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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Refreshing Shrimp Ceviche

The Lifestyle RSS

Shrimp ceviche is one of my favourite summer recipes.  It reminds me of vacationing in Mexico with a good strong margarita in hand at the beach. 

When the temperature rises, this is definitely one of my go to recipes. It's light, flavourful and refreshing. It's also great for summer picnics and barbecues.  

You can also make this with scallops or any firm white fish. Since I'm allergic to fish (but not shellfish), I typically make the shrimp version.

Refreshing Shrimp Ceviche
 

Makes: 10 servings

Preptime: 15 minutes

Cook time:2 hours

 

Ingredients:

1 lb raw shrimp (I used small pacific white shimp - 50-60 count)

Juice of 1 lemon

Juice of 1 lime

1/4 tsp salt

1 tomato, diced

1/2 red onion, finely diced

1 jalapeno, diced, seeds removed

handful cilantro, chopped

1/2 avocado, diced

tostadas or nachos

    

 

Instructions:

1. Cut shrimp into 1/2 inch pieces
2. In a large non metal bowl, add shrimp, lime and lemon juice, salt, tomatoes, red onions, jalapenos and cilantro and stir well.
3. place in the fridge for 2 hours to allow the shrimp to "cook".
4. Once the shrimp turn opaque, add the avocado and stir well.
5. Serve on tostadas or with nachos.

Crispy Parmesan Chicken

The Lifestyle RSS

This recipe has quickly become one of our favourites.

I love this recipe because it is one of those hearty meals that doesn't really take too much time to make. It's full of flavour. And, well, Mr. Man was thoroughly impressed. 

And Mr. Man loves it because, well, it's simply delicious. (He doesn't ask for much really.)

I am always looking for ways to upgrade our dinners.  I love adding protein to them but after a while, it all seems the same. 

So I added this crispy parmesan chicken on this side instead.

I love the mix of the different textures - the soft comforting-ness of pasta and then this crisp, flavourful chicken. Opposites but yet, they go so well together. 

I try not to deep fry anything, ever. I can't seem to tolerate those foods.  But but because this chicken is shallow fried, it isn't overly oily and greasy. Just delicious and crispy.

The best thing about this recipe is that it's still full of flavour.

I've had a lot of breaded chickens that just taste like a bread-like crust.  That's where this is different. The panko crumbs gives this chicken an extra crunch. And all the seasonings gives this chicken so much flavour!  I could easily eat this breaded chicken alone and it will still be delicious. 

      Crispy Parmesan Chicken

 

Makes:2 servings

Preptime: 5 minutes

Cook time:10 minutes

 

Ingredients:

2 chicken breasts, butterflied

4 tbsp oil

1 cup japanese style panko bread crumbs

1/2 cup grated parmesan cheese

1/2 tsp salt

1/2 tsp ground black pepper

1/2 tsp italian seasoning

1/2 tsp garlic powder

1/2 tsp onion powder

1 egg, beaten

 

Instructions:

1. In a shallow bowl or plate, evenly mix panko crumbs, parmesan, salt, pepper, italian seasoning, garlic powder and onion powder. Set aside 
2. Dip the chicken breast in the beaten egg. Ensure chicken is evenly coated.
3. Press the chicken breast into the panko crumb mixture on both sides and its evenly coated. 
4. In a skillet, add a few tablespoons of oil - enough to just cover the bottom of the pan - no more. Heat skillet on medium high heat. 
5. Shallow fry the chicken on both sides until golden and cooked through (approximately 5 minutes per side).