Paulchens FoodBlog & the Three Tabbycats united

Blogeinträge (Tag-sortiert)

Tag: IceCream

[The Secret Recipe Club] - Butterscotch Brownies and Salted Caramel Ice Cream

The Secret Recipe Club has undergone some changes most of them under the hood but still... and while we paused in January we are back in February with the first of our  "reveal days" where all of us participants of group A will reveal which blog we have been assigned to and what we found most interesting to bake or cook...
_
Hold your breath for the following reveal days in Feb:
Group A - February 6 Group B - February 13 Group C - February 20 Group D - February 27
_
How this all works? well, just click on that logo on the left and you will get to a whole wonderful website that will answer all your questions and more!
_
Why I joined? Because I think it is a fun way to discover new blogs and - again - step outta my comfort zone a bit by being assigned an unknown blog and having to find a recipe that suits me and tempts me to cook myself.

 *** *** *** *** *** *** *** *** ***

This month I was assigned to Tessa's blog called "The Cookin' Chemist" where she says: "I've always thought that the only difference between chemistry and cooking is that cooking allows you to savor the result". I loved strollling through her blog and reading through her lovely recipes. I was hard to narrow down and decide which recipe to chose for the SRC. Finally I decided on something sweet because I fell in love with her Butterscotch Brownies and this lovely salted caramel ice cream.

 *** *** *** *** *** *** *** *** ***

[caption id="" align="aligncenter" width="332" caption="Butterscotch Brownies and Salted Caramel Ice Cream"][The Secret Recipe Club] - Butterscotch Brownies and Salted Caramel Ice Cream[/caption]

 *** *** *** *** *** *** *** *** ***

Butterscotch Brownies

[The Secret Recipe Club] - Butterscotch Brownies and Salted Caramel Ice CreamAdapted from The Cookin' Chemist who got it from her Mom Ingredients: 1/2 c. butter 1 c. brown sugar (I used packed dark brown sugar) 1 c. white sugar (I used brown sugar) 2 eggs 1 tsp. vanilla 2 c. flour 1/4 tsp. salt 2 tsp. baking powder 1 c. shredded, sweetened coconut
  1. Preheat the oven to 350 degrees. Grease a 9x13 inch pan and set aside.
  2. In a medium saucepan, cook butter and sugar over low heat until bubbly. Cool until slightly warm (so that you don't end up cooking the eggs by accident).
  3. Add eggs one at a time, mixing thoroughly after each one. Add vanilla and mix. Stir in flour and coconut. The dough will be thick. Gently pat into the prepared pan.
  4. Bake for 25 minutes or until the bars just start to brown around the edges. Allow the bars to cool slightly, but cut into bars before they reach room temperature.
  5. Enjoy!

 *** *** *** *** *** *** *** *** ***

Salted Caramel Ice Cream

[The Secret Recipe Club] - Butterscotch Brownies and Salted Caramel Ice CreamAdapted from The Chookin' Chemist who adapted it from Cooking Light May 2010 Ingredients: 3-1/2 cups 2% milk 3 large egg yolks 1-1/4 cups brown sugar, packed 1/4 cup heavy cream 1 Tbsp. butter 1/2 tsp. Kosher salt 1/2 tsp. flake salt I also added some toasted macadamia nuts 
  1. Place milk in a medium saucepan over medium-high heat. Heat to 180 degrees (check temperature with a candy thermometer) or until tiny bubbles form around the edge of the pan. Do not boil.
  2. Meanwhile, place egg yolks in a large bowl and stir with a whisk. Once the milk reaches the correct temperature, gradually add half of the hot milk to the yolks, stirring constantly to temper. Add the rest of the milk mixture and stir to combine. Return the milk-yolk mixture to the saucepan.
  3. In a separate large saucepan, combine sugar, cream, and butter. Bring to a boil over medium heat, stirring until the sugar melts. Cook 3 minutes without stirring. Remove from the heat and stir in the Kosher salt.
  4. Gradually and carefully add the caramel mixture to the yolk mixture, stirring constantly. Return pan to low heat and cook until a thermometer registers 160 degrees. Pour the mixture through a fine-meshed strainer into a bowl set over a larger ice-filled bowl until completely cooled, stirring occasionally.
  5. Refrigerate overnight.
  6. Pour the mixture into the freezer bucket of an ice-cream freezer. Freeze according to package directions. The ice cream will emerge in soft-serve consistency. Freeze in a resealable container for a firmer consistency or for storage of any leftovers.
  7. To serve, sprinkle each serving with flake salt if desired.

 *** *** *** *** *** *** *** *** ***

[caption id="" align="aligncenter" width="332" caption="Kashim made sure everything was nice arranged for the photoshoot, it's always good to have a kitty who helps in the kitchen..."][The Secret Recipe Club] - Butterscotch Brownies and Salted Caramel Ice Cream[/caption]

 *** *** *** *** *** *** *** *** ***

[caption id="" align="aligncenter" width="332" caption="Butterscotch Brownies and Salted Caramel Ice Cream"][The Secret Recipe Club] - Butterscotch Brownies and Salted Caramel Ice Cream[/caption]

 *** *** *** *** *** *** *** *** ***

'); // ]]>

Astrid 06.02.2012, 17.00 | (18/0) Kommentare (RSS) | TB | PL

2017
<<< Oktober >>>
Mo Di Mi Do Fr Sa So
      01
02030405060708
09101112131415
16171819202122
23242526272829
3031     
Bread Baking Day #60 - Glazed Bread for 6th anniversary / Brot mit Streiche zum 6. Geburtstag (last day of submission July 1st 2013) Blog-Event LXXXVIII - Oesterreich kulinarisch (Einsendeschluss 15. Juni 2013)
Blogstatistics
Einträge ges.: 1471
ø pro Tag: 0,3
Kommentare: 9549
ø pro Eintrag: 6,5
Online seit dem: 19.12.2005
in Tagen: 4320
RSS 2.0 RDF 1.0 Atom 0.3
xx