Sunday, April 10, 2005
Chocolate Cake and Vanilla Ice Cream
um yum
now this chocolate cake is actually the Zucchini Cake
turned into a moist and succulent chocolate dream cake
i will repeat the recipe here so you dont have to go looking for it / smile
preheat oven 350'
butter and flour a tube pan
mix all dry ingredients in a big bowl :
2 cups flour
1 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1 cup sugar (you can use brown sugar or a combination of brown and white / i use organic sugar)
whisk together the wet ingredients :
2 large eggs
1/2 cup vegetable oil (like sunflower seed)
2 tsps peeled grated ginger root
1/3 cup orange juice
2 tsps orange zest
to make this a chocolate cake melt 4 oz of sweetened chocolate with the orange juice and then add to the eggs and oil
add the wet ingredients to the dry / mix until just combined
fold in 1 and 1/2 cups grated or shredded zucchini
1/2 cup chopped hazlenuts or pecans
as many chocolate chips as you desire
the batter for this cake seems a bit stiff when first mixed but the baking of the zucchini releases its moisture / also note there is no butter in this cake / the buttered cake pan gives a nice buttery taste
%%%%%%
just found this ice cream recipe in a SurLaTable catalog
it is the simplist recipe for an egg custard ice cream i have yet to see :
French Vanilla Ice Cream
3 eggs
1 cup sugar
2 cups cream
2 cups whole milk
2 tsp vanilla extract
Beat eggs and milk together in a large saucepan / add sugar
Cook over low heat, stirring constantly until thickened (approx 10 minutes)
Mixture should coat the back of a spoon
Cool, then add the cream and vanilla
Refrigerate over night or freeze according to ice cream maker's directions
makes 1 quart
%%%%%%%%
now i have a cuisinart ice cream maker / the kind that you keep the bowl in the freezer so the goo within the walls of the bowl freeze / after assembling the ice cream maker you pour the well chilled cream into it and as it spins around it freezes the ice cream / this only takes about 20 minutes
most of the ice cream is soft and can be eaten immediately unless you want it firmer in which case you take it out of the maker bowl and put it in another bowl and into the freezer / much of the ice cream in the maker is frozen into the sides and because of this i stopped using it so much for ice cream and just put the ice cream in a covered bowl in the freezer / stirring from time to time as it sets up
the ice cream maker is great for making sorbets !
my current ice cream crave is B&J Cherry Garcia
sooooo / since Skaterina is counting points to lose five pounds i am going to make this vanilla ice cream recipe and add chunks of dark chocolate and the rest of the frozen cherries from last summer
cant wait !!
now this chocolate cake is actually the Zucchini Cake
turned into a moist and succulent chocolate dream cake
i will repeat the recipe here so you dont have to go looking for it / smile
preheat oven 350'
butter and flour a tube pan
mix all dry ingredients in a big bowl :
2 cups flour
1 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1 cup sugar (you can use brown sugar or a combination of brown and white / i use organic sugar)
whisk together the wet ingredients :
2 large eggs
1/2 cup vegetable oil (like sunflower seed)
2 tsps peeled grated ginger root
1/3 cup orange juice
2 tsps orange zest
to make this a chocolate cake melt 4 oz of sweetened chocolate with the orange juice and then add to the eggs and oil
add the wet ingredients to the dry / mix until just combined
fold in 1 and 1/2 cups grated or shredded zucchini
1/2 cup chopped hazlenuts or pecans
as many chocolate chips as you desire
the batter for this cake seems a bit stiff when first mixed but the baking of the zucchini releases its moisture / also note there is no butter in this cake / the buttered cake pan gives a nice buttery taste
%%%%%%
just found this ice cream recipe in a SurLaTable catalog
it is the simplist recipe for an egg custard ice cream i have yet to see :
French Vanilla Ice Cream
3 eggs
1 cup sugar
2 cups cream
2 cups whole milk
2 tsp vanilla extract
Beat eggs and milk together in a large saucepan / add sugar
Cook over low heat, stirring constantly until thickened (approx 10 minutes)
Mixture should coat the back of a spoon
Cool, then add the cream and vanilla
Refrigerate over night or freeze according to ice cream maker's directions
makes 1 quart
%%%%%%%%
now i have a cuisinart ice cream maker / the kind that you keep the bowl in the freezer so the goo within the walls of the bowl freeze / after assembling the ice cream maker you pour the well chilled cream into it and as it spins around it freezes the ice cream / this only takes about 20 minutes
most of the ice cream is soft and can be eaten immediately unless you want it firmer in which case you take it out of the maker bowl and put it in another bowl and into the freezer / much of the ice cream in the maker is frozen into the sides and because of this i stopped using it so much for ice cream and just put the ice cream in a covered bowl in the freezer / stirring from time to time as it sets up
the ice cream maker is great for making sorbets !
my current ice cream crave is B&J Cherry Garcia
sooooo / since Skaterina is counting points to lose five pounds i am going to make this vanilla ice cream recipe and add chunks of dark chocolate and the rest of the frozen cherries from last summer
cant wait !!
