A few weeks back I spent a Sunday afternoon baking at Deb's place... and I meant to add this recipe to my blog then, but it seems that life gets in the way of blogging sometimes :0) so without much further ado - here is the recipe for my Nutella filled chocolate cupcakes.
I found this recipe in my cupcakes recipe book by Susannah Blake - her gooey chocolate and hazelnut cupcakes recipe. I thought this could be very interesting (and delicious)...
I made the nutella at home the day before - I figured if I was making "homemade" cupcakes the entire thing might as well be made by me... and I have to say - SUCCESS!! I was very pleased with the result of my nutella. I'll post that recipe separately since I don't want this entry to be too long :0)
Chocolate Nutella Cupcakes
ingredients:
1/4 c. bittersweet dark chocolate, chopped
4 tbsp butter, at room temperature
1/2 c. b. sugar
2 eggs
3 tbsp blanched hazelnuts, ground
3/4 c. self-rising flour, sifted
1/2 c. Nutella
3 tbsp blacnhed hazelnuts, toasted and cut into large pieces - for decorating
Preheat the oven to 350F. Spray muffin tin with non-stick spray or line with paper liners.
To blanch the hazelnuts - heat them in a pan over medium heat. Remove from heat after a few minutes (they should get quite hot and smell nutty) and place on top of a clean hand towel. Fold the towel in half so that the nuts are covered and rub well. The skin from the hazelnuts should rub off. Don't worry if some of the skin doesn't rub off.
Melt the chocolate in a metal bowl over a saucepan of simmering water. Once all the chocolate is melted, set it aside and prepare the rest of the batter.
Beat the butter and sugar together so that they become fluffy. Beat in the eggs - one at a time. Stir in the ground hazelnuts (a food processor will grind the hazelnuts well). Then add the flour to the mixture and fold in. Finally add the melted chocolate to the batter.
Drop 1/2 heaped tbsp of the mixture into each muffin cup, flatten a little to make an indentation in the centre of each cupcake. Fill that indentation with a tsp of Nutella. Top all cupcakes with the remainder of the batter.
Bake for about 18 minutes (I start with 15 minutes). The cupcakes should spring back when gently pressed. Transfer to a wire rack and allow to cool.
While they cool you can mix up a Chocolate frosting. I decided to use my Tofu Chocolate Frosting - see my Chocolate Strawberry torte with Tofu recipe from February for the recipe.
Once the cupcakes are cooled, spread the frosting over each individual one and then arrange the hazelnuts that you saved for decorating.
Deb, Julie and I really enjoyed them that afternoon. And if you wanted to sweeten it up a little more - use milk chocolate instead. I used dark chocolate for everything (Nutella, batter and frosting) so it certainly made it a dark chocolate lovers delight! Enjoy.
Sunday, March 22, 2009
Friday, March 20, 2009
cupcakes...such a sweet little treat ;0)
I think just about all of my friends celebrate their birthdays in March. It also seems that many of my colleagues are celebrating their birthdays as well. This week two of the ladies at work got to celebrate another year - so I decided to make some cupcakes for the office. The request was chocolate and caramel. So this is what I came up with. Can I just say... W-O-W! these little treats pack a real punch. I'm already thinking about the next time I will bake them - and what additions to make (just cuz that's how I am)
White Chocolate Caramel Cupcakes with Milk Chocolate Butter Cream Icing
ingredients: (cupcakes)
8 tbsp white chocolate chips
1/2 c. (1 stick) of butter, room temperature and coarsely chopped
3/4 c. b. sugar
1/4 c. corn syrup
2/3 c. milk
1 c. whole wheat pastry flour
1/3 c. self-rising flour
1 egg, lightly beaten
Preheat the oven to 330F. Line a 12 case cupcake tin with paper liners (or make them a little smaller and the batch can make 18 cupcakes).
Combine the chocolate, butter, b. sugar, c. syrup and milk in a saucepan. Stir (continuously) over a low heat (a level 4) until everything is melted and combined. Take the saucepan off the heat and allow to cool for 15 minutes.
Meanwhile, sift the flours together and mix into the caramel mixture (always in the saucepan). Stir in the egg.
Divide the batter between the cupcake liners - I made 18 yesterday, so it came out to 2 mini ice cream scoop full in each cup. But if making 12 cupcakes, 2.5 scoops per cup.
Bake for 25 minutes.
Remove the tins from the oven, transfer the cupcakes to a rack and cool completely.
ingredients: (Milk Chocolate Butter Cream Icing)
1/2 c. butter, room temperature
2/3 c. icing sugar (heaping amount)
2 tbsp cocoa powder
2 tsp. very hot water
beat the butter and sugar together until smooth. Combine the cocoa powder and water together until well mixed (use a bit more water if need be). Add the cocoa mixture to the butter and sugar mix. Beat well. The icing will be smooth.
using a piping bag to whirl the icing onto the cupcakes.
Really lovely. I'll let you know how I decide to twist up this winner of a recipe.
White Chocolate Caramel Cupcakes with Milk Chocolate Butter Cream Icing
ingredients: (cupcakes)
8 tbsp white chocolate chips
1/2 c. (1 stick) of butter, room temperature and coarsely chopped
3/4 c. b. sugar
1/4 c. corn syrup
2/3 c. milk
1 c. whole wheat pastry flour
1/3 c. self-rising flour
1 egg, lightly beaten
Preheat the oven to 330F. Line a 12 case cupcake tin with paper liners (or make them a little smaller and the batch can make 18 cupcakes).
Combine the chocolate, butter, b. sugar, c. syrup and milk in a saucepan. Stir (continuously) over a low heat (a level 4) until everything is melted and combined. Take the saucepan off the heat and allow to cool for 15 minutes.
Meanwhile, sift the flours together and mix into the caramel mixture (always in the saucepan). Stir in the egg.
Divide the batter between the cupcake liners - I made 18 yesterday, so it came out to 2 mini ice cream scoop full in each cup. But if making 12 cupcakes, 2.5 scoops per cup.
Bake for 25 minutes.
Remove the tins from the oven, transfer the cupcakes to a rack and cool completely.
ingredients: (Milk Chocolate Butter Cream Icing)
1/2 c. butter, room temperature
2/3 c. icing sugar (heaping amount)
2 tbsp cocoa powder
2 tsp. very hot water
beat the butter and sugar together until smooth. Combine the cocoa powder and water together until well mixed (use a bit more water if need be). Add the cocoa mixture to the butter and sugar mix. Beat well. The icing will be smooth.
using a piping bag to whirl the icing onto the cupcakes.
Really lovely. I'll let you know how I decide to twist up this winner of a recipe.
memories of Scotland... thanks to a Brazil nut
It was Mel's birthday last weekend - and so a weekend away meant that treats were an absolute necessity :0)
When Mel visited me in Scotland we became OBSESSED with chocolate covered brazil nuts (makes you wonder why anyone would waste their time with chocolate covered almonds or peanuts...seriously). So in my Golden Book of Patisserie I found a cookie recipe that brought back memories of those delicious nuts ;0)
This batch makes 3 dozen little bite-size cookies - cute, yummy, and oh so easy to make. And this recipe was all about Melanie. I hope you all enjoy these cookies as well...
Chocolate & Brazil Nut Cookies
ingredients:
1/4 c. butter, room temperature
1/2 c. brown sugar
1/2 tsp vanilla extract
1 large egg, lightly beaten
1 1/3 c. whole wheat pastry flour
1/2 tsp b. powder
2/3 c. brazil nuts, coarsely chopped
1/4 c. white chocolate
1/4 c. dark chocolate
Preheat the oven to 350F. Line two cookie sheets with wax paper.
Beat together the butter, sugar, and vanilla using a hand mixer. Th result should be pale and creamy. Add the egg, beating everything until just combined. Lower the speed of the mixer to low and add the flour and b. powder, combine well. Stir in the nuts and chocolate by hand using a wooden spoon.
Now, wet your hands so that they are damp, and roll the mixture into 36 walnut sized balls and place them on the prepared cookie sheets. (space them a little apart - but they don't really expand while they bake)
Bake them for 15 minutes, or until golden.
Let cool on the cookie sheets for about 5 minutes and then transfer to a rack to cool completely.
these are probably my new favourite cookies.
When Mel visited me in Scotland we became OBSESSED with chocolate covered brazil nuts (makes you wonder why anyone would waste their time with chocolate covered almonds or peanuts...seriously). So in my Golden Book of Patisserie I found a cookie recipe that brought back memories of those delicious nuts ;0)
This batch makes 3 dozen little bite-size cookies - cute, yummy, and oh so easy to make. And this recipe was all about Melanie. I hope you all enjoy these cookies as well...
Chocolate & Brazil Nut Cookies
ingredients:
1/4 c. butter, room temperature
1/2 c. brown sugar
1/2 tsp vanilla extract
1 large egg, lightly beaten
1 1/3 c. whole wheat pastry flour
1/2 tsp b. powder
2/3 c. brazil nuts, coarsely chopped
1/4 c. white chocolate
1/4 c. dark chocolate
Preheat the oven to 350F. Line two cookie sheets with wax paper.
Beat together the butter, sugar, and vanilla using a hand mixer. Th result should be pale and creamy. Add the egg, beating everything until just combined. Lower the speed of the mixer to low and add the flour and b. powder, combine well. Stir in the nuts and chocolate by hand using a wooden spoon.
Now, wet your hands so that they are damp, and roll the mixture into 36 walnut sized balls and place them on the prepared cookie sheets. (space them a little apart - but they don't really expand while they bake)
Bake them for 15 minutes, or until golden.
Let cool on the cookie sheets for about 5 minutes and then transfer to a rack to cool completely.
these are probably my new favourite cookies.
Monday, March 9, 2009
creamy corn muffins... olé!
I decided to have a little Mexican fiesta over the weekend... a good excuse to bake some treats - an even better excuse to have everyone over for a relaxing evening. It turned out great - both the company and the food were a HUGE success. I made a batch of my creamy corn muffins - originally inspired by the Eat, Shrink and be Merry ladies... I have to say, their recipe is pretty good - I tweaked mine a little (why not right?!)... and always get great results. If you want to add a little something to your Mexican fiesta (or to have with some chili) I recommend these - and so do most people who try them :0)
Creamy Corn Muffins
ingredients:
1 c. yellow corn flour
1 c. yellow cornmeal
2 tbsp brown sugar
1 1/2 tsp b. powder
1/2 tsp b. soda
1/4 tsp salt
1 can (398 mL) cream-style corn
1/2 c. buttermilk (milk w/ 1/2 tbsp lemon juice, allow to sit for 5 minutes)
1 x egg
2 tbsp butter, melted
Preheat your oven to 375F. Spray a 12-cup and a 6-cup muffin tin with cooking spray.
In a large bowl combine the corn flour, cornmeal, sugar, b. powder and soda and the salt. Set it aside.
In a smaller bowl, whisk together the corn, buttermilk, egg, melted butter and diced green chilies. Add these ingredients to the dry ingredients. Stir together until everything is just blended (you don't want to over work these muffins).
Using a small ice cream scoop, divide the batter into the 18 muffin cups (about 2 scoops in each cup - or 1 large scoop). Bake for 20 minutes. Remove the muffins from the tins immediately and allow to cool one a wire rack. Delish.
Creamy Corn Muffins
ingredients:
1 c. yellow corn flour
1 c. yellow cornmeal
2 tbsp brown sugar
1 1/2 tsp b. powder
1/2 tsp b. soda
1/4 tsp salt
1 can (398 mL) cream-style corn
1/2 c. buttermilk (milk w/ 1/2 tbsp lemon juice, allow to sit for 5 minutes)
1 x egg
2 tbsp butter, melted
Preheat your oven to 375F. Spray a 12-cup and a 6-cup muffin tin with cooking spray.
In a large bowl combine the corn flour, cornmeal, sugar, b. powder and soda and the salt. Set it aside.
In a smaller bowl, whisk together the corn, buttermilk, egg, melted butter and diced green chilies. Add these ingredients to the dry ingredients. Stir together until everything is just blended (you don't want to over work these muffins).
Using a small ice cream scoop, divide the batter into the 18 muffin cups (about 2 scoops in each cup - or 1 large scoop). Bake for 20 minutes. Remove the muffins from the tins immediately and allow to cool one a wire rack. Delish.
Wednesday, March 4, 2009
untraditional meat loaf
I wasn't raised on meat loaf... not really a very French Canadian meal :0) A couple of years ago I found a recipe in Canadian Living for their healthy version, and thought it was worth a shot. Their version, Garden-Style Turkey Loaf became a favourite - leftovers in a sandwich was always a good brown bagged lunch (delish)...
I thought it was time to pull this recipe out. I decided to use ground bison instead of turkey (I'd had enough poultry in the last couple of weeks) - and I also changed up the spices and added a couple dashes of hot sauce! Easy to make - seriously 10 minutes to prep, 60 minutes to bake, done.
Bison & Veggie Loaf
ingredients:
1 1/2 lb ground bison
10 oz frozen spinach, thawed and drained (1 frozen package)
1 c. oats, uncooked
1 onion, finely chopped
1 zucchini, shredded
2 carrots, peeled and shredded
1 egg, lightly beaten
1/3 c. milk
3 cloves garlic, minced
2 tsp spanish pepper
a couple dashes hot sauce
2 red hot peppers, finely diced
Preheat the oven to 350F.
In a large bowl, mix everything together. Combine. Shape it into a loaf pan.
Bake for 60 minutes.
That's it. Super simple and easy.
I thought it was time to pull this recipe out. I decided to use ground bison instead of turkey (I'd had enough poultry in the last couple of weeks) - and I also changed up the spices and added a couple dashes of hot sauce! Easy to make - seriously 10 minutes to prep, 60 minutes to bake, done.
Bison & Veggie Loaf
ingredients:
1 1/2 lb ground bison
10 oz frozen spinach, thawed and drained (1 frozen package)
1 c. oats, uncooked
1 onion, finely chopped
1 zucchini, shredded
2 carrots, peeled and shredded
1 egg, lightly beaten
1/3 c. milk
3 cloves garlic, minced
2 tsp spanish pepper
a couple dashes hot sauce
2 red hot peppers, finely diced
Preheat the oven to 350F.
In a large bowl, mix everything together. Combine. Shape it into a loaf pan.
Bake for 60 minutes.
That's it. Super simple and easy.
Sunday, March 1, 2009
An added pop to a regular poppy seed cake
I was given a belated Christmas present... The Golden Book of Patisserie, and since I got it last Sunday I pretty much haven't put it down... this thing weighs a ton, and yet still finds a spot in my backpack to make the 30 + minute trek to work and back everyday... so I figured, all of this effort should hopefully produce a wonderful end result.
I'd never made a poppy seed cake before. I've never actually baked with poppy seeds before. But there was something about this cake that just made me want to give it a try. So last Thursday evening, I decided to pull out the recipe, add my own little twist to it and make what has probably become my favourite cake. Moist, not overly sweet, this cake is a crowd pleaser (the folks in the office loved it... Jeremy, this recipe post is for you). Based on the recipe for a Poppy Seed Layer Cake - I hope you enjoy my version.
Lemon Poppy Seed Cake
ingredients:
Cake:
1 c. milk
1/2 c. poppy seeds
2 c. whole wheat pastry flour
2 1/2 tsp b. powder
1/4 tsp salt
1/2 c. butter @ room temperature
1 1/2 c. b. sugar
2 tsp Limoncino (be generous)
3 large egg whites
Simple Syrup:
1/2 c. w. sugar
1/2 c. water
1 tsp Limoncino (be generous)
Over medium heat, bring a sauce pan with the milk to a boil. Remove it from heat and stir in the poppy seeds. Set the mixture aside and allow to cool.
Preheat your oven to 350F. Line an 11 inch round cake pan with wax paper and spray with non-stick spray.
Combine the flour, b. powder and salt in a medium bowl.
In a larger bowl - cream together the butter, sugar, and Limoncino together with an electric mixer (medium-high speed). Reduce the speed to low, and gradually beat in the dry ingredients and milk mixture - alternate between the two. Place the batter aside.
In a glass bowl, whisk together the egg whites at high speed. Beat until the whites become stiff and glossy.
Using a rubber spatula, fold the egg whites into the cake batter -the folding is important since it's what makes the cake fluffy and light. Spoon the batter into the pan and bake on a lower rack for about 49 minutes (I started with 40 minutes and increased the baking time - again, use your judgement).
Cool the cake in the pan for about 10 minutes and then remove it from the pan (mine is a spring form pan, so the sides are removed - makes for very easy baking). Cool completely.
Meanwhile - make the syrup by combining the sugar and water and bringing to a boil and then a simmer over the stove top. Remove from heat and stir in the Limoncino. Allow to sit for a bit and cool down.
When you're ready - pierce a couple holes (with a fork or tooth pick) into the cake and pour the syrup generously over it. It doesn't make it overly sweet (I probably had half the syrup left over). Place in the fridge to cool completely and for the syrup to really penetrate the cake. Serve to people you really like or people you want to impress. Everyone will be thanking you... and asking for seconds.
I'd never made a poppy seed cake before. I've never actually baked with poppy seeds before. But there was something about this cake that just made me want to give it a try. So last Thursday evening, I decided to pull out the recipe, add my own little twist to it and make what has probably become my favourite cake. Moist, not overly sweet, this cake is a crowd pleaser (the folks in the office loved it... Jeremy, this recipe post is for you). Based on the recipe for a Poppy Seed Layer Cake - I hope you enjoy my version.
Lemon Poppy Seed Cake
ingredients:
Cake:
1 c. milk
1/2 c. poppy seeds
2 c. whole wheat pastry flour
2 1/2 tsp b. powder
1/4 tsp salt
1/2 c. butter @ room temperature
1 1/2 c. b. sugar
2 tsp Limoncino (be generous)
3 large egg whites
Simple Syrup:
1/2 c. w. sugar
1/2 c. water
1 tsp Limoncino (be generous)
Over medium heat, bring a sauce pan with the milk to a boil. Remove it from heat and stir in the poppy seeds. Set the mixture aside and allow to cool.
Preheat your oven to 350F. Line an 11 inch round cake pan with wax paper and spray with non-stick spray.
Combine the flour, b. powder and salt in a medium bowl.
In a larger bowl - cream together the butter, sugar, and Limoncino together with an electric mixer (medium-high speed). Reduce the speed to low, and gradually beat in the dry ingredients and milk mixture - alternate between the two. Place the batter aside.
In a glass bowl, whisk together the egg whites at high speed. Beat until the whites become stiff and glossy.
Using a rubber spatula, fold the egg whites into the cake batter -the folding is important since it's what makes the cake fluffy and light. Spoon the batter into the pan and bake on a lower rack for about 49 minutes (I started with 40 minutes and increased the baking time - again, use your judgement).
Cool the cake in the pan for about 10 minutes and then remove it from the pan (mine is a spring form pan, so the sides are removed - makes for very easy baking). Cool completely.
Meanwhile - make the syrup by combining the sugar and water and bringing to a boil and then a simmer over the stove top. Remove from heat and stir in the Limoncino. Allow to sit for a bit and cool down.
When you're ready - pierce a couple holes (with a fork or tooth pick) into the cake and pour the syrup generously over it. It doesn't make it overly sweet (I probably had half the syrup left over). Place in the fridge to cool completely and for the syrup to really penetrate the cake. Serve to people you really like or people you want to impress. Everyone will be thanking you... and asking for seconds.
Salty/Sweet Mexican Treat! ;0)
I didn't post last weekend - but I did get to spend my Sunday afternoon with Deb and Brynn Ransom again... with Julie joining us in the kitchen. On the agenda was a recipe from my rebar modern food cookbook - their lime sugar cookie. The thought of limes and sugar made me think of margarita's.... so I decided to make these cookies but add some coarse sea salt along with the raw brown sugar. An outright success! These cookies will keep you coming back for more (Julie, Deb and Gigi both really enjoyed them since they both have more of a salty tooth than a sweet one). Easy to make - I even whipped up a batch for my friend Emily early this morning. Grab and go when you need a little escape from the end of winter blues... and a quick trip to Mexico! :0)
Margarita Cookies
ingredients:
1 c. brown sugar
2 tbsp. butter @ room temperature
2 tsp vegetable oil
zest of 1 lime
1 large egg
juice of 1 lime
1 3/4 c. whole wheat flour
1/4 c. pumpkin seeds, toasted and roughly chopped
1/2 tsp b. soda
1/2 tsp salt (I used some coriander flavoured sea salt)
raw b. sugar and coarse sea salt to sprinkle
Preheat your oven to 350F. In a large bowl, cream together the sugar, butter, oil, and lime zest until well combined. Add the egg and lime juice -the batter should loosen up and combine well.
Meanwhile, on your stove top - toast the sunflower seeds in a non-stick pan. Keep the heat about medium, and toss them occasionally. You don't want them to burn. The seeds will start to pop when they are done - about 5 minutes. Take the seeds off the heat and coarsely chop them.
In a smaller bowl, combine the flour, seeds, b. soda and salt. Add this mix to the wet batter. Combine with a wooden spoon.
I used my small ice cream scoop (which only seems to be getting lots of use recently) and form small balls, dropping them onto a wax paper lined cookie sheet. Leave space between the cookies - they spread out while baking.
Flatten each cookie with a fork and then sprinkle with the raw b. sugar and the coarse sea salt. Place in the oven and cook - mine needed about 12 minutes (but start off with 8 minutes and increase by a couple minutes... it all depends on your oven).
Cool on the sheet for a couple of minutes and then remove the cookies and place on a wire rack. You should get about 20 well sized cookies.
Margarita Cookies
ingredients:
1 c. brown sugar
2 tbsp. butter @ room temperature
2 tsp vegetable oil
zest of 1 lime
1 large egg
juice of 1 lime
1 3/4 c. whole wheat flour
1/4 c. pumpkin seeds, toasted and roughly chopped
1/2 tsp b. soda
1/2 tsp salt (I used some coriander flavoured sea salt)
raw b. sugar and coarse sea salt to sprinkle
Preheat your oven to 350F. In a large bowl, cream together the sugar, butter, oil, and lime zest until well combined. Add the egg and lime juice -the batter should loosen up and combine well.
Meanwhile, on your stove top - toast the sunflower seeds in a non-stick pan. Keep the heat about medium, and toss them occasionally. You don't want them to burn. The seeds will start to pop when they are done - about 5 minutes. Take the seeds off the heat and coarsely chop them.
In a smaller bowl, combine the flour, seeds, b. soda and salt. Add this mix to the wet batter. Combine with a wooden spoon.
I used my small ice cream scoop (which only seems to be getting lots of use recently) and form small balls, dropping them onto a wax paper lined cookie sheet. Leave space between the cookies - they spread out while baking.
Flatten each cookie with a fork and then sprinkle with the raw b. sugar and the coarse sea salt. Place in the oven and cook - mine needed about 12 minutes (but start off with 8 minutes and increase by a couple minutes... it all depends on your oven).
Cool on the sheet for a couple of minutes and then remove the cookies and place on a wire rack. You should get about 20 well sized cookies.
Subscribe to:
Posts (Atom)