••••GOODBYE JANUARY!!!••••

(photos-Google+)

••••SO LONG JANUARY!!

••••HAPPY CROISSANT DAY••••

(photo-google+ & Williams Sonoma photo)
                            

••••THOSE CROISSANTS ARE SO GOOD!!

••••VALENTINES DAY IS HERE•• ALMOST••••

(photo-kappboom wallpaper( IT'S ALMOST HERE!!!

••••SO LONG•ABE VIGODA••••

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••••SO LONG ABE!!! WE WILL MISS YOU!!!

••••HAPPY PIE DAY••••

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••••PIE IS SO YUMMY!!

••••CANNOLI ICE CREAM••••

(Source: cookingdivine.com & photos also)

Cannoli Ice Cream made with Fresh Ricotta Cheese

Prep time

12 hours

Cook time

1 hour

Total time

13 hours

 

Cannoli flavored ice cream made with fresh ricotta cheese.

Author: Cooking Divine

Recipe type: Dessert

Serves: 1 quart

Ingredients

• 15 Oz Fresh Ricotta Cheese
• Pinch of Salt
• ½ Cup Sugar
• ½ Cup Inverted Sugar (or sub extra ¼ cup sugar)
• 1 Cup Milk
• 1 Cup Heavy Cream
• ⅛ Teaspoon Fresh Nutmeg
• ½ Teaspoon Vanilla Extract
• ½ Teaspoon Ground Cinnamon
• ¾ Cup Chocolate Chips
  

Directions

1. Set aside 1 cup heavy cream in a bowl over an ice bath.
2. In a medium saucepan heat the ricotta, salt, milk, sugar and inverted sugar until everything is melted together.
3. Pour the heated mixture through a fine strainer into the cold bowl of cream over the ice bath.
4. Add the nutmeg, cinnamon, and vanilla extract and mix well.
5. Cover and refrigerate for 2 hours to overnight.
6. Pour cold mixture into your ice cream maker and freeze to manufacturers instructions.
7. Add chocolate chips to churning ice cream 5 minutes before it finishes.
   
   
   

••••HAPPY HUG DAY••••

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••••GIVE A HUG TODAY!!

••••MAKE YOUR OWN ITALIAN SEASONING••••

(photos-onehundreddollarsamonth.com & Google+ & mysweetmission.com)

••••MAKE YOUR OWN••••

••••WHIPPING CREAM POUND CAKE••••

(Source: mymindpatch.blogspot.com & photos also)

••••LOOKS SO GOOD!!!

 YIELD: One 20 cm ring cake pan

Ingredients

All ingredients in room temperature.

Using 55g eggs

110g top/cake flour

1/4 tsp salt

90g unsalted butter, softened

110g fine sugar

3 eggs

3/4 tsp vanilla extract

90g whipping cream

Directions

1. Coat one 20cm tube pan with butter, then follow by flour. Set aside.

2. Sieve cake flour and salt together in a bowl twice. 

3. Beat the 3 eggs together in a bowl, and set aside.

4. Cream butter and sugar together till light and fluffy.

The process may take about 5 to 8 minutes by using an electric hand mixer at medium speed.

As no leavening agent is used in this recipe, a well-creamed batter is important in ensuring a good rise.

5. Gradually blend in the beaten egg to the batter. Add in small quantity after each mixing.

6. Mix in the vanilla extract.

7. Sieve 1/2 of the flour mixture from (2) into the batter and mix manually.

Try not to over mix the flour.

8. Mix in the whipping cream, followed by the other 1/2 of the flour.

9. Use a spatula to give a more thorough mixing.

Pour the batter into the prepared cake pan.

10. Bake in the middle rack of a cold oven without preheating set at 180 degree Celsius for about 35 to 45 minutes, or untill an inserted cake tester draws out clean.

When the cake is well baked, the edge will shrink away from the wall of the pan.

11. Allow the cake to rest in the pan for 5 minutes before inverting out to cool on a wire rack.