A Trio of Fabulous Sweet Treats
-The Betty Editors
Betty editors flipped for these three easy-to-make yummy desserts. The milkshake is great alone or with either the cookies or pie!
Toasted Marshmallow Milkshake
Courtesy of Bobby Flay’s Burgers, Fries and Shakes (Clarkson Potter, 2009)
9 large marshmallows
1/4 cup whole milk
11 ounces premium vanilla ice cream
1. Preheat the broiler. Line a baking sheet with parchment paper and spray with nonstick spray. Arrange the marshmallows flat on the baking sheet and place under the broiler until the top is a deep golden brown color, about 30 seconds. Remove from the oven and carefully turn the marshmallows over and broil until the top is deep golden brown. Remove from the oven and let cool slightly.
2. Combine the marshmallows and milk in a blender and blend for 5 seconds. Add the ice cream and blend until smooth, about 10 seconds. Serve immediately.
Chocolate Chip Cookies
Courtesy of A Year in Chocolate: 80 Recipes for Holidays and Special Occasions, (Stewart, Tabori & Chang), by Jacques Torres
Makes 3 dozen large cookies
4 3/4 cups all-purpose flour
2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 cups (3 sticks) unsalted butter, at room temperature
2 1/4 cups packed light brown sugar
1 1/4 cups plus 21/2½ tablespoons granulated sugar
3 large eggs, at room temperature, lightly beaten
2 teaspoons pure vanilla extract
1 2/3 pounds bittersweet chocolate, chopped into bitesized pieces
Preheat the oven to 325ºF. Have ready 2 nonstick cookie sheets, or line 2 regular cookie sheets with parchment paper or silicone mats. Set aside.
1. In a bowl, stir together the flour, salt, baking powder, and baking soda. Set aside. In the bowl of a stand mixer fitted with the paddle, beat the butter on medium speed for about 5 minutes, or until very light and fluffy Add the brown and granulated sugars and beat until well blended. Add the eggs and beat just until incorporated. Beat in the vanilla. Reduce the speed to low and add the flour mixture a little at a time, beating after each addition until incorporated. When all of the flour mixture has been incorporated, remove the bowl from the mixer and, using a rubber spatula, fold in the chocolate.
2. To shape the cookies, using a tablespoon, scoop out a heaping spoonful of the dough and, using the palms of your hands, form it into a 3-inch ball. Place the balls on the prepared baking sheets, spacing them about 1 inch apart.
3. Bake for about 15 minutes, or until lightly browned around the edges. Remove from the oven, transfer the cookies to wire racks, and let cool completely.
4. Store in an airtight container, for up to 5 days.
Note: If you want to make ice cream sandwiches, prepare at least 6 sandwiches at a time and store them in the freezer so that you have them on hand for a quick treat. To make the sandwiches, allow whatever flavor ice cream (see pages 122 through 124 for recipes for vanilla, strawberry, and chocolate) you are going to use to soften slightly, planning on about 1 cup for each sandwich. Place 6 cookies, flat side up, on a parchment-lined baking sheet large enough to hold the sandwiches and small enough to fit in the freezer. Spoon the softened ice cream into a pastry bag fitted with a large fluted tip, and carefully pipe and swirl an equal portion of ice cream on top of each cookie. Place another cookie, flat side down, on top of the ice cream. Don’t press down too hard, or the ice cream will ooze out. Immediately transfer the baking sheet to the freezer and freeze for about 1 hour, or until very firm. Then carefully wrap the sandwiches individually in plastic film for longer storage. They will keep for up to 3 months. Before eating, take the sandwiches out of the freezer and let them stand for a bit at room temperature to soften.
French Apple Pie -Tarte Tatin
Courtesy of the chefs at Capsouto Freres
24 red delicious apples, medium size
8 oz. butter (one-half pound), sliced
2 cups sugar
11″ round of puff pastry (1/8″ thick), or phyllo dough
Whipped cream, ice cream or crème fraiche (optional)
1. Preheat the oven to 350 degrees. Trim, peel, core and cut in half the apples. In an 11″ sauté pan (with ovenproof handles and 2″ high sides), place butter to cover bottom of pan. Spread sugar evenly over butter. Place apples on their side in a circular pattern around edge of pan. Place more apples in reverse pattern as next inner concentric circle. Place one or two apples in center and remaining apples on top.
2. Put pan on stove over low heat. As the apples cook and shrink, insert the ones that are on top. Continue until all of the apples are inserted. Occasionally shake the pan to keep the apples from sticking. Raise the heat and continue cooking until liquid begins to reduce and brown.
3. Place the pan in oven until apples begin to brown and most of the liquid has evaporated, about 12 minutes. Cover with the pastry and poke holes to allow steam to escape. Continue cooking until pastry has browned, about 12 minutes. Remove from oven and cool.
4. For best results in unmolding, let cool overnight in refrigerator. To unmold, place on top of stove over medium heat and run a blunt knife around the edge. Start shaking the pan and keep over heat until the whole tart moves freely. If desired, warm the tarte in the oven.
5. Serve with whipped cream, ice cream or crème fraiche.