A reason to celebrate...

 

  St. Patrick's day is a day when we all become long lost decendants of the Emerald Isle.  Traditionally recognized as the day to honour the patron saint of Ireland, this day has now become an international day to celebrate and drink green beer. And after the winter we've had, who doesn't need a reason to celebrate? 

 

  Sadly, March 17th fell on a Monday this year. That, plus the fact that my family just returned home from a wonderful, sunny vacation, had us feeling less than celebratory. In an attempt to get in the spirit I decided to whip up a batch of cupcakes worthy of a saint. I think these tipsy treats fit the bill. 

 

   Let's raise a cupcake and hope that spring is on the way...  Sláinte!

 

For the cupackes you will need:

1 box Devil’s Food cake mix

3 eggs

½ cup melted butter, cooled

2/3 cup milk, 2%

1/3 cup Irish Cream liqueur

 

Directions:

1.      Mix above ingredients on low for 30 seconds, then on medium for 2 minutes.

2.      Line muffin tins with paper liners and fill ¾ full.

3.      Bake for 20 minutes or until an inserted toothpick comes out clean.

4.      Cool completely before inserting ganache and frosting.

 

For the chocolate ganache filling you will need:

1/3 cup plus 2 tbsp. heavy cream

1 cup milk chocolate chips

2 tablespoons butter

2 tablespoons Irish Cream liqueur

 

Directions:

1.       Combine heavy cream and chocolate chips in a medium microwaveable bowl. Heat at 30 second intervals until completely melted and mixture can be stirred smooth. Add butter in pieces and stir until melted. Add Irish cream. Stir well. Refrigerate until ganache is thickened but still fairly soft.

2.      Cut a large divot out of each cupcake and fill with ganache. I use a large piping tip to cut out the middle. Simply push it down in the center of the cupcake, twist and pull up. Poke a toothpick through the tip and push out the cake and set aside. As tempting as it will be to pop one in your mouth, don't do it, you will need those pieces to fill the holes once you are finished filling them with ganache!

For the Irish cream frosting you will need:

2 sticks unsalted butter, softened

3 cups confectioners’ sugar

1/4 cup plus two tablespoons Irish cream

1 tsp. vanilla extract

 

Directions:

1.       Combine butter and confectioners’ sugar in a large bowl and mix on low speed with a hand mixer until just combined. Gradually add in Irish cream. Scrape down sides of bowl and mix in vanilla. Beat on high speed until light and fluffy. Transfer to a piping bag fitted with a large closed star tip. Pipe frosting over the surface of the cupcakes.

 

Thanks to SprinkleBakes for inspiring this recipe!

Without a Shadow of a Doubt...

 

 

   The reports are in. Ontario's very own "Wiarton Willie" emerged from his cozy den this past Sunday and spotted his shadow.  According to folklore (because we all know that a groundhog is a rodent, not a meteorologist) this means that we can expect six more weeks of what has already been a very cold and snowy winter.

 

  I was in such dismay upon hearing this news that I made the mistake of logging onto the Environment Canada website.  Sure enough, they too are predicting more of the frigid temps that have gripped much of the country for the past two months. What's worse, they anticipate that the 'polar vortex' will likely persist right through the month of February.

 

  Well, at least my kids will be happy...

 

Me? Not so much. I'm heading to the kitchen to turn on the oven.

 

Chocolate Cake Batter Cupcakes

*This recipe makes approximately 20 cupcakes

For the cupcakes you will need:
 

1 box devil's food cake mix

3 eggs

1/2 cup melted butter, slightly cooled

1 cup buttermilk

2/3 cup sour cream 

2 tsp vanilla extract

Directions:

• Preheat oven to 350 degrees and line pans with cupcake liners
• Sift cake mix into a small bowl and set aside
• In a large bowl, combine eggs, butter, buttermilk, sour cream and vanilla extract and whisk until smooth
• Add cake mix and stir
• Fill cupcake liners 3/4 full and bake for 17-20 minutes or until an inserted toothpick comes out clean
• Allow cupcakes to cool

 

 

For the frosting you will need:

 

1cup butter, softened

1/3 cup dry yellow cake mix, sifted to remove lumps

2 tsp vanilla extract

2 Tbsp milk

3-4 cups powered sugar

Sprinkles for decoration

Directions:

• Beat butter for 1 minute
• Add yellow cake mix, vanilla extract and milk and beat again
• Slowly add in powdered sugar, 1 cup at a time, until you reach your desired consistency
• Taste, if you want a stronger cake batter taste, add in more yellow cake mix
• Pipe onto cooled cupcakes and top with sprinkles (which I forgot to add!)

 

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 *Thanks to Your Cup of Cake for inspiring this recipe.

Too much of a good thing?

  

  Sometimes there is no reason to bake other than to use up ingredients that are going to go bad. In this case, it's holiday chocolates.  We have so many boxes of chocolates left over from the holidays! Perhaps this is due to the fact that my family now has a taste for fresh baked sweets.  For this, I cannot fault them. Whatever the reason, these chocolates have to go... they are taking up too much room in my cupboard! 

  I highly recommend these cupcakes. They are sinfully delicious. If you happen to have a box of Ferrero Rocher taking up space in your cupboard (or three as in my case),  I suggest you bake up a batch. They sure don't last long in cupcake form!

*PS- if anyone out there has recipe ideas for Quality Street or Pot of Gold chocolates I'm all ears!

Ferrero Rocher Cupcakes

This recipe yields 2 dozen standard sized cupcakes
*Adapted from Julie Wilson*

For the cupcakes you will need:

• 2 cups all purpose flour
• 2 cups sugar
• 3/4 cups cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 tablespoon vanilla extract
• 1/2 cup melted butter, cooled
• 1 cup milk, room temperature
• 1 cup strong black coffee (I used 1 cup hot water + 2 Tbsp instant coffee, vanilla hazelnut flavour)
• 24 Ferrero Rocher chocolates, unwrapped

Directions:

~ Preheat oven to 350*F

~ Mix together the flour, sugar, cocoa powder, baking soda, baking powder and salt

~ In a separate bowl, beat together the eggs, vanilla and butter

~ Make a well in the middle of the flour mixture and fill it with the egg mixture

~ As you stir, slowly add in the milk and coffee (the batter will be soupy!)
~ Fill cupcake liners 3/4 full and bake at 350* F for 17-20 minutes

~ Cupcakes are done when a toothpick inserted into the center comes out clean

~ Allow cupcakes to cool before frosting 

For the icing you will need:

• 1 cup butter, softened
• 1 cup Nutella
• 5 cups powdered sugar
• 1 tsp of instant coffee dissolved in 2 tablespoons warm milk

 ~ Blend Nutella and butter using a mixer until creamy and fluffy~ Add sugar 1 cup at a time, alternating with a few drops of the milk/coffee mixture and mix until        well combined
~ Pipe or spread onto cooled cupcakes
~ Garnish with unwrapped Ferrero Rocher chocolates 

Blissfully Exhausted...

     I must begin with an apology to all of my faithful readers, I am sorry it has been so long since I've written a decent post.  Trust me, it's not at all for the lack of blog worthy material!  The reason I've been missing in action is that I have taken on not one, but two part time jobs!  I've been Adjusting My Sails indeed!

      I've gone through some major changes over the past few years. Some have been difficult to overcome, but for the most part these changes have resulted in better things.  Though I couldn't have admitted this before now, these changes have been good for me. I have emerged as a stronger, more grateful person.  

    Just as I have evolved and changed over these last few years, so has my blog. When I first began writing  it was for myself alone.  I used it as an outlet, a way to express my thoughts and organize my recipes and baking ideas.  Thanks to the wonders of social media, my little baking blog found a niche and before long it had acquired a few followers.  I soon began to realize that I wasn't writing solely for myself any longer. People were actually reading what I wrote and possibly trying out my recipes!  I have to admit that this made me feel self conscious (and a bit embarrassed!). None the less, I kept on baking and writing about it and low and behold, this little blog landed me a job in a bakery! Who would have thought? Certainly not me!  

    Once again, I apologize for being absent from my writing and recipe posting.  Please know that it is never far from my thoughts. I often think to myself, I can't wait to blog about this, but when I return home, tired and spent, I enjoy the company of my family and a hot cup of tea (or more often a wonderful glass of wine) and just relish the fact that I am living a good life. I'm going to have to work on merging my new working life with my family life and find the time to keep up what started my transformation~ this blog. Please bear with me!  I may be worn out at  the end of the day, but I prefer to think of it as blissful exhaustion.

     Speaking of bliss, here is the recipe for the best combination of peanut butter and chocolate that I've yet to come across. Those who have tried it can attest to the fact that these might just be my best cupcakes so far! I hope you bake up a batch and savour the moment.

     

 Chocolate Peanut Butter Bliss Cupcakes

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) of butter, softened
1 cup sugar
2 large eggs
1/4 cup sour cream
2/3 cup water

• Heat oven to 325 degrees and line muffin pans with paper liners
• In a small bowl, whist together flour, cocoa, baking powder, baking soda and salt
• In a large bowl, beat together butter and sugar
• Beat in eggs, one at a time, beating well after each addition
• Beat in sour cream
• On low, beat in half the flour mixture
• Pour in 2/3 cup water and beat on low until blended, scraping down sides of bowl
• On low, beat in remaining flour mixture
• Fill cups 3/4 full and bake for 10-12 minutes or until an inserted toothpick comes out clean

Peanut Butter & Chocolate Ganache:

1/3 cup creamy peanut butter

2/3 cup chocolate chips  

• Place peanut butter and chocolate in a small microwave proof bowl
• Melt in the microwave for about 45 seconds and stir until smooth
• Dip the tops of your cooled cupcake into the ganache, then turn right side up and let the ganache cool and set for about 15 minutes

Frosting:

1/2 cup butter, softened

1/2 cup creamy peanut butter

1/2 cup unsweetened cocoa powder

1 1/2 tsp vanilla extract

1 1/2 tbsp milk (more if needed)

3-4 cup powdered sugar

• Beat butter, peanut butter and cocoa powder for 2 minutes
• Scrape down bowl and add vanilla and milk
• Slowly add powdered sugar, 1 cup at a time until you reach your desired consistency
• If it becomes too thick, add more milk, if it is too thin, add more powdered sugar
• Pipe over the ganache layer and top with chopped  peanut butter cups

It's Treat Tuesday!

  

     This Tuesday sure does feel like a treat.  I'm hosting my very first blog hop! I'm so excited to see the many delicious looking posts and have the opportunity to connect with other Bloggers. To celebrate I'm sharing this recipe for moist and delicious double chocolate zucchini bread.  It bakes up well and makes two loaves; one for you and one to share, what could be more perfect? Go ahead, treat yourself!

Ingredients:

• 1 1/2 cups granulated sugar
• 1 cup unsweetened applesauce 
• 3 eggs
• 3 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour 
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon baking powder
• 2-3 cups shredded zucchini
• 1 cup chocolate chips

Directions:

• In a large bowl, beat the sugar, applesauce, eggs and vanilla until well blended
• In a medium bowl, combine the flour, cocoa, salt, baking soda, cinnamon and baking powder
• Gradually beat dry mixture into wet mixture until blended
• Stir in zucchini and fold in chocolate chips
• Transfer mixture into two 8-in. x 4-in. loaf pans coated with non-stick cooking spray
• Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean
• Cool for 10 minutes before removing from pans to wire racks to cool completely

*A special and heartfelt thank-you to Sinea over at 
Ducks 'n a Row
for her help getting me started on my first blog hop.

Grateful Awareness

    

   Some days you never know what lies ahead of you when you wake up and get out of bed.  Perhaps that is a good thing.  If we knew what fate had in store for us there would be times that we'd choose to pull the covers over our head instead of rising up to face the day.  Today would have been a good day for me to choose to pull the covers up and nestle back into the warm embrace of my bed. 

    While it may not have been a stellar day, it certainly taught me something about myself and the resiliency of my family. It would seem that no matter how fortunate we are, we never seem to take the time to stop and give thanks. It's not until something dire happens that we actually pause and reflect on what we have and stand to lose. 

     I believe that in our daily lives we need to recognize that it is not being happy that makes us grateful, but being grateful that makes us happy.  Today I am very grateful for the health and happiness of my family. Throughout this tumultuous day I've been surprised by, and appreciative of the people around me; strangers willing to help, friends coming by for support and family just being there for each other.  For all of these things I am grateful.  It's something I need to try harder to do; pause and be mindful and thankful for what I have.  Each moment of grateful awareness reveals the wonders that surrounds us and gratitude turns what we have into enough.

      

Double Chocolate Zucchini "Muffins"

(I use the term "muffin" but in all honesty these could be cupcakes, they are that decadent!)

This recipe is dedicated to the friend who continues to supply me with fresh picked zucchini...
for that I am grateful.

Ingredients: 

1 cup flour

1/2 cup unsweetened natural cocoa powder

3/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/4 tsp ground cinnamon

3/4 cup mini semi sweet chocolate chips

2 large eggs

1/2 cup vegetable oil

1/2 cup granulated white sugar

1/2 cup light brown sugar

1 tsp vanilla extract

1 1/2 cups shredded raw zucchini

Directions:

• Preheat the oven to 350 degrees
• Line muffin tin with 12 paper liners
• Combine the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon together in a medium sized bowl, stir until well combined
• Add in the chocolate chips and mix
• In a separate, large bowl, whisk together the eggs, oil, both sugars, and vanilla until well combined then add in d in the zucchini and mix until combined
• Slowly add the dry mixture to the wet mixture until just combined
• Spoon evenly into the prepared muffin tin
• Place into the oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean
• Remove from the oven and let cool for 10 minutes before removing them from the tin
• Place muffins on a wire cooling rack to continue cooling

*Adapted recipe by For the Love of Cooking.net

Don't Get Your Knickers In A Twist!

     My niece is moving to London England in a few weeks and we are in the midst of planning a going away party that's fit for royalty.  This afternoon, as we surfed the world wide web for ideas, we got distracted by a website that offered a British slang directory.  Being that she will be living overseas for two years, her mother and I thought it would be wise for her become familiar with some common terminology.  We didn't expect to spend the next twenty minutes laughing hysterically! 

 

     Suffice it to say, I now have some new words to add to my lexicon. I can now say that I think what my niece is doing is the bee's knees (awesome) and that I am very chuffed (proud) to be her aunt.  I am gobsmacked (amazed) that she has the bollocks (nerve) to move 6000 kilometers away to teach in a different country.  It just proves that she knows her onions (is very knowledgeable) and is not all fur coat and no knickers (attractive but not really very interesting or smart).

 

     Well, Bob's your uncle (there you go). It's time I stop waffling about (talking unendingly) and give you what you've been waiting for, the recipe. Keep in mind though, this nosh (snack) is meant for afters (dessert)!

 

Cheerio!

(goodbye!)

Chocolate Covered Pretzel Cupcakes
These really do take the biscuit!
 (are all that!)
 



For the chocolate cupcakes you will need:

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) of butter, softened
1 cup sugar
2 large eggs
1/4 cup sour cream
2/3 cup water
12 small chocolate covered pretzels, chopped (it should equal 1/2 cup when chopped)

• Heat oven to 325 degrees and line muffin pans with paper liners
• In a small bowl, whist together flour, cocoa, baking powder, baking soda and salt
• In a large bowl, beat together butter and sugar
• Beat in eggs, one at a time, beating well after each addition
• Beat in sour cream
• On low, beat in half the flour mixture
• Pour in 2/3 cup water and beat on low until blended, scraping down sides of bowl
• On low, beat in remaining flour mixture
• Fold in chopped pretzels
• Fill cups 3/4 full and bake for 19-22 minutes or until an inserted toothpick comes out clean

For the chocolate ganache you will need:

1/2 cup chocolate chips

1/4 cup heavy whipping cream

• Place chocolate chips is a heat proof bowl and add heavy cream
• Microwave for 20 seconds, remove and stir
• Continue to microwave in small increments until mixture becomes smooth and creamy
• Dip the tops of the cooled cupcakes into the ganache and let set while you make the frosting

 

For the frosting you will need:

3 oz semisweet chocolate, coarsely chopped, or use chocolate chips
1/2 cup (1 stick) butter, softened
2-3 cups confectioners' sugar
2 tbsp milk
chocolate covered pretzels to garnish

• Melt chopped semisweet chocolate or chocolate chips in microwave for 1 1/2 minutes, stirring occasionally until smooth
• Cool slightly
• Beat butter until fluffy and add confectioners' sugar, 1 cup at a time alternating with milk
• Beat in 2 tbsp of melted chocolate and mix until combined (You can use any remaining melted chocolate to drizzle over the top of the frosted cupcakes if you wish. To do so, simply transfer remaining chocolate to a resealable plastic bag.  Snip a small corner from bag and drizzle chocolate over cupcakes. Reheat if needed.)
• Pipe onto cooled cupcakes and garnish with chocolate covered pretzels

 

 Happy Treat Tuesday!

"YOLO"

    As I mentioned in my previous post, I'm searching for the remote control of life; I've even looked for it under the sofa cushions.  My guess is that it's not meant to be found. In the meantime, I find myself conciously trying to take it all in.  Perhaps it is my impending birthday that has me so retrospective. Whatever the reason, I am relishing life.  I recently saw this quote that pretty much sums it up:

"Life is short.

Time is fast.

No replay, no rewind.

So enjoy every moment

as it comes."

 

     That said, here is the recipe for my truly decadent Rolo cupcakes.  As the saying goes, you only live once, you might as well enjoy it.  As my kids would say #YOLO. It's no coincidence that YOLO and ROLO rhyme,  I believe that it's a match that was meant to be! 

 

For the Cupcakes:
 

1 Box Devil's Food Cake Mix

3 eggs

1/2 cup oil

1 cup buttermilk 

1/2 cup sour cream

2 tsp vanilla extract

•  Preheat oven to 350 degrees and line pans with cupcake liners (the prettier the better!)
•  Sift cake mix into a small bowl and set aside
•  In a large bowl, combine eggs, oil, buttermilk, sour cream and vanilla extract
•  Add cake mix and stir until smooth
•  Fill cupcake liners 3/4 full and bake for 17-20 minutes or until an inserted toothpick comes out clean
• Allow cupcakes to cool before going on to the next step

 

 

 For the Filling:

• Using a large frosting tip, scoop out the centre of each cupcake
• Simply push down and twist to remove cake from middle
• Use a toothpick to remove middle from tip
• Don't throw out those middles! You can either crumble them up and use them as a garnish over the caramel sauce or let your children eat them as I did
• Fill each hole with a rolo placed upside down

 

For the Chocolate Frosting:
 

1 cup butter, softened

3/4 cup unsweetened cocoa powder

3 tbsp milk

2 tsp vanilla extract

3-4 cups powdered sugar

Rolos for decoration 

 

• Beat butter until light and fluffy
• Add cocoa, 2 tablespoons of the milk and the vanilla extract
• Beat again until all ingredients combine
• Slowly add in powered sugar, 1 cup at  time,  until you reach your desired consistency, add more milk of needed
•  Pipe onto cooled cupcakes covering the hole with with the Rolo in it
• Drizzle caramel sauce over the top and finish with a Rolo (I used President's Choice Caramel Syrup)