Oooh, this is good, you guys. Really good. I swear, I’ve been looking for a good carrot cake ice cream for ages, and I’ve tried it at a bunch of excellent ice cream parlors, but this is definitely the best one I have EVER had. It starts with my carrot cake jam (which I really can’t get enough of, in case you couldn’t tell), which gets swirled generously into a no-churn ice cream that tastes like frozen cream cheese frosting. Add in a generous handful of graham cracker crumbs (you could add nuts as well), and you have a sinfully delicious scoop of creamy, gooey-chewy (that’s a word, right?), carrot cake-y goodness.
Once you’ve made the jam, this recipe takes almost no time at all to come together, and I guarantee it’s worth the effort. I’m already plotting when I can make my next batch, because I’m already reaching the bottom of the container on this one and can’t stand the thought of running out!
So if you remember my last post, you’ll recall that my daughter and I made peanut brittle just for kicks, and it was delicious. That being said, while the batch seemed reasonably-sized at the time, and we even gave away half of it to friends, there was still a rather generous amount of brittle left over after a day or two of snacking. My daughter– being mine and therefore prone to ideas like this– decided that we needed to use it up by making a cake. Of course.
While I’m usually happy to make a standard layer cake, I’m currently planning the menu for our upcoming holiday party, which will hopefully be fabulous since we had to skip last year’s due to COVID. As a dessert centerpiece, I’m going to make a Buche de Noel– I made one about six years ago but didn’t get photos of the process, and sadly have completely misplaced the recipe I used, so it’s time to try out another one! I wanted to make it a chocolate cake, and have been vacillating between a few different recipes, so this was the perfect opportunity to try one out.
This one is from Martha Stewart, and while I haven’t used her recipes very often I thought it looked reasonably good. Also it included flour, which I preferred over a flourless roulade just because it’s sturdier, and did not call for separating eggs, which i find to be a pain.
The cake itself went together easily, though I found a scary number of flour pockets in my batter despite folding it pretty thoroughly in the bowl (or so I thought). Next time I’ll sift the flour over the egg mixture instead of just spooning it in, just to keep things more evenly distributed. I will note that while the recipes called for letting the cake cool for a while before rolling it up in the sugared tea towel (a crucial step to help the rolling process), I did mine hot from the pan. It did make the towel slightly damp, but it worked out just fine.
Originally this post was going to be about honey macarons filled with honey buttercream, but once I made them I realized that while the buttercream was incredible, the macaron recipe needed more tweaking, so stay tuned for that later. In the meantime, I had leftover honey buttercream (so good!) and had to figure out what to do with it– I knew I wanted something else with honey, and nuts of some kind– and it had to be crispy to give some good texture contrast. Florentines seemed to fit the bill perfectly, so away I went!
Florentines are basically made of caramel with some nuts and maybe a bit of flour folded in for better texture– you cook the butter and sugar together (in this case, adding honey), add the dry ingredients, then bake teeny-tiny spoonfuls of batter until they spread, bubble, and get all nice and lacy. The finished cookies, when warm, can be molded into shapes that crisp up as they cool. I used walnuts in my cookies, but you could use almonds, pecans, hazelnuts, sesame seeds, or even nothing at all– the lacy cookies will still be delicious.
There are only two tough parts, and both have to do with timing: first, you need to watch the cookies in the oven like a hawk, because they can go from toasty gold brown to burned in seconds. And second, if you’re shaping the cookies you need to get them off the sheet at just the right moment and mold them for just long enough that they hold their shape– I’m pretty good, but at six cookies per baking sheet, two sheets at a time it’s tough to mold them all before they start to get too stiff. I’ve found that both of these problems can be addressed by staggering the batches– total bake time is 8-10 minutes per sheet, so you put in one sheet, wait five minutes, then put in the other. While you’re cooling and molding the cookies on the first sheet, the second sheet is still baking, and ought to come out just as you finish the first set.
The crispy rolled cookies are then piped full of a creamy honey filling, which I made by taking my caramelized honey buttercream from my macaron attempt, and whipping in some heavy cream to lighten it up a bit. The contrast between the crunchy outside and light and creamy inside is heavenly, and the flavor divine.
Recently I was preparing dinner when I thought it might be nice to have some extra nibbles to snack on beforehand– nothing complicated, just something savory and quick to throw together. I thought about cheesy biscuits, but that seemed boring– going through my pantry, I spotted a jar of furikake seasoning– a combination of roasted seaweed, sesame seeds, and (in this case) bonito flakes– and was struck with the idea of a savory seaweed biscuit!
Since I was short on time I decided to go with the easiest and quickest biscuit recipe ever– one where you add heavy cream to flour with a little leavening, and that’s it. No grated/cubed butter, no buttermilk (or milk with vinegar), just three ingredients (four if you count salt) that are mixed up by hand in minutes. The resulting biscuits are always tender and surprisingly buttery in flavor despite the complete absence of actual butter.
I decided to add some pulverized bits of regular nori– the roasted seaweed sheets you wrap sushi in– for additional umami flavor, and it really added a nice savoriness and depth to the biscuits. Overall, the hot biscuits were a perfect addition to my evening meal, particular when smeared with a homemade scallion cream cheese that freshened them up just a tiny bit.
I will say that for me, furikake and nori are pantry staples, but even if you don’t ordinarily use them in your cooking I would highly recommend getting them– not only for this recipe, which I will totally be adding to my recipe box, but for sprinkling on other things. Omelettes, rice, and pasta are all great with furikake seasoning– give it a try!