Bring all of the flavor from your favorite ice cream brands right on home, with Gourmia’s Automatic Ice Cream Maker. This handy appliance will produce fresh, delicious and wholesome frozen treats for you and your family to enjoy like :
• Ice Cream
• Frozen Yogurt
• & Sherbet!
This quick and easy to use ice cream maker was designed to practically do all of the work for you. Simply pre-freeze the bowl, throw all the ingredients into the ice cream maker and let this ice cream maker do all the work. In minutes you will have some the most delicious ice cream you have ever tasted!
About This Product:
• Easy Operation
• 3 Pint Capacity
• Digital Timer With LCD Display
• Elegant Round Shape Design
• UL Listed
Impress family and friends at parties with customized frozen confections that they won’t find anywhere else. Need a little inspiration? We have included a recipe book to get you started with a variety of delicious flavors like:
• Black Forest Chocolate Cherry
• Blueberry Cheesecake
• Cookies & Cream
• Mint Chocolate Chip
• Mango Sorbet
• & More!
Making ice cream from the comfort of your kitchen counter isn’t only convenient, it’s also a more wholesome way to enjoy a delicious treat! You control all of the ingredients that go into your ice cream maker so you can customize the recipes according to your health and dietary restrictions!
Gourmia’s mission is to make every day cooking easy, healthy and delicious. Our products deliver a higher standard of innovation, performance, and value. Our founders are experts in the world of small appliances and are passionate about providing our customers with dependable, easy to use tools that will make life in the kitchen fun and easy.
Dark clouds threatening to ruin your backyard barbecue? Don’t worry – just move the party inside and cook up your hamburgers, hot dogs, and more with the Hamilton Beach Searing Grill. This countertop grill is perfect for all types of meat, vegetables, and more. The non-stick cooking grid quickly gets rocket hot for searing and is removable for easy cleaning. Different heat settings let you tailor the piece to more tender meats, such as tuna. For moist, delicious meals, there’s no better tool than this searing grill. Temperature controlled electric grill. Non-stick surface. Power and pre-heated indicator lights. High temperature sear for locking in flavors. Drip tray included. dishwasher-safe. Dimensions: 16.73W x 12.4D x 6.81H in..
This traditional devil’s food cake recipe is easy and super moist. Filled and covered with seven minute frosting, it will quickly become a family favorite!
Hello there, one of the most delicious chocolate cakes I’ve ever baked.
Yesterday when we talked about 7 minute frosting, I told you that I had a fantastic devil’s food cake recipe waiting for you today, and here it is! Truth be told, the only time I had ever made devil’s food cake previously was from a box mix when a recipe (like ho ho cake) called for a box of devil’s food cake mix.
However, once I saw it gracing the cover of Ina Garten’s new book, Cooking for Jeffrey, I couldn’t wait to give a homemade version a try. Always and forever an Ina fan, there was no question that this would be a fantastic cake, and that is a serious understatement.
This is one of the best chocolate cakes I’ve ever had. Period.
I’ve always sort of thought of devil’s food cake as the less-rich, slightly-drier, black-sheep-cousin of REAL chocolate cake.
Ummm… I could not have possibly been more wrong. This devil’s food cake is fan-freaking-tastic.
It has an unbelievably rich chocolate flavor and is supremely moist and fluffy. I could have eaten the better part of this cake on my own if I wasn’t already committed to sharing it, which, ultimately, was a good thing, HA.
Ina pairs this cake with a coffee meringue buttercream in her book, but I nix caffeine during pregnancy, so espresso was definitely out. After doing some searching on traditional frostings used on devil’s food cake, I found that 7 minute frosting was a far and away winner, so I went that route. The super light, melt-in-your-mouth frosting that’s a cross between meringue and marshmallows was a perfect companion for this cake.
So, what makes devil’s food cake different than traditional chocolate cake?
Apparently the differences used to be more clear-cut, but as ingredients and availability have changed over the years, the waters have muddled and there are more similarities between the different varieties of chocolate-based cakes. However, there are a few primary differences in ingredients and how the cake is prepared…
Most devil’s food cakes have a hint of reddish color, so what gives?
The answer is that most devil’s food cake recipes include additional baking soda, which raises the pH level and gives the cake a deep mahogany color. So pretty, right?!
I love how grand this cake looks split into four layers, but you could totally just leave it in two layers, with one layer of filling in the middle. Likewise, feel free to use whatever your favorite frosting is (if you want to use Ina’s coffee meringue buttercream, you can find the full recipe here)!
If you ever found yourself under the same misconception that devil’s food cake was inferior to more traditional chocolate cakes, please, please, PLEASE make this cake! You will be so thrilled, I promise.
This traditional devil’s food cake recipe is easy and super moist. Filled and frosted with seven minute frosting, it will quickly become a family favorite!
Chocolate and cherries is a classic combination, but I’m giving it a twist in this Chocolate Chip Cherry Cobbler. Fruit cobblers don’t typically include chocolate, which ensures that the fruit is the star of the show. Here, chocolate is added to the filling and the cobbler topping to create a dessert that delivers just the right amount of chocolate with its cherries.
Every cobbler starts with a good fruit filling. This one is extremely simple and is made with lots of cherries, some sugar and a bit of cornstarch that helps the fruit juices thicken nicely while the cobbler bakes. I added a splash of kirsch, a cherry liqueur, to the filling to amp up the cherry flavor. I recommend picking up a mini-sized bottle for recipes like this one (and other baked goods!) because a little goes a long way and you won’t use it that often unless you bake a lot of black forest cakes. I recommend using jarred (and drained) or frozen cherries because they’re easy to work with, but fresh cherries can be used if they are in season and you don’t mind pitting them before you start.
The topping is a buttery biscuit-like dough that is studded with chocolate chips. Butter is cut into the dry ingredients, then buttermilk and vanilla are added before bringing the dough together. Once you’ve made the dough, it should be broken up into little chunks and dropped onto the filling, giving the dessert a “cobbled together” look that fits its name. You want to cover most of the filling, but should be able to see some of the cherries and juice between the cracks.
The cobbler topping isn’t overly sweet on its own, but it’s perfect when combined with the cherries and chocolate. Serve this dessert warm and pair it with ice cream or whipped cream for a dessert that is even more decadent.
Chocolate Chip Cherry Cobbler
36-40-oz cherries (jarred, frozen or fresh)
3/4 cup sugar
2 1/2 tbsp cornstarch
2 tbsp kirsch, optional
2-3 tbsp chocolate chips
1 1/3 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 cup sugar
1/4 cup butter, cold and cut into 4-5 pieces
3/4 cup buttermilk
2 tsp vanilla extract
1/2 cup chocolate chips
coarse sugar, for topping
Preheat oven to 375F. Take out an 8×8-inch square baking dish.
Make the Filling: In a large bowl, stir together all filling ingredients except the chocolate chips. Allow mixture to sit for 5 minutes, then pour into prepared pan and sprinkle with chocolate chips. Set aside while you make the topping.
Make the Topping: In a large bowl, whisk together flour, baking powder, salt and sugar. Add in butter and cut into the flour mixture using a pastry blender or your fingertips, making sure no piece of butter is larger than a big pea.
Combine buttermilk and vanilla in a measuring cup and pour into dry ingredients. Add in chocolate chips. Bring dough together using a spatula, folding gently to ensure that dough is uniform and no clumps of dry ingredients remain.
Break dough into 1 or 2-inch pieces and arrange over the top of the filling, covering most of the cherries. Sprinkle topping with coarse sugar.
Bake for about 40-45 minutes, until cherry filling is bubbling thickly and topping is golden brown. Allow cobbler to cool slightly before serving.
Ramen Heads is a documentary about ramen in Japan. As the name implies, it’s about the obsession of both ramen makers and ramen eaters and dives deep into more bowls in more styles than you can possibly imagine. The film focuses on Japan’s number-one ramen master Osamu Tomita, who has won the highest ramen honors 4 years in a row. Unlike other ramen masters, Tomita is happy to expose every part of his process. He reveals the highest-quality ingredients and his constantly evolving approach to cooking the perfect bowl with equal attention to both noodles and broth. Surrounded by apprentices there is still much he insists on doing himself. His shop is so popular he sells tickets ahead of time to decrease the long wait for seats.
New York Times Bestseller
Named one of the Best Books of 2017 by NPR, Buzzfeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more.
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters.
In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.
Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.
Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need.
With a foreword by Michael Pollan.
Great for the chef, features 11-cup work bowl and extra-large feed tube for slicing whole fruits and vegetables. Powerful enough to knead bread with ease. With stainless steel medium, thin and shredding/slicing discs, and chopping blade. 5-year full motor warranty. In white, almond or black. Model DLC-8SY.
The post Announcing My Cuisine and Culture Tour to Azerbaijan and Georgia appeared first on AZ Cookbook.