Ice Cream Sandwiches

Valentine's Day has ultimately provided me with an excuse to express my sweet tooth at any given moment. These bite-sized treats will warm the hearts of anyone you serve to. Who can say no to a perfectly crafted homemade ice cream sandwich? My filler preferences are pictured at the bottom of the post; but roll these in pink sprinkles and you're destined to please a Valentine. Follow my steps below to create my new favorite dessert!

homemade ice cream sandwiches

Store-bought ginger snap wafers

Assorted ice creams and gelatos (see below)

Mini chocolate chips or sprinkles (optional)

1. Remove ice cream containers from freezer and let stand for 10 minutes. Place chocolate chips in a small bowl.

2. Using an ice cream scooper, drop one scoop in the center of a ginger snap. Gently press a second ginger snap on top, allowing excess ice cream to hang over sides. Using the dull side of a knife (or an offset spatula), follow edge of sandwich to trim off excess ice cream and shape a clean line.

3. Roll in chocolate chips and sprinkles, if desired. Place flat on a tray and immediately freezer until serving.

Chocolate Peanut Butter Rice Krispies

(I know it isn't a new day where you are, readers...but it is here in Cambodia!)

We've all grown up with the classic marshmallow treat, but have you ever thought to take Rice Krispies to the next level? In Los Angeles, Lemonade offered a layered peanut butter chocolate chip Rice Krispie that was the ultimate union of marshmallow goodness with a Reeses texture. We experimented back in Memphis for my wine party and think we nailed the recipe (which is too easy to be true!). See below!

And a few updates...
*Thank you again to the Austin Chronicle for naming Caramelized the 5th top food blog in Austin!
*Get excited for two critiques from LA and New Orleans, coming soon.
*My new year resolution on Camille Styles.com is posted here.
*Cambodia is absolutely unreal. More details to come, but go ahead and add it to your bucket list. Now.

chocolate peanut butter rice krispies

Makes approximately 24 squares

6 cups Rice Krispies cereal

4 cups mini marshmallows

3 tablespoons butter

1-1/2 cups peanut butter

1 12 ounce bag of milk (or dark) chocolate chips, melted

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal. Stir until well coated.

2. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool.

3. Add peanut butter on top and spread evenly with an offset spatula. Repeat with melted chocolate.

4. Allow chocolate to set at room temperature. Cut into 2 inch squares. Place in freezer to chill and set peanut butter. Serve cold or at room temperature.

taste testing.

Shortbread Packages

Just a few nights ago, I found myself flipping through Martha's Baking Handbook and felt the sweet urge to master a new dessert. After a few hours of contemplating, measuring and mixing, my batch of shortbread turned out beautifully. But I felt that I couldn't simply hand over a box of cookies to a friend...packaging was absolutely necessary. I grabbed my gold and white baker's twine (from Target), a few pieces of parchment paper from the roll I used to bake the shortbread, and a gold sharpie.

The packaging is super easy and inexpensive, and it elevates a traditional cookie into a holiday treasure. Personalize each package of two (or four) shortbread sticks with handwritten notes and names. Get creative, ladies!

shortbread cookies

Makes approximately 24 sticks

3 sticks butter, room temperature

¾ cup plus 2 tablespoons powdered sugar

2 ½ cups all-purpose flour

¼ teaspoon salt

Granulated sugar, for sprinkling

1. Preheat oven to 325 degrees. Line one 8 x 12 inch rimmed baking sheet with parchment paper.

2. In small bowl, combine flour and salt and set aside. In a large bowl, beat butter on medium speed until light and airy, about 3-4 minutes. Add powdered sugar and continue to beat until well combined. Add flour mixture and stir on low speed, just until mixed. The texture should appear like a soft cookie dough.

3. Using an offset spatula, spread dough evenly across baking sheet. Place baking sheet in freezer for 10-15 minutes, or until dough is firm. Poke holes throughout dough with a fork and place in oven. Bake for 40-45 minutes, rotating baking sheet halfway through cooking time.

4. Remove from oven and place on wire rack. Immediately sprinkle granulated sugar on top. While still warm, use a large knife to cut 4 x 1 inch shortbread sticks. Cool shortbread completely in pan. Store in an airtight container for up to one week, or wrap and gift as I do here.

adapted from martha stewart

Classic Peanut Butter Cookies

Don't we all need a bit of simplicity in our lives?  I don't know how you're feeling on this hump day, but I am currently stuck in the middle of final projects and internship hours before a much-awaited winter vacation. Here is a sweet treat that emulates simplicity from ingredient list to cook time. Set aside 20 minutes of baking therapy this week and make yourself a batch of peanut butter heaven!

classic peanut butter cookies

Makes approximately 30 cookies

1 cup sugar, 1/4 cup additional to roll cookies
1 stick butter, room temperature
1 egg
1 cup smooth peanut butter
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups flour

1. Preheat oven to 375 degrees. Grease a baking sheet with Pam.

2. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. 

3. Roll dough into 1-inch balls and then roll in a small bowl of remaining sugar. Place on baking sheet 2 inches apart and flatten with a fork in an "x" formation. Bake for 12 minutes.

adapted from food network

Chewy Chocolate Chunk Cookies

The Model Bakery in Napa Valley is correct when claiming that "these are the chocolate chip cookies of your dreams." I was excited to use the bakery's cookbook Alex gave me during our September visit. A warm batch of cookies will absolutely make your week that much more delightful, so I beg you to try this recipe and share your thoughts...

Don't you love baking mishaps?

P.S. Here is the key: Brown sugar. The cookies are much chewier and richer than with granulated sugar, which lacks provided moisture. I am in disbelief that I have never tried this method before!

model bakery's ultimate chocolate chip cookies

Makes 16 large cookies

2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup plus 1 tablespoon unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 2/3 cups chocolate chips

1. Preheat oven to 375  degrees. Line two baking sheets with parchment paper.

2. Sift flour, baking soda and salt together in a medium bowl. Beat butter and brown sugar on medium speed until light in color, about 2 minutes. Beat in eggs, one at a time, and then vanilla. Reduce mixer to low and add flour mixture in thirds. Mix until combined. Stir in chocolate chips.

3. Drop scoops of dough, spacing about 3 inches apart.

4. Bake until lightly golden brown, about 14-17 minutes. Switch pans from top to bottom and front to back halfway through baking (Model's secret!).

Cinnamon Sugar Apple Chips

'Tis the season for apple everything.  Helping with Camille Styles' adorable fall book photo shoot put me in the mood to make something cinnamon-y and apple-centric.

I took home a bushel of apples, and here is what I came up with! It's a healthy snack and will leave you satisfied with the seasonal flavors. Plus, your kitchen will smell fabulous.

cinnamon apple chips

Makes approximately 3 dozen chips

2 large red apples, sliced extremely thin

1 teaspoon cinnamon

1/2 teaspoon sugar

1. Preheat oven to 200 degrees. Place slices on a greased baking sheet. Sprinkle with cinnamon sugar mixture.

2. Bake for 1 hour; then remove from oven and flip. Place back in the oven for an additional hour.