Layered Sawdust Pudding (Cheat)

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The name of this dessert does not do it any justice. Sawdust? Really? That implies that this dessert is dry. Pudding? That implies that you get this jello-like consistency.

No, guys – no. The dessert itself is layered with smooth, light, whipped cream with a hint of sweetness, along textured biscuit crumbs. It’s insanely easy to make, yet the end result is something else.

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One of the reasons why I seriously love this dessert is because it’s made using such simple ingredients, and can be easily altered to fit your desires.

In terms of simple ingredients – there’s mostly just digestive biscuits and cream. I always have digestive biscuits lying around, but I’m often quite paranoid about cream going bad. So, if I’m not in the mood for ice cream, I’ll just whip up the cream and layer it up with biscuits crumbs and voila – fancy dessert.

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Plus, if you want to serve these up at a themed party, go crazy with colors! Sure, you could go for a classic whipped cream…orr you could mix in raspberry powder or blueberry powder or matcha powder or fruity alcohol. I was caught between choosing beetroot powder and açai powder, and although both produce adorable faint little pinks and purples, I went with açai because I’ve recently grown obsessed with it’s flavor.

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Ooh – and I forgot to mention, you could serve these up in any container you want! For all I care, you could make this in an empty water bottle or a giant bucket. As you can see, I stuck with drink containers. I used regular drinking cups, shot glasses, and martini glasses. I love the fact that the shot and martini glasses have only ever held sweets in this household. The martini glasses I got from Croatia and I’m seriously in love with them. I’ve served rice pudding in them before. I know, it sounds weird, but they don’t actually look too weird (I hope). As for the shot glasses, I got them from IKEA and they’re great for small-serving pudding desserts (e.g. vanilla pots de creme). Anyways, my point is, be creative!

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Layered Sawdust Pudding

Makes 4-12 servings, depending on size

Ingredients

  • 80g digestive biscuits
  • 200ml chilled whipping cream or heavy cream
  • 1 teaspoon pure vanilla extract
  • 60-100ml sweetened condensed milk (adjust according to taste)
  • 2 teaspoons lime juice or 1 tablespoon powder of choice (I used açai powder)
  • Fresh fruit, for serving (optional)

Method

  1. In a food processor, or in a bowl using the end of a rolling pin, crush the biscuits until they’ve reached a constancy of fine powder
  2. In a separate bowl, use a stand mixer or an electric hand mixer to whip the cream, until it reaches soft peaks. Add in the vanilla extract, half the condensed milk, and either lime juice or powder of choice, and continue whipping, adding condensed milk as you go until it reaches your desired sweetness. Whip until cream forms stiff peaks
  3. Transfer the cream into a piping bag to pipe (or spoon) a layer into the bottom of a glass. Add a layer of biscuit crumbs of the same thickness, and continue alternating between the layers, finishing with a layer of cream
  4. Refrigerate for at least 4 hours before topping with fresh berries and serving
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No-Churn Biscoff Cookie Butter Ice Cream (Cheat)

This easy, no-churn cookie butter ice cream comes together in just a few minutes with 4 simple ingredients and is a perfect summertime treat!

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I made ice cream! My mom insists that this ice cream is way better than any store-bought ice cream, and I agree with her. She was surprised that I actually managed to make ice cream. I’ve been complaining about not having an ice cream maker for the longest time. The great thing about this recipe is that you don’t even need an ice cream machine! You only need four ingredientsIt’s so easy to make, and it’s great for cooling down in the summer heat.

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No Churn Biscoff Cookie Butter Ice Cream

In case anyone was wondering, I didn’t cross “ice cream” off of my baking bucket list, because when I said ice cream, I meant the gelato-like, egg-yolk, cook-strain-churn-freeze kind of ice cream, and I’m still working on getting an ice cream machine. I guarantee, it’ll happen someday, but for now, I’m more than happy to have this easy, cheap, delicious way of making ice cream.

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*You can crush the cookies using a food processor, or do it by hand, placing the cookies in a bowl and crushing them with the end of a rolling pin. I used the rolling pin method because it gave me more control over the size of the crumbs (leaving a few giant chunks in there, obviously…), but that’s up to you 🙂

No-Churn Biscoff Cookie Butter Ice Cream

Ingredients

  • 2 cups heavy cream
  • 1 can (14oz or 400ml) sweetened condensed milk
  • 1/2 cup (200g) Biscoff cookie butter, room temperature
  • 2/3 cup (84g) crushed Biscoff cookies*
  • 1 tsp vanilla extract (optional)
  • 2 crushed Biscoff cookies (optional, for topping)
  • 1 tbsp Biscoff cookie butter, melted (optional, for topping)

Method

  1. Using a stand mixer or an electric hand mixer, whisk the heavy cream on high until stiff peaks form
  2. In a large mixing bowl, stir together the sweetened condensed milk, cookie butter, cookies, and vanilla extract
  3. Fold the cream into the cookie mixture until fully combined
  4. Transfer the mixture into an ice cream container or a large loaf pan. Swirl in the melted cookie butter, if using, and sprinkle crushed cookie bits over the mixture, pressing them down slightly. Wrap with cling film or foil and freeze for at least 6 hours, or overnight. Allow to thaw for 5-8 minutes at room temperature before serving (I recommend running the ice cream scooper under boiling water before using). Store in freezer.

Vegan Cherry-Coconut Cream Tarts For Two (Clean)

So…here’s how to make small-batch cherry-coconut cream tarts for two.

Or, um, one.

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These little guys are so easy to make, and you really just need five ingredients.

Five.

Essentially, you could go with four.

Four.

For this amazing little tart! Plus, they’re no-bake.

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Are you excited yet? I’m excited.

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Essentially, you could pair any fruit with the coconut in these tarts. I chose cherries because I think the flavor pairs well, and maybe because I have 5 kilos of cherries at home right now…

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^It took me 3 minutes to finish the first tart. I kid you not. I checked the time stamps on my photos.

Notes: Feel free to use any fruit you want, and to add more/less sweetener to taste. Also, if you don’t have almonds on hand, you could use pecans or walnuts. Lastly, for the coconut milk/cream thing, if you don’t have coconut cream, simply refrigerate a can of full-fat coconut milk overnight and scoop out the thick, white part that separates from the watery part. Use the thick, white part as coconut cream.

Cherry-Coconut Cream Tarts For Two

Makes 2 small tarts

Ingredients:

  • 10 medjool dates, pitted (approx. 1/3 cup or 75 grams, unpitted)
  • 1/4 cup (50g) almonds
  • 1 can coconut cream (approx. 300ml), or 1 can coconut milk (approx. 500ml, see notes)
  • 5 cherries, pitted and roughly chopped (plus more for topping)
  • 1 tbsp honey or 1 tsp powdered stevia (more/less, to taste)

Method:

  1. Process the dates and almonds in a food processor until they are thoroughly mixed and there are no large chunks
  2. Line two small cupcake/tart tins with parchment paper
  3. Divide the date/almond mixture and press into the the cupcake/tart tin to act as a base
  4. In a medium-sized mixing bowl, whip the coconut cream with the honey/stevia using a hand or stand mixer for about 3 minutes
  5. Add in the chopped cherries and whip for another minute
  6. Spoon the coconut mixture into the tarts and garnish with cherries and grated chocolate
  7. Refrigerate for 20 minutes (optional. If your coconut filling is thick, then skip this step)
  8. Serve