Peppermint Crisp Ice Cream Sandwiches

Peppermint Crisp Ice Cream Sandwiches

Heritage Day 2017

Heritage Day is just around the corner – 24 September and I have the easiest treat to serve in celebration of this day. Let’s be honest, we, us South Africans, find Peppermint Crisp tart irresistible. It’s one of the most familiar and simple go-to desserts and it is most certainly ALWAYS a hit!

This special treat has taken the ordinary Peppermint Crisp tart to the next level, and it could not be easier to prepare.

When I was younger, each December holiday we went camping in Jongensfontein, 10km from Stilbaai in the Western Cape. There were two little grocery shops that were walking distance from our campsite and this is where we bought ice cream EVERY. SINGLE. DAY. They sold all of the basics, but we mostly went there for ice cream. I blame those December holidays for the major ice cream addiction I now have. Back then we used to love the Gold Cross condensed milk ice cream or soft serve (obviously!). My mother liked the Wafer Whizz ice cream sandwich or a Kind Cone. Today, the options for ice cream sandwiches have grown significantly. A few examples are the large Oreo cookie sandwich, the Bar One sandwich, and best of all, you still get the Wafer Whizz!

Not only can you buy ice cream sandwiches from most grocery stores, but it has become trendy to make your own. Now is your chance to show off. Serve up these delicious treats just after some lip-smacking braaivleis on Heritage Day.

I give to you Peppermint Crisp ice cream sandwiches. Thank me later!

Have a great Heritage Day & be #ProudlySouthAfrican

xxx

Peppermint Crisp Ice Cream Sandwiches

Peppermint Crisp Ice Cream Sandwiches

Peppermint Crisp Ice Cream Sandwiches

Yield: 12 Ice Cream Sandwiches, depending on the thickness of the sandwiches

Ingredients

  • 1 - 2 packets of Tennis biscuits (If you would like thinner sandwiches, you can layer more biscuits on the base of a larger dish)
  • 500ml Fresh Cream
  • 1 Tin Caramel Condensed Milk
  • 2 Bars (49g) Peppermint Crisp Chocolates

Instructions

  1. Place a single layer of biscuits on the base of a medium-sized tin / oven dish that is not too shallow and preferably has perfect corners.
  2. Crush the Peppermint Crisp chocolates by using a small kitchen hammer and set aside.
  3. Whip the cream until soft peaks form.
  4. Add the caramel condensed milk and whip until all the caramel is incorporated and the cream reaches stiff peaks.
  5. Fold in the Peppermint Crisp pieces.
  6. Gently scoop the Peppermint Crisp cream over the layer of biscuits – be careful not to move the biscuits from their places.
  7. Spread the mixture out evenly with a rubber spatula.
  8. Carefully place the rest of the biscuits on top of the cream mixture in a single layer.
  9. Freeze overnight or until solid.
  10. With a sharp chef’s knife, cut along the lines of the biscuits to make rectangular shapes, straight through the ice cream until the knife reached the base.
  11. Gently lift the biscuits out with an off-set spatula.
  12. Serve & enjoy!
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http://kreatery.co.za/peppermint-crisp-ice-cream-sandwiches/

Gluten-free Pink Flapjacks

Gluten-free Pink Flapjacks

We are trying very hard to limit our added sugar and bread intake. I am constantly trying to get my hands on easy recipes for food that we are ‘allowed’ to eat. These flapjacks take a few minutes to prepare and are gluten-free with no added sugar, which makes them a great breakfast or as a snack throughout the day. The kids will also love these pink flapjacks – with no colourants!

Gluten-free Pink Flapjacks

How to cook beets in the microwave

For this recipe, I did not want to bake beets in the oven or steam them, as it can be really time and electricity consuming. ‘Baking’ it in the microwave is so easy and takes only a few minutes. First, you give them a good rinse to make sure there is no soil. Then cut off the tops and bottoms. Place a piece of kitchen towel onto the microwave plate. Pierce the beets several times with a paring knife or a fork. Then place the beets on top of the kitchen towel. I cooked these small beets for 4 minutes, turning halfway through. Obviously the larger the beets and the more beets you place in the microwave, the longer the cooking time. I suggest you turn them every few minutes to make sure they are evenly cooked. The beets should cool down before you add them to the blender.

Gluten-free Pink Flapjacks

Gluten-free Pink Flapjacks

You can make these flapjacks without the oats or the beets, but the beets add an earthy aftertaste and a pretty colour.  You can drizzle as much honey as you would like over the flapjacks. The cream adds some moisture to the flapjacks, so it is a garnish you don’t want to skimp on.

Gluten-free Pink Flapjacks

Gluten-free Pink Flapjacks

Gluten-free Pink Flapjacks

Gluten-free Pink Flapjacks

Yield: 24 smaller flapjacks

Ingredients

  • 2 large bananas
  • 5 eggs
  • ½ cup (125ml) Oats
  • 3 small beetroots / 1 large beetroot (cooked)
  • Pinch of Salt
  • Strawberries & Blueberries
  • Whipped Cream
  • Honey; to taste

Instructions

  1. Blend together the first 5 ingredients until well combined.
  2. Pour the batter on a heated, non-stick pan. You can determine your own size of flapjacks.
  3. Turn them over once bubbles start to form. Bake them another few seconds before you remove them from the pan.
  4. Stack a few on top of each other, depending on the size of the flapjacks. You can make your flapjack tower as high as you would like.
  5. Add some strawberries, blueberries, a drizzle of honey to taste, and finally a dollop of whipped cream.
  6. Serve straight away and enjoy!
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http://kreatery.co.za/gluten-free-pink-flapjacks/

Matcha Blondie Cheesecake Bars

Matcha Blondie Cheesecake Bars

If you have never heard of matcha or even better yet, tasted it, where the heck have you been for the last year? Either love it or hate it, just give it a try first!

I want Matcha More!

Basically, matcha is stone-ground green tea leaves. Matcha is packed with so many powerful anti-oxidants and has a range of health-benefits.  Drinking one cup of matcha equals to 10 cups of regularly brewed green tea. This is because if you are drinking a cup of matcha you are actually consuming the whole leaf and the healthy components that are in the leaves.  Although matcha is said to be exceptionally good for your health, be sure not to consume more than a cup per day as it is quite high in lead.

Matcha has a leafy, grass-like flavour. The quality of the type of matcha you consume unfortunately comes with a price. It is expensive and the higher the grade of matcha, the more expensive. The texture of a good grade matcha should be extremely fine, similar to that of eyeshadow. The taste should not be overly bitter, but rather sweet.

My husband went to Cape Town for work earlier this year. One morning he popped into the lovely vegan restaurant called Raw & Roxy for some rocket fuel. He not only got the rocket fuel, but also a little gift for his wife all the way in Pretoria – my first ever matcha. What a treat! This specific matcha is from the Get-Matcha range and it is as pure as it can get. So, so happy with the product! It’s like powdered green gold – if I work with it EVERYTHING should be far away so that no accidents or spillages happen.

Tip: As you will see in the recipe directions you need to spread out the last half of the matcha blondie mix on top of half of the cream cheese mixture. This is quite hard, as the matcha blondie mix is more like dough than a batter. You can use your hands to pull apart smaller pieces of the dough and place it on top of the cream cheese mixture.

Matcha Blondie Cheesecake BarsMatcha Blondie Cheesecake BarsMatcha Blondie Cheesecake Bars

These matcha blondie cheesecake bars are my first ever matcha creations and it will most definitely not stop here. Tune in for more!

Matcha Blondie Cheesecake Bars

Matcha Blondie Cheesecake Bars

Matcha Blondie Cheesecake Bars

Ingredients

  • ½ Cup / 115g Butter
  • 1 cup Light Brown Sugar
  • 10ml Vanilla Essence
  • 2 Large Eggs
  • ½ Teaspoon Salt
  • 1 Tablespoon / 15ml Matcha
  • 1 Cup Flour
  • 1 Tub Cream Cheese (room temperature)
  • 30ml Caster Sugar

Instructions

  1. Preheat the oven to 180°C.
  2. Line a 20cm x 20cm oven pan with baking paper. Spray with non-stick spray. Set aside for later.
  3. In a large microwave-proof bowl, melt the butter. Add the sugar and mix well.
  4. Add half of the vanilla essence, 1 egg and the salt. Mix until combined.
  5. Add the matcha and combine well.
  6. Add the flour and mix until just combined.
  7. In a separate bowl mix together the cream cheese, the other half of the vanilla essence, and the egg that is unused. Combine until the mixture is lump-free.
  8. Add half of the matcha blondie mixture to the pan. Press down until even.
  9. Add half of the cream cheese mixture and spread out evenly.
  10. Add the rest of the Matcha blondie mixture on top of the cream cheese. (see tip above)
  11. Place spoonfuls of the remaining cream cheese mixture on top.
  12. By using the edge of a sharp knife or a skewer, marble the mixture.
  13. Bake for 45 – 50 minutes until a skewer / the edge of a knife comes out clean when pressed into the blondies.
  14. Leave to cool & then cut into equal parts.
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http://kreatery.co.za/matcha-blondie-cheesecake-bars/