I have been saving up chic homemade items for some time in anticipation of starting a blog. So I am spitting them all out now, fast and furious. Here is to hoping I don’t just purge this out of my system and then dissappear for months.
So the other evening, The Boy made veal parm. He is a wonderful cook and makes me all kinds of fantabulous Italian food. He also whipped up some ‘orzotto’. This turned out surprisingly well. Here is the sauce simmering away on my ancient stove.
As he embarked on his whirwind tour of Italy, I decided to make oatmeal cookies. And what the hell, why not make ice cream to stuff inside these babies.
I used this oatmeal cookie recipe (substituting butterscotch chips for pecans and raisins for cranberries). And this ice cream recipe. Apparently Lebovitz is The God of Ice Cream so I bowed my head and followed his lead. This was the best ice cream I have made to date. The ice cream maker and I have had an on/off relationship, usually because he dissappointed me over and over. But alas, I realized I was not cooking my custard base long enough! I got it nice and thick and this significantly improved the texture of the ice cream. Woohoo!
The cookies were a bit too sweet and looked a little weird coming out of the oven (pocky? if thats a word). I should have cut down the sugar considering the b-scotch chips. Oh well.
I made the sammies, individually wrapped them, and jammed them in the freezer.
That night after dinner I was a bit too full to actually partake in this healthy oat and dairy based dessert (totally, as if). However, I did nibble one last night and they are damn tasty. The stay in the freezer cut the sweetness of the cookies and they were the right texture to still be chewy. Mmmm.