Ice Cream Sandwiches

Hola!

One of my favorites treats to eat in the summer is ice cream. I usually make my own ice cream, and oh boy, it is beyond delicious! I mean who doesn’t like ice cream right? Well, I am sorry if you don’t…

Today I am making a classic. Ice cream sandwiches. I think this is a classic in the US, Spain and all over the world! These ice cream sandwiches really took me back to my childhood. Eating them by the beach or pool while playing with my friends. I really want to recreate these fun memories for my baby girl! Well, she’s not that much of a baby anymore, she is 1-year old already!

For this recipe, I am using vanilla ice cream, but please use your favorite ice cream. Go crazy! lol. Let’s make them!

Ice cream sandwiches

The perfect summer treat!
5 from 1 vote
Print Pin Rate
Course: Dessert
Keyword: icecream, summer
Prep Time: 20 minutes
Cook Time: 8 minutes
Freezer: 1 hour 30 minutes
Total Time: 1 hour 28 minutes

Ingredients

  • 1/2 cup All purpose flour Scoop the flour into the measuring cup with a spoon.
  • 1/4 cup Unsweetened cocoa powder Extra dark chocolate
  • 1/2 cup Sugar PureCane Sweetener
  • 1/4 tsp Salt
  • 8 tbsp Melted butter 1 stick
  • 1 Medium egg Room temperature
  • 1 tsp Vanilla Extract
  • 1 Quart Ice cream

Instructions

  • Preheat the oven to 350F and  line a 15" x 10" baking pan with parchment paper. 

Transfer the ice cream to the fridge so it's soft for spreading.

  • In a bowl, whisk the flour, sugar, cocoa powder and salt.
  • Add the melted butter and vanilla. Whisk until fully incorporated.
  • Add the egg and whisk until fully incorporated.
  • Spoon and spread the batter into a prepared pan. The batter is pretty thick!
  • Bake for 7 minutes.
  • Remove from the oven and poke some holes on the dough. Set aside and let it cool completely.
  • Once its cool, cut in half.
  • Scoop the softened ice cream onto the chocolate dough. You’ll use about 1 quart of ice cream. Using the back of a spoon, spread it into an even and thick layer.
  • Cover the entire pan with plastic wrap and freeze for at least 90 minutes.
  • Remove from the freezer. Using a sharp knife, cut into rectangles.
  • Serve immediately or wrap each one individually and store in the freezer.
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Ice Cream Sandwiches

Spanish Bizcocho (cake)

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I hope everyone is doing well and cooking and baking a lot! Today’s recipe is a cake, my go-to cake, or Bizcocho. That’s what we call it in Spain. This cake is very popular in Spain, and I swear this is the easiest cake ever! (My personal nickname is Easy Cake.) No frosting, no special tools … all you need are a bowl, a whisk and a mold for the cake. And it’s always good to have a little cake around the house.

I think the first time I made this cake I was 6 or 7 years old. Yup, it’s that easy. You can use a round mold or a square one, it doesn’t matter. The cake stays fresh for a couple of days, but I am telling you, you’ll eat it before that. You could also keep it in the fridge and it would last about 5 days.

I always dust powdered sugar on top of the cake, but you can get as creative as you want, and cover the cake with chocolate frosting, lemon frosting… Go crazy, or go easy and traditional and just use powdered sugar. 

Spanish Bizcocho (Cake)

0 from 0 votes
Print Pin Rate
Course: Dessert
Cuisine: spanish
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients

  • 3 Medium eggs room temperature
  • 2 cups All Purpose Flour
  • 1 1/2 cups Granulated sugar
  • 5 oz Plain or Lemon Yogurt 1 Small yougurt
  • 2 oz Neutral Oil
  • 3 oz Olive Oil
  • 3 tsp  Baking powder 
  • 1 tsp Baking soda
  • Zest of 1 medium lemon
  • Powdered Sugar

Instructions

  • Preheat the oven to 350F and grease a cake mold with your favorite spray or with butter. 
  • In a large bowl, beat the eggs.
  • Add the yogurt and the olive oil, and whisk until combined. 
  • Add the flour, sugar, baking powder and soda, and lemon zest. Whisk until combined. Be careful, don’t overmix the batter. 
  • Transfer the mixture to the cake mold and bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. 
  • Transfer to a cooling rack. And take it out of the mold.
  • Once the cake is fully cooled, dust with some powdered sugar (optional)
  • See how easy that was!? Enjoy and bon profit! 
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Spanish Bizcocho (cake)

Boozy Orange Flan

BOOZY ORANGE FLAN 

Hello everyone! 

Thinking of a delicious dessert that you can booze up and is healthy? I got you covered! Ok, maybe it’s not “healthy”, but it does have Vitamin C

This dessert is easy to make and all you need are four ingredients. Yup, just 4! Oranges, sugar, eggs and orange liqueur.  This flan is super creamy and pretty boozy! 

Ingredients for 4 flans: 

Caramel

  • ¼ cup granulated sugar
  • 1 tablespoon water 

In a small saucepan add the sugar and water. Cook on low heat until it looks golden brown. Transfer the caramel to the 4 molds. 

Flan

  • 4 medium eggs 
  • ¾ cup fresh orange juice (about 2 large oranges)
  • ¼ cup granulated sugar
  • 1 tablespoon orange liquor 
  • Aluminum foil 

Preheat the oven to 350F. Put the flan molds in a baking dish and aside. 

Whisk the eggs, then whisk in the remaining ingredients. Pour the mixture evenly into the flan molds. Pour boiling water into the baking dish to a depth of 1.5 inches (approximately). Cover with aluminum foil and bake for 30 to 33 minutes or until the center is just set (insert a toothpick to see if its cooked). 

Remove the molds from the pan to a wire rack and cook for 1 hour or refrigerate overnight. 

To unmold, run a knife around edges and invert onto a large rimmed serving platter. 

Bon profit!

Boozy Orange Flan

Pastel de Chocolate -Chocolate Cake

‘Tis the season folks! As a chocolate lover, I love to bake chocolate desserts during the holidays (It would be more appropriate to say that I love to make chocolate desserts all year round. lol)

During the holidays, I like to bake for friends and family. And because none of my family lives in Maryland, I always have to ship something. Mailing baked goods is not a big deal, but you do have to be a little careful with what you make. Something too fragile will not arrive in the same form as it was shipped! This year I made some mini Bundt cakes. They are not fragile and they are the perfect size for shipping,

This cake is pretty simple to make and very (very!) moist. I topped them with confectioners sugar, but you could easily glaze them with chocolate ganache.

Ingredients: (Makes 8 mini bundt cakes)

  • 1 1/3 cups 60% chocolate chips
  • 2 sticks unsalted butter (melted)
  • 1/2 cup fresh brewed coffee
  • 4 egg whites (room temperature)
  • 4 egg yolks (room temperature)
  • 3/4 cup granulated sugar
  • 3/4 cup all purpose flour (SPOON the flour directly into the measuring cup from the container-  DO NOT scoop the flour from the container or bag directly with the measuring cup)
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda




Preheat the oven to 350F. Grease the bundt pans and set aside.

Fill bottom of a double boiler with water and place on low heat. Place chocolate chips in the top of double boiler and allow it to melt. Stir until smooth. Once the chocolate is almost melted, remove from the heat. Add the butter and the coffee. Whisk until fully incorporated.

Add the egg whites in a large bowl, whip them at medium speed until the egg whites form stiff. Meanwhile, whisk the egg yolks with the sugar until fully combined. Add them to the chocolate mixture.

Sift together the dry ingredients: flour, baking powder, baking soda and salt, then add them to the chocolate mixture. Whisk until fully incorporated.

Once the egg whites are done, fold them into the batter.

For the mini-bundt cakes, divide the batter into the different molds (I had eight, but you can use as many or as few as you want.) and bake for 15 to 20 minutes.

Cool for 5 to 10 minutes before removing from the molds to the wire racks.

Allow the cake to cool completely. 

Enjoy! Bon profit!

Pastel de Chocolate -Chocolate Cake

Baked Pumpkin Donuts

When life gives you pumpkins, you make pumpkin donuts! Jump to Recipe

Guys, these donuts are amazing!! As one of my friends would describe them, they are a delicacy.  They are the perfect little bite (about twice the size of a quarter).

I’ve been making these mini donuts for a couple of years. The first time I made them was for a friendsgiving event and they were a huge hit. And since then, I’ve been making them every year. Last year they were gone even before the dessert was served and I made about 200 mini donuts!! lol! This recipe makes about 100 mini donuts. Yes I know, you’ll be like- wow that’s a lot of donuts…. and it is a lot of donuts but they are so tiny that they’ll be gone before you know it.

Now that the holidays are approaching, you can easily make these donuts and freeze them. The night before your party, just transfer them to the fridge to thaw out (they will thaw out within 5 minutes- they are tiny!)

The day of the party, you can just brush them with melted butter and dip them in a cinnamon sugar coating. I guarantee you that they will be a huge hit!

 

Baked Pumpkin Donuts

5 from 1 vote
Print Pin Rate
Course: Appetizer, Dessert
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 100 Mini Donuts

Ingredients

  • 2 Medium eggs Room Temperature
  • 1 Cup Granulated sugar
  • 1/4 Cup Brown Sugar
  • 1/2 Cup Canola or vegetable oil
  • 1 15 ounce Pumpkin puree 1 can pumpkin puree NOT Pumpking Pie FILLING!
  • 1 tsp Vanilla Extract
  • 1 3/4 Cups All-purpose flour  SPOON the flour directly into the measuring cup from the container-  DO NOT scoop the flour from the container or bag directly with the measuring cup.
  • 1 1/4 tsp Baking powder
  • 1 tsp Baking soda
  • 1 1/2 tsp Pumpking Pie Spice
  • 1/2 tsp Salt

Topping:

  • 4 Tbsp Butter Melted
  • 1/2 Cup Granulated Sugar
  • 2 tsp Cinnamon

Instructions

  • Preheat the oven to 350 degrees F. Grease a mini-donut pan.
  • Beat eggs, granualted sugar, brown sugar, canola oil, pumpkin puree and vanilla extract with an electric mixer until smooth.
  • In another bowl, whisk the flour, baking powder, baking soda, pumpkin pie spice and salt together.
  • Add the flour mixture to the pumpkin pure mixture and beat until just combined (30 seconds- DON'T OVERMIX IT.
  • Pour the batter into a large piping bag (or in a ziploc bag and cut off a corner!) and squeeze it into the donut mold. Smooth the tops with a moistened finger (water).
  • Bake for 7-8 minutes or until a wooden pick inserted into the center comes out clean.
  • Invert the donuts onto a cooling rack.
  • *At this point, you can freeze the donuts.

For the topping:

  • Combine the sugar and cinnamon together in a bowl. Brush the donuts with butter (2 or 3 at a time) then dip them in the cinnamon sugar to coat.
  • Bon profit!

Notes

Make Ahead: You can freeze the donuts (plain) for up to 3 months. Thaw overnight in the refrigerator. Since these donuts are mini, you can also microwave them for a couple seconds. 
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Baked Pumpkin Donuts

Flan de Huevo (Egg Flan)

Hola!

Today I am making a very traditional recipe, egg flan. This flan can be found in virtually every  restaurant in Spain.

The flan is so popular that you can buy it in a box at Spanish supermarkets. The only thing you have to do is mix the box mixture with milk and voilà!  That is very easy and convenient, but of course, there is nothing like a homemade dessert. We have a lot of varieties of flan; egg, vanilla, coconut, coffee, etc.

This flan is very easy, you can make it in just 10 minutes,  then it will need up to 90 minutes in the oven. As a mold, you can use a large size, or you can use individual ramekins like I did. My ramekin is about a 1/4 cup.

Ingredient for 6-8 servings:

For the caramel:

  • 1/2 cup sugar
  • 1/4 cup water

In a saucepan, add the sugar and water and heat over medium heat. Once the sugar melts and turns brown, divide the sugar mixture between the number of servings that you have.

(See picture)

For the flan: 

  • 2 cups milk (2% or whole milk)
  • 1/2 cup sugar
  • 1 small stick cinnamon
  • Lemon rind
  • 4 eggs

Preheat the oven to 360F.

In a sauce pan over  medium heat, bring to boil the milk, sugar, lemon and the cinnamon. Meanwhile, whisk the 4 eggs in a large bowl. Once the milk mixture starts to boil,  add it to the beaten eggs, straining it through a strainer, removing the cinnamon and lemon rind. Pour the mixture into each ramekin.

Fill a large pan half way with water, add the ramekins then place in the oven, being careful not to get any water in the flan. Cook in the oven for approximately 30 minutes.

The center should be firm, but soft, and not liquid.

Flan de huevo

Let it cool in the fridge, and serve.

Bon profit!

Flan de Huevo (Egg Flan)