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It works but I’m hardly an expert and if there are more helpful tips offered in the comments, I’ll be happy to point you to them.] Fill a mug halfway with very hot water.
Place alcohol in a shot glass and set it inside the hot water (not letting the water spill in) until the alcohol is very warm to the touch, about 5 minutes.
The joke was on me because I bet you know what came next, don’t you?
“Mom, can you make me one of these for my birthday? ” [Note to self: Learn how to make Baked Alaska.] Fast-forward a couple months and boom, his birthday week was here and somehow I hadn’t gotten far on this beyond thinking, what did I get myself into?
Remove the now-warm cup of alcohol from the water; discard the water. Hold the hot cup of alcohol in a oven mitt-ed hand. With the cake below you, begin to tip the alcohol as slowly as possible to the edge of the cup. (Ours lasted 15 to 30 seconds.) To serve: Serve cake in thin wedges, cutting with a very sharp or serrated knife as frozen brownie is quite dense, chewy and all the more rewarding because of it.
Light the alcohol with the match — it’s going to be a low, blueish kitten of a flame, promise. Cake keeps in the freezer for easily a week (and probably longer); the meringue holds up surprisingly well.
Make the meringue: Beat the egg whites with a pinch of cream of tartar in an electric mixer until satiny peaks form and then beat in the sugar a spoonful at a time — I do spoonful, pause, spoonful, pause until all of the sugar has been added and then keep running the mixer until the meringue is stiff and shiny. Frost the cake Spread the meringue in big, messy swirls over the ice cream and brownie base.
In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. You can also do this in the microwave in 30-second bursts, stirring between each.
Whisk in sugar, then eggs, one at a time, then vanilla and salt.
Stir in flour with a spoon or flexible spatula and scrape batter into prepared pan, spread until even.
I started looking at recipes that involved homemade ice cream and that’s great and all if you wish but as my son is perfectly happy with a good old-fashioned chocolate-vanilla-strawberry trifecta from the store, I decided to save my energies.
Many recipes either had you either make a cake from scratch or box mix or use a storebought pound cake, but we here have a fondness for frozen brownies (extra chewy and fudgy!
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Line with two pieces (because you’ll want a lot of overhang) of plastic wrap, overlapping them in the center.