Mini Chocolate Chip Ice Cream Sandwich
My biggest problem with this post is how much can you say about a Mini Chocolate Chip Ice Cream Sandwich?
Chocolate Chip cookies are by far the best cookie in the world. They are loved by children and adults alike. It is a memory from everyones childhood……..the Grandma, Mother, or favorite Aunt who made the best cookie you ever had.
Ice Cream…….well, my love affair with it goes wayyyyyy back. Hot summer nights, a drive to town (yes I lived in the country as a girl) with the 2-55 air conditioning, for an ice cream cone from the Dairy Freeze. All towns had that place, the one that was only open in the summer, and served soft serve ice cream cones and sundaes with hot fudge that was warm but cool.
So, mixing the two tastes blends two childhood memories perfectly. The beauty of this recipe is that is makes just enough for you and someone special for a cool treat, and a walk down memory lane.
For this recipe I used the Perfect Single Size Chocolate Chip Cookie Recipe from No.2 Pencil. For my Mini Ice Cream Sandwiches I used a small ice cream scoop and made 8 small cookies. Once baked and cooled, I used a scoop of ice cream, and made four mini sandwiches. Back in the freezer for a while and done!
Springtime Asparagus Pasta
It is so nice to be able to say Springtime in a post and recipe……….Springtime Asparagus Pasta………has a nice ring to it doesn’t it?
Without further ado ………..I need to say how proud I am of my husband Tim for all the beautiful pictures you see here on What the “Forks” for Dinner?. He has taken our pictures from ok to fabulous! We are both learning from this experience, but Tim is really turning into a wonderful photographer. I am amazed by him everyday………so “Thank You” Honey for helping make this dream a reality…………Besides isn’t he cute??? (see below)
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Almond Lemon Crumb Bars
A bag of Organic Lemons on sale!!!!!!…………on sale for $1.49!!!!!!! Too good of a bargain to pass up!!!!
Oh no!! What do I do with a bag of Organic Lemons????……….When life hands you lemons, at a bargain price ……..you make Almond Lemon Crumb Bars, of course!
I must admit, I have not always liked lemon bars. Maybe the ones I remember from childhood were too artificial lemony, or maybe I just wasn’t a lemon lover. Well, times they do change………I love lemon, but it has to be real lemon! By real lemon I do not mean that little plastic lemon shape with juice inside, nor do I mean the big green bottle called real lemon. I mean, the buy it in the produce section, bright yellow, squeeze it yourself lemon.
So, not wanting just a plain average lemon bar, not that they are not good, but I wanted to do something a little jazzier with my lemons.
I like a crumbly crunchy topping on…….well almost anything, but on a dessert bar it’s the bomb! A nice cookie crust with just a hint of almond flavor, a soft silky center with just the right amount of lemon, and the crunchy topping with sliced almonds.
Now, Tim and I are really trying to do the healthy thing……with moderate success. So instead of us eating the whole pan, I bestowed my Almond Lemon Crumb Bars on our neighbors and my co-workers. I saved us each one bar………OK two, but they were really small……but at least we didn’t eat the whole pan………now if we could just learn to drive by the Dairy Queen…..LOL.
- For the crust:
- • 2 cups all-purpose flour
- • 1/4 teaspoon salt
- • 3/4 cup unsalted butter, softened
- • 1/4 cup granulated sugar
- • 1 teaspoon lemon zest
- • For the filling:
- • 1/2 cup all-purpose flour
- • 1/4 cup chopped crystallized ginger*
- • 1 teaspoon baking powder
- • 6 large eggs
- • 2 cups granulated sugar
- • 2/3 cup lemon juice
- • 2 tablespoons lemon zest
- • For the topping:
- • 3/4 cup all-purpose flour
- • 1/2 cup granulated sugar
- • 1/4 teaspoon salt
- • 1/4 cup unsalted butter, melted
- • 1/2 cup sliced almonds
- For crust:
- Preheat oven to 350°.
- Spray a 9″x 13″ baking pan with non stick cooking spray or line with parchment paper.
- With a mixer on medium speed, beat butter, sugar, and lemon zest until light and creamy.
- Reduce mixer speed to low. Gradually add flour and salt, mixing until dough is crumbly but holds together when pinched.
- Press dough evenly and firmly into prepared pan. Chill 10 to 15 minutes.
- Bake 15 to 20 minutes, or until lightly browned. Set aside.
- For filling:
- Reduce oven temperature to 325°.
- Mix flour and ginger in the bowl of a food processor. Process until ginger is finely chopped (about 1 minute)if using crystalized ginger. Stir in baking powder.
- Whisk together eggs and sugar. Add flour mixture, and mix until combined. Stir in lemon juice and zest.
- Pour filling mixture over crust.
- Bake 15 to 20 minutes, or until filling is almost set. Remove from oven and set aside while making the topping.
- For topping:
- Combine flour, sugar, and salt. Stir in melted butter, mixing well. Stir in almonds. Sprinkle topping mixture evenly over filling. Gently press into the filling.
- Return to oven and bake 20 to 25 minutes, or until lightly browned and almonds are lightly toasted.
- Cool bars completely in pan on a wire rack before cutting into bars.
- Decorated with candied lemons, or sprinkle with powdered sugar if desired.
*You can substitute 2 teaspoons of ground ginger and 2 teaspoons of powdered sugar , mixed with 2 teaspoons of water in place of crystallized ginger. Do not mix add to flour mixture but add with wet ingredients.
Serving size of 24 is based cutting 2 inch bars.