Monday, 31 October 2011

Chocolate Ice Cream method - Homemade Chocolate Ice Cream method

Chocolate Ice Cream method - Homemade Chocolate Ice Cream method

Chocolate lovers - this is some of the best home made chocolate ice cream you'll ever taste. You'll be proud that you made it all by yourself.

3/4 cup sugar

Chocolate Cake Recipe

1 cup milk

1/4 teaspoon salt

2 tablespoons unsweetened cocoa powder

3 egg yolks, beaten lightly

2 oz. Semisweet chocolate, chopped

2 cups heavy cream

1 teaspoon vanilla extract


In a saucepan, couple the sugar, milk, salt and cocoa powder. Cook over medium heat, stirring constantly. Bring aggregate to a simmer.

Place the egg yolks into a small bowl. Moderately stir in 1/2 cup of the hot chocolate mixture. Pour egg and chocolate aggregate into the saucepan. Heat until thick but don't bring to a boil.

Remove pan from heat and stir in the chopped chocolate. Keep stirring until all of the chocolate is melted. Pour chocolate aggregate into a chilled bowl and refrigerate for two hours, until ice cream is very cold, stir occasionally.

After the chocolate aggregate has cooled completely, stir in the cream and vanilla extract. Pour into an ice cream canister or maker and result manufacturers instructions.

=> Home Made Ice Cream Recipe: Easy Strawberry Ice Cream Recipe

You won't believe how yummy this freezing strawberry tastes! If you love strawberry ice cream, you owe it to yourself to make this grand treat.

24 oz. freezing sweetened strawberries, cut up into large chunks

1/2 cup sugar

1 tablespoon sugar

1 1/2 cups heavy cream


Place the freezing strawberries into a blender. In a bowl, whisk the sugar into the cream. With blender on mediuim speed, Moderately add the cream through the open lid. Blend until aggregate is nice and plane and berries are broken up into small pieces.

Pour strawberry aggregate into a shallow pan and ice for 2 hours, until ice cream is firm.

=> Home Made Ice Cream Recipe: Peanut Butter Ice Cream Recipe

This free ice cream recipe is so good, you'll be tempted to offer your very own brand of homemade gastronome ice cream. Pour a wee chocolate syrup on top and mmm . . . A must for peanut butter lovers.

4 cups half and half cream

3 cups nonfat dry milk

3 cups milk

1 1/2 cups sugar

1 1/2 cups peanut butter

4 teaspoons vanilla extract


In a saucepan, couple the half and half cream, dry milk, and quarterly milk and cook over low heat. Heat thoroughly, stirring constantly, until dry milk is dissolved. Remove pan from heat.

Stir in the vanilla. Let aggregate cool. Refrigerate until chilled.

Pour aggregate into a blender and blend until smooth. Pour into an ice cream maker and result manufactuere's instructions.

=> Home Made Ice Cream Recipe: Banana Ice Cream Recipe

This is a very creamy banana ice cream, you'll enjoy it.

1 quart half and half cream

1 can condensed milk

1 tablespoon vanilla

4 bananas, mashed



In a bowl, couple the half and half cream, condensed milk and vanilla. Stir until mixure is smooth. Add in the bananas and the milk; mix completely. Pour into an ice cream maker and result manufactuere's instructions.

Chocolate Ice Cream method - Homemade Chocolate Ice Cream method

Thursday, 27 October 2011

French store Chocolate Chiffon Cake

French store Chocolate Chiffon Cake

My issue (well, one of them) is that I eat quite a lot. The conjecture I eat most of the time is because I am emotionally tied to my food. Every time I bite into something it reminds me of a certain place in time. It is absolutely a blessing and I need to make it be not a curse. It is something I have to work on transforming.

As soon as I bit into this gorgeous Chocolate Chiffon Cake I was taken back to the French shop in Disneyland. French shop has always been my beloved bistro in Disneyland since I was a kid. I always loved the New Orleans square setting, the buffeteria style food, the classy tables, and the moving jazz band. When you are there you feel nothing else but at peace with the world, with the nice surface air and the happy people. You can see the gorgeous french style structure colse to you, the clear blue lake with the Mark Twain next to you, and the Haunted Mansion right in front of you. It is so very aesthetic. The band plays New Orleans jazz and it nothing else but compliments the food, manufacture it even more lively. Even if the band isn't playing you can hear the murmur of population all over the park enjoying themselves. Before you even walk in the door you can smell the aroma of fresh clam chowder and fried chicken. What I immediately zap into when I taste this cake is that occasion when I bite into the dessert. Ever since I was little I have been getting their chocolate cake. They have these great chocolate cakes with pictures of the characters on the front. There is nothing like that cake and all the memories of the moments I have in that one spot. That is why I will always make this lightly rich chocolate chiffon. It is always yummy. Next time I go to the French shop you great bet I will be in the same table upfront with my little chocolate cake.....feel free to say hi.....

Chocolate Cake Recipe

Here's the recipe to send you back to your own memories....I hope you enjoy it.*

Ingredients: 1/2 cup baking cocoa, 1/2 cup of baking soda, 3/4 cup very hot water, 1 and 3/4 cup of cake flour, 1/4 tsp cream of tarter, 7 eggs separated, 1 tsp salt, 1/2 cup sugar, 1 and 1/4 cup of Splenda, 1/2 cup vegetable oil, and 2 tsp vanilla extract.

Ingredients for Icing: 1/3 cup of butter, 2 cups of confectioners' sugar, chopped pecans, 3 to 4 tbs hot water, 2 squares unsweetened chocolate melted and cooled, and 1 and 1/2 tsp vanilla extract.

1) Eggs should stand at room climatic characteristic for about 30 minutes. In a large bowl, put together the cocoa and water. Stir until it is plane in texture. Cool for about 30 minutes. In someone else large mixing bowl the flour, sugars, baking soda, and salt go together. In a small bowl, whisk together the egg yolks, oil and vanilla. Then add the dry ingredients along with the cocoa mixture. Beat with a mixer until blended. In someone else bowl beat egg whites and cream of tarter (with clean beaters) until stiff peaks form. Moderately fold into the mixture.

2) carefully put batter into an ungreased 9.75 inch tube pan. Cut through batter (with knife) to remove air pockets. Bake on the bottom rack at 325 degrees for 60 minutes or until top springs back when touched. Immediately invert pan and cool on wire rack. Run a knife colse to sides and center of tube pan. Invert cake onto a serving platter.

3) Melt butter in a pan. remove from stove. Then you stir in the confectioner's sugar, chocolate, vanilla, and water. Then have fun drizzling over the cake. Sprinkle with pecans.

4) Enjoy!

*Sources started with a Taste of Home recipe and progressed into my own.

French store Chocolate Chiffon Cake


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