The Grasshopper was reported created at Tujague's restaurant in 1918, making it a truly New Orleans classic. Let''s grab the ice cream out of the freezer to finish this dish.
3/4 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
No-Churn Grasshopper Ice Cream
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a medium bowl, whisk together flour cocoa, baking soda, salt, and baking powder. Add flour mixture to butter mixture all at once, and beat at low speed just until combined, 1 to 2 minutes, stopping to scrape sides of bowl. Cover with plastic wrap, and refrigerate form 25 minutes.
Preheat oven to 350℉. Line rmmed baking sheets with parchment paper.
Using a 2-tablespoon spring-loaded scoop, scoop dough, and gently roll into balls. place 2 inches apart on prepared pans.
Bake until edges are set, 10 to 12 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
Using a 2 3/4-inch cookie cutter,cut 7 portions of No-Churn Grasserhopper Ice Cream. Place ice cream disk on flat sideof half of cookies. Place remaining cookies, flat-side down, on top of ice cream. Freeze ice cream sandwiched are ready to serve. To store longer, wrap sandwiched individually in plastic wrap, and freeze fo up to 3 months.
Happy 4th of July!!!
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
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