Doting Desserts

Matchbaker® Romantic Tip: Love Me Tender Chocolate Oatmeal Ice Cream Sandwich

     Ending the date on a good note is your goal, no matter how well, or poorly it may be going.  In an early relationship, 3 - 4 hours is a good maximum time to spend to ensure that you both leave wanting...no, exhilarated about seeing each other again (soon) as opposed to over-extending the date too long and compromising that. The way to do this is to set the agenda in advance for the evening, i.e. dinner and a movie or dinner and dessert.  That way, your date knows when your time together is coming to a natural end.  Always end the night with a mention of when you're going to see each other again (if you are going to see each other again.)  This keeps the anticipation strong for both people, and puts another date on the calendar for you too!  

Love Me Tender Chocolate Oatmeal Ice Cream Sandwich
Serves 18
Easy, healthy and refreshing. Just like your relationship!
Print
Prep Time
15 min
Cook Time
8 min
Total Time
23 min
Prep Time
15 min
Cook Time
8 min
Total Time
23 min
Ingredients
  1. ½ cup butter
  2. ½ cup soft light brown sugar, firmly packed
  3. ½ cup granulated white sugar
  4. 1 egg
  5. ½ tsp pure vanilla extract
  6. 1 cup plain (all-purpose) flour, plus extra for flattening the cookies
  7. 1½ cups oatmeal, whizzed to a fine powder (1¼ cups after blending) in blender or food processor.
  8. ½tsp baking powder
  9. ½tsp bicarbonate of soda
  10. ¼tsp salt
  11. 1 cup plain (semi-sweet) chocolate chips
  12. 3oz plain (semi-sweet) chocolate, grated
Instructions
  1. Preheat oven to 375 degrees.
  2. With electric mixer (or bowl with wire whisk,) combine the butter with brown & white sugar until creamy consistency.
  3. Add egg and vanilla to bowl, and beat until light and fluffy.
  4. In another bowl, whisk the flour, fine oatmeal, baking powder and bicarbonate of soda and salt together thoroughly. Then gradually add to the creamed mixture.
  5. Stir in chocolate chips and grated chocolate. (Optional ingredients might include nuts.)
  6. Roll the dough into 11/2" balls and place on ungreased cookie sheet about 2" apart.
  7. Dip bottom of glass drinking cup into flour to prevent sticking, and then use to flatten each cookie dough ball until approx. 3" in circumference.
  8. Bake for 8 - 9 min. then remove and let cool on cooling rack completely.
  9. If you're making ice cream sandwiches right away, then proceed to next step. If not, place cookies in air-tight container until you're ready to add ice cream.
For Ice Cream Sandwich
  1. Using an angled spatula, spread vanilla ice cream onto one cookie being careful to leave about 1/4" space from the edge of the cookie.
  2. Place another cookie on top and gently press down.
  3. Serve immediately or place in an air-tight container until you're ready to dote on your date with dessert!
Adapted from HouseAndGarden.co.uk
Adapted from HouseAndGarden.co.uk
Matchbaker® http://thematchbaker.com/

 Matchbaker® Romantic Tip: You're My Little Cupcake

      Along with these romantic cupcakes, give your partner (or aspiring partner) eleven red roses and one white rose.  Attach a note that says "In every bunch there is one that stands out.  You are that one - to me."

You're My Little Cupcake
Yields 12
A cupcake by any other name, would taste just as sweet (as long as one used this delectable, unique and gorgeous recipe!) You will truly make a statement with these!
Print
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 5oz butter, softened
  2. 5oz caster sugar
  3. 2 eggs
  4. 1tbsp rose water
  5. 7fl oz buttermilk
  6. 8oz self-raising flour
  7. 1oz unsalted shelled pistachios, chopped, to decorate
For The Icing
  1. 9oz icing sugar, sifted
  2. 1tbsp rose water
  3. 1tbsp regular water
Instructions
  1. Preheat oven to 350 degrees.
  2. Line 12 cup muffin tin with cupcake liners.
  3. In large bowl, or electric mixer, stir the butter until creamy.
  4. Then, add sugar and mix with butter until light and fluffy.
  5. In a separate bowl, mix eggs and rose water together for a few seconds until mixed, and then gradually add to creamed butter mixture, beating all the time.
  6. Beat in buttermilk, and then sift in flour and fold gently to combine.
  7. Fill muffin tins no more than 3/4 full, and bake for 20 - 25 min (or until golden brown), cool for 5 min. in tins before transferring to wire cooling rack.
For The Icing
  1. Mix icing sugar, rose water and regular water together until you have a thick and creamy icing.
  2. If it seems too thick to spread, add in a tiny bit of either rose water or regular water to thin it down in the slightest bit. (Be careful, a little goes a long way, so this will make a difference.)
  3. Spread icing using back of a teaspoon or small silicone spatula, or even with a knife dipped in hot water.
  4. Garnish with chopped pistachios (the green pistachio nuts look amazing against the light colored icing, and paired with an edible, pink rose petal -or whole flower- the contrast is stunning and the light, nutty taste compliments the hint of rose in a very romantic way).
  5. Garnish with edible flower or flower petal - such as rose, primroses, violas, violets.
Adapted from HouseAndGarden.co.uk
Adapted from HouseAndGarden.co.uk
Matchbaker® http://thematchbaker.com/

 

Rice Krispies Ice Cream Sandwich
Yields 24
A delicious and memorable, quick and easy dessert.
Print
Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Ingredients
  1. 1⁄2 cup corn syrup
  2. 1⁄2 cup peanut butter
  3. 4 cups Rice Krispies
  4. 2 cups ice cream (half of a l litre container) or 2 cups frozen yogurt, very slightly softened (half of a l litre container)
Instructions
  1. In a medium bowl, stir together corn syrup and peanut butter.
  2. Add cereal and stir until well coated.
  3. Press mixture firmly and evenly into a buttered 9"x13" pan.
  4. Place in freezer until firm, about 15 minutes.
  5. Cut cereal mixture in half crosswise.
  6. Spread one half with softened ice cream or frozen yogurt.
  7. Top with second half of Rice Krispie mixture to make one very large sandwich.
  8. Freeze until firm, about 2 hours.
  9. Cut large sandwich into 2" portions (using ruler again).
  10. Wrap individually in foil paper or freezer wrap and store in freezer until needed.
Matchbaker® http://thematchbaker.com/

 

 

 

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