Canberra Bake Club, September 2016

Theme: Gaming

I had a really hard time coming up with an idea that I could pull off that would fit this theme, but once I thought to try food puns, Princess Peach just seemed like the perfect candidate for some yummy treats.

First, I made a peach tea jelly slice, based on this recipe but instead of using prepackaged jelly/jello, I made my own using peach juice from a can of peaches and Fuze peach black iced tea. I used 1 Tablespoon of gelatine per 250 mL of liquid and made 500 mL up for the jelly layer. I topped them off with Allens peaches and cream lollies, which just happened to be on sale at Woolies last week.

And then I made what turned out to be the most amazing caramel peaches and cream pie. It was my version of an old Coco’s Bakery pie that my dad used to love during peach season. I used leftover pastry from some Bourke Street Bakery tarts I’d made a couple months ago, which I then blind baked. For the filling I made up the pudding part of the Magnolia Bakery Banana Pudding recipe and I¬†added some fresh peaches and a caramel sauce which I made using more canned peach juice and the zest of 1 lemon. Some whipped cream and toasted almonds finished the whole thing off perfectly!

Next month’s theme is Halloween and I already have a few ideas up my sleeve that I think I could easily pull off that will be fun yet delicious.

For more information about Canberra Bake Club, be sure to check out their Facebook page.

King Arthur Flour Bakealong Challenge #1: Pane Bianco

Pane Bianco, King Arthur Flour August bakealong #bakealong @kingarthurflour

A photo posted by Jen Rose (@jrrose80) on

I’m so excited that King Arthur Flour is hosting a new series of monthly bakealong challenges and this first one was so easy and turned out beautifully. We devoured it as an accompaniment to our macaroni and cheese this evening. Here is the recipe, I know I’ll be making it again!

A photo posted by Jen Rose (@jrrose80) on