How To make Almost Cherry Garcia Cookies
1 c Dried sour cherries
1/3 c Cherry-flavored brandy
1/2 c Unsalted butter
; at room temperature 1/2 c White sugar
1/2 c Light brown sugar; firmly
-packed 1 Egg
1 1/2 ts Vanilla extract
1/4 ts Almond extract
1/4 ts Salt
1/2 ts Baking soda
1 1/2 c All-purpose flour
3/4 c Coarsely chopped white
-chocolate 1/2 c Coarsely chopped semisweet
-chocolate 1/2 c Coarsely chopped macadamia
-nuts ; (optional) Recipe by: The Washington Post 10/30/96 Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Plump the dried cherries by soaking them in boiling water to cover for a couple of minutes. Drain well and toss with cherry brandy. Let the cherries sit in the brandy for a couple of hours, or even overnight for the best flavor, then drain before using. Cream the butter with both sugars. Blend in the egg, vanilla and almond extracts. Fold in the salt, baking soda and flour. Fold in the cherries, white and dark chocolate and, if using, the macadamia nuts. Batter should be soft. Drop in generous tablespoons onto the baking sheets, leaving space between dollops of batter. Bake until lightly browned around the edges, 12 to 14 minutes. Cool on racks. (Makes about 2 1/2 dozen). Recipe from Marcy Goldman, a professional baker and food writer based in Montreal. -----
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Ben And Jerry Ice Cream vs Aldi Counterpart (w/ Blind Test)
We compare Ben and Jerry's Half Baked and Cherry Garcia to Aldi's Private Label ice cream counterparts.
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Broiled chocolate chip cookies, v2.0
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***RECIPE, MAKES SIX LARGE COOKIES***
113g (1 stick) butter
200g sugar (1 cup granulated or brown, but I prefer 1 2/3 cups powdered sugar)
5-10g (1-2 teaspoons) molasses (optional, replicates the taste of brown sugar)
1 egg
10g (1 teaspoon of Morton kosher) salt (use 2/3rds of that if your butter is salted)
4-8g (1-2 teaspoons) vanilla extract
3g (1/2 teaspoon) baking soda
230g (about 1.5 cups) bread flour (1 2/3 cups all-purpose flour is OK instead)
100g chocolate chips or other mix-ins
Get the oven heating to 375ºF/190ºC, convection if you have it.
Melt the butter. Mix in the sugar (and optional molasses) until smooth. Mix in the egg until very smooth. Mix in the salt (FYI, some people might not like their cookies as salty as I do), vanilla, baking soda, flour and chips. The dough should be a little sticky — you can chill it for a few minutes to make it easier to shape.
Divide the dough into six 115g portions and roll each into something like a golf ball. Space them evenly on a baking sheet — no parchment paper, no grease. Flatten each ball into something like a hockey puck and tidy up the circular shape.
Turn the oven off and turn the broiler/grill on maximum. Give it a minute or two to heat up, then put in the cookies near the top. Let the broiler brown the tops of the cookies until golden — this should only take a minute, so don't walk away or they'll burn. If you're doing multiple pans of cookies, brown them each one at a time.
Turn the broiler off and the oven back on to 375ºF/190ºC. Give the broiler a couple minutes to cool down, then return the cookies to the oven. Bake until they spread and look done to you — mine take about eight minutes as this stage, but they'll take longer if you don't have a convection fan. I like the texture when they look a hair underbaked.
Let the cookies cool and solidify before scraping them off the baking sheet.
How Ben & Jerry’s Makes Nearly One Million Pints A Day | Big Business
To pump out its famous flavors like Half Baked and Cherry Garcia, Ben & Jerry's Vermont plants run 24-7, operated by hundreds of workers and flavor gurus. Business Insider visited the St. Albans factory back in 2019 to see how these iconic pints flip their way to our freezers.
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How Ben & Jerry’s Makes Nearly One Million Pints A Day | Big Business