Monday, July 26, 2010

How to make frozen chocolate banana pops?

Frozen Chocolate Banana Pops are surely irresistible. The sweet flavor of a frozen banana covered with thin coating of shiny chocolate, chopped nuts, toasted coconut, and candy sprinkles are the perfect combination for children and adults to love.

Try making these frozen chocolate banana pops with your kids around as a fun way of introducing them to the pleasures of the kitchen.


  • 115 grams chopped semi-sweet chocolate
  • 1 tablespoon light olive oil
  • 3 large ripe bananas - take ripe bananas that are still a little firm and cut it into 2-3 inch chunks.
  • Chopped peanuts, pecans, hazelnuts, almonds, walnuts or pistachios
  • Toasted unsweetened coconut
  • Granola
  • Sprinkles or Chocolate Jimmies

Note: To toast coconut, place in a 300 degree F (150 degrees C) oven and bake for about 3-5 minutes or until lightly browned. Watch carefully.

  1. Line a baking sheet with parchment paper, wax paper, or aluminum foil.
  2. Cut the bananas into 2 - 3 inch (5 - 7 cm) chunks. Insert a popsicle stick into the pieces of banana. Place on the prepared baking sheet and freeze for 15 minutes.
  3. Melt the chocolate and olive in a heatproof bowl placed over a saucepan of simmering water.(Note: you may substitute light olive oil with vegetable oil)
  4. Remove the frozen bananas from the freezer and, taking one piece of banana at a time, dip in the melted chocolate, making sure the banana is completely covered with chocolate.
  5. Roll (or sprinkle) the chocolate coated banana in chopped nuts, toasted coconut, granola, or colored sprinkles.
  6. Place all pops on the baking sheet and freeze.
  7. Once completely frozen, the bananas can be stored in a covered container, for about one week.
To serve, place the frozen chocolate banana pops in the refrigerator 30 minutes before serving to soften the bananas.

Yield: Makes about 9 frozen chocolate bananas pops.

Via [Joyofbaking]

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Sunday, July 25, 2010

Strawberry Ripple Ice cream

  • 1 can Carnation Evaporated milk (chilled)
  • 1 can Carnation condensed milk (chilled 6 hours prior to use)
  • 12 oz Fresh Cream
  • 1/2 tsp Stawberry flavoring
  • 1 cup chopped strawberries
  • 1 cup refined sugar
  • 1/2 cup water

  1. Put chilled evaporated milk in a Kitchen Aide bowl and beat until volume is doubled
  2. Add in condensed milk, wiping the sides once in a while
  3. Add in strawberries and and sugar in blender to make puree
  4. In separate bowl beat fresh cream using electric beater until frothy
  5. When everything is mixed well, add the frothy cream then fold well with a large spoon.
  6. Pour this mixture into ice cream mould and put in freezer
  7. After 1 hour, when the cream mixture is set, pour strawberry sauce and slightly mix using knife in round direction to give ripple effect
  8. Put back to freezer for 12 hours or until mixture is fully frozen

To make the strawberry sauce:
Boil water, add sugar, cook until become thick and turn to syrup. Add strawberry essence and food color

To serve:
Scoop out ice cream in glass pour strawberry sauce and decorate with wafers.
Serve frozen.

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Saturday, July 24, 2010

Strawberry Ripple Smoothie

This new blend of strawberry ripple is so refreshingly good for breakfast.Easy and quick to prepare. It is low in fat, high in flavor and rich in vitamins.


  • 1 1/2 cups (375mL) frozen Europe’s Best® Country Strawberries
  • 1/2 cup (125mL) yogurt (Vanilla or strawberru flavor)
  • 370 ml evaporated milk(fat-free)
  • 1 teaspoon vanilla
  • honey to taste


  1. Place all ingredients in Oster blender
  2. Process at high speed until smooth. Set to pulse a few times to break ip pieces of fruit
  3. Add crushed ice to desired amount (optional)

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Friday, July 2, 2010

What is Mascarpone?

, pronounced mas-kahr-POH-nay, is a soft unripened cheese that belongs to the cream cheese family. It is a thick, buttery-rich, sweet and velvety, ivory-colored cheese, with a delicate and mild flavor, produced from cow's milk that has the texture of clotted or sour cream.

Mascarpone originated in the area between Lodi and Abbiategrasso, Italy, southwest of Milan, probably in the late 16th or early 17th century. The name is said to come from mascarpa, a milk product made from the whey of stracchino (aged cheese), or from mascarpia, the word in the local dialect for ricotta (although mascarpone is not made from whey, as is ricotta.[Wikipedia]

Mascarpone is a triple-creme cheese, made from a generally low-fat (25%) content fresh cream. It's made from the milk of cows that have been fed special grasses filled with fresh herbs and flowers – a special diet that creates a unique taste often described as "fresh and delicious."

Mascarpone is used in regional dishes of Lombardy, where it is a specialty. It generally is used alone (sometimes a bit of sugar is added) or in zabaglione. Milky-white in color, it is a thick cream that is easily spread. When fresh, it smells like milk and cream, and often is used in place of butter to thicken and enrich rissoti.


Thursday, July 1, 2010

What is Marsala wine?

Marsala wine is a fortified wine like sherry and port with a rich, smoky flavor that can either be sweet or dry. It originated from the Italian City of Marsala (Sicily).

Marsala which is made from Sicilian grapes is a famous wine fortified with brandy to convert the sugar into a higher alchol content. Marsala comes in different variety: Secco (dry), semisecco (semi-sweet), and dolce (sweet) variety. The dry style is often served was an aperitif or used to flavor poulty, meat and vegetable dishes while the semi-secco and dolce marsalas are best served with dessert.

Marsala is available in different hues depending on the the kind of grapes used.
  1. Marsalas Oro (Gold)and Ambra (amber) - made with white grape varieties such as Grillo, Catarrato, Inzolia and Domaschino.
  2. Marsala Rubino (Ruby) - made from dark skinned grapes such as Pignatello, Calabrese, Nerllo Mascalese or Nero d'Avola.

Marsala wine is classified according to the quality level and time it has been aged.
  1. Fine - the lowest level among the kind of marsala wine which contains at least 17% alcohol and 1 year wood aging;
  2. Superiore - contains at least 18% alcohol and 2 years wood aging;
  3. Superiore Riserva (also Giaribaldi Dolce-GD, London Particular-LP, or Superior Old Marsala-SOM) at least 4 years wood aging;
  4. Vergine - the highest quality among its kind, with at least 5 years wood aging.
  5. Vergine stravechhio or riserva - aged a minimum of 10 years.

Another variety of marsala wine called Marsala Speciali (also called Cremevo) is a flavored wine made with 80% Marsala plus other ingredients like eggs or coffee.

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