The Ultimate Cookie Brownie Peanut Butter Ice Cream Cake (lactose free)

It was my sisters graduation and I couldn't help myself, I had to make a cake. The thing was, her favourite cake is an ice cream cake. That's cool. The problem arises when well, she doesn't take to lactose well. Same here. What to do?!!

Then I discovered that Chapmans makes lactose-free ice cream! No sugar added and it is delicious. That changed everything.

Layers of goodies and ice cream in a cake pan with removable sides for easy serving and aesthetic appeal.

Voila! Enjoy!

Cookin' Tunes:
Tonight the Stars Speak [The Glorious unseen]
All I Ever Needed [AJ Michalka]
Cecie's Lullaby [Steffany Gretzinger]

The Ultimate Cookie Brownie Peanut Butter Ice Cream Cake

10 oreos
1 container lactose free peanut butter ice cream
1 container lactose free vanilla ice cream
10 peanut butter cups
sprinkles for decor (of course!)
1 recipe of gooey brownies (your choice! I used an adapted version of this recipe by averiecooks)

1. Make your brownies in the cake pan that you plan to use for your cake! Make sure to grease it well or use parchment paper as a liner. Let it cool completely before going onto the next steps

*try and work as fast as you can now to ensure that the ice cream does not turn to liquid!*

2. Spread peanut butter ice cream even on top of the brownie (in the pan still)
3. Crush and scatter oreo cookies on top of the ice cream
4. Layer vanilla ice cream over top of the oreos, covering them completely. Make sure that it's smooth- I used a palate knife to do this.
5. Cut the peanut butter cups in half and decorate the top of the cake with them. You can scatter them about or make it look a little more orderly. I lined the edges of the cake.
6. Finish with sprinkles and place in the freezer until serving!!

Savoury and Spicy Tempeh Summer Rolls

Need a quick meal that you can eat with your eyes, or bring to a party and is bound to impress? These will do the trick. Every time I find myself dialling the nearest thai or Chinese take-out place, which is more than I'd like to admit, I get a slew of yummy sushi rolls and good ol' thai summer rolls. Yes, I know- ordering Thai summer rolls from a Chinese place where you're getting japanese sushi? It's a thing. At least in Canada it's a thing.

I love these things. They have veggies and are still delicious despite the fact that they are...*drumroll* .. not fried! Plus, since you can literally fill them with whatever you want, you can cater them to your specific taste buds and dietary restrictions!

They usually consist of pork, vermacelli noodles, prawns, veggies and are wrapped in rice paper. Let's take this concept and run with it!
Replace the pork/prawns with with the protein of your choice! Tofu, tempeh, chicken,  chickpeas?
Use whatever veg you have laying around!
Pick a darn good sauce. And you will need rice paper (any major grocery store should have this!)

Bam.

You've just made yourself a delicious, impressive, customized meal! You can make a bunch and use them throughout a week or quickly make them before dinner or lunch.

Here's my take on a vegan summer roll :)

Cookin Tunes:

You Are My One Thing [Hannah McClure]
In Over My Head [Jenn Johnson]
A Dream Is A Wish Your Heart Makes [Lily James]

Savoury and Spicy Vegan Tempeh Summer Rolls

Makes 2 rolls.

4 Sheets of rice paper

10 Spinach leaves

2 Small spring carrots (sliced thinnly)

2 Dried dates

2 Sundried tomatoes

3 Cherry tomatoes

2 Pieces Tempeh (Sesame Garlic)

2 tsp Nutritional yeast

1. Wash carrots and cherry tomatoes. Slice carrots lengthwise into segments that are skinny and about two inches long. Slice the tomatoes, dates, sun dried tomatoes any way.
2. Place a cloth on a baking sheet. Spread it out so there are no wrinkles.
3. Fill a large bowl with hot water. Grasping two pieces of rice paper together (they should overlap perfectly), place them into the hot water bath. Don't let go of them or they'll get all tangled. Gently wade the rice paper back and forth, slowly emerging both sheets. When soft and pliable, lay them (still one over the other) flat on the cloth. Repeat with the second set of rice paper sheets.
4. Cut tempeh strips in half (about 2 inches in length), place in centre of upper 1/3 of rice paper. Layer on top the tomato, carrots, dates, and sun dried tomatoes.
5. Sprinkle with nutritional yeast and top with spinach.
6. Gently fold the top edge of the paper over the mixture, then fold in the sides. Roll until the mixture is fully enclosed. Feel free to carve off excess rice paper thats unnecessary.
7. Repeat step 4-6 for second roll.
8. Serve with siracha