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Double Chocolate and Peppermint Ice Cream Sandwich Cookies
Dessert American

Double Chocolate and Peppermint Ice Cream Sandwich Cookies

5.0

Prep
30 min
Cook
15 min
Total
125 min

Instructions

  1. 1 COMBINE flour, cocoa, baking soda, and salt in a medium bowl; set aside.
  2. 2 BEAT butter and both sugars on medium-high speed in a large bowl until light and fluffy, about 3 minutes. BEAT in the egg. Gradually ADD the flour mixture on low speed until completely blended. STIR in chopped chocolate.
  3. 3 DIVIDE dough in half. SHAPE each half into a 1 1/2-x 8-inch log. WRAP each log in Reynolds Kitchens Quick Cut Plastic Wrap. REFRIGERATE at least one hour until logs are chilled and firm enough to slice.
  4. 4 PREHEAT oven to 350 degrees F. Line cookie sheets with Reynolds Kitchens Parchment Paper. SLICE cookie logs into 1/4-inch rounds. PLACE rounds 2 inches apart on lined cookie sheets, gently reshaping edges if necessary.
  5. 5 BAKE until edges are set, 13 to 14 minutes. Cool for 2 minutes on a cooling rack. Carefully slide parchment paper with cookies onto a cooling rack; cool cookies completely on parchment paper.
  6. 6 MAKE sandwiches using your favorite pint of ice cream. Using a large knife, CUT directly through the ice cream to make clean slices. Place an ice cream round onto cookie. ROLL edges in coarsely crushed candies to decorate.
  7. 7 PLACE in a single layer in an airtight container lined with Reynolds Kitchens parchment paper. FREEZE immediately until ice cream is firm. Separate layers of cookies with sheets of parchment paper. Keep frozen until ready to serve.

By Reynolds KitchensR

Let's Make Whoopie Pies
Dessert American

Let's Make Whoopie Pies

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Heat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
  2. 2 In medium bowl, combine flour, cocoa, and baking soda. In large bowl, with mixer on high speed, beat together butter and sugar until light and fluffy, about 3 minutes. Add egg and vanilla, and beat to combine. Alternate adding flour mixture and buttermilk in small batches, beginning and ending with flour mixture.
  3. 3 Mix until smooth, occasionally scraping sides of bowl. With a tablespoon, spoon mounds of batter 2 inches apart onto baking sheets and form into football shapes. SmartGrid® lines represent 1 inch squares to help you with precise spacing.
  4. 4 Bake 15 minutes or until tops are puffed and cakes spring back when touched. Transfer to a rack and cool completely.
  5. 5 In medium bowl, with mixer on high speed, beat together butter, powdered sugar, marshmallow cream, and vanilla until smooth, about 3 minutes. Makes about 1 1/2 cups of filling. Spread a rounded tablespoon of filling on flat sides of half the cakes. Top with other cakes.
  6. 6 To decorate your whoopie pies to look like footballs, cut two pieces of Reynolds KITCHENS® Plastic Wrap about 15 inches wide and criss-cross them over each other to form a large X. In the center of the X, scoop all of your remaining filling and then gather the sides to push the filling down into a ball. Very carefully poke a small hole into the bottom of this ball so that you can pipe the football laces onto your whoopie pies. The thickness of your laces will depend on how big of a hole you poke into the plastic wrap.

By Reynolds KitchensR

Pear-Pecan Cheese Ball
Dinner American

Pear-Pecan Cheese Ball

4.8

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Stir cream cheese, Cheddar, pear, scallion white, salt, and pepper together in a medium bowl.
  2. 2 Coat a large piece of plastic wrap with cooking spray. Scoop the cheese mixture onto it. Using the plastic wrap to help you, form the cheese mixture into a ball, then completely wrap in plastic. Refrigerate for at least 1 hour and up to 2 days.
  3. 3 Just before serving, combine pecans and the reserved scallion greens in a shallow dish. Roll the cheese ball in the mixture, pressing to adhere.

By Reynolds KitchensR