3-Ingredient Oreo Ice Cream! Recipe tutorial #Shorts
How to make a 3-Ingredient Oreo Ice Cream!
Eloise here! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
Check out this 3-Ingredient Oreo Ice Cream Recipe! It's only 3 Ingredients and so simple! One for you Oreo Lovers!
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HOW TO MAKE ANGEL FOOD CAKE | angel food method
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INGREDIENTS:
1 1/4 cups (295 ml) egg whites at room temperature (from about 9 or 10 large eggs)
1 1/2 cups (294 gr) granulated sugar or caster sugar (separated)
1 cup (112 gr) cake flour (see notes for substitution)
1 tsp lemon zest (optional)
1/4 tsp kosher salt
1/2 TBSP cream of tartar (or lemon juice or white vinegar)
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Today we are continuing the cake series and learning to make Angel Food Cake. This cake has its own mixing method, actually called The Angel Food Method, and is used specifically for this cake. Angel food cake gets its name from the fact that there is not any fat present in the cake, but whipping the egg whites transforms this into an incredibly light and fluffy cake. This process of whipping egg whites and folding into other ingredients is also used in other more advanced cake mixing methods so it is a great technique to master. Make sure you also check out the bonus video today to learn how to make an easy fresh strawberry sauce to go on top!
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Ree Drummond's Easiest-Ever Ice Cream Cake | The Pioneer Woman | Food Network
Ree creates this easy frozen treat for her family by layering pound cake with three different flavors of ice cream and chocolate candy!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Ice Cream Layer Cake
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 4 hr 15 min (includes freezing time)
Active: 15 min
Yield: 6 to 8 servings
Ingredients
1 pound cake
1 cup vanilla ice cream, slightly softened
4 large peanut butter cup candies, roughly chopped
1 cup chocolate ice cream, slightly softened
1/2 cup chocolate candies, such as M and Ms, roughly chopped
1 cup chocolate chip ice cream, slightly softened
Chocolate shell ice cream sauce (the type that hardens), such as Smucker's Magic Shell, for covering the top
Directions
Slice the pound cake horizontally into 3 pieces. Place the first slice in a loaf tin lined with plastic wrap. Cover the cake with the vanilla ice cream, followed by three-quarters of the chopped peanut butter cups. Add a second layer of cake and cover with the chocolate ice cream, followed by three-quarters of the chocolate candies. Place the last layer of cake on top, followed by the chocolate chip ice cream. Cover with the chocolate shell sauce, then the remaining peanut butter cups and chocolate candies. Let the sauce set for a few seconds, then fold over the plastic wrap and place in the freezer until frozen, about 4 hours.
When ready to serve, pull back the plastic wrap, gently lift the cake out and peel off the wrapping completely. Slice to serve.
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Ree Drummond's Easiest-Ever Ice Cream Cake | The Pioneer Woman | Food Network
ttps://youtube.com/watch?v=OMbbc6h6e8M
Angel Food Cake
Angel Food Cake is a delightful airy cake, fluffy like a cloud, with a white light crumb and a golden crisp crust that is simply amazing. It pairs well with fresh berries and a bit of whipped cream or ice cream on the side.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10 servings
1 1/4 cups (300g) egg whites (from about 10 large eggs)
1 1/2 cups (300g) fine sugar, divided
1 cup (120g) cake flour
1 1/4 tsp (5g) cream of tartar
1/2 tsp (3g) salt
1 tsp (5g) vanilla extract
1/2 tsp (3g) almond extract
1. Preheat oven to 350 F (180C).
2. Sift together the cake flour with 1 cup (200g) of sugar. Set aside until ready to use.
3. Place the egg whites in a large bowl, and whip on medium-high speed until foamy. Add the cream of tartar, salt, vanilla and almond extract.
4. Continue whipping until soft peaks form. Gradually add remaining 1/2 cup (100g) of sugar. Whip until stiff peaks.
5. Gradually sift in the flour sugar mixture and fold in after each addition.
6. Pour the batter into an ungreased 10 inch (25cm) tube pan with removable bottom.
7. Cut through the batter with a knife to remove air pockets and smooth the top.
8. Bake for 40-45 minutes or until golden brown and a toothpick inserted into the center comes out clean.
9. Invert pan immediately. Let cool completely for about 1-2 hours.
10. Remove the cake from the pan and dust with powdered sugar if desired.
11. Slice using a serrated knife and serve with fresh berries and whipped cream.
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ICE CREAM ANGEL CAKE #icecreamangelcake #recipe
Getting Ready For Easter
ICE CREAM ANGEL CAKE
Ingredients
1 (14.5 oz.) package white angel food cake mix
1 quart strawberry ice cream, softened
1 pint chocolate ice cream, softened
2 cups whipping cream
¼ cup sifted powdered sugar
¼ tsp. almond extract
¼ cup slivered almonds, toasted
Chocolate leaves (optional)
Directions
Prepare and bake cake mix according to package directions, using a 10 inch tube pan. Invert pan on funnel or bottle about 2 hours or until cake is completely cooled.
Loosen cake form side of tube pan using a small metal spatula. Remove from pan; split the cake horizontally into 4 layers.
Place bottom layer of cake on a cake plate, and spread with half of strawberry ice cream; freeze. Add second cake layer and spread with chocolate ice cream; freeze. Repeat with third layer and remaining layer, cut side down, on top of cake. Cover and freeze cake several hours or overnight.
Beat whipping cream until foamy; gradually add powdered sugar and almond extract, beating until stiff peaks form. Frost sides and top of cake with whipped cream. Garnish with raspberries.
Homemade Angel Food Cake Recipe - Laura Vitale - Laura in the Kitchen Episode 371
To get this complete recipe with instructions and measurements, check out my website:
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