A Perfect Feast

The Equipment I Used

Baking Sheets- I always use the heavy Nordic Ware half sheet baking pans for my cookies.
Parchment Paper- You’ll need to line your baking sheets with this.
An Electric Mixer- In order to get the butter and sugar well creamed, you’ll need a mixer.
A Kitchen Scale- For perfect baking results, please weigh your flour and sugar.
A Double Boiler- Use this to melt your chocolate.
An Ice Cream Scoop- You’ll need this to make nice round scoops of ice cream.

Flour- Be sure and use all purpose flour.
Ice Cream- I used vanilla Hagan Dazs.
Chocolate- Use bittersweet chocolate. I used Ghiradelli.
Sugar- Be sure and use granulated sugar.
Coffee- Use brewed coffee.

How I Made my Ice Cream Sandwiches

First, I sifted together my dry ingredients. This insures that everything is well combined.
Next, I melted together the chocolate and butter. Be sure to not overcook this mixture. It should just be barely melted.
Then, I used my mixer to beat the egg, sugar, vanilla, and coffee. Be sure and beat this for the full four minutes.
Next, I added the flour. Be careful not to overmix.
Then, I dropped even sized dough circles on my pans.
Finally, after the cookies cooled, I assembled my sandwiches.

If you love cookies and ice cream you need to try these sweet and yummy Chocolate Cookie Ice Cream Sandwiches.

Chocolate Cookie Ice Cream Sandwiches

Homemade Bittersweet Chocolate Cookies filled with vanilla ice cream and rolled in sprinkles.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 36

Freezing Time 2

Total Time 2 56

Course Dessert

Cuisine American

Servings sandwiches

Equipment

electric mixer

Ingredients

⅓ cup all purpose flour
¼ tsp. baking powder
½ tsp. kosher salt
4 ounces bittersweet chocolate
2 tbsp. unsalted butter
1 large egg
6 tbsp. granulated sugar (72g)
1 tsp. vanilla extract
1 tbsp. brewed coffee
1 quart vanilla ice cream, slightly softened
1 cup rainbow sprinkles

Instructions

Preheat the oven to 350 degrees. Line 3 baking sheets with parchment paper.
Sift together the flour, baking powder, and salt and set aside.
In the top of a double boiler, over simmering water, melt the chocolate and butter together. Remove from the heat as soon as the chocolate is melted.
With an electric mixer, beat together the egg, sugar, vanilla, and coffee. Beat on high speed for four minutes.
On low speed, gradually add the chocolate mixer. Then, add the flour, and beat on low just until no streaks remain.
Drop the batter, which will be loose, in one tablespoon amounts. Make sure each drop is in a round circle, and that they're all about the same size.
Bake one sheet at a time for 12 minutes each. Cool on a wire rack.
When the cookies are cool, make sandwiches with small scoops of ice cream. Roll in the sprinkles. Freeze until firm, for about two hours.

Keyword Dessert

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dessert

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Sugar-Dusted Blueberry-Filled Beignets

Sugar-Dusted Blueberry-Filled Beignets are our new absolute favorite doughnut! When these come out of the oil, they are so light and fluffy, and super delicious. We love these beignets for several reasons. First of all, I make the dough in the bread machine, which is so easy. Secondly, these beignets have a yummy blueberry filling. Thirdly, I love that I can bake or fry them. And, lastly, I love how utterly scrumptious every powdered sugar bite tastes.

The Equipment I Used

A Bread Machine- I used my Zojirushi bread machine to make the dough.
An Instant Read Thermometer- Use this to test the temperature of your warm milk.
A Food Scale- For perfect results every time, weigh your flour and sugar.
A Pastry Bag- Use this to put the blueberry filling in the beignets. Or, use a knife to make a hole in the beignet, and a plastic bag as a pastry bag. Or, just dip each beignet in the filling.
A Deep Fry Thermometer- Use this to measure the temperature of your oil.
A Dutch Oven- I used my Staub Dutch oven to fry these donuts.

The Ingredients Needed for Sugar-Dusted Blueberry-Filled Beignets

Blueberries- I used frozen Maine blueberries. Their small size makes it easier to stuff the beignets.
Yeast- Be sure and use active dry yeast, not quick rising yeast.
Oil- Use vegetable oil. I like Crisco.
Flour- Be sure and use all purpose flour.
Milk- Use whole milk, now low fat or skim.

How I Made my Beignets

First, I made my dough in the bread machine.
While the dough rose, I ran to the store to buy blueberries.
Next, I rolled out the dough and cut the donut squares.
Then, after a second rise, I heated my oil to exactly 350 degrees.
Finally, I fried the donuts in batches. Then, I filled them with the filling and dusted them with sugar.

If you love beignets, you need to try these ethereal Sugar-Dusted Blueberry-Filled Beignets.

Bread Machine Blueberry-Filled Beignets

Beignets with a blueberry filling, with dough made in the bread machine.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Rising time 2 20

Total Time 2 55

Course Bread

Cuisine Creole

Servings beignets

Calories 60 kcal