dessert

Banana Cake with Walnuts, Coconut and Chocolate

Banana Cake with Walnuts, Coconut and Chocolate Recipe

Ingredients:

1 cup unsalted butter, softened
2 cups sugar
2 large organic free range eggs
1/4 tsp fleur de sel *sea salt
1/2 tsp ground vanilla bean
3 large ripe bananas
2 1/3 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 cup dark chocolate
1 cup walnuts
1 cup shredded coconut
1 large banana, sliced thinly lengthwise
2 tbsp raw turbinado sugar

Directions:

1. Whisk the butter and sugar until doubled in volume and light and fluffy in texture.

2. Add the eggs and beat on high speed for 4 minutes.

3. Add the salt, vanilla bean and bananas and mix on low speed for 30 seconds until the bananas are mashed.

4. Add the flour, baking powder, baking soda, chocolate, walnuts and shredded coconut. Mix/fold gently on low speed for 30 seconds until everything is combined and no more flour is visible. Do not overmix.

5. Divide the batter into 2 baking loaf tins and smooth the tops.

6. Arrange the sliced bananas on top of each loaf and sprinkle with 1 tablespoon raw sugar over top.

7. Bake at 375°F for 45 minutes until the centre comes clean.

8. Let cool in tins for 10 minutes before gently removing onto a wire rack to completely cool. Sprinkle with icing sugar and slice with a sharp knife.

Enjoy!

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Blueberry and Banana Pancakes

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Sunday Brunch!❤ Fluffy Blueberry-Banana Pancakes with local Ontario maple syrup and a side of blood oranges! Yum! Have a wonderful day! {easy recipe below👇}

 

Blueberry and Banana Pancakes Recipe

2 large eggs
1.5 cups almond milk
1/4 cup sugar
2 tblsp walnut oil
1 1/3 cups all purpose flour
1 tsp baking powder
Pinch of salt
1/2 tsp ground Vanilla bean
1/2 tsp ground cinnamon
Sliced Bananas
Blueberries
Chocolate chips

1. In a large bowl, whisk all the liquid ingredients together and then slowly whisk in the flour and remaining ingredients.
2. Melt some butter on a hot, flat surface (griddle or pan) and ladle 1/3 cup of the batter. Add desired toppings (sliced bananas, blueberries, chocolate chips, etc).
3. Flip over when they have risen (double in size). Transfer to a plate and garnish with fresh fruit and maple syrup. Enjoy!

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Valentine’s Chic Chocolate Cake

Valentine’s Day is just around the corner! What are your plans- fancy big dinner or staying in with a home cooked meal?

We’re staying in this year and celebrating with this simple chocolate cake. It’s a quick 1 bowl dessert, no mess, no fuss and sugar free as it’s sweetened with maple syrup. I hope you enjoy it and let me know how it turns out.

Would love to hear your plans, leave me a note in the comments!

Happy Valentine’s Day!❤


Chic Chocolate Cake Recipe


Ingredients:


2 large eggs
1/2 cup butter, softened
1/4 cup dark maple syrup
Pinch of fleur de sel
1/2 tsp ground vanilla bean
3 tbsp flour (or gf flour mix)
1/2 tsp baking powder
1/2 cup cocoa powder
1 shot prepared espresso

*dehydrated raspberry powder

Method:


• Whip the butter, add the eggs until double in volume.
• Add the maple syrup, fleur de sel and vanilla bean.
• Gently fold in the flour, baking powder, and cocoa powder until combined.
• With the mixer running on the lowest speed, slowly pour in the espresso. Can also be done by hand – gently fold in the espresso with a whisk until smooth.
• Pour into a 9″ baking pan with a removable bottom and bake for 15-20 minutes.
• Remove and let cool.
• Serve with whipped cream, dust with icing sugar or dust with dehydrated crushed raspberries as shown in the photo.

*The cake can also be topped with a ganache frosting (1:1 ratio chocolate + hot whipping cream, let stand and whisk until smooth and cool enough to pour or thickened to spread)

Enjoy!

Silky Smooth Chocolate Ganache Tart

Silky Smooth Chocolate Ganache Tart! Bet you can’t stop at one slice!

Super simple and delicious, I am sharing the recipe below. Enjoy it for New Year’s Eve, its rich and delicious and can be made ahead with no fuss! Enjoy!😍

Remember to tag your recreations with my hashtag #hautesucre

Recipe:

Ingredients:

1 baked tart shell (recipes linked below)

Tart Recipe

Tart Recipe

1 1/2 cups valrhona 55% equatorial chocolate feves

1 1/4 cup heavy cream 35%

Pinch of fleur de sel

Pinch of ground vanilla bean

1/4 cup valrhonaDulcey chocolate feves

Directions:

  1. Bake tart shell and let it cool.
  2. Warm the cream in a heatproof bowl until just boiling, set aside and add the chocolate feves. Let stand for 3 minutes. Whisk to combine until silky and smooth.
  3. Pour into baked and cooled tart shell. Refrigerate for 4-6 hours until completely set.
  4. Melt 1/4 cup Valrhona Dulcey chocolate and put in a small parchment piping bag. Decorate the top of the set chocolate tart in a spiraling pattern.
  5. Let it set and slice into neat slices with a hot knife. *The tart will be soft centre set (not rock hard ganache – if that’s the texture you want, up the chocolate to cream ratio by 1/4 cup) Enjoy!

Maple Mousse Verrines with Maple Hazelnut Crunch

Happy December! We’re in the last days of the year and unveiling our final PC Black Label Collection box. Let’s take a closer look at these wonderful products and what we will be using to make our holiday recipe this month!

PC Black Label Pure Maple Syrup

100% pure and crafted in the Beauce-Frontenac region of Quebec, this lusciously sweet Pure Maple Syrup is harvested late in the season for a heightened and deeply rich maple flavour and naturally dark colour.

PC Black Label Butternut Squash Pasta Sauce

Imported from Italy where it’s prepared in small batches, this delicious Butternut Squash pasta sauce is excellent with pasta, chicken, roasted vegetables and as a sauce for pizza.

PC Black Label Kaffir Lime Leaves Herb

Imported from Thailand, these Kaffir Lime Leaves impart a fragrant, citrus bouquet to your Thai, Malaysian and Indonesian curries, stir-fries and soups.

I opted to go with the PC Black Label Pure Maple Syrup this month to make Maple Mousse Verrine cups. Perfect for the holiday season and easy entertaining, they’re decadent and delicious and will have your guests asking for seconds! Simple ingredients bring this beautiful dessert together in no time and can be prepared ahead of time without the fuss!

This PC Black Label Pure Maple Syrup is rich and decadent and we’ve been enjoying it in these Maple Mousse Verrines as well as on pancakes, waffles, oatmeal (yum!) ice cream and even in my morning coffee.

I hope you’ll try out my new recipe this month and let me know what you think in the comments section below or on my social media channels using my hashtag #hautesucre.

Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel.

Maple Mousse Verrines Recipe

Ingredients:

1/4 cup cream cheese

1 1/2 cups 35% heavy whipping cream

1 tablespoons raw sugar

2 tablespoons maple syrup

Pinch of sea salt

1/2 teaspoon PC Black Label Madagascar Bourbon Vanilla Bean

4-6 Mini dessert glasses

Maple Hazelnut Crunch (recipe below)

Directions:

1. In a large stand mixer fitted with the whisk attachment, whisk the chilled whipping cream on medium high until soft peaks form.

2. Add the raw sugar and cream cheese and whisk on highest setting for 2 minutes until the mixture is smooth.

3. Add the salt, vanilla bean, maple syrup and a 1/4 cup of the maple Hazelnut crunch. Whisk on high for 2 minutes.

4. Transfer the mixture to a piping bag fitted with a mid size nozzle.

5. Pipe the mixture into 4-6 small glass cups (approx 125ml) leaving 2 inch from the top.

6. Refrigerate the Maple Mousse Verrines until well chilled, approx 1-2 hours.

7. Garnish with the remaining Maple Hazelnut Crunch pieces just before serving. Enjoy!

Maple Hazelnut Crunch Recipe

Ingredients:

1/2 cup maple syrup

1/4 cup hazelnuts, crushed into halves

Directions:

1. Over high heat bring a small pot of maple syrup to a boil.

2. Once it starts to bubble and foam, add the hazelnuts and stir for 1 minute.

3. Once the mixture coats the back of a spoon, pour it on a parchment lined sheet and spread out (approx 3-5 minutes on medium-high heat).

4. Allow it to cool completely and crack into small pieces with your hand or with the back of a large spoon.

5. Set aside to garnish

(This post is sponsored by President’s Choice. I used their PC Black Label Pure Maple Syrup to make these decadent Maple Mousse Verrines).

Cranberry Vanilla Bean Scones

We’re back with another exciting month of delicious President’s Choice PC Black Label Collection products.  Let’s take a closer look at this month’s box.

 

PC BLACK LABEL PURE PEPPERMINT EXTRACT

A must-have during the holiday season and colder weather months, add a drop or two of this refreshing pure peppermint extract to hot chocolate, cappuccino, cookies, candies, icings, and sweetened whipped cream. It’s also great massaged onto your temples to relieve a headache!

PC BLACK LABEL FIG CABERNET WINE JELLY

This sweet wine jelly is infused with ripe, sweet figs and dry, full-bodied Cabernet Sauvignon, a red wine with rich black currant and dark cherry notes. It’s the perfect pairing this holiday season, whether it’s a part of an appetizer cheese tray or brushed onto a plum or pear tart for dessert.

PC BLACK LABEL MADAGASCAR BOURBON VANILLA BEAN

Known for its superior quality, the Madagascar-Bourbon vanilla bean is the most popular of all the vanilla varieties. It is highly fragrant, with desirable thin, oil-rich skin, and has sweet, smooth flavours and aromas.

I have had a chance to try these products in various recipes and I must say that my favourite item this month has been the PC Black Label Madagascar Bourbon Vanilla Bean. 20181103101116_img_1556.jpg As a Pastry Chef, this is a highly coveted item that I love to work with and always reach for before using any extracts. The flavour is rich and shines in any sweet or savory dish that it is used in. For this month, I decided to showcase my love for cranberries and vanilla bean in the form of scones. I love this time of year with the fresh cranberries and the holiday season fast approaching, these are perfect to make for a weekend brunch.  They are sure to please everyone.  If you’re not a fan of cranberries, you can swap them out for blueberries or raspberries. I’m excited to be hosting a giveaway for next month’s PC Black Label Collection Black Box on my Instagram feed.  Read on for more information and how to enter below.  Good Luck! I hope you’ll enjoy the recipe and it becomes your favourite go-to breakfast dessert.  I would love to see your recreations using the hashtag, #hautesucre on your social media channels. Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel.

*PC Black Label Collection December Black Box Instagram Giveaway*

Giveaway details will be posted on my Instagram account @hautesucre. Head on over to find the post of this Cranberry Vanilla Bean Scones Recipe to enter via the Instagram comments. Giveaway Rules:

  • The giveaway will be open for entries on Instagram from Monday November 26th, 2018 to Wednesday November 28, 2018 9:00PM EST.  Please follow the instructions in the Instagram post to enter.
  • The winner will be chosen randomly on the morning of Thursday November 29, 2018 and contacted via Instagram direct message.
  • The giveaway is open to residents of Canada only.

Cranberry Vanilla Bean Scones Recipe

Ingredients:

2 3/4 cups all-purpose flour

3/4 cup granulated sugar

1 cup buttermilk

1 PC BLACK LABEL MADAGASCAR BOURBON VANILLA BEAN

1 tbsp baking powder

1/4 tsp baking soda

¼ tsp fleur de sel (sea salt)

1/2 cup cold PC BLACK LABEL NORMANDY STYLE UNSALTED CULTURED BUTTER cut into cubes

1 cup fresh or frozen cranberries

orange zest (from 1 orange)

Topping:

2 tsp cream

2 tsp raw sugar

Finishing:

½ cup white chocolate, melted

Instructions:

Preheat oven to 425°F. Line 2 large baking sheets with parchment paper and set aside.

For the Scones:
  1. Using a sharp paring knife, slice the vanilla bean lengthwise from tip to end. Use the back of the knife to scrape out the vanilla beans. *The vanilla bean pod can be reused and added to your sugar container to make vanilla scented sugar.
  2. In a large bowl, combine 2-3/4 cups flour, vanilla bean, sugar, baking powder, baking soda, orange zest and salt.
  3. Cut in butter until mixture is crumbly and pea sized, do not overmix.
  4. Pour in the buttermilk and cranberries and stir with a fork until a soft, sticky dough forms. Turn out onto a floured surface and, with floured hands, gently knead and shape the dough, adding more flour to prevent sticking as necessary until dough comes together.
  5. Pat out to a 9-inch (23 cm) circle or square as shown and cut into 12 wedges. Place on prepared baking sheet, at least 1-inch (2.5 cm) apart.
Topping:
  1. Brush tops of scones with heavy cream and sprinkle with raw sugar.
  2. Bake for 15 to 20 min, until puffed and golden.
  3. Let cool for at least 20 min on a wire rack.
  4. Melt the white chocolate in a heat proof bowl for 45-60 seconds on high in the microwave.
  5. Using the tines of a fork or the back of a spoon, drizzle the white chocolate over top of the scones. Let it set for a few minutes until the chocolate sets and is no longer runny. Enjoy!

(This post is sponsored by President’s Choice. I used their to PC Black Label Madagascar Bourbon Vanilla Bean to make these scrumptious Cranberry Vanilla Bean Scones).

Nectarine Cake Recipe

Buttery Nectarine Cake🍑 I’ve made this cake 3 times this past week – it’s that good and you need to make it while it’s still nectarine and peach season!

It’s the perfect summertime coffee cake to serve last minute or for a bbq. It takes no time at all to prepare and you can mix it all in one bowl.

If you try my recipe, please hashtag it #hautesucre on Instagram so that I can see and share it.

Enjoy this lovely cake, I’m off to bake another one. Happy baking!😊

Nectarine Cake Recipe

Serves 8

Ingredients:

1/2 cup softened butter

1 1/4 cup sugar

1/4 cup olive oil

2 large free range eggs

3/4 cup full fat sour cream

1/2 tsp ground vanilla bean

1/4 tsp sea salt

1 3/4 cup all purpose flour

1 tsp baking powder

2 nectarines, sliced

1/4 cup sliced almonds

Directions:

Line a 9″ cake pan with butter and a parchment round.

1. In a large bowl, combine the softened butter and olive oil and whisk until light and fluffy.

2. Add the sugar and whisk for 2 minutes.

3. Add the eggs and continue to whisk until the batter has almost doubled in volume.

4. Add the sour cream, ground vanilla bean, and sea salt and gently whisk to combine.

5. Sprinkle the flour and baking powder over the batter and gently fold.

6. Pour the batter in gently and smooth the top with an offset spatula.

7. Layer the nectarine slices over top in a fanned pattern and sprinkle the sliced almonds over top.

8. Bake at 370°F for 35-40 min or until centre cooked through.

9. Let it cool on a rack before removing. Dust with icing sugar and serve.

Pistachio & Rhubarb Kulfi

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Kulfi is a popular frozen dairy dessert from the Indian Subcontinent, often described as traditional Indian ice cream. It is one of my favourites and evokes delicious memories of hot summers with my siblings and cousins, playing outside in the hot sun and eating cold kulfis, dribbling down our chins with happy grins.

These coveted treats were also the dessert highlight to many family dinners we attended, hoping there would be kulfi with falooda to finish off the meal. It was the perfect sweet combination of sickly sweet with the cool of the pistachio and almond cream, the essence of rose and beautiful saffron threads.

Perhaps this is where my love of desserts first started as a young child and fast forward to today, mixing cultures and recreating desserts with a French twist. Who can resist playing with their food, especially when it comes to ice cream!

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I’ve always loved rhubarb and worked with it quite a bit in Paris and it just felt like a natural fit to pair it with this decadent PC Black Label Pistachio Ice Cream.  It also ties in perfectly with Spring right now as I love to make desserts with available, in-season produce.  It’s the perfect time to make this dessert, especially if you can get your hands on fresh rhubarb stalks this time of year. So come on, let’s play…

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When I opened up this month’s PC Black Label Box I was delighted to see a selection of wonderful products.

 

PC Black Label Pistachio Ice Cream is an artisanal-style ice cream made with whole cream, sugar, egg yolks and pistachio paste that leaves a rich, velvety and luxurious melt-in-your-mouth experience. I was immediately drawn to this and all I could think of was kulfi and what to pair this with to make an outstanding dessert.

PC Black Label Rooibos Tea with Chai Spices is exotic with delicate notes of ginger, cinnamon, cloves and cardamom. It’s a relaxing tea that I have enjoyed both hot and cold.  It also makes a great iced tea!

PC Gorgonzola Dolce is a sweet and creamy cheese that is a milder blue cheese that makes a great addition to any cheese board for the blue cheese lovers or melted over a hot, sizzling steak this summer!

Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel.

I hope you’ll enjoy the recipe and it becomes your favourite go-to dessert.  I would love to see your recreations using the hashtag, #hautesucre on your social media channels.

I’m excited to be hosting a giveaway for next month’s PC Black Label Collection Black Box on my Instagram feed.  Read on for more information and how to enter below.  Good Luck!

*PC Black Label Collection June Black Box Instagram Giveaway*

Giveaway details will be posted on my Instagram account @hautesucre. Head on over to find the post of this Pistachio & Rhubarb Kulfi to enter via the Instagram comments.

Giveaway Rules:

  • The giveaway will be open for entries on Instagram from Monday May 21, 2018 to Thursday May 24, 2018 11:59PM EST.  Please follow the instructions in the Instagram post to enter.
  • The winner will be chosen randomly on the morning of Friday May 25, 2018 and contacted via Instagram direct message.
  • The giveaway is open to residents of Canada only.

 

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Pistachio & Rhubarb Kulfi Recipe

Makes 6-8 servings

500 mL PC BLACK LABEL PISTACHIO ICE CREAM
2 cups Rhubarb Compote (see recipe below)
1/2 cup sliced pistachios, PC Salted, Dry Roasted California Pistachios
1/4 cup sliced almonds
1 tsp (divided) PC BLACK LABEL SAFFRON THREADS SPICE
1/2 tsp cardamom powder (optional)
6-8 small glass dessert bowls

Rhubarb Compote

Makes 2 cups

4-5 stalks of rhubarb, washed, trimmed, chopped
1 cup sugar
1/8 cup water
pinch of salt
1/8 tsp ground cinnamon
1/2 tsp ground vanilla bean

  1. In a small saucepan, add the rhubarb, sugar, water, salt, ground cinnamon and vanilla bean.
  2. Mix to combine and cook on medium low for approximately 20 minutes, until it has reduced and slightly thickened.
  3. Transfer to a heatproof dish and allow it to come to room temperature.  Refrigerate until ready to use.
  4. Great on ice creams, crepes, waffles and pancakes. Enjoy!

Pistachio & Rhubarb Kulfi

Assembly:

  1. Spoon 2-3 tablespoons of the rhubarb compote mixture into the base of each bowl and sprinkle a few almonds and pistachios over top.
  2. Scoop the ice cream into each bowl and sprinkle with remaining almonds, pistachios, a few threads of saffron, and a pinch of cardamom powder.
  3. Let it sit for 5 minutes until the ice cream has slightly softened and serve. Enjoy!

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(This post is sponsored by President’s Choice. I used their PC Black Label Pistachio Ice Cream to to make this delicious Pistachio and Rhubarb Kulfi)

 

 

Orange Mousse Cups

These Orange Mousse Cups are the perfect dinner party dessert, yet perfect for a simple weeknight treat.  They are quick and easy to make, light and airy in texture, and refreshing.  You can easily make this ahead of time, with little or no fuss at all. All you need are simple and wholesome ingredients to turn into a magical dessert that your friends and family will love!

Orange mousse cups

I have made these Orange Mousse Cups with Tropicana Pure Premium Orange Juice to give it a nice refreshing taste that really complements this eggless mousse.  I love incorporating nutritious foods into my desserts, so it’s a great feeling knowing Tropicana Pure Premium Orange Juice provides the additional nutritional benefits.  The orange juice gives this mousse the rich and velvety orange flavour and gives off the impression that you spent hours to make it, when in fact it can be ready in under 30 minutes.

Orange mousse cups

I hope you’ll try out this recipe and if you do, please share them with me using my hashtag #hautesucre, I would love to see them. Make these for your next brunch or dinner party, they’re sure to become your new favourite mousse, get the recipe below. Enjoy!

 

Orange mousse cups

 

Orange Mousse Cups Recipe

Makes 4-6 servings

Ingredients:

1/2 cup Tropicana Pure Premium Orange Juice
2 tsp gelatin
1/3 cup sugar
1 1/2 cups 35% whipping cream, chilled
1/4 tsp ground vanilla bean

Fresh fruit for garnishing
4 small dessert cups or small glasses

Directions:

  1.  Place the Tropicana Pure Premium Orange Juice into a small heat proof bowl and sprinkle over the gelatin. Leave it for 5 minutes until it has bloomed.
  2. Microwave the orange juice and gelatin for 1 minute on high heat and stir until it has completely dissolved, set aside.
  3. In a large stand mixer, pour in the chilled whipping cream and ground vanilla beans, whisk on medium.  Pour in the sugar and whisk on high until soft peaks form.
  4. Chill the whipped cream in the refrigerator for 15 minutes.
  5. Prepare your mousse cups – glasses or small shot glasses.
  6. Return the bowl to the stand mixer and whisk on low, pouring in the orange gelatin mixture.  Increase the speed to high and whisk for 30 seconds until the mousse has combined – do not overmix.
  7. Spoon or pipe the mousse into prepared moussse cups and garnish with fresh fruit
  8. Refrigerate until ready to serve.

Enjoy!

Orange Acai Bowl

Acai bowls are a favourite here at our house.  It’s like eating ice cream for breakfast only healthier with the addition of wholesome fruits.  It’s one way to entice your kids to eat a healthy breakfast, chock full of vitamins and daily servings of fruit and vegetables.

Traditionally Acai bowls are prepared with blended acai fruit and bananas and topped with coconut, bananas and berries.  With the recent food trends all over the world, acai bowls have become highly popular and instagram worthy, and why not, these bowls are a healthy addiction to have.

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I have partnered with Tropicana Canada for this Orange Acai Bowl recipe using Tropicana Pure Premium® Orange Juice.  I love the hint of citrus in the smoothie bowl as it gives me that pick me up in the morning and it complements the berries so well.  They are a healthy breakfast option in our house as they’re easy to prepare and the kids love to add their own toppings.

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It is also an excellent addition to your brunch table if you’re having a lot of guests as it allows them to customize their bowls with the own toppings. I always like to set up a little buffet bar of the toppings and everyone can help themselves!  It’s a fun and entertaining way to serve breakfast!

Some of my favourite toppings include my homemade chocolate hazelnut granola , dried coconut, fresh berries, hemp hearts and sliced bananas.

I hope you’ll try them out and if you do, please share them with me using my hashtag #hautesucre, I would love to see them. Make these for your next brunch, they’re sure to become your new favourite, get the recipe below.

 

Orange Acai Bowl Recipe

(Makes 2 servings)

Ingredients:

1/2 cup Tropicana Pure Premium Orange Juice
2 tblsp maple syrup
1 packet of frozen acai
1 banana
1/2 cup frozen cherries or blueberries

Toppings:

sliced strawberries
granola cereal
mixed nuts
dried coconut
cocoa nibs

Directions:

Add all of the ingredients in a high speed blender and blend on the highest speed of your mixer until smooth.

Pour into a bowl and top with your favourite toppings. Serve immediately. Enjoy!

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