Yesterday, I told you about our first attempt at using our
Wilton “Ice Cream Bowl Pan.” As you can
see, the cookie dough formed a nice bowl-like structure, and all of them came
nicely off the pan. Nevertheless, a
couple ended up with holes in the sides, and to a certain extent, the bowls
looked rather porous, so you’ll need an actual bowl to serve them in. Also, because of the way the dough spread out
past the ridges, they ended up with wide, saucer-like edges. This meant that we needed wide containers
to store them in. We got four in an
eight-cup Ziploc container that measured 10.5” long by about 6” wide and 3.5”
tall.
Making them into sundaes that evening was a real treat. I expected the dough to be brittle, but the
bowls held up well to the pressure of digging into the ice cream with the
spoon. The edges, and bowls themselves,
broke off in nice pieces when we wanted them to, rather than fracturing and
breaking unexpectedly. As we hadn’t put
chocolate chips, or anything else into them, they had a nice, basic flavor, and
added to the ice cream (“Triple Brownie” flavor Deluxe Ice Cream brand) without
distracting or competing. And I ended
up, on the last spoonful, with both cookie and ice cream, so it was a nice way
to finish the dessert. In case you ran
out and bought a Wilton pan after you read yesterday’s post, here’s the recipe
we used to make our “Never Enough Chocolate” Ice Cream Bowls, along with the
calories, for those who count them.
1 Cup Butter (2 sticks)
1630
1 Cup Sugar
775
½ Cup Brown Sugar (packed) 415
2 Eggs (XL) 160
2 teaspoons Vanilla extract 20
3 Cups Flour 1365
1 teaspoon Salt 0
1 teaspoon Baking Soda 0
6 ounces Grated Dark Chocolate (171 grams) 898
Total Calories 5263
My wife made nine cookie bowls out of half of the
dough. After making three more bowls,
for a total of twelve, she again rolled out the dough, and using a small round
cookie cutter, cut out around forty 1/8” thick cookies. Each bowl works out to 292 calories, and the
cookies averaged (due to size differences) 40 – 50 calories. Here are some more precise directions.
Cream butter and sugars.
Add eggs and vanilla, mix well.
Combine four, salt, and baking soda in separate bowl. Mix well, gradually add to batter.
Stir in grated chocolate.
Bake 375 F for 8-10 minutes.
Cool 5 – 10 minutes before removing from pan.
In review, our “Never Enough Chocolate” Ice Cream bowls had
a nice basic flavor, and a perfect texture. The only problem, from our perspective, was that they had a lot of calories. (In comparison, we could probably eat a richer chocolate cake, with icing, for the same number
of calories). So we’ll have to try a
different recipe next time. Nevertheless, we won't let such an important fact bother us too much, as they really were a nice treat.
We'll just plan some lower-calorie dinners for the next week.
After we made them, my wife found a more basic, Sugar
Cookie-type recipe at the Wilton website.
She noticed their recipe didn’t call for baking soda or baking
powder. So perhaps losing those
ingredients would prevent the bowls from falling and spreading out on the
pan. Then again, if you don’t care about
the calories, and are throwing a Science Fiction themed party, you could always
put ice cream inside, then plunk another one down on top to form Ice Cream Cake
Bowl UFOs. I’m sure they’d be the talk of your intergalactic guests.
Dragon Dave
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