vanilla – Sweet Tooth Experiments

Rosé Strawberry Vanilla and White Chocolate Pudding

Posted on January 16, 2021 Posted in Pudding .

Rose Strawberry Vanilla And White Chocolate Pudding

Frozen strawberries in a glass of Rosé on a hot summer day, strawberries coated in melted white chocolate to end a dinner party, strawberry and vanilla smoothies for a morning snack….all delicious strawberry treats with complimentary flavour profiles.

This recipe expands on these flavour profiles to combine them together to make a rich, decadent, alcohol spiked dessert.

Why a pudding? This gave me the best chance to really allow the Rosé flavour to own the show!

Ingredients:

Batter:

30g butter
60g milk
20g sugar
1 tsn vanilla essence
1/2 tsn strawberry essence
Pinch cinnamon
100g self raising flour
30g white chocolate
120g strawberries

Sauce:

20g butter
60ml milk
20g sugar
60g white chocolate
1/2 tsn vanilla essence
160ml Rosé (sparking wine)

Ingredients:

Pre-heat the oven to 180c degrees and spray 4-cup shallow overproof dishes with oil spray.
First make the batter by placing the butter, milk and sugar in a microwave proof bowl and heat on high until the mix is bubbling.
Stir to ensure the mix is well combine, adding in the vanilla and strawberry essence then leaving aside to cool to room temperature.
Sieve the cinnamon and flour into the milk mix and stir.
Finely dice the strawberries and finely chop the chocolate, stir into the batter mix.
Spoon the batter into the prepared 4 dishes to even amounts.
To make the sauce combine the butter, milk, sugar, chocolate and vanilla essence into a pan and place onto the stove on a medium heat, stirring until smooth and glossy.
Take off the heat and stir through the sauce the Rosé (or your preferred sparkling wine).
Carefully pour the sauce over the back of a spoon evenly into each pudding.
Place the puddings in the oven for 30 minutes or until golden and bubbling.
Serve hot with ice-cream or custard.

Rose Strawberry Vanilla And White Chocolate Pudding

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Pandan Lemon Vanilla and Coconut Cake

Posted on August 8, 2020 Posted in Cakes .

Pandan Lemon Vanilla and Coconut Cake

A friend challenged me with baking with Pandan. Sounds simple…trialling the ingredient with a range of flavour combos and deciding on one (if any) that taste amazing…but it wasn’t as simple as that. After trialling combos and experimenting with the quantity of the ingredients I landed on Pandan, lemon (zest and juice), vanilla and 2 types of coconut (milk for richness and desiccated for texture).

Then came the hard part, slices, lamingtons and macarons were produced. The lamingtons were too dense, macarons too sweet and the slice too boring. The following week I experimented again with a cake and cupcakes. The cake turned out moist, rich and delicious in flavour. It may have taken 2 weekends, but I believe I conquered Pandan baking!

Pandan Lemon Vanilla and Coconut Cake

Ingredients:

40g desiccated coconut, toasted
300ml coconut milk
2 tsn vanilla essence
1/2 tsn coconut essence
190g butter
1225g brown sugar
3 eggs
225 cups self raising flour
1/4 tsn salt
1 tsn lemon zest

Filling:

100g coconut oil
150g butter
150g icing sugar
1 + 1/2 tsn pandan syrup
1 tsn vanilla essence
1 + 1/2 tsn lemon zest

Icing:

180g icing sugar
120g butter
1 tsp vanilla essence
1 tsn lemon zest
1 tbsp lemon juice

Extra:

Desiccated coconut, toasted

Method:

Preheat oven to 160c. Line a 25cm base cake tin with baking paper.
Combine the desiccated coconut, milk and essence in a bowl. Mix and leave for an hour to soak together.
Beat butter and sugar until creamy and pale.
Add eggs, one at a time beating in between each addition.
Beat the flour and coconut mix into the butter mix for 10 seconds on low or until just combined.
Pour batter into the cake tin and bake for 50 minutes, or until skewer inserted in the center comes out clean.
Cool in the pan for 10 minutes, then invert onto a cooling rack.
Make the filling by microwaving the coconut oil in a bowl until just melted.
Add the remaining filling ingredients and beat with electric beaters until creamy, pale and glossy.
Make the icing by beating all the ingredient for 5 minutes or until light and fluffy.
Cut the cake into 2 layers and place the filling in between the 2 layers of cake.
Coat the top and sides of the cake with the icing.
Finish with the extra desiccated coconut by sprinkling on the top of the cake and sides.

Notes:

The soaking is not essential, however does add to the texture and richness of the coconut in the cake.

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Knickerbocker Glory Cake

Posted on August 1, 2020 Posted in Cakes .

Knickerbocker Glory Cake

Knickerbocker Glory Cake recipe

Inspired by trying my first knickerbocker glory I loved the element of the variations of textures and flavour layers, therefore decided to turn the layered ice cream sundae dessert into a cake. This dessert if you’re not familiar with it is served in a large tall glass like you would see of milkshakes in the 1970’s. However unlike a milkshake this dessert traditionally contain ice cream, cream, fruit, and meringue.

Since its conception on 1920 there have been multiple adaptations and varying flavour inclusions, however this cake recipe I have invented is made off my favourite knickerbocker glory ingredient adaptions, being; Peanuts, strawberry, chocolate, coconut and vanilla.

Strawberry and vanilla as the base allows the mix of amazing flavours to bounce off and complement each other, producing a delectable taste.

Ingredients:

Cake:

215g butter, softened
180g caster sugar
1 tsn vanilla essence
1/2 tsn strawberry essence
3 eggs
320g strawberry jam
320g self-rising flour

Peanut Icing:

30g butter, softened
¼ cup peanut butter
1 cup icing sugar
10ml milk

Chocolate Icing:

150g butter, softened
1 cup icing sugar
30g cocoa powder
10ml milk

Extras:

30g desiccated coconut, roasted
40g chopped peanuts, roasted

Method:

Preheat oven to 180c degrees and line a 30cm cake tin with baking paper.
Beat butter, vanilla essence, strawberry essence and sugar for 5 minutes or until creamy and pale with electric beaters.
Add the eggs one at a time, beating in between each addition.
Puree the jam in a food processor until smooth, leave aside.
Sieve the flour into the butter mix along with the strawberry jam puree. Beat with electric beats until just combine.
Pour the mix into the prepared cake tin and bake in the oven for 45 minutes or until a skewer inserted into the centre comes out clean.
Wait 5 minutes, then invert the cake onto a cake tray to cool completely.
Meanwhile make the peanut icing but placing all the ingredients on a bowl and beat with electric beaters until pale, set aside.
In another bowl beat the chocolate icing ingredients until pale, light and fluffy.
Cut the cake in half horizontally.
Spread the peanut icing on the bottom cake layer and place the 2nd layer on top.
Spread the chocolate icing on the top cake layer and sides.
Sprinkle with roasted coconut on the sides of the cake as well as roasted peanuts – serve and enjoy.

Pink Strawberry Almond Cake with Rosé Frosting

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Popcorn Peanut and Protein Custard Ice-cream

Posted on July 28, 2018 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:

Place the custard ingredients into a bowl and whisk with a hand whisk until combine.
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.
Allow the custard to sit for 5 minutes then top with plastic wrap. Leave the mix aside to cool to room temperature.
Add to the custard the protein powder, essence, honey and peanut butter, stir.
Place the custard mix in a food processor and blitz until smooth and creamy.
Transfer the custard mix into a large container and stir in the chopped nuts and chopped popcorn until well combine.
Place the container in the freezer for 5+ hours to set.
When ready to serve remove the ice-cream from the freezer and leave aside to soften slightly for 5 minutes.
Scoop and enjoy.

Popcorn Peanut and Protein Custard Ice-cream recipe

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Olive Oil and Vanilla Cupcakes with Ricotta Frosting

Posted on March 31, 2018 Posted in Cupcakes .

Olive Oil and Vanilla Cupcakes with Ricotta Frosting

Yes this does sound like a cupcake recipe with flavours at opposite side of the pairing scale.

The fragrant delicate vanilla taste mixed with the deep and strong olive oil palate, however stick with me for a minute as these flavours really do work together. The vanilla gives the olive oil richness and sweetness that makes an interesting and complimentary combination. However, using olive oil instead of butter means the loss of some soft and fluffiness, thus I needed to include some creaminess to the recipe.

As olive oil is a core ingredient in Greek/Italian food I though I would introduce an icing that also held these properties, therefore a ricotta icing was produced. The ricotta added the missing element making the cupcake very unique in taste and satisfying to eat. If you like the taste of olive oil you will definitely love this treat. And the touch of lemon zest, well this with the olive oil is a marriage made in heaven.

Ingredients:

Batter:

5 eggs (4 eggs + 1 yolk)
200g sugar
3 tbsn vanilla essence
180ml olive oil
175g flour
½ tsn cream of tartar

Icing:

200g icing sugar
110g butter
1 tbsn vanilla essence
1 + 1/2 tsn lemon zest
50ml olive oil
200g ricotta

Method:

Pre-heat the oven to 180c degrees and line a 24 capacity cupcake tin with patty pans.
Place the 5 egg yolks onto a bowl with 50g of the sugar and beat with electric beaters for 10 minutes, until the mix is pale and creamy.
Add the vanilla and olive oil and beat until light and creamy.
Add the flour and beat until just combine.
In a separate bowl beat the 4 egg whites until soft peaks.
Add the cream of tartar and remaining sugar, 1 tbsn at a time, beat until glossy and thick.
Fold ¼ of the eggwhite mix into the olive oil batter until combine.
Fold the remaining egg whites in until just combine.
Spoon the mix into the 24 medium size cupcake patties in the prepared cupcake tray.
Bake in the oven for 15 minutes of until a skewer inserted in the middle comes out clean.
Place the cupcakes on a rack to cool.
To make the icing beat the icing sugar and butter with electric beaters until light and fluffy.
Add the vanilla essence, zest, oil and ricotta and beat until the mix is smooth.
Using a piping bag and star nozzle pipe the icing on the top of the cooled cupcakes.

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Olive Oil and Vanilla Cupcakes with Ricotta Frosting recipe

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Passionfruit Orange Blossom Vanilla Jelly Cake

Posted on April 22, 2017 Posted in Cakes .

Passionfruit Orange Blossom Vanilla Jelly Cake

For quite some time now I have been meaning to make a cake with passionfruit. For some reason I always struggle when I bake with this fruit, so I decided to have a passionfruit experimental day of baking. The pairings; passionfruit lemon coconut lime, passionfruit lemon yoghurt and passionfruit orange blossom and vanilla.

All cakes were made with the same method just variations to the ingredient flavor pairings.

The lime cake – well the learning here is that passionfruit is not the most intense flavor. In fact the passionfruit was overpowered by the citrus flavors to become a soft background unnoticeable aftertone. Don’t get me wrong, this cake was nice but defeated the experimental purpose.

The Passionfruit lemon cake was ok as I upped the passionfruit amount in this cake, however the yoghurt didn’t produce the best texture of the cake I was looking for.

Lastly, after taking the learnings from the last 2 cakes I opted for the less intense orange blossom for the sweet floral notes instead of strong citrus profile. The vanilla also provided a lovely floral aroma that complimented the blossom but didn’t overtake the passionfruit flavor.

To be honest the only way I could really make the passionfruit flavor shine was to use passionfruit jelly crystals in addition to using actual fruit.

Batter:

160g self-raising flour
1/2 tsn salt
130g butter
80g passionfruit jelly crystals
100g white sugar
2 egg
2 tsn vanilla
2 tbsn poppy seeds
3 tsn orange blossom water
150g buttermilk
4 passionfruit pulps

Frosting:

60g thickened cream
400g cheese
160g butter
100g icing sugar
2 tsn vanilla essence
1 tsn orange blossom water
2 passionfruit’s pulp

Extra:

2 passionfruit’s pulp

Method:

Pre-heat the oven to 175c degrees and line a 25cm cake tin with baking paper.
Place the butter, jelly crystals and sugar into a bowl and beat with electric beaters for 2 minutes.
Add the eggs one at a time, beating in between each addition.
Add the vanilla, orange blossom and poppy seeds and beat for 2 minutes.
Add half the buttermilk, the passionfruit pulp, the salt and half the flour, stir until just combine.
Add the remaining buttermilk and flour and stir until combine.
Pour into the cake tin and bake for 1 hour of until a skewer inserted in the center comes out clean.
Set the cake aside for 10 minutes then transfer onto a cooling wrap to cool completely.
Meanwhile to make the frosting beat the cream with electric beaters until soft peaks form, set aside.
Beat the remaining frosting ingredients for 5 minutes until light and fluffy.
Add the cream to the cheese mix and beat until just combined.
To make the cake, cut the cake horizontally into 3 equal layers.
Place one layer onto a plate, spread with ¼ frosting, add a second layer, spread ¼ of the frosting and top with the remaining cake layer.
With the remaining frosting top the cake as well as the sides until smooth.
Top the cake with the 2 passionfruit’s pulp and enjoy.


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Low Fat White Chocolate Saffron and Vanilla Cupcakes

Posted on September 11, 2016 Posted in Cupcakes .

Low Fat White Chocolate Saffron and Vanilla Cupcakes

Don’t let the low fat make you think these cupcakes are not super delectable with a super tasty texture. Replacing 60% of the butter with apple puree ensures that the texture is still just as good but makes me feel much more guilt free!

It does sound like a strange concoction of flavors in this recipe, but the combo really works and complements each other.

Saffron is a common South Eastern Asia savory flavouring. While vanilla is a stock standard sweet flavor enhancer, white chocolate though not the usual go to chocolate for baking is still a common ingredient and yoghurt, well this ingredient is becoming more and more utilised in baking. So, you can imagine from this blend of varying flavors the recipe could have gone very very wrong…but to my delight I must say it’s quite a moreish sweet treat.

The white chocolate and vanilla sweeten and put a floral accent on the saffron and the natural yoghurt calms the icing sweetness down.

Ingredients:

140ml milk
Large pinch of saffron
250g flour
4 tsn baking powder
80g sugar
160g white chocolate
70g butter
100g apple puree
4 tsn vanilla essence
2 eggs

Icing:

50ml natural yoghurt
325g icing sugar
20ml vanilla essence

Method:

Pre-heat the oven to 200c degrees and line a 12 hole cupcake tin with patty cases.
Place the milk into the microwave until steaming and add the saffron. Allow to sit for 5 minutes.
Sieve the flour, baking powder and sugar in a bowl and stir to combine.
Chop the white chocolate into small pieces and place into the flour mix, stir.
Melt the butter in a bowl in the microwave and add the milk, puree, vanilla and eggs. Whisk with a hand whisk until well combined.
Pour the milk mix into the flour mix and using a hand whisk beat until just combine.
Pour the batter into the patty cases and bake in the oven for 20 minutes or until and skewer in the center comes out clean.
Place the cupcakes onto a cooling rack until cool.
Meanwhile to make the icing beat the ingredients until well combined.
Using a spatula spread over the cupcake evenly.
Grate extra white chocolate over the icing and a few saffron strands.


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Chai White Chocolate and Vanilla Cheesecakes

Posted on July 4, 2016 Posted in Cakes .

Chai White Chocolate and Vanilla Cheesecakes

This recipe was inspired by wanting to make a super-fast, super easy and fuss free cheesecake. Instead of blitzing biscuits and butter for the base (which I know is already easy) I used a round whole cream filled vanilla biscuit and placed it into a cupcake patty. Doesn’t get much easier than that!

Milk chocolate and chai is a standard flavor combo these days, so for something different I opted for white chocolate and vanilla as the complementary flavors to the chai. This allows for a subtle sweet milky hit at the end of the chai flavor.

Fridge-set means no oven required and the only equipment you need are electric beaters.

The chai is the standout in this recipe, that has a beautiful and delicate after-tone.

Ingredients:

Filling:

12 round vanilla cream filled biscuits
200g white chocolate
200ml Cream
3 tsn gelatin
4 tbsn water
240g chai powder
500g cream cheese
3 tsn vanilla essence

Topping:

20g icing sugar
200ml thickened cream
3 tsn vanilla essence

Method:

Line a 12 hole cupcake tin with cupcake patties.
Place one biscuit in the base of each patty.
Place the white chocolate and 120ml cream in a bowl and heat in the microwave for 30 seconds or until the cream just starts to steam.
Remove from the microwave and stir until the mix is smooth and glossy. Set aside to cool.
Combine the 4 tbsn of water with the gelatin and whisk until smooth, place in the microwave for 30 seconds and whisk ensuring all gelatin is dissolved and smooth.
Place the cream-cheese, 80g thickened cream, vanilla and chai powder into a bowl and beat with electric beaters until just combine.
Add the chocolate mix and the gelatin mix to the cheese mix and beat until just combine.
Pour the mix into the cupcake patties over the biscuits until the patty is almost completely full.
Place the tin into the fridge and leave to set overnight for best results (otherwise 4 hours).
Meanwhile add the topping ingredients into a bowl and using electric beaters beat until peaks form.
Once the cheesecake is set use a star nozzle and piping bag filled with the topping cream and pipe on the top of the cakes.
Sprinkle with extra chai powder and biscuit crumbs and enjoy.


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Pumpkin Vanilla and Cinnamon Scrolls

Posted on April 18, 2016 Posted in Bread .

Pumpkin Vanilla and Cinnamon Scrolls

Yes pumpkin and vanilla are not common scroll flavors or textures to be included in a recipe, but this recipe is full of surprises.

All I can say is OMG, after eating these I never thought I was a scroll lover but im now converted!

Though you can’t taste the pumpkin, what it does is adds a fluffiness to the scrolls, making them so light.

The vanilla (especially in the icing) along with the cinnamon work brilliantly together.

The best thing about this recipe is the filling. Yes the icing and scroll dough is super tasty the filling is to die for.

I don’t even like walnuts but could eat the mix straight!

Ingredients:

Dough:

60ml warm milk
7g yeast
45g sugar
2 eggs
160g pumpkin puree
475g plain bread flour
¼ tsn salt
100g butter

Filling:

100g butter
45g brown sugar
1 tbsn cinnamon
½ tsn ground ginger
½ tsn ground cloves
40g honey
1 tbsn corn starch
145g pecans

Icing:

2 cups icing sugar
40g corn syrup
1 tbsn vanilla essence
1 + 1/2 tsn ground cinnamon
40g butter
40ml milk

Extra:

20g butter

Method:

Place the milk, yeast and 1 tbsn on the sugar into a bowl, whisk with a hand whisk to combine and leave for 10 mins to froth.
Cut and de-skin the pumpkin into small pieces. Steam in the microwave until a knife inserted into the pumpkin comes out with ease.
Place the pumpkin in a food processor and blitz until pureed.
Add the eggs and puree to the milk mix and whisk with a hand whisk until combine.
Place the flour, salt and remaining sugar into a kitchen aid (or equivalent) and beat on a low speed until combine. Add the puree and beat on medium until well combined.
Dice the butter into pieces and soften slightly in the microwave. With the processor going add the butter 2 pieces at a time and leave beating for 2 minutes.
Once dough is done flour a surface and knead the dough for 3 minutes.
Oil a bowl and place the dough in the bowl. Cover with plastic wrap for 1 hour or until doubled in size.
Meanwhile to make the filling place the pecans into a food processor and blitz until they resemble bread crumbs.
Soften the butter slightly and place all ingredients into a bowl and whisk with a hand whisk until well combined.
Pre-heat the oven to 180c degrees and line a large slice tin with baking paper.
Once dough is ready flour the surface again and place the dough on the surface.
Using a rolling pin roll the dough out to 30cm x 40cm.
Spoon the nut mix over the dough evenly until almost reaching the edges.
Roll up the dough from the longer sides to resemble a long log.
Cut off the 2 ends of the log to make the ends straight.
Cut the log into 12 equal rolls and place cut side up onto the tray.
Cover the tray with plastic wrap and leave aside for 1 hour or until doubled in size.
Once proved melt the extra butter and brush onto the top of each roll.
Place the tray into the oven and bake for 30 minutes or until the scrolls sound hollow when tapped.
Remove from the oven and leave aside to cool slightly (around 10 mins).
Meanwhile make the icing by melting the butter slightly and placing in a bowl with the remaining icing ingredients.
Using a hand whisk beat until well combined.
Drizzle icing over the scrolls and serve.

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Marshmallow Pie

Posted on September 1, 2014 Posted in Pies .

Marshmallow Pie

Marshmallows…very interesting little pillows of happiness. Mostly known for being an essential camping item, an ingredient in rocky-road or a special addition to a cup of chocolate/cocoa tends to be otherwise overlooked.

I was sure this little gem had more potential so I started thinking up ways of championing the old Marshmallow in some tasty baking ways.

Incorporating with chocolate was too typical, I wanted to feature the ‘marshmallow’ flavour not cover it up. The outcome – A Marshmallow Pie. Think vanilla slice taste and texture but with the ultimate twist!

Ingredients

Pastry:

1 + 3/4 cup plain flour
¼ cup icing sugar
180g butter
2 tsn vanilla essence

Filling:

300g white marshmallows
140g milk
15g butter
1 tbsn vanilla essence
2 egg whites
3 tbsp sugar
110g thickened cream
1 tbsn icing sugar
1 tsn (extra) vanilla essence

Method

Pre-heat the oven to 180c.
Place the flour, butter, sugar, vanilla and 2 tbsn water in a food processor and pulse a few times to combine. Now process until the mix resembles breadcrumbs.
Place the mix into a bowl and kneed until combined.
Roll the dough with a rolling pin on a lightly floured surface and place the dough into a tart tray.
Place in the fridge for 20 minutes.
Place baking paper on top of the tart and blind bake for 15 minutes
Remove the paper and beans/rice and bake for a further 15 minutes.
Place the tart shell on a tray to cool.
Combine 240g marshmallows, milk, butter and vanilla in a saucepan and heat on medium, stirring until melted.
Remove from heat and whisk until smooth and glossy then place in the fridge to thicken stirring occasionally.
While waiting beat the eggwhites until soft peaks form, then slowly add the sugar and beat until stiff peaks form and mix is thick and glossy.
Place the cream, icing sugar and extra vanilla in a bowl, beat until thick and whipped.
Remove marshmallow mixture from the fridge and fold in the egg mixture and cream mix.
Using a whisk gently whisk until mix is smooth.
Spoon mixture into piecrust and place in the fridge for 4 hours to set.
Place 60g left over Marshmallows on the pie for decoration.