Cherry on Top's Ice Cream Cookie Sandwich | Carnival Cruise Recipes | Carnival Cruise Line
In the mood for some ice cream? Learn how to make everyone's favorite Ice Cream Cookie Sandwich from Carnival's Cherry on Top!
What you need:
4oz Butter, softened
2.5oz Brown Sugar
2.5oz Granulated Sugar
1tsp Vanilla
1 Egg
2oz Cocoa Powder Dark
8oz All-Purpose Flour
½tsp Baking Soda
10oz Dark Choco Chip (2oz for topping)
1oz Sea Salt (for topping)
How to make it:
1. Cream butter with both sugars
2. Mix in vanilla and egg until smooth
3. Add flour, cocoa and baking soda until well blended
4. Stir in 1 1/4 cups of chocolate chips
5. Drop cookie dough balls onto a wax paper lined cookie sheet.
6. Press a few of the remaining chocolate chips into each cookie. Also add a few sea salts on top of each cookie
7. Cover with plastic wrap and chill for at least 2 hours.
8. Bake at 320°F for 12 minutes.
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Cherry on Top's Ice Cream Cookie Sandwich | Carnival Cruise Recipes | Carnival Cruise Line
Homemade candy: Cherry bonbons and cookies & cream bonbons
Answers to some of your questions?
You could substitute margarine for the butter (but eww)
If you don't have sweetened condensed milk in the house our in your part of the world you can make your own. Here is a link to a recipe (I have not tried it)
You can't substitute regular sugar for powdered sugar in this recipe.
You could use glacé cherries (candied cherries) instead of the maraschinos.
If you use fresh fruit, these would have to be refrigerated and consumed within 1-2 days.
Use any kind of cookie you want in these, the cookie police will not be contacted, I promise.
You can dye white chocolate or white candy melts, but you must use oil based food colour (most food colours are water based). They may be available at your local craft store or online (like the Wilton or Americolor website).
These freeze well, but the chocolate may discolor a little bit after thawing (it pales a little) but still tastes very good.
First make the white dough base:
1/2 cup butter
7 oz sweetened condensed milk (if you don't know what to do with the other 7 oz in the can you can double this recipe, but it make a LOT of candy)
5-6 cups powdered (icing, confectioner's) sugar
Melt the butter (sorry no light and fluffy in this recipe)
Add the sweetened condensed milk and blend with the butter.
Add enough of the powdered sugar until you get a soft dough that can be molded and isn't too sticky (it will stay a little sticky) I used about 5 cups (about 20oz)
This dough will be used to make two bonbon recipes. I used roughly 2/3 of the dough for the cherry bonbons and 1/3 for the cookies and cream bonbons
Cherry bonbons
For this you will need a jar of maraschino cherries that have been drained and patted dry and some melted chocolate.
Take a piece of dough and shape into a 1 diameter ball, flatten the ball into a disk, put a
cherry into the center and wrap the dough around the cherry sealing it in. Roll the ball between your palms to make it round. Place on a cookie sheet lined with waxed paper or a silicone mat
Continue until all cherries are used. I had a 10oz jar and had approximately 50 cherries in it.
Chill in the refrigerator for about an hour or until firm (or pop them in the freezer).
I melted approximately 2 cups of chocolate chips with a 1/2 teaspoon of canola oil mixed in to thin out the chocolate.
Dip the dough covered cherries into the melted chocolate and put them back on the lined cookie sheet. Chill until firm. Decorate with additional melted white chocolate or coloured candy melts.
By the time I covered all the cherries from the jar I had used about 2/3 of the dough. You can decide what proportion you want to use. (ie. half the dough for cherries and half for the cookies an cream)
For the cookies & cream bonbons:
Mix in about 1/3 of a cup of crushed up oreo cookies (more or less is up to you, taste it and see if it has a flavour you like). You can also add coarsely chopped cookies for some crunch.
Mix well and form the dough into 1 balls. Place them on a waxed paper or silicone mat lined cookie sheet and chill them until firm (fridge or freezer).
Dip them into the chocolate of your choice. I used white candy melts.
Decorate with additional chocolate if desired.
Refrigerate until firm.
I ended up with 50 cherry bonbons and 30 of the cookie and cream
This recipe from Taste of Home magazine ``best loved cookies and candies``
Intro graphics by Lucas Rousseau and music by Jason Shaw (Audionautix)
CHERRY CHOCOLATE KISS VALENTINE COOKIES ♥
Karli and Candi make these super cute Valentine's Day Cookies! Super easy to make, kids could make them or at least help out in the kitchen and they would make a perfect gift for that special someone on Valentine's Day!
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Chocolate Covered Cherry Cookies
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These were good, but they were better without the chocolate covered cherry on it! Those were a bit too sweet. So my suggestion is to use your favorite chocolate chip cookie recipe and add the cocoa to it!
Recipes are always available at:
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Chocolate Covered Cherry Cookies
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INGREDIENTS
- 1/2 cup butter
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 1/2 cup flour
- 1/2 cup cocoa
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 10-ounce jar Maraschino cherries
- 1 cup semi-sweet chocolate chips
- 1/2 cup sweetened condensed milk
INSTRUCTIONS
Begin with 1/2 cup of butter in a mixer. Add one cup of sugar and one large egg. Mix butter, sugar, and egg until creamy. Add one teaspoon vanilla.
In a separate bowl, stir together flour, cocoa, salt, baking powder, and baking soda. Add dry ingredients slowly to cream the mixture. Beat until combined. The dough will somewhat dry and almost crumbly.
Make 1-inch balls out of the dough and place them on a cookie sheet.
Drain one 10-ounce jar of Maraschino cherries. Preserve the juice and set aside for later. Pat cherries until very dry. If cherries are extra large, cut in half.
In a microwave-safe bowl, melt, in small increments, one cup semi-sweet chocolate chips and 1/2 cup sweetened condensed milk. Add cherry juice to thin to a spreadable consistency. You’ll need about three tablespoons of the juice.
Press a cherry into the center of each dough ball. Do not be afraid to press firmly.
Place in the oven and bake for 10-12 minutes at 350 degrees. The cookies will spread out during baking
Spoon one teaspoon of frosting onto the top of each unbaked cookie. Sprinkle with sugar if desired.
Holiday Recipes: White Chocolate Cherry Chunkies Recipe
Holiday Recipes: White Chocolate Cherry Chunkies - Today Paula’s baking up some holiday cookies that are so good they’ll make the family come running…White Chocolate Cherry Chunkies!
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