Oreo ice cream sandwiches and the end of Summer

sandwichSummer ended this weekend. How dramatic does that sound? Even though everyone was heralding the end, both days were really hot. Hot enough that I decided to make my own ice cream, without an ice cream machine!

It did not disappoint.

The custard base gives it a sweet, smooth flavour, and the Oreos add a delectable crunch – the best taste, however, if the satisfaction of home-made ice cream!
I refuse to believe that this is the last batch of ice cream I’ll be making – with the weather we had today (stinking hot), I envisage many more batches of home-made ice cream!

scene 2Plus, with this gorgeous, pastel-hued tea-towel egging me on, I’ve got no excuse. The tea-towel is from Deedub designs (check them out here, everything in the shop is equally as gorgeous!) and I’ll be giving one away in the coming weeks. Keep an eye out for the competition.

As much as I enjoyed screaming for ice cream this weekend, I am looking forward to Autumnal foods – stone fruits, pies, gallette! Is it odd that I anticipate the seasons based on the foods I plan on eating?!

Oreo ice cream sandwiches:

Makes 1L

  • 1 cup milk (full fat)squish
  • Pinch salt
  • ¾ cup sugar
  • 1 vanilla bean
  • 5 egg yolks
  • 2 ¼ cups thickened cream
  • 7 Oreos, crushed
  • 7 Oreos, whole

Mix milk and sugar together in heavy-bottomed saucepan over medium heat until the sugar has dissolved. Remove from the heat. Using a thin knife, slice the vanilla bean open, lengthways, and scrape out the seeds. Put the seeds and the bean pod in the milk and return to the heat, allowing the milk to simmer for two minutes before turning off.

Cover with tin foil and allow to infuse for 1-2 hours.

Whisk your egg yolks for 20 seconds to break them up. Warm your milk again, then discard the vanilla pod. Add a tablespoon of milk to the egg yolks and mix in. Repeat about 5 times, until the egg yolks have warmed to body temperature (this is called tempering.)

Pour the egg and milk mixture into the saucepan of milk and return the stove on a low heat. Stir constantly for about two minutes, scraping the bottom of the pan to stop the mixture sticking, until it has thickened enough to coat the back of a spoon. Remove from the heat.

swirlPlace your container in an ice bath and pour cream into the container. Pour the warm egg and milk mixture into it, stirring until combined. Put in the freezer for an hour, remove to stir, then return to the freezer. Repeat 2-3 times, stirring in the crushed Oreos on the second stirring.

scoop textureRemove from the ice bath and leave in the freezer overnight.

Remove from the fridge 5-10 minutes before ready to serve.

sceneWhile allowing the ice cream to thaw, twist your Oreos so that you can sandwich the ice cream in the middle. Use a tablespoon to scoop your ice cream out, place in the middle of the Oreo parts and sandwich together.

Eat immediately.

If you’re after more home-made ice cream recipes, try my no-churn berry icecream. It’s super-easy, and such a stunning colour.


Also, my fingers look giant in the picture where I’m holding the sandwich. They’re regular-sized Oreos, and I have regular-sized hands. The ice cream scoop is pretty small :P

Catch ups and simple orange biscuits

aboveI’ve been a bad blogger. I haven’t updated the blog in over a week! I have an excuse, I promise. I’ve been trying to organise a super-cute giveaway for the blog (keep your eyes peeled in the next few blog posts), I’ve been working like a crazy lady, and I was in Melbourne over the weekend. I do have a biscuit recipe to share with you though – that’s go to count for something, right?

So here is what I’ve neglected to tell you: Continue reading

Peanut butter brownies and procrastinating

flowersI’ve had a crazy few weeks. Work has been busy, I’ve been baking with renewed gusto (and trying to get the recipes posted, rather than just consume the finished product) AND trying to have a social life.

It’s like I can only have two out of three – I can either work and socialise, and leave my beloved blog to gather dust, or I can socialise and blog, and get fired from a job that I love. Neither of these options are ideal!

I need to plan my life. Continue reading

The best hot chocolate in the world

aboveWant the perfect gift for Valentine’s Day? Chocolate.

That is all you need. (Well, that’s all I need!)

It’s no secret that I love chocolate. When it comes to food, the more chocolate something has in it, the better. That is why I skip cocoa and go straight for a block when I make hot chocolate. Your loved one/s will love you for this, trust me. Continue reading

Valentine’s pretzels and home-made gifts

pairI am the anti-Valentine. I’ve written about this before.  I question the need for lavish gifts, I’m awkward and clumsy when dining at nice restaurants, I don’t really like champagne (unless it’s champagne icing!) and, given the choice, red roses are the last flowers I would choose for myself.

I’d also choose kitchen/dachshund or tea-related items over a stuffed teddy. Continue reading

Chocolate cups with blueberry cream and romance

edible heartsI’m not really one for Valentine’s Day. I’ve never been keen on red roses, I’m not a fan of the clichés. I’m really not much of a romantic at all. When asked the other day about the most romantic thing the Boy had ever done for me, my response was that he got me Daisy for my birthday.

My idea of romance involves sausage dogs. Yup. Continue reading

Vanilla, fig & honey cupcakes and fig deliveries

sneak peek
It’s not very often that one gets an offer of free figs. So when a very generous friend of mine messaged our group of friends offering free figs, everyone jumped at the chance. She even delivered them to our doorsteps!

image1Clearly she is a saint. If you’d like to see what this saint’s instagram looks like, click here. It’s full of beautiful photography and enviably delicious cooking dates with her Nonna.

Given that I didn’t develop a taste for figs until last year, I decided to keep things simple. Figs, honey, vanilla – the beautifully sweet ingredients and varying textures come together perfectly in these bite-sized morsels.

Vanilla fig and honey cupcakes:

Makes 48

Fig filling:

  • ½ cup water
  • 200g chopped figs (stalks removed)
  • ¼ cup brown sugar

Vanilla cupcake:

  • 115g butterbite
  • 1 cup white sugar
  • 1 egg
  • 1 tsp bicarb
  • 1 ½ tsp vanilla
  • 1 ½ cups plain flour
  • ¾ cup milk

Honey icing:

  • 115g butter
  • 3 tbsp honey
  • 3 cups icing sugar
  • 1-2 tsp milk

chopped figsPop your water, figs and brown sugar in a heavy-bottomed saucepan over a medium-high heat. Stir gently for five minutes, allowing the figs to start breaking down. Grab a potato masher and squish the figs over heat for three minutes. You should end up with a lumpy, seed-filled, jam-like substance.

Remove from the heat and set to one side to cool.

Preheat your oven to 180°C and grease a 24 capacity mini cupcake pan.

Cream together the butter and white sugar. Add in the egg, and mix until combined. Add in bocarb, vanilla and flour, mix well. Slowly pour in the milk, mixing until just combined.

Fill each cupcake ¾ of the way full, and use the back of a spoon to make a shallow well in the centre of each cupcake. Fill each cupcake with ½ tsp of the fig filling and pop them into the oven for 13-15 minutes. As the cupcakes rise, they will cover most of the fig filling, but will have a small seam running through it.

Turn your cupcakes out onto a cooling rack and set aside to cool. To make your icing, cream together the butter and honey until smooth and pale. Add in the icing sugar, one cup at a time, then add in 1 or both of the teaspoons of milk until the icing reaches the desired consistency.

single cupcakeScoop icing into a piping bag and pipe generous amounts of icing onto each cupcake. The height of the icing should be about the same height as the cupcakes – the perfect icing ratio, if you ask me.


Nutella choc chip biscuits and World Nutella Day

choc chipsFebruary 5th. Put it in your diary. World. Nutella. Day.

Did you know this was a thing? I discovered it last year, and have set myself a reminder a week in advance in my phone so that I never forget it. What a glorious day! It’s been around since 2007, but I only started celebrating it last year. I have so much Nutella-loving to catch up on!

Part of the reason I love it so much is that it gives me an excuse to bake with Nutella. Continue reading

Lamington ice cream bars and Australian classics

plateThese frosty delights were supposed to be posted on Australia Day. And here were are, January 29th, and they’re only just being posted.


My excuse? I completely forgot. I have no excuse, other than I was having far too lovely a weekend to be glued to my computer. Sorry, fellow bakers! If you don’t follow me on Instagram (you should!) you’d have missed out on my weekend. It was filled with food, dogs, board games, laughter, and more cheese than I care to admit.

cheese picnicdoughnutsdaisy puppie

So, come Monday, when I had planned to post these delicious little lamington bars, I just didn’t. I do feel very lax, as I was super excited about them! They’re easy, scrumptious, and perfect for hot weather.

Ice cream filling:

  • 2L vanilla ice cream (I use streets blue label)bite
  • 2 tbsp raspberry jam
  • ½ tsp vanilla extract
  • ½ cup raspberries

Chocolate coconut shell

  • 250g chocolate
  • 1/3 cup coconut oil
  • ½ cup desiccated coconut

Get your ice cream out of the fridge and allow to defrost for ten minutes.  I used Peter’s ice cream, as it’s classically Australian, and this is an ice-cream version of an Australian classic. While the ice cream defrosts, mix together your strawberry jam and vanilla extract until runny.

Grease and line a (22cm x 28cm) tray. Set to one side. Scoop your defrosting ice cream into your mixer and encourage the melting process by using a flat beater to on a low-medium speed for about two minutes.

Pour the ice cream into your prepared pan, evening out an clumpy bits. Grab a spoon and put blobs of it in the ice cream. Once you’ve put all the jam in, use a thin knife to swirl the jam through the ice cream. Grab your frozen raspberries and scatter them throughout – break some up if you like.

Pop in the freezer for two hours. Slice into 12 bars once the ice cream has set enough to hold its shape and return to the freezer overnight.

Melt your chocolate and coconut oil together and mix well. Line a large tray with baking paper and set to one side. Grab three bars of ice cream at a time – this is about the maximum you can do without melting them completely.

Using a skewer and a spoon, dip one bar in the chocolate mixture and spoon chocolate over it. Lift it out quickly once it is covered in chocolate and set on the baking paper, then toss coconut over it. Repeat with the remaining bars.

biteIt’s best to do this near a window where there’s a breeze (or in cooler weather) as the chocolate shell should start to set once you’ve popped it on the baking paper.

Return all the bars to the freezer for at least 20 minutes, or until you’re ready to serve them.

For more Australian classics, check out my vanilla slice, mock cream buns or neenish tarts.

Mint slice cupcakes and Australian recess treats

closeMy primary school little lunches will stay with me forever. The company was pleasant enough, but it was always the food that got me excited (what a little piggy!)

There was a period of about two weeks when I was around 10 where we had those tiny little tubs of Nutella that you ate with a tiny paddle. Mum must have been feeling rich when she was doing the shopping, because my two brothers and I NEVER got those in our lunches. Continue reading