stitch: Color Block Clutch Tutorial

Color blocking has been all over pinterest lately, so I decided to make 2 color block clutches this weekend. I worked out the kinks last night with the template and the color block clutch tutorial is now ready to download.

I’m so excited to make additional clutches – the color possibilities are endless. Please send us pics of your clutches at moderndrygoods@gmail.com. Cheers! xo Kristi

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whisk: deconstructed ice cream sandwich ice cream

If you follow us on Facebook, you saw my post earlier this week about this great article on Brooklyn’s Ample Farms Ice Cream.  What an inspiring story for anyone thinking of starting a small business, that if you work hard and have a good product, success is possible.  Of course, the article also talks all about the amazing flavors of ice cream that they sell and with my mouth watering, I decided that it was time to break out the ice cream maker.  At first I was going to make my favorite salted caramel ice cream and mix in some animal crackers but then I saw this post on Smitten Kitchen about homemade ice cream sandwiches and I knew I had to give it  a whirl.

But with a twist — I decided to make a batch of Vanilla Custard Ice Cream and mix in the homemade ice cream sandwich cookies.  At its core, this is really a Cookies n Cream ice cream but the cookies are better and what a treat, this is delicious.  And I’m now convinced that I should buy a cart and open an ice cream stand and take on Ben n Jerry’s!

Here’s the recipe:

Cookies
+ 1 1/3 cups all-purpose flour
+ 1/4 cup plus 2 tablespoons extra dark or Dutch-processed unsweetened cocoa powder
+ 10 tablespoons unsalted butter, softened
+ 1/2 cup granulated sugar
+ 3/8 teaspoons table salt
+ 1 large egg yolk
+ 1 1/2 teaspoons vanilla extract

High Altitude Adjustments:
+ 1/4 cup granulated sugar
+ 1 large egg (both white and yolk)
+ Increase oven temp to 375ºF and decrease cooking time to 14-16 minutes

Ice Cream
+ 2 vanilla beans
+ 3 cups heavy cream
+ 1 cup whole milk
+ 1 1/2 cups sugar
+ 3 large egg

Special Equipment
+ Ice Cream Maker
+ Candy Thermometer that goes to at least 170°F.

The Steps

1). Make the cookies

Preheat oven to 350°F.  Line a sheet pan with silpat or parchment and set aside.  Then sift the flour and cocoa together in a bowl and set aside.  In your mixer, cream the butter, sugar and salt until fluffy (beat them on medium high for 2-3 minutes).  Add the yolks and vanilla and mix until combined.  Then add the flour mixture in three parts mix until combined each time and scrap down the sides.   When the dough is mixed, remove and form into a disc.  Chill for up to 10-30 minutes until it is firm enough to roll out.  Remove from fridge and transfer to a lightly floured surface.  Roll out and cut into rectangles.  Try to make them even but they don’t need to be perfect as they will be crumbled once cooked.  Place on the baking sheet and cook for 16-18 minutes.

2). Make the ice cream

Start with a knife and halve the vanilla beans lengthwise.  Scrape the seeds into a heavy saucepan and add the pods.  Then pour in the cream, milk and sugar.  Heat over medium heat until it has just come to a boil, stirring frequently and then remove from heat.  Make sure that the milk mixture is around 170ºF.  Stir to cool until it is 170, you don’t want it hotter than that or you will cook the eggs.

In another bowl, lightly beat the eggs and then pour the hot cream mixture into the eggs in a slow steady stream while whisking.

Then transfer back to the sauce pan and heat over low heat until the mixture is once again at 170ºF.

Then place a strainer or sieve over a clean bowl and pour the mixture through it.  Cover the custard with wax paper (press the paper to the surface of the custard) and refrigerate for at least 3 hours or overnight.  Once it is completely cooled, place into your ice cream maker and turn it on.

3). Mix to combine

Crumble the ice cream sandwich cookies into bite size pieces.  Then about 20 minutes into the ice cream maker chilling process,  once the ice cream has the consistency of soft serve ice cream, stir in the crumbled cookies.  Once they are blended, stop the machine, transfer to a freezer safe container and freeze overnight.  This can be made up a week in advance.  Serve it up with additional crumbles if desired.

Imagine if you threw an ice cream sandwich in a blender, this is it.  Now do I have you dreaming of my ice cream stand?

Xo,

Katie

the goods: new york, I love you

Good lord you guys, I’m sorry that I’ve been MIA lately.  I just returned home from nearly a week working and catching up with friends in New York City.   It was a busy trip and as always, filled with family and friends, food and drinks.  As has been the case every time I’ve been to visit in the 18 months since I moved away,  I return home exhausted, in need of a diet and missing the city life.   Here are some of my favorite snapshots from this past week.

I didn’t make it to my favorite restaurant this time around but I did get a Mr. Softee and I can’t wait to go back!

xo,

Katie

make: DIY Go Rangers! Shirt

Next week I’m heading to the Rangers vs Yankees game and while I’m most excited for the game, I have slight problem on my hands. I don’t own any rangers gear. My bad, I know. So I’ve decided to make my own rangers shirt with this awesome jcrew shirt I picked up this week and place the Rangers T on it with Katie’s freezer paper tutorial transfer.  The shirt is 100% linen, so I’m a bit nervous it’ll end up disastrous, but I won’t know until I try. Regardless, it’s the perfect weekend project. Will let you guys know how it turns out next week. Cheers and Happy Friday! xo Kristi

the goods: April iPhone Wallpaper

My apologies for posting this two weeks late. Chalk it up to work, taxes and spring fever. Regardless, hope you enjoy! Cheers, Kristi.

To download the files from a desktop, right click (control click on a mac) the selected image and choose save as. To download the files on your phone, open moderndrygoods.com in your browser (safari on an iPhone) click on the image you would like to download.  When the page with only that image opens, hold your finger on the image until the “Save Image” menu pops up and then save.  Transfer the image to your phone and visit settings/wallpaper to select the file.  Email us at moderndrygoods@gmail.com if you have any issues, we would be happy to help you!

whisk: yogurt poppyseed cake with mascarpone frosting and fresh strawberries

The Denver Chapter of Junior League has been releasing cookbooks for the past 30 years and some of my best recipes are from them. This cake was first published in 1978 in their Colorado Cache cookbook and I’ve been eating it for as long as I can remember. As a child, this was the cake I requested each year for my birthday. My mother would make it for breakfast and serve simply dusted with powdered sugar. More recently, it has become my new tradition to serve this cake at Easter brunch. It is such a great cake, spongy, light, flavorful and yet not overly sweet, its more of a coffee cake than a sheet cake. The mascarpone frosting and fresh strawberries make this the perfect brunch cake.

Here’s how its made:

Yogurt Poppyseed Cake
From the Junior League of Denver, Colorado Cache Cookbook

1 c. plain yogurt
2 oz.(1/4 cup) poppy seeds
2 sticks (1 cup) unsalted butter
1 1/2 c. sugar
2 cups 2 tablespoons sifted flour
2 teaspoons vanilla
2 teaspoons baking soda
4 chilled eggs, separated

Start by placing the metal mixing bowl in the freezer for 10 minutes to chill. In the meantime, grease a tube pan or angel food cake pan, line the bottom with parchment and set aside. Preheat your oven to 375 degrees and then combine the yogurt and poppy seeds in a bowl and set aside allowing the seeds to soak while you start the cake. Separate the eggs and place the whites in the chilled mixing bowl and the yolks in a bowl in the side. Whip the egg whites until stiff peaks form, gentle transfer to a separate bowl and set aside. Clean the bowl and then cream together the butter and sugar beating until fluffy. Reduce speed and blend in the yogurt mixture and stir until combined. Add vanilla, flour and baking soda and stir until combined. Next, beat the egg yolks using a fork and add to the blender, mix until combined. Then slowly fold in the egg whites using a spatula. Pour the batter into the prepared pan and bake for 45 minutes until the cake bounces back when pressed down and the cake is starting to come away from the edges. Allow to cool for five minutes in the pan and then remove and set on a baking rack to cool completely.

Mascarpone Frosting
1 c. heavy whipping cream
8 oz. mascarpone cheese
1/2 c. powdered sugar
1 T vanilla extract
1 quart of fresh strawberries

In a clean dry chilled mixing bowl, whip the cold heavy cream until soft peaks form. Add the mascarpone, sugar and vanilla extract and stir until just combined. Slice the cake in the middle and place the bottom on your serving dish. Spread about 1/4 of the frosting evenly, place sliced strawberries evenly around the frosting. Add 1/4 of the frosting and spread on top of the strawberries. Place top half of the cake and frost the top and edges with the remaining frosting. Decorate the top with the remaining strawberries and allow to chill for 30 minutes or so.

 

Slice, serve and enoy!

xxoo

Katie