DIY Lightbox and Triple Choc Muffin Recipe

The quality of the photos I have been taking for The Weekly Feast has been a problem for me since the very beginning. I only own a smart phone and a basic point and shoot which already lower the quality of photos I can produce. But I also live in a house which has a poor amount of natural light for taking photos. And, well, photography just isn't my greatest strength. Then recently a friend made her own photography lightbox and the difference it made was incredible! Being the procrastinator that I am, though, it has taken me months to actually get myself organised and make my own. Now that I have, I have spent most of my afternoon taking photos of all kinds of things just to play around with my new toy.

A side by side comparison. Same lighting, same position, taken within a minute of each other and both have received a little cropping and the same editing (brightening etc). Lightbox on the left, normal on the right. Look at the difference!

Over the last few months I have read lots of tutorials and tips on making your own photography lightbox. The idea of a lightbox is to diffuse light (whether natural or artificial) and provide your image with a uniform background. This gives you a crisp, clear, well light image. And the best part is that they can be cheap and easy to make. All you need is a box the size you want your lightbox to be (I used a small box today but might make myself a bigger one down the track), some white card (this will need to be at least 30% longer than the length of the box) and some white tissue paper.

Another comparison. I mean, really, which one would you rather eat? Oh wait, did I mention that's the same muffin?!?!

Simply cut off the top of the box, and then cut out a rectangle 2.5cm from the edges on three of the four sides. Once you have popped the cut outs out, piece together the tissue paper to create a piece large enough to cover one side of the box. Attach the tissue paper to the side of the box with sticky tape, covering the whole you have made. Repeat with the other two sides. You then need to cut your white cardboard to the same width as the inside of the box. Place the card in the box, making sure it curves at the back. Now your lightbox is ready to use!
Place it an area with lots of light, or use some lamps to add light. Place your object on the flat part of the cardboard and click away!

A few shots of my new lightbox in use.

Now what would be the point of going to all this effort if I didn't have something delicious to photograph in my new light box. Enter my triple choc muffins! These babies are delicious and hit that chocolate craving right in the .... well craving. Haha!



This weeks tips and hints:
*  These are a great base. Mix it up with whatever you like. Fruit, nuts, marshmallows. Use you imagination.
* If the batter seems a little dry, add extra milk in small amounts until you are happy with the consistency.
* These are super delicious fresh out of the oven, or pop them in the microwave for 10-20 seconds before eating. They will stay fresh for a couple of days or can freeze well.

Enjoy! Xxx

Triple Choc Muffins


Serves: 12
Prep time: 5 minutes
Cooking time: 20 - 25 minutes

Ingredients

60g butter, melted
2 cups self raising flour
1/2 brown sugar
3/4 cup milk
2 eggs
1tsp vanilla bean paste
1 cup choc chips (I used half milk chocolate and half white chocolate)

Method

Preheat oven to 180ºC (160ºC fan forced). Place muffin cases in 12 pan muffin tin.
Lightly beat together eggs, milk and melted butter.
Combine wet ingredients with flour, sugar and vanilla in a bowl. Once combined stir through choc chips.
Divide mixture between muffin cases.
Bake for 20 - 25 minutes or until firm on top when lightly touched.
Allow to cool on wire rack.

Mixed Berry and White Chocolate Friands

As a general rule I am more of a savoury snack type person. I love pretzels and salty little morsels. Sit me down with some cheese and crackers, or some chips, and I will be one happy little Corinne. There are times however when you just want something sweet. And there are a few sweet things I will never say no to. Last week I told you my all time favourite dessert was cheesecake. This is so true I could eat cheesecake any time of the day or night. This week I am going to share my favourite afternoon tea sweet. Berry and white chocolate friands.

Coffee dates with friends, while super trendy and lots of fun, can be a little boring for me when it comes to ordering. I don't often drink hot drinks and when I do order one I usually only drink two thirds of the mug before I lose interest. This means that at catch ups I am often the one sitting there with a glass of water or soft drink while everyone sips away at their hot beverages. Because of this I always try and ensure that we are headed somewhere that serves something tasty to eat. I love looking at all the delicious, pretty little sweets in the glass fronted cases. I do not, however, enjoy making a decision on which sweet to buy. Decision making and I are not exactly buddies, in fact I hate it! Friands are the exception to this rule. If I spot friands in that glass fronted cabinet all bets are off, the decision is made and I am guaranteed to not have ordering remorse.

That's a thing right? I'm not the only one who suffers from buyers remorse at restaurants am I? You know, when you um and ah over the menu, eventually making a last minute decision when pressed by the waitstaff and regret your decision as soon as it arrives. I am notorious for it.

Anyway friands never give me ordering remorse. They have also become one of the most requested sweets for me to bake by my family. So I thought it was time to share one of my most popular recipes with you.

This week's hints/tips:
* I used mixed berries today, I usually use just raspberries but thought I would mix it up this time. I was also out of raspberries, haha. So basically you can top them with whatever you think will work.
* I usually bake my friands in muffin cases. This is for a few reasons: it makes cleanup easier; I am too lazy to grease my pans; I don't own a proper friand pan.
* Save your left over egg yolks. They can be used to make pudding or lemon curd or custard. Store in an airtight container, covering the yolks in water, for up to two days in the fridge.

Enjoy!

Mixed Berry and White Chocolate Friands



Makes: 12
Prep time: 10 minutes
Baking time: 30 minutes

Ingredients
6 egg whites
185g butter, melted
1 cup almond meal
1 1/2 cups icing sugar, sifted
1/2 cup plain flour
100g white chocolate chips
100g (roughly) frozen berries

Method
Preheat oven to 180°C. Line or grease 12 pan muffin tray or friand tray.
Place egg whites in a bowl and whisk lightly with a fork to combine.
Add butter, almond meal, sifted icing sugar, and flour. Stir to combine.
Add chocolate chips and stir through.
Divide batter evenly between pans.
Bake friands for 10 minutes, then top with berries. Bake for a further 15 - 20 minutes, until golden.
Cool on wire rack (right side up).
Drizzle with melted white chocolate or dust with icing sugar before serving.