Ice Cream Cake Recipe

hye guys.. here i want share with you ice cream cake recipe..

goodluck and enjoy your day!!

INGREDIENTS

• 1.5 litres vanilla ice cream
• 100 grams honey roast peanuts
• 200 grams peanut butter morsels (or nestle swirled milk chocolate or chocolate chips of your choice)
• 1 x 40 grams crunchie bar (broken into shards and dusty rubble)
• 150 grams bourbon biscuits (broken up into crumbs and rubble)
• 1 batch chocolate sauce (see flourless chocolate brownies with hot chocolate sauce for recipe)
• 1 batch butterscotch sauce (see butterscotch fruit fondue for recipE

METHODS

1. Let the ice cream soften either in the fridge for a while, or out in the kitchen.
2. Line a 20cm / 8 inch springform tin with clingfilm, both in the bottom and sides of the tin so that you have some overhang at the top.
3. Empty the slightly softened ice cream into a bowl and mix in the peanuts, 150g / 1 cup chocolate and peanut butter morsels or chocolate chips, Crunchie bar shards and 100g / 1 cup of the Bourbon biscuitscrumbs.
4. Scrape the ice cream mixture into the springform tin, flattening the top like a cake, cover the top with clingfilm and place in the freezer to firm up.
5. Serve the cake straight from the freezer, unmoulding from the tin and pulling the clingfilm gently away, before putting on a plate or cake stand. Let it stand and soften for about 5 minutes before cutting.
6. Sprinkle the top of the cake with the extra 50g / ¼ cup of chocolate and peanut butter morsels or chocolate chips, and the remaining Bourbon biscuits crumbs.
7. Cut into slices and serve with the butterscotch and chocolate sauces, letting both dribble lacily over each slice. If two sauces sound like too much trouble - they're not - just opt for the chocolate peanut butter sauce. It's hard to find an argument against it.

Task 1 & 2

Finally, I have done do my assignment blog for computer application in management..

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Popovers Recipe

hi guys..

want something new??

you can try this

                                               


Makes 6 large popovers or 10 small popovers | Prep Time: 5 Minutes | Total Time: 45 Minutes
Images and Recipe from Martha Stewart Living November 2013

Ingredients:

3 large eggs, room temperature
1 1/2 cups whole milk, room temperature
1 1/2 cups all-purpose flour
1 1/4 teaspoons salt
Vegetable-oil nonstick cooking spray

Method:

• If eggs and milk are cold, before combining, submerge whole eggs in warm water for 10 minutes and heat milk until just warm. Preheat oven to 450 degree F with a nonstick popover pan on rack in lowest position.
• Combine egg and milk in a large bowl and whisk vigorously until very frothy, about 1 minute. Add flour and salt and whisk until batter is the consistency of heavy cream with some small lumps and air bubbles remaining.
• Remove popover pan from oven and coast with cooking spray. Fill popover cups about three-quarters (75%) full with batter. Bake 20 minutes, then reduce temperature to 350 degree F. Bake until golden brown, about 20 minutes more.
• Remove the popover pan from the oven and turn them out on a wire rack immediately and poke a small opening in the side o each with a paring knife to let the steam escape. Serve immediately.

Cook’s Notes:

1. You can beat the batter with a electric hand mixer or stand mixer. Whisking by hand will produce the most tender and airy popovers.
2. If you use muffin pan, reduce baking time by 5 minutes and use only the outer cups of the muffin pan for better air circulation in the oven.

Sweet Popover Variations

Modify the batter by whisking 1/2 teaspoon pure vanilla extract into egg mixture. Reduce salt to 1 teaspoon and add 1 tablespoon sugar to egg mixture along with flour and salt. Then proceed with the following variations:

Cinnamon Sugar:

Combine 1/4 cup sugar and 1/2 teaspoon ground cinnamon. Brush top of baked popovers with 2 tablespoons melted unsalted butter, then coat in cinnamon sugar.

Dark Chocolate:

Sprinkle 2 ounces chopped semi-sweet chocolate over batter-filled popover cups.

Orange:

Whisk finely grated zest of 1 orange (about 2 teaspoons) into batter.

Banana Bread / Banana Cake

hi guysssbanana cake??emm it sounds goodso let's do it :)
Ingredients:

1. 1 3/4 cups all-purpose flour
2. 3/4 cup granulated white sugar
3. 1 teaspoons baking powder
4. 1/4 teaspoon baking soda
5. 1/4 teaspoon salt
6. 2 large eggs, lightly beaten
7. 1/2 cup unsalted butter, melted and cooled
8. 3 ripe large bananas (approximately 1 pound), mashed well (about 1-1/2 cups)
9. 1 teaspoon pure vanilla extractGarnish: (Optional)
10. A few slices of banana

Method:

Preheat oven to 350 degrees F. Butter and flour the bottom and sides of a 9 x 5 x 3 inch loaf pan. Set aside. In a large bowl combine the flour, sugar, baking powder, baking soda, and salt. Set aside.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.)

Scrape batter into prepared pan and place the slices of banana on top of the batter for garnish. Bake until bread is golden brown and a cake tester inserted in the center comes out clean, about 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.

Makes 1 – 9 x 5 x 3 inch loaf of banana bread / banana cake.

Perfect Cheesecake Recipe

hi guys..

today i will share cheesecake recipe

ingredients

Crust

• 2 cups (475 ml) of Graham cracker crumbs (from a little less than 2 packages Graham crackers
• 2 Tbsp sugar
• Pinch salt
• 5 Tbsp (70 g) unsalted butter (if using salted butter, omit the pinch of salt), melted

Filling

• 2 pounds cream cheese (900 g), room temperature
• 1 1/3 cup granulated sugar (270 g)
• Pinch of salt
• 2 teaspoons vanilla
• 4 large eggs
• 2/3 cup sour cream (160 ml)
• 2/3 cup heavy whipping cream (160 ml)

Toppings

• 2 cups sour cream (475 ml)
• 1/3 cup powdered sugar (35 g)
• 1 teaspoon vanilla
• 12 ounces (340 g) fresh raspberries
• 1/2 cup granulated sugar (100 g)
• 1/2 cup water (120 ml)

Special equipment needed

• 9-inch, 2 3/4-inch high springform pan
• Heavy-duty, 18-inch wide aluminum foil
• A large, high-sided roasting pan

METHOD

Prepare the crust

1 Prepare the springform pan so that no water leaks into it while cooking.* Place a large 18-inch by 18-inch square of aluminum foil on a flat surface. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don't create any holes in the foil. If there are any holes, water will get into the pan and ruin the crust. Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan. Gently crimp the top of the foil sheets around the top edge of the pan.

2 Preheat oven to 350°F, with rack in lower third of oven. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Use your (clean) hands to stir in the melted butter.

3 Put all but 1/4 cup of the graham cracker crumbs in the bottom of the springform pan. (Save the remaining 1/4 cup for if you happen to have any holes that need to be filled in, either while you are making the crust, or after the cake has cooked and you've unmolded it.) Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan. Be careful as you do this, as not to tear the aluminum foil. Place in the oven for 10 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325°F.

Make the filling

4 Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate.

Cook the cheesecake

5 Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water. Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula. Place the roasting pan with the springform pan in it, in the oven, on the lower rack. Carefully pour the hot water into the roasting pan (without touching the hot oven), to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. (Alternatively you can add the water before putting the pan in the oven, whichever is easier for you.) Cook at 325°F for 1 1/2 hours.

6 Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.

7 Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.

Prepare sour cream topping

8 Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth. Chill until you are ready to serve the cake.

Note that this recipe produces enough sour cream topping for a thick topping and some extra to spoon over individual pieces of cheesecake, if desired. If you would like a thinner layer of topping and no extra, reduce the sour cream topping ingredients in half.

Prepare the raspberry sauce

9 Place raspberries, sugar, and water in a small saucepan. Use a potato masher to mash the raspberries. Heat on medium, whisking, about 5 minutes, until the sauce begins to thicken. Remove from heat. Let cool.

Prepare the cake to serve

10 Remove the cake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Run the side of a blunt knife between the edge of the cake and the pan. Dorie recommends, and we've done with success, that you use a hair dryer to heat the sides of the pan to make it easier to remove. Open the springform latch and gently open the pan and lift up the sides. Spread the top with the sour cream mixture. Serve plain or drizzled with raspberry sauce.

Easy chocolate cake

Perfect for birthdays, this is a great recipe for an easy, foolproof chocolate cake. It’s moist and fudgy and will keep well for 4-5 days.

Ingredients
For the cake

1. 225g/8oz plain flour
2. 350g/12½oz caster sugar
3. 85g/3oz cocoa powder
4. 1½ tsp baking powder
5. 1½ tsp bicarbonate of soda
6. 2 free-range eggs
7. 250ml/9fl oz milk
8. 125ml/4½fl oz vegetable oil
9. 2 tsp vanilla extract
10. 250ml/9fl oz boiling water

For the chocolate icing

• 200g/7oz plain chocolate
• 200ml/7fl oz double cream

Preparation method

1. Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.
   Technique: Greasing and lining cake tins
   Watch technique0:33 mins
2. For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
3. Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
4. Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
5. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
6. For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
7. To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
   Technique: Removing cakes from a cake tin
   Watch technique0:32 mins
8. Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
9. Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.
   Technique: Icing a cake with chocolate ganache

Doughnuts Recipe

hi guys..
you wanna make doughnuts??
here i will teach you
how to make it
:p

Ingredients
1 1/2 cups milk
2 1/2 ounces vegetable shortening, approximately 1/3 cup
2 packages instant yeast
1/3 cup warm water (95 to 105 degrees F)
2 eggs, beaten
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon freshly ground nutmeg
23 ounces all-purpose flour, plus more for dusting surface
Peanut or vegetable oil, for frying (1 to 1/2 gallons, depending on fryer)

Directions
Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside.

In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.

On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.

Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired

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