Tag Archives: ice cream

Pumpkin and Maple Ice Cream Sandwiches


Day 2 of March Maple Madness brings you a dessert recipe with flavors that remind you of how wonderful the past fall was, how sweet this spring is, and how refreshingly cool and delicious the coming summer promises to be.  Though these little gems may not be the most photogenic item I’ve ever made, they are pretty tasty.

Pumpkin and Maple Ice Cream Sandwiches (adapted from Cooking Light)
1 c. whole wheat flour
1 1/2  c.  all-purpose flour
1  tsp.  baking soda
1/2  tsp.  salt
1/2  tsp.  pumpkin pie spice
3/4  c.  granulated sugar
1/2  c.  butter, softened
1/3  c.  brown sugar
1  cup  canned pumpkin puree
1  egg
1  teaspoon  vanilla extract

For the filling:
1  quart vanilla ice cream
1/3  cup  maple syrup

1.  To prepare filling, combine ice cream and syrup.  Cover and freeze 30 minutes or until firm.
2.  Preheat oven to 350°.
3.  While filling freezes, prepare cookies.  Combine flour, baking soda, salt, and pie spice, stirring with a whisk. Beat granulated sugar, butter, and brown sugar in a large bowl until well blended. Add pumpkin, egg, and vanilla; beat well. Gradually add flour mixture to sugar mixture, stirring just until moist.
4. Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. With moist hands, flatten cookies into 3-inch circles. Bake at 350° for 15 minutes or until set. Remove cookies from baking sheet; cool completely on wire racks.
5.  Spread about ice cream onto the flat side of each of 15 cookies. Top with remaining cookies, flat sides down, pressing gently. Wrap each sandwich tightly in plastic wrap; freeze 4 hours or until firm.

Pumpkin and Maple Ice Cream Sandwiches

Aunt Pat’s Grasshoppers


Happy New Year!!  I hope everyone was able to ring in the new year in a special way.  For my part, I was invited to a “Fattening” party, a potluck with fun people and delicious food, and watched the Badgers try unsuccessfully to bring home a Rose Bowl win.  I’ll admit that the football game, though fun to watch, was a bit disappointing.  The Fattening party on the other hand, was a huge success.  Not only did I get to eat a lot of tasty food and enjoy tons of good laughs, I won Bananagrams at the gift exchange!  Clearly, my year is off to an excellent start.

My contribution to the New Year’s Fattening was twofold.  I brought a version of this squash and lentil salad as my contribution toward health, and Aunt Pat’s Grasshoppers as my contribution toward gluttony.  This is the same Aunt Pat of Brandy Slush fame, so I knew it would be a hit.  That and this was perhaps one of the best parts about the holiday season while growing up, so I saw no reason why it wouldn’t be a wonderful way to ring in the new year with some new friends.

But the best part about these Grasshoppers is that you don’t really need a holiday as an excuse to enjoy them.  I recommend mixing up a batch today to enjoy throughout the new year!!

Aunt Pat’s Grasshoppers
1 pail vanilla ice cream
1/2 c. creme de cacao
1/4 c brandy
3/4 c creme de menthe

Allow ice cream to soften.  Mix in liquors and freeze.  Enjoy!!

Gert’s Chocolate Sauce


It’s hot out.  It’s hot inside my apartment.  But apparently not too hot to keep the vermin out.  Last week, a squirrel decided it would be a good idea to gnaw through the kitchen screen and eat some unsuspecting peanuts that were sitting (enclosed) on my counter.  The screen is now fixed and all the ivy has been trimmed from the windows so the little buggers don’t have anywhere to hide, but alas, I will be keeping my windows closed until next spring for fear that the squirrely devils might come back in to raid my nut stores.  Anyway, now I’m living in constant fear of funny, squeaky sounds.  Go find your own nuts you stupid squirrel!

Prior to the squirrel incident, I reluctantly turned on my stove to mix up one of my absolute favorite VVG recipes.  This isn’t one of Grandma’s recipes, but it is a recipe of one of her dearest friends, Gert.  Mom used to make this chocolate sauce for us when we were growing up and, well, it’s just really, really, good.  Very, very good, if you will.

Gert’s Chocolate Sauce
1/2 c. cocoa
3/4 c. sugar
2 Tbsp. flour
1 c. milk*

Mix dry ingredients.  Stir in milk.  Cook in a double boiler until thick.  Add salt and 2 Tbsp. butter and a little vanilla.  Scoop as much of this stuff as possible over vanilla ice cream and enjoy.**

*If you don’t drink your milk regularly and it curdles on you, your neighbor’s half and half will do in a pinch.  In fact, your chocolate sauce might even be better than the original recipe!  In the words of my neighbor, “What? You doubled the fat content and it tastes better?  No way!!”  Way.

**My words, not Gert’s.  But I’m pretty sure she’d agree.

Picture of chocolate sauce on ice cream