#Chocolate Egg Cream

[rabbitcruiser]

​National Frappe Day 

Enjoy a delicious, frozen frappe, share with others, see what businesses are offering free frappes, and pay it forward for someone else to enjoy.

Frappes offer a great opportunity to get that coffeehouse feeling without having to leave home or spend a lot of money. Here’s an easy way to make a delicious drink at home in honor of Frappe Day:

Start with a cup of brewed coffee that has been allowed to cool. To that, add a cup of cold milk and two cups of ice. Blend together and then flavor in whatever way is preferred, whether using caramel sauce, mint syrup, chocolate sauce, or another delicious type of flavoring. Honey and maple syrup are two perfectly natural ways to add sweetness and flavor without a bunch of preservatives.

Making a Frappe is a fun way to enjoy a delicious treat!

History of Frappe Day

A hallmark of Greek coffee culture from the 1950s onwards, the humbly delicious frappe has earned a yearly celebration. The frappe is distinguished by being one of the few beverages improved by the use of instant coffee! (Yes, it’s shocking, but keep reading.)

Supposedly, the frappe was created by a tired Nestle sales representative at the Thessaloniki Trade Fair in 1957 who was beset by caffeine cravings. It’s often said that creativity flourishes in the face of restraint, and so it was when this beleaguered man couldn’t find access to any hot water to make his instant coffee. So he took some of his instant coffee, put it with cold water and ice, and shook his way to what would eventually become an internationally enjoyed drink.

Of course, from there, versions of the drink were modified to include cream, sugar, flavorings, or sometimes even ice cream. Nowadays, they are also often blended in a blender, but the idea is the same. No matter how it is made, Frappes are delicious!

Although it started out as an accident because the inventor couldn’t access hot water, the Frappe froth actually has a surprising amount of science behind it. Spray-dried instant coffee and its lower oil content are the key to creating long-lasting bubbles. Freeze-dried instant coffee won’t cut it. The next time someone wants to complain that they can’t get a good coffee anywhere in the country, they might just be right. Perhaps they’ll need to head over to Greece, where the Frappe is the official national coffee drink!

How to Celebrate Frappe Day

Celebrating this Frappe Day contains loads of fun and enjoyment that includes delicious coffee, ice, and sometimes even a bit of creamy sweetness. Try out these ideas for the celebration of Frappe Day:

Enjoy a Frappe Today

Hop over to a local cafe and grab an amazing and delicious Frappe. Whether in the morning to start the day, or in the afternoon as an energetic pick-me-up, an iced frappe can be appreciated just about any time of the day.

Starbucks has its signature Frappuccino on offer, which is a blended or iced version of the frappe drink, but taken to the extreme. One of these drinks is hardly like drinking a coffee at all and, instead, is more like drinking a dessert with a straw! In fact, some of them don’t even include coffee in them.

The options for flavors are virtually endless, including fun names like Caramel Ribbon Crunch, Mocha Cookie Crumble, Strawberry Funnel Cake or Matcha Green Tea Creme. No matter which flavor is chosen, it’s most likely going to be delicious.

Share a Frappe

Find someone you love (or just generally like) and gift them with an iced coffee drink on Frappe Day! Whether it’s picking one up for the person in the next cubicle at work or bringing one home to your significant other, Frappe Day is a great way to tell someone else that they are appreciated and thought of.

Get a Free (or Discounted) Coffee Drink

As with many other foodie days, Frappe Day is a time when some companies choose to celebrate by giving away free stuff! And on this day, many people can score themselves a free cup of coffee. It changes every year, but here’s a list of some of the restaurants that have offered free coffee drinks on Frappe Days (or just regular days) in the past. Check them out to see what kind of promos they have going:

McDonald’s. At one point, this most famous of fast food restaurants had a deal “buy one, get one for $.01” for those who downloaded the McCafe app around Frappe Day. At other times, they have been known to offer a free coffee after the purchase of five.

Dunkin’ Donuts. Known the world around for their coffee, Dunkin’ has a perks program that offers a free coffee for those who register with them.

Starbucks. In some locations of this coffee chain, customers can get a discount during the week of Frappe Day, especially if it falls on a Thursday! That’s because Thursday is Happy Hour Day, which means between 2pm and 7pm, coffee drinks are BOGO (buy one get one free) on select Thursday. Check the Starbucks app or local store for details.

Choose to “Pay It Forward”

Get generous on Frappe Day and cover the cost of the coffee order of the person who is just behind in line at the drive-through coffee shop. It will make them have a much better day, reminding them that the world isn’t such a bad place after all!

Source

[angeloftheodd]

I just had my first chocolate egg cream ever at McNulty’s Ice Cream Parlor.🥛🍫🥤❤️ It’s even better than I thought it would be! 🌈

🍒 My Instagram (angel0fthe0dd) 🍒

🫐 Twitter (GhiaWasHere) 🫐

[bluemoonsundae]

mini egg hot chocolate from @mimisbakehouse on ig

[vegan-nom-noms]

No-Bake Cookie Cheesecake Bars

[morethansalad]

Vegan Shamrock Pancakes

[angelkin-food-cake]

Bird's Milk Cake

Chocolate Cake:

2⅔ cup granulated sugar

1 tsp. salt

¾ cup dutch cocoa powder

1 tsp. baking soda

1 cup boiling water

1 cup canola oil

2 tsp. vanilla extract

2 tsp. instant espresso powder or 2 Tbsp. ground coffee

1¾ cup all purpose flour

4 large egg yolks

2 large eggs

¼ cup sour cream or buttermilk

Custard:

1 cup granulated sugar

1 cup hot milk

15 egg yolks

1¾ cup butter

1 Tbsp. vanilla extract

Lightened Custard:

1 cup custard

8 oz. whipped topping or 1 cup whipped heavy cream

Ganache:

1 cup heavy whipping cream

½ cup semi sweet chocolate chips

Make the custard first. Combine 15 egg yolks and 1 cup sugar in a medium-sized pot and whisk until smooth. Slowly add 1 cup hot milk while continuously whisking. Cook over medium heat, constantly stirring until it begins to thicken and covers the back of the spoon. When you run your finger over the back of the spoon, the custard should not run into wiped space. Add 1 Tbsp. of vanilla extract & stir. Do not overcook or the custard will curdle.

Add the butter to the custard and stir until butter is completely melted and incorporated into the custard. Cover with plastic wrap, touching the custard (to prevent forming of skin) and allow to come to room temperature.

While custard is cooling make the cake. In a cup whisk together 2 eggs, 4 egg yolks & 1/4 cup of sour cream. Set aside.

Make the espresso: If you have espresso powder, combine the espresso powder with the boiling water. Or brew 2 tablespoons of ground-up coffee with 1 cup water. Drain coffee and make sure there's 1 cup of liquid. If there's not, add enough to make 1 cup. Set aside.

Combine 2 3/4 cups sugar, 3/4 cup cocoa powder, 1 tsp salt & 1 tsp baking soda with the espresso boiling water mixture and stir until almost no lumps appear. Cook over medium-high heat, constantly stirring until it comes to a boil. This step will make the darkest chocolate color it can be. Remove from heat and allow to cool for 10 minutes.

Add the chocolate mixture to the mixer and with beater blades, beat on low speed for 2-3 minutes to remove additional heat from the mixture. Add 1 cup oil & 2 tsp vanilla extract and beat until combined and smooth. Add 1 3/4 cups flour and beat again until smooth. Add the egg mixture and beat until just until combined.

Pour batter into two 9 inch round cake molds lined with parchment paper & sprayed with non-stick spray, or if you do not have the non-stick spray, butter the pan, add 1 Tbsp. flour then shake around to cover the pan, shake out the excess.

Put on wet cake strips around the pan.

Bake in preheated 350°F oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. If using an 8-inch cake mold, add 5-7 minutes to the baking time.

Once baked, remove from oven and allow to cool for 5 minutes. Then, run a knife around the inside of the cake mold and unmold the cake by turning it over onto a cooling rack. Remove parchment paper and allow to cool completely. Cut each cake horizontally into 2 layers with a long serrated knife.

To assemble, line edges of the serving platter with 4 strips of foil for each cleanup. The pieces must be wide enough to go about 1/2 inch under the cake and cover the edges of the platter.

Take away about 1.5 cups of cream before you start to layer the cake with the remainder of it.

Place the first cake layer into the middle of the platter and tighten the adjustable cake ring around the cake. Add a couple tablespoons of the cream and spread it around.

Put the second cake layer on top, press it in, then alternate cream and cake until both are used up. You want your last layer to be the cake. Refrigerate the cake overnight.

The next day, combine the reserved 1 cups of custard with 8 oz of whipped topping or 1 cup of whipped heavy cream. Carefully fold both together until just combined.

Cover the outside of the cake in this cream in a thin layer, smoothing the top and sides. Refrigerate the cake for 15 minutes.

Fit a pastry bag with a french star tip. Fill it with leftover lightened custard. Refrigerate until ready to use.

Make the ganache by melting chocolate by pouring hot whipping cream over and stirring continuously. Pour the ganache over the cake carefully brining some of it close to the edges, allowing for it to drizzle down the sides.

Pipe stars all around the top of the cake going in rings starting from the edges and working towards the middle. Drizzle some ganache on top of the stars.

[certifiedceliac]

Ptichye Moloko (Bird's Milk) (via Natasha's Kitchen)

[molkolsdal]

anyways

[askwhatsforlunch]

Hot Cross Buns and Butter Pudding

I collared two of Ava's Nan's delicious hot cross buns and an egg before leaving Ngāmotu New Plymouth yesterday, so I could bake this decadent Hot Cross Buns and Butter Pudding for breakfast today. A more-ish treat made even more delectable by eating it in bed! Happy Easter!!!

Ingredients (serves 2):

2 day-old (or coulple-of-days-old) Hot Cross Buns

2 tablespoons butter, softened

1/2 cup sour cream

4 teaspoons caster sugar

1/2 teaspoon Homemade Vanilla Extract

1 large egg

30 grams/1 ounce good quality dark chocolate (I used Whittaker's Marlborough Sea Salt Caramel and Saffron Dark Chocolate)

Lightly butter a oven-proof dish.

Halve Hot Cross Buns and generously butter all sides. Arrange Hot Cross Buns halves into prepared dish.

In a small bowl, combine sour cream, caster sugar and Vanilla Extract. Stir until well-blended. Break in the egg and whisk until perfectly combined.

Pour cream and egg batter over the Hot Cross Buns in the dish. Allow to sit and soak for at least a couple of hours to overnight.

Preheat oven to 160°C/320°F.

Place the dish in the warm oven, and bake, for 45 minutes, at 160°C/320°F, until golden.

Break dark chocolate into small morsels.

Scatter dark chocolate morsels onto Hot Cross Buns and Butter Pudding just out of the oven. Enjoy immediately!

[rabbitcruiser]

National Ice Cream Soda Day 

Whether it’s sitting in your backyard with family and friends, out at a restaurant, or at a specialized ice cream vendor, you won’t regret having an Ice Cream Soda.

National Ice Cream Soda Day is celebrated annually on June 20th. This day is certainly loved and celebrated by many people across the globe, where they enjoy this popular drink. Since this drink has become an increasingly popular refreshment for everyone it has sometimes been referred to as a soda float.

Therefore, you should invest some time in slurping this frothy wonderment up a stripy straw. The drink is comprised of only a couple of scoops of ice-cream in any carbonated beverage. An ice-cream soda is perfect to cool you down on a sizzling June summer day and offers a refreshing snap that leaves you yearning for more.

Ice cream soda has definitely made a huge impression across the entire world. Also famously known as an ice cream float in places like the United Kingdom, USA, Africa, Canada, and East Asia. There are many other names that have risen right across the globe including, coke float in the United Kingdom and South East Asia, A spider in New Zealand and Australia, and a Helado Flotante in Mexico. Yes, that’s right you can even grab yourself a refreshing ice cream soda when holidaying in Mexico. And what a better place to enjoy this lovely beverage?

History Of National Ice Cream Soda Day

Ice Cream Soda day is a day that is dedicated to the commemoration of the famous ice cream soda, a delicious, creamy, and frothy drink. Surprisingly, this drink was a completely accidental discovery. However, because of its unique combination, many people from different parts of the world have grown to love it. Hence, this day is dedicated to remembering the creation of the amazing ice cream soda.

Whether you choose to create your own with a dollop of your favorite ice cream in your favorite carbonated drink or pop into a traditional ice cream bar, once you taste the famous ice cream soda you are sure to fall head over heels and just want more. One of the most popular choices when it comes to ice cream sodas is Coco-Cola and Vanilla ice cream, something about just works and tantalizes the taste buds.

The roots of National Ice Cream Soda Day can be traced right back to when the famous ice cream soda was discovered by a soda seller. They were created by the legendary Robert Green in 1874 during Philadelphia’s sesquicentennial jamboree. Sources state that the ingenious Mr. Green mixed vanilla ice cream in with the soda he was selling, after unfortunately being devoid of ice. Little did he know, but he created a special kind of drink that was to become ultimately and extremely popular in all parts of the world.

During this time, historians say that he was extremely proud of his invention and initiative. His customers were happy about his unintentional creation, which leads us to the here and now. We can certainly thank him for using his initiative to create the ice cream soda that we have come to love so much. It has been said that Mr. Green claims he generated the idea before the initiation of the event.

Even if Mr. Green meant it or not, it was a brilliant idea to keep the sodas cold. Some of the best creations come from on the spot creativity and what a great one this was! Even if it was as simple as the thinking ice cream is cold, ice cubes are cold, let’s try it! Understandably, his epiphany was an instantaneous hit and spread like proverbial wildfire.

Green was basking in his achievement for the remainder of existence and humorously (some would say egotistically!) had “Originator of the Ice Cream Soda” written on his gravestone. And who can blame him! This is definitely something that you’d want to be remembered for.

How Has It Changed?

Nowadays, there is a range of variations on the originally invented ice cream soda, even encompassing root beer floats, Boston coolers, and purple cows. To adequately make National Ice Cream Soda Day an event: grab some soda, a couple of scoops of ice cream and a straw. Finally, sit in the sunshine and enjoy your creation whilst thinking of how Mr. Green’s epiphany became an instant sensation!

Why Should You Be Celebrating National Ice Cream Soda Day?

There are numerous reasons why you should celebrate ice cream soda day. One of the best being that an ice cream soda is an ultimately refreshing treat that can fill you with delight and refreshment. This day gives you the chance to not only enjoy the historic drink but it also allows you to join in the celebrations to thank the creator properly for giving us this wonderful creation. It’s certainly a day for recognizing what creation and initiative can achieve.

And, How Can You Do It?

There are many ways you can join in and enjoy ice cream soda day. Whether it’s your favorite ice cream shop, sitting in your back yard with the family, in a restaurant or joining all the other ice cream soda fans on this wonderful day you’re sure to have fun, find new and exciting flavors and fall in love with a traditional and historical drink that is a favorite to many around the world. Some of the great ways you can join in with the celebrations include:

Getting creative and making your own with your favorite ice cream flavors and favorite drinks. Why not see who can come up with the nicest, most delicious, craziest ideas in your family? You could even turn it into a little competition, the winner claiming the best ice cream soda day prize. You could even go all the way and add whipped cream, sprinkles, chocolate sauce, and a cherry on top.

There are many ice cream soda recipes you could try. How about, A Boozy Biscoff Beer Float with that delicious coffee butter-flavored ice cream and an ice-cold beer? gingerbread Ice Cream Float, who said gingerbread was just for Christmas? Rum and Coke Float, you’re sure to wish that your favorite pub served this version of the ice cream soda once you try it.

The Guinness Float, perfect for the dark beer lovers, this float is made up simply of a bottle of Guinness, vanilla ice cream, and chocolate syrup. Or The Strawberry Ice Cream Soda, perfect for the strawberry shake lovers out there, this fizzy version has all the creamy goodness with the sweet strawberry flavor that you crave.

Taking a trip out and about in search of ice cream soda, come on you’re bound to find it everywhere on this day! In fact, almost in a restaurant or beverage shop should be able to create one for you with ease. You will most likely spot ice cream sodas all throughout your day, you won’t be able to resist the temptation and be spoilt for choice.

It’s certainly high in demand and a popular choice on ice cream soda day. If ice cream soda day wasn’t the perfect excuse to take the family out to enjoy a refreshing, bubbly, fun, and creative drink in the sun then what is? You could even make it a yearly occasion and see how many different flavors you can try across the years.

Celebrate on social media is another great idea, whether you take a picture of you and your friends enjoying your ice cream soda in the sun, share the wonderful creation you and the family have come up with or join in with the other ice cream soda fans, social media is a great way for you to participate in the wonderful day.

Source

[angeloftheodd]

My First Chocolate Egg Cream Look 🥛🍫🥤❤️

🍒 My Instagram (angel0fthe0dd) 🍒

🫐 Twitter (GhiaWasHere) 🫐

[fullcravings]

Vegan Cheesecake Brownies

[jakemyboy]

Hmmm...what do you think? I tried to create a cute picture of Blu as the Easter Dog. My sister, ( who always prefers things a bit dark and creepy) says Blu looks weird and scary! I like it! I put white bunny ears first, then I realized they don't match his fur, so I put the dark ones. 🙄

[vegan-nom-noms]

No-Bake Vegan Cappuccino Truffles

[angelkin-food-cake]

Jasmine Apricot Macarons

150g almond flour, ground fine

150g confectioners sugar

55g  egg whites, one day old, room temperature

gel or powdered food coloring of your choice

55g egg whites, one day old, room temperature

150g granulated sugar

38g water

Jasmine White Chocolate Ganache & Apricot Vanilla Bean Confiture:

365g white chocolate 33%

156g heavy cream

10g jasmine pearl tea

40g unsalted butter, soft

4 oz. apricot vanilla bean confiture (If using store-bought or homemade apricot preserves, add ½ vanilla bean, seeds scraped).

Macarons:

Sift together the confectioners sugar and almond flour, in a medium sized bowl. Add the first portion of egg whites, but do not stir.

In a stand-mixer bowl, with a whip attachment, add your second portion of egg whites.

In a small pot, bring the water and sugar to a boil until it reaches 118C (244F) . Be careful not to splash any sugar-water on the sides of the pot to prevent crystallization. If you do, use a small pastry brush dipped in cold water to brush down the sides of the pot. When the syrup reaches 110C (230F), simultaneously begin whipping the second portion of egg whites to soft peaks.

When the syrup reaches 118C (244F), gradually, in a steady stream, pour the hot mixture into your whipping egg whites (set your mixer speed to medium-low and pour the syrup down the side of the bowl to keep it from being sprayed on the sides of the bowl by the whip). Turn up your mixer speed to medium-high and allow the meringue to whip and cool down to at least 50C. Meanwhile, combine your first portion of egg whites with the almond flour and confectioners sugar. If using, add your food color now and mix until the desired color is achieved. You will want to go darker with the color since the white meringue will lighten the finished color.

Fold your meringue into the almond-sugar mixture, in three additions. Add your first third, fold it to loosen the almond-sugar mix. No need to be gentle at this stage, as you want to fully incorporate the meringue into it so that it is easier to fold in the remaining meringue. Add your second third, this time folding gently, until you see no white meringue streaks. Add your last third, folding gently, until you see no white meringue streaks. At this point, you may add any additional food coloring that you’d like if you need to adjust the final color.

Now, check the consistency of your macaron batter. You want a glossy batter that resembles slightly runny cake batter. It should flow down nicely and with few breaks from your spatula when you hold it up high over the bowl. When the batter falls into the bowl, it should smoothly flow back into the batter in a matter of seconds. If it does not, simply give it a few more gentle folds and recheck your batter. Slowly, keep doing this until your reach the desired consistency.

Line a large sheet pan, with parchment paper or a Silpat. Prepare a large piping bag, with a small plain round tip, and pour in your macaron batter. Hold the piping bag vertically and begin piping 3/4″ to 1″ round shells onto your sheet pan, spacing them about 1/2″ apart. Once you have piped an entire tray, lift up the tray and rap it lightly on your work surface. This act will remove any air bubbles and help prevent them from bursting in the oven. Set aside for 30 minutes to allow a skin to form on the surface. The batter should not stick to your finger when lightly touched.

Preheat your oven to 163C (325F). Bake for 12 minutes, until the tops are set and don’t wiggle when you gently push them to the side. Remove shells from the oven and slide the parchment or Silpat onto a cool work surface. Allow them to cool completely.

Carefully, remove the shells from their surface and begin pairing the sizes up. They are now ready to be filled.

Filling:

Melt your white chocolate in small stainless-steel bowl set over a small pot of simmering water (double boiler). Remove from heat when it is just melted. Wipe any water off the bottom or your bowl carefully and do not to allow any water to touch the chocolate or it will seize up.

In a small saucepan, add the cream and bring to a simmer. Remove from heat and add tea pearls. Cover and steep for 5 minutes. No longer or it will become bitter.

Strain the steeped cream into a clean bowl and rescale cream back to its original amount. Discard tea pearls.

Pour steeped cream over the melted chocolate and using an immersion blender, combine the two. You may also use a spatula to combine the mixture, starting with small circles in the center and working your way out to the sides of the bowl to create a smooth emulsion. The ganache will thicken, become shiny, and develop a puddinglike consistency. Add the butter and incorporate with the immersion blender or stir in thoroughly.

Allow the ganache to cool and crystallize until the consistency is able to hold its shape, up to two hours or overnight. Place ganache and apricot confiture into separate piping bags, with the tips snipped off. Pipe a ring of ganache around the edge of the macaron shell and then pipe the confiture into the small gap in the center. Place on the paired-up “top” to the macaron, press gently until the filling reaches the edge of the macaron. Continue until all pairs are filled.

Place the filled macarons side by side on a tray, cover with plastic wrap, and refrigerate for 24 hours before serving. Remove them from the fridge two hours before serving to be enjoyed at the the ideal temperature.

[certifiedceliac]

Coconut Macaroon Tarts for Passover (via Oh! Nuts)