Monday Desserts
After two weeks off, I'm finally back.
Mondays tend to be a little rough. But having Monday Desserts does help. Check out the Wacky Cake, the No-Churn Grasshopper Ice Cream, and the rest of today's yumminess. (Please know that no grasshoppers were hurt for the ice cream!) Enjoy!
CRANBERRY MOUSSE
This yumminess is from Ocean Spray, and can be viewed online at https://www.oceanspray.com/recipes/cranberry-mousse.
Prep Time: 10 minutes; Cooking Time: 5 minutes; Servings: 8
Ingredients
1 cup The Original Cranberry Juice Cocktail
1 3-ounce package raspberry-flavored gelatin
1 14-ounce can Jellied Cranberry Sauce
2 Cups Frozen non-dairy whipped topping
Directions
Heat cranberry juice cocktail to boiling in a saucepan. Remove from heat and stir in raspberry gelatin until dissolved; transfer to a large mixing bowl. Using an electric mixer on high speed, beat cranberry sauce in a small bowl for 1 minute. Stir into gelatin mixture. Chill until mixture begins to thicken, but not set.
Gently mix in whipped topping, using a rubber scraper. Spoon into serving dishes or prepared pie shell. Chill until firm. Makes 8 servings.
RHUBARB ICE CREAM WITH A CARAMEL SWIRL
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This ice cream is chock-full of sweet bits, but with enough satiny frozen custard to savor between the chunks. To keep the rhubarb from freezing into tooth-breaking fruity ice cubes, stew it with plenty of sugar, which keeps the fruit soft. The technique works with any summer fruit, though it’s especially nice with rhubarb, or gooseberries for that matter, both of which need a lot of sugar to tame their squint-inducing acid content. But you can substitute strawberries, apricots, cherries, peaches or plums as the summer fruit season progresses, adjusting the sugar depending upon the sweetness of the fruit.”
Yield: One scant quart
This was featured in “Rhubarb, It Turns Out, Can Be a Sweetie”, and can be viewed online here.
Ingredients
1 and 1/2 cups whole milk
1 and 3/4 cup plus 6 tablespoons granulated sugar
Pinch fine sea salt
1 vanilla bean, split and scraped
4 large egg yolks, lightly beaten
1 and 1/2 cups sour cream
3/4 pound rhubarb, cut into 1/2-inch dice
1/2 cup heavy cream
Preparation
In a heavy-bottomed pot over medium heat, whisk together the milk, 3/4 cup sugar, the salt, the vanilla bean seeds and its pod. Simmer gently until sugar dissolves, about 5 minutes. Remove from heat, cover, and steep 30 minutes. Discard the vanilla pod and return mixture to a bare simmer.
Place the yolks in a large bowl. Slowly whisk in hot milk mixture. Scrape the custard back into the pot and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl. Whisk in sour cream. Chill at least 3 hours or overnight.
In a saucepan, combine the rhubarb with 1 cup sugar. Simmer until rhubarb is just tender and has begun releasing its juices, but has not started to fall apart, 4 to 5 minutes. Using a slotted spoon, transfer rhubarb to a bowl. Continue to simmer the juices until syrupy, 5 to 10 minutes more. Pour the syrup over the rhubarb. Cool completely.
In a clean, dry and preferably nonstick skillet, sprinkle 2 tablespoons sugar over medium heat. When it begins to melt and lightly color, sprinkle in 2 more tablespoons and start swirling pan to help evenly distribute sugar. Add the final 2 tablespoons and cook, swirling pan until all the sugar has melted. Let cook, swirling occasionally, until the sugar syrup caramelizes and turns dark brown. Pour in the heavy cream and 2 tablespoons water (stand back; it may splatter). Simmer, stirring with a heatproof rubber spatula until smooth. Cool completely.
Pour the custard base into an ice cream machine and churn. Add rhubarb compote for the last minute of churning.
Scrape a quarter of the caramel into the bottom of a freezer-proof quart container. Top with a quarter of the ice cream. Repeat layering until all of the caramel and ice cream has been used, ending with the ice cream. Freeze until firm for at least 2 hours and up to 1 week.
CHOCOLATE COBBLER
This is from Mark Beahm at Simply Recipes. The recipe starts with, "It’s the ultimate combination of tender chocolate biscuit top and rich, warm filling."
Mark wrote, "While cobbler is generally a dessert with a fruit filling baked under a tender biscuit topping, chocolate cobbler upgrades the summer staple into an any-season indulgence and, more importantly to me, makes it chocolate.
"The biscuit topping is buttery and rich, developing a crisp crust and fluffy interior that sits atop a thick, hot chocolate sauce. It’s easy and decadent—like a chocolate lava cake, but so much easier."
Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Servings: 9; Yield: 1 (9X9-inch) cake
To view this online (as well as read everything Mark posted about this yumminess), click here.
Ingredients
For the first layer
1/2 cup unsalted butter
1-1/4 cups all-purpose flour
1 cup granulated sugar
1/3 cup natural cocoa powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
2/3 cup buttermilk
1 teaspoon vanilla extract
For the second layer and to serve1 cup light brown sugar
1/4 cup natural cocoa powder
1-1/2 cups hot water
Note: For a more chocolatey dessert, replace some or all of the hot water with hot coffee.
Directions
Preheat the oven to 350°F.
Add the butter to a 9x9-inch pan or baking dish and set in the oven to melt while the oven preheats. If you start to hear it pop and sizzle, remove the pan from the oven.
Mix the batter for the first layer:
In a large bowl, whisk together the flour, sugar, cocoa powder, salt, and baking soda. Pour in the buttermilk and vanilla extract and mix with a rubber spatula until smooth. The batter will be thick.
Mix the ingredients for the chocolate sauce:
In a small bowl, whisk together the brown sugar and the cocoa powder.
Assemble the cobbler:
When the oven has preheated and the butter has melted, remove the pan from the oven. Pour in the chocolate biscuit batter and use the spatula to spread it into an even layer. Sprinkle the brown sugar and cocoa mixture evenly over the batter. Slowly pour the hot water over the top. Do not stir.
Bake:
Bake the cobbler until the edges are bubbling and the center is just barely set, 35 to 40 minutes. The center will bounce back when lightly pressed. Don’t overbake.
Cool and serve:
Allow the cobbler to cool and set slightly for 5 to 10 minutes before serving warm. Spoon servings into bowls and top with a scoop of vanilla ice cream, if desired.
Cover leftovers tightly and store in the refrigerator for up to 5 days. Reheat individual servings in the microwave for 20 to 30 seconds.
ICED PEPPERMINT COOKIES
This is from Melissa Clark in The New York Times cooking enewsletter. For this impressive, yet simple cookie, Melissa wrote, "Flavored with peppermint extract, these zingy shortbread rounds — a visual riff on black and white cookies — have an especially bright, buttery flavor that’s echoed in the icing. The red and white glaze recalls candy canes and Starlight mints, but feel free to play with different colors when decorating these. Or skip the glaze entirely for an easy-to-make minty cookie with a more classic appearance."
Prep Time: 15 minutes; Cook Time: 1 hour, plus 1-1/2 hours' chilling and cooling; Total Time: 2-3/4 hours; Yield: 24 to 32 cookies
To view this online, go to https://cooking.nytimes.com/recipes/1026316-iced-peppermint-cookies. While you're at it, if you haven't aready signed up for The New York Times cooking enewsletter. Loads of great recipes, guides, and more. (You can also look through their recipes on a daily basis, another plus!)
Ingredients
For the Dough
2-1/4 cups all-purpose flour
1 teaspoon fine sea salt or table salt
1/2 teaspoon baking powder
1 cup unsalted butter, at room temperature, plus more, if you like, for pan
3/4 cup granulated sugar
1 large egg yolk
1/8 to 1/4 teaspoon peppermint extract
For the Royal Icing
3-3/4 cups powdered sugar
3 large egg whites
1/2 teaspoon cream of tartar
Pinch of fine sea salt or table salt
3 drops peppermint extract, plus more to taste
Food coloring, as needed
Preparation
In a large bowl, sift together flour, salt and baking powder.
In an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar on medium speed until fluffy and lightened in color, 2 to 4 minutes. Beat in egg yolk and peppermint extract. With mixer set on low, gradually add flour mixture, beating until just incorporated, scraping down the bowl as needed.
Gather dough into a ball and press it into a 1-inch-thick disk. Wrap in plastic wrap, and refrigerate for at least 1 hour. (The dough can be made up to 5 days ahead and stored in the refrigerator, or frozen for up to 2 months. Thaw it overnight in the fridge.)
When ready to bake, heat the oven to 350 degrees. Line 2 sheet pans with parchment paper.
Unwrap the disk of dough out onto a sheet of parchment paper and place another parchment sheet over the top. Roll the dough until it’s 1/4-inch thick then remove the top parchment. Use a floured 2-inch-round cookie cutter to stamp out the cookies, and transfer them to the prepared baking sheets, spacing at least 1/2 inch apart. Reroll the scraps as needed, creating more cookies.
Bake until the cookie edges and bottoms are brown, rotating the pan once halfway through baking, 13 to 17 minutes. Transfer the cookies to wire racks and cool completely.
Make the royal icing: In the bowl of an electric mixer fitted with the whisk attachment, combine the powdered sugar, egg whites, cream of tartar, salt and peppermint extract. Whisk on high until stiff and glossy, adding water if needed so that the icing runs off a spoon. Taste and add a little more peppermint if needed. It should be deeply flavored. (The peppermint flavor of these cookies fades over a few days. So if you plan on keeping them for more than a day or two, use a greater amount of peppermint extract.)
To tint, divide the icing into two small bowls. Cover the contents of one bowl — you’ll leave it white — with plastic wrap, as it’ll dry out very quickly. Use a rubber spatula to stir in red coloring into the other until it’s vibrant. Tap the bottoms of the bowls to remove any air bubbles.
Working one at a time, spoon the red icing on one half of the cookie, aiming for a straight line through the center of the circle. Once the icing is dry, spoon the white icing on the blank side of the cookie and let sit to set.
Tip
These are best eaten within a week of baking. Store them in an airtight container at room temperature.
WACKY CAKE
This is from Mary Knipe at allrecipes, and begins, "Wacky cake is made without milk or eggs and is a moist, dark, and delicious chocolate cake. A brainchild of the Depression era when ingenious cooks developed a cake that could be made without expensive and scarce ingredients. Frost with your favorite icing."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Servings: 10; Yield: 1 (8X8-inch) cake
To view this online, click here.
Ingredients
1-1/2 cups all-purpose flour
1 cup white sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract
1 cup water
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Sift flour, sugar, cocoa powder, baking soda, and salt together in an 8x8-inch ungreased cake pan. Make 3 depressions in flour mixture; pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, then stir with a fork until well blended.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
NO-CHURN GRASSHOPPER ICE CREAM
This is from Kayla Hoang on Today's site. It begins, "This ice cream, made in just 15 minutes in the comfort of your home, is inspired by grasshopper pie. Grasshopper pie is characterized by its mint filling and chocolate crust. In this recipe, a standard no-churn ice cream base of sweetened condensed milk and heavy cream is flavored with peppermint extract and tinted green to make it reminiscent of the creamy mint pie filling. It’s accented with snappy streaks of bittersweet chocolate and chunks of Oreos in homage to the pie’s chocolate crust.
"While some grasshopper pie and ice cream recipes include crème de cacao and crème de menthe, I chose to forgo the spirits to make this recipe family-friendly. Although the green food coloring makes the ice cream even more fun and festive, you can omit it. Regardless, this is one treat that’ll keep you coming back for another spoonful."
Prep Time: 15 minutes; Servings: 8-10
To view this online, go to https://www.today.com/recipes/no-churn-grasshopper-ice-cream-t296071.
Ingredients
1 (14-ounce) can sweetened condensed milk
1-3/4 teaspoons pure peppermint extract
1/4 teaspoon kosher salt
4-6 drops green food coloring (optional)
2 cups cold heavy cream
16 whole (about 6-1/2 ounces) Oreos, roughly chopped into 1/4- to 1/2-inch pieces, plus more for topping as desired
2 ounces bittersweet chocolate, melted and cooled slightly
Preparation
Place a 9-by-5-inch loaf pan in the freezer while you prepare the ice cream.
In a large bowl, combine the sweetened condensed milk, peppermint extract, salt and food coloring (if using).
In a separate large bowl (or in the bowl of a stand mixer fitted with the whisk attachment), use an electric hand mixer to whip the cream on medium-high speed until it just reaches stiff peaks, 2 to 4 minutes.
Add half of the whipped cream to the bowl with the condensed milk mixture and whip on medium-low speed until just incorporated, 30 seconds to 1 minute. Scrape the bowl with a rubber spatula, as needed, to incorporate all of the condensed milk mixture. Add the rest of the whipped cream and whip on medium-low until fully combined.
Fold the chopped Oreos into the ice cream until evenly distributed.
In the chilled loaf pan, add about 1/3 of the ice cream and spread into an even layer. Drizzle about 1/3 of the melted chocolate over the ice cream. Use a small offset spatula, butter knife, toothpick or skewer to lightly swirl the chocolate into the ice cream.
Repeat, layering the rest of the ice cream and chocolate in two more batches, ending with the chocolate. Top with more chopped Oreos, as desired.
Return the pan to the freezer and freeze until the ice cream is firm, at least 6 hours.
Mondays tend to be a little rough. But having Monday Desserts does help. Check out the Wacky Cake, the No-Churn Grasshopper Ice Cream, and the rest of today's yumminess. (Please know that no grasshoppers were hurt for the ice cream!) Enjoy!
CRANBERRY MOUSSE
This yumminess is from Ocean Spray, and can be viewed online at https://www.oceanspray.com/recipes/cranberry-mousse.
Prep Time: 10 minutes; Cooking Time: 5 minutes; Servings: 8
Ingredients
1 cup The Original Cranberry Juice Cocktail
1 3-ounce package raspberry-flavored gelatin
1 14-ounce can Jellied Cranberry Sauce
2 Cups Frozen non-dairy whipped topping
Directions
Heat cranberry juice cocktail to boiling in a saucepan. Remove from heat and stir in raspberry gelatin until dissolved; transfer to a large mixing bowl. Using an electric mixer on high speed, beat cranberry sauce in a small bowl for 1 minute. Stir into gelatin mixture. Chill until mixture begins to thicken, but not set.
Gently mix in whipped topping, using a rubber scraper. Spoon into serving dishes or prepared pie shell. Chill until firm. Makes 8 servings.
RHUBARB ICE CREAM WITH A CARAMEL SWIRL
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This ice cream is chock-full of sweet bits, but with enough satiny frozen custard to savor between the chunks. To keep the rhubarb from freezing into tooth-breaking fruity ice cubes, stew it with plenty of sugar, which keeps the fruit soft. The technique works with any summer fruit, though it’s especially nice with rhubarb, or gooseberries for that matter, both of which need a lot of sugar to tame their squint-inducing acid content. But you can substitute strawberries, apricots, cherries, peaches or plums as the summer fruit season progresses, adjusting the sugar depending upon the sweetness of the fruit.”
Yield: One scant quart
This was featured in “Rhubarb, It Turns Out, Can Be a Sweetie”, and can be viewed online here.
Ingredients
1 and 1/2 cups whole milk
1 and 3/4 cup plus 6 tablespoons granulated sugar
Pinch fine sea salt
1 vanilla bean, split and scraped
4 large egg yolks, lightly beaten
1 and 1/2 cups sour cream
3/4 pound rhubarb, cut into 1/2-inch dice
1/2 cup heavy cream
Preparation
In a heavy-bottomed pot over medium heat, whisk together the milk, 3/4 cup sugar, the salt, the vanilla bean seeds and its pod. Simmer gently until sugar dissolves, about 5 minutes. Remove from heat, cover, and steep 30 minutes. Discard the vanilla pod and return mixture to a bare simmer.
Place the yolks in a large bowl. Slowly whisk in hot milk mixture. Scrape the custard back into the pot and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl. Whisk in sour cream. Chill at least 3 hours or overnight.
In a saucepan, combine the rhubarb with 1 cup sugar. Simmer until rhubarb is just tender and has begun releasing its juices, but has not started to fall apart, 4 to 5 minutes. Using a slotted spoon, transfer rhubarb to a bowl. Continue to simmer the juices until syrupy, 5 to 10 minutes more. Pour the syrup over the rhubarb. Cool completely.
In a clean, dry and preferably nonstick skillet, sprinkle 2 tablespoons sugar over medium heat. When it begins to melt and lightly color, sprinkle in 2 more tablespoons and start swirling pan to help evenly distribute sugar. Add the final 2 tablespoons and cook, swirling pan until all the sugar has melted. Let cook, swirling occasionally, until the sugar syrup caramelizes and turns dark brown. Pour in the heavy cream and 2 tablespoons water (stand back; it may splatter). Simmer, stirring with a heatproof rubber spatula until smooth. Cool completely.
Pour the custard base into an ice cream machine and churn. Add rhubarb compote for the last minute of churning.
Scrape a quarter of the caramel into the bottom of a freezer-proof quart container. Top with a quarter of the ice cream. Repeat layering until all of the caramel and ice cream has been used, ending with the ice cream. Freeze until firm for at least 2 hours and up to 1 week.
CHOCOLATE COBBLER
This is from Mark Beahm at Simply Recipes. The recipe starts with, "It’s the ultimate combination of tender chocolate biscuit top and rich, warm filling."
Mark wrote, "While cobbler is generally a dessert with a fruit filling baked under a tender biscuit topping, chocolate cobbler upgrades the summer staple into an any-season indulgence and, more importantly to me, makes it chocolate.
"The biscuit topping is buttery and rich, developing a crisp crust and fluffy interior that sits atop a thick, hot chocolate sauce. It’s easy and decadent—like a chocolate lava cake, but so much easier."
Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Servings: 9; Yield: 1 (9X9-inch) cake
To view this online (as well as read everything Mark posted about this yumminess), click here.
Ingredients
For the first layer
1/2 cup unsalted butter
1-1/4 cups all-purpose flour
1 cup granulated sugar
1/3 cup natural cocoa powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
2/3 cup buttermilk
1 teaspoon vanilla extract
For the second layer and to serve1 cup light brown sugar
1/4 cup natural cocoa powder
1-1/2 cups hot water
Note: For a more chocolatey dessert, replace some or all of the hot water with hot coffee.
Directions
Preheat the oven to 350°F.
Add the butter to a 9x9-inch pan or baking dish and set in the oven to melt while the oven preheats. If you start to hear it pop and sizzle, remove the pan from the oven.
Mix the batter for the first layer:
In a large bowl, whisk together the flour, sugar, cocoa powder, salt, and baking soda. Pour in the buttermilk and vanilla extract and mix with a rubber spatula until smooth. The batter will be thick.
Mix the ingredients for the chocolate sauce:
In a small bowl, whisk together the brown sugar and the cocoa powder.
Assemble the cobbler:
When the oven has preheated and the butter has melted, remove the pan from the oven. Pour in the chocolate biscuit batter and use the spatula to spread it into an even layer. Sprinkle the brown sugar and cocoa mixture evenly over the batter. Slowly pour the hot water over the top. Do not stir.
Bake:
Bake the cobbler until the edges are bubbling and the center is just barely set, 35 to 40 minutes. The center will bounce back when lightly pressed. Don’t overbake.
Cool and serve:
Allow the cobbler to cool and set slightly for 5 to 10 minutes before serving warm. Spoon servings into bowls and top with a scoop of vanilla ice cream, if desired.
Cover leftovers tightly and store in the refrigerator for up to 5 days. Reheat individual servings in the microwave for 20 to 30 seconds.
ICED PEPPERMINT COOKIES
This is from Melissa Clark in The New York Times cooking enewsletter. For this impressive, yet simple cookie, Melissa wrote, "Flavored with peppermint extract, these zingy shortbread rounds — a visual riff on black and white cookies — have an especially bright, buttery flavor that’s echoed in the icing. The red and white glaze recalls candy canes and Starlight mints, but feel free to play with different colors when decorating these. Or skip the glaze entirely for an easy-to-make minty cookie with a more classic appearance."
Prep Time: 15 minutes; Cook Time: 1 hour, plus 1-1/2 hours' chilling and cooling; Total Time: 2-3/4 hours; Yield: 24 to 32 cookies
To view this online, go to https://cooking.nytimes.com/recipes/1026316-iced-peppermint-cookies. While you're at it, if you haven't aready signed up for The New York Times cooking enewsletter. Loads of great recipes, guides, and more. (You can also look through their recipes on a daily basis, another plus!)
Ingredients
For the Dough
2-1/4 cups all-purpose flour
1 teaspoon fine sea salt or table salt
1/2 teaspoon baking powder
1 cup unsalted butter, at room temperature, plus more, if you like, for pan
3/4 cup granulated sugar
1 large egg yolk
1/8 to 1/4 teaspoon peppermint extract
For the Royal Icing
3-3/4 cups powdered sugar
3 large egg whites
1/2 teaspoon cream of tartar
Pinch of fine sea salt or table salt
3 drops peppermint extract, plus more to taste
Food coloring, as needed
Preparation
In a large bowl, sift together flour, salt and baking powder.
In an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar on medium speed until fluffy and lightened in color, 2 to 4 minutes. Beat in egg yolk and peppermint extract. With mixer set on low, gradually add flour mixture, beating until just incorporated, scraping down the bowl as needed.
Gather dough into a ball and press it into a 1-inch-thick disk. Wrap in plastic wrap, and refrigerate for at least 1 hour. (The dough can be made up to 5 days ahead and stored in the refrigerator, or frozen for up to 2 months. Thaw it overnight in the fridge.)
When ready to bake, heat the oven to 350 degrees. Line 2 sheet pans with parchment paper.
Unwrap the disk of dough out onto a sheet of parchment paper and place another parchment sheet over the top. Roll the dough until it’s 1/4-inch thick then remove the top parchment. Use a floured 2-inch-round cookie cutter to stamp out the cookies, and transfer them to the prepared baking sheets, spacing at least 1/2 inch apart. Reroll the scraps as needed, creating more cookies.
Bake until the cookie edges and bottoms are brown, rotating the pan once halfway through baking, 13 to 17 minutes. Transfer the cookies to wire racks and cool completely.
Make the royal icing: In the bowl of an electric mixer fitted with the whisk attachment, combine the powdered sugar, egg whites, cream of tartar, salt and peppermint extract. Whisk on high until stiff and glossy, adding water if needed so that the icing runs off a spoon. Taste and add a little more peppermint if needed. It should be deeply flavored. (The peppermint flavor of these cookies fades over a few days. So if you plan on keeping them for more than a day or two, use a greater amount of peppermint extract.)
To tint, divide the icing into two small bowls. Cover the contents of one bowl — you’ll leave it white — with plastic wrap, as it’ll dry out very quickly. Use a rubber spatula to stir in red coloring into the other until it’s vibrant. Tap the bottoms of the bowls to remove any air bubbles.
Working one at a time, spoon the red icing on one half of the cookie, aiming for a straight line through the center of the circle. Once the icing is dry, spoon the white icing on the blank side of the cookie and let sit to set.
Tip
These are best eaten within a week of baking. Store them in an airtight container at room temperature.
WACKY CAKE
This is from Mary Knipe at allrecipes, and begins, "Wacky cake is made without milk or eggs and is a moist, dark, and delicious chocolate cake. A brainchild of the Depression era when ingenious cooks developed a cake that could be made without expensive and scarce ingredients. Frost with your favorite icing."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Servings: 10; Yield: 1 (8X8-inch) cake
To view this online, click here.
Ingredients
1-1/2 cups all-purpose flour
1 cup white sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract
1 cup water
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Sift flour, sugar, cocoa powder, baking soda, and salt together in an 8x8-inch ungreased cake pan. Make 3 depressions in flour mixture; pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, then stir with a fork until well blended.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
NO-CHURN GRASSHOPPER ICE CREAM
This is from Kayla Hoang on Today's site. It begins, "This ice cream, made in just 15 minutes in the comfort of your home, is inspired by grasshopper pie. Grasshopper pie is characterized by its mint filling and chocolate crust. In this recipe, a standard no-churn ice cream base of sweetened condensed milk and heavy cream is flavored with peppermint extract and tinted green to make it reminiscent of the creamy mint pie filling. It’s accented with snappy streaks of bittersweet chocolate and chunks of Oreos in homage to the pie’s chocolate crust.
"While some grasshopper pie and ice cream recipes include crème de cacao and crème de menthe, I chose to forgo the spirits to make this recipe family-friendly. Although the green food coloring makes the ice cream even more fun and festive, you can omit it. Regardless, this is one treat that’ll keep you coming back for another spoonful."
Prep Time: 15 minutes; Servings: 8-10
To view this online, go to https://www.today.com/recipes/no-churn-grasshopper-ice-cream-t296071.
Ingredients
1 (14-ounce) can sweetened condensed milk
1-3/4 teaspoons pure peppermint extract
1/4 teaspoon kosher salt
4-6 drops green food coloring (optional)
2 cups cold heavy cream
16 whole (about 6-1/2 ounces) Oreos, roughly chopped into 1/4- to 1/2-inch pieces, plus more for topping as desired
2 ounces bittersweet chocolate, melted and cooled slightly
Preparation
Place a 9-by-5-inch loaf pan in the freezer while you prepare the ice cream.
In a large bowl, combine the sweetened condensed milk, peppermint extract, salt and food coloring (if using).
In a separate large bowl (or in the bowl of a stand mixer fitted with the whisk attachment), use an electric hand mixer to whip the cream on medium-high speed until it just reaches stiff peaks, 2 to 4 minutes.
Add half of the whipped cream to the bowl with the condensed milk mixture and whip on medium-low speed until just incorporated, 30 seconds to 1 minute. Scrape the bowl with a rubber spatula, as needed, to incorporate all of the condensed milk mixture. Add the rest of the whipped cream and whip on medium-low until fully combined.
Fold the chopped Oreos into the ice cream until evenly distributed.
In the chilled loaf pan, add about 1/3 of the ice cream and spread into an even layer. Drizzle about 1/3 of the melted chocolate over the ice cream. Use a small offset spatula, butter knife, toothpick or skewer to lightly swirl the chocolate into the ice cream.
Repeat, layering the rest of the ice cream and chocolate in two more batches, ending with the chocolate. Top with more chopped Oreos, as desired.
Return the pan to the freezer and freeze until the ice cream is firm, at least 6 hours.
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