It’s All About Ice Cream-Episode #5–Down River Ice Cream
I hope you will make these recipes for ultra dark chocolatey cookies for the “greenhead” ice cream sandwiches and the fantastic toasted pecan cinnamon blondies with they spiced apple compote to make a wonderful sundae with vanilla ice cream! Thank you again to my friends at Down River Ice Cream on rt 133 in Essex. Go visit them soon and experience their wonderful homemade ice cream, gelato and sorbets. Joe & Amy are doing their part and operating as a ‘green business’ to keep our environment happy and healthy!
Inspired Cooking airs on Cape Ann TV ch 12 Tuesdays at 8:30, Fridays at 4:30 and Sunday morning at 11:30. I hope you will tune in!
2 cups all purpose flour
1 cup natural cocoa powder
1 teaspoon baking soda
1 tablespoon espresso powder
½ teaspoon kosher salt
16 oz. semisweet chocolate (8 oz chopped)
1 cup salted butter
3 cups granulated sugar
4 large eggs at room temperature
1 tablespoon vanilla extract
Preheat oven to 350 degrees. Line 4 large baking sheets with parchment and set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda, espresso powder and salt and set aside.
In a microwave safe dish, melt butter and chopped chocolate in the microwave, about 1 ½ -3 minutes (individual microwave power will vary). Stir until smooth and allow to cool slightly.
In the bowl of a stand mixer or with a hand mixer in a large bowl, combine sugar, eggs and vanilla until well blended and lighter in color. Gradually mix in flour mixture and then chocolate mixture and finally chopped chocolate.
Using a #40 ice cream scoop (about 1 ½”) scoop onto prepared baking sheets, 9 to a sheet. Bake 15-17 minutes in preheated oven until cookies are flat and surfaces are cracked.
To assemble, press a large scoop of mint chocolate chip (or another favorite ice cream) between two cookies
*these cookies keep well in an airtight container for up to a week. You can also make the ice cream sandwiches well in advance, wrap them individually and freeze them until ready to serve.
Cinnamon Pecan Blondies Sundaes with Warm Apple Sauce
2/3 cup salted butter, melted
1 pound light brown sugar (yes, one pound, about 2 1/2 cups)
3 large eggs
1 teaspoon vanilla extract
2 ¾ cup all purpose flour
2 ½ teaspoons baking powder
1 teaspoon salt
¾ cup cinnamon baking chips
½ cup toasted pecans, coarsely chopped
Preheat oven to 350 degrees. Spray 9 x 13 baking dish with nonstick spray and set aside.
In a medium bowl, whisk together flour, salt and baking powder. Set aside.
In a large bowl, stir together butter and brown sugar and extract until smooth. Add eggs and stir until combined. Gradually stir in dry ingredients until incorporated. Mix in cinnamon chips and pecans and pour dough into prepared pan. Wet fingers with water and press batter into pan.
Bake 25-30 minutes until center is just set and edges are lightly browned. Allow too cool about ½ hour before slicing. Serve with vanilla ice cream and warm apple sauce. Enjoy!
Warm Apple Sauce (this sauce is great on french toast too!)
4 tablespoon salted butter
2 tablespoons brown sugar
3 cups cooking apples (empire, gala) peeled, cored & sliced or cubed
½ teaspoon cinnamon
½ teaspoon freshly grated nutmeg
In a large saucepan, melt together butter and brown sugar. Add remaining ingredients and cook for 15-20 minutes or until apples are soft and cooked through. Serve with cinnamon pecan blondies and vanilla ice cream.
To assemble, cut blondies into desired size and place in a serving dish. Top with a generous scoop of vanilla ice cream and several spoonfuls of warm apple sauce. Sprinkle with additional toasted pecans if desired. Enjoy!
Blondies keep well tightly wrapped or in an airtight container