freezechill

This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey cookie. We couldn’t help working in oats, whole grain flour, and nuts and seeds for maximum texture and flavor.

Anytime Chocolate Chip and Oat Cookies Recipe

pecans

raw seeds (such

coconut flakes

(125 g) all-purpose flour

(83 g) whole grain flour (such

1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt

baking soda

(packed; 300 g) light brown sugar

(2 sticks) unsalted butter, melted, slightly cooled

eggs, room temperature

Tbsp. vanilla extract

semisweet chocolate, coarsely chopped, or 1¼ cups semisweet chocolate chips

oats

This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey cookie. We couldn’t help working in oats, whole grain flour, and nuts and seeds for maximum texture and flavor.

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Epicurious

Place a rack in middle of oven; preheat to 350°F. Toast nuts on a rimmed baking sheet until slightly darkened in color and fragrant, 6–8 minutes. Transfer to a plate and let cool.

Meanwhile, spread out seeds and coconut on same baking sheet and toast until seeds are slightly darkened in color and coconut is golden, about 5 minutes. Let cool on baking sheet.

Whisk all-purpose flour, whole grain flour, salt, and baking soda in a medium bowl to combine. Vigorously whisk brown sugar and butter in a large bowl until very thick and smooth, about 30 seconds. Add eggs and vanilla; whisk vigorously until mixture is light and satiny, about 30 seconds. Add dry ingredients and whisk until completely incorporated and batter is smooth. Fold in nuts, seeds, coconut, chocolate, and oats with a rubber spatula until thoroughly distributed.

Using a 2-oz. scoop or ¼ cup measuring cup, portion out dough, placing on a parchment-lined baking sheet as you go and spacing as close together as possible (it’s okay if they touch slightly). Cover tightly with plastic wrap and freeze until frozen solid, 2–3 hours. (If you can’t wait for cookies to freeze, chill in refrigerator just until firm instead, at least 30 minutes and up to 3 days. Cookies might bake a minute or two faster.)

If needed, reheat oven to 350°F. Arrange up to 8 cookies on a large parchment-lined baking sheet, spacing at least 2" apart. (These cookies are large and will spread, so use another baking sheet if baking more than 8 cookies and place racks in upper and lower thirds of oven.) Bake, rotating baking sheet front to back (and top to bottom if using 2) halfway through, until deep golden brown and wrinkled around the edges (centers should still be pale and slightly shiny), 16–20 minutes. Let cool on baking sheet.

Do Ahead: Dough can be made 2 months ahead; transfer frozen balls to an airtight container and keep frozen. Cookies can be baked 3 days ahead; store airtight at room temperature.

Best-Ever Pie Crust

all purpose flour

sugar

salt

(1 stick) chilled unsalted butter, cut into 1/2-inch cubes

lard

(or more) ice water

Blend flour, sugar, and salt in processor. Add butter and lard; using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to medium bowl. Add 5 tablespoons ice water and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry. Gather dough together. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour. DO AHEAD Can be made 3 days ahead. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out.

This creamy, frozen Indian dessert gets its flavor from finely ground pistachios and a pinch of floral, earthy saffron.

Pista Kesar Kulfi (Pistachio and Saffron Kulfi) Recipe

evaporated milk

heavy cream

pistachios,

saffron threads

The two most elegant ingredients in the Indian pantry go hand in hand in this recipe to create one of India’s most famous kulfis. It’s not easy to buy ground pistachios; I tend to run mine through a spice and nut grinder to create a fine powder for this kulfi. You could use a food processor to chop the nuts, but you’ll end up with a chunkier nut kulfi. This scales up very well if you want to make a bigger batch.

Pour the evaporated milk, cream, and sugar into a saucepan and bring the mixture to a gentle boil, stirring it fairly frequently to ensure it doesn’t stick to the bottom of the pan.

When it starts to boil, turn the heat down, add the ground pistachios and saffron, and simmer for around 5 minutes.

Transfer to a bowl and leave to cool down, then put in the fridge. When it is cold, pour into kulfi molds or a freezable container, cover and freeze for 2 to 3 hours.

To remove the kulfis from their molds, dip them into hot water for a second, turn them upside down over a plate, and give them a sharp tap on the top.

Serve with a sprinkling of chopped pistachios.

There is something so fun about this ice cream. Rich, creamy, sweet with just a hint of salt, peanut butter ice cream is a special treat—especially when topped with dark fudge sauce! Use creamy peanut butter for a smooth ice cream or crunchy for a bit of texture.

Peanut Butter Ice Cream

peanut butter

vanilla extract

half-and-half

heavy whipping cream

Editor's note: Use the Peanut Butter Ice Cream to make Carol Kiciski's Peanut Butter Ice Cream Sandwiches .
There is something so fun about this ice cream. Rich, creamy, sweet with just a hint of salt, peanut butter ice cream is a special treat—especially when topped with dark fudge sauce! Use creamy peanut butter for a smooth ice cream or crunchy for a bit of texture.

Using a handheld mixer, cream the peanut butter, sugar, salt, and vanilla in a large bowl until smooth. Add 1 cup of half-and-half and beat on low speed until well mixed. Add the rest of the half-and-half and the cream and whisk by hand—if you try to use your mixer you will end up with it splattering all over the kitchen.

Pour the mixture into ice cream maker and process for 25 to 30 minutes, or according to the manufacturer's directions. The ice cream will be on the soft side but can be eaten right away or put into the freezer to "cure" or harden up for a couple hours. Stored in an airtight container, the ice cream will keep at least a week in the freezer.

•Look for a sharp, white Cheddar that is on the dry side, such as English Wensleydale Farmhouse Truckle or Extra Old Black Diamond Cheddar.  
 •It's important not to whip air into the dough — simply mix until blended.

Scottish Sharp-Cheddar Shortbread

(1 stick) unsalted butter,

black pepper

cayenne pepper

extra-sharp white Cheddar cheese, finely shredded

all-purpose flour

•Look for a sharp, white Cheddar that is on the dry side, such as English Wensleydale Farmhouse Truckle or Extra Old Black Diamond Cheddar.
•It's important not to whip air into the dough — simply mix until blended.

Using electric mixer fitted with whisk attachment, beat together butter, salt, black pepper, and cayenne at low speed just until blended. Add Cheddar and flour and mix at low speed just until smooth (do not overmix). Shape dough into disk, wrap in plastic wrap or waxed paper, and chill 30 minutes.

Arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large baking sheets with parchment paper.

On lightly floured surface, roll out dough to 1/4- to 1/8-inch-thick round. Using 1 1/2- to 2-inch round cutter, cut out rounds and arrange 1 1/2 inches apart on baking sheets. Reroll scraps if desired (rerolled scraps will be tougher).

Bake shortbread until lightly golden and beginning to brown on edges, about 13 to 15 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.

Lemon "Semifreddo" with Berries. In Italy we call «Semifreddo» («half cold») any of various chilled or partially frozen desserts.

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Top 6 freezechill recipes from across the web

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Top Tags

Anytime Chocolate Chip and Oat Cook...

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Lemon "Semifreddo" with Berries

The most viewed freezechill recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine