It's 80 degrees out right now... would you believe that tomorrow's forecast is calling for a high of 40 with possible snow?
The cookie situation in our house is looking up, with these soft, cake-like raisin spice cookies I baked Friday night. They're light and just a little sweet, perfect when you want a cookie that's not too heavy.
Along with the cookies, I tried a recipe for a completely unique "brown bread ice cream" I found in one of my cookbooks. I was curious how the bread crumbs would taste in the ice cream, and they were just like crumbled cookies, creating a really nice texture in the creamy vanilla bean ice cream. The cookbook said that brown bread ice cream is a traditional English dessert, so maybe my English friends have heard of it. It was new to me, and I'm glad I tried it - the texture and taste were so delicious!
Raisin Spice Cookies
- 8 ounces low-fat cream cheese, softened
- 4 tablespoons (1/2 stick) unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 egg
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1 cup old-fashioned oats
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 tablespoons skim milk
- 1 cup raisins
In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese, butter and brown sugar on medium speed until fluffy, about 5 minutes. Beat in the egg and vanilla.
In a separate bowl, combine the flour, oats, baking soda, salt, cinnamon, nutmeg and cloves. With the mixer on low, gradually add the flour mixture, followed by the milk, stirring just until moistened. Stir in the raisins.
Refrigerate dough for 2 hours, or until well chilled.
Preheat the oven to 350. Scoop rounded tablespoons of dough, shape into a ball and place two inches apart on a baking sheet lined with a Silpat or parchment paper. Slightly flatten each ball so that they bake evenly.
Bake for 8 1/2 - 9 minutes, until a light golden brown. Cool for several minutes on the baking sheet, then transfer to a wire rack to cool completely. (These cookies are actually better eaten cool, rather than hot from the oven.)
Yields about 4 dozen.
WW Points Plus Value: 2 points per cookie
Recipe from Curly Girl Kitchen
Brown Bread Vanilla Bean Ice Cream
- 1 tablespoon vegetable oil
- 2 cups fresh whole-wheat bread crumbs (about 4 slices of bread)
- 1/4 cup light brown sugar, packed
- 1/4 teaspoon coarse salt
- 1 cup heavy whipping cream
- 1 cup light cream, half 'n' half, or whole milk
- 1/2 cup powdered sugar
- 1 tablespoon vanilla bean paste
Preheat the oven to 400. Brush the oil onto a baking sheet. Sprinkle the bread crumbs in an even layer on the baking sheet, then sprinkle with the brown sugar and salt. Bake for about 10 minutes until golden brown; stir the crumbs often and watch them carefully to ensure they don't burn. Set aside to cool completely, then use a fork to break up the crumbs.
In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream and light cream and whip until light and frothy, about 5 minutes. Add the powdered sugar and vanilla bean paste and whip until combined. Stir in the cooled bread crumbs.
Freeze according to the manufacturer's instructions of your ice cream maker, then transfer to a container to freeze until firm, 4-6 hours.
Yields about 1 quart.
WW Points Plus Value: 7 points per 1/2 cup serving
Recipe adapted from Brown Bread Ice Cream from Ice Cream: The Perfect Weekend Treat, by Susanna Tee