Peanut Butter Ice Cream with a Chocolate Fudge Swirl

Peanut Butter Ice Cream with a Chocolate Fudge Swirl Peanut butter ice cream… Does it get any better than that? Oh wait, yes it does! Peanut butter ice cream with a hot fudge swirl… Much better! Mind you, the swirl is not hot. I originally planned to give this post the following title: ‘Peanut Butter Ice Cream with a Hot Fudge Swirl’, but I decided against it. Too confusing. I mean, ice cream and a hot swirl? Crazy! I mean, the swirl is just as cold as the ice cream. Aka: frozen!

Wait, did I say ‘Frozen’? I looove that movie! Is it weird that I can sing along to ‘Let It Go’? And to ‘Do You Wanna Build a Snowman’? Because I’m not apologizing for it…

But let’s get back to the ice cream. As you might have guessed, this is the ice cream I mentioned in my last post on homemade hot fudge sauce. For those of you who missed my last post, I’ve been craving peanut butter ice cream for the last couple of weeks or so. And what do you do when a craving hits you and you happen to also run a food blog? You come up with a killer recipe!

Wow, that sounds like developing this recipe was really easy! Trust me, it wasn’t. But more on that later… Let’s first discuss why this is the most delicious peanut butter ice cream out there. First of all, this ice cream is super smooth and super creamy. Creamy to the max! And secondly, it is just packed full of flavor! Akak: packed full of peanut butter!

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Homemade Hot Fudge Sauce

Homemade Hot Fudge Sauce A few days ago, in my quest to develop a recipe for the ultimate peanut butter ice cream, I stumbled upon this recipe for hot fudge sauce. And I can now say that I will never buy hot fudge sauce again!

But first things first. I’ve been craaaaaaving peanut butter ice cream for about a week now. But guess what? Peanut butter ice cream isn’t readily available here in the Netherlands. Sometimes, when I’m in luck, I can get my hands on some peanut buttery Ben & Jerry’s, but not this week. So what’s a girl to do? Well, make her own peanut butter ice cream, of course! And while I’m at it, I might as well make it the BEST peanut butter ice cream ever, right?

My thoughts exactly…

So here’s what I did. I first whipped up a very basic peanut butter ice cream, using only peanut butter, heavy cream, whole milk and a little vanilla. That’s from the top of my head, so there might have been something else in there too – wait, got it: sugar. There was also sugar in there….

Duuuuuh…. I’m such an airhead.

Anyway, I wasn’t really happy with the result. The ice cream lacked peanut butter flavor. Which is NOT what I want in peanut butter ice cream! On top of that, it just didn’t melt right. It kind of split as the ice cream melted. It wasn’t pretty. Or appetizing. So I ditched that recipe and decided to come up with a custard based ice cream recipe instead. Custard based ice cream is always better. ALWAYS!

But wait, I forgot to tell you something. I wasn’t just craving peanut butter ice cream, my heart (taste buds? tummy?) wanted peanut butter ice cream with some form of chocolate in it. That first batch of weird melting ice cream I made? I drizzled in some melted dark chocolate and stirred in a ton of milk chocolate chips. I wasn’t happy with that either… First of all, I didn’t like the whole milk-chocolate-peanut-butter combo. Normally I’m not such a chocolate purist, but apparently peanut butter ice cream has changed me. Needless to say, I loved the dark chocolate pieces! And yet, those little chunks bothered me. I wanted smooth ice cream! Chocolate included…

So I decided to go with a hot fudge swirl instead!

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Easy Caramel Apple Cake

Easy Caramel Apple Cake So… my first fall recipe! A super easy but very delicious Caramel Apple Cake. I thought it was appropriate, having missed Halloween and all. Really, this one post a week thing is not really working out for me. There are so many delicious recipes I want to share with you, but I just don’t have the time! I mean, this is my first fall recipe. And it’s already November!

Oh wait, I forgot about the Pumpkin Bread with Chocolate Chips… Never mind…

Anyway, when will I have time to make all those other fall recipes I’ve been wanting to post about – like pumpkin cake with walnuts and Dutch apple pie and the Rocking Rebel’s amazing cinnamon pancakes – before Christmas? Oh, and those of you still waiting for that new recipe for Spiced Pear Soufflés I promised, I’m working on it! It’s just that my life is a little crazy right now. But a good kind of crazy. In fact, I’ve got some super exciting news I’ve been dying to tell you!

I’ve been offered a writing job! Yay me! And not just any writing job, a culinary writing job! How awesome is that? I’m so super stoked about it! I’m starting my new job in December, so it’s done wonders for my thesis, too. It’s super motivating! I have to turn my thesis in on the 30th of November, remember? (hey, I rhymed!) Well, I just wrote another 546 words! On collective memory and Maurice Halbwachs! Which is pretty amazing for someone who couldn’t write 50 words a few months ago.

Apparently, I perform well under pressure!

But let’s talk a little about today’s recipe: it’s probably the weirdest cake I’ve ever made! It’s super easy and really delicious, but very, very weird.

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Kitchen Experiment: Easy (Swiss!) French Buttercream

Swiss French Buttercream Hey guys! Just a three-photo post today, because this recipe was never meant to be a real recipe. Actually, I made all the photos in this post for another post I was planning on doing. A post on Easy Chocolate (Swiss!) French Buttercream. Unfortunately,  the chocolate buttercream didn’t quite turn out the way I’d hoped. As in: yuck, yuck, YUCK! But luckily, this stuff was absolutely dreamy and glorious and delicious and soooo worth dedicating a blog post to, so a three-photo post it is!

That makes sense right? It’s just one of those happy kitchen mistakes!

But wait, what’s all that ‘easy (Swiss!) French buttercream’ stuff all about? It’s a funny title, isn’t it? Well, it is what it is! I made a Swiss French buttercream. And because ‘Swiss French buttercream’ is probably a little too confusing, I decided to put ‘Swiss’ in brackets!

So, what exactly is ‘(Swiss!) French buttercream’? It’s easy! We all know about Swiss buttercream, right? Which is basically a Swiss meringue enriched with tons of butter. And then there is French buttercream, which is made by mixing hot sugar syrup into egg yolks and then adding a ton of butter. These two different kinds of buttercream have one thing in common: both are made by enriching a ‘sweetened egg foam’ with – oh yeah – butter. But where the Swiss buttercream is made with egg whites, the French buttercream is made with just the yolks. And that’s not the only thing that’s different between these two delicious frostings!

The most important difference lies in the cooking method. As you may remember from my ‘Different Kinds of Meringue‘ series, Swiss meringue (and, consequently, Swiss buttercream) is made by gently heating a mixture of sugar and egg whites over a hot water bath until the sugar dissolves. The result? A deliciously smooth meringue! No crunchy, undissolved sugar crystals. No grainy texture. Just smooth perfection!

Incidentally, this method also allows you to pasteurize the egg whites by bringing the temperature of the mixture up to 71°C/160°F, thus making your meringue salmonella safe! Which means that you can use Swiss meringue to make completely salmonella safe buttercream!

So if you have an irrational (or rational!) fear of raw eggs, you know what to do…

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Salted Caramel Sauce

Salted Caramel Sauce Whenever you find yourself craving something ridiculously delicious, but don’t want to spend ages in the kitchen, go for this stuff! This salted caramel sauce is amaaaaazing! Seriously, don’t even get me started. It’s super easy to make, you just need five very basic ingredients to make it and it takes no time at all to cook it up! I’ve fallen head over heels in love with this stuff. And so has the Rocking Rebel!

But first things first, let’s start this post with a little context…

Last Friday, after I spent an entire day working on my thesis, I made the best cheesecake ever. Like: ever! The last time I’d made it was for my youngest sister’s birthday last September, but because it was devoured before I’d had time to take a picture of it, it never made it onto the blog. So I thought: let’s make it again! I even had the perfect excuse: the Rocking Rebel’s belated birthday party.

I had it all figured out. I would make said cheesecake – a delicious, dense, silky white chocolate cheesecake with fresh raspberries and a raspberry swirl on top –  and I would make the Rocking Rebel’s personal favorite: an amazing apple sheet pie with a streusel topping. In other words, two amazing cakes! Well, technically one cake and one pie, but definitely two potential blog post!

But….

Went I wanted to photograph the cheesecake on Saturday, the weather was not particularly cooperative. Sunlight, dark, stormy clouds, sunlight again… it was crazy! It just wasn’t my day, photography-wise. In fact, I couldn’t, for the life of me, take a decent photo of my gorgeous cheesecake! It was soooo frustrating!

So we ate it. We ate the entire thing. And the apple sheet pie with streusel topping. We ate that too. I never even got a chance to take a picture of it. I was too busy filling 100 balloons with helium/inhaling helium and laughing my ass off because I sounded like a smurf. Fun? Yes! Delicious? Yes! Good for the blog? No… Not particularly…

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