Delicious Nutella Cupcakes

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one of my favourite cupcakes to make - everyone loves them!

This is definitely a crowd pleaser, in my experience, regardless what time of year - it always seems to be the season of Ferrero Rocher.  Everyone seems to love the delicious combination of chocolate and hazelnuts (and Nutella!), so I’ve combined them into one of eveyone's favourite desserts - cupcakes! 

Thanks to the olive oil, this cake has a slightly nutty flavour which I like to enhance by icing it with Nutella and sprinkling roasted hazelnuts on top. 

You can get raw hazelnuts at Bulk Barn and simply roast them in the oven with a bit of vegetable oil.  (Do keep an eye on them – they can burn very quickly!)  Once cooled, I roll them in a towel to get the dries skin off of the hazelnuts. I then crush them the old school way by putting the hazelnuts in a towel and beating and rolling them with a rolling pin. (Careful - this can get messy!) You’ll want to keep some of them whole or at least chunky simply for the aesthetics.

This is perfect for any occasion. My 9 year old nephew loves these cupcakes as he loves anything with chocolate – especially Nutella!

   Nutella Cupcakes

 

 

Makes: 24 cupcakes

Preptime: 20 minutes

Cook time: 40-45 minutes

Ingredients:

1 cup melted semi-sweet chocolate

3/4 cups good quality olive oil 

3 large eggs (room temperature)1 tbsp vanilla extract

2/3 cups sugar 

1/2 cup skim milk

1 1/2 cup all purpose flour

1 tsp baking soda 

pinch of salt

2 cups nutella

1 1/2 cups roasted hazelnuts

 

Instructions:

1. Pre-heat oven to 350F 
2. In a large mixing bowl, combine eggs, vanilla extract, and sugar and whisk until a bit frothy. Add melted chocolate, olive oil and milk. Mix well.
3. Combine flour, salt and baking powder. Add to the bowl of wet ingredients. Mix well. 
4. Pour batter into a lined cupcake tin.  Fill approximately halfway.
5. Bake for 40-45 minutes. 
6. Once well cooled, spread nutella on top of cupcakes and sprinkel hazelnut on top. 

 

Chai Tea Latte Cupcakes

The Lifestyle RSS

You can feel the crispness in the air that is fall.

When the weather starts to change, I immediately want food that is warm and comforting.  And now that I don't have to worry as much about summer's typical revealing clothes, I automatically eat more desserts!

One of my favourite drinks for fall is, hands down, a chai tea latte.  To this day, I can't, for the life of me, understand why anyone would want a vegetable flavoured latte! I can't stand anything tasting like pumpkin - especially that artificial pumpkin flavouring. yuck!

Back in high school, a friend of mine first introduced me to her homemade chai tea, and I fell in love. I love all the warm spicy goodness that goes in to it - cardamom, nutmeg, cloves and my personal favourite, cinnamon, of course. It was only a matter of time before I combined this amazing concoction together to create the perfect dessert.

These cupcakes makes the perfect dessert to any fall or winter occasion. It’s all those warm fuzzy feelings captured in a cupcake.

   Chai Tea Latte Cupcakes
   

Makes: 18 cupcakes

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients:

• 1/2 cup unsalted butter
• 1/2 cup sugar
• 2/3 cup instant chai latte powder
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 2 eggs
• 1/2 cup skim milk
• 1 teaspoon vanilla
• 3/4 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
Cupcake Instructions:
1. Pre-heat the oven to 350 degrees and line cupcake pan with cupcake liners
2. In a large mixing bowl, beat together the butter and sugar until fluffy (approximately 2 minutes).
3. Add the chai powder, ginger, cinnamon, eggs, milk, and vanilla. Mix until well combined.
4. Add the flour, baking powder, and salt until combined. Beat until smooth.
5. Fill the cupcake liners about 2/3 of the way.
6. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Ingredients:
• 2 cups icing (powdered) sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 cup vegetable shortening
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons cold water, as needed
Icing Instructions:
1. In a large mixing bowl, beat together all the ingredients until fluffy.
2. Spread on cooled cupcakes using a spatula or icing tip.

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Vegan Banana Oatmeal Chocolate Chip Cookies

The Lifestyle RSS

Over the past few weeks, I have been eating way too much junk food. And while I still crave sugar, I've tried to curb the cravings by finding low sugar, healthy options. 

I've been trying to get back to basics in a lot of my recipes when I came up with this recipe for banana oatmeal chocolate chip cookies. I am  in love with this recipe as it is completely vegan (not that I am vegan, but all things in moderation, right?).  It's also gluten free and has no additional sugar besides the chocolate chips.  And you don't even notice - especially if you are using very ripe bananas (the more black spots, the sweeter they are!).

These cookies are great as breakfast cookies. While they don't contain nuts as you find in traditional breakfast cookies, these ones are quite filling. Plus, you can definitely add nuts to the recipe if you prefer - go ahead, make it your own!

Because of the bananas, these cookies are quite soft and chewy. (Just the way I like them!)

      Easy Banana Oatmeal Chocolate Chip Cookies    

 

Makes: 16 servings

Preptime: 10 minutes

Cook time:20 minutes

 

Ingredients:

2 very ripe bananas

2/3 cup rolled oats

1/4 cup chocolate chips

1/4 cup peanut butter chips

dash of cinnamon

dash of nutmeg

  

 

Instructions:

1. pre-heat oven to 350
2. In a bowl, mash the 2 bananas until smooth
3. add rolled oats and mix well
4. add cinnamon, nutmeg, chocolate and peanut butter chip. mix well
5. place a small ball of mixture on a greased cookie sheet or cookie sheet lined with parchment paper.  Flatter mixture a bit.
6. Bake cookies for 20 minutes or until golden

Elegant Madeleines

The Lifestyle RSS

Today, I thought I would share one of my favourite recipes with you.  I personally love madeleines.  These are so easy to make (I mean, less than 15 minutes prep time!) and they look so elegant, they are sure to impress your guests.

If you’ve never had them, madeleines are little French butter cakes. They are perfect for so many occasions – bridal showers, Easter brunch, Mother’s Day or your coffee in the morning on a random Tuesday.   

Seriously though, these little bite-sized cakes look so pretty on a dessert table.

I personally like to add cinnamon to this recipe because I will eat almost anything if it has cinnamon in it! (Except carrot cake – stop trying to put vegetables in my dessert!!)

The last time I made them, the Mister and I finished the entire batch in one day!!  They are so good, you just can’t stop yourself from eating them! Plus I usually make the mini madeleines so it feels like you only had two bites, and so you reach for another.  And another…. Before you know it, the entire batch is gone!

I’ve tried various ways of dressing them up by dipping them in chocolate or dusting them with cinnamon sugar - even though they are so pretty on its own.

You can get some really good deals on the pans at places like Winners, Marshal’s and even <Kitchen Stuff Plus http://www.kitchenstuffplus.com/trudeau-structure-silcone-madeleine-pan-fuchsia-grey>. I personally bought the mini pans from Amazon because I feel like eating 20 mini madeleines are not as bad as 10 full sized madeleines. (Yes, my logic is flawed. No, I don’t care).

Here is the recipe that I like to use.

Elegant Madeleines

Makes: 24 madeleines

Prep time: 10 minutes

Cook time: 12 minutes

Ingredients:

• 2 large eggs plus 1 egg yolk
• 2/3 cups sugar
• 2/3 cups flour
• 2/3 cups softened butter
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon

Instructions:

1. Preheat oven to 400°F. Grease the madeleine pan with butter.
2. Using an electronic hand beater, beat the eggs and sugar until thick and foamy. Add nutmeg and cinnamon into the egg mixture and blend well. Fold in the flour and use a spatula to mix well. Fold in the softened butter and blend.
3. Transfer the batter into the madeleine pan and fill about 3/4 of the way. Bake for 10 minutes or until they turn light golden brown.
4. Remove the madeleine pan from the oven and let cool on a cooling rack.