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BETH’S CORN SALAD RECIPE
http://bit.ly/CornSaladEWB
BETH’S BLUEBERRY RECIPE
http://bit.ly/BlueTartsEWB
BETH’S CRUMBLE RECIPES:
Nectarine, Peach Blackberry Crumble http://bit.ly/EWNNectCrumble
Plum Crumble http://bit.ly/PlumCrumbleEWB1
BETH’S HOMEMADE CHOCOLATE ICE CREAM SANDWICHES
Makes 1 dozen
Ingredients
For Cookies:
1 cup of unsalted butter
1 ½ cups sugar
1 egg
1 egg yolk
2 tsp vanilla
2 cups flour
1 cup unsweetened cocoa powder
¾ tsp salt
For Iced Cream
2 cups heavy cream
½ cup white sugar
¼ cup powdered sugar*
2 tbsp vanilla
NOTE: The cream will be sweet but as it freezes it looses a bit of the sweetness. If you prefer less sweet desserts, reduce powered sugar to 2 tablespoons. White sugar is more important for a smooth texture, powder sugar for stabilization as you pipe the cream, but that can be reduce slightly to 1/3 cup if you prefer.
METHOD:
Beat together butter and sugar with an electric mixture until fluffy. Add eggs and vanilla.
Whisk together the flour, cocoa powder, and salt. Set aside.
Slowly add flour mixture to butter mixture in thirds, until well combined. Form dough into a ball, and flatten into a disc. Refrigerate for 1 hour.
Roll out dough on a well-floured surface to about ¼ “. Cut round cookies and transfer to a cookie sheet lined with parchment.
Pop in freezer for 5 mins to preserve their shape when they bake
Bake 350F for 8 mins until set
For Cream:
In an electric mixer whip together cream, sugars, and vanilla.
Whip until stiff peaks form. Transfer to a pastry bag with a large star tip.
To assemble place cookies on their backs. Top one with a piped nest of cream on top 2 rows. Place in the freezer, and then place the other cookie gently on top, press down gently to adhear.
Freeze sandwiches a minimum of two hours. Keep frozen until ready to serve. Enjoy!
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