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Tuesday, July 19, 2011

Chocolate chip ice cream bowls are simply brilliant


You’ve heard of edible soup bowls? How about edible ice cream cookie bowls? 

Whether it’s a birthday party for kids, graduation for teens or an impromptu soiree for friends, everyone loves ice cream in the summer -- especially when it’s served up in something as cool as a chocolate chip cookie bowl.

The recipe here is fairly simple but it does require an Ice Cream Cookie Bowl pan ($11.99, Wilton.com) in order to bake up the cookie dough.


You also need:
3 cups all-purpose flour
2/3 cup firmly-packed brown sugar
1/3 cup granulated sugar
¾ teaspoon baking powder
½ teaspoon salt
¾ cup (1 ½ stick) butter, melted
2 eggs
1 teaspoon vanilla extract
2/3 cup miniature semi-sweet chocolate chips
1 bowl about 4 ½-inches in diameter to use as a cookie cutter



Step 1
Preheat the oven to 350 degrees and spray the outside of each bowl cavity with vegetable pan spray.

Step 2
To make the dough, combine the flour and salt in a medium bowl. In a separate bowl combine the butter and sugar and beat with electric mixer until light and fluffy. To this mixture, add the eggs and extract. Once it’s blended start adding the flour mixture, one cup at a time. Be sure to blend it after each cup.

Step 3
Roll out the dough on a generously-floured surface until its 1/8-inches thick. Using the cookie bowl cutter to cut circles from the dough and drape one circle over each bowl cavity, pressing the pan shape to form a smooth surface.

Step 4
Bake for about 10-13 minutes or until the cookie cups are golden brown. Cool on pan or cooling rack for 10 minutes before attempting to loosen the bottom edges of the cookies. So as not to break off the cookie edges and using a small spatula carefully remove cups from the pan and allow them to cool completely. Wash the pan, spray it again, and repeat the process with the remaining dough.

No time for cookie cups?
To jazz up a basic store-bought sugar cone dip the top edges into a bowl of melted chocolate. Then dip it again or roll it in a bowl of colorful, crunchy sprinkles and toppings.
For more neat ice cream recipes click here
  
TODAY'S MUSE
Rest is not idleness, and to lie sometimes on the grass on a summer day listening to the murmur of water, or watching the clouds float across the sky, 
is hardly a waste of time -- John Lubbock

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