Chocolate Cupcakes – sweetenuf.ca
Preheat oven to 350F. Paper line a 12-cup muffin tin.
Chocolate Cupcakes with chocolate icing need no explanation or description. They are a favourite with adults and kids alike and this recipe gives you a dozen perfect treats for anytime!
This recipe bakes up a tender, chocolatey cupcake with a fine crumb. I topped mine with a basic chocolate icing but vanilla, peanut butter or a burnt sugar frosting would all compliment these little cakes.
I used a Wilton 1M tip and piped the icing starting in the centre. A few Wilton blue ‘jimmies’ I picked up at my local Michael’s store finishes them off. The ‘jimmies’ are available in small packs at a reasonable cost giving you access to a variety of colours to bedazzle all your baked goods without a big price tag!
Chocolate Cupcakes – sweetenuf.ca
1/2 cup unsweetened cocoa powder
1/2 tsp. baking soda
3/4 cup warm (not hot) brewed coffee
10 tbsp. butter, room temperature
3/4 cup sugar
1 tsp vanilla extract
1/4 tsp salt
1 cup all-purpose flour
1/2 tsp baking powder
Place cocoa and baking soda in a small bowl and slowly whisk in coffee until smooth.
In a small bowl, whisk together the flour and baking powder.
In a medium bowl, beat the butter and sugar until smooth and fluffy. Whisk in the egg, vanilla and salt until the batter is smooth. Stir half the flour mixture into the batter until combined. Stir in the chocolate liquid, then add in remaining half of the flour mixture until smooth. Do not overbeat.
Divide the batter evenly between the 12 cups. Bake approximately 15-18 minutes until tops spring back when lightly touched or toothpick inserted in centre comes out clean. Cool completely and ice.
Beat 1/2 cup room temperature butter with electric mixer for a couple of minutes until light in colour.
Add in 4 cups of icing sugar, 1/2 cup of unsweetened cocoa and 2 tsp of vanilla extract. Mix on low until combined. Add in enough cream or milk until spreadable consistency (approximately 1/4 cup, add a little at a time). Beat on high for about 5 minutes until fluffy. Spread or pipe onto cupcakes. Leftovers may be frozen.
Blueberry Cream Scone, just the name alone evokes a vision of flaky sweetness encouraging you to sit back and enjoy with a hot coffee or tea, especially on a day with a severe weather warning in effect (at least up here in Cookingwood).
Seriously, stop wasting you money on the conventional store-bought scone, as there is no comparison to these slightly sweet, flaky, luscious scones bursting with bites of wild blueberries. A sprinkling of coarse or raw sugar before baking adds just another layer of flavour.
Blueberry Cream Scones/www.sweetenuf.ca
Easy one-bowl baking for any day of the week with ingredients you probably have on hand will make these a favourite.
Blueberry Cream Scones
Preheat oven to 375F. Line a baking sheet with parchment paper. Stack 2 baking sheets together to help prevent bottoms from over browning!
2 cups all-purpose flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
3/4 cup whipping cream + 2 tbsp. whipping cream
1/3 cup cold butter
1/2 cup fresh or frozen wild blueberries
Coarse or raw sugar for sprinkling
In a large bowl, whisk together flour, sugar, baking powder and salt.
Measure out 3/4 cup whipping cream and stir in vanilla extract.
Using a box grater, grate cold butter into flour mixture and toss together with your fingers. Add in cream/vanilla and stir until mixture comes together. Add in berries and knead together gently a few times to disperse the berries.
Pat out onto prepared baking sheet into a circle about 1 1/2 inches high. Using a knife or bench scraper cut into 8 pieces. Brush tops with remaining 2 tablespoons of cream and sprinkle with sugar.
Bake in preheated oven about 15-20 minutes until tops are golden .
NOTE: If using frozen berries you will need to add a few more minutes to baking time.
Cool slightly and enjoy!
Leftovers are delicious next day warmed slightly in microwave or oven. These will also freeze well if wrapped tightly.
Bundt Cake – sweetenuf.ca
Usually when I have ripe bananas my go to recipe is Banana Chocolate Chip muffins but without my boys around to consume a dozen muffins in an afternoon there was no need for a double batch. Which meant I had enough bananas for another sweet treat.
For some reason I wanted to bake a Banana Bundt cake and I came across this delicous and easy recipe on ‘A Latte Food’ blog by Michelle. And, anything with caramel glaze to adorne it must be fabulous, right?
Whether you enjoy for dessert, breakfast or an afternoon snack, just enjoy. Take a few minutes with your coffee/tea and sit and savour the flavours. Don’t waste time, start mashing those ripe bananas and preheat your oven! With approximately 14 servings you can spread a little love slice by slice.
Banana Bundt Cake – sweetenuf.ca
Banana Bundt Cake
Caramel Glazed Banana Bundt Cake
Preheat oven to 350F and grease a bundt pan.
1/2 cup butter, room temperature
1/2 cup granulated sugar
1 cup brown sugar
2 1/2 cups all-purpose flour
2 tsp ground cinnamon
2 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
3/4 cup mashed banana
1/4 cup milk
1 1/2 tsp vanilla
In a large bowl, cream butter until light and fluffy. Add in sugars and beat until combined. Add in eggs, 1 at a time, beating well after each. Scrape down sides and bottom of bowl.
In a medium bowl, whisk together flour, baking soda, cinnamon and salt. Slowly add to the creamed mixture and mix until combined.
Add in the banana, sour cream, milk andvanilla mixing until combined.
Pour batter into prepared bundt pan and smoothe the top with an offset spatula. Bake for 45-50 minutes or until a toothpick comes out clean.
Caramel Glaze Ingredients:
1/4 cup butter
1/2 cup packed brown sugar
1/4 cup whipping cream
1 tsp vanilla
1 cup icing sugar
Caramel Glaze Method:
Melt butter and brown sugar in small saucepan over low heat. Add in vanilla and cream and mix until combined. Whisk in the icing sugar.
Once combined, let it sit for about 10 minutes to thicken up. Spoon or drizzle over cooled cake.
(If glaze hardens up before your cake is ready you can warm it over a low hear, stirring, until spreadable.)
Last, but not least, enjoy!!
Cinnamon jam loaf. The name alone makes my mouth water. A perfect accompaniment to morning tea or afternoon coffee. Something to give you that ‘belly hug’ on a cold winter day in Ontario or a smile if you’re fortunate enough to be sitting outside in the sunshine somewhere south.
Another wonderful recipe from Bake from Scratch, the Comfort Issue, this no mixer required loaf received rave reviews at my house!
A nut streusel elevates this simple loaf by adding crunchy sweetness and if you wish add a little sugar glaze. This will keep for several days (should it last that long) well wrapped and you can always freeze any extras.
Cinnamon Jam Loaf – sweetenuf.ca
Cinnamon Jam Loaf
Makes 1 8 1/2 x 4 1/2-inch loaf. Preheat oven to 350F. Line loaf pan with parchment paper.
1 cup packed light brown sugar
3/4 cup sour cream
1/4 cup plus 2 tablespoons unsalted butter, melted
1 1/2 tsp vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup jam (blueberry, strawberry, raspberry, etc.)
In a large bowl, whisk together brown sugar, sour cream, eggs, melted butter, and vanilla. In a medium bowl, whisk together flour, cinnamon, baking powder, salt and baking soda. Add flour mixture to sugar mixture, whisking just until combined.
Spoon 1/3 of batter into prepared loaf pan and top with 1/4 cup of jam, leaving a 1/4-inch border. Spoon another 1/3 of batter and top with remaining jam and top with remaining batter.
Sprinkle with Nut Streusel (recipe below) and bake for 30 minutes. Tent with foil and bake another 15 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes then remove from pan and cool on rack completely.
Drizzle with sugar glaze – combine 1 cup icing sugar with 2 tablespoons milk or cream until smooth.
1/2 cup chopped sliced almonds (pecans, walnuts or nut of choice)
1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons granulated sugar
2 tablespoons packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup unsalted butter, cubed
In a small bowl, stir together nuts, flour, sugars, cinnamon and salt. Using your fingertips, cut in butter until pea-size crumbs remain. Squeeze mixture into small and large clumps and sprinkle all over top of Cinnamon Jam loaf before baking.
Nanaimo Bar – sweetenuf.ca
Time for another sweet treat. No, No, you say! You have eaten and drank so much it’s time for one of those crazy green juice fasts or, I know, you’re off coffee, sugar, dairy and gluten.
But really, how long will that craziness last? Everything in moderation and you will be fine. Not ready for another sweet just yet. No worries, keep this recipe on the back burner for an upcoming get together or family event. Extras can be frozen. Oh, and they still are great right out of the freezer, just in case!
Follow me on my baking adventures in #cookingwood!! I’ve got a new kitchen to break in here in Collingwood so follow along on Instagram, sweet_enuf.
Baking Tip: No custard powder? You can sub in an equal amount of cornstarch in a pinch and I’d up the vanilla by another 1/4 to 1/2 tsp. It is a popular ingredient in recipes for the U.K. or Australia.
Lightly grease a 9×9-inch pan and line with parchment paper.
2 cups grahm wafer crumbs
1 cup unsweetened shredded coconut
1/2 cup chopped walnuts
1/2 cup chocolate chips
1/4 cup sugar
1/4 cup cocoa powder
1 teaspoon vanilla
1/2cup butter, room temperature
2 cups icing sugar
1 tablespoon custard powder
2 tablespoons milk or cream
1/2 cup dark or semi-sweet chocolate chips
1 tablespoon butter
In a large bowl, combine the graham cracker crumbs, coconut, walnuts and chocolate chips.
In a medium saucepan, over medium heat, melt the butter and add in sugar and cocoa. Mix until well combined and remove from heat. Allow to cool until warm and add the egg and vanilla and combine.
Add the graham cracker mixture to the saucepan and mix well. Press evenly into prepared pan and set aside.
For the filling, using a mixer, cream the butter, icing sugar and custard powder until mixed well. Add in the milk or cream and mix on medium speed until light in colour.
Spread filing evenly over crust and put in fridge to chill.
For topping, either in a double boiler or in microwave, combine the chocolate chips and butter and melt together, stirring until smooth. Spread evenly over the chilled bars and let set .
For easy cutting, remove the bars from the pan and using a large knife, warmed under running water, slice into 16 even bars. Run knife under hot water and wipe off as needed.