Peanut Butter & Chocolate Banana Cake

This is an oldie, but it was in need of a picture update. I love banana cake. It is one of the easiest cakes to make. And so far this is my favorite version. You can make it in the traditional loaf pan, but this time I used a 22cm square baking dish and I only made half of the recipe. I wanted to decorate it with banana pieces cut into stars. I recommend that if you want to use the star bananas, to only do it if you are making half of the recipe or use a larger baking sheet to spread the batter more. As the stars are so small, they will probably end up sinking to the bottom if the cake is too high.

We are having some friends over for dinner tonight, so this will be our dessert. I’m also excited that at least one of our house projects is done. The background in this picture is the dinning table that Pieter and I made. We couldn’t find a table that we both loved, so we decided to make it ourselves. And I am so happy that we did because I love it and it is unique. We still need to make the bench with the same wood and then do some chair shopping for the remaining space.

Ingredients:

4 ripe bananas, mashed (it is important that they are ripe)

1 cup of sugar

2 eggs

125gr butter, melted

2 cups of all-purpose flour

1 teaspoon of baking soda

2 teaspoons of baking powder

5 teaspoons of milk

2 teaspoons of vanilla essence

½ cup of peanut butter

1/3 cup of cocoa powder

Extras:

Bananas for decoration (optional), I used a small star cookie cutter

 

Preheat the oven to 180/350F. Line an oven dish or loaf pan with parchment paper.

Mix all of the ingredients in a large bowl, except for the peanut butter and cocoa powder.

Place the peanut butter in the microwave for 30 seconds. This will make it easier to mix.

Divide the mixture into 2 bowls. Mix the peanut butter with half of the batter, and the cacao powder with the other half. Spoon the batters into the prepared mold, alternating flavors. Once you’ve spooned all of the batter. Use a knife to swirl the batter around and create a marble effect.

Bake for 50 minutes or until a toothpick inserted in the middle comes out clean. If you make half the recipe like I did, It will take about 25 minutes to cook depending on the shape of your baking mold. When it’s done it will be golden and just use the toothpick method to double check if it is cooked through.

Allow the cake to cool down before slicing it.

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories.

 

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Chocolate Caramel & Puffed Quinoa Pecan Bars

If you follow my Instagram stories, you probably saw that I was making these bars yesterday. It’s been a while since I’ve made a new dessert bar, so it was due. These are decadent, not overly sweet and they have a hint of heat from the chipotle roasted pecans. And they are very easy to make, without any corn syrup or candy thermometer. I got some questions already of where I get chipotle powder in Amsterdam. I bought it at Tijn’s toko close to the Albert Cuyp market.

This recipe is for a 22cm baking square dish.

Ingredients:

For the roasted pecans:

180grs of pecans

1 tablespoon of vegetable oil

2 tablespoon of maple syrup

3/4 teaspoon of chipotle powder (optional)

Pinch of salt

For the puffed quinoa crust:

2 cups of puffed quinoa

3 tablespoons of butter, melted

1 vanilla bean, or 1 ½ teaspoons of vanilla essence

3 tablespoons of icing sugar

1 egg white, slightly beaten with a fork

For the chocolate caramel:

1 cup of sugar

2 tablespoons of water

6 tablespoons of salted butter

1 1/2 cup of heavy cream

120gs of dark chocolate, chopped

½ teaspoon of vanilla extract

Pinch of sea salt

 

Start by roasting the pecans.  Preheat your oven to 200C/400F and line your baking sheet with parchment paper. Mix the pecans with the vegetable oil, maple syrup, chipotle powder and salt. Spread them in a single layer over your prepared baking sheet. Roast them for 15 minutes, stirring half way through.

To make the puffed quinoa crust, first melt the butter and preheat your oven to 180C/350F. If you are using a vanilla bean pod, add the vanilla beans to the melted butter and mix well so that it dissolves. Then add the vanilla butter to the puffed quinoa, icing sugar and egg white. Mix well. Line your baking mold with parchment paper, also cover the sides of the mold so that it is easier to remove the bars later on. Place the quinoa mixture into the prepared mold and use the back of a spoon to evenly distribute it and press to make it compact. Bake it for 15 minutes. Then remove it from the oven and allow it to cool down.

To make the chocolate caramel, place the cream in a bowl and microwave it for 45 seconds. Then add the chopped chocolate, vanilla essence and salt.  Microwave it for 30 second intervals till the chocolate has melted. Mix in between. Set it aside.

In a large medium saucepan, add the sugar and water. Let it melt over medium heat until it becomes amber in color. Swirl the pan around from time to time. Then lower the heat to low and add the butter, one tablespoon at a time. Stir with a heat-proof spatula until all the butter has melted. Then add the chocolate cream that you made before. Stir constantly over low heat for 10 minutes until it becomes a thick sauce, like fudge. Then turn off the heat and keep stirring for 2 minutes to allow it to cool down and become thicker.

Carefully pour the chocolate caramel evenly over the quinoa crust. Swirl it around so that it covers the edges. Carefully place the pecans on top in a single layer. Let it sit in the fridge to set for at least 5 hours.

Store them in an airtight container in the fridge. I’d like to take it out before eating since I prefer them when they are at room temperature and the caramel is chewier.

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories.

 

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Peanut Butter & Sea Salt Caramel Popcorn

The other day we had unexpected friends over and while they started opening some beers in the kitchen, I made some kettle corn to snack on. This is what I love about popcorn, it’s so easy and quick to make. The variety of flavors you can add to it is basically endless. And this Peanut butter popcorn is such a divine combo! I’ve partnered with Calve Peanut Butter to create this recipe. It’s crunchy, salty, sweet and addictive. The perfect snack for movie night and it also makes a nice edible gift.

This recipe makes 1 large bowl of popcorn.

Ingredients:

For the popcorn:

2 tablespoons of vegetable oil

105grs of popcorn kernels (1/2 a cup)

For the Peanut butter & sea salt caramel sauce:

100grs of sugar (3/4 cup)

45grs of butter tablespoons of butter (3 tablespoons)

105grs of water (¾ cup)

75grs of Calve smooth peanut butter (1/3 of a cup)

1 1/2 teaspoons of sea salt

1 ½ to 2 teaspoons of baking soda

Brush one very large bowl with vegetable oil. If you don’t have one large enough, grease two medium ones. Keep in mind that you need to have enough space to coat all the popcorn in the caramel.

Line a large baking tray with parchment paper.

In a large pan with a lid, heat the vegetable oil over medium heat. Add the popcorn, cover and keep the pan moving until all the kernels have popped. Transfer the popcorn to the greased bowl. Remove any unpopped kernels.

Add the sugar, water and butter to a medium pan. Cook over medium heat until it becomes a light golden color. This will take about 10 minutes. Swirl the pan from time to time.

Remove the pan from the heat. Quickly add the peanut butter, sea salt and baking soda. Stir with a wooden spoon until it is all well combined.

Pour the peanut butter caramel sauce over the popcorn and mix well. Spread the popcorn over the prepared baking tray. Allow it to cool down. Once cooled, you can break them apart into smaller chunks. It will keep in an air-tight container till the next day. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

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Double Banana Rolls with Dulce de Leche

We were so busy with the building of the extension of our apartment (which will still take some time till it is finished) that I didn’t have much time to write, but finally here is the first recipe of the year. If you follow my Instagram stories, you probably saw that I was working on a dough recipe.

My first try was a complete mess and the second one was too dry. This version is the one I finally liked. It has crushed banana chips in the filling so it also gives it a bit of a crunch, and mashed banana in the dough. They are a bit sticky because of the dulce de leche, but messy is not always bad. Happy weekend!

This recipe makes about 8-10 rolls.

Ingredients:

For the dough:

1 ripe banana, mashed (It is important that the banana is ripe, the riper the better)

3 ½ cups of self-rising flour

7grs of dried yeast

½ cup of lukewarm milk

½ teaspoon of salt

2 tablespoons of vegetable oil

¼ cup of granulated sugar

1 teaspoon of vanilla extract

1 egg

For the filling:

About 250grs of dulce de leche, at room temperature or lukewarm so it is easier to spread

2 cups of banana chips, turned into crumbs using a food processor

Extra:

Egg wash

 

Place the lukewarm milk and yeast in the bowl of the stand mixer and let it sit for 5 minutes. After the 5 minutes have passed, add the remaining ingredients for the dough. Knead on low speed for 5 minutes, using the dough hook attachment. You can also knead it by hand, it will just take you about 10 minutes.

Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil.  Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

About 10 minutes before the hour for the rise is up, preheat your oven to 180C-350F. You can bake the rolls in an oven dish, but this time I wanted to make them individual so I used a muffin tin. I used parchment paper as muffin liners (I just cut it into squares).

Once the dough is done rising for 1 hour, place it on a lightly floured surface and roll it into a large rectangle. Slice off the uneven edges. Then carefully spread the dulce de leche all over the dough. Make sure that the dulce de leche is spreadable (you can always warm it up slightly in the microwave). Sprinkle the banana chip crumbs evenly over the dulce de leche. Roll it tight lengthwise. Cut the uneven edges and discard of them. Now that you have an even rolled dough, slice it into about 8-10 even pieces. Make sure that they are not too big if you are using a muffin tin, as they still need space to rise while baking.

Place the rolls in the muffin tin lined with parchment paper or muffin liners. Brush the rolls with the egg wash and bake them for about 20 minutes until golden.

They are best when eaten right out of the oven. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

 

 

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Orange & Pink Peppercorn Rolls with Orange Glaze and Pomegranate Seeds

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Holiday season is around the corner and with that comes family and friend gatherings. These rolls are great for dessert or brunch, and are perfect for sharing. I mixed the pink peppercorns, sugar and orange zest in the food processor. This allows the natural oils in the orange zest to come out and the whole pink peppercorns to be crushed. This recipe is very aromatic and the pink peppercorns add a very subtle heat and peppery taste. The tartness of the pomegranate seeds are there to balance the sweetness in the glaze, as well as to add a more festive feel to it. We just had a couple of these and will probably finish the rest during movie night later today.

This recipe makes about 11 small rolls.

Ingredients:

For the dough:

7 grs of dry yeast

1 cup of warm milk

3 ½ cups of all-purpose flour, plus more for rolling

2 teaspoons of vanilla essence

Pinch of salt

4 tablespoons of butter, melted and cooled

1/3 cup of sugar

1 egg

For the filling:

1 cup of sugar

Zest of 3 oranges

1 tablespoon of pink peppercorns

1 teaspoon of cinnamon powder

3 tablespoons of melted butter

For the egg wash:

1 egg

1 tablespoon of water

For the glaze:

2 cups of icing sugar

Fresh orange juice (about 1 orange), without pulp

Extra:

½ cup of pomegranate seeds

 

Place the warm milk and yeast in the bowl of the stand mixer and let it sit for 5 minutes. After the 5 minutes have passed, add the remaining ingredients for the dough to the bowl with the yeast.

Knead on low speed for 5 minutes, using the dough hook attachment. You can also knead it by hand.

Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil.  Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

Once the hour has passed, lightly butter the oven dish in which you are going to bake the rolls. To make filling, place the sugar, orange zest, pink peppercorns and cinnamon in the food processor. Pulse for a couple of minutes until the peppercorns are crushed. Transfer the sugar to a small bowl. Have the butter already melted and ready with a brush.

Place the dough on a lightly floured surface and roll it into a large rectangle. Then brush the top of the dough with the melted butter. Sprinkle the sugar mixture evenly on top. Roll it tight lengthwise. Cut the uneven edges and discard of them. Now that you have an even rolled dough, cut it into about 11 even pieces. Place the pieces on the prepared oven dish, leaving some space in between. Brush a large piece of plastic wrap with vegetable oil. Cover the rolls with the greased side down. Let them rise for 1 hour in a warm place.

About 10 or 15 minutes before the timer is up for the second rise, preheat your oven to 180C/350F.

Once the hour is up, remove the plastic wrap from the oven dish, brush the rolls with the egg wash and bake them for about 23-25 minutes until golden.

Once the rolls are baked, start making the glaze. Place the icing sugar in a small bowl. Slowly pour in the orange juice while whisking until the glaze becomes pourable. Once the glaze is of your desired consistency, just pour it on top of the rolls. Add some pomegranate seeds. They are best when served right away while they are still warm. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

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Brie & Butternut Squash Chocolate Cake

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I’ve been teasing you guys with this cake on Instagram for over a week now. I made it for the watch giveaway and for a small tea party that I hosted for some blogger friends. I know that the initial thought of brie, squash and chocolate might sound a bit weird, but it works. Think of it as a kind of cheesecake. I keep it in the fridge because of the cheese, but I prefer to eat it at room temperature. So you can just take it out 20-30 minutes before serving if you have time. I prefer it this way because you can taste the spices a bit better. It’s a very simple but rich fall cake.

This recipe is for a 19cm cake mold.

Ingredients:

For the chocolate part:

120grs of dark chocolate, chopped

57grs of butter

½ cup of sugar

2 eggs

2 egg yolks

1 teaspoon of vanilla essence

¼ cup plus 1 tablespoon of all-purpose flour

1 tablespoon of cacao powder

Pinch of salt

1 ½ teaspoons of ginger powder

1 teaspoon of cinnamon powder

½ teaspoon of cardamom powder

For the brie & butternut squash part:

100grs of brie, weighted without the rind

1/3 cup of butternut squash puree

1 tablespoon of ginger syrup (if you can’t find it, use honey instead)

1 egg yolk

2 tablespoons of all-purpose flour

1 tablespoon of powdered sugar

½ teaspoon of ginger powder

½ teaspoon of cinnamon powder

 

For the butternut squash puree, just chop 1 small butternut squash and place it on a microwave safe bowl. Cover it tight with plastic film and microwave it for about 7-10 minutes, till it becomes soft.  Let it cool down. You can do this the day before and just keep it in the fridge.

Line the bottom of your cake mold with parchment paper. Grease and flour the edges of the mold.

Melt the butter with the chocolate in the microwave for 30 second intervals, stirring in between until it has completely melted. Then allow it to cool down for a few minutes.

Preheat your oven to 180C/350F.

While the chocolate-butter mixture is cooling down, start making the brie-butternut squash part. Place the brie in a bowl and microwave it for about 1 minute until it becomes very soft and melts a bit. Then add the butternut squash puree and blend it until smooth. Then add the ginger syrup, flour, powdered sugar, ginger and cinnamon powder. Blend it again. Finally add the egg yolk and blend until everything is well combined. Set it aside.

Then continue making the chocolate part. Place eggs and egg yolk in a large bowl, add the sugar and whisk until well combined. Then slowly whisk in the cooled down chocolate-butter mixture. Then add the vanilla, flour, cocoa powder, salt, ginger powder, cinnamon powder and cardamom powder. Whisk until everything is well combined.

Reserve about 1/3 of a cup of the butternut and chocolate mixture, to make the top swirl.

Pour the butternut mixture into the bowl of the chocolate mixture. With a spatula fold the mixture in. Then carefully pour it into the prepared cake mold.

Use a spoon to drizzle the reserved chocolate mixture over the top. Then drizzle the remaining butternut squash part. Using the back of a spoon of knife, swirl it around a bit.

Bake it for 25 minutes. Then set it aside to cool down in the mold.

Once the cake has cooled down, carefully remove it from the mold. Because of the cheese, store it in the fridge. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

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Butternut Squash & Spelt Yeasted Waffles

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Fall has arrived and as much as I prefer summer, I got to embrace all the good things it brings. And of course butternut squash is one of those things. These waffles are crispy and have a tangy taste because of the yeast. They freeze well, so you can make them in advance and reheat them in an oven at 180C/350F for about 8-10 minutes. They will become super crispy afterwards. So they are perfect if you are hosting a brunch.

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This recipe makes about 10 small waffles. You can always double the batch.

Ingredients:

1 ¼ cup of spelt flour

1 cup of lukewarm milk

3.5grs of dried yeast

1 egg

2 tablespoons of melted butter

1/3 of a cup of butternut squash puree (you can also use pumpkin)

Pinch of salt

1 tablespoon of sugar beet syrup (you can also use maple syrup or honey)

1 teaspoon of vanilla extract

¾ teaspoon of cinnamon powder

¼ teaspoon of cardamom powder

1 tablespoon of sugar

 

Place the lukewarm milk, yeast, sugar beet syrup and sugar in a large bowl. Let it stand for 5 minutes to activate the yeast.

Add the remaining ingredients and whisk until everything is well combined. Cover it with plastic wrap and let it stand at room temperature for 1 hour.

Preheat your waffle iron. Brush it with a bit of vegetable oil or spray it with non-sticking cooking spray.

Pour some of the waffle batter into the preheated waffle iron and cook till golden-brown.

You can serve them with honey, maple syrup or jam. I also topped them with fresh figs and edible flowers.

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

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Chocolate & Blueberry Spelt Muffins + Electrolux Ideas Lab

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I am very excited to be part of Electrolux Ideas Lab. They have a new project where they are looking for revolutionary ideas that inspire people around the world to enjoy tastier, healthier and more sustainable home cooking in the future. And they are offering a pretty good incentive if your idea wins. Keep reading to find out more.

They asked me why home cooked meals are important to me. My answer is very simple. Basic cooking is such an essential skill in life. From then on, you can experiment as you wish. When you cook your meals yourself, you know what you are putting into your body. It is better for your wallet and most often healthier for you too.

And healthy home cooked meals don’t have to be complicated or take long to cook. The only thing it takes is some planning. What I find easiest is to prepare a menu for the week, leaving 2 days free for impromptu dinners, going out with friends or to do clean-up the fridge/freezer meals. Proper planning will not only save you time spent going to the stores too often, but it will also minimize waste and in the end save you money. Just make sure to check your pantry/fridge/freezer while making your grocery list.

Another way to ensure that I always have healthy ingredients/food at home is having a well-stocked freezer. My freezer is not very big but I use it to the fullest. I have one compartment full of frozen fruit for smoothies, quick compotes to add to porridge or for baking. Another compartment filled with veggies, like spinach cubes which are great for smoothies, soups or pasta sauces. And the last compartment I have is for leftover food or anything that I cooked extra to eat on very busy days.

Most food will keep for months in the freezer, if you have packed them well. If you freeze fruits or veggies, make sure that they are dry (or pat them dry). Use freezer bags to pack them and make sure to let all the air out of the bag. Label them with the dates you froze them. Another thing that helps prevent waste (and this also applies to your fridge/pantry) is using the FIFO method. It is something I learned in school and simply means First In, First Out. So it basically means to store your food in a way that you use the oldest product that you bought first. It is the same way supermarkets organize their products on the shelves. If you’ve ever checked the milk isle for example, you will find the milk cartons in the front are the ones that expire the soonest (oldest). And the ones in the back will have a later expiration date.

Here are some ideas:

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When you make a smoothie, you can also make a larger batch and freeze some of it into popsicle molds to have as a healthy snack. The picture above is a smoothie I made with frozen mango, Greek yogurt, a bit of honey and a pinch of turmeric. I topped it with frozen blueberries, fresh figs slices and popped quinoa. The picture below shows the popsicles I made with the leftover smoothie.

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For the carrot & butternut squash soup below, I used frozen butternut squash and fresh carrots. Since both veggies already have great consistency, there is no need to add any cream to the soup. I bought the carrots with the tops and instead of discarding them; I used the tops to make a pesto to add it as a topping to the soup. For the pesto, I used one bunch of carrot tops, half a bunch of basil, about ¼ of a bunch of chives, 3 tablespoons of nutritional yeast, a pinch of garlic powder, a pinch of celery salt, a few drops of lime juice, extra virgin olive oil (just enough so you can blend it) and salt to taste.

Besides a good spoonful of this pesto, I also topped the soup with roasted pumpkin seeds and a few slices of Parmesan. You can freeze the leftover pesto in small portions for another meal. Besides adding it to any pasta, you can use the pesto as part of the dressing for a quinoa caprese salad. Or add it to avocado toast for a quick breakfast.

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Muffins also freeze pretty well and are great to take on the go or for packed lunches.

And here is where you come in. Do you have a revolutionary idea? A smartphone app, a life hack, a food sharing program or a complete business idea? Anything that will inspire or help others to enjoy more sustainable and healthy home cooked meals? Electrolux will award the winning idea with a €10,000 cash prize and a week in Stockholm filled great culinary experiences. And you will also be able to meet mentors who can help you further develop your idea. A pretty good incentive if you ask me! You can submit your idea via www.electroluxideaslab.com . Happy thinking!

Going back to the muffins, they don’t have to be on the guilty side. I made these chocolate-blueberry muffins with a mixture of spelt and all-purpose flour. They are sweetened with apple sauce and honey, and they only have 4 tablespoons of extra virgin olive oil per batch. The recipe is as follows:

Chocolate & Blueberry Spelt Muffins

This recipe makes 8 small muffins.

Ingredients:

¾ cup of spelt flour

½ cup of all-purpose flour

¼ cup of honey

1/3 cup of unsweetened apple sauce

4 tablespoons of extra virgin olive oil

Pinch of salt

½ cup of milk

2 teaspoons of vanilla extract

2 teaspoons of baking powder

Zest of 2 mandarins

¼ cup plus 1 tablespoon of cacao powder

2 eggs

1 ½ cups of frozen blueberries

Extras:

8 muffin liners

2 tablespoons of melted coconut oil for greasing the muffin liners

 

Preheat the oven to 180C/350F.

In a large bowl whisk the flours, salt, baking powder, mandarin zest and cacao powder until well combined.

In another bowl, add the eggs, honey, apple sauce, olive oil, milk and vanilla extract. Whisk until everything is combined.

Pour the wet mixture into the dry mixture and whisk until everything is combined (don’t over mix). Finally add the frozen blueberries and fold them in.

Line the muffin pan with the muffin liners. Brush the liners with melted coconut oil. Fill the muffin liners, leaving only 1cm of space (these muffins rise a bit, but not too much). Bake them for 35 minutes or until a toothpick inserted in the middle comes out clean. Let them cool down completely before eating (it’s easier to remove the liners then). Once they are cold, you can place them in freezer bags (make sure to remove all the air). They will keep for about 2 months. You can let them thaw at room temperature.

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

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Funfetti Birthday Cake Ice Cream

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A Funfetti cake has been on my to-do list for a while, just because it looked like fun. But to make it a bit different, I made it into an ice cream dessert. We are supposed to have a heat-wave this week, so having some ice cream in the freezer will be very welcome. I tried a couple of recipes for the cake. I was hesitant to use shortening because I never use it or buy it. I tried a recipe that used only butter. The taste was great but the color was too dark, as this is supposed to be a white cake. So I gave in and bought some shortening. I ended up using this recipe from the Kitchn. I just skipped the almond extract and made half of the recipe in a 21cm mold.

Now as Funfetti cakes are very sweet, so is this ice cream. If you would like it less sweet, you can just skip the white chocolate, so that the ice cream is just vanilla flavored.

Ingredients:

For the cake (21cm mold):

2 egg whites

½ cup of whole milk

½ teaspoon of vanilla extract

1 ½ cups of all-purpose flour

¾ cup of sugar

2 teaspoons of baking powder

Pinch of salt

2 tablespoons of butter, very soft

4 tablespoons of shortening

¼ cup of multi-colored sprinkles

For the ice cream:

2 cups of whole milk

2 cups of cream

1 cup of sugar

1 vanilla bean or 1 ½ teaspoon of vanilla essence

150grs of white chocolate, chopped

4 egg yolks

Extras:

Ice cream cones (optional)

Cotton candy (optional)

Extra sprinkles (optional)

 

To make the cake:

Preheat your oven to 180C/350F. Grease and flour the edges of your cake mold. Line the bottom of the mold with parchment paper.

In a small bowl, mix the egg  whites, ¼ of a cup of milk and vanilla. In another bowl, mix the flour, sugar, baking powder and salt. Mix with an electric mixer for about 30 seconds. Add the butter and shortening and mix until well-combined. Pour the remaining milk and continue to mix for about 3 minutes. Then scrape down the sides of the bowl and gradually add the egg mixture. Mix until everything is combined. Finally fold in the sprinkles.

Pour the cake batter into the prepared mold and bake for 25 minutes until a toothpick inserted in the middle comes out clean. Allow it to cool down before removing it off the mold. Set it aside.

To make the ice cream:

In a large bowl, whisk the egg yolks with the sugar.

Pour the milk and cream in a medium sauce pan. Add the vanilla seeds and bean, and let it come to a simmer over medium heat. Then slowly pour it into the egg yolk mixture while whisking it.

Then pour the mixture back into the saucepan and stir with a wooden spoon until it thickens. You know it is done when it coats the back of the spoon and the line that you draw with your finger stays. This will take about 5 minutes. Turn off the heat. Add the chopped white chocolate. Whisk it until all of the chocolate has melted. Pass the mixture through a fine mesh sieve and allow it to cool down to room temperature. Once it is at room temperature, place it in the fridge until it is completely cold.

Once it is cold, if you have a layer of white chocolate solidified at the top, just scrape it off carefully and melt it in the microwave for 30 seconds. Mix it until it has completely melted again and whisk it into the ice cream mixture. Then freeze it in the ice cream machine according to its instructions.

In the meanwhile, chop half of the funfetti cake.

Once the ice cream is ready, alternate pouring it into the container with the pieces of cake. Freeze overnight.

I served it in ice cream cones with some cotton candy on top, and extra sprinkles if you wish.

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

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Grapefruit Rosé Popsicles

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I was reading an article the other day about how rosé wine mixed with grapefruit juice became so popular in France. And I thought to myself, that actually sounds delicious! So I created this popsicle recipe using rosé, freshly squeezed ruby red grapefruit, tonic water and elderflower cordial. Now this is not a very sweet popsicle but you can always add more elderflower cordial or simple syrup if you like it sweet. It’s perfect for a summer gathering and I just love its lovely pale pink hue. It would also be great for a bachelorette party! And you can also serve it with a glass of rosé. I added some edible flowers to add a contrast in color.

Now please summer come back! It’s been rather cold lately.

This recipe makes 10 popsicles.

Ingredients:

½ littler of rosé wine

Juice of 1 large ruby red grapefruit (pulp discarded)

1 cup of tonic water

2 tablespoons of elderflower cordial

Extras:

½ a grapefruit, thinly sliced for decoration

Edible flowers (optional)

 

Mix the rosé, grapefruit juice, tonic water and elderflower cordial in a pitcher. Taste it. If you want it sweeter, add more elderflower cordial or simple syrup.

Add a piece of grapefruit in each popsicle mold. Also add some edible flowers if you wish.

Then carefully pour the cocktail mixture into each popsicle mold. Insert the sticks and freeze overnight.

The next day, carefully remove them from the mold and enjoy!

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