It’s been a terrible week for me in the kitchen… I actually don’t know how is humanly possible that so many things went wrong??
I mean, I obviously make a lot of mistakes when I’m cooking, because mistakes are part of the learning process and I’ve been cooking for less than a year, so yes, my cooking skills are far from perfect and I’ve still got so much to learn but… 5 kitchen disasters in the same week??! Madness. That’s way too much, am I right or.
First we have a galette that I carbonized. Literally. It was meant to be a birthday present for mum’s best friend, but my oven decide she didn’t deserve a present. Oh well. My new oven is kind of a jerk, which eventually leads us to mistake #2, or “the crusty cake”.
Yeah, I was trying to bake a chocolate chip cake, which obviously was meant to be fluffy and soft, like the cake law commands. Well, my oven decided this time that it should be a “baguette style” cake: crusty and crispy… CRISPY. You guys should have seen it, it was funny because you couldn’t tell whether the cake was a bread loaf or… well, cake.
Mistake #3 was one of the funniest ones, oh how I wish I had taken pictures of it!!! Mum and I were trying to make profiteroles for my cousin’s birthday, and while we were trying to fill them with truffle whipped cream (that stuff was amazing, glad I didn’t ruined that one!), the pastry bag collapsed and EXPLODED. You read right, it exploded. Have you ever seen a pastry pipping bag explode?? Because it is actually the funniest thing ever. I was looking at my mum while she filled the profiteroles when I suddenly heard a noise and saw the piping tip separate from the bag and make its way trough the kitchen, leaving LOTS of truffle stains in the (white) kitchen tails and mum’s (white) dress. Man, I wish I had recorded that… Although it wasn’t so funny when it happened, we had to spend a lot of time removing the truffle stains from the floor, counters and the rest of profiteroles and no, I wasn’t allowed to lick it, in case you were curious.
Mistake number four was the most terrible one… because it involved cheesecake :(( It was key-lime cheesecake and I don’t know why, I wanted to be green (don’t ask me why, I say… what would I be thinking about??). So I grabbed a green coloring tube and dyed the cheesecake… and obviously got green cheesecake, aka the most unappealing cheesecake ever. And believe me, it is difficult to make cheesecake look ugly. Anyway, flavour and texture wise it was out of this world good. It was a mixture of ice-cream and mousse, so you imagine how good it must have been… although it looked like spinach cheesecake. Someone stop me next time I try to dye something!
And this fro-yo is mistake number five. It was meant to be dark chocolate frozen yogurt with brownie chunks but I messed this one up too and now it’s brownie batter flavoured frozen yogurt.
I am not ashamed to confess that I ate 1/3 of the serving in a sitting… because if you guys had been on my shoes you’d have done pretty much the same… It’s so good that it’s addictive.
And healthy too, because it full of protein, natural fats and fiber from the brownie… how cool is that, high fiber fro-yo??! This has to be the most satisfying and filling fro-yo ever. Which is why I only ate 1/3 of the recipe, because normally I would have gone ahead and ate all of it… But no, this one is really, really filling!
- 700 gr. (2 + 1/2 c.) full-fat greek yogurt
- 180 gr. (or to taste) sugar
- 3/4 c. cocoa powder
- 1/4 c. wholewheat flor
- 1/2 c. all-purpose flour
- 2 + 1/2 tbsp. cacao powder
- 50 gr. raw sugar
- 2 tbsp. agave syrup
- more stevia to taste (take into account I don't like my dessert on the sweet side, with these quantities, it was perfect for me, but you might want it sweeter: add more stevia or sugar to your taste)
- 1 tbsp. olive oil
- 1/2 c. + 1 tbsp. almond milk
- 1/4 tsp. baking powder
- First, prepare the fro-yo base. Add yogurt, cocoa and sugar to a bowl and stir until is fully mixed. Then, prepare the brownie, which is super easy, because all that you have to do is mix all the ingredients together and microwave for 3-4 minutes at 600ww.
- Add the brownie chunks to the yogurt and chill the mixture overnight.
- The next morning, the yogurt will look a bit weird, but don't worry, this is completely normal. It's ust the brownie, which has soaked part of the yogurt.
- Pour the mixture into your ice-cream maker and churn until you like the consistence of the ice-cream. You can have it straight from the machine or freeze it for a couple of hours more. The one pictured had been frozen for about 4 hours more.
- -It is supposed to work with fat-free greek yogurt, I mean, you'd still get fro-yo. But it won't be nearly as creamy as this. If I were you I'd choose greek, because if you go for fat-free, you'll have to add extra sugar or sweetener to make up for the texture. Your choice!
- -The brownie recipe has always yielded nice results for me, but if you got a brownie which a terrible texture (which I don't think it happens unless you leave out the oil or something like that), you can also add it to the fro-yo base. I think you won't notice the difference.
- -You can use stevia, xylitol or any other sweetener in place of some of the sugar (or all, if you can't have sugar), but it'll freeze more solid, so you have to take the fro-yo out the freezer 10-15 minutes before you want to eat it.
- -Vegans use soy, coconut or almond yogurt for the base, the brownie recipe doesn't need to be veganized!