Sunday

Lemon Melting Moments for Mother's Day!


These are so quick and easy to make, and they're also great for a gift.

Perfect for Mother's Day!

Mum went out in the morning so I took the opportunity to quickly make these and then try to conceal the evidence. Unfortunately I couldn't hide everything as the bowls were drying from washing them up but at least she doesn't know what I made :P

You'll need:
250g of butter
1/2 cup of lemon flavoured icing sugar
1.5 cups of high grade plain flour
1/2 cup of Bird's custard powder
1 teaspoon of vanilla essence
zest and juice of one lemon

And for the filling:
150g of butter
1 cup of lemon flavoured icing sugar
zest and juice of one lemon

Pre-heat the oven to 160 degrees C.
Start by softening the butter in a large bowl and combining with sifted icing sugar, vanilla essence lemon zest and juice.
Mix with a wooden spoon until light and fluffy.
In another bowl, sift the flour and custard powder together and stir to make sure they're mixed.
Add the flour mixture to the fluffy butter mixture and combine until you have an even, lemony dough.
With clean hands, take the dough and roll it into small balls and arrange them slightly spaced apart on a baking sheet lined with baking paper.
Once you have all the balls arranged on the paper, take a fork and press into each one. This will squash the ball down and also imprint it.



Bake them for 30 minutes, 15 on each side.


While you let them cool completely you can make the filling.
Combine the butter with sifted icing sugar and add the lemon zest and its juice.
Stir until its warmed up slightly and easy to manage.
Once the biscuits are cool you can add the filling.
Add about a tablespoon of filling to one biscuit and then sandwich together with another biscuit.
If you're making them for a gift you can find a pretty box like I did, lined with baking paper to absorb any grease and to protect the box.







Purple Almond Milk Mini Cupcakes

Why only make red velvet when you can make any colour -velvet cakes? My favourite colour is purple so I thought why not...this time using my super cute mini cupcake pan. 




This is quite similar to my Red Velvet Buttermilk Cupcakes infact I used the leftover icing which I froze. There are some differences however; the size (obviously) and I swapped buttermilk for almond milk since its what I had. I also changed the vanilla essence for some natural strawberry essence - which really came out when I tried one :)

You'll need:

A mini cupcake pan
mini cupcake cases 

Dry ingredients:
2.5 cups of flour
1 cup sugar
1 tablespoon of cocoa powder
1 teaspoon of salt
1 teaspoon of baking powder

Liquid ingredients:
1 teaspoon of distilled white vinegar
2 eggs
1.5 cups of Extra Light Olive Oil
1 cup of unsweetened almond milk
1 teaspoon of natural strawberry essence
1 tablespoon of Queen's Rose pink food colouring
1 teaspoon of Queen's Blue food colouring

Preheat your oven to 170 degrees C.
Sift all the dry ingredients and stir in together well in a large bowl.
Take another bowl, a large one you can whisk in, and add all the liquid ingredients.
Once all whisked and blended together you can start to slowly add (whilst whisking) the dry ingredients. 
Once the mixture is all evenly mixed you can start filling the cupcake cases.
Cook each batch for 12 minutes.



This recipe makes about 50 so you can divide/mulitply the quanities of ingredients as appropriate :)

I used the icing I used for the red velvet cupcakes. It was brilliant to have frozen this...
I was able to put the whole lump into my icing piping bag easily with my Wilton 2D nozzle.
I had another practice at making rose swirls and also tried out some of my own cupcake artwork.







I should really be catching up on some study...

Toodles!

Saturday

Homemade Lime Curd

One thing I'm really happy about right now is that limes, particularly key limes from the Florida Keys are in season. So instead of being 23.99/kg they are 8.99/kg at my local fruit and veg shop. Naturally I'm taking advantage of this; buying and eating as many as I can until the season is over! I might even start looking into how I can save them for later...mmm watch this space.

I'm not quite sure what I will use this Lime Curd with but I'm sure it'll be yummy :)

You'll need:
50g butter
110g caster sugar
4 key limes
3 free-range eggs


Start buy zesting the limes into a bowl followed by the juice. You need to get as much zest and juice out of these limes as you can.




Then take the eggs, crack open 2 and then separate the third. You just need the yolk from this one so you'll have 2 eggs and 1 extra yolk. Beat with a folk until combined. 


Melt the butter in a heat proof bowl/jug over a pan of simmering water.


When it has melted, add the zest and juice or you can add the butter to the zest and juice bowl (providing it is also heat proof) like I did.
Stir constantly and then add the beaten egg.
Continue to stir until all the mixture is thoroughly combined.


Allow to cool (it will thicken) and then serve it immediately or put it into a jar and into the fridge.


Done!