red velvet beet cookie and cream cheese ice cream sandwiches

I don't really like beets all that much, which you may have picked up on, considering that every time my food co-op forces them upon me, I reluctantly come up with some sort of way to cook them for which I can muster only minimal enthusiasm. Yeah that's usually how it goes. Not a total clunker in the bunch, but nothing that made me jump up and say "YES! This is the beet I have been waiting for and now we are in LOVE," and I'm beginning to think it's just never gonna happen.




So basically, this is me giving up on making a "beet dish" that I would really enjoy and just hiding them in a big fat chocolatey cookie. Of course, you occasionally hear about people making "all natural" red velvet cake with beets instead of red food coloring (which is actually more traditional, believe it or not). I could have gone that route, with a delicious cream cheese frosting, but I really wanted to whip up David Lebowitz's cream cheese ice cream, which made me think of ice cream sandwiches, which led me to these red velvet beet cookies.

cheesecake ice cream

So pretty much all my ice cream recipes come David Lebovitz's The Perfect Scoop, which I received pretty much exactly a year ago from Tenli and Marie. I can't believe that this time last year I was still days away from getting my jaw unwired after five weeks of total misery. Compared to that, this summer was an absolute dream. A brand new job, plenty of sailing, a two week vacation in California and general good times in the city. I feel very blessed.




I made this ice cream as a housewarming gift for Jess and Kristen, who I have basically known my whole life, and their new roommate Janet, who is totally fun and awesome. Sadly, Kristen just moved out this past weekend, but revisiting this ice cream brings back plenty of good memories. I wish I had taken photos of the spectacular pizzas that Kristen made us with all these fancy Italian ingredients that Janet brought back from her job at a food importing company. A thing of beauty, and so delicious.

This ice cream wasn't QUITE as successful, but through no fault of the recipe. My container of kosher salt is mostly empty at this point, so I have to tip it pretty far over to get any out. Unfortunately, I tipped it a little too far and a little too fast, and wound up with MORE than a little too much salt. Whoops. I added some extra sugar to compensate, but it didn't really do the trick. I made Janet toss in some fresh cut strawberries to try and disguise the saltiness, and that actually helped a lot.

All the same, I'm going to have to have a do-over on this one. This ice cream is cinch to make, and it tastes incredibly rich and creamy, just like cheesecake. It deserves better than a salty slip of the hand.

Cheesecake Ice Cream, Philadelphia Style
(from David Lebovitz's One Perfect Scoop, published 2007)

8 ounces cream cheese
1 lemon
1 cup sour cream
½ cup half-and-half*
⅔ cup suar
pinch of salt

Cut the cream cheese into small pieces. Zest the lemon directly into a blender or food processor, then add the cream cheese, sour cream, half-and-half, sugar and salt, and purée until smooth.

Chill the mixture thoroughly in the refrigerator according to the manufacturer's instructions.

* I actually had some almond milk on hand, and that worked as a perfectly serviceable substitute. Of course, using a dairy free milk is almost laughable when the other primary ingredients in the dish are sour cream and cream cheese, but I suppose it would work in other ice cream recipes if you wanted to make them vegan.

cream cheese frosted carrot cake/rice crispie treats

So back in the fall Jess and I went out to her uncle's house in the Southhampton. He has an amazing glass mansion on the beach with this dream kitchen stocked with just about every gadget imaginable. The past couple of years, he's been so kind as to let Jess bring her friends out for a weekend pre-memorial day or post-labor day. Last year, we came out in September to a surprisingly well stocked fridge with instructions to help ourselves to anything. This meant delicious frozen ravioli and sword fish, high quality Rao's tomato sauce, a tin of old fashioned banana pudding mix, slivered almonds and a tupperware full of homemade cream cheese frosting. Naturally, we took advantage of the latter two items by making a carrot cake, which we slightly altered by adding some chopped walnuts, which are generally one the best parts of any carrot cake.


cream cheese frosting on an almond carrot cake

The recipe proved delicious, and I've had it stashed away to make again ever since. The perfect opportunity arose over Memorial Day Weekend, when Laura and I threw a little party for our friends at the apartment. I had cream cheese in the fridge, a big bag of walnuts from BJ's, some left over almonds from our lentil dish, a lemon or two, plus carrots and eggs from the food co-op, so this cake was calling out to me.

Somehow, things did not go as smoothly as I had planned. I suspect that Jess did most of the actually baking last time around I did mostly things like toasting the nuts and getting the eggs out of the fridge while I made salad and pasta and such. Also, the food processor and other high tech grinders and such in the Southhampton probably really sped up the process. In any event, I had no idea how labor-intensive this little bugger was. First you toast the nuts, then you chop the walnuts and grind up the almonds to make flour. Then you zest a lemon, shred the carrots, measure the dry ingredients and mix in the egg yolks. As if that weren't enough, you have to whip the egg whites, and then fold them into the batter in two batches. You might think that you could bake the cake and be done with at that point, but no, I had to make my own frosting too, creaming together a stick of butter and brick of cream cheese with vanilla and a reduced amount of powdered sugar! Luckily, that part was super easy and came out awesome.

The cake itself was pretty good, but it was a lot of trouble when I had a party starting in less than two hours. I was frosting the cake and picking out the fullest walnuts from the bag to candy and decorate the cake with while the guests were milling about. It was a little stressful. Good, but stressful!

This cake is probably best if you have a reasonable amount of counter space and a food processor, but for those of us less fortunate, there are other confectionery delights that can be made in a snap. Why yes, I am talking about rice cripsy treats, specifically this salted brown butter rice crispy recipe. As any child can tell you, rice crispy treats are the best. What savvy moms can probably tell you is that they are damn easy to make as well! Simply melt a stick of butter, let it get golden brown, then take it off the heat and stir in a package of marshmallows. Then you add a quarter teaspoon salt and six cups of rice crispies, stir it all together and then press it into a pan. That's all there is to it! So if a 20 step cake is a bit daunting, know that you can always fall back on a childhood favorite. Plus, I had almost half the cake left over and no rice crispy treats whatsoever!