Sunday, 17 August 2014

Blueberry Muffin Ice Cream

Recipe from The Kitchy Kitchen

Blueberry Muffin Ice Cream

Makes 1 litre


For the streusel:
60g (½ cup) plain flour
56g unsalted butter, cold and cubed
50g (¼ cup) caster sugar
1 tsp cinnamon
pinch of salt
For the ice cream:
113g unsalted butter
360ml (1 ½ cups) whole milk
360ml (1 ½ cups) double cream
3 egg yolks
50g (¼ cup) caster sugar
55g (¼ cup) brown sugar
¾ tsp salt
2 tsp vanilla extract
4 tbsp blueberry jam
3 tbsp cinnamon streusel
To serve:
remaining streusel
maple syrup

1. For the streusel, combine the flour, sugar, salt and cinnamon and mix in the butter until an even, breadcrumb-like consistency has been reached. Place on a baking sheet and bake at 180C/350F/mark 4 for 10 minutes, then break up the mixture and bake for another 10 minutes, or until golden brown.

2.Simmer the butter over a medium heat in a large saucepan until it becomes golden brown, then remove from the heat and set aside to cool to room temperature.

3. Combine the milk and cream in a large saucepan over a medium-high heat and heat until it almost boils.

4. Whisk together the egg yolks, sugar and salt in a large heatproof bowl and gradually whisk in half the mixture from the saucepan.  Whisk in the rest of the mixture and pour everything back into the saucepan and heat gently, until it reaches 170F. Remove from the heat and whisk in the vanilla and brown butter, then leave to cool to room temperature before refrigerating.

5. Add the chilled ice cream mixture to an ice cream machine. Once it is firm enough to freeze, fold in the blueberry jam followed by the streusel. Transfer to a container and freeze.

Tuesday, 22 July 2014

Peanut butter chocolate chip puffed rice bars

Recipe from Love and Lemons

Peanut butter chocolate chip puffed rice bars
Ingredients:¾ cup brown rice cereal/puffed rice
½ cup rolled oats
½ cup crushed pecans/almonds
1/3 cup coconut flakes
¼ tsp salt
1tsp cinnamon
2tbsp coconut oil
¼ cup golden syrup/honey
¼ cup peanut butter
1/3 cup chocolate chips

Method:1. Line a 5x7 inch pan with greaseproof paper.

Toast the oats in a large frying pan over a low heat, stirring to ensure even cooking. Add the nuts, coconut flakes, salt and cinnamon once the oats begin to brown and continue to toast until the coconut is slightly browned. Remove from the heat and transfer to a large bowl with the brown rice cereal.
3. Combine the coconut oil, syrup and peanut butter in a small heatproof bowl and if they are too thick to whisk together, microwave for a few seconds to melt before whisking until the mixture is smooth and homogenous.

4. Pour the peanut butter mixture into the dry ingredients and fold everything together until fully incorporated. Stir in the chocolate chips and transfer the mixture to the prepared pan and smooth out to the edges. Place in the freezer for 30 minutes to set, then slice and store in the fridge.

Sunday, 29 June 2014

Kit Kat M&M Cake

For this cake, I stacked up six layers of white cake with vanilla buttercream and covered the outside with ganache- the recipes for these are the same as the ones I used for the Creme Egg Cake. I then simply broke up a lot of regular-sized KitKats (about 2 packs) and arranged them around the outside, and poured M&Ms over the top.

Tragically, I was about one Kit Kat away from being able to cover the entire circumference (no one seemed to notice the difference... after all, how could you criticise a cake slathered in ganache, laden with Kit Kats and M&Ms and dusted with copious amounts of glitter?).

The Kit Kats comfortably stayed in place because the ganache wasn't too thin but you could also tie a ribbon around the outside for extra support and decoration.

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