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.

          Broccoli Cheddar Soup


          Broccoli Cheddar Soup
          Print Recipe
            Servings Prep Time
            3-4 people 20 minutes
            Cook Time Passive Time
            35 minutes 5 minutes
            Servings Prep Time
            3-4 people 20 minutes
            Cook Time Passive Time
            35 minutes 5 minutes
            Broccoli Cheddar Soup
            Print Recipe
              Servings Prep Time
              3-4 people 20 minutes
              Cook Time Passive Time
              35 minutes 5 minutes
              Servings Prep Time
              3-4 people 20 minutes
              Cook Time Passive Time
              35 minutes 5 minutes
              Ingredients
              Servings: people
              Instructions
              1. Cut stems off broccoli, cutting very close to the flowerettes. Separate flowerettes into small pieces. Set aside 3 cups of flowerettes. Using a vegetable peeler, lightly peel the thick skin from the thicker stem pieces, discard skin. Chop stems, along with any remaining flowerettes into 1/2" chunks.
              2. In a medium pot, heat butter over medium heat until foamy. Add shallots and garlic, cook until soft, about 5 minutes, stirring occasionally. Add chopped broccoli, 3 cups chicken broth and oregano. Bring to a simmer, cover and cook until very tender, 15-20 minutes. Stir in potato flakes and Dijon mustard. Allow to cool for 5 minutes, stirring occasionally.
              3. Using a blender or submersion blender, blend soup until smooth. Return to pot, add milk and broccoli flowerettes. Bring to a gentle simmer and cook covered until flowerettes are tender, about 10-12 minutes, stirring occasionally. Remove from heat and season with salt and pepper. Adjust thickness with more broth if needed. Stir in cheese. Serve immediately garnished with additional cheese if desired.
              Recipe Notes

              -recipe yields 5 1/2- 6 cups.

              -for vegetarian option, use vegetable broth instead of chicken broth.

              -if serving to guests, cook and cool 1 cup of flowerettes separately. Stir into soup to warm just before adding cheese.  This provides wonderful colour and freshness.

              Chocolate Cherry Loaf

              Chocolate Cherry Loaf
              Print Recipe
                Servings Prep Time
                1 loaf 30 minutes
                Cook Time
                55-65 minutes
                Servings Prep Time
                1 loaf 30 minutes
                Cook Time
                55-65 minutes
                Chocolate Cherry Loaf
                Print Recipe
                  Servings Prep Time
                  1 loaf 30 minutes
                  Cook Time
                  55-65 minutes
                  Servings Prep Time
                  1 loaf 30 minutes
                  Cook Time
                  55-65 minutes
                  Ingredients
                  Servings: loaf
                  Instructions
                  1. Combine cherries and sugar in a small sauce pan and heat to a simmer over medium heat. Stir water and cornstarch together in a small bowl and add to cherries, stirring constantly until combine and mixture returns to a full simmer. Remove from heat and allow to cool to slightly warm or room temperature. Continue with recipe as cherries cool.
                  2. Preheat oven to 350℉ and prepare a 9"x5"x3"loaf pan by spraying with non stick spray or lightly greasing with butter and lining with parchment that overhangs the long edges.
                  3. In a small bowl whisk together flour, baking powder and salt until combined.
                  4. Beat together butter, cream cheese and sugar until smooth, scraping the bowl once or twice. Add eggs one at a time, scraping bowl and beating after each until incorporated. Add vanilla and mix to combine. Pour in half the milk and half the flour and beat until just combined. Repeat with remaining milk and flour. Scrape the bowl and add chocolate chips and mix to combine.
                  5. Pour half the batter into prepared pan and spread smooth. Top with half the cherry sauce, remaining batter and cherry sauce again on the top. Using a table knife, swirl batter in a figure eight pattern two or three times to create nice swirls of cherry sauce. No need to over swirl.
                  6. Bake in preheated oven for 55-65 minutes or until a toothpick inserted in the centre comes out clean. Remove from oven and allow to cool completely in pan prior to lifting out and slicing.

                  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.