Wednesday, August 27, 2014

CHUNKY MONKEY ICE CREAM BREAD


Today is National Banana Lovers' Day. My grandmother never ate a banana in her entire life. She was from Eastern Europe and never saw a banana until she set foot on American soil. She didn't like the looks or smell, so she never even tried one! That's pretty odd, especially since I love bananas. I like bananas in cereal, in breads and cakes, in ice cream sundaes--just about anywhere. So in celebration of the day, here's a fun two ingredient recipe for Chunky Monkey Ice Cream Bread!

Not familiar with ice cream bread? It's so easy and delicious. The ice cream replaces the fat and sugar. Only two steps and two ingredients. Be sure to use self-rising flour. Just add softened ice cream and bake!

You can use different flavors of ice cream, just be sure not to use sugar free or low fat. Go for the full fat ice cream. It's more flavorful, anyway! I've made this awesome loaf with Chocolate Ice Cream, Rocky Road, as well as Ben & Jerry's Cherry Garcia, but for today's Banana Lovers' Day holiday, I'm making it with Chunky Monkey. You can always use plain banana ice cream or chocolate ice cream recipe, too, and add extra bits. Chunky Monkey already has extra bits in it, but you can always add more. No need, if you're in a hurray! Experiment and have fun with this recipe!
 

CHUNKY MONKEY ICE CREAM BREAD
Makes a large loaf or two smaller loafs


Ingredients

2 pints Ben & Jerry's Chunky Monkey, softened or melted
3 cups self-rising flour
1 very ripe banana, chopped
1 dark chocolate bar, chopped
Walnuts, chopped

Directions

Preheat oven to 350 degrees. Grease and flour large bread pan or two small bread pans, or line with parchment paper. 
Mix melted ice cream and flour until very well combined. 
Fold in chopped chocolate, banana and nuts. 
Pour into prepared bread pan. 
Bake 45 minutes per loaf or 60-90 minutes for big double loaf. If top starts to brown too much, cover it with aluminum foil and continue to bake. 

Photo: Junkfood Cinema

Monday, August 25, 2014

Quick-As-A-Wink Black Magic Icing

I just love these Retro ads. This frosting is still great and easy to make..so try it Quick as a Wink!


Quick-As-A-Wink Black Magic Icing

Melt 1 pkg Nestle's Semi-Sweet Chocolate Chips over hot water.
Add alternatiely 1 cup sifted confectioners' sugar and 1/2 cup evaporated milk.
Beat after each addition until smooth.
YIELD: Ices tops of two 8" layers.

Sunday, August 24, 2014

Buttermilk Chocolate Chip Waffles with Chocolate Maple Syrup

Today is National Waffle Day. O.K. if you're following my food holidays, you'll know that there are actually two Waffle holidays, but since today is Sunday, I'm making waffles today to celebrate. My waffle maker doesn't come out as often as it should, but when it does, I wonder why I don't make waffles more often. It's so easy to clean up with the new waffle makers.

So for today's Waffle Holiday, I'm making Buttermilk Chocolate Chip Waffles with Chocolate Maple Syrup! 

BUTTERMILK CHOCOLATE CHIP WAFFLES

Ingredients
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1 Tbsp sugar
2 eggs, beaten
2 cups buttermilk
1 tsp Madagascar vanilla extract
4 Tbsp sweet butter, melted
3/4 cup mini dark chocolate chips
Chocolate Maple Syrup (see recipe below)

Directions
Preheat waffle maker.
In large mixing bowl, whisk together flour, baking powder, salt, sugar, and baking soda.
In smaller bowl, whisk together eggs, buttermilk, vanilla, and butter until well combined.
Pour wet mixture into dry mixture, fold in chocolate chips and stir with wooden spoon until just combined.
Grease waffle maker and pour batter into preheated prepared waffle iron.
Cook until steaming stops and waffles are crisp and golden, about 3 minutes (time depends on waffle maker).
Top with Chocolate Maple Syrup! 

CHOCOLATE MAPLE SYRUP

Ingredients
1-1/2 cups pure maple syrup
4 Tbsp unsweetened DARK cocoa powder
1/4 cup sweet butter, chopped
Pinch of salt

Directions
Heat maple syrup in small sturdy saucepan over moderate heat until hot.
Whisk in cocoa powder, butter, and pinch of salt. Turn down to simmer and whisk for a minute.
Serve syrup warm.
Syrup keeps, covered and chilled, 1 week

Saturday, August 23, 2014

Chocolate Sponge Cake: Gluten-Free

Today is National Sponge Cake Day! I have several recipes for chocolate sponge cake that I post during Passover, but this specific Chocolate Sponge Cake is fabulous all year round. And it's gluten-free! It's made with almond flour.

Want to dress it up? Add some whipped cream and fresh berries, cut it in half and fill with a light chocolate buttercream, or cut it up and put it in a trifle. Easy to make and delicious.

A few hints. Fresh Almond flour is readily available where I live, but you can always grind your own. Use a hand grinder (a clean coffee grinder) or blender --not a  food processor which could result in oil rather than flour. I use a blender, and just do this in smaller increments, about 1/2 cup at a time. Almond and chocolate go very well together. Try using different types of chocolate to achieve the flavor you like best. Enjoy!

Because there are so many eggs to separate in this recipe, I use the 'egg trick'. Break all eggs into bowl (yes yolks and whites). Then take an empty water bottle and place the neck near a yolk and squeeze the water bottle. The yolk pops up into the bottle. Then place the water bottle over another bowl and release. So cool! Try with one egg first, just to master this simple task!

CHOCOLATE SPONGE CAKE

Ingredients
7 ounces dark chocolate (60-75% cacao), chopped
10 eggs, separated
3/4 cup white sugar
2 cups ground almonds
Almond Flour

Directions
1. Melt chocolate in top of double boiler or saucepan over another saucepan of simmering water. Set aside.
2. Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Blend in chocolate and ground almonds.
3. Beat egg whites until stiff peaks form. Fold whites into chocolate batter.
4. Spoon batter into ungreased 10 inch Bundt pan or tall springform pan.
5. Bake at 350 for 1 hour, or until cake springs back when lightly touched. Remove from oven, invert pan, and cool about 40 minutes before removing from pan.