to 1 cup water)
  • 1 cup water
  • 5-6 sprigs of fresh rosemary

for the rosemary concord grape fiz

  • 2 ounces gin
  • 2 ounces 100% concord grape juice
  • 2 ounces zevia's grape soda
  • 1 teaspoon lemon juice
  • 1 teaspoon rosemary simple syrup
  • fresh rosemary, for garnish
  • lemon curl, for garnish

directions

for the rosemary simple syrup

  • in a sauce pot over medium heat add the stevia, water & rosemary. bring to a gentle simmer and stir until stevia dissolves. remove from heat and let stand 5 minutes. strain liquid and store in a glass jar for up to two weeks.

for the rosemary concord grape fiz

  • fill glass with ice. add the gin, grape juice, grape soda, lemon juice & simple syrup. stir until well combined.
  • garnish with a sprig of rosemary & a lemon curl.
  • cheers!