Wednesday, June 16, 2010

Sheer Cake Pleasure Part2....

Pineapple Upside-Down Cake
Adapted from Gourmet, February 2000
1/2 medium pineapple, peeled, quartered lengthwise, and cored
3/4 stick unsalted butter
3/4 cup packed light brown sugar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 stick unsalted butter, softened
1 cup granulated sugar
2 large eggs
3 teaspoons cardamom
1 teaspoon vanilla
1 tablespoon dark rum
1/2 cup unsweetened pineapple juice
2 tablespoons dark rum for sprinkling over cake
Special equipment: A well-seasoned 10-inch cast-iron skillet. If you lack a cast-iron skillet of this size, make the caramel in a small pot and scrape it into the bottom of a similarly-sized cake pan. (I used a 9″ cake pan in the pictures above.)
1. Preheat oven to 350°F.
2. Make topping: Cut pineapple crosswise into 3/8-inch-thick pieces. Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, four minutes. Remove from heat. Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly.
3. Make batter: Sift together flour, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)
4. Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet five minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Sprinkle rum over cake and cool on plate on a rack. Serve cake just warm or at room temperature.
Do ahead: Cake may be made one day ahead and chilled, covered. Bring to room temperature before serving.
For the cake layers:
2 cups cake flour
2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
3/4 cup buttermilk
For the espresso extract:
2 tablespoons instant espresso powder
2 tablespoons boiling water
For the espresso syrup:
1/2 cup water
1/3 cup sugar
1 tablespoon amaretto, Kahlua, or brandy (Deb note: I used brandy)
For the filling and frosting:
1 8-ounce container mascarpone
1/2 cup confectioners’ sugar, sifted
1 1/2 teaspoons pure vanilla extract
1 tablespoon amaretto, Kahlua, or brandy (Deb note: I used brandy)
1 cup cold heavy cream
2 1/2 ounces bittersweet or semisweet chocolate, finely chopped, or about 1/2 cup store-bought mini chocolate chips
Chocolate-covered espresso beans, for decoration (optional)
Cocoa powder, for dusting
Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9×2 inch round cake pans, dust the insides with flour, tap out the excess, and line the bottoms of the pans with parchment or wax paper. Put the pans on a baking sheet.
To make the cake:
1. Sift together the cake flour, baking powder, baking soda, and salt.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for another 3 minutes. 3. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition. Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. Divide the batter evenly between the two pans and smooth the tops with a rubber spatula.
4. Bake for 28 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean. Transfer the cakes to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them, and peel off the paper liners. Invert and cool to room temperature right-side up.
To make the extract:
Stir the espresso powder and boiling water together in a small cup until blended. Set aside.
To make the syrup:
Stir the water and sugar together in a small saucepan and bring just to a boil. Pour the syrup into a small heatproof bowl and stir in 1 tablespoon of the espresso extract and the liqueur or brandy; set aside.
To make the filling and frosting:
1. Put the mascarpone, sugar, vanilla, and liqueur in a large bowl and whisk just until blended and smooth.
2. Working with the stand mixer with the whisk attachment or with a hand mixer, whip the heavy cream until it holds firm peaks. Switch to a rubber spatula and stir about one quarter of the whipped cream into the mascarpone. Fold in the rest of the whipped cream with a light touch.
To assemble the cake:
If the tops of the cake layers have crowned, use a long serrated knife and a gentle sawing motion to even them. Place one layer right-side up on a cardboard round or a cake plate protected with strips of wax or parchment paper. Using a pastry brush or a small spoon, soak the layer with about one third of the espresso syrup. Smooth some of the mascarpone cream over the layer – user about 1 1/4 cups – and gently press the chopped chocolate into the filling. Put the second cake layer on the counter and soak the top of it with half the remaining espresso syrup, then turn the layer over and position it, soaked side down, over the filling. Soak the top of the cake with the remaining syrup.
For the frosting, whisk 1 to 1 1/2 tablespoons of the remaining espresso extract into the remaining mascarpone filling. Taste the frosting as you go to decide how much extract you want to add. If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes or so. Refrigerate the cake too.
With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top. If you want to decorate the cake with chocolate-covered espresso beans, press them into the filling, making concentric circles of beans or just putting some beans in the center of the cake.
Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving – the elements need time to meld.
Just before serving, dust the top of the cake with cocoa. I cut a star shape out of waxed paper and placed it lightly over the cake, and shaved a layer of chocolate over it with a microplane, before carefully removing the star to leave a stenciled shape.

Caramel Cake
For the cake:
2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 large eggs, at room temperature 30 minutes
1 cup well-shaken buttermilk
For caramel glaze:
1 cup heavy cream
1/2 cup packed light brown sugar
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
Equipment: a candy thermometer
Make the cake: Preheat oven to 350°F with rack in middle. Butter an 8-inch square cake pan and line with a square of parchment paper, then butter parchment. Sift together flour, baking powder, baking soda, and salt.
Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled). Add flour mixture in 3 batches, mixing until each addition is just incorporated.
Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.
Make the glaze: Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium heat, stirring until sugar has dissolved. Boil until glaze registers 210 to 212°F on thermometer, 12 to 14 minutes, then stir in vanilla.
Put rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides. Cool until glaze is set, about 30 minutes.
Do ahead: Cake (before glazing) can be made 1 day ahead and kept in an airtight container at room temperature.

Berry Patch Cake
...from the kitchen of One Perfect Bite
1/3 cup butter, room temperature
1 cup granulated sugar
1 egg
1 teaspoon vanilla
1 cup milk
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 cups confectioners' sugar, sifted
1/4 cup butter, room temperature
1/4 teaspoon salt
1 teaspoon vanilla extract
3-4 tablespoons milk
2 cups raspberries
1) Adjust a rack to middle third of oven. Preheat to 375 degrees F. Lightly grease and flour a 9-inch square pan. Line bottom of pan with parchment or waxed paper. Grease and flour paper. Set aside.
2) Place butter and sugar in bowl of an electric stand mixer. Beat until smooth, about 2 minutes. Add egg, vanilla and milk. Beat just until combined.
3) Mix flour with baking powder and salt. Stir flour mixture into wet mixture with a large spoon, until well blended. Do not overmix. Pour batter into prepared pan. Scatter raspberries over top. Bake for 30 to 40 minutes, or until a cake tester inserted in center of cake comes out clean. Remove from oven. Cool in pan for 10 minutes. Invert cake and continue cooling on a cake rack.
4) Meanwhile, combine confectioners' sugar with butter and beat until smooth and creamy. Add salt, vanilla and milk, a tablespoon at a time, until frosting can be easily spread.
5) Transfer cake to a serving plate. Frost top with icing while cake is still slightly warm. Some icing will spill over sides. Yield: 6 to 8 servings.
Mediterranean Chocolate Cake with Lemon and Olive Oil 
...from the kitchen of One Perfect Bite

3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
4 large eggs
1/4 teaspoon salt
1 cup sugar
2 teaspoons finely grated lemon zest
2/3 cup light olive oil
1 cup confectioners' sugar
2 tablespoons water
1/2 cup unsweetened cocoa powder
Pich salt
1 tablespoon light olive oil
1 to 2 teaspoons water
1) Preheat the oven to 350 degrees F. Grease a 9-inch springform pan or a deep 9-inch round cake pan with light olive oil. Set aside.
2) Combine flour, cocoa, baking soda and cinnamon in a medium-sized bowl.
3) Place eggs and salt in a large bowl. Whisk to combine. Gradually whisk in sugar and lemon zest.
4) Sift flour mixture into egg mixture. Fold in until the mixture is smooth.
5) Gradually fold in olive oil. When mixture is smooth, fold into prepared pan.
6) Bake in center of oven for 40 to 45 minutes, or until cake tester inserted into center of cake comes out clean.
7) Cool on a rack for 10 minutes. Remove cake from pan and continue to cool on a rack.
8) For glaze, combine confectioners' sugar and water in a small saucepan and stir until smooth.
9) Mix cocoa and salt in a small bowl. Stir into sugar mixture and blend well. Add olive oil and stir until combined.
10) Place pan over medium heat and cook, stirring, until mixture is just warm. Add 1 to 2 teaspoons water to thin mixture to glaze consistency.
11) Drizzle glaze over top of cake. Let stand for 10 minutes before slicing. Yield: 8 to 10 slices.

Recipe courtesy of North American Olive oil Association

Mud Slide Chocolate Cake with Coffee and Kahlua 
...from the kitchen of One Perfect Bite
2 cups unbleached flour
1 teaspoon baking soda
1/4 teaspoon salt
1-3/4 cup strongly brewed coffee
1/4 cup Kahlua or brandy
5 ounces unsweetened chocolate
1 cup (2 sticks) butter
2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
Optional Glaze:
3 ounces semisweet chocolate
2 tablespoons strongly brewed coffee
1) Preheat oven to 275 degrees F. This is not an error. This cake bakes at a very low temperature. Butter a 10-inch Bundt pan and dust sides and bottom with cocoa. Set aside.
2) Sift together flour, sugar and salt. Set aside.
3) Place coffee and liqueur in a medium sauce pan set over medium heat. Heat for 5 minutes. Add chocolate and butter, stirring until melted and smooth. Add sugar and stir until dissolved. Remove from heat and allow to cool for several minutes.
4) Transfer chocolate mixture to a large bowl. Using an electric mixer, add flour mixture in two parts, beating after each addition until smooth. Add eggs and vanilla and beat for 1 minute more. Pour into prepared Bundt pan.
5) Bake in middle third of oven for 1-1/2 hours, or until cake pulls away from sides of pan and springs back when middle is touched. Allow cake to cool in pan for 10 minutes. Invert cake onto a platter, but do not remove pan until cake is completely cool.
6) In a small saucepan set over low heat, melt chocolate and coffee. Brush on surface of cooled cake. Yield: 12 servings.

Recipe adapted from Cook-off America.

Toscatårta & Swedish Egg Coffee

2 teaspoons unsalted butter, softened
1 tablespoon dry bread crumbs
1 cup all-purpose flour
1 teaspoon double-acting baking powder
1/4 teaspoon salt
2 eggs
2/3 cup sugar
1/2 teaspoon vanilla
1/4 cup milk
4 tablespoons unsalted butter, melted
Almond Topping:
2 tablespoons unsalted butter, softened
1/4 cup sugar
1 tablespoon flour
2 tablespoons milk
1/3 cup sliced blanched almonds, toasted
1/2 teaspoon vanilla
To make cake:

1) Preheat oven to 350 degrees F. Liberally coat bottom and sides of a high-sided 8-inch round pan with 2 teaspoons butter. Sprinkle with breadcrumbs or flour. Tap out excess.
2) Sift flour, baking powder and salt together in a mixing bowl. In the bowl of an electric mixer beat eggs until blended. Add sugar and vanilla and continue to beat until the mixture is pale yellow and forms a ribbon when the beater is lifted out.
3) Using a spatula, fold flour mixture and milk alternately into egg mixture by first adding about 1/3 of the flour, then a little milk, then another 1/3 of flour, and remaining milk. Finally, add butter and fold in remaining flour. Be careful not to overfold. Pour batter into prepared pan. Bang pan on table to remove air pockets.
4) Bake cake in the center of the oven for 30 to 40 minutes, or until cake is golden brown and is springy when touched lightly. A toothpick inserted into center of cake should come out dry and clean. Remove from oven. Let cool in pan for 10 minutes.
To make almond topping:
5) Meanwhile, combine butter, sugar and flour in a small pan and stir together briefly with a wooden spoon. Add milk and cook over low heat, stirring constantly, for 2 or 3 minutes, until mixture is smooth and thick. Remove from heat and stir in almonds and vanilla. Set aside.
Final assembly:
6) Preheat broiler. Run a knife around the edges of cake to loosen from pan. Invert onto a wire rack. Set another rack on top of cake and invert again. Spread topping over warm cake. Place cake, still on rack, under the broiler, about 3 inches from the heat. Broil 3 to 5 minutes, until top is golden brown and bubbling. Check constantly to be sure that topping does not burn. Serve while still warm. Yield: 1 8-inch cake.

Adapted from The Cooking of Scandinavia by Dale Brown

Swedish Egg Coffee
10-12 cups of water
1 cup regular-grind coffee
1 egg
1 cup of ice cold water
Bring water to a boil and remove from heat. In a small bowl, mix coffee and egg. Add a little hot water to coffee and egg mixture, then pour mixture into hot water. Stir and heat until it comes to a rolling boil. Remove from heat and pour in 1 cup of ice cold water. Let set for 10 minutes before serving. (The egg and grounds settle to the bottom, leaving the coffee a dark honey color.)

Southern Nut Cake
...from the kitchen of One Perfect Bite, courtesy of Maida Heatter
1 pound toasted walnuts, broken in large pieces
1 pound toasted pecans, broken in large pieces
3-1/2 cups sifted all-purpose flour
2 teaspoons double acting baking powder
1/2 teaspoon mace
1/4 teaspoon salt
3/4 cup milk
1/2 cup brandy or bourbon, divided use
1 cup butter, room temperature
2 cups granulated sugar
6 large eggs
1) Move an oven rack to lower third of oven. Preheat oven to 325 degrees F. Butter a 10 x 4-inch tube pan. Line bottom with parchment paper. Butter paper and dust pan with fine dried bread crumbs. Set aside.
2) Place walnuts and pecans into a very large mixing bowl or roasting pan.
3) Combine flour, baking powder, mace and salt in another bowl. Whisk to combine.
4) Combine milk and 1/4 cup brandy or bourbon in another bowl. Set aside.
5) Cream butter in large bowl of an electric mixer. Add sugar and beat at moderate speed for two or three minutes. Add eggs, one at a time, beating each until incorporated. Increase speed and beat until light and fluffy.
6) On low speed alternately add flour mixture in three additions and milk mixture in two, beating only until smooth after each addition. Pour batter over nuts and mix with your hands or a wooden spoon until nuts are coated with batter. Turn batter into prepared pan, smoothing top to even.
7) Bake for 1-3/4 hours or until cake tester inserted in center of cake comes out clean. Transfer cake to a cooling rack. While cake is still hot brush top with reserved 1/4 cup brandy or bourbon. Let cake cool in pan for 20 minutes. Cover cake with a cooling rack and invert to remove paper. Invert again and cool in upright position. Let cake age for 24 hours before serving. Yield: 16 servings.

"Real" Coffee Cake
1/2 cup milk
1/3 cup instant coffee granules
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 pound (1 cup) unsalted butter
1 teaspoon vanilla extract
1-1/2 cups granulated sugar
4 large eggs
2 tablespoons unsalted butter, room temperature
1-1/2 cups confectioners' sugar
1 tablespoon instant coffee granules
1 egg yolk
1-1/2 to 2 tablespoons boiling water

1) Adjust a rack to lower third of oven. Preheat oven to 375 degrees F. Generously coat a 14 x 4 x 3-inch loaf pan with butter. Dust with flour. A nonstick baking spray may also be used.
2) Combine milk and coffee crystals in a small saucepan. Heat, stirring to dissolve crystals. Set aside to cool.
3) Sift flour with baking powder and salt. Set aside.
4) Cream butter in the bowl of an electric mixer. Add vanilla and sugar and beat for 2 minutes. Add eggs, one at a time, beating well after each addition. Beat for 1 to 2 minutes at high speed after adding last egg. Mixture will look curdled. It's not a problem.
5) With mixer on low speed, add flour in three additions and milk mixture in two. Beat only until smooth. Turn into pan. Spread until level, then use a spatula to move batter slightly up the sides of pan, leaving center slightly lower than sides.
6) Bake for 55 minutes or until a cake tester comes out clean. Cool in pan for 15 minutes. Invert on rack and remove pan. Ice cooled cake upside down.
1) Combine butter, sugar, coffee crystals, egg yolk an 1-1/2 tablespoons boiling water in a small bowl. Beat until smooth and spreadable.
2) Spread over top of cake. Some icing with run down the sides. Let it be. Yield: 8 to 10 large slices.
For those who would prefer chocolate with their "coffee" cake, here's a recipe for a chocolate glaze.
Chocolate Glaze
1 cup semisweet chocolate chips
1 tablespoon butter
3 tablespoons light corn syrup
2 tablespoons milk
1) Melt chocolate and butter in a small bowl set over simmering water. Add corn syrup and milk and beat until smooth.
2) Remove from heat. Cool slightly. Pour warm glaze over top of cake, smoothing top but allow drips to remain on side of cake. Let set for a few hours before serving.
Cook's Note: Two 8 x 4 x 2-1/2-inch amay be substituted for the larger loaf pan. This cake does not store well. It dries out quickly.

White Wonder Cake
...from the kitchen of One Perfect Bite

1/2 cup white shorteneing
1-1/2 cups sugar
1 teaspoon vanilla extract
2-1/4 cups sifted cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
4 egg whites
Lemon Filling
3 tablespoons cornstarch
1 cup sugar
1/8 teaspoon salt
2 egg yolks, lightly beaten
1 cup cold water
1/4 teaspoon fresh lemon juice
1 tablespoon butter
1 teaspoon grated lemon zest
Lemon Cream Frosting
1/2 cup butter, softened
2-1/2 cups sifted confectioners' sugar
1 tablespoon cream
1 egg yolk
1 tablespoon lemon juice
1) To make the cake: Cream shortening. Add sugar and vanilla, beating until fluffy. Sift flour with baking powder and salt. Add dry ingredients to creamed mixture alternately with milk. Blend just until smooth after each addition. Beat egg whites until stiff enough to form peaks. Fold into batter. Pour batter into 2 well-greased 9-inch cake pans. Bake in 375 degree oven for about 20 minutes. Test for doneness with a toothpick. Cool in pan for 10 minutes. Turn onto racks to complete cooling.
2) To make lemon filling: Combine cornstarch, sugar and salt in a saucepan. In a separate small bowl stir egg yolks with water and lemon juice. Add to dry mixture. Cook until thick, stirring constantly. Remove from heat. Add butter and lemon rind. Cool.
3) To make lemon cream frosting: Cream butter. Blend in other ingredients and beat until smooth. Add a few drops of hot water if necessary to make mixture of spreading consistency.
4) To assemble: Sandwich layers together with lemon filling and frost top and sides of cake with lemon cream frosting. Yield: 8 to 10 servings.
Apfel Sahne Torte (Apple Cream Cake)
...from the kitchen of One Perfect Bite
Cake Layer

1/2 cup all-purpose flour
1 teaspoon baking powder
5 tablespoons cornstarch
2 large eggs,separated and at room temperature
2 tablespoons warm water
1/2 cup granulated sugar
1 teaspoon vanilla
1/4 cup dark rum (for brushing layers)
10-15 apples, peeled, cored, cut into chunks or 1 quart unsweetened applesauce
1/2 cup granulated sugar
3 tablespoons rum or 1 tablespoon vanilla extract
Finely grated zest of 1 large lemon
2 tablespoons unflavored gelatin
1/4 cup water
1 cup sliced almonds
3 tablespoon granulated sugar, divided use
2 tablespoons butter
2 cups heavy cream
1 tablespoon unflavored gelatin
1/4 cup milk
Cake Layer

1) Preheat oven to 350 degrees F. Fit a 9-inch circle of waxed or parchment paper into a greased and floured 9-inch springform pan. Grease and flour paper. Set aside.
2) Combine flour, baking powder and cornstarch in a small bowl. Whisk to combine.
3) In a medium bowl, beat egg yolks with water. Add 1/3 cup of sugar and the vanilla and beat with an electric mixer until frothy and lemon colored.
4) In a separate small bowl, beat egg whites with remaining sugar until stiff but not dry. Fold into yolk mixture. Stir flour mixture into egg mixture. Scrape into prepared pan. Bake for 20 minutes, or until cake tester inserted into center of cake comes out clean. Transfer to a rack to cool.
5) If using fresh apples, place apple chunks into a 3-quart saucepan and cook until very soft. Mash. If using prepared applesauce, place into saucepan and warm. Add sugar, rum or vanilla extract and lemon zest. Cook until mixture mounds in a spoon.
6) Soften gelatin in cold water. Place into a pan of simmering water and stir to dissolve. Stir gelatin into applesauce. Set aside to cool. Applesauce will thicken quickly in refrigerator.
7) Combine almonds, 1 tablespoon sugar and butter in a nonstick frying pan. Cook over medium heat, stirring, until almonds turn a golden brown. Transfer to paper toweling to cool.
8) Soften gelatin in milk. Place in pan of simmering water and stir to dissolve. Cool.
9) Whip cream with remaining 2 tablespoons sugar until it begins to thicken. Add gelatin and continue beating until soft peaks form.
10) Remove cake from pan; split horizontally into two layers. Brush each layer with 2 tablespoons rum. Transfer one layer to a cake plate. Mound applesauce on top of layer. Cover with remaining layer and pat down to evenly distribute applesauce.
11) Generously frost top and sides of cake with whipped cream. If desired reserve some cream for decorating top of cake.
12) Pat almonds around sides and sprinkle on top of cake. Refrigerate overnight before serving. Yield: 8 to 10 servings.

Ice Cream Crunch Cake 
...from the kitchen of One Perfect Bite
1 (12-oz.) package semisweet chocolate chips
2/3 cup smooth peanut butter
6 cups crispy rice cereal
1 gallon vanilla ice cream
1) Melt chocolate chips and peanut butter in a large saucepan set over low heat. Stir in crispy rice cereal; mix well. Turn onto a baking sheet lined with waxed or parchment paper. Spread into an even layer. Let sit for 2 hours. Mixture will firm slightly but still be moist. Break into small pieces. Set aside 1-1/2 cups of mixture for topping.
2) Soften ice cream. Fold in all but reserved portion of cereal mixture. Spread into a 10-inch springform pan. Top with remaining cereal mixture. Freeze firm, about 4 to 6 hours. Remove sides of springform pan and transfer to refrigerator about 45 minutes before serving. Yield: 12 servings.

(Photos by links as provided.)

Thank you Mary once again for the delightful treats!!!!

Le Bonhuer....

Meet Perry

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Taguig City, Metro Manila, Philippines
I got a confession to make. I am food addict, over-indulgent! I crave for anything especially sweets, chocolates, cakes, ice cream, strawberries, halo-halo, leche flan, banana Q, breads, pasta, Nasi Goreng....tell me what you got in your fridge ;-D. Thank heavens for I got my mum's genes, I can gain and lose pounds that easy and quick. I am here to share with you my food recipe collection (almost forgotten in a corner of my room) and search for new, exciting recipes, meet good people, and discover more about the world of baking. I am no professional baker or chef (just a wanna-be for now) but we'll get there in time. In sha Allah. Afterall, DREAMS just got to start somewhere, and it starts right here, right now! Meantime enjoy this food journey with me among other stuff....amigos to the kitchen! [Thank you for visiting my blog,you're always welcome to come by! Feel free to dig deep into the posts, much treasures there. And leave your comments, I'd appreciate your words....] [P.S. Borrowed articles/photos can be deleted anytime, please advise.Thank you.]

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