Cocktail Tumblers

I couldn't leave you with all those cocktail recipes without something pretty to drink them from! Behold... cocktail tumblers (more encompassing than "cocktail glasses!").

1. Recycled Glass Tumblers, Set of 6, $45 // 2. Recycled Glass Pint Glass, $13 // 3. Vintage Cocktail Glasses, Set of 4, $30 // 4. Artisan Blown Carafe and Glasses, $86.99 // 5. Stacking Recycled Glass Tumblers, Set of 6, $39 // 6. Artisan Blown Glasses, Set of 6, $52.99

1. Recycled Glass Tumblers, Set of 2, $34 // 2. Recycled Glass Milk Glasses, Set of 4, $49 // 3. Eco-Friendly Fireside Wine Tumblers, Set of 4, $78 // 4. Sustainable and Recycled Seagrass Glass, $8 // 5. Short Recycled Glass Tumblers, Set of 2, $28 // 6. Tall Recycled Glass Tumblers, Set of 2, $30 // 

Other options: Take a trip to a local thrift store or second-hand shop and see what you can find! Buying previously-loved items keeps them out of landfills, reduces our carbon footprint, and helps foster a sustainable lifestyle. Or save your wine bottles, cut with a glass cuter to desired height, and sand the rough edges for homemade glass tumblers.

And, of course, a few more cocktail and drink recipes to fill those tumblers!

Herbal Digestive // Sweet Savannah Sipper // Positano Peach // Watermelon Julep // Rosie Collins // Spicy Margarita // Hot Toddy // Tea Toddy // Hot Gin Toddy // Hot Run Toddy // Ginger Toddy // Grape Expectations // Teapot Dick // Late Night Oil // The Chapman // Mulled Cider // Easy Peasy Lemon Squeezey Refresher // Strawberry Pucker // Red, White, and Blue Rickey // Melon Daquiri

The above tumblers fit at least one of the Sustainable Living credos: Either it is made from organic, all-natural, and/or sustainable materials; is an American company; is made in America; is made my individual artisans or craftspeople; or donates regularly through a charitable giving program.

Host Your Own Cheese Night

The Night of Cheese wrap-up is complete! In case you missed a course, here is the rundown:

Decor and Overview

First Course

Second Course

Third Course

Fourth Course

Fifth Course

Sixth Course

Maybe you are completely tired of cheese at this point (shame on you!), or maybe this series has inspired you to throw your own cheese tasting. If you are looking for any easy place to start, you can refer to the ideas and tips in the posts above, or you can check out this post I wrote for From Scratch Club about De-Mystifying the Cheese Plate. Learn about how many cheeses you should put on a cheese plate (three or five), what type of milk to choose, mixing textures, appropriate serving sizes, how to arrange the plate, adding accouterments, and much more! If you have any more questions about cheese (how to use it, how to buy it, what to do with it), email me or leave me a comment!

A Night of Cheese - Sixth Course

The final course for the Night of Cheese was the simplest course to assemble. A play on a classic dessert offering, Seaver Brook Blue (from Bonnieview Farm, South Albany VT) was plated next to a dollop of buckwheat honey. Traditionally, chestnut honey would accompany this style of cheese, but chestnut honey can be tough to come by here in the States. Buckwheat honey is a comparable alternative and is just as tasty.  It's gentle earthiness and rich flavor help to balance the pungency of the blue cheese. The sweetness of the honey compliments the sweetness in the cheese.

The Churchill's 10 Year Tawny Port was paired alongside the Seaver Brook Blue. The port's rich and complex taste is typical of a tawny port, but it's unique brightness balanced the other heavy textures of the cheese and honey.

No recipe here. It was all about simple, delicious ingredients and easy assembly.

A very special thank you to Eric Paul, The Cheese Traveler, for his expertise. Without him, this night would not have happened! Be sure to follow him on Facebook. Bonnieview Farm cheese can be purchased through The Cheese Traveler, online, or at regional farmers markets.

A Night of Cheese - Fifth Course

The fifth Night of Cheese course was a slam-dunk favorite. Everyone loved it! And how could one not? Cheese, chocolate, and delicious booze all in one course? Sign me up.

This course consisted of Rupert from Consider Bardwell Farm (West Pawlett, VT), Cornelius Applejack from Harvest Spirits (Valatie, NY), and homemade chocolate Chantilly cream (which might be the easiest chocolate dessert ever, besides eating a straight-up chocolate bar). The cheese has subtle notes of butterscotch and custard. It is aged a minimum of six months and has a thin rind, indicative of even turning and rotating of the wheels of cheese on a frequent, regular basis. It certainly has a sweetness with the characteristics of an Alpine-style cheese.

Applejack and chocolate Chantilly were natural choices to feature with the Rupert. Both have a similar depth and roundness of flavor, but were perhaps surprising at the same time: Chocolate is typically paired with a blue cheese at dessert, and hard alcohol with cheese is not a common accompaniment. Altogether, though, it was a fantastic combination. One warning about the chocolate Chantilly: It's addictive. You'll be making it often and eating it all. By yourself. Just be sure to use a very good quality chocolate since it's really the only ingredient in this recipe.

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Chocolate Chantilly
Adapted from this recipe via Cafe Fernando
Makes approximately two cups

9 ounces bittersweet or semi-sweet chocolate, chopped
1 cup water
4 tablespoons sugar, optional

1. In a double boiler (or, just a small pot with 1 inch of water with a larger bowl on top of it), heat together the water, sugar and chocolate. Whisk together until melted.

2. Place bowl with chocolate mixture in a second larger bowl filled 1/3 to 1/2-way full of ice water. With a whisk or electric mixer, whip the chocolate mixture until it thickens (about five minutes). Do not over whip or it will become grainy. Serve immediately, or let set up (covered) in the refrigerator - it's great straight-up or as a filling to cakes and cookie sandwiches.

A very special thank you to Eric Paul, The Cheese Traveler, for his expertise. Without him, this night would not have happened! Be sure to follow him on Facebook. Consider Bardwell cheese can be purchased through The Cheese Traveler or online.

Why I Love Living on Silly Goose Farm: Reason Five

Because I get to have amazing nights filled with good food and good drink, shared with darling friends who effortlessly fill the house with intriguing conversation and boatloads of laughter.

I'm a very lucky lady.

A Night of Cheese

I recently hosted a truly magical evening at Silly Goose Farm. With the help of my friend Eric Paul (aka The Cheese Traveler), I invited a group of fellow foodies to the farm for an intimate evening of cheese! The "Night of Cheese" was  a six-course cheese tasting (with full beverage pairings and accouterments) that went beyond the normal parameters of a "tasting" and broke into workshop territory. I think the attendees learned more about cheese than they ever thought possible! Eric explained how each cheese was made and the style and history of each offering, plus suggested other potential pairings and the best practices for assembling a cheese plate. Our tasting focused on the sweeter side of cheese and opened minds to the power of cheese for dessert!

I set the table simply - white linens, my collection of Bell Flower china and mismatched silver flatware, new and vintage stemware, and a recent acquisition of antique Anchor Hocking green glass tumblers. Menu cards were wrapped around each napkin, and I made itty-bitty notepads that I fastened to the inside of the menu cards so that guests could write down tidbits of information from the evening. White tulips in old salt and pepper shakers and lots of (unscented) candles finished the table.

The menu of the evening was as follows:

First Course: Fresh Goat's Milk Cheese (Coach Farms, Pine Plains, NY), Cuvee M (Non-Vintage, Mumm Napa, Rutherford, CA), Candied Orchids

Second Course: Eclipse (R&G Cheesemakers, Cohoes, NY), Sancerre (2010, Domaine Des Vieux Pruneirs, France), Orange Marmalade, Toasted Pistachio

Third Course: Manchester (Consider Bardwell Farm, West Pawlett, VT), Ommegang Witte (Brewery Ommegang, Cooperstown, NY), Walnut Praline

Intermezzo: Lemon Sorbet

Fourth Course: Battenkill Brebis (3-Corner Field Farm, Shushan, NY), Syrah (2008, Magnificent Wine Company, Columbia Valley, WA), Fresh Pear with Balsamic-Steeped Cherries

Fifth Course: Rupert (Consider Bardwell Farm, West Pawlett, VT), Cornelius Applejack (Harvest Spirits, Valatie, NY), Chocolate Chantilly

Sixth Course: Seaver Brook Blue (Bonnieview Farm, South Albany, VT), Tawny Port (10 Year, Churchill's Portugal), Buckwheat Honey

The night was really amazing! I had the best time planning and prepping with Eric, and based on the responses of the attendees, everyone had a phenomenal time! To learn more about what The Cheese Traveler is about, what he is up to, and where he is going, please be sure to visit him on Facebook!

I'll be posting about the details of each course (with recipes!) this week, so stay tuned for more cheesy goodness.

A Silly Goose Farm Thanksgiving - 2011

Another Thanksgiving come and gone. It's hard to believe that 2011 is almost over, but I'm very much looking forward to saying au revior to this year and welcoming 2012 with open arms. Until then, how about a little retrospective on the 2011 SGF Thanksgiving celebration?

This year's dining crew was the same as last year's, except Eric was big enough this year to sit at the table with us (well, sort of at the table -- he kept trying to stick his hands in the mashed potatoes and dump the gravy boat over his head).

I made place cards out of cardstock, vintage bird images, and alphabet pasta (yes... alphabet pasta. Listen, I had to get some Martha OCD out at 2am on Thanksgiving while the pumpkin pie was cooking, okay?). I used a similar method to make a "pie banner" (see pictures below). I got my inspiration here.

I tried to keep the tablescape relatively un-fussy. Some pumpkins and gourds for centerpieces, plus my turkey candlesticks I thrifted from Goodwill, paired with fresh-pressed linens. My $30 collection of antique china, vintage silver, and wine glasses topped of the look.

The menu wasn't too complicated, either (and almost all ingredients came from within 150 miles of our table). Here's what I made:

Maple and Cider-Glazed Turkey

Mashed Potatoes

Apple, Onion and Sage Stuffing

Pan Gravy

Brussels Sprouts with Bacon and Grapes

Roasted Carrots

Cranberry Sauce

Biscuits

Herb Compound Butter

Pumpkin Pie

Chocolate Cream Pie (made by my mom)

Vanilla Whipped Cream

Vanilla Ice Cream

Rub some herb butter under the turkey skin and roast it breast-down for maximum juiciness

Brussels Sprouts - Best part of the meal

The feast came together pretty well! Except that my oven went on palliative care mid-point in cooking the turkey, so I had to microwave the poor bird. Based on how moist and tender the gobbler actually turned out, I might nuke the turkey every year! Thankfully, that was the only hiccup of the day (unless you count my temper-tantrum in the kitchen when I noticed the turkey was uncooked and the fact that the dog almost ate half the meal off the table before we sat down). We paired the meal with a lovely Sparkling Riesling. A few more pictures to illustrate:

Based on this face, the meal was either really good or completely awful

Edith playing with her food...

...and Grammie threatening her.

I hope you had a lovely Thanksgiving feast, too, and that you have counted all your blessings many times over. This year, I'm especially thankful for my independence and will to always strive to be better and achieve great things. I think that theme will continue into 2012 (and of course, I'm always thankful for my family, friends, and lovely readers like you! Thanks for reading along :-). I posted some ideas for a secular grace over on the Eat Local blog, if you'd like to take a look. If you have questions or requests for recipes, please leave a note in the comments or find me on Twitter or Facebook. Now... bring on December!

Guest Room Essentials

Hosting houseguests can be scary and daunting. Questions will undoubtedly run through your head; questions like Are the sheets soft enough? Does it smell funny in here? How will they find the bathroom light switch? Will they be hungry when they arrive? I ask myself these questions (somewhat obsessively) when friends and family come to stay with me. I've found that by keeping a few simple guidelines in place and having a ready-to-go stash of goodies makes the process that much easier. Here are a few guest room essentials to have on hand (ps - this isn't exclusive for a guest room... these items work great for any "room" you share with your guests!)

1. Milk Bottle Jar Candle $20
2. BEELUX Mandarin and Clove Candle, $11
3. Chesapeake Bay Candle Organic Cotton Candle, $6.50
4. Vintage Quilt, $295
5. Organic Cotton Throw, $44
6. Directional Incandescent Spot Light 2-Pack, $5.50
7. LED Automatic Nightlight, 2-pack, $12.50
8. Organic Cotton Pointelle Throw, $22
9. Snowflake Nightlight, $9.50
10. Vintage Sconce Nightlight, $8
11. Organic Cotton Sheet Set, $28-$54
12. Avalon Grapefruit and Geranium Hand and Body Lotion, $9.50
13. Divine Chocolate Salt Fudge, $9.50
14. Ceramic Bud Vase, $7


Have any other essentials? Let me know about them in the comments!

Hosting Houseguests

WAAAY back in September I had the marvelous pleasure of hosting Liz (from Octavia and Brown) and Tara (of The Prippy Handbook) at Silly Goose Farm for a few days. I absolutely adore both ladies and I'm so lucky that I get to call them my friends. While both gals are the easiest house guests ever, I still wanted to make them feel welcome and especially special. Here are some helpful, sustainable tips for hosting overnighters at your home that prove useful for me!

1. Make sure your space is clean. This is probably a given, but eliminating the dust bunnies from under the bed shows you care about your guests' comfort. It also helps deter any allergic reactions that your guest might have (no one wants to be sneezy from dust and dander). To that point...

2. Use neutral cleaning products. Make a concerted effort to use natural, eco-friendly agents when tidying up your home and doing laundry. Some detergents and products rely on harsh chemicals and overwhelming scents to create the "clean" feeling. You can clean just about anything with a little borax, salt, vinegar, water and/or essential oils. The fabulous Kate Payne has some great suggestions on her website. I'll be posting my own all-nautral, homemade cleaning remedies soon!

3. Find ways to brighten up your space. Fresh flowers and soft candlelight are great ways to do this. If guests have a problem with the flowers, it's easy to remove them. Invest is long lasting, lightly-scented or non-scented candles that are soy- or natural/beeswax-based.

4. Don't let your guests get bored at night. Visit your local library and check out some magazines that suit your guests interests or highlight local places and spaces. Some libraries even have bins of magazines they are looking to unload, so grab some for yourself, as well. (bonus - it's free!) You could even check out some DVDs or music for your guests' enjoyment.

5. Anticipate your guests needs. I'm not saying suddenly become clarvoyant and read their minds. But think about what they might need while at your home. I like to keep a basket with toiletries (extra toothbrushes, lotion, asprin), a few snacks, and a bottle of water or two in the guest room (I also throw in other little things, like lint rollers, for "just in case" situations). What a relief it will be for your guests when they can turn to that basket for a forgotten necessity after a long day of travel! Another helpful trick - leave a basket of blankets, quilts or pillows available for your guests in case of a chilly night. These things make all the different, I promise you.

6. Keep local information handy. Have a few maps of your area in the above basket, or turn to Dr. Google to print off some maps and highlight local eateries and attractions. Go paperless and suggest that your friends download some smartphone apps like OpenTable, UrbanSpoon or Foodspotting to use while they explore your neck of the woods.

7. Think of the small touches. Isn't is always nice when you go to a new hotel or inn and you find mints on the pillow, or a chilled bottle of wine, or a simple note? Create that same experience for your guests. Leave a little card letting them know how happy you are for their visit. Present a simple gift (I sent Tara and Liz home with some jam. Try including a little box of chocolate or bar of soap from a local establishment to remind your guests of their time at your house). One night, I left some chocolate-chip cookies on the nightstand as a midnight snack. Think of something sweet and simple you could do to make your friends feel extra-welcomed.

9. Be sure to leave a light on. Or at least a nightlight. You don't want guests stumbling around in the middle of the night trying to find the bathroom, so put nightlights (or electric candles) out strategically to help night owls find their way.

Any other tips you can suggest? What to do you do to prepare for houseguests and weary travelers? Leave me your thoughts in the comments below, continue the conversation on Twitter, or shoot me a note on Facebook!

Images courtesy of Martha Stewart Living, Nicola Laird's Pinterest, Janey Pugh's Pinterest, and Mariah Hermsmeyer's Pinterest, 

Tomato-Braised Short Ribs and Creamy Parmesan Polenta... And A Giveaway!

Here in Upstate New York, fall has certainly arrived. The leaves are stunning this year (some of the most vibrant reds and oranges I have seen in years) and when the sun goes down, the house begs for the warmth of a wood stove. Autumn is also the time when slow cookers come out of the cupboard and the smells of stews and braised meat waft through the house (I'm getting hungry just thinking about it). How about some delicious braised short ribs? I posted my Tomato-Braised Short Ribs and Creamy Parmesan Polenta recipe over on the Eat Local blog... I hope you'll check it out. While the meat cooks away in the oven for a few hours, this dish really only takes about 15 minutes of hands-on time, perfect for a lazy Sunday or casual dinner with friends (you can watch a movie or take the dog for a walk while it hangs out in the oven). 

But wait! There's more!

I've entered this recipe in the Calling All Cooks recipe contest, and I've been selected as a semi-finalist! But I need your help to make it to the finals. If you could, please head over to Facebook and vote for my recipe by "liking" it. The top five make it to the finals. Voting ends Wednesday, October 19th at 1pm, so you don't have long! I'd really appreciate your help.

As a thank you for your vote, please let me know in this post's comments that you voted for me, and you will be entered to win a gift basket full of tasty treats from Silly Goose Farm! Just leave a way to contact you, as well (like your email address). Already voted? That's okay. Get your friends to vote and leave me a note in the comments telling me you voted. A winner will be announced on Friday!

Thanks again for your help! PS - While you are on Facebook, stop over and "like" Silly Goose Farm, too!

Thanks everyone for your support. I was the runner-up in the competition (but I still netted some great prizes and amazing exposure). As a thank you, all three commenters (Tara, Christine, and Becky) will be receiving a special gift from Silly Goose Farm -- thanks for your sweet notes, ladies!

Peach Pie

My dad's birthday was last week, and given the choice between peach pie and his favorite cake (a chocolate mayonnaise cake - don't knock it until you try it), he'll usually choose peach pie. How appropriate, then, that peaches in the Northeast hit their peak right around his birthday! While I'm still dabbling in perfecting my peach pie recipe, here's the recipe I'm currently using (if you have a great recipe or some tips, please share them in the comments! I'd love to hear). It's a great way to wrap up this week's Peach-Palooza.

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Peach Pie
Makes one 9" pie

Crust:
2 1/4 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
8-10 tablespoons ice water

1. Combine flour and salt. Add shortening and cut it into the flour mixture until it resembles coarse cornmeal or small peas.

2. Add the water, one tablespoon at a time, until the dough is able to form and hold a ball.

3. Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least an hour. Roll onto a well-floured surface. Makes enough for a double-crust pie.

Filling:
1/2 cup sugar
2 tablespoons quick-cooking tapioca
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 cups thinly-sliced, peeled peaches (fresh or frozen - do not thaw frozen peaches)
1 egg, separated
1 tablespoon milk or cream

1. Preheat over to 425 degrees Fahrenheit. In a large bowl, mix together sugar, tapioca, cinnamon and nutmeg. Add peaches and stir to cover the peaches with the sugar mixture. Let stand for 20 minutes.

2. On a well-floured surface, roll out one-half of the pie crust dough to form an 11" circle. Transfer the dough to a 9" pie plate (either by gently rolling it back on to a rolling pin or by folding into quarters). Mold the dough to fit the pie plate and leave an overhang of dough. Prick a few holes in the bottom of the crust with a fork. Brush the bottom of the crust with the egg white. Roll out the second half of the dough (in the same manner as the first) and have it ready to cover the filling.

3. Once the filling is ready, add it all at once to the prepared pie plate. Cover the filling with the second half of the pie dough. Crimp the edges of the top and bottom crusts together. Cut three or four small slits in the  top crust to allow steam to escape.

4. Mix together the egg yolk and milk. Brush over the top of the pie, and sprinkle with sugar (optional). Cover the edges of the pie crust with strips of aluminum foil. Place pie on a baking sheet.

5. Place pie in the oven for 30 minutes. Remove foil from pie and reduce oven temperature to 375 degrees Fahrenheit. Bake for an additional 30 minutes or until pie filling bubbles and the crust is golden. Cool on a wire rack.

This recipe is adapted from the Better Homes and Gardens New Cookbook (an essential for every kitchen).

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PS- I'm thinking of doing a entire series of pie tutorials. Is that something you would be interested in reading? Let me know in the comments, and in the meantime, here are a few pictures of my Dad :-)

Camping this year at Belvedere Lake

Last fall

My favorite picture of my dad and I

Blowing out his birthday pie candle with help from Edie

SWILLED: Peach Cocktails

Today's peach-fix comes in the form of a summery libation (or two). Peaches are surprisingly versatile when it comes to cocktails and work well with several types of alcohol and mixers. I'm over at From Scratch Club today talking about two peach cocktails (and a mocktail substitute), the Positano Peach and the Sweet Savannah Sipper. Make them tonight to help kick-off your Thirsty Thursday and prepare for the weekend!

PS - Eric really liked the non-alcoholic version of the Sweet Savannah Sipper, and here's proof (he just learned "Cheers!" too, so he likes to clink glasses with Dave :-)

Dessert Pizza

Everyone loves pizza, right? RIGHT?! I certainly do. I also love sweets. So, put "pizza" and "sweet" together and you get the perfect meal: Dessert Pizza. I posted the how-to on this delicious dish over at From Scratch Club. Check it out if you get the chance. Nectarines and black raspberries not your thing? Here are some other Dessert Pizza suggestions:

- Raspberry jam, mixed berries, drizzle of chocolate

- White chocolate, strawberries, chopped pecans

- Lemon curd, candied citrus peel, mint leaves

Enjoy, and for more of my From Scratch Club posts, click here.

Chocolate Chip and Toasted Coconut Ice Cream Sandwiches

Ice cream sandwiches have sort of become the signature highlight of our Barnside Movie parties. I feel like the pressure is on to create tried-and-true pairings alongside interesting flavor combinations. This year, I decided to marry two of my favorite flavors together (chocolate and coconut), which led me to create Chocolate Chip and Toasted Coconut Ice Cream Sandwiches. Essentially, this is just a chocolate chip cookie recipe teamed with coconut ice cream. Sounds kind of boring, but when you taste it, fuggitaboutit, it's amazing. I hope you'll try it!

Chocolate Chip Cookies

Makes approximately 30 cookies

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1/2 cup butter, softened

3/4 cup brown sugar

3/4 cup white sugar

1 teaspoon vanilla

2 eggs

8 oz chocolate chips

1. Preheat oven to 375 degrees Fahrenheit. Combine flour, baking soda and salt, set aside. Combine butter, sugars, and vanilla in a large bowl, beat until creamy. Beat in eggs.

2. Gradually add the flour mixture and blend well. Stir in chocolate chips.

3. Drop cookies in rounded spoonfuls onto ungreased cookie sheets. Bake for 8-10 minutes. Allow to cool.

Toasted Coconut Ice Cream

Makes approximately 2 quarts

4 large egg yolks

1/2 cup sugar

1 tablespoon vanilla extract

2 cups heavy cream

1 cup whole milk

8 ounces unsweetened coconut milk

4 ounces sweetened shredded coconut (or more/less depending on your preference)

1. Preheat the oven to 400 degrees Fahrenheit. Place the shredded coconut in a single layer on a baking sheet. Place in oven until golden brown (about 10-15 minutes). Be sure to stir and re-arrange coconut frequently to prevent burning. Allow to cool completely. Note: The shredded coconut lends a chewy texture to the ice cream. Add more or less, depending on your preference (I like more!).

2. In a large bowl, whisk together egg yolks and sugar. Set aside. In a larger bowl (or in the sink) prepare an ice bath.

3. Combine heavy cream, milk, and coconut milk in a large pot and cook over medium-high heat. Bring to just shy of boiling. Slowly stream the milk mixture into the egg mixture, whisk feverishly.

4. Once approximately half of the milk mixture is added to eggs, add entire egg mixture back into the large pot. Cook until thickened, continuously whisking and scraping the pot (a good trick to knowing it is thick enough is when the mixture coats the back of a wooden spoon, run your finger along the spoon. If the track stays, it is thick enough). This will take only 2-3 minutes.

5. Voila! You have an ice cream base. Add the base to the large bowl and stick the bowl in the ice bath. Add the vanilla. Stir the base for several minutes to cool and release steam. Place a piece of plastic wrap over the base so that is touches it. This will prevent a skin from forming. Place the bowl in the refrigerator for several hours or overnight.

6. When the ice cream base is completely cold, and it to your ice cream maker and follow manufacturer instructions. Once the ice cream is nearly done churning, add in the toasted coconut. Transfer to a freezer dish. The ice cream will need to cure and harden for several hours or overnight.

Assembling The Sandwiches

Makes approximately 15 sandwiches

1. Pair like-sized cookies together. For each '"set," place a rounded scoop of ice cream on one cookie and smoosh the second cookie on top. Press until the ice cream nearly reaches the cookies' edges. If desired, press until ice cream it reaches the edges, then smooth the ice cream flush with the cookies with an off-set spatula.

2. Wrap cookies in freezer paper or plastic wrap. Allow to firm up for at least an hour.

Enjoy!