Monday, March 17, 2014

Bailey's Ice Cream Sandwiches (with Bailey's Cookies and Bailey's Ice Cream)


Bailey's Ice Cream Sandwiches | Tortillas and Honey
Bailey's Ice Cream Sandwiches

Happy St. Patty's Day! I have a wonderful boozy dessert for you to help celebrate St. Patrick's Day. I originally wanted to do a series of boozy Irish recipes, but of course I was scrambling just to get this one recipe posted on the holiday!

When I was thinking of what dessert to make, I immediately thought of using Bailey's Irish Cream. Bailey's is probably my favorite Irish liquor. It's sweet, so it goes great with desserts and with girly drinks! So using Bailey's for this dessert was a no brainer.

I decided to combine two separate Bailey's dessert recipes, a cookie recipe and an ice cream recipe. Because the alcohol cooks out, the alcohol doesn't hit you in the face like you might think but it still has the flavor of the liquor. The Irish cream flavor in the cookies in very subtle, but is pronounced in the ice cream. The cookies and the ice cream go great together, but they're equally as wonderful on their own too!

I didn't make any changes to the recipes, except for a slight change in the cookies. I added one tablespoon each of light corn syrup and vegetable oil. This helps the cookies from getting too hard in the freezer, which is great if you want to make all the ice cream sandwiches ahead of time. The only thing I might try in the future is to leave out the white chocolate chips because I felt that it took away a little of the Bailey's flavor. The ice cream, I wouldn't alter at all because it was perfection... just maybe make a double batch!

These little sandwiches are great if you want to make for a St. Patty's celebration! The Bailey's give it a little something special for the holiday. Hope you enjoy and stay safe today!



Bailey's Ice Cream Sandwiches | Tortillas and Honey

Bailey's Ice Cream Sandwiches | Tortillas and Honey

Bailey's Ice Cream Sandwiches | Tortillas and Honey

Bailey's Ice Cream Sandwiches | Tortillas and Honey

Bailey's Ice Cream Sandwiches | Tortillas and Honey

Bailey's Ice Cream Sandwiches | Tortillas and Honey

Bailey's Ice Cream Sandwiches | Tortillas and Honey


Bailey's Ice Cream Sandwiches
Ice cream recipe from What About Second Breakfast?
Cookie recipe from Savory Simple


1 batch Bailey's Irish Cream  Ice Cream (see below)
2 dozen Bailey's Irish Cream White Chocolate Cookies (see below)

Place cookies in the freezer overnight in a freezer bag so that they are easier to work with and won't break when you put the sandwiches together.

The next day, take out the ice cream and let sit at room temperature for about 5 minutes (if the ice cream is soft, skip this step).

Take the cookies out of the freezer and assemble. Take one cookie and place a scoop of ice cream on the bottom of the cookie, then take another cookie and place the bottom of the cookie on top of the ice cream to make a sandwich. Slightly press the two sides of the sandwich together to adhere. Serve immediately.

If you plan on making the ice cream sandwiches all at once or to serve later, line a cookie tray with parchment paper and place in the freezer. Place each ice cream sandwich on the tray in the freezer once it is assembled, then continue to add each sandwich to the freezer once they are assembled. Once all the cookies are in the freezer, let them chill and set in the freezer for 30 minutes to an hour. Then you can individually wrap them in foil, place in a freezer safe bag and store in the freezer until ready to serve.


Bailey's Irish Cream Ice Cream
From What About Second Breakfast?

1 1/2 c. Irish cream liqueur (like Bailey's)
1/2 c. sugar
3 large egg yolks
1 c. milk
1 c. heavy cream
1 tsp. vanilla extract

In a small, heavy saucepan, bring the liqueur to a simmer over medium heat. Cook until the liqueur is reduced to about 1/2 cup, 5 to 7 minutes, and stirring constantly.  The liqueur will appear thicker and slightly syrupy (it might also darken in color).  Set aside.

In a medium mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow.  Set aside.

Bring the milk to a simmer in a medium heavy saucepan.  Slowly beat the hot milk into the eggs and sugar.  Pour the entire mixture back into the pan and place over low heat.  Stir constantly with a whisk or wooden spoon until the custard thickens slightly.  Be careful not to let the mixture boil or the eggs will scramble.  Remove from the heat and pour the hot custard through a strainer into a large, clean bowl.  Allow the custard to cool slightly.  Mix in the reduced liqueur, cream, and vanilla.  Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in one or two batches in your ice cream machine according to the manufacturer's instructions.  When finished, the ice cream will be soft but ready to eat.  For firmer ice cream, transfer to a freezer-safe container and freeze at least two hours. (For the ice cream sandwiches, make sure to freeze overnight-- the ice cream may not fully harden.)


Bailey's Irish Cream White Chocolate Chip Cookies
Slightly adapted from Savory Simple

1 1/2 c. unsalted butter, room temperature
6 oz. sugar
6 oz. brown sugar
2 eggs
1/2 c. Irish cream liqueur, such as Baileys
1 Tbs. light corn syrup (see *Note)
1 Tbs. vegetable oil (see *Note)
16 oz. all-purpose flour
1 tsp. baking powder
1 tsp. salt
6 oz. white chocolate chips, optional (I used about 12 oz, but next time might leave this ingredient out!)


Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

Sift the flour, baking powder and salt together.

In a mixing bowl with the paddle attachment, cream the butter and sugars on high speed. Add the eggs on low speed, followed by the Irish cream, the light corn syrup, and the vegetable oil. (*Note: The corn syrup and the vegetable oil help prevent the cookies from hardening in the freezer, which is great if you want to make ahead of time. If you're assembling the sandwiches as you're serving, you can skip these ingredients.) Then slowly add the flour. Add the white chocolate chips.

Use a small scoop to portion out the cookies, about 1 heaping tablespoon. Chill for 15 minutes or overnight, then bake for 13-15 minutes.


Thursday, February 27, 2014

Chicken and Sausage Jambalaya


Chicken and Sausage Jambalaya | Tortillas and Honey
Chicken and Sausage Jambalaya

It's another month of Pass the Cook Book Club! This month is hosted by Kita from Pass the Sushi, and she chose the book Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans. This is a special cook book because it's a collection of recipes that was put together after Hurricane Katrina in 2005 where not only did folks lose precious heirlooms, but they lost family recipes.

Kita chose three wonderful recipes from this cook book: chicken and sausage jambalaya, crawfish in saffron cream, and bananas foster pie. I was torn between the pie and the jambalaya, but the jambalaya won in the end because I figured that it would be a great meal to make on a Sunday so that it would give us leftovers during the week. Because of work and school, it's not always easy for me to get a good meal on the table and this meal gave us plenty of leftovers! I do still want to make the pie in the future because it sounds wonderful!

This jambalaya is a basic jambalaya that you can use as a base to create your own version. Because this was my first time making jambalaya (that wasn't from a box), I decided to stick to the recipe. The only revisions I would make in the future would be 1) make sure to use white long grain rice -- I used brown basmati and it took over an hour to cook, 2) add more parsley, 3) complete the trinity with celery (usually contains onion, bell pepper, and celery in Louisiana cuisine), and 4) make sure to use andouille sausage instead of kielbasa because it lacked some spice with the kielbasa. You can certainly add more Cajun or Creole spices if you'd like too, and you can add shrimp to the top of the rice about 5-10 minutes before the rice finishes cooking.

If you'd like a great one pot recipe that serves several people or makes leftovers, give this recipe a try!

Also, if you'd like to learn more about Pass the Cook Book Club, please click the banner below!


Pass the Cook Book Club

Chicken and Sausage Jambalaya | Tortillas and Honey

Chicken and Sausage Jambalaya | Tortillas and Honey

Chicken and Sausage Jambalaya | Tortillas and Honey

Chicken and Sausage Jambalaya | Tortillas and Honey





Chicken and Sausage Jambalaya
From Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans

2 Tbs. vegetable oil
2 boneless skinless chicken breast halves, about 1 lbs total, cut into 1” cubes
1 1/2 tsp. Creole or Cajun seasoning
1/2 lb. smoked sausage or kielbasa, like andouille, sliced ¼” thick
1 1/2 c. yellow onion, chopped
1 c. green pepper, chopped
3 c. water
1 Tbs. tomato paste
2 Tbs. chopped fresh parsley
2 Tbs. chopped green onions, greens only
1 1/2 c. long grain rice

Heat the oil in a large heavy pot, such as a Dutch oven.

Season the chicken with Cajun seasoning. Add the chicken to the pot and cook, stirring, over medium heat until evenly brown, about 5 minutes.

Add the sausage and cook, stirring, for 2 minutes.

Add the onions and peppers and cook, stirring, until softened and golden, about 5 to 6 minutes.

Add the water, tomato paste, parsley, and green onions. Stir and bring to a boil.

Add the rice, cover the pot, and reduce the heat to medium-low. Cook until the rice is tender and has absorbed most of the liquid, 15 to 20 minutes. Do not stir!

Fluff the mixture with fork before serving.



Friday, February 21, 2014

Momofuku Milk Bar Birthday Cake


Momofuku Milk Bar Birthday Cake | Tortillas and Honey
Momofuku Milk Bar Birthday Cake


Happy 2nd Birthday to Tortillas and Honey! Two years ago I decided to create my own food blog and enter the world of blogging! These past two years have been a tremendous experience-- I've grown so much as a blogger, writer, photographer, and as a person. I've also met some absolutely wonderful fellow bloggers who are supportive and creative and genius. I am so glad that I decided to partake in this adventure, and thank you for coming along with me on this little journey of mine!

To celebrate, I am posting a perfect recipe to celebrate the blog's birthday-- Momofuku Milk Bar's Birthday Cake. This is one of my favorite cake recipes ever! I've only recently discovered the genius of Milk Bar creator Christina Tosi, but have been hearing about her and Milk Bar for years. I finally decided to just buy her cookbook, and it has quickly become one of my favorite cookbooks of all-time. Her recipes and desserts may seem a little intimidating, but she breaks down the steps for you that that it's easy to understand and her recipes are easy to prepare. And the end result is, well, impressive. Right? This is one of the most impressive desserts I've every made. Totally made me feel like a little rock star!

If it looks like it may be too sweet, it's actually not. The cake itself isn't too sweet and the crumb has a little salty bite which helps to cut the sweetness a little bit. The crumb doesn't get soggy, so you get a little crunch with every single bite which I absolutely love.

Another thing that you can do with this cake is change up the colors of the sprinkles. If you want a holiday themed cake, use holiday colored sprinkles (red and pink for Valentines, red and green for Christmas, etc.) or you can just change the colors for whatever you're celebrating (pink or blue for baby showers, NFL team colors).

This is a great celebratory cake. If you can't buy one from the bakery in New York, definitely give the homemade version a try.


Momofuku Milk Bar Birthday Cake | Tortillas and Honey

Momofuku Milk Bar Birthday Cake | Tortillas and Honey

Momofuku Milk Bar Birthday Cake | Tortillas and Honey

Momofuku Milk Bar Birthday Cake | Tortillas and Honey

Momofuku Milk Bar Birthday Cake | Tortillas and Honey

Momofuku Milk Bar Birthday Cake | Tortillas and Honey

Momofuku Milk Bar Birthday Cake | Tortillas and Honey




Birthday Cake
from Momofuku Milk Bar
makes 1 (6-inch) layer cake; 5 to 6 inches tall; serves 6 to 8

1 recipe Birthday Cake (recipe below)
1 recipe Birthday Cake Soak (recipe below)
1 recipe Birthday Cake Frosting (recipe below)
1 recipe Birthday Cake Crumb (recipe below)

Put a piece of parchment or a Silpat on the counter. Invert the cake onto it and peel off the parchment or Silpat from the bottom of the cake. Use the cake ring to stamp out 2 circles from the cake. These are your top 2 cake layers. The remaining cake “scrap” will come together to make the bottom layer of the cake

Layer 1, the bottom
Clean the cake ring and place it in the center of a sheet pan lined with clean parchment or a Silpat. Use 1 strip of acetate to line the inside of the cake ring.

Put the cake scraps in the ring and use the back of your hand to tamp the scraps together into a flat even layer.

Dunk a pastry brush in the birthday cake soak and give the layer of cake a good, healthy bath of half of the soak.

Use the back of a spoon to spread on-fifth of the frosting in an even layer over the cake.

Sprinkle one-third of the birthday crumbs evenly over the top of the frosting. Use the back of your hand to anchor them in place.

Use the back of a spoon to spread a second fifth of the frosting as evenly as possible over the crumbs.

Layer 2, the middle
With your index finger, gently tuck the second strip of acetate between the cake ring and the top ¼ inch of the first strip of acetate, so that you have a clear ring of acetate 5 to 6 inches tall—high enough to support the height of the finished cake. Set a cake round on top of the frosting, and repeat the process for layer 1 (if 1 of you 2 cake rounds in jankier than the other, use it here in the middle and save the prettier one for the top).

Layer 3, the top
Nestle the remaining cake round into the frosting. Cover the top of the cake with the last fifth of the frosting. Give it volume and swirls, or do as we do and opt for a perfectly flat top. Garnish the frosting with the remaining birthday crumbs.

Transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to set the cake and filling. The cake will keep in the freezer for up to 2 weeks.

At least 3 hours before you are ready to serve the cake, pull the sheet pan out of the freezer and, using your fingers and thumbs, pop the cake out of the cake ring. Gently peel off the acetate and transfer the cake to a platter or cake stand. Let it defrost in the fridge for a minimum of 3 hours (wrapped well in plastic, it can be refrigerated for up to 5 days.


Birthday Cake
makes 1 quarter sheet pan

4 Tbs. (1/2 stick, 55g) butter, at room temperature
1/3 c. (60g) vegetable shortening
1 1/4 c. (250g) granulated sugar
3 Tbs. (50g) light brown sugar, tightly packed
3 eggs
1/2 c. (110g) buttermilk
1/3 c. (65g) grapeseed oil (canola oil)
2 tsp. (8g) clear vanilla extract
2 c. (245g) cake flour
1 1/2 tsp. (6g) baking powder
3/4 tsp. (3g) kosher salt
1/4 c. (50g) rainbow sprinkles
Pam or other nonstick cooking spray (optional)
2 Tbs. (25g) rainbow sprinkles

Heat the oven to 350°F.

Combine the butter, shortening, and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl once more.

On low speed, stream in the buttermilk, oil, and vanilla. Increase the mixer speed to medium-high and paddle for 4 to 6 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture, and completely homogeneous. Don’t rush the process. You’re basically forcing too much liquid into an already fatty mixture that doesn't want to make room for the liquid. There should be no streaks of fat of liquid. Stop the mixer and scrape down the sides of the bowl.

On very low speed, add the cake flour, baking powder, salt, and the 50g (¼ cup) rainbow sprinkles. Mix for 45 to 60 seconds, just until your batter comes together. Scrape down the sides of the bowl.

Pam-spray a quarter sheet pan and line it with parchment, or just line the pan with a Silpat. Using a spatula, spread the cake batter in an even layer in the pan. Sprinkle the remaining 25g (2 tablespoons) rainbow sprinkles evenly on top of the batter.

Bake the cake for 30 to 35 minutes. The cake will rise and puff, doubling in size, but will remain slightly buttery and dense. At 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly. Leave the cake in the oven for an extra 3 to 5 minutes if it doesn't pass these tests.

Take the cake out of the oven and cool on a wire rack or, in a pinch, in the fridge or freezer (don’t worry, it’s not cheating). The cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days.


Birthday Cake Soak
makes about 60g (1/4 cup)

1/4 c. (55g) milk
1 tsp. (4g) clear vanilla extract

Whisk together the milk and vanilla in a small bowl.


Birthday Cake Frosting
makes about 430g (2 cups)

8 Tbs. (1 stick, 115g) butter, at room temperature
1/4 c. (50g) vegetable shortening
2 oz. (55g) cream cheese
1 Tbs. (25g) glucose (if you can't find, use 2 teaspoons of additional corn syrup to the amount of corn syrup below)
1 Tbs. (18g) corn syrup
1 Tbs. (12g) clear vanilla extract
1 1/4 c. (200g) confectioners’ sugar
1/2 tsp. (2g) kosher salt
pinch (0.25g) baking powder
pinch (0.25g) citric acid (I couldn't find this, so I left it out)

Combine the butter, shortening, and cream cheese in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until the mixture is smooth and fluffy. Scrape down the sides of the bowl.

With the mixer on its lowest speed, stream in the glucose, corn syrup, and vanilla. Crank the mixer up to medium-high and beat for 2 to 3 minutes, until the mixture is silky smooth and a glossy white. Scrape down the sides of the bowl.

Add the confectioners’ sugar, salt, baking powder, and citric acid and mix on low speed just to incorporate them into the batter. Crank the speed back up to medium-high and beat for 2 to 3 minutes, until you have a brilliant stark white, beautifully smooth frosting. It should look just like it came out of a plastic tub at the grocery store! Use the frosting immediately, or store it in an airtight container in the fridge for up to 1 week.


Birthday Cake Crumb
makes for 275g (2 1/4 cups)

1/2 c. (100g) granulated sugar
1 1/2 Tbs. (25g) light brown sugar, tightly packed
3/4 c. (90g) cake flour
1/2 tsp. (2g) baking powder
1/2 tsp. (2g) kosher salt
2 Tbs. (20g) rainbow sprinkles
1/4 c. (40g) grapeseed oil (canola oil)
1 Tbs. (12g) clear vanilla extract

Heat the oven to 300°F.

Combine the sugars, flour, baking powder, salt, and sprinkles in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well combined.

Add the oil and vanilla and paddle again to distribute. The wet ingredients will act as glue to help the dry ingredients form small clusters; continue paddling until that happens.

Spread the cluster on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch; they will dry and harden as they cool.

Let the crumbs cool completely before using in a recipe or scarfing by the handful. Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.




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