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When Dorie Greenspan Meets David Lebovitz…

August 19, 2013 by TheWhiteRamekins

Oats & Wholewheat Chocolate Chip Cookie Ice Cream Sandwich

Every few days, I get a craving for my good old chocolate chip cookie. I so want to dunk those yummy cookies in my glass full of milk and live the moments of pure joy. Simple classic flavors never let you down. And you always keep going back to them. Vanilla ice cream is another such flavor. My most favorite of all since childhood. And my second favorite these days is coffee ice cream, but more on that later. Plain vanilla ice cream without any toppings or such things, is something I can live on forever.

Oats & Wholewheat Chocolate Chip Cookie Ice Cream Sandwich 1

Though I had never made vanilla ice cream before (but not sure, why ??}. So this weekend, I thought to treat myself and my friends with these amazing chocolate chip cookie ice cream sandwiches. I did make some ice cream sandwiches last summer too, but the cookies were chocolate sables and the ice cream was store bought.

Oats & Wholewheat Chocolate Chip Cookie Ice Cream Sandwich 2

Last year when I made them, it was during peak summers {when temperature hits 45 degrees C}. Holy Cow! I had tough time handling the ever melting ice cream. God only knows, how I managed to assemble the sandwiches. I was running between the fridge and my living room, where I was taking pictures of them cuties. But it was surely worth all that hassle.

Oats & Wholewheat Chocolate Chip Cookie Ice Cream Sandwich 3

This year too, I had been wanting to make them again, but with homemade ice cream this time. But last year’s struggle with a scorching heat prevented me from doing that early. And I kept this procrastinated, until rains arrived. Weather is cooler these days, though some days are humid too. In fact, it’s perfect weather to enjoy these ice cream sandwiches. Ice cream wouldn’t melt faster than you might think and slip through the cookies sandwiching it. No hassle but pure joy!

Oats & Wholewheat Chocolate Chip Cookie Ice Cream Sandwich 5

Now the recipe had to be a really good one. And you must have easily guessed it by now, that whom I resorted to. Yes, I baked chocolate chip cookies from Dorie Greenspan’s Baking, From My Home to Yours and made the vanilla ice cream from David Lebovitz’s The Perfect Scoop.

Oats & Wholewheat Chocolate Chip Cookie Ice Cream Sandwich 4

Both the geniuses did their magic and I ended up having these amazing ice cream sandwiches. I did some tweaks to cookies recipe, replacing the plain flour by half oats and half whole wheat and reduced the butter and sugar, Dorie has mentioned. I tasted the dough, and found it too sweet for my liking so I added more whole wheat flour. And the cookies were still really scrumptious. And for the ice cream, I chose the custard version over Philadelphia style, simply because I wanted my ice cream to be richer and creamier. I halved the recipe, both for cookies and ice cream, and that yielded ten mid sized sandwiches. Good enough to treat all my friends, still leaving me with a spare one to be enjoyed later during the week.

Vanilla Bean Ice Cream

Ingredients

1/2 cup whole milk
70 gm sugar
1 cup low fat cream
pinch of salt
1/2 vanilla bean, split
3 large egg yolks
1/2 tsp vanilla extract

Instructions

  1. Warm the milk, sugar, vanilla bean, salt and 1/4 cup of cream in a medium saucepan. Once the mixture is warm, cover, remove from heat and let steep at room temperature for 1 hour.
  2. Rewarm the vanilla-infused milk mixture. Pour the remaining 1/4 cup cream into a large bowl and set a mesh strainer on top.
  3. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  4. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Strain the custard through a strainer and stir into the cream.Discard the used vanilla bean.
  5. Let the mixture cool for 30 minutes on room temperature. Mix in the vanilla extract.
  6. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
  7. In a large rectangular glass or ceramic pan, spread the ice cream and freeze in freezer, until set properly.

Oats Wholewheat Chocolate Chip Cookies

Ingredients

1/2 cup rolled oats, powdered in food processor
1 cup whole wheat flour
1/4 tsp salt
1/2 tsp baking soda
80 gm butter
1/2 cup sugar
1/3 cup light bown sugar
1 tsp vanilla extract
1 large egg
3/4 cup chocolate chips
1/2 cup finely chopped walnuts

Instructions

  1. Cream butter and both the sugars together in medium bowl, until pale and fluffy.
  2. Beat in the vanilla and egg, incorporating well into the mixture, scraping the sides of the bowl.
  3. In a separate bowl, mix flour, oats, salt, baking soda together and then mix into the butter and sugar mixture.
  4. Fold in the chocolate chips and walnuts. Chill the dough for 30 minutes.
  5. Meanwhile, preheat the oven at 180 degree C and line two baking sheets with baking mat or parchment paper.
  6. Taking 1 tbsp of the cookie dough, roll into cookies and place on the prepared baking sheets, with 2 inches from each other. Bake for 10-12 minutes, or until golden. Let cool completely on wire rack.
  7. For assembling,  cut out the ice cream discs using a 1 1/2 inch cookie cutter, sandwiching the ice cream between two similar sized cookies. Repeat until all the ice cream is consumed. Store in freezer, until ready to serve.

Filed Under: cookies, ice cream Tagged With: baking, chocolate chip cookies, david lebovitz, dorie greenspan, food, frozen, oatmeal, the perfect scoop, vanilla bean ice cream, wholewheat

Chocolate Pear Teabread

August 12, 2013 by TheWhiteRamekins

Chocolate Pear Teabread

This isn’t just any dry or dense teabread or loaf, which you would come across. Neither is this similar to ones which desperately wait to be picked up in a display case in a coffee shop, probably for weeks.

Chocolate Pear Teabread 5

Because this is the most moist loaf you would ever enjoy. Full of goodness of fragrant ripened chunks of pears and the utter delicious dark chocolate chips. A melt in your mouth deliciousness.

Chocolate Pear Teabread 6

You wouldn’t require to slather this with butter or any other spread for that matter. This is so good on it’s own. And why not? Seasonal lusciously ripened and vibrantly green pears make this loaf so special. Seasonal produce can do wonders to even an easiest of a recipe.

Chocolate Pear Teabread 7

Pears are in abundance in market now. In fact, I see only one fruit these days, Pears, Pears, Pears. All over, wherever you could see. You just can’t ignore them. So I bought two kilo of pears last week. Took one for the afternoon snack at work, chopped another one in my breakfast bowl of milk and cereals, almost everyday. But still couldn’t be able to finish them up that way.

Chocolate Pear Teabread 2

And I had this recipe of chocolate and pear tearbread from very talented Kathleen King, author of Baking for Friends and owner at New York’s famous Tate’s Bakeshop. Her passion for baking shines through her simple and homey recipes, which she has developed over the years, while baking for her friends and family.

Chocolate Pear Teabread 4

Isn’t this great already? Spreading the joy through sweet and delicious baked goods. And I feel awesome, coz this is almost what I do. Bake for my friends and family. Or to be true, I get some easy folks for my new trials and errors. 🙂 And that’s not enough, I get constructive feedback in return.

Chocolate Pear Teabread 3

Ok, so now talking about the recipe, it calls for a good amount of chopped pears, which not only make this loaf moist but also quite fragrant. There are enough chocolate chips, but not overpowering the delicate pears. And the flavors of brown sugar and butter really come through.

Chocolate Pear Teabread 8

It took longer than, what the recipe suggests though. But definitely, that extra wait was worth. Kids enjoyed this and so did my adult friends.

Chocolate Pear Teabread 1

Recipe adapted from Baking for Friends

Ingredients

1 3/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
100 gm butter, at room temperature
3/4 cup firmly packed dark brown sugar
2 large eggs
1/2 cup applesauce
2 tsp pure vanilla extract
2 ripe pears, peeled, cored and diced (about 2 cups)
1 cup dark chocolate chips/chunks

Instructions

  1. Preheat the oven at 180 degree C and lightly butter a 9 x 5 x 3 inch loaf pan. Line the bottom of the pan with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, beat the butter and brown sugar with an electric mixer, until light and fluffy, about 3 minutes.
  3. Beat in eggs, one at a time, scraping the sides of bowl as needed.
  4. Mix in the applesauce and vanilla. With the mixer on low speed, gradually beat in the flour mixture, and mix just until smooth.
  5. Fold in the pears and chocolate chips. Spread the batter in the prepared pan.
  6. Bake until a skewer inserted into the center of the cake comes out clean, about 1 hour.
  7. Let cool in pan on a wire rack for 10 minutes and then invert the cake on wire rack. Remove the paper, turn the loaf right side up, and let cool completely.

Filed Under: cake Tagged With: baking, baking for friends, chocolate, food, kathleen king, loaf, pears, tate's bakeshop, teabread

Chocolate Chunk Chocolate & Olive Oil Muffins

June 25, 2013 by TheWhiteRamekins

Chocolate Chunk Chocolate Muffins 1

And we baked more with Chocolate. And this time we thought of having Chocolate in breakfast. How nice…isn’t it? The versatile options that come to mind, thinking of breakfast and chocolate together, are pancakes, muffins, loaves. Banana chocolate loaf, we had already tried and gobbled up. So we chose muffins, wondering if kids might reject the pancakes out-rightly.

Chocolate Chunk Chocolate Muffins

We loaded them with chocolate chunks rather than chocolate chips. I like chunks more than chips, as they’ve got more bite to them. And as these muffins were for breakfast, we baked them healthier with the added goodness of whole wheat flour, extra virgin olive oil and yogurt.

Chocolate Chunk Chocolate Muffins 2

Kids munched on these chocolate-y rather healthy muffins, declaring all of their meals as breakfast!  I replaced butter with olive oil and half of refined flour with whole wheat flour in original recipe. If you don’t want that, you can simply use them in same quantity.

Chocolate Chunk Chocolate Muffins 3

Recipe adapted from Baking from my home to yours

Ingredients

80 ml extra virgin olive oil
120 gm dark chocolate, coarsely chopped
1 cup all purpose refined flour
1 cup whole wheat flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder
1 tbsp baking powder
1/2 tsp baking powder
1/2 tsp salt
1 1/4 cup yogurt
1 large egg
1 tsp vanilla extract

Instructions

  1. Preheat oven to 180 degree Celsius and line a 12 cup muffin tray with paper cups.
  2. Melt the chocolate and oil in microwave or on a double boiler and let it cool down.
  3. In a bowl, sift and whisk together both the flours, sugar, cocoa, baking powder, baking soda and salt.
  4. In another bowl, whisk together egg, yogurt and melted chocolate and oil and pour into flour mixture. Blend quickly using a spatula. Mix in chopped chocolate.
  5. Divide the batter into muffin paper cups and bake for around 20 minutes or until muffins bounce back, when touched gently on top.
  6. Remove from oven and let cool in the tray for five minutes and then completely onto a wire rack.
  7. Serve warm or at room temperature.

 

Filed Under: Breakfast, cake, chocolate Tagged With: baking, breakfast recipes, chocolate, dorie greenspan, food, muffins, olive oil

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Hi! I'm Himanshu - a home chef who loves to cook, bake, style and photo shoot... Read More…

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