Chocolate

Tin Roof Ice Cream

by Shawnda on April 11, 2012

in Chocolate,Ice Cream

Tin Roof Ice Cream

What is your favorite ice cream? Tin Roof ranks up there as one of my very, very favorite flavors. My favorite store brand (Blue Bell) has it in seasonal rotation, meaning I can’t just wake up on any Saturday morning and run to the store to grab some for breakfast. (That has never happened. I swear.)

What I can do is make an amazing version at home after breakfast and then have my favorite ice cream as an afternoon snack. (That has happened once. Or twice.)

Tin Roof Ice Cream

This Tin Roof is our favorite homemade vanilla ice cream studded with chunks of chocolate-covered peanuts and swirled with a fudge ripple.

It settles the “chocolate or vanilla” argument… at least until it’s time to make another batch of ice cream.

Tin Roof Ice Cream

Rich, homemade vanilla bean ice cream with fudge ripple and chocolate-covered peanuts.

Ingredients

  • For the ice cream:
  • 1 cup whole milk
  • 3/4 cup sugar
  • 2 cups heavy cream, divided
  • Pinch of salt
  • 2 tsp vanilla
  • 1 tsp vanilla bean paste (or scrapings of 1 vanilla bean)
  • 6 large egg yolks
  • For the fudge ripple:
  • 1/2 cup sugar
  • 1/3 cup light corn syrup
  • 1/2 cup water
  • 6 Tbsp Dutch-process cocoa powder
  • 1/2 tsp vanilla
  • For the chocolate covered peanuts:
  • 1 cup whole roasted, unsalted peanuts
  • 4 oz dark chocolate, chopped

Instructions

  1. Warm the milk, sugar, 1 cup of cream, and salt in a medium sauce pan.
  2. Pour the remaining cream into a large bowl and set a fine strainer on top.
  3. In a separate bowl, whisk the egg yolks while slowly adding a couple ladles of the heated milk.
  4. When the side of the bowl is warm to the touch, pour the yolk mixture into the sauce pan.
  5. Stir the mixture constantly over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
  6. Pour the custard through the strainer and stir it into the cream.
  7. Add the vanilla extract and vanilla bean paste.
  8. Stir occasionally until cool, and then transfer to the fridge for another 2-4 hours. (Setting the bowl in a sink with ice and cold water substantially speeds up the process.)
  9. To make the fudge ripple, stir together the water, sugar, corn syrup and cocoa over medium heat until bubbles begin to form around the edges.
  10. Let boil for 1 minute, stirring constantly, and then remove from heat.
  11. Stir in vanilla.
  12. Let cool and then store in a jar in the fridge (will keep for several weeks). The fudge ripple must be completely chilled to use.
  13. To make the chocolate covered peanuts, wrap a plate with plastic wrap.
  14. Microwave the chocolate in a small bowl in 30-60 second increments, until completely melted.
  15. Stir in the peanuts until well-coated and then pour onto the plastic-covered plate, pressing the peanuts into a single layer.
  16. Refrigerate until cold, chop into small pieces, and transfer to a ziptop bag (will keep in the fridge for several weeks).
  17. Pour the chilled custard into your ice cream maker and freeze according to directions.
  18. Add the chopped chocolate-peanut pieces, and then let the mixer run another 1-2 minutes more (or fold them in manually).
  19. Transfer 1/3 of the ice cream into a storage container.
  20. Drizzle 2-3 Tbsp of fudge ripple over top.
  21. Repeat, with the next 1/3 of the ice cream and more fudge ripple.
  22. Transfer the last of the ice cream to the bowl, top with more fudge ripple, cover with a lid, and put in the freezer until completely firm.

Notes

Yields: 1+ quart

Adapted from The Perfect Scoop

Estimated time: 4 hours

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Tin Roof Cupcakes

by Shawnda on March 15, 2012

in Cakes, Cupcakes & Brownies,Chocolate

Tin Roof Cupcakes

I started out the new year on a high note, running over 20 miles during that first week and almost 100 miles in the first two months. I also made a lot cupcakes and margaritas. I might not have done them in that order, but I feel like one made the others a little better :)

So let’s talk about those cupcakes.

I adore Tin Roof ice cream – if you’ve never had it, it’s a vanilla ice cream with a rich, fudgey swirl and chocolate covered peanuts. It’s not available year-round in my favorite store brand, but when it is, we usually grab a few 1/2 gallons for the freezer, determined to make them last.

It’s a delicious failure. Every single time.

So we turned that ice cream into cupcakes: a fluffy vanilla bean cupcake (based on the 1-2-3-4 method) with a chocolate swirl, topped with swirled vanilla & chocolate buttercream frosting, and a wedge of peanut chocolate bark. Multiple components, one ridiculously indulgent cupcake.

Tin Roof Cupcakes

Fluffy vanilla bean cupcakes, swirled with chocolate, and topped with vanilla & chocolate frosting, and chocolate covered peanuts. A tip: Chop your chocolate before getting started, the recipe will flow *much* easier and quicker if you do.

Ingredients

  • For the cupcakes:
  • 1 stick butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 vanilla bean pod, split and scraped
  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • For the chocolate swirl:
  • 3 oz dark or semisweet chocolate, chopped
  • 2 Tbsp heavy cream
  • For the frostings:
  • 2 oz unsweetened chocolate, chopped
  • 1 stick butter
  • 3 cups powdered sugar
  • 1 tsp vanilla
  • 1/2 vanilla pod, split and scraped
  • For the peanut chocolate bark:
  • 3 oz dark or semisweet chocolate, chopped
  • 1/2 cup dry roasted unsalted peanuts

Instructions

  1. Preheat oven to 350.
  2. Line a muffin pan with cupcake liners.
  3. To make the cake, add butter and sugar to the bowl of your mixer and beat on high until light and fluffy, 3-4 minutes. While this is mixing, jump down and make the chocolate swirl.
  4. Microwave chocolate and cream together for 1 minute.
  5. Stir, let sit for another minute, and stir again. Microwave for an additional 15-20 seconds if the mixture isn't completely melted and smooth.
  6. Add the eggs to the mixer bowl, one at a time, followed by the vanilla extract and the scrapings of half the vanilla bean pod.
  7. Whisk the flour, baking powder, and salt together and add half of the mixture to the bowl, mixing on low until just incorporated.
  8. Add the milk, mixing until just incorporated, followed by the rest of the dry ingredients. Mix just until all of the dry ingredients are incorporated.
  9. Remove the bowl from the mixer and drizzle the chocolate over the cake batter. Using a rubber spatula or knife, swirl and fold the chocolate down into the batter a few.
  10. Scoop the batter itno the liners, ~3/4 full.
  11. Bake for 16-18 minutes, until a skewer comes out with moist crumbs attached.
  12. Let cool in the pan for 10 minutes and then transfer to a rack to cool completely, at least 30 minutes.
  13. To make the frosting, microwave the chocolate for 1 minute, and stir until completely melted and smooth (heat for an additional 15-20 seconds if necessary). Set aside to let cool slightly.
  14. Mix butter, powdered sugar, and salt on low until mostly incorporated and then switch to high and beat for 3-4 minutes, stopping once or twice to scrape down the bowl.
  15. Add vanilla and the scrapings from the remaining vanilla pod, mixing until completely incorporated.
  16. Scoop out half of the frosting into another small bowl and set aside.
  17. With mixer on low, slowly add the melted chocolate to the mixer bowl. The chocolate should not be hot - only warm.
  18. Turn to high speed and mix for 2 minutes, until light and fluffy.
  19. Transfer frosting to a piping bag by alternating spoonfuls of vanilla and chocolate frosting.
  20. Frost completely cooled cupcakes.
  21. To make the chocolate-covered peanuts, melt remaining chocolate in the microwave for 1 minute, stirring until completely melted and smooth (heat for an additional 15-20 seconds if necessary).
  22. Stir in peanuts until completely coated.
  23. Turn mixture out onto a plate covered with plastic wrap or wax paper.
  24. Lightly spread out so that the peanuts are in a single layer.
  25. Refrigerate for 20 minutes.
  26. Cut or break the bark into 12 pieces and garnish the cupcakes.
  27. Leftovers will keep in a covered cake plate for ~3 days.

Notes

Yields: 12 servings

Source: Confections of a Foodie Bride

Estimated time: 2 hours

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Alfajore Moon Pies

Quirk Books contacted me a while back about participating in Marsh Madness to celebrate Shauna Sever’s new cookbook release, Marshmallow Madness. And I jumped all over it.

Because it combines two things that are quite dear to me: Tourney-style brackets in March. And dessert.

Marsh Madness

Everyone wins! Totally unlike the office pot where the intern who makes her Final 4 picks based on uniform color and point guard hotness manages to take everyone’s money. (I knock it like it hasn’t proved to be a winning strategy.)

Shauna’s new book is 90+ pages devoted to the sweet and sticky art of homemade marshmallow. Interested in making marshmallows? Marshmallow Madness is more than a cookbook, it’s a great resource full of marshmallow-making tips, tools, troubleshooting, and dozens of recipes and suggested variations.

And once you make your own, you’ll be quite disappointed when you have to turn back to the store bought variety. Believe me. I know.

The challenge from Quirk Books and Serious Eats to 16 bloggers was simple enough: take Shauna’s Classic Vanilla Marshmallow recipe and modify it into… whatever we wanted.

I know what you’re thinking. And I assure you, I went there. Even before the book arrived at my doorstep, I went there. I flipped passed Maple Bacon, Concord Grape, and Chocolate Malt to find that, yes, Shauna already had a Margarita Marshmallow recipe! And here I thought I was being so clever :)

Alfajore Moon Pies

I decided to merge two beloved treats: the alfajore, a dulce de leche-filled sandwich cookie, and the Southern (and a personal childhood) favorite, the Moon Pie.

I modified the Classic Vanilla Marshmallow into a Dulce de Leche Marshmallow. And I modified my favorite shortbread cookie recipe to more closely mimic the texture of traditional alfajore cookies. Alone, the “marshmallow alfajores” are a tender and buttery vanilla bean sandwich cookie spiked with plenty of vanilla and caramel notes. But after being dunked in chocolate? You get an incredibly fancy, homemade moon pie at which, let’s be honest, my 8-year-old-self would have totally turned up her nose.

Alfajore Moon Pies

So that’s me and my “Alfajore Moon Pies” hanging out at the bottom of the Southwest Bracket. If you’re following along on Twitter, check out #marshmadness to follow the entrants’ creations from rest of The Sweet 16.

Quirk Books has also provided an extra copy for a lucky reader. Want it?

Update: JoVonn is the winner with comment #8. Congratulations!

Leave a comment below with the answer to this question: What’s your favorite food that incorporates marshmallows?

The fine print:
– Maximum of one comment per person.
– Giveaway ends at 11:59pm (Texas time!) on Wednesday night.
– Winner will be selected by one of those cold, soulless, unfeeling random number generator thingies and announced on this post after selected.
– Winner will receive a copy of Marshmallow Madness by Shauna Sever (maximum total retail value of prize = $20).
– Prize must be claimed within 7 days or it will be forfeited and an alternate winner selected.
– Prize can only be shipped to a US address.
– Official giveaway rules can be found here.

Good luck!

Alfajore Moon Pies

Homemade dulce de Leche marshmallow and vanilla bean shortbread take the moon pie to a new level.

Ingredients

  • For the cookies:
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cups powdered sugar
  • 2 1/2 tsp vanilla extract
  • 1 vanilla bean, split and scraped
  • 1 cup all purpose flour
  • 1 cup cornstarch
  • 1 tsp baking powder
  • Pinch of salt
  • For the dulce de leche marshmallow:
  • 1 envelope (~2 1/2 tsp) unflavored gelatin
  • 1/4 cup cold water
  • 3/8 cup sugar
  • 1/4 cup corn syrup
  • 1/4 cup dulce de leche (purchased or homemade)
  • 2 Tbsp water
  • Pinch of salt
  • 1 tsp vanilla extract
  • For the chocolate coating:
  • 6 oz semisweet chocolate
  • 2 tsp shortening

Instructions

  1. To make the cookies, cream the butter and powdered sugar together on medium-high for 2-3 minutes, until fluffy. If you start with cold butter like I do, 3-4 minutes.
  2. Reduce speed to low and add the extract and the scrapings of the vanilla pod.
  3. Add flour, cornstarch, and baking powder, and mix on medium just until the dry ingredients are completely incorporated.
  4. Turn dough out onto plastic wrap, shape into a disc, wrap tightly, and refrigerate for 30 minutes.
  5. Lightly flour your work surface and roll out your dough (it's easier for me to divide it into 2 portions first) to ~1/3 inch thickness. The dough, even chilled, will be pretty delicate so keep the flour close by.
  6. Cut 2.5-inch circles with a floured cookie cutter, reflouring between each cookie.
  7. Lightly knead the scraps, re-roll, and continue cutting the cookies - you should get 24 cookies.
  8. Transfer cookies to a parchment lined baking sheet and place in the fridge while the oven is preheating.
  9. Preheat oven to 350.
  10. Bake ~12 minutes, until the cookies just begin to brown around the edges.
  11. Let cool completely before transferring to your work surface, "pretty side" down.
  12. Make the marshmallow: Place 1/4 cup cold water in the bowl of your stand mixer and sprinkle the gelatin over top.
  13. Over medium heat in a small pot fitted with a candy thermometer, heat the sugar, corn syrup, dulce de leche, water, and salt to 236-238 degrees. (Any higher, and the sugar begins to burn. You'll need to stir constantly so it doesn't stick to the pan and burn).
  14. Slowly and carefully pour the dulce de leche mixture into the stand mixer bowl and whisk on low for 1-2 minutes, until combined.
  15. Increase speed to medium and whisk for 5 minutes.
  16. Increase speed to medium-high and whisk another 5 minutes.
  17. While the mixture is whisking, prepare a gallon zip-top bag by snipping off the corner creating a ~1/2-inch opening and fit the opening with a decorating coupler (you can probably get by without the coupler, but I wanted the opening round and stable).
  18. Switch mixer to the highest speed and mix for 3-5 minutes, until the marshmallow is light, fluffy, and mostly holds its shape when scooped onto a spoon or small spatula (if it's too soft and runs off the spatula, it will run off of the cookie - whisk another 1-2 minutes, if necessary).
  19. Immediately transfer the marshmallow into your zip-top bag.
  20. Pipe generous rounds of marshmallow onto 12 of the cookies.
  21. Place the remaining cookies "pretty side" up, and very lightly press down onto the marshmallow filling.
  22. Let sit for 15 minutes before coating in chocolate.
  23. To coat in chocolate, melt chocolate and shortening in a bowl.
  24. Heat chocolate and shortening in the microwave until completely melted.
  25. Holding the bottom cookie with your fingertips, dip the cookies in the chocolate and shake to remove excess. Set on a rack above a baking sheet to catch any drips (I didn't coat the very bottom with chocolate).
  26. Refrigerate until set. Store the cookies in an airtight container, each separated by wax paper or like I did - in the fridge on a plate.

Notes

Yields: 12 servings

Marshmallow recipe adapted from Marshmallow Madness, cookies adapted from The Pastry Queen

Estimated time: 2 hours

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Mexican Chocolate Cake with Cinnamon Vanilla Bean Buttercream

This week’s Project Pastry Queen challenge was selected by Jen of Sweet Morris: Mexican Chocolate Fudge-Pecan Cake.

And I’ll be honest. It nearly killed me. Or at least started a day that nearly killed me.

If you learn nothing from today, make sure that you always keep your kitchen countertops clean. Especially the area surrounding your freshly frosted cake. Because you never know when a stray elbow into the side of a cake plate will send your beautiful cake flying and crashing into it.

It was an appropriate start to the day which included a pricey dessert dish shattering on the floor (totally unrelated to the cake), running out of gas on I10, and finding water dripping from the kitchen ceiling.

But at the end of the day, there was cake served out of a bowl by the scoop and grapefruit margaritas. And that made it mostly better. Until it came to the part where I had to clean up drywall dust.

I wasn’t actually going to post a picture of my sad, crumbled little cake but let’s be honest, everyone sends a cake flying at some point or the other. The cake itself is killer whether you serve it by the sad, crumbled scoop or a perfect slice. It reminds me a lot of the best chocolate cake recipe ever, Martha Stewart’s Devil’s Food Cake. It gets its deep chocolatey flavor from Dutch process cocoa and a spicy warmth from a generous dose of ground cinnamon. And it stays insanely (my apologies to those who hate the word) moist for days.

The original recipe is written for a bundt pan (or 18 cupcakes, served inverted), topped with a fudge-pecan glaze. I made half the cake recipe in 6-inch pans, reducing the sugar by 33% and replacing the buttermilk with fat free Greek yogurt. I also skipped over the glaze because I had half a batch of buttercream frosting in the freezer that I wanted to use – to which I added a well-rounded 1/4 tsp cinnamon and 1/2 tsp vanilla bean paste to the frosting. Magical, I tell you. Completely magical.

My husband debated which was better – the cake or the frosting. My vote was cake… but it was made exponentially better with the magical frosting.

You can find the full recipe for the cake and glaze over at Sweet Morris. Next week, I’m hosting a rummy pound cake. The recipe had me at “Rum” :)

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