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Showing posts with label ice cream. Show all posts
Showing posts with label ice cream. Show all posts

Friday, 9 June 2017

Slow Cooker Chocolate Lava Cake


RECIPE:
Here's what you need-
- 1 chocolate box cake + corresponding ingredients
- 1 package of pudding + corresponding ingredients
- Some semi sweet chocolate chips
- Optional: vanilla ice cream

Instructions: Mix chocolate box cake and pour into slow cooker. Then mix box pudding and layer on top of cake mix. Sprinkle as many chocolate chips on top as you like. Cook on high for 2 1/2 hours. Enjoy on it’s own or with vanilla ice cream.

Watch Video :) 

Thursday, 8 June 2017

Peanut Butter Jam Mug Cake decorated with whipped cream, blueberries and jam


Ingredients 🌟
1. Flour 4 tbs
2. Baking Powder 1/4 tsp
3. Sugar 4 tsp
4. Milk 4 tbs
5. Peanut Butter 3 tbs
6. Whip Cream for topping
7. Strawberry Jam
8. Dried Blueberries

Let's Get Baking!1. Mix flour, baking powder sugar, milk and peanut butter.
2. Pour ingredients into a mug and bake in microwave for 1-2 minutes on medium power. 
3. Decorate with whipped cream, jam, and blueberries.

Watch Video

Wednesday, 7 June 2017

These ice cream cones are actually cookies and cream cupcakes.


INGREDIENTS
For the cupcakes:

  • 20 flat-bottomed cake cones
  • 1 box white cake mix
  • 3 large eggs
  • ⅓ cup vegetable oil
  • 12 Oreos, crushed

For the topping:

  • 1 8-ounce tub Cool Whip
  • 12 Oreos, finely crushed


PREPARATION

 For the cupcakes:
Preheat the oven to 350°F and place the cake comes in two 9 x 9-inch cake pans so that they’re touching and propping each other up. 
Combine cake mix, eggs, and vegetable oil in a large bowl and beat until smooth. Add the Oreos and stir to combine. Divide the batter among the cones in the baking pan, leaving at least ½-inch at the top of each cone. Bake in the preheated oven until the cupcakes are puffed and springy, 18 to 20 minutes. Let the cupcakes cool completely before topping.
For the topping:
In a large bowl, gently stir together the Cool Whip and the Oreos. Transfer the mixture to a large, airtight plastic bag or a pastry bag. Cut an opening 1-inch wide in one corner of the bag, then pipe the topping in a spiral onto each cupcake, to look like an ice cream cone.

 Watch Video Final ;)

Monday, 5 June 2017

Yummy Ice cream variations in pink

I'm so proud of this. At least I know at least that. It does not stain, neither improves nor traces of hazel.
I state that ice cream is the easiest to reproduce in the home: there is no need to worry about whether the biscuit rises in the oven, whether the foam collapses or whether the chocolate is burnt. They must freeze, they will freeze. Here's a pretty jacket that's almost impossible.
Almost all forms can be used, from the disposable cup to muffins to the glass cup. Just plug in something.

Ricotta-currant ice cream
(8, the picture above)

250 g creamy ricotta
100 g foam cream
1 lemon
1/2 vanilla bar
100 g of currants
2 lbs. Of crystalline sugar

Mix the ricotta smoothly with the cream, grate the lemon peel and add the vanilla sprouts to the seeds. Heat the currant with the sugar to allow a little juice and press it with a fork. Add to the cream and fill in ice cream shapes. If you like it sweet, you can still make porcukr into the cream. Put it in the freezer for 4 hours.


Philadelphia Strawberry
(8 pcs, in the picture the middle)

250 g Philadelphia cream cheese
170 g tubular condensed milk
200 g of foam cream
1 lemon
150 g strawberries
A few honeyed sweet biscuits from Győr

Mix cream cheese with concentrated milk and cream, add the finely ground peel of lemon. The strawberries are shredded and larger pieces can be left in it. Break the biscuits into small pieces and pour them into the cream with strawberries. You do not have to mix it completely if it is marble, your ice cream will be even more beautiful. You can also prepare it in an ice cream machine, obviously, it will be even better.

Greek yogurt-cherry
(6, the bottom is the picture)

240 g Greek yogurt
3 pts Agave syrup
A handful of sour cherry

Mix the yogurt with the Agave syrup, toss the sour cream out of the bowl, add it to your shapes and have your bubble ice cream ready.

Wednesday, 17 May 2017

Everyday Day Day: Milking Milk Cream in Pure White Chocolate

Now, tell me, my kids are not the biggest glaciers in the world!

Creamy cream in pistachio white chocolate
(I got enough for 8)

270 g strawberries, cured, quartered
90 g of sugar
1 hr Kirsch
145 g of sour cream
150 g of cream
1 teaspoon lemon juice
30 g unsalted pistachio, crushed roughly
250 g of white chocolate

1. Mix the strawberries with sugar and Kirsch, let stand for at least 10 minutes.
2. Pour with sour cream, cream and lemon juice. I put it in the fridge for a night.
3. I make ice cream in the machine. I'm ice cream and I'm frozen.
4. Take it from the form and bring it back to the freezer.
5. I melt the chocolate in a tall jar and let it cool to room temperature. I mix pistachios, I observe the ice cream one by one, then wait for the chocolate to cool on the jar.

Ice-cream and hot: White chocolate parfait with an eraser



You do not have to go to Daubner for good perfume. I think it's worth an hour of your life to put together this very simple dessert. (It would be about the same amount to go to Daubner and back, and to run the same line between the two that we all know well.)

White Chocolate Parfum with Eyebrows

(12-14 slice)



For the eperszirup : 

200 g strawberries

50 g of sugar

A few drops of lemon juice



For the cake:

200 g white chocolate

50 g of sugar

6 egg yolks

400 g of foam cream



1. For the first time, I make caramel from the sugar with a few drops of lemon juice. In the meantime I cleanse the dust, quart.

2. If the caramel is golden brown, I will pull it out of the fire and take the sore. I cook it and let it go. I'm afraid to cool down.

3. I'm going to prepare a 18 cm diameter cake torch. The bottom and the edge are covered with a freshly laid foil.

4. I melt white chocolate over water vapor or microwaves.

5. Mix the egg yolks with the sugar and over approx. Heat to 45 degrees (spicy). The point is for the sugar to melt and to heat the eggs. I take it out of the steam and stack it with an electric mixer until it cools down.

6. Mix the white chocolate.

7. I beat the cream into a hard foam. First, with only one-third I loose the chocolate mass, then I'm gonna cautiously pick it up.

8. I pour the cream into the prepared form. I marble with the half-berry and the strawberries half the remaining strawberries. I put the cake in the freezer to get stuck.

9. If the cake is frozen, I will turn it out of shape and remove it from the foil. I cut it into slices and served with hot juice.

Thursday, 11 May 2017

Sticks-Toffee-Recipe for English Pudding

Pudding sticky-toffee is a classic English dessert, common in British cuisine. According to this recipe, every housewife will be able to cook pudding stickie-toffee easily in her kitchen.



Pudding stickie-toffee is served for dessert in all English cafes, restaurants and pubs. This is one of the most popular desserts in the country of Foggy Albion. Usually, the toffee sticks are served with whipped cream, ice cream or custard. He himself is something between a cupcake and a traditional pudding. It is prepared from a liquid date stamp with the obligatory addition of caramel sauce.

INGREDIENTS :
Sugar, 400 g (of which 150 grams of brown)
Water, 350 ml
Dates, 200 g (pitted weight)
Cream, 250 ml (fatty)
Wheat flour, 150 g
Butter, 120 g
Egg, 2 pcs.
Soda, 1 tsp.
Baking powder, 1/2 tsp.
vanillin
Tea coffee

HOW TO PREPARE ENGLISH STICKY-TOFFFI PUDDING:
Turn on the oven to 180 degrees.
Cut the dates are not too shallow, put into a pot and pour 300ml of water, add if desired 1 tsp. Soluble coffee or black tea (already brewed and filtered), bring to a boil, pour in soda - the mixture is strongly formed, boil over moderate heat for about 10 minutes, then remove from the plate and cool the cooked dates a little.

Mix 100g of butter with 150g of sugar (brown), add a little vanillin, beat everything with a mixer until a creamy lush mass.

One by one to drive into a lot of eggs, whisking everything as it should every time.

In the whipped mixture with a spoon, gently mix the flour.

Add the mixture of hot dates with the water from the pan, mix everything well with a spoon.

The dough will turn out to be very liquid, pour it into a mold, baked with baking paper, put in a heated oven for half an hour.

For the sauce, heat the cream in a small saucepan, simultaneously pour sugar and 50 ml of water into another saucepan, melt the sugar to medium hard heat and pour in very hot cream (all strongly foams), stir, boil 2min, remove from the plate and add butter ( Cold), stir again and let the sauce cool.

Finished pudding pours with cooked sauce, add whipped cream, ice cream or custard and serve to the table.

Sunday, 30 April 2017

Slivovo is rich in cardamom

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Pleasant and fresh ice cream, I really liked my husband, although he usually likes sweeter options. Cardamom as if gives extra coolness and freshness and is perfectly combined with a plum.

Ingredients:

Eggs - 4 pcs.
Milk 3.2% or higher - 250 ml
Cream 33% - 250 ml
Mascarpone - 50-80 ml
Plums - 10 pieces
Cardamom powder - 1 teaspoon without a slide
Sugar - 150 g

Cooking method:

Milk to boil and cool.

Separate the proteins from the yolks. From the total amount of sugar, take a tablespoon. Proteins are not useful, and yolks pound together with sugar and cardamom.

Return the milk to the fire and bring it to a boil again. Strain.

Prepare cream-angles. Hot milk gradually pours into the eggs and constantly stir the resulting mixture with a whisk.

Pour the cream into a saucepan and put on a small fire. Stirring constantly, let the mixture slightly thicken and turn off. You can put a spoon in it, then hold it with your finger, if the cream is ready - there will be a strip on the spoon. Allow the cream to cool completely.

Plums are cleaned from the stone, put into a saucepan, covered with a tablespoon of sugar and pour 30 ml of water. Boil and hold on the fire until it becomes soft. Ensure that water does not evaporate quickly. Remove peel, pulp with a fork in mashed potatoes.

Whip the cream.

Cream-angles combine with plum puree and mascarpone. Add the whipped cream.

Stir, load into the ice cream for half an hour.

Pour into a container for ice cream and send to the freezer for an hour.

Details:

If there is no ice cream maker, then simply pour the ice cream into a container and send it to the freezer for an hour. For this hour, you need to get it every 15 minutes and blend it with a blender.
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