Quick Tips: Store Bought Frosting Super Tip! | One Pot Chef
If you love store bought frosting, this tip is going to rock your world. This awesome super tip will save you money and allow you to frost twice as many cakes, cupcakes and muffins :)
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Peppy Pepe
by Kevin MacLeod
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Baked Alaska
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Here is what you'll need!
Baked Alaska
Servings: 12
INGREDIENTS
Ice Cream
1 pint vanilla ice cream, softened
2 pint strawberry ice cream, softened
2 pints chocolate ice cream, softened
Cake (Can Sub Boxed Yellow Cake)
1 cup butter, at room temperature
2 cups sugar
4 eggs, at room temperature
3 cups cake flour, sifted
1 cup milk
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
Swiss Meringue
4 egg whites, at room temperature
1 cup sugar
1 teaspoon cream of tartar
1 teaspoon vanilla extract
PREPARATION
1. Wrap a 10-inch freezer-safe bowl in plastic wrap. Scoop the vanilla ice cream into the bowl, and using a spatula smooth the ice cream to form an even layer. Freeze for 1 hour, or until frozen.
2. Remove the bowl from the freezer, and scoop the strawberry ice cream onto the frozen vanilla layer. Using a spatula, smooth the strawberry ice cream to form an even layer. Freeze for 1 hour, or until frozen. After the strawberry layer is frozen, repeat with chocolate ice cream.
3. Preheat the oven to 350˚F (180˚C).
4. In a bowl, add the eggs and sugar and whisk until well combined.
5. Add 1 egg and mix until combined. Repeat with remaining eggs, mixing after each egg is added.
6. Alternate adding a little bit of flour and milk, whisking after each addition until combined. Repeat until the flour and milk have been used up. The batter should be smooth and creamy.
7. Add the baking powder, salt, and vanilla extract and whisk until well combined.
8. Pour the batter into a greased and floured 10-inch cake tin and bake for 50 minutes to 1 hour, until the top is golden brown and a toothpick comes out clean.
9. Let the cake cool completely. Once cool, invert the cake onto a plate and set aside.
10. Bring a pan of water to a simmer over medium heat.
11. Place a heatproof bowl over the simmering water, and add the egg whites, sugar, and cream of tartar. Whisk constantly until the sugar has dissolved and the egg white mixture is warm, about 3 minutes.
12. Remove the bowl from the pan. Using a hand mixer, beat the egg white mixture until stiff, glossy peaks form, about 10 minutes. Add the vanilla extract and mix until just combined.
13. Remove the bowl of ice cream from the freezer and gently invert it onto the cake, creating a dome shape. Remove the plastic wrap from the ice cream.
14. Working quickly, use a spatula to spread a layer of meringue over the entire cake and ice cream dome so that it’s fully coated.
15. Using a kitchen torch, brown the peaks of meringue.
16. Serve immediately. Enjoy!
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Mint Brownies
These Mint Brownies have three delicious layers. First, a supreme brownie on bottom. Then a fluffy, green mint layer that’s full of flavor and color. Last, but definitely not least, a chocolate layer on top made with chocolate chips, butter and a little whipping cream. #mint #brownies #chocolatesyrup #chocolate #stpatricksday #dessertideas #dessert
Full recipe:
How To Make Chocolate Mint brownies!!brownie recipe!@Atanu r Rannaghar
How To Make Chocolate Mint brownies!!brownie recipe!
How To Make aero mint chocolate chip cookies!
ซอฟช็อคโกแลตคุกกี้ Soft chocolate
cookies recipe สูตรนี้อร่อยมาก!
꾸덕꾸덕 젤라또 ● 아이스크림 #쇼
* #dessert #gelato #icecream #mint!
Mint Chocolate Cake | Sally's Baking
Recipes!
No Bake Icebox Dessert: MINT EDITION
#shorts!
2 Ingredient chocolate truffle recipe
#shorts!
Ingredients÷
Brownie Base
1box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
Filling
2tablespoons butter, softened
3oz cream cheese, softened
2tablespoons heavy whipping cream
3cups powdered sugar
1/4teaspoon mint extract
Betty Crocker™ green gel food color
Topping
1/3cup heavy whipping cream
1 1/3cups semisweet chocolate chips
1/3cup butter
Steps
1
Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
2
In large bowl, beat softened butter and cream cheese with electric mixer on medium speed until smooth. Add 2 tablespoons whipping cream; beat until blended. Slowly add powdered sugar; beat until fluffy. Beat in mint extract. Beat in food color until desired color. Spread over cooled brownies. Refrigerate about 1 hour or until set.
3
In 2-quart saucepan, heat Topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Remove from heat; let stand 15 minutes.
4
Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Using foil to lift, remove brownies from pan, and peel foil away. Before cutting, let stand 20 minutes at room temperature. Cut into 4 rows by 4 rows. Store covered in refrigerator.
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