fork to belly rilakkuma halloween bread
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I’m not the biggest on costumes when it comes to Halloween. I usually throw something together the night before and curse myself for not doing it sooner. But what I really love Halloween for are the snacks. I absolutely love Halloween themed goodies. Store-bought and homemade treats with cute and a lil’ creepy written all over it – that’s my jam!

I’m going to be honest in saying that this Halloween Rilakkuma Bread might be kind of annoying to make… especially if you’re not the most patient person and/or haven’t worked with bread before. Coloring bread is always rough, especially when you’re working with different colors. You knead for ages and ages and get food coloring all over your hands! But but but if you’re willing to give it a shot, this bread is very very cute and so much fun to put together. It’ll make the cutest snack to bring to work, share with your friends, or as a perfect grab-and-go snack if you’re one of those people who’s always running late in the mornings. It’ll put a smile on your face every time!

fork to belly rilakkuma halloween bread

fork to belly rilakkuma halloween bread

Here’s a quick sketch I made to help me out before putting everything together!

fork to belly rilakkuma halloween bread

fork to belly rilakkuma halloween bread

fork to belly rilakkuma halloween bread

This month I haven’t been able to stop myself from buying loads and loads of adorable Halloween snacks. My little collection comes from Whole Foods and Marukai, my local Japanese market.

Umaibo – Big cylindrical corn puffs. Basically like a giant cheeto. These ones are corn flavored and a little bit sweet and make really fun snacks to pop in your bag or wack people with.

Pakkun Cho – These are little chocolate filled cookies and I love them so so much. They’re probably my favorite out of all of these snacks. These come in chocolate and strawberry and are in perfect little snack packs to give out too!

Tirol Halloween Chocolates – I love Tirol chocolates because they come in several different varieties like cookies and cream, biscuit, and jelly filled. I found these in a cup and also in the most wonderful witch, frankenstein.
Umaibo – Big cylindrical corn puffs. Basically like a giant cheeto. These ones are corn flavored and a little bit sweet and make really fun snacks to pop in your bag or wack people with.

Halloween Themed Pocky – I don’t think this needs much of an explanation. It’s just regular ol’ OG chocolate pocky but in Halloween packaging. Also convenient for giving out to trick-or-treaters.

Boo Chips – Whole Foods is brimming with these, set up in the front of the store next to the pumpkins and indian corn. If there’s one thing on this list you’re sure to find it’s probably these adorable potato chips.

Rustic Bakery’s Spooky Ghost Cookies – Rustic Bakery’s crackers are always an easy go to for me but for some reason I can’t seem to find them anymore at my nearest Whole Foods. But these cookies were there! If it wasn’t for Roy pointing them out, I wouldn’t have even noticed them but aren’t they just the cutest?

fork to belly rilakkuma halloween bread

Happy Friday the 13th! Hope you’re all enjoying this month and enjoying all the Halloween treats. I’ll be back a few more times to share some more fun recipes 🙂

Halloween Rilakkuma Bread
Adapted from Bonobos25 on YouTube.
260g bread flour
3g dry yeast
4 tsp sugar
1 tsp salt
10g honey
120g milk
56g water
10g butter

1. Line an 8×8 square baking pan with parchment paper. Set aside.
2. In the bowl of a standmixer, whisk together the bread flour, yeast, sugar, and salt. Add in the honey, milk, and water. Use the dough hook attachment to knead until a ball forms. Add in the butter and knead until smooth.
3. Split the dough into different portions to be colored. The ratios are 21% orange, 21% white, 18% yellow, 18% black, 12% dark brown, 10% light brown. I used gel food coloring. Knead until the dough is uniformly colored. You may want to use food grade gloves if you don’t want to get your hands stained.
4. Place each colored piece of dough into a separate bowl. Let the dough rise in a warm place for about an hour until it doubles in size. Once done rising, deflate the dough and portion according to the drawing posted earlier. Place snuggly in the baking pan and make sure to use a toothpick to stick the ears to the faces of each character.
5. Cover the dough with a damp cloth and let rise for another hour. Bake at 350°F for about 15-20 minutes. Once the dough has cooled, remove from the baking tray and use white, brown, orange, purple, and green colored chocolate to create the details on the bread.

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meatless manapua fork to belly
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I’ve been playing around with ways to make my favorite local Hawaii foods vegan/vegetarian/meat-free. It’s tough and I haven’t been as successful as I originally imagined, but man oh man have we got a winner! This recipe delicious… and yes it’s also unbelievably meatless (I fooled my fellow Hawaii born & raised friend Peter). You wouldn’t even know it.

In Hawaii, manapua is the local version of the Chinese char siu bao. Many Chinese migrated to the islands in the mid 1800s, which explains why the cuisine has become so integrated into local dishes. They began opening up shops and restaurants and started selling delicious steamed buns filled with sweet pork. The name manapua comes from the Hawaiian phrase “mea ono puaa” which translates to “pork pastry” or “mauna puaa” which means “mountain of pork”. Both accurate descriptions. Today manapua is most commonly known for that iconic char siu filling, but can also be made filled with kalua pig or even curry chicken.

Local foods are challenging to turn vegan with so many important ingredients being seafood/pork/chicken based. This recipe is considered meatless though there’s a bit of oyster sauce in it. If you’re a stickler you can definitely omit the oyster sauce and the taste shouldn’t change too much. However, if you’re not… add the oyster sauce because like hoisin, it’s kind of in every Chinese dish for a reason.

meatless manapua fork to belly

meatless manapua fork to belly

meatless manapua fork to belly

PS – here’s a little gif of how I make each manapua for those of you who like a more visual aid!

meatless manapua fork to belly meatless manapua fork to belly

meatless manapua fork to belly

meatless manapua fork to belly

Meatless Manapua
Recipe adapted from the Woks of Life.

for the dough
1 tsp active dry yeast
3/4 cup warm water (104-110°F)
2 cups all purpose flour
1 cup cornstarch
5 tbsp white granulated sugar
1/4 cup canola or vegetable oil
2 1/2 tsp baking powder

1. In the bowl of a stand mixer fitted with the dough hook attachment, add the warm water and yeast. Wait for about 5 minutes to let the yeast activate. In the meantime, whisk together the flour and cornstarch. Add the flour mixture to the activated yeast along with the sugar and the oil. Turn the mixer on its lowest setting and knead until a smooth dough ball is formed.
2. Transfer the dough to a clean oiled bowl and cover with a damp cloth. Let rest in a warm place for 2 hours until the dough has doubled in size.

for the filling (pt. 1)
1 pkg pork meat substitute (I like Gardein’s porkless bites, sauce package discarded), chopped
2 tbsp sugar
1 tsp salt
1/2 tsp five spice powder
1 tsp paprika
1/4 tsp white pepper
1 tbsp sherry or Chinese plum wine
1 tbsp soy sauce
1/2 tsp sesame oil
2 tsp hoisin sauce
1 tsp tomato paste
2 tsp molasses
1 tbsp oil
3 cloves minced garlic

3. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
4. Add the porkless bites to a large bowl. In a small bowl, whisk the other ingredients together. Add the sauce to the porkless bites and toss well. Transfer the mixture to the baking sheet and bake for 30-35 minutes until the filling is crispy on the edges. Remove from the oven and let cool.

for the filling (pt. 2)
5-6 fresh shiitake mushrooms, finely chopped
1 tbsp oil
1/3 cup finely chopped shallots
1 tbsp sugar
1 tbsp light soy sauce
1 1/2 tbsp oyster sauce (omit to keep this dish vegetarian)
1 tbsp sesame oil
2 tsp dark soy sauce
1/2 cup vegetarian chicken-less broth or vegetable stock
2 tbsp flour

5. Heat a tablespoon of flavorless oil in a saucepan. Add the shallots and cook on medium heat until translucent. Turn down the heat to medium-low and add in the sugar, soy sauce, oyster sauce (if using), sesame oil, and dark soy sauce. Stir together until the mixture begins to bubble. Add in the chicken stock along with the flour and stir for a few minutes until the mixture has thickened. Remove the pan from the heat and add in the crispy porkless bites. Combine well and set aside in a bowl.
6. Once the dough has finished rising, push out all the air bubbles. Knead the baking powder until the dough until smooth again. You can add a few teaspoons of water as needed if the dough is too dry to handle. Once the dough is smooth, divide it into 10-12 equal pieces. I like using a kitchen scale to be as accurate as possible. Roll each portion of dough into a ball and set aside covered with a damp towel to proof for about 15 minutes. In the meantime, start boiling a few inches of water in a large pot that your steamer basket can sit over snugly.
7. Once finished proofing, use a rolling pin to flatten the dough ball into a disc. Add about a tablespoon of filling to the center of the disc and pinch the ends closed. Shape into a ball and set on a bamboo steamer. Repeat this process with the rest of the dough balls. You can also use a bit of food coloring and the back of a chopstick to add the red dot to each manapua. Steam for about 12 minutes. Let the buns cool for a few minutes before consuming. They taste better when they’ve had a little chance to rest.

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strawberry vanilla cake fork to belly

For my birthday this year, I asked Roy to bake me a cake. This is what happened.

Roy doesn’t like baking and doesn’t usually like to cook things that take too much effort. Simple meals are his favorite to prepare at home. But last week, when I was recipe testing for a meatless Manapua/Char Siu Bao (yes, posting this soon!) our friend Peter came over. I was in the middle of cooking, the dough balls portioned, the filling prepped, and the steamer basket set up over a pot of boiling water, when Peter noticed and asked if he could make a few manapua himself. It turned into him and Roy making most of them and trying to see how much filling they could fit into each ball of dough. At some point, Peter said, “I hate prepping all the food but the fun part is putting it together.” It made me realize this is probably why people love(d) those pick-it-and-paint pottery places. Is that still a thing? The plate or the picture frame has already been made and now all they have to do is the fun part – the painting! I figured, if I could make the cake batter and the frosting, and give Roy all the tools he’d need for a cake, then maybe Roy wouldn’t mind putting a whole cake together for the first time.

strawberry vanilla cake fork to belly strawberry vanilla cake fork to belly

strawberry vanilla cake fork to belly

strawberry vanilla cake fork to belly

strawberry vanilla cake fork to belly

For some reason, people don’t usually think to make a cake for someone who makes cakes a lot themselves. And as someone who’s made a cake or two for birthdays or special occasions, I had the best time watching Roy put some time and effort into making me a birthday cake this year.

He showed me photos he had found on the internet of what he wanted to make, requesting a vanilla cake and demanded that it have lots of strawberries and a little Korilakkuma eating a strawberry on top. I loved watching how careful and precise he was trying to be and laughed endearingly as he struggled with placing mandolin-thin slices of strawberries with his bear paw hands. There were times I noticed he took great care with putting the cake together that I would have rushed through *cough* slicing the cake layers *cough*.

strawberry vanilla cake fork to belly strawberry vanilla cake fork to belly

strawberry vanilla cake fork to belly

strawberry vanilla cake fork to belly

strawberry vanilla cake fork to belly strawberry vanilla cake fork to belly

The experience was also a lesson in patience. I had to remind myself to step back and let Roy do things exactly how he wanted – which was very hard because I am a bit of a control freak and especially when it comes to making something like a layer cake. Originally, I had planned on relinquishing all cake making to just Roy but he wanted to work with a smaller cake and I had made enough batter for a 3-layered 8 inch cake. We decided that I’d make a cake along with Roy as he made his. The funny thing was that when choosing between the two cakes we made, Roy’s was much tastier. The layers were thinner so didn’t take as long to bake and were therefore moister. With mine, it was a bit off-putting to eat a forkful of cake followed by a big glob of frosting with every bite. The cake recipe itself is on the richer side, a bit closer to being dense like a pound cake, and going lighter on the frosting was a good idea.

A little went a long way here. This was one of the sweetest gifts and I’m hoping that this can become a thing that we do together every year for my birthday! Who knows. Maybe Roy’ll be a pro cake decorator in a few years 🙂

strawberry vanilla cake fork to belly

strawberry vanilla cake fork to belly

strawberry vanilla cake fork to belly

Strawberry and Vanilla Birthday Cake
Recipe from BraveTart.

*toasted sugar*
Preheat oven to 350°F. Pour up to 4 lbs of white granulated sugar in a 9×13 inch glass or ceramic baking dish. Toast for about 1 hour until the sugar turns ivory. Stir and continue to roast for another 2-4 hours, stirring every 30 minutes. The sugar will darken in color and deepen in flavor. Keeping it in the oven any longer will cause the sugar to liquify.
The sugar will be very hot out of the oven so make sure to let it cool for at least 2 hours. Transfer any excess sugar to an airtight container.

for the vanilla butter cake:
2 1/4 cups or 455g toasted or plain sugar
4 1/2 tsp baking powder
2 tsp kosher salt
16 tbsp or 255g softened unsalted butter
3 large eggs, brought to about 65°F
1 tbsp vanilla extract
2 cups or 455g whole milk
3 1/2 cups or 455g all purpose flour, spooned

1. Preheat oven to 350°F. Grease and line three 8-inch pans. Alternatively, we made two 2-layered 5 inch and 6 inch cakes by splitting the batter four ways.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, sugar, baking powder, and salt. Start the mixer on a low speed until the ingredients are roughly incorporated, then increase the speed to medium. Beat till light and fluffy, about 5 minutes. Halfway through, make sure to stop the mixer and scrape the bottom of the bowl with a spatula.
3. With the mixer running, add each egg one at a time making sure to beat well between each addition. Add the vanilla and beat for a few more seconds. Turn the mixer down to its lowest setting and add 1/3 of the flour and 1/3 of the milk, continue to beat till combined. Repeat in thirds with the rest of the flour and milk.
4. Scrape the bottom of the bowl again to make sure everything is incorporated. The batter should be thick and creamy. Stella recommends the batter be between 65 and 68°F for the best baking texture.
5. Transfer the cake batter evenly between the cake pans. Bake for 32 minutes until a cake tester inserted into the center comes out clean. Remove from the oven and let cakes cool completely before removing from their pans.

for the swiss meringue buttercream:
3 large egg whites (about 85g)
155g lightly toasted or plain sugar
1/8 tsp kosher salt
1/8 tsp cream of tartar
scraped seeds from 1 split vanilla bean (optional)
2 1/2 sticks, 282g softened unsalted butter
1/2 tsp vanilla extract
1/8 tsp almond extract (optional)

6. In a pot smaller than the bowl of the stand mixer, bring about an inch of water to a simmer. Add the egg whites, sugar, salt, and cream of tartar to the metal stand mixer bowl. Make sure the bowl is not touching the water. Whisk the egg white mixture until it has warmed to around 185°F and the sugar has been completely dissolved. This should take about 10-12 minutes. Immediately after, transfer the bowl to the stand mixer fitted with a whisk attachment. Whip on high speed until the meringue forms stiff and glossy peaks and has cooled to around 90°F. This should take about 10 minutes.
7. With the mixer running, add the butter about 1 tablespoon at a time. The mixture may become soupy but will thicken as the temperature of the butter cools the rest of the meringue. The buttercream should be thick, creamy, and soft but not runny. It should sit at about 72°F. Add in the vanilla and almond extract. If not using the buttercream immediately, transfer to an airtight container. It can be stored in the fridge for 2 weeks and in the freezer for a few months. To use, it must be warmed again to 72°F and re-whiped.

We made our cakes with strawberries, blueberries, chamomile flowers, and a little Korilakkuma bear made out of fondant.

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game of thrones cake fork to belly

THE NIGHT IS DARK AND FULL OF TERRORS.

I CAN’T DEAL GUYS. Last week Sunday, at 8:45pm and I immediately pulled out my laptop to start writing about how upset I was after last week’s Game of Thrones episode (#6). I won’t give any spoilers but my fragile heart broke in half and I’m so utterly nervous for tonight’s episode. I am just too fragile and this show will ruin me.

game of thrones cake fork to belly

game of thrones cake fork to belly

game of thrones cake fork to belly

There was a time years ago – specifically, season 4 ep. 8 – when I forced myself to stop caring about whatever happened on the show. But something about this season has got me nervously sweating, squirming in my seat, and shouting/screaming at the TV every Sunday night. I tend to take inspiration as it comes to me and this season’s episodes have inspired me to make something a little celebratory in honor of our last episode of the year. And as finding inspiration for cakes on the internet goes, sometimes it doesn’t work and other times things just happen to fall into place. I’ve been a huge fan of Drake on Cake by Joy the Baker and this week came across another absolutely fun and hilarious Drake inspired cake.

game of thrones cake fork to belly

game of thrones cake fork to belly

I’d baked a fair share of cakes before, but always round and layered and never a sheet cake. I didn’t even have the right pan for it. I ended up making do with what I have in my kitchen, an 8×8 inch square pan that I usually use for things like brownies. There’s enough batter for a 9×9 inch pan so I ended up with a cake and two cupcakes to munch on while I finished the rest of the recipe. After my first time in the sheet cake rodeo, I’ve got to say that it’s… dare I say… more fun? I felt so much freedom with this recipe and most likely because it was incredibly easy to throw together. There’s no leveling the cake or using special spatulas and a rotating cake stand. You could even leave the cake in the pan, frost it, and serve as is! I get it now. I get the power of sheet cakes and why so many home bakers love it. And if we’re really being honest here, everyone can enjoy a delicious bite of cake, regardless of what it looks like.

game of thrones cake fork to belly

game of thrones cake fork to belly

Funfetti Cake with Black Cocoa Buttercream
Cake and frosting recipe adapted from Sugary Winzy.

Funfetti Cake
2 1/4 cups cake flour
3 1/4 tsp baking powder
1/4 tsp salt
1 1/2 sticks (3/4 cup) unsalted butter
1 1/2 cups granulated sugar
3 large eggs
1 1/2 tsp vanilla extract
1 cup buttermilk

1. Grease and line a 9-inch x 9-inch pan with parchment paper. Preheat oven to 350°F.
2. In a bowl, whisk together the cake flour, baking powder, and salt.
3. In the bowl of a standmixer fitted with a paddle attachment, beat the butter until smooth. Add in the sugar and continue to beat until light and fluffy. Add in each egg one at a time, beating well after every addition. Add the vanilla as well.
4. Pour 1/3 of the dry ingredients followed by 1/2 of the buttermilk into the batter and mix until just incorporated. Repeat beginning and ending with the dry ingredients (dry ingredients, buttermilk, dry, milk, dry). Scrape down the sides of the bowl and make sure there is no dry flour stuck at the bottom.
5. Transfer the batter to the pan. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean. Let cool completely before removing from the pan.

Black Cocoa Buttercream
2 sticks (1 cup) unsalted butter, cubed and at room temperature
1/2 tsp salt
1 tbsp vanilla extract
1/4 cup milk
5 cups powdered sugar
1/2 cup unsweetened cocoa powder

1. Add all ingredients to bowl of a food processor. Whizz until smooth and well blended, approximately 1 minute or so. Scrape down the sides of the bowl and process again for a few seconds to make sure everything is incorporated.
2. Frost cake once completely cooled. For decoration, I used sprinkles and fondant and cookie cutters to cut out the letters, moon, and star shapes.

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vegan ice cream sandwiches fork to belly
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Summer is coming to a close soon and I am not ready for it to go. This year I’ve been taking the time to enjoy some of the best things the season brings; all the sweet peaches and plums, pool time, and the great outdoors. Morning swims remind me of my swim team days in high school and how hard it is to get rid of a one-piece tan. I haven’t been this tan in years.

I’ve also been enjoying ice cream – which to be honest I enjoy every time of the year – and in these last weeks of summer, I’ve been completely craving ice cream sandwiches. Last month after an impromptu decision to see Baby Driver, I found myself wanting to end the night with ice cream. This led us to Van Leeuwen (a place I’ve been eyeing for some time) and boy I couldn’t believe we hadn’t thought to go sooner.

vegan ice cream sandwiches fork to belly vegan ice cream sandwiches fork to belly

vegan ice cream sandwiches fork to belly

Over the last year, I’ve been making a conscious effort to eat less meat. It’s not very difficult for me, but when it comes to dairy… Cheese is one of my favorite things in the world. And ice cream? Well, I’d eat it knowing full well I’d probably have to deal with an upset tummy in 20 minutes. In college, after almond milk started selling like hot cakes, I’d familiarized myself with many flavors and brands of soy and coconut based ice creams. I wasn’t really ever a fan. None of them could quite capture that same richness and texture of dairy ice cream. So I was by no means expecting to have left the shop with a vegan scoop. But let me tell you. It’s that good.

For those of you who want to know some details or perhaps where you can get your own hands on this ice cream, Van Leeuwen has stores located in the Los Angeles and New York. I’ve also heard of their pints being sold in Whole Foods but am not sure if that’s limited to the cities they have stores in. Alternatively, you’ve got the option of ordering from their website too! But for a pretty penny. I must warn that their ice cream is not cheap, which is one of the reasons I wanted to make my own at home.

vegan ice cream sandwiches fork to belly

vegan ice cream sandwiches fork to belly

So to complete our vegan ice cream sandwiches, we need cookies. I have made many many many chocolate chip cookies and always found vegan alternative recipes to be missing a lot of the flavor and texture I was familiar with. I trusted the ATK recipe to get it right and was not disappointed. These are amazing cookies – and again – not just because they’re vegan. They’re great period.

I really hope you’ll try this recipe, or even the ice cream or cookies on their own. Both are wonderful alternatives free of any dairy or eggs and yet don’t skimp on taste or satisfaction in the least.

vegan ice cream sandwiches fork to belly

vegan ice cream sandwiches fork to belly

*Some notes: Van Leeuwen highly recommends using a kitchen scale to measure out your ingredients as getting an accurate ratio of fats and liquids is very important to making this ice cream successfully. You must use processed almond butter rather than the natural kind as natural is too oily and won’t work with the cookies. I used Barney’s Smooth Almond Butter. It has a wonderful texture and flavor.

Vegan Ice Cream Sammies
Ice cream recipe adapted from the Van Leeuwen Artisan Ice Cream Cookbook. Cookie recipe from America’s Test Kitchen.

for the matcha ice cream
1 cup (212g) coconut milk
1 cup (212g) cashew milk
1/2 cup (100g) granulated organic cane sugar
3 tbsp matcha powder
6 tsp (30g) cacao butter
1/4 cup (30g) extra-virgin coconut oil
1/2 tsp (2g) kosher salt

• To make the cashew milk, soak 200g raw cashews in water overnight. Drain excess water and transfer cashews to a high-speed blender. Add 375g of water to the blender. Starting at a low speed and increasing the blender to high, blend cashews until extremely smooth. If your blender is having trouble blending everything, you can run the cashew milk through a fine mesh strainer to get rid of any bits that did not blend.
• In a small bowl, whisk the matcha powder with 2 tbsp of water until the matcha is fully dissolved. In a large bowl, add the coconut and cashew milks, sugar, matcha mixture, and whisk well. Set aside.
• In a small saucepan, melt the cacao butter and coconut oil together over a low heat. Add the salt and remove from the heat. Pour the cacao mixture into the matcha one and use an immersion blender to emulsify the ingredients together. Alternatively, you could do this in a high speed blender as well.
• Transfer the ice cream base to the fridge for 1-2 hours to chill. When ready, pour into an ice cream maker and follow the manufacture’s directions. Once churned, the ice cream should be a soft serve consistency. Transfer to a freezer safe container and let the ice cream harden.

for the chocolate chip cookies
1 cup all-purpose flour
3/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
3/4 cup organic light brown sugar, packed
1/4 cup coconut oil, melted and cooled
3 tbsp water, room temperature
3 tbsp unsalted creamy almond butter (processed not natural*)
1 tsp vanilla extract
1/2 cup dairy-free chocolate chips
optional: flaky sea salt for sprinkling

• In a medium sized bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate larger bowl, whisk the brown sugar, coconut oil, water, almond butter, and vanilla extract together until completely smooth.
• Pour the flour mixture into the wet ingredients and fold together with a spatula. Once just combined, add in the chocolate chips and fold a few more times until there are no streaks of flour left. Cover with plastic wrap and let the dough rest in the fridge for 1-4 hours.
• When ready to bake, preheat the oven to 350°F. Line a baking tray with parchment paper. Use a 1 oz cookie scoop to portion the dough out. Place dough balls at least 3 inches apart. Sprinkle each ball with flaky sea salt if desired. Bake for 14-16 minutes until the edges are golden brown. Let rest on the baking tray for a few minutes before transferring to a cooling rack. The cookies should be crisp on the edges but still soft on the inside.

Assembly:
• Pre-scoop each ball of ice cream out. Place on a baking tray and return to the freezer to firm up more.
• After 10-15 minutes, sandwich each ice cream ball between two chocolate chip cookies. Serve immediately or store in the freezer until ready to eat. Tip: I wrapped a few extra sandwiches up tightly in plastic wrap and left them in the freezer. They made a great after-dinner dessert this week!

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