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Holiday calories don’t count- right? The orange spiced buns bake together to form a heavenly beautiful round flower-like cake- a great way to end a holiday meal. Want to serve them as individuals? No problem. Instead of baking them in a round pan, place them on a large cookie sheet, leaving a 1-1/2” space between each bun.
¾ cup orange juice
½ cup butter
½ cup sugar
1 tsp salt
½ cup warm orange juice
4 1/2 tsp dry yeast
5 to 6 cups flour
2 Tbsp grated orange rind
In a 2 qt saucepan, combine first 4 ingredients. Stir over medium heat until sugar dissolves. ...continue reading
If you are thinking of investing in an ice cream maker, you want to make sure that your buckaroos are well-spent. With so many ice cream makers available on the market these days, how do you know what’s really important in an ice cream maker? To guarantee that you use the maker to its fullest, take the following into account before deciding on which machine to purchase.
Freezer: If you’re looking to save money, then the ice cream makers that you have to place the bowl into the freezer, prior to making the ice cream, would be your best bet. The issue with that, however, is that you cannot be spontaneous about making ice cream since the bowl has to be placed in the freezer before making your ice cream. The models that have a built-in freezer, although more costly, work much better for the spur-of-the-moment type of people.
Capacity: Are you buying the maker to be able to make 3 cups of ice cream at a time or do you want to be able to show it off when guests are around, or use it to party? There are many machines on the market that have a small capacity, but there are also those that can make much more. Make a sensible decision on what size of a machine would fit your needs most.
Time: Most ice cream makers are made to have ice cream ready within 20-40 minutes. If time is of essence for you, don’t assume anything. Make sure to read the product descriptions carefully so you can get a proper estimated time for your particular machine. ...continue reading
For ice cream lovers like me, July 17th is our day to celebrate, since it is officially NATIONAL ICE CREAM DAY. Who doesn’t celebrate a National Day, especially when it comes to food, right?;) Although Chocky Rocky Ice Cream does take some of your time and effort, trust me on this one, it’s worth every dirty dish in the sink. Let’s get started!
Buy your favorite vanilla flavored ice cream. Allow it to defrost completely.
Chocolate Fudge Sauce
½ cup sugar
¼ cup cocoa
1 teaspoon vanilla sugar
½ cup milk
1 tablespoon oil
pinch of salt
Combine all ingredients in a saucepan and bring to a boil, mixing periodically. Keep warm until ready to use.
Chocolate Chip Cookie Crunch
2 eggs, separated ...continue reading
Summer is the most popular time of year to serve desserts. Most dessert recipes include either chocolate or cocoa in the ingredients. More often than not, the recipe will simply instruct you to add chocolate and/or cocoa, but will not specify what type you should be adding. With so many different types of chocolate/cocoa to choose from, how do you know which one to use to make your dessert just right?
1. Unsweetened chocolate, also known as baking or bitter chocolate, is 100% chocolate liquor. It is interesting to note that chocolate liquor actually has no alcohol. It is made by fermenting, roasting, shelling, and grinding cacao beans into a smooth, liquid paste, and is used as the base for all types of chocolate, other than white. Since baking chocolate is pure chocolate, it is very bitter. It is not made to eat, but rather for baking, where it is combined with sugar and other ingredients that sweeten it. It naturally contains about 50% cocoa butter and 50% cocoa solids.
2. Dutch processed cocoa is unsweetened chocolate that has gone through an extra step in the process. It’s been treated with alkali to neutralize its acidity, resulting in a darker color, deeper flavor and smoother texture. However, Dutch processed cocoa is still unsweetened.
3. Bittersweet and semisweet chocolate contain at least 35% chocolate liquor, plus cocoa butter and sugar in varying amounts. Vanillin and lecithin are also added. Although the sweetness differs slightly, they are pretty much interchangeable when it comes to baking. ...continue reading
The combination of apples, maple and pecans is something really outstanding and I have to admit, pretty irresistible. Topped with a warm, never fail caramel topping…heaven!
8 Cortland apples
8 tablespoons pure maple syrup
1 ¼ cups flour
½ cup cold butter
¾ cups brown sugar
½ cup roasted honey pecans, chopped
1.Preheat oven to 350°F.
2.In a large mixing bowl, combine the flour, butter and sugar until crumbs form. Add chopped pecans and mix well. ...continue reading
In 1492, Columbus sailed the ocean blue.” …And discovered America. Whether you get to spend the day off to celebrate or not, this Columbus Day Boat Dessert- Nina, Pinta and Santa Maria- is a great way to end the day. Not to mention the short history lesson you can teach all those joining you for dessert.
What you will need:
- Brownie cake
- Ice cream
- 6 marshmallows
- Butterscotch syrup
- 3 toothpicks
- Ice cream scooper
What to do:
Dessert people can be divided into two categories. The first group falls under the chocolate dessert, mousses, hot chocolate molten cake with ice cream, creamy cakes…while the second set includes all the applesauce and fruit compote fans. In the past, I belonged to the first group, all the way. That is, until my friend served a tri-colored applesauce variation and inorder to avoid hurting her feelings, I knew better than to refuse it. Therefore, out of pure niceness, I tasted it and to my utter astonishment, I had to admit that it was simply divine. Not to worry- I still fall under dessert category #1, but I’m undeniably capable of digging into a tub of applesauce- homemade only.
6 apples (preferably red)
1 cup boiling water
Juice of one lemon or 3 tablespoons lemon juice
1 tablespoon vanilla sugar
6-7 tablespoons sugar
What differentiates a fine dessert from a noteworthy finale? More often than not it's just a minute dash of artistic intelligence that moves an ordinary dish up a notch. What makes a good dessert shine is the extra touch, the color, or the surprise that is found in the center. While a number of people might call it petty to believe that visual appeal is a determining factor in a dessert's victory, the fact is that a superior staging plays a huge part in a dish's reception.
Aside from the fact that it's deliciously refreshing, this lemon sorbet in lemon cups dessert has that tiny extra something that transforms typical to impressive.
- 10-12 lemons (1 ½ cups of lemon juice)
- 4 cups water
- 2 ½ cups sugar
Cut the lemon in half.
Amaze your guests of all ages with this treat. Kids and grown-ups alike will give you a standing ovation for this stunning parfait. From the fluffy texture to just the ideal level of sweetness, you will not be able to stop yourself from going back for one more spoonful.
Chocolate Mousse Ingredients
- 2 teaspoon gelatin
- 6 tablespoons cold water
- 2 cups liquid topping or heavy whipping cream
- ½ cup sugar
- 2/3 cup Dutch process cocoa
- ½ teaspoon instant coffee
Vanilla Mousse Ingredients
- 1 ¼ teaspoon gelatin
- ¼ cup cold water
- 1 cup liquid topping or heavy whipping cream
- ¼ cup sugar
- 2 teaspoons vanilla extract
- Grates chocolate for garnish (optional)