Iconic chocolate chip cookies with Kinder Bueno recipe
- Dish type
- Biscuits and cookies
- Chocolate chip cookies
Everybody at least once in their lives should bake chocolate chip cookies. Next year this iconic American recipe will hit its 80th anniversary, so if you have never made it, hurry up!
62 people made this
IngredientsMakes: 2 dozen
- 150g unsalted butter, softened
- 80g soft brown sugar
- 80g caster sugar
- 220g self raising flour
- 1 large egg
- 100g 70% chocolate, cut into chunks
- 100g Kinder Bueno, cut into chunks
MethodPrep:20min ›Cook:20min ›Ready in:40min
- Use an electric mixer (or good blender) to cream the butter and sugars. Spend a bit of time and effort on this stage, as this mix will represent the texture of your cookie. The end result should become creamy and fluffy.
- Add egg and flour and mix gently with a wooden spatula.
- Cut your chocolate and Kinder Bueno into nice big pieces. When you eat your cookie, you literally want to bite into chunks of chocolate.
- Separate your dough into two halves; add chocolate to one half and Kinder Bueno to the other.
- Roll each half into a thick sausage and cut into slices.
- Form each piece into a ball and let the the dough chill in the fridge for 20 to 30 minutes. The more you chill the dough, the better.
- Now put half of your balls onto a baking tray lined with baking paper and flatten with your fingers. Remember, these are homemade cookies and they are supposed to be silly flying saucers, so nobody cares about a perfect shape! But you've got to keep them thick and far away from each other, because they are going to spread and increase in diameter.
- Bake in a preheated 170 C / 150 C Fan / Gas 3 oven for about 20 minutes or until golden brown.
- Let the cookies rest and cool before moving from the baking paper. When hot, the cookies are very fragile and can easily break.
- Here we go! Not that difficult - I told you. I actually failed the first time, because I didn't give my cookies enough time in the fridge; so now you will not make the same mistake. Also, though original cookies come with chocolate pieces, my favourite ones are now with Kinder Bueno. They are amazingly chewy and sticky because of the Bueno texture. Exactly what the doctor ordered!
See it on my blog
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34 retro chocolate bars that need to be brought back IMMEDIATELYCredit: Getty
If you're a chocolate fan and still cling onto the memories of your favourite back in the day, you're going to love this round up. See if your favourite has made the list!
Ah retro chocolate bars, they bring back the sweet smell of childhood. From the bubbly honeycomb of a Crunchie to the caramel peanut fusion of delight that is a Snickers, everyone’s got a favourite chocolate bar. But what happens when your best loved treat gets discontinued? Some cry, some start angry Facebook campaigns – but here at GoodtoKnow, we compile a furious article about it, of course!
While they might not be bringing back the beloved Nuts About Caramel bar, or reviving their Marble bar, Cadbury have delighted fans recently by launching a selection box containing four retro bars.
Big congrats @CadburyUK for releasing this wonderful limited edition set of retro packaged bars. Makes the chocolate taste even better! pic.twitter.com/XSER01HoJc
&mdash James Max (@thejamesmax) October 23, 2017
For £5.95 you can now buy Dairy Milk, Dairy Milk Whole Nut, Dairy Milk Caramel, and Fruit & Nut, all in retro packaging. Chocolate bars with a blast from the past? Yes please!
But, it still doesn’t quite compare to the reality of actual retro chocolates and flavours being brought back to shop shelves.
So, here are 34 retro chocolate bars we demand to see back on our shelves as soon as possible. We hope you’re listening, chocolate makers!
1. Mars Delight
Mars Delight, the lighter and fluffier sibling of the standard Mars bar, entered stores in 2004, but was sadly discontinued in 2008. However, fans are trying to rally up signatures with a petition to bring back the beloved treat.
‘I’ve been craving a mars delight for about 5 years,’ wrote someone on the petition, which has reached over 4,000 signatures. Sadly, a spokesperson for Mars has stated: ‘It’s nice to hear that there are still some fans of Mars Delight out there. We regularly review our product ranges and we will pass the feedback on to our Marketing team, but at the moment, we have no immediate plans to bring Mars Delight back.’ We still have hope!
2. Mars’ White Maltesers
These little balls of malty white chocolate were loved by many. But clearly, not by that many because Mars stopped selling them a few years ago. Since then, petitions have been launched on Change.org (with little success, unfortunately). Luckily for all those Malteser fans out there, it doesn’t look like the classic version is going anywhere soon! And if you believe the rumours, there might be a new flavour of Maltesers launching soon – mint! Chocolate or breath freshener? You decide.
3. Quality Street Toffee Deluxe
We’ve got some seriously sad news for Quality Street fans, especially those who favour a Toffee Deluxe. After 80 years Nestle have decided to swap the beloved Toffee Deluxe for a Honeycomb Crunch in the run up to Christmas 2016. We’re certainly going to miss our toffee favourite. Nestle released the following statement to back up why they’ve removed this popular chocolate ‘We wanted to celebrate Quality Street’s 80th birthday by introducing the first new sweet for nearly a decade,’ says Nestle. ‘We did extensive research and found that the Honeycomb Crunch was the most popular option.’ We’re GUTTED.
4. Cadbury’s Tiffin
Credit: Flickr/Hazel Nicholson
Yes, we’ve got great news for Tiffin fans. This delicious chocolate bar will be returning to supermarket shelves in a ‘Special Edition’ form in 2016 in the UK. The Tiffin chocolate bar was first sold back in 1937 but has been scrapped twice due to poor sales. We’re sure this generation are going to love it!
Credit: Cadbury Gifts Direct
In March 2016, news broke that Cadburys had been slowly removing the Time Out that we know and love from our shelves. When one loyal fan tweeted the brand to ask what had happened, the brand said that they had ‘combined the two original slim fingers into one delicious, wafery bar for only 35p that now contains 111 calories’, and that it was now known as the Time Out Wafer. The new incarnation is delicious, of course, but couldn’t we have had both?!
Much like a chocolate Pringle, these thin and crisp chocolate delights came in five amazing flavours – Milk Chocolate, Hazelnut, Caramel Crunch, Mint and Orange. Eating a whole pack in one sitting was way too easy – but we’d do it all over again if we could get our hands on them.
Credit: Treasure Island Sweets
Okay, so these aren’t strictly a chocolate, but we definitely wish we could see this tube of chewy toffees on the sweetshop shelves now! These glue-your-teeth-together treats have been gone since 2008, but we still miss them every single day (especially the mint ones).
We’re pretty sure these biscuit and chocolate balls were aimed at the kids, but we still ate more than our fair share of them when they launched in 1997. You can’t get them in the UK anymore, but apparently they’re still sold in South Africa – anyone fancy a chocolate cruise?
Nougat + toffee + chocolate = a match made in chocolate bar heaven. Texan bars were one of our absolute FAVES, as was crying “Sure is a mighty chew!” before consuming them. Nestle did re-release Texans in a wave of 2005 nostalgia, but then cruelly took them back out of our lives again. What a tease.
10. Milk Tray Bar
We don’t know why this fusion of ALL of the chocolates from a Milk Tray chocolate box worked, but the point is, it did. Strawberry cream, fudge, Turkish delight, hazelnut – and that elusive lime barrel that you can’t get for love nor money nowadays. Rest in peace, zesty old friend.
We’d really like to shake the hand of whoever thought of putting nuts, raisins, fudge and cereal pieces in a chocolate bar – and have swift words with whoever pulled Fuses out of production! The mini versions in the tubs of Cadbury Heroes were always the first to go in our house – was it really 2006 when we last unwrapped one of these beauties?!
12. Kit Kat Senses
Oh Cheryl Cole, how your career has changed. You might be an X-Factor judge and solo chart topper now, but we still fondly remember your Girls Aloud days – and more specifically, the ad for the beyond yummy Kit Kat Senses bars, which were basically a Kinder Bueno by any other name.(Here is it, for old times sake…)
13. Kit Kat Caramac
On the subject of Kit Kat-related deliciousness, where the flipping heck did the Kit Kat Caramac go? These crispy wafers coated in creamy caramel chocolate were one of the best bars EVER – the only problem being the snappable finger format, because people always expected you to share.
70s children will definitely remember the Aztec! One look at that iconic purple wrapper and we can almost taste the caramel-nougat centre. Nowadays, we have to make do with Mars Bars, which are probably the closest modern chocolate bar you can buy, but if we’re honest, it just isn’t the same!
We don’t know what they had to do with the musical instrument, but we do know that we could never decide between the coconut or roast nut bars (and always ended up eating both anyway). Want to see Banjos revived? Someone’s created a Facebook campaign to get them back on the shelves!
16. Wispa Mint
Wispa (and Wispa Gold) have been brought back into Cadbury’s current range – but what about our beloved Wispa Mint? Tucked inside that shiny green wrapper was every mint chocolate lover’s dream – sweet, bubbly chocolate with a hint of peppermint goodness. If they bring these back we’re buying in bulk, just in case the worst should happen again.
17. Mint Crunchie
Now that we’re on our minty-fresh high horse about the Wispas, we’re going to kick up a fuss about Mint Crunchies too. These crunchy bars of gold were all of the things we love in one delicious package, and it’s an absolute travesty that they’re not being made anymore.
18. Orange Crunchie
Whilst we’re at it, we’ll have the orange ones back too. Thanks in advance, Mr Cadbury.
If you’re a fan of tropical chocolate, you were probably as obsessed with Cabana bars as we were. To this day, there’s nothing quite like that caramel, cherry and coconut centre (and no, before you say it, a Bounty bar doesn’t count). If we try really hard, we can just about picture ourselves in the slightly sinister jungle from the advert…
20. Snow Flakes
The crumbliest flakiest chocolate did taste like chocolate never tasted before, when the geniuses at Cadbury decided to put their white ‘Dream’ chocolate inside a standard flake and blow our tiny chocolate-loving minds. Sadly, these fabulous creations are no longer available – and come to think of it, has anyone seen a Dream bar recently?
When we were kids, Freddos cost 10p – and you could pick up a Taz at the same time. With the Looney Toons Tasmanian Devil in pride of place on the front, we thought these were the best things you could buy with spare change from your pocket – but the early frog clearly had more fans, as Taz was discontinued and replaced with the caramel Freddo instead.
Image: Simply Eighties
It makes us sad that our kids will never know the joy of a bag of Treets. Whether you went for peanut, toffee or mint, you know that when you opened that packet, you’d be greeted with the chocolatey nuggets of pure, crispy-shelled joy that no one has managed to replicate since. All together now, “they melt in your mouth, not your hand”…
Fox’s Echo bars were classic lunchbox biscuits – just the right size to be stashed away next to the sandwiches and apples – although we must confess that we were partial to dipping these bubbly bars into a cup of tea too. The milk and white chocolate ones were obviously the best, but we’d never say no to a mint one either.
24. Five Centres
It seems impossible to us that Fry’s stopped making these in 1992 – it feels like just yesterday that we were guessing whether it’d be raspberry, coffee, blackcurrant, orange or lime in our dark chocolate coated square. Considering they launched in 1924, they had a pretty good run, but we’d love to see them back and reinvented – especially as they were dairy free and vegan, so everyone could enjoy them!
25. Amazin Raisin
Image: Collecting Candy
Well, there’d be no missing this bar in a line up! The bright and beautiful packaging reflects the bar inside, which was simply bursting with goodies like nougat, caramel and raisins. It’s basically rum and raisin ice cream in sweet form – how could we not want to see these in the shops again?
26. Terry’s Pyramint
The shape, the filling, the gloriously moody green and brown packaging – there’s nothing about Terry’s Pyramint we don’t miss, but they haven’t been in stores since the 90s. If your love for the Pyramint runs as deep as ours, we’d suggest trying this homemade version from one of the geniuses at Pimp That Snack – it’s not for the fainthearted, but it’s probably the closest thing you’ll find these days.
27. Cadbury Spira
The joy of the Spira was that you got not one but two swirly bars of delicious Cadbury choc. There were no bells, no whistles, no nuts, no fudge – just pure, unadulterated chocolate heaven – which is precisely why we wish we could have them in our shops (and bellies) again.
28. Cadbury Marble
Seriously, Cadbury, you’ve got a lot to answer for – giving us milk chocolate, white chocolate AND praline in a bar, and then taking it away? Cruel, just cruel!
Ahh, Secret – our guiltiest 80s pleasure. With its fluffy, moussey, marshmallow-esque centre and thick coating of Nestle chocolate, it was one of our all-time favourite treats – apparently it was withdrawn due to low sales volume, but we were so obsessed with them we’re pretty sure we were buying enough to keep them in business ourselves!
30. Nuts about Caramel
Yes, you can get these in ice cream form. Yes, they are delicious. But no, they are not a replacement for the bar.
Applause bars were made with a wholemeal biscuit AND they had raisins in them, so they’re basically healthy, right? We reckon Holland and Barrett would put in a massive order – if only they’d bring these 90s wonders back…
Oh gosh, we’re going back to the 70s now, which makes us feel old, and more to the point, hungry. Treasures were a little like the 5 Centre in that they had different flavours in every square, but when someone invents a time machine, these are the first thing we’re bringing back.
Orange Bundt Cake
If you like citrus and would normally use lemon, give orange a try – I promise you won’t regret it! This orange bundt cake may become your new favourite very soon!
I was having a sort out and found my bundt pans, which I hadn’t used in more than 6 months, so thought I might as well use them, considering I had them out of storage.
I wasn’t sure which flavour of cake to make and considering the weather was actually nice at the time, I thought lemon but only had oranges in, so I came up with this orange bundt cake. I wasn’t 100% how it would turn out, but used the same recipe would for my lemon bundt and it turned out amazingly!
This cake is slightly different as I don’t really decorate it, I prefer to allow the flavours to speak for the cake. As the cake don’t have any filling or topping, I used a simple syrup made with fresh orange juice, which is generously brushed all over the cake. This adds more flavour, a preservative and keeps the cake fresh – which is always good.
Anyway, let’s get started, shall we?
250g butter, room temperature.
Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up all your ingredients, buttering and flouring a standard bundt pan and preheat your oven to 180˚c/350˚f.
You can also make the orange syrup which will be brushed all over the cake once it’s baked. To start into a saucepan, place the granulated sugar and orange juice and give them a mix. Then place on the hob over a medium-high heat until it almost reaches a boil, remove from the heat and allow to cool fully before you intend on using it.
To start on the cake, take a mixing bowl and place in the butter, granulated sugar and orange zest, then beat them all together until they are lighter and fluffier in colour and consistency.
After 5-7 minutes later, give the bowl a good scraping down, just to incorporate any bits that may not have been fully worked in from earlier on. Now you can go ahead and add in your eggs, one at a time, beating well in-between each addition. Don’t worry too much if the mixture separates a little, this is because of the amount of liquid that has been added.
Once all of the eggs have been added, add the vanilla extract and beat until incorporated. Then give your bowl a good scraping down, just to incorporate any bits that may not have been fully worked in from earlier on.
Then you can add in the flour, baking powder and salt – passing them through a sieve first to remove any lumps that may be in the dry mixture (if theres a few little clumps, just discard them). Mix on a low speed to start with – working your way up top a medium-high, just until the dry ingredients have been incorporated. Try your best not to over-mix the cake batter at this stage as it will result in a tough textured cake.
If you notice the cake batter is a little stiff, add a small amount of milk to help loosen up the mixture and perfect the consistency.
Take the cake batter and transfer into the bundt pan (which is has been buttered and floured). Carefully transfer the cake batter into the pan, spread and levelling out as best as you possibly – this will help everything bake consistently.
Bake in your preheated oven and bake for 40-45 minutes or until a tester comes out clean.
Once the cake has baked, allow to cool for 5-10 minutes in the tin, then transfer onto a cooling rack and allow cool for a further 5-10 minutes at which point you can generously brush over the cake with the orange syrup you made earlier on. You’ll want to get as much of this orange syrup over the cake as possible, as it helps add more flavour and keep the cake fresh.
Then allow to cool fully before you start to slice the cake up and enjoy it. So, that’s how I make my take on an orange bundt cake, which is light and flavourful without being too much, what’s not to like?
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
20 Underrated: Milky Way
We love Milky Way bars. The soft vanilla nougat and the thin chocolatey coating are the perfect after-school snack. Any Milky Way candies are good (shoutout to Milky Way Crispy Rolls). People say that Milky Way bars are boring but we know you were excited to eat it as a kid. These are never left at the bottom of Halloween bags and multipacks. People who have nut allergies can eat this and at least it has multiple flavours and textures going on. Sure, you could add more chocolate but then you’d lose the satisfaction of how easily the thin chocolate layer breaks when you bite into it.
Desserts Made in Italy
Looking for candied treats, ricotta desserts, or a cookie with a hint of almond and other nuts? Nini & Deluca offers popular and well-known Italian brands that are perfect for every occasion. Our products are staples of Sicily, Prato, Milan, and other regions of Italy.
Enjoy break time with some cookies or biscuits and a piping hot cup of coffee or tea to unwind. Lenzi butter pastry cookies come in Caffettini, Limoncello, and Sambuca. They can give you that little bit of pep that will help you get to the end of your shift.
Our Milka chocolate cookie options are that guilty sugar pleasure that makes sharing them with friends and family more fun. This brand has cookies for every craving, including traditional chocolate chip and bite-sized Oreo sandwiches.
Add Pan Di Stelle spread to toast, fruit, yogurt, and gelato for a hazelnut and chocolate treat. It’s free of palm oil or hydrogenated fats.
A popular choice among kids and adults, our Italian Kinder and Nutella products come in many different forms, but all have that same great hazelnut and cocoa taste. Add mini Bueno, Happy Hippo snack packs, or Kinder Cards to your child’s lunch to brighten up their day.
When you order from Nini & Deluca, you don’t have to second-guess the origin of our artisanal products. Our customers get only the best of Italy!
Speaking of the best, Baci chocolate is a classic recipe that goes back over 90 years to Perugia. Each bacio or “kiss” has a cocoa filling and a whole hazelnut wrapped in a layer of creamy chocolate. It’s a sweet treat Italians and international chocolate-lovers have been enjoying for decades.
Whether it’s a cake or a cookie, every dessert needs to be made with the right ingredients. Ladyfingers are the signature ingredient in any Italian tiramisu cake recipe. The next time you’re reviewing your recipe, use Marini Savoiardi’s ladyfingers. They add the crumbly, sponge texture that will complete the cake and have your guests raving.
You’re allowed to take some time and enjoy the finer things in life, so go ahead and make that Zucotta cake or Pampapato di Ferrara.
Balocco Pocket wafers come in cocoa butter, hazelnut, and vanilla flavours with a double layer of filling. It’s an excellent match for coffee or tea, whether on its own or stirred in the drink.
Love the taste of Nutella? Instead of having it as a spread, try Nutella B-Ready wafers that have the iconic cocoa and hazelnut filling. Small, yet bursting with sweet goodness, add one of these to your child’s packed lunch with a little note.
High-quality Italian desserts, such as ricotta-filled cannoli pastry, are hard to come by outside of the Old Country. But Nini & Deluca ensures you can find the perfect Italian pastry when company comes calling.
Giotto mini pastries are flavourful wafer orbs that contain a smooth cream filling with hazelnut chunks, making it a scrumptious dessert with coffee or tea.
We offer delicious homemade panettone cake from notable brands like Cipriani that you can give as a gift when visiting family or present to your friends when catering a party. Panettone is an Italian Christmas (or New Year’s) sweet bread. Made with flour, butter, natural yeast, and eggs, it’s a soft dough that can have candied fruits as well as raisins,
Add sweet and syrupy Amarena cherries to your homemade ricotta pie recipe or top off your gelato with these cherries from the Vignola region. For a different flavour, add sweet and tangy Val di Sangro peaches to your cakes and drier pastries. And, while you’re at it, add a nice dollop of whip cream. Now, that’s a dessert!
Starbucks Hot Chocolate
Starbucks makes its hot chocolate with mocha syrup that's used for a variety of other drinks in the store. A barista combines mocha syrup with a couple squirts of vanilla syrup and heated milk, and he then finishes off the drink with a sweet pile of whipped cream. We can duplicate the Starbucks hot chocolate recipe by first creating our own chocolate syrup in the microwave with cocoa—Hershey or Nestle brand each works great. After adding milk to the heated chocolate mixture, pop it back into the microwave again until piping hot. Add a little vanilla extract at the end to give the drink vanilla hints like the original. I found that a 2-cup glass measuring cup with a spout works best to heat the Starbucks hot chocolate in the microwave. Then, when it's ready, you can easily pour the hot chocolate into a 16-ounce coffee mug and get on with the sipping.
This recipe is available in
- 1/4 cup water
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar
- 1 1/2 cups milk
- 1/4 teaspoon vanilla extract
1. Combine the water, cocoa, and sugar in a 16-ounce microwave-safe pitcher, such as a 2-cup glass measuring cup. Zap the mixture on high for 30 seconds, or until hot. Stir well to create chocolate syrup.
2. Add the milk to the chocolate syrup and microwave the mixture for 1 to 1 1/2 minutes, or until hot. Add the vanilla and pour the drink into a 16-ounce coffee mug. Serve with whipped cream on top.
From plant-based pancake mixes to gluten-free noodle kits, the May 2021 food trends reveal that consumers continue to look for products that allow them to enjoy the foods they know and love, while still meeting specific dietary requirements.
For several years now, food and beverage brands have been creating products free from gluten, dairy, soy, and other major food allergens. The latest products to join this category include Forager Project's Ice Cream, which is not only dairy-free, but also lactose-free, gluten-free, and soy-free. Another tasty option is the Tiger Tiger noodle kits, which let you enjoy dishes like Japanese-Style Katsu Curry and Thai Red Curry, all without gluten, dairy, or nuts.
Of course, another growing food category is vegan or "plant-based" products. One standout product highlighted by the May 2021 food trends are the plant-based pancake mixes by Flourish Pancakes. Available in varieties like Original and Chocolate Chip, these plant-based pancakes are packed with 11 grams of plant-based protein.
11. Hershey's Milk Chocolate Bar
You might think the iconic Hershey's Milk Chocolate Bar should be ranked higher on this list. After all, over 264 million of these bars are sold every year. However, if you've ever tasted high-quality chocolate, you'll know why it's not. Hershey's chocolate just isn't really that good. It's not very creamy and even a bit waxy. And when you are eating a plain chocolate bar, you deserve much better.
You don't need to spend a small fortune on European chocolate to eat something better than Hershey's. Even other brands of milk chocolate bars you can find in your local grocery store are better, including Aldi, Dove, and Godiva. So, if you have a choice, buy one of those. If you are just looking for some chocolate to make some s'mores over the campfire, Hershey's will do just fine. But if you are looking for melt-in-your-mouth lusciousness, this is definitely not it.
Ice Cream Tubs
Ben & Jerry&rsquos ice cream tubs are recognisable all over the world. Ben had the genius idea to pack their iconic ice cream flavours into tub-sized packages to sell in grocery stores. The rest is history! Today, we still pack our ice cream tubs full of the euphoric chunks and swirls we're known for.
Chocolate ice cream with a swirly chocolate cookie dough centre and chocolatey chunks.
Vanilla ice cream with a swirly rainbow sprinkled cookie dough centre and colourful chunks.
Peanut Butter Dairy Ice Cream with Sweet & Salty Pretzel Swirls & Brownie Pieces
A Cold Mess of Chocolate Ice Cream with Chocolatey Chips & Crunchy Potato Chip Swirls
Vanilla ice cream with a marshmallow swirl (11%) and white polar bear shaped chunks (7,5%)
Vanilla Cake Batter Ice Cream with Pink Frosting & Strawberry Swirls and Cake Pieces
A soft salted caramel core surrounded by chocolate & vanilla ice creams with chocolate brownie chunks & blondie brownie chunks
Caramel Ice Cream with a Caramel Swirl and Chocolatey Covered Caramel Chunks
Chocolate ice cream with chocolate brownie pieces
Vanilla dairy ice cream with chocolatey coated waffle cone pieces (8%) & a salted caramel swirl (8%).
Vanilla ice cream with chunks of chocolate chip cookie dough and chocolatey chunks
Vanilla ice cream with chocolatey sandwich cookies and chunks of chocolate chip cookie dough and a chocolatey cookie swirl
Salted Caramel Ice Cream with Chunks of Caramel Bar
Chocolate and vanilla ice cream mixed with brownies and chunks of chocolate chip cookie dough
A core of soft caramel surrounded by chocolate & caramel ice creams with chocolatey chunks
Peanut Butter Ice Cream with Peanut Butter Cups
Chocolate ice cream with marshmallow, caramel and chocolatey shaped fish
Caramel Ice Cream with a Salted Caramel Swirl, Chocolate Brownies and Chocolate Cookies
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После входа в аккаунт Google вам будет удобнее работать с любым сервисом. Ваши настройки, а также параметры конфиденциальности и персонализации будут доступны на любом устройстве.
Найти нужные данные и настройки проще простого: нажмите на фото профиля и выберите "Управление аккаунтом Google". В этом меню вы также можете войти в аккаунт, выйти из него или включить режим инкогнито.
Чтобы каждый пользователь мог выбирать подходящие ему настройки конфиденциальности, в аккаунт Google встроены простые инструменты (например, специальная проверка), которые помогут определить нужные параметры. Чтобы указать, какую информацию нужно сохранять в аккаунте, достаточно просто включить или отключить определенные функции, а удалять данные можно по дате, продукту или теме.
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Subaru EJ257 Engine
For the EJ257 engine, the crankshaft was supported by five main bearings and, like other EJ Phase II engines, the crankshaft thrust bearing was positioned at the rear of the crankshaft. The connecting rods were made from forged high carbon steel, while big end cap dowel pins and set screws were used for accurate mating.
The EJ257 engine had cast aluminium pistons with an Alumite coating for the piston head and ring grooves, and a molybdenum coating for the piston skirts. To reduce piston-to-bore clearances (and thereby reduce the amount of unburnt gas that could accumulate between the cylinder wall and piston head), piston pin offset for the EJ257 engine was reduced.
Cylinder head and camshafts
The EJ257 engine had a die-cast aluminium cylinder head that was mounted on a head gasket which consisted of three stainless steel sheet layers. The EJ257 engine had double overhead camshafts (DOHC) per cylinder bank that were driven by a timing belt which had a 125,000 kilometre replacement interval. The single timing belt had round profile teeth for quiet operation and was made from a strong flexible core wire, wear resistant canvas and heat resistant rubber.
Each camshaft was supported at three journals, held in position by three camshaft caps and had a flange which fitted the corresponding groove in the cylinder head to receive thrust forces. To increase wear resistance and anti-scuffing properties, the noses of the cam lobes were subjected to a ‘chill’ treatment. Relative to the EJ207 engine, it is understood that camshaft mass for the EJ257 engine was reduced by 1700 grams through the use of hollow shafts and sintered cam lobes.
The EJ257 engine had parallel flow cooling system whereby coolant flowed into the block under pressure, crossed the gasket to the cylinder head and then passed through holes adjacent to each cylinder.
Active Valve Control System (AVCS): GD Impreza WRX STi
For the GD Impreza WRX STi, the EJ257 engine had Subaru's 'Active Valve Control System' (AVCS) which adjusted the opening and closing timing of the intake valves by changing the phase angle of the camshaft sprocket relative to the camshaft within a maximum range of 35 crankshaft degrees. Under the control of the ECM, an oil flow control valve would move its spool to switch the hydraulic passage to/from the advance and retard chambers in the camshaft sprocket to vary the phase angle between the camshaft sprocket and camshaft.
- Optimum valve timing for stable idling: minimal intake and exhaust valve overlap)
- Improved fuel consumption at medium engine speeds and low loads: intake valve timing was advanced to reduce intake air blow back and improve fuel consumption. Furthermore, increasing intake and exhaust valve overlap enhanced exhaust gas recirculation (EGR) for a reduction in NOx emissions. When engine load increased, advancing the intake closing time utilised the inertia of the intake air to create a supercharging effect and,
- Maximum power at high engine speed and load: intake valve timing was further advanced to maximise overlap and utilise the scavenging effect produced by exhaust gas pulsations to draw intake air into the cylinder. Since the intake valve was closed at the end of the intake stroke, air intake efficiency was improved and power increased.
Dual AVCS: GE/GH and V1 Impreza WRX STi
IHI VF48 Turbocharger
Injection and ignition
The EJ257 engine had multi-point fuel injection with an injection and firing order of 1-3-2-4. The pentroof combustion chambers had a wide ‘squish area’ for increased combustion efficiency and centrally positioned spark plugs. The EJ257 engine had an ignition coil for each cylinder that was positioned directly above the platinum-tipped spark plug the replacement interval for the spark plugs was 112,500 kilometres.
The EJ257 engine had an ignition knock control facility with fuzzy logic that enabled the maximum ignition advance to be used without detonation by constantly adapting to changes in environmental conditions and fuel quality. For the GD Impreza WRX STi, the EJ257 engine had a compression ratio of 8.0:1. For the GE/GH Impreza WRX STi and V1 WRX STi, however, the compression ratio was increased to 8.2:1.