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.

Cinnamon Heart Cupcakes

Cinnamon Heart Cupcakes
Print Recipe
Servings
20-22 cupcakes
Servings
20-22 cupcakes
Cinnamon Heart Cupcakes
Print Recipe
Servings
20-22 cupcakes
Servings
20-22 cupcakes
Ingredients
Cinnamon Heart Gel
Cupcakes
Italian Buttercream
Servings: cupcakes
Instructions
Cinnamon Heart Gel
  1. Using a mini processor or grinder, grind cinnamon hearts until powdery (some bits will remain). In a small sauce pan bring 1/3 cup water to a simmer. Whisk in cinnamon heart powder all at once, stirring constantly until starting to dissolve. Increase heat and continue to stir, melting the candy, approximately 1-2 minutes (some bits will not dissolve). Dissolve cornstarch in 2 tbsp cold water and add to liquid candy, stirring constantly. Allow to boil briefly and remove from heat. Strain while hot, removing any candy bits that refuse to dissolve. Allow to cool, stirring occasionally. Refrigerate until ready to use. Makes about 1 cup.
Cupcakes
  1. Preheat oven to 350℉. Line 20-22 muffin tins with paper cups. In a small bowl whisk together flour, baking powder and salt. Set aside. In the bowl of a stand mixer fitted with a whisk attachment beat oil and sugar together until combined. Add eggs one at a time, whisking well after each. Whisk in milk and vanilla and mix until smooth. Add dry ingredients all at once and whisk on medium low until combined. Increase speed and whisk until smooth. Add hot water and whisk on low until smooth and just incorporated.
  2. Divide batter evenly between muffin cups, using 1/3 cup for each. Drizzle approximately 1 tsp of cinnamon heart gel over each cupcake ( I used a plastic squeezable bottle with an approximate 1/8 inch hole). Using a thin device such as a chop stick swirl cinnamon heart gel within the batter, creating swirls. Bake for 16-18 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to cool in pan for 10-15 minutes before moving each cupcake to a cooling rack. Allow to cool completely before icing.
Italian Buttercream
  1. In a medium sauce pan combine sugar and water. Attach a candy thermometer to the side of the pan and heat over medium high heat, stirring often until sugar is dissolved. Brush sides of pan with cold water to remove any sugar crystals that have formed on the side. Stop stirring and allow mixture to cook to 230℉.
  2. When syrup reaches 230℉ start beating the egg whites in the bowl of a stand mixer fitter with a whisk attachment. Whisk egg whites until soft peaks form. When syrup reaches 240℉ remove from heat and add to egg whites in a slow steady stream with mixer on medium high speed. Egg white mixture will be smooth and glossy when all the syrup is added.
  3. Continue to whisk until egg white mixture is no longer warm to the touch. I like to speed up the process by placing large zip lock bags with ice water around the base of the bowl. Once mixture is cool enough start adding butter by 1" chunks with mixer on high, incorporating butter as you drop it in. Once all the butter has been added, continue to whisk until smooth and light. Add vanilla and 2-3 tbsp of cinnamon heart gel and whisk to combine.
  4. Use immediately or store in an airtight container in the fridge until ready to use. If refrigerating, allow to come to room temperature and re-whisk until smooth before continuing.
Recipe Notes

You will likely notice about the time all the butter is added that the buttercream looks separated.  Don't panic, continue to whisk at high speed and the buttercream should come together.  If it does not, it is likely too warm.  Cool bowl in an ice bath briefly, stirring occasionally for a few minutes.  Return to mixer and whisk at high speed.

 

Jalapeño Rings with Cumin Dip

Jalapeño Rings with Cumin Dip are jalapeño slices dipped in a light batter, fried golden and served with Cumin Dip.
Jalapeño Rings with Cumin Dip
Print Recipe
Jalapeño rings dipped in light batter, fried golden and served with cool cumin dip.
Servings
4 people
Servings
4 people
Jalapeño Rings with Cumin Dip are jalapeño slices dipped in a light batter, fried golden and served with Cumin Dip.
Jalapeño Rings with Cumin Dip
Print Recipe
Jalapeño rings dipped in light batter, fried golden and served with cool cumin dip.
Servings
4 people
Servings
4 people
Ingredients
Cumin Dip
Jalapeño Rings
Servings: people
Instructions
Cumin Dip
  1. In a small bowl whisk together all ingredients and allow to chill for at least 1 hour to allow flavours to meld.
Jalapeño Rings
  1. Wash and dry jalapeño peppers. Slice each pepper into 1/4" rings. Cut or push out center seeds if desired. Set aside.
  2. Preheat deep fryer or add 2-3 inches of canola oil to a heavy dutch oven or pot. Using a thermometer, heat oil to 350℉. Whisk together flour, baking powder and salt. Add milk and whisk until smooth. Stir in all the jalapeño rings until coated with batter.
  3. When oil is hot, using your fingers fish out several rings and drop into oil. Only add enough rings to form a single layer on the oil. Fry until underside is beginning to brown, 2-3 minutes. Flip rings over and continue to cook for an additional 2-3 minutes until golden. Remove from oil using a slotted spatula or spoon and allow to drain on a paper towel lined plate. Repeat with remaining rings and serve immediately with cumin dip.