Mini S'more Doughnuts

I wanted to make a take on the classic S'mores for a get together with friends this past weekend. I decided it has been too long since I brought out my mini doughnut maker.  A classic mini doughnut recipe topped with a chocolate cream cheese glaze, mini marshmallows, crumbled graham crackers and a chocolate drizzle. 

I used this recipe for the doughnuts. 

Chocolate Cream Cheese Glaze 

Ingredients 

4oz cream cheese, room temperature

4 tbs icing sugar, sifted

1/4 cup milk 

1 tbs vanilla extract. 

1/2 cup chocolate chips, melted 

Directions: 

In a medium sized bowl, beat cream cheese until light and fluffy.  Sift in icing sugar (very important for no icing sugar clumps in your glaze). Beat until incorporated. Beat in milk and vanilla. Stir in melted chocolate. 

Assemble Doughnuts: 

I dipped the doughnuts in the chocolate glaze and crumbled the graham crackers on top then added a few mini marshmallows to each. I wanted some graham cracker crumbs as well as larger cracker pieces on each to add a bit of extra crunch.  Drizzle with melted chocolate. 

If you have a kitchen torch it might be fun to brown the marshmallows a little bit before you drizzle chocolate on top, I however do not have one, and learned that a lighter isn't strong enough to roast marshmallows. 

Toasted Coconut and Lemon Cupcakes

As promised, the recipe for the Toasted Coconut and Lemon Cupcakes that I posted yesterday. They were a hit with my family and friends this Easter. Lemon and coconut is such a classic combination. The cupcake itself had a nice light texture and the tartness from the lemon cut the sweetness of the buttercream.

For the Cupcake: 

Adapted from: Brown Eyed Baker

Makes 12

Ingredients: 

1 Cup all-purpose flour 

1 teaspoon baking power

1/4 teaspoon salt

1/3 cup shredded coconut 

1/2 unsalted butter, at room temp 

3/4 cup sugar

1 egg

2 egg whites (save yolks for Lemon Filling)

1 teaspoon vanilla extract 

1/2 cup unsweetened coconut milk 

Directions:

Preheat oven to 350 F. Line cupcake pan with cupcake liners. 

In a medium bowl whisk together first four dry ingredients

In a stand mixer, fitted with a paddle attachment, (or with a hand mixer) beat together butter and sugar, until light and fluffy

Beat in egg, egg whites and vanilla until completely combined

With mixer on low, add flour mixture in 3 batches, alternating with coconut milk, beat until combined

Divide batter between cupcake liners, filling 2/3s full. Bake for 18-22 minutes or until toothpick inserted in center comes out clean

Remove from oven. Let cool in pan for 10 minutes then transfer to wire rack and allow cupcakes to cool completely before filling and frosting. 

Lemon Filling

I used Wilton's Lemon Filling Recipe. Its perfect because it needs 2 egg yolks and it thickens nicely. Allow it to cool before filling. 

Vanilla Buttercream Frosting

1 cup butter

3-4 cups icing sugar 

3 teaspoons vanilla 

2 tablespoons heavy cream 

Beat butter until light and fluffy. Beat in icing sugar until smooth and creamy. Beat in vanilla and cream.

Toasted Coconut

1 Cup Shredded Coconut 

Preheat Oven to 350. Spread Coconut out on rimmed baking sheet. Bake for 3-7 minutes, stirring occasionally. Watch it closely - it burns quickly! 

To assemble: 

Fit pipping bag with round tip - (I used Wilton Tip 10). Fill bag half way full with cooled Lemon Filling. Push tip in center of cooled cupcake and gently squeeze lemon filling into cupcake. 

Frost Cupcakes as desired (I used a large round tip to get a mound of icing). Using a shallow dish, roll outside rim of cupcake in toasted coconut. Top with mini eggs. Enjoy! 

Chocolate Peanut Butter Cupcakes

A classic combination. One of my favourites for sure! These cupcakes are a chocolate base, filled with a whipped peanut butter filling and topped with a creamy vanilla buttercream. Drizzled with melted chocolate and peanut butter to finish them off. 

For the Cupcake (makes 12):

Adapted from Annies Eats

1/4 cup cocoa powder 

1/4 cup hot (almost boiling) water

1 cup flour 

1/2 teaspoon baking Soda

1/2 teaspoon baking Power 

1/4 teaspoon Salt

1/2 cup butter

1 cup sugar

2 eggs

1/2 tablespoon vanilla extract 

1/2 cup sour cream

Preheat oven to 350F and line cupcake tin with liners.

In a small bowl, whisk together cocoa powder and hot water. In another bowl, combine dry ingredients. 

In a small saucepan combine butter and sugar over medium heat. Cook, stirring occasionally, until butter is melted and mixture is smooth. Transfer butter and sugar mixture to bowl and using an electric mixer (or stand mixer fitted with paddle attachment) mix for 3-5 minutes until mixture cools and becomes pale yellow in colour. 

Add in eggs one at a time, mixing throughly between each addition. Mix in vanilla extract. 

Add the flour mixture in 2 batches alternating with the sour cream. Beat until just incorporated.

Fill cupcake liners 1/2-2/3s full and bake for 15-18 minutes or until toothpick inserted in the centre comes out clean.

For the Peanut Butter Filling: 

Adapted from Cook Like a Champion

1/4 cup heavy/whipping cream

1 cup icing sugar 

1/2 cup butter, room temperature 

1/3 cup creamy peanut butter

1 tsp vanilla extract 

In a clean bowl fitted with a whisk attachment, whip cream on medium-high speed until stiff peaks form. 

In a separate bowl fitted with a paddle attachment, combine butter and peanut butter, mixing on medium-high speak until smooth. Reduce speed and add in icing sugar. Mix in vanilla. Beat until fluffy. 

Using a rubber spatula, fold whipped cream into peanut butter mixture in two parts. Do not over mix.

For the Icing:

1 cup butter

3-4 cups icing sugar 

3 teaspoons vanilla 

2 tablespoons heavy cream 

Beat butter until light and fluffy. Beat in icing sugar until smooth and creamy. Beat in vanilla and cream.

To Assemble: 

Once cupcakes have cooled completely, use the cone method to fill cupcakes with approx 1-2 teaspoons of whipped peanut butter mixture. 

Frost cupcakes as desired. Drizzle with melted peanut butter and chocolate sauces. 

Chocolate Turtle Cupcakes

A friend requested Chocolate Turtle Cupcakes (like the candy) for his brother's birthday. I have been wanting to make something similar to this for a while. I love the combination of chocolate and caramel but the pecans add that extra layer of crunch to the cupcakes. The caramel pecan mixture alone is worth making, I had some extra which I plan on using on ice cream and pancakes (or eating by the spoonful).

Recipe: Adapted from Annie's Eats

Makes 12

For the Cupcake: 

1/4 cup cocoa powder 

1/4 cup hot (almost boiling) water

1 cup flour 

1/2 teaspoon baking Soda

1/2 teaspoon baking Power 

1/4 teaspoon Salt

1/2 cup butter

1 cup sugar

2 eggs

1/2 tablespoon vanilla extract 

1/2 cup sour cream

Preheat oven to 350F and line cupcake tin with liners.

In a small bowl, whisk together cocoa powder and hot water. In another bowl, combine dry ingredients. 

In a small saucepan combine butter and sugar over medium heat. Cook, stirring occasionally, until butter is melted and mixture is smooth. Transfer butter and sugar mixture to bowl and using an electric mixer (or stand mixer fitted with paddle attachment) mix for 3-5 minutes until mixture cools and becomes pale yellow in colour. 

Add in eggs one at a time, mixing throughly between each addition. Mix in vanilla extract. 

Add the flour mixture in 2 batches alternating with the sour cream. Beat until just incorporated.

Fill cupcake liners 1/2-2/3s full and bake for 15-18 minutes or until toothpick inserted in the centre comes out clean. 

For the Caramel Filling Filling:

1 cup sugar 

5 tablespoons butter, cut into cubes

1/2 cup heavy cream 

1/2 cup pecans

Heat sugar in a medium sized heavy bottom sauce pan on medium-high heat. When sugar starts melting, stir sugar until it is fully melted. Once melted, swirl sauce pan until sugar turns deep amber in colour (or reaches 350F on a candy thermometer). 

Stir in butter. Take caramel mixture off the heat and stir in cream. Mixture will bubble violently.

Finally stir in pecans. 

For the Icing:

1 cup butter

3-4 cups icing sugar 

3 teaspoons vanilla 

2 tablespoons heavy cream 

Beat butter until light and fluffy. Beat in icing sugar until smooth and creamy. Beat in vanilla and cream.

To Assemble: 

Once cupcakes have cooled completely, use the cone method to fill cupcakes with approx 1-2 teaspoons of caramel pecan mixture. 

Frost cupcakes as desired. Top with extra pecan mixture and drizzle with caramel and chocolate sauces. 

St Patrick's Day: Bailey Cupcakes

Since I will not be celebrating St. Patrick's Day in the traditional sense, my friend and I decided to make  some festive cupcakes for the occasion. I have made Bailey's Cupcakes in the past but these are a bit different and I think they turned out even better. The buttercream was AMAZING and there was actually almost a full cup of baileys right in the actual cupcake. This is a recipe I am sure will be requested again and again!  

The recipe was adapted from How Sweet Treats Kahlua and Cream Double Chunk Cupcakes. 

For the Cupcakes (Makes 12): 

1 Cup All Purpose Flour 

1/4 Cup Unsweetneed Cocoa Powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 Cup sugar

1 large egg 

2 teaspoons vanilla extract 

1/2 cup butter, melted

1/2 cup sour cream

3/4 cup Baileys 

For the Icing 

1 Cup butter, room temperature

Approx 3 Cups icing sugar 

2 teaspoons vanilla extract 

2 table spoons baileys

Directions: 

Preheat oven to 350 F. 

In a bowl combine flour, cocoa power, baking soda and salt

In a separate bowl whisk together egg and sugar. Stir in vanilla and melted butter. Add flour mixture in two parts, alternating with sour cream. Stir in Baileys. 

Spoon batter into cupcake lined pan. Fill about 2/3s full. Bake for 15-18mins or until tooth pick inserted into centre comes out clean. Let cool completely before frosting. 

Frosting: 

Beat butter with electric mixer until smooth and creamy. Add in icing sugar slowly. Beat in vanilla and Baileys until fluffy.

Sweet Potato Fries

I tend to judge restaurants on their sweet potato fries. They have to be tender yet crispy and they MUST come some sort of garlic aioli or chipotle mayo. As much as I love ketchup it just doesn't go well with sweet potato fries. I hate when restaurants charge extra for sweet potato fries and then charge you more for a dipping sauce. I've already been charged extra for the fries, now your gonna charge me more for something to dip them in? Really? Anyways rant over. 

Since I love sweet potato fries so much I tend to make them a lot at home and decided to make this batch the other day when I wanted a snack. I have tried a few different sweet potato fry recipes, some with coating (flour or cornstarch) some without. I personally prefer without. Its less messy and I find the  fry tastes just as good if not better. 

Ingredients: 

1-2 medium sweet potatoes, cut into fries

 2-3 tablespoons olive oil 

Water 

2-3 tablespoons salt 

1 teaspoon paprika 

1 teaspoon garlic powder 

1 teaspoon black pepper

2-3 tablespoons mayo 

Sricacha Sauce

Directions: 

1. Place cut sweet potatoes in a bowl and cover with cold water and mix in 2-3 tablespoons of salt. Let sit for 1/2 hour to 3 hours. The saltwater mixture draws some of the moisture out of the sweet potatoes making them crispier. 

2. Preheat oven to 400F

3. When ready to make sweet potato fries, drain water and pat dry. They don't have to be completely dry.

4. Toss with olive oil, paprika, garlic powder and black pepper. 

5. Spread out fries evenly on a baking sheet. Try to give each fry as much room as possible, this also makes them crispier. 

6. Bake for 20 mins, flip and back for an additional 10-15 minutes. 

7. Make spicy mayo using 2-3 tablespoons of mayo and Sricacha sauce to taste ( I usually use a few drops, I don't like a ton of spice!). 

8. Enjoy! 

Creamy Roasted Butternut Squash and Apple Soup

Butternut squash soup is one of my favourite things about fall. I got a huge butternut squash from the farmers market near my house and I knew right away I wanted to make soup with it. There are so many variations of butternut squash soup out there but I knew I wanted to add apples to mine (I still have a bunch from apple picking!). I also love the combination of ginger and butternut squash so I knew I would be adding some ginger to my soup. I roasted the butternut squash because that meant that I only had to cut it once. I hate hate hate cutting butternut squash! This was the perfect solution and it let me add flavour to the squash before adding it to the soup. The end result was a creamy soup that had a hint of sweetness from the apples but a good amount of spice from the ginger. It was really simple to make and I think you will really enjoy it!

Ingredients:

1 large butternut squash

2 tbs olive oil

rosemary

salt and peper

4 small-medium sized apples, peeled and chopped

2 carrots, peeled and chopped

1 large yellow onion, chopped

2 tbs butter

1 tsp freshly graded ginger

3-4 cups water

1/2 cup heavy cream

Directions

1. Preheat oven to 375F. Wash outside of butternut squash. Cut in half length wise. Scoop out seeds. Brush each half of butternut squash with olive oil. Season with salt, pepper and rosemary. Place cut-side down on baking tray or in a baking dish. Bake for 45 minute or until tender.

2. While the butternut squash is roasting, peel and cut apples and carrots, set aside.

3. Chop onion.  In a large pot, melt the butter, add onions. Cook until transparent. About 4-5 minutes.

4.  Add carrots and apples to the pot. Add water until everything is just covered. (This took me about 3 cups). Simmer on medium heat until apples and carrots are tender.

5. When squash is done remove it from oven. Scoop out the flesh and discard the skin. Add the squash to the pot with the apples and the carrots. Simmer for about 5 minutes.

6. Using an emersion blender (or a regular blender in batches), blend soup until smooth.

7. Add 1/2 cup of heavy cream and stir to combine.

8. Enjoy!

Note: You can freeze the soup before adding the cream. It freezes well and will last for a couple of months in the freezer. When you are ready to eat it just defrost, bring up to a simmer and add the cream to the soup.

What is the one dish you look forward to every fall?

Jaclyn

Apple Pumpkin Bread

I have been wanting to make pumpkin bread for the longest time but I knew I should wait until Thanksgiving so I could use half of my 30oz can of pumpkin for pumpkin pie. Finally it was close enough to Thanksgiving that I could pull out the can of pumpkin I had sitting in my pantry for longer then I would like to admit. I was gathering all my ingredients when I glanced at this candle I had recently purchased from Bath and Body Works. I decided that it would be a good idea to incorporate some apples into my pumpkin bread because if they made a candle out of the two then hey it must be good right? Plus I have way more apples then I know what to do with since I went apple picking and you can only have so much apple pie. So off I went to the internet to find an apple pumpkin bread recipe. I found this one from Heather Homemade and liked the idea of the crunchy topping but decided to swap a few of the ingredients to really bring out the fall flavour. I am really happy with the way it turned out and it makes for a great breakfast or snack.  Oh and did I mention I made it all in one bowl. Yup! My kind of recipe!

I may have started eating this piece before I took the photo. Oops. 

Pumpkin Apple Bread

Adapted from Heather Homemade

 

For the Crunchy Sugar Topping

1 tablespoon all-purpose flour

5 tablespoons sugar

1 teaspoon ground cinnamon

1 tablespoon unsalted butter, softened 

 

For the Bread

3 cups all-purpose flour

3/4 teaspoon salt

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon 

1 teaspoon freshly grated ginger

4 large eggs

2 cups of pumpkin puree

1/2 cup apple sauce

1 cup sugar

1 cup of packed brown sugar

2 cups chopped apple ( I used a mix of the apples I picked)

 

For the topping, blend flour, sugar, cinnamon and butter in a small bowl with your finger tips, until mixture resembles coarse meal or sand. Set aside until ready to use.

Place oven rack in the middle of the oven. Heat to 350 degrees-F. Butter two 8.5 x 4.5 inch pans.

In a large bowl, mix together flour, salt, baking soda, cinnamon and ginger. 

Lightly beat in the eggs. Whisk in pumpkin, apple sauce and sugar. Stir until just well combined. Fold in the apples. Divide batter between prepared loaf pans. Sprinkle half of the topping evenly across each loaf.

Bake until a wooden toothpick or skewer inserted in the center comes out clean, 60-70 minutes. Cool loaves in pans on rack for 45 minutes, then turn out on rack to cool completely, about 1 hour.

The bread can be wrapped in plastic wrap and then foil, and stored in the refrigerator for up to a week, or the freezer for up to one month.

Veggie and Hummus Pizza

I love making pizza. It is so easy to customize and you can easily add whatever toppings you have on hand. I had never seen pizza with Hummus before until I read it on Just a Taste. I though that this was such a great idea and I make this pizza (or some variation) at least 2x a month. 

Ingredients: 

Pizza Dough (Pre-made or do it yourself) 

Hummus 

1 Red pepper - sliced

1 Red onion - sliced 

1 Zucchini - shredded  

2-3 cups Baby Spinach - blanched and drained

2-3 cups mozzarella 

Directions:

1. Pre-heat oven to 475F. 

2.Roll out pizza crust into desired size 

3. Cut and prepare all veggies. I used a cheese grater to shred my zucchini. Make sure once shredded you squeeze out all of the water so you don't end up with a watery pizza. 

4. Spread an even layer of hummus onto your pizza dough. Follow with shredded zucchini and blanched spinach. Then add onions and red peppers.

5. Top pizza with cheese 

6. Bake pizza for 12-15 minutes or until cheese is bubbly and crust is golden brown

My favourite variation:
- roast your peppers, onions and zucchini first (if you choose this option don't grate your zucchini just cut it into slice) Toss veggies with olive oil, salt and pepper place in oven heated to 450F for on baking sheet for about 10 mins, stir and cook for another 5-10 minutes. Place veggies onto of humus and top with crumbled goats cheese.

What is your favourite pizza?
Jaclyn

Chocolate Baileys Cupcakes!

I knew I wanted to make an alcoholic cupcake for St. Patty's Day. I have been meaning to make Chocolate cupcakes with Bailey's butter cream for awhile now. I love the combo of chocolate and Bailey's. I knew this was the perfect opportunity and got festive with some green icing and sprinkles. 

For the Cupcake: 

Use your favourite chocolate cupcake recipe. I used one from Annie's Eats.  It is super simple and really yummy. I use it as the base of many of my cupcakes 

I wasn't going to fill these but then I decided they needed a little something extra so I made some Bailey's cream.  

For the Cream: 

1/2 cup whipping cream 

1/4 cup Baileys 

1 tbs butter 

2 tbs sugar 

1 tsp corn starch 

Optional: 1/2 cup chocolate chips

Combine whipping cream, butter, sugar and corn starch in a small pan. Bring to a boil. Then stir in Baileys. If you would like to make it more of a gauche add about 1/2 cup of chocolate chips. 

Once cupcakes have cooled, cut a cone in the middle of each of them and fill with 1-2 tsp of filling.

 For the frosting: 

1 cup butter (room temp) 

3 cups icing sugar 

1/4 cup Baileys 

Optional: 3-4 drops of green food colouring 

Whip butter until it is light and fluffy. Add icing sugar one cup at a time until desired sweetness and texture is obtained. Add 1/4 Baileys and whip to combine. 

Frost cupcakes as you wish. 

Enjoy! 

-Jaclyn 

Happy St. Patricks Day! 

Tea Latte

It is no secret that I love tea. I have a cupboard full of David'sTeas and am cannot keep myself from buying the latest tea.  While I drink tea every day (multiple times a day actually) I don't usually have tea lattes and for me they are a treat. They are easy to make and some teas taste better as lattes then others. 

Here is how I usually make my lattes.  

What you'll need: 

Milk

Milk frother 

mug 

your favourite tea (I find black teas work best as lattes)

sweetener if you so choose - I like honey

either a microwave or pot and stove

 boiling water

Direction: 

Steep your tea as your normally would

Warm up milk either on the stove or in the microwave (hint: measure milk using the mug you will be using you will want it about 2/3 full of milk)

Once milk is warmed use frother to create nice and frothy milk 

Add about 1/3 steeped tea to your mug and top off with your frothy milk 

add sweetener if desired  

enjoy!

My red velvet cake tea latte with honey drizzle on top! 

What is your favourite tea latte? 

Jaclyn

David's Tea Earl Grey Cupcakes with Lemon Filling and Honey Buttercream

 

I have a serious addiction to tea. I cannot go by David's Tea without walking into the store and once I am there I have to get some tea and usually buy a sample pack to take home. Its a serious but delicious problem. My tea cupboard is starting to over flow (yes I do have an entire cupboard dedicated to tea. Don't judge.) I also love cupcakes. So I thought it was about time I combine these two loves. And here you have it the love child of tea and cupcakes. My Earl Grey lemon filled honey buttercream topped cupcakes.

For the cake (makes 24):
1 c unsalted butter at room temp
2 c sugar
4 eggs
1 1/4 c milk
2 tsp David's Tea Cream of Earl Grey
2 tsp David's Tea Decaf Earl Grey
4 Earl Grey Tea bags
3 C flour
1/2 tsp salt
4 tsp baking soda

Directions

In small sauce pan on the stove combine milk, loose leaf teas and 2 tea bags. Heat until milk starts to boil. Once milk is boiling remove from heat and let sit for 15-30 mins

Preheat oven to 350F. Beat butter until light and fluffy. Add sugar and beat until combined. Beat in eggs one at a time. Making sure to beat well after each addition.  Sift together flour, salt, baking soda and tea from remaining 2 tea bags.  Remove tea bags from milk mixture and strain out loose leaf tea. Mix in half of the flour mixture.Then add milk and tea mixture. Finally mix in remaining flour mixture.  

Fill cupcake pans about 2/3 to 3/4 full.  Bake for 15 - 20 minutes or until tooth pick inserted in centre of cupcake comes out clean. 

For the Lemon Curd: 

3 eggs

1 c sugar

1/4 c butter, melted

1/2 fresh lemon juice 

zest from 1 lemon 

In a double boiler whisk together eggs and sugar. Add butter, lemon juice and zest. Stir constantly for about 15-20 minutes or until mixture coats back of spoon. (Don't worry if it doesn't thicken up right away. It took a while for mine to thicken before I realized a lot of the water had evaporated from my double boiler...oops)

For the Icing: 

1 c butter at room temp

1/4 c honey 

3-6 c icing sugar 

Beat butter until light and fluffy. Add icing sugar cup at a time until you reach your desired sweetness/consistency. Add honey to taste (I used about 1/4 cup but it will depend on the type of honey you are using and how strong you want your flavour to be). 

Assembling the cupcake:

Cut a cone out of each of your cupcakes. Fill with about 1 tbs of lemon curd. Ice cupcakes as desired. 

Notes: I found that this recipe made the perfect amount of lemon curd and icing for the 24 cupcakes. If you like a lot of icing I suggest you double the recipe as it was just enough icing. 

You can use any type of Earl Grey tea you have on hand. I found mixing the 3 different earl greys gave  a stronger tea flavour in the cupcake overall. 

Enjoy! 

Jaclyn