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Monday, August 18, 2014

{ Sea Salted Chocolate Chip Cookie Ice Cream Sandwiches }

So, you remember those Sea Salted Chocolate Chip Cookies I posted? Yeah. Next. Logical. Step.

Am I right?

So, basically, just bake up a batch, allow to cool and then, fill with ice cream. Ok?


Not much trickery here, just a delicious summer treat.

This was Bean's idea. I have to give him credit for this. I've done cookies filled with cream before, but he very much wanted ice cream and he wanted them made with his favorite chocolate chip cookie. Easy enough.

Tips: Let your ice cream sit out for a few minutes until just soft. Scoop, smush, wrap, freeze all in rapid progression. Do not add your sprinkles before freezing. Add before serving.

I wrapped mine in parchment paper and tied with bakers twine. They are cute and functional. You can take this a step further and put in a freezer bag to ensure no freezer burn.

I feel this will be a new go to dessert request around here.

I can't even complain.


Sea Salted Chocolate Chip Cookie Ice Cream Sandwich
By Tina @ Sugar Bean Bakers

I recipe Sea Salted Chocolate Chip Cookies
Ice Cream of your choosing
Sprinkles if desired

Let ice cream soften a bit before scooping

Add 1 scoop of ice cream to the bottom side of a cookie. Top with another cookie. Smash down a bit to allow the ice cream to spread. Immediately eat or wrap and place in freezer to enjoy later.

Add sprinkles before serving if desired

Thursday, August 14, 2014

{ Red Velvet Pancakes }

So, it happened. And it happened so fast. I don't think I even realize how fast it was happening, but it did, and it's here and there is nothing I can do about it. I knew it was going to happen and I knew it was going to happen quickly, but, I just don't know how it's here already.

My Bean is a Senior.

*momma wail*

I know I'm biased, but isn't he handsome?

Please note the Mr. Roger's tee shirt. That's just the kind of people we are.

For the first day of school I always like to make him something special for breakfast. It has been, very often, pancakes over the years. Since I made the Birthday Cake Pancakes for his 17th though, everything has changed. Normal pancakes won't do.

I considered making those again, which I've dubbed 'celebration pancakes' now, so he can have them more often, but I wanted this to be something even more special since it was his last first day of school (sans college).

Red Velvet it is.

He loves Red Velvet and the tang of cream cheese icing, so these were perfect. So easy to make too.
Like the Birthday Cake Pancakes, I mixed up the dry ingredients before I went to bed so they would be ready in the morning. I just measured everything into a lidded mixing bowl. I also made the glaze the night before. I refrigerated it, then sat it out as soon as I got up so it would get the chill off. Shaves a few minutes off the hectic before school routine. Then in the morning, I just measured in the wet ingredients and fried them up.

He said these are even BETTER than the Birthday Cake pancakes!

I think I just got an A+!

Happy School Year to all.


Red Velvet Pancakes
by Tina @ Sugar Bean Bakers

For the pancakes:
1/2 Cup Flour
1/2 cup red velvet cake mix*
1 1/2 Teaspoons Sugar
1/2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Egg
2/3 cup milk
1 teaspoon vanilla
1 Tablespoon Oil

Add all dry ingredients, into a mixing bowl and set aside. In another bowl, whisk together the wet ingredients. Slowly pour the wet into the dry and mix until combined. 
*cake mix is often lumpy, sift if needed

Pour a bit of oil into your pan and let heat. Drip a drop of the batter into the oil. When it begins to sizzle, add your pancakes.

When bubbles form on the cakes, carefully flip them over.
Test center by poking a small hole in it. If batter comes out, cook another minute or so.

Place on a paper towel just for a second to absorb any extra oil, then place on plate and serve!

This is a small recipe, it makes about 8 medium sized pancakes, easily doubled, tripled, etc.

Cream Cheese Glaze:
1/2 cup powdered sugar
2 oz cream cheese, softened 
1 Tablespoon milk
1/2 teaspoon vanilla extract

Mix softened cream cheese and powered sugar in a small bowl. Stir in milk a little at a time until well blended. Stir in vanilla.

Refrigerate any leftovers

You could also use my simple Vanilla Glaze instead

Vanilla Glaze:
1 cup powdered sugar
2 Tablespoons butter, melted
2  Tablespoons milk
1/2 teaspoon vanilla extract

Add powered sugar and milk to melted butter. Whisk until smooth and glossy. Add vanilla and stir until combined. 

Tuesday, August 12, 2014

{ Sea Salted Chocolate Chip Cookies }

Bean loves the sweet salty combo of chocolate dipped pretzels, of my sweet and salty cupcakes, but his favorite thing? My sea salted chocolate chip cookies.

When I made them again the other day he said something about them being on my blog. Well, I've not blogged them, until now, quite obviously.

His reaction went like this "YOU HAVEN'T BLOGGED THESE?".

The fact that there are already a kajillion sea salted chocolate chip cookie recipes on the interwebs didn't mean much to him. So, here I sit. Blogging.

He's quite the connoisseur of chocolate chip cookies. These are far and away his favorite. So, here they are.

Sweet, salty, chocolatey. I mean really, what's not to like?

The boy has a point.


Sea Salted Chocolate Chip Cookies
by Tina @ Sugar Bean Bakers

2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt (regular table salt)
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup packed brown sugar
1/2 cup sugar
1 egg
1 egg yolk
2 teaspoons vanilla

1 cup semi sweet chocolate chips
1 cup milk chocolate chips
sea salt for sprinkling

Preheat oven to 325* F

Line a baking sheet with parchment paper and put aside

In the bowl of a stand mixer add the melted butter and sugars. Beat together until creamy. Add the egg, egg yolk, and vanilla mix again. Mix in the baking soda and table salt into the flour in a small bowl. Slowly add the flour mix into the dough. Beat until incorporated. Stir in chocolate chips.

Scoop out a large cookie scoop, or about 2 tablespoons at a time. (I like to roll my cookie dough between my hands to give it a cleaner appearance when baked. You can skip this step if you like, they still bake up pretty.) Place cookies about 3-4" apart on cookie sheet. Sprinkle with a bit of sea salt. Bake 14-16 minutes.

Allow to cool on sheet for a couple minutes, then move to a wire cooling rack to fully cool.

Adapted from Baking Illustrated 


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