ground cinnamon

Peanut Butter Oatmeal Cookies

I hope you all had a wonderful Christmas!

I can’t believe we are only a few days away from the start of a brand new year!

Peanut Butter Oatmeal Cookie Dough

Have you thought about making any New Year’s resolutions?

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Oatmeal Chocolate Chip Ice Cream

Doesn’t that look yummy?

As you may or may not know I absolutely love Ice Cream.

Today I wanted to share two things with you:

1. A yummy Ice Cream recipe
2. A chance to win an Ice Cream Maker of your own

CSN Stores which is a collection of over 200 stores that sell everything from home Bars to the latest in kitchen appliances and cookware, my personal favorite.

Well, they have paired up with me and generously offered to present one of my Dreamy Readers with this fabulous Ice Cream Maker:

Now for the yummy Ice Cream Recipe… I altered David’s recipe slightly, the original called for Oatmeal Praline pieces and Raisins.

Oatmeal Chocolate Chip Ice Cream

I swapped out the raisins for mini chocolate chips so I wouldn’t end up being the only one eating this at home. (My boys don’t care much for raisins…)

Oatmeal Chocolate Chip Ice Cream

adapted from The Perfect Scoop by David Lebovitz

Oatmeal Praline

3/4 cup (75 g) rolled oats (not instant)
1/2 cup (100 g) granulated sugar
pinch of coarse salt

Preheat oven to 350 F

Line a baking sheet with foil, spread the oats evenly on the sheet, and bake for 10 minutes, stirring once or twice while baking, until the oats are fragrant and nicely toasted. Remove from oven.

Spread the sugar in a medium, heavy-bottomed skillet and cook over medium heat, watching it carefully.

When it begins to liquefy and darken at the edges, use a heatproof spatula to stir it very gently, encouraging the heat of the liquefied sugar around the edges to moisten and melt the sugar crystals in the center. Tilt the pan and stir gently until all the sugar is melted and the caramel begins to smoke.

Once the mixture is deep golden, remove it from the heat and immediately add the oats to the skillet (lift the foil to guide them in quickly).

Return the foil to the baking sheet.

Stir the oats gently but quickly, coating them with the caramel. Scrape the oats onto the foil-lined baking sheet and spread them as well as possible. Sprinkle with the salt and let cool completely. Once firm, break the pralined oats into small pieces by pulsing them in a food processor or placing the pieces in a heavy-duty plastic bag and smacking them with a mallet or rolling pin.

Set aside, or can be stored for up to 1 week in an airtight container in the freezer or at room temperature.

Ice Cream

1 cup (250 ml) whole milk
1/2 cup (100 g) granulated sugar
pinch of salt
2 cups (500 ml) heavy whipping cream
1/3 cup (70 g) packed light brown sugar
1/4 teaspoon ground cinnamon
5 large eggs yolks
1/2 teaspoon vanilla extract
1/2 cup mini chocolate chips

Warm the milk, granulated sugar, and salt in a medium saucepan.

Whisk the cream, brown sugar, and cinnamon together into a large bowl and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

Pour the custard through the trainer and stir it into the cream. Mix in the vanilla and stir until coll over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

During the last few minutes of churning, add the chocolate chips and oatmeal praline.

Oatmeal Chocolate Chip Ice Cream

To enter the contest:

1. Leave a comment on this post telling me about your favorite ice cream flavor. I personally have a problem picking just one…

2. This contest is open to all US or Canadian residents.

3. Don’t forget to leave me your email address in the comment form (it will not be published) so that I am able to contact you if you win.

For extra opportunities to win you can also do one or more of the following:

a) Follow me @DaydreamerDsrts on Twitter and leave me a comment saying you are a follower. If you were already a follower leave me a comment as well.

b) Become a Daydreamer Desserts Fan on Facebook and leave me a comment saying you are a fan. If you are already a fan let me know in a separate comment as well.

c) Tweet about my Cuisinart Ice Cream Maker giveaway and leave me a comment with the link to your tweet.

d) Post about my giveaway on Facebook and leave me a comment with a link to your update.

e) Subscribe to Daydreamer Desserts via my RSS Feed And yep, you guess it… leave me a comment if you are now subscribed or if you already were subscribed to my feed.

Giveaway Details:

One (1) Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker to be given away.

One winner will be chosen at random for this giveaway.

Deadline to enter: Saturday April 10, 2010 11:59 PST

Winner announced: Sunday April 11, 2010

Good luck everyone!

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Spiced Espresso Meltaways

For the past few days I’ve been fighting an awful cough. This cough has kept me home from work (therefore kept me from my daily lunchtime Starbucks coffee run), it has kept me from exercising, it has even had the NERVE to wake me up every hour or so at night after taking a proper dose of cough medicine, the kind that’s supposed to knock you out even!

So, today I decided I’d had enough of this silly cough. I woke up this morning, still didn’t feel good enough to workout, but I took a shower, got ready and went into work. Surprisingly enough, I didn’t do too badly, could it be the fresh air that cured me, or the lunchtime Starbucks coffee run had something to do with it? Nah… Probably not.

The one thing I certainly did enjoy while I stayed home sick were these yummy cookies. Which I managed to make before “The Cough” took over, they totally hit the spot.

Actually, the powdered sugar did make me cough a little more but it was worth it!

Spiced Espresso Meltaways

Inspired from Martha Stewart’s Buttered Rum Meltaways found in Martha Stewart’s Cookies

1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 teaspoons ground cinnamon
2 teaspoons freshly grated nutmeg
1/4 teaspoon grated crystalized ginger
3/4 teaspoon kosher salt
3/4 cup unsalted butter, room temperature
1 cup confectioners’ sugar
1/4 cup borghetti espresso liqueur
1 teaspoon pure vanilla extract

In a bowl wisk together flour, cornstarch, spieces, and salt.

In the bowl of an electric mixter fitted with the paddle attachment beat on medium speed butter and 1/3 cup of the confectioners’ sugar until pale and fluffy.

Mix in espresso liquor and vanilla, reduce speed to low and gradually mix in flour mixture.

Divide dough in half. Cut two sheets of parchment paper, press and roll each piece of dough into 1 1/2 inch logs. Wrap each log with parchment paper.

Place logs in freezer to chill at least 30 minutes, they can remain in the freezer up to one month. (But, I doubt you’ll want to wait that long).

When ready to bake, preheat oven to 350 degrees F. Line 1 or 2 baking sheets with parchment paper.

Remove parchment paper from logs and cut logs into 1/4 inch thick rounds, place onto cookie sheet spaced 1 inch apart.

Bake until golden brown for about 15 minutes. Transfer cookies to wire rack to cool for about 10 minutes, then while still warm gently toss a few at a time in a plastic resealable bag with the remaining 2/3 cup of confectioners’ sugar.

These cookies can be stored in airtight containers at room temperature up to 2 weeks.




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