In this video, Gordon Ramsay shows how to assemble this decadent dessert. Some prior kitchen knowledge of meringues and the alike is expected when watching this recipe.
Short post tonight, but go head and watch the video. At 1 minute and 47 seconds, it’s a quick watch that might inspire you to get out those eggs and separate those egg whites!
Peaceful Cuisine is a YouTube channel operated by Ryoya Takashima. He creates healthy vegan dishes while adopting a relaxing, dialogue free format.
I just recently discovered this channel a few weeks ago and what attracted me was not only his great recipes, but the way he films and paces his videos. Honestly, they are so well thought out and executed that the videos take on a form of art.
In this video he creates a vegan version of classic mint chocolate chip flavored ice-cream, using some unlikely ingredients in the process, such as cacao butter and powder to make his own chocolate.
Depending on your bent of mind and your attention span, you will either find his process intriguing and entertaining or straight up boring. But personally I enjoy his format: it’s a nice change of pace from the overly sensationalized and loud food programming you find everywhere else.
Go ahead and check the video out and see what you think!
Back with another recommended reading. This time, it’s about the history of icing, or frosting, depending on where you are from and who you ask. But it is the same thing, some type of fat mixed with some type of sweetener, 99% of the time, sugar.
This read is just a brief history of the the sugary topping but I think it paints a nice picture for understanding the basic origins of icing. Go ahead and check the article on the history of icing brought to you by Patricia Hunt over at leaf.tv.
First off I would like to announce that I recently was a barrister for Starbucks and this last the last new drink to return for the Fall season before I moved on from the company to working as Executive Marketing Chairman for UTD’s Student Union Activities and Advisory Board.
I’m not that crazy about frappuccinos, but I love this mocha latte in a blended form. It basically tastes like a chocolatey, rich caramel, sweet & salty smoothie with coffee.
How to make the latte (Medium size): 3 pumps of Toffee Nut syrup, 3 pumps of mocha, 2 shots of espresso, steamed milk on top, top it off with whip cream, caramel drizzle and salted caramel sprinkles (which gives the drink life). To make the frapuccino the ingredients are all the same except you blend the ingredients with ice and apply the toppings last.
You can run down to your favorite Starbucks and pick up one to complement the Fall season.
Cream puffs are an easy dessert to make. This recipe says to fill the shells with pastry cream, but whipped cream with a slice of strawberry works as well. Also, if you don’t have a pastry bag you can cut a corner off of a ziplock bag for piping.