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.

Apple Date Cake with Pecan Streusel

Apple Date Cake with Pecan Streusel
Print Recipe
Servings Prep Time
20-24 pieces 40 minutes
Cook Time
40 minutes
Servings Prep Time
20-24 pieces 40 minutes
Cook Time
40 minutes
Apple Date Cake with Pecan Streusel
Print Recipe
Servings Prep Time
20-24 pieces 40 minutes
Cook Time
40 minutes
Servings Prep Time
20-24 pieces 40 minutes
Cook Time
40 minutes
Ingredients
Apple Date Cake
Pecan Streusel
Servings: pieces
Instructions
Pecan Streusel
  1. In a small bowl, stir together all ingredients and set aside.
Apple Date Cake
  1. In a medium sauce pan combine dates and water. Cook over medium heat, stirring occationally until dates are very soft and pasty, about 10 minutes. Remove from heat and stir in spiced rum. Allow to cool slightly before adding to recipe.
  2. Preheat oven to 350℉ and lightly grease a 9" x 13" pan with non-stick spray or butter. Line the pan with parchment, overhanging on two sides (this allows you to lift the cake out of the pan).
  3. While dates are cooling, whisk together the 2 cups of flour, baking powder, baking soda, spices and salt in a small bowl. Set aside.
  4. In a seperate small bowl toss together chopped apple and 1 tbsp of flour. Set aside.
  5. In a medium bowl whisk together sugar and oil. Add eggs one at a time, incorporating after each. Add dates, applesauce and buttermilk whisking to fully combine.
  6. Whisk in dry ingredients until combined. Add diced apples, shaking off any excess flour as you add them. Stir to evenly distribute.
  7. Pour into prepared pan and sprinkle evenly with pecan streusel. Bake for approximately 35-40 minutes or until a toothpick inserted in center comes out clean.
  8. Allow to cool completely prior to lifting out of the pan and cutting into desired portions. Serving with Spiced Rum Caramel is highly recommended.

Poached Egg and Kale Toasts


Poached Egg and Kale Toasts
Print Recipe
Servings Prep Time
4 Toasts 15 minutes
Cook Time
12-15 minutes
Servings Prep Time
4 Toasts 15 minutes
Cook Time
12-15 minutes
Poached Egg and Kale Toasts
Print Recipe
Servings Prep Time
4 Toasts 15 minutes
Cook Time
12-15 minutes
Servings Prep Time
4 Toasts 15 minutes
Cook Time
12-15 minutes
Ingredients
Servings: Toasts
Instructions
  1. Heat oil in a medium skillet, add shallots and garlic. Cook on medium for 1-2 minutes, stirring often.
  2. Add kale, red pepper and water. Continue to cook, stirring often until kale is tender but still has some texture and all the water has been absorbed about 10-12 minutes. Stir in white wine vinegar and season with salt and pepper.
  3. While kale is cooking, add 3" of water to a shallow pot. Bring to a gentle simmer and add 1 tbsp of white vinegar and a sprinkle of salt. Crack eggs, one at a time into the water. Cook for 4 minutes for soft eggs. Remove with a slotted spoon to a paper towel lined plate to absorb excess moisture.
  4. Toast bread and butter if desired, top with a generous portion of sauteed kale and top with a poached egg. Sprinkle with chilli flakes if desired. Serve immediately.