I am so excited to share this recipe with you for a Dairy Free Chocolate & Peanut Butter Milkshake! Ever since I started experiencing severe stomach pain a couple of years ago after consuming cow’s milk, I’ve stopped drinking it. I seem to be ok with other forms of dairy for now (ice cream, cheese, yoghurt etc.) but I’ve also been exploring other non-dairy options of those too. One of the things I miss most is milkshakes and there don’t seem to be many non-dairy ready made alternatives available. This recipe is perfect for anyone with a lactose intolerance or allergy, and for those following a vegan diet.
I used a non-dairy ice cream called Swedish Glace which I found in Tesco, and Blue Diamond almond milk which I drink and bake with regularly. The ice cream also comes in vanilla flavour.
Milkshake is really easy to make, you just need a stick blender or a Nutribullet to mix the ingredients.
I blended 140g of chocolate non-dairy ice cream, 2 tbsp smooth peanut butter, 215ml unsweetened almond milk, 1 tsp cocoa powder and 2 tbsp maple syrup, until smooth and frothy. This makes enough for two bottles.
I poured it into a bottle and drank up! It was so creamy and delicious, I wouldn’t be able to tell this was dairy free if I didn’t already know!
Happy Easter everyone! I hope you all had a wonderful weekend. This month’s Treat Petite theme was Easter & Spring and there were some beautiful and tasty looking bakes that all perfectly represented the season. Do check out the blogs below if you like the look of their recipes! Look out over on Cakeyboi for April’s theme to be announced soon…
Easter being so early this year is really throwing me off. I like to do a lot of baking around this time of year as there are so many fantastic foods to enjoy. I think I’ll be carrying on with Easter baking in April so I can have enough time to enjoy it all! I made a giant version of these chocolate meringue nests last year for a family dinner, I never ended up blogging about it but I knew that when Easter came around again I wanted to re-create the recipe as individual nests, and I’m so glad I did!
I started by finely grating 100g dark chocolate and then stirred 4 tbsp cocoa powder into it.
I whisked up 6 egg whites and 1 tsp cream of tartar in a food mixer until soft peaks formed.
Keeping the mixer going, I added 1 tsp vanilla extract and poured in 434g caster sugar. Always measure your egg whites and then double the amount of sugar to get the perfect meringue. Once stiff peaks formed – turn the bowl upside for the true test of this! – I turned the mixer off.
I folded the chocolate and cocoa powder mix into the meringue.
I put the meringue into a piping bag with a star nozzle and piped out nest shapes onto a lined baking tray. I got 12 in total.
I baked the meringue nests on 140C (120C Fan)/275F/Gas Mark 1 for 40 minutes.
I whipped up a 300ml pot of double cream and also grabbed a bag of Cadbury Mini Eggs.
I spooned some of the cream into the middle of each nest, added 3 Mini Eggs, and then drizzled over some melted dark chocolate to finish.
The meringues were so chocolatey and melt in the mouth, and I think we all know how well freshly whipped cream goes with crisp meringue! I thought they looked really cute. You could also top them with mini creme eggs, caramel eggs, oreo eggs… whichever you prefer!
I’m entering these into myself and Cakeyboi‘s monthly challenge Treat Petite, where the theme is Easter & Spring.
It’s arguably the most famous Easter Egg in the world and has been on our confectionary shelves for over 50 years. The Creme Egg is constantly evolving, and in recent years has been making more and more appearances in baked goods, much to our delight! I’ve watched with hungry eyes as creative bakers think of new ways to incorporate Creme Eggs into other delicious desserts. I thought I’d collect together this list of the most drool worthy Creme Egg treats I’ve seen, get ready to feast your eyes on these…
Did you know that 75% of people eat pie once a month? You can’t beat a good pie, and I’m certainly a fan. Pastry is made with such basic ingredients, but when cooked it becomes so crispy and delicious. This week is British Pie Week and the only way to celebrate is to make yourself some pie! I chose this vegetarian Butternut Squash, Leek & Ricotta Lattice Pie option from the Jus Rol website, and they kindly supplied me with the pastry. It was a tough decision as their website is filled some seriously drool worthy pies, tarts, and other pastry goodness! There is a lot of debate over what makes a pie – is a pastry lid acceptable, or does it have to have a bottom and sides too? I personally think it needs to be encased in pastry! Let me know your thoughts!
I started by chopping up 2 small butternut squash into chunks and putting in a roasting tray with a good drizzle of oil. I cooked them on 180C/350F/Gas Mark 4 for 15 minutes.
I then added 3 chopped leeks, a little more oil, and cooked for 20 minutes. Once done, I put them in a bowl and left them to cool down completely.
I used a 500g block of Jus Rol shortcrust pastry for this pie. I also picked up a couple of the ready rolled puff pastry sheets as I like to make quick and simple tarts with them – they make a very tasty weeknight dinner.
I rolled out 350g of the pastry on some cling film.
I placed the pastry in a pie tin, and trimmed the edges, leaving a little overhang. The recipe did not say to blind bake the pastry, so I didn’t, but I would personally recommend blinding baking it as I did have trouble with the dreaded ‘soggy bottom’! Blind bake it for 15 minutes with baking beans, then a further 10 minutes without at 180C/350F/Gas Mark 4.
To the cooled squash and leek I added 500g ricotta, 100g parmesan, 3 tsp dried sage and a pinch of nutmeg.
I filled the pastry base with the filling – I did have some leftover filling.
I rolled out the rest of the pastry and cut out strips. I made a lattice top by weaving them together.
I brushed all around the edge of the pastry with beaten egg, then put the lattice on top and trimmed the edges. I pressed the lattice down to the edge of the pie, then brushed more beaten egg all over the pastry top.
I baked it on 180C/350F/Gas Mark 4 for about 35 minutes until it was golden brown. The pie was the perfect beginning to British Pie Week. Myself and my boyfriend really enjoyed the crisp buttery pastry, and the hearty filling. I’ll definitely make this pie again!
I’m linking this up to Food Year Link Up hosted by Charlotte’s Lively Kitchen, for British Pie Week.
And to Tea Time Treats hosted by Hedgecombers, as this pie would be a great picnic treat!
Chop up the butternut squash into chunks and put in a roasting tray, toss them in 1 tbsp of the oil. Cook them on 180C/350F/Gas Mark 4 for 15 minutes
Then add the chopped leeks, and the rest of the oil to the tray, and cook for 20 minutes. Once done, put them in a bowl and leave them to cool down completely
Roll out 350g of the pastry on some cling film
Line the tin with the pastry and trim the edges, leaving a little overhang. Line with baking paper and add baking beans, bake for 15 minutes on 180C/350F/Gas Mark 4, then remove the paper and baking beans, and bake for a further 10 minutes
To the cooled squash and leek add the ricotta, parmesan, dried sage and nutmeg. Fill the pastry base with the filling
Roll out the rest of the pastry and cut out strips. Make a lattice top by weaving them together. Brush all around the edge of the pie with beaten egg, then put the lattice on top and trimm the edges. Press the lattice down to the edge of the pie, then brush more beaten egg all over the pastry
Bake the pie on 180C/350F/Gas Mark 4 for about 35 minutes until it is golden brown
February’s Round Up is up over on United Cakedom, who kindly guest hosted for the month. The theme was Like It, Love It, Gotta Have It! and there were some seriously tasty looking entries!
This month’s theme is… Easter & Spring! We’d love to see all of your Easter or Spring themed treats!
Treat Petite is for all of those delicious bites, which can be individually portioned. Tray bakes are fine, cookies, cupcakes, brownies, macarons and so on. No cakes, puddings, whole loaves – you get the idea…here are those all-important rules:
1. Add your petite treat to the Linky Tool at the bottom of the current month’s post by the 25th of the month, midnight at the latest