quick recipe

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!

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).

White Truffle Pizza (Pizza Bianca)

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 White Truffle Oil: 
Deep, complex, earthy, and with tantalizing aromas, the prized and renowned flavour of white truffles is blended with sunflower and extra virgin olive oils to create an enticing gourmet infusion. Drizzle a few drops to enhance flavours of roast chicken, grilled fish, sautéed mushrooms and omelettes.

PC Black Label Smoked Paprika Spice:
Popular in authentic Spanish dishes and in recipes from surrounding regions of the Mediterranean, use our aromatic and distinctively tasting sweet-bitter spice to add wood-smoked red pepper flavours and aromas to everything from eggs to meat, and fish to vegetables.

PC Black Label Nero Di Seppia Conchiglie Pasta:
Authentically made from durum wheat semolina and natural spring water, along with an infusion of traditionally Italian cuttlefish ink and a touch of lemon, our dramatically coloured shell-shaped pasta has a lovely, delicate flavour that pairs well with sautéed seafood tossed in creamy or tomato-based sauces. Imported from Italy.

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 White Truffle Oil.  It has such a delicate flavour that immediately I thought of making pizza bianca so that the flavours would really shine through and be enhanced with equally delicious ingredients.

And who can resist pizza?  I for one, cannot. I could eat pizza everyday – for breakfast, lunch or dinner.  This twist on a classic pizza is comprised with a few key ingredients such as comte cheese, thinly sliced potatoes, mushrooms, onions, and herbs.  Topped with this lovely White Truffle Oil, the pizza just melts in your mouth!

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I make this on fresh, no knead pizza dough which I have linked the recipe to below,  but it can be made on any store bought pizza dough as well if you’re short on time. This meal is perfect for a romantic date night meal if you want to impress your loved one, or can be easy,  nutritious and simple enough to make on a busy weeknight.

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I hope you’ll give it a try and be sure to leave me a comment below if you make it, I would love to hear from you.  You can also use my hashtag, #hautesucre on social media channels. Happy cooking!

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. Be sure to stay tuned as I will be doing another giveaway next month!

(This post is sponsored by President’s Choice. I used their PC Black Label White Truffle Oil to make this delicious White Truffle Pizza.)

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White Truffle Pizza Recipe

(makes 1 small 8″ inch pizza, recipe can be doubled for a larger pizza or 2 smaller ones)

Ingredients:

Homemade Pizza dough (or your favourite store bought)

2 Tblsp PC Black Label White Truffle Oil
3 small mushrooms, thinly sliced
1 medium potato, thinly sliced with a mandolin (+ 2 cups of water)
1 small onion, thinly sliced
1/2 cup comté cheese, shredded or sliced
Dried Shallots (optional)
Dried herbs (oregano, basil, parsley)
Olive oil
Sea salt
Fresh cracked pepper
PC Black Label Peperoncini

 

Directions:

Preheat oven to 425F. Line a round baking sheet with a sheet of parchment.

  1. Cook potatoes in a large microwave safe container with 2 cups of water for 4-6 min on high power in microwave. Drain water and let cool completely.
  2. Roll out pizza dough on a lightly floured surface into a 8″ round and transfer to parchment lined baking sheet.  Brush the base with truffle oil.
  3. Sprinkle dried shallots and dried herbs
  4. Layer the potato and mushroom slices overtop, alternating in a fan shape pattern
  5. Add sliced onions and sprinkle with salt and pepper generously. Sprinkle the comte cheese over top.
  6. Drizzle the top with olive oil and bake for 20 min at 425°f
  7. Remove and let cool for a few minutes.  Drizzle with chili oil if desired.  Slice and serve. Enjoy!

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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.

Roasted Cherry Tomato Tart with Asparagus and Greek Feta

Summertime cuisine always reminds me of easy and quick dinners and eating alfresco on the patio, enjoying the outdoors.  How about you?  Do you enjoy cooking in the summer or grilling every meal outdoors?  I must admit that I still look to cook no matter the heat but my focus shifts to meals that can be easily eaten outdoors and are more portable.  Foods that complement a big summer salad and other grilled sides.
Fresh asparagus, tomatoes, and all the summer fruit, I love eating, cooking, and baking with it all!
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I was in for a real treat this month with a beautiful selection of products from Italy and from Indonesia.  I love that every month I get to go on a culinary world tour and try a new condiment or cuisine staple.  It makes cooking all that more exciting and gives new meaning to #PlayWithYourFood with the PC Black Label Collection!  Let’s explore this month’s box:
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Milled specially for pasta dough, this “00” flour is the finest grade of flour cold-milled in Italy. With a silky soft texture, it’s perfect for creating traditional fresh pasta and gnocchi dishes for a taste of Italy from your very own kitchen.

Commonly used in Balinese cuisine, this intensely flavourful sambal matah is a sweet chili condiment made with cherry peppers, shallots, garlic and lemongrass. Excellent in curries, it also lends rich, spicy flavour to coconut rice and grilled fish. Imported from Indonesia.

PC Roasted Cherry Tomatoes:

When sweet Italian-grown cherry tomatoes are slow-roasted in the oven for eight hours, the bright juices concentrate into deep, rich savoury flavours. Bottled in extra virgin olive oil and sunflower oil with garlic oregano and basil, these roasted cherry tomatoes make a mouthwatering addition to pizzas, salads, panini sandwiches or antipasti platters.
Eating seasonal produce is easy to do in Canada and we are spoiled with such beautiful produce in the summer months that is grown right here in our backyards, and what

better than to pair in-season asparagus with this month’s PC Roasted Cherry Tomatoes .

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This is an easy summer tart that truly shows off beautiful produce and it’s the perfect meal.  I have paired the PC Roasted Cherry Tomatoes with creamy Greek feta cheese, crisp asparagus and fresh oregano and thyme all nestled into a buttery puff pastry tart.  I encourage you to play with your food and experiment in the kitchen with these wonderful products.

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I hope you enjoy the recipe and as always, I would love to see your recreations. Simply hashtag your creations #hautesucre on 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.

(This post is sponsored by President’s Choice. I used their to PC Roasted Cherry Tomatoes to make this beautiful Roasted Cherry Tomato Tart.)

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Roasted Cherry Tomato Tart with Asparagus and Greek Feta Recipe20180607154231_IMG_6811

Ingredients:

 1 sheet PC Butter Puff Pastry
1 bunch asparagus, trimmed and thinly sliced
1 cup goat/sheep’s feta PC Goat’s Milk Feta Cheese
1/2 cup PC Roasted Cherry Tomatoes
1/2 cup heavy cream
1 large organic egg
2 garlic cloves, minced
Kosher salt
Fresh cracked pepper
Fresh oregano
Fresh thyme

Directions:

Preheat oven to 450°F

1. Line an 8″ pie tray or tart ring with the puff pastry sheet, trim the edges to fit. Reserve the excess dough for a braided crust, if desired.

2. Layer the thinly sliced asparagus into the base of the tart.  Sprinkle over the feta cheese.

3. Arrange the roasted cherry tomatoes over top and drizzle 1 tblsp if the reserved oil from the jar over top.

4. Sprinkle fresh oregano and thyme leaves over the tart. Refrigerate for 15 minutes.

5. In a small bowl, whisk the cream, egg, garlic cloves, salt and pepper.

6. Remove the tart and pour over the whisked cream mixture.

7. Transfer to a preheated oven 450°F and bake for 30 minutes until the pastry is cooked through. Let it rest for 10 minutes before cutting.

8. Serve with a side salad. Enjoy!

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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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Whole Grain Orange Waffles

Waffles are a weekend treat at home and we love gathering around for big brunches with everyone. From sweet to savory, the options are endless. We love these whole grain waffles because they’re a healthy alternative as they’re made with whole wheat flour and our favourite Tropicana Pure Premium Orange Juice.

I feel better knowing I’m feeding my family a healthier option with the addition of Tropicana Pure Premium Orange Juice as it includes two servings of fruit per cup and we get the additional vitamin C and potassium in our waffles.

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But who are we kidding? I love orange juice and any way that I can incorporate it into my meal, I will. My two-year-old daughter will devour an entire waffle for breakfast and I don’t feel guilty serving them to my kids.

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Crowned with our favourite toppings, they’re the perfect cozy weekend brunch meal. To make it even more fun, I like to set up a mini fruit bar station for my kids that includes various berries, sliced oranges, nuts, whipped cream and maple syrup. And of course, we cannot forget the dusting of icing sugar that crowns the top!

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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.

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Whole Grain Orange Waffles Recipe

Makes 6 Waffles

Ingredients:

1 1/2 Organic Whole Wheat Flour

2 tblsp buttermilk powder

½ tsp kosher salt

¼ tsp ground vanilla bean

¼ tsp ground cinnamon

1 ¼ tsp baking powder

¼ tsp baking soda

3 tblsp raw sugar

¾ cup Tropicana Pure Premium Orange Juice

1 large free range egg

3 tblsp unsalted butter, softened or melted

Toppings:

Fresh berries

Whipped cream

Icing sugar

Maple Syrup

Directions:

  1. In a high-speed blender mix all the ingredients in the order listed and mix on medium-high for 1 minute or until the ingredients are combined. Set aside.
  2. Preheat your waffle iron
  3. Add enough batter to the hot waffle iron (approximately ¾ cup) and cook until nice and golden.
  4. Transfer to a cooling rack and continue making the rest of the waffles
  5. Transfer one waffle to a plate and top with your desired toppings such as mixed berries, maple syrup and finish with whipped cream and a dusting of icing sugar.

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This post is sponsored by Tropicana Canada. I have partnered up with Tropicana Canada to bring you delicious new recipes that will highlight the goodness of cooking and baking with Tropicana Pure Premium® Orange Juice and how I enjoy it in my daily life.