Wednesday, 27 February 2013
Buttermilk Berry Muffins with a Lemon Glaze
For most of you, spring is on its way and berries will be popping up all over the place! For me, summer is on its way out, but there is still an abundance of berries gracing the shelves of the stores! I am really glad about that!I adore berries, mostly blueberries and strawberries,but I will happily have any berries! They are little packets of flavour and colour - not to mention vitamins!
Aren't they just so pretty? There colours are so inviting and they just yell {SUMMER}!
When I first got married I abandoned my scribbled out recipes and family cook book for the wonderful world of Joy of Baking. *ahhhhhhhhh* Stephanie has put together a wonderful collection of tried and tested recipes with VERY clear instructions. She has made a couple of videos too! It is still my go-to when I am looking for a recipe. I know that all the recipes there are tasty and trustworthy. I know when I bake them, they will work and they will wow! SO when I recently bought more berries then I could handle, I turned to Joy of Baking :) And I was not disappointed!
I found this recipe for buttermilk berry muffins. I was hooked from the word buttermilk! Buttermilk creates a light, soft texture in baked goods - and paired with the berry flavour I knew this was the best way to spend my extra berries. Yes - berries are currency in my universe!
The recipe calls for lemon zest, which gave these such a nice refreshing flavour. It added a depth to these muffins!
Their texture was light and moist! I wish you could just smell them! They were amazing! The only thing I would change when I make these again is I would add a little extra sugar to them. I compensated for the lack of sweetness by whipping up a simple lemon glaze to drizzle over the top of these muffins. It did the job - and added a lovely tang! I bet a lime glaze would be even better! I am so into lime these days!
Do you have s go to web site or blog to find recipes? Please let me know! I love to broaden my baking horizons!
For the recipe for Buttermilk Berry Muffins check out Joy of Baking. If you do stop by there, be sure to check out her Creme Brulee Video!
For a basic lemon glaze:
1 cup icing sugar
30-40ml lemon juice
Mix until smooth and drizzle over warm muffins.
See you later on this week for more photography fun!
Thursday, 21 February 2013
3 Ingredient Chocolate Mousse
Life is busy. Its a fact we all have to face. Whether you go work, or
If you came here via foodgawker, and read that this recipe has a secret ingredient - then you are like me - waaaay to curious not to click on a link with some sort of secret at the end. I bet you watch those treasure-hunting type movies and you
First up: place marshmallows, chopped up chocolate (or chocolate chips) and a little of the cream in a heavy based pot on the stove. Stir and stir until the marshmallows are melted. This usually takes about 3-5 minutes on a medium heat.
Once that is done, take it off the stove and let it cool COMPLETELY. Don't be impatient. I have, on the odd occasion, tried to ignore the small voice in my head saying "wait Heidi, this is still a little too warm!!". It didn't end well. In fact, it ended in chocolate mousse milkshake. Don't do it! OK?!?! Let me be the LOUD voice in your head! Let it cool!
So, now that we have established that, once it has cooled, grab a clean bowl and whip up the remainder of the cream.
Once the cream is whipped (so that stiff peaks form) you can add the marshmallow mixture to this.
Doesn't that just look super yummy? MMmmmmm.
Then you just fold the cream and marshmallow mixture together until they are combined and scoop it into your serving dish. You can make one large mousse, or several smaller ones. I love making this in champagne glasses, and usually get about 4 large servings from this mixture. Its also really cute to serve it in some shot glasses.
After that, pop it into the refrigerator for about 2 - 3 hours, or until it is set.
The very best thing about this chocolate mousse is the flavour is totally up to you! I have tried this using white chocolate, mint chocolate, hazelnut chocolate...the list goes on! I have also done it in layers before where I have made a white chocolate mousse and a dark chocolate mousse and layered the two - such a great effect!
This is one of the recipes from my book, Bakes and Treats, which is available for download from iTunes. FOR FREE :)

If you do happen to download it, and enjoy it, I would really appreciate a review on it!
And if you just want the recipe for this, here it is! Enjoy!
3 Ingredient Chocolate Mousse | Printable
Prep Time: 20 minutes
Cooking Time: 5 minutes (stove top)
Setting time: 2-3 hours in the refrigerator
Yields: 4 servings
Ingredients:
2 cups whipping (heavy) cream *
1 small bag marshmallows (150g)
200g dark (semi sweet) chocolate
break the chocolate into pieces
add the chocolate pieces, marshmallows, and about ¼ cup cream to a heavy based pot
melt on a very low heat, stirring constantly
when marshmallows are completely melted and mixture is rich and smooth, take off heat and leave to cool completely!!!
when cool, whip the remaining cream until soft peaks form
fold the cool marshmallow mixture onto the cream
pour into serving dish and leave to set in the refrigerator
*heavy whipping cream in South African terms is just normal 'fresh cream'.
www.bitsofsunshine.com
Tuesday, 19 February 2013
Photography for Foodies - Backdrops & Lighting
So - are you guys up for the next serving of photography for foodies? With the last two posts under your belt: the photography challenge and lenses, you should be up for my favourite subject - lighting and backdrops.
Why, you ask, is it my favourite photography subject? I think these two factors are the KEY to good, crisp and eye catching photos. Want to know how and why - keep reading!
For me, blogging is a hobby, something I enjoy doing in my spare time. This means two things for my blog:
1. I have to try and keep my costs down as much as I possibly can. If you bake and blog, you know the costs involved! Sometimes tough choices have to be made when it comes to equipment! This basically means I don't own any fancy equipment.
2. I have to do it in my spare time, because I have a day job. On that note, I have to admit, sometimes I feel a bit like a comic book hero, not that I am a hero by any means, its just that this blog has given me an alter ego, like I have a secret after-hours life!!. Its a weird concept. Anyhoo. I know. I am weird. Just thought I would mention it. If you stop reading now - I will totally understand ;)
These two factors effect my lighting. I use ONE source of lighting. The one the God gave me. The sun. Its cheap and it works really well! The only down fall of using natural light is you have to time your baking. I mainly bake on a Saturday or Sunday, when I have the whole morning or afternoon to snap away. Although this is very limiting, it works for me. I find that natural lighting makes pictures look just that - NATURAL.
This is how a typical set-up of mine looks. I maximize the use of natural light by taking my photos by windows, doors or even outside!
Makes a difference hey!
If it is a really cloudy day and light is scarce, I set up on the patio.
See those shadows to the right of my camera? Those look okish here, but when it comes to food, shadows aren't so cool. There is a very easy and inexpensive way to overcome shadows: buy a piece of white card and use it as a reflector! Easy and simple! To see more about this, check out Kelly from Just a Taste's post on Constructing Your In Home Setup.
I found a really nice comparison of the different effect light has on photos here. Just for interest sakes :)
Still on lighting, I think a number one rule in food photography is never use your built in flash. It produces very harsh shadows and make the photos look, well, too harsh I think. If you can afford an external flash (I am longing for one, but like I said, sacrifices have to be made!) it can make the world of difference to your photos AND can enable to take photos no matter what time of day it is. Smitten Kitchen has a short blurb on it - and when you see her photos, you will be convinced you need one too!
Another piece of equipment that can help you with lighting is a tripod. Tripods allow you to lower the shutter speed, which leaves the shutter open for longer and lets more light in. This will help on darker days. I have to admit, I only use my tripod when I have to, mainly because I am a little lazy, but it is REALLY nice to have!
Even on a day like this:
You can get some nice photos if you shoot outside or near a nice big window.
Now lets talk about back drops. This is where the fun starts. This makes or breaks your photos. So listen up :)
Backdrops can be anything, anywhere.
You can use a big white sheet of paper, or some fabric, or a piece of wood. Get creative. I do think less is more when it comes to backdrops. If your backdrops are busy, it will take the visual focus off your food. But it doesn't mean you cant go wild.
This photo is shot with just an 'under-board'. This particular one is my new favourite board. I made it out of some old wood I found in my parents back yard and cleaned it up with a wire brush. I then painted a thin coat of white paint over it, let it dry and gave it a good sand with an orbital sander. I love the effect it gives.
If you are into DIY stuff - check out these cool tutorials when making your own photo boards:
And for those of you who are not into DIY (and for those of you who are) I have made some free Printable Photo Backing Boards
They are in PDF format, so you can haul them to your local printer and ask them to print them out on some matt board. I had them done in A3, but you can print them out any size you like. The bigger the better.
Here they are in action.
Did you notice how much better this photo looks with the backdrop?
Here is a 'behind-the-scenes' look at this shoot
Notice how tiny the 'under board' is? Not so daunting now hey?
And this is what you get:
When you take a step back and see how things are put together, it makes you realise that this whole photography thing is simpler then you thought. Well, it did for me. The more I see of other bloggers 'behind-the-scenes' photos, the more I learn. And I love it!
I did this fun shoot to showcase the printable backdrops, and show what an impact a backdrop can have!
Here I turned one of the printed sheets around the make the under board. Looks clean and simple.
Here I turned the underboard around so the printed side was showing.
And this just looks like a big party is happening over here! See what I mean about less being more. More is a little over crowded for me!
Ah - back to the simple look! So much easier on the eyes!
So - after this long post, I hope you feel inspired to create some simple set ups. Check back here for the next exciting episode of Photography for Foodies!
Wednesday, 13 February 2013
Bakes and Treats Recipe Book
This has been one of my most viewed posts on mt blog:
I can really understand why - it is simple to make! No ice cream maker needed!
It just takes some whipped cream, some condensed milk, some chocolate and some peppermint essence. Yes, that is all!!!!

And these ingredients get mixed and put in the freezer to harden.

Told you it was simple! :)
It is recipes like this that made me make this for you: Bakes and Treats
If you have been following me on Instagram and Twitter, you would have already known this was in the pipe line. I have been so excited, I couldn't keep it a secret...
I have been working on this for quite some time!
And it was totally inspired by YOU! I started this blog with the hope that I could somehow share my experiences with others and somewhere in that process inspire them to bake, and judging by all the sweet comments, emails and tweets, you guys are inspired! Thanks so much for all your encouraging words and comments!
I filled this recipe book with the most popluar recipes from this blog, so you can carry them around with you wherever you go. If you would want to - that is :). I initially never intended this book to go to print. I had decided just to make an eBook version so those who wanted to download it and enjoy it could do just that. BUT then I got so mant requests for a printed copy and decided to print a limited number of copies.
Its jam packed with yummyness!
And I added little tips here and there to add a special touch.
This chocmint ice-cream is one of the featured recipes, so download (see the details below) it to check it out, or find the original post for no churn chocmint ice cream here
DOWNLOAD DETAILS:
I am giving the eBook version of Bakes and Treats to you, as a gift. Just because I appreciate you so much!
You can download it from iTunes OR if you would like the ePub file to load onto your non-apple device - just send me an email requesting the eBook and I wll send you a link to the downloadable file.

It's a pleasure :)
Or read it online:
If you would like to order Bakes & Treats printed edition:
Like I said, I have only made a very limited number of copies which will be avaible for R150-00 (US$17) excluding shipping. If you would like to order a copy, please email me and I can send you shipping and pay pal / banking details. All copies will be shipped from Durban, South Africa.
I have to add a very VERY very special thanks in here. My sweet friend Carla, from Carlas Confections, helped me with this project. She graciously and professionally edited Bakes and Treats. Thank you SO much Carla! You truley are one in a million!
SO here is the great news:
I have two of these printed copies to give away. Its my way of saying THANK YOU SO MUCH for reading my blog! I really appreciate your visits and hearing your feedback!
To enter, just leave a comment, that is all. It can say anything you like!
Entries will close at 12pm South African time on Monday 18th February 2013. Winners will be notified by email and will have 48 hours to respond, failing to do this, other winners will be drawn. Winners will be chosen randomly using random.org. This post is sponsored by me :)
Congratulations to:
I can really understand why - it is simple to make! No ice cream maker needed!
It just takes some whipped cream, some condensed milk, some chocolate and some peppermint essence. Yes, that is all!!!!

And these ingredients get mixed and put in the freezer to harden.

Told you it was simple! :)
It is recipes like this that made me make this for you: Bakes and Treats
If you have been following me on Instagram and Twitter, you would have already known this was in the pipe line. I have been so excited, I couldn't keep it a secret...
I have been working on this for quite some time!
And it was totally inspired by YOU! I started this blog with the hope that I could somehow share my experiences with others and somewhere in that process inspire them to bake, and judging by all the sweet comments, emails and tweets, you guys are inspired! Thanks so much for all your encouraging words and comments!
I filled this recipe book with the most popluar recipes from this blog, so you can carry them around with you wherever you go. If you would want to - that is :). I initially never intended this book to go to print. I had decided just to make an eBook version so those who wanted to download it and enjoy it could do just that. BUT then I got so mant requests for a printed copy and decided to print a limited number of copies.
Its jam packed with yummyness!
And I added little tips here and there to add a special touch.
This chocmint ice-cream is one of the featured recipes, so download (see the details below) it to check it out, or find the original post for no churn chocmint ice cream here
DOWNLOAD DETAILS:
I am giving the eBook version of Bakes and Treats to you, as a gift. Just because I appreciate you so much!
You can download it from iTunes OR if you would like the ePub file to load onto your non-apple device - just send me an email requesting the eBook and I wll send you a link to the downloadable file.

It's a pleasure :)
Or read it online:
If you would like to order Bakes & Treats printed edition:
Like I said, I have only made a very limited number of copies which will be avaible for R150-00 (US$17) excluding shipping. If you would like to order a copy, please email me and I can send you shipping and pay pal / banking details. All copies will be shipped from Durban, South Africa.
I have to add a very VERY very special thanks in here. My sweet friend Carla, from Carlas Confections, helped me with this project. She graciously and professionally edited Bakes and Treats. Thank you SO much Carla! You truley are one in a million!
Congratulations to:
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