I was cooking up a storm on Valentine’s Day, starting with eggs benedict for breakfast, then I tempered some chocolate for the second time in my life and made these little hearts and lips in these silicone ice cube trays I found at the dollar store. I was inspired by Martha Stewart to make these teeny-tiny little arrows to go in the centres. She made arrows out of pens but I adopted the technique to toothpicks. I think they’re adorable and used them again in my mini caramel and chocolate covered marshmallows. Too cute!
And for my official Valentine’s dessert I combined two recipes to make these ice cream sandwiches thinking Steve would love them. He couldn’t warm up to the idea of the frankenrecipe of ice cream and strawberry cheesecake. I think it’s delicious! The cookies didn’t have quite enough graham flavour so I’ll keep working on those. This sandwich recipe would be great to save for spring/summer as well.
Strawberry Cheesecake Sandwiches
2 1/2 (11.25 ounces) cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
3/4 cup packed dark brown sugar
4 ounces (1 stick) unsalted butter, cut into cubes and frozen
1/4 cup honey
1/4 cup whole milk
1 tablespoon vanilla extract
1 cup (6 ounces) milk chocolate chips (I omitted these)
In the bowl of a food processor, combine the flour, baking soda, salt, cinnamon, and brown sugar. Pulse one or two times to combine. Add the cubes of butter and pulse until the mixture resembles coarse meal. You can also use a hand held pastry blender.
In a liquid measuring cup or small bowl, whisk together the honey, milk, and vanilla. Add the mixture to the food processor and pulse until a soft dough begins to form. Remove to a bowl and stir in the chocolate chips. Shape the dough into a flat disk and wrap in plastic. Refrigerate until firm, at least 2 hours or overnight.
Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Using a 1 1/2-tablespoon scoop, drop balls of dough onto the prepared baking sheets, spacing at least 2 inches apart. Flatten dough balls with the bottom of a measuring cup.
Bake for about 12 minutes, or until the edges are browned. Let the cookies cool on baking sheets for 5 minutes before removing to wire racks to cool completely.
Source: http://www.handletheheat.com (I omitted the chocolate chips)
Strawberry Cheesecake No Churn Ice Cream:
One 8 oz. bar of cream cheese (light or regular) softened
One 14.5 oz. can of sweetened condensed milk (regular or fat free)
1 tsp vanilla
One pint (500ml) heavy cream, well chilled (35%)
1 21 oz can of strawberry pie filling (540ml)
Place a large glass or metal bowl in the refrigerator or freezer for whipping the cream.
Using an electric mixer or whisk attachment, beat together the cream cheese, sweetened condensed milk until smooth. Set aside.
In the chilled bowl, using an electric mixer or whisk, beat the heavy cream to soft peaks.
Gently fold the cream cheese mixture into the whipped cream.
Mix in the strawberry pie filling.
Pour the mixture into a container that you can freeze and has an airtight lid, cover, and place in the freezer until frozen.
To make the sandwiches: Smoosh a scoop of ice cream between two cookies and serve! 🙂