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ChillFactor Milkshake Maker {Review}

Milkshake Maker

We love kitchen gadgets around here, even if they are just for kids in the kitchen, so we were excited to try the ChillFactor Frozen Milkshake Maker – a cup with a handle and blades to turn any milky drink into a milkshake in just minutes.Milkshake MakerThe Milkshake Maker consists of five parts – the cup, the cooling pouch, the lid and blades and the washer (to prevent leaks). There’s also a spoon – slash – straw to drink or eat with.

Assembly is simple. Just pop the cooling bag inside, place the washer above and screw the lid with the blades in place.  Pop the Milkshake Maker in the freezer for 4 – 6 hours, or overnight, and you’re good to go.

milkshake-maker

When you’re ready to make your first milkshake, simply open it up, pour the milk in, and close it up again. Stir for about 30 seconds, then – making sure the straw lid is closed – shake it a little. Apparently, this makes it more bubbly. Then you can spin it around for another minute or so, and you’re ready to eat!

Our favourite “recipe” so far is, unsurprisingly, a chocolate milkshake:

Chocolate Milkshake Maker Recipe:

ChillFactor Milkshake Maker {Review}
Author: Keeper of the Kitchen
Prep time:
Total time:
Serves: 1 cup
Ingredients
  • 1 cup milk
  • 1 teaspoon cocoa powder
  • 1 teaspoon icing sugar
Instructions
  1. Remove the ChillFactor Milkshake Maker from the freezer. Pour in a cup of milk, and quickly add the cocoa powder and icing sugar.
  2. Close the lid with the blades in place and rotate for 30 seconds.
  3. Make sure the straw hole is closed, and shake for 20 seconds.
  4. Rotate again for another 60 – 90 seconds (although I find that doing it for less makes more of an ice cream, which we like too.)
  5. Remove the blades, insert the straw, and enjoy!

I think this milkshake maker is a huge improvement on the slushie maker we already have – it’s easier to do and I like the end result better too – although I haven’t tried it with non-dairy products.

If I could have an improvement on it, I’d want to be able to just freeze the cooling pouch to save space in the freezer, but I’m not sure if that would work – there’s nothing on the packaging to say you can’t but I suspect it could damage it, so maybe we’ll not try it.

Overall, the ChillFactor Milkshake Maker is a fun bit of kit that the kids love to get involved with. It may be making it’s way to the cupboard now for the next few months, but will be pulled back into service as soon as spring arrives again.

The ChillFactor Milkshake Maker is available from Character-Online for £9.99.

 

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Easter Egg Macaroons {DF, GF, EF, RSF}

Easter Egg Macaroons

This is not a new recipe for me – we make chocolate macaroons frequently – but I decided to make it into Easter Eggs for the children to decorate, so we’re sharing it again, all seasonal like.Easter Egg Macaroons

I used egg moulds to make these Easter egg halves, but you could make whole eggs by hand too.  Depending on where you are (temperature) and whether you use organic coconut or not, you may need a little extra coconut oil. If that’s the case, just add a tablespoon at a time at the end of the mixing process. The  mixture does need to be able to hold together.

Easter Egg Macaroons {DF, GF, RSF}
Author: Keeper of the Kitchen
Ingredients
  • 50g Coconut Oil (1/4 cup)
  • 70g honey or syrup (1/4 cup)
  • ½ teaspoon vanilla extract
  • 30 – 50g cocoa powder (1/3 cup)
  • pinch of fine sea salt or Himalayan pink salt
  • 150g shredded unsweetened coconut (1.5 cups)
Instructions
Regular Instructions
  1. Melt the coconut oil in a pot – this requires 37C, i.e. body heat, and is still considered raw, or uncooked.
  2. Add the honey or syrup and stir till it’s all mixed and liquid and remove from heat
  3. Add the vanilla extract
  4. (If using banana, mash it and add to the mix)
  5. Add 30g cocoa first then add the coconut
  6. (Add chia seeds if using)
  7. Stir till it’s all combined
  8. Taste the mix too see if it’s the right amount of chocolatey. If you want it ‘darker’ add more cocoa powder till it’s right for you. Mix again.
  9. Scoop out onto a tray, or into moulds and refrigerate until it hardens.
  10. Keep cool as it will fall apart if the coconut oil gets too warm.
Thermomix Instructions
  1. Put the coconut oil in the bowl, and melt 37C/Speed 1/ 20 Seconds (you’ll need a bit longer if the weather is cold) Make sure it’s melted though, or it won’t be liquid enough to hold everything together)
  2. Add the honey or syrup and mix 37C/Speed 1/ 30 Seconds.
  3. Add the vanilla extract
  4. Add 30g cocoa first then add the coconut
  5. Mix speed 2/ 15 seconds
  6. Taste the mix too see if it’s the right amount of chocolatey. If you want it ‘darker’ add more cocoa powder till it’s right for you. Mix again speed 2/15 seconds.
  7. Scoop out onto a tray, or into moulds and refrigerate until it hardens.
  8. Keep cool as it will fall apart if the coconut oil gets too warm.

 

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Six Minute Chocolate Puddings

Six Minute Chocolate Pudding

In a life before my children, I used to host regular dinner parties, and Six Minute Chocolate Puddings were a go-to standard pudding for a number of reasons. First, it’s so easy to make. You mix all the ingredients together and set it aside, popping it in the oven for 6 minutes when you’re ready for your warm and yummy dessert. Secondly, these chocolate puddings a small portion, but it’s so rich you really only need a small portion per person. Thirdly, it’s really good, hot or cold, with cream or ice cream. Six Minute Chocolate Puddings

The key to these chocolate puddings is to have the oven hot and to keep an eye on the puddings. In a normal small round ramekin, they should only need 6 minutes in the oven. If your ramekins or bowls are bigger, they may need a little longer, but sit and watch it, if need be, so you can see when it forms a skin on top that looks like cake. Like this:Six Minute Chocolate Puddings

Pull it out of the oven immediately, and serve. If you leave it in too long it’ll sort of ‘set’ and not be runny any more, but it will still be delicious.

Six Minute Chocolate Puddings
Recipe Type: Dessert
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 60g Sugar
  • 3 Eggs
  • 3 Egg Yolks
  • 185g Dark Chocolate
  • 185g Butter
  • 15g Plain Flour
  • Cocoa Powder, for dusting
  • cream or ice cream for serving
Instructions
  1. If you’re serving immediately, turn the oven up to 230C/450F
  2. Add the sugar to the Thermomix and whiz on speed 10 for 3 seconds
  3. Add the eggs and the extra egg yolks and whisk the eggs for 30 seconds, speed 5
  4. Set aside
  5. In a clean bowl add the chocolate and whiz on speed 10 for 3 seconds again to get the chocolate to melt faster. Scrape down the sides if you need to then melt the chocolate for 2 minutes/speed 2/ 50C
  6. Once it’s melted add the butter and melt 1 minute/speed 2/ 50C
  7. Finally add the sugar and egg – pour it in in a steady stream – and then the flour
  8. (If you’re organised, you can just set the chocolate on to melt for 4 minutes, and add the butter after two minutes, and the egg and sugar mix and the flour after another minute so you don’t keep having to reset the timer)
  9. Pour into ramekins. This mix will rise slightly, so don’t fill all the way to the top.
Serving straight away
  1. Place into a hot oven and bake for 6 minutes (vary according to the size of the ramekins)
  2. Serve as is for the molten inside to be a surprise or turn upside down to have it running and oozing pleasantly over the plate
Serving later
  1. Once everything is mixed, pop the chocolate mix into the fridge. When your guests arrive, remove it so that it returns to room temperature, when you’re having your mains, turn on the oven and after dinner put the ramekins in the oven for six minutes.
  2. Serve with cream, ice cream or on it’s own

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