Homemade Peanut Butter Ice Cream without a machine

My name is Tracey and I have a Peanut Butter addiction.

There I said it.....!!!!! I can't get enough of the stuff. Yummy is the only word I have for it at the moment.

So yesterday in my web surfing I decided to look up Homemade Ice Cream recipes as I bought a 'popsicle' molds for icy poles and thought it would be good to have frozen yoghurt in them - made - easy peasy but then I thought of myself. The banana frozen yoghurt is for the kids. So I looked up......you guessed it - Peanut Butter ice cream. I was feeling lazy and didn't want to wait for the ice cream maker to do it's work so looked up recipes that you can throw straight in to the freezer. 

Normally with a recipe like this you use full fat whipping cream but hey I wanted to create a lower fat version and I even omitted the butter that the recipe required and guess what - it turned out like normal ice cream so will include it in the recipe but you can leave out if you want to.

Here are the ingredients except the Reese's Peanut Butter Chips (OMG 

they are the bomb). 

Just out of the freezer. Was in there for 5hrs. 

Peanut Butter Ice Cream - no machine

Ingredients:

1 can Nestle Reduced Fat Cream

1/2 recipe of Homemade Sweetened condensed milk with Natvia 

1/4 cup Peanut butter

1/4 cup Peanut butter chips - optional

3 Tbs butter, melted

Whip the cream with a teaspoon of Natvia (just for taste). Whisk/mix together sweetened condensed milk, butter and peanut butter in a large bowl. Stir in the peanut butter chips. Mix cream mix and peanut butter mix together. 

Pour into a container and cover. Freeze for 5-6hrs or until you liking. 

If you want the full fat cream version have 1 cup heavy cream and whip it. Fold the peanut butter mix with the whipped cream. The can of reduced fat cream does not whip like normal cream. 

Toffee Cheesecake

I made this cheesecake a while ago. I bought the Hershey's Choc Toffee Bits from the US a while ago too and decided to make a cheesecake with it. Was so so so yummy. 

I know, I know, I shouldn't be eating it and to tell you the truth it was so long ago that I can't even remember when it was. But it was a hit with me and my middle child. Old fashioned toffee bits are awesome. 

So here is a super duper 'sugary' but so so so yummy cheesecake. 

Next time I will have to try it with some Natvia. What do you think....???

I only made a third of this recipe from the Hershey's site. If you get a chance to buy the Toffee Bits buy them. They rock. Mine are the chocolate ones but it still tastes yummo. 

By the way - I used Digestive biscuits as my base. See ya.

Easy Homemade Sweetened Condensed Milk

I know I didn't want to post this up just yet but couldn't help myself as I am super duper excited.

There are a lot of recipes - especially my no bake cheesecakes that require a can of sweetened condensed milk. Not only is that (of course) packed full of sugar it is too sickly sweet for me and tends to give me a sugar headache if I do so thought I would get a recipe for Homemade Sweetened Condensed milk and use Natvia instead of sugar.

There are many floating around but I used a really easy version. 

Homemade Sweetened Condensed Milk - Sugar free

Ingredients:

1/3 cup water - boiled

1/4 cup Natvia

1 cup skim dry milk powder - sifted

3 Tbs butter

Method: 

In a small bowl mix all ingredients with an electric mixer or wire whisk. Make sure you add water last. Mix until nice and smooth. Refridgerate until you need to use. Best used on day that you make it. 

If you don't sift your milk powder you may get lumps, like I did. I actually used just under 1/3 cup of Natvia but found it was a little too sweet for my taste so I will reduce the quantity to 1/4 cup next time. 

Enjoy making you sugar free no bake desserts. I can't wait to get started using it. 

Update ****** Troubleshooting: I used this and the sugar wasn't quite dissolved so next time I will dissolve it in the boiled water first and then add the water and sugar mix to the milk powder and butter. 

Cinnabon Muffins with cream cheese glaze plus a party

Sorry for the lack of posts recently - it seems this time of year just gets to me and I always feel incredibly stressed and I also had a couple of parties (see below for a couple of pics of my DD's 5th party) to organize - oh and I also have been going to the gym a lot lately so that has taken a lot of my time. 

Ever since I made the Cinnabon Cinnamon Roll Cake recipe from Six Sisters' Stuff  I have been meaning to make muffins or at least single serves of the cake so they could be frozen. Of course, I have no idea whether they will freeze well but can only try but with a huge fan in my husband I don't know whether they will last long enough to freeze anyway.

I tweeked the recipe so it contains Natvia and wholemeal flour instead of white flour. Of course apart from the sugar being substituted it isn't really low in fat or sugar as it has a lot of butter and brown sugar but you know what when you want to indulge I think this is my go to recipe.

Just before going in the oven. 

 With glaze

Cut in half. 

Cinnabon Muffins Recipe - adjusted from Six Sisters' Stuff

Ingredients:

1 1/2 cups of flour (I used wholemeal but you could use white)

1/8 tsp salt

1/4 cup Natvia (1/2 cup if you use proper sugar)

2 tsp baking powder

3/4 cup milk (i used skim)

1 egg

1 tsp vanilla

2 Tbs butter, melted

Cinnamon mix:

1/2 cup butter - 125g - softened

1/2 cup brown sugar

1 Tbs flour

1/2 Tbs cinnamon

Glaze:

2oz cream cheese (1/4 block of cream cheese)

1 TBS milk

3/4 cup icing sugar (confectioners sugar)

4 Tbs butter

1/4 tsp vanilla (I didn't use this)

Directions:

With an electric beater or mixer, mix flour, sugar, salt, baking powder, milk, egg, and vanilla. Once well combined, slowly stir in the melted butter. Will a tablespoon, spoon mix in to a 12 cup muffin tray. 

In a large bowl, mix the softened butter, brown sugar, flour, cinnamon until well combined. Drop a tsp size ball on to the cake mix and with a toothpick or knife swirl the cinnamon mix in to the cake mix. Bake at 180 degrees celsius for 15 minutes. Will be cooked when toothpick comes out clean from center.

In a small bowl mix the cream cheese, milk, butter, icing sugar and mix with an electric beater. mix well and put on to the top of the warm muffins. Will melt.

Trouleshooting: I made 10 1/2 muffins but the cinnamon mix on top bubbled and spilled over the muffin tray on to the bottom of my oven. If you can maybe try putting the cinnamon mix in first or put smaller amounts in the muffin tray and make more of them. The mix actually went hard like toffee so was an added bonus. 

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My little missy is celebrating her 5th birthday this month and we had a party really early this year so her friends could come. Here is just a couple of her. 

Rolling the cake balls for the cake pops. Unfortunately I forgot

to take photos of the finished product but they tasted good. 

 The candy table that she wanted. Not as fancy as I was hoping but 

the kids barely touched the lollies they were happy playing 

with each other. 

 Ashley posing with the huge lollipop cases we found at the $2 shop.

They contained 8 little lollipops.