Beat The Heat With Ice Cream Quotes

Summertime, I think, is a collective unconscious. We all remember the notes that made up the song of the ice cream man; we all know what it feels like to brand our thighs on a playground slide that's heated up like a knife in a fire; we all have lain on our backs with our eyes closed and our hearts beating across the surface of our lids, hoping that this day will stretch just a little longer than the last one, when in fact it's all going in the other direction.

Summertime, I think, is a collective unconscious. We all remember the notes that made up the song of the ice-cream man; we all know what it feels like to brand our thighs on a playground slide that's heated up like a knife in a fire; we all have lain on our backs with our eyes closed and our hearts beating across the surface of our lids, hoping that this day will stretch just a little longer than the last one, when in fact it's all going the other direction

GRAHAM CRACKER CAKE Preheat oven to 350 degrees F., rack in the middle position. ½ cup salted butter, softened (1 stick, 4 ounces, ¼ pound) ¾ cup white (granulated) sugar 1 teaspoon vanilla extract 2 large eggs 2 teaspoons baking powder ¼ teaspoon salt 2 and ¼ cups graham cracker crumbs 1 cup whole milk 1 cup chopped nuts (measure after chopping—I used walnuts)   8 and ¾ ounce can crushed pineapple WITH juice ¼ cup white (granulated) sugar Hannah’s Note: You can either crush your own graham cracker crumbs by placing graham crackers in a bag and rolling the bag with a rolling pin, crushing them in the food processor by using the steel blade, or you can buy ready-made graham cracker crumbs at the store. Spray a 9-inch square baking pan with Pam or another nonstick cooking spray and sprinkle the inside with flour. Shake out excess flour. You may also use Pam spray for baking, which contains a coating of flour. Both will work well. In an electric mixer, cream the butter and the sugar, adding the sugar gradually with the mixer on MEDIUM speed. Add the vanilla extract and mix it in thoroughly. Beat in the eggs, one at a time, incorporating the first egg before you add the second. Add the baking powder and the salt, beating until they’re thoroughly mixed. Mix in half of the graham cracker crumbs with half of the milk. Beat well. Mix in the other half of the graham cracker crumbs with the remaining half of the milk. Remove the bowl from the mixer and fold in the chopped nuts by hand. Pour the Graham Cracker Cake batter into the prepared pan and smooth the top with a rubber spatula. Bake your cake at 350 degrees F. for 30 minutes. Take your cake out of the oven, turn off the oven, and place the cake on a wire rack to await its topping. In a saucepan on the stovetop, combine the contents of the can of crushed pineapple and juice with the white sugar. Cook the pineapple mixture over MEDIUM HIGH heat, stirring constantly until it boils. Turn the burner down to LOW and cook the pineapple mixture for an additional 10 minutes, stirring frequently. Pour the hot pineapple sauce over the hot cake. Cool in the pan. Serve the Graham Cracker Cake with sweetened whipped cream or vanilla ice cream.

Caramel Celebration Cake Yield: 10–12 servings My mother always made birthdays a big to-do in our family, with balloons hanging from the chandelier and the most gorgeous birthday cakes on crystal cake stands. This caramel cake is certainly celebration worthy! 4 cups cake flour 1 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon salt 2-1/4 cups sugar 1/2 cup vegetable oil 1 cup butter 1-1/2 tablespoons vanilla extract 3 whole eggs plus 2 egg yolks 2-1/4 cups buttermilk Caramel Icing 1/2 cup butter 1 cup brown sugar 1/4 cup milk 2 cups sifted powdered sugar 1/2 teaspoon vanilla extract 1 pinch salt Preheat oven to 325 degrees F. Prepare 3 (8-inch) round cake pans by spraying with nonstick baking spray and lining with parchment paper cut rounds to fit bottom of cake pan. Sift cake flour, baking soda, baking powder, and salt into a mixing bowl; set aside. With a stand mixer, cream together sugar, vegetable oil, butter, and vanilla. Beat well at medium-high speed until light and fluffy. Beat the 3 whole eggs in, 1 at a time, then add in the 2 egg yolks. Fold in the dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Do not overmix the batter. Batter will be thick. Evenly divide batter between prepared pans and bake for 30–35 minutes or until toothpick inserted comes out clean. Allow cake to cool 10 minutes before turning onto wire racks to cool completely. Caramel Icing Melt butter and brown sugar together in a saucepan over medium-low heat. Add milk and bring to a boil, stirring constantly. Remove from heat and whisk in powdered sugar, 1 cup at a time. Using a hand-held mixer helps to smooth the icing. Add vanilla and salt. Add more powdered sugar for a thicker icing, if desired. As icing cools, it will set, so work quickly to pour and then spread icing over cake. This icing also works well for a sheet cake. If icing begins to set up, warm slightly in the microwave to make icing more spreadable. Note: This will be a thin layer of icing on the cake. If you want a thick layer, double the icing recipe. For layer cakes, lay sheets of wax paper around the cake as you spread on the icing to catch any overflow. TIP: Caramel icing is long known to be difficult, even for the most accomplished bakers. The key is to work quickly and spread the icing before it sets up.

~ VANILLA BEAN CRÈME ANGLAISE ~ 4 large egg yolks 2½ tablespoons sugar 1 cup whole milk ¾ cup heavy cream 1 teaspoon vanilla bean paste Prepare an ice bath by filling a large bowl halfway with ice, then nestling a second bowl (ideally metal) inside the ice. Set a wire-mesh strainer over the second bowl. Using a mixer, beat the yolk and sugar together for about two minutes, or until pale and creamy. Combine the milk, cream, and vanilla bean paste in a medium-sized saucepan, and bring to a simmer over medium heat, stirring constantly to prevent scalding. Once the cream has just reached a simmer, remove from heat and reduce burner to medium-low. With the mixer running on low, slowly pour ⅓ cup of the hot cream into the sugared yolks. Blend until well incorporated, then pour the remaining cream into the mixing bowl. Transfer the custard to the saucepan, and return it to the stove. If it’s frothy; the air will dissipate as it cooks. Stir over medium-low heat for 5–10 minutes, or until the mixture can coat a spoon. For thicker custard, cook a few minutes longer. If the custard resists thickening, increase the heat; avoid a boil, as the egg will cook and the sauce will separate. Once the custard has thickened, remove it from the stove and pour it through the mesh strainer and into the chilled bowl. Chill the sauce in a covered container for three hours, or overnight. The custard will thicken as it cools. Makes about 2 cups.

Shaping the mounds of dough is easiest to do with a spring-loaded ice cream scoop, although you can use two spoons or a pastry bag with a large, plain tip. 1 cup (250 ml) water ½ teaspoon coarse salt 2 teaspoons sugar 6 tablespoons (90 g) unsalted butter, cut into small chunks 1 cup (135 g) flour 4 large eggs, at room temperature ½ cup (85 g) semisweet chocolate chips ½ cup (60 g) pearl sugar (see Note) Position a rack in the upper third of the oven. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat. Heat the water along with the salt, sugar, and butter in a medium saucepan, stirring, until the butter is melted. Remove from heat and dump in all the flour at once. Stir rapidly until the mixture is smooth and pulls away from the sides of the pan. Allow the dough to cool for 2 minutes, stirring occasionally to release the heat; then briskly beat in the eggs, one at a time, until the paste is smooth and shiny. Let cool completely to room temperature, then stir in the chocolate chips. If it’s even slightly warm, they’ll melt. Drop mounds of dough, about 2 tablespoons each, on the baking sheet, evenly spaced. Press pearl sugar crystals liberally over the top and sides of each mound. Use a lot and really press them in. Once the puffs expand, you’ll appreciate the extra effort (and sugar). Bake the chouquettes for 35 minutes, or until puffed and well browned. Serve warm or at room temperature. STORAGE: Choquettes are best eaten the same day they’re made. However, once cooled, they can be frozen in a zip-top freezer bag for up to one month. Defrost at room temperature, then warm briefly on a baking sheet in a moderate oven, until crisp.

BAKED HOT CHOCOLATE It’s crucial to use the best quality chocolate you can find. Don’t put anything in this dessert you wouldn’t eat directly. And don’t overbake. You want a delicate crust on top of a warm, silken interior. 9 ounces of dark semi-sweet chocolate, chopped 6 tablespoons unsalted butter, cut into cubes 4 eggs 1/4 cup sugar whipped cream or vanilla ice cream to taste Preheat oven to 350 degrees. Arrange six small ovenproof mugs or custard cups in a baking pan. Melt the chocolate and butter together in a double boiler set over barely simmering water. Whisk until smooth and set aside. Whisk eggs and sugar together in a mixing bowl, then set the bowl over simmering water and stir constantly until warm to the touch. Remove from heat. Beat egg mixture with an electric mixer until light and fluffy. Fold egg mixture into chocolate mixture. Spoon the batter into cups. Add enough hot water to baking pan to come halfway up sides of cups. Bake until the tops lose their glossy finish, about fifteen minutes. Serve warm or at room temperature with a scoop of ice cream or dollop of whipped cream that has been lightly sweetened and spiked with Cointreau. (Source: Adapted from a recipe by Heidi Friedlander, former pastry chef of the Cleveland bistro Moxie)

(1) Butterbeer and Ice Cream Floats Treat yourself with the ultimate mug of happiness. It has practically everything we all die for; cream, ice cream, and butterbeer. It serves as an excellent beverage for the table when there are special celebrations around. It's warming and soothing to the core. It does take a little extra time and is made with many ingredients, but it will be all worth it. Makes: 4 Cooking Time: 10 minutes Duration: 20 minutes Ingredient Checklist: For the Dark Butterscotch Caramel Sauce: 1 cup whole milk 1 3/4 cups dark brown sugar ¼ cup butter ½ cup heavy whipping cream 2 teaspoons vanilla extract 1 teaspoon sea salt 2 tablespoons Scotch whiskey 2 tablespoons molasses For the No-Churn Caramel Coconut Ice Cream: 4 cups whole milk 1 ½ cups sugar 2 cups full-fat coconut milk ¼ cup cornstarch 8 egg yolks 4 tablespoons butter ½ teaspoons salt 2 teaspoons vanilla ¼ cup prepared caramel For the Butterbeer: 1 ½ cups carbonated water 1 teaspoon strong black coffee ¼ teaspoon vanilla extract 3 ½ tablespoons prepared caramel 1 tablespoon whipping cream ½ teaspoons cocoa powder 3 - 4 drops cider vinegar 1 dash salt 1 dash nutmeg 1 dash cinnamon 1 dash ginger HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH How to Cook: For the Caramel: Mix brown sugar with milk, butter, cream, salt and molasses in a saucepan on medium heat. Boil the mixture and stir cook for 10 minutes until it darkens. Stir in bourbon then reduce the heat. Cook for 5 minutes. Add vanilla and mix well. Allow it cool and store in a sealed container. For the No-Churn Coconut Caramel Ice Cream: Beat egg yolks with sugar in a large bowl. Stir in salt, cornstarch, and milk. Transfer the mixture to a cooking pan. Stir cook for 8 minutes on low heat then turns off the heat. Add vanilla, caramel, and butter and mix well. Strain the mixture through the mesh strainer into a container. Refrigerate for 30 minutes. Meanwhile, beat coconut milk until fluffy. Pour the cream into ice cream mixture and mix well. Freeze overnight. For the Butterbeer Floats: Mix all the ingredients for butterbeer except carbonated water at the bottom of a mug. Add a cup of carbonated water and place 2 scoops of coconut ice cream. Serve immediately.

Bourbon Cupcakes Rich chocolate bourbon cupcake with chocolate buttercream frosting with bourbon glaze. 1½ cups flour ¼ teaspoon baking soda 2 teaspoons baking powder ¾ cup unsweetened cocoa powder ¼ teaspoon salt 4 tablespoons butter, softened 1½ cups sugar 2 eggs ¼ cup bourbon 1 cup milk Preheat oven to 350 degrees. Line cupcake pan with paper liners. In a medium bowl, sift together flour, baking soda, baking powder, cocoa powder, and salt and set aside. In a large bowl, cream the butter and sugar, adding eggs one at a time. Mix in the bourbon. Add in the flour mixture alternately with the milk until well blended. Fill paper liners until two-thirds full. Bake 18 to 22 minutes. Cool completely. Makes 12. Chocolate Buttercream Frosting ½ cup salted butter, softened ½ cup unsalted butter, softened 1 teaspoon clear vanilla extract 3 cups sifted confectioners’ sugar 1 cup unsweetened cocoa powder 2 tablespoons milk In large bowl, cream butter and vanilla. Gradually add confectioners’ sugar and cocoa powder, one cup at a time, beating well on medium speed. Add milk as needed. Scrape sides of bowl often. Beat at medium speed until light and fluffy. Makes 3 cups of icing. Use a pastry bag to pipe frosting onto the cooled cupcakes. Bourbon Glaze Glaze should be prepared ahead of time to allow it enough time to cool before adding to cupcakes. ¾ cup bourbon ½ cup brown sugar In a small sauce pot over medium heat, whisk bourbon and sugar together. Simmer the mixture until it is reduced to half, about 10 to 15 minutes. Cool completely. Drizzle over the frosted cupcakes.

225 g butter, at room temperature [16 tablespoons (2 sticks)] 250 g granulated sugar [1¼ cups] 150 g light brown sugar [¼ cup tightly packed] 1 egg 2 g vanilla extract [½ teaspoon] 240 g flour [1½ cups] 2 g baking powder [½ teaspoon] 1.5 g baking soda [¼ teaspoon] 5 g kosher salt [1¼ teaspoons] ¾ recipe Cornflake Crunch [270 g (3 cups)] 125 g mini chocolate chips [¼ cup] 65 g mini marshmallows [1¼ cups] 1. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes. (See notes on this process.) 2. Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula. 3. Still on low speed, paddle in the cornflake crunch and mini chocolate chips just until they’re incorporated, no more than 30 to 45 seconds. Paddle in the mini marshmallows just until incorporated. 4. Using a 2¾-ounce ice cream scoop (or a ⅓-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not hold their shape. 5. Heat the oven to 375°F. 6. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. At the 18-minute mark, the cookies should be

Rabbi Heschel concluded, “As civilization advances, the sense of wonder declines.” We get so preoccupied with ourselves, the words we speak, the plans and projects we conceive, that we become immune to the glory of creation. We barely notice the cloud passing over the moon or the dewdrops clinging to the rose petals. The ice on the pond comes and goes. The wild blackberries ripen and wither. The blackbird nests outside our bedroom window, but we don’t see her. We avoid the cold and the heat. We refrigerate ourselves in summer and entomb ourselves in plastic in winter. We rake up every leaf as fast as it falls. We are so accustomed to buying prepackaged meats and fish and fowl in supermarkets, we never think and blink about the bounty of God’s creation. We grow complacent and lead practical lives. We miss the experience of awe, reverence, and wonder.1 Our world is saturated with grace, and the lurking presence of God is revealed not only in spirit but in matter—in a deer leaping across a meadow, in the flight of an eagle, in fire and water, in a rainbow after a summer storm, in a gentle doe streaking through a forest, in Beethoven’s Ninth Symphony, in a child licking a chocolate ice cream cone, in a woman with windblown hair. God intended for us to discover His loving presence in the world around us.