Es una receta simple pero muy útil para estas tardes navideñas en familia. - It is a simple but handy recipe for these afternoon's to share with family and friends.
POUND CAKES are the yummiest cakes in this whole world, there is no other cake for me to beat this Devil. The Butter : Sugar : Flour ratio in a pound cake is equal thus resulting in a rich, moist, buttery cake and they are just yummm! And you know what? These are even more irresistible the next day, yeah sure to bring on the fight for that last crumb. Its the first time I tried adding soft drinks to a cake batter and batter was so aerated and fluffy (try not eating the cake batter, you will want some to be BAKED!!! But I have to admit that was one delicious batter!) I was little concerned about the gel food colour reacting funny with the acidity in the batter. But found it was totally safe to mix food gel colours in a acidity batter. So if you doubt the same Do Not Worry, the cake does not give any weird after taste or the batter does not react funny. This Pound Cake is Ultimate. So go ahead and do it as a rainbow or just Plain old Pound cake!
This is my first batch of home made ice cream and I have to confess, I never thought it was gonna be that easy. Or I would say "therapeutic"! After debating over French and the American, I finally decided to do it the French way. I have adapted the recipe STRAWBERRY SWIRL VANILLA ICE CREAM a.k.a Miss PINK CHEEKS (as I like to call it) from Food Wanderings. The post may look long, the process may look long but trust me...the entire making was an absolute ease. And I must tell you about the ice cream. One word...No More Store bought!!! Well that's four words actually, oopsie! It was THE perfect scoop of ice cream I have ever had. I didn't taste the egg at all, the texture was so smooth and silky, and ice crystals? What Ice Crystals??? This recipe is a definite keeper.