Marbled Spiked White Chocolate Cappuccino

It's been a long time I don't write on my blogger. Now I've got my Facebook official page and everything is easier and faster.
But sometimes I need to :)
The recipe calls for brandy, but I didn't have any so I added 2 teaspoons of Tequila. Since the recipe calls for such a small amount, you could leave it out altogether. Chef Steven Vardy (originally from Beckta) gave a cooking class at the local wine store a few years ago, and this was one of the recipes we got to sample.

Ingredients:
2 cups 2% milk
2 cups half and half
1 vanilla bean, split lengthwise and seeds scraped
10 ounces of white chocolate (Amedei is recommended)
2 teaspoons of brandy
½ tablespoon vanilla
1 teaspoon almond extract
4 cups freshly brewed dark coffee
cocoa powder or grated cocoa nibs, for garnish

Place milk and half and half into a sauce pot. Add scraped vanilla seeds and pod to the pot and bring to a boil. Remove from heat. Add white chocolate and whisk until melted and smooth. Whisk in brandy, vanilla, and almond extract. Strain through a fine sieve to remove vanilla bean. Return to a low heat and whisk until frothy using a hand blender. Divide the coffee into mugs and ladle the white chocolate mixture over. Garnish with a sprinkle of cocoa powder or grated cocoa nibs.

Spiderweb Brownie Cake

In just a couple weeks, Lick The Bowl Good will be celebrating it's 3rd Anniversary. It's hard to believe that it's been that long, but as they say, "time flies when you're having fun!" To help me celebrate, I will be hosting a giveaway from CSN, and it's gonna be good, so stay tuned for it. Ever been to CSN? They have everything from bar furniture to luscious cast iron Staub cocottes at great prices. You can even pick up a springform pan so you can make these Spiderweb Brownies!
Happy Halloween everybody!

Ingredients:
For Brownies:
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder
1 tablespoon vanilla extract
1 1/2 cups unbleached all-purpose flour
2 cups chocolate chips, optional
For Spiderweb Mixture:
4 ounces cream cheese, at room temperature
2 tablespoons sugar
1 tablespoon unbleached all-purpose flour
1 large egg yolk
1/2 teaspoon mint or vanilla extract (optional)

Preheat the oven to 180°. Lightly grease a 9" x 13" pan.
For the brownies: In a medium sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot, but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.
Add the hot butter/sugar mixture, stirring until smooth.
Add the flour and chips, again stirring until smooth.
Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.

Spread the batter into the pan. 
Bake the brownies for about 30 minutes, (If you use a 9-inch springform pan like I did, then it will take about 50-60 minutes to bake through), until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.
For the spiderweb mixture: Combine the cream cheese, sugar and flour in a small bowl, and mix until smooth. Add the egg yolk and flavoring (if using), mixing until smooth once again. Transfer the mixture to a disposable pastry bag, and cut just the very tip off the end, as shown.
Draw a small circle in the center of the brownie batter. Make concentric circles starting from the center and working your way outward, about 1 inch apart =)

Toasted Marshmallow Oreo Brownies

I recently found this yummy recipe on a food blogger regarding cakes and sweets like mine, more or less..
Reading the description, there was one phrase that I liked more than others, and I like to repeat that to this my description: "I hope you'll have an extraordinary day full of the people that matter most in your life. Don't just tell them you love them, show them you love them. THE LOVE OF MY LIFE!"
Thanks for your St. Valentine recipe dear Heather McMullin :)

Ingredients:
2 boxes of Chocolate Brownie Mix
1 Bag big Marshmallows
1 Bag Double Stuffed Oreo Cookies


Mix up brownies according to instructions on the box.

Put just enough brownie mix to cover the bottom of a 9x13 pan, put a layer of Oreos, covering the brownie layer.

Add the rest of the brownie mix, covering the Oreos completely.

Bake brownies.  Take the brownies out 10minutes before they are done and put marshmallows to completely cover the brownies.

Put them back in the oven and bake for an additional 10 minutes or until the marshmallows are golden brown.

Double Chocolate Cookie Bars

Came back in London! First recipe of a new hard life! =)

Ingredients:
24 chocolate sandwich cookies
1/4 cup butter, melted
1  can sweetened condensed milk
1 teaspoon vanilla extract
2 cups semisweet chocolate chips 

Preheat the oven to 165°. 
Set aside 6 cookies and grind the rest in a food processor or blender. In a small bowl, stir together the cookie crumbs and butter until well blended. Press into the bottom of an 11x13 inch pan.  (Note: I made a double recipe and used my 12x16 Wilton pan and it fit perfectly. I would think that a 13x9 inch pan would work better for a single recipe?.)
Over a double boiler or in the microwave, melt 1 cup of chocolate chips together with the condensed milk and vanilla. Stir frequently until smooth. Spread evenly over the crumb crust. Sprinkle the remaining cup of chocolate chips over the top. Break remaining cookies into pieces by hand and sprinkle over the top. 
Bake for 20 to 25 minutes in the preheated oven. Cool completely before cutting into bars.

Bailey's and Brandy Ice Cream

The Bail-out

Julie was the bewitching Irish temptress at the Horseshoe House of the Shelbourne Hotel Dublin who introduced me to this militarily upgraded version of Baileys. Fuel-injected with a double shot of Brandy.
In 2005, when Mrs. O' and I enjoyed a filthy weekend in Brighton, the afternoon was lost consuming double Baileys and Brandy. Brighton certainly rocked because nine months later we had another souvenir to go with the kiss me quick hat and stick of Brighton rock - our son archie.

YOU CAN ENJOY ICECREAMISM ANYWHERE:

AGAINST THE BAR, AGAINST THE WALL AND 

AGAINST THE LAW!

(The IceCreamists)

Monster Pretzel Cookies

Goodbye friends!
This is my way to say you goodbye, and I'm happy that you liked them! 
See ya soon =D

Ingredients:
2-1/2 c. all purpose flour
3/4 tsp. salt
3/4 tsp. baking soda
1/4 tsp. baking powder
1 c. (2 sticks) unsalted butter, room temperature
1 c. light brown sugar, packed
1/2 c. granulated sugar
2 large eggs
3 tablespoons peanut butter
1 Tbsp. vanilla extract
1 c. milk chocolate or semi-sweet chocolate chips
+1-1/2 c. pretzel M&M's

Preheat the oven to 180°. 

Whisk flour, salt, baking soda, and baking powder in a medium bowl, set aside. Cream together butter and sugars together in a stand mixer fitted with the paddle attachment until light and fluffy, about 4-5 minutes.
Add eggs individually and beat well after each one. Add vanilla and beat until smooth. On low speed, slowly add in the flour mixture until just combined.
Add peanut butter. Stir in the chocolate chips and M&M's.

Roll into balls and press down on prepared baking sheets about 2 inches apart. Bake 9-12 minutes or until cookies are slightly golden around the edges. 

Transfer cookies to a cooling rack and let cool completely.

Galetitas de Canela

I got my cinnamon cravings again this weekend. I found this cookie recipe and i knew that it is the right one.

Ingredients:
125 g unsalted melted butter
300 g all purpose flour
100 g golden sugar
1 egg
1 teaspoon vanilla extract
zest from half of the lime
+ground cinnamon

Cream together butter and sugar. add the egg and mix more until the mixture gets creamy. add the vanilla and lemon zest.
Add one third of the flour to the butter mixture and mix it in. repeat the procedure with the other thirds of the flour until you get a dense dough. Prepare the cinnamon.
Take a piece of dough and make a small ball. flatten it a little and cover with cinnamon. 

Place the cookies on a cookie sheet covered with baking parchment; cut a line in each cookie.

Bake them in a preheated oven (175°C) for 15 to 20 minutes.
Take the cookies out of the oven and let them cool down before eating =)

Banana Pudding Cream Trifle

Banana Pudding pairs creamy smooth vanilla pudding with chunks of sweet banana and crunchy vanilla wafers. Some like to layer this dessert, like an English Trifle, so you can see the separate layers of pudding, banana slices, and vanilla wafers. Others like to just mix everything together in one big bowl. History seems to suggest that Banana Pudding originated in the Southern States where it is still very popular. So popular, in fact, that It is not uncommon to walk into a grocery store and find boxes of vanilla wafers and instant vanilla pudding mixes alongside the bananas. Southerners often like to top their Banana Pudding with a meringue, but I am partial to a dollop of softly whipped cream.

Ingredients:
3 1/2 cups (840 ml) milk (partly skim or whole)
1/3 cup (65 grams) plus 1/4 cup (50 grams) granulated white sugar
1/4 cup (30 grams) cornstarch (corn flour)
1/4 teaspoon salt
2 large eggs
1 large egg yolk
2 teaspoons pure vanilla extract
1 teaspoon pure cinnamon extract
1 tablespoon (15 grams) unsalted butter
3 large firm yet ripe bananas (pureè)
Garnish:
3 Bananas, cuted into slices
Whipped Cream
Amaretti cookies, broken in crumbs

In a large stainless steel (or heatproof) bowl whisk together the 1/3 cup (65 grams) sugar, cornstarch, salt, eggs, and egg yolk. Whisk in 1/2 cup (120 ml) of the milk. Set aside while you heat the rest of the milk and  sugar. Have ready a fine medium-sized strainer and bowl as you will need to strain the pudding after it is cooked.
Pour the remaining 3 cups (720 ml) of milk, along with 1/4 cup (50 grams) of sugar, into the saucepan and bring just to a boil. Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 3 - 5 minutes). Remove from heat and whisk in the butter cinnamon and vanilla extract.

Pour through the strainer to remove any lumps that may have formed during cooking. Blend the bananas and add the pureè into the mixture, whisking from the bottom to the top.

Cover and place in the refrigerator to chill for an hour or two (or even overnight).
To Make Banana Pudding Trifles: Take 6 or 8 bowls or wine glasses (depending on size) and place a few vanilla wafers or ladyfingers in the bottom of each trifle glass. Spoon a little of the vanilla pudding over the cookies. Peel and slice the bananas and place a layer of bananas over the pudding in each bowl. Place another layer of pudding and bananas, then finish off with a layer of pudding. Garnish each pudding with dollops of softly whipped cream, whole vanilla wafers, slices of banana, and maybe some chocolate shavings. Serve immediately.

Chocolate Coconut Macaroons

Chocolate Coconut Macaroons may look like a cookie, but they have the taste and texture of a candy bar. Moist and chewy, their chocolate flavor is rich and satisfying and goes so well with the sweetened dried coconut. These are excellent warm from the oven or at room temperature. But my favorite way to eat them is straight from the refrigerator, when they are nice and cold. 

Ingredients:
120 grams semi sweet or bittersweet chocolate, chopped
3 large (90 grams) egg whites
1/4 cup (25 grams) unsweetened cocoa powder, sifted (regular or Dutch-processed)
3/4 cup (150 grams) granulated white sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 1/2 cups (600 ml) (220 grams) sweetened dried coconut (shredded or flaked)

In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate. Set aside to cool to room temperature.
Then, in a large bowl, lightly whisk the egg whites. Add the cocoa powder, sugar, salt, and vanilla extract and whisk to combine. Stir in the coconut and melted chocolate, making sure the coconut is completely coated with the chocolate mixture.

Cover and refrigerate for about one hour or until firm.
Preheat oven to 165° and line two baking sheets with parchment paper. 
Place small mounds (a heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing about two inches (5 cm) apart. Bake for about 13-15 minutes or until the macaroons are shiny and just set. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.

Molten Chocolate Lava Cakes

It is not until your spoon breaks through the Molten Chocolate Cake's outer crust, that you find its pudding-like center. This dessert has been described as souffle-like, cake-like, brownie-like, mousse-like, and pudding-like, and that is because it has all of these characteristics. Molten Chocolate Cakes, also known as Chocolate Lava Cakes, have a rich and chocolately flavor, and a texture that is dense and moist. These cakes will rise beautifully as they bake (like a souffle), but once they are removed from the oven they will slowly deflate.


Ingredients:
1/2 cup (113 grams) unsalted butter, cut into pieces
6 ounces (170 grams) semi-sweet or bittersweet chocolate, finely chopped
3 large eggs, separated
1/3 cup (65 grams) granulated white sugar
1 teaspoon pure vanilla extract
1/8 teaspoon cream of tartar
1 tablespoon granulated white sugar

Preheat oven to 200 degrees C and place rack in center of oven. Generously butter four molds, ramekins, or custard cups and dust the insides with granulated white sugar. Place the prepared molds on a baking sheet and set aside while you make the cake batter.
In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you beat the egg yolks.
In the bowl of your electric mixer, or with a hand mixer, beat the egg yolks and 1/3 cup (65 grams) sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and then fold in the melted chocolate mixture.
In another clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the 1 tablespoon of granulated white sugar and whip just until stiff peaks form. With a rubber spatula or wire whisk gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate. Divide the batter between the prepared molds. Bake for 10 to 15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet and wobbly. You may have cracks on the top surface of the cakes.
Immediately remove from oven and let them rest for a minute or two. You can serve the cakes in their molds or you can run a palette or sharp knife around the edge of each cake and then invert onto the center of each serving plate. Carefully remove the mold. Sprinkle the top of each cake with confectioners sugar and place a dollop of softly whipped cream, clotted cream, creme fraiche, or vanilla ice cream on top of each warm cake.

Pasta al forno alla calabrese

Ingredienti:
300 gr sedani rigati
750 ml passata di pomodoro
200 gr carne macinata
salame calabrese tagliato a dadini
provola affumicata
melanzane fritte tagliate a striscioline
parmigiano grattuggiato
cipolla
1 uovo
pangrattato

Friggere le melanzane (asciutte e tagliate a fette) in abbondante olio di semi; quindi farle raffreddare e ridurle a striscioline.

Preparare delle polpettine molto piccole con carne macinata, uovo, pangrattato, parmigiano, sale e pepe.
Mettere a soffriggere la cipolla nell’olio e quindi far rosolare le polpettine da tutti i lati.

Aggiungere la passata di pomodoro, regolare di sale e far cuocere il tutto, senza far restringere troppo il sugo e aggiungere le melanzane a fiamma spenta.

Lessare la pasta in acqua salata, tenendola molto al dente.
Condire la pasta con il sugo di polpettine e melanzane e quindi disporne metà in una pirofila (sul cui fondo avrete messo un paio di cucchiai di sugo).
Aggiungere tutti gli ingredienti sul primo strato di pasta e quindi ricoprire con la restante pasta. Condire la superficie con del sugo e del parmigiano.

Mettere in forno già caldo a 180° per 25 minuti circa (o fino a quando si formerà la crosticina sopra).

Hazelnut Chocolate Ice Cream

Nuts about Chocland Yard

I was banned from entering London during the State opening of Parliament in 2005, on the ground that the metropolitan Police could not "guarantee" my safety so I stayed at home and made this Ice Cream instead.
Described by my arresting officers as a curfew-breaking blend of cream and hazelnut chocolate that would be used in evidence against me do I love this ice cream?
Guilty as charged your honour!

PUT YOUR CLOTHES ON AND I'LL BUY 

YOU AN ICE CREAM   James Bond

(The IceCreamists)

Watermelon & Vodka Sorbetto

Brainfreeze

Turn your mind to pulp with this cunning sorbetto.
In my youth I discovered watermelon is a great conductor of alcohol, and I became this transport device of choice for stashing illicit contraband - so over that it's covert. Simply cut a plug in the top of the melon. Wedge a Vodka bottle upside down in the plug and leave until its contents have dissolved into the watermelon flesh.
This is a softcore reinvention of the hardcore method and is utterly intoxicating. 
Warning: over-indulgence will freeze the parts other sorbettos fail to reach and may affect your faculties.
Adjust Vodka content to mental taste!

THE KETAMINE OF COOL!

(The IceCreamists)

Peanut Butter Pancakes with Chocolate Chips

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
2 Tbsp. baking powder
2 Tbsp. packed light brown sugar
1 teaspoon salt
2 eggs
2 cups milk (add a little more milk for a thinner batter)
1 cup creamy peanut butter
1 teaspoon vanilla extract
2/3 cup semisweet chocolate chips

Combine all dry ingredients in large bowl. Mix eggs, milk, and vanilla in a separate bowl. Pour wet mixture into dry mixture. Add peanut butter. Stir only enough to combine all ingredients. Chocolate chips can be added to batter or used to top pancakes on the griddle. Drop by 1/3 cupfuls onto hot griddle.

The Crybaby

Here's our surrogate alcoholic interpretation of the storm in a D-cup that was baby Gaga.
A titivating, Italian-inspired formula of Madagascan Vanilla pods and double cream but through with lemon zest, sparkling Prosecco and a cheeky splash of Limoncello.
So potent! It will leave you gurgling in a corner slowly going Gaga!

2 scoops of Vanilla Ice Cream
a shot of Limoncello
a shot of Prosecco
Lemon juice

A DEVIL-MAY-CARE BLIZZARD OF MADAGASCAN 

VANILLA AND LIMONCELLO CUT THROUGH 

WITH LEMON ZEST AND SPARKLING FIZZ 

TO FORM THE PERFECT COCKTAIL!

(The IceCreamists) 

Madagascan Vanilla Ice Cream

The Vanilla Monologues

This is the mother of all meltdowns - the ice cream that sets benchmark for every other in this book.
This is sub-zero classic will leave you monologuing for hours.
A great vanilla ice cream made with soul that goes straight to the heart!

Ingredients:
250 ml. fat milk
125 ml. double cream
1 fat vanilla pod
2 egg yolks
88 gr. caster sugar
pinch of salt

"MY SEX IS ICE CREAM!" Marilyn Monroe

(The IceCreamists)

Whisky Fudge

Ingredients:
1 package of dark chocolate chips
1 cup of Whisky (es: Jack Daniel's)
2 boxes of powdered sugar
1 cup chopped walnuts or pecans (optional)


Melt chocolate bits in a microwave or double broiler, stirring frequently. 
As soon as chocolate is melted, mix Jack Daniels with the powdered sugar in a large bowl,and add to the melted chocolate, stir well, add nuts.
Turn into a 13x9x2-inch pan and cover with plastic wrap. 
This sets quickly and you want to cool it long enough to set but still warm enough to cut. 

Nutella Pancakes

Good morning Friday!

Ingredients:
1 cup flour
pinch salt
3 tablespoons sugar
1 egg
1 cup milk
1/4 cup Nutella

Whisk together all the dry ingredients and set aside. Whisk together wet ingredients and mix well.
Pour in the wet ingredients and whisk until a smooth batter forms.

Add 1 teaspoon of butter into a small frying pan over a medium heat and swirl until it coats the pan. Thrown in another teaspoon and swirl again so you have a well-greased pan.
 Pour in about 1/3 cup of the batter into the pan and cook for a couple of minutes or until lots of bubbles have popped on the surface of your pancake. Flip over and cook for another 30-45 seconds.

Remove from the pan and keep warm in the oven until ready to serve.

Mascarpone & Amarena Cherry Ice Cream

Under The Cherry Spoon

Nicola Fabbri is the fashionably elegant proprietor of Fabbri, purveyors of the finest Amarena cherries in the world, which are sold in iconic white and blue ceramic jars.
This Ice cream is inspired by my visit to their factory in Bologna in the blistering summer heat of 2009.
Nicola's english was never very good but when it came to beating the mass market competition, he has extraordinarily fluent "Yes, when you F*&K them, you tell me how hard you F*&K them".

THE SPOON IS MIGHTIER

THAN THE KNIFE...           - 

CHANGE YOUR CUTLERY

(The IceCreamists Book)

Magic Bars

Finally holidays! I'm leaving in few hours and I'm a bit concerned to see my boyfriend again..in Paris!
What I could desire more? I can't wait to fly and meet him there! So excited!!
Meanwhile, I baked something for him. Quick, easy and goooooood!

Ingredients:
113 gr. unsalted butter, melted
150 gr. graham cracker crumbs (or crushed Digestive Biscuits)
90 gr. sweetened or unsweetened flaked or shredded coconut
1 cup (170 grams) semisweet chocolate chips
1 cup (100 grams) chopped walnuts or pecans (I used Butterscotch Chips)
1  can (396 grams) sweetened condensed milk

Preheat oven to 177° and place the rack in the center of the oven. Lightly butter or spray with a non stick cooking spray a 9 x 9 inch (23 x 23 cm) square baking pan. 

Melt the butter and pour it evenly over the bottom of your pan. Sprinkle the graham cracker crumbs evenly over the butter. Sprinkle the coconut over the crumbs. Sprinkle the chocolate chips over the coconut. Sprinkle the other chips over the chocolate chips. Finally, evenly drizzle the sweetened condensed milk over all the ingredients. Do not mix the ingredients together, just layer them.

Bake in the preheated oven for about 30 to 35 minutes or until a toothpick inserted into the middle of the squares comes out clean. Remove from oven and place on a wire rack to cool. 

Cut into squares. Store in the refrigerator!