Archive | baked goods RSS feed for this section

Pumpkin Earl Grey Cupcakes with Cream Cheese Frosting

26 Oct

Are y’all sick of pumpkin yet?

I hope not.

IMG_6201

Because these are not your everyday, garden variety pumpkin goods.

The unique twist is the Earl Grey (my fave). The traditional spices that are used for most pumpkin recipes (i.e. cinnamon, nutmeg, clove etc) are not necessary here. The tea gives the cupcakes a nice, subtle bergamot hint.

And cream cheese icing. Come on.

Pumpkin Earl Grey Cupcakes (Makes 16)

Adapted from Honest Cooking 

Cakes:
1 cup milk
4 Earl Grey tea bags
2 cups all purpose flour
1.5 cups sugar
1.5 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tsp vanilla
2 cups pumpkin puree (I used canned)
1 cup vegetable oil (sunflower)
4 eggs

1) Steam/heat milk and steep tea bags for 10 minutes until concentrated.
2) Mix dry ingredients ( flour, sugar, baking powder, salt)
3) Separately, mix wet ingredients (eggs, oil, pumpkin, vanilla)
4) Press teabags with the back of a spoon to extract all the flavour, and remove. Add milk/tea to wet mix.
5) Mix wet and dry (do not over mix)
6) Spoon into muffin tray with cupcake liners, about 3/4 full or 1/3 cup.
7) Bake at 345 for 15-20 minutes

IMG_6192

Cream Cheese Icing

12 tablespoons unsalted butter (at room temperature)
3 250 gram packs of plain cream cheese (or 750 grams if in bulk)
2 teaspoons vanilla
1.5 cups powdered sugar (or a bit less if you like things less sweet, like I do)

Blend together adding powdered sugar slowly. Blend until smooth, and pipe onto cooled cupcakes. Dust with cinnamon.

NOTE: I’ve made this icing without the butter and it is still mighty tasty! If you’re looking to lighten them up, feel free to omit.

We are now serving these at The Beet (2945 Dundas St W), so if you’re feeling peckish and too lazy to bake, let us do the work for you!

xo

M

Vegan Scones with Chipotle, Green Onion and Thyme

7 Oct

I’m a bad blogger. Not that I’m bad at it (cough), just that I’m un-disciplined.

I didn’t do my favourite things list for August (Camping! Family reunions!) OR September (Las Vegas! Utah! Wedding!)

But I’m back.
It is fall.
A fresh start.

And have lots of new recipes to share.

I made these today. They turned out so delightfully that I ate three straight out of the oven and ruined my appetite for the rest of the day. Such a sucker for a savoury scone.

These scones substitute coconut oil and coconut milk for regular butter and dairy, so I like to think they’re a bit healthier than the average scone.

What’s great about them is you can really add any flavour combination you like, non vegan too (Jalapeneo Cheddar? Garlic Rosemary? Black pepper Lime?) They can also be sweetened up by adding more sugar and teaspoon of vanilla (Apple Cinnamon? Blueberry Basil? Lemon Ginger?)

Vegan Scones with Chipotle, Green Onion and Thyme
Recipe adapted from The Vegan Delicious

Makes about 15

– 1 1/4 non dairy, creamy milk (I used coconut)
– 2 tsp apple cider vinegar
– 3 cups all purpose flour
– 2 tablespoons baking powder
– 1/2 teaspoon salt
– 1/4 cup sugar (add another 1/4 cup if making sweet scone)
– 1/2 cup non- hydrogenated vegetable oil (shortening) or coconut oil (cold)
– 2 tablespoons olive oil
– 1/2 teaspoon chipotle powder (optional)
– 1/4 teaspoon black pepper (optional)
– 4 green onions, thinly sliced (optional)
– 4-5 sprigs fresh thyme (optional)

1) Preheat oven to 375

2) In a large bowl mix together flour, sugar, salt and baking powder.

3) In a separate bowl combine coconut milk with apple cider vinegar and let rest 5-10 minutes. This creates a “buttermilk” like curdle.

4) Add the coconut oil to the dry mixture. It is important that the oil is fairly hard. I refrigerated it for about 10 minutes prior. Mix with wooden spoon. Finish mixing by hand, crumbling the oil into the flour (without melting it!). It should turn the flour into a “pebble-y” texture.

5) Stir in the milk and olive oil with the wooden spoon. Do not over mix.

6) Line baking tray with parchment paper and scoop batter onto pan with large spoon. These puff up quite a bit, so make sure they have lots of space!

7) Bake for 15-20 minutes until they become golden and crispy on the outside. Cool on baking wrack.

So tasty! I was at times skeptical, but they came out extremely light and fluffy. Let me know if you try these out!

Very simple.

xo M

Easy Wild Berry Crumble with Cardamom Crust

9 Dec

This is what a half eaten crumble looks like. Sorry, I was not swift enough with my photography! It was super tasty though.

20131209-131947.jpg

The beauty of this crumble is that you can whip it up quickfast for an easy dessert while entertaining. Assembly is fun in that non-precise way I tend to enjoy. The crust is also optional, so if you’re really pressed for time, just skip it altogether.

Crust
1.5 cups all purpose or pastry flour
1/2 cup butter at room temp
1/4 cup brown sugar
1 egg
Pinch salt
Green cardamom pods (approx 8-10)

1) Mix flour and salt
2) Seperately, cream sugar and butter together and slowly add egg
3) Meanwhile, crack open cardamom pods and dry roast inner seeds for 3-4 minutes (do not burn). Crush with mortar and pestle and add to flour.
3) Slowly add flour mixture to butter/sugar until ball is formed
4) Flatten into a disk or baking dish, chill.

20131209-134030.jpg

20131209-134039.jpg

Cardamom has a pretty distinct flavour, but mixed with the berries it’s subtle. It added just a little something extra to the overall dish. And since I was serving this as part of an(other) Indian dinner (surprised?) I thought it would tie it all together nicely.

Berry Crumble

1/2 cup flour
1 cup brown sugar
1 teaspoon ground cinnamon
3/4 cup oats
6 tablespoons cold butter, cut into small squares
4-5 cups mixed berries (I used frozen- blueberries, cherries, blackberries)
2 tablespoons cornstarch
Juice of 1/2 fresh lemon
Pinch of salt

1) In a large bowl, combine flour, 1/2 cup sugar, 1/2 teaspoon cinnamon, salt and oats. Mix. Cut in the butter.
2) In another bowl, combine berries, 1/2 cup sugar, cornstarch, lemon juice, 1/2 teaspoon cinnamon. Toss evenly to coat.
3) top crust with berry mixture, and then top that with oat mixture. Ensure cold butter is evenly distributed on top layer.
4) Bake at 350 for 30-35 minutes until top is golden and fruit is bubbly.
5) Remove from oven and sprinkle with more brown sugar for crunch and some sea salt for flavour. Serve warm.

20131209-134117.jpg

Health food this is not. But delicious this is yes. ‘Tis the season and  yadda yadda yadda.

An Unexpected Savoury Treat: Caramelized Onion and Cheddar Tart

26 Nov

20131126-231548.jpg

I’m not a good baker. It just doesn’t come naturally to me. Baking is too precise, with the measurements and temperatures and ingredients. My foolish experimentation has resulted in failure about half the time. I much prefer to cook and create my own recipes with various substitutions and additions. I find it super fun!

I also don’t have a huge sweet tooth. A piece of dark chocolate satisfies me rather than an extravagant cupcake. Not to say I haven’t had some successes , and even a few great ones. As they say, sometimes with great risk comes great reward. However, behind those baking triumphs lingers stressful memories, of wayward flecks of sugar-butter spinning uncontrollably about the kitchen, and nervous peeks into the oven every 5 minutes to check if the bread has risen, heart in mouth.

The beauty of this tart is that it was a result of another baking failure. Even though I made a successful batch of lemon curd just last week, this time I couldn’t get it to thicken (sadly a huge casualty of lemons and eggs). I was planning on bringing some cute lemon tart-lettes to a friend’s clothing swap, but this was just not meant to be!

Instead I saved the dough and the next day used it to make this cheese and onion tart.

It was a lovely plan B.

Crust

  • 1.5 cups all purpose or pastry flour
  • Pinch salt
  • 1/2 cup butter at room temperature
  • 1/4 sugar
  • 1 egg

1) mix flour and salt
2) in separate bowl, cream butter and sugar and slowly add egg
3) add flour to butter mixture and mix until ball is formed
4) on a floured surface, roll evenly and fit into a pie mould
5) chill

Meanwhile, do this:

20131127-003244.jpg

Over high heat, caramelize about 5 to 6 thinly sliced onions in oil or butter. Mix so the onions don’t burn, but not too frequently otherwise they won’t brown! Add pinch of salt and one teaspoon of sugar. Once browned, add drizzle of balsamic to cut the sweetness and mix. This should take approximately 20 minutes. Meanwhile, pre heat oven to 325.

Add grated cheddar evenly over cooled tart crust and then top with onions and fresh thyme. Bake for about 25 minutes, or until crust is browned at the edges and top with more fresh thyme and a sprinkle of salt.

20131127-005145.jpg

20131127-005216.jpg

20131127-005414.jpg

Note: this crust has a sweet, shortbread like consistency. If you’d prefer to use a different pastry recipe, please do!

The cheddar and thyme were a great combination with the onions, but Gorgonzola or chèvre would also be lovely. Maybe even some pear or sautéed mushrooms. The options are endless really.

Serve in small slices. Great for a holiday party!

Tell me: are you a cooker or a baker, or a candlestick maker both?

I Never Eat Muffins, But When I Do….

2 Oct

you best believe they’re the Cheddar Jalapeño Cornbread kind.

20131002-130648.jpg

Look at me, since when am I? baking in the early afternoon! Sun streaming in, home alone, listening to some new Arcade Fire. SIGH.

My intent was to whip up a quick chili, which I did, using my Best Ever Chili recipe. Obviously.

But I didn’t stop there. Oh no. I decided to take it one step further and bake cornbread. Then muffins.

Eventually, that process culminated in these:

Spicy Cheddar Jalapeno Cornbread Muffins (makes 12)

  • 1 1/4 cup cornmeal
  • 1 cup flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/12 cups milk (or soy, almond or coconut milk)
  • 2 eggs
  • 7 tablespoons of olive oil (or melted butter)
  • 1/4 cup raw honey
  • 1 teaspoon smokey paprika
  • 1 teaspoon crushed chili peppers
  • 2 roughly chopped fresh jalapenos
  • 1 cup sharp raw cheddar (1/2 cup shredded, 1/2 cup crumbled)
  • black pepper
  • Mexican cinnamon
  1. Pre-heat oven to 425
  2. In two mixing bowls, combine and mix dry and wet ingredient separately- Dry= flour ,cornmeal, baking soda, baking powder, paprika, sugar, salt, pepper, cheese and jalapenos. Reserve some shredded cheese to top the muffins with. Wet= eggs, oil, milk and honey.
  3. Gently fold the wet ingredients into the dry until just mixed.
  4. Pour batter into muffin tins (I used paper muffin cups, which worked like a charm, but you can also grease the pan well) and top with remaining cheddar
  5. Bake for 13 or so minutes, and then broil for the last 2-3 minutes to brown the tops.
  6. Once baked, sprinkle with sea salt and a light dusting of Mexican cinnamon.
  7. Serve immediately with your favourite chili (hopefully its mine 😉 )

20131002-131314.jpg

20131002-131341.jpg

20131002-131358.jpg

20131002-131414.jpg

SPICY! Enjoy with salted butter and some drizzled honey.

(These would be AWESOME with some fresh corn thrown in the batter, but alas, I had none. You should add!)

Disclaimer: These have quite a bite to them, heat wise. If you’re more sensitive, I’d omit the crushed red chilis and maybe use only one pepper instead of two!

Happy October

M

Carrots Two Ways: Latkes with Apple-Yogurt and Caramelized Onions, and Low-fat Carrot Mini- Muffins

3 Jan

Food 437

I better have bionic night vision after this!

These carrot latkes were tasty, and easy to make thanks to my new food processor! I made muffins out of the extra shredded carrots, good for a quick breakfast and lovely with salty butter. That being said,much to my chagrin, there are still carrots left over (see previous post!)

But firstly, today is special for me, as Food, Mostly turns 1!

One of my new year’s resolutions for 2012 was to start a food blog. What started out as some casual poking around on WordPress quickly became a blog in one evening. As a once complete blogging novice, I’m pleased with the progress I’ve made thus far. But  more importantly, I’m proud of  creating something that was missing for me, a creative outlet.

This year I have made 38 posts, and had 2,113 views from 28 countries. I have traveled to Holland, France, Italy, Germany, Vancouver and New York.  It has been an amazing and eventful year, and I’ve enjoyed sharing it with y’all.

Food 439

Carrot Latkes with Apple-Yogurt and Caramelized Onions

These are tasty, if a little time consuming. In the future, I would add one shredded potato to the mix, for an added softness. But if you are looking for a healthier, lower carb version of latkes, these are a good option!

  • 3.5 cups shredded carrots
  • 1 tablespoon all-purpose flour
  • 3 small onions, shredded
  • 1 teaspoon sea salt
  • 3 eggs, whisked
  • 3 tablespoons coconut oil (for frying)
  1. In large bowl, combine flour, eggs, carrots, salt and onions. Mix well.
  2. In a large skillet, heat 1 tablespoon of coconut oil over medium high heat.
  3. Once hot, scoop large tablespoons of mixture into the pan. Fry about 5 minutes on each side until golden brown, pressing lightly to flatten with the back of a spatula.
  4. Keep warm in oven on a baking pan lined with paper towels.
  5. Top with yogurt mixed with applesauce (1/3 a cup each) and caramelized onions. Serve immediately!

These latkes are great for a leisurely brunch. I served them with eggs and fresh basil, salad with (surprise!) more shredded carrots and avocado, and a mini carrot muffin.

Food 443

Low-Fat Mini Carrot Muffins 

  • 1 1/2 cups all purpose flour ( or whole wheat) 
  • 2/3 cup of coconut sugar (or brown sugar)
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 2/3 cups of applesauce
  • 1 egg
  • 1 egg white
  • 2 cups shredded carrots
  • 1 tsp ground ginger
  • 1/4 cup chopped walnuts
  • 1/4 cup dried currants
  1. Combine all dry ingredients in a bowl and mix well. 
  2. Separately, beat remaining wet ingredient.
  3. Combine all, mix well.
  4. Grease a muffin pan (I used coconut oil) and bake muffins at 350 for 20-25 minutes until golden.

Makes about 10 muffins. For added decadence, turn these muffins into cupcakes by adding cream cheese frosting (recipe here).

For 2013 I aim to post with more regularity and hopefully gain more followers and friends! (Other resolutions, aside from the obligatory fitness goals  include: read more, wear leggings less, and drink more water, less booze)

There will of course be many new recipes, and hopefully some more travel and design inspiration thrown in as well.  So, sincerely, thank you for following me so far!

As always, I love comments and feedback, its the fun part of  blogging!

So don’t be shy!

What are your resolutions for the new year?

What are your favourite brunch foods?

Do you like carrots as much as I do?

Immy May

UK Lifestyle Blog

The Illusive Femme

inside my colourful mind

Crafty little Coco

DIY, Gluten-free Recipes and Life on Oahu

the vegan delicious

Vegan Recipes + Real Food

Maryseeo

Food|Beauty|Health|Travel|Everyday Adventures

Curated Style

Toronto life in style and fashion

eatprayjade.wordpress.com/

eating and traveling in pursuit of la dolce vita

%d bloggers like this: