You know, for the days when just plain vanilla ice cream won’t work?
2/3 tablspoon cocoa powder
2-1/2 tablespoon sugar
Pinch of salt
In a medium microwave safe bowl, mix the cocoa power, sugar and salt together.
Gradually add the milk, stirring until there are no more lumps in the mixture.
Nuke it in the microwave for 1-1/2 to 2 minutes, until it’s bubbling (place a lid or tissue paper over the bowl, it will bubble up, and you don’t want a chocolate explosion in your microwave, it’s not fun)
Then, remove it carefully from the microwave, and add the butter,swirling it in the hot liquid until it combines to become this gorgeous smooth silky viscous sauce, it’s glorious.
Done! Now go enjoy your ice cream.
You could also use it on pancake and waffles, to decorate cakes, or, you could mix in some oats, to make a delicious and relatively healthy ( I said relatively) breakfast.
These biscuits are a wonderful contrast sweet and doughy. They are soft and somewhat doughnut like, with the peaches giving a wonderful burst of flavour. This recipe is adapted from Emily Mainquist’s cookbook “Sweet Vegan”
2 cups flour
2 tbsn baking powder
1/2 tsp salt
1/4 cup butter
3/4 cup milk
2 tbsn sugar
4 large peaches, cut into thin slices
3 tbsn apricot jam
1 tbsn water
1 cup sugar
2 tsp cinnamon
1 1/2 cup butter, melted
Preheat the oven to 180°C.
Line a baking tray with parchment paper
Mix the flour, baking powder, salt and 2 tbsn sugar together.
Add the 1/4 cup butter a little at a time, mixing in between.
Add the milk and mix until a soft dough forms.
On a floured work surface, roll the dough to a 1/2″ thickness.
Cut it with a 4″ cookie cutter and make as many 4″ biscuits as possible.
Take the 1 cup sugar, and mix it with the cinnamon. In a separate bowl, keep the 1 1/2 cup melted butter.
Dip the cut biscuits first in the butter and then in the sugar-cinnamon mixture, and place on the cookie sheet.
Create a depression in each biscuit (using a spoon), and arrange 4 peach slices on each biscuit.
Sprinkle with any remaining cinnamon sugar.
Bake for 12-15 minutes.
Melt the apricot jam with the 1 tbsn water, and brush it on the warm biscuits, glazing them.
Makes about 10 biscuits.