World's Easiest Ice Cream Recipe. Ice cream is pretty simple to make, but can be tedious and time-consuming.
This one is too simple. You won’t believe it’s as good as I’m telling you. I didn’t believe it either. I read about it over a month before I finally made it … what a waste of time. If you like ice cream, you have to try this. Ingredients bananas– optional – milk Directions Did you read those ingredients or just skip over? The earliest reference I can find to this recipe is from The Kitchn, where it was published last summer.
Peel some over-ripe bananas. Chop into pieces that will fit in your food processor or blender. Pop them in the freezer for at least an hour. (That’s the Ninja, of course.) Pulse a few times to break up the big pieces. At first it will look chunky and granular. But you don’t really need it. It’s got the consistency of soft-serve custard. When bananas are past their prime and almost too mushy to work with, they have much less banana flavor. And that’s it. Pudding Cups. Wicked Good Chocolate Peanut Butter Pudding Cups.
They’re from the book, Sticky, Chewy, Messy, Gooey Treats for Kids by Jill O’Connor and just as good as their name states. New york cheesecake. New Yorkers have a reputation for being pushy and over-the-top — these are things you learn when you leave the city for a weekend, and a ticketing agent at the airport in Tulsa, for example, informs you that you’re so much more polite than she thought a New Yorker would be.
We apparently like things bolder and taller and shinier and more intense and while I’m not sure if this really applies to your average straphanger commuting from walk-up to cubicle and back again everyday, I am absolutely certain that it applies to our cheesecakes. (No, the other kind, silly.) How is a New York Cheesecake unlike any other cheesecake? To begin, it’s very very tall. Most cheesecakes — like my Bourbon Pumpkin, Cappuccino Fudge, Key Lime and a Brownie Mosaic riff — use 3 bricks of cream cheese; this uses 5.
Chocohotopots (Czekokubki) Budyń zapiekany z wiśniami. Nectarine, mascarpone and gingersnap tart. So far, the summer in New York City has been relentless–hot, sticky, humid or rainy just about every single day, and often a combination of all four, so I wasn’t kidding when I said this heat is getting to me, and has all but sapped my desire to cook.
But I didn’t mean “cook” per se–I don’t wish to eat take-out every night–I meant the kind of cooking that requires the oven to be on for more than 10 minutes. Besides, why would you even need to cook for longer than that in the dead of summer? The farmers’ markets are teeming with the kind of produce that require no or minimal heat to make them tasty, like zucchini and tomatoes and perfect stone fruit that can be easily sliced on top of a tart with an eight minute spicy gingersnap crust and a mascarpone and sweet cheesy custard filling. Ridiculously easy butterscotch sauce. I can’t tell you how many times I’ve spied a recipe that promised butterscotch brownies or cookies or cake bliss within that suggested you make your butterscotch confection with … butterscotch sauce.
From a jar. Or butterscotch chips. From a bag. Sorta like those sandwich recipes that tell you to get out two slices of bread and some deli meats (um, thanks?) Lighter, airy pound cake. Old-school pound cakes come with their own easily-remembered formula (a pound of butter to a pound of sugar, eggs and flour) with leavening only coming from the air one whips into the batter.
Cream cheese pound cake + strawberry coulis. Meet my new favorite pound cake.
I have had this cake bookmarked for, oh, 100 years or so and while some recipes that I unearth from their 100-year queue are the kinds of disappointments that did not improve with age, this is of the opposite variety: Why did it take me so long to make this? Here, let me kick myself a few times. I’d argue that it was fear. Pound cakes are of British origin, dating back nearly 300 years and their name came from the fact that original pound cakes contained one pound each of butter (four sticks), sugar (two cups), eggs (eight large) and flour (four cups), with no leaveners other than the air that was whipped into the batter. Ciasto mocno truflowe (rich truffle mud cake) Ciasto czekoladowe z colą. Czarna Oliwka - Tort truflowy cioci Jadzi. Biszkopt: może być gotowy lub wg dowolnego przepisu, mocna herbata do nasączenia.
Masa: 20-25 dag trufli (cukierków), 1/3 szkl. mleka, 1 margaryna. Do dekoracji: polewa czekoladowa, 1-2 wafelki Grześki, bita śmietana. Pokroić trufle na małe kawałki, zagotować z mlekiem. Gdy wystygną, utrzeć z miękką margaryną. Biszkopt nasączyć (dobrze smakuje także nasączony herbatą z wódką), przełożyć masą truflową. Krajanka piernikowa z marcepanem i powidłami. Super przepisy na owsianke - Odchudzam się - Forum Vitalia.pl. Uwielbiam płatki ale nigdy nie jadłam z mlekiem i jabłkiem.Ja najbardziej lubię płatki owsiane górskie długo gotowane w mleku aż sie zrobią takie klejowe, lubie bez soli i cukru.
Spróbuj zupy z płatków owsianych na ostro z papryką, cebulką, pieprzem, można dać Vegetę - w normalnej wersji z kartoflami ale dla nas raczej bez. Raspberry buttermilk cake. As you may have guessed, I have a serious soft spot for everyday cakes.* I call them Dinner Party Cakes.
Or Potluck Cakes. Or I Heard You Were Coming and So I Baked You a Cake, cakes. Or If You Bake a Cake, The People Will Come cakes, as a fresh-from-the-oven cake has a way of drawing friends around your coffee table on an otherwise blah Monday night. Home baked goods are magical like that. Truflowy sernik z mascarpone. Ciasto mocno czekoladowe (seriously rich chocolate cake)