eggs

Dark Chocolate Banana Muffins 

Dark Chocolate Banana Muffins Recipe

Whether you call them muffins, cupcakes or banana bread, they’re all delicious!  We had a debate as to whether or not these classified as muffins and my now 7 year old was quick to point out that there was no icing so indeed these were muffins. Ha ha!  Nothing like the wisdom of a 7 year old to put it straight sometimes.

This is a quick 5 minute, one bowl recipe and you can even have your kids mix it all up together.  It’s best to have all the ingredients ready if you plan to do that.  You can also make this into a quick bread recipe, although the bake time will be doubled .  I like them as muffins as they bake quickly and are great for quick snacks and lunch boxes.

I’ve added the pecans as an additional, optional topping but they taste good without them too as I made half a batch without.  You can also replace with hazelnuts or walnuts for a different flavour.

I used Lindt dark chocolate couveture callets and left them whole as they are wonderful melted through when you take a warm bite, as you can see in the photo below.

I also added Callebaut white chocolate callets that look more like chocolate chips.  I prefer this brand as it has a nice balanced sweetness that goes well with baked goods.  This being said, you can use whatever you have in your pantry i.e. regular chocolate chips, but the taste of the chocolate is really amplified with couveture.

I hope you enjoy them and if you do make this recipe, please share and use my hashtag, #hautesucre on the social media channels, as I would love to see them!

Keep an eye out as I will be hosting a giveaway over the next few days…stay tuned!

Enjoy!

Dark Chocolate Banana Muffins Recipe

Makes 12 

Bake @350°F for 30 min


Ingredients:

2 to 3 very ripe bananas, peeled
1/2 cup unsalted butter, softened
1/4 cup olive oil
1/2 cup sugar
1/2 cup maple syrup
1 large egg, beaten
1/2 teaspoon vanilla extract
1/4 tsp ground cinnamon
1 1/2 cups of all-purpose flour
1/4 teaspoon baking soda
1/2 tsp baking powder
Pinch of salt

1/2 cup dark chocolate, chopped
1/4 cup white chocolate, chopped
Pecans (optional)

Instructions:

  1. Preheat oven to 350°F and line 12 muffin cups
  2. In a large bowl mash the bananas and whisk in the butter, olive oil, sugar and maple syrup.
  3. Add the vanilla extract and ground cinnamon.
  4. Add the flour, baking soda, baking powder and salt and whisk gently until combined.
  5. Fold in the dark chocolate and white chocolate.
  6. Scoop 1/3 cup of batter into each lined cupcake cavity and top with pecans if desired.
  7. Bake for approximately 20 minutes or until a cake tester comes out clean.
  8. Let cool on a wire rack or eat warm with a cold glass of milk. Enjoy!

Brioche French Toast Recipe 


Brioche French Toast Recipe

Ingredients:

1 large egg, whisked

1/3 cup heavy cream

1/4 cup sugar

1/2 tsp ground cinnamon

Pinch of sea salt

3-4 sliced brioche (or reg bread)

Directions:

  1. In a shallow bowl, whisk all the ingredients
  2. let bread soak up mixture and place in a hot, buttered pan.
  3. Cook until crunchy + golden.
  4. Serve with maple syrup, whipped cream and fresh berries

Enjoy!!🍓


Spicy Eggs with Peperoncini Piccanti

(This post is sponsored by President’s Choice.  I used their PC Black Label Peperoncini Piccanti to make these Spicy Eggs)

If you know me, spicy eggs are my favourite!  I can eat them for breakfast, lunch, or dinner. I love eggs! But this post isn’t about my love of eggs but of a recipe I created just for you using this amazing #PCBlackLabel Peperoncini Picante. The heat in these chili’s is unbelievably hot and complements this egg dish superbly.

When #PresidentsChoice asked me to partner with them for their #PCBlackLabel products, I knew it would be a good fit as I love to try new products and incorporate them into new recipes.  It allows me to be CREATIVE and it’s always fun to #PlayWithYourFood!

As I opened the PC Black Label black box, I was delighted to see Caponata Eggplant Antipasto and Peperoncini Chopped Hot Chili Peppers.  I was immediately drawn to the Peperoncicni Piccanti as I love chili peppers.

Spicy Eggs with Peperoncini Piccanti

 

INGREDIENTS

  • 1 large potato, diced
  • 1/4 tsp cumin seeds
  • 1 tblsp olive oil
  • 1/4 tsp raw sugar
  • 1 small shallot, diced
  • 1 cup spinach, chopped
  • 1 clove garlic, crushed
  • 1 tblsp PC Black Label Peperoncini Piccanti Chopped Chili Peppers in Oil
  •  1 tblsp heavy cream
  • 2-3 large eggs, organic or farm fresh, if possible
  • salt and pepper to taste

INSTRUCTIONS

  1. In a large skillet add the olive oil, cumin seeds and diced potatoes and cook for 10 minutes on medium heat or until cooked through.
  2. Add the raw sugar and shallots and cook 5 more minutes.
  3. Lower the heat and add the spinach, crushed garlic clove,  PC Black Label Peperoncini Piccanti Chopped Chili Peppers in Oil and heavy cream. Cook for 2 minutes and mix thoroughly.
  4. Lower the heat to the minimum setting and spread the mixture evenly in the pan, creating 2-3 wells or indents for the eggs.
  5. Crack the eggs into the indents and cover the pan with the lid. Poach the eggs on low heat for 3-4 minutes until the eggs are cooked though but the yolks are still runny. Transfer to a plate and enjoy!


Spinach and Goat Cheese Tart with a Quinoa Crust *gluten-free 

I love this tart! It’s easy, simple and delicious.  And did I mention it’s vegetarian?

I’ll be honest, I was skeptical of my 6 year old son liking this tart due to the ‘green spinach’ layer under all that goat cheese but he devoured it for dinner alongside a vegetable soup. Yay!

It’s relatively easy if you follow my steps below and the pastry is quick and you can press it into the tart pan without having to fuss about rolling it out.  Easy peasy weeknight dinner sorted, great for meatless Mondays!

It’s the perfect main course served with a nice side salad or sliced into small squares or wedges and served as appetizers.
I hope you’ll enjoy it!

*And don’t forget, if you make this tart using my recipe below, please tag it #hautesucre on your social media accounts as I would love to see it!😊

Spinach and Goat Cheese Tart with a Quinoa Crust Recipe

Ingredients:

Crust:

1 cup quinoa flour

3/4 cup all purpose flour (or gluten-free flour)

3/4 cup cold butter, chopped

3-4 tablespoons cold water

1 tsp salt

1 tsp sugar

1 4×14 tart pan with a removable bottom 

Method:

1. Combine all the ingredients into a small food processor and pulse into a dough has formed.

2. Roll onto a flour surface or press the dough into a tart pan with a removable bottom. Set aside.

3. Preheat oven to 425°F

Filling:

Ingredients:

2 cups baby spinach

3 garlic cloves

1 large egg

1/4 cup cream

Salt

Pepper

Fresh thyme

200 grams fresh goat’s cheese

*Dried shallots (optional garnish or add to filling)

Method:

1. In a small food processor, add the spinach, garlic, egg and cream.  Pulse until the spinach breaks down and the egg is combined. Add the salt, pepper and fresh thyme.

2. Pour the filling into the prepared crust and smooth evenly.

3. Crumble the goat cheese over top the filling covering completely.

4. Bake for 30 minutes.

5. Remove and let cool 15 minute before cutting.

Enjoy!😊

Blueberry and Lemon Muffins

 

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Lemon + Blueberry Muffins Recipe:

Wet Ingredients:

1 large egg
3/4 cup sugar
1/3 cup olive oil
1/3 cup Greek yogurt
Zest of 1 lemon or 1 clementine
1 tsp lemon extract
Pinch of ground vanilla bean or 1/4 tsp pure vanilla extract

Dry Ingredients:

1 1/4 cup flour
1 1/4 tsp baking powder
1/4 tsp fleur-de-sel (or kosher salt)
Pinch of baking soda
1 cup blueberries

Preheat oven to 350°F and line muffin tin with 9 liners.

1. Whisk wet ingredients well until the batter has doubled in volume.

2. Slowly fold in the dry ingredients and then the blueberries.

3. Divide amongst your baking cup liners and sprinkle the tops with raw sugar.

Bake at 350°F for 20 min.

Let cool + serve or serve warm with a dusting of icing sugar and some clotted cream and jam.

Sweet Honeycrisp Apple Cake

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Sweet Honeycrisp Apple Cake Recipe:

Ingredients:

1 honeycrisp apple, shredded
1.5 cups sugar
1/2 cup olive oil
2 eggs
1 tsp vanilla bean paste
3/4 cup full fat sour cream

1 2/3 cup all purpose flour
1 1/4 tsp baking powder
1 tsp fleur de sel

1 honeycrisp apple, thinly sliced with a mandolin
Raw sugar for the top

Method:

Preheat oven to 350°F

1. In a large bowl, combine the shredded apple, sugar, olive oil and the eggs. Mix vigorously with a metal wire whisk.

2. Add the vanilla and sour cream until incorporated.

3. In a small bowl, combine the flour, baking powder and salt.

4. Gradually add the flour mixture into the batter and mix gently until combined and no lumps remain.

5. Pour the batter into a 9″ square cake pan and top with the sliced apples and the raw sugar.

6. Bake for 35 minutes and let it cool completely.

7. Dust with powdered sugar and serve with a dallop of cream. Enjoy!

Apple & Castello® Blue Cheese Fritters

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Friends! My recipe for these delicious Apple and Castello Blue Cheese Fritters is apart of the Melt Recipe Blogger Challenge!  Please help me WIN by clicking the link below and please share this link with your friends and family! Thank You!!!

http://meltrecipechallenge.com/vote.php?rcp=1

http://meltrecipechallenge.com/recipe.php?rcp=1#.VcNYU8tZTqA

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Apple & Castello® Blue Cheese Fritters

1/3 cup 75 mL all-purpose flour
1 tsp 5 mL baking powder
1 large russet potato, peeled and shredded
1 granny smith apple, shredded
1 shallot, finely diced
1 green onion, thinly sliced
2 tbsp 15 mL fresh parsley, chopped
2 tbsp 15 mL fresh dill, chopped
2 egg whites, lightly whipped
1/3 cup 75 g Castello® Blue Cheese, crumbled
1 tsp 5 mL sea salt, or to taste
1 tsp 5 mL fresh cracked black pepper, or to taste
Vegetable oil for frying

Recipe:

In a large bowl combine all the ingredients and gently fold in the Castello® Blue Cheese.

Add 2 inches of vegetable oil to a large skillet. Heat until just smoking, and then reduce to medium low.

Using a tablespoon, scoop the mixture into the hot oil and slightly flatten with the back of a spoon.  Cook until golden and flip the fritters to cook the other side. Work in small batches and do not overcrowd the pan.

Drain on paper towels to soak up excess oil.

Pairs well with a cool dip of Greek yogurt and fresh dill.

Makes approximately 20 fritters.

Please Vote! 🙂

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Tips for Hosting a Successful Dinner Party

I recently held a backyard bbq dinner party to celebrate the changing of the seasons in partnership with Cascade Platinum #sparklingclean.

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I had the opportunity to put the product to the test and I must say, I’m impressed! Not only did it remove the hard, cooked on food residue, it left all of my dishes sparking clean!

In order to host a successful dinner party, there are a few rules that are important to follow in my repertoire.  I’ve hosted numerous parties, whether they’re fancy affairs or simple gatherings, it all boils down to a few essential steps and making sure you’re always prepared.  I share my views with fellow Chef, Michael Smith who offers a few essential entertaining tips below:

1. Spend Time To Save Time:
Prep as much as you can in advance, from setting the table to prepping food. This allows you      to spend more time with your guests entertaining, instead of being in the kitchen.

2. Make Your Guests Feel Special:
It’s important to go the extra mile in making your guests feel special.  I love to decorate the house with fresh flowers, music, lovely table setting and sparkling dishes.

3. Clean As You Go:
While cooking, load the dishwasher so that you don’t have to do all the clean up after. This saves time and with Cascade Platinum, you don’t need to worry about pre-rinsing.

4. Share The Work:
Lighten the load and enlist the help of your guests if possible, this will help ensure the party runs smoothly between courses.

5. Grand Finale:
End the evening with a bang! Perhaps with a spectacular dessert, sparkling Champagne or a little gift for your guests, making the night memorable.

Here are a few highlights from our delicious backyard bbq dinner party. I’m so happy that my cleanup was made easy with the help of Cascade!

Rhubarb Lemonade:
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Marinated Garlic and Rosemary Lamb:
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Roasted Potatoes:
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Papaya Chicken with Roasted Cashews:
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Roasted Vegetables:
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Mexican Corn:
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Fire Grilled Jumbo Shrimps with Cilantro and Chipotle:
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Fresh Feta Salad:
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Mint and Cilantro Gremolata:
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*This post was sponsored by Cascade. All opinions are my own.

Financiers (Almond Tea Cakes with Fig Jam)

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Recently, I was asked to create a recipe on behalf of Bonne Maman using their Fig Jam.  Many of you may know them by their familiar jam jars with the checkered lids.  The first thing that popped into my mind was Financiers. These delicious golden gems pair filled with this delectable jam served with tea. For as long as I can remember, I have enjoyed eating Bonne Maman jams with my morning baguette and salted butter.  It’s such a treat!  Just one bite transports me back to France.
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For decades, Bonne Maman has created special preserves following traditional and cherished recipes. Today, Bonne Maman continues shaping the sweetest moments by producing their preserves in France using all natural ingredients with no artificial colorings, no additives or preservatives.
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The recipe for Financiers is straightforward and requires little fuss or expertise.  As these are petit fours, you can be creative with your choice of moulds or filings.  I have used rectangular financier mounds,  savarin ring mounds as well as mini cupcake liners.  You can also use a greased mini or standard muffin tin for ease. For best results, the batter must be prepared hours in advance or best if left rested overnight in the refrigerator.

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Recipe: Financiers (Almond Tea Cakes with Fig Jam)

Makes approx 12-15 mini cakes

Ingredients:

3/4 cup unsalted butter

1 cup granulated sugar

1 cup ground almonds

3/4 cup egg whites (from 6 large eggs)

2/3 cup all purpose flour

1/2 vanilla bean scraped or 1 tsp pure vanilla extract

2 drops of almond extract

1 cup Bonne Maman Fig Jam

Mini baking moulds

Method:

Brown Butter:

In a medium sized saucepan, bring the butter to a gentle boil until it turns a light golden brown. Take it off the heat and set aside to cool. Strain the browned butter into a small bowl.

Preparing the Financier Batter:

  1.  In a large saucepan mix together the sugar, ground almonds and egg whites. Place the pan over low heat and stir for approximately 2 minutes until it’s heated through and the colour has changed slightly to white without overcooking the egg whites.
  2.  Remove the pan from the heat and stir in the vanilla, almond extract and the flour. Mix thoroughly and slowly incorporate the brown butter into the batter with a whisk.
  3.  Transfer the batter to a bowl and tightly seal with cling wrap.
  4.  Refrigerate for approximately 2 hours or overnight to allow the batter to rest and the flavors to infuse.

Baking:

  1.  Preheat oven to 410°F and if you are using silicone bake ware, you do not need to butter them. If you are using metal molds or a cupcake tin, butter the insides and dust the interior with flour, tapping out the excess.
  2.  Remove the batter from the fridge and place the contents into a large piping bag or a cookie scoop for even results and ease of preparation.
  3.  Measure 1 cup of the Bonne Maman Fig Jam and set aside until you’re ready to use.
  4. Fill the bottom of each cavity with an equal portion of the Financier batter.
  5. Pipe or scoop a thin even layer of the fig jam followed by a layer of the Financier batter.
  6. Set the molds on a large baking sheet and bake for approximately 15 minutes or until the Financiers are golden brown and cooked through.
  7. On a large sheet of parchment invert the molds and transfer them to a cooling rack.

Serve with your favorite cup of tea and enjoy!
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*Disclosure: This post is sponsored by Bonne Maman. I received a free sample of the product for the purpose of this review. All opinions are my own.

Blueberry Ricotta Waffles

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Ricotta Waffles

2/3 cup All purpose flour
1/4 cup raw sugar
1 tsp baking powder
1/2 tsp baking soda
Pinch of cinnamon powder
1/4 tsp kosher salt
1 egg
1/2 tsp vanilla
2/3 cup milk
2 tsp melted butter
3/4 cup TreStelle ricotta, crumbled
Blueberries

Makes approx 4-6 waffles

Recipe:

1. In a small bowl whisk to combine the flour, sugar, baking powder, baking soda, cinnamon powder salt.

2. In another small bowl mix together the egg, milk, butter and vanilla.

3. Slowly incorporate the egg mixture into the flour by folding briskly.

4. Fold in the ricotta and handful of berries if using. Keep the remaining blueberries to serve alongside your waffles.

5. Warm up your waffle iron and place approx 1/2 cup of batter abd proceed with your waffle iron directions until golden. Repeat with the remaining batter.

6. Serve with a dallop of whipped cream, fresh berries and dust the tops with icing sugar. Enjoy! 🙂

*Disclosure: This post is sponsored by TreStelle Cheese. I received a free sample of the product for the purpose of this review. All opinions are my own.