No-Churn Coffee Ice Cream

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: No-Churn Coffee Ice Cream! Years ago my best friend was a specialty brand of Turkish coffee ice cream. I was working two jobs, averaging mostly 70-hour work weeks, seven days nonstop to support myself, and help my kids through college. I also admit I was hiding out from “Life”. Many evenings I’d come home, crash on the sofa, and open a pint of the creamiest concoction laced with butterscotch topping I’d ever tasted. It was bliss. Since then, the company stopped making it in favor of more popular flavors like banana chocolate chunk and coconut almond chip. Seriously? Oh well, that left me with no recourse but to make it myself. Between you and me…I think I knocked it out of the park!

NO-CHURN COFFEE ICE CREAM

Ingredients:

2 1/2 tablespoons espresso instant coffee

2 tablespoons warm water

2 cups heavy cream

14 ounces sweetened condensed milk

1 teaspoon vanilla extract

1/3 cup dark chocolate covered espresso beans, chopped

Butterscotch Ice Cream Topping

Instructions:

In a small bowl, dissolve instant coffee in warm water. Stir well. Set aside. Using a stand mixer, beat the heavy cream, sweetened condensed milk, and vanilla extract on High speed for 4 minutes until smooth and thick. Reduce speed to Low. Add the prepared coffee; continue until blended. Fold in chopped espresso beans. Spoon ice cream into a loaf pan. Cover tightly and freeze overnight. Scoop into bowls and sprinkle with espresso before serving. Drizzle with butterscotch topping, to taste.

*The secret to my success was chilling the utensils overnight in the freezer and making sure all the ingredients were refrigerator cold.

Turtle Cheesecake Cupcakes

What’s Cooking in Gail’s Kitchen? Equal Measures: Turtle Cheesecake Cupcakes! Every so often I succumb to my sweet tooth. At those times I admit, I throw caution to the wind. If I’m going to splurge on something sweet, I pull out all the stops. Hence, today’s feature includes a caramel pecan cookie dough crust, a sensuously satisfying vanilla cheesecake center, and a spectacular topping of sea salt caramel, chocolate chips, and sugared pecans that says, “Go all the way, you’re worth it!” Now you can be pampered as well.

TURTLE CHEESECAKE CUPCAKES

Ingredients:

16-ounce package refrigerated Pecan Turtle Cookie Dough, room temperature

16 ounces Neufchâtel cheese, room temperature

14-ounce can sweetened condensed milk

2 eggs

2 teaspoons vanilla extract

1/4 teaspoon sea salt

1/4 cup semi-sweet mini chocolate morsels

1/2 cup sugared pecans, chopped

1/3 cup caramel butterscotch ice cream topping

Coarse sea salt, for garnish

Instructions:

Preheat oven to 325°. Line muffin tins with cupcake papers to make 24 cupcakes. Cut each square portion of cookie in half. Place one section of dough in the bottom of each paper-lined muffin cup. Bake 12 minutes. Meanwhile, using a hand mixer and a medium-sized bowl, beat the Neufchâtel cheese, sweetened condensed milk, eggs, vanilla extract, and sea salt for 3 minutes. Scrape down the sides as needed. Spoon 3 tablespoons of cheesecake mixture over each cookie crust. Bake 18 minutes longer. Cool cupcakes on a wire rack. Refrigerate Turtle Cheesecake Cupcakes for one hour. Before serving, top each with mini chocolate chips and sugared pecans. Drizzle caramel butterscotch sauce over all. Garnish with a sprinkling of coarse sea salt.

Eagle Brand Magic Cookies

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Eagle Brand Magic Cookies! One definition of the word magic is “wonderful; exciting”. That’s what these quick and easy holiday cookies are all about. The magic ingredient is the sweetened condensed milk. It may not be something you use everyday, but special occasions call for special ingredients. Homemade cookies are chocked full of sweetness in chocolate morsels, flaked coconut, and chopped pecans. How delightful and different. That’s what I call exciting. Create your own magical moment for the next festive gathering, after school snack, or weekend party-for-two.

EAGLE BRAND MAGIC COOKIES

Ingredients:

3/4 cup flour

1/2 teaspoon baking powder

1/8 teaspoon sea salt

7 tablespoons butter, room temperature

1 tablespoon sugar

1/4 cup sweetened condensed milk

1/4 cup mini chocolate chips

1/4 cup butterscotch chips

3 tablespoons sweetened coconut flakes

2 tablespoons pecans, finely chopped

Sugar, for dusting

Instructions:

In a bowl, whisk together flour, baking powder, and sea salt. Set aside. Using a hand mixer, beat the butter and sugar together until creamy. Add the sweetened condensed milk. Beat until combined. Slowly add the flour mixture until thoroughly combined. Fold in the mini chocolate chips, butterscotch chips, flaked coconut, and chopped pecans. Cover dough and refrigerate for 20 minutes. Preheat oven to 350°. Line a baking sheet with parchment paper. Take a heaping teaspoon of cookie dough, roll into a ball, and place on the parchment paper-lined baking sheet. Repeat. Bake 8-10 minutes; cool 2 minutes. Dust cookies with sugar and transfer to a wire rack. Enjoy!

Turtle Cheesecake Cupcakes

What’s Cooking in Gail’s Kitchen? Equal Measures: Turtle Cheesecake Cupcakes! Every so often I succumb to my sweet tooth. At those times I admit, I throw caution to the wind. If I’m going to splurge on something sweet, I pull out all the stops. Hence, today’s feature includes a caramel pecan cookie dough crust, a sensuously satisfying vanilla cheesecake center, and a spectacular topping of sea salt caramel, chocolate chips, and sugared pecans that says, “Go all the way, you’re worth it!” Now you can be pampered as well.

TURTLE CHEESECAKE CUPCAKES

Ingredients:

16-ounce package refrigerated Pecan Turtle Cookie Dough, room temperature

16 ounces Neufchâtel cheese, room temperature

14-ounce can sweetened condensed milk

2 eggs

2 teaspoons vanilla extract

1/4 teaspoon sea salt

1/4 cup semi-sweet mini chocolate morsels

1/2 cup sugared pecans, chopped

1/3 cup caramel butterscotch ice cream topping

Coarse sea salt, for garnish

Instructions:

Preheat oven to 325°. Line muffin tins with cupcake papers to make 24 cupcakes. Cut each square portion of cookie in half. Place one section of dough in the bottom of each paper-lined muffin cup. Bake 12 minutes. Meanwhile, using a hand mixer and a medium-sized bowl, beat the Neufchâtel cheese, sweetened condensed milk, eggs, vanilla extract, and sea salt for 3 minutes. Scrape down the sides as needed. Spoon 3 tablespoons of cheesecake mixture over each cookie crust. Bake 18 minutes longer. Cool cupcakes on a wire rack. Refrigerate Turtle Cheesecake Cupcakes for one hour. Before serving, top each with mini chocolate chips and sugared pecans. Drizzle caramel butterscotch sauce over all. Garnish with a sprinkling of coarse sea salt.

Eating My Way Through the Holidays! Special Edition: Butterscotch Icebox Cookies!

Eating My Way Through the Holidays! Special Edition: Butterscotch Icebox Cookies! Here’s an old-time favorite from the North Pole. Imagine Mrs. Claus, with her crew of kitchen elves up to their elbows in flour as the aroma of bakery items fill the air. Repeat after me: “Never substitute the butter with another oil.” It will completely change the outcome. Think about it for a minute. If you remove the “butter” from butterscotch, what will that leave? Trust me, you don’t want to find out. Go for the gold instead and reap the reward. Catch the spirit and watch your little helpers share the excitement, too. 
BUTTERSCOTCH ICEBOX COOKIES 
Ingredients:

3/4 cup butter

2 cups brown sugar 

2 eggs

1 teaspoon vanilla 

2 teaspoons baking powder

1 teaspoon sea salt

3 1/2 cups flour

1 cup walnuts, chopped
Instructions:

Melt the butter. Stir in brown sugar. Add eggs and vanilla. Mix well. In a medium bowl combine baking powder, sea salt, and flour. Pour the flour mixture into the sugar mixture, stirring to form a solid dough. Fold in walnuts. Shape dough into two long rolls. Wrap each log in wax paper. Refrigerate 8 hours or overnight. To bake, preheat oven to 375°. Slice dough thinly. Bake 10-12 minutes until lightly browned.