Drunken Udder Ice Cream and The Platinum Blonde Chef's ice cream sandwich tasting!

Recently, I was invited to a tasting event at Ma'kai Lounge with Drunken Udder ice cream and the Platinum Blonde Chef. They'd combined forces to make some very incredible and unique ice cream sandwiches. The tasting was to help the chefs decide on the best flavor combinations with Drunken Udder's alcohol infused ice creams and The Platinum Blonde's gourmet cookies to be debuted at LA Times The Taste Desserts After Dark this weekend in Beverly Hills. 

The tasting event started at 6 pm and I don't believe in being fashionably late (plus I didn't want them to run out of ice cream and cookies before I got there) so I rolled up on Ma'kai Lounge in Santa Monica with my pal, Meredith right at 6 on the dot. We were pretty much the first ones there which meant that we got some great one-on-one attention with the two chefs, Nicci Piscitelli of Drunken Udder Ice Cream and The Platinum Blonde Chef (a.k.a. Red Velvet Stefanie.) The chefs told us they weren't quite ready to start yet but invited us to sit and chat. I'd never gotten to meet Stefanie before and had been a fan for quite a while so this was very exciting! 

The chefs gave us a sheet for scoring the different flavors of ice cream and cookies we were about to try. Also on the sheet was Tweeting information to use during the course of the tasting. I don't know how to Tweet! I tried to figure it out but eventually I settled for Facebooking it.

The hot chick in the purple dress next to me is named Cassie and has a blog called The Cupcake Diary that is incredible! The photos she has on that blog are pure artwork. 

After I figured out that I didn't know how to Tweet and probably never would, I ordered some garlic fries to snack on while I waited for the main event. Ma'kai Lounge had some drink and food deals to go along with the tasting event. These garlic fries were some of the best fries I've ever stuffed into my face and were only $3. 

Below, is a photo of the event and yes, that's the beautiful Platinum Blonde Chef there in the lower right hand corner. 

Hi, Stefanie!

Here is a photo of Nicci chatting to us after serving us our first choice of the evening. She's thought of flavor combinations and ideas I've never even dreamed of. I loved chatting with her. She's definitely a very creative woman!

My good friend, Erin, tries her first ice cream sammie.

My first choice was roasted banana ice cream, bruleed mini marshmallows, honey caramel swirl and bourbon. It was strong but oh so delicious.  

Dainty bites just for the photo.

Meredith enjoys a toasted coconut and rum ice cream on a white chocolate macadamia nut cookie.

Erin thinks she's found a winner.

I had to decide if the peanut butter ice cream with bananas and fluff swirl would go best with a chocolate chip cookie or a brownie cookie.

Or maybe it would go best on a peanut butter cookie.

I've nearly reached a decision.

No, wait just one more flavor combination.

Okay time to get off the fence.

My final decison. Finally.

Although these were my final choices, I just can't stop thinking about The Platinum Blonde's peanut butter cookies. They were so good! So perfect, full of peanut butter flavor, chewy. Probably better than my mom's peanut butter cookies.

After the tasting, Meredith and I walked across the street to look at the sunset over the ocean.

Santa Monica Pier

Hellz yeah, bitches!

I'd never done a tasting event before and I had a ball! Also, I know it looks like Meredith and I are drunk from all that boozy ice cream but we were totally safe to drive. For reals.

French Dude chocolate chip cookies

Jacques Torres, you know your SHIZNET!

When I was a kid I didn't even like chocolate chip cookies. I think that's because my mom used semi-sweet chocolate chips. Or maybe it's just because I was a little weirdo. One day of my adult life, I decided I liked chocolate chip cookies and I started trying out different recipes on the quest for the perfect chocolate chip cookie. Welp, folks... this one is the winner. That French guy, Jacques Torres, put out this recipe and it just can't be beat. Now I realize some people will disagree with me but you guys can go to H-E-Double Hockey sticks.

Pros: Best chocolate chip cookie ever invented.

Cons: The chocolate is a little pricey but since it's the best chocolate chip cookie ever, who really cares?

I give to you Jacques Torres Chocolate Chip cookies as adapted by the New York Times (because the only French I know I just used).

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

2 cups minus 2 tablespoons

(8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)

Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.

FLeur de Sel AND some pink salt, the pink salt was pretty but the sea salt packed more of a punch.

Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Little sprinkling of sea salt on top. Don't overdo it. Don't underdo it either though.

Yield: 1 1/2 dozen 5-inch cookies.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

The cookies are less chocolate chip and more chocolate-infused, as my friend Steve pointed out. It's like layers of cookie and layers of chocolate.

Magnolia Bakery's PB Ice Box Pie

Ingredients:

Crust

1 cup butter (melted)

4 cups vanilla wafer crumbs

Filling

2 cups heavy cream

3 cups cream cheese

1 1/2 cups peanut butter

1/2 cup confectioner’s sugar,10x

1 tbls + 1tsp pure vanilla extract

Caramel topping

2 cups Reese’s Peanut Butter Cups, chopped into 1/4" pieces

1/2 cup peanuts, finely chopped

Preparation:

Preheat convection oven to 350 degrees. 

Combine melted butter and wafer crumbs in a large bowl and mix by hand until a wet crumb forms. Shape the crust by pressing into the pie pan, making sure you form the crumb into the sides. Bake for 8 minutes and cool to room temperature. I used a premade double serving size graham cracker crust AND a box of premade shortbread mini tart shells and STILL had some filling leftover. 

While the crust is baking and cooling, make the filling. Beat the heavy cream in the mixer using a whisk attachment on medium until stiff peaks form, about 10 minutes. Set aside.

Freeze your beaters and bowl beforehand for better results.

In a separate bowl, beat the cream cheese with the paddle attachment on medium-high until smooth and creamy. Lower mixer speed to medium and add the peanut butter, sugar, and vanilla. 

Gently fold the whipped cream into the cream cheese mixture until completely combined. Set aside.

Take the cooled crust and drizzle about 3 tablespoons of caramel onto the bottom. Next fill, spread and smooth the filling in the pie shell. Sprinkle the chopped Reese’s Peanut Butter Cups and peanuts all over the top of the pie. Store in a covered container and refrigerate for at least 5 hours before serving.

Baker's Note: Because I like smooth peanut butter I opted NOT to use chopped up peanuts for the topping and stuck with just chopped pb cups. Also, I did NOT think this had enough sugar in it. Some people thought it was perfect, others agreed with me. Next time I'll double the sugar at least. It tasted fine while I was going along but I was just tasting a little bit at a time and when I had a whole piece, I realized I wanted it to be sweeter.

Chunky Chocolate Chip Peanut Butter Cookies

So everyone loves the delicious combo of chocolate and peanut butter (sorry peanut allergy-ers!), and in cookie form, that combo becomes even more irresistible. These cookies add the secret weapon of chopped peanuts to that duo to make one of my favorite recipes ever.       

                                            

PEANUTS! The secret weapon.
 

INGREDIENTS

• 1 1/4 cups all purpose flour                                              
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3/4 cup butter or margarine, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup creamy peanut butter
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups (12-ounce package) semi sweet chocolate morsels
• 1/2 cup coarsely chopped peanuts

 

-Preheat oven to 375.

-Combine flour, baking soda, salt and cinnamon in a bowl.

-Beat butter, granulated sugar, brown sugar and peanut butter in a large bowl until nice and creamy.

-Beat in egg and vanilla.

-Gradually beat in flour mixture.

-Stir in chocolate morsels and peanuts.

Can I just eat the batter please?

 -Drop dough onto ungreased baking sheets and flatten slightly with the back side of a spoon.

Gratuitous chocolate morsel shot

-Bake for 7-10 minutes or until edges are set but centers are still soft.
-Remove from oven and let stand for about 4 minutes.
-Remove to wire racks to cool completely.
-Eat the whole batch with a cold glass of milk while watching a movie (this last step is just a suggestion).

I made a batch of these for a party I went to the other night and I have never received so many compliments before! My health conscious friend Amber declared to anyone listening that they were so good, she ate two of them. I feel like the cinnamon in them really adds that little extra something and the chopped nuts give it a nice crunch not found in regular pb and chocolate cookies. I got this recipe from an old Nestle Best Loved Cookies recipe book I recently rediscovered on my bookshelf and rest assured, I'll be testing out many more of the recipes in there. Enjoy!   

Better Than Crack Brownies

This is really a tongue in cheek name because everybody knows there's nothing better than the old ready rock.
Jessica over at How Sweet It Is shared this recipe that a reader had sent her. I'm not a brownie fan but these? These I will eat. (Especially as soon as I saw what those 2nd and 3rd layers consisted of.)

1 batch of your favorite brownie recipe
½ cup salted peanuts
1 cup chopped Reese's peanut butter cups
1½ cups milk chocolate chips
1½ cups creamy peanut butter
½ tablespoon unsalted butter
1½ cups Rice Krispies cereal

First get your junk together.

I used Reese's easter eggs instead of the cups. Higher quality, you know?

1. Prepare the brownies according to the directions and bake for about 5 minutes less than the recipe states (20-25 minutes) in a 9X13 pan. Remove from the oven and sprinkle the top with the peanuts and chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.

The brownies are under there!

2. While they are finishing baking, melt the chocolate chips, peanut butter and butter and combine. 

3. Stir in the cereal to evenly coat. Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over top. Spread to cover evenly. 

4. Refrigerate for 2 hours before cutting and serving. Store in an airtight container in the refrigerator.

I used an 8X8X2 square dish so mine are pretty tall. I also put in maybe a 1/2 cup to a 1 cup extra Rice Krispies for the top layer. 

This creation is like if regular brownies had a love child with every other delicious dessert ingredient- a delicious, crispy, chocolatey, peanut buttery love child.

Magnolia Bakery's Banana Pudding

Magnolia Bakery. I don't go there for their cupcakes. Sometimes I'll get some icebox pie or a bar cookie. But the dessert that makes me a repeat customer is their banana pudding. If you've had it, you know what I mean. People who don't even like banana pudding love this stuff. And the good news is: the recipe is not a secret.

1 (14-ounce) can sweetened condensed milk
1 1/2 cups ice cold water
1 (3.4-ounce) package instant vanilla pudding mix (preferably Jell-O brand)
3 cups heavy cream
1 (12-ounce) box Nabisco Nilla Wafers (no substitutions!)
4 cups sliced ripe bananas [Use the kitchen measurement converter -- LR]

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. 

Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

 Streaks

No streaks

To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. 

Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. 

Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 hours before serving.

This recipe makes A LOT. You'll have plenty to share-but don't worry, we won't tell anyone if you decide not to!