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Temple Pate
An Linux IT Administrator Wanna-Be
An Linux IT Administrator Wanna-Be

Temple Pate's posts

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I laughed for awhile XD
This just gets better and better with each panel!

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Chocolate Fudge Ice Cream Cake


Serves 12

Brownie Base
½ package of brownie mix
Corresponding ingredients according to box instructions (egg/oil/water)
Chocolate Mousse Ice Cream Layer
1 cup heavy whipping cream
2 bars dark chocolate, broken into small pieces (we used 72%)
3 egg yolks
3 beaten egg whites
¼ cup granulated sugar

½ bar of white chocolate

1. Preheat the oven to 350°F/180°C.
2. In a large bowl, combine brownie mix, egg, oil, and water until creamy.
3. Pour the brownie batter into a parchment-lined springform pan.
4. Bake for 25-30 minutes, until center no longer wobbles.
5. Leave the brownie base in the pan to cool completely.
6. Whip the heavy cream until it makes soft peaks. Set aside.
7. Separate the eggs and beat the egg whites until blended.
8. Pour water into a saucepan about half-full, and bring to a gentle simmer.
9. Place a heat-safe bowl over the pot of simmering water. (The bowl should be bigger than the saucepan, so that the bottom of the bowl doesn’t come in contact with the simmering water.)
10. Add the chocolate pieces to the bowl and stir frequently until smooth (make sure the water isn’t boiling, or you can burn the chocolate). Set aside.
11. In a second heat-safe bowl, whisk the egg yolks until blended.
12. Just like with the chocolate, place the bowl with the egg mixture on top of the gently simmering water, whisking heavily for about 2 minutes until it has a lighter color and a creamy texture. Set aside.
13. Whisk granulated sugar into the egg mixture. Slowly stir in the melted chocolate.
14. Carefully fold in the egg whites and the whipped cream until blended.
15. Spread the chocolate mousse over the cooled brownie base in the springform pan.
16. In a glass bowl, microwave the white chocolate in 15 second increments and stir until melted.
17. Pour the white chocolate into a plastic bag, cut off the tip and drizzle white chocolate all over the cake.
18. Using a toothpick or skewer, swirl white chocolate into the mousse in small circular motions to make a marbled pattern.
19. Freeze overnight.
20. Enjoy!
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Rainbow Pop-Tarts


Pop Tart Dough:
2 ½ cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup cold unsalted butter, cut into cubes
¼ - ½ cup cold water
pink, orange, yellow, green, blue and purple food coloring
any jam of your choice
3 tbsp whipping cream
½ tsp vanilla extract
½ cup confectioner’s sugar
rainbow sprinkles


Make the dough: Mix together the flour, salt and sugar in a food processor. Add butter and pulse until it turns into a crumbly meal-like texture. Drizzle over the ice water, and pulse until the dough sticks together when squished together. Divide the dough into 6 balls and dye each ball a color of the rainbow with food coloring. Flatten each ball of dough into a disk and stack them up in the order of the rainbow. Twist together, then divide in half, wrap in plastic wrap and refrigerate for 1 hour.
Assembly: Roll the dough out into a rectangle 10in x 8in. Cut into 4 rectangles and transfer to a baking sheet lined with parchment paper. Dollop 1 tsp of jam onto the center of one side of each rectangle. Fold the rectangle over to cover the jam and seal closed with a fork. Bake at 400F for 20 minutes, then transfer to a wire rack and fully cool.
Decorate: Combine the whipping cream and vanilla extract in a bowl. Add the confectioner’s sugar and whisk until fully combined. Spoon some glaze onto each pop tart and decorate with rainbow sprinkles. Enjoy!
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Cran-Apple Crisp

Servings: 8
5 apples, diced
½ lemon, juiced
1½ cup cranberries
2 tablespoons cornstarch
3 tablespoons sugar
¼ cup maple syrup
1 teaspoon cinnamon
1 cup rolled oats
⅓ cup brown sugar
3 tablespoons flour
4 tablespoons butter
½ teaspoon salt
Ice cream
1. Preheat oven to 350˚F/180˚C.
2. In a large bowl, gently combine apples, lemon juice, cranberries, cornstarch, sugar, syrup, and cinnamon.
3. Pour into a 9×13-inch baking dish and bake for 30 minutes.
4. In another bowl, combine oats, brown sugar, flour, butter, and salt until well-incorporated.
5. Sprinkle the oat topping evenly over the baked fruit and bake for another 15 minutes, or until the crust is golden brown.
6. Serve with ice cream on top.
7. Enjoy!
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Fried Caramel Apple Rings


- 2 apples
- 1 cup of caramel bits
- 1 cup of pancake mix
- ⅔ cup of water
- Vegetable oil
- 1 cup of sugar
- 1 tablespoon of cinnamon powder
- Powdered sugar

Slice the apples into 1/4 inches thick round shape. Hollow out the center of the slice to make a small round hole by using cookies cutter or melon baller. Use paper towel to dry the apple slices.
Melt caramel in a bowl.
Pick up the apple ring with a chopstick; making sure the slice hangs at the tip of the stick, use another chopstick to balance the apple ring. Lightly dip the peel of the apple slice into the melted caramel and, in a rotating motion, spin the apple ring to coat the rest of the apple peel. Do the same to the rest of the apple rings. Set them aside.
Pancake mix and water in a bowl, whisk it together well.
Pour vegetable oil in a pot, heat it up until it reaches 350°F on your thermometer. Dip the caramel apple rings in the pancake mixture. Use tong to grab them and add them in the hot oil. Turn it occasionally. Once the rings turn golden brown on both sides, remove them and rest them on a plate with paper napkins to absorb the oil.
Dip the rings in cinnamon sugar or top them with powdered sugar, then ready to serve!
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Unicorn Meringue Ice Cream Sandwiches


- 2 pints ice cream, such as Enlightened's Birthday Cake and Black Cherry Chocolate Chip
- 4 egg whites
- 1 tsp cream of tartar
- 1 cup sugar
- 1 tsp vanilla
- Food coloring in pink, lilac and teal
- Pink melting chocolate
- Fondant unicorn horns

Set the oven to 200*F.
Slice your pints into 3 slices each, using a serrated knife. Place them on a lined baking sheet and freeze them until solid.
Whisk the egg whites until foamy, then add the cream of tartar and whisk until soft peaks form.
Gradually add the sugar and whisk until stiff peaks form, then finish by whisking in the vanilla.
Divide the meringue into 3 separate bowls, and dye each bowl pink, lilac and teal, respectively.
Layer the colored meringues into a piping bag fitted with a star tip.
Onto a lined baking sheet, pipe 12, 4" circles, and bake the meringues for 2 hours, then turn of the heat and allow the meringues to cool completely in the oven - about 1 hour.
Place a disk of ice cream between two meringues, and dip half the sandwich in melted pink chocolate. Decorate with a unicorn horn rolled out of fondant and repeat with the remaining meringues and ice cream discs.
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I wouldn't like it, but still...
Cinnamon Toast Fried Ice cream


- 1.5 qts vanilla ice cream
- 5.3 oz ferrero rocher chocolates
- 20 oz cinnamon toast crunch cereal
- 4 eggs
- 6 cups vegetable oil

Cover the bowl with plastic wrap.
Scoop 2 ice cream balls and place the chocolate in the center and cover with another scoop of ice cream.
Pick up the plastic wrap and twist to form a ball. Freeze for 2-3 hours.
Roll the ice cream balls in toast crunch crumbles and double coat with whisked eggs and crumbles; Freeze for an hour.
Heat oil 375F and deep fry ice cream for 30 seconds.
Drizzle chocolate syrup, whip cream on top and crushed nut.
Serve immediately! Enjoy!
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