Selling yourself /-/Autumn harvest ice cream sandwiches | Selling yourself /-/Autumn harvest ice cream sandwiches – The Moonblush Baker

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fallicecreamsandwiches4of1-2203885

Another point: How do you guys begin? I am honestly clueless. Every time I begin to write something I feel like I am boasting about my abilities and it makes me feel really weird. Could it be I am not ready to come to terms with the abilities I do have?

Or lack of them?

Because it is easier to ignore them in order to supress my failures or successes in the kitchen and in life?

Maybe my lack of confidence has made me feel this way or the fact we were once not rewarded for every little thing we did (yes, before the days of “self-esteem”)

GAH!!!! *Brain overload*

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Well At least his recipe for this Autumn harvest ice cream sandwich is not as complex as my mind. Even though it is summer here in Australia, we have still an a abundant amount of winter produce lying about. You know, pumpkin, sweet potatoes, cabbages etc..
I wonder why cherry, mango and berry is season is late this year?

Anyway! This is a cookie sandwich which takes advantage of the best of flavours of Autumn, pairs it with a Summer favourite and brings that unique taste of childhood. The cookie is modelled after the classic soft baked oatmeal cookie which features a spice surprise. As much as I adore the pillow softness of soft set oatmeal cookies; I finding I am craving a bit of crunch in the mix. To solve this I took inspiration from the corn flake crunch by the momofuku bar and flavoured bite size clutters of rice bubbles with a mix of freeze dried apple piece, cinnamon and all spice.

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The malted undertones of golden syrup and whole grains are given extra dimension with the texture of the spice clutters; this means you are not just biting into a cookie with no substance. While these are soft in the middle, they have thin crust which means your cookie will not dissolve in the ice cream, a problem if you live in hot climate.

Now the sauce is an extra bit of new discovery for me; Permission caramel sauce. Much like other fruit or Veggie flavoured caramel sauces it involves stirring the juice or puree of the fruit in the final stages. Pumpkin needs a break right? Also fruit covered it in cream, butter and caramelised sugar is too hard to beat.

This is a serious fall dessert, made for just you or many, be rest assured that people will be coming back for more. Creamy, sweet and chewy plus crunch; I have almost covered all the textures here!

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Autumn harvest ice cream sandwiches


*Ginger cluster crunch
Adapted from Momofuku bar Cook book

4 c.rice puffs

50g Freeze dried apple pieces

50g milk powder

1tsp cinnamon

1.2tsp all spice

60g sugar

5g kosher salt

125g unsalted butter, melted

Heat oven to 140C.

In a medium bowl, place your rice puffs, apples, milk powder, sugar, spices and salt. Gently mix it with your hands. Add butter; gently mix with your hands or spoon until you get clutters in the mix.

On a lined sheet pan, spread clusters and bake for 20 minutes.

Cool completely before storing in an air tight tin.

Chewy spice clutter oatmeal cookies ( use in cookies)

120g unsalted butter, soft

115g brown sugar

1 egg

2tsp vanilla extract

200g rolled oats

6g bi carbonate of soda

2g salt

100g whole meal pastry flour

200g *ginger clutters crunch *recipe above*

In your stand mixer cream butter and sugar for 5 minutes or until light and fluffy. Add your egg and vanilla then beat again for 2 minutes.

In separate bowl shift your flour, bi carb, and salt. Add this flour mix to the cream butter. Mix until to just combined. Add your oats and ginger clutters and fold to combine.

Cover with cling film and place in the fridge for 24 hours.

When ready to bake line two baking trays with baking paper. Place 2 teaspoon sized balls of mix on your tray, leaving a gap of 5cm. Bake for 10 minutes or until the edges are crisp.

Let them cool on the tray. Use in sandwiches

Ice cream recipe from Taste.com magazine issue November 2013 or you could use my Buttermilk ice cream

Persimmon caramel sauce 
barely adapted from passion fruit caramel on Taste.com.
Replace the passion fruit in recipe with an equal amount of Persimmon puree.

140g caster suagr

60ml water

185g Persimmon Puree

30g butter

Stir the water and sugar in a saucepan over low heat for 4 minutes or until sugar dissolves.

 Bring to the boil. Simmer, without stirring, brushing the sides of the pan with a wet pastry brush occasionally, for 6 minutes or until golden. Remove from heat. 

Carefully add the extra butter and remaining persimmon puree and stir to combine. Set aside until the bubbles subside. Transfer to a heatproof bowl and set aside to cool completely.

Assembly

One batch of chewy ginger cluster cookies

One batch of  caramel sauce

One batch of butter milk ice cream

Take one cookie and place a scoop of ice cream on top. Place 1 table spoon of pumpkin caramel sauce on top then place another cookie to finish the sandwich.