Spicy Mexican Chocolate Ice Cream This ice cream is unlike anything I’ve ever had. It’s spicy and sweet, hot and cold, and blissfully creamy. It skips nothing in terms of heavy cream and half-and-half, but you really only need one scoop. I promise! The recipe is adapted from the wonderful Rick Bayless: Makes 1 quart 1 large pasilla negro chile, stemmed and seeded 1 1/3 cups half-and-half 5 ounces semi-sweet chocolate, chopped Cinnamon Nutmeg 4 egg yolks 1/2 cup sugar 1 1/3 cups heavy cream 1 1/2 teaspoons vanilla 2 tablespoons Kahlua In a small skillet heated over medium, toast the chile, pressing it flat against the skillet with a metal spatula until it is very aromatic, about 10 seconds per side. Set up a 4-quart saucepan, filled halfway with water. In a 3-quart stainless steel bowl, whisk together the egg yolks and sugar, then whisk in the chile-infused chocolate mixture. Fill a large bowl halfway with ice. Stir the heavy cream, vanilla and Kahlua into the base.
How to make your favorite Halloween candy at home Mars/Tootsie Roll Industries What are your favorite Halloween candies? With the celebrated candy-filled holiday just around the corner, the editors at The Daily Meal mused on what sugary classics our Halloweens wouldn’t be complete without. First, a little history. In 1956, a scientist named William A. Next in our timeline is the TWIX bar, which was introduced in the U.S. in 1979. Last, but certainly not least, are Charms Blow Pops, which were brought onto the candy stage in 1988. These candies, while enjoyed all year long, define the Halloween season for many, and are the favorites to snag from a trick-or-treat bowl above other sugary treats. Tootsie Rolls — The Dough While Tootsie Rolls seem like a mystery to many, we were pleased to learn that creating your own is really as straightforward as making dough. Tootsie Rolls — The Shape The classic part about the Tootsie Roll is its round shape. Click here to see the Homemade Tootsie Rolls Recipe More from The Daily Meal
U F O COOKIES Recipe Pulse almond paste, sugar and salt in a food processor until broken up, then add egg whites and puree until smooth. Transfer batter to pastry bag fitted with a 3/8-inch tip and pipe 3/4-inch rounds (1/3 inch high) about 1-inch apart in pans. Dip a fingertip in water and gently tamp down any peaks. Preheat oven to 300°F and place racks in the upper and lower thirds of your oven. Line two large sheet pans with parchment paper. Preheat oven to 300°F and place racks in the upper and lower thirds of your oven. [When you rotate the pan midway through baking, you'll wonder why you left so much space between the cookies. Mocha Butter Cream In large bowl, cream shortening and butter with electric mixer until light and fluffy. Keep icing covered with a damp cloth until ready to use. Melt 1 bag of chocolate chips and add 1 tablespoon oil and mix well. And now its time to enjoy.
Small Kitchen College: The Best Popsicles To Cool You Off This Summer Snack: Mango Lassi Popsicles, Fudgesicles and Mojito PopsBrain Booster Rating: Mango Lassi: 9 out of 10. Packed with protein from the Greek yogurt, Vitamin A from the mango and healthy minerals from the cardamom. Fudgesicle: 6 out of 10. These definitely fall under the sweets category, but the kick of sugar can boost your energy while the chocolate can make you more alert and help you focus. As we approach adulthood, the summer months become less like a vacation and instead transform into much needed catch-up time for all those things we put off throughout the year. Instead of reaching for store-bought popsicles, which are often very high in sugar and contain colored dyes, make your own grown-up versions at home. **Recipes** Mango Lassi Popsicles Adapted from Desserts for BreakfastMakes 8-12 popsicles, depending on the size of your molds Ingredients2 cups ripe mango, chopped 1 1/2 cups Greek yogurt 1/2 cup milk 2 tablespoons sugar big pinch of ground cardamom big pinch of salt
Salted Caramel Ice Cream Recipe at Epicurious photo by Romulo Yanes yield Makes about 1 quart active time 30 min total time 4 hr It might seem odd to describe something cold—ice cream—as sultry, but there is no denying genuine come-hither appeal. Preparation Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved. Meanwhile, bring milk, remaining cup cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally. Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. Chill custard, stirring occasionally, until very cold, 3 to 6 hours. Cooks' note: Ice cream keeps 1 week.
A pinata cake | A Subtle Revelry There is not much I like more than pinatas for birthday parties. Their festive nature just seems to make any day more special. I awoke up at 2am one night with this crazy idea that we could make a birthday cake that would hide treats inside, just like a pinata. A pina-cake, a cak-ata, a pinata cake! I worked with my friend Athena to make it happen. To make the Piñata Cake you’ll need: two boxes of cake mix (any flavor), two containers of frosting (any flavor), an assortment of small candies (i.e. jelly beans, M&Ms, lollipops, snack-size chocolate bars, etc.), a 1.5 quart oven-safe bowl (greased and floured) and an offset spatula. Make cake mix according to box directions. Remove cakes from oven. Arrange a plate over the cake and flip over so that the cracked side faces up (the smooth side should be on the bottom). Lay a cake with the exposed side up (the side in which the dome has been removed). Fill the hole with assorted candies. Remove cake from fridge.
Chocolate Liege Waffles with Caramel I was going to talk to you guys about something today. I think it was gonna be funny. I don’t even remember. I don’t remember because I’m sitting here, trying to write this, minding my own business, when I see something out of the corner of my eye. About three inches away FROM MY FACE. A spider. Dropping down from the ceiling. I can’t even think right now. It’s not even lunchtime, and I’ve already had an adrenaline overdose and committed murder. I’m going to have a leftover chocolate waffle. Follow the pictures below to enjoy these to their maximum potential. Sift some sugar on these. While you’re at it, grab some ice cream to join the caramel sauce. You want the ice cream. Trust me on this. Enjoy! Chocolate Liege Waffles Makes 6 waffles Ingredients Caramel Sauce To make the waffles: In a medium bowl or measuring cup, heat the milk until it’s hot enough to melt the butter. Once doubled, turn on the waffle iron. Divide the dough into 6 slightly larger than 4-ounce pieces. Recipe by Darla
No-Knead Nutella and Roasted Hazelnut Challah Sunday, January 13, 2008 Wow, I can’t believe how many of you made the No Knead Sticky Pecan Caramel Cinnamon Rolls! As promised, I’m not going to leave you hanging with extra dough in the refrigerator. Here’s your recipe for No-Knead Nutella and Roasted Hazelnut Challah from the book, Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois. Ok, I love their basic Challah recipe, but thought I’d be a bit fancy and make a Nutella and Roasted Hazelnut version. Damn. If you want to make the basic Challah, it’s the same recipe, just don’t add Nutella or Hazelnuts. from Artisan Bread in Five Minutes a Day If you’ve read the No-Knead Sticky Pecan Caramel Cinnamon Rolls already, the Master Dough is the same exact recipe. You start by mixing the master dough first, Let that rest overnight in the refrigerator, then the next day, pinch off a grapefruit sized piece of dough (1lb) to use for a loaf of Challah. adaptation of Challah recipe from from Artisan Bread in Five Minutes a Day
Praline Pecan Bread Pudding with Rum Sauce Recipe Put bread cubes in greased 1 1/2 to 2 quart baking dish. Beat eggs, sugar, cinnamon, salt and vanilla. Scald the milk; add butter and; cool slightly, add to the egg sugar mixture; mix well Add pralines (see recipe below). Pour over bread cubes. Rum Sauce: 1/2 c. brown sugar 1/2 c. white sugar Dash of salt 1/4 c. butter 1/2 c. light cream 1/2 c. corn syrup 1 t vanilla 3 T light run or ½ t rum extract Mix all ingredients except rum extract in sauce pan, cook over medium heat until it boils, stirring constantly. Pralines ½ c plus 2 T sugar 2 T cream 1½ t. butter or margarine ¼ t. cinnamon 1/8 t. salt 1/2 t. vanilla 1 c. nut meats (I used pecans) Combine all ingredients except vanilla and nuts in a 1-qt. saucepan.
Alice Medrich's Best Cocoa Brownies recipe from Food52 Author Notes: This recipe is one part of a master brownie recipe Medrich designed to use whatever chocolate you have in the house -- but the best version happens to be the one that only requires cocoa powder. By taking out the chocolate, with its inevitable fat and almost-inevitable sugar, Medrich was able to control and fine-tune the proportions of both. When she added back in the fat (via butter), the middles stayed softer. When she added back in granulated sugar, the crusts were shinier and more candy-like. Any cocoa will work, but natural (not Dutch process) will taste more richly of chocolate. Makes 16 large or 25 smaller brownies This recipe is a Community Pick! Popular on Food52 and Provisions
Tarta fácil de chocolate y oreo (sin horno) No creo que sea buena idea darle un lametón a la pantalla Lo digo por experiencia Sé lo que estáis pensando. No hombre, eso no, lo otro. Y efectivamente, esta receta forma parte de mi maquiavélico plan para que todo el mundo engorde, y así parecer yo más delgada… Que no, que es broma! Con lo que yo os quiero! La verdad es que la receta lo tiene todo: es rápida, está buenísima, lleva chocolate, y encima es facilísima de preparar!. Mientras que vosotros vais corriendo a preparar la tarta fácil de chocolate y Oreo, yo voy a seguir con una sorpresa super chula que os estoy preparando… No intentéis sonsacarme porque no diré nada! Preparación: 20 minutos (más tiempo de enfriado, unas dos horas. Raciones: 12 Ingredientes Para la base: 300 g de galletas oreo100 g mantequilla fundida Para la crema: 200 ml de nata para montar (35% MG)200 g de chocolate negro, troceado50 g de mantequilla Para decorar: 4 o 5 galletas oreo partidas1 puñado de chips de chocolate Preparación Comenzamos preparando la base.
Chocolate Lava Cake Recipe Adapted from Chef Chris Douglas Difficulty:Medium | Total Time: | Makes:8 servings Chocolate lava cakes (a.k.a. molten cakes or soufflé cakes) proved that fame can be damaging. Special equipment: Parchment paper, used to line the ramekins for easy removal of the cooked cakes, can be purchased at most grocery stores. Game plan: You can prepare the batter, place it in the ramekins, and refrigerate up to a day ahead. This dish was featured as part of our Valentine’s Day All-Star Recipes. 16 tablespoons (2 sticks) unsalted butter9 ounces bittersweet chocolate, finely chopped (about 1 3/4 cups)3/4 teaspoon Cognac3/4 teaspoon vanilla extract3/4 cup granulated sugar6 large eggs, separatedPinch fine salt1/4 teaspoon cream of tartar1/4 cup all-purpose flour, sifted1 cup Raspberry Coulis for serving (optional)Powdered sugar, for garnish (optional)Vanilla Bean Ice Cream for serving (optional) Heat the oven to 375°F and arrange a rack in the middle.
KENTUCKY BUTTER CAKE WITH RUM SAUCE Posted on April 30, 2012 by The Southern Lady This Kentucky Butter Cake recipe has been around for a long time because it is such a great cake! Butter cake is very moist and the rum just makes it even better. This recipe is a keeper. Great to serve to family, friends and guests. Filed under: Cakes, Desserts, Kentucky Butter Cake Tagged: | baking, brunch, butter, cake, cooking, dessert, dinner, Entertaining, food, Kentucky, Kentucky Derby, recipes, rum, sauce, Southern, southern lady