{"id":918,"date":"2008-07-28T17:38:00","date_gmt":"2008-07-28T21:38:00","guid":{"rendered":"tag:blogger.com,1999:blog-24575613.post-879536889843220717"},"modified":"2008-11-26T22:54:08","modified_gmt":"2008-11-27T02:54:08","slug":"ice-cream-sandwich","status":"publish","type":"post","link":"http:\/\/raisingheller.com\/?p=918","title":{"rendered":"ice cream sandwich"},"content":{"rendered":"
\"\"<\/a>
\nok so i have to say that i made the best ice cream sandwich’s last night. i started watching martha stewart recently and this was a recipe from her show. well it is only the cookie recipe but these are the best peanut butter cookies i have ever had. this recipe is on her website courtesy of How Sweet It Is cake studio in NYC. you can also get their recipe for chocolate ice cream but i am not that ambitious and just bought it at the store. here is the cookie recipe:<\/p>\n
1 cup butter, room temperature
\n1 cup smooth peanut butter
\n1 cup sugur, plus more for sprinkling
\n1 cup packed dark brown sugar (i used light brown and it came out great)
\n2 large eggs
\n2 1\/2 cups all-pourpose flour
\n1 teaspoon baking powder
\n1\/2 teaspoon baking soda
\n1\/2 teaspoon salt
\nchocolate ice cream<\/a> (click here for ice cream recipe if you want to make it)<\/p>\n
1. cream together butter and peanut butter until smooth. add both sugars and continue to mix until smooth.<\/p>\n

2. add eggs, one at a time, mixing well after each addition. In a large bowl, wisk together flour, baking powder, baking soda and salt. add flour mixture in two batches, mixing well after each addition. continue mixing until a dough forms. for dough into a ball and wrap with plastic wrap; refridgerate until firm, at least 4 hours.<\/p>\n

3. preheat oven 350 degrees.<\/p>\n

4. once firm, roll dough into 1 1\/2 inch balls. Place on baking sheet about 2 inches apart. Press down on each dough ball using the tines of a fork, once vertically and once horizontally making a crisscross pattern on the cookie. sprinkle with sugar and transfer to oven. Bake 14 to 16 minutes, rotating baking sheet once during baking. let cool completely.<\/p>\n

5. Place 1 scoop of ice cream on the bottom side of cookie and top with another cookie to make a sandwich. serve immediately or wrap individually using plastic wrap. will keep frozen for up to 1 month.<\/p><\/div>\n<\/div>\n

6. enjoy!<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
\"\"<\/a>
ok so i have to say that i made the best ice cream sandwich’s last night. i started watching martha stewart recently and this was a recipe from her show. well it is only the cookie recipe but these are the best peanut butter cookies i have ever had. this recipe is on her website courtesy of How Sweet It Is cake studio in NYC. you can also get their recipe for chocolate ice cream but i am not that ambitious and just bought it at the store. here is the cookie recipe:<\/p>\n
1 cup butter, room temperature
1 cup smooth peanut butter
1 cup sugur, plus more for sprinkling
1 cup packed dark brown sugar (i used light brown and it came out great)
2 large eggs
2 1\/2 cups all-pourpose flour
1 teaspoon baking powder
1\/2 teaspoon baking soda
1\/2 teaspoon salt
chocolate ice cream<\/a> (click here for ice cream recipe if you want to make it)<\/p>\n
1. cream together butter and peanut butter until smooth. add both sugars and continue to mix until smooth.<\/p>\n

2. add eggs, one at a time, mixing well after each addition. In a large bowl, wisk together flour, baking powder, baking soda and salt. add flour mixture in two batches, mixing well after each addition. continue mixing until a dough forms. for dough into a ball and wrap with plastic wrap; refridgerate until firm, at least 4 hours.<\/p>\n

3. preheat oven 350 degrees.<\/p>\n

4. once firm, roll dough into 1 1\/2 inch balls. Place on baking sheet about 2 inches apart. Press down on each dough ball using the tines of a fork, once vertically and once horizontally making a crisscross pattern on the cookie. sprinkle with sugar and transfer to oven. Bake 14 to 16 minutes, rotating baking sheet once during baking. let cool completely.<\/p>\n

5. Place 1 scoop of ice cream on the bottom side of cookie and top with another cookie to make a sandwich. serve immediately or wrap individually using plastic wrap. will keep frozen for up to 1 month.<\/p>\n<\/div>\n<\/div>\n

6. enjoy!<\/div>\n<\/div>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0},"categories":[11],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/raisingheller.com\/index.php?rest_route=\/wp\/v2\/posts\/918"}],"collection":[{"href":"http:\/\/raisingheller.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/raisingheller.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/raisingheller.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/raisingheller.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=918"}],"version-history":[{"count":1,"href":"http:\/\/raisingheller.com\/index.php?rest_route=\/wp\/v2\/posts\/918\/revisions"}],"predecessor-version":[{"id":1230,"href":"http:\/\/raisingheller.com\/index.php?rest_route=\/wp\/v2\/posts\/918\/revisions\/1230"}],"wp:attachment":[{"href":"http:\/\/raisingheller.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=918"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/raisingheller.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=918"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/raisingheller.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=918"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}