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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!

Raspberry & Nectarine Oat Crumble

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Raspberry & Nectarine Oat Crumble

4 nectarines,  sliced
1.5 cups raspberries
1/2 cup sugar
1/2 tsp ground cinnamon
1/4 tsp kosher salt

3/4 cup oats
1/4 cup butter, chopped
1/4 cup Raw sugar

Toppings:

Raw pistachios, sliced
Roasted coconut chips

Preheat oven to 375°F

In a large ovenproof dish, add the nectarines, sugar, ground cinnamon,  and salt. Toss with your hands. Sprinkle the raspberries over top.

Sprinkle the oats overtop, covering the fruit.  Evenly place the chopped butter overtop and then sprinkle with the raw sugar.

Cover with foil and bake for 25 minutes.   Uncover and bake until golden, about 10-15 minutes more.

Serve warm with some ice cream or cold with plain greek yogurt.
I like to add sliced pistachios and roasted coconut chips.  Enjoy!

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Blueberry and Lemon Yogurt Cake

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I love blueberries.  I have fond summer memories of eating them by the basket full,  juices dripping down my chin.  So irresistibly sweet and the perfect pairing with fresh squeezed lemonade.  If you follow me on Instagram, I’m sure you know  how much I love berries!

I make a lot of cakes,  but this has got to be one of my absolute favourites, by far.

I made this cake on a whim, craving a not too sweet cake with lemon icing and lots of blueberries. I took this to a bbq and it was a real hit!

It reminds me of a cake my mother used to make for us when we were little, a simple vanilla cake with a fantastic crust and perfect crumb.  I still dream about that cake…!

In this recipe I use cake and pastry  flour, with the addition of some ground almonds for a slightly denser texture.  I just want to note that it’s not absolutely essential to use cake flour or the almonds.  If you only have all purpose flour, it will still work.
Also, this is a very soft and moist cake.  Please allow it to cool completely before icing.

I hope you enjoy this recipe as much as we do.  It has become a requested favourite!

Blueberry and Lemon Yogurt Cake

2 cups cake flour
*1/4 cup ground almonds (optional)
1 tsp baking powder
1/4 tsp kosher salt
3/4 cup sugar
1/2 cup sugar
1/2 cup olive oil
2 extra large eggs (organic + farm fresh, if possible)
1 cup 2% yogurt
Lemon zest (from 1 large lemon)
1 tsp vanilla extract

Preheat oven to 350°F.

Butter a 9″ round baking pan.

In a small bowl whisk the flour, ground almonds if using,  salt, baking powder, lemon zest and 3/4 cup sugar.  Set aside.

In a large bowl,  whisk the eggs and 1/2 cup sugar until frothy.
Add the olive oil,  vanilla extract, and yogurt.
Slowly combine the dry ingredients into the wet mix. Do not overmix.
Gently spread the mixture into the pan with a small offset spatula.
Bake for approx 30 min.

Let it completely cool down before flipping onto a rack.  *Because this cake is very soft and moist, I suggest removing it from the pan when cool, onto a parchment lined sheet or directly onto your serving plate before icing. 
Ensure that the cake is cold enough before proceeding with the icing,  otherwise it will be a hot mess!

Icing:

2 cups powdered icing sugar
Juice of 1 lemon
Zest of 1 lemon
*Few drops of water (if needed)

1 pint (or more) blueberries

Combine the powdered icing sugar and the lemon juice until it’s slightly runny, but pliable.
*You do not want it to be too runny! If this happens,  simply adjust by adding more powdered icing sugar.

Spread a thin layer over the cooled cake and arrange your blueberries.   You can pile them on and let them arrange themselves or create a nice pattern. (I prefer the tousled look with this type of cake!)
Drizzle the remaining icing sugar over the berries, top with the lemon zest and refrigerate until set.

Enjoy!

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Roasted Campari Tomatoes and Sweet Vidalia Onion Focaccia

I love this focaccia. It’s sweet, salty and delicious.
It’s fantastic on its own, or as a base for a sandwich.
I make mine with sweet Campari tomatoes, but really, any sweet variety will do, the same with the onions.
Another favourite addition to this focaccia is cured black olives. This is what I love about focaccia the most, it’s really a blank canvas for your taste buds, so go wild and feel free to try different toppings. But trust me, this one is a winning combination.

I personally love to eat it when it’s piping hot out of the oven. The tomatoes are still juicy, the sweetness of the onions and the sprinkling of my favourite sea salt really brings it home!

Stop drooling and go make this…you’ll thank me later. 🙂

Roasted Campari Tomatoes and Sweet Vidalia Onion Focaccia

Here’s what you need:

For the starter:

2 tsp quick rise yeast
1.5 cups of warm water
2 tsp raw sugar

Combine the ingredients in a large bowl until it’s foamy, approx 10 minutes.

For the dough:

Starter (above)
3 cups all purpose flour
1 tblsp kosher salt
2 garlic cloves, crushed (optional, but adds a nice flavour)
1/3 cup olive oil
2 Sprigs of fresh rosemary (or 1.5 tsp dried)

Topping:

5 Campari tomatoes, sliced
1/2 Vidalia onion, thinly sliced
Fresh rosemary

Preheat oven to 450°F

In a stand mixer (or by hand), combine the starter with the remaining ingredients until incorporated and you have a nice dough ball. It may be sticky, but that’s ok! Set aside for at least 30 minutes to rise, should be doubled. (If you’re in a hurry, you can omit this step and proceed with the recipe, it will still turn out delicious.)

Line a baking sheet with parchment, drizzle with olive oil.

On an oiled surface, roll out the dough into a rectangular shape* and place on parchment. Indent the dough with your fingers, making little pockets/wells into the dough with your fingertips.

Top with sliced Campari tomatoes, sliced onions, sprigs of fresh rosemary, sea salt and a drizzle of olive oil on top for good measure.

Set aside and let it proof for about 20 minutes.

Bake for approx 30 – 35 minutes, until golden. Oven times may vary.

Enjoy!

*The dough should be soft/pliable enough for you to stretch and shape with your hands, if you do not have a rolling pin. It’s fun and your hands get a little workout! 🙂