Homemade Oreo Ice Cream

INGREDIENTS
1 cup whole milk
2 cups heavy whipping cream
6 egg yolks
1/2 cup sugar
1 tbsp vanilla extract
15 Double Stuffed Oreo Cookies, roughly chopped

PROCEDURE
Heat the milk and cream in a sauce pan, over medium heat, until bubbles form around the edges. Beat the egg yolks and sugar, on medium high speed, until combined and forms yellow ribbons. Reduce the mixer to low speed. Slowly add the hot milk to the egg mixture until well combined. It is important to pour slowly to prevent the eggs from curdling.

Pour the combined liquid back into the sauce pan and cook over medium-low heat. Stir constantly for about 5 – 8 minutes until thickened and coats the back of the spoon. Pour the liquid through a fine-meshed sieve into a bowl. Add the vanilla and chill in the refrigerator until completely cooled.

Pour the cream into the ice-cream machine and freeze according to the manufacturer’s directions. In the last 15 minutes of the churning process, add the chopped Oreos. Spoon into a lidded container and freeze until completely hardened. The freezing should take about 2 hours. Makes about 1 quart.

Thanks to http://penniesonaplatter.wordpress.com.

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Brownie Roll-out Cookies

INGREDIENTS
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 1/2 teaspoon vanilla extract
2/3 cup unsweetened cocoa powder
1 rounded tsp instant espresso powder
Icing
2 cups confectioners sugar
2 tablespoons butter, softened
1/2 tsp vanilla extract
1/4 tsp salt
3 to 4 tbs whole milk food coloring of your choice

PROCEDURE
Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Cream butter and sugar together for 1 minute. Gradually mix in eggs, vanilla, espresso powder and cocoa in mixer. Slowly add flour mixture, and mix until smooth.

Wrap in plastic and chill for at least one hour.

Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked).

Bake on a parchment-lined baking sheet for 8 to 11 minutes (I baked mine 8 minutes) until the edges are firm and the centers are slightly soft and puffed.

Transfer to a wire rack to cool.

For the icing:
Mix all ingredients together until desired consistency.
Add a couple drops of food coloring - until you get the desired color of frosting.

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Cherry Glazed Chocolate Torte

INGREDIENTS
1/2 cup (1 stick) butter or margarine, melted
1 cup granulated sugar 1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1 package (8 oz.) cream cheese, softened
1 cup powdered sugar
1 cup frozen whipped topping, thawed
1 can (21 oz.) cherry pie filling, divided

PROCEDURE
Heat oven to 350°F. Grease bottom only of 9-inch springform pan.

Stir together butter, granulated sugar and vanilla in large bowl. Add eggs; using spoon, beat well. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter into prepared pan.

Bake 25 to 30 minutes or until cake is set. (Cake is fudgy and will not test done.) Remove from oven; cool completely in pan on wire rack.

Beat cream cheese and powdered sugar in medium bowl until well blended; gradually fold in whipped topping, blending well. Spread over top of cake. Spread 1 cup cherry pie filling over cream layer; refrigerate several hours. With knife, loosen cake from side of pan; remove side of pan. Cut into wedges; garnish with remaining pie filling. Cover; refrigerate leftover dessert. 10 to 12 servings.

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Very Valentine Torte

Yield: 8

INGREDIENTS
Crust
1 1/2 cups chocolate cookie crumbs
1 tbsp sugar dash fine salt
1/4 cup unsalted butter, melted

First and second White Chocolate Mousse Layer
9 oz white chocolate, chopped
1/2 tsp gelatin powder
1/3 cup milk
3/4 cup whipping cream

Milk Chocolate Mousse Layer
10 oz milk chocolate, chopped
1/2 tsp gelatin powder
1/2 cup milk
1 cup whipping cream

Raspberry Cream
1 cup whipping cream
2 cup fresh raspberries
2 tbsp sugar

PROCEDURE
For crust, preheat oven to 350 °F and lightly grease an 8-inch springform pan (be sure pan is at least 3-inches tall). Combine all crust ingredients and press into bottom of pan. Bake for 10 minutes and cool completely. Line side of pan with a ring of parchment paper.

For first white chocolate layer melt chocolate in a bowl resting over a pot of gently simmering water, stirring constantly. Stir gelatin powder into milk and let sit for a minute. Heat milk (microwave is easiest) to just below a simmer and whisk into chocolate. Let cool to room temperature. Whip cream to soft peak and fold into chocolate. Pour mousse over cooled crust and chill for 1 hour before adding milk chocolate mousse layer.

For milk chocolate mousse, follow the same method as the white chocolate: melt the chocolate, add gelatin to milk, heat the milk and stir in, let cool, whip cream and fold into chocolate. Spoon or pour gently over white chocolate mousse layer and chill for at least 1 hour.

Repeat process with Second White Chocolate Layer and chill tart at least 6 hours or overnight.

For Raspberry Cream, whip cream to soft peaks and chill. Puree 1 cup raspberries with sugar, strain and fold into cream.

To assemble, warm outside of springform pan by wrapping in a warm towel. Carefully undo tart ring and place tart on platter. Dollop raspberry cream on tart and top with remaining 1 cup fresh berries.

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Valentine's Day Chocolate Candy Hearts

You can sell 'em, give 'em away as gift or enjoy 'em for yourself and your loved ones. Here's a valentine chocolate recipe just for you!

MATERIALS and INGREDIENTS
Plastic heart-shaped candy mold
Red, white and cocoa colored candy melts
Sandwich bags (zipper, not pleated)
Scissors
Spoon
Wax paper
Plate
Wooden skewer or clean craft paint brush

PROCEDURE

1. Put a handful of candy melts into an open zipper sandwich bag.
2. Microwave candy in bag for 30-40 seconds or until melted.
3. Cut one corner of the bag with scissors to squeeze melted candy through. Caution: Bag may be hot, so use paper towel or a pot holder to handle it.
4. Gently squeeze chocolate out of bag and into the molds.
5. Tap the side of the mold tray to knock out any air bubbles and flatten chocolate.
6. Place in refrigerator until set.
7. Pop out of molds and serve.

DECORATING
Polka dots - Use the flat end of a wooden skewer or a clean craft paint brush to dip into melted chocolate. Dot onto molds, then refrigerate. Remove mold from refrigerator when solid, then add contrasting color according to directions above.

Drizzles - Use a spoon to drizzle melted chocolate across the molds by sweeping a spoon back and forth and allowing chocolate to fall in streams. Refrigerate until solid. Add contrasting color according to directions above.

3D Drizzles - Use the spoon method above, however this time drizzle the chocolate over solid candy that you have already made and let set, rather than drizzling into the molds.

QUICK TIPS

• Candy molds can be found at discount department and craft supply stores in the craft section near the cake decorating supplies. They look much like a muffin tin, though much smaller and made from clear plastic.
• You can use chocolate chips instead of candy melts and use food coloring to change or tint white chocolate.
• Be careful when dealing with melted chocolate as it can be very hot. Always supervise children closely when making anything in the kitchen.

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