Ice creamy

recipes 1
recipes 2


brownies


Ingredients

1 cup (170 grams) semisweet chocolate chips 4 ounces (113 grams) high quality unsweetened chocolate, chopped 1 1/2 sticks (170 grams) unsalted butter, cut into pieces 3 large eggs plus 1 egg yolk 1 1/2 cups (300 grams) granulated sugar 1 teaspoon vanilla extract 3/4 cup (94 grams) all-purpose flour 1/4 teaspoon fine sea salt

Directions

Preheat the oven to 350°F. Line an 8x8-inch metal baking pan with foil or parchment and spray with nonstick cooking spray. Do NOT use glass or ceramic baking pans for this recipe, they will not allow the brownies to cook through the center.

In a large microwave-safe bowl, combine the chocolate chips, unsweetened chocolate, and butter. Microwave for 1 minute, then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.

In a large bowl, use an electric mixer to beat the eggs, egg yolk, and sugar on medium-high speed until light and thick and ribbony, about 3 to 5 minutes or more depending on your mixer. Beat in the vanilla extract.

Using a rubber spatula, gently stir in the cooled chocolate butter mixture. Gently fold in the flour and salt until combined.

Pour the batter into the prepared baking pan. Bake until a tester comes out with moist crumbs still attached, about 35 to 40 minutes. Do not overbake the brownies as they will continue to bake once they’re out of the oven.

Let cool completely to room temperature before slicing. Serve at room temperature or chilled for an even fudgier texture.
cake1

frnch silk pie



Ingredients For the crust 20 Oreo (230 grams) cookies (regular-stuffed, keep filling intact) 3 tablespoons unsalted butter, melted For the filling 1 1/3 cups (266 grams) granulated sugar 4 large eggs 8 ounces (227 grams) bittersweet baking chocolate, melted 2 teaspoon vanilla extract 10 tablespoons (142 grams) unsalted butter, at room temperature 1 1/3 cups heavy cream 4 teaspoons powdered sugar For the topping 1 cup heavy cream 2 tablespoons powdered sugar 1 teaspoon vanilla extract Chocolate shavings or cocoa powder, for garnish if desired

Directions

Make the crust: Preheat the oven to 350°F. Spray a 9-inch deep pie dish with cooking spray.

Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, or until fragrant and set. Let cool completely on a wire rack.

Make the filling:

In a small saucepan, whisk together the granulated sugar and eggs. Set over medium-low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.

Use an electric mixer, beat the butter until light and fluffy, about 2 to 3 minutes. Gradually add in the cooled chocolate mixture then beat on high speed for 5 minutes, or until light and fluffy.

In a clean bowl use an electric mixer to beat the cream until it begins to thicken. Add the powdered sugar and beat until stiff peaks form. Fold into the chocolate mixture.

Pour the mixture into the pan, smoothing evenly. The pie will be tall with filling. Chill for 6 hours. At this point the pie can be stored for up to 2 days ahead of time.

Make the topping:

Use an electric mixer to beat the cream, powdered sugar, and vanilla on high speed until stiff peaks form. Top pie with whipped cream and garnish with chocolate shavings or dust with cocoa powder.
pie 1

bread



Ingredients

For the rolls:

1/2 cup canned pineapple juice (room temperature) 1/2 cup warm milk (100 – 110°F) 4 tablespoons unsalted butter, melted and slightly cooled 2 whole eggs, lightly beaten 6 tablespoons granulated sugar 1 1/2 teaspoons fine salt 2 1/4 teaspoons (1 packet) instant yeast 4 1/2 cups (20 ounces) bread flour, approximately

For baking:

1 large egg

Directions

Combine the pineapple juice, milk, melted butter, eggs, sugar, and yeast in the bowl of a stand mixer. Add 2 cups of the flour and stir with a wooden spoon until the dough forms a rough, shaggy mass. Stir in the salt. Attach the dough hook to the mixer and turn to medium-low speed. Gradually add the remaining flour JUST until the dough comes together. You may not need all the flour, depending on your kitchen environment and brand of flour. Continue kneading on medium-high speed for 4 to 5 minutes, until a soft and smooth ball of dough forms.

Place the dough in a clean bowl. Cover with plastic wrap. Let rise until puffy and doubled in size, about 1 hour. Spray a 13x9-inch baking pan with cooking spray. Gently deflate the dough. Use a bench scraper or knife to divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan.

In a small bowl combine the egg with 2 tablespoons of water. Brush all over the rolls. Cover with plastic wrap and let rise again until doubled in size, about 30 minutes.

Meanwhile, preheat the oven to 375°F. Bake the rolls for 20 minutes, or until golden brown. Serve warm.
bread1

cake

Ingredients

For the streusel

3/4 cup (150 grams) light brown sugar 1/3 cup (48 grams) all-purpose flour 1 teaspoon ground cinnamon 4 tablespoons (57 grams) unsalted butter, melted For the coffee cake 1 1/2 sticks (170 grams) unsalted butter 2 cups (254 grams) all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1/4 cup (50 grams) granulated sugar 1/2 cup (100 grams) light brown sugar 1/4 cup whole milk 2 large eggs, at room temperature 8 ounces (227 grams) sour cream or plain full fat yogurt, at room temperature

For the topping

1/2 cup (63 grams) powdered sugar, sifted 1 tablespoon milk

Directions

Preheat the oven to 350°F. Line an 8-inch square metal pan with parchment paper or foil and spray with nonstick cooking spray.

Make the streusel:

In a small bowl, combine all of the streusel ingredients with a fork until the texture resembles wet sand.

Brown the butter:

In a medium slightly deep stainless skillet set over medium heat melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a medium mixing bowl and let cool slightly.

Make the cake:

In a large bowl, stir together the flour, baking powder, baking soda, salt, and sugars. To the browned butter, add the milk, eggs, and sour cream. Make a well in the center of the dry ingredients then pour in the wet ingredients. Gently stir until just combined. Don’t overmix.
Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes.

Make the topping:

In a small bowl combine the sugar and milk until a thick yet pourable icing forms. Drizzle over the warm cake. Cut into squares and serve. Store leftovers, covered, at room temperature for up to 4 days.
cake2