I usually make ice cream in my churner but that requires some forethought and planning and since this was a last minute decision I went will a ‘no cook’ ice cream.
Basic ice cream recipe with peanut butter
A simple 'no cook, no churn' dairy free ice cream
- 1 box dairy free cream
- 4 eggs separated
- Half cup caster sugar (I use sugar replacement to make it diabetic friendly)
- Splash of vanilla
- Any addition you like I.e.
- Peanut butter
- Crushed biscuits
- Whip egg whites until soft peaks form.
- Slowly add in sugar and blend gently.
- Add egg yolks and vanilla.
- In a separate bowl beat cream until about double in size.
- Combine both bowls together.
- Gently fold in your addition. I used about 3 tablespoons of sugar free smooth peanutbutter.
- Place in freezer proof dish, cover well and freeze for at least 2 hours.
A Bit of This A Bit of That https://gnatj.com/
Ok, once you have stopped drooling over the title of this post, take a look at the recipe below!
I found the original over here.
- 1 large egg
- 3/4 cup Nutella – I used the Pick n Pay Hazelnut Chocolate Spread (Its the closest one to Nutella I have ever tasted and its about a third of the price)
- 1/4 cup creamy peanut butter
- 1/2 cup dark brown sugar, packed (I used light brown sugar)
- 1 tablespoon vanilla extract (I used my home made extract)
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- pinch salt, optional and to taste
- 170 grams dark chocolate, chopped (I used about half a box of dark chocolate chips)
- Using a hand beater (or stand mixer) combine the egg, Nutella, peanut butter, brown sugar, vanilla and beat to cream ingredients for about 5 minutes.
- Add the flour, baking soda and salt.
- Mix until combined.
- Add the chocolate chips and using a wooden spoon mic until just combined.
- Scoop out batter roughly the diameter of a R5 coin and using your hands squeeze into balls. They will be very oily!
- Place on a sprayed baking tray. About 5cm apart or about 6/8 balls per tray.
- Place your trays in the fridge for no less than 2 hours.
- Once chilled, set you oven to 180°C and bake each tray for 10 minutes.
Enjoy with a cup of coffee or a glass of cold milk!
The amazing Tanya made what looks like amazing icing this weekend!
This weekend I was craving cake. But it had to be vanilla sponge cake and peanut butter icing. I’ve never made peanut butter icing. As luck would have it, I had a visit from a friend of mine, who is a pastry chef (check out her site which is soon to be updated: http://www.schweetemporium.co.za/) and she gave me a recipe for icing!
As for the cake… I discovered this box cake a few months ago and I am in love. So easy (obviously) and so divine! Just add water, oil and eggs!
So I made this delicious cake (it says to make a 2 layer cake, but I only have one springform tin, so I always just make one cake.)
Then, onto the icing… obviously my friend makes this in bulk, so she halved the recipe for me, and I still had WAY too much – but you can freeze it!! Which I did…
This is the recipe I used, But I may just halve it again when I need more… I had enough for 3 cakes.
- 375g Wooden Spoon White Margarine (it is apparently important to use this brand)
- 900g icing sugar
- 2 eggs
- Vanilla essence
… this is where her regular recipe ends – but as I wanted peanut better icing, she said to just add as much as I wanted until it tasted good. I ended using about
- 1 cup smooth peanut butter.
- With an electric mixer, blend chopped up butter, icing sugar and eggs. Blend, blend, blend for a long time, until light and fluffy and white.
- Leave icing for 15-30 minutes.
- Add peanut butter until you are happy with the taste… blending as you go along.
And that’s it!
Once the cake (or cupcakes!) are cooled, ice as desired! My icing skills are non-existant and this doesn’t look like much – but my tummy loves it!
Eat and enjoy… this really hit the spot! This box cake is light and fluffy and moist and has such a deliciously delicate vanilla taste – I love it!
As for the frozen icing… according to my chef friend, you just microwave it for 10 seconds or so, until it is back to the normal consistency!