Ice Cream Cookie Cups

Most of the coffee shops offer Ice cream – Cookie combo. Either cookie crushed and mixed with ice cream or Ice cream served on the cookie (as a base). 

But here, I just made a cookie in cup where, the Ice cream is served. You will start with ice cream……and end with Cookie, in-between, both!  Hmm...it’s a divine combo.

Here, I tried with Walnut Caramel Ice Cream. However, you can try with any one of these……. Dates Choco Bar, Blackberry Yogurt Ice cream,  Blue Berry Ice Cream, Rabri

Ingredients  :    2 ½ cup of all purpose flour       ;        1 egg       ;      ½ cup sugar ;      1/2 cup of light brown sugar       ;        113 gms of soft butter            ;            1/2 cup chocolate chip         ;         1 tsp of vanilla essence 

In the bowl add cream, butter, sugar, brown sugar, egg, vanilla and blend with hand electric mixer at medium speed until it become smooth and creamy consistency. 

Reduce mixer speed into low and slowly add the flour and chocolate chips and blend well to get a cookie dough consistency. 

Using an ice cream scoop, to scoop the dough into a greased standard size muffin tin. Transfer the muffin tray into the 180°C pre-heated oven and bake for 15 - 16 minutes. Make sure the edges of each cookie cup should be golden brown.

Remove the muffin try from the oven, and gently press down the center of each cookie with a roller pin. Let the cookie cups cool in the muffin tin for 10 minutes, then twist each one out and let it cool completely to room temperature.

Scoop the preferred ice cream and fill the cookie cups and serve. 

Orange cup cake with Orange cream frosting

 

Last week my niece was in town so, decided to make these orange cupcakes. Instead of baking a “typical” cup cake, thought of enhancing the cake by adding orange flavor to the cake as well to its frosting. 

The Orange cup cake turned out pretty good in terms of taste, soft and moist texture with mild flavor. This cake can be extended as a full size cake with fully coated frosting and topped with loads of orange pulp (juice vesicles) as an Orange fruit cake. 

Ingredients for the cake    –      1 cup of all purpose flour and remove 2 tbsp of flour   ;  2 tbsp of corn flour      ;    1 egg     ;    1/2 cup of sugar    ;      1/8 cup of milk     ;   ½ tsp of baking powder     ;       1/4 cup of orange juice & zest of orange    ;     60 gms of butter melted      ;      salt a pinch 

Ingredients for the Frosting     –     1 cup of heavy cream       ;       1 tsp of icing sugar          ;     orange zest     ;    ¼ cup of orange juice      ;    ½ tbsp of corn syrup   ;     ½ tsp of gelatin powder 

Procedure for Cupcakes: whisk together flour, corn flour, salt and baking powder set aside.   Mix milk, orange juice and melted butter keep aside.

In a medium bowl, beat egg and sugar till the sugar completely dissolve. Add flour mixture to the egg-sugar mixture and continue to beat. Keep adding the Milk-juice-butter mixture little by little and beat well until all combine to get a batter consistency.

Scope the batter into muffin tray (prepared with paper liners) Bake for 15-20 minutes in the 180 °c Preheat oven. Allow to cool to room temperature. 

For frosting, in a small bowl mix gelatin powder and water, keep aside. In saucepan heat the orange juice, corn syrup. Add the gelatin mixture into it and mix well. Continue on the low flame, until it become thick. Remove the pan from heat and allow it to cool.

Beat the heavy cream with icing sugar and orange zest until it forms soft peak. Add gelatin-juice mixture and continue to beat again till it become light and fluffy.

Using the piping bag frost the cupcake. (Make sure cupcakes are completely cooled before piping the frosting)  

Rabri Ice Cream

Rabri (राबड़ी) or rabadi is a North Indian dessert, made with rich (milk) cream and nuts. This is the third “cool” recipe of this summer, to beat the heat. (Previous were Walnut Caramel Ice Cream and Dates Choco Bar)

Rabri can be presented as Popsicle, in the cone, cookie cup, etc. 

Ingredient’s :    1 ½ cup of cream     ;     1 ½ cup of whole milk      ;      ½ cup of heavy cream     ;   1/2 tsp of cardamom powder        ;       1/8 cup of chopped nuts (pistachios  & Almonds)  ;    1/8 cup of sugar     ;      ½ cup of heavy cream 

Boil the whole milk and cream in a wide & thick bottom pan. Reduce flame to medium to low and allow the milk to reduce, 1/3 of its original quantity.  {Thick milk layer (Milk skin or lactoderm) forms over the top, using the spatula give a gentle whisk and continue to simmer}.

Meanwhile, soak almonds and pistachios in hot water for about 10 – 15 minutes and then remove their skins and chop finely. 

Just before removing the milk pan from heat, Add sugar, cardamom powder, chopped nuts and stir well. Allow the milk to cool to room temperature 

In meantime, beat the heavy cream (using hand mixture) till it forms soft peaks consistency and keep it the fridge.

Once, the rabri come to room temperature, add the whipped heavy cream into it and fold well. Either pour into ice cream mold or Keep it in the freezer bowl and keep it in the fridge for 4 – 6 hour.

Rusk

From: Bha-cha1956 [mailto:bha********56@yahoo.co.in]
Sent: Monday, 16 May, 2016 10:20
To: madhavi.cyberkitchen@gmail.com
Cc:

Subject: Rusk recipe

Good Day !

Dear Mrs. Madhavi,

I have been following your blog for the past one year and I am impressed with the recipes….specially the bread varieties.

At the age of 60, I learned to bake!  Credits to your blog.  I love the crispy rusk with tea but, couldn’t find a recipe in the blog.  So, can you please let me know the simple bakery style rusk recipe please……..

God bless you and looking forward the rusk recipe soon.

With love,

Bharathi Chandran.

 

Dear Mrs. Bharathi. C,

Thank you for your kind words. “Age is not at all a factor to learn” - You are the perfect example! By the way, I am also big fan of Rusk-Tea combo.

Yes, still there is no Rusk recipe at MCK.  Since, you bake bread; Rusk is not at a big deal. Rusk is nothing but, baking the bread again. So, if you can bake any bread, it becomes Rusk.

However, here the bakery style rusk recipe exclusively for you :-)

Ingredient  :  3/4 cup of warm water           ;           1/4 tbsp of instant yeast ;         1/4 tbsp of sugar         ;          1 ½ cup of  all-purpose flour       ;      1/2 tsp of salt ;     2 tbsp of soft butter     ;  ½ tbsp. of cumin seed

Dissolve the sugar in a lukewarm water and sprinkle yeast over it and mix well. Add salt, butter then add flour and knead to soft dough. Cover the dough with damp cloth and leave it for an hour to rise.

After an hour, punch the dough, sprinkle the cumin seed and knead for about 5 minutes. Shape the dough so that it fits well in the greased baking loaf tin. Cover the loaf with damp cloth and leave it for second rise for about 45 minutes.

Transfer the loaf into 180°C pre-heated oven and bake for about for 30-40 minutes. (do not forget to brush the loaf with milk before, transferring into oven)

Remove the bread from the loaf and allow to cool. Slice into 1/4 inch thick and place the slices on the baking tray and transfer into the 150 °C pre-heated oven and bake till light brown and crisp.

Tip : Rusk can be crushed into powder (using electric blender)  this powder is known as breadcrumbs, used to make cutlets.