Tag Archives: moist

Pumpkin Earl Grey Cupcakes with Cream Cheese Frosting

26 Oct

Are y’all sick of pumpkin yet?

I hope not.


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 

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


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!




Italian Turkey Meatballs with Balsamic Roasted Cherry Tomatoes and Brussel Sprouts

19 Feb


My search for the perfect meatball recipe has come to an end. After an arduous journey (not really)  I can safely say that this is the one. And turkey at that. Colour me surprised.

Very juicy, very flavourful, lovely texture and extremely light. Perfection.

I served these babies on a bed of brown rice with a homemade tomato sauce and balsamic roasted brussel sprouts and cherry tomatoes. Over all a pretty healthy meal, and couldn’t be easier.

Italian Turkey Meatballs
(30 minutes) (makes approx 16 meatballs)

  • 1 package lean ground turkey (approx 1 lb)
  • 1/4 cup Parmesan cheese
  • 2/3 cup panko (or traditional breadcrumbs)
  • 1/4 cup tomato sauce
  • 2 eggs
  • 2 teaspoons dried parsley
  • 2 teaspoons dried garlic powder
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons dried rosemary
  • 1 teaspoon dry mustard
  • 1 teaspoon dried chillies
  • 1 teaspoon salt
  • Splash balsamic vinegar (approx 2 teaspoons)

1) preheat oven to 400. In large bowl, assemble all ingredients and mix well.
2) Form into small round meatballs (makes about 16) and place on baking rack
3) Bake 15-20 minutes, until no longer pink in the middle.


I roasted the tomatoes and brussle sprouts simultaneously, although they needed about 25-30 minutes at 400. I covered generously with olive oil and some sea salt. Half way through roasting I drizzled on some balsamic and sprinkled with a bit of brown sugar and returned to the oven. I broiled them for the last 5 minutes to give the sprouts a bit more colour.

They turned out to be a perfect addition to the dish. The textures worked well with the meatballs, as the sprouts were basically melt-in-your-mouth soft.


I made a simple tomato sauce by sautéing 3 cloves of garlic in olive oil along with 2 teaspoons of fennel seeds and diced red pepper. Once soft, I added crushed tomatoes and seasoned with salt, pepper, brown sugar and some dried chillies and a splash of balsamic. I made the sauce first, and added a 1/4 cup to the meatball mixture before baking.

I layered the sauce over the rice and topped with the meatballs, which I covered with more sauce and the roasted vegetable. I topped it all off with fresh basil and grated Parmesan cheese.


I was thrilled with this recipe. I hope you try it out. Let me know if you do!


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