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February 2016 By i sugar coat it! 23 Comments

Pistachio Rose Dark Chocolate Bark

Pistachio Rose Dark Chocolate Bark is a quick and decadent treat of dark couverture chocolate topped with lightly toasted pistachio and rose petals!Want to know how to make your love bark? No, no, no we're not talking doggy communication. Although, I may just have a trick or two up my sleeve to make that happen. We can talk about it if you like. Just sayin'... Today, however, the only barking tips I'm sharing are in this Pistachio Rose Dark Chocolate Bark.

I adore chocolate bark. Don't you? It is ridiculously simple to make and super versatile. Depending on your preference, you can start with white, milk, dark chocolate, or a combination. You can add flavour with oils, essences, liqueur, and fruit powders. Fruit powders are also great for adding a hint of colour to white chocolate. Let's not forget the toppings, that's where you can get creative and a little, or a LOT, cray-cray. From Fruit and Nut Funfetti, to Free Dried Raspberry and Sprinkles, to Pistachio White Chocolate. The combinations are virtually endless.

This Pistachio Rose Dark Chocolate Bark is by far one of my favourite combinations. Not only is it gorgeous in the looks department, the flavours are intoxicating, especially when a little rose oil is involved. [Tweet "Easy, decadent #Pistachio Rose Dark #Chocolate Bark for #ValentinesDay!"]

Most importantly, if the bark don't snap, it's basically crap. There is nothing sexy about a soft, streaky, greying bark. Follow these tips for perfectly shiny, snappable chocolate every time:

Choose good quality chocolate. When it's the star of a recipe, there is just no other way to go.
Don't just melt it. Heat to 45ºC and cool down to working temperature, by seeding or tabling. Working temperatures are 28-29ºC for white, 29-30ºC for milk and 31-32ºC for dark. Once you learn to do this, you will see the difference in your finished product and there will be no going back.
Choose toppings and flavours that complement the chocolate. Fruits like raspberry, banana, coconut, cherry and pear work well with both dark and milk chocolate. While blackberry, blueberry, gooseberry and lemongrass work exceptionally well with white chocolate. This is by no means an extensive list, but you get the idea.
Use dry toppings - freeze-dried fruits and roasted nuts, for instance. This translates to a longer shelf life (although this stuff goes pretty quickly around here).

Chocolate bark's almost limitless customizations make it wonderful for gifting. This Pistachio Rose Dark Chocolate Bark version is always a hit and would be a great gift. Or, you can easily create a signature combination tailored for that special someone(s)!

Print Recipe

5 from 4 votes

Pistachio Rose Dark Chocolate Bark

Pistachio Rose Dark Chocolate Bark is a quick and decadent treat of dark couverture chocolate topped with lightly toasted pistachio and rose petals!

Prep Time20

Total Time20

Course: Dessert

Servings: 5

Author: I Sugar Coat It

Ingredients

200 grams dark couverture
100 grams pistachio lightly toasted and coarsely chopped
3-5 culinary rose buds crumbled
drop of rose essential oil optional

Instructions

Line a shallow baking tray with a sheet of parchment paper or silpat.
Pre-crystallize chocolate by placing in a large stainless steel bowl, fit securely over a pot of simmering water. Water should not touch the bottom of the bowl.
I used the seed method - melt 80% of chocolate to 45ºC, remove from heat and add the remaining 20%, as needed, stirring continually until working temperature of 31-32ºC is achieved. If adding the oil, do so now.
Pour chocolate onto a parchment paper or silpat lined tray and spread.
Sprinkle with chopped pistachio and roses.
Allow to set and break into pieces.

Notes

You may also prepare the chocolate using a microwave; however, I much prefer the double boiler method.

February 2016 By i sugar coat it! 24 Comments

2-Ingredient Chocolate Peanut Butter Bars

2-Ingredient Chocolate Peanut Butter Bars are a generous layer of mega crunchy peanut butter sandwiched between thin layers of rich milk chocolate topped with a dark chocolate drizzle.

Happy first day of February, a.k.a. the love month! And let's face it, where there is love, there is chocolate and if you are super lucky loads of peanut butter too.

Had you gotten a glimpse of my phone, camera and laptop during this photo shoot, you would have immediately thought that the faceless blogger behind I Sugar Coat It was a filthy toddler. And you wouldn't be far off. Beyond taste-testing, I generally don't indulge in most of what I make - I gladly share the sweet, delicious calories with friends, neighbours, colleagues etc. These, however... I would probably have used the jagged edge of a leftover peanut to shank anyone who tried to get between me and these bars.

Prison yard antics aside, these 2-Ingredient Chocolate Peanut Butter Bars are BAD ASS! I'm a dark chocolate snob and I make no apology, but these taste great with either. I'll be sharing the dark chocolate version soon. Stay tuned... [Tweet "These #Valentines Day 2-Ingredient Chocolate Peanut Butter Bars are a #peanutbutter lover's dream!"]

I first made similar bars in a confections class, where we used a guitar to make precision cuts. Yes, a guitar! When I took my first culinary related course a couple years back, I had no idea a guitar had other purposes outside creating music. When the equipment was revealed, I immediately understood the connection - it is outfitted with a number of guitar strings for cutting cakes, pastries and confections and it does an amazing job.

You can splurge on a guitar, or you can get inventive and do what I did, but you'll have to wait for the video.... Until then, a good quality knife will do the trick.

These Chocolate Peanut Butter Bars are just two ingredients (three if you choose to add the feuilletine), so for best results it's essential that you use good quality ingredients. For the milk chocolate, I love Valrhona's Bahibe (46%) or Jivara (40%). Although it is my preference, homemade peanut butter didn't work so well, so use your favourite all-natural, chunky peanut butter, or another nut butter of your choosing and go to town. If you only have smooth peanut butter on hand, add some coarsely chopped, roasted peanuts, because this taste so much better with the added crunch. To turn up the crunch a few notches, add the feuilletine, or a cereal like corn flakes, frosted flakes (may be too sweet) or rice crispies. The bars are 1.5" square, so your palate won't be overwhelmed with peanut butter (if that's even possible).

As you read the recipe you may ask, why not just spread the chocolate layer onto the parchment and pour the peanut butter filling onto it? The temperature at which you are working with the filling will likely melt that very thing layer of chocolate, so I recommend the flip method. I already own a chocolate frame similar to this one that I use for confections and it works like a charm for these bars. In the absence of one, you can tape cookie spacers together to create a custom size square, but the easiest option is to use a half-sheet baking pan, lined with parchment. Voila!

Now grab the recipe below and whip up a batch. When packaged in these macaron boxes, they are perfect for gifting . That is, of course, if you can stop yourself from eating them all!

2-Ingredient Chocolate Peanut Butter Bars

Print Recipe

5 from 6 votes

2-Ingredient Chocolate Peanut Butter Bars

Chocolate Peanut Butter Bars are a generous layer of mega crunchy peanut butter sandwiched between thin layers of rich milk chocolate topped with a dark chocolate drizzle.

Prep Time20

Total Time20

Course: Dessert

Servings: 30 -40 mini bars

Author: I Sugar Coat It

Ingredients

Peanut Butter Filling:

450 grams milk chocolate I used Valrhona Jivara
250 grams all natural chunky peanut butter
100 grams feuilletine optional, or a crispy type cereal

Chocolate:

500 grams milk chocolate

Drizzle:

100 grams dark chocolate

Instructions

Line a half-sheet pan with parchment paper. Use a pan that isn't warped or dented for best results.
Pre-crystallize all the milk chocolate (450 g and 500g) by placing in a large stainless steel bowl and fit securely over a pot of simmering water. (I used the seed method - melt 80% of chocolate to 45ºC, remove from heat and add the remaining 20%, as needed, stirring continually until working temperature of 29-30ºC is achieved).
Soften the peanut butter by warming it slightly (no more than 25-27ºC). I set it over the pot of simmering water that was used to prepare the chocolate. I don't suggest using the microwave.
Once warmed, fold 450 grams of the pre-crystallized milk chocolate into the peanut butter until combined. If adding the feuilletine, do so now by folding it into the mixture.
Pour onto the lined pan and use a large offset spatula to spread and even layer. Allow to set.
Add the 100g dark chocolate to a small bowl and heat until melted. Set aside and keep warm/fluid.

Assembly:

Once the peanut butter filling has cooled and set, pour some of the remaining pre-crystallized milk chocolate over the filling and use an off-set spatula to spread a thin, even layer. Allow to set.
Once set, cover with a sheet of parchment paper and place a cutting board on top, Carefully flip the pan over so that the chocolate covered side is now facing down on the cutting board and the peanut butter side is facing up. Carefully remove the pan and parchment that lined the pan.
Pour the remaining pre-crystallized milk chocolate onto the peanut butter filling and use an offset spatula to spread a thin, even layer over the peanut butter. Drizzle immediately with the dark melted chocolate.
Before the chocolate sets completely, use a sharp knife to cut into 1.5-inch squares.

January 2016 By i sugar coat it! 9 Comments

Champagne Ganache Marshmallow Kisses

Champagne Ganache Marshmallow Kisses are decadent, dark chocolate discs with fluffy, praline crunch marshmallow piped over silky champagne ganache!

One more reason why so-called new year diet-related resolutions don't work - Valentine's Day. There you are guzzling smoothies three times a day, miserable as hell and a week into the new year all around you are signs of the BIG V. You know... sweets, sweets and more SWEETS packaged in shiny red boxes and displayed to entice the sentimental among us! And there goes your diet. OK, diets in general don't work in my opinion - I believe in everything in moderation and staying active, but what do I know...

Being a pusher of said sweets, I say to you, don't be guilted by a little indulgence. I believe it was Jacque Torres who said - 'Life is short. Eat dessert first! Wiser words have never been spoken my friends and likely never will. Especially when your mouth is filled with these delightful Champagne Ganache Marshmallow Kisses.

We've had our ups and downs, marshmallow and me. You won't catch me buying the store-bought stuff, unless they're accompanied by sleeping bags and an open fire. Then, of course, there is the texture thing. You've heard me lament about it on here from time to time - my mouth is happiest when stuffed with contrasting textures.[Tweet "Shower your Valentine with champagne kisses! #valentinesday"]

Two things to help balance the texture - dark chocolate discs and super crunchy praline grains (chopped, caramelized hazelnuts). The former creates the base and is perfectly tempered to add a nice snap when bitten into and the latter adds little, unexpected crunch throughout the marshmallow kisses. Sandwiched between the two is a dreamy champagne ganache that seals the deal. Literally.

They aren't always the most perfectly piped kisses, but they sure know how to make tastebuds tingle in all the right places. I tend to pipe most of the marshmallows I make - not sure why - perhaps my therapist could help me work through that. Also, not sure why I haven't shared them here before... I'll get around to that, but until then you can find marshmallow kisses in vanilla, raspberry, passion fruit and chocolate on my Instagram feed. Today, however, you will find my kisses to be a little more bubbly.

I adapted the recipe for these Champagne Ganache Marshmallow Kisses from one of the confectionery courses I took at a local culinary school a little while back. All the components are great on their own, but together they make a delectable, impressive dessert; perfect for the one you call Valentine.

Print Recipe

5 from 1 vote

Champagne Ganache Marshmallow Kisses

Champagne Ganache Marshmallow Kisses are decadent, dark chocolate disks with fluffy, marshmallow piped over silky champagne ganache!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Servings: 24

Author: I Sugar Coat It

Ingredients

Chocolate Discs:

175 grams dark chocolate approximately 1 cup

Ganache:

150 grams milk chocolate approx. 1 cup
50 grams whipping cream approx. ¼ cup
15 grams champagne 1 tablespoon

Marshmallow:

50 grams gelatin powder approx. ¼ cup
100 gram water to bloom gelatin
225 grams corn syrup approx. ⅔ cups
675 grams granulated sugar 3.5 cups
75 grams corn syrup approx. ¼ cup
225 grams water just under 1 cup
270 grams hazelnut paste approx. 2 cups
30 grams praline grains ¼ cup, optional

Instructions

Chocolate Disks:

Prepare a flat surface with a sheet of parchment or silicone mat.
Add a little water to a pot and bring to a simmer.
Pre-crystallize the chocolate by placing in a stainless steel bowl, large enough to fit securely over the pot of simmering water. (I used the seed method - melt 80% of chocolate to 45ºC, remove from heat and stir in the remaining 20%, as needed, until working temperature of 30-31ºC is achieved).
Pour onto prepared parchment or silicone mat and use an off-set spatula to spread an even thin layer.
Allow to set partially and cut 1-inch circles using a pastry/cookie cutter.
Allow to set completely at room temperature, then lift circles out and set aside.

Ganache:

Add chocolate to a bowl.
Slowly bring the cream to a simmer and pour over chocolate.
Allow to sit for a few seconds and then stir.
Stir in champagne and continue to mix until uniform and smooth.

Marshmallow:

Sprinkle gelatin over 100grams water and set aside to bloom.
Add the 225 grams corn syrup to the bowl of a stand mixer and set aside on the mixer.
In a heavy-duty pot, heat sugar, 75 grams corn syrup and 225 grams water to 110º.
At 110º, pour the mixture onto the corn syrup in the mixer bowl. Add bloomed gelatin and whisk until tripled in volume.
Cool to 40º before adding hazelnut paste and praline grains.

Assembly:

Add ganache to a piping bag, cut a small piece off the tip and pipe quarter-size mounds of ganache onto chocolate discs.
Prepare a large piping bag with a plain round pastry tube and pipe marshmallow onto chocolate discs over to of ganache. (Pour remaining marshmallow into a shallow, square dish and cut into desired shaped, once set).
Use remaining chocolate from discs to drizzle over marshmallows, or dip the assembled marshmallow to coat with chocolate, (as we did in class) and drizzle with milk chocolate.

January 2016 By i sugar coat it! 50 Comments

Beets and Beer Red Velvet Bundt Cake {#BundtBakers}

Beets and Beer Red Velvet Bundt Cake with boozy cream cheese frosting is as brilliant in taste as it is in colour and is my first #BundtBakers cake for 2016.

Beets and Beer Red Velvet Bundt Cake! WHAT?

“Strange but good—weird flavour combinations that actually work” is the theme of this month's Bundt Bakers challenge. Being someone who loves experimenting with flavours, this theme set my mind on a serious sprint around the creativity track. The combination of many ideas and little time for recipe testing, brought me back to familiar territory - the land of beets.

I Sugar Coat It is no stranger to this jewel of a vegetable - I've baked it into cupcakes, mini cakes, big cakes, whipped it into smoothies and brownie toppings and even experimented with macarons. It imparts an earthy flavour and brilliant colour, without compromising the taste and yields perfectly moist, tender textured baked goods every time.

So yeah, beets and I are pretty tight, so we thought we would invite beer to the 'weird flavour combinations' party.

A cold, tall glass of beer is great on its own. Add it to baked goods and it acts as a mild leavening agent that produces tender, perfectly crumbed cake like my Six-Layer Guinness Cake.

In choosing your beer, there are a number of things to consider - flavour, bitterness - you want your choice to complement the dessert, not compete. For instance, stouts work extremely well with chocolate, while a lighter beer with citrus notes would be better suited for similar-flavoured desserts. Think summery sorbets and such.

It all really comes down to taste and preference, so I'll leave the choices up to you. Some folks can get real sensitive about their beer.

This Beets and Beer Red Velvet Bundt Cake went over way better than expected. I love the reactions I received when I revealed the ingredients. One colleague said that it was basically like eating a delicious salad with a creamy dressing. HA!

With Valentine's Day just around the bend, this Beets and Beer Red Velvet Bundt Cake would be perfect baked into mini cakes for sharing.

Update: If you previously saved, printed or downloaded this recipe, please note that it has been updated to include baking soda which was omitted in error.

Print Recipe

5 from 2 votes

Beets and Beer Red Velvet Bundt Cake {#BundtBakers}

Beets and Beer Red Velvet Bundt Cake with boozy cream cheese frosting is as brilliant in taste as it is in colour.

Prep Time20

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: Cake

Servings: 10

Author: i sugar coat it!

Ingredients

Cake:

230 grams unsalted butter
30 grams water
18 grams unsweetened cocoa
3 eggs + 1 egg yolk
125 grams buttermilk
125 grams beer
2-3 medium beets cooked and pureed
298 grams unbleached all-purpose flour
10 grams beet powder plus a little for dusting the top of the finished cake
7.5 grams baking powder
4 grams baking soda
288 grams granulated sugar

Glaze:

60 grams cream cheese softened
57 grams unsalted butter softened
6 grams vanilla extract
260 grams powdered sugar
pinch salt
2-4 tbsps light beer

Instructions

Cake:

Preheat oven to 350º F.
Place the butter, water and cocoa in a small saucepan and heat gently, without boiling, stirring until melted and smooth. Remove from heat and let cool slightly.
Add the cooked beets to a food processor or blender and puree until smooth. If it gets too thick for your machine to process, add a couple teaspoons of beer.
Beat together the eggs, buttermilk, beer, baking soda and pureed beet until frothy. Beat in the butter mixture.
Sift together the flour, beet powder and baking powder, then stir into the mixture with the superfine sugar.
Pour batter into Bundt pan and bake at 350ºF for 55-60 minutes, or until risen and firm to the touch.
Place on a wire rack to cool for 10-15 minutes, then turn out onto wire rack.
Once completely cooled, decorate with glaze.
Divide into generous servings and enjoy!

Glaze:

Add cream cheese and butter to the bowl of a stand mixer fitted with the flat blade and beat until light and airy.
Add the vanilla and beat to combine.
Gradually add the sugar until fully incorporated. Add salt.
Stir in the beer, a little at a time until desired consistency is achieved.
Pour over completely cooled cake and sprinkle with beet powder.

Notes

For a non-alcoholic cake, simply omit the extra egg yolk and replace the beer with an equivalent amount of buttermilk.

A big thanks to our host June from How To Philosophize with Cake for this weird and delicious theme. Check out more deliciously weird creations from my fellow #BundtBakers:

Banana Bacon Bundt Cake by Liv For Cake
Beet and Blood Orange Bundt Cake by Brooklyn Homemaker
Black Pepper and Red Wine Bundt Cake by Passion Kneaded
Caramelized Pineapple Blue Cheese Corncake Bundt by Food Lust People Love
Chocolate Banana Bacon Bundt Cake by The Freshman Cook
Chocolate Lemon Bundt Cake by I Bake He Shoots
Chocolate Liquorice Bundt Cake by Baking in Pyjamas
Chocolate Potato Bundt Cake with Strawberry Glaze by Magnolia Days
Chocolate Tomato Soup Bundt Cake by SpiceRoots
Coconut and Rose Syrup Bundt Cake by I Camp In My Kitchen
Coconut, Cardamom, and Orange Cake by Baking Yummies
Dark Chocolate Beet Cake by All That's Left Are The Crumbs
Dark Chocolate Stout Bundt by Living the Gourmet
Junk Food Bundt Cake by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
Lemon Rosemary Bundt by A Day in the Life on the Farm
Lovely Fields Bundt Cake by Los Chatos Chefs
Mini Mayonnaise and Chocolate Bundt Cakes by I Love Bundt Cakes
Olive Oil Rosemary Bundt Cake by Tartacadabra
Orange Bourbon Rosemary Bundt Cake by The Spiced Life
Peanut Butter Sour Cream Bundt Cake by Basic N Delicious
Six Flavor Bundt by Making Miracles
Sweet Potato and Marshmallow Bundt by Jane's Adventures in Dinner
Triple Rum Black Pepper Bundt Cake by How to Philosophize with Cake

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

January 2016 By i sugar coat it! 28 Comments

Fluffy Peanut Butter Banana Flour Waffles {Giveaway}

Make these resistant starch packed Fluffy Peanut Butter Banana Flour Waffles a part of your brunch plans, then have them again for dessert! They're just that fine!

Ahhh, Sunday... how I love to hate thee. You lull me into a false sense of leisure with your sleep 'till noon easy-going smile and in a wink, disappear my weekend before catapulting me into the harsh reality that is Monday. Is it just me, or does time pick up its pace just a little on Sundays?

The best part of Sunday is brunch and for me that normally includes freshly made waffles - savory or sweet.

Like the Banana Flour Pancakes from a few months ago, these Fluffy Peanut Butter Banana Flour Waffles were made with WEDO Banana Flour. Banana flour is made by simply gathering unripe green bananas before the sugar content has fully developed, followed by peeling, slicing, drying, grinding and packaging. Some benefits listed on the website, include:

12 bananas worth of potassium in each container.
100% all natural green bananas, no additives, preservatives, chemicals or dyes.
Contains RS2, a resistant starch with an impressive list of health benefits.

Not only is it great for baking, I love it in my smoothies. It is gluten-free, for those with restrictive diets and yields similar results to that of whole wheat flour. In baking, ⅔ cups of flour can be substituted for 1 cup of flour, keeping in mind, some recipes may require binding agents for better results. Because it doesn't impart a noticeable banana flavour when baked, you are not limited to using it in banana based recipes. I plan to use it to thicken soup next.

I have enjoyed using this flour and should note that I did not receive compensation - product nor money - for this post. I purchased WEDO Banana Flour on Amazon and liked it so much, I sent a note to the company. I enjoy using and experimenting with new ingredients and I thought you, my readers, would love it as well, so I asked them to provide the product for this giveaway.

Enter below for a chance to win 2 pounds of WEDO Banana Flour and when you get your hands on it, whip up a batch of these Fluffy Peanut Butter Banana Flour Waffles!

Fluffy Peanut Butter Banana Flour Waffles

Print Recipe

4.39 from 13 votes

Fluffy Peanut Butter Banana Flour Waffles {WEDO Banana Flour Giveaway}

Make these resistant starch packed Fluffy Peanut Butter Banana Flour Waffles a part of your brunch plans, then have them again for dessert! They're just that fine!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: Waffles

Servings: 6

Author: i sugar coat it!

Ingredients

Waffles:

128 g banana flour ¾ cup, I used WEDO
3 eggs free run, organic
9 g coconut sugar 1 tbsp
6 g baking powder 1 ½ tsp
20 g Rodelle organic pure vanilla extract 1 tbsp
40 g peanut butter 3 tbsps
123 g coconut milk ½ cup
6 g apple cider vinegar ½ tsp
pinch of salt

Toppings:

coconut yogurt or maple syrup
fresh berries

Instructions

To make pancakes:

Whisk or blend all the ingredients until smooth.
Allow the batter to sit for 3-5 minutes.
Prepare a waffle maker per manufacturer's instructions.
Cook until golden brown.
Top pancakes with fresh yogurt and berries or maple syrup and enjoy!

GIVEAWAY HAS CLOSED

Sweepstake is open to Canadian (except Quebec) and U.S. residents only. Sweepstakes closes on January 22, 2016 11:59PM and is open to residents of legal age in the state, province or territory in which they reside at the time. Winner must answer a skill-testing question. No purchase necessary. This sweepstakes is sponsored by WEDO Gluten Free and will be shipped to the winner, directly from the sponsor. Winner will be chosen by random using Rafflecopter. See Full Contest Rules in Rafflecopter widget below.

a Rafflecopter giveaway

January 2016 By i sugar coat it! 18 Comments

Brownie Crisps Pumpkin Ice Cream Sandwich

Brownie Crisps Pumpkin Ice Cream Sandwich is creamy, homemade, no-churn, dairy-free pumpkin ice cream sandwiched between two deliciously delicate, chocolate chip brownie crisps, topped with caramel drizzle.

We interrupt your resolution-rifed January to feed you sandwiches. Brownie Crisps Pumpkin Ice Cream Sandwich, to be exact!! Yes, dairy-free, pumpkin ice cream laced with chunks of brownie crisp clusters sandwiched between two wafer-thin, chocolate chip brownie crisps. Oops, almost forgot the homemade caramel drizzle!

I don't know about you, but the best parts of a brownie are the crisp edges and crinkly top. On the very rare occasions that I buy a brownie, I demand the corner piece, or no deal.

These brownie crisps? DA BOMB DIGGITY! I know that makes me sound uncool, but I am totally cool with that. I guess you can call them cookies, but they may take offence. Cookies are great and all, but brownie crisps are edgier; the brown sheep of the cookie family. They are like brownies gone bad, but they're perfectly good at it - you know, like Rihanna without the S&M...OK, with! 😉

I live on popsicles in the warmer months, but come winter, I crave ice cream - because below-zero weather and frozen treats go so well together. This isn't just any ice cream. This is dairy-free treat is easy to whip up, with fewer than five ingredients and with only the help of a blender, food processor, or in this case my Yonanas.

Best of all, this ice cream is breakfast-worthy, minus the brownie crisps and caramel, but only if you insist.

That crisp, wafer finish makes the perfect bread for my dessert sandwiches. The ice cream is similar to soft serve and smushes perfectly between without breaking the crisps or making then soggy too soon. Plus, I combined some brownie crisps with the caramel to create little clusters that were added to the ice cream.

Together....RIDONCULOUS!

Drooling, yet? What's that, huh? You really shouldn't talk with a full mouth, but yeah, you are welcome!

Brownie Crisps Pumpkin Ice Cream Sandwich

Print Recipe

5 from 1 vote

Brownie Crisps Pumpkin Ice Cream Sandwiches

A creamy, homemade, dairy-free pumpkin ice cream sandwiched between two deliciously delicate chocolate brownie crisps.

Cook Time30

Total Time30

Course: Dessert

Servings: 6 -8

Author: I Sugar Coat It

Ingredients

Ice Cream!

425 grams pumpkin puree about a 15 oz can, not pumpkin pie filling
5 grams vanilla bean paste
2.5 grams ground cinnamon
1 gram ground nutmeg
2 frozen over-ripened bananas
54 grams brownie crisps clusters mix of crisps and caramel

Brownie Crisps:

82 grams coconut oil
45 grams bitter-sweet chocolate
1 gram espresso powder
96 grams coconut sugar
6 grams vanilla bean paste
1 egg lightly beaten
38 grams spelt flour
pinch of sea salt
handful mini chocolate chips

Toppings:

caramel
smoked maldon salt

Instructions

To make the ice cream:

In a bowl, lightly whisk together pumpkin, vanilla, cinnamon and nutmeg until combined.
Transfer mixture to ice cube trays and freeze for 6 hours, or overnight for best results (makes about 15 cubes, depending on the tray used).
If using the Yonanas - slightly thaw the bananas before using then insert into the yonanas chute followed by three pumpkin ice cubes and then the second banana. Fold in the brownie crisps clusters. Enjoy immediately for a softer texture, or place in an airtight container and freeze until firm. Overnight is best.
If using a food processor or blender - mix all ingredients until combined, then fold in the brownie crisp clusters and freeze until firm.

To make the brownie crisps:

Preheat oven to 375º
Heat coconut oil and stir in chocolate until melted.
Add espresso powder and stir until dissolved.
Stir in sugar and vanilla extract.
Stir in the egg and add a pinch of salt.
Add flour and stir into mixture until uniformed.
Fold in chocolate chips.
Use a small ice cream scoop to scoop onto a parchment-lined baking sheet, leaving room between each to spread.
Bake for 25-30 minutes.
Allow to cool completely. They should be crispy with a slight chew.

Assembly:

Pair the brownie crisps and scoop ice cream on one side and sandwich with the other.
To take them over the top, drizzle with pumpkin caramel and sprinkle with a little smoked sea salt (maldon)

Notes

Ice Cream recipe adapted from yonanas.com
Brownie crisps recipe adapted from thedeliciouscook.com

January 2016 By i sugar coat it! 2 Comments

8 Delicious Smoothies To Kick Start The New Year

Kick-start the new year with these super delicious smoothies in a bowl, cup or on a stick, plus a book full of fun, delicious, nutritious 5-minute snacks!

Happy New Year!! I hope you all enjoyed the holiday season and all its delicious turkey, trimmings and desserts. I opted for mai tais instead of mashed potatoes and pina coladas in place of pumpkin and pecan pies.

Now, after what seemed like a lifetime, I head back to work. The thought of not spending every waking hour in a t-shirt and undies, or plush onesies has brought on some anxiety. Don't get me started on how much I'll miss my afternoon reads and naps. I was never one for napping, but I now embrace them and may have to pull a Constanza now and again as I find my groove.

With all that napping, one would think that I would be well rested and reenergized. Not the case, but I've got 8 Delicious Smoothies To Kick Start The New Year! In a bowl, in a glass or on a stick perhaps you too will enjoy these 8 Delicious Smoothies To Kick Start The New Year! Clockwise from top:

[Tweet "8 Delicious Smoothies To Kick-Start 2016!"]If smoothies aren't your thing (huh?), how about 40+ easy, delicious 5-Minute Healthy Snacks?
I am excited to announce that I am a contributor to the first in a series of monthly e-books filled with delicious recipes from more than 40+ talented food bloggers. January's book is all about satisfying those snack attacks and we have compiled over forty easy, fun and delicious ways for you to indulge without the guilt!

For just $5.00, here's what you will get when you purchase 5-Minute Healthy Snacks:

5-Minute Healthy Snacks eCookbook, delivered in versatile PDF format. Compatible with iPad and Kindle tablets, phone and/or computer.
5-Minute Healthy Snacks printable PDF. Create a hard copy instantly with this ready-to-print version. Available as a free bonus with every download.
60-Day Money Back Guarantee. If you don’t love it simply request a refund within 60 days. No questions asked.

Each e-book will focus on a different food theme, so be sure to check my sidebar as well as my shop. You can learn more about this project, the bloggers involved and purchase a copy of 5-Minute Healthy Snacks HERE! I hope you'll enjoy it and look forward to hearing your feedback!!

Let's do this 2016!

December 2015 By i sugar coat it! 21 Comments

Blackberry Coulis Cocktail

Blackberry Coulis Cocktail is a deliciously refreshing blend of blackberries, Chambord liqueur and dark rum and a little fizz - slightly sweet, a little tart and a whole lot of sexy. What better way to ring in the new year!

We are in the homestretch, ya'll! You can bet that, after the year I have had, I'll be the first in line to scream sayonara to 2015. After which I'll happily raise my Blackberry Coulis Cocktail filled glass to usher in a 2016 and all that awaits me.

I'm generally not one for new year resolutions that focus on all the things I want to change about myself - that is a long list that will likely lead to failure and disappointment. Instead, I make a continuous effort throughout the year to improve upon what is good and hopefully develop and learn new things along the way. That approach tends to help quiet my often debilitating doubting internal dialogue...most days.

Blogging, in particular, sparks such dialogues, which often leaves me questioning my very existence. OK, that's overblown, but when you put your goodies out there for all the world to see, some insecurities come into play. Is my writing engaging? Do readers find my tone inviting and authentic? Are my photos and recipes 'good enough'? Does anyone even care? I sometimes spend so much time fretting about those things, I don't get around to posting.

Self-doubt aside, time has been my fiercest foe and the source of a great deal of my anxiety. I know I am not the only one holding down a full-time career and blogging on the side - which can sometimes feel like a full-time job in itself. I've let a number of things slide, things that I thought I would attend to while I've been on medical leave, but never found the energy to tackle.

So, I am going the resolution route and have set up some goals to help improve and grow my blog in 2016. I will challenging myself with a new goal each month and share them here on my blog for all the world to see, or at the very least, you guys. I like the idea of being held accountable to you lot who take time from your busy schedules to visit me here regularly - for which I am eternally thankful, BTW!

January's challenge: Let the old cat out of the bag.

Can you believe that I am still so unsure of my blogging skills and abilities that I rarely tell anyone about my blog? After four years of blogging, I think it's time I grew a pair of lady balls and man-up. This Blackberry Coulis Cocktail might just be the thing I need to get started.

This Blackberry Coulis Cocktail is my take on a Havana Bramble recipe I saw in a past copy of the LCBO's Food & Drink magazine. I went the route of the coulis to achieve that dark, crimson colour that adds a sexy masculinity to the drink. I love using coulis to top my yogurt, or do a little fancy plating, so I tend to make and keep a variety on hand. It's so easy and delicious and keeps in the fridge for a few days, but can be frozen for a few months. The Chambord, which is a blackberry liqueur, amps up the blackberry flavour and the spicy tones of the dark rum wraps it up all nice and warm like. You may choose to skip the rum and add champagne, which is actually quite tasty.[Tweet "Make your #NYE slightly sweet, a little tart and a whole lot of sexy with my Blackberry Coulis Cocktail"]

So, what are some goals you've set for yourself? More importantly, what are you planning to have in your glass when the clock strikes twelve? Did I hear you say my Blackberry Coulis Cocktail? I thought so! You may also enjoy one, or all of these 5 Festive New Year's Eve Cocktails.

Happy New Year to my dear readers and friends! May 2016 shower you with love, success and a whole lot of sweetness!

Recipe Correction: Initially I wrote ginger beer, I meant ginger ale (can't imagine this drink with the former...). Apologies for the confusion.

Print Recipe

4.60 from 5 votes

Blackberry Coulis Cocktail

Blackberry Coulis Cocktail is a deliciously refreshing blend of blackberries, Chambord liqueur and dark rum and a little fizz - slightly sweet, a little tart and a whole lot of sexy.

Prep Time10

Cook Time5

Total Time15

Course: Drinks

Servings: 4

Author: I Sugar Coat It

Ingredients

Coulis:

250 grams blackberries
100 grams water
50 grams demerara sugar
3 grams vanilla extract I use Rodelle Reserve

Cocktail:

125 ml blackberry coulis
250 ml dark rum Havana Club 7-year rum works really well
60 ml Chambord blackberry liqueur
30 ml fresh lime juice
gingerale or soda water to add a little fizz
blackberries to garnish

Instructions

To make the coulis:

Place berries, water and sugar in a small, heavy-duty saucepan and bring to a boil.
Lower heat and allow to simmer until the fruit has softened, about 5 minutes.
Remove from heat and stir in vanilla extract. Allow to cool.
Pour into blender and blend on high until pureed.
Use a sieve to transfer to a container for storage.

To make the cocktail:

Add ice cubes to glasses.
To a cocktail shaker, add coulis, rum, Chambord and lime and shake.
Strain over ice and top up with a little gingerale or soda water.
Garnish with fresh blackberry.
Cheers!

December 2015 By i sugar coat it! 4 Comments

5 Festive New Year's Eve Cocktails

Looking for ways to ring in the 2016? I have 5 Festive New Year's Eve Cocktails for a sweet, smooth transition into the New Year!
A robust rye complemented by refreshing, aromatic ginger and rosemary, this Ginger Beer Rosemary Rye Cooler is simple, sexy, seriously sensory seducing and totally NYE glass-raising worthy. Garnish with candied ginger for a sweet ending! Perfect for a small gathering of friends and family, or hanging with the boys.

This island thirst-quencher I call Sorrel Sangria is tart, sweet, citrusy, spicy and definitely boozy. The virgin version is great served with mounds of crushed ice. You can even enjoy it warm, as a tea, or you can make a syrup as a bar staple. To ring in the New Year, add some bubbly, fill up those punch bowls and gather the troops. This one is a real crowd pleaser!

What do you get when Mozart and Elephants mingle? A composition of orgasmic proportions I like to call Amarula Truffle Cocktail. Two parts Amarula and one part Mozart Gold Chocolate Cream Liqueur, this creamy little mixture will leave you wanting, no... begging for more. This is a perfect drink to ring in the new year with your girls.

This Apple Cider Thyme Cocktail is perfect for holiday entertaining and is also superb when served warm, accompanied by a fireplace, blanket and great book. Simply omit the brandy and bitters and the juniors may partake. Works well for a quiet night in.

Take the celebration all the way into new year's brunch with these Berry Beet Smoothtinis. This combination is berry, berry good and a great addition to any brunch table. You can make it a little more tropical by replacing the liqueur with coconut rum and a splash of pineapple juice. Or, feel free to omit the alcohol, so that the kiddos can enjoy this deliciously filling cocktail smoothie. Also amazing as a popsicle!

However you choose to ring in 2016, hopefully there is something for you among these 5 Festive New Year's Eve Cocktails! What is your favourite way to ring in the new year?

I'll see you in a couple days for my last post of 2015!