What I ate :: Cookie Bowl & Ice Cream

Those of you who follow me on instagram may have seen a snap of my dessert last Saturday night. Jack and I had my sister over and we got a little ambitious. We started our meal off with savoury waffles topped with steak, peppers, onions mushrooms and a provolone cheese sauce - which we named... wait for it... Philly Cheesesteak Waffles! uh-yeah, we went there. After such an AMAZING meal [which will be posted next week] our dessert had to be equally amazing. Enter, pinterest.

I had pinned the cookie bowl recipe a while back knowing that it was sure to come in and handy - and boy did it ever! The process is as simple as the recipe and even though we tossed in some chocolate bits - weakening the structure of the dough - they still held up beautifully. I think my favourite ingredient for this one was the touch of almond extract which adds an amazing roundness to the whole flavour.

Mixing the dough with your hands is an obvious must if you lean towards the impatient, as I do. This also allows you to feel if the dough is too dry - which mine was. If this is the case just add a tablespoon of milk and then give it another try. I think I added two all said and done.

When it came to rolling out the dough, I placed mine in between two sheets of saran wrap. I was a little nervous my dough was too sticky after the milk and didn't want to deal with the rolling-pin mishaps because of that. I rolled out the dough to approximately an 1/8" - I may suggest you go a little thinner. Although there are no added rising agents in the recipe I'm guessing my flour had some and personally, I prefer a dainty bowl to a sturdy one.

I used the cutter from my Breville Personal Pie Maker to get the 4.5" rounds I needed but I think a larger rimmed bowl would have worked just as well. As we were trying to be good - or at least not full-on gluttons [remember this was proceeded by Philly Cheesesteak Waffles] - we only cut three bowls. We then separated the remaining dough into individual portions and froze it for another time- or to be eaten frozen at midnight, tomato - tomahto.

This part was a little tricky as the chocolate would cause tears in the dough where it folded over the edge of the muffin mold. I just tried to patch it up as best as possible and gently push the edges of the dough in closer so they were resting against the mold and less likely to hang. We used coconut oil to grease the molds.

We baked at 350 for about 13 minutes and then let them cool for 10. We then gently pried them from the pan using a spatula and stuffed them full of ice cream, strawberries and chocolate. I have no regrets. 

   

ingredients below 

 

INGREDIENTS:

2 3/4 cup flour	1 teaspoon salt
1 cup unsalted butter	1 1/2 cups granulated sugar
1 egg	1 1/2 teaspoon vanilla
1/2 teaspoon almond extract