Tag Archives: snack

Homemade Cookie Ice Cream Sandwiches

Sorry about the lack of posts last week.  My dog literally ate my ‘homework’, which in baking terms means my dog (Kettle calls her “the stomach”) attempted to eat a 2lb bag of flour while I was at work and became violently ill, consuming a lot of my time last week. She is going to be fine, but the jury is still out on the carpet.  May you never have to try to get paste made from flour and dogdrool out of your carpet!  What a mess.  But enough with the excuses and on to the good stuff!  Baseball/ballpark food week continues!

So festive and fun!

Mmm hmmm, you read the title of this post right.  I went there.  I made them at home there by forcing myself to eat way too many of them.  But you know what?  I liked it. Every last bite.
The cookie ice cream sandwich is my brother’s weakness.  The boy can pop them down like its going out of style.  Not normally someone I would like to for recipe ideas or food advice, he is a true junk foodie, whose diet includes things like Hot Pockets and Doritos. But in the case of the cookie ice cream sandwich, I can’t fault him.  They are dang good and even better on a hot day.

Who doesnt love having these guys around?

These are silly easy and I think that is the biggest problem with the recipe.  If you can make chocolate chip cookies, and have the patience to combine said cookies with ice cream in an orderly fashion (as opposed to swallowing them all whole in some cookie monster style feeding frenzy), then you can make them too!  Oh, and mini sous chefs love them too.  Then again, I think everyone loves them.

In need of sprinkles.

The only bonus to making them at home, besides being able to play with different cookie/ice cream combos, is portion control.  I chose to make mine on the smaller side as to minimize the guilt of eating them.  Oh, who am I kidding, I don’t feel guilt.

I swear I didnt eat them all!

Homemade Cookie Ice Cream Sandwiches

For this recipe, I used a classic chocolate chip cookie and paired it with vanilla ice cream.  Feel free to get creative!  You can use any combo you can think of!

Classic Chocolate chip cookies (small batch)

1+1/8 cup flour

1/2 tsp salt

1/2 tsp baking soda

3/8 cup brown sugar

3/8 cup white sugar

1/2 cup butter, softened

1/2 tsp vanilla

1 egg

4-6oz semi-sweet chocolate chips

Cream together butter, white sugar, brown sugar and vanilla.  Beat in egg.  Slowly combine in dry ingredients.  Once well combined, fold in chocolate chips.  Bake at 375°F for 8-10 minutes.

Make cookies as directed and allow them to fully cool on a cooling rack.  Be careful to make evenly sized cookies so they make prettier sandwiches.  I made the cookies one night and assembled the sandwiches the next so I didn’t rush it.   When you are ready to assemble, let the ice cream sit on the counter for 15 minutes.  This allows it to soften and make assembly much easier.  Assemble cookies and ice cream, and then rotate sandwich on end in a bowl of sprinkles (or mini chips) to decorate.  Pop sandwiches back in the freezer for a few minutes to allow the ice cream to firm back up.

Lemon-poppy seed Biscotti

It was my bosses birthday last week and in addition to decorating the entire hallway from the elevator to her office with black balloons, we decided to have a surprise birthday brunch at our morning meeting.  Our group tends to excel at the pot-luck, so I knew there would be way too much food.  I am in no way complaining about the monsterous amount of food, just pointing it out as reasoning behind my decision to make something small and snackable that would keep well for a day or two (so we could spread the gluttony out).

It's Biscotti time.

After much deliberation, I settled on biscotti. We have a fair number of coffee and tea drinkers in the group, so I knew it would be enjoyed.  Having never made biscotti, I didn’t know what I was in for and actually expected it to be much more difficult than it was, but it’s really not that hard!

Ready to make friends with a cup of tea.

I started with a basic biscotti and added lemon zest and poppy seeds.  Once the dough was well mixed and I was happy with my zest to poppy ratio, I spread it into a loaf shape on a cooking sheet for its first round of baking.

Lemon-poppy biscotti loaf.

I removed the dough once it was a light golden brown, sliced it on the diagonal, and returned it to the oven for its final tanning.  I did decide to flip over the biscotti spears midway through the second baking in order to achieve a more consistent browning.  To finish them off, I dipped an end of each spear into melted white chocolate seasoned with a little lemon zest and then topped them with a few poppy seeds.

Lightly zested and ready to celebrate.

Overall, I am over joyed with how the biscotti came out!  They had just the right amount of sweetness and weren’t too hard.  The recipe was simple to execute and easy to manipulate for whatever flavor you might dream up.  I can’t wait to make them again!

Lemon-Poppy seed Biscotti

1/2 stick of butter

6 tbsp sugar

3/4 tsp baking powder

1/8 tsp salt

2 tsp lemon zest+ extra for chocolate dip

1 egg

1 cup flour

1 tsp poppy seeds+extra for decoration

White chocolate

Heavy cream

Stir together flour, baking powder, and poppy seeds and set aside. Beat butter, sugar, zest, and salt. Add in the egg. Add in the flour mixture until fully combined.   Form the dough into a 3 inch wide loaf on a parchment lined cookie sheet. Bake for 20-25 minutes@350° F until light golden brown. Transfer loaf to a cooling rack until it can be handled. Cut loaf into 3/4 inch wide strips on the diagonal. Lay spears on their side and bake for another 15 minutes, flipping half way through.  While spears are cooling, prep white chocolate dip.  Melt white chocolate in a double boiler, thinning out as needed with heavy cream.  Add in lemon zest as desired.  Dip one end of each spear into melted chocolate and let cool on parchment paper.  Sprinkle with poppy seeds as desired.  Makes about 1 dozen.


Oregano Flatbread+Hummus

We have a French language lunch every other week at work.  It’s a great break in the day where we enjoy each other’s company, mingle with people outside our work group, converse in (for most of us) a non-native tongue, and bring in a few foods to share. 
Some weeks we’ll have mini language or culture lessons (all in french), but for the most part it’s rather informal and relaxed.  Since my language skills are not as strong as many of my coworkers, I usually attempt to excel in the food portion of the get together while I mumble through a few words every now and then to stay involved (I understand much more French than I speak).  French lunch is also a great opportunity to try out new recipes on a captive audience, so I always try to attend when my schedule allows. 

Oregano Flatbread

This week, I was in a bit of a savory mood. And since it’s a lunch time affair, I didn’t want to bake a heavy dessert that would zonk everyone out for the afternoon of work.  I made an oregano flatbread and homemade hummus.  A simple, easy, and yummy snack. 

Rinsed and Ready

I got the idea for the flatbread from this recipe by Smitten Kitchen.  It’s very similar to my current pizza dough recipe except there is no yeast involved.  I decided to pair oregano flatbread with a basic hummus because it would be easy to prep and it usually a crowd pleaser.

So here’s what you need to get started on the flatbread.

Olive oil, baking powder, oregano, flour, sea salt

Yep.  That’s it.  To start mix the dry ingredients together.  Then create a dent in the middle of the dry ingredients and add water and olive oil.

Mix together slowly....

Slow combine the dry and wet ingredients until the dough forms.

Dough not D'OH.

Break the dough up into three portions and roll them out on parchment paper.  Try to roll them out as thin as possible because it will make for a crunchier bread.

Rolled and brush.

Brush each flatbread with olive oil before baking.  It will help with browning.  I also add some chunky sea salt on the top of each piece.  Bake for 8-10 minutes, or until lightly brown.


Oregano Flatbread

1+3/4 cups of flour

1 tbsp oregano

1tsp baking powder

3/4 tsp salt

1/2 cup water

1/3 cup olive oil

Preheat oven to 450°F. Combine dry ingredients.  Make a small dent in the mixture and add wet ingredients.  Slowly combine until dough forms.  Divide dough into three portions and rollout on parchment paper.  Brush with olive oil and sprinkle with sea salt. Bake for 8-10 minutes or until lightly brown.


1 can chickpeas

olive oil


lemon juice

I don’t really have a recipe for hummus.  I combine all the ingredients in a food processor until I achieve the right taste and consistency.  To be safe, I usually start with small amount of garlic, olive oil, and lemon juice and add more as needed.   This is a basic hummus recipe that can be jazzed up with spices, roasted eggplant or red peppers, or garnished with sesame seeds.