Did you know that Laloo’s Goat’s Milk Ice cream is the latest low fat dessert which is a huge hit with numerous Hollywood celebrities? Kate Hudson’s favorite flavor happens to be Brownie & Clyde, the yummy frozen yogurt!

Goats’ milk contains less lactose, and it is due to this reason it is less likely to trigger lactose intolerance. Because of its similarity in composition (percentage of fats, etc) to human milk, goat milk is often recommend to people who are unable to digest cow’s milk. Though goat milk is commonly processed into cheese, goat butter and ice cream is popular too. Its low fat content is one of the reasons why goat milk is very popular with the calorie conscious.

Now, that you know that goat’s milk has numerous health benefits too, go ahead and order a few pints of Laloo’s Goat’s Milk Ice Cream online, without any guilty feelings!

Indulge your taste buds with a wide variety of flavors available including Vanilla Snowflake, Deep Chocolate, and Lemon Chiffon. Do remember to plan ahead, since there is no delivery of Laloo’s Goat’s Milk Ice Cream on Saturday, Sunday, or Monday!

Via: fitsugar, goatmilkicecream
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Chocolate cake, a dessert bound to set many people drooling. A lip-smacking, rich sweet treat that is sure to win hearts for you. If you want to particularly delight a kid on his/her birthday just bake a yummy chocolate cake for the little one. The kid is sure to love it more than any other gift. Well, vegetarians need not worry, eggless chocolate cakes can be prepared with much ease as their egg containing counterparts. All you need is to put together a few ingredients and little effort to come up with the most delicious eggless chocolate cake.

To help you out, here is a recipe of eggless chocolate cake.

Ingredients:
For the cake:
All-purpose flour - 3 cups
Castor sugar - 2 cups
Cocoa powder - 1/2 cup
Baking powder - 2 tsp
Salt - 1 tsp
Vegetable oil - � cup
Vanilla essence - 1 tsp
Vinegar - 2 tsp
Cold water - 2 cups

For the topping:
Thick cream - 2 cups
Semi-sweet cooking chocolate (chopped) - 2 1/2 cup

Method:
1.) In a large mixing bowl, sift together all the dry ingredients.
2.) Now to this mixture of dry ingredients add the oil and mix thoroughly.
3.) Add the essence and vinegar. Mix well
4.) Add cold water gradually stirring continuously.
5.) Now pour the mix into a greased 9 x 13 inch cake pan.
6.) Bake at 180°C for 35-40 minutes or until done.
7.) While the cake cools completely you can prepare the topping for the cake.
8.) For the topping, in a saucepan, heat the cream on medium heat. Do not allow it to boil.
9.) Now add the chocolate pieces and mix thoroughly till you get a uniform mixture of cream and chocolate. Pull off the stove.
10.) Once the cake has cooled completely cover it completely with the topping.
11.) Save a quarter of the topping mixture and put it in a piping cone. With the help of the piping cone, decorate the cake with the design of your choice such as flowers or any random design.

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Source: Essortment

The talk of ice cream and all you think of is a frozen dessert prepared from milk, cream and flavored with your favorite food elements such as chocolates, fruits or nuts. Roasted almonds, butterscotch, tutti-fruity, rum and raisins, chocolate chips, vanilla, strawberry, praline are just some of the many well-admired ice cream flavors that are sure to tempt anybody into eating loads of ice cream.

Little could anyone imagine of preparing this popular dessert with vegetables or spices let alone meat or seafood. However, you will be amazed to know that the Japanese have gone ahead and tried the unusual blend of all the unimaginable ingredients to come up with some of the most bizarre ice cream flavors you could think of. Some of the following strange ice cream flavors are sure to make many people sick or even turn them away from ice cream so I recommend that you read further at your own risk.

So here is the list of the most bizarre ice cream flavors.
1.) Fish ice cream: A mixture of brandy and saury, well-liked salt water fish in Japan. Well if you thought it would be difficult to handle the smell of fish in ice cream then don’t worry I guess the brandy should take care of it.

2.) Octopus ice cream: Now this is one bizarre ice cream flavor. The Japanese have been able to churn out a lot of delicacies from octopus but no one could imagine them blending it with dairy products to come up with a weird ice cream flavor.

3.) Squid ice cream: Well, this is sure to give the octopus ice cream a tough competition. I relished the squid butter-garlic fry I had in Goa but personally, I would never have eaten an ice cream with squid in it.

4.) Ox tongue ice cream: If you thought the use of seafood for making weird ice cream flavors was the ultimate peculiarity you had experienced, then you are mistaken. I thought tongues and testicles were better off being deep-fried and relished with sauces. What is an ox tongue doing in the ice cream?

5.) Sweet potato ice cream: Now, the Japanese consider the sweet potato a major cause of flatulence then why the hell did they think of making an ice cream with it.

6.) Fried eggplant ice cream: The Japanese love their eggplant and since it was already in their pizza toppings and sandwiches, there is little to wonder they decide to include it in their ice cream as well.

7.) Wasabi ice cream: The piquant sauce served with sushi also finds its use in preparation of a bizarre ice cream flavor.

8.) Nagoya noodle ice cream: Noodles were a main course meal but thanks to the creators of this ice cream they are now even in the dessert.

9.) Chicken wing ice cream: Well, if you thought only main course recipes could make their way into dessert, then the chicken wing ice cream exemplifies the use of a fried starter in the dessert. At least that is what the frozen dessert tastes like. It seems you are digging into a fried chicken wing but only at the end of your meal.

10.) Cactus ice cream: Now instead of tickle your taste buds with ice cream you should say prick your taste buds with ice cream. Nevertheless, the ice cream is smooth and stimulating so, you can try it.

11.) Raw horseflesh ice cream: You are bound to find chunks of horsemeat in this ice cream. My opinion is dig in it at your own risk.

12.) Goat ice cream: Now this ice cream does not only consist of goat milk but also quite a few parts of rest of the goat.

13.) Deep-sea water ice cream: How would a combination of milk, water and salt in your mouth taste? You will know what it tastes like once you consume this ice cream.

14.) Spinach ice cream: This ice cream would have received thumbs up from Popeye but not thumbs up from me.

15.) Wheat ice cream: Never imagined the ingredient used to prepare a lot of breads could find its way into an ice cream as well. However, it is worth a try.

16.) Soy sauce ice cream: An inseparable ingredient of many Japanese recipes the use of soy sauce has now been extended to flavoring ice cream.

17.) Pit viper ice cream: The pit viper considered one of the most venomous snakes found in Japan is said to possess aphrodisiac properties according to the Japanese. However, it its use in ice cream is not much of turn on though.

18.) Charcoal ice cream: Who could have imagined that charcoal could be used in ice cream but thanks to the Japanese it has been utilized to come up with an intriguing ice cream flavor.

19.) Tomato ice cream: Have you ever tried frozen ketchup with milk? Well, that is how one would describe the tomato ice cream.

20.) Natural viagra ice cream: Whoa, now this is exciting! I wonder what would happen after consuming it.

Well, all these weird flavors of ice cream have been created in Japan but that does not mean the other regions of the world do not have weird ice cream flavors to offer. This blog featured the exciting yet strange flavors from Japan exclusively because they piqued my curiosity like nothing else ever did.

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Source: Whosucks

Does the name sound too exotic a dessert to be tried? Surprise! This ice cream can be made at home provided you have a good quality olive oil, which is a mild one and not bitter.
This unusual ice cream is smooth, creamy and delicious. And its sure to attract attention and compliments when served.

Go ahead, put on your apron and attempt a new dessert. Though the process might seem new to the amateur cooks, it is worth the effort.

For the ice cream: (makes 700ml)

250ml whole milk
250ml double cream
1-2 vanilla pods
150g caster sugar
5 large egg yolks
150ml top-quality mild olive oil

For the honeycomb:

75g clear honey
140g liquid glucose
400g caster sugar
75ml water
20g bicarbonate of soda

Pour the milk and double cream into a medium saucepan. Split the vanilla pod in half and scrape out the seeds.

Add the seeds and pod, then heat gently to just below boiling. Meanwhile, beat the sugar and egg yolks together until pale and frothy.

Gradually pour the hot milk and cream on to the egg mixture while whisking continuously.

Pour the mixture into a clean pan and cook over a very low heat, stirring all the time with a wooden spoon.

Once the mixture thickens slightly and coats the back of the spoon, remove it from the heat.

Pass the custard through a fine sieve into a bowl, then whisk in the olive oil. Cool completely, then churn in an ice-cream maker until firm.

Line a large, shallow baking tray with baking parchment. Warm the honey and liquid glucose in their containers in a pan of hot water (this will make them easier to measure).

Once they’ve warmed up, weigh directly into a deep, heavy-based saucepan.

Add the sugar and water to the pan and warm over a low heat, stirring occasionally until the sugar has dissolved. Increase the heat to medium and cook to a light, golden caramel.

As soon as it gets to this temperature, turn off the heat and add the bicarbonate of soda. The mixture will start bubbling and foaming.

When it almost reaches the top of the pan, pour it on to the prepared baking tray. Leave it to level out and cool until firm and crisp.

Crush or break the honeycomb into pieces and sprinkle them over scoops of the ice-cream to serve.

Source

A visit to a cake shop and I am in a fix. The reason everyone knows, too many varieties of scrumptious cakes, mousse, and pastries to choose from. Several minutes go before I settle for a yummy cake or pastry. Therefore, to make it an easier affair for me at the cake shop with yummy desserts, I make it a point to pick up a different dessert each time I drop into a cake shop. However, one particular cake that leaves me begging for more is the Black Forest Cake. I give in to my heart’s temptation and buy a Black Forest pastry regardless of the fact that I already have bought a dessert for the day.

Why is it that many people are enticed by the Black Forest Cake? Known as Schwarzwalder Kirschtorte or Black Forest gateau as well, this cake is a rich treat comprising numerous layers of chocolate cake, with whipped cream and cherries adorning every layer. That is not all; the cake is finished off with a topping of whipped cream, maraschino cherries and chocolate shavings. An important element in a traditional Black Forest Cake is Kirschwasser or cherry brandy.

Now, that you know the key ingredients that make up this delicious cake, you can go ahead and follow the recipe given below to churn out your very own Black Forest Cake for your loved ones.

Ingredients:
For the cake:
All-purpose flour - 265 gms
Castor sugar - 400 gms
Milk - 200 ml
Vegetable oil - 100 ml
Eggs - 3 nos.
Cocoa powder (unsweetened) - 65 gms
Baking soda - 1 1/2 tsp
Salt - 1 tsp
Vanilla extract - 1 tsp
Kirschwasser/cherry liquor/cherry brandy - 3 tbsp

For the filling:
Thick whipping cream - 120 ml
Castor sugar - 120 gms
Cherries (canned) - 1 can
Teaspoon vanilla extract - 1/2 tsp
Kirschwasser - 1 tbsp
A pinch of salt

For the topping:
Thick whipped cream, maraschino cherries and bittersweet chocolate shavings.

Method:
1.) Preheat oven to 175°C.
2.) Grease two 9″ round baking dishes and keep aside.
3.) Sift together flour, cocoa and baking soda. Set aside.
4.) In a large bowl, add the sifted mixture, sugar, salt, eggs, milk, oil, and vanilla extract. Mix well.
5.) Pour this batter into the greased baking dishes and bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
6.) Allow the cakes to cool. When completely cooled, cut each layer horizontally in half to get four layers total
7.) Sprinkle layers with Kirschwasser.
8.) For the filling, in a bowl whip the cream to stiff peaks. Now add vanilla extract, Kirschwasser, sugar and salt. Mix well.
9.) Spread first layer of cake with one-third of the filling. Now spread one -third of the cherries. Place a second layer on this layer and repeat the process for three layers.
10.) Now place the fourth layer and cover the sides and top off the cake with whipped cream. Sprinkle chocolate shavings on sides and top of the cake. Now, place as many maraschino cherries you want on the cake.

Now waste no time in serving this lip-smacking cake to your loved ones.

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Source: Wikipedia, Germanculture

Method of Preparation:

Step1: At 350 Fahrenheit, preheat the oven.

Step2: Take 13 X 9 inches of baking pan and add butter and graham crumbs to it. Mix them well. Press the mixture tightly to bottom and refrigerate.

Step3: Take a large bowl and add cream cheese to it. Beat with electric mixer until it turns creamy. Now, add sugar, eggs and vanilla. Beat well and blend.

Step4: Place it aside.

Step5: Take jam in a jar and keep stirring until it softens. Spread evenly on the crust. Now, sprinkle blueberries on it along with mixture of cream cheese.

Step6: Bake for approximately 30 minute until it becomes slightly puffed. Now, turn it in a pan and cool it.

Step7: Before serving cut into 24 pieces!

Via:yumsugar

Souffle is an incredible baked dish relished the world over. It can be prepared as a savory main course dish or as a rich dessert. Whichever way it is prepared, the single most important ingredient are eggs. How well your souffle turns out depends upon how skillfully you have whisked the egg whites until they are stiff. Folding the egg whites then into the cream base consisting of cheese, chocolate, lemon, herbs or any flavor that you wish to enjoy and then baking gives you a fluffy souffle.

A freshly baked souffle has a fluffy top. It is recommended you consume the souffle within minutes of its being pulled out of the oven as its fluffiness may give away due sinking of the top in a way similar to how a risen dough sinks.

Chocolate is one of my all-time favorite food elements. There is no limit to ways one can think of including chocolate in their food. Therefore, to keep up to the same you can go about preparing a tempting dark chocolate souffle.

Follow this recipe to arrive at a pleasurable dark chocolate souffle.

Ingredients:

Egg whites - 3
Egg yolks - 2
Thick cream - 3-4 tbsp
Dark chocolate (chopped to pieces) - 100 gms
Castor Sugar - 2 tbsp
Butter - 3 tsp

Method:

1.) In a double boiler, melt the chocolate. Pull off the stove.
2.) To this add butter and cream. Mix well. Now to this add the yolks and mix well.
3.) In a separate bowl beat the egg whites until you get soft or drooping peaks. Once this stage is reached, add the sugar and now beat again until you get stiff or straight peaks.
4.) Now fold the egg whites into the chocolate mixture not all at once but little by little.
5.) Take 2-3 ramekins and grease them with little butter. Pour the batter into the ramekins until 3/4th of the ramekin is full.
6.) Bake at 200C for 15 minutes in preheated oven. You will notice how much the souffle has risen during the baking.
7.) Once baking is over you can have the souffle straight out of the ramekin or you can remove the souffle carefully in a dessert dish. Whatever you do make sure you do it within 5-10 minutes else the souffle will start sinking.

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Via: Cookingforengineers, Wikibooks