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How To Make The Best Homemade Ice Cream. Discover how easy it is to make delicious homemade ice cream that rivals what you’d stand in line for at the best ice cream shops.

How To Make The Best Homemade Ice Cream

Once you learn the basics, you can turn out your own small-batch artisanal frozen desserts (you could totally call it that) in any flavor imaginable. Get ready, here’s how to make ice cream at home! Homemade ice cream comes in two basic styles: Custard-style (also called French) and Philadelphia-style (also called New York or American). Custard-style ice cream starts with a cooked base enriched with egg yolks, sugar, and cream. This style of ice cream has the smoothest, creamiest, richest texture and flavor.Philadelphia-style ice cream contains no eggs, eliminating the need to cook a base.

How To Make The Best Homemade Ice Cream. Frozen Lemon Cream Pie Recipe : Katie Lee. Easy Fruit Pizza -Favorite Family Recipes. This Easy Fruit Pizza is the result of a fruit pizza I tasted at a Pampered Chef party many years ago.

Easy Fruit Pizza -Favorite Family Recipes

What a genius idea! Sugar cookie dough, cream cheese, fresh fruit…what could possibly be better! It is an especially yummy treat in the summer when fresh fruit is easily available from your own garden or fruit and vegetable stands. We live in an area where there are delicious fresh peaches available in the late summer. 62 Smoothie Recipes to Kick-Start Your Day! The Best Chocolate Mousse of Your Life Under 5 Minutes : Cafe Fernando – Food Blog - best chocolate mousse - best chocolate mousse recipe - chocolate chantilly - chocolate mousse recipe - herve this - Chocolate.

December 22nd, 2010 | Category: Chocolate Two ingredients (seriously, only chocolate and water) and five minutes later, you will be eating The Best Chocolate Mousse of Your Life.

The Best Chocolate Mousse of Your Life Under 5 Minutes : Cafe Fernando – Food Blog - best chocolate mousse - best chocolate mousse recipe - chocolate chantilly - chocolate mousse recipe - herve this - Chocolate

I promise. And you don’t even need any fancy kitchen gadgets. All-Butter Crust recipe recipe on Food52. Author Notes: This is one of our staple crusts used at the shop.

All-Butter Crust recipe recipe on Food52

It's also featured in a variety of our pies included in THE FOUR AND TWENTY BLACKBIRDS PIE BOOK. - ElsenEM Makes dough for one single-crust 9- to 10-inch pie or tart 1 1/4 cup unbleached all-purpose flour 1/2 teaspoon kosher salt 1 1/2 teaspoon granulated sugar 1/4 pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces 1/2 cup cold water 2 tablespoons cider vinegar 1/2 cup ice Stir the flour, salt, and sugar together in a large bowl. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend).

Whipped Chocolate Caramel Ganache recipe on Food52. Author Notes: I actually discovered that if you whisk or whip ganache it turns into a fluffy spreadable concoction.

Whipped Chocolate Caramel Ganache recipe on Food52

I like using this because it's not too sweet, easy to spread and decorate with. The chocolate caramel gives this ganache a buttery deeply delicious flavor. This icing is light, much lighter than a standard American buttercream, closer to the consistency of a swiss meringue buttercream but without the eggs. Rich & Ruffled Chocolate Celebration Cake. Happy Thursday!

Rich & Ruffled Chocolate Celebration Cake

I’ve been eager to talk chocolate cake with you, ever since my post on Classic Vanilla Butter Cake. If you read that post, you might recall that I mentioned my husband and I often debate which cake is a bigger crowd-pleaser: chocolate or vanilla. He’s a vanilla man, and although I used to be a full-on and devoted vanilla lover, my heart is now true to my all-time favourite chocolate cake recipe: Rich & Dark Chocolate Cake. It’s simply the yummiest, richest, most delicious cake recipe I have (not to mention the easiest). It pairs well with many icings and fillings, but works particularly well with Swiss Meringue Buttercream.

It also goes on so beautifully, unlike sugary frostings, and therefore gives you some beautiful and simple options when using it to decorate a cake. First thing she did (her own idea) was start cutting parchment circles for her baking pans–this is so my child! Such focus! Okay, back to cake. The ruffling technique itself is quite straight-forward. Chewy Sugar Cookies #2 recipe on Author Notes: One of the things I like best about this sugar cookie is that it’s not tooth-achingly sweet.

Chewy Sugar Cookies #2 recipe on

It’s got a nice proportion of crunch-to-chew. And it’s so sparkly from the turbinado sugar! The inspiration behind this cookie came from the New York Times’ chocolate chip cookie recipe, printed March 1, 2000, one of the best chewy cookies I’ve ever tasted. - mrslarkin (less)Author Notes: One of the things I like best about this sugar cookie is that it’s not tooth-achingly sweet. It’s got a nice proportion of crunch-to-chew. And it’s so (…more) - mrslarkin Food52 Review: Mrslarkin’s classic sugar cookie makes use of three sugars: granulated, light brown and turbinado.

Cinnamon Sugar Pull-Apart Bread. Looks yummy, right?

Cinnamon Sugar Pull-Apart Bread

And let me tell you, this cinnamon bread really is yummy! Immensely! I am actually so impressed by it that I would call it a gift from heaven. Okay, maybe not exactly from heaven since the original recipe was born in Joy the Baker’s kitchen. But that place actually, when I think about it, is a kind of little heaven… on earth. Dear friends, please prepare this delicious, finger-licking, soft, yeasty, cinnamony bread over the weekend for your family. Cheesecake with Whiskey Butter Sauce. Yes, Really. Cheesecake.

Cheesecake with Whiskey Butter Sauce. Yes, Really.

With whiskey? And butter? And…sauce? Oh my heavens, YES. My husband’s most favorite food in all the land is cheesecake. Red Velvet Cheesecake Recipe. I sampled a piece, and I have committed every single, creamy, decadent bite to my taste memory.

Red Velvet Cheesecake Recipe

I'll tell you with great confidence that I think this cheesecake is A.M.A.Z.I.N.G. CRUST:17 oreo cookies, crushed finely1/4 cup butter, melted1 Tablespoon granulated white sugar CHEESECAKE:3 (8 ounce) packages cream cheese, at room temperature1 1/2 cups granulated white sugar4 large eggs, lightly beaten3 Tablespoon unsweetened cocoa1 cup sour cream1/2 cup buttermilk2 teaspoons vanilla extract1 teaspoon distilled white vinegar2 ounces red food coloring (two 1-ounce bottles) FROSTING:3 ounces cream cheese1/4 cup butter, at room temperature2 cups powdered sugar, sifted1 teaspoon vanilla extract fresh mint sprigs, for garnish heavy duty foil 1. 2. 3. 4. 5. 6. Doughnut Muffins with Vanilla Pastry Cream. “The Pros and Cons of the Doughnut” by Cybidon (that’s me!) Pros: Ridiculously adorable. So crazy easy to make. Just Cook It. Recipe: two (exactly two!) chocolate cupcakes. I have a strange relationship with sweets.

I’m kind of obsessed with making them, but I’m not really that much into eating them. I don’t have a big sweet tooth (I’ll take wine and cheese over cookies almost any day of the week). And when I do get hit with a sweets craving, it’s usually short-lived. Like, if I bake a batch of something sweet, I usually take one bite of it and I’m done. And since I live alone, that usually means I’m left with a whole lot of something sweet on my hands. It has always been my dream to come up with a recipe that would bake just a teeny tiny something, just a single serving of a delicious homemade treat–just enough to scratch the itch and nothing more, nothing less. This seemed like an impossible dream, but I decided to give it a try. I believe this may be the greatest thing I have ever done in my life. First things first, don’t even bother getting out your measuring cups.

Japanese Cheesecake (Fluffy & Creamy) When I tried the Japanese cheesecake with the very first bite, I have been fallen in love with it ever since. The velvety smooth, creamy, as well as the fluffy texture makes this kind of cheesecake stand out the crowd. The cheesecake is not too sweet, yet just enough to entertain your sweet tooth if you have one. Perfect Buttercream. You know the scene – you’re at a party, and it’s time for the cake to be served. The cake sure looks beautiful, but the frosting … well, you never can tell with frosting. How to make you own cup of dense hot chocolate. : Lucullian delights - an Italian experience.