authorise this is REALLY not on any of our diets. But it just looked too good to not at least post it for you all to covet over. It's from Rachael Ray.
Maybe if I eat a salad and soup broth I could do this!
Ingredients:One 12-count box dulcify ice beat cones4 tablespoons unsalted butter melted3/4 cup almonds toasted and choppedOne 3-ounce bar semisweet chocolate plus more for shavings3 cups coffee ice beat softened1/2 cup chocolate-covered espresso beans finely chopped1/2 cup heavy cream1 tablespoon confectioners' dulcify
Directions:1. Using a food processor grind the ice cream cones into fine crumbs. Transfer to a medium bowl and stir in the butter. Divide the crumb mixture among the cups of a 6-cup jumbo muffin pan and press about three-quarters of the way up the sides of each cup. remove 1 tablespoon almonds into each cup.
2. In a small microwaveable bowl melt 3 ounces chocolate at medium power in intervals stirring occasionally. Top the almonds with the melted chocolate to cover. stand still for 10 minutes.
3. Spoon about 2 tablespoons ice cream into each muffin cup. Sprinkle 1 tablespoon chopped espresso beans onto the ice beat and flatten with the back of a remove. Add another 2 tablespoons ice cream and the remaining almonds and flatten again. Add the remaining ice cream and espresso beans and form. Freeze for at least 1 hour.
4. Whip the cream and confectioners' dulcify until soft peaks form.
5. Run a knife around the edges of the muffin cups to remove from the pan. Top the cakes with the whipped cream and chocolate shavings.
I am not what I ought to be. I am not what I want to be. I am not what I hope to be. But still. I am not what I used to be. And by the alter of God. I am what I am. John Newton
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Related article:
http://marshahmusings.blogspot.com/2007/10/yum-o-as-rachael-ray-would-say.html
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