Feeling Saucy?

As a child, I always remember going to restaurants and getting to choose the topping on my ice cream after odering off the kids menu.

Strawberry?

Chocolate?

Caramel?

 

I rarely ever actually ate the ice cream, but it was a novelty.

 

Now i'm older, I'm always the one who organises desserts for dinner parties or get togethers.

It's usually something much more complicated than ice cream with sauces - but who says dessert sauces can't have a makeover?

Designer Foods have a delicious range of premium dessert sauces which are far superior to your standard kid's menu fare :P

and they're gluten free!

 

 

Let's start with something light, no? 

These fruity sauces are perfect for drizzling over pavlovas, swirling into yogurt or using as a garnish.

They're both made with real fruit and contain no added colours or flavours.

The Red Raspberry sauce is a rich red colour and full of flavour.

It would compliment chocolatey desserts perfectly and is great simply drizzled over ice cream.

The Passionfruit, Mango and Pineapple sauce is really summery and fresh.

For a quick and easy dessert why not grab some pavlova nests, add whipped cream and fresh fruit and drizzle over the sauce.

 Next up is the more caramel style sauces.

The Maple Syrup is a divider! 

You see, I'm a fan of real maple syrup, as in what you get straight from the tree.

However, I know alot of people who can't stand real maple syrup and prefer maple flavoured syrup (such as my sister)

This sauce isn't real maple syrup, but maple flavoured.

For me it was a little too sweet (but I'm the girl who's sweet tooth seemed to have packed up and left) but everyone else really liked it.

 

The verdict was that this sauce would be perfect for pancakes and waffles.

Maple flavours also work really well in savoury dishes so this would make a perfect glaze for meat or roasted vegetables.

 

The Caramel Creme is a rich, creamy sauce which would fit perfectly on a country table.

It's a delicious dip for fresh fruit, especially mixed with cream cheese and it is delicious when poured over ice cream, puddings, waffles or cakes.

This sauce works really well warmed or cold - it's up to you!

 Now the chocolate sauces!
Designer foods have catered to both kinds of chocolate lovers with these sauces.

The Premium Chocolate is dairy free and still sweet while having a rich chocolate flavour.

You can use it warm or cold and it works really well as a sauce for cakes or puddings, drizzled on as a garnish or icecream topping or used as a flavouring in milkshakes

The Premium Chocolate was the winner for me.

Intense chocolate flavour without the sweetness, this is one for the more dark chocolate lover.

It's also dairy free and great warmed or cold.

This sauce is great in drinks like hot chocolates, iced chocolates and mochas.

 

All of the sauces can be ordered from Designer Food's website,

they have some fantastic gift packs

So tell me, what do you like best in a dessert:

Fruity, Caramel or Chocolate flavours?

and what food reminds you of your childhood?  

 

Kinder surprises always remind me of being a kid, however, now I eat the kinder minis - they're one of the few things I liked as a child and still like now!

 

Kristy received these sauces courtesy of www.designerfoods.com.au

If you'd like a review of your products, send an email to ksayerphotography@gmail.com 

103.

I scream, you scream

we all scream for?

ICE CREAM!

I love ice cream - year round
I may be super sensitive to the cold
and constantly carrying a hot cup of tea or a heat pack

But if you offer me ice cream,

they're dropped at lightning speed.

When I first heard Ben & Jerry were coming to Australia I was super excited and new I had to get my hands on some of their delicious ice cream goodness!

As soon as I located a store near me I was off to get some for myself!

Ben & Jerry are flavour geniuses - in America the range is HUGE!

but here in Australia you can only get a limited number

but they've just added three new flavours to their Pints and Mini Cups range

 The first of the new flavours is Triple Caramel Chunk
Caramel ice cream with a swirl of caramel and fudge covered caramel chunks

AKA: heaven for caramel lovers

The caramel is really rich and buttery soooooooo good 

and the ice cream base is super creamy.

 But fear not! It's not sickeningly sweet like some caramel products

favouritefavouritefavourite!

the next flavour is Phish Food

Chocolate ice cream with gooey marshmallow, caramel swirls and chocolate fish

I LOVE the marshmallow in this! It takes ice cream to a whole other level of deliciousness

You get the gooey marshmallow with the crunch of the super cute chocolate fish and the swirls of caramel

omnomnom.

You can definitely taste good quality dark chocolate

and the ice cream base is decadently rich - yummmmm

favouritefavouritefavourite!

and last but not least, Half Baked

Chocolate and vanilla ice creams mixed with chunks of chocolate chip cookie dough and fudge brownies

There's just something about baked goods and ice cream 

they're a match made in heaven!

and this ice cream is like a combination of Chocolate Fudge Brownie and Chocolate Chip Cookie Dough

and it definitely works!

favouritefavouritefavourite!

and yes, I know
I favourited all three - but there's no rule against that, right?

I told you I love ice cream!

While they only have one Scoop Shop at the moment, you can buy the ice cream at selected outlets in Sydney and Melbourne

The pints retail at a RRP of $11.95 

and on a closing note, I must say..

Ben and Jerry, I love you

Oh and I love you too fabulous readers :)

so tell me, 

What would be your dream ice cream flavour?

I think mine would have to involve cheesecake - I'm in the middle of a cheesecake obsession at the moment
and I hope you have a super Sweet Saturday and an awesome weekend!

098.

I thought I'd share a simple but oh so tasty recipe with you.

Last Christmas I was given an ice cream maker (yay!) as I'm a huge ice cream fan.

So I've been on a bit of a journey to find the best ice cream recipes out there.

This one was a mix up of a few recipes and ended up becoming a low fat recipe (win-win eh?)

So here it is, My Rocky Road Ice Cream 

1½ cups skim milk
200g condensed skim milk (sweetened)
¼ cup cocoa powder
1 tbsp boiling water
¾ cup light cream
1 tsp vanilla bean paste (or 1 tsp Vanilla Essence)
1 cup marshmallows, chopped
½ cup Allen's Ripe Raspberries
1/4 cup chopped peanuts

Dissolve cocoa powder in 1 tbsp boiling water.
Combine milk, Condensed Milk, cream, cocoa powder and vanilla together in a bowl; mix well.
Refrigerate mixture until completely chilled.
Pour Mix into Ice cream maker and churn according to manufacturer’s instructions
Combine marshmallows, raspberries and peanuts in a bowl.
Once finished churning stir through the marshmallow mixture.

It's so quick to make and tastes super yummy!

It kind of has the same flavour as a Chocolate Paddlepop - Definitely more on the cocoa side of town.

So tell me, 

What's your favourite ice cream flavour?   

080.

Crispy outsides, chewy centres

That's my perfect cookie!

This Sunday, In Australia, it's ANZAC day.

For those of you who don't know, A.N.Z.A.C stands for

Australian

New

Zealand

Army

Corp

and ANZAC day is a national day of remembrance to honor those soldiers.

The cookies you see above are ANZAC biscuits, and are claimed to be the food of soldiers

sent from home by loving wives or mothers because the biscuits don't spoil easily.

Not only do they travel well, they taste amazing.

Seriously, even the dough tastes amazing.

Chewy ANZAC Biscuits Recipe:

• 
  
  1 cup plain flour
• 
  
  1 cup rolled oats
• 
  
  1 cup desiccated coconut
• 
  
  3/4 cup brown sugar
• 
  
  125 grams butter
• 
  
  2 Tbsp golden syrup
• 
  
  2 Tbsp water
• 
  
  1 tsp bicarb soda

Preheat oven to 160 degrees celsius (320 fahrenheit).

In a bowl, mix together sifted flour, oats, coconut and brown sugar until no lumps of brown sugar remain.

Place butter, golden syrup and water in a small saucepan and heat over a medium temperature until butter has melted. Remove from heat and add bicarb soda, stir to combine.

Pour hot butter mixture over flour mixture and stir until well combined. (Feel free to put a Tbsp or so more water if you're not happy with the consistency).

Roll tablespoon sized balls of dough and flatten slightly on a baking tray, making sure to space the cookies about an inch apart so they have room to spread.

Bake in preheated oven for 10 minutes, until lightly browned.

Note:

When the cookies come out of the oven, their edges should be quite crisp but the centres will be soft - This makes perfect chewy cookies.

If you're looking for a crispier cookie, leave them in the oven for a further 5-10 minutes.

My original intention for the post was an ANZAC ice cream recipe.

However, my enthusiasm and curiosity got the better of me and I tried a new ice cream recipe instead of my tried and tested one (Bad idea).

I wasn't really awake while reading the recipe, or making the icecream.. so I failed to notice the red flag that this recipe had no sugar in it. Zip, Zero, Zilch..

So lets just say that recipe went straight to the fail pile.

I still wanted ANZAC ice cream though, so I softened a tub of store bought ice cream I had in the freezer

and mixed through chunks of the cooled ANZAC cookies.

Oh boy was it good! I think this is something everyone needs to try.

But don't use store bought cookies! You need the mix of crispy bits and chewy centers... mmmmmm.

Heavenly.

But rest assured,

You'll be seeing a few ice cream recipes in the future

(as long as they taste good)

but for now, the message is:

ICECREAM WITHOUT SUGAR SUCKS!

At least that recipe did.

So tell me,

what's your number one dessert choice?