Prepping for the Holidays: Ice Cream Cookies

Back in June 2016, I prematurely posted a recipe and pics for Ice Cream Cookies.  It was an accidental post, as I had not been totally aware of the posting dates.  My mother was in and out of the hospital, and I was not dealing well with everything.  Several months later, I realized what had posted while my mind was in the fog.  Rather than removing those posts, I have kept them on the site.  I think they are a reminder of a rough time as well as an accurate reflection of what was going on.

Anyway, back to the cookies.  My post wasn't complete because I meant to post two different methods for baking the cookies.  My friend LAMN's mom, baked these cookies in the way specified in the original post (she used a fork to flatten the dough).  She did not chill the dough prior to baking.  I have not come across her method in the plethora of cookbooks which contain this recipe (ingredients only).

Most cookbooks containing a version of this recipe have only vague instructions for the refrigerator method.  Some even give a range of oven temperatures!  I have not come across any recipe which gave specific instructions for forming the logs prior to chilling.  This was bothersome because I usually resort to the refrigerator method, especially if I'm baking on weekends.

Don't get me wrong.  If I have willing help available, I prefer the method LAMN's mom uses since it doesn't require refrigerator space.  But if I am doing all the work, then I usually resort to the refrigerator method since it gives me more control over the time/process. 

Whenever I bake refrigerated cookies (slice and bake), I use an acrylic double Spam musubi mold (8" long), at right, to shape the dough.  To make work easier, use plastic wrap under the mold to prevent the dough from sticking to the work surface.  And always use a piece of plastic wrap between the dough and the plunger.  Ask me how I know.  For this particular recipe, it's not necessary to refrigerate the dough prior to shaping; other recipes may require chilling the dough for a short time before pressing it into the Spam musubi mold.  Do not be tempted to use any of the non-stick molds.  The plunger needs to fit snugly in the lower portion.

With either method, I vary the sprinkles to suit whatever holiday is near.  Because Halloween is a few days away, I used black and orange sprinkles.  I will be sharing these cookies with a few of my favorite work boys.  TheKeeper gave me for farm-fresh eggs.  Nakaz signed D2 up for the NAU mailing list, and UncleScott has been most generous with fish for my family.

The recipe below does not contain a typographical error.  I did NOT forget to list ice cream as an ingredient.  Cookbooks from Hawaii call like-ingredient recipes for this "Ice Cream Cookies", hence the title of this post.  I grew up calling this "Ice Cream Cookies".  I have seen similar-ingredient recipes from outside of Hawaii, and it's often called "Refrigerator Cookies" and, sometimes, "Ice Box Cookies".  I have no idea why Hawaii cookbooks call this "Ice Cream Cookies".  It contains no ice cream and would make a sad and wimpy ice cream sandwich.  I remember KikukatMom telling me these cookies go well with ice cream.  And, once again, mother knows best.  She is right.

click on recipe title for printable recipe

Ice Cream Cookies

     1 lb butter, softened
     2 c sugar
     1 tbsp vanilla
     1 egg
     5 c flour
     assorted sprinkles

Preheat oven to 350 degrees.  Cream butter and sugar together.  Add vanilla and egg.  Add flour, one cup at a time, until all incorporated.  Proceed using one of the following methods:
LAMN's mom: Using a #60 disher (a little less than a tablespoon), scoop dough onto ungreased cookie sheet (a flat cookie sheet can accommodate 20-23 cookies).  Flatten to 1/4" thickness with the bottom of a drinking glass (use parchment paper between dough and glass) or a form (LAMN's mom's tool of choice).  Add sprinkles to tops of cookies.  Bake for 13 minutes, rotating cookie sheet once.  Remove to a cooling rack to cool completely before storing in an airtight container.  For slightly larger cookies, use a #50 disher and bake for 15 minutes, rotating cookie sheet once. 
Kikukat's refrigerator method:  Divide dough into 4 portions and shape each portion into an 8" log.  I use a double Spam musubi mold (plain acrylic; not any of the non-stick ones) to shape the dough into a nice rectangular log.  Lay down a sheet of plastic wrap, place mold atop plastic wrap.  Fill mold with portioned dough.  Lay a sheet of plastic wrap on top of dough.  Use plunger to compact dough into mold.  Slide mold off and wrap in plastic wrap (bottom).  Chill for at least 5 hours.  Slice 1/4" thick and place on cookie sheet (20 on a large sheet).  Add sprinkles if desired.  Press down gently to set sprinkles.  Bake for 13 minutes, rotating cookie sheet once.  Remove to a cooling rack to cool completely before storing in an airtight container.  Makes 10 dozen cookies.

Monday, October 8, 2018

Jougai Ichiba

Our first full day back in Sapporo was filled with eating.  The Keeper suggested we go back to Jougai Ichiba (Sapporo Curb Market) for breakfast.

We tried a different place, and, like last year, we were not disappointed.  The kitamae don (pictured at left) was worth repeating from last year.

On our way to the restaurant, I noticed a bunch of shops selling vaccuum-packed potatoes in butter.  I was intrigued so I ordered it alongside the kitamae don.  The lone potato arrived piping hot with a thick slab of butter.  There was also a thin crust of salt flakes on the skin.  Not expecting much, I took a bite.  Nothing could have prepared me for the taste.  The potato, which looked like a russet, was sweet and creamy.  I shared some with the others, and they agreed that it was not like the russets we have here. 

TheKeeper ordered some otoro sashimi and generously shared some with me.  This was the first time having otoro for me, as I don't think I tried any at Ohiso last year.  Oh my!  The fish melted like butter in my mouth.  The 5 pieces of otoro cost nearly 3000yen!

Nakaz and DHS somehow managed to each finish off a huge piece of grilled atka mackerel.

 I was happy to find reasonably-priced (now it really didn't matter because I would've bought them anyway) shine muscats.  Another taste worth repeating!

Sapporo Bier Garten 

A trip to Sapporo would not be complete without a meal at Sapporo Bier Garten.

The grilled lamb was so tasty and juicy, and this year, they seemed more generous with the portions of pumpkin.


Of course, an added bonus for me is the bottomless glass of melon soda!

I was also able to replace the t-shirt I got for TheHelp last year.  The "large" I got him shrank to a "small" after washing!

When I went to bed that night, I was grateful for a few things.  I did not feel the earthquake the previous night; TheKeeper said the walls of the hotel were shaking and creaking (he was down the hall from me).  And I was even more grateful for being invited back to Japan with TheKeeper. . .even though he seemed to take great pleasure in watching me stammer and stutter and use some obscene hand motions while trying to buy a new camera strap.

Almost Mrs. Barry's: Coconut Shortbread Cookies

The new school year officially began for students on Wednesday.  For our school, it was a freshman-only day.  Since I don't teach freshmen, it was another work day for me, but I did go to the festivities at the pool to welcome the freshmen.  There were some really huge kids and some kinda small too.  I guess it's always this way with the freshmen class.  I was kinda surprised to see some of the girls.  I remember them from years ago in elementary school.  They had been small and skinny then but now, they got chunky.  I guess you can never tell how kids will turn out.

My classes this year seem okay, but I'm veteran enough to know that the first week or so is a honeymoon period.  We'll see how the coming weeks go...but I know there will be at least one kid who is a handful in every class. 

One happy moment was when a student asked me, "Do you know ___".  I said I did and he was one of my favorite students because he did quality work, was respectful and had great commitment to bettering himself.  To my surprise, the student told me, "this year, I'm gonna be your favorite.  I'm just like ___".  Right on!  I love enthusiastic kids.  In other classes, some kids couldn't shut up.  Others kept pushing buttons.  Just after my partner told students not to sit on the desks, one boy sat on the desk.  She told them not to put their feet up, and seconds later, some kid put his foot up.  I wanna know if he is hard of hearing or just insubordinate.

Now that I think about it, I didn't see much of my coworkers at all.  I guess I was too busy working to even notice most of them!

After busting my ass all week, I knew the weekend would be more of the same.  I invited the family over for lunch on Sunday, so even going into the weekend, I knew I had to get in a Costco run before Sunday.  I would've just asked The Help to go, but he made a choice...a choice to re-enlist in the work force...thus his days are rather busy.

So after work on Friday, The Help and I headed out to the west side.  Our plan was to go right after work, but there were some things we had to do first, so by the time we got to Costco, it was after 6 pm.  I was hoping to stop in at Mrs. Barry's Kona Cookies to buy a bag of coffee crunch cookies.  Unfortunately, we were too late.  They were closed.  Maybe we'll make it the next time.

It was always a treat to go to Kona and make a stop at Mrs. Barry's Kona Cookies.  Without a doubt, my favorite was the coconut shortbread cookies.  Don't get me wrong...the coconut shortbread cookies are one of my most favorite cookies of all time, but I no longer buy it from Mrs. Barry's since I can make my own.

My friend's mom shared with me a cookie (and the recipe), and I was blown away at how much it tasted like Mrs. Barry's coconut cookies.  The one difference was that her cookies were round instead of quadrilateral (Mrs. Barry's version used to be rectangular but now they are more square-ish).  I put on my thinking cap and came up with a sure-fire way to get quadrilateral cookies. . . use a spam musubi mold to shape the dough! 

click on recipe title for printable recipe

Coconut Shortbread Cookies

     3/4 c butter, softened

     3/4 c sugar

     2 c flour

     1 c sweetened flaked coconut

Cream butter and sugar til fluffy.  Stir in flour and coconut.  Shape into a log (I use a double Spam musubi acrylic mold), wrap in plastic, and chill 5 or more hours.  Preheat oven to 300 degrees.  Slice thin (1/8"-1/4") and place close together on cookie sheet.  Bake for 30 minutes.  Cool completely on wire rack.

Ohelo Berry Cream Cheese Pie

What a week I had!  I ended up in bed Monday afternoon and evening due to a bout of food poisoning.  I'm certain I got it from the Krispy Kreme donuts Mr. Dependable brought back from Maui.  I don't think he poisoned them on purpose, but it was my second experience with food poisoning from Krispy Kreme donuts.  My favorite Krispy Kreme is the chocolate (no hole) with creme filling.  I had one on Sunday evening and another for breakfast on Monday.  By noon on  Monday. I was praying to the porcelain god. . .sick, sick, sick.  I couldn't eat dinner.

By Tuesday morning, I was much better, but going to Asami's to buy lunch for D2 was totally unpleasant.  The food aroma was excruciating.  I think the cause of my troubles was the staphylococci bacteria.  It was horrible, and it wasn't until the end of the weekend that I could even think about eating normally again.  I don't want to see another Krispy Kreme for a while.

Sometime in the middle of my recovery, it turned into July.  This means that my summer is over halfway done.  That sucks.  In just a few weeks, I'll be back at my regular job.  Hmmmm. . .maybe that doesn't sound so bad.  I've been working all summer, and my summer job is actually more intense than my regular job!

July also means that it's ohelo berry time!  I wonder if I will be able to make it up to the mountain to pick a quart.  Probably not this year.  This past weekend would've been a good time to go, but I didn't wanna chance walking in a rocky area with my ankle not yet fully healed.  I forgot to mention that I twisted my ankle when we had the earthquake last week.  My foot had fallen asleep, but the earthquake scared me so much that I jumped out of my chair, forgetting that my foot was numb.  I didn't step properly and I stumbled around before being able to regain my balance.  It still hurts when I bend and rotate it.  Ohelo tends to grow in rocky terrain so there's no way to avoid walking on rocks.  Luckily, ohelo berries freeze well, so at least I'll get to have my annual ohelo berry dessert since my tummy is better now.

When I worked for a government office, one of my former coworkers would recount tales of an annual trek to Hilo just to pick ohelo berries at a "secret family spot".  She made some kind of cream cheese pie with the berries and served it at a luncheon hosting new teachers.  While I was ecstatic at being reacquainted with ohelo, I wasn't liking the pie much...the topping was hopelessly runny and fell off the pieces when she cut them.  The runny topping also diluted the cream cheese layer.  Auwe!

About a year ago, I posted a recipe for Ohelo Berry Bars.   Those are good to make if you don't have the refrigerator real estate to hold an oblong pan.  If you have space in your refrigerator, then this is THE ohelo berry dessert to prepare.  Ohelo Berry Cream Cheese Pie, at least this version, will not disappoint.

Ohelo Berry Cream Cheese Pie

Crust:  2 c flour
            2 tbsp sugar
            1 c butter

Filling:  8 oz cream cheese, softened
              1 c sugar
              8 oz Cool Whip

Topping:  4 c ohelo berries
                1 c sugar
                1/4 tsp lemon juice
                pinch of salt
                1 tsp gelatin, optional
                4 tbsp cornstarch
                2 tbsp water

Combine flour and sugar for crust.  Cut in butter.  Press into 9 x 13" pan.  Bake at 350 degrees for 25 minutes.  Cool completely before adding filling.  While crust is baking, make topping.  Combine ohelo berries, sugar, lemon juice, salt, and gelatin in a saucepan.  Bring to a boil.  Cook for 10 minutes.  Combine cornstarch with water.  While stirring berry mixture, add cornstarch and water.  Bring to a boil.  Remove from heat and cool completely.  Beat cream cheese with sugar for filling.  Mix in Cool Whip until well combined.  Spread evenly over cooled crust.  Keep chilled until topping is cool.  When topping is cool, spread evenly over filling.  Chill at least 2 hours before cutting into squares to serve.

Last month, Mr. Dependable went to the mainland with AC.  They visited Las Vegas and Oregon, the zenith of their trip being T's graduation from THAT school.  Since the Ds were left with the task of feeding, watering, and caring for his pets, I asked him to bring us back some Trader Joe's cookie butter.  In addition to my request, he also gave me 2 chocolate bars.  One said "Thank You", and the other, well. . .let's just say it had profanity on it (look at the gold foil-wrapped bar).

Mr Dependable must be on a generosity streak.  On Friday, before taking the Ds on a mini vacay, he brought over a box of apple bananas and 2 more of those nasty chocolate bars.  Talk about adding insult to injury (my ankle and tummy)!

I agree that the sentiment of bringing back omiyage from traveling is a generous gesture, and sharing the bounty of your harvest is also very generous, HOWEVER, the candy bars celebrate the team in the entire NCAA I loathe most.  

Once my tummy is totally better, I will be disposing of those darn chocolate bars in an utterly undignified manner. . .I will gnaw on them with my canine teeth!

I will NEVER EVER cheer for the ducks. 

Go DAWGS!

Cookie Jar: Orange Slices

I am candy-d out!  I think I overdid the Easter candy.  I figured it would be a full year before I saw one of my most favorite candies (Cadbury creme eggs) in the stores again, so I bought a bunch and ate my fill.  I went to three different Longs Drugs stores on the island to seek out their supply of creme eggs.  I just cannot get enough of those creme eggs!  The Ds like chocolate too, but neither of them will touch the creme egg (yay!  More for me).  D1 cannot get enough of those mini eggs.  D2 likes the Nestle Crunch eggs.  Nobody here is into Peeps, so I'm not sad to see those leave the shelves, but Cadbury chocolates will be sorely missed. 

As I was saying, I think I over-indulged in candy this year.  I still have some left,  but I'm in rationing mode.  Maybe a lesser person would feel like tapering off the sugar, but I'm all psyched up.  I want more sugar. . .but in a different form.  I want cookies, and I want cookies NOW!  I was planning to make the standard (chocolate chip cookies) but I'm kinda tired of chocolate (duuuhhhhhh. . .I wonder why).  Instead I will be making these orange cookies, thanks to Mr. Dependable's prolific navel orange tree.

These orange cookies are a cross between a shortbread and an icebox (known as ice cream cookies here) cookie.  Like a shortbread cookie, this cookie contains no egg.  And like an ice box cookie, the dough needs to be chilled prior to shaping.  For those who like precision cookies, roll out the dough and cut with a round cookie cutter.  If you're not so concerned with nice, manicured edges, shape the dough into a log and cut into slices when chilled thoroughly.  The cookies in the picture were made using the rolling technique. . .I wasn't as desperate to eat cookies then.

And no matter how lazy you are, don't forget the icing!  The icing is yet another way to pump up the orange flavor.  If you prefer crunchy cookies, as tempted as you might be to heavily ice the cookies, keep in mind that the more icing you use, the less crisp your cookie will be.  Lines of icing dry a whole lot faster than solid patches of icing.

click on recipe title for printable recipe

Orange Slices

     3/4 c butter, softened

     1/2 c sugar

     1/2 c powdered sugar

     2 tbsp orange juice

     1/4 tsp vanilla extract

     1/4 tsp orange extract

     orange food coloring (optional)

     2 c flour

     1/4 tsp baking powder

     1/4 tsp salt

Cream butter and sugars.  Add in orange juice, extracts and food coloring.  Mix until well blended.  Stir together flour, baking powder, and salt, and combine with butter mixture.  Proceed with 1 of the following shaping techniques:

• Chill dough until cool enough to handle.  Roll out to 1/4" and cut with 2 1/2" circle cutter.  Cut each circle in half and place on parchment-lined cookie sheet.

• Divide dough in half.  Shape each half into a 6" long cylinder.  Chill overnight.  Slice 1/4" and then slice each circle in half.  Place on parchment lined cookie sheet.  

Bake for 11 minutes (bake for 12 minutes if using Airbake cookie sheets).  Cool on cookie sheet for 2 minutes before transferring to wire rack to cool completely.  Decorate with Orange Royal Icing when cool.

Orange Royal Icing

     1/2 c powdered sugar

     1 tsp meringue powder

     2 1/4 tsp warm water

     1/4 tsp orange extract

     orange food coloring (optional)

Combine all ingredients in a small, deep bowl.  Beat for 7-9 minutes with electric hand mixer.  Fill pastry bag fitted with #2 round tip.  Decorate cookies.