Wednesday, July 29, 2015

Neapolitan Ice Cream Sandwich Cake Recipe

Neapolitan Ice Cream Sandwich Cake

Total Time: 4 hr 25 min
Prep: 4 hr 25 min

Yield: 8 servings

Level: Easy


10 3 .5-ounce rectangular vanilla ice cream sandwiches
1 pint strawberry ice cream, slightly softened
1 pint mint chip or pistachio ice cream, slightly softened
1/2 cup finely crushed chocolate wafer cookies (about 12 cookies)
Chocolate shell topping, for spreading


Line a 9-by-5-inch loaf pan with heavy-duty foil, leaving an overhang on all sides. Arrange 5 ice cream sandwiches snugly in the bottom of the pan. Spread the strawberry ice cream on top in an even layer. Press the remaining 5 ice cream sandwiches on top, then spread the mint chip ice cream evenly over the sandwiches. Top with an even layer of crushed cookies, pressing gently.

Cover the cake with plastic wrap and freeze until set, about 4 hours. Uncover, then lift the foil to remove the cake from the pan. Invert onto a platter, remove the foil and spread with the chocolate shell topping. Serve immediately or cover and freeze for up to 2 days.

Photograph by Kana Okada

Recipe courtesy of Food Network Magazine

Ice Cream Freezer Pops Recipe

Ice Cream Freezer Pops Recipe

Recipe courtesy of Ree Drummond

SHOW: The Pioneer Woman
EPISODE: Burnin' Down the Barn


1/2 package sandwich cookies (12 to 14 cookies) , crushed
15 regular-size peanut butter cups, crushed
10 ounces candy-coated chocolate pieces (about 1 cup), crushed
1/2 gallon very good quality vanilla ice cream, slightly softened
Special equipment: Fifteen 5-ounce paper cups


Combine the crushed cookies, peanut butter cups and candy-coated chocolate pieces and add a spoonful to the bottom of each paper cup.

Scoop the ice cream into a large bowl of a mixer, then pour in the remaining chocolate-cookie mix. Mix gently with a paddle attachment. Spoon the ice cream into the cups and carefully insert a popsicle stick into each pop.

Freeze until the ice cream has solidified. Tear off the paper cups to serve.

Buttermilk-Pecan Ice Cream Recipe

Buttermilk-Pecan Ice Cream

Total Time: 30 min
Prep: 30 min

Yield: 8 servings

Level: Easy


1/4 cup sugar
1/2 cup heavy cream
2 cups buttermilk
2/3 cup sweetened condensed milk
3/4 cup evaporated milk
1/2 teaspoon vanilla extract
1 cup candied pecans (page 138)
1/2 cup coarse sea salt
Caramel bananas, for topping, optional (recipe below)
Candied Pecans:
(Makes 1 cup)
4 tablespoons unsalted butter
1 cup pecans, coarsely chopped
2 tablespoons packed light brown sugar
2 tablespoons granulated sugar
1/4 teaspoon salt
Caramel Bananas:
(Makes 2 cups)
4 tablespoons unsalted butter
3 firm yellow bananas, chopped or sliced
3 tablespoons packed light brown sugar
Pinch of salt


Make the mix.

Whisk the sugar, cream, buttermilk, condensed milk, evaporated milk, vanilla and candied pecans in a large bowl.

Pour into a bag.

Prop a 1-gallon zip-top freezer bag open in a large container; pour in the buttermilk mixture. Press out the air and seal. Chill the bag until ready to make the ice cream.

Fill your container.

Put about 10 cups ice in the container, filling it about three-quarters of the way, then pour in the sea salt. Nestle the sealed bag of buttermilk mixture in the ice.

Start shaking!

Tightly cover the container with the lid. Shake vigorously for about 15 minutes, or until the buttermilk mixture is thick. How long it takes depends on your shakin'!

Serve and eat.

For soft-serve, rinse the outside of the bag, snip a corner and pipe into bowls. For firmer ice cream, freeze 1 hour before scooping. Top with caramel bananas, if desired.
Candied Pecans:

Melt the butter in a skillet over medium heat, then add the pecans, brown sugar, granulated sugar and salt. Cook, stirring, until the sugar is dissolved and the mixture is sticky, 6 to 8 minutes. Spread the nuts on a baking sheet to cool, then refrigerate at least 10 minutes before using.
Caramel Bananas:

Melt the butter in a large skillet over medium-high heat. Add the bananas, stirring to coat. Sprinkle in the brown sugar and salt and cook, stirring, until the bananas are tender and coated with the sauce, 2 to 4 minutes. Spoon warm over ice cream.

Photograph by David Land

Recipe courtesy of Sunny Anderson for Food Network Magazine

Cherry-Chocolate Ice Cream Recipe

Cherry-Chocolate Ice Cream

Total Time: 6 hr 40 min
Prep: 6 hr 5 min
Cook: 35 min

Yield: 6 servings

Level: Easy


1 1/3 cups halved pitted cherries (about 13 ounces whole cherries)
1/2 cup plus 2 tablespoons sugar
1/2 cup dark rum (or water)
1 1/2 cups whole milk
4 large egg yolks
3 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1 tablespoon unsalted butter
3/4 cup heavy cream
1 1/2 teaspoons vanilla extract


Put the cherries, 2 tablespoons sugar and the rum in a medium saucepan and cook over medium-high heat until syrupy, about 20 minutes. Remove from the heat and let cool, then refrigerate until cold, at least 2 hours.

Meanwhile, heat the milk and the remaining 1/2 cup sugar in a saucepan over medium-low heat, whisking to dissolve the sugar. Whisk the egg yolks in a small bowl. Gradually whisk about 1/2 cup of the warm milk mixture into the eggs, then whisk the egg mixture into the saucepan. Cook, stirring constantly, until the mixture coats a spoon and registers 168 degrees F on a candy thermometer, about 15 minutes. Remove from the heat; add the semisweet and unsweetened chocolate and the butter and set aside until the chocolate melts, about 5 minutes.

Transfer the chocolate mixture to a blender and puree until smooth. Pour into a large bowl and stir in the heavy cream and vanilla. Refrigerate until chilled, at least 2 hours or overnight.

Churn the chilled chocolate mixture in an ice cream maker. Strain the cherry mixture, reserving the syrup. When the ice cream is very thick, add the cherries and continue churning until incorporated. Transfer to a freezer-safe container. Drizzle in the reserved cherry syrup and swirl with a spoon. Cover and freeze until firm, at least 4 hours.

Photograph by Andrew Purcell

Recipe courtesy of Food Network Magazine

Tuesday, July 28, 2015

World's 10 Most Expensive Fruits

Here are 10 of the most expensive fruits in the world.

Sure fruit is awesome, packed with all sorts of vitamins, antioxidants, and, of course, lip-smacking flavor.

Depending upon season and type, it's also pretty reasonably priced. Well, most of it is, anyway.

There are a few out there that could put a dent in even particularly lush grocery budgets.

Here are 10 of the most expensive fruits in the world.

Number 10. Densuke watermelon. Praised for its unique sweetness, this melon also has a very distinctive look. All black and lacking stripes, this beauty is definitely a grocery store stand-out. At its price point, it should be. In 2008 a 17-pounder sold at auction for 61 hundred dollars.

Number 9. Pineapples from the Lost Gardens of Heligan. Thank goodness pineapples have thick skins, because these ones are grown under straw, horse urine, and manure. To be fair, they hail from chilly England, so extreme measures are warranted. They're given to staff as gifts, but their estimated value is 16 hundred dollars.

Number 8. Yubari King Melon. A serious amount of effort goes into making sure that these cantaloupes are perfect. Each vine is trimmed to limit its yield to one. Once sprouted, each melon is given a little hat to protect it from the sun. When picked the stems are trimmed to a tidy 'T' shape. One ideal specimen pair fetched around 23 thousand dollars at auction.

Number 7. Taiyo-no-Tamago Mangoes. The going rate for these beauties is 3 thousand dollars. To be fair, the price is for a box that includes 2. To earn the special distinction, the individual fruits must weigh at least 12 ounces and be high in sugar.

Number 6. Ruby Roman grapes. They're perfectly round, extra sweet, and about the size of a ping pong ball, all of which are apparently extremely desirable qualities. People are willing to pay in excess of 4 thousand dollars to get their hands on a bunch.

Number 5. Square watermelons. Sure, it sounds cool, but is it over 800 dollars worth of awesome? That's the price some Russians have been known to pay for the Japanese melons. To achieve the unique shape, farmers grow the fruit in plastic containers.

Number 4. Dekopon citrus. A cross between a mandarin and an orange, the membranes between the sections are known for their thinness and melt-in-your mouth quality. The flavor keeps happy customers combing back as well, as they hit an ideal balance between sweet and tart. A pack of 6 runs around 80 dollars.

Number 3. Sekai-ichi apples. The making of the 21-dollar apple -- that's a piece, not per pound -- is far from left to nature. Fields are hand pollinated and each apple is washed in honey and hand stamped.

Number 2. Sembikiya Queen strawberries. Named for the swanky fruit store in Tokyo that sells them, each box of twelve is hand selected and perfectly matched. Even with a price tag of about 85 dollars, the retailer rings up at least 50 units a day.

Number 1. Buddha-shaped pears. Molds are placed on the pears as they grow from the trees, resulting in a piece of fruit that looks much like a small, decorative statue. People don't seem to mind the 9-dollar price, and rush to buy them as soon as they're picked.

Easiest way to Remove Coconut Flesh From Shell with in 30 seconds

This video shows you how to open coconut flesh and remove shell, its a easier way to remove coconut flesh or meet from the shell with in 30 seconds.

1. keep the coconut in deep freezer for 12 hours before cooking.
2. Take it from fridge while cooking.
3. Gently hit the shell with hammer by rotating the coconut till the shell brakes.
4. There you have your coconut meat.

How To Cut Watermelon - A simple yet brilliant technique

One of the most popular summertime fruits is the watermelon. This cooling, sweet king of fruit is also very healthy. You can buy one in a supermarket cut, sliced, or in chunks. They are fresher, however, when you buy them whole and cut them yourself. This video will give you step-by-step instructions on how to cut a watermelon from beginning to end.


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