Sweet Tooth Experiments

Tag Archives: peanut

Boozy Butterscotch Caramel and Peanut Ice-Cream

Posted on Posted in Ice-cream & Sorbet .

Boozy Butterscotch Caramel and Peanut Ice-Cream

4

This is such an interesting recipe to me as it was one of my more colorful experiment sessions. So this recipe came from me creating a butterscotch and caramel layer cake with a peanut ice-cream filling. I should have known that adding the ice-cream layer to a cake would mean I would need to freeze the cake in its entirety and that cutting the cake would mean the ice-cream filling would flow out the sides!

The solution to this is to make a sponge cake, but of course by the time I realized this I had already baked the cake!

So what to do? I really liked the ice-cream filling I created so I added some caramel and a few other little layers to turn it from nice to “pow exciting”!

Next a bit of a controversial move, based on recent recipe requests I wanted to make the recipe quick and super easy, so…replaced homemade ice-cream with store brought.

Ingredients:

  • 650g vanilla ice-cream
  • 160g brown sugar
  • 70g peanuts, chopped
  • 120g peanut butter
  • 170ml butterscotch schnapps
  • 20g butter
  • 35ml thickened cream

 

Method:

  1. Put the ice-cream in a bowl and place onto the microwave for 30 seconds or until the mix just softens slightly.
  2. Place the peanut butter in the microwave for 30 seconds or until liquid consistency is achieved.
  3. Add 30g of brown sugar, 50g of the chopped peanuts, peanut butter and butterscotch schnapps to the ice-cream and using a hand whisk beat until combine.
  4. Place the remaining 130g brown sugar into a saucepan on high until the sugar has melted and bubbling.
  5. Take off the heat and add the butter, stirring with a whisk until combine.
  6. Add the cream and whisk with a hand whisk until the mix is smooth and glossy.
  7. Pour the mix onto baking paper until cooled then in the freezer for 10 minutes to harden completely.
  8. Break up the hardened caramel into small pieces and place into the mix, leaving 1/5th aside.
  9. Whisk the caramel pieces into the ice-cream mix until combine.
  10. Pour the ice-cream into a bowl and place into the freezer for 4 hours or until completely set.
  11. To serve scoop the ice-cream out into 4 cocktail glasses and top with the remaining 20g of chopped peanuts and caramel pieces.

 

Notes:

  • You can also serve with a caramel or peanut flavored sweet thin biscuit or wafer.

1

Step 1

3

Step 4

2

Step 7

5

Step 11

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews

Email, RSS Follow
Print

Knickerbocker Glory Cake

Posted on 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:

  1. Preheat oven to 180c degrees and line a 30cm cake tin with baking paper.
  2. Beat butter, vanilla essence, strawberry essence and sugar for 5 minutes or until creamy and pale with electric beaters.
  3. Add the eggs one at a time, beating in between each addition.
  4. Puree the jam in a food processor until smooth, leave aside.
  5. Sieve the flour into the butter mix along with the strawberry jam puree. Beat with electric beats until just combine.
  6. 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.
  7. Wait 5 minutes, then invert the cake onto a cake tray to cool completely.
  8. Meanwhile make the peanut icing but placing all the ingredients on a bowl and beat with electric beaters until pale, set aside.
  9. In another bowl beat the chocolate icing ingredients until pale, light and fluffy.
  10. Cut the cake in half horizontally.
  11. Spread the peanut icing on the bottom cake layer and place the 2nd layer on top.
  12.  Spread the chocolate icing on the top cake layer and sides.
  13. 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

Step 3

 

 

 

 

 

 

 

 

 

Pink Strawberry Almond Cake with Rosé Frosting

Step 4

 

 

 

 

 

 

 

 

 

Pink Strawberry Almond Cake with Rosé Frosting

Step 6

 

 

 

 

 

 

 

 

 

Knickerbocker Glory Cake recipe

Step 6

 

 

 

 

 

 

 

Knickerbocker Glory Cake recipe

Step 7

 

 

 

 

 

 

 

Knickerbocker Glory Cake recipe

Step 8

 

 

 

 

 

 

 

Knickerbocker Glory Cake recipe

Step 9

 

 

 

 

 

 

 

Knickerbocker Glory Cake recipe

Step 10

 

 

 

 

 

 

 

 

 

Knickerbocker Glory Cake recipe

Step 11

 

 

 

 

 

 

 

Knickerbocker Glory Cake recipe

Step 12

 

 

 

 

 

 

 

Knickerbocker Glory Cake recipe

Step 13

 

Email, RSS Follow
Print

Banana and Peanut Loaf

Posted on Posted in Bread .

Banana and Peanut Loaf

Banana and Peanut Loaf recipe

For a while now I have been meaning to create a healthier alternative to banana bread, that is scrumptious while being an acceptable high protein and high vitamin rich breakfast to fuel my morning.

After a taste test of flavour combos and brief-fitting ingredients I concluded that the flavours of peanut and banana were perfect.

As these ingredients are full of healthy protein building nuts and potassium richness fruit I decided to produce a recipe that was as healthy as possible while still attaining a delicious flavour and fluffy texture.

I also wanted it to be as easy as possible to bake that could be whipped up in 5 minutes.

The outcome = Fluffy fruit and nut bread with no added fat (oil/butter) that I think tastes much better than traditional banana bread (which is full of fat and large sugar quantities).

I’m actually impressed with myself, as soon as I served this I was asked for the recipe. Easy one step low fat fruit based loaf that is just divine sliced, warmed and if you desire topped with a flick off low fat margarine.

 

Ingredients:

  • 160g brown sugar
  • 200g vanilla yoghurt (low fat)
  • 220g Banana (3 large bananas)
  • 2 eggs
  • 130g low fat peanut-butter
  • 160g self raising flour

 

Method:

  1. Preheat the oven to 170c degrees and line a 14cmx24cm loaf tin with baking paper.
  2. Place the sugar, banana, yoghurt, eggs, peanut butter and flour in a food processor and blitz until all the ingredients are well combine and pureed.
  3. Pour the mix into the cake tin.
  4. Bake in the oven for 20-25 minutes or until the loaf is just set on touch.
  5. Allow the loaf to cool in the tin, then cut and serve.

 

Notes:

  • You will need 3 large or 4 medium sized bananas for this recipe.
  • I blitzed up 15g of peanuts to decorate the top of the loaf and sprinkled before baking.

 

Banana and Peanut Loaf recipe

Step 2

Banana and Peanut Loaf recipe

Step 3

Banana and Peanut Loaf recipe

Blitz peanuts to decorate

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

 

Email, RSS Follow
Print

Apple Jelly and Peanut Oat Cheesecake Slice

Posted on Posted in Slice .

Apple Jelly and Peanut Oat Cheesecake Slice

Apple Jelly and Peanut Oat Cheesecake Slice recipe

Apple is a really interesting ingredient to bake with, it is actually quite a difficult ingredient to hero as a key flavor in desserts.

However, as I still have not accomplished a killed apple unusual treat I was determine to succeed in a bake thus hit the kitchen for some experimenting.

In my experimenting one combo I came up with that I thought would be the winner was the pecan lavender lemon and apple cake, however it was the flavor combo of cinnamon apple peanut oats and caramel that exceeded expectations.

After playing around with this flavor combo with different textures I ended up featuring the nuts oats and spice in a base for a crunch, created a peanut cheesecake for the filling, an apple jelly for an addition textural layer and caramel cream for indulgence.

 

Oat base:

  • 105g flour
  • 30g peanuts
  • 105g butter
  • 90g brown sugar
  • 60 oatbran
  • 1 + 1/2 tsn ground cinnamon

Peanut cheesecake:

  • 1 + 1/2 tsn gelatin
  • 2 tbsn water
  • 280g cream cheese
  • 75g brown sugar
  • 1 + 1/2 tsn vanilla
  • 210g peanut butter
  • 50ml cream

Apple jelly:

  • 350ml freshly squeezed apple juice
  • 75g brown sugar
  • 1 + 1/2 tsn lemon juice
  • 2 tsn gelatin

Cream:

  • 190ml thickened cream
  • 1 tsn ground cinnamon
  • 45g brown sugar

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 30cm x 30cm slice tin with baking paper.
  2. Place all the base ingredients into a food processor and blitz until the mix is combine and balls up on the side of the mixer.
  3. Spoon the mix into the cake tin and using the back of a spoon flatten out for even coverage.
  4. Bake in the oven for 20 minutes or until the top is slightly golden, leave aside to cool completely.
  5. Meanwhile make the cheesecake layer by placing the boiling water with the gelatin and whisking with a fork until dissolved.
  6. Place the gelatin mix, cream cheese, sugar, vanilla and peanut butter into a bowl and beat with electric beaters until fluffy and well combine.
  7. Add the cream to the mix and beat until just combine.
  8. Remove the cooled oat base layer and baking paper from the tin and spray the tin with oil spray.
  9. Cut 2mm off the base from 2 opposite sides.
  10. Place 2 sheets of cling wrap over each other with the oat base layer in the center and lift the base back in the tin with the clingwrap overflowing the sides of the tin.
  11. Pour the cheesecake mix on top of the oat base layer and even the mix out with a spoon.
  12. Place the slice in the fridge for 1 hour to set.
  13. To make the jelly add the freshly squeezed apple juice, sugar and lemon into a bowl and heat in the microwave until hot to touch.
  14. Add the gelatin to the apple mix and stir until the gelatin is dissolved, leave aside until cooled completely.
  15. Pour the apple mix over the cheesecake layer and leave in the fridge for 4 hours to set.
  16. Lastly, beat the cream, cinnamon and sugar until peaks form.
  17. Spread the cream over the set jelly layer and leave in the fridge for 1 hour.
  18. To serve, pull the cling wrap up to lift the slice from the tin, remove the cling wrap and place the slice on a plate.
  19. Cut the slice into squares.

 

Apple Jelly and Peanut Oat Cheesecake Slice recipe
Step 2
Apple Jelly and Peanut Oat Cheesecake Slice recipe
Step 4
Apple Jelly and Peanut Oat Cheesecake Slice recipe
Step 5
Apple Jelly and Peanut Oat Cheesecake Slice recipe
Step 11
Apple Jelly and Peanut Oat Cheesecake Slice recipe
Step 14
Apple Jelly and Peanut Oat Cheesecake Slice recipe
Step 15
Apple Jelly and Peanut Oat Cheesecake Slice recipe
Step 16
Apple Jelly and Peanut Oat Cheesecake Slice recipe
Step 17
Apple Jelly and Peanut Oat Cheesecake Slice recipe
Step 18
Apple Jelly and Peanut Oat Cheesecake Slice recipe
Step 18

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print

Peanut and Raspberry Ricotta Cheesecake

Posted on Posted in Cakes .

Peanut and Raspberry Ricotta Cheesecake

Peanut and Raspberry Ricotta Cheesecake recipe

So often when I come across ricotta cheesecake recipes they seem to have more cream cheese, mascarpone or cream than they do ricotta. So I decided to make a ricotta cheesecake with ricotta and no other cream or cheese inclusions.

For the flavour, I actually played around with many different fruits and flavors but found the texture always ended up too soft or the ricotta flavour overpowered the fruits flavors. Therefore, I ended up opting for ingredients that were thick in texture and strong in flavour. Now, you may recall in the past I have posted a peanut butter and jelly sandwich slice recipe which was one of my first experiments with the peanut and fruit flavour combo’s. This combo worked very well, was strong and as I used peanut butter and jam the mix would not thin the ricotta out too much. The outcome a very satisfying, creamy, tasty RICOTTA cheesecake! In fact, my father actually told me this was the best cake I have made! On top of this it is super easy to make with only 7 steps!

Ingredients

Base:

  • 210g plain sweet biscuits
  • 85g butter

Cake:

  • 90ml milk
  • 1 tbsn gelatine powder
  • 500g ricotta
  • 90ml golden syrup
  • 240g raspberry jam
  • 150g peanut butter
  • 175g condensed milk

 

Method:

  1. Line a 20cm cake tin with baking paper.
  2. Place the biscuits and butter melted in a food processor and blitz until the mix resembles breadcrumbs.
  3. Press the mix into the bottom of a cake tin and press with fingertips until the base is firm.
  4. Place the tin in the fridge to firm.
  5. Heat the milk in the microwave until bubbling then sprinkle the gelatine in the milk. Wisk with a small hand whisk until the gelatine is well combine and no lumps. Leave mix aside to cool slightly.
  6. Using electric beaters whisk the ricotta with the condensed milk until; smooth and creamy.
  7. Pour the milk mix into the ricotta mix along with the peanut butter and jam and beat to a smooth consistency. Whisk until well combine then pour the mix onto of the base and place in the fridge to set for 3 hours. Then remove the cake from the tin and serve.

 

Notes:

  • I have decorated with crushed peanuts and fresh raspberries.

Peanut and Raspberry Ricotta Cheesecake recipe

Step 2

Peanut and Raspberry Ricotta Cheesecake recipe

Step 3

Peanut and Raspberry Ricotta Cheesecake recipe

Step 7

Peanut and Raspberry Ricotta Cheesecake

Step 7

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print