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. 

 

Dynamite Sushi Bowl

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I have a severe allergy to fish (but not shellfish) so my sushi selection is quite limited. I usually stay on the safe side and get myself the vegetarian roll, but one day, the Mister surprised me by bringing me home a dynamite sushi roll. I previously ignored this selection without even reading the ingredients to find out there is NO FISH!

While I did love the Dynamite Roll, I usually find that the tempura shrimp is a lot of batter - which, although light, I'm just not much of a fan.

I decided to try to make this at home for myself - without the tempura batter. I also like to increase my intake of vegetables so I've added crispy brussels sprouts.

My version of the Dynamite Sushi Bowl is incredibly filling - but with all good and healthy things. Lots of protein and vegetables and a bit of carbs, which, yes, your body does need. It's the perfect meal for either lunch or dinner.

Dynamite Sushi Bowl

Makes: 2 servings

Preptime: 10 minutes

Cook time:10 minutes

 

Ingredients:

10 raw medium to large sized shrimp

1 1/2 teaspoon salt (set aside a pinch)

1/2 teaspoon onion powder tomato, diced

1/2 teaspoon cayenne pepper (set aside a pinch)

1 clove garlic, chopped

1/2 avocado, diced

1 carrot, sliced into thin strips (julienne)

10 brussel sprouts, sliced in half

2 tablespoons sesame oil, divided

1 cup cooked brown rice

OPTIONAL: sesame seeds

   

 

Instructions:

1. In a pan, heat 1 tablespoon of oil on medium-high heat.
2. Add shrimp, pinch of salt, pinch of cayenne pepper, chopped garlic and onion powder.
3. Cook shrimp for 5 - 7 minutes or until pink and opaque. Set aside
4. At the same time, place brussel sprouts on a baking a baking pan, Drizzle with 1 tablespoon of oil, remaining salt, cayenne pepper, and garlic powder and roast in the oven at 425 for approximately 15 minutes.
5. In a bowl, add the rice and then top with shrimp, brussel sprouts, carrots and avocado.
6. OPTIONAL: garnish with sesame seeds.

 

Chicken with Homemade Teriyaki Sauce

The Lifestyle RSS

Chicken teriyaki is definitely one of my go-to take out foods! After all, it is probably one of the most healthiest choices you can get at your local food court.

Of course, I tried making this at home with some of the bottled teriyaki sauces in my local grocery store, but it never seems to taste like the restaurant version.

And then I learned to make it at home.

Let me tell you, it is so much better than what we are used to from our average takeout restaurants. It's lighted, has so much more flavour and you can put as little, or in my case, as much as you want.

The mirin in this recipe is what makes all the difference! Mirin is a sweet Japanese rice wine (with less alcohol). I have played with different proportions of mirin and soy sauce and found that equal amounts of both work best. If you prefer a sweeter teriyaki sauce, add as much brown sugar as you like but be careful with it on the stove as too much brown sugar may burn.

I personally like the sauce to thicken up not not too sticky as I can easily eat just the teriyaki sauce with rice any time of day!

I served my teriyaki with chicken, but you can easily change the recipe to beef, salmon, shrimp, or, of course, veggies. 

      Chicken with Homemade Teriyaki Sauce    
 

Makes: 2 servings

Preptime: 10 minutes

Cook time:20 minutes

 

Ingredients:

2 chicken breasts, sliced into strips

2 cups brown rice, cooked

2 cups broccoli florets

2 tablespoons oil

1/2 cup soy sauce

1/2 cup mirin

brown sugar to taste

  

 

Instructions:

1. In a skillet, saute chicken strips in the hot oil onmedium-high heat until browned and cooked through. Set aside 
2. In the same skillet, saute the broccoli florets, careful not to overcook.
3. In a separate saucepan, combine soy sauce, mirin and sugar to taste over medium-high heat, stirring often.
4. Bring to a boil and lower heat to medium. Simmer until the sauce reaches desired consistency. 
5. On a plate or bowl of rice, add the chicken, broccoli and pour over the teriyaki sauce. Serve and devour.

Eggs Florentine with Spinach

The Lifestyle RSS

Kiss your avocado toast goodbye and wave hello to Eggs Florentine! 

Brunch. There is something so much more decadent about it than regular breakfast.

Brunch always seems so much more classy and elegant. But let’s be honest it’s a little overpriced, especially given that we can make it at home for a fraction of the cost. (Mainly because I was sick of paying $15 for avocado toast when loaf of bread and a few avocados don’t cost nearly that much!) Since I'm cheap, ahem, I mean, ...fiscally (somewhat) responsible(?), So, that’s what I started to do..  It is so much easier on your wallet, and there's complaints that you can't find what you're currently craving on the menu.

Now, I do like easy recipes. But I also like different things (move over avocado toast! We've got more fun stuff (and just as easy) on the horizon.

I started with Eggs Florentine.  (Sounds fancy, doesn't it?) This recipe involves puff pastry, which is the easiest thing in the world to use. Buy it frozen, turn on your oven and you're pretty much good to go.  

Even better, if you are making brunch for a crowd (or just your bestie or significant other) this dish will make them think you spent hours in the kitchen.  realty is, it only took 20 minutes! (shh! I  won't tell!) Just tell your guests to bring the mimosas and you'll take care of brunch!

Eggs Florentine with Spinach

4 servings

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients:

• 1 package puff pastry, defrosted
• 4 large eggs
• 1 bundle fresh baby spinach
• 2 tablespoons oil
• 1 quarter onion, chopped
• salt to taste
• pepper to taste

Instructions:

1. Pre-heat oven to 400 degrees
2. unroll defrosted puff pastry sheet and cut into 4 squares
3. in a large skillet, saute onions in the oil over medium heat
4. Add the spinach and cook until the spinach has wilted but still maintains colour. Season with salt and pepper to taste.
5. After 10 minutes, remove the puff pastry from the oven and with a spoon, push down the centre, so that the edges form a wall
6. Spoon the spinach into the centre of the puff pastry. (Try to form a wall with the spinach to keep to eggs in the centre).
7. Carefully, break an egg into the spinach.
8. Very carefully, place the puff pastries back into the oven for another 10 minutes or until the egg whites are opaque. (The eggs will be cooked but the yolk will be runny.)

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