cookie salad ice cream

Here is a complete list of all of the most insane food ideas that Eggboy has ever had, in order of best to worst.

First place (tie): cookie salad ice cream and shakshuka couscous 

Here by default: chicken pot babka

He is officially 2 for 3 on hard wins versus horrible nightmares. Although I do feel like chicken pot pie babka could ultimately work with some heavy tweaking, but that’s not for today. Today is for cookie salad ice cream, which I knew was brilliant from the moment Eggboy blurted it out, completely unprompted. We love cookie salad, we love ice cream, there’s no reason the two shouldn’t combine into one magical cone of quirky Midwestern glee. And it’s not that complicated to make either! Time consuming, yes, but the concept of a tangy buttermilk ice cream with crushed fudge stripe cookies and mandarin oranges is straightforward and exactly what you’d expect the most summery version of the best vegetableless salad to taste like. Sweet, sour, creamy, citrusy, and filled with buttery cookies!!

Developing this recipe did have some bumps in the road because I learned the hard way that dumping a bunch of room temperature cookies and mandarins into freshly churned ice cream will melt it and ruin it. But it has an easy fix, just freeze em! So don’t skip this step, take your time, and get started now so that it will be ready for fourth of July!

I’ve used Our Family mandarins here, perfect for our first family fourth of July :)! 


Cookie Salad Ice Cream

Makes 3 pints

Buttermilk ice cream:

6 large egg yolks

2 c (480g) heavy whipping cream

3/4 c (150g) sugar

1/2 tsp kosher salt

1 tb vanilla extract

1 tsp almond extract

3/4 c (180g) buttermilk

Assembly:

18 fudge stripe cookies (1/2 batch of the recipe for homemade cookies below (preferred!), or store-bought)

1 (15 oz) can Our Family mandarins, drained

sprinkles, optional

Directions

Day 1 (or early in the day if making this all in one day):

Whisk together the egg yolks in a medium heat-safe bowl or measuring cup and set aside. In a large pot, whisk together the heavy cream, sugar, salt, vanilla, and almond extract and heat over medium high heat until steaming, whisking often (don’t let it boil, reduce the heat if it starts to). Reduce the heat to medium and gradually ladle 4-5 ladlefuls of the hot cream into the egg yolks while whisking vigorously and constantly and then gradually pour the egg mixture into the pot while whisking constantly. Continue to whisk until the mixture has thickened and coats the back of a spoon. Transfer to a container and whisk in the buttermilk. Cover and refrigerate for about 4 hours or overnight, until cold. 

Make the cookies if using homemade. Finely chop 15 of the cookies, leaving a few nice larger pieces, and reserve the remaining 3 whole cookies for the topping. Scatter all over a plate or sheet pan and stick in the freezer for about an hour or overnight.

Scatter the mandarin oranges all over a plate or sheet pan and stick in the freezer for about an hour or overnight.

Day 2 (or once the buttermilk custard is cold):

Coarsely chop the mandarins, reserving a few whole pieces for the top, and stick them back in the freezer. 

Churn the ice cream according to manufacturer’s directions. When it’s almost done churning, add about half of the frozen cookies and frozen mandarins (or as many that will fit in your ice cream maker). When finished churning, transfer to a large freezer safe container or 3 pint containers, sprinkling in the remaining cookies and mandarins as you go. Top with reserved cookies, mandarins, and sprinkles, if using, and freeze for 2 more hours before serving. 


Homemade Fudge Stripe Cookies

Makes 36

Ingredients

1 c (130g) all-purpose flour, more for dusting

1/2 c (60g) powdered sugar

1/2 tsp kosher salt 

1 tsp vanilla extract 

1/2 tsp almond extract 

1/2 c (113g) Our Family unsalted butter, cold and cubed 

5 oz (about 3/4 c) chopped semisweet chocolate

Directions

Combine the flour, powdered sugar, and salt in a stand mixer fitted with a paddle attachment. With the mixer running on low, add the vanilla and almond extracts and then gradually add the butter. Mix until the mixture comes together into a dough, slowly increasing the speed once you're confident that doing so won't result in flour flying everywhere. Divide the dough in half, press into discs, wrap in plastic wrap and refrigerate for 30 minutes or overnight. (If you're impatient, fine, skip this step.)

Preheat the oven to 350ºf. Line two baking sheets with parchment paper and set aside.

Roll out the dough on a floured surface to about 1/8”-1/4” thick. Cut out 2” circles with a biscuit cutter and then use a big piping tip to cut out 1/2” holes from the center. Re-roll scraps as needed. Place the cookies on baking sheets 1” apart. Bake until they're just starting to brown around the edges; start checking for doneness at 12 minutes. Let cool on the pans.

Meanwhile, melt the chocolate in a double boiler or in a microwave in 30-second increments, stirring after each. Let it cool slightly and then pour into a piping bag. Snip off the tip and then pipe 4 thick chocolate stripes on each cookie. Let the chocolate harden at room temp or in the fridge. 

These will keep for several days in an airtight container at room temp or in the fridge.


-yeh!

photos by chantell and brett quernemoen

this recipe was created in partnership with our family!

Rhubarb and Pistachio Rugelach

Rhubarb season, la dee da! [Insert Disney princess humming and singing with the birds!] Everything in the yard is green and happy, the chickens are laying, the cats are hunting, and the rhubarb is very bright pink!!! Let’s get down to business. With dreams of last year’s sea salt chocolate rugelach, I realized it was time for a springtime jam version! And what makes the best springtime jam? Rhubarb from the backyard, of course! And you know I love rhubarb with rosewater and pistachios, so those naturally wiggled their way in too. The result is a buttery, not-too-sweet, nutty cookie that has a hint of sourness from both cream cheese and rhubarb. It’s rustic yet a little fancy, and it’s an ode to both my Jewishness and the farm because without the rhubarb patch on the farm, I probably would have never made these. And they certainly couldn’t have been done without my mom’s perfect rugelach in my cookie genes.

That’s all! 

(And hey, if you want to switch up the jams and/or nuts, do it!!)


Rhubarb and Pistachio Rugelach

Makes 24 cookies

Ingredients

Dough

2 1/2 c (325g) all-purpose flour, plus more for dusting

1/3 c (66g) sugar

1/2 tsp kosher salt

zest of 1/2 orange or lemon

1 c (226g) unsalted butter, cold and cubed

8 oz (226g) cream cheese, straight from the fridge

2 large egg yolks

1 tsp vanilla extract


Filling

3/4 c (245g) rhubarb jam, homemade or store-bought

1 tb orange or lemon juice

optional: 1 tsp rosewater, or to taste

1/2 c (64g) finely chopped toasted pistachios

Egg wash: 1 large egg beaten with a splash of water

Topping

a few pinches flaky salt

2 tb sugar or coarse sanding sugar

1/4 c (32g) ground toasted pistachios

Clues

To make the dough, combine the flour, sugar, salt, and zest in a stand mixer fitted with a paddle. Add the cubed butter, distributing it all over the top of the dry ingredients, and dollop in the cream cheese (1” dollops should do it, but it doesn’t need to be perfect). Turn the mixer on low and stir until the mixture is mostly mealy and there are still some larger clumps of butter and cream cheese in tact. Continue mixing and add the yolks and vanilla and then continue mixing until the dough comes together. Divide the dough in half and shape into discs. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or up to 2 days.

To form the rugelach, first make the filling by combining the jam with the orange or lemon juice and rosewater, if using, and set it aside. Working with one dough disc at a time, roll it out on a lightly floured surface, dusting with flour as needed to prevent it from sticking, until it is a wide rectangle, 18” by 9”. Use an offset spatula to spread on half of the jam in a thin even layer, leaving a 1” border along the long edge that’s furthest from you. Sprinkle with half of the finely chopped pistachios. Brush the 1” border with a thin layer of egg wash and then start on the end closest to you and roll the dough into a long tight log, placing it seam side down. transfer to a cutting board or baking sheet and refrigerate for at least 2 hours or up to 2 days (depending on fridge space, you might want to cut the log in half so you’re dealing with four shorter logs as opposed to two really long ones). 

If you’re only refrigerating for a couple of hours, no need to cover the logs. If longer than that, cover with plastic wrap. 

To bake, preheat the oven to 375ºf and line two baking sheets with parchment paper. brush the logs with a thin layer of egg wash, sprinkle with a few pinches of flaky salt, a lot of pinches of sanding sugar, and a good pile of ground pistachios. Cut into 1 1/2” slices and transfer to the baking sheets, 1” apart. Bake until golden brown on top; begin checking for doneness at 24 minutes. (You might notice that the cookies seem to sweat and leak out some fat and jam while in the oven, this is completely normal.) Let cool on the pans for 5 minutes and then transfer to a wire rack to cool completely. Or enjoy them warm! Leftovers can be stored at room temp for several days.


Passover Chocolate Chip Cookies

Frozen cookie dough is an essential part of baby meal prep!!!! And just because Passover is around the corner doesn’t make this any different. Well, it actually kind of makes it easier because these cookies are, like, stupidly simple to make. One-bowl, three-minute simple. Remember this Passover cookie cake from a few years ago? Magic, right?! So chewy, delicious, and satisfying, and easy enough that some people asked if there was a typo and if there should have been more steps (no typo!). So these chocolate chip cookies are just hand-held versions of that cake that kind of take on a new life of their own because when they’re in this smaller shape and rolled in sugar, they get a crisp crunchy shell but stay so amazingly chewy inside. And also, you can keep this dough in the freezer and bake off only one or two cookies at a time as needed, so the convenience is real. And the flavor is awesome too, thanks to a tasty nut flour base. If you’d like to change things up and add dried fruit or M&M’s or other candy or chopped nuts, you can totally do that with these. Happy almost Passover! 


Passover Chocolate Chip Cookies

makes 12

ingredients 

1 c (112g) almond flour

1 c (112g) hazelnut flour, or 1 more cup almond flour

1/2 c (100g) lightly packed light brown sugar 

1/2 c (100g) sugar 

3/4 tsp kosher salt 

1 large egg 

1 tb vanilla extract 

1/2 tsp almond extract 

3 oz chopped chocolate or chocolate chips (any kind!)

Coarse sanding sugar or turbinado sugar

Clues

If baking immediately, preheat the oven to 350ºf. If preparing for the freezer, see below for directions. Line a baking sheet with parchment and set it aside.

In a large bowl, combine the flours, sugars, and salt. Add the egg, vanilla, and almond and stir to combine and then stir in the chocolate. The whole mixture might seem dry at first, but keep on stirring and it will come together. Roll balls that are slightly larger than golf balls and roll them in sanding sugar. Flatten them slightly and then place them on the baking sheet, 1” apart.

If baking immediately, bake for 15 minutes, until lightly browned on the bottom. Let cool slightly and enjoy! They will be super gooey when they come out of the oven but they will get chewy as they cool.

If preparing to freeze, stick the baking sheet in the freezer until the dough is frozen, about an hour or so, and then transfer to a ziploc bag. Label and freeze for up to 3 months. Bake cookies 1” apart on a baking sheet lined with parchment at 350ºf for about 20 minutes, or until lightly browned on the bottom. Let cool slightly and enjoy! They will be super gooey when they come out of the oven but they will get chewy as they cool.


Blueberry Cream Cheese Hamantaschen

Poppy Seed is currently kicking up a gigantic storm and I think it’s because she/he a) wants to play on the rocking hippo, b) wants to play in tomorrow’s snow storm in her (his?) new cute puff-ball outfit, or c) knows that Purim is around the corner and wants to party hard. According to this past week’s doctor’s appointment though it sounds like baby’s first Purim isn’t going to be until next year. That’s ok, best to avoid those loud groggers on newborn ears. And best to not have my first big act of mom guilt come from not having the cutest ever Purim costume lined up. Also best to give me more time to nest and prepare and google how to change a diaper!!!

Here is another ode to my number one pregnancy craving of cream cheese! Sure, a poppy seed filling might have been more fitting this year but… I have never really been moved to risk getting poppy seeds stuck in every single one of my teeth in the interest of eating a poppy seed hamantasch over a fruity one. Also eating poppy seeds these days is actually kind of awkward, like I’m eating my child. Which is also the reason why we’ve officially eliminated “Marzipan” as a baby name…. What was I talking about again. Cream cheese! I have six blocks of it in my fridge right now and its sourness just gets the job done. It adds such nice creaminess and oomph to these hamantaschen. Blueberries have also been high on my cravings list so I’ve wrapped them up in a wheaty cinnamony crunchy hamantaschen shell. The shell here is loosely based on Leah’s, which I love because the dough is so smooth and easy to work with and it doesn’t require softened butter or a stand mixer. I added some whole wheat flour, cinnamon, and a little lemon zest since I love those flavors with blueberry (they make them blueberry muffin-like!) and I also played around with using coconut oil, which adds the loveliest hint of coconut flavor. This is a very low-maintenance, yet extremely flavorful hamantaschen recipe.

Just don’t (DON’T!!!) forget the egg wash on the inside. Egg wash will improve the success rate of these keeping their shape in the oven and not exploding open by one million zillion percent.

Chag almost Purim, fronds!

And I’m using Our Family cream cheese here! Which has been sustaining my wild cream cheese craving!!


Blueberry Cream Cheese Hamantaschen

makes about 24 cookies

Ingredients

Dough

2/3 c (86g) whole wheat flour

1 3/4 c (228g) all-purpose flour, plus more for dusting

1 tsp baking powder

1/2 tsp kosher salt

1/2 tsp cinnamon 

1/4 c (50g) vegetable oil or unrefined coconut oil, melted and slightly cooled

2/3 c (132g) sugar

2 large eggs

1 1/2 tsp vanilla

zest of 1/2 lemon

Filling

8 oz Our Family cream cheese, softened

1 c (325g) blueberry jam

Flaky salt

Assembly

Egg wash: 1 egg beaten with a splash of water 

Coarse sanding sugar or turbinado sugar, or powdered sugar

Directions

To make the dough, combine the flours, baking powder, salt, and cinnamon in a medium bowl. In a large bowl, whisk together the oil and sugar. Add the eggs, whisking after each, and then whisk in the vanilla and lemon zest. Using a wooden spoon or spatula, mix in the dry ingredients to form a dough. Divide the dough in half and pat out into discs. Wrap in plastic wrap and refrigerate for 2 hours or up to a day or two. 


Preheat the oven to 350ºf and line two baking sheets with parchment paper and set them aside.

On a floured surface, working with one dough disc at a time, roll it out until it is 1/8” thick, adding more flour as needed to prevent sticking. Cut out 3” circles, re-rolling scraps as needed. Place a 1 teaspoon schmear of cream cheese in the center (I find it easiest to smoosh it on with my fingers) and top with a heaping teaspoon of jam, allowing a 1/2” border around the edges. Brush the border with egg wash and fold the edges up to form a triangle shape, pinching the corners firmly to seal. Sprinkle the jam with a tiny pinch of flaky salt. An optional fun step for added crunchiness: brush the outside edges with egg wash and cover with coarse sanding sugar or turbinado sugar, if using. Place on the baking sheets, 1” apart and bake until the bottoms are lightly browned, begin checking for doneness at 13 minutes. Let cool slightly and enjoy! If you didn’t go the sanding sugar route, you can dust with powdered sugar or just leave them plain! 


-yeh!

photos by chantell and brett quernemoen

this recipe was created in partnership with our family!