Honey Raspberry Ice Cream

In a bowl, add the yolks, sugar and honey and whisk together- set aside. Using a double boiler over medium-low heat, add the half and half, cream, raspberries and salt. (Again, I used a saucepan and it worked well.) Whisk regularly the mixture, heating until the temperature reaches about 145F. The mixture should begin to turn purple.

Once the cream mixture has reached the desired temperature, slowly add about half of the mixture to the eggs and sugar while whisking vigorously. This will prevent the eggs from curdling. Once the eggs and cream have been thoroughly integrated, pour the egg mix back into the remaining cream.

Whisk constantly and slowly as the mix rises in temperature. Once the temperature reaches 165-170F — or when the mix evenly coats the back of a spoon — remove from heat and add the lemon juice. Whisk them in completely and run through a sieve (if you wish) to remove any raspberries seeds. Move to a new container to cool. The mix can be placed in the freezer for 2 to 3 hours or, preferably, into the refrigerator overnight.
Churn according to your ice cream maker’s instructions. After churning, place in freezer to firm up. I recommend placing a seal of plastic wrap tightly against the ice cream after making it to prevent a skin from forming on the ice cream’s surface. (I didn’t do this and it turned out but I have heard this method is common.) Serve once firm enough.

Popularity: 3%

Chocolate With Cabernet Sauvignon Cupcakes

By LeeAnn Arnold

This is the most amazing “adult” cupcakes recipe ever. It combines the two greatest ingredients ever, chocolate and wine! It does contain alcohol but it cooks out completely and is kid friendly. This is the perfect cupcake to serve at a wine tasting party, cocktail party or any party at all.

These cupcakes are made with cinnamon, cocoa powder, dried cherries and of course Cabernet Sauvignon. When making these delicious little creations; make sure that you use a good quality Cabernet Sauvignon. It makes all the difference in the world. You can also serve the same wine with the cupcakes and it makes a beautiful pair. When the cupcakes are done baking you top them with sweet whipped cream, a few more dried cherries and a dusting of either cinnamon or cocoa powder.

Cupcake pans come in 3 sizes, small, medium and large. The cooking time varies between the sizes. Small cupcakes take approximately 6 minutes less than medium and large cupcakes take about 8 minutes longer than medium. It doesn’t matter what type of mixer you use whether is a Kitchen Aide mixer, a hand mixer or just a wooden spoon. Just make sure you mix it as the directions say.

So for the best cupcake you will ever make; try this recipe and wow your friends.

Chocolate with Cabernet Sauvignon Cupcakes

Ingredients:

1 1/2 Cups All-Purpose Flour
1 Cup White Sugar
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1 Teaspoon Sea Salt
1 Teaspoon Ground Cinnamon
1/2 Cup Unsweetened Cocoa Powder
1/2 Cup Vegetable Oil
1 Teaspoon Vanilla Extract
2 Large Eggs
3/4 Cup Cabernet Sauvignon
1/2 Cup Dried Cherries, chopped
2 Cups Lightly Sweetened Whipped Cream
1/4 Cup Dried Cherries, chopped
1 Tablespoon Cinnamon or Cocoa Powder, as garnish

Preparation:

1. Preheat the oven to 350 degrees.

2. Prepare the muffin pans with paper baking cups.

3. Sift together the flour, sugar, baking soda, baking powder, salt, cinnamon and cocoa powder in an electric mixer.

4. Add the oil, vanilla, eggs and Cabernet Sauvignon.

5. Beat with the electric mixer at low speed for 30 seconds. Turn the mixer speed to high and continue beating for three minutes, scraping the sides occasionally.

6. Remove the bowl from the mixer and stir in the dried cherries.

7. Pour the batter into the prepared muffin pans.

8. Bake for 20 minutes or until a toothpick inserted comes out clean.

9. Spoon a dollop of whipped cream on the center of the completely cooled cupcakes.

10. Add five to six bits of dried cherries and a dusting of cinnamon or cocoa powder.

The best, taste tested Cupcake recipes in the world are available at http://www.GourmetCupcakeRecipes.com Select from dozens of the best cupcakes, and create new and exciting cupcakes for family and friends.

Article Source: http://EzineArticles.com/?expert=LeeAnn_Arnold

Popularity: 6%

How to Make Butter-Cream and Marshmallow Fondant Icing

By Tapan Sarkar

As far as our tradition of festivals and parties goes, well decorated cakes are pretty much at the top of the list of must-haves. Cake decorating basically is a way of using colored sugar icing to make an otherwise plain cake more visually interesting. A decorated cake is a perfect way to add an artistic dimension to any celebration, from birthdays to religious holidays to graduations and many more – virtually any reason to celebrate is reason enough to have a beautifully decorated cake!

Learning the art of cake decorating can not only be an enjoyable and artistic hobby, but can be a great way to earn money from home, as many people do not think they have the artistic capability to professionally decorate a cake and always get their cake decorated by professionals. However, you will realize that it can be a real fun and also a rewarding hobby after you get the hang of it!

There are two basic types of cake decorating. One is decorating with words and objects on a flat cake surface, such as icing a simple sheet cake and using good penmanship and a steady hand to write the message on the cake with the icing, along with some basic borders and small objects, such as flowers.

The second type of cake decorating is making an object out of a cake, which can be more difficult, but certainly more fun and appealing to the eye. This type of cake decorating involves building an object out of several cakes, such as a popular cartoon character, and detailing that character by using icing techniques.

There are two basic types of icing that anyone who is interested in cake decorating should be familiar with.

First of all, there is butter-cream, which is an icing made with powdered sugar, butter, cream, and usually vanilla, however, one of the nice things about butter-cream is that it can be flavoured with other extracts, such as rum, almond, lemon, etc. This frosting is usually noted as being the nicest in flavour.

The second type of icing commonly used in cake decorating is fondant icing. Fondant icing is not as nice in taste, as most people feel that it is very sugary and chewy, where as butter-cream tends to have that melt-in-your-mouth quality. However, when trying to achieve a perfectly smooth and flawless look on a decorated cake, fondant icing is your best bet.

Here are two of our favourite icing recipes, one for butter-cream and one for fondant. Try each recipe and see which one you like best!

Basic Butter-cream Cake Icing:

2 cups unsalted butter or vegetable shortening, room temperature

1 cup cream, room temperature

1/2 teaspoon salt

4 teaspoons vanilla or other desired flavouring

4 pounds confectioners’ sugar

In a mixer, mix your butter or shortening with the salt and vanilla and slowly begin to add the sugar in small amounts until you have almost reached the end of the sugar. Be sure to stop every few minutes and scrape the edges of the bowl and taste the frosting to make sure that it has the flavour you want. At the very end of the mixing process, add the cream and mix for about 20 seconds. Refrigerate as soon as possible.

Basic Marshmallow Fondant Icing:

16 ounces white mini-marshmallows

2 to 5 tablespoons water

2 pounds icing sugar

1/2 cup vegetable shortening

Melt the marshmallows in the microwave with the water until totally melted. Place on a workspace with 3/4 of the sugar and grease your hands with the vegetable shortening. Begin kneading the marshmallow mixture into the sugar to make a dough and make sure to keep your hands greased with the shortening. Once everything is totally blended, roll out with a rolling pin, lay over the cake, and cut to size.

Now you have enough ideas to get started. So go ahead and let the fun begin.

If you want to learn more about cake decorating check the popular cake decorating course here

Article Source: http://EzineArticles.com/?expert=Tapan_Sarkar

Popularity: 36%

Vanilla Ice Cream Recipes – Discover the Best Two Recipes of All Time

By Lexi Bevan

I love vanilla ice cream just like most of us do. I never get tired of it, which is why; I sought a way to have an endless supply without hurting my budget. I looked for vanilla ice cream recipes, studied them and then started making them. These are my favorite 2 of all time! I hope you enjoy them too!

Here are the ingredients I use in making my specialty ice cream.

4 egg yolks
250ml of milk
250ml of heavy cream
100g caster sugar
1 vanilla pod

Pour the milk into the saucepan over a medium heat. Wait for it to boil then slice the vanilla pod in the middle before putting it in. Let the two combine totally, it may take around 15 to 20 minutes, set the temp to low now.

While waiting, mix the egg yolks and the sugar in a bowl. Whisk the mixture until it becomes fluffy and light. The milk should be ready by now, remove the pods and scrape the seeds into the milk then pour it into the egg-sugar mixture while whisking slowly.

When everything is well blended, pour the mixture back into the pan in low fire. Do not let the mixture boil; continue stirring until you see film forming, you may then turn of the stove. Allow it to cool before mixing in the heavy cream. Place everything in your ice cream maker and let it freeze, be sure to follow the manufacturer’s instruction. Once done, get a big serving and enjoy!

Here is a really fast and easy one…

4 eggs
4 cups cream
2 1//2 cups sugar
2 tablespoons vanilla
6 cups milk
½ teaspoon salt

In your ice cream freezer can beat eggs until light and fluffy. Gradually add sugar. Then add the rest of the ingredients. Freeze as directed.

Lexi Bevan lives in northern Utah with her husband and three kids. They are all ice cream addicts but, as you may have guessed, they have made many friends by sharing their yummy treats!. Be sure to visit their website for more of their favorite vanilla ice cream recipes. You can also get their super yummy Top Secret Bevan Family Ice Cream recipe by signing up for their mailing list at http://www.EasyIceCreamRecipes.com!

Article Source: http://EzineArticles.com/?expert=Lexi_Bevan

Popularity: 3%

Peach Melba – Perfect As a Dessert at Your Summer Party Or to Enjoy in Front of the Fire

By Linda Carol Wilson

I love peaches anytime of the year. And I love them in any way. From just enjoying a ripe, juicy peach with the juice dripping from my chin to fresh peach pie to specialty desserts, I can’t refuse a peach! This Peach Melba is the perfect dessert for a summertime backyard barbecue or to enjoy in front of the fireplace on a cold day. Give it a try soon!

EASY DESSERT: PEACH MELBA

1 cup frozen raspberries, thawed
1 cup + 1 tsp sugar
1 tsp cornstarch
3 cups water
1 tsp finely grated lemon peel
1 tsp vanilla extract
2 fresh peaches
4 cups peach ice cream (or vanilla if you prefer)
4 tbsp whipped cream
4 tbsp chopped pecans

Combine the raspberries, the 1 teaspoon of sugar, and the cornstarch in a small saucepan. Cook over low heat until thickened. This should take about ten minutes. Strain mixture through a fine sieve and allow to cool.

Heat the 1 cup of sugar, water, lemon peel and vanilla extract in a large saucepan over low heat until the sugar dissolves. This should take about five minutes. Add the peaches and cook about ten minutes or until the peaches are tender. Chill.

Drain the peaches and peel. Cut peaches into halves from top to bottom; discard the pits. Place a peach half in each of 4 dessert dishes. Place 1 cup of ice cream in each peach half. Drizzle the raspberry sauce over the ice cream. Garnish with whipped cream and chopped pecans. Serve immediately.

Variation: If you prefer almonds over pecans, just replace the pecans with toasted sliced almonds and the vanilla extract with almond extract.

For more “Sweet Treats” visit http://ladybugssweettreats.blogspot.com
For her diabetic recipes and information go to http://diabeticenjoyingfood.squarespace.com

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

Popularity: 2%