Classic Cars & The World's Best Dessert

My favorite Girl Scouts cookie, hands down, is a Samoa. I can average about twelve in one sitting. Last night, because my baking buddy Leslie was visiting and because we are shameless sugar addicts, we decided to conquer an ice cream pie version of Samoas. Best decision I made all week, let me tell you.

Notice the caramel oozing from beneath the freshly toasted coconut to envelop chunks of fudge graham crackers and macaroons. My goodness.

The directions advised us to freeze this puppy for 2-4 hours before digging in. Ha! We contained ourselves for as long as possible and then dished up spoonfuls of Samoa mush. It was divine, but when properly frozen overnight it is simply indescribable. Here is a proper slice in all its glory:

I snapped the photo, grabbed that fork and polished it off in 28 seconds. This. Is. A winner. Recipe below!

Today Nathan and I went to a local festival close to the library where I work. We ate snow cones and hamburgers and gaped at all the old cars. I was in Classic Car Heaven.

First snow cones of the season. Get excited!

F.I.G. (Friendswood Is Great!)

This one was love at first sight. 

Such magnificence!

Such beauty!

Dream roadster. 

I dream of owning a classic car one day. If I can hang on to my '97 Accord long enough, will that make it........nah.

Here is the Samoa Ice Cream Pie recipe, adapted from My Creative Stirrings. Leave a comment with your favorite dessert!

1 16.5-oz package Pillsbury Refrigerated Chocolate Chip Cookie Dough*

1 qt-size block vanilla ice cream, softened

2 1/2 c toasted coconut**

10 fudge-covered graham crackers, crumbled

14 macaroon cookies, crumbled

1 c caramel sundae syrup

1/2 c mini chocolate chips

Magic Shell ice cream topping (optional)

Preheat the oven to 350. Grease the bottom of a 10-inch springform pan. Spread the cookie dough evenly in the bottom of the pan and bake for 15-18 minutes, until golden brown on top. Cool on a wire rack for 10 minutes.

Spread 1/3 of the coconut, 1/3 of the chocolate chips and 1/3 of the caramel on top of the cookie layer.

Divide the softened ice cream block into 1-inch sections with a large knife. Spread half of the ice cream evenly across the crust.

Layer half of the graham crackers, half of the macaroons, 1/3 of the chocolate chips, 1/3 of the coconut and 1/3 of the caramel on top of the ice cream.

Spread the remaining ice cream evenly over the cookie layer.

Top with the remaining grahams, macaroons, chocolate chips, coconut and caramel.

Freeze for 2-4 hours, or until firm. Let sit for several minutes before serving.

*I found the cookie crust a bit too rich with all the other goodies on top. Next time I'll try a simple graham cracker crust - combine 1 1/2 c crushed graham crackers (or any other cookie) with 6 T melted butter, press evenly into the bottom of the springform pan, and bake for 8-10 minutes at 350.

**To toast the coconut, spread evenly on a baking sheet and bake at 350 for 7-8 minutes, stirring frequently.

Friday Night Slice

Ever since I discovered my beloved Pioneer Woman's recipe for the best pizza crust I've ever had, pizza has become a Friday night tradition at our house - so much so that Nathan practically goes into cardiac arrest if I decide to serve, say, a pot roast. Here is my slightly adapted version of the crust, along with our favorite toppings:

CRUST (yield: 2 pizzas)

1 t (1/2 envelope) active dry yeast

2 c all-purpose flour

2 c white whole wheat flour

1 t kosher salt

1/3 c olive oil, plus more for drizzling

Sprinkle the yeast over 1 1/2 c warm water and let sit.

Combine the flours and salt in the bowl of a stand mixer.

Using the paddle attachment, drizzle the olive oil into the flour on low speed until just combined.

Give the yeast/water mixture a little stir. With the mixer on low, drizzle into the flour until just barely combined.

If you're cooking for two, divide the dough in half and freeze one half for next Friday.

Drizzle a little olive oil in a large bowl and toss the dough you're using now in the bowl to coat evenly with oil. Cover the dough with a towel and let rise in a warm place for 1 1/2 - 2 hours.

When dough is doubled in size, preheat the oven to 500 F.

Grease your pizza pan well and dust with cornmeal or flour. Stretch the dough to evenly fit the pan (or spin it over your head if you have skills).

Spread your favorite sauce and toppings on the pizza and pop it in the oven for about 8 minutes. If you live in an apartment complex with hypersensitive fire alarms, stand on a chair and flap dish towels as needed.

ASSORTED TOPPINGS

Nathan is a plain ol' pepperoni man. For his pizza, I spread a thin coat of pizza sauce (store-bought, but I plan to attempt a homemade version soon) on the crust and sprinkle with pizza seasoning and crushed red pepper flakes. Add a couple handfuls of shredded mozarella, and arrange an exotic pattern of pepperoni, ground beef, leftover sausage, or whatever meat is lurking in your fridge. If I'm also partaking of this pizza I'll hide some chopped pepper and onion or olives under LOTS more cheese.

My all-time favorite is a margharita pizza. Replace the pizza sauce with a thin layer of basil pesto (homemade is my favorite, but store-bought works too). Lay alternating slices of tomato and fresh mozarella over the top. This one might need to bake a little longer so the center cooks through. Use a high-rimmed pizza pan or put another one underneath to catch oozing goodness.

A couple of weeks ago, my friend Leslie and I rang in her birthday with an utterly divine pizza experience. PW's Steakhouse Pizza is unlike anything I have ever imagined. If you are a meat-lover, do yourself a favor and make this pizza today.

(Photo by PW)