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. 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.
My wife was even more skeptical than I was that this would work. And that’s it. Ingredients Instructions. 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. Jill sent me and my niece a copy of her book as a little thank you for a post I did inspired by her Cheesecake Pops. We had a hard time deciding which recipe to try first, but we kept coming back to these pudding cups.
They were really fun to make and even more fun to eat. From separating the egg yolks, to the measuring and mixing. She cooked the pudding. And mixed in the peanut butter… (thank you, Jill) … and the extra chocolate chips … Oh my! Let the pudding chill for at least four hours before eating. Here’s a link to the Pudding Recipe so you can print it out.
Now, here’s the best part. It involves balloons to make bowls. Okay, I did help a little bit here. After you blow up the balloons, wash them off and let them dry. Okay, here’s what you do. Melt some semi-sweet chocolate, white chocolate or confectionery coating. 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. Most cheesecakes are cut or lightened with sour cream; not here, where firm and intense is the goal.
Often they’re scented with a bit of lemon; nobody knows why, only that it tastes good. But this. 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.
I had a barely-baked tart like this on my mind since I spied one that the adorable Shutterbean made for Father’s Day with cherries and a graham cracker crust. For crust: Preheat oven to 350°F. 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?) , it’s kind of a letdown but I just assumed that butterscotch must be a thermometer-requiring, magic wand-waving difficult thing to make. That would explain it, right? Well, I’ve been hoodwinked, bamboozled, misled and so have you because butterscotch — deadly good butterscotch, butterscotch so transcendent it might could bring tears to your eyes — is ridiculously easy to make.
Gift-Worthy Bakes: This is exactly the kind of thing you should be sealing off in tiny jars and tying a ribbon around for friends this year. Ridiculously Easy Butterscotch Sauce Adapted loosely from The Washington Post, who adapted it from The Perfect Cake. 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. But just because it’s the classic way to do it, doesn’t mean mean I don’t think most pound cakes need a little extra creativity to keep them from becoming foamy, forgettable bricks. You can swap out some of the butter for cream cheese, as I do in my favorite non-traditional pound cake recipe, you can add loads of lemon, baking powder, baking soda and buttermilk, rendering something that is impossibly delicious but really, a pound cake in name only, or you can do as James Beard does, and apply smart cake-baking techniques to improve the predictable.
As should go without saying, that Beard guy really knows how to cook. This is a great riff on the standard pound cake, and for me, it could not be more timely. One year ago: Napa Cabbage Salad with Buttermilk Dressing. Two year ago: Summer Berry Pudding. 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.
They tend to be a bit heavy and dense but it’s hard to argue that this type is not for you when anything else is not a true pound cake. When it becomes clear that a little erring from the pound cake doctrine is in order, one can go in a lot of directions. Cream Cheese Pound Cake Adapted liberally from Staff Meals from Chanterelle 1. 2. Ciasto mocno truflowe (rich truffle mud cake) Ciasto czekoladowe z colą. Czarna Oliwka - Tort truflowy cioci Jadzi. Krajanka piernikowa z marcepanem i powidłami. Super przepisy na owsianke - Odchudzam się - Forum Vitalia.pl. 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. This one was no exception. (Well, except for the part where the preggo in the audience may have fallen asleep before actually telling people when to ring the doorbell. But let’s not talk about that.) It was totally worth the wait. . * One day, soon hopefully, I will put all of the “everyday cakes” on this site on one topic page.
Two years ago: Cellophane Noodle Salad with Roast Pork… promise me you’ll make this on the grill this weekend, m’kay? Raspberry Buttermilk Cake Adapted from Gourmet, June 2009 Preheat oven to 400°F with rack in middle. Note: Directions like “scatter” always scare me. Truflowy sernik z mascarpone. Ciasto mocno czekoladowe (seriously rich chocolate cake)