Angel Song Ice Cream (no machine)

If still, after creating this concoction, I am not called a genius, I swear I`ll quit making ice cream. Actually, no, I`m kidding. :) This is hands down the BEST ice cream flavor I could ever come up with. And a big bonus is he fact that you need absolutely no weird ice cream machine to do this. Just a mixer, some bowls and a spoon. Get ready for Peanut Butter Chocolate Chip Cookie Chunk Nutella Swirl Ice cream. Ben&Jerry would be jealous, don`t you think? They would surely hire me!

I`ll just skip the usual descriptive essay about the amazing flavor of this ice cream. It is only two things I want to mention:
1. The ingredients can be found anywhere, very easy and they are not expensive.
2. You will not believe how easy this is.

Buy or bake a batch of chocolate chip cookies. Either you bake them or not, be sure to add A LOT of chocolate chips to them.I used about 150 gr of cookies. Mine are 30-40% chocolate chips. Place them in a bag and bash them with something heavy. Just like in the picture , leave some chunks bigger than the others, so you feel the texture in your ice cream. Set aside as well.

First step is to prepare are your ingredients and have them ready. Take some Peanut Butter. Now, you can use chunky or creamy, whatever you prefer, but I like some pieces of peanut here in there in my ice cream. You need to measure 4 heaping(!) teaspoons like the one in the first picture. Or, 4 leveled tablespoons. Then, you do the same way with your Nutella, which you will place in a wider bowl, because later you`ll need to combine it with the ice cream base.

Set aside.

Next up is to make the ice cream base, which couldn`t be easier: Whip 400 ml. of cold(!) whipping cream/double cream (whatever you call it) until stiff peaks (image 1 and 2 above). Then, add 400 ml. sweetened condensed milk (if you can`t find condensed milk, you can make you own by boiling together 400 ml of evaporated milk with 150 gr of sugar on very low heat for about 30 minutes or until it is reduced by half, let it cool). The sweetened condensed milk has to be form the fridge as well, you want everything cold. The ice cream base is ready, from here on you can add whatever you like. At this point, put about 1/2 cup of the base in the bowl with Nutella and mix it well (image down, on the right side). Set side. Then dump your chocolate chip cookie chunks in there and fold `em in.

Last step is to place your mixture in a plastic container, and swirl the Nutella mixture on top. See left image above. Store in the freezer for at least 4 hours. I know, waiting is the worst part, but when you take a bite out of that creamy, velvety bliss of an ice cream, you`ll forget about everything. It is like foodgasm, I swear. Even my mom said so! It is just as creamy as a regular ice cream made with an ice cream machine, but maybe even better. Try it yourself and tell me how it was. :)

Molten Chocolate Lava Cake For One

So maybe I should have posted this a looong while ago, maybe February, when Valentine`s Day was here, but I was just too lazy to write anything. The general excuse. 

What do you do when there is too many candy left from your birthday? You bake something with it because you are just so sick of the mainstream bar of chocolate that`s has been lingering for a good while in your drawer. Yes, thank you, I will have a warm, oozy chocolate cake just for ME. This recipe makes only ONE huge lava cake that has your name on it. And no, you are not supposed to eat it with anyone but alone because you deserve it. 

I can be sooo selfish sometimes.

And now, who in their right mind would split dessert? Especially cake? Chocolate cake, to be more precise.  

Oh, I forgot, this is not a regular lava cake...it has almonds on the bottom and dried cranberries to balance the sweetness. And Homemade Oreo Ice Cream  for good measure. You`re welcome.

Another thing I would like to share with you, even tough it is kind of weird and...well, maybe not appropriate for this blog topic, is my little fitness journey. And what I achieved through sacrifice, sweat and pain: ABS! Not only have I grown stronger, but I also managed to figure out that balance is everything. And I`m talking food here. You can have that piece of cake without packing pounds on, you must know when and how much of it. Even athletes have epic meals. But not every single day. The only difference is that I am not a pro at sports, I do the best I can to stay in shape without stressing about it. And guess what? I enjoy every single meal I make for myself (or my family) because it is nutritious. You control what goes in it. 

For those who wonder what I did for those abs...Pilates and a lot of cardio are involved. I am really curious how I will look over another 6 months of hard work. This is what you get when you don`t take countless selfies at the gym and sweat rivers instead. Sore muscles can become an addiction but it is one of the best addictions in the world. I dare you to try it. 

Ingredients:
79 gr chocolate (it really doesn`t matter if it`s semisweet, plain, dark, it`s up to you)
11 gr raw almonds whole
11 g cranberries
15 g butter softened
1 egg
1 Tbsp sugar
1 Tbsp flour
1/2 tsp vanilla extract

Directions:
1. Preheat oven to 200 d C/425 d F and grease one large ramekin bowl with butter, then dust with 1 tsp cocoa powder. Arrange the almonds on the bottom of the ramekin, set aside.

2. Melt the chocolate over a water bath or in a microwave, stirring every 20-30 seconds so it doesn`t burn. Set aside

3. Beat the soft butter with the sugar until it is paste like, add the egg and beat 1 more minute. Combine this mixture with flour, vanilla extract and cranberries before folding in the melted chocolate. Do this in batches: at first, add only 1/4 of the chocolate to the batter, mix it in and then add the rest. This way you temper the batter, avoiding scrambling the eggs and making a mess.

4. Pour it in the ramekin and bake for 11 minutes or until the tops are set and slightly pull away from the sides of the bowl. Take it out of the oven and leave it 5 minutes at room temperature before flipping it over on a plate. Garnish with more cranberries, a touch of basil leaf and ice cream. Serve hot...darn good, I tell ya!

Banoffee Peanut Butter Chocolate Chip Cookies

I have to admit...lately I`ve put chocolate in almost any baked goodie. I mean, chocolate makes everything better, ain`t it so? These cookies are the result of my inability to decide whether I want a Banoffee Pie or a classic Peanut Butter Chocolate Chip Cookie.  

For those of you who wonder what a Banoffee Pie is: it is one of the most incredibly decadent pies that are worth the calories. This is a fact! Its main ingredients are bananas and a caramel/toffee filling, all sitting in a charming biscuit crust. There were some rumors that Banoffee Pie also contains coffee in it. The name is coming from these ingredients banana, toffee, and maybe coffee. Got it? Every pie has a story.

It`s really nice to bake these for somebody, so you are not tempted to eat the whole batch. No, seriously, they are that good. If your dearest one is ill, he/she will be more than happy to nibble on these while they sip their tea and wipe their Rudolf nose. 

Also, dunk them in milk. Eat. And I want to see if you can resist the urge to grab another one. Bet you can`t! 

Ingredients:

125 gr soft, unsalted butter(room temperature)

50 gr. peanut butter

1/2 cup + 3 Tablespoons packed brown sugar (I used muscovado)

1/2 granulated white sugar

1 egg + 1 egg yolk

2 teaspoons vanilla extract

1 ripe banana, mashed

100 gr semisweet dark chocolate (at least 55% cocoa content)

135 gr caramels (chopped into small pieces)

1 teaspoon baking powder

2 teaspoon baking soda

350 gr flour

Directions:

1. Preheat the oven to 180 d C/375 d F. Line two large cookie sheets with parchment paper. Set aside.

2. In a large bowl, beat the butter with the brown sugar and the white one until light and fluffy, about 5 minutes. Add the peanut butter in and mix some more.

3. Add the whole egg and the egg yolk, along with the vanilla extract and the banana. Mix for another 30 seconds on high speed.

4. Sift the flour, baking soda, baking powder in and use a spatula to incorporate it in. Right before it is completely incorporated and the dough is formed, add the chopped caramels and the chocolate.

5. Using an ice cream scoop or a tablespoon, dollop some dough on the cookie sheets, leaving a bit of space between each one as they will spread, the caramel will ooze and you know...cookies.

6. Bake for about 10-12 minutes or until they are golden brown and slightly soft in the middle. Allow them to cool completely in the pan before eating. Or burn your tongue right away, it`s up to you.

NOTE! These can be stored in an airtight container somewhere cool (like your pantry or fridge) and last up to 1 week and a half. IF they last so long... :D

Rainbow Swirl Cupcakes

Rainbow...because I need it in my life right now.

I don`t even want to get out of my house. The weather is so wet and depressing. I honestly can`t say that winter (or, whatever, almost winter) is my time of the year. I just don`t enjoy the rain, the cold, cars splashing you because of the puddles, which by the way, are freakin` dirty! At least where I live.

So I made cupcakes...

But not just a regular cupcake with boring, mainstream vanilla frosting. I don`t like plain frosting, I need a kick! Instead, I made a fluffy, marshmallow (or meringue, whatever you want to call it) frosting, colored it the best way I could and piped it on the little cakes. Oh, and I was generous with it. Because I can and because I deserve.

Just take a moment to look at them! They are the most incredible cupcakes I`ve made so far. They are special in their little own way and honestly: aren`t they cute? I don`t need an answer. 

This recipe is so simple, yet so impressive. It`s just perfect for any occasion. Imagine how happy you could make your friend/family member if you made these for them.

Enough said, here`s the recipe:

Ingredients:

135 gr soft butter

135 gr white sugar

35 gr cream cheese

zest of 1 medium orange

2 eggs

2 teaspoons vanilla extract

1 Tablespoon honey

3 Tablespoons milk

300 gr white flour

pinch of salt

2 teaspoons baking powder

2 teaspoons baking soda

Marshmallow frosting:

3 egg whites

200 gr sugar

pinch of salt

1/4 teaspoon almond or vanilla extract

powder or gel food coloring (not liquid!), use whatever colors you prefer (I used red, yellow and blue)

Directions:

1. Preheat your oven to 180 C/375 d F. Place cupcake paper liners in your muffin pan and set aside.

2.In a large bowl, beat the butter and sugar with the mixer on high speed for 5 minutes. Add the cream cheese and continue beating for another minute or so. 

3. Mix in the orange zest, the eggs, one at a time and the honey. Whip it good!

4. In a separate bowl, sift the flour, salt, baking powder, baking soda and add these ingredients to your previous butter-sugar-eggs mixture. Do it in 3 batched. Lastly, add the milk and mix for another minute.

5. Divide the batter evenly between the cavities and bake the cupcakes for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely before frosting them.

Marshmallow Frosting:

1. In a heat-safe bowl, put your egg whites, salt and sugar. Set the bowl over a pot of simmering water, making sure that the bottom of the bowl does NOT come in contact with the hot water or you`ll have a mess, trust me. 

2. Using an electric mixer, whip these ingredients together at high speed until there are no more sugar granules to be felt. To test this, rub some of the mixture between your fingers. If you still have some sugar granules, continue whipping until they are gone.

3. Take the bowl off the heat and continue mixing on high until stiff peaks form and the bottom of the bowl feels neutral to the touch (close to room temperature). Add the vanilla extract.

4. To obtain the rainbow effect, divide the frosting evenly in 3 bowls. Add a different coloring to each bowl and mix well so that the frosting has an uniform color.

5. Holding your piping bag horizontally, try to "stack" the colors. Watch this video from Cupcake Jemma which will show you the trick.  Pipe the frosting on your cupcakes and dig in!

Chocolate Chip Banana Bread

I want to curl all up with some hot chocolate in my hand and this nana bread next to me. This is what November means...

Look at the chocolate chips! Look at the gooey chocolate chips! Look at the moistness! Look! That thing on top of my `nana bread is yogurt with some spices and honey. I just put honey because I have a sore throat and that helps. 

The only thing you should do is make sure it gets baked properly and not cut into it right away. 

Not that I did such a horrendous thing. No, I didn`t do that.

Here`s the recipe...

Ingredients:

2 medium, ripe bananas

2 eggs

3/4 cup white sugar

1/2 cup vegetable oil 

2 teaspoons vanilla extract

2/3 cup whole milk

30 gr butter

1 Tablespoon baking powder

a pinch of salt

3 cups white, all purpose flour

150 gr of your favorite chocolate chips

Directions:

1. Preheat oven at 180 C/ 375 F. Butter your pan and dust it with flour. Set aside.

2. In a large bowl, break the bananas into pieces, then mash it with a fork. Add the eggs, sugar and oil and mix on high speed until it becomes pale and you`ll notice a slight increase in volume. Add the vanilla extract.

3. Meanwhile, heat the milk and the butter on medium flame just until the butter almost melted completely. Watch it closely as you do this and swirl the saucepan every 30 seconds. After you took it off the heat, immediately add the baking powder and stir to combine. You`ll see it will get foamy. Add the salt and let it cool 5 minutes.

4. With the mixer running, add the milk-butter mixture to the big bowl at nr.2. Mix it well.

5. Add the flour in two batches, making sure to fully incorporate it but do not overmix. Lastly, add the chopped chocolate/chocolate chips and stir them in the batter.

6. Pour the batter in the pan and bake it for about 55-65 minutes or until a knife inserted in the center of the bread comes out clean (there might be some spots of melted chocolate, but that`s fine) without wet batter on it. Let it cool completely in the pan and then cut into it. Served it with some yogurt and spices, drizzled with honey. Enjoy!

Pumpkin Pancakes

Pumpkin here,pumpkin there,pumpkin everywhere...

You know it`s fall when pumpkin recipes start to appear all over the internet, which does not bother me, `cos I`m a big pumpkin believer. Sweet or savory, put it on my plate!

Besides, who doesn`t love a warm, spicy pancake that makes your house smell wonderful? Grab yo pan.

Oh, besides, that brown, yucky looking thing on my pancake is nor poop neither mud. It is one of the best husbands for a pumpkin pancake: brown butter espresso topping with roasted salted peanuts. The topping hardens like a brittle and gets all nice and crunchy. Unfortunately...I forgot the ingredients and therefore, cannot give you the recipe for the topping, but the pancake is all yours.

Just pair these with some maple syrup, honey or even a dust of powdered sugar will do. They are that good even on their own. I`ll give myself a tap on the back for such an amazing recipe. Yeah, gurl!

Ingredients:
1 cup pure pumpkin puree (I make it myself, the flavor is sometimes better depending on how sweet you pumpkin is)
2 eggs
2 Tablespoons sugar
1 cup milk 
1 and 1/2 cups all purpose flour
pinch of salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon spice blend (cinnamon,cloves,ginger,allspice)

Directions:
1. Preheat you pan on medium-low heat.

2.In a medium bowl, mix together the flour,salt,spice blend, baking powder, baking soda. Sifting these will result in a lighter, more air-y pancake, but if you`re feelin` lazy like me, leave them like that. Sifting is for losers.

3. In another bowl, beat the eggs, sugar and pumpkin puree. Add your milk. Pour these over the flour mixture and stir to combine. Do not overmix or you`ll have tough pancakes which is utterly unpleasant. Just stop yourself when you see no lumps of flour.

4. Pour a small amount of batter in your preheated pan and let it cook for aprox. 2 minutes or until you start to see bubbles forming around the edges. Flip it at once and cook it another 2 minutes.

5. Serve the pancakes warm with whatever topping you like and don`t forget to leave me a comment if you made these. 

Linzer Cookies

Ok,brace yourselves for one fancy cookie recipe!

 

If you`ve never heard the word Linzer before, chances are you have absolutely no clue about what it means, right? According to the glorious Internet, it comes from the name Linz, which is a city in Austria. And another thing you should know:

 

                       " Anything Linzer is delicious. "

Who said that? Me, of course! 

 

This recipe is really versatile. You can put any nuts you like, fill it with whatever you like (although I don`t know why somebody would skip on raspberry jam!) and top it with whatever your heart desires.

In my case, I added about 1 cup of toasted, ground walnuts. Yes, 1 cup! Of course, you can use less, about 1/2 cup if you want the nutty flavor to be more subtile, but, again, why would you want to skip on the good stuff is beyond my knowledge. Ok, let`s proceed...

Another thing I want to point out is that you should not knead the dough too much. If you want a tender, crumbly and slightly flakey cookie, you`ll listen to me. And by the way, while kneading, don`t add too much flour either. You want to keep the dough slightly softer than a normal cut-out cookie, ok?

 

Ingredients:

250 gr softened butter *room temp.

250 gr granulated white sugar

2 teaspoons vanilla extract

zest of 1/2 lime

1 egg and 1 egg yolk

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

370 to 400 gr white,all purpose flour

As much fruit jam as you need to sandwhich your cookies

Directions:



1. In a large, metallic bowl, mix on high speed the butter and the sugar for 5 minutes or until light and fluffy. Add the egg, incorporate it well and add the egg yolk, doing the same thing. Lastly, beat in the vanilla and lime zest. Mix on high for 2 more minutes.

2. In another bowl, whisk together the baking soda, baking powder, salt and flour. These are your dry ingredients.

3. With the mixer running on low, add the dry ingredients in 3 batches, beating after each addition so the flour gets well incorporated.

4. Cover the bowl with plastic wrap/cling film and let the dough rest in the fridge for aproximately 1 hour or up to overnight. This step is important, so please don`t skip it!

5. After such time, on a clean, preferably wooden surface, sprinkle a good amount of flour and roll out 1/4 of your dough, dusting your rolling pin and the surface with more flour if necessary. You`ll need a lot of patience for this step, as the dough breaks apart very easily. Roll out 1/4 of a cm (o,25 cm) thick and cut the desired shapes.

6. Using a spatula or a large knife, carefully remove the shapes from the working board and arrange it on a greased cookie sheet. Preheat your oven to 160 C/350 d F/ Gas lvl.3 and bake the cookies for 10 to 15 minutes or until they get a bit crispy and golden brown. Leave the cookies to cool in the pan, then remove them to a platter.

7. Sandwich the cookies with about 1 teaspoon of jam, more or less if you like, then dust with powdered sugar or top them with whatever you like. They last up to 9 days if stored in the fridge in an airtight container.