Archive for March 2008
New York Egg Cream Soda
March 31, 2008 | 
Author - One extra large glass
- 2 ounces of chocolate syrup – I use Nestles (no fat) – or more
- 5 ounces milk (skim to whole milk ok)
- 5 ounces seltzer – freshly open is best
- 1 fork/whisk to stir
Directions
Technorati Tags: new york, egg creams, chocolate egg cream, how to make egg creams
finished stirring and will appear like the head on a properly poured
beer.
that I usually make this at least 2x a month for the fun of it for a dessert drink when I really need chocolate but do not wish the extra pounds of say a chocolate pound cake – lol.
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Tags: chocolate egg creams, drinks, egg creams, hang over drinkers, how to make a new york egg cream, how to rid yourself of a hangover | 
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Creamy Chocolate Almond Butter Cream Frosting Recipe
- 1 box (1 pound) of confectioners sugar sifted roughly 3-1/2 cups
- 1/2 cup butter at room temperature (1 stick) (margarine will make a much softer frosting not great for decorating)
- 1 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 3/4 teaspoon pure almond extract
- 4-5 tablespoons liquid – milk preferred – but water works great too.
- 2/3 cups cocoa (I’ve tried the 3 oz squares of melted unsweetened chocolate
- but really prefer the dried cocoa to melted chocolate which made a
mess and screwed up the proportions of liquid measurements) - Equipment needed: Mixmaster such as kitchen-aid or hand mixer. Couple of bowls.
Sieve to sift sugar, One cake readying themselves to be covered with
delicious-tasting chocolate frosting and peeps to lick the beaters
(yourself included, of course)
Directions
Technorati Tags: frostings, adult flavors, chocoalte, almond, butter cream frosting, quick, easy You can make these when you are in a jam and even have some leftover frosting if you made the recipe above. Get frosting cold by chilling it in the refrigerator, and using a little melon scoop, roll a ball of it with your hands, moving quickly. Then roll balls into sifted confectioner’s sugar or straight cocoa powder. Let put back into fridge until ready to serve. These melt in your mouth – and are so decadent.
powder in it, to the mixing bowl. Start mixer slowly at first to avoid
sugar cloud coming up from out of the bowl with all that powdered sugar.
with spatula to ensure all butter is incorporated into frosting.
liquid of your choice. Start mixer again to incorporate.
Start mixer again slowly at first with each addition of powdered sugar,
scraping bowl as necessary.
at a time (or liquid you chose to use) – be sure to mix well at high
speed to create the creamy texture this frosting is known for.
Mock Truffles:
Posted in desserts | Tags: chocolate almond butter cream frosting, chocolate frosting, desserts, frostings | No Comments »