CHOCOLATE CHIP COOKIE DOUGH CAKE

 

INGREDIENTS

Cake:

• 1 Box Duncan Hines Dark Chocolate Fudge Cake Mix
• 3.9 oz package Jell-O Instant Chocolate Fudge Pudding
• 4 eggs
• 1 cup sour cream
• ¾ cup vegetable oil
• ½ cup milk
• 1 tbsp vanilla extract
• ¼ tsp sea salt
• 1½ cup mini chocolate chips

Cookie Dough:

• 1 cup unsalted butter
• 1 cup light brown sugar
• ½ cup granulated sugar
• 2 tsp vanilla extract
• ½ cup whole milk
• 1 tsp salt
• 3 cups all-purpose flour
• 2 cups mini chocolate chips

Toppings:

• 1 tub chocolate frosting
• Mini chocolate chip cookies

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Combine all cake ingredients in a large bowl or stand mixer and beat just until combined.
3. Line the bottom of two 6-inch pans with parchment paper  and spray with cooking spray.
4. Add 2 cups of batter to each pan, bake for 30 to 35 minutes until tops spring back when touched, transfer to a cooling rack and let cool completely.
5. In a large bowl or stand mixer, cream together the butter and sugars until light and fluffy.
6. Scrape down the sides and add vanilla and milk.
7. Scrape down the sides and add flour and salt and mix until combined, fold in the mini chocolate chips.
8. Divide cookie dough in half and use the 6-inch cake pans to shape each half of the cookie dough into layers.
9. Place one of the cake layers on a cake stand, gently flip one of the cookie dough layers out onto the first cake layer, top with the second cake, then top that with the second cookie dough layer.
10. Scoop ⅓ of the frosting into a frosting bag or decorating tool fitted with a large star tip. Place the rest of the frosting in the tub in the microwave and melt at 30 seconds intervals stirring between each one until smooth.
11. Pour melted frosting over the cake and evenly spread around, let cool for 15 minutes. Pipe remaining frosting onto the top of the cake and top with mini chocolate chip cookies.

Use remaining batter to make 12 cupcakes or you can make a 9-inch cake by doing the following:

1. Prep two 9-inch pans the same way as above, evenly divide the batter between the two pans.
2. Bake cakes for 40 to 50 minutes.
3. Mold all of the cookie dough in one 9-inch pan and sandwich it between the two cake layers.

17 Delicious Homemade Ice Cream

Raw, Vegan, Dairy-Free Mint Chocolate Chip Avocado Ice Cream

Paleo Nutella Banana Ice Cream                              

 Berry Coconut Frozen Yogurt

 Blueberry Protein Ice Cream

 Chai Coconut Ice Cream

 Vegan Chocolate and Hazelnut Ice Cream

 

 Coffee Coconut Ice Cream

Cookie Dough Frozen Yogurt

  Dairy-Free Coffee Ice Cream

 Healthy Peach Frozen Yogurt

 Healthy Red Velvet Cheesecake Ice Cream

 Peach and Basil Sorbet

 Protein Mint Chocolate Chip Ice Cream 

 Vegan Strawberry Ice Cream 

 Strawberry Lemonade Frozen Yogurt

 Vegan Almond Butter, Caramel-Swirled, Chocolate Chip Ice Cream

 Green Tea Coconut Milk Ice Cream

  

                    Custard Tarts

 

Ingredients

All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable.
• 3 cups (750ml) all-purpose flour
• 1 teaspoon (5ml) salt
• 1 cup (250ml) vegetable shortening or lard
• 4 to 6 tablespoons (60 to 90ml) hot tap water
• 3 eggs
• 1/3 cup (80ml) sugar
• 1 1/2 cups (375ml) milk

 Directions

1. Combine flour and 1/2 teaspoon (2ml) of salt in mixing bowl. Cut in shortening until mixture resembles bread crumbs. Mix in enough water to form a dough ball. Cut in half.
2. Roll out each half on lightly floured surface until 1/8 inch (0.5cm) thick. Cut 12 circles from each half 3 inches (8cm) in diameter.
3. Fit pastry circles into greased muffin cups, pressing sides so they reach rims.
4. Beat eggs. Stir in sugar and remaining 1/2 teaspoon (2ml) salt. Gradually blend in milk. Spoon about 2 tablespoons (30ml) egg mixture into each pastry.
5. Bake in preheated 350F (180C) oven until knife inserted in center of custards comes out clean. 25 to 30 minutes. Remove tarts from pan. Cool on wire racks.

THE BEST ICE CREAM CAKES TO ENJOY THIS SUMMER

        Chinese Chilli Chicken Recipe

 Ingredients

1/2 kg Boneless Chicken in Cubes 
1/2 tsp Salt 
1/2 tsp Black Pepper  
S1 tbsp soya Sauce  

Ingredients for Batter

 1 Egg 
2 tbsp Corn Flour 
3 tbsp Flour 

1 tsp Soya Sauce 
1/2 tsp Salt  

Ingredients for Gravy or Sauce

1/4 Cup Oil  
 1 Onion, Cut in Slices
 6 Green Chilies, Cut Lengthwise and Deseeded 
2 Cup Water 
1 tbsp Vinegar  
2 tbsp Soya Sauce  
2 tbsp Chili Sauce  
4 tbsp Tomato Ketchup 
 1/2 tsp Salt
1/2 tsp Black Pepper 
1 tbsp Sugar 
1 tbsp Corn Flour Dissolved in 2 tbsp Water 

METHOD 

Step 1: First marinate the chicken cubes with salt, black pepper and soya sauce for 20-25 minutes.

Step 2: In a bowl, prepare the batter. Beat the egg and add corn flour, flour, soya sauce and salt in it. Add water enough to make a thick batter.

Step 3: Heat oil in a wok on medium heat. Toss the marinated chicken in the batter to coat evenly. Deep fry chicken cubes till they are light golden in color. Keep them aside.

Step 4: Now prepare the gravy/sauce. Heat oil in a wok and fry onion till its transparent. Add the green chilies and water in it and cook till water start boiling. Add the vinegar, soya sauce, chili sauce, ketchup, salt, pepper and sugar. Mix all ingredients well. Stir the corn flour mixture in the gravy and cook till it thickens. Lastly add the fried chicken pieces.

Serve hot with boiled rice or fried rice.

CHOCOLATE AND VANILLA PUDDING PIE

 

Ingredients

Pie crust
• 2 cups (240 grams) Gold Medal Flour all-purpose flour
• 2/3 cup (150 grams) cold butter, diced
• 2 Safest Choice Pasteurized Egg Yolks
• 1-2 tablespoons iced water
Pudding
• 3 Safest Choice™ Pasteurized Egg Yolks
• 2 tablespoons Imperial Sugar Extra Fine Granulated Pure Cane Sugar
• 2 tablespoons (16 grams) cornstarch
• 1 2/3 cups (400 ml) milk
• 5 oz (140 grams) chocolate, chopped
• 1 envelope gelatin
• 3 tablespoons water
• 2 teaspoons vanilla extract
• 3 Safest Choice™ Pasteurized Egg Whites (must be at room temperature)
• 1/4 teaspoon cream of tartar
• 1/4 cup Imperial Sugar Extra Fine Granulated Pure Cane Sugar
Topping
• 3/4 cup heavy whipping cream
• chocolate curls

Instructions

Pie crust
1. Place the flour, butter and egg yolks in a food processor and pulse until the mixture resembles bread crumbs.
2. Slowly, few drops at a time, add enough water until the mixture forms a soft dough.
3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes for up to 3-4 days.
4. Once chilled, roll the dough out on a floured surface and line it on the bottom and sides of a 9" pie crust, preferably with removable bottom.
5. Heat the oven to 375F.
6. Prick the pie crust all over with a fork, cover with parchment paper and fill with baking beans.
7. Bake the pie crust for 10 minutes in the preheated oven.
8. Remove the baking beans and paper and bake for an additional 10-12 minutes until slightly golden.
9. Cool completely.
Pudding
10. While the pie crust is cooling, make the pudding.
11. In a medium size saucepan, whisk the milk, egg yolks, sugar and cornstarch.
12. Cook the mixture over low heat until thickened, stirring constantly, approximately 10 minutes.
13. Divide the pudding into two bowls.
14. In a heatproof bowl melt the chocolate and stir it into half of the pudding.
15. Spread the chocolate pudding in the pie crust, cover with a plastic wrap and refrigerate until set, about 30 minutes.
16. Place the 3 tablespoons of cold water in a small bowl and sprinkle with gelatine while whisking with a fork. Set aside for 5 minutes or until spongy.
17. Stand the bowl in a heatproof bowl of hot water and stir until the gelatine dissolves. Never boil gelatine, as it can become stringy.
18. Stir the gelatin into the reserved pudding along with the vanilla extract.
19. In a grease-free bowl, whisk the egg whites with the cream of tartar until peaks form. Slowly add in the sugar and continue whisking until firm peaks are formed.
20. Fold the egg whites into the vanilla pudding and spoon it over the chocolate pudding layer.
21. Cover with plastic wrap and refrigerate until set.
22. Whip the heavy cream until firm peaks and spread it over the vanilla pudding and decorate with chocolate shavings.
23. Cut with a sharp knife and enjoy

Song Joong Ki 송중기 - Harper's Bazaar Korea may  

2016