Chocolate Ice Cream Recipe

Chocolate Ice Cream

Prep Time: 10 mins

Cook Time: 10 mins

Additional Time: 4 hrs

Total Time: 4 hrs 20 mins

Servings: 8

Yield: 1 quart

Ingredients:

• • 1 cup milk
  • ¾ cup sugar
  • 2 tablespoons unsweetened cocoa powder

• • ¼ teaspoon salt
  • 3 egg yolks, lightly beaten
  • 2 ounces semisweet chocolate, chopped

• 2 cups heavy cream
• 1 teaspoon vanilla extract

Instructions:

1. 1. Combine milk, sugar, cocoa powder, and salt in a saucepan over medium heat. Bring to a simmer, stirring constantly.
   2. Place egg yolks into a small bowl. Gradually whisk in about 1/2 cup of hot milk mixture, then return to the saucepan. Heat and stir until thickened, but do not boil.
   3. Remove from the heat and stir in chopped chocolate until melted.

1. Pour into a chilled bowl and refrigerate, stirring occasionally, until cold, about 2 hours.
2. Stir in cream and vanilla. Pour into an ice cream maker and freeze according to manufacturer’s directions.

Nutrition Facts (per serving):

• • Calories: 353
  • Fat: 27g
  • Carbs: 27g

• Protein: 4g

Ingredients:

1 cup graham cracker crumbs
4 tablespoons unsalted butter, melted
2 tablespoons sugar
2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
Directions:

Preheat your oven to 325°F (163°C) and line a muffin tin with 12 paper liners.
Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl. Press the mixture firmly into the bottom of each liner.
In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then vanilla extract and sour cream, beating until just blended.
Divide the mixture evenly among the prepared cups, filling each about 3/4 full.
Bake for 20-25 minutes, or until the centers are just set. Cool to room temperature, then refrigerate for at least 2 hours before serving

I Don’t Buy Pizza Anymore! Discover a Healthier and Tastier Alternative

Pizza, with its gooey cheese, flavorful toppings, and crispy crust, has long been a favorite indulgence for many. However, as people become more health-conscious, they’re seeking alternatives that satisfy their cravings without sacrificing nutrition.

Enter Zucchini Pizza Crust: A Game-Changing Solution

In recent years, zucchini pizza crust has emerged as a popular substitute for traditional pizza dough. Not only is it lighter and lower in carbohydrates, but it also offers a unique flavor profile that’s surprisingly delicious.

Making the Transition: Embracing Zucchini Pizza Crust

Ingredients You’ll Need

• 1 zucchini
• 4 tablespoons of oat flour
• 3.5 ounces (100g) grated mozzarella cheese
• 2 eggs
• Salt and black pepper to taste

Preparing the Zucchini Pizza Crust

1. Grating the Zucchini: Begin by washing the zucchini thoroughly and grating it using a coarse grater, leaving the skin on for added texture and nutrients.
2. Draining Excess Liquid: Transfer the grated zucchini to a bowl, season it with salt, and let it rest for 5 minutes. Afterward, squeeze handfuls of the zucchini to remove excess liquid, ensuring a crispier crust.
3. Mixing the Ingredients: In another bowl, combine the drained zucchini with oat flour, grated cheese, eggs, and freshly ground black pepper. Mix the ingredients thoroughly until well combined.
4. Shaping the Crust: Spread the zucchini mixture evenly onto a round pizza pan that has been lightly greased or lined with parchment paper. Ensure the crust is uniform in thickness for even baking.
5. Baking to Perfection: Preheat your oven to 180°C and bake the zucchini pizza crust for approximately 20 minutes or until golden brown. Keep an eye on it to prevent burning.
   

   The Taste Test: Why Zucchini Pizza Crust Reigns Supreme

   Satisfying Cravings Without Sacrifice

   Despite its unconventional ingredients, zucchini pizza crust delivers a satisfying pizza experience without the guilt. The crust maintains a crispy texture while providing a subtle hint of zucchini flavor, making each bite a delightful surprise.

   Nutritional Benefits That Can’t Be Beat

   Compared to traditional pizza dough, zucchini pizza crust is significantly lower in carbohydrates and calories, making it an ideal choice for those watching their waistlines. Additionally, zucchini is packed with essential vitamins and minerals, adding nutritional value to every slice.

   Conclusion: A Delicious Twist on a Classic Favorite

   In conclusion, zucchini pizza crust offers a delicious and nutritious alternative to traditional pizza dough. With its simple preparation and satisfying flavor, it’s no wonder that more pizza lovers are making the switch. So the next time you’re craving a slice, consider giving zucchini pizza crust a try—you won’t be disappointed!

The Easiest Flourless Cake Recipe You’ll Ever Make!

Are you craving something sweet but don’t have hours to spare in the kitchen? Say goodbye to complicated recipes and hello to simplicity with our easy-to-follow flourless cake recipe. In this article, I’ll walk you through each step, from gathering the ingredients to serving up a slice of heaven on a plate. Get ready to impress your friends and family with minimal effort and maximum flavor!

Ingredients

• 4 egg yolks
• 14 ounces (400 grams) natural yogurt
• 2.8 ounces (40 grams) sugar
• 1.8 ounces (50 grams) corn starch
• Baking powder
• A pinch of salt
• Vanillin
• 4 egg whites
• 1.4 ounces (40 grams) sugar
• Boiling water (for a double boiler)
• Powdered sugar (to decorate)

Now that we have everything we need, let’s get started!

Preparation

Preheat your oven to 170ºC to ensure it’s nice and toasty for our cake. While it’s heating up, let’s prepare the batter.

Mixing the Batter

In a mixing bowl, combine the egg yolks, natural yogurt, 40 grams of sugar, cornstarch, and a dash of baking powder. Add a hint of vanillin to elevate the flavor profile. Mix until smooth and set aside.

Creating the Meringue

In another bowl, beat the egg whites with a pinch of salt until they form soft peaks. Gradually add the remaining 40 grams of sugar while continuing to beat until the peaks are firm and glossy.

Combining the Batter and Meringue

Gently fold the beaten egg whites into the yolk and yogurt mixture, ensuring a delicate integration while maintaining the airy texture of the meringue.

Baking the Cake

Transfer the batter into a prepared mold and place it inside a larger roasting pan. Pour boiling water into the pan to create a double boiler effect. Pop it into the preheated oven and bake at 170ºC for approximately 50 minutes, or until the top is golden and the center is set.

Decorating with Powdered Sugar

Once the cake has cooled, carefully remove it from the mold and sprinkle powdered sugar over the top for a decorative touch.

Serving Suggestions

This flourless cake is a versatile treat that pairs well with a variety of accompaniments. Serve it with a dollop of whipped cream and fresh berries for a light and refreshing finish. You can also drizzle it with chocolate sauce or caramel for an indulgent twist. Get creative and make it your own!

Why Choose a Flourless Cake?

Flourless cakes have gained popularity in recent years due to their light texture and gluten-free appeal. By omitting flour from the recipe, you’re left with a cake that’s airy, moist, and incredibly flavorful. Plus, it’s a great option for those with dietary restrictions or sensitivities. Say goodbye to dense, heavy cakes and hello to a lighter, more enjoyable dessert experience!

Tips and Tricks for Perfect Results

• Ensure your egg whites are at room temperature for maximum volume when beating.
• Be gentle when folding the egg whites into the batter to avoid deflating them.
• Use high-quality natural yogurt for the best flavor and texture.
• Experiment with different flavorings such as citrus zest or almond extract to customize your cake.
  

  Storing Your Flourless Cake

  To keep your cake fresh and delicious, store it in an airtight container at room temperature for up to three days. Alternatively, you can refrigerate it for up to a week or freeze it for longer-term storage. Just be sure to thaw it completely before serving for the best taste and texture.

  Conclusion

  In conclusion, this flourless cake recipe is a game-changer for anyone looking to satisfy their sweet tooth without spending hours in the kitchen. With just a few simple ingredients and easy-to-follow steps, you can enjoy a delicious homemade treat that’s sure to impress. So why wait? Get baking and indulge in a slice of heaven today!

No-Rise Spelt and Wheat Bread Recipe
Table of Contents
Ingredients
1 1/4 cups spelt flour (150 g)
2 1/2 teaspoons salt
2 3/4 cups wheat flour (350 g)
1 1/4 cups whole spelt flour (150 g)
2 teaspoons bread spice
1 3/4 – 2 1/8 cups water (420 – 500 ml, lukewarm)
2 1/4 teaspoons dry yeast
2 tablespoons white wine vinegar
Preparation Tips
Preheat the Oven:
Set your oven to 220°C (428°F).
Place a bowl of water at the bottom of the oven to create steam, which helps develop a crispy crust on the bread.
Mix Dry Ingredients:
In a large mixing bowl, combine spelt flour, wheat flour, whole spelt flour, salt, and bread spice.
Stir well to ensure the ingredients are evenly distributed.
Prepare Yeast Mixture:
Heat the water until lukewarm—this helps activate the yeast effectively.
Dissolve the dry yeast in the warm water.
Add the white wine vinegar to the yeast mixture. The vinegar helps neutralize the yeast taste, extends the bread’s shelf life, and prevents mold growth.
Combine Ingredients:
Using a food processor or a mixer with a dough hook, gradually add the yeast and vinegar mixture to the dry ingredients.
Continue mixing until a dough forms. The dough should be slightly sticky but firm enough to hold its shape.
If necessary, adjust the water to get the right consistency, adding a little more if the dough is too dry or reducing if it’s too wet.

Cheese Bread (Khachapuri) Without Yeast

Ingredients

For the Dough:

• 10 fl oz kefir (300 ml)
• 1 large egg
• 1 tsp salt (5 g)
• 1 tsp sugar (5 g)
• 3 tbsp vegetable oil (45 ml)
• 16 oz all-purpose flour (450 g)
• 2 tsp baking powder (10 g)
  

  For the Filling:

  • 10.5 oz cheese (300 g, grated; choose a salty cheese like feta or a combination of feta and mozzarella)

  • Salt (to taste, for the cheese if using unsalted cheese)

  For Finishing:

  • Butter (for greasing the cooked Khachapuri)

  Instructions

  Prepare the Dough:

  1. Mix Wet Ingredients: In a large mixing bowl, combine the kefir, egg, salt, sugar, and vegetable oil. Whisk these ingredients together until they are well mixed and smooth. The kefir adds a tangy flavor and helps to tenderize the dough.

  2. Add Dry Ingredients: Gradually add the flour and baking powder to the wet mixture, mixing continuously. The dough should start to come together and become soft and slightly sticky but firm enough to handle. If it’s too sticky, add a little more flour, one tablespoon at a time, until it reaches the right consistency.

  3. Rest the Dough: Cover the dough with a clean kitchen towel and let it rest for 10-15 minutes. This resting time allows the flour to fully hydrate and the baking powder to activate, which will make the dough easier to work with and give it a better texture when cooked.

  Prepare the Filling:

  1. Grate the Cheese: Grate your chosen cheese(s) and place them in a separate bowl. If you’re using unsalted cheese like mozzarella, add salt to taste. The filling should be flavorful enough to complement the mild dough.

  2. Mix Well: Stir the cheese to ensure the salt (if added) is evenly distributed throughout the filling.

  Assemble the Khachapuri:

  1. Divide the Dough: Divide the dough into equal portions, depending on how large you want your Khachapuri. Typically, this recipe makes 4-6 medium-sized breads.

  2. Roll Out the Dough: On a lightly floured surface, roll out each portion of dough into a circle about 1/4 inch thick. The circles should be large enough to hold a generous amount of filling while still being manageable to fold.

  3. Add the Filling: Place a generous amount of the grated cheese in the center of each dough circle. The filling should be plentiful but not overflowing.

  4. Seal the Bread: Fold the edges of the dough over the cheese, gathering them in the center like a pouch. Pinch the seams firmly to seal the cheese inside. This step is crucial to prevent the cheese from leaking out during cooking.

  5. Shape the Loaf: Gently flatten the filled dough with your hands to form a thick disc. Be careful not to press too hard, as you don’t want the dough to tear or the filling to escape.

  Cook the Khachapuri:

  1. Heat the Skillet: Heat a non-stick skillet over medium heat. You won’t need to add any oil to the pan, as the bread is cooked dry. The skillet should be hot enough that the bread sizzles slightly when it hits the surface.

  2. Cook the Bread: Place one of the filled dough discs in the hot skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. The bread should puff up slightly and have a beautiful golden color. Repeat with the remaining dough discs.

  Finishing Touch:

  1. Brush with Butter: As soon as you remove the Khachapuri from the skillet, brush it with melted butter while it’s still hot. The butter adds a rich flavor and gives the bread a lovely shine, making it even more appetizing.

  Serve:

  1. Serve Warm: Khachapuri is best enjoyed warm when the cheese is still gooey and the bread is soft. Serve it as is, or with a side of fresh vegetables, a salad, or a bowl of soup.

  2. Reheating: If you have leftovers, you can reheat them in a skillet or oven to restore their warmth and softness.

  Tips for Success

  • Cheese Selection: Choose a cheese that melts well and has a strong flavor, like feta, mozzarella, or a combination of both. If using unsalted cheese, remember to adjust the salt in the filling accordingly.

  • Resting the Dough: Don’t skip the resting time for the dough. It helps the gluten relax, making the dough easier to roll out and giving the final bread a better texture.

  • Cooking Heat: Keep the skillet at medium heat to ensure the bread cooks through without burning. If the skillet is too hot, the outside will cook too quickly, leaving the inside undercooked.

  Nutrition Information

  • Serving Size: 1 piece (based on 6 servings)
  • Calories: Approximately 300 kcal
  • Total Fat: 15g
  • Saturated Fat: 6g
  • Cholesterol: 70mg
  • Sodium: 550mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 1g
  • Sugars: 2g
  • Protein: 10g
    

    Conclusion

    This Cheese Bread (Khachapuri) Without Yeast is a simple yet satisfying dish that’s perfect for any time of day. The combination of soft, fluffy dough with a rich, cheesy filling is sure to be a hit with everyone. Whether you’re new to making bread or looking for a quick, no-yeast recipe, this Khachapuri is an excellent choice. Enjoy it fresh from the skillet, with the cheese still melting, for the best experience!

Creamy Milk Cake with Fruit Jam

Ingredients

For the Milk Cake:

• 1 liter milk (4 cups)
• 200 g condensed milk (about 1/2 cup)
• 100 g corn starch (about 3/4 cup)
• 20 g butter (1 1/2 tbsp)

For the Fruit Jam:

• 2 medium-sized peaches
• 1 medium-sized orange
• 30 g sugar (about 2 tbsp)
• 10 g corn starch (1 tbsp)
• 20 ml water (1 tbsp)

Instructions

Prepare the Milk Carton Mold:

1. Prepare the Mold: Take an empty 1-liter milk carton and cut off the top part, leaving the bottom intact. Clean the inside thoroughly and let it dry. Line the inside of the carton with cling film, ensuring there is enough excess film to cover the top once the mixture is poured in. This will make it easier to remove the cake later.

Prepare the Milk Cake:

1. Heat the Milk and Condensed Milk: In a medium-sized saucepan, combine the milk and condensed milk. Place the pan over medium heat and stir continuously to prevent the milk from burning.
2. Make the Corn Starch Slurry: In a small bowl, dissolve the corn starch in a bit of cold milk or water to form a smooth slurry. This step ensures that the corn starch doesn’t form lumps when added to the hot milk.
3. Thicken the Mixture: Once the milk mixture begins to warm, gradually whisk in the corn starch slurry. Continue to stir constantly as the mixture heats up and thickens. This should take about 5-7 minutes, resulting in a thick, pudding-like consistency.
4. Add the Butter: Once thickened, remove the saucepan from the heat and stir in the butter until fully melted and incorporated. The butter adds a rich flavor and smooth texture to the milk cake.
5. Pour into the Mold: Pour the thickened mixture into the prepared milk carton mold. Smooth the top with a spatula, ensuring it is even. Fold the excess cling film over the top to cover it completely.
6. Chill the Cake: Place the milk carton in the refrigerator and chill for at least 4 hours, or until the mixture is fully set. This chilling time allows the cake to firm up, making it easier to slice later.

   Prepare the Fruit Jam:

   1. Prepare the Fruits: Peel and dice the peaches into small pieces. Zest and juice the orange, making sure to discard any seeds.
   2. Cook the Jam: In a small saucepan, combine the diced peaches, orange juice, orange zest, and sugar. Cook the mixture over medium heat, stirring occasionally until the fruit softens and begins to break down, about 10-15 minutes.
   3. Thicken the Jam: In a small bowl, dissolve the corn starch in the water to create a slurry. Stir the slurry into the fruit mixture and continue to cook for another 2-3 minutes until the jam thickens. Remove from heat and let it cool. You can use the jam as is, with chunks of fruit, or blend it for a smoother consistency.

   Unmold and Serve:

   1. Unmold the  Cake: Once the milk cake is fully set, carefully peel back the cling film from the top of the carton. Gently pull on the cling film to lift the cake out of the carton mold.
   2. Slice the Cake: Place the cake on a serving plate, remove the cling film, and slice the cake into desired portions.
   3. Serve with Jam: Serve each slice of milk cake with a generous spoonful of the fruit jam on the side or spread it on top. The combination of the creamy cake with the fruity jam creates a perfect balance of flavors.

   Tips for Success

   • Stir Constantly: When thickening the milk mixture, make sure to stir constantly to avoid lumps and ensure a smooth consistency.
   • Cool Completely: Ensure the milk cake is fully chilled and set before unmolding to maintain its shape.
   • Jam Consistency: Adjust the consistency of the jam to your preference. For a smoother jam, blend the mixture after cooking; for a chunkier texture, leave the fruit pieces whole.

   See also  Butterscotch Buns: So Easy To Make Bread

   Nutrition Information

   • Serving Size: 1 slice (based on 8 servings)
   • Calories: Approximately 220 kcal
   • Total Fat: 6g
   • Saturated Fat: 4g
   • Cholesterol: 20mg
   • Sodium: 70mg
   • Total Carbohydrates: 37g
   • Dietary Fiber: 1g
   • Sugars: 22g
   • Protein: 5g

   Conclusion

   This Creamy Milk Cake with Fruit Jam is a deliciously indulgent dessert that’s both elegant and simple to make. The creamy texture of the milk cake paired with the sweet and tangy fruit jam offers a delightful contrast that will satisfy any sweet tooth. Whether you’re serving it at a dinner party or enjoying it as a treat for yourself, this dessert is sure to be a hit. Enjoy the creamy, fruity goodness in every bite!