Recipes


Delicious Lemon Syrup Mini Loaves


April 11, 2014

It is recipe day on the blog and today I am sharing with your some super delicious little mini loaves from Gillian of Crumbs of Comfort Cake Design.

I can see these perfect little bites being served as part of easter weekend treats – they can made gluten and dairy free by substituting flours for gluten free varieties, as well as butter and milk which can be changed to dairy free spread or rice milk!

Lemon Syrup Mini Loaves

125 g butter
1 tablespoon lemon zest
2 eggs
165g sugar
140g self-raising flour
70g plain flour
125ml milk

Syrup
125ml lemon juice
60gm sugar

Method

Pre-heat oven to 160C. Grease a mini loaf pan (or line base of 20 cm round cake tin)

Cream butter, sugar and rind until pale. Add in eggs. beating well.
Fold in sifted flours alternately with milk.

Spread mixture into cake tin. Bake for 20-25 minutes (35-40 minutes for 20cm ) or until cooked.

Prick hot cake, still in tin, several times with a skewer. Gently spoon syrup over cake.

Allow to stand until completely cold before turning out.

Syrup
Stir lemon juice and sugar together until dissolved. Place in saucepan and bring to the boil.  Reduce to a simmer for 5 mins.

Recipe :: Gillian Brown | Crumbs of Comfort Cake Design
Photography & Styling :: Leanne Ambrogio | Sweet Style

Jelly Crystal Cookies


April 2, 2014

It is recipe day today and once again I am teaming up with Gillian from Crumbs of Comfort Cake Design with this weeks yummo recipe.  What are the kids two favourite things – yes jelly and cookies – combined! Who would have thought!

These cookies are super quick and fun to do with the kids.  This recipe is very forgiving and can handle being overworked by small hands.  The cookies do spread whilst baking so allow plenty of room on the baking sheet.

Have Fun!

Jelly Crystal Cookies

200 g butter
110g sugar
2 eggs
180 g gluten free plain flour
2 teaspoons gf baking powder
4  x packets of 85 g jelly crystals

Preheat oven to 160 degrees C.

Cream the butter,  and sugar together in a mixer.
Add eggs and beat well.
Add the sifted flour and baking powder and mix until well combined.

Divide mixture evenly into four balls.  Add a packet of jelly crystals to each ball and mix thoroughly.  Add food colouring to intensify colour if desired.

Place in teaspoonful sizes on a oven tray.  They do spread so allow room between cookies. Flatten slightly with a fork.
Bake for approximately 10-12 minutes.  Allow to cool on baking tray.

Notes: regular or gf plain flour can be used
For dairy free, replace butter with dairy free spread of your choice.

 

Photography ::  Leanne Ambrogio | Sweet Style
Recipe :: Gillian Brown | Crumbs of Comfort Cake Design

 


Raspberry, Cranberry & Apple Crusher


March 27, 2014

Who doesn’t love fresh fruit all combined together to make a delicious fruit crusher!  I am not one for drinks that are too sour and this combo is just perfect!

All you need is some raspberries, cranberries, apples, some mashed up banana and a dash of orange juice from the fridge and you have this great refreshing drink.

You will need

2 apples
5 or 6 raspberries
a handful of crushed cranberries
half a cup of fresh orange juice
half a mashed banana

Remove the core and dice up the apples and then combine all the ingredients together in a blender.

Chill for 30 minutes and then serve!  Delish!

Photography & Styling: Leanne Ambrogio | Sweet Style


Lemon Meringue Fudge


March 20, 2014

I am really excited to be working with lots of fabulous people again this year to bring you a series of recipe posts. I am a little obsessed with food and photography – in particular sweet food – so today I am teaming up with my lovely friend Gillian from Crumbs of Comfort Cake Design to to bring you this delicious recipe.

Gillian loves to bake, create and come up with fun recipes whereas I don’t like to bake or cook so much – preferring to get hold of the food and make it look lovely and take pretty pictures! So with that in mind we have teamed up so that we can both do what we love the most.

For our first recipe we have Lemon Meringue Fudge – baked in Brisbane, photographed in Sydney and sent out via the world wide web for everyone to see, make and eat!

We hope you enjoy it and would love to hear what you think after you have had a go at making it!

LEMON MERINGUE FUDGE

Ingredients

500g white chocolate
1 x tin condensed milk
1/2 teaspoon lemon extract oil
Yellow gel or powder colouring
1 cup broken meringue pieces

Directions

Add lemon extract oil and colouring to condensed milk. Lemon extract oil is available in supermarkets.

Place chocolate and condensed milk in microwave safe container.  Heat on low in 30 second intervals until nearly all the chocolate has melted.  Stir until smooth.  DO NOT overheat.

Stir through meringue pieces and pour in to a lined lamington tin or square 8 inch cake tin.

Refrigerate for 2 hours.  Once set, remove from tin and slice.

This is a rich creamy fudge with a citrus twist.  A very special thank you to Sam of Caketopia for sharing her knowledge of fudge success with me.  Don’t be tempted to heat in bursts of over 20-30 seconds at a time or you’ll end up with a mixture that splits and fit for the bin – don’t ask how I know!!

Recipe :: Gillan Brown | Crumbs of Comfort Cake Design
Photography & Styling :: Leanne Ambrogio | Sweet Style


Gluten Free Pineapple and Coconut Cupcakes


January 24, 2014

It is Australia Day this weekend and Gillian from Crumbs of Comfort Cake Design has prepared for us the most delicious cupcake recipe that would work perfectly with any meal you have planned for your celebration!

Of course these ones are gluten free but if you want a non gluten free version just switch the flour that is listed!

Have a lovely weekend everyone!

“These little gems are light and delicious.  For me they are a perfect dessert for Australia Day celebrations.  This is a super quick and easy recipe. I don’t usually get a chance to add the buttercream, as they tend to be eaten straight out of the oven with ice cream in our house!”  Gillian

Pineapple and Coconut Cupcakes

150g butter
150g caster sugar
2 eggs
175mls creme fraiche
225g gluten free SR flour
150g fresh or canned pineapple (I use crushed pineapple)

100g butter, softened
60 reserved coconut cream (the thick bit on the top)
660g icing sugar
1 tsp vanilla extract
60 ml coconut milk

Makes 12
Preheat oven 160*c

Line muffin pan with papers

Cream butter and sugar until pale and fluffy. Slowly add eggs one at a time.

Gently fold in sifted flour, coconut and pineapple and spoon into cupcake papers.

Bake for 20 minutes or until skewer comes out clean.  These are a very light cupcake, so be careful not to over bake or they will dry out.

Coconut buttercream
beat the butter and coconut milk until creamy and well combined – about 2 mins. Add in half the icing sugar, and beat for about 3 mins, until it reaches a stiff texture.

Add in the vanilla and coconut essences. Turn the mixer back on and gradually add in the remaining icing sugar, until you get a firm frosting with a smooth finish.

If you find the frosting is too thin, add more icicing sugar. Too thick? Add a a little of the coconut milk.

Gillian Brown is the owner of Crumbs of Comfort Cake Design in Brisbane, Australia.  Gillian has spent many years working hard developing allergen aware baked goods after she was diagnosed with celiac disease and her daughter was diagnosed with anaphylaxis to peanuts.  Please visit Gillian’s facebook page to learn more about her wonderful business.