Paper Palate

The August/September issue of Everyday With Rachael Ray is on shelves now and packed with tons of great recipes. The latest issues features a huge section on “Easy Grilling” along with a special party guide.

In the latest issue of Everyday, you’ll find three great ways to turn canned tuna into a delicious and “easy peasy” 30 minute meal. Also, check out Rach’s Burger of the Month: Indian-spiced patties with yogurt sauce, and take Rachael’s advice … when you grill up these burgers, grab a 6-pack of Indian Pale Ale, rent a Bollywood flick and make a night of it!

Also find out how Rachael and her hubby John celebrated their recent birthdays together with the family.

This may just be my favorite issue yet, filled with recipes guaranteed to win over my expert sweet tooth. I spotted a to-die-for apple cake, and Bonbon S’mores made with homemade graham crackers and vanilla ice cream. The issue features an article, “Good On Paper,” about planning a casual, creative party using disposable dinnerware to minimize the clean up, serving the food out of Chinese take-out boxes, paper cones, origami boxes and parchment paper. Definitely a cute and creative idea, and who wouldn’t want to cut down on after-party clean up?

So what was the eye catcher, the “oh my gosh I’ve gotta try THIS!” recipe for me? As you may already know, ice cream has been a frequent topic for me this Summer, so I couldn’t resist trying “Brownie ice Cream Sandwiches.” And boy am I glad I did! Perhaps I’m not as skilled as one should be at handling quickly melting ice cream and assembling ice cream sandwiches because mine were none too photogenic, but no matter, they still tasted amazingly delish!

Brownie Ice Cream Sandwiches
Makes 8 sandwiches

1 1/2 sticks (6 oz) unsalted butter, plus more for greasing
3/4 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
2 large eggs
1 cup all-purpose flour
pinch of salt
1 1/2 quarts ice cream (any flavor, softened)

Preheat the oven to 350 degrees. Line a 12×16 inch jellyroll pan or rimmed baking sheet with aluminum foil, tucking the foil around the edges of the pan. Butter the foil.

Melt butter. Whisk in cocoa powder, sugar and vanilla until smooth. Add the eggs, 1 at a time, stirring after each addition. Add the flour and salt and stir until smooth.

Scrape the batter into the prepared pan and smooth into an even 1/8 inch thick layer. Bake until the surface feels dry, about 10 minutes. (The brownie should be soft.) Let cool in the pan for 10 minutes. Invert the pan to release the brownie and carefully remove the foil. Using the pan, press down firmly on the brownie to flatten. Let cool 30 minutes, pressing occassionally to flatten.

Cut the brownie into 2×4 inch rectangles, discarding the tough edges. Working quickly, spread a 1-inch layer of the softened ice cream onto a brownie, top with a second brownie, wrap in parchment paper and freeze immediately. Repeat with the remaining brownies.