Torviewtoronto: sweet

Showing posts with label sweet. Show all posts

Mint Ice cream and vanilla bean giveaway

The season to enjoy ice cream is here. I adapted this minty delicious ice cream from Fresh Juice magazine. I used Nielsen-Massey vanilla beans which gave a delicious fragrant to this ice cream. I always make vanilla infused sugar with the vanilla beans so it would last longer and I would have fragrant sugar for the cakes as I don't use vanilla with alcohol.

Mint Ice cream

1 cup milk

1 cup whipping cream

3/4 cup fresh mint leaves

4 egg yolks

1/3 cup + 2 tbsp vanilla infused sugar

Blend the milk, whipping cream and mint leaves in the blender until the leaves are pureed. Transfer to a saucepan and let it come to a boil, remove from heat and let it steep for 20 minutes covered.

After 20 minutes strain the mixture and discard the pulp.

In a heat proof bowl beat the egg yolks and sugar until it is pale and fluffy. Add the strained warm mixture to the egg mixture while beating.

Transfer the mixture to the saucepan and let it heat on medium high heat for a few minutes until the content coats the back of the spoon. Don't let it boil, keep stirring.

I found that if we keep cooking for a long time the mixture becomes foamy, so cook only for about 3 to 4 minutes.

Strain the mixture and leave it to cool completely.

Transfer the completely cooled mixture into the ice cream machine, follow the instructions on the manual and put the machine on for about 20 to 25 minutes. Serve it cold.

Nielsen-Massey is offering a 2 bean vial of Madagascar Bourbon whole beans to the readers of Torviewtoronto and Createwithmom.

Please leave a comment on this post if you want to win it. The giveaway ends on May 30th. It is open to everyone in USA and Canada.

Please follow my twitter and Facebook, so you know when the winner is announced.

Update: The winner is Nami

Chocolate Mousse

2 egg yolks

6 tbsp sugar finely granulated

hot water and cold water

Beat the egg yolks and sugar in a stainless steel bowl until the mixture is thick and pale yellow. It should form a slowly dissolving ribbon. Set the mixing bowl over the not-quite simmering water and beat for 3 to 4 minutes until the mixture is foamy and too hot for the the fingers.

Then beat over cold water for 3 to 4 minutes until the mixture is cool again and forms a ribbon.

The consistency is the same as mayonnaise.

3 oz semi sweet baking chocolate

2 tbsp coffee *

3 oz softened unsalted butter

Melt chocolate with coffee over hot water, remove from heat and beat in the butter a little at a time to make a smooth cream. Beat the chocolate mixture into the egg mixture.
* I only used 1/2 tbsp of nescafe because we don't like strong coffee taste :)

2 egg whites

1/8 tsp salt

1/2 tbsp sugar

Beat the egg whites and salt until it forms soft peaks. Sprinkle the sugar and beat until it is stiff. Stir 1/4th of the egg whites in to the chocolate mixture then fold in the rest.

Put the mixture into serving dishes and refrigerate for 2 hours or overnight. Serve with whipped cream.

This recipe is adapted from Mastering the Art of French Cooking Volume 1 by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

Chocolate chip shortbread cookies

1/2 cup butter softened

1/2 cup vanilla infused sugar

1 cup flour

1/4 tsp salt

1/4 cup chocolate chips

Beat butter and sugar till it is fluffy. Add flour, salt and mix well then add the chips.

It could be made into individual sizes by making about 12 balls and lightly flatten it about 1/2" high. Bake in a preheated 375F oven for 8 to 10 minutes, it will harden a little once it is removed from the oven so don't over bake as it might burn on the bottom.

Let the cookies stay on the baking sheet over a wire rack for about 5 to 10 minutes before removing. Can be stored in an air-tight container.

Also posted here.

Offer: 20% discount coupon to buy Jill-e camera bags

Zucchini chocolate muffins

1 cup grated zucchini

2 eggs

1/2 cup vegetable oil

2 tbsp heavy cream, whipping cream or milk

3/4 cup vanilla flavoured sugar

1 1/2 tbsp cocoa powder

1 1/2 cups flour

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/8 tsp each ground spice cinnamon, nutmeg, cloves, cardamom

Beat eggs, sugar, oil then add the cocoa and zucchini.

Stir in the combined flour, baking soda, baking powder, salt and spices. Pour into lightly greased muffin tins filling 2/3rd.

Bake at 350F for 20 to 25 minutes. Remove from pan and cool on wire rack.

This makes 12 muffins.

Chocolate cake with whipped cream icing

I made this delicious quick chocolate cake for my hubby's birthday.

I used this chocolate cake recipe made with cocoa powder and oil.

for the icing

1 1/2 cups whipped cream

2 tbsp icing sugar

Beat well till it holds peaks and then apply. Decorated the cake with smarties and fondant flowers.

Please check out Createwithmom for fun activities, toys and recipes. Thank you friends :)

Coconut macaroons

4 egg whites at room temperature

1 cup vanilla flavoured white sugar *

1/4 tsp salt

3 cups desiccated medium shredded coconut **

1/2 cup cake flour ***

Whisk the egg whites, sugar and salt over a double broiler until it is creamy and white.

Mix the flour and coconut to the warm egg mixture. Cover with a cling film and leave it in the fridge for about 1 to 2 hours until it firms up.

Place 1 tbsp with a scoop in an ungreased baking sheet, do not flat it has to be in a mound. Bake the macaroons a preheated oven at 325F for 15 to 20 minutes until it is golden brown. Leave it in the baking sheet until it has cooled as it will firm up after removing from the oven, so don't leave it in the oven for a long time, 15 minutes of baking was sufficient for me.

* If you aren't using vanilla flavoured sugar, use 1 tsp vanilla just before mixing the flour.

** You can use either sweetened or unsweetened I used 1/2 of each.

*** To make cake flour use 3/4 cup all purpose flour mixed with 2 tbsp cornstarch this will make 1 cup of cake flour (halve it for this recipe or save it for later)

Wondering what to do with the yolks, here is an option to make zabaglione custard cream for tiramisu.

This recipe is adapted from Joy of baking.This goes to tea time treats by Karen and Kate, bookmarked recipes, tea time snack, sweet luv, anyone can cook, Valentine special, dish for loved ones, show me your hits, street food, valentine celebrations and bake fest at tomato blues, cake, cookies and dessert, walk through memory lane, kid's delight sweet at Edible entertainment, just 4 fun

Libre glass'n poly tea review and event with a giveaway

Libre tea glass'n poly is a lovely way to enjoy your loose tea on the go. You can carry this in your bag and have your favourite hot beverage anywhere, anytime. There is a stainless steel strainer to keep even the finest tea leaves out. Use soap and warm water to clean.

The interior is made of glass, and the exterior is poly (which is thermoplastic that is shatter resistant). It is BPA free and doesn't leak. It will keep the tea hot and the glass is cold to the touch. This is amazing because I almost thought the tea is not hot, although it was; so handle with care. Keep this away from children and do not use in the microwave.

It is eco-friendly to use loose tea than using tea bags. We all have heard the benefits of drinking tea i.e. it has antioxidants that neutralize cells, prepares immune systems to fight infections, lowers risk of kidney stones, heart disease, weight loss, helps the tooth enamel and increase metabolism.

Libre tea glass'n poly would be a perfect gift to give for valentines' day :) Even if you are not a fan of tea, you will love this Libre glass to enjoy your favourite beverage hot without worrying about it becoming cold. You can buy it online and from many stores in Canada and USA.

I am glad I got the opportunity to tell you to about this fabulous Libre glass'n poly. Thanks to the sponsors you also have a chance of winning this libre tea glass'n poly (holds 9 oz).

This giveaway ends on February 6th and is open to Canada and USA.

Updated: The winner is Prathiba, thank you to all those who participated.

To enter please leave a comment (if you don't have a blog make sure to leave your email address).