In terms of my cookie recipes, these are the holies of holies. Four kinds of chocolate, not counting the dark cocoa powder, which makes five. Incredibly rich, absolutely chocolately, and a great way to cap off a long day.

Quintuple Chocolate Cookies (aka Chocolategasm cookies)
Makes 22 cookies

Ingredients

  • 2 sticks butter (1 c)
  • 1.75 c white sugar
  • 2 eggs
  • 1.5 t vanilla
  • .75 c extra dark cocoa pwoder
  • pinch cinnamon 
  • pinch salt
  • 2.5 c flour
  • 2.5 t baking powder
  • 1 bag Rolos
  • 3 bars Ghiradelli baking chocolate (white choc, bittersweet choc, and semi-sweet chocolate))

Take your baking chocolate bars and chop them into small pieces, throwing it in a bag and into the freezer for one hour minimum. 

Then, cream together your butter and sugar, and add the vanilla and eggs, followed by the dry ingredients (baking powder, cocoa powder, flour, spices), mixing until you have a coherent dough. Then, slowly fold in your chocolate bits and Rolos.

Preheat your oven to 375, and roll your dough into small balls.  Cook for approximately 15 minutes, and enjoy the quintuple chocolate goodness!

They are a bit sticky, so be sure to watch that as you’re rolling out the dough and baking them, as the dough can stick and get a bit melty. But man, these are all kinds of worth it.

It’s hot.  It’s been a damn long day at work.  And apparently I’m not going to nap like I thought I would, so that’s right out the door now.  Instead, I’m going to make these awesome popsicles.  Because fuck today, I need some summery, cool goodness.

Root Beer Float Popsicles
Makes 6

Ingredients

  • root beer (I got a liter of A&W and barely put a dent in it, you could probably get a bottle or two of really nice root beer, like Sprecher’s)
  • pint vanilla ice cream (I used Haagen Dazs vanilla gelato, same difference, depends on how fancy you wanna be, but know you will definitely have some left over :P)

Take out your ice cream before hand and be sure to let it soften up.  Fill your popsicle molds about 3/4s of the way full with ice cream (see pic 1). Then, take your ice cream, and spoon it into the molds (be sure to sip up any of the foam that comes up as it settles (pic 2)), and cap.  Put the popsicles in the freezer, and wait for them to freeze, and voila, root beer floaty goodness in another awesome form.

So, this is the final use for the strawberries from last week!  And what a good one it is, too.  Roasted strawberries smell fucking amazing, and make an amazing flavor besides.  Plus, Jeni’s is one of my all time favorite ice cream makers, period.  Too bad it’s something like $10/pint.  ><;;  Turns out that doing this is WAY cheaper. Recipe can be found in Jeni’s Splendid Ice Creams at Home.

Roasted Strawberry Buttermilk Ice Cream
Makes about 2 pints

Ingredients

  • 1 pint strawberries, hulled and sliced
  • 1/3 c sugar
  • 3 T lemon juice
  • 1.5 c whole milk
  • 2 T corn starch
  • 2 oz (4 T) soft cream cheese
  • 1/8 t sea salt
  • 1 1/4 c heavy whipping cream
  • 2/3 c sugar
  • 2 T light corn syrup
  • ¼ c buttermilk

Preheat your oven to 375 (350 if it runs hot like mine), and while it heats, combine your strawberries and sugar in a baking dish, stirring gently.  Roast about 8 minutes, until soft, and then let cool a bit.  Combine your roasted strawberries and sugar with your lemon juice in a blender, and puree.  Measure out ½ c of the puree, and save the rest for another recipe.

Mix 2 T of the milk with the corn starch to create a slurry in a separate container.  Combine the cream cheese and sea salt in a medium bowl, and whisk.

Meanwhile, combine all remaining ingredients in a pot and bring to a rolling boil over medium high heat.  Once boiling, boil for four minutes, then remove from heat and whisk in the cornstarch slurry.  Once combined, return to heat and bring back to a boil, and stir with a heatproof spatula until slightly thickened, appx 1 min.  Remove from heat, and whisk together with the cream cheese mixture, and add the roasted strawberry puree.  Once combined, pour into a gallon ziploc bag, and chill in an ice/cold water bath for a half hour.

Set up your ice cream machine, add the base, and spin for appx a half hour.  The last set of two pics are what your ice cream should look like before, and after.  Once you attain that second picture, stop the machine, and scoop into your container, and throw that into the freezer over night.  (I happen to have spare pint containers, so I used those.)

By the next afternoon, you will have excellent, nommy ice cream!