The Lamington Float

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dessert with raspberries against pink Australia

by contributor Sarah Coates of The Sugar Hit 

It’s Australia day on Tuesday! That’s right, it’s the day of the Land Down Under, and although I personally feel that the date should be changed, to show respect to the indigenous peoples of Australia (as the current date does not). Until that date changes, I will still eat the foods of the land I love, and celebrate all that is positive about modern day Australia.

One thing that’s important to know about truly ‘Australian’ food is that it doesn’t really exist. Of course we have native fruits and vegetables, but for the most part, our cuisine is a lot of flavours borrowed from all over the world. We love Laksa, and Pad Thai, and Butter Chicken as much as we love Spaghetti Bolognese, Meat Pies and Barbecue. Australian Barbecues are kind of a thing unto themselves, although we never ‘throw a shrimp on’ – we actually call them prawns here, and we only bbq them occasionally.

dessert with raspberries against pink Australia

Anyway, I’ve gotten sidetracked! The thing is, a Lamington is one food that is categorically Australian. It was invented here, and it’s pretty damn delicious. Lamingtons are small spongecakes, dipped in a light chocolate glaze, and then rolled in coconut. They sometimes have a jam filling, and sometimes a cream filling, or both. They are served at morning and afternoon tea, or just for a snack. And this, my Lamington Float, is the 2016 take on them!

It’s got all the flavours – coconut, chocolate, raspberry, vanilla – of a classic Lamington, but in an ice-cold, foaming, frothy float! I love making these whenever I have friends over for dinner. There’s nothing more fun than eating such a quintessential kid’s dessert at a table full of adults. The key is to make each element as sophisticated as it can be. This iteration has quality vanilla ice cream, a coconut-chocolate fudge sauce, fresh raspberries and a splash of coconut water, all topped off with plain soda water. Delicious!

Chocolate Tiramisu Layer Cake

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Chocolate Tiramisu Cake

by contributor Sarah Coates of The Sugar Hit 

Here in Australia it’s the middle of Summer. It’s hot, the mangoes are cheap and plentiful, and it’s a little hard to get right into the Christmas spirit. We all read the classic Christmas books, and watch Hollywood holiday movies just like everyone else. And it’s hard to ignore the snow falling in every scene, the cozy looking log fires, and everyone wearing ugly, snuggly sweaters.

I’ll be honest with you…I’m a little jealous. Summer is great! I’m not denying that for a second. But when the Christmas tree is up, even after 25 years, it still feels a little wrong to be heading to the beach to go swimming. And that’s why I find myself gravitating to desserts like this one that look as if they’re carpeted in snow.

This Chocolate Tiramisu Layer Cake is almost a lazy person’s Buche de Noel; if you squint, it could easily be a snow-covered log fresh from the forest floor. But I love the way that with its thick swathes of mascarpone frosting, and draped redcurrants, it looks like it’s come from the holiday banquet of some Frost Queen’s castle. Like the food of Narnia, if Narnia wasn’t so obsessed with Turkish Delight. The recipe itself couldn’t be simpler, and it dispenses with the raw eggs of traditional tiramisu. The layers are an easy chocolate sponge that takes only minutes to bake in a sheet pan, and the layers are then brushed with coffee and slathered in a mascarpone mix, sweetened and flavoured with vanilla and a dash of rum (extra holiday spirit!). This is the perfect thing for a holiday dinner, whether it actually is freezing, or you just wish it was. Happy Holidays!

3 Hot chocolate sundaes with Godiva

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hot chocolate sundae recipesNothing rings in the holidays more than delicious hot chocolate and giving, so this holiday season I’m thrilled to partner with GODIVA to help warm our hearts and hands with hot chocolate along with meaningful ways to give. A great combo! We wanted to do our own special take on the traditional hot chocolate to celebrate GODIVA’s partnership with Toys for Tots this season, where from December 1st until the 15th of December, they are donating $1 to children in need with every cup of hot chocolate beverage you purchase at their store. Doing good by drinking chocolate? Yes, please!

We came up with three unique hot chocolate sundae recipes (ice cream and hot chocolate? Oh my!) made from GODIVA’s Hot Chocolate and each with their own “toy” topper in honor of the partnership: gingerbread hot chocolate sundae with a singing in the rain gingerbread man toy topper, peppermint hot chocolate sundae with a peppermint toy topper, dark chocolate caramel swirl with caramel marshmallows toy toppers. Guys, prepare to be dazzled.

Gingerbread hot chocolate sundae

Gingerbread layer cake with lemon buttercream

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Gingerbread layer cake with lemon butter creamGingerbread layer cake with lemon butter cream

Isn’t it wonderful what cake can do? This cake can turn any day into an absolute WinterWonderland. Whether you’re absolutely miserable, stuck in doors due to snow or sleet, with barely any sunlit hours in the day, or like me, you’re only barely coping with ridiculously hot and muggy weather here sunny Australia.

Either way, this beautiful Gingerbread Cake with Lemon Buttercream will whisk you away to some Narnia-like realm where the snow falls in beautiful crystalline flakes, and the air is cool and crisp and the sky is bright. It’s cool, but somehow not too cold, and the woods are frosted white and beautiful. A slice of this cake and a steaming cup of hot coffee or chocolate truly will lift your spirits, no matter what kind of extreme weather you’re dealing with.

Recipe and photos by contributor Sarah Coates of The Sugar Hit

Peanut butter pretzel candies

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peanut-butter-pretzel-candies-4

How was your Halloween?! I have a genuine love-hate relationship with Halloween. On the one hand, cute costumes are right up my alley, I adore any opportunity to hang out with old friends and party, and I barely need any excuse to hit the kitchen and bake, but I totally welcome one. The slightly embarrassing flipside of this is that I am a total wuss when it comes to anything scary, spooky or even slightly creepy.

peanut-butter-pretzel-candies-1

Recipe and photos by contributor Sarah Coates of The Sugar Hit

Dulce de Leche crepes

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unnamed-1dulche de leche crepes

by contributor Sarah Coates

Hey guess what? I wrote a book! And I’m really excited to share a recipe from it with you today. The book, The Sugar Hit, is a mix of recipes that are absolute classics in my life, classics from my blog that I knew I would be murdered for not including, and a bunch of new things that I think the world needs to know about!

These crepes are something knew, but that doesn’t mean they were easy to get to! This recipe was a labour of love for me. I have spent the last 5 years searching for a crepe recipe that did everything I wanted it to do. One that was beautifully silky and buttery, lacy and light, not too eggy and with plenty of flavour. Well, after the long search I finally found them. And here they are – aren’t you psyched I saved you five years of searching?

Jelly Donut Waffles

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Jelly Donut WafflesJelly Donut WafflesLadies and gentlemen it is time to get our waffle on! Not for any particular reason, but just because waffles are where it’s at. And these waffles have a very special outfit on. They’re waffles disguised as jelly donuts…or jelly donuts disguised as waffles? Again, it’s not important. What is important is the anatomy of these waffles.

Photography and recipe by Sarah Coates of The Sugar Hit (who’s new book The Sugar Hit! Sweets that pack a punch comes out September 8th. Order here!)

Rainbow of popsicles

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Rainbow popsicles

So many rainbows going on right now! But sadly, today is the last day of our Rainbow of Popsicles with popsicle master, Trisha Zemp, who made delicious recipes for each color of the rainbow. And here they are in one post. Enjoy!

Photography by Trisha Zemp  

Rainbow popsicles

Blackberry blood orange popsicle

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Blackberry blood orange popsicle

Though school may be starting, it’s still sunny and popsicles still rule the the summer! Photographer and popsicle maker, Trisha Zemp, was determined to make 1000 popsicles this summer and she’s nearing the end of her goal with today’s recipe, Blackberry blood orange. It’s delicious, guys!

See the rest of the recipes here!

Recipes and photography by Trisha Zemp

Sparking basil limeade popsicle

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Sparkling basil limeade popsicle

Though school may be starting, it’s still sunny and popsicles still rule the the summer! Photographer and popsicle maker, Trisha Zemp, was determined to make 1000 popsicles this summer and she’s nearing the end of her goal with today’s recipe, Sparkling Basil Limeade.

See the rest of the recipes here!

Recipes and photography by Trisha Zemp

Green apple popsicles

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Green apple popsicle

And we’re back with more popsicles from my collaboration with popsicle master, Trisha Zemp, and her quest to make 1000 popsicles this summer. Today, it’s green apple and I dare say it might be my favorite. See the full recipe below!

Lemon Creme popsicle

Lemon creme popsicle
And we’re back with more popsicles from my collaboration with popsicle master, Trisha Zemp, and her quest to make 1000 popsicles this summer. Today, it’s lemon creme and it’s delish! See the full recipe below!