recipe


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.


The Perfect Gluten Free Cookies


August 28, 2013

It is always a good day on the blog when Gillian from Crumbs of Comfort Cake Design is dropping by to share one of her gluten free recipes.  With the rise and rise of the need for families to have great gluten free options these monthly recipes of Gillian’s have become a favourite.

Today Gillian has made for us perfect Gluten Free Confetti Cookies – they are also nut free and can be dairy free too!

Please share Gillian’s great recipes and tips around with your friends!

Gluten Free Confetti Cookies

Ingredients
125g butter, at room temperature
200g  soft brown sugar
2 eggs
300g gluten free plain flour
1 tsp baking powder
150g Blackwoods rainbow chips

Preheat oven to 180°C (160C fan forced)

Beat butter and brown sugar until well combined. Add the eggs and beat well after each addition.
Sift together plain flour and baking powder and mix into the butter mixture. Stir in rainbow chips.
Using a tablespoon to measure, roll spoonfuls of mixture into balls and place about 15cm apart on oven trays lined with non-stick baking paper. Flatten the balls to about 7cm in diameter and 5-8 mm thick.
Bake in the preheated oven for 15 minutes or until golden brown and cooked through. Remove from oven and cool on trays.

Tips & ideas

Blackwoods rainbow chips are a wonderful addition to any pantry.  Chocolate is one of the ingredients that poses the most problems for people with allergies and intolerances.   Rainbow chips are nut, egg, dairy & gluten free and readily available in the baking aisle at the larger supermarkets.
If you require dairy free, simply swap butter for dairy free spread.
Try scooping ice cream between two to make an ice cream sandwich…..trust me, they’re delicious.

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.