Sweet Tooth Experiments

Unusual sweets and global treats

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Carrot Pineapple and Coconut Cakes

Posted on by Posted in Cakes .

Carrot Pineapple and Coconut Cakes

Spiced Parsnip Date and Orange Cupcakes recipe

I have made quite a few variations of carrot and pineapple desserts, however I’m never quite satisfied with the final outcomes. Yes they were nice, but have never been blog worthy, they always lacked a little something extra to give them that wow factor.

Finally I have got there, funnily it was as simple as using my carrot cake recipe as a base and altering accordingly. I can’t believe I had the perfect base recipe all along and have attempted 5 different versions over the span of the last 2 years!

So we know coconut and pineapple are complementary tropical flavour parings. While, the carrot and the pineapple have very similar textures as well as being well balanced when combined (the pineapple sweetness works perfectly with the savory flavour of the carrot).

This recipe is an easy and luscious-tasting spin on a tropical cake combined with a spiced carrot cake.

 

Ingredients:

Cake:

  • 150g butter
  • 180g brown sugar
  • 1 egg
  • 180g self raising flour
  • 1 tsn baking powder
  • ½ tsn bi carbonate of soda
  • 1 tsn ground ginger
  • 1 tsn mixed spice
  • 90g desiccated coconut
  • 2 tsn lemon zest
  • 210g pineapple, diced
  • 180g carrot
  • 90ml coconut milk

Frosting:

  • 20ml coconut milk
  • 70g icing sugar
  • 40g butter

 

Method:

  1. Pre-heat the oven to 200c degrees and line a 16 capacity cupcake tin with cupcake patties. Spray the inside of the patty cases with a little oil spray.
  2. Using electric beaters beat the butter and sugar until light and creamy.
  3. Add the egg and beat until well combined.
  4. Add the flour, powder, soda, spices, coconut and zest in another bowl and stir until combine.
  5. Grate the carrot and add into the flour mix along with the diced pineapple, stir to combine.
  6. Add the butter mix to the flour and stir.
  7. Add the coconut milk and stir until the mix is well combine.
  8. Spoon the mix evenly into each patty case.
  9. Bake in the oven for 15 minutes.
  10. Meanwhile make the icing by placing all the ingredients into a bowl and using electric beats whisk until light and fluffy.
  11. Once the cakes are cooked place on a cooling tray until cold. Remove from the patty cases.
  12. Spoon the frosting into a piping bag fitted with a star nozzle and pipe little circles of frosting on each cake.
  13. Top with a pineapple piece or extra coconut if desired.

 

 

Carrot Pineapple and Coconut Cakes recipe

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Carrot Pineapple and Coconut Cakes recipe

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Carrot Pineapple and Coconut Cakes recipe

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Carrot Pineapple and Coconut Cakes recipe

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Rosemary Lemon and Carrot Loaf

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Rosemary Lemon and Carrot Loaf

Rosemary Lemon and Carrot Loaf recipe

This recipe derived from wanting to make something sweet (but not too sweet), to deliver on the healthy side of baking, while being gluten free & process ingredient free, though still featuring an interesting mix of flavours for a dessert.

Lemon is very common in my baking and I have used Rosemary in a few of my recipes in the past (see my Mandarin and Rosemary Cake – one of my favs), and carrot cake is quite a common favourite for many. So how is this recipe unique and different? These 3 flavours combine, though are super delicious and complementary of each other, are not typical at all.

Add in nuts, seeds and natural sugar (well honey) and you end up with a tasty dessert that will keep you satisfied while being friendly to your hips (well more so than standard baking treats that’s for sure)!

For a bit more deliciousness I whipped up an easy and quick cream cheese based icing.

This recipe hits the dessert craving spot without the ‘naughty’ feeling.

Rosemary Lemon and Carrot Loaf recipe

Loaf:

  • 80g walnuts
  • 80g almond meal
  • 40g LSA
  • 2 tbsn phylum husk powder
  • 1 tsn baking powder
  • ½ tsn salt
  • 22g dried rosemary
  • 60g chia seeds
  • 2 carrots (a 130g carrot will produce 120g grated carrot)
  • 2 eggs
  • 4 tsn lemon infused olive oil (or normal EVOO)
  • 2 tbsn almond milk
  • 60g honey
  • 2 tsn lemon zest

Frosting:

  • 60g butter
  • 60g cream cheese
  • 1 + ½ tsn lemon zest
  • 30ml honey
  • 150ml cream

 

Method:

  1. Pre-heat the oven to 180c degrees and line a loaf tin with baking paper.
  2. Place the walnuts into a food processor and blitz until fine breadcrumb consistency.
  3. Add the almond meal, LSA, psylium, powder, salt and rosemary to the food processor and pulse until well combine.
  4. Pour the mix into a bowl and stir in the chia seeds.
  5. In a separate bowl place the grated carrot, eggs, olive oil, honey and lemon zest, beat with a hand whisk until combine.
  6. Pour the carrot mix into the rosemary mix and stir until well combine.
  7. Spoon the loaf batter mix into the tin, flattening the mix with the back of a spoon to even the top.
  8. Bake for 50 minutes or until a skewer inserted in the center comes out clean.
  9. Allow the loaf to cool in the tin.
  10. Meanwhile, make the frosting by whisking the butter, cheese, lemon zest and honey with electric beaters in a bowl until smooth and creamy.
  11. In a separate bowl whisk the cream with electric beaters until soft peaks form.
  12. Add the butter mix to the cream mix and beat until combine.
  13. Remove the now cold loaf from the tin and top with the frosting, enjoy.

 

Rosemary Lemon and Carrot Loaf recipe

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Rosemary Lemon and Carrot Loaf recipe

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Rosemary Lemon and Carrot Loaf recipe

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Rosemary Lemon and Carrot Loaf recipe

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Rosemary Lemon and Carrot Loaf recipe

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Rosemary Lemon and Carrot Loaf recipe

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Rosemary Lemon and Carrot Loaf recipe

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Rice Walnut Date and Butterscotch Caramel Slice

Posted on by Posted in Slice .

Rice Walnut Date and Butterscotch Caramel Slice

Rice Walnut Date and Butterscotch Caramel Slice

Walnuts, dates and caramel are a semi-commonly-known delicious pairing. So to amplify the flavours to the next level and add a cheeky kick I have made the caramel with butterscotch schnapps. Both caramel and butterscotch work so well together, especially with dates and walnuts, thus this flavour combo was a must to experiment with.

I played around with biscuits and layered slice recipes until I landed on testing with rice bubbles left over from a previous baking experiment earlier that week.

The rice bubbles gave a LCM’s and Marsbar slice texture lightness. While burnt caramel drizzled on the top offsets the sweetness of the sugar in the caramel in which holds the slice together as well as the natural sugars in the dates (fructose and glucose).

A unique yummy and delightful treat that takes minutes to make with no baking required!

Ingredients:

Slice mix:

  • 120g walnuts
  • 60g dried dates
  • 120g rice bubbles
  • 160g brown sugar
  • 90ml butterscotch schnapps liquor
  • 60g butter

Caramel topping:

  • 75ml sugar
  • 15ml thickened cream
  • 1/4 tsn salt

 

Method:

  1. Line a 20cm x 20xm slice tin with baking paper.
  2. Chop up the walnuts and dates into quite small pieces and place in a bowl with the rice bubbles, stir well to combined.
  3. Place the brown sugar with 30ml of the butterscotch schnapps into a saucepan on a high heat and stir until the mix boils.
  4. Turn the heat down to medium and allow the caramel to bubble without stirring until the mix is dark amber in colour, swirl the pan as needed to ensure even colour.
  5. Take the sugar mix off the heat, add the butter and the remaining 60ml butterscotch schnapps, whisking with a hand whisk until combine (being careful of the caramel spitting).
  6. Pour the caramel mix into the rice bubble mix and stir until well combine.
  7. Spoon the mix into the prepared tin and using a glass’ bottom press the mix to flatten the surface out evenly.
  8. Place the slice in the fridge for at least 1 hour to set.
  9. Once the slice is set cut into pieces and onto a large plate.
  10. Next make the burnt caramel topping by placing the 75g sugar into a saucepan on a high heat and stir until the mix boils.
  11. Turn the heat down to medium and allow the caramel to bubble without stirring until the mix is brown amber in colour, swirling as needed to ensure even colour.
  12. Take the pan off the heat and add the cream and salt, stirring with a hand whisk until combine (being careful of the caramel spitting).
  13. Drizzle the caramel over the slice pieces, place on a plate and enjoy.

 

Rice Walnut Date and Butterscotch Caramel Slice
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Rice Walnut Date and Butterscotch Caramel Slice
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Rice Walnut Date and Butterscotch Caramel Slice
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Mocha Ginger and Caramel Layer Cake
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Rice Walnut Date and Butterscotch Caramel Slice
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Sourworm Cake

Posted on by Posted in Cakes .

Sourworm Cake

Sourworm Cake recipe

 Another childhood inspired recipe, this sourworm cake encapsulates all things I loved as a tween/teen.

Warhead lollies, sour straps and sourworms…basically anything with the sour and sweet combo, even better if sherbet was also part of the mix.

I also use to eat a lot of cheese (particularity melted tasty and brie), jelly & ice-cream and had (and still have) a strong weakness of white chocolate (Milkybar and Dream…OMG).

So I decided to make a cake that combines childhood old fav ingredients that would bring back memories.

I came up with a base recipe in which I interchanged varying jelly flavours, and sour lolly types.

I found sour worms worked best for flavour, taste and strength, while an orange jelly flavour was the closest to the sour worms flavour I could get (keeping the flavour profile simple, non-complicated but still tasty).

By making sherbet from scratch and layering it into the cake, I was able to create a further enhancement on the sour lolly profile.

The icing in this recipe is a perfect addition to offset the sweetness and adds another layer of texture.

Sourworm Cake recipe

Ingredients:

Cake:

  • 200g sour worms
  • 200ml water
  • 170g butter
  • 170g white chocolate
  • 300g self raising flour
  • 2 eggs

Icing:

  • 90g butter
  • 75g sour worms
  • 375g cream cheese
  • 25g orange jelly crystals
  • 100g cream

Sherbet:

  • ½ tsn citric acid
  • 10g icing sugar
  • 20g orange jelly crystals
  • ½ tsn baking powder

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 25cm cake tin with baking paper.
  2. To make the cake place the sour worms and water into a saucepan on a medium heat, stirring until the mix is smooth and well combine.
  3. Add the butter and chocolate to the sour worm mix, stirring until smooth, take off the heat and allow mix to cool to room temperature.
  4. Pour the sour worm mix into a bowl, add the flour and eggs using a hand whisk to beat until combine.
  5. Pour the mix into the cake tin and bake for 50 minutes or until a skewer inserted in the center comes out clean.
  6. Place the cake on a cooling rack until completely cooled.
  7. Meanwhile, make the icing by placing the sour worms and butter into a saucepan on medium heat, stirring until smooth and combine (the butter may separate, this is fine).
  8. Pour the sour worm mix into a bowl and leave to cool to room temperature.
  9. Add the cheese and jelly crystals to the sour worm mix, beating with electric beaters until well combine and fluffy.
  10. In a separate bowl pour in the cream and whisk with electric beaters until soft peaks form.
  11. Add the sour worm cheese mix to the whipped cream and beat on low until just combine (do not over whisk or the cream will curdle).“
  12. Make the sherbet by placing all ingredients in a bowl and stirring until combine.
  13. Cut the cake in half horizontally, placing one cake layer on a plate.
  14. Top the cake on the plate with half of the icing.
  15. Following sieve 1/2 of the sherbet onto the icing then add the 2ndcake layer onto the sherbet layer.
  16. Sprinkle with 1/2 of the remaining sherbet, spread the remaining icing over the top and finish by sprinkling the remaining sherbet over the cake, enjoy!

 

Rosemary Lemon and Carrot Loaf recipe

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Sourworm Cake recipe

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Sourworm Cake recipe

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Sourworm Cake recipe

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Sourworm Cake recipe

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Sourworm Cake recipe

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Sourworm Cake recipe

 

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Bulgur Lemon Almond and Green Tea Cake

Posted on by Posted in Cakes .

Bulgur Lemon Almond and Green Tea Cake

Bulgur Lemon Almond and Green Tea Cake recipe

If you follow my blog and the recipes I post ever week you will be well aware that a large amount of my recipes feature grains. Millet, quinoa, couscous, oates, wheat, corn, amaranth and rice too name a few! However I recently came across Bulgur, in which I have very limited knowledge and experience with. Not until I did some research did I realise this grain is most known for being the core ingredient in tabouli.

As soon as I experience a new grain that I’m not familiar with I cannot help myself but to start experimenting.

So unsurprisingly as soon as I brought a packet bulgur I got busy cooking the grain to understand its taste, texture and optimal cooking method. I additionally experimented with using cooked bulgur & uncooked in the batter as well as varying nuts, citric fruits, seeds, essence and powders (protein and teas).

From here I went full steam ahead coming up with recipe ideas, landing on 4 key variations.

My favourite recipe featured the flavour pairing of lemon, almond and weirdly green tea. Not only do these flavours work wonderfully together they compliment the nuttiness of the bulgur grain.

To add a variation to the cakes texture I added a smooth and creamy frosting, which very much enhances the cake, bringing it from nice and tasty to delicious and satisfying.

If your interested in making an usual cake with a range of textures that taste delicious then this cake cannot be bypassed.

Bulgur Lemon Almond and Green Tea Cake recipe

 

Ingredients:

Batter:

  • 200g bulgur, cooked
  • 50g butter, softened
  • 80g sugar
  • 1 egg
  • ½ tsn almond essence
  • ½ tsn vanilla essence
  • 1 + ½ tsn lemon zest
  • ¼ tsn salt
  • 25g matcha powder
  • 3 green teabags
  • 50g almond meal
  • 25ml milk
  • 45 self-raising flour
  • 2 tbsn lemon juice

Frosting:

  • 130g icing sugar
  • 10g matcha powder
  • 200g cream cheese
  • 90g butter, softened
  • ¼ tsn lemon zest

 

Method:

  1. Pre-heat the oven to 175c degrees and line a 20cm cake tin with baking paper.
  2. Whisk butter and sugar together with electric beaters for 5 minutes or until creamy and pale.
  3. Add the egg, essences, matcha powder, zest and salt to the butter mix, beat until well combine and silky.
  4. Place 3 green tea bags into a bowl along with the milk, stir and heat in the microwave until boiling. Place aside until cooled.
  5. Add the bulgur, almond meal, tea milk, flour and juice to the butter mix, whisk on low speed until combine.
  6. Pour the mix into the cake tin and bake in the oven for 1 hour or until a skewer inserted in the center comes out clean.
  7. Invert the cake onto a cooling rack until cooled.
  8. Meanwhile make the frosting by placing all the frosting ingredients into a bowl and beat with electric beaters until fluffy and smooth.
  9. Cut the cooled cake in half horizontally.
  10. Place one cake layer on a plate, top with half the frosting.
  11. Place the 2ndcake layer on the frosting and top with the remaining frosting.
  12. Decorate with green tea leaves and diced almonds if you wish.
  13. Cut into slices and enjoy.

 

Bulgur Lemon Almond and Green Tea Cake recipe

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Bulgur Lemon Almond and Green Tea Cake recipe

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Bulgur Lemon Almond and Green Tea Cake recipe

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Bulgur Lemon Almond and Green Tea Cake recipe

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Bulgur Lemon Almond and Green Tea Cake recipe

 

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Marshmallow Peanut Caramel and Chocolate Bread Pudding

Posted on by Posted in Cakes .

Marshmallow Peanut Caramel and Chocolate Bread Pudding

Marshmallow Peanut Caramel and Chocolate Bread Pudding recipe

What do you do when you are tasked to make the most delectable bread and butter pudding?

I don’t know about you but I took this as a challenge to do some experimenting with scrumptious, over-the-top but still delightfully tasty flavour pairings (any excuse to experiment and I’m there with bells on)!

After ideating on a few flavour ideas I landed on 3 varying flavour profiles all as rich as each other, being; a rocky-road influence combo, black forest inspired and a Jaffa guided taste.

I must say all combo’s were tasty, I’d happily eat any of them for dessert, however, the rocky-road influenced combo (Marshmallow Peanut Caramel and Chocolate Bread Pudding) was the stand out winner….A far cry from the traditional cinnamon and sultana recipe!

Marshmallow Peanut Caramel and Chocolate Bread Pudding recipe

 

Ingredients:

  • 3 eggs
  • 400ml milk
  • 140ml cream
  • 20g sugar
  • 1 tsn vanilla essence
  • 9 slices stale white bread (I used sourdough)
  • 45g butter
  • 30g dark (70%) chocolate chips
  • 230g caramel top n’ fill
  • 80g peanuts, finely chopped
  • 40g mini marshmallows

Extra:

  • Vanilla ice-cream to serve

 

Method:

  1. Pre-heat the oven to 180c degrees and spray a 20cm x 20cm square cake tin with oil spray.
  2. Place 3 pieces of plastic wrap into the tin allowing for overlap, with pieces crossed each over to ensure full tin coverage.
  3. Whisk eggs, milk, sugar and essence in a bowl until combine.
  4. Spread the butter on both sides of all 9 bread slices.
  5. Decrust (if you wish I did but this is optional) the bread and trim 3 pieces to fit a layer snug in the base of the tin.
  6. Top with 10g of chocolate chips, 30g peanuts and 150g caramel.
  7. Use the back of a spoon to spread out the mix if it’s not evenly distributed.
  8. Trim a further 3 pieces of buttered bread to fit another layer snug on top of the caramel mix.
  9. Top with 10g of chocolate chips, 30g peanuts and 30g marshmallows.
  10. Trim the last 3 pieces of buttered bread to fit the last (3rd) layer snug on top of the marshmallow mix.
  11. Pour the milk mix evenly over the pudding and allow to sit and absorb for 1 hour.
  12. Place the pudding into the oven for 35 minutes or until all liquid has fully been absorbed and the top is golden and crispy.
  13. Allow the pudding to cool slightly until just warm.
  14. Cut the pudding into 6 even pieces, 1horizontal cut through the middle and 2 vertical cuts.
  15. Pull the plastic wrap to remove the pudding from the tin, being careful not to loose the puddings shape.
  16. Use a spatula to spoon the pudding slices into bowls.
  17. Top each piece evenly with remaining 10g chocolate chips, 80g caramel, 20g peanuts and 10g marshmallow’s.
  18. Serve with a generous scoop of vanilla ice-cream and enjoy.

NOTE: If the pudding starts to drop/slide in shape after step 13 place back in the oven for a further 5-10 minutes.

 

Marshmallow Peanut Caramel and Chocolate Bread Pudding recipe

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Marshmallow Peanut Caramel and Chocolate Bread Pudding recipe

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Marshmallow Peanut Caramel and Chocolate Bread Pudding recipe

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Marshmallow Peanut Caramel and Chocolate Bread Pudding recipe

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Marshmallow Peanut Caramel and Chocolate Bread Pudding recipe

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Marshmallow Peanut Caramel and Chocolate Bread Pudding recipe

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Marshmallow Peanut Caramel and Chocolate Bread Pudding recipe

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Marshmallow Peanut Caramel and Chocolate Bread Pudding recipe

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Marshmallow Peanut Caramel and Chocolate Bread Pudding recipe

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Marshmallow Peanut Caramel and Chocolate Bread Pudding

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Tiramisu Cottage Cheese and Yoghurt Ice-Cream

Posted on by Posted in Ice-cream & Sorbet .

Tiramisu Cottage Cheese and Yoghurt Ice-Cream

Tiramisu Cottage Cheese and Yoghurt Ice-Cream

I’ve dabbled with using frozen fruits, yoghurts and varying cheeses as base alternatives to the usually high fat and sometimes not even dairy ice-cream in the past.

So I decided to combine my favourite dessert, Tiramisu, with my 3 go to ice-cream alternative products.

After a bit of trial and error I landed on banana for the fruit (unsurprisingly), natural yoghurt (not Greek, this won’t work with the flavour mix) and cottage cheese (Ricotta was a close second).

The outcome – this recipe is a must for all Tiramisu lovers that want to indulge but want low fat. In fact, apart from a little chocolate and sugar this recipe is natural, satisfying and super healthy.

Ingredients:

  • 4 Bananas, frozen (300g flesh)
  • 3 + ½ tsn coffee granules
  • 20ml water
  • 60g low fat cottage cheese
  • 140g natural low fat yoghurt
  • 85ml Masala
  • 60g icing sugar
  • generous pinch of salt
  • 70g white chocolate
  • 30g dark (70%) chocolate, finely chopped

 

Method:

  1. Place the bananas in the microwave until just slightly softened.
  2. Peel the banana’s and place in a bowl.
  3. Boil the water and add the coffee granules, stir. Set aside to cool.
  4. Add the banana, coffee, cheese, yoghurt, Masala, sugar and salt into a food processor and blitz until combine.
  5. Melt the while chocolate in a small bowl in the microwave in 30 second bursts until just melted.
  6. Pour the while chocolate into the mix and blitz again until well combine.
  7. Add the dark chocolate and stir until combine.
  8. Pour the mix into a bowl and place in the freezer for 4 hours to set completely.
  9. When ready to serve take the ice-cream out of the freezer, scoop and enjoy.

 

Tiramisu Cottage Cheese and Yoghurt Ice-Cream

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Tiramisu Cottage Cheese and Yoghurt Ice-Cream

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Tiramisu Cottage Cheese and Yoghurt Ice-Cream

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Tiramisu Cottage Cheese and Yoghurt Ice-Cream

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Glazed Grapefruit Brownie Slice

Posted on by Posted in Slice .

Glazed Grapefruit Brownie Slice

Glazed Grapefruit Sponge Slice recipe

This recipe delivers on a zingy tasty delight that is a mix between a slice and brownie.

I wanted to make something really simple, quick, flavoursome and all about Grapefruit.

Grapefruit is an ingredient that I have dabbled with but never come up with a recipe that solely features the fruit while not being too tangy or sour.

I have posted a Grapefruit Pistachio Rose and Ginger Syrup Cake in the past, however this cake had Grapefruit as a flavour in a mix pairings, not featuring the fruit itself as front and centre.

 

Ingredients:

  • 120g butter
  • 160g sugar
  • 100g flour
  • 2 eggs
  • 4 tsn grapefruit zest
  • 3 tbsn grapefruit juice

Glaze:

  • 70ml grapefruit juice
  • 200g icing sugar
  • 4 tsn grapefruit zest

 

Method:

  1. Preheat an oven to 175c degrees and line a 15cm x 15cm square cake tin with baking paper allowing for paper overlap.
  2. Using electric beaters whisk the butter and sugar in a bowl until light and fluffy.
  3. Pour the flour into the butter mix and stir until just combine.
  4. In a separate bowl with a hand whisk beat the egg, zest and juice until combine.
  5. Pour the wet egg mix into the butter mix and beat with electric beaters for 3 minutes or until light and fluffy.
  6. Spoon the mix into the prepared cake tin and smooth the top with the back of a spoon.
  7. Place the tin in the oven for 25-30 minutes until just cooked and a skewer inserted in the centre comes out clean. Don’t over bake.
  8. Leave the slice in the cake tin for 5 minutes.
  9. Place the slice onto a cooling rack until cold.
  10. To make the glaze place all 3 ingredients in a bowl and beat until well combined.
  11. Place the slice back in the tin with the baking paper, spread/pour the glaze evenly over the top of the slice and place in the fridge for 30 minutes or until the glaze hardens.
  12. Remove from the fridge, pull the slice out of the tin via the overhanging baking paper, cut and enjoy.

 

Notes:

  • You will need a whole grapefruit for this recipe.

 

Glazed Grapefruit Sponge Slice recipe

Ingredients

Glazed Grapefruit Sponge Slice recipe

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Glazed Grapefruit Sponge Slice recipe

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Milo Mud Panna Cotta Slice recipe

 

 

 

 

 

 

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Popcorn Peanut and Protein Custard Ice-cream

Posted on by Posted in Ice-cream & Sorbet .

Popcorn Peanut and Protein Custard Ice-cream

Popcorn Peanut and Protein Custard Ice-cream recipe

I have recently been inspired by the old fashion way of making ice-cream, in which entails a thick and creamy custard base. These days vegetable oil has become the base, which is unhealthy, and 100% fat!

As the traditional method actually delivers on rich and scrumptious dairy goodness I decided I would take this theme and make a tasty ice-cream that has minimal processed elements that is packed with body loving protein. I also wanted to make sure the recipe was super easy and can be done really quickly.

Now this is actually quite a lot that the recipe will need deliver on so I created 4 different versions with differing volume ratios of ingredients and varying flavor combos.

After a bit of trial/error and testing/learning I found the recipe I was looking for.

The custard uses custard powder, meaning it takes a whole of 5 mins tops to make. Protein powder and peanuts/peanut butter provides the high protein kick with only natural good oils, while the sweetness has been delivered via natural honey. The only really naught element here is the small amount of caramel on the popcorn.

A really tasty and satisfying treat that takes only minutes to make with minimal effort!

 

Ingredients:

Custard:

  • 480ml milk (I used low fat, but up to you)
  • 25g custard powder
  • 20g honey

Ice-cream:

  • 500ml custard (recipe above)
  • 50g vanilla protein powder
  • 1 tsn vanilla essence
  • 10g honey
  • 240g peanut butter
  • 40g chopped peanuts
  • 120g caramel popcorn, roughly chopped (I used store brought)

 

Method:

  1. Place the custard ingredients into a bowl and whisk with a hand whisk until combine.
  2. Place the bowl in the microwave for 5 minutes or until the mix resembles a thick custard texture, ensure you whisk in between every minute of cooking.
  3. Allow the custard to sit for 5 minutes then top with plastic wrap. Leave the mix aside to cool to room temperature.
  4. Add to the custard the protein powder, essence, honey and peanut butter, stir.
  5. Place the custard mix in a food processor and blitz until smooth and creamy.
  6. Transfer the custard mix into a large container and stir in the chopped nuts and chopped popcorn until well combine.
  7. Place the container in the freezer for 5+ hours to set.
  8. When ready to serve remove the ice-cream from the freezer and leave aside to soften slightly for 5 minutes.
  9. Scoop and enjoy.

 

Popcorn Peanut and Protein Custard Ice-cream recipe

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Popcorn Peanut and Protein Custard Ice-cream recipe

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Popcorn Peanut and Protein Custard Ice-cream recipe

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Popcorn Peanut and Protein Custard Ice-cream recipe

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Popcorn Peanut and Protein Custard Ice-cream recipe

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Date Bourbon and Chocolate Cakes

Posted on by Posted in Cakes .

Date Bourbon and Chocolate Cakes

Date Bourbon and Chocolate Cakes recipe

Believe it or not dates and bourbon actually have a similar flavour profile. However, they do have a big difference that is quite notable.

One ingredient is sweet as well as holding an earthy profile, while the other is strong in earthy sour smokiness. Put them together and the sweetness balances out the sourness and you are left with an interesting earthy flavour.

Add a hint of satisfying rich chocolate and you have chocolate cake with a satisfying unique tasty flavour twist.

 

Ingredients:

Cake:

  • 350g dried dates
  • 375ml water
  • 35ml Bourbon
  • 60g butter
  • 160g brown sugar
  • 3 eggs
  • 180g flour
  • 1 tsn baking powder
  • ½ tsn bi carbonate of soda
  • 30g cocoa powder

Icing:

  • 100g date sauce powder (or replace with 80g icing sugar if you cannot find this)
  • 130g icing sugar
  • 160g butter
  • 10ml bourbon

 

Method:

  1. Pre-heat the oven to 160c degrees and line a 12 capacity cupcake tin with cupcake patties. Spray with oil spray.
  2. Place the dates and water into a saucepan on a low heat. Stir until the dates are plump and have soaked up all the water.
  3. Remove the dates from the pan, add the bouron and place into a food processor, blitz until well combine.
  4. Set the date mix aside to cool.
  5. Using electric beaters beat the cake butter and sugar until light and creamy.
  6. Add the eggs one at a time, beating in each addition until well combined.
  7. Sift into the egg mix the flour, powder, soda, and cocoa powder, stir until combine.
  8. Add the date mix to the egg mix and stir until just combine.
  9. Spoon the mix evenly into each patty case.
  10. Bake in the oven for 20 minutes or until a skewer inserted in the center comes out clean.
  11. Meanwhile make the icing by placing all the icing ingredients into a bowl and using electric beats whisk until light and fluffy.
  12. Once the cakes are cooked place on a cooling tray.
  13. Remove the cakes from the patty cases (optional) and using a piping bag with a star nozzle pipe little circles of icing onto each cake.

 

Date Bourbon and Chocolate Cakes recipe

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Date Bourbon and Chocolate Cakes recipe

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Date Bourbon and Chocolate Cakes recipe

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Date Bourbon and Chocolate Cakes recipe

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Date Bourbon and Chocolate Cakes recipe

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Date Bourbon and Chocolate Cakes recipe

 

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