Classic Ice Cream Sandwiches (for dinner)

Happy Smitten Kitchen book day! Today the cookbook comes out, and in 17 days I will be meeting Deb on her book tour and getting her to sign my pre-ordered copy :))

To continue the countdown, I am making the ice cream sandwiches another go. I first made them in the summer for a friend's pot-luck, and have made them again today in a new shape and with a more adventurous ice cream flavor. Initially I made them in the classic rectangle, and used a knife to cut up a block of vanilla Chapmans into slabs to fit into my sandwiches. They were then wrapped in tin-foil and transferred in a cooler with ice packs to the party.

Second time around, I baked them for less time in attempts to make the cookie softer. They are circular and I used President's Choice Mocha Almond fudge! I scooped and molded the ice cream on the cookie.

I have yet to try Deb's way of preparing the ice cream filling, but have included her instructions.

Cookies
2 2/3 cups (335 grams) all-purpose flour
2/3 cup plus 1/4 cup (75 grams) extra dark or Dutch-processed unsweetened cocoa powder
1 1/4 cups (2 1/2 sticks or 285 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar
3/4 teaspoon table salt
2 large egg yolks
1 tablespoon vanilla extract
Filling
1/2 gallon (8 cups or approximately 1050 grams, weight will vary by brand/variety) ice cream, your choice of flavor (I used cookies and cream), softened
Preheat oven to 350°F degrees. Line two baking sheets with parchment paper. Sift the flour and cocoa together (I am generally too lazy to sift things but cocoa is really lumpy so don’t skip this) and set aside. In the bowl of a standing mixer with a paddle attachment, beat the butter, sugar, and salt together until light and fluffy. Add the yolks and vanilla and mix until combined, then scrape down sides and mix briefly again. Add the flour mixture a little at a time then mix until combined.
Transfer the dough to a lightly floured work surface and divide into two equal pieces. If the dough is too soft to handle, wrap and chill it until firm enough to roll out (I recommend 30 minutes only; any longer and it becomes crumbly to roll out). Roll each batch into a 1/4-inch thick rectangle, about 10 by 8 inches. Cut into a total of 24 20 2-by-4-inch rectangles. You may have enough extra to reroll the scraps and create 4 more 2-by-4-inch rectangles, in which case, you could make two additional sandwiches.
Use an offset spatula to transfer the rectangles to the prepared sheets; you’ll only need an inch space between them. Use the tip of a thermometer (totally brilliant tip from Amy, by the way; it made far better indentations than skewers that I usually use for docking) to poke the cookies with holes (Amy recommends 14 holes but I used this as my guide and made more).
Bake the cookies for 16 to 18 minutes, or until they stay firm when tapped in the center. Transfer to a wire rack to cool completely. Repeat with remaining cookie dough, rerolling scraps as needed.
Meanwhile, line the bottom of a 9-by-13-inch pan with parchment paper, allowing it to overhang on two sides (it will act as a sling for the ice cream). Spread the softened ice cream into the pan, smooth the top and freeze until firm, about one hour (or longer if your freezer is as terrible as mine).
Run a knife along the exposed sides of the pan to loosen the ice cream. Holding onto the parchment paper, lift ice cream out of the pan and onto the work surface. Using one of the cookies as a template, cut ice cream into 10 to 12 2-by-4-inch bars (cut the number of cookie pairs your batch yielded). Strangely, I found using kitchen shears to go right through the ice cream and the paper underneath the easiest. I then flipped each piece of ice cream onto a cookie, peeled off the paper, and finished sandwiching the rectangle of ice cream with a second cookie.

Smitten Kitchen Green Bean Salad

It has probs been about a century since I posted. Lots of changes, and have been feeling guilty about neglecting my food-blogging habits. Especially since the Smitten Kitchen Cookbook comes out tomorrow, and I can't rave enough about how much Deb has inspired me in all things food and amazing. I have obvs purchased tickets long ago for the book tour, and in my countdown to meeting her, I am making a glorious return. First with Deb's green bean salad.

I first tried this recipe as my contribution to Thanksgiving dinner, and since has become one of my fave easy and healthy go-to's. I altered the recipe a little bit by adding mini bocconcini cheese, a very welcome and tasty addition once it has sat in the dressing for a bit.

Green Bean and Cherry Tomato Salad
Adapted from Smitten Kitchen

Serves 6
1 pound green beans, though if you can find a mix of green and yellow beans, it will be all the prettier
1 pound cherry tomatoes
1 large shallot
2 tablespoons red wine vinegar
Salt and pepper
1/3 cup extra-virgin olive oil
Basil or other herb (optional, I used basil)
1 cup mini bocconcini cheese, cut in halves

Prepare the vegetables: Top and tail the beans and cut them into large segments. Parboil the beans in salted water until just tender, about four to five minutes. Drain and immediately spread them out to cool. Stem the cherry tomatoes and cut them in half.
Make the vinaigrette: Peel and mince the shallot and put it in a bowl with the vinegar and salt and pepper. Whisk in the olive oil. Taste and adjust the balance with more vinegar, oil, or salt, as needed. Toss the cherry tomatoes and bocconcini in with the vinaigrette; this can sit for a while. Do not add the green beans until just before serving or they will discolor from the acid in the vinaigrette. For variety, the salad can be garnished with basil or some other fresh herb such as parsley, chervil or hyssop.
Do ahead: Beans and vegetables can be prepared ahead of time. Simply toss with the dressing only at the last minute, as it can discolor the green beans after several hours.