Cinnamon Roll Cupcakes-the new favorite from Christmas baking

So good, you don't even need the icing!

Cupcakes
2/3 c butter
2 eggs
2 1/2 c all-purp flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 c brown sugar, packed
1/3 c finely chopped pecans
2 tsp ground cinnamon
1 3/4 c granulated sugar
1 1/2 tsp vanilla
1 1/4 c milk

Creamy Butter Frosting
1 c softened butter
1 tsp vanilla
dash salt
4 c + 4 c powdered sugar
1/4 c + 2 to 3 tbsp whipping cream

Cupcakes:
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-six regular-size muffin cups with paper baking cups. In a medium bowl stir together flour, baking powder, and salt. In a small bowl stir together brown sugar, pecans, and cinnamon. Set aside.

2. Preheat oven to 350F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, 1/4 c at a time, beating on medium speed until combined and scraping side of bowl occasionally. Beat on medium speed about 2 minutes more until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. (Batter may look curdled.)

3. Spoon about 1 tbsp of the batter into each prepared muffin cup. Sprinkle about 1 tsp of the brown sugar mixture over batter in each cup. Spoon the remaining batter evenly over brown sugar mixture in the cups. Sprinkle the remaining brown sugar mixture evenly over batter in cups.

4. Bake for 18-20 mins or until wooden toothpick insrted in centers of muffins comes out clean. Cool cupcakes in muffin pans for 10 minutes. Remove cups from pan and cool completely on wire racks. Pipe or spread frosting onto cupcakes. Note-if all of the cupcakes do not fit into oven at the same time, store remaining batter in fridge while first batch bakes.

Frosting:
In a large mixing bowl beat 1 c softened butter with an electric mixer on medium to high speed for 30 seconds. Beat in 1 tsp vanilla and dash of salt. Gradually add 4 c powdered sugar, beating until combined. Beat in 1/4 c whipping cream. Beat in 4 c additional powdered sugar. Beat in 2 to 3 tbsp additional whipping cream until frosting is light and fluffy and reaches spreading or piping consistencey.

Paprika Beef Stew (from Canadian Living)

2 onions, sliced
2 cloves garlic, minced
2 lb stewing beef cubes
1 c + 1/4 c water
1/2 c chili sauce
2 tbsp packed brown sugar (I would use half the amount next time)
2 tbsp Worchestershire sauce
1 tbsp regular sweet paprika
1 tsp dried oregano
1/2 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
3 tbsp flour (for thickening, if needed)

Place onions and garlic in slow cooker . Trim meat and cut into 1 inch cubes; place on onion mixture.

Combine water, chili sauce, sugar, worcestershire sauce, paprika, oregano, mustard, salt, and pepper; stir and pour into slow-cooker, stirring to combine.

Cover and cook on low until meat is fork-tender, 6 to 7 hours. Skim off fat. Move meat and vegetables to one side of slow-cooker.

Whisk flour with 1/4 c cold water; whisk into liquid in slow cooker. Stir to redistribute ingredients. Cover and cook on high until sauce is thickened, 10 to 15 minutes. Another, simpler method to thicken: use brown Veloutine.

Note: This is NOT a spicy recipe! If cutting recipe in half, reduce cooking time to about 4 hours on low.

Slow-Cooker Porcupine Meatballs

1 lb ground beef, turkey or chicken
1 cup cooked rice
1 egg
1/4 cup or less finely chopped onion
2 tbsp ketchup
1 tbsp your favourite seasoning mix (I used Epicure Bruscetta)
salt and pepper to taste
1 jar salsa


Pour enough salsa into oval slow cooker to cover bottom by 1/2 inch or more; preheat slow-cooker on high. Combine all other ingredients and then form into large meatballs (my batch turned out to be 5). Brown on med-high heat until brown, using 2 large spoons to turn very carefully. It doesn't have to be completely brown all over. Carefully transfer meatballs to slowcooker; turn heat down to low and cover with the remaining salsa. Cook on low for about 2 hours. Serve with grilled veggies. You'll be lucky to have any leftover for lunch the next day!

Tip: If you are using an already opened jar of salsa, simply use chopped tomatoes on the bottom layer...or use part tomatoes and part salsa on the bottom...a great way to use up tomatoes which are not fresh enough to use in salads.

Tip: When making rice, make a little extra to keep in the freezer in small batches for recipes such as this, or to add to soups.

Slow-Cooker Oriental Chicken

Unanimous vote to make again!

4 large chicken breasts, cut into cubes
2 tbsp vegetable oil
1/3 c reduced-sodium soy sauce
2 tbsp brown sugar
2 tbsp water
1 clove garlic, minced OR 1 tbsp garlic in a jar
1 tsp ground ginger
1 tsp teriyaki seasoning OR 1/8 c teriyaki stir fry sauce
1/4 slivered or shaved almonds

In a skillet , brown chicken in oil over medium high heat, then transfer to slow-cooker.

Combine soy sauce, brown sugar, water, and seasonings. Pour over chicken. Cook on low for 4 hours. Sprinkle almonds on chicken when serving.

*** We had it served over rice with a side of peas. Snow peas or broccoli might be a nice addition in the last 1/2 hr of cooking. I would also try this recipe with pork sprinkled with toasted sesame seeds.

Granola Bars

2 1/2 cups Quick Oats
1/2 cup Whole-Wheat Flour
1/2 cup Wheat Germ
!/2 cup Sliced Almonds or Chopped Pecans
1 cup Dried Fruit, such as Cranberries, Cherries, Blueberries; Apples or Apricots
1 tsp Apple Pie Spice
1 cup Honey
1/2 cup Peanut Butter
1 tbsp Vegetable Oil
2 tsp Vanilla Extract

1) Preheat oven to 325 F. Lighly grease a 9 x 13 rimmed baking pan.
2) Combine first six ingredients in a large mixing bowl.
Stir to blend and set aside.
3) Combine honey, peanut butter and oil an a medium size pot over medium- low heat. Heat until well blended, but ensure it does not boil.
Stir in vanilla extract.
4) Add liquids to dry ingredients and stir quickly until combined.
Mixture will be sticky and lumpy.
5) Spread mixture evenly into pan; press firmly to remove air pockets.
6) Bake 20-25 minutes, or until edges begin to brown.
7) Cool pan on cooling rack for 10 minutes, then score into 24 bars.
Let cool completely before cutting.
Store in airtight container, in refridgerator, for up to one week.

This recipe has been given the seal of approval by my husband worthy enough to make on a regular basis. Baker's note: I also added 1 tbsp of flax seeds, and reduced almonds to a quater cup, but replaced the contents with sunflower seeds. Next time, I may try almond butter or nutella as the binding agent instead of PB.

Strawberry Muffins

A perfect way to use up strawberries which are slightly off.

1/4 c Canola Oil
1/2 c Milk
1 Egg, beaten
1/2 tsp Salt
2 tsp Baking Powder
1/2 c White Sugar
1 3/4 c White Flour
1 c Chopped Strawberries
1/2 tsp Vanilla
3/4 tsp Cinnamon
1/4 Brown Sugar

Mix wet ingredients in a separate bowl (incl berries) then add to dry. Batter will be very thick.

Makes 10 muffins; bake for 25 mins at 375F.

Raspberry Buttercream Icing

My girlfriend loves cupcakes even more than I do, and she gave me this wonderful recipe that I must try...maybe for Valentine's day! Thanks Becka!

1/2 c solid vegetable shortening
1/2 c (1 stick) butter or marg, softened
1 tsp clear vanilla extract (apparently available at the Bulk Barn)
4 c sifted confectioner's sugar (approx 1 lb.)
1/3 c seedless raspberry preserves
rose icing colour, optional
1 pint fresh raspberries, optional

n large bowl, beat shortening and butter with electric mixer until light and fluffy. Add vanilla; mix well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add raspberry preserves and beat at medium speed until light and fluffy.

If desired, add a drop of Wilton Rose Icing Color to deepen the pink color. Ice cooled cupcakes. Garnish, if desired, with a fresh raspberry.

Christmas Turkey

I have been very neglectful of the blog as of late, and hope to rectify this in the next few months.

This post is just a photo of the excellent turkey I cooked at my aunt's house at Christmas time. Simply baste with liquified butter and season with Victorian Epicure's Turkey rub...baste again later with butter. Be sure to cover with foil is any parts start to turn too brown before the rest is cooked.

Cupcakes

This post isn't so much a specific recipe, as it is a great idea for a kid's birthday party. Here is an idea which has dual purpose: set up a cupcake bar! Party attendees will still enjoy their cake, and, in addition, is another means of keeping children occupied during the party. First, prepare ready-made cake mix in advance and ice them; display on a decorative trays, cake stands, or cupcake stands. Remember to insert the candles into each cake and have your guests sing ‘Happy Birthday’ prior to the decorating frenzy. Second, set out various toppings such as glitter sprinkles, sugar-shapes, gummy bears and chocolate candies; the possibilities are endless and all items are readily available at your local bulk store. Third, have a fabulous time decorating your custom cupcakes, you’ll find adults gravitating to the bar also. Please note, toothbrushes should be included in loot bags; otherwise, parents may be cursing their dental bill!

Smokey Stuffed Onions

4 small to medium yellow onions (white or videlia are nice substitutes)
1/2 c reduced sodium chicken broth
4 slices smoked bacon, cut into 1/4 inch pieces*
1 slice grain bread, torn into small pieces
1 c Gruyere or Swiss cheese, shredded
2 tbsp chopped flat-leaf parsley (or 1 tbsp dried)
coarse sea salt and fresh ground pepper

-Peel and core onions: Carefully cut bottom off of onion in order for it to sit flat. Do not remove much of the onion itself, otherwise it will fall apart during baking. Cut onion approx 1/4 1/3 from top, discard to composter. Hollow the onion by using a melon baller to remove the core, leaving 1/4-1/2 inch wall on sides and bottom. (usually 2-3 layers of the onion.) Chop 1/2 the insides for use later in this dish, save the other portion for another meal. *** this is not a s difficult or time-consuming as you may think!***
-Preheat oven to 450F. arrange onions cored side up in a baking dish. Pour both in bottom of pan. Cover with foil or lid and bake until tender, about 20 mins. Remove onions from pan, draining any liquid from cores, then from pan; return onions to pan, cored side up. Set aside.
-In skillet, cook bacon oven medium heat until crispy. Add the reserved chopped onions and cook, stirring frequently, until caramelized. Let cool.
-Add bread cheese, parsley and S&P to cooked bacon mixture. (I prefer to let the bacon and onion mixture cool prior to added cheese etc, otherwise it becomes too gooey when stuffing the onions.)
-Fill hollowed onions with the above mixture, using the back of a small spoon to pack tightly. -Bake uncovered until golden, about 20-25 mins.
-Upon serving, garnish with more shredded cheese.

* Make-life-easy tip: Keep a good quality pair of scissors in kitchen, solely reserved for cooking purposes. Easily "chop" bacon directly into frying pan! Pop scissors into dishwasher`s cutlery tray, ensuring they are in the open position.

Roasted Herbed Potatoes

-Preheat oven to 450F.
-In a roasting pan or glass casserole dish, toss 1.5 pounds scrubbed small new potatoes with 1 tbsp olice oil and 1/2 tsp Herbes de Provence. Season with 1 tsp coarse sea salt and 1/4 tsp fresh ground pepper.
-Roast, turning occasionally, until tender with pierced with knife or fork, approx 30-40 mins.

*Tip: for a twist on presentation, use a combination of mini white and mini red potatoes; upon serving garnish with sliced green onions.

Roasted Asparagus with Parmesan

-Preheat oven to 450F
-Trim ends from 2 bunches asparagus.
-Lightly brush a rimmed baking sheet or oven proof dish with olive oil*
-Spread veggies and spray lightly with more Olive oil; season with coarse sea salt and fresh ground pepper.
-Sprinkle with 1/4 c fresh, finely grated Parmesan cheese.
-Roast until asparagus is tender and cheese is melted, 10-15 minutes. Serve immediately.

* Make-life-easy tip: Fill a small cosmetic bottle sprayer, one labelled with olive oil, one with vegetable oil. Keep them handy in your cupboard for coating skillets or baking sheets as it is much easier to control the amount used, and is less waste than pouring out too much from the conventional big bottle! Easily spread it across the baking sheet using a silicone basting brush...easy to clean up in the dishwasher, and more hygienic than a traditional bristle brush. (Spray bottles and silicone brushes are both available at the dollar store.)

Almond-Apricot Chicken

4 boneless skinless chicken breasts (approx 6 oz each)
1/2 c sliced almonds
2 oz goat cheese
4 dried apricots, cut into 1/4 inch pieces
sea salt and fresh ground pepper
1/3 c breadcrumbs
1 large egg, lightly beaten
1 tbsp olive oil

-Preheat oven to 375F
-cut a slit in one side of each chhicken breast to creat a pocket about 4 inches long
-In a small bowl, combine 1/4 c almonds with the goat cheese, apricots and season with salt and pepper. Stuff each breast with 1/4 of the mixture.
-on a plate, combine breadcrumbs and remaining 1/4 c almonds. Dip each breast into egg then dredge in breadcumb mixture.
-Heat oil in a large non-stick skillet over medium heat. Cook chicken until golden, 3-4 minutes on each side. Transfer to oven; bake until cooked through, about 30-40 minutes. You can check by carefully opening a pocket on the largest chicken breast.

Frozen peach Shortcake Squares

We hosted some friends for dinner last night, and recipes were requested. Here's the menu: Apricot stuffed chicken breasts, roasted asparagus, herbed roasted potatoes, and smokey bacon onions. Dessert was as follows...

Frozen Peach Shortcake Squares
2 cups thawed Cool Whip Whipped Topping
2 cups Vanilla ice cream, softened (I used Nestle "Real Dairy" ice cream)
1 pkg. (85 g) Peach Jelly Powder
4 cups Prepared pound cake cubes (1 inch cubes)
1/4 cup Kraft Pure Red Raspberry Jam, warmed (I used the seedless variety)
2 small fresh peaches, each cut into 6 slices
12 fresh raspberries
fresh mint-optional

MIX first 3 ingredients in large bowl until well blended. Stir in cake cubes. Spoon into 8-inch square pan.

FREEZE 3 hours or until firm.

DRIZZLE with jam. Cut into squares; top each with 1 peach slice and raspberry. Garnish with mint if desired.

Rice Crispy Chivada

This recipe was given to me from Emily during a "Secret Santa" gift exchange. Not your usual snack mixture; has a great Asian flair!

5 c Rice Crispies
1/2 c unsalted peanuts
1/2 c almonds/ cashews (or both)
1/4 c raisins
1 tsp chili powder
1 tsp cumin
2 tsp coriander powder
10-15 curry leaves (optional)
salt, to taste
2 tsp icing sugar
2 tbsp canola oil

Heat canola oil in a medium size pot, add nuts and curry leaves, roast well.
Remove from heat and add rice crispies and other remaining ingredients, mix well.
Store in air tight container, or divide into decorative jars for gift-giving.

Raspberry Layered Dessert

As requested from my MIL.

Crust*
2 c Graham crumbs
1/2 c margarine or butter, melted
1/2 tsp ground cinnamon

Cake:
1 pkg(brick) light cream cheese, softened
1/4 c icing sugar
3 c light whipped topping, thawed
1 c boiling water
2 pkg Raspberry flavour no-sugar gelatin
3 c frozen raspberries

Crust: mix crumbs, margarine and cinnamon. reserve 2 tbsp for topping. press remaining into a 13x9 inch pan. *Next time I may try a premade crust to save time, or a chocolate crust!

Cake: beat cream cheese and icing sugar until blended. Stir in 1 cup whipped topping and spread over crust, refrigerate. Add boiling water to jelly mixes, stir until dissolved (about 2 mins.) add berries, and stir until slightly thickened. pour over cream cheese mixture. Refrigerate 30 mins, or until set but not firm. Cover with remaining whipped topping and then reserved crumb mixture. Refrigerate 3 hours or until firm.

Transportation: do not make the mistake I did...put on a cover with 2 ice packs on top. When the lid gets taken off, the whipped topping peels right off and stays on the lid!

Tuna Melts

I've never made tuna melts before, and I loved these!

1 can of tuna, drained
1/2c or more of Gaucamole, or Victorian Epicure Gaucamole, prepared
1 apple or 2 ribs of celery, diced
4 pitas*
3/4 grated cheese

combine first 3 ingredients, and spread over pitas, top with cheese. Heat in oven at 350 for 10-15mins. Enjoy! Recipe easily doubles for a larger family. Serve with tossed salad.

*I used the new D'Italiano Foccacia buns (opened), which were tasty, and the tuna mixture fills the holes in them.

Asian Crunch Salad

Not your usual cabbage salad!

Dressing*:
1 c canola oil
1 c white sugar
1/2 c red wine vinegar
2 tbsp soya sauce
> mix together in a leak-proof container.

Crunch:
2 pkgs "mr. Noodles" (throw out flavour packet)
1/2 c almond slivers
1/4 c pine nuts
1/2 c sunflower seeds
1/4 c butter
> heat butter on low in non-stick pan. Break up noodles while in their package, then empty into pan. Brown lightly and add nuts and seeds. Watch carefully as it is easy to burn. Cool in a separate container.

Salad:
1 head napa cabbage, cut, sliced or shredded
6 green onions, green part only, cut into 'rings'
OPTIONAL: add 2 tbsp Victorian Epicure 3-onion dip mix (straight from the jar)

>>>Combine all components just prior to serving.
*1 full dressing recipe lasts for 2-3 salads-easily reduce mixture by 1/2 or 1/4 for a single salad batch. You can keep the components separated and take some each day for lunch!

www.epicureselections.com

THE BEST Banana Bread!

Hands down, no other recipe can hold a torch to this one!

1/2 c butter
1 c sugar, 1/2 white and 1/2 brown (packed)
1-2* eggs, beaten
2-3* creamed bananas
1 1/2 c white flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 c chopped walnuts

>Preheat oven to 350F.
>mix wet ingredients in one bowl, and dry in another. Add wet ingredients to dry, mix thoughly.
>Pour into greased pans: loaf pan 1hr, mini loaf pans 40-45mins, bundt pan 40-45 mins, muffins 30-35 mins.
> For ultra-decadent results, brush top a few times in baking process as it also helps prevent the top from cracking. If you have a hot oven, turn down temperature for larger loaves to prevent burning and under-cooked center.

*if using 2 bananas only use 1 egg, 3 bananas-2 eggs.

Bananas are best if they are brown; throw in freezer and wait until you have time to use them! Get them out of the freezer, thaw for a few hours and peel. Do not wait until completely thawed, otherwise they are messy to peel...now they mash very easily!

Easy Strawberry Pie

1 frozen Pie Shell
2 1/2 qts Strawberries, washed, stems removed
1 c sugar, or Splenda equivelant
1 c boiling water
2 tbsp cornstarch
1 pkg strawberry gelatin

-cook shells according to package directions.
-mix sugar and cornstarh, add boiling water and cook on stovetop till thick.
-add gelatin, mix, let cool.
-place whole strawberries top side down in cooked shell.
-pour gelatin over berries and chill.

I was using up strawberries that were slighly off, so I sliced up the good ones for this pie. Likely makes it easier to slice, although the presentation of the whole berries would be very pretty :)