Recipes!

Baking and Desserts

"Ice cream made with a pan, a spoon, and a freezer" from Adam Ragusea

"1 pint (2 cups, 475 ml) cream

1 cup (235 ml) milk (I prefer evaporated milk)

3/4 cup (150 g) sugar

1 tablespoon vanilla extract

pinch of salt (optional)

Mix all the ingredients in a wide pan or very large bowl — don't worry if the sugar doesn't all dissolve. Put it in the freezer. Take it out after half an hour at the most. Scrape all the frozen stuff off the sides, break it up, and stir the mixture vigorously to spread the cold around the bowl, break up ice crystals into smaller crystals, and whip in a little air. Put it back in the freezer and repeat that process until you have soft-serve ice cream. Cover or transfer to a sealed container and put it back in the freezer to harden, at least overnight."

I use this recipe all the time. Countless times I've used it for family members' Christmas and birthday presents. Friends and family commission ice cream from me because I make flavors people don't usually find in stores such as black currant and strawberry rhubarb. I will say if you choose to make a fruit ice cream according to this recipe, you may get chunks of vanilla ice cream through the mixture. I love this recipe though and use it on a bimonthly basis!

"Nutella Ice Cream" Fom Homemade in the Kitchen

"1/3 cup Nutella

1/4 cup granulated sugar (do not reduce or substitute)

1 + 1/3 cup heavy whipping cream, cold (do not substitute)

1/4 teaspoon vanilla extract

1/8 teaspoon salt (preferably kosher)

In a blender on low speed, blend together Nutella, sugar, heavy cream, vanilla, and salt until smooth. Do not use high speed or it may curdle. Transfer to a bowl and refrigerate until cold, about 1 hour. Churn in an ice cream maker according to the manufacturer's instructions or by hand. Transfer to a freezer-proof airtight container then freeze until firm, about 4 hours or overnight."

WOWZA!! This ice cream was so good I ate the entire pint in two days!! It's creamy and the nutella flavor really comes out. I would highly recommend it. I didn't even need to make it in an ice cream maker. Just stir it every 30 minutes for 3 hours while it's in the freezer and let it freeze overnight. 10/10!!

"The Best Chocolate Cake Recipe {Ever}" from add a pinch

"2 cups (240 g) all-purpose flour

2 cups (396 g) sugar

3/4 cup (63 g) unsweetened cocoa powder

2 teaspoons (8 g) baking powder

1 1/2 teaspoons (9 g) baking soda

1 teaspoon (2.8 g) kosher salt

1 teaspoon (2.3 g) espresso powder, homemade or store-bought

1 cup (227 g) milk, or buttermilk, almond, or coconut milk

1/2 cup (99 g) vegetable oil, or canola oil, or melted coconut oil

2 large (100 g) eggs

2 teaspoons (9.4 g) vanilla extract

1 cup (227. g) boiling water

Chocolate Buttercream Frosting

Instructions:

Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray, buttering and lightly flouring, or brushing them with homemade chocolate pan release.

For the chocolate cake:

Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.Frost the cake with Chocolate Buttercream Frosting."

So I made this cake alongside the Buttercream icing it recommended, and while I can say it was pretty good, it is by far not the best. But that's sort of the detriment to naming things the best. I'd give it an 8/10.