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		Fred Gruber Director / Principal / Broker First Rate Financial Group Phone: (800) 620-8802 License: NMLS #256707, CA-DRE 01455710 Corp. License: NMLS #1777223, CA-DRE 02075839 fred@fredgruber.com www.FredGruber.com

August 2018 July 2018 June 2018 May 2018 April 2018 March 2018 February 2018		Incredible Ice Cream Sandwiches When temperatures are at record highs outside, there's nothing more satisfying than an icy treat to keep you cool on the inside. These ice cream sandwiches are fun and easy to make. Cocoa Cookie Sandwiches (Makes 4) 1 cup all-purpose flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/4 teaspoon espresso powder 1/4 teaspoon salt 1/2 cup unsalted butter, softened 3/4 cup brown sugar 1 large egg 1 teaspoon vanilla extract Your favorite ice cream Preheat the oven to 350 degrees Fahrenheit. Lightly grease 2 baking sheets. Sift flour, cocoa powder, baking powder, espresso powder and salt into a bowl and set aside. In another bowl, add butter and sugar and beat with an electric mixer until fluffy. Add egg and vanilla, mix well. Add the dry ingredients and mix until just combined. Form 1/4-cup portions of dough into 8 balls. Arrange 4 balls on each cookie sheet and flatten with a spatula. Bake on a center rack until set (about 10 minutes). Let cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Once cool, place a scoop of your favorite ice cream on the flat side of one cookie. Gently press a second cookie (flat side down) over the ice cream. If desired, roll the sides of the ice cream in mini chocolate chips, sprinkles or your favorite chopped nuts. Freeze until ready to serve. Old-Fashioned Coconut Cream Sandwiches (Makes 12) 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup sugar 1/4 teaspoon salt 3/4 cup all-purpose flour, spooned and leveled 2 2/3 cups sweetened coconut shreds, loosely packed (about 7 ounces) 2 pints vanilla ice cream, slightly softened With a mixer, beat butter, sugar and salt until smooth. Mix in flour followed by coconut shreds until doughy. Transfer to waxed paper and pat into a 3-by-6-inch log. Wrap with waxed paper and freeze until firm (about 30 minutes). Preheat oven to 350 degrees Fahrenheit, with racks in upper and lower thirds. Using a serrated knife, slice dough crosswise 1/4-inch thick into 24 slices, then arrange onto baking sheets. Bake 20-25 minutes, rotating sheets from top to bottom and front to back halfway through until golden but not overly browned. When cookies have completely cooled on the baking sheets, divide ice cream out on flat side of 12 cookies, sandwich flat side down with remaining cookies. Freeze completely before serving (about 3 hours). Sources: Epicurious, Martha Stewart

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