I just bought these, and I am very excited to be making some ice cream sandwiches that look like farmyard animals.
I would ideally like to make cookies that are similar to the ones that come with the classic rectangular ice cream sandwich, but have not had success in finding a recipe. Does anyone have any idea how to make those cookies, or any other suggestions for cookies for ICSs? (Preferably ones that work made as one big cookie in a large sheet pan.)
@bbqchef53: I have smoked a brisket using briquettes on more than one occasion. Turned out perfectly every time.
This is super helpful -- the shortening-for-butter advice is something I did not know. Thank you! I have the feeling the actual ice cream sandwich cookies are probably only achievable with industrial chemicals and tools -- and besides, I can always get one of those for 99 cents if I have a craving. :)
I'll experiment with some different things and report back...
Nope -- nothing good in the included recipies. These aren't quite what I'm looking for (saw the Emeril recipe earlier) -- I want to know how to make this.
I have to speak up for briquettes -- I have found lump to be a pain in the butt. Half the bag falls right through the chimney because the pieces are tiny. It burns out MUCH faster. And it is extremely inconsistent.
Briquettes are hot enough (and you can always pile them up if you need more heat) and provide much more consistent results.
I've never noticed any chemical smell or taste on my food cooked over briquettes. I must have one of them unrefined palates, too. *cough cough*
Sigh... why does no one get the true secret to a perfect grilled cheese sandwich? The trick is this. Butter ALL FOUR SIDES of two pieces of bread. Then put the two pieces of bread in the pan until the pan-sides are crisp.
Then, flip both slices of bread over and put the cheese on top of one of the slices THAT WAS JUST COOKED. Then put the OTHER cooked side on top of the cheese. Cook sandwich as you normally would.
By putting the cheese between two HOT sides of bread instead of between cold sides, the cheese is perfectly melted by the time the bread is crisp on the outside.
Two advantages -- you don't have to wait so long or constantly check to see if you are burning the bread AND you get even more of the delicious crispy crunch, which is the true joy of a grilled cheese sandwich.
Definitely disgusting. It actually made me a little nauseated.
That said, I'd still eat the thing. Just don't want to watch videos of it.
Since you asked, you can join him on his bus.
Or you could go to an Elton John concert with Hillary.
@bbqchef53: I have smoked a brisket using briquettes on more than one occasion. Turned out perfectly every time.
Let me clear up one myth- lump does not burn hotter. Cooks Illustrated Magazine investigated this a few years ago and found that the temps of both were about the same. I think the idea that lump burns hotter comes from the fact that lump burns faster. I think it was a guesstimate that if it burns faster it must burn hotter. But, per Cooks Illustrated, this was not proven true.
All of that said, I prefer lump because it has a cleaner flavor. If you are cooking steaks or burgers it probably does not make a flavor difference. However, when I crank up my Weber for an overnight smoke of a pork butt, the difference is readily noticable. If I smoke for say 12 hours using Kingsford, the coal taste from the charcoal is easy to taste. The lump is a pure BBQ smoke flavor which I prefer.
Maybe Kroger brand charcoal contains no coal but I know that Kingsford does (see www.virtualweberbullet.com). To each his own. Some may like the coal flavoring. I know of a pizza restuarant in Florida that bakes its pizzas using a coal fired oven and the pizza crust does pick up the coal flavor. Hower for pork BBQ I don't want the coal flavor.
I think that the issue of lump burning faster can be an issue if you are open top grilling because the lump can burn out faster. That said, for smoking, I have never had a issue with lump or charcoal running for say 12 hours with only one reload.
I dislike briquettes, but wonder, if you guys are serious, why don't you just make your own charcoal or simply use wood?
This is super helpful -- the shortening-for-butter advice is something I did not know. Thank you! I have the feeling the actual ice cream sandwich cookies are probably only achievable with industrial chemicals and tools -- and besides, I can always get one of those for 99 cents if I have a craving. :)
I'll experiment with some different things and report back...
let's see, there are people who like briquettes casue they " don't burn as hot"... not quite sure what scientific evidence there is to that , but I do know that if an ember is coated with ash, the heat will be diminished, maybe that is why it "don't burn as hot"
... AND they, the briquettes, burn longer, another legend I'd like to se proven..
Facts are facts.. if you do any smoking that last more than a few hours, that briquette stuff will produce so much ash that the fire gets choked....
try smoking a brisket using them chemically pressed briquettes, and see how much ash is produced.. if you learned how to use lump charcoal, or all wood, you wouldnt have that problem
as well, some of the proponents of briquettes are grilling, not smoking... have it man, but once you've tried grilling with lump, you'll never go back
just my humble opinion
Well I got the cookbook out and found this recipe for a chocolate sandwich cookie in the 1934 Hershey's cookbook, revised in 1992. They were meant to be filled with a butter cream frosting and made into little sandwiches.
You'll have to adapt it for your use, but given the size of your molds it might just work as is. The only diffrerence I'd consider is substituting at least half the butter for shortening so it wasn't so crispy. I'd also consider making them a little thiner. Here you go. Good Luck.
1/2 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/4 cup all purpose flour
1/2 cup Hershey's Cocoa (I like dutch processed myself)
3/4 teaspoon baking soda
1/4 teaspoon salt
Beat butter, sugar, egg and vailla until light and fluffy. Stir together flour, cocoa, baking soda and salt; add to butter mixture. Divide doughin half; shap each half into two 1/1/2 inch thick rolls. Wrap each roll in plastic wrap and refrigerate 4 to 5 hours till firm enough to slice. Cut dough into 1/8th inch slices. Bake 8 to 10 minutes at 375 until almost firm.
well, if it were me... these classic ice cream sandwiches have a cake like taste and feel to the 'cookie' part. it's almost like a brownie. But brownies would be pretty darn hard to scrape off the pan and make a sammie out of. So it must be crisper, cookie like, at least when it's first cooked and cooled. I gather it gets 'soggy like' once it's on the ice cream and wrapped and stored. So, if it were me i'd make the batter for a chocolate cookie and spread it kind of thin on the sheet pan. You'll might have to use some shortening in place of some of the butter so it doesn't get too crispy. But the classic one has all those holes. They're probably there for a reason. I don't know. Maybe in really large batches they need to cool them quickly or need the air space to get them off the pans. Dunno. But for sure you'll have to score the 'big' cookie right after it comes out of the oven so it breaks apart along the lines. Good Luck. Sorry I can't help you with a recipe but i haven't made any chocolate cookies.
I use only natural hardwood charcoal and have for years. Briquettes really turn me off.
Once I went lump, I could never again return to that other crap again.
Amen to you aperrylang. What he said. I bought a new chimney and some Kingsford for the holiday, and my mind is at peace. I will cook monkfish, chicken thighs, NY strip steaks, potatoe wedges, eggplant slices, peppers, bratwurst, onions, burgers, mushrooms, and little foil boats of beets, and not worry about a thing.
In my experience, the lump mesquite from Australia is more uniform in its size, but it too tends to explode. And I always flavor my smoke with moist fruit woods. Grill smoke that is.
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