CPM: Chocolate, Peanuts & Marshmallow (GF)

*Before we get started, apologies for the atrocious pictures in this post, I was feeling a bit lazy. Soz!*

I was watching Food Network the other day, not like me I know, when this popped up.  It was one of those snippets of a Food Network chef talking about 'The best thing I ever tasted...'.  You know the ones I mean.  The theme for this particular one was sugar and Chef Duff from Charm City Cakes was in the hot seat. 

I wasn't paying too much attention to him as I was also scribbling something or other onto a piece of paper at the same time.  I very rarely just do one thing at a time, I always have one eye here and t'other there.  It's just the way I like to roll.  Even when I look like I am only concentrating on the task at hand my brain is generally 2 hours ahead thinking of the next thing I intend to do.  Anyhoo, I digress.  My attention turned solely to the tv when the chef who had created Duff's favourite dessert started to describe it.

First you pop 3 scoops of vanilla ice cream into the bottom of a glass, then you scatter on some sweetened peanuts, follow that up with a layer of chocolate ganache and then top the lot with some warm marshmallow fluff.  Naturally at that stage I found myself on my knees licking the tv screen. (Note to self, dust the tv.) 

I was giddy with excitement at the prospect of recreating this sweet confection and kept dreaming about it for the 24 hours that followed, so last night I gave in and made it before dinner.  I know, I shouldn't have but I was alone in the house and it was a good hour and a half before dinner so I did it.  This is one of my favourite things about being an adult, you can decide what to eat and when and if you want to eat dessert before dinner, you can go right ahead and do it!

As this was not part of an actual cookery show there was no recipe to accompany it.  The following is a rough guide:

CPM: Chocolate, Peanuts & Marshmallow
(the following quantities are for one serving but can very easily be multiplied)

*** NB Check that the brand of marshmallows you use are gluten free if making for someone with coeliac disease***

2tbsp Salted Peanuts
A squeeze of Honey
A handful of white Mini Marshmallows
4tbsp of Milk
3 scoops of Vanilla Ice Cream
3-4tbsp of Chocolate Sauce

1.  An hour in advance of assembly place the peanuts into a small bowl.  Squeeze over just enough honey to coat them all evenly.  Cover and set aside until required.
2.  Place the mini marshmallows and milk into a small saucepan and set over a low heat to melt.

3.  While you are waiting for the marshmallows to melt remove the ice cream from the freezer and allow to soften slightly.
4.  Once the marshmallows have melted remove them from the heat. 

5.  Place the 3 scoops of ice cream into the glass.  Flatten down with the back of a spoon.  Spoon the peanuts on top of the ice cream.  Cover the peanuts with the chocolate sauce.  Finally, cover the chocolate sauce with the melted marshmallow. 

6.  Grab a BIG spoon.  Lock yourself in a room on your own and dig in.  It is very important to get a bit of each layer in every spoonful.  Trust me, you will be glad you did.  Enjoy!

Notes:

• I had no vanilla ice cream in the house so used a homemade honeycomb one I had been meaning to taste.  It worked perfectly and I will post the recipe for that soon.
• Marshmallow fluff is not something that is readily available here.  I know Avoca sell a jar of pink marshmallow fluff but I think the melted marshmallow I used worked perfectly well.  Actually, I know it worked perfectly well because it was feckin delicious.
• I used a shop bought chocolate sauce but feel free to make your own ganache if you wish.  If I was serving it as a dessert I would most probably opt for a homemade version.

The Night Before Christmas

Well, the big day has come and gone and sadly we must wait a whole year now for the revelry and goodwill to envelope us all once again. The build up this year seems to me to have been a mammoth task and bar the last two days I have not had a minute to myself. Exhaustion has set in, but it is a happy kind of exhaustion coupled with backache from basting the glorious bird and paper cuts from endless gift wrapping.

I must admit that Christmas Eve is my favourite day of the season. I find that this is the day when excitement reaches its most heightened point. Santa Claus is so close that you can almost smell him and yet you are still wondering what delights he may have safely stowed away on his sleigh for you. And then the children around you are positively beside themselves with anticipation of the whole situation, not knowing what to do with their little selves. Their faces tense with a mixture of emotions, hoping that they have indeed been good enough to receive the gifts they have been dreaming of for so long now.

This Christmas Eve was no exception and did not disappoint in any way. I did panic slightly when I woke up late having slept through my alarm but a little rushing around got me back on track. First we visited my parents in law who were also playing host to my husbands sister's and their families. This was manic of course with children opening presents, children fighting over presents, children fighting over empty boxes and fifty different conversations taking place all at once.

From there it was down to my Dads local to have a drink with him and my sister, and have a look at the decorations. The landlord turns what could be viewed as a somewhat dreary, lacklustre bar into a magical Christmas Grotto each year and my Dad insists we all meet up to admire them. This was a fairly sedate hour spent colouring with my niece and watching her do ballet up and down the pub regardless of who was in her way (man in wheelchair included). Then it was a quick stop off at my Dad's to collect a pot of his mouthwatering stuffing. This batch also proved a little eye watering as he had plied it with so many chillies!

Then the hunt was on for a suitable bath for Dustin who was to be brined as per Nigella's instructions. An eleventh hour dash to the shopping centre proved fruitful and so we could relax and make our final port of call of the day. And so to the pub to meet my brother in law and his wife before we headed for our traditional Christmas Eve Indian. After stuffing our gills with food and bubbles and laughing ourselves sick it was time to head home and get to bed before the big man arrived.

At this stage my bed was calling but unfortunately there was a ham to cook, a spa bath to prepare for the turkey and last minute presents to be wrapped before I dressed in my new Christmas p.j.'s and slippers, gave the house a final once over and headed to bed for visions of sugar plums to dance round in my head.

For once I jumped out of bed as soon as the alarm sounded on Christmas morning. I was expecting my whole family for dinner and had both the dinner and dessert to prepare before making myself beautiful. With all of my rushing around over the previous few days I was unfortunately not as prepared as I would have liked to be and so had not made my desserts in advance. This called for either a miracle or some quick thinking and having prepared all of the meat and veg for the main event I had to think on my feet and so I made a 5 minute trifle and adapted an ice cream bomb to turn it into a rather delicious cake. So, if you have any further entertaining to do over this festive season and like me find you are running dangerously short on time give these a try and I am sure that neither you or your guests will be disappointed. Enjoy and may I take this opportunity to wish you all a very happy and prosperous new year.

5 Minute Trifle

1 Packet of Niece Fingers/Trifle Sponge
1 Tin of Ready Made Custard
2 Punnets of Raspberries(reserve some for decorations)
4oz of Sherry
100ml of Whipped Cream

1. In a glass bowl place a layer of Niece Biscuits/Trifle Sponge on the bottom and around the sides. Overlap where necessary to ensure there are no gaps.
2. Pour over 3oz of sherry ensuring you soak all biscuits/sponge.
3. Place a layer of raspberries onto the sponge layer.
4. Place a layer of custard on top of the raspberries.
5. Place another layer of Niece Biscuits/Trifle sponge on top of the custard.
6. Pour the remaining sherry on to the sponge layer and then repeat the raspberry and custard layers.
7. Finish of by pouring the whipped cream over the top and decorate with the reserved raspberries.
8. Place in the fridge until ready to serve.

Bailey's Bomb Cake
1 Litre Vanilla Ice Cream
3 Chocolate Covered Honeycomb Bars
2oz Baileys Irish Cream
100g good quality Plain Chocolate
100g Rice Krispies
50g Milk Chocolate Buttons (optional)

1. Remove the ice cream from the freezer to allow to soften.
2. Melt the plain chocolate over a pan of gently simmering water.
3. Crush the Honeycomb bars to large crumbs.
4. Once the plain chocolate has melted add the Rice Krispies and stir to coat. Place into the bottom of a silicone* baking tin and place in the freezer for 5 minutes to set.
5. When the ice cream has softened stir in the Baileys and crushed honeycomb bars.
6. Pour the ice cream mixture on top of the chocolate Krispie base. Decorate with the chocolate buttons and place in the freezer until ready to serve.

*If you do not have a silicone baking tin simply line a standard tin with grease proof paper. A silicone one works well in this recipe as the cake just peels away from the sides and stops the ice cream does not stick.