Friday, April 30, 2010


TOTALLY TWILIGHT (DUB)



coming soon...

BROWNIE SUPER 27, ETC . ???






KODAK BROWNIE?

PARTY TIME

PARTY TIME












PARTY TIME

TOFU BROWNIES



super bBROWNIES by Ida 2007



These are incredibly rich, somewhere between fudgy and cake-y brownies. They are always a hit with vegans-and non vegans alike. They take a little work, but no one said the perfect vegan brownie would be easy. You will need a 9x13 baking pan and a blender. (I can't edit the equipments field in the database so I'm mentioning that here. Ok, go! Make brownies!)
Ingredients
1/3 cup flour
2/3 cup cold water
12 oz extra firm silken tofu (the vacuum packed kind, like Mori-Nu)

1 cup semi-sweet chocloate chips (I use Ghiradelli)

1 3/4 cups sugar
3/4 tsp. salt
2 tsp. vanilla
1/2 cup oil

3/4 cup good quality unsweetened cocoa powder (I use Droste)
1 1/2 cups flour
3/4 tsp. baking powder
Directions
In a blender puree the tofu, flour and water until smooth. Pour it into a sauce pan, and wisk constantly over low heat until it thickens (it should not boil, if it starts to turn the heat down). This takes about 10 minutes. Remove from heat and stir in the chocolate chips, salt, vanilla and sugar. Stir occasionally until the chocolate is melted. Set the mixture aside to cool completely.

Preheat your oven to 350.

When mixture is cool enough mix in the oil. (It can take about 20-30 minutes to cool, give it a stir once in awhileand stick it in the fridge to make it cool faster).

Sift the 1 1/2 cups of flour, the cocoa and the baking powder together. Fold in the tofu mixture until well combined and smooth.

Spread evenly in a greased baking pan for 35-40 minutes, or until a knife comes out clean.

How to make icx crxxm without a mxchxnx.

07.30.2007

People have been making ice cream far longer than the invention of electricity so there's no reason you can't make ice cream and sorbets at home without a machine.

The advantage to using an electric or hand-cranked machine is that the final result will be smoother and creamier. Freezing anything from liquid-to-solid means you're creating hard ice crystals, so if you're making it by hand, as your ice cream or sorbet mixture freezes, you want to break up those ice crystals as much as possible so your final results are as smooth and creamy as possible.


Vanilla Ice Cream


Machines are relatively inexpensive nowadays with models costing less than $50, and yes, I've seen the ball, but if I started tossing one of those around the streets here in Paris, I'd probably get even more strange looks than I normally get. (Plus you'll need to lug some rock salt home as well.)

But not everyone has the space or the budget for a machine, so here's how you can do your own ice cream at home without a churner. I recommend starting with an ice cream recipe that is custard-based for the smoothest texture possible. You can use my Vanilla Ice Cream or another favorite, or even this Strawberry Frozen Yogurt recipe using Greek-style or drained yogurt. The richer the recipe, the creamier and smoother the results are going to be.

Ice cream made this way is best eaten soon after it's made—which shouldn't be a problem.


Cooking Custard

Making Ice Cream Without A Machine

1. Prepare your ice cream mixture, then chill it over an ice bath.

2. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it.


Vanilla Ice Cream


3. After forty-five minutes, open the door and check it.

As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.

4. Continue to check the mixture every 30 minutes, stirring vigorously as it's freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer.

But since we're going low-tech here, you can also use just a spatula or a sturdy whisk along with some modest physical effort.

5. Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready.


Stracciatella


You can easily make Stracciatella ice cream with Italian-style chocolate chips:
Drizzle pure melted dark or milk chocolate (about 5 ounces, 140 g) over the almost-frozen mixture, then stir, breaking up the ribbons of chocolate as they start to freeze, to create little 'chips'.


Vanilla Stracciatella Ice Cream


Transfer the ice cream to a covered storage container until ready to serve.


Makes one serving:

* 1/2 cup milk
* 1 tablespoon of sugar
* 1/4 teaspoon of vanilla extract, chocolate syrup, or cocoa powder
* About two quarts of ice
* rock salt
o can be purchased in nearly any grocery store
o may be labeled as "cubed sodium chloride"
o you can also make your own rock salt from regular table salt
* or use table salt if needed
Steps

Plastic Bag Method

This is good for making individual servings of ice cream to be eaten promptly after making. The video below shows a slightly different recipe but still instructs on how to make ice cream with a sandwich bag.

1.
1
Mix sugar, milk or half & half, and flavoring in a bowl, then seal it in a quart-sized plastic bag.

Ads by Google
Eggnog Coffee Recipe
Simple Stir-In Recipes to Make Your Folgers® Coffee Even Tastier!
Folgers.com/Stir-Ins
2.
2
Take roughly two quarts of ice (crushed if possible) and place it into the gallon-sized bag with rock salt. Ideally, the gallon bag will be roughly half full with the ice and salt mixture.
3.
3
Place the sealed quart-sized bag with the ingredients into the gallon-sized bag. Make sure the bags stay sealed! Do not allow the contents to mix at any time. If the bags don't seal sufficiently, use duct tape to seal the top of both bags to ensure they don't open during shaking.
4.
4
Gently agitate, massage, and shake the bags for about ten to fifteen minutes. In this amount of time the contents of the quart (smaller) bag should start to turn into solid ice cream. it is important that you are mixing the contents of the inner bag, but you don’t want to be so aggressive that you burst the inner bag or cut it on the ice (double-bagging should prevent this).

If your hands get uncomfortably cold, use a towel or an old t-shirt to hold the bags as you massage them; they will be quite cold and might become slippery with accumulated condensation. Consider using gloves or massaging while holding onto the top seal if a towel or similar cloth is not available.
5.
5
Then once you are done, you may enjoy your ice cream!