joyeux cuisine

a blog about good food, family, friends, and life.

two bite cookie dough pretzels.

Well. Hello there. It’s been awhile huh. Allow me to re-introduce myself.
My name is Joy. I like food and music and knitting and cats. And I used to write on this blog. And now I’m back! With exciting news and a recipe. Because I owe you that much.

Let’s start with what has happened since the last post in July. (Again…sorry it’s been so long.)
I spent a lot of the last couple months working my two jobs. One at the grocery store and one with the marching band at my alma mater. They both took up quite a bit of time, but they are both great. I love that I have a both of them.
I GOT ENGAGED! Pretty exciting stuff. My fiance, Zack, is really awesome. He’s in medical school right now so we’re doing the long distance thing. I thought a long distance relationship was hard but long distance wedding planning is even worse. We’re getting married on June 7 so I’ll try to keep you updated with everything that happens.

One of our wonderful engagement pictures.

One of our wonderful engagement pictures.

Well. That’s really all the exciting things that happened. I’ve been pretty boring recently, but also trying not to spend a lot of money so recipe making isn’t going so well. But I am going to do my best to blog more. Because I miss all of you. So here we go!

Last night I decided I was going to make something. So of course I went to Pinterest and picked one of the things on my food board to make, bought the ingredients after work, and created these. Chocolate chip cookie dough bites sandwiched between two pretzels and dipped in chocolate. A pretty spectacular salty and sweet combination.

I’ve been wanting to make these for awhile. I love cookie dough (obviously) and salty and sweet is one of my favorite combinations. The cookie dough is egg-less so it’s safe to eat, but when did that stop us really? These are really simple to make and were pretty stinking delicious. I enjoyed these in the company of one of my good friends while playing Mario Kart on the N64. It’s not required, but it’s suggested.

It’s been really cold here recently. You know it’s cold when 20 degrees feels like a heat wave. So while being stuck inside for the last couple weeks I’ve been brainstorming about new recipes to make. So stay tuned. I’ll also give you some news about my wedding, whenever I get around to planning everything. (It’s pretty overwhelming, guys.)

Make some cookie dough. Call your best friends. Make someone smile.

Cookie Dough Pretzel Bites
recipe from Sally’s Baking Addiction
makes about 20 bites

1/2 cup (1 stick) unsalted butter, softened
1/2 cup brown sugar
1/4 cup white sugar
2 Tablespoons milk
1 teaspoon vanilla
1 and 1/4 cups flour
dash of salt
1/2 cup mini semi-sweet chocolate chips
40-50 pretzels
8 oz. semi-sweet chocolate for melting

Line a small cookie sheet with a layer of wax paper. Beat the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer. When the butter and sugars are light and creamy add the milk and vanilla. Add flour and salt and mix until just combined. The dough will be similar to wet sand and slightly clumpy. Fold in the chocolate chips.
Form dough into balls, a little less than 2 Tablespoons per ball. I used my cookie scoop and just rounded them out from there. Sandwich balls between two pretzels being careful not to squish the pretzels and smash them. Place in the freezer for about 15 minutes.
Meanwhile, melt the chocolate in a small bowl according to the directions on the package. If you desire you can add a teaspoon of shortening to the chocolate to thin it out a little bit.
When the chocolate is melted dip the bites halfway into the chocolate and place back on the cookie sheet. Refrigerate until set. Eat joyfully.

Store in an airtight container in the fridge for up to 5 days.

(engagement pictures taken by my good friend Cymone of Simon and Moose Creative)

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double cookie dough ice cream.

I’ve made homemade ice cream exactly one time. And it wasn’t great. It was pretty mediocre, so I haven’t been super excited about making ice cream again. It’s also kinda stressful and time consuming, so it’s not always on the top of my list of things to do. This place is often reserved for things like showering, eating food, or something that should just be automatic for normal people. But I found this recipe on Pinterest a few weeks ago and decided that I would treat myself to making it. Also, my boyfriend was visiting and he loves ice cream with cookie dough in it. So I figured why not.

The thing about this ice cream is that it isn’t just vanilla ice cream with cookie dough chunks in it. It’s freaking cookie dough flavored ice cream with cookie dough chunks in it. MIND. BLOWN. I didn’t quite believe that it was possible until I tested it while it was churning. Guys. It’s possible. It’s even delicious without the cookie dough chunks. (At this point I’m seeing how many times I can use ‘chunk’ in one paragraph.)

I also listened to Alton Brown’s podcast this morning (find it on iTunes because it’s awesome) and being almost a week behind it was all about ice cream which was fantastic. Alton Brown is one of my favorite food personalities, so his podcast is one of my favorites right now. So much food nerdy-ness. So awesome.

The really important thing in this recipe is the browned butter which adds the nutty cookie dough flavor to the ice cream. There’s also two kinds of milk fats which makes the ice cream ice cream. And there’s egg yolks which makes this ice cream almost like a custard. In my opinion, that’s better than just milk based ice cream. The thing with egg yolks is making sure you don’t actually cook them. When it’s time to add the hot butter and cream to the egg yolks and brown sugar you have to temper it. That means adding a little bit at a time to gradually bring the egg yolks up to temperature. That will ensure that the egg yolks won’t cook. It’s easy, don’t worry.

Make some ice cream. Share with dear friends. Be a nerd. Enjoy your summer.

Double Cookie Dough Ice Cream
recipe from beantownbaker
makes about 1 quart

for the cookie dough:
5 Tablespoons butter, melted
1/4 teaspoons salt
1/3 cup brown sugar
1/4 cup flour
1/2 teaspoon vanilla extract
1/2 cup mini chocolate chips

Combine the melted butter, salt, and brown sugar in a bowl with a spatula until creamy. Stir in the flour until a dough forms. Add vanilla. Add chocolate chips and combine. Turn onto a sheet of plastic wrap and form into a rectangle. Store in the refrigerator.

for the ice cream:
3 Tablespoons butter
2 cups heavy cream
2/3 cup brown sugar
4 large egg yolks
1/8 teaspoon salt
2 teaspoons vanilla extract
1 and 1/2 cups whole milk

In a medium sized saucepan melt the butter over medium heat. After the butter melts it will begin to bubble and crack. The butter will start to brown and begin smelling nutty. Keep an eye on it because it can burn really quickly. When the butter is browned add the cream and whisk well to combine. Bring the mixture to a simmer.
In a medium sized bowl combine the brown sugar, egg yolks, and salt. Whisk together to combine. When the cream and butter mixture is at a simmer, add a couple tablespoons to the egg mixture and whisk constantly. Keep whisking and slowly add more cream to the egg mixture. Eventually you’ll add a little under half the cream. Add the egg mixture back into the saucepan and put over medium-low heat. Stir the mixture constantly until it thickens enough to coat the back of a metal spoon. This took me about 10-15 minutes. Be patient.
Strain the mixture into a heat-proof bowl and stir in the whole milk and vanilla. Place in the fridge until chilled (for best results chill overnight).
Freeze in your ice cream maker according to the manufacturer’s instructions. Chop the cookie dough into small pieces. Transfer chilled ice cream into air-tight container for freezer storage and mix in cookie dough pieces. Freeze until firm.
Ice cream will keep in the freezer for 1-2 months.

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chocolate chip cookie dough balls.

This post should be entitled: “it’s ten o’clock at night and joy was really craving cookie dough but won’t let herself eat what is already in the freezer.” That might have been a little bit too long though. There are four different kinds of cookie dough in my freezer right now totaling about twenty-five dozen cookies. And I have a boxed mix of gluten free cookies in my pantry. That’s going to be about thirty dozen cookies. Lord, help us all.

All those cookies are for band camp. Band camp starts on Sunday. Well…technically for me it starts on Friday. That’s tomorrow. I’m so not ready for that. That means my summer is over. This was my last summer before I’m a college senior. The last summer before real life starts.

Okay…enough of that scary nonsense. Let’s talk about cookie dough. That’s much more comfortable. This cookie dough is egg-less. You know what that means right? You can eat this and not feel bad about it!! That’s my favorite thing! Everything is pretty much the same as normal cookie dough except there isn’t any baking powder because it won’t be baked. The water replaces the egg and helps hold everything together. I made a fairly small batch only because if I keep a lot of cookie dough around I will eat it all. Danger. You can adjust the recipe according to your needs and how much cookie dough it’s safe for you to have around.

Make some cookie dough. Hang out with friends. Share the cookie dough. Stop freaking out. Be thankful.

Chocolate Chip Cookie Dough Balls

makes about a dozen balls

1/4 cup butter, softened

1/4 cup plus 2 Tablespoons brown sugar

1/2 teaspoon vanilla

1 teaspoon water

1/2 cup flour

1/4 mini semisweet chocolate chips

milk chocolate chips for melting and drizzling

In a bowl with a wooden spoon cream (or stir together) the butter and brown sugar until well combined. Add vanilla, water, and flour. Mix very well. Stir in the chocolate chips. Use a cookie scoop and scoop dough onto a plate lined with wax paper. Chill in the fridge for 20-30 minutes until dough firms up. While balls are cooling melt about a handful of milk chocolate chips in the microwave in 20 second intervals until completely melted. Drizzle or dollop chocolate onto cookie dough balls. Return to fridge and chill for another 10-15 minutes. Serve cold.

These should last in the fridge in an airtight container for 2-3 days (but they really won’t last that long).

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