Sweet Tooth Experiments

Monthly Archives: July 2018

Popcorn Peanut and Protein Custard Ice-cream

Posted on 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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Date Bourbon and Chocolate Cakes

Posted on 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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Blue Heaven Cheesecake

Posted on Posted in Cakes .

Blue Heaven Cheesecake recipe

I have always loved the flavour of blue heaven and decided that I wanted to make a cake out of it. The only way I could really think of putting this flavour into a cake was by using jelly crystals, thus the cake types I could actually experiment with were limited – making a cheesecake the most obvious option.

If I used the jelly in a cheesecake I wouldn’t need to bake the cake as the jelly would help set the cheesecake to the perfect consistency.

To play to the blue heaven child-hood flavour I added blue food colouring to really make this cake pop and look like it belonged in Willy Wonka’s chocolate factory.

The outcome was exactly as I was hoping for, the flavour reminds me of when I was a child, its super creamy and a satisfying must if you were a fan of blue heaven spiders as a kid!

Blue Heaven Cheesecake recipe

Ingredients:

Base:

  • 200g sweet biscuits
  • 90g butter, softened

Filling:

  • 85g jelly crystals (blue heaven flavored)
  • 100g water
  • 30g sugar
  • 50ml cream
  • 250g cream cheese, softened
  • A few drops of blue food coloring

Jelly layer:

  • 30g jelly crystals (blue heaven flavored)
  • 100g water

 

Method:

  1. Line a 25cm spring form cake tin with baking paper.
  2. Place the biscuits and soften butter in a food processor and blitz until the mix resembles fine breadcrumbs.
  3. Press mix into the bottom and sides of the lined cake tin.
  4. Place the tin in the fridge to set.
  5. Boil the water and pour into a bowl, add the jelly crystals and stir until the crystals have melted and mixed in well. Set aside to cool to room temperature.
  6. Place the cream in a new bowl and using electric beaters whisk the cream until soft peaks form.
  7. Add the cooled jelly mix, sugar and cream cheese and beat until smooth and silky.
  8. Add the food colouring and fold the mix a few times to achieve a blue swirl.
  9. Pour the cheesecake filling into the prepared tin, smoothing the top with a spoon.
  10. Place the cake tin in the fridge for 3 hours to set.
  11. Meanwhile, boil 50ml water and pour not a bowl. Add the jelly crystals and stir until the crystals have melted and mixed in well. Leave aside to cool.
  12. Once jelly mix is cooled pour the jelly over the cheesecake and place in the fridge for a further 90 mins to set.
  13. Cut the cake into slices and enjoy!

 

Note: Using electric beaters I whipped up 100ml of thickened cream, 1 tbsn sugar and 1 tsn of vanilla essence to decorate the cake as well as a few raspberries.

 

Blue Heaven Cheesecake recipe
Step 2
Butterscotch Macadamia and White Chocolate Cheesecake recipe
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Blue Heaven Cheesecake recipe
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Blue Heaven Cheesecake recipe
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Blue Heaven Cheesecake recipe
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Natural Rice Almond and Coconut Muffins

Posted on Posted in Muffins .

Natural Rice Almond and Coconut Muffins

Rice Almond and Coconut Muffin recipe

Gluten free, process-free, butter-free and natural sugar…sound too good to be true? OR too good to taste delicious? Think again.

Processed flour is not even missed in this recipe as the almond meal and rice flour produce just as good a result.

The honey and dates provide a scrumptious sweetness, while the yoghurt adds some lovely creaminess.

Add to the flavour coconut with a pinch of cinnamon and vanilla and you have yourself a moreish, nutritiously healthy, satisfying, tasty treat that can be eaten anytime throughout the day.

 

Ingredients:

  • 130g rice flour
  • 90g almond meal
  • 35g desiccated coconut
  • 1 + ½ tsn baking powder
  • ½ tsn ground cinnamon
  • 30g brown sugar
  • ¼ tsn salt
  • 70g dried dates
  • 200ml vanilla yoghurt
  • 50g coconut oil
  • 40g honey
  • ½ tsn vanilla essence
  • 2 eggs
  • 40g dark chocolate

 

Method:

  1. Pre-heat the oven to 200c degrees and spray a medium sized (12-capacity) muffin tin with oil spray.
  2. Place the rice flour, almond meal, coconut, baking powder, cinnamon, sugar and salt into a bowl and stir until well combined.
  3. Make a well in the center of the mix.
  4. Place the dates, yoghurt, coconut oil, honey and vanilla in a food processor and blitz until the dates are pureed through the mix.
  5. Add the eggs and blitz for 1 minute.
  6. Pour the blitzed mix into the dry mix. Fold until all ingredients are just combined.
  7. Spoon the batter into the prepared muffin tin and bake for 15 minutes or until a skewer inserted into the center comes out clean.
  8. Place the muffins on a cooling tray to cool completely.
  9. Meanwhile place the chocolate in a sealable plastic bag then in the microwave on medium heat until the chocolate just starts to melt.
  10. Cut the tip off the corner of the bag and squeeze chocolate over the muffins in a zig zag pattern.
  11. Allow to set then enjoy!

 

 

Rice Almond and Coconut Muffin recipe
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