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To Make the Ice Cream: 1 Mix pureed bananas into base with an immersion blender or a hand mixer. 2 Process in an ice cream maker according to manufacturers instructions. 3 Meanwhile, in a wide saucepan, melt butter and brown sugar together and bring to a boil over medium heat. Add rum, let flame, bring back to a boil, and turn off heat. Let caramel cool. 4 Transfer churned ice cream to a bowl and fold in caramel to make an attractive swirl. 5 Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving. To Make the Cookies: 1 Mix wets: Place butter in a saucepan and set over low heat until just half is melted. Cool for 5 minutes. 2 Pour cooled butter into a large bowl. Add sugar and whisk to combine. Whisk in egg and yolk, one at a time, then whisk in vanilla. Set aside. 3 Mix dries: In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda. 4 Add dries, one third at a time, to wets, mixing with a rubber spatula or wooden spoon to combine. Fold in chocolate chips until evenly distributed. 5 Wrap bowl with plastic wrap and refrigerate for at least 20 minutes. 6 Preheat oven to 325 degrees, with racks in lower and upper thirds of oven. Line two half-sheet baking pans with parchment paper. 7 Form dough into balls about the size of whole walnuts and place 2 inches apart on prepared baking sheets. 8 Bake for 10 to 12 minutes, or until edges are light brown and centers are still wetdont overbake. 9 Immediately transfer cookies to a cooling rack. Let cool for 1 hour before serving.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Banana hook stand — prevents bruising, extends ripeness
Record your recipes and experiments — organized cooking journal
Italian pasta organized by shape — which sauce belongs with which pasta
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon