Brenda's Best Chocolate Cake for High Elevation

This is the best chocolate cake, adjusted to bake perfectly at ~6000 feet (high elevation). For the recipe at sea level, look here.

Ashley introduced Brenda to the original recipe when Brenda was looking for the perfect chocolate cake to celebrate her 30th birthday. This recipe makes a stunning 3-tier cake when frosted with Chocolate Pudding Frosting.

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Brenda’s Best Chocolate Cake for High Elevation

Prepare three, 8” round cake pans

• Alternate pan options noted in Brenda’s tips below

Preheat oven to 350F.

In a small bowl combine:

1 1/8 cups buttermilk

1/2 cup oil

2 eggs

1 tsp vanilla

Whisk together, set aside.

To the bowl of a stand mixer, add:

2 1/4 cups flour

1 3/4 cups sugar

3/4 cup cocoa

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

Adjust speed to “stir” to sift together.

Keep mixer on “stir” while pouring in the liquid ingredients from above.

Stop mixer and scrape down sides, then continue to mix on low until well combined.

Slowly pour in:

3/4 cup heavy cream

“Stir” until just combined.

Divide equally among prepared cake pan(s).

Bake at 350F for 35-50 minutes, until inserted toothpick comes out clean.

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Brenda’s tips:

• Serving size: one cake, or 24 cupcakes

• The following pan(s) can be used for this recipe:

  • One - 13” x 9” = bake for 30-45 minutes

  • Two - 9” round = bake for 35-50 minutes

  • Two - 8” or 9” square = bake for 30-45 minutes

  • One - 10” round = bake for 40-55 minutes

• This recipe is written for ~6000, high elevation

  • For sea level, use this version

  • OR adjust following Brenda’s How To: Cakes at Different Elevations infographic

• Frost with Brenda’s favorite, Chocolate Pudding Frosting

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Window to B’s kitchen . . .

Brenda's Best Chocolate Cake

This is the best chocolate cake. Brenda’s friend, Ashley, introduced Brenda to the original recipe from Barefood Contessa when Brenda was looking for the perfect chocolate cake to celebrate her 30th birthday.

Brenda made some changes to the recipe to make it fit her deep love of chocolate. This recipe makes a stunning 3-tier cake when frosted with Chocolate Pudding Frosting.

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Brenda’s Best Chocolate Cake

Prepare three - 8” round cake pans

• Alternate pan options noted in Brenda’s tips below

Preheat oven to 350F.

In a small bowl combine:

1 cup buttermilk

1/2 cup oil

2 eggs

1 tsp vanilla

Whisk together, set aside.

To the bowl of a stand mixer, add:

2 cups flour

2 cups sugar

3/4 cup cocoa

1 1/2 tsp baking soda

1 tsp baking powder

1 tsp salt

Adjust speed to “stir” to sift together.

Keep mixer on “stir” while pouring in the liquid ingredients from above.

Stop mixer and scrape down sides, then continue to mix on low until well combined.

Slowly pour in:

3/4 cup heavy cream

“Stir” until just combined.

Divide equally among prepared cake pan(s).

Bake at 350F for 40-55 minutes, until inserted toothpick comes out clean.

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Brenda’s tips:

• Serving size: one cake, or 24 cupcakes

• The following pan(s) can be used for this recipe:

  • One - 13” x 9” = bake for 35-50 minutes

  • Two - 9” round = bake for 40-55 minutes

  • Two - 8” or 9” square = bake for 35-50 minutes

  • One - 10” round = bake for 45-60 minutes

• This recipe is written for sea level.

  • For high elevation use this high elevation version

  • OR adjust following Brenda’s How To: Cakes at Different Elevations infographic

• Brenda highly recommends frosting this cake with her favorite Chocolate Pudding Frosting

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Window to B’s kitchen . . .

Salted Caramel Sauce

This sauce is the BEST salted caramel sauce. It’s inspired by this amazing recipe by the Brown-eyed Baker. A perfect addition to literally any dessert, fruit or snack, it’s smart to always have a bottle on hand.

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Salted Caramel Sauce

Step 1:

Assemble

Three 1/2 pint glass jars & lids

12 Tbsp butter, sliced

1 cup heavy cream

Set aside.

Step 2:

To a 4qt - flat bottomed pot, add:

2 cups sugar

Turn heat to med-high.

• Allow sugar to heat for ~30 seconds and then stir with a whisk. Sugar will begin to melt and clump. Keep stirring.

• The sugar will caramelize as it heats, turning a golden amber color. Keep stirring and watch it very, very closely.

• As it reaches the perfect caramel color, it will almost begin to smoke* - - - instantly remove the pot from heat.

Step 3:

CAUTION: the next steps will cause billowing HOT steam & caramel will bubble excessively, please keep face & hands out of steam.

To the hot melted sugar, CAREFULLY add:

Butter, cut into slices

Stir, stir, stir. Butter will melt and eventually incorporate. Then CAREFULLY pour in while whisking:

Heavy cream

Stir continuously until completely combined.

Step 4:

Immediately pour into prepared jars. Add:

1/2 tsp flaked sea salt (total: 1 1/2 tsp)

To each jar.

Cover & store in refrigerator. Naturally bring to room temp or microwave in 15 second increments to serve.

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Brenda’s tips:

• Serving size: 3 cups of salted caramel sauce

• *Smoke: there is a brief moment when the steam suddenly has a different scent, not quite smoky . . . but it will be if the pot is left on the heat. This momentary smell is the best indicator that the melted sugar is ready remove from heat and add the butter.

  • Brenda hasn’t had success with candy thermometers as this recipe changes too quickly for the thermometer to keep up. Instead, pay very close attention to the aroma and the color to achieve caramel perfection.

• Recommended to use Maldon Sea Salt

  • If substituting regular table salt, reduce to 1/4 tsp salt/ 1 cup caramel (total 3/4 tsp for the batch)

  • Brenda recommends adding salt to the jar, instead of the whole pot, for best balanced flavor

• Always keep a jar in the refrigerator

• Perfect to share as gifts

• Recommended to serve over Lava Cake or Shortbread Cookies

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Window to B’s kitchen . . .

Lava Cake

The first of John’s birthday’s we spent together was four months after our wedding. I wanted to make a birthday cake for him . . . only I was uncertain which was his favorite. I poured over my cookbooks, seeking inspiration as I tried to guess the one he would choose - but desiring to surprise - I couldn’t simply ask.

After much internal deliberation, I selected the best choice, and I gathered and assembled and baked . . . I made my favorite cake for my favorite man.

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Lava Cake

Set oven temperature to 425F.

Butter & flour complete interior surface of four - 4 oz ramekins. Place prepared ramekins on a sheet pan, set aside.

To the bottom pot of a double boiler*, add:

~2 cups water

Set over high heat on stove, and bring to a boil.

While heating water, to the top bowl of a double boiler* add:

4 oz unsweetened chocolate, coarsely chopped

1/2 cup butter

Set bowl over heated water, reducing stove temp to medium-low. Stir periodically and while melting, prepare the following . . .

To the bowl of a stand mixer, add:

2 egg yolks

2 eggs

1/4 cup sugar

Mix on medium speed until the mixture thickens and lightens in color. Reduce mixer speed to “stir” and slowly pour in the melted chocolate mixture. “Stir” until completely combined.

Divide batter equally among the four prepared ramekins. Transfer sheet pan with filled ramekins to preheated oven. Bake for ~8 minutes. Remove from oven.

Remove lava cake from ramekin:

1. Slide a paring knife around the lava cake, loosening it from the ramekin

2. Place a dessert plate over the top of the ramekin

3. Hold the plate tight to the ramekin and, utilizing a hot pad, invert the ramekin & plate

4. Slip a fork under the edge of the ramekin and pull the ramekin off

Serve hot, with fresh whipped cream and salted caramel sauce.

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Brenda’s tips:

• Serving size: 4

• If milk chocolate is preferred over dark chocolate, substitute any combination of sweetened chocolate for the unsweetened chocolate

• For gluten-free, substitute cocoa powder or granulated sugar for the flour to butter & “flour” the ramekins (demonstrated in the Window to B’s Kitchen below)

• Lava cakes can also be prepared using an electric mixer or whisk

• Lava cakes can be prepared in advance . . .

  • Refrigerate the raw cakes (in the ramekins)

  • Remove from refrigerator and bring to room temp, resting ~30 minutes

  • Bake as directed above

• *Double boiler: used when making a recipe that requires indirect heat, it’s two pots (or a pot and a stainless steel bowl), where the top nestles slightly within the bottom, leaving a few inches of space under the bowl

  • the bottom is filled ~ halfway with water and heated over the stove to create hot steam

  • the top bowl contains the chocolate, and the indirect heat created by the steam will melt it without burning or drying out the chocolate

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Window to B’s kitchen . . .

Melting the chocolate . . .

Making the batter . . .

Preparing the ramekins . . .

Removing the baked cakes from the ramekins . . .

Hummingbird Bundt Cake

Do you have a few extra bananas past their prime? The deep yellow speckled with black dots on a banana peel indicates perfection for this Hummingbird Cake.

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One-Bowl Hummingbird Bundt Cake

Preheat oven to 350F.

In a large mixing bowl, sift together:

3 cups flour

2 cups sugar

1 tsp salt

1 tsp baking soda

Sift dry ingredients and then pour in:

1 cup oil

3 eggs

1 1/2 tsp vanilla

1 cup crushed pineapple (undrained)

Stir until smooth, then add:

2 cups mashed bananas

1 cup sweetened coconut flakes

1 cup chopped walnuts (optional)

Stir it all together until well combined.

Butter & flour a bundt pan (attend to every spot or the cake will stick).

Pour cake batter into prepared bundt pan.

Bake at 350F for 60-70 minutes, until inserted toothpick comes out clean. Remove from oven, invert bundt pan over a dinner plate to transfer baked cake.

Glaze immediately (see below).

While cake bakes, prepare:

Glaze

To a small mixing bowl, add:

1 cup powdered sugar

1 Tbsp increments of cold water

Stir until smooth, adding water until desired consistency is reached. Set aside until cake is baked.

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Brenda’s tips:

• Serving size: ~16 slices

• This is a recipe from Brenda’s mom. It’s one of her favorites and the original recipe came from Farm Journal about 40 years ago

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Window to B’s kitchen…

Fudge

This is truly the easiest fudge recipe you’ll ever find, with a beautiful texture and smooth chocolate flavor. This fudge comes together quickly, which means you get delicious results to enjoy asap.

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2 (or 3) Ingredient Fudge

Butter the bottom and sides of a 13” x 9” pan, set aside.

To a large, flat-bottomed pot, add:

1 (10 oz) bag milk chocolate chips

1 (10 oz) bag semi-sweet chocolate chips

1 (14 oz) can sweetened condensed milk

Set pot over “med/low” heat

Start stirring when the bottom chocolate chips heat enough to begin melting, approximately 1-2 minutes after placing pan on heat.

Continuously stir until chocolate is completely melted and sweetened condensed milk is smoothly incorporated. Remove from heat.

Stir in:

2 cups walnuts, lightly chopped (optional)

Transfer hot fudge to prepared pan. Allow to set and cut into 1” squares to serve or share as gifts.

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Brenda’s tips:

• Serving size: Plenty to share! Makes one 13” x 9” pan, just over 100 - 1” pieces

• This fudge comes together very quickly and is less-likely to go sugary than other fudge recipes.

• It’s suggested to use both milk & semi-sweet chocolate chips, alternately just use milk chocolate.

• Walnuts are optional, add more or less as desired. Papa Saunders says that the fudge is there to hold the walnuts together . . . . for him, the walnuts get doubled to 4 cups.

• Brenda traditionally makes a pan on Christmas Eve and wraps it (the whole batch still in the pan) for her dad to open on Christmas Day. He enjoys it, one piece at a time, over the Christmas holiday. Lucky for everyone else, he usually shares.

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Window to B’s kitchen…

The Best Sugar Cookies

Brenda’s wedding photographer, Wyatt Traughber, shared this fantastic soda-shop cookie recipe with her. He explains the process on his blog and it’s well-worth the read.

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The Best Sugar Cookies

To a small mixing bowl, add the liquid ingredients:

1 egg

1 egg yolk

1/4 cup corn syrup

1 Tbsp vanilla

Stir together, set aside.

Combine in the bowl of a stand mixer:

3 1/4 cups (16 oz) flour

2/3 cup (5.3 oz) sugar

1/3 cup powdered milk

1/2 tsp salt

1/4 tsp cream of tartar

1/4 tsp baking soda

Sift together, then add:

1/2 cup vegetable shortening

Using paddle attachment, cut together until well combined. Then cut in:

1/2 cup (1 cube) butter, softened

Add:

Liquid ingredients

Mix until just combined - everything should be fully incorporated, and stop mixer immediately.

Portion using a 2 Tbsp cookie scoop, evenly paced on a baking sheet. Flatten each cookie to about 1/2” thick.

• To flatten, use the bottom of a glass or measuring cup, dipped in flour or sugar to prevent sticking

Bake at 350F for 8-12 minutes until bottoms almost begin to brown. Do not overbake.

Fluffy Cream Cheese Frosting

Recipe makes exactly the amount of frosting needed for one batch of cookies.

To the bowl of a stand mixer, add:

1/4 cup butter, softened

3 Tbsp cream cheese, softened

1 tsp vanilla

2 cups powdered sugar

Mix until just combined. Scrape bowl sides. Turn mixer to medium and whip until fluffy, about 2-3 minutes. Slather onto cooled cookies.

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Brenda’s tips:

• Serving size: 2 dozen 3” cookies

  • Or use a bigger scoop for less cookies

• BEST when baked, cooled & frosted ~24 hours prior to serving.

• Seriously, check out Wyatt’s post for more details.

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Window to B’s kitchen…

Shortbread Cookies

Shortbread cookies are best dipped in chocolate . . . . or caramel . . . . or marshmallow cream . . . . even better, combine all three.

They’re also a fabulous menu addition to chocolate fondue. Yum.

There are two ways to make this recipe: (1) with a food processor, and (2) without a food processor. We walk you through step-by-step for both below.

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Shortbread Cookies

Method 1: Food Processor

Combine in the bowl of the food processor:

2 cups flour

1/2 cup powdered sugar

1/4 cup cornstarch

Cover with lid and pulse 5 times to sift, then add:

1 cup (2 squares) butter

Cover with lid and process until well combined, about 1 minute. Dough will initially be shaggy and then accumulate into one mass, indicating it is ready.

Remove from food processor and roll out, instructions below.

Method 2: NO Food Processor

Combine in a large mixing bowl:

1/2 cup powdered sugar

1/4 cup cornstarch

Sift together, then cut in:

1 cup (2 squares) butter

Stir in:

1 cup flour

Continue mixing while adding:

1 cup flour, in 1/4 cup increments

Continue to mix until well combined. Stir with a spoon until it’s too difficult, then knead by hand for ~1 minute longer.

Remove from bowl and roll out, instructions below.

How to roll out shortbread cookies:

• Tear off two sheets of plastic wrap, about 12” long

• Set one sheet on countertop, place dough on plastic and top with other sheet

• Using a rolling pin, roll the dough (between two sheets of plastic) until it is ~1/4” to 3/8” thick

• Remove top plastic sheet

• Using cookie cutters or a sharp knife, cut desired shapes

• Transfer to a baking sheet

  • Tip: lift from underneath the plastic wrap and peel the plastic wrap from the shortbread dough for a clean transfer

Bake at 325F for 10-15 minutes or until lightly golden brown.

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Brenda’s tips:

• Carla introduced Brenda to this recipe, and taught her the best way to enjoy is with melted milk chocolate

  • Carla is one of the best people Brenda met in college

• Carla’s tip: Lightly golden brown = perfect caramelization = best flavor

• Serving size: makes one batch of cookies, final number depends on individual cookie sizes

• Brenda loves to serve these cookies with her Salted Caramel Sauce

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Window to B’s kitchen…

Double Raspberry Pie

Anyone who knows Brenda knows she has a serious love of pie. While writing this recipe, she said the following:

It’s a difficult decision to pick ones very first favorite pie - but this Double Raspberry Pie is definitely in the running.

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Double Raspberry Pie

Step 1: Prepare Crust

Make dough for one 9” bottom pie shell (uncooked), select recipe 1, 2 OR 3 for the pie crust based on your preference (Brenda uses the Pie Crust for High Elevation). Roll out dough and place in a deep-dish pie plate (regular depth is an acceptable substitute).

Do not bake or poke with a fork. Cover & set aside.

Step 2: Prepare Streusel Topping

To a small bowl, add:

1/2 cup flour

1/2 cup brown sugar

1/4 cup (1/2 square) butter

Using a fork, cut together until a fine sandy mixture results. Set aside.

Step 3: Prepare Junkit + Raspberries + Bake

In a medium pot, combine:

3/4 cup water or juice, cold

1/3 cup sugar

3 Tbsp corn starch

Whisk together. Turn heat to medium-high (7/10). 

Bring to a boil, stirring continuously.

• Note: A rolling boil will fully activate the corn starch and thicken the syrup.

Boil for 1 minute, then remove from heat. Add:

1 Tbsp butter

1-5 drops red food color

Stir until smooth.

Fold in:

2 cups frozen raspberries (keep frozen until use)

Pour junkit + raspberries into prepared (unbaked) pie shell. Cover with streusel topping. Bake at 350F for ~60 minutes, until golden brown. Let cool completely (ideally overnight, if time allows).

~60 minutes prior to serving . . . Step 4: Top with Raspberry Whip

To the bowl of a stand mixer, add:

4 oz cream cheese

1/4 cup sugar (granulated)

Cream together using the paddle attachment, then add:

1 1/2 cups heavy cream

1/4 tsp vanilla

“Stir” on low speed until combined, scrape sides, then increase speed to medium/high until thickened. Remove bowl from stand. Carefully fold in:

~1 cup raspberries, fresh or frozen

Spoon the Raspberry Whip over the completely cooled streusel of the baked raspberry pie.

If desired, garnish with:

Fresh raspberries

Refrigerate. Serve cold.

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Brenda’s tips:

• Serving size: one 9” pie, ~8 servings

• This pie is fabulous with either fresh or frozen raspberries. When raspberries are in season definitely use fresh, but at other times the frozen berries is an equal quality substitute.

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Window to B’s kitchen…

Double Raspberry Pie after Step 3: Prepare Junkit + Raspberries + Bake

Apple Pie

Fresh Apple Pie

Step 1: Prepare Crust

Make dough for one 9” bottom pie shell (uncooked), select recipe 1, 2 OR 3 for the pie crust based on your preference (Brenda uses the Pie Crust for High Elevation). Roll out dough and place in a regular depth pie plate.

Do not bake or poke with a fork. Cover & set aside.

Step 2: Prepare apple filling

Peel, core & slice into a large mixing bowl:

6-9 apples, Yellow Delicious variety recommended

Set aside.

In a small mixing bowl, combine:

1/3 cup flour

1/3 cup sugar

1 tsp cinnamon

1/3 tsp nutmeg

Sift together, then sprinkle over sliced apples. Toss with apples to evenly coat. Layer apples in prepared pie shell, packing slices in tightly as they will bake down.

Step 3: Cover with a top crust OR streusel topping

Preheat oven to 350F.

Option 1: Top crust

Roll out one 9” top crust. Hand cut design or slit to allow release of air.

Cover apples in shell with prepared top crust. Crimp edges together by pressing thumb from right hand between thumb & forefinger of left hand, catching both the top and bottom crust in the middle. Brush top with:

~1 Tbsp heavy cream (or milk)

and sprinkle liberally with:

~1 Tbsp sugar

Option 2: Streusel Topping

To a small bowl, add:

1/2 cup flour

1/2 cup brown sugar

1/4 cup (1/2 square) butter

Using a fork, cut together until a fine sandy mixture results. Sprinkle handfuls over the apples in the crust.

Step 4: Bake

Bake at 350F for 60 minutes.

• Option 1: a golden brown top crust with slight caramelization (from the sugar) and fork-tender apples

• Option 2: the streusel will crisp up and fork-tender apples

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Brenda’s tips:

• Serving size: one 9” pie, approximately 8 slices

• Whenever using Streusel Topping, Brenda clumps the sandy mixture in fistfuls and places dime-sized chunks over surface. This creates a delicious texture on the finished pie.

Peach Ice Cream

Peach Ice Cream

Step 1: Prepare 3 to 5 peaches:

• wash

• peel (Optional. Brenda peels off the fruit's skin.)

• dice (3/8" cubes), to make:

1 1/2 cups diced peaches

Sprinkle with:

2 Tbsp sugar

Toss together. Refrigerate while fruit macerates, about 30-60 minutes.

Step 2: Strain fruit, retaining liquid in bowl.

• Return strained fruit (covered) to refrigerator until time to go into ice cream machine.

• Measure liquid. Take note for next step.

Step 3: Make ice cream mixture:

• Recommended to use custard ice cream base, but no-cook vanilla is great too.

• When making, replace milk with peach liquid from Step 2, substituting 1:1.

  • Ex: 1/8 cup peach juice, decrease milk by 1/8 cup.

• Remember to refrigerate! 

Step 4: Churn ice cream. Review Homemade Ice Cream: Methodology for how.

Once it is thickening nicely (~15 minutes into cycle), pour in the refrigerated fruit.

• Note: fruit will have likely continued to release juice while refrigerating. Adding up to 2 Tbsp of that liquid will not compromise the outcome of the ice cream.

Finish churning.

Step 5: Transfer frozen ice cream to . . .

• Bowls for immediate serving

• Slab of cookie to become ice cream sandwiches

• Freezer-safe container for later consumption

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Window to B’s kitchen…

How To: Ice Cream Sandwiches

How To: Ice Cream Sandwiches

Place ice cream machine’s removable bowl in freezer.

Prepare ice cream mix:

• No-Cook Basic Vanilla Ice Cream

• No-Cook Basic Chocolate Ice Cream

• Custard Ice Cream Base

Refrigerate.

Prepare sandwich dough:

• Chocolate - make a half batch OR

• Vanilla - make the full recipe, we've already halved it for you!

Prepare a half sheet pan (18"x13"):

• Line with parchment paper and 

• Lightly spritz with non-stick cooking spray

Create slab of cookie:

• Scoop dough, using a large spoon or cookie scoop, distributing evenly over prepared surface

• After transferring all of the dough to the sheet pan, use an offset spatula to gently spread the dough in an even layer to fill the sheet pan

• Bake at 350F for ~15 minutes

• Cut in half (two pieces = ~13"x9" each)

• Let cool completely

Churn ice cream mix:

• Time to churn! Review Homemade Ice Cream: Methodology for how.

Assemble sandwiches:

1. Prepare pan: Line a 13"x9" metal pan with plastic wrap, leaving an additional 10" off either end. 

   • Note: length of plastic wrap: ~33" = 10"+13"+10". 

2. Invert one half of slab cookie, placing in prepared 13"x9" pan. 

3. Spoon freshly churned ice cream over cookie, distributing entire batch evenly over surface.

   • Optional: add layers of caramel, nuts, sauce, etc. while spooning ice cream.

4. Immediately place remaining half-slab cookie over the top.

5. Lightly press top cookie to ensure full contact with ice cream.

6. Bring one end of plastic wrap over cookie, tightly wrapping the end and edges. 

7. Repeat with other end of plastic wrap. {Cookie + ice cream should be completely enclosed in plastic wrap.}

8. Immediately place pan containing cookie + ice cream in freezer.

9. Freeze until firm.

Cut sandwiches:

1. Transfer frozen unwrapped block to cutting board 

   • Optional: trim about 1/2" from all sides so that individual servings are all pretty. Eat the trimmed pieces immediately.

2. Using a large sharp knife (chef's knife recommended), cut large bar into individual servings

Serve immediately OR wrap each bar tightly in plastic wrap and freeze.

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Brenda’s tips:

• Recommended to make sandwiches approximately 1"x2" OR 2"x3"

  • 1x2=48 (excluding trimmed edges)

  • 2x3=16 (excluding trimmed edges)

  • And yes, Brenda uses a ruler

• Sandwich can remain in freezer as giant or individual servings for ~ a month, as long as it is tightly wrapped in plastic wrap

• Tasty tip: Make sure everything is prepared BEFORE ice cream maker finishes mixing 

  • While assembling the sandwiches, work in double-time to manage the ice cream without allowing it to melt

Timesaver tip:

Plan schedule from desired end time ("T"). . . 

• T minus 24 hrs: place removable bowl in freezer

• T minus 14 hrs: make ice cream mixture

• T minus 4 hrs: make & bake giant slab cookie

• T minus 3 hrs: start ice cream maker

• T minus 2 hrs 55 min: prepare 13"x9" with plastic wrap + invert half-slab

• T minus ~2 hrs 30 min: ***churn complete*** = assemble sandwiches

• T minus 2 hrs 20 min: place giant ice cream sandwich in freezer

• T minus 5 min: remove from freezer & cut into individual sandwiches

• T: serve

Vanilla Ice Cream Sandwich Cookie

This ice cream sandwich cookie might taste familiar…that’s because it’s a half batch of Brenda Cookie, without the chocolate chips.

Brenda affectionately calls this, “Giant Slab Vanilla Cookie.”

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Vanilla Ice Cream Sandwich Cookie

Cream together, mixing for approximately 5 minutes:

1/2 cup (4.5 oz) brown sugar

1/2 cup (4 oz) sugar

10 Tbsp (5 oz) butter, softened 

Then add, stirring until smooth: 

1 egg

1 tsp vanilla 

Sift dry ingredients together and fold into the above mixture:

1 3/4 cups (8.5 oz) flour

3/4 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

1/2 tsp coarse salt

Dough should be combined but still crumbly. Do not overmix! 

Prepare a half sheet pan (18"x13") 

• Line with parchment paper and 

• Lightly spritz with non-stick cooking spray

Scoop dough, using a large spoon or cookie scoop, distributing evenly over prepared surface. After transferring all of the dough to the sheet pan, use an offset spatula to gently spread the dough in an even layer to fill the sheet pan.

Bake at 350F for ~15 minutes. Cut in half (two pieces = ~13"x9" each).

Let cool completely.

Custard Ice Cream Base

In 2014, the NY Times posted an article titled The Master Ice Cream Recipe. In this article, the authors suggest that to have the ideal ice cream making experience you need to find a standard custard recipe you love and then add mix-ins to create your desired flavor combinations.

The benefit of this approach to ice cream making is that you'll gain practice making the recipe. Practice = confidence. Confidence = speed. It's a brilliant strategy to reach ice cream heaven.

Brenda has adapted the New York Times custard recipe to fit her preferences.

This recipe uses a 1.5 qt capacity ice cream machine (works in 2qt)

Before beginning this recipe, make sure the ice cream machine removable bowl is in the freezer, freezing.

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Custard Ice Cream Base (cooking required ~ contains eggs)

Separate: 

6 eggs

• Whites: place in airtight container and store in refrigerator (see Brenda’s Tips for usage suggestions)

• Yolks: place in a bowl, set aside for use in this recipe.

To a medium cooking pot, add:

2 cups heavy cream

1 cup milk

1/2 cup sugar

1/4 cup brown sugar

1/8 tsp salt

Bring to a low simmer over medium heat (setting 5/10), whisking continuously until sugar dissolves. Remove pot from heat.

Return attention to the separated eggs, to temper:

6 yolks

Whisk. Continue stirring briskly while pouring in:

~1 Tbsp hot cream (prepared above)

Whisk until smooth, then repeat stirring in “~1 Tbsp hot cream” until approximately 1/3 of the hot cream has been added to the yolks. Note: 1/3 is ~16 Tbsp or 1 cup of the hot liquid.

Finally, whisk this mixture back into the pot containing the remaining 2/3 of hot cream to create the custard.

Return pot of custard to heat, set to medium-low (setting 3/10). 

Keep whisking.

Continue gently heating until the mixture reaches ~170F (food safe for eggs) at which time it will coat the back of a spoon (if no thermometer available). Remove from heat.

Transfer custard to a resealable container. Place a length of plastic wrap directly on the top of the cooked custard to prevent a crust from forming. 

Refrigerate for 12-24 hours. Note: ice cream machine removable bowl needs to freeze for ~24 hours. After elapsed time:

1. Place frozen mixing bowl in ice cream machine

2. Turn machine on

3. Pour cold mixture into machine bowl

4. Allow machine to mix until desired texture is created

Serve immediately or store in freezer.

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Brenda’s tips:

• Serving size: 2 quarts

• Feel free to reduce the eggs. Remember that it isn't custard without eggs . . . less eggs can cause a loss of rich, creaminess. 

• Recipe suggestions for extra egg whites: 

  • Angel food cake

  • Egg-white omelets

  • Coconut Maccaroons

  • Extra egg-white for waffles or pancakes: will make them extra fluffy

No-Cook Basic Chocolate Ice Cream

For this recipe, a 1.5 qt capacity ice cream machine required (works in 2qt)

Before beginning this recipe:

• Review Brenda’s Homemade Ice Cream: Methodology post.

• Place the ice cream machine’s removable bowl in the freezer.

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No-Cook Basic Chocolate Ice Cream 

To a quart-size resealable container, add:

2/3 cup cocoa 

3/8 cup sugar

1/4 cup brown sugar

Stir together, then add:

1 cup milk

Mix well. Note: sugars should dissolve but cocoa powder probably will not. 

Add:

2 cups heavy cream

2 tsp vanilla

Mix well.

Cover and refrigerate for 12-24 hours. Note: bowl needs to freeze for ~24 hours. After elapsed time:

1. Place frozen mixing bowl in ice cream machine

2. Turn machine on

3. Pour cold mixture into machine

4. Allow machine to mix until desired texture is created

Serve immediately or store in freezer.

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Brenda's tips:

• Serving size: ~8 (1/2 cup)

• Timesaver tip: Assemble ingredients (as directed above) in a quart jar. To mix, seal with lid and shake. Add additional ingredients, seal and shake.

No-Cook Basic Vanilla Ice Cream

For this recipe, a 1.5 qt capacity ice cream machine required (works in 2qt)

Before beginning this recipe:

• Review Brenda’s Homemade Ice Cream: Methodology post.

• Place the ice cream machine’s removable bowl in the freezer.

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No-Cook Basic Vanilla Ice Cream

To a quart-size resealable container, add:

3/4 cup sugar

2 cups milk

Mix well. Note: sugar should dissolve. 

Add:

1 cup heavy cream

1 Tbsp vanilla

Mix well.

Cover and refrigerate for 12-24 hours. Note: bowl needs to freeze for ~24 hours. After elapsed time:

1. Place frozen mixing bowl in ice cream machine

2. Turn machine on

3. Pour cold mixture into machine

4. Allow machine to mix until desired texture is created

Serve immediately or store in freezer.

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Brenda's tips:

• Serving size: ~8 (1/2 cup)

• Timesaver tip: Assemble ingredients (as directed above) in a quart jar. To mix, seal with lid and shake. Add additional ingredients, seal and shake.

Homemade Ice Cream: Methodology

Over the next few weeks, Brenda is going to share her favorite ice cream recipes. First, she wanted to write a post that focused on the homemade ice cream methodology. View this as a crash-course in ice cream making that will pay big dividends!

There are 2 basic types of dairy-based ice cream:

1. egg-free, no-cook ice cream

2. egg custard ice cream

Both = happiest taste buds.

Brenda uses Cuisinart’s 2qt Frozen Yogurt-Sorbet & Ice Cream Maker.

• Full disclosure: she previously owned the KitchenAid Ice Cream maker attachment for her bowl-lift KitchenAid. Where the bowl attaches, it broke, so she made the switch to Cuisinart’s machine.

• REMEMBER: Ice cream incorporates air as it freezes and expands. While her 2qt machine can make 2 quarts of ice cream, she DOES NOT fill the machine full with 2 quarts of liquid. You'll lose some divine tasting treats if you add too much liquid.

  • Note: check capacity on your machine. Brenda will note what size machine for which the recipe was created.

Most ice cream machines these days have an insert that needs to hang out in the freezer for 24 hours before it can do its job. 

Now, let’s cover the steps to creating divinely delicious ice cream:

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Homemade Ice Cream—yes, please.

1. Place the ice cream mixer bowl into the freezer

   • Place bowl upright, on a flat surface, in the coldest part of the freezer (usually the back). Allow 16-24 hours to freeze completely (review manufacturers instructions).

2. Make base mixture

   • Custard base

   • Ice cream base

3. Refrigerate base mixture overnight

   • Refrigerated 12-24 hours - cold base mixture allows the frozen mixer bowl to retain it's cold which in turns allows for a thicker, more frozen ice cream to be created. DO NOT skip this step. 

4. If making ice cream sandwiches, make cookie crusts 

   • Chocolate Cookie

   • Vanilla Cookie

5. Wait minimum of 16 hours from placement of mixer bowl in freezer

6. Place frozen bowl back into ice cream machine

7. Turn on machine

8. Pour custard or ice cream base into frozen mixer bowl

9. Allow the machine to work it's magic

10. Transfer frozen ice cream to . . .

    • Bowls for serving

    • Prepared slab of cookie for sandwiches

    • Freezer-safe container for later consumption

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Brenda’s tips:

• Recommendation: this is the best scraper tool needed for removing freshly churned ice cream from the freezer bowl & blade. It's silicone encased-blade has just enough flex to maneuver the corners and the scraping power to lift that last 1/8" frozen to the bowl - - - all while protecting the delicate non-stick surface.

• Ice cream should be savored. Homemade ice cream should be anticipated and relished. Plan ahead and it is worth every bit of effort.

• Ice cream is generally made with a combination of heavy cream, whole milk and/or half & half. You can make substitutions but be aware that it will affect the final creaminess of the ice cream.

• Custard is made with that same combination of delicious dairy, but also contains eggs. The custard base should be cooked for food safety (160F for custards).

Oreo Dessert

Brenda’s sister Natalie first introduced this refreshing treat, layered with Oreos, caramel and creamy goodness when Brenda was in high school. It’s a family favorite, regularly requested in the summer. Go ahead, lick the pan clean.

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Oreo Dessert

Transfer to a large ziplock bag:

1 pkg of Oreos

Crush with a rolling pin or meat tenderizer (optional: crumble in a food processor).

Spread crushed cookies in bottom of 13”x9” baking pan.

• Reserve 1/2 cup crumbs for top.

Drizzle liberally over cookie crumb base:

Ice cream caramel sauce

In a medium mixing bowl, combine:

1 c powdered sugar

8 oz cream cheese, softened

Whip until smooth. Fold in:

8 oz frozen whipped topping, thawed

Spread, using an offset spatula, over cookie crumbs (creating layer #1).

Mix together in a small bowl:

1 cup chocolate pudding, prepared*

1 cup vanilla pudding, prepared*

Spread, using an offset spatula, on top of cream cheese layer (creating layer #2).

Refrigerate 5 minutes to set.

Spread over pudding (creating layer #3):

8 oz frozen whipped topping, thawed

Sprinkle on top:

1/2 cup reserved Oreo cookie crumbs

Cool to set. Serve cold.

Drizzle with:

Ice cream caramel sauce

Store in refrigerator. Or just eat it all right now.

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Brenda’s tips:

• Serving size: 16 servings

• Pudding*: Instant Pudding is recommended. Use the 3 oz packages and mix with the recommended amount of milk. Cook & Serve style or homemade pudding is also delicious in this recipe.

• Timesaver tip: store frozen whipped topping in refrigerator for 1-2 days (up to one week, unopened) and it will be creamy and spreadable to make this dessert.

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Window to B’s kitchen…

Crush the Oreos:

Spread crumbs on the bottom of the pan and drizzle with caramel:

Create the layers and assemble:

Brownies Swirled with Goodness (aka Cream Cheese Brownies)

Brownies Swirled with Goodness

(aka Cream Cheese Brownies)

Spray a 13"x9" baking dish with non-stick baking spray. Optional: line with parchment paper. Set aside.

1. Make brownie batter

Make one batch of the batter used in Brenda Brownies

Set aside.

2. Make cream cheese swirl filling

In a small mixing bowl, combine:

8 oz cream cheese, softened (microwave if needed)

3/4 cup sour cream

1/4 cup sugar

2 Tbsp flour

Stir together until smooth. Recommended: use a hand mixer if available.

Set aside.

3. Swirl

• Layer 1: Spread 2/3 of the brownie batter in prepared 13"x9" pan

• Layer 2: Spoon cream cheese mixture onto brownie layer, spreading evenly over brownie batter using an offset spatula.

• Layer 3: Transfer remaining batter to a microwave-safe bowl. Microwave 10-20 seconds to slightly warm (DO NOT cook). Dollop spoonfuls of warmed brownie batter over cream cheese layer, approximately 12 evenly-spaced dots.

• Using a butter knife, swirl the brownie dots by drawing the knife through from dot 1-2, 2-3, 3-4, etc., creating a marble design. Don't overdo the swirling or the cream cheese will mix in too much.

Bake at 350F for 40-50 minutes, or until a toothpick comes out clean.

Let cool ~60 minutes to allow the cream cheese to set up.

Best served cooled.

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Brenda’s tips:

• Serving size: 24

• Brenda learned the tip to layer the cream cheese from America's Test Kitchen, this method results in an even distribution of cream cheese in every brownie

• Timesaver Tip: If you don’t own an offset spatula, it would be a great item to add to your Christmas list, twice. Every kitchen should have 2 (or 5).

• Brenda lines the baking pan with parchment for two reasons:

  • Parchment allows the whole brownie dessert to be lifted out, placed on a cutting board and cut into perfectly portioned squares

  • Brenda’s favorite pan for brownies is old & tired, so the parchment barrier allows the brownies to exit the pan without leaving the crust behind

• Love chocolate? Add a generous sprinkling of chocolate chips between layer 1 & 2

• These brownies are truly best eaten fully cooled

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Window to B’s kitchen…

Layer 1

Layer 2

Layer 3

Swirl

*Brenda’s helpers distracted her and she dolloped without softening the batter . . . notice the struggle to swirl. Don’t worry, still delicious!

Swirl snapshot recap . . .

Rice Crispy Treats

Rice Crispy Treats

Butter* the interior of an 8"x8" pan. Set aside.

Into a large mixing bowl, measure:

5 cups crisp rice cereal

1/2 cup miniature marshmallows

Set aside.

To a microwave-safe mixing bowl, add:

4 1/2 cups miniature marshmallows

5 Tbsp butter

Microwave on high for 30 seconds. Stir the mixture until smooth. *If it won't stir smooth, microwave in additional 20-second increments. 

Immediately pour melted marshmallow mixture into crisp rice cereal, folding together until cereal is coated in marshmallows.

Pour into prepared pan, pressing lightly to form treats into an even layer.

Cut into squares and serve.

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Brenda tips:

• Serving size: 16 (4x4 grid) or 9 (3x3 grid) treats

• Butter* simply means to coat the surface with butter. Easiest way is to use a refrigerated square so that it is still firm. Fold the wax paper back on one end (leaving the wax paper wrapped on the other end to hold on to) and lightly rub the butter over the surface, making sure to entirely coat, even into the corners.

• Brenda prefers to use the microwave for rice crispy treats . . . it's one of the few recipes that she prefers the microwave. A pot on the stove can be substituted, results may vary.

• Notice the ratio is 1:1:1. You can multiply or divide this recipe as needed. 

  • For instance, small batch:

    • 1 cup crisp rice cereal

    • 1 cup miniature marshmallows

    • 1 Tbsp butter

  • Note: recommended to keep batches in manageable sizes.

• A tip from Sheryl (Brenda's sister): Don't melt ~10% of the miniature marshmallows, but add them to the dry cereal instead. When the hot marshmallow is incorporated, pockets of marshmallow are created for a bakery-style treat.

• A tip from Chelsea: To add a peanut buttery flavor, melt 1/2 cup of peanut butter with the butter and marshmallows. Yum!