Peppermint Mocha Ice Cream Cookie Sandwiches are a delicious make-ahead frozen dessert that boast all the wonderful flavors of winter! Buttery, chocolatey shortbread cookies sandwiching creamy peppermint ice cream – what could be better?!
If I’m being honest, these Peppermint Mocha Ice Cream Cookie Sandwiches were not the original plan. There was going to be a pavlova situation happening, but it didn’t…uh…y’know…happen.
That’s ok! We adjust and change and frankly, make the thing
that feels right and lights us up instead of what we feel we should do
or what the original plan was.
I’m really softening with age.
These shortbread cookies though? They’re not soft. They’re
crisp and buttery and crumbly and perfect for sandwiching layers of creamy peppermint
ice cream. After they’re dipped in chocolate and sprinkled with crushed peppermint
candies, of course!
Everyone’s always talking about how much growth happens during the first year of marriage. Adjusting to a new life together, learning how to compromise, figuring out the best communication style to avoid hurt feelings.
All very real things that Seth and I have dealt with. All
things that we’re learning as we grow in life and in love.
There’s also been a much more literal kind of growth in our
first year together. We started a garden! We grew tomatoes, peppers, kale,
cabbage, kohlrabi – the list goes on! There were rows of sweet corn and piles
of green beans. Birds are still eating seeds from sunflowers the size of
hubcaps. Then there were the total and complete failures too: radishes so spicy
they made our eyes water, Brussels sprouts that never got larger than a marble,
one measly little watermelon that was more rind than fruit.
This last failure I blame on our squash. I don’t know what it is about our soil, but our squash plants went absolutely bonkers. They took over a quarter of the space, crawled over the fence (and pulled it down!), and smothered any and all other plants in their path.
The trailer I made for The 505 West! It’s an absolutely astounding AirBnb located in Princeton, just 30 minutes from where we live.
See, this whole thing started when I found out Matt had created this gorgeous space above his restaurant, Horseradish. I was already obsessed with the restaurant and became equally as enamored with the rental.
It is really and truly one of my favorite places to eat and spend time in the area. It reminds me of any number of trendy places in Chicago or Greenville, without the “trying so hard” feeling I often got in those cities. There’s just a comfort to be found sitting on a stool in the restaurant, looking into the open kitchen or perusing the shelves near the front door. I spend a decent amount of time there (though not enough, IMO). Seth and I go on dates there, I had my bridal shower there, it’s a lovely place for a quick lunch. Originally, we’d tossed around the idea of doing food photography work, as I’ve been making headway in that department (see here and here). But, truly, Matt doesn’t need me. He takes lovely photos on his own. And on his phone! Much to my frustration.
So, it morphed into this. A night in the suite and a day in
the kitchen. All documented and (somewhat) perfected and presented. (Although
if I’m being honest about it being perfected – this is the second time I’ve
uploaded the video. The first time was missing the audio transition and I was
so mortified I took it down!)
Matt was so kind to open his doors to us. He introduced us to his friends, Elsah and Roger, owners of a local catering company. They have experience and advice and stories I gobbled up faster than the food they made. We laughed, drank Jack Rabbits, and made marshmallows. I took video of it all, that you’ll see at a later date.
I also took a ton of pictures. Just like I did of these
Around this time, many moons ago, it was family weekend at Northwestern. Somehow, by divine intervention and miraculous scheduling – my entire family came. Mom, Dad, sisters, and grandma.
This was a big deal for a few reasons: 1) my parents had been divorced for the better part of two decades at this point and 2) they all rode down in the same vehicle.
So, including me, that’s six members of a very blended and extended family packed into my grandmother’s Chevy Envoy careening down neighborhood streets of Chicago.
My entire life had been a carefully choreographed dance between parents and spouses and step-siblings and half-relatives. We knew the steps well, could glide smoothly across the floor. Most of the time. But sometimes, missteps were made, there was uncertainty about who was leading and who was following, the rhythm would get lost.
If and when this happened – there was always a failsafe way to get back in step. Food.
We spent the better part of that weekend dancing from one meal to another. One, two, three…one, two, three…one, two, three. Breakfast, lunch, dinner…breakfast, lunch, dinner…breakfast, lunch, dinner.
We ate really good bbq, less good dining hall food, and everything in between.
The most vivid memory I have from that weekend is going out for custard. I really, really wanted my family to meet my friend, Sam. He was the first person I’d grown close to at school and what’s better than diffusing a would-be awkward familial situation than by throwing one more person into the mix?!
We picked him up behind one of the journalism buildings. He jumped into the back of the overcrowded car, lowered the hatch as he clambered up into the trunk. We drove the few blocks to Andy’s; my family peppering Sam with questions while he jostled about in the back. Out of the trunk, into the line.
Finally – a place certain to make my entire family happy. My mom and grandma were pleased by the site of fresh custard churning out of the machines. My older sister and dad were game for anything that had the words “apple pie” in the title. Sam and I were satisfied by simply being off of campus. And my little sister wasn’t old enough to drive, so she had no choice but to be ok with where she was.
We stood and waited and ordered and ate. The quietest and most contented we’d been all weekend. I don’t remember what we talked about or who sat where, I just remember full mouths and full bellies.
My older sister was working her way through a large concrete filled with an entire slice of apple pie. When she’d ordered it, the man had gone to a large shelf containing rows of entire pies and cut a big piece before throwing it into the mixer with vanilla custard.
“Amanda, you can have this piece,” she said, and held out the Holy Grail of slices. It was the corner, where the two crusts meet and the thinnest amount filling gently coats the inside. I’d make fruit pies just to eat this section – digging out the fruit filling and pawning it off on someone else. Usually my sister. I liked what I liked, she liked what she liked.
That night we shared, we compromised, we ate. We always would.
For the crusts:
4 cups flour
2 TBSP sugar
2 tsp. Kosher salt
2 sticks (1 cup) unsalted butter, chilled and cut into cubes
1/2 cup ice water, in large glass measuring cup
In a large mixing bowl, whisk together the flour, sugar, and salt. Using a pastry cutter, or fork, blend the butter into the dry mixture. There should be pieces of butter no larger than a pea in size.
Working slowly, add the ice water to the dry mixture, one tablespoon at a time, mixing well after each addition. Dough should just barely stick together when pressed firmly with hands.
Divide dough in half and wrap in plastic. Chill in fridge for at least 30 minutes, if not longer, preferably overnight.
When ready to roll out, lightly dust work surface and rolling pin with flour. Roll one batch of dough into a rectangle that is 1 inch larger on all sides than your pan (I like to use a brownie pan that is 10×5). Place the first batch of rolled dough in the pan and prick with a fork.
Roll out the second crust to another rectangle of the same size and place on cookie sheet lined with parchment or a silicone baking mat. Place both in fridge to stay cool while you prepare the filling.
Preheat oven to 375 degrees while you prepare the filling.
For the filling:
6 – 8 small apples (or 4 medium), mixed variety, peeled and sliced thin
1 TBSP lemon juice
3 TBSP corn starch
1 cup brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
Pinch of allspice
Pinch of cloves
Pinch of salt
1 tsp. Vanilla extract
1 egg yolk whisked with 1 TBSP water
Granulated sugar, for sprinkling
In a large bowl pour the lemon juice over the sliced apples and toss to coat. Do the same with the corn starch.
Add the brown sugar, spices, salt, and vanilla extract to the bowl. Tossing to coat.
Pour the filling into the prepared pan and top with the other crust. Fold top crust over the bottom and pinch to seal, crimping with fingertips. Slice slits in center and corner to release steam.
Brush crust with egg wash and sprinkle with sugar. Place in preheated oven and bake for 35 – 45 minutes, until crust is golden brown and apples are tender.
Remove from oven and cool on wire rack for at least one hour. Serve warm, if desired. Or cover with aluminum foil and serve at room temperature the following day. Slices are best eaten within two days as the crust will begin to turn soggy.
I’m embarrassed at how long it’s been since I’ve posted a baked good of some kind.
Lately, I’ve been more into maincourses and sidedishes than anything. A gal can’t live on cake alone, after all.
Lord knows there’s been no shortage of sweets in my life, though. I eat dessert/something sweet nearly every day. Lately though, it’s been ice cream topped with cinnamon toast crunch (trust me on this) or those mini chewy M&M cookies from the grocery store.
On occasion, it’s also been a piece of carrot cake from work.
There’s a lovely woman at work that does all of the baking. It is not me. I was hired to bartend, not to bake. I tell customers that on a weekly, if not daily, basis (inevitably after they see my tattoos and then glance at the pastry case). I have no desire to usurp her territory and I’m enjoying a break from professional baking. That, and she makes a damn fine carrot cake, arguably better than mine.