Home of the Famous Banana Dog!!

Welcome to Kath's Kitchen featured on The Retirement Show - the best years of our lives, on CFOS 560 each month with co-hosts Bob and Kathryn Durant.

When Bob announced his semi-retirement and left the morning show host slot, we knew that we were about to undergo many changes as he tranisitioned from full time to occasional work (I joined the semi-retired ranks too!).

Thus The Retirement Show was conceived and launched with the premiere show on Tuesday May 28, 2013.

We are delighted to be back for a 3rd year and welcome back our sponsor CanEVA. Barbara Kay will be a a regular guest over the next several months to discuss the importance of Elk Velvet Antler as a safe, natural remedy that relieves joint pain and promotes bone, muscle and cartilage growth, among other things.

The show will feature a number of lively topics ranging from lifestyle, finances, health, travel, entertainment and all of the other issues facing today's 50+ generation. As is our style, there will be lots of kibitzing and fun along the way.

We will spend some time in Kath's Kitchen and will share an easy peasy recipe from our favourites with you, endorsed, of course, by Gracie our resident "sous chef" ... and golden retriever.

The latest recipe is shown below. To view and print archived recipes click on the triangle next to the month of your choice in the archive list on the right side of the screen. Next, click on the recipe of your choice. When it opens into the text area below just choose print from the File menu.

We hope you enjoy this new chapter of Durant's World and will tune in. Join us this year on April 21, May 19, June 23, July 21, August 18, September 22, October 20, November 17 and December 15. Every show is repeated the following Saturday at 2:00pm.

Enjoy and thanks for listening!.

BON APPÉTIT!

Bob, Kathryn and Gracie

6/20/14

Chocolate Cookie Ice Cream Sandwiches

The cookies are chewy and thick, making them perfect for ice cream sandwiches. They are are a simplified version of our double chocolate cookies recipe. When you take a bite, they buckle gently instead of breaking and are completely delicious once frozen — almost brownie-like.
Simple to make, too.

If you’re planning on enjoying immediately, use warm cookies — you won’t regret it. If you’re making them for later, use completely cooled cookies.

Then, scoop your favorite ice cream flavor (we went with mint-chocolate chip) and smoosh it between two cookies.
You could just throw the scoop in the middle of two cookies and press together. Or, do what we do and gently flatten the scoop before adding to the cookies. Both will work, but the smoosh first then sandwich method protects the cookies from bending too much.

Go ahead and munch on the sandwich right away or wrap in plastic or parchment and freeze for later. (Make sure you wrap them well, otherwise the ice cream picks up extra flavor from the freezer -yuck).
You Will Need

1/2 cup unsalted butter at room temperature (1 stick)
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups all-purpose flour 
6 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
2 cups ice cream


Directions

Heat oven to 350 degrees F. Then, line two baking sheets with parchment paper.

Add butter and sugars to a large bowl, turn a hand mixer to medium speed and beat until creamy, light and fluffy; 3 to 5 minutes.

Add the egg, vanilla extract and salt then turn mixer to medium and beat until well incorporated.
    In a separate bowl, combine the flour, cocoa powder and baking soda with a whisk. Whisk at least 6 to 10 times.
      With the hand mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. The cookie batter will become very thick. You only need to mix until everything has combined.

      Drop cookie dough by rounded tablespoonfulls onto baking sheets (or use a medium cookie scoop). Bake 9 to 12 minutes or until the cookies have puffed a little and the tops are dry. Cool on baking sheets for 5 minutes then transfer to a cooling rack and cool completely.

      In the meantime, line a baking sheet or pan with parchment paper or aluminum foil. Scoop ice cream into 10 balls - about 3 tablespoons per scoop. 

      Immediately place baking sheet with ice cream scoops into the freezer.

      Once the cookies are cool, remove ice cream from freezer and gently push the ice cream balls down to fit the width of the cookies. We like to place a sheet of parchment paper on top then use the palm of our hand to do this.

      Sandwich one pressed ice cream ball between two cookies. Enjoy immediately or wrap with plastic, foil or parchment paper then freeze.
      Posted by Kath's Kitchen at 11:07 AM