Showing posts with label dissert. Show all posts
Showing posts with label dissert. Show all posts

Monday, September 4, 2023

Is Ice Cream the Ambrosia Of the Gods?

Photo: Braum
In Homer's epic poems, the Illiad and the Odyssey, the gods are always eating Ambrosia and drinking The Nectar of the Gods although in early editions they may be one and the same, so indistinguishable. In Homer's work, the divine food is consumed on top of Mount Olympus and thereby tied to immortality, magical powers, and godliness. 

Photo: ultraboardgames
I can't be the only person on earth ever to wonder what precisely Ambrosia and The Nectar of the Gods are. Scholars think both could be honey ... or if one is a drink, Nectar is likely mead while only Ambrosia is honey. Like the brains who study these questions in depth, I also guessed they are honey and an alcoholic beverage. (Hey academics, perhaps my blog can save you years of research. Read on.😊)

As I have another guess for Ambrosia if we accept it is separate from the Nectar of the Gods. I think ambrosia is likely ice cream since once you let yourself eat ice cream you can't get enough. In your mouth, it has magical powers!

Because in my family we have no desire to weigh 300 pounds, I don't buy ice cream for the freezer until the end of June. The weather in early June can still be nippy, so we try to hold off until the real summer with steamy hot weather arrives. We buy ice cream throughout July and August, then try to stop once fall is upon us. I also buy wafer cones because it slows us down and we tend to eat less ice cream if we lick it on a cone. You have no idea how much ice cream you can scoop out to fit into a bowl in our house! It's our magical power.😛

Photo: freepik
So, readers, we ate our last ice cream cone on Thursday, August 31st and the question is, will I buy one more carton of ice cream (or 2, or 3) as summer is not officially over this year until Saturday, September 23rd? Also, we have 2 rows of wafer cones left in a box. They shouldn't go to waste, right?

I decided yes, buy another carton if temperatures soar again and no, we've eaten plenty already if they don't.

Ice cream is a dessert I buy readymade since I can't make it better, healthier, easier, or cheaper at home.

By the way, we do eat ice cream throughout the year to celebrate birthdays and as dessert if we host a dinner or are invited to dinner, or if we treat ourselves with a trip to an ice cream shop. I just don't keep it in the freezer outside of the summer months. Unlike the ancient Greek gods (image ↖credit) we must leave home to eat it during the fall, winter, or spring seasons in the interest of health and not adding another 50 pounds to our frames! We don't have the discipline to skip ice cream if it's in the house because ice cream really is the Ambrosia of the gods! It's soooo good you can't stop eating it!!



Do you love ice cream?🍦


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Friday, October 9, 2020

Mini Italian Cream Cake


Sometimes I crave a slice of cake, not a big 9-inch cake that I must eat all week long to finish, but only a slice! So I bought two 4-inch Fat Daddy aluminum cake pans and got the idea to reduce the quantity of a cake recipe to make the equivalent of a slice of cake. I'm thrilled with the results! It took a pandemic to think of experimenting to make a single-serving cake, and in fact there's more than enough to share with a partner.

Nobody knows how Italian Cream Cake got its name since the cake is from the American South, not Italy. Here's how to make a 4-inch mini cake:

Mini Italian Cream Cake

Ingredients:

2 tablespoons butter
1 tablespoon shortening or vegetable oil
1/3 cup sugar
1 egg, separated
1 teaspoon vanilla extract
1/4 cup flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup buttermilk
1/4 cup chopped pecans
1/4 cup shredded coconut

You will need two small 4" cake pans, buttered and floured.

Directions:

1) With an electric mixer cream together the butter, shortening (or vegetable oil) and sugar.

2) Add the egg yolk and vanilla.

3 Next toss in the flour, baking soda and salt.

4) Add the buttermilk. If the batter is too thick, add a little more for a not too thick (or too thin) consistency.

4) Whisk the egg white in a separate clean bowl until stiff peaks form, then use a specular to fold it into the batter.

4) Next fold in the chopped pecans and shredded coconut.

5) Pour the cake batter into the 2 buttered and floured mini cake pans.

6) Bake in a 350 degree F preheated oven for 25 minutes or until the centers are done. The cakes will bounce back when touched. Remove from the oven and cool. Before the pans are completely cold lift out the cakes.

Italian Cream Frosting

Ingredients:
Ending up with 4 layers

2 ounces cream cheese, soften at room temperature
2 tablespoons butter, soften
1 box confectioner's sugar (You won't need the entire box.)
1 squirt of vanilla extract
1/4 cup of ground pecans

Directions

1) Toss the softened cream cheese, butter, vanilla, and confectioners' sugar into a mixing bowl and mix until smooth and fluffy Never measuring, I pour the powdered sugar into the bowl until I get the frosting consistency I desire. 

2) Spread the frosting on a cold cake in-between layers, as well as the top and sides of the cake. I cut my two 4'' cakes in half to get 4 layers of cake.

3) Sprinkle ground pecans all over the top of the frosted cake. 

Note: I don't need frosting for just myself to be as decadent. So I lightened it by omitting the butter and cream cheese. I used cottage cheese and skim milk instead of cream cheese because I didn't want to open a package of cream cheese I had to finish by myself. Sans butter, the frosting is less creamy. Not what I would serve guests, but the tastes still satisfies. It's good!
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To feed more people here are the portions of ingredients for a 9-inch cake:

Full Size Cake

1 stick butter
1/2 cup shortening
2 cups of sugar
2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
5 egg, separated
1 teaspoon vanilla extract
1 cup buttermilk
1 cup chopped pecans
1 cup shredded coconut

Directions:

1) Follow the steps above increasing the amounts of ingredients. 

For myself alone, a no butter icing.
2) Use either two or three 8'' or 9'' cake pans to make either 2 or 3 cakes. Southern bakers usually make 3 cakes for 3 layers.

Full Size Cake Frosting:

8 oz cream cheese, softened
4 tablespoon butter, softened
box of confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (toasted if you make the effort.)

As you see without guests, I don't go crazy decorating a cake with tons of icing. Crushed nuts are the finish and enough of a good thing!


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