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!
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.
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.
Notes
*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.
Keywords: almond, lemon, dessert bar, bake, dessert
Maybe my site should have been called What the “Forks” for Dessert?……..hmmmm. My renewed love of baking has me making desserts……ALOT!!!!!
After making Corned Beef Tacos and Rueben Pizza, I had one Guinness Stout beer left from all the corned beef I cooked………Just toss the corned beef into a cockpot and cover it with the beer……..no muss…….no fuss. Except for that extra beer. Tim and I are teetotalers, so what to do with that beer? Chocolate Stout Bundt Cake……… who would think a chocolate cake made with beer………..not me!
Pinterest is a wealth of information. I came across a recipe for a Chocolate Stout Cake. The original recipes was from Fine Cooking, but I tweaked it just a bit…….I really did not think a beer in a dessert would taste very good, what a surprise …….even the batter was yummy. I know, you are not suppose to eat stuff with raw eggs in it, but in my life time I have eaten copious amounts of raw batter dough, and lived to tell the tale.
But seriously, the elderly, infants, and those with impaired immune systems should not eat any foods with raw eggs in them due to the risk of Salmonella.
Back to my little cakes………..they came out moist and the beer must have made the chocolate………more chocolaty. I made mine in individual size, but you can make one big cake in a regular size bundt pan if you wish. A simple chocolate glaze makes the Chocolate Stout Bundt Cake an elegant looking, chocolate dessert fit for St Patty’s Day or anytime you want a fancy dessert.
1–1/4 cups stout, such as Guinness (don’t include the foam when measuring)
1/3 cup dark molasses
1 2/3 cups all-purpose flour
3/4 cup unsweetened natural cocoa powder (extra for dusting the pans)
1–1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons salt
1 1/4 cups unsalted butter, softened at room temperature
1–1/2 cups packed light brown sugar
3 large eggs
6 oz. semisweet chocolate, very finely chopped
For the glaze:
3/4 cup heavy cream
6 oz. semisweet chocolate
Instructions
Pre-heat the oven to 350ºF. Spray a 10- or 12-cup bundt pan (or twelve 1-cup mini bundt pans) with cooking non stick cooking spray and then lightly coat with sifted cocoa powder. Tap out any excess cocoa.
In a small saucepan bring the stout and molasses to a simmer. Remove the pan from the heat and let stand while preparing the cake batter.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Cream the butter in a large bowl on medium speed ( stand or hand mixer) until smooth, about 1 minute. Add the brown sugar and beat on medium speed until light and fluffy. Scraping the bowl as needed. Beat in the eggs one at a time. On low speed, alternate the flour and stout mixtures. Scraping the bowl as needed.Then beat at medium speed until the batter is smooth. Stir in the chopped chocolate.
Spoon the batter into the prepared pan (or pans), spreading evenly. Tap pan on table a few time to remove air bubbles. Bake until a wooden skewer inserted in the center comes out clean, 45 to 50 minutes (about 25 -30 minutes for mini cakes). Set the pan on a rack to cool for 20 minutes. Invert the cake onto the rack and remove the pan. Let cool.
Make the glaze:
Bring the cream to a boil in a small saucepan over high heat. Remove the pan from the heat and add the chocolate. Let stand for 1 minute and then whisk until the chocolate is melted and smooth. Let cool for 5 minutes.
