Guys, it is a bittersweet time! After sharing with you wonderful salad recipes and no-bake lemon bars, the #undergradstudentbloggers link up party initiated by Ala @Wallflour Girl is finally coming to a close!
You have read about how we never have enough to eat, how we never have time to do… well.. anything… and now? How we waste all the time that we do have.
Going out with a bang mes cheris, welcome to the final segment magnifying in on the lives of undergrad/grad university students all over the world! Remember to check out all the links after reading for the ultimate student blogger series experience
I’m a girl on a mission.
I may not have spiralled out of a swirling vortex which spontaneously combusted into existence behind a rusty old garbage bin in a deserted alleyway, but I am a girl on a mission.
I may not knock out scrawny men with more more gumption than brains, and twirl giant revolvers around my pinky on a daily basis but I am a girl… no… a woman on a mission.
Name: Psychology Essay
Location: UNSW, Kensington
Action: Destroy that motherfudger. (I love this movie but in terms of g-rating that ish, it is totally difficult!)
I’m a woman on a mission. A mission to destroy this evil essay. It is part of my very functioning, my innate sense of duty. I was created to do this, to finish it off this very day. I have no emotional capacity. I know that if I’ve gotta do it, I gotta do it.
No ifs or buts about about it.
Oh. Wait. That is such a cute t-shirt. What are you doing here behind my bed? OMG this would go so well with my adorable skirt. Shall we try it on and see? Yes I totally think we should, after all, it-
Malfunction. Malfunction. I am back on track. There must have been a temporary disconnection in my circuitry systems. My neural wiring must have been compromised to some extent. I must be vigilant and remember my mission. Kill Psychology Essay.
But even as I walk away from my room, from that outfit begging to be worn, I can’t help but think “I’ll be back.”
They said there’s a storm coming. I can hear the rumble of thunder penetrating my suburb. Perfect. If this isn’t pathetic fallacy, I don’t know what is. It will make my mission so much easier if the atmosphere is ripe for destruction.
I am walking mechanically to the table. My arms robotically open my laptop and begin to type. Type. Type. Type.
Destroying this essay, one letter at a time.
50 words through. Million more to go. I am not tired, I am like a cyborg. A quick, clean typing machine. I-
Can smell something from the kitchen. Is that cake? Is that cookies? No. It is pure chocolate…. aah the sweet scent of deep, rich chocolatey goodness… Warning! Warning! Systems have been overridden. Warning! New tasks encoding! Warning…. warning…. warning…..
Why did I even come down here? Oh, that’s right, its sweet-making time! Haha I can’t believe I was even busy today, all I want to do is dive into some god-sent chocolatey creation. I am so ready for this.
What do I feel like making… what do I feel like making… hmmm… I know… ICE CREAM! But who even can be bothered getting all hot and bothered over custards and stoves. I think I’m going to try a new recipe today! And LOOK! I even have a delicious new packet of Black Gold Raw Cacao Powder to try.
Is this fate or what?
Ok freeze. Stop. I don’t know, just come back with me to real life, right here, in the present. The above scenario truly is how my brain works. Don’t worry, I am not some random robot bent on human destruction, but as far as my work ethics go, this is exactly how it pans out.
I promise myself every night ‘Tomorrow is a new day, I will be more prepared than I have ever been, tomorrow, I shall finish off all my work and be super organised” etc. etc. etc.
And then something turns my head. A book or a good bake. A call from a mate or the need to nap. I kid you not. I napped for 4 hours yesterday. Yes, I use the word ‘nap’ quite lightly actually…
For all my complaints of how busy us students are, it is remarkable how much of our time we spent procrastinating. Procrastibaking. Procrasti-anything.
But you know what? I ain’t even mad. I mean, if I didn’t completely fry my priorities on a daily basis, I wouldn’t get the chance to make and devour creations like this ice cream. As the spring heats up in Sydney, the need for ice cream rises exponentially, and being a citizen of such a great city, I truly believe it is my duty to churn out ice cream to relieve said heat.
I also did have to try this fresh from South America raw cacao powder, kindly sent to me courtesy of Black Gold Cacao. I mean, I have never found a difference in flavour when using processed cocoa powder, or less processed, earthier raw cacao powder, so why not take the healthier alternative?
The smell was something that hit me most. On opening the packet, it was almost ‘warming’ to an extent, and was very strong. The cacao powder just sifted through my fingers and I loved it
Besides raw cacao powder, Black Gold Cacao also has a range of drinking chocolates and natural cacao butters available! I may have to try them, considering this powder worked so well in this mainly 3-ingredient ice cream! And it is all expressly delivered fresh from the Venezuelan town of Yaguaraparo, which while I may not be able to pronounce, is called ‘The City of the Masters of Cacao’.
So now that you know the very robotic, methodological process of how I procrastinate, and which products I use to procrastibake with, I insist. You join me. Stop your cleaning, your working, your grading. Sweep it off the kitchen counter and join me in making an ice cream that melts in your mouth, doesn’t develop ice crystals and takes you back to days of when chocolate romanced peanut butter!
PB Swirled Chocolate Ice Cream
Adapted from: Chocolate Chocolate & More
- 2 cups thickened cream
- 1 can sweetened condensed milk (395g)
- 1/2 cup raw cacao powder (you can use cocoa powder too if that is what is in your pantry)
- 1 tsp vanilla essence
- 1 large packet peanut m&ms
Peanut Butter Swirl
- In a medium saucepan, heat the vanilla, sweetened condensed milk and sifted cacao powder together, till smooth and mixed through. Do not let boil and remove from heat, letting cool to room temperature.
- Meanwhile, in a stand mixture, beat the thickened cream till stiff peaks form – add a touch of vanilla into the cream before whipping for extra flavour.
- PB Swirl: In a medium bowl, add in the 2 tbs sugar, peanut butter and normal butter. Microwave in 20 second increments, stirring in between, till fully combined. Place in fridge for 10-20 minutes to cool mixture quickly and thicken it.
- Fold together the cacao mixture with the whipped cream mixture.
- In a large, freezable container, put down a layer of the ice cream base. Drizzle generously with the peanut butter swirl.
- Top off the swirl with a few peanut m&ms (I wouldn’t do this again though because the colour ran through the ice cream but it is up to you – you can always add the m&ms on top)
- Continue layering in the same way till left with chocolate ice cream on the top. Sprinkle with additional peanut m&ms and freeze for 4-6 hours or overnight.
- Take out of freezer and devour with a spoon while watching reruns. And forget about all the work you have to do.😀
- The ice cream retains a mousse-like consistency which is fantastic! No need to let the ice cream thaw when it comes out of the freezer, it is always ready to eat, good to go!😀
And thus ends what was an awesome journey with my fellow student bloggers into the lives of us crazy uni students! I hope you all enjoyed what we offered😀
Ala, you gorgeous blogger goddess, thanks for organising this again! It was so much fun to discover all these awesome bloggers in the same boat!
Show our #gradstudentbloggers and #undergradstudentbloggers your support! Check out the whole list of featured Student Procrastibaking recipes now:
Crispy Gnocchi with Pork Tenderloin and Fava Beans via Bacon Egg Cheese(cake)
Brownie Dulce de Leche Cookie Sandwiches via Daisy and the Fox
Healthy Salted Caramel Apple Pie Bars via Wallflour Girl
PB Swirled Chocolate Ice Cream via Go Bake Yourself
Pink Moscato Panna Cotta with Pistachios via Blahnik Baker
Raspberry and Cardamon Brioche Buns via PicnicNZ
SAY WHAT? As a fun bonus to this roundup, we asked today’s student bloggers some fun, wacky questions about their (im)balanced school/blogger lives: read their answers now on our hostess’s blog, Wallflour Girl!
The #gradstudentblogger and #undergradstudentblogger series showcases the lives and talent of insanely busy food bloggers from across all stages of their higher education pathway. Thank you for joining us in our final edition!
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Disclaimer: Go Bake Yourself received the Black Gold Cacao product but all thoughts and opinions expressed about it are honest and her own.