Parsnip Spice Muffins

Parsnip Spice Muffins
Print Recipe
    Servings Prep Time
    12 muffins 20 minutes
    Cook Time
    25-28 minutes
    Servings Prep Time
    12 muffins 20 minutes
    Cook Time
    25-28 minutes
    Parsnip Spice Muffins
    Print Recipe
      Servings Prep Time
      12 muffins 20 minutes
      Cook Time
      25-28 minutes
      Servings Prep Time
      12 muffins 20 minutes
      Cook Time
      25-28 minutes
      Ingredients
      Servings: muffins
      Instructions
      1. Preheat oven to 350℉ and line 12 muffin tins with parchment or muffin liners. In a small bowl whisk together flour, baking powder, spices and salt. Set aside.
      2. In a large bowl whisk together oil and sugar. Add eggs one at a time, incorporating after each. Whisk in applesauce, milk and vanilla to combine. Whisk in flour mixture and parsnips until just combined. Stir in pecans.
      3. Divide batter equally between prepared muffin tins using a generous 1/4 cup of batter each. Bake in preheated oven for 25-28 minutes until a toothpick inserted comes out clean. Remove from oven and allow to cool for 5 minutes. Remove to a cooling rack and allow to cool to room temperature.
      4. In a small bowl stir together cream cheese, icing sugar, milk and vanilla to form a smooth texture. Drizzle or spread onto cooled muffins.

      Fresh Asparagus Toast


      Fresh Asparagus Toast
      Print Recipe
        Servings Prep Time
        8 toasts 20 minutes
        Cook Time
        10 minutes
        Servings Prep Time
        8 toasts 20 minutes
        Cook Time
        10 minutes
        Fresh Asparagus Toast
        Print Recipe
          Servings Prep Time
          8 toasts 20 minutes
          Cook Time
          10 minutes
          Servings Prep Time
          8 toasts 20 minutes
          Cook Time
          10 minutes
          Ingredients
          Servings: toasts
          Instructions
          1. In a medium bowl mash feta and cream cheese together using a fork until well combined but some little bits remain of the feta. Set aside. (avocado is added at the end to avoid oxidization)
          2. In a small bowl whisk together olive oil, lemon juice, white wine vinegar, shallots, salt and pepper. Set aside. Peel asparagus into thin strips by holding the bottom woody portion of the spear and using a vegetable peeler, peel towards the tip in one motion. Continue to peel off thin strips until the spear is too flat and the peeler won't dig in. Turn what's left of the spear onto its side and continue to peel once or twice. You should be left with 1-2" of woody stem that was used as the handle. Discard this unused portion. In a medium size bowl toss together shaved asparagus and dressing. Set aside.
          3. Turn oven to broil and position oven rack to 8" from the top. Brush each bread slice with olive oil and arrange on a baking sheet. Broil for 2-3 minutes until just starting to turn golden. Remove from oven and allow to cool for 1-2 minutes. While toast is cooling, mash avocado into cheese until incorporated. For each piece of bread, spread with a generous 2 tbsp of cheese spread, top with 1/4 cup of asparagus, top with your favourite sprouts or micro greens and a sprinkle of pine nuts. Add freshly cracked pepper if desired and serve immediately.
          Recipe Notes

          Toast pine nuts in a single layer in a 350℉ oven for 10-12 minutes.  Can omit or substitute in toasted almond slices if desired.

          Peanut Butter Tarts


          Peanut Butter Tarts
          Print Recipe
            Servings Prep Time
            8 people 30 minutes
            Cook Time Passive Time
            10 minutes 80 minutes
            Servings Prep Time
            8 people 30 minutes
            Cook Time Passive Time
            10 minutes 80 minutes
            Peanut Butter Tarts
            Print Recipe
              Servings Prep Time
              8 people 30 minutes
              Cook Time Passive Time
              10 minutes 80 minutes
              Servings Prep Time
              8 people 30 minutes
              Cook Time Passive Time
              10 minutes 80 minutes
              Ingredients
              Tart Shells
              Ganache
              Filling
              Servings: people
              Instructions
              Tart Shells
              1. Preheat oven to 350℉. In a food processor pulse together Nilla wafers, peanuts and sugar until you have a course uniform crumb. Drizzle in melted butter and pulse a few times to combine. Using 8, 4" mini tart pans with removable bottoms add 1/4 cup of crumb mixture to tart pan and evenly spread over the bottom and up the sides, pressing lightly to compact. Place prepared tart shells on a large baking sheet and bake for 10 minutes. Remove and allow to cool at room temperature.
              Ganache
              1. Heat heavy cream in a small sauce pan or microwave until hot. Pour over chopped chocolate and allow to sit for 1-2 minutes to melt. Add sweetened condensed milk and whisk until smooth. Scoop 1tbsp of ganache into cooled tart shells and spread out evenly over the bottom. Reserve remaining ganache for drizzling. Refrigerate tart shells for 15-20 minutes to firm up ganache.
              Filling
              1. Beat cream cheese and peanut butter together until light and fluffy. Add icing sugar, sweetened condensed milk and vanilla. Beat until combined and smooth.
              2. Beat heavy cream until stiff peaks form. Fold into peanut butter mixture. Scoop a full 1/4 cup of filling into each tart shell, smooth out the top as desired. Chill for at least an hour. Drizzle remaining ganache over tarts and garnish with shaved chocolate and/or chopped peanuts and serve.
              Recipe Notes

              You may need to warm the reserved ganache for drizzling.  Simply microwave under medium power, whisking at 10 second intervals.

              Squash Spice Cake

              Squash Spice Cake is lightly spiced, moist and topped with cream cheese icing.
              Squash Spice Cake
              Print Recipe
              Lightly spiced and tender, topped with cream cheese frosting an toasted hazelnuts.
                Servings
                24 Pieces
                Cook Time
                30-35 minutes
                Servings
                24 Pieces
                Cook Time
                30-35 minutes
                Squash Spice Cake is lightly spiced, moist and topped with cream cheese icing.
                Squash Spice Cake
                Print Recipe
                Lightly spiced and tender, topped with cream cheese frosting an toasted hazelnuts.
                  Servings
                  24 Pieces
                  Cook Time
                  30-35 minutes
                  Servings
                  24 Pieces
                  Cook Time
                  30-35 minutes
                  Ingredients
                  Cake
                  Icing
                  Servings: Pieces
                  Instructions
                  Squash Spice Cake
                  1. Preheat oven to 350℉. Grease a 9"x13" pan.
                  2. Whisk together flour, baking powder, baking soda, spices and salt, set aside.
                  3. Cream together butter and brown sugar until light and fluffy. Beat in one egg at a time, incorporating after each. Whisk in sour cream, orange juice and vanilla.
                  4. Whisk in dry ingredients and combine until just incorporated.
                  5. Stir in squash and 1 cup of the hazelnuts.
                  6. Spread evenly into prepared pan and bake in preheated oven for approximately 30-35 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool completely in the pan on a wire rack.
                  Cream Cheese Icing
                  1. Beat together butter, cream cheese and brown sugar until light and fluffy. Add vanilla and 2 cups of icing sugar, beat until smooth. Spread evenly onto cooled cake and top with remaining 1/4 cup toasted hazelnuts. Cut into 24 pieces.
                  Recipe Notes

                  Peel butternut squash then split in half lengthwise. Cut into large chunks and grate using a fine grater. It is essential to use the fine grates (like you would use to grate parmesan cheese).  The finely grated squash will cook in the time the cake takes to bake.

                  The brown sugar in the icing will dissolve as it gets beaten with the cream cheese and butter.