Parsnip Spice Cake

Parsnip Spice Cake
Print Recipe
    Servings
    16-18
    Servings
    16-18
    Parsnip Spice Cake
    Print Recipe
      Servings
      16-18
      Servings
      16-18
      Ingredients
      Cake
      Simple Syrup
      Cream Cheese Icing
      Servings:
      Instructions
      Cake
      1. Preheat oven to 350°F. Prepare cake pans as per option 1 or option 2 below.
      2. In a medium bowl whisk together flour, sugar, baking powder, spices and salt.
      3. In a large bowl whisk together eggs, oil, milk and vanilla. Add dry ingredients and whisk until just combined. Stir in parsnips.
      4. Option 1: Line the bottoms of 3 - 8" round cake pans with parchment and spray sides with non-stick spray. Divide batter evenly into each pan and spread out with a spatula (about 13 ounces per pan). Bake on centre rack for 17-20 minutes until a toothpick inserted comes out clean. Remove from oven and allow to cool completely.
      5. Remove cake from pans and peel off parchment. Brush each layer with the simple syrup. Arrange one layer on a serving plate and spread with approximately 1/4 of icing. Top with another layer and repeat with icing and top with the remaining cake layer. Ice the top, reserving a small amount of icing to fill in the layer sides. Run a bench scraper or long straight edge spatula around the outside of the cake to smear and flatten the icing into a "naked cake" look. Dust the top with cinnamon and cut into desired wedges.
      6. Option 2: Spray a 9"x13" pan with non-stick spray. Pour batter into the pan and spread out evenly with a spatula. Bake on centre rack for 25-28 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool completely. Brush with simple syrup and spread evenly with frosting. Cut into desired squares and serve.
      Simple Syrup
      1. Combine sugar and water in a small saucepan over medium heat. Bring to a boil stirring until sugar is dissolved. Once at a boil, allow syrup to boil for 1 minute. Remove from heat and stir in brandy. Allow to cool completely before brushing on the cake.
      Cream Cheese Icing
      1. Beat butter and cream cheese together until light and fluffy. Add powdered sugar, spices and vanilla. Beat until just combined. Frost cake as desired.

      Whole Wheat Peach Streusel Muffins

      Peach Streusel Muffins
      Whole Wheat Peach Streusel Muffins
      Print Recipe
        Servings Prep Time
        12 muffins 30 minutes
        Cook Time
        18-22 minutes
        Servings Prep Time
        12 muffins 30 minutes
        Cook Time
        18-22 minutes
        Peach Streusel Muffins
        Whole Wheat Peach Streusel Muffins
        Print Recipe
          Servings Prep Time
          12 muffins 30 minutes
          Cook Time
          18-22 minutes
          Servings Prep Time
          12 muffins 30 minutes
          Cook Time
          18-22 minutes
          Ingredients
          Streusel Topping
          Muffins
          Servings: muffins
          Instructions
          Streusel Topping
          1. Combine all ingredients in a food processor and pulse until combined and crumbly. Set aside.
          Muffins
          1. Set oven rack to the centre and preheat oven to 350°F. Grease or line a 12 cup muffin tin.
          2. Peel peaches and remove stone. Chop two of the peaches into 1/2" chunks and set aside. Puree the remaining two peaches using a blender or food processor until smooth. Set aside.
          3. In a small bowl whisk together flours, baking powder, baking soda, cinnamon and salt. Set aside.
          4. In a large bowl whisk together oil and sugar. Add eggs, one at a time, whisking after each until incorporated.
          5. Stir in sour cream, pureed peaches and vanilla. Whisk in dry ingredients until just combined (do not overmix). Fold in chopped peaches.
          6. Divide batter evenly into prepared muffin tin. Sprinkle each muffin with a generous tbsp of streusel topping.
          7. Bake for 18-22 minutes or a toothpick inserted in the centre comes out clean.
          8. Allow to cool at least 5-10 minutes prior to removing from muffin tin. Remove to a cooling rack to cool completely or eat while warm.

          Irish Cream Cupcakes

          A single Irish Cream Cupcakes sits in focus in the foreground. It sits on a black cooling rack draped with a green and white checkered towel. The background is blurry.
          Irish Cream Cupcakes
          Print Recipe
            Servings Prep Time
            24 cupcakes 60 minutes
            Cook Time Passive Time
            16-18 minutes 4+ hours
            Servings Prep Time
            24 cupcakes 60 minutes
            Cook Time Passive Time
            16-18 minutes 4+ hours
            A single Irish Cream Cupcakes sits in focus in the foreground. It sits on a black cooling rack draped with a green and white checkered towel. The background is blurry.
            Irish Cream Cupcakes
            Print Recipe
              Servings Prep Time
              24 cupcakes 60 minutes
              Cook Time Passive Time
              16-18 minutes 4+ hours
              Servings Prep Time
              24 cupcakes 60 minutes
              Cook Time Passive Time
              16-18 minutes 4+ hours
              Ingredients
              White Chocolate Ganache
              Chocolate Cupcakes
              Servings: cupcakes
              Instructions
              White Chocolate Ganache
              1. Heat cream and Irish cream in a small pot until just at a simmer.
              2. Add chopped white chocolate and butter to a medium size bowl. Pour hot cream over white chocolate and allow to sit for 5 minutes. Whisk until smooth. Cover with plastic wrap directly on the surface and chill until cold, about 4 hours or up to 24 hours in advance.
              3. Using an electric mixer or stand mixer fitted with a whip, whisk ganache until light and fluffy, about 3 minutes. Use immediately or chill until ready to use.
              Chocolate Cupcakes
              1. Preheat oven to 350℉ and line 24 muffin tins with paper liners.
              2. Using an electric mixer or stand mixer fitted with a whip attachment combine all ingredients EXCEPT the water and whisk until smooth, about 2 minutes. Add boiling water and stir to combine.
              3. Pour or scoop 1/4 cup of batter into prepared tins. Bake for 16-18 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool enough to handle, then remove to a cooling rack to cool completely.
              4. Frost with white chocolate ganache frosting.

              Breaded Pesto Chicken Cutlets

              Breaded Pesto Chicken Cutlets are cut into strips in the foreground, while whole cutlets remain on a parchment lined tray in the background. A black kitchen towel, knife, fresh basil and pesto adorn the scene.
              Breaded Pesto Chicken Cutlets
              Print Recipe
                Servings Prep Time
                8 cutlets 35 minutes
                Cook Time
                12-15 minutes
                Servings Prep Time
                8 cutlets 35 minutes
                Cook Time
                12-15 minutes
                Breaded Pesto Chicken Cutlets are cut into strips in the foreground, while whole cutlets remain on a parchment lined tray in the background. A black kitchen towel, knife, fresh basil and pesto adorn the scene.
                Breaded Pesto Chicken Cutlets
                Print Recipe
                  Servings Prep Time
                  8 cutlets 35 minutes
                  Cook Time
                  12-15 minutes
                  Servings Prep Time
                  8 cutlets 35 minutes
                  Cook Time
                  12-15 minutes
                  Ingredients
                  Servings: cutlets
                  Instructions
                  1. Using a blender or mini processor combine the first 7 ingredients and blend until combined but still has some texture. Set aside.
                  2. Using three shallow bowls, combine flour and 1/2 tsp salt in one, breadcrumbs and 1/2 tsp salt in the second and the eggs whisked with the milk in the third.
                  3. Pat chicken breasts dry with a paper towel. Cut each breast in half horizontally and then cut each half into half vertically, giving you 4 pieces per breast.
                  4. Place chicken pieces between 2 pieces of parchment. Pound to about a 1/4" thick (no thinner).
                  5. Dredge chicken cutlets with flour, shaking off excess.
                  6. Dunk floured cutlets into egg wash and then into bread crumbs, turning to coat evenly. Arrange prepared cutlets onto a clean plate or tray.
                  7. Add enough oil to a large skillet to come up about an 1/8" of an inch. Heat over medium until hot. Add 4 cutlets and cook approximately 2 1/2 minutes per side depending on thickness. Remove to a paper towel lined plate. Repeat with remaining cutlets.
                  8. Turn oven to broil, with rack 8-10" from heat.
                  9. Arrange cutlets on a foil lined tray. Spread 1 tbsp of pesto onto each cutlet and sprinkle lightly with grated parmesan cheese. Broil for 1-2 minutes until cheese is bubbly. Remove from oven and serve immediately.
                  Recipe Notes

                  -You can use any pesto you'd like here, however, the one included with this recipe contains less oil than regular pesto.  I found regular pesto makes the cutlets too oily.  This slightly drier version gives the same great flavour but less oil and better results. If you'd like to use a classic pesto, here's the recipe Classic Pesto

                  -These cutlets are also great on top of pasta drizzled with extra pesto or in a sandwich.

                  Flaky Jalapeno Cheddar Biscuits

                  Flaky Jalapeno Cheddar Biscuits
                  Print Recipe
                    Servings Prep Time
                    8-10 4" biscuits 25 minutes
                    Cook Time
                    18 minutes
                    Servings Prep Time
                    8-10 4" biscuits 25 minutes
                    Cook Time
                    18 minutes
                    Flaky Jalapeno Cheddar Biscuits
                    Print Recipe
                      Servings Prep Time
                      8-10 4" biscuits 25 minutes
                      Cook Time
                      18 minutes
                      Servings Prep Time
                      8-10 4" biscuits 25 minutes
                      Cook Time
                      18 minutes
                      Ingredients
                      Servings: 4" biscuits
                      Instructions
                      1. Preheat oven to 425℉ and line a large baking tray with parchment.
                      2. In a large bowl whisk together flour, cornmeal, baking powder, baking soda and salt.
                      3. Add cubed butter and using a pastry cutter, cut butter into dry ingredients until pea-sized and evenly distributed.
                      4. Whisk together buttermilk and one large egg. Add to dry ingredients and stir until just starting to come together. Add grated cheese and diced jalapeno and continue to mix until incorporated being careful not to overmix. It will be a bit of a scraggly mess.
                      5. Flour your work surface and dump out the dough. Knead dough a few times to bring everything together. Flatten dough into a 3/4"-1" disk. Using a 3" round cutter, cut out biscuits.
                      6. Reform remaining dough and cut out biscuits. Place biscuits on a parchment lined baking tray.
                      7. Whisk together one large egg and one tbsp of milk or cream. Brush each biscuit top and sides generoulsly. Bake in preheated oven for about 18 minutes until golden and puffed.
                      8. Remove from oven and allow to rest on the tray for 3-5 minutes before moving to a cooling rack. Serve slightly warm.
                      Recipe Notes

                      -these particular biscuits spread out some and are wonderful sliced as a sandwich.

                      -I used a 3" cutter, however for slightly smaller biscuits that would be good for soups or stews a 2 1/2" cutter is probably preferred.