Homemade Mini Ice Cream Cones + A Cookie DO Collab!

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If I had a dollar for the amount of times since being pregnant that I’ve stared at a batch of cookie dough and wished with all of my might that I could eat a huge blob of it raw, I’d have Poppy Seed’s college tuition paid for already. Raw cookie dough is right up there with cold salami as the foods I miss most. Just like, sweet, doughy, buttery, chocolate chippiness, snuck by hand and licked off the mixer, my eyeballs are rolling back into my head just thinking about it.

So when the idea of collaborating with Cookie Dō on a special edition flavor came up, I obviously almost passed out. Pregnant or not, Cookie DO is a dreamland. They have a million different insanely good cookie dough flavors that you just eat with a spoon!! Each one as addicting as the next, and as Kristen the owner and I started brainstorming ideas for our February collab, I foamed @ the mouth: tahini chocolate chip, matcha oreo, pistachio white chocolate, Italian rainbow cookie… When I tasted them all, the Italian rainbow cookie was the one I kept thinking about. I’d lie in bed, excited to wake up the next morning so that I could have a bite.

(Do we need to rehash my love for these soft almondy cookies?? I’ve made them into cake form, gelato sandwich form, and have made a matcha red bean version, but never have I had them in dough form!)

This dough is insanely good. It’s intensely almondy with chocolate chunks throughout, and the colors are so bright and happy. It’s my dream dough. So starting now and through the end of the month, you’ll be able to get it at DO, either in store or online.

And!! Portions of the proceeds will be going to Emma’s Torch, an amazing organization in Brooklyn that provides culinary training, ESL classes, and interview preparation to refugees. I first heard about Emma’s Torch when the director, Kerry, was interviewed on Unorthodox and immediately fell in love with the cause. You can listen to this episode here and learn more about Emma’s Torch here. I am soo excited that this cookie dough will help support this cause!

Because it’s fun to eat this dough in little scoops like an ice cream cone, I have a recipe for homemade mini cones today! They are not hard to make, you just need a cone mold (I use this krumkake mold) and an offset spatula. You can dip them in chocolate or leave em naked, and you can make them up to a few days in advance. Be prepared for your house to smell like an ice cream parlor! 

Homemade Mini Ice Cream Cones

yields 12

ingredients

1/2 c (100g) sugar

1/2 c (65g) all-purpose flour

1/2 tsp kosher salt

a pinch of ground cardamom

2 large egg whites

1/2 tsp vanilla extract

1/4 tsp almond extract

optional:

3 oz chocolate chips

sprinkles

clues

preheat oven to 375ºf. grease a baking sheet. grease a small (6”) wooden cone mold.

in a medium bowl, whisk together the sugar, flour, salt, and cardamom. add the egg whites and extracts and mix until you have a smooth spreadable batter, slightly thicker than the consistency of honey.

with a small offset spatula, spread two 1-tablespoon dollops of the batter into 3-inch rounds, at least 2 inches apart onto the greased baking sheet. this part gets a little sticky, but it doesn’t need to be perfect! (only bake 2 rounds at a time so that you have time to mold the cookies before they cool.)

bake until the edges are lightly browned, 5 to 8 minutes. working quickly (but carefully, so as not to burn your fingers), use a small offset spatula to flip a cookie over onto a work surface and then wrap it around the greased cone mold. remove it from the cone mold and then stand it up with the pointy end on top, propping it up as needed and cool fully.

repeat with the remaining batter, greasing the pan and cone mold each time. allow cones to cool to room temperature.

if desired, melt chocolate chips in a microwave or double boiler and dip the tops of the cooled cones into the melted chocolate and roll in sprinkles. place on a parchment lined plate and refrigerate until the chocolate is firm.

cones can be kept in the fridge or at room temperature for several days.

-yeh!

photos by chantell and brett!

apple, onion, and aged cheddar mini pies

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hi from minneapolis where i have just arrived with the smallest suitcase i've used all year. it is a carry-on and in it i have squeezed three pairs of shoes, my buttercream sweater, and a small stack of sugar beet tattoos which i have to conserve because they are almost gone!

i am packing light for this two-day trip and considering it a test for my theory that packing light is wildly overrated. i decided this back in may when i went to ireland and hemmed and hawed so hard about bringing both my green clogs (since everyone told me i'd be miserable in them due to the rain in the forecast) and my rain wellies (since that would have required a second checked suitcase). in the 11th hour i brought a second suitcase of shoes to ireland and ended up being extremely happy with my footwear options because in the end it barely rained at all and when it did i was covered. as i rolled down the irish hills in my favorite clogs in the world on my sunny birthday, and then sloshed through the rain the next day with a bowl of carrots and labneh, i decided that it's much more important to be over prepared than it is to prove whatever you're trying to prove when you pack light. (WHY ARE PEOPLE SO PROUD OF THEMSELVES WHEN THEY PACK LIGHT???) i had to explain this all to the customs lady when she questioned my decision to bring two suitcases for a five-day trip. 

but now i'm testing my theory for no real reason other than i was running late this morning and wouldn't have made it to the airport by the time cutoff to check a bag. 

oh, maybe that's a reason to pack light. 

more importantly, i am so freaking excited for my minneapolis events! i'm spending the day tomorrow at cooks of crocus hill (12pm signing that is free and open to the public!) and then having brunch with my minneapolis homeslices and of a kind, in celebration of the new line artisanal kitchen supply from bed bath & beyond! in between i'm going to go to spoon and stable, marvel bar, and the bachelor farmer. yay!

and speaking of ireland, i have a recipe for you today that uses some irish cheese!!! if you have been to ireland you are aware that it is the land of cheese and butter. and if you have not been to ireland, you can experience this all by coming over and opening up what has essentially turned into my cheese refrigerator. i got to meet some kerrygold cows when i was in ireland, and they are so beautiful and happy in their green rolling fields, it was pretty clear how they're able to make such tasty stuff. kerrygold's aged cheddar is one of my favorites, it's a rich cheese, the kind you want with an apple pie. so here is my version of an apple pie (it's savory!), which combines apples and onions in a grownup mac and cheese-type sauce. it's perfect for a fall picnic or road trip! 

apple, onion, and aged cheddar mini pies

makes 9

ingredients

2 tb butter

1 large onion, thinly sliced

1 large apple, thinly sliced

1/4 tsp salt, plus more to taste

pepper

1/4 tsp paprika

1/8 tsp cayenne

2 tb flour

1/2 c veggie broth 

1/4 c dry white wine

2 oz kerrygold aged cheddar, shredded

 

14-15 oz pie dough

1 egg, lightly beaten with 1 tb water

clues

Preheat the oven to 400ºF. Coat a 12 cavity muffin tin with cooking spray and set aside.

In a large skillet, melt the butter over medium heat. Add the onions, apples, and 1/4 teaspoon salt and cook, stirring, until very soft, about 20 minutes. Add a few turns of pepper, the paprika, and cayenne and cook 1 more minute, until fragrant, and then stir in the flour. Add the broth and white wine and cook until thickened and then add the cheese, stirring until melted. Taste and add salt as needed. Remove from heat and let cool while you shape the dough.

Roll out the dough to 1/4” thickness. Cut out nine 4” circles and nine 2 1/2” circles, re-rolling scraps when needed. Press the 4” circles into the muffin tins. Spoon the onion mixture into the tins and top with the 2 1/2” circles. Fold the edges over and pinch to seal them. Use a fork to poke holes in the tops. Brush with a thin even layer of egg wash and bake until golden brown. Begin checking for doneness at 25 minutes. Let cool in the pans on a rack for 10 minutes. Remove to the rack and serve.

-yeh!

thank you for kerrygold for sponsoring this post!