Archive for the ‘Desserts’ Category

Creamy Chocolate Milkshake Recipe

Tuesday, September 12th, 2017

Chocolate MilkshakeHappy Chocolate Milkshake Day! Make these for the kids for an after school treat, serve them at warm weather parties or have one tonight after dinner!

What You’ll Need (for about 2 milkshakes):

  • 3 generous scoops of chocolate ice cream, softened
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • Whipped cream, sprinkles, cherries,
    chocolate sauce or other toppings if desired

Directions:

  1. Place two milkshake glasses in the freezer
    to chill.
  2. In a blender, blend the ice cream, milk
    and vanilla extract until smooth.
  3. Top with whipped cream, sprinkles or serve
    plain and enjoy!

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Simple Sponge Cake Recipe

Tuesday, August 22nd, 2017

Decorated Sponge Cake via flickr user Eloise ElThis airy cake is a classic everywhere. The key is to not over-mix the batter, and to keep the oven closed throughout the baking time. If you would like to make just one whole cake (this recipe makes two 9″ cakes), up the baking time to 30-35 minutes. Enjoy!

What You’ll Need:

  • Parchment paper
  • 6 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder

Directions:

  1. Preheat oven to 350°F and line two 9″ cake pans with parchment paper.
  2. In a large bowl, or the bowl of an electric stand mixer (fitted with whisk attachment), beat all room temperature eggs for one minute on high speed. After one minute and while still mixing, gradually add the sugar and continue beating for about 8-10 minutes; until mixture is light and fluffy.
  3. Add vanilla extract and mix until combine. In a separate bowl, whisk together the flour and baking powder. Sift into egg mixture a little at a time.
  4. Fold in with a spatula until just incorporated. Scrape the bottom to catch any unmixed flour, and stop folding in when no streaks of flour are visible. Over-mixing will cause the batter to deflate.
  5. Divide batter evenly among the two cake pans. Bake in the preheated oven for about 25 minutes, or until the top is golden brown.
  6. Transfer warm cakes to a wire rack and remove parchment paper, let cool. Sprinkle confectioners’ sugar on top, add a whipped cream filling, decorate with fruit or top as desired.

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Four Fantastic Julia Child Recipes

Tuesday, August 15th, 2017

On what would have been her 105th birthday, we have selected four fantastic recipes from Julia Child herself that definitely warrant space in your recipe box. Take a look below.

Potato & Leek Soup

Enamel Recipe Box

The smooth and creamy consistency of this soup would make a great first course during a dinner party, or a light lunch at home.

Ratatouille

Julia Child’s ratatouille is hearty and delicious, and tastes great freshly made or the day after!

Pâte a Brioche

Light and sweet and rich; you won’t want to ever be without this Brioche recipe.

Apricot Sherbet

Since it is summer after all, we had to include a cool and tasty dessert. While this sherbert recipe does have a long prep time (it needs to be almost frozen, after all), it is so worth it.

What is your favorite Julia Child recipe? Share on Facebook or in the comments below.

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