London Fog Cupcakes

Here in Nova Scotia we love our London Fog Lattes. If you have not heard of a London Fog it’s steeped Earl Grey tea, vanilla syrup and tons of luscious foam. I like mine with soy milk and have a short cheaters recipe on my blog here. For the people who prefer cupcakes over lattes I’ve turned my most favorite tea latte into one of the most sophisticated flavoured cupcake yet. The cake is moist but not too dense. The flavour of the cake is a subtle black tea with a hints of bergamot and tastes like warm spices are added, however it’s ‘spiced’ with real vanilla bean in the batter and the frosting. The cupcake is pilled high with a think vanilla bean butter cream and its perfect for sharing with a friend or equally complementary to a hot beverage. Makes 12 cupcakes.

London Fog Cupcakes

make tea infusion

• 3 heaped teaspoons of earl grey tea wrapped in cheese cloth or 3-4 earl grey tea bags
• 1 vanilla bean
• 2/3 cup of plain almond milk

cupcake batter

• 1 1/4 cups flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup white sugar
• 2 large free-range eggs
• 1/2 cup vegetable oil
• 1/2 cup milk tea infusion

icing

• 2/3 cup of butter, softened
• contents of one vanilla bean scrapped out
• 1 tsp of pure vanilla extract
• 4-5 cups of icing sugar, more if needed
• 1-2 tbs of milk
• pinch of salt

Method

Take your butter out of the fridge to bring to room temperature for the icing.

Make a tea infusion.

If you are using loose tea you will need to measure it out until a square of cheesecloth (about 4″x6″ in size) that is made up of at least 2 layers and tie with an unbleached cooking thread.

 In a saucepan or in a microwaveable dish add milk, vanilla bean and tea. Heat until it just comes to a boil, cover the mixture and let steep for 30 minutes.

Pre-heat oven to 350F.

In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In a separate medium sized bowl, beat egg and sugar together until well combined. Whisk in oil first, then whisk in cooled milk-tea infusion slowly until you have a homogeneous mixture.

Line a muffin pan with cupcake liners and fill liners with the batter about 2/3 full. Bake cupcakes for about 12-14 minutes or until golden brown and the tester comes out clean.

Once removed from the oven let the cupcakes cool in the pan an additional 1-2 minutes before removing them. Cool on a wire rack.

Make the icing. In a medium sized bowl, whip up room temperature butter. Scrape out a vanilla bean and add to butter along with milk, vanilla extract and half of the sugar. Fold sugar into butter with a spatula, slowly add in the remaining butter with a hand mixer if necessary. Icing should be thick and can be piped,however I wanted it to look more like a dollop of whipped cream so I spooned it on, then messed it up with a knife.

Falling Into It – White Chocolate Chip Pumpkin Bread

Happy second day of Fall! I don’t know about you but I’m sad Summer is over. Unfortunately there is no turning back to the warm weather, so I thought I would wrap up my Summer and celebrate Fall all in one post with a recipe for pumpkin bread. Just look at those crispy, caramelly edges.

I have to admit, I didn’t complete my Summer Bucket List. I really did try to scramble in the last few weeks but there were things I just didn’t leave enough time or money for. Since I don’t like focusing on the bad, I’m about to focus on what I did do. I had a really great Summer and I’d like to share some of the highlights.

On the food front I had some major happenings. I re-created a few cocktails (dark rum cilantro mojito, vegan pina colada and a lazy girls sangria) and made a non-alcoholic cold brewed iced tea for AJ. I mastered making donair-flavoured seitan and a coconut donair sauce to finally re-create a perfect vegan version of a donair. 

Sweets were made and devoured over the course of the Summer, and because our weather was hot and humid, and in my opinion awesome, I killed popsicles. The three versions I made were  Banana Strawberry Frozen Yoghurt Bars, Blueberry Curaco Mint Ice Pops and Vegan Fudgesicles. The most important sweet I made were the Pink Lemonade Cupcakes for my Mother’s Birthday. 

Speaking of birthdays, my Summers are always full of them and this year we did a huge surprise party for my boyfriend. His family came down from Newfoundland and friends came in droves to celebrate his 29th. It was really amazing how we managed to keep it all a secret since I’m the worst liar on the face of the planet, but we did it and he actually was surprised. Although I’m pretty sure I’m not allowed to do it again, I know he loved it. We celebrated my Mom’s 60th birthday by going out to a nice Italian dinner on the waterfront. The next weekend we pulled the family together and had a big BBQ at her house that was more like a family reunion than a birthday party but I know my Mom enjoyed her day. Not to mention my fur babies, Rogue and Gambit have turned another year older as we celebrated their adoption days in July and September!

My friend April threw an amazing bachelorette party for our good friend Angela and the following weekend we attended their (Angela and Cino’s) intimate and non-traditional wedding. We got to stay in the ‘celebrity room’ in a swank hotel downtown and played in the sun during photos. After the ceremony we ate amazing Turkish food continued to party our way until they send off the next day. The following weekend I got to get dolled up again to attend another spectacular wedding as a plus-one for my good friend Leo. Their theme was James Bond and it showed in every aspect, lush red flowers, black and white attire, the casino for entertainment, it was an awesome night.

Leo and I also made a day trip to see my family outside of the city and go on a long hike. Unfortunately the weather had other plans for us so my mother whipped up one of the best quiches I’ve eaten, full of spinach, mushrooms and feta and after devouring my weight in it we attempted the hike even though it was coming down in buckets. We still had fun and it did eventually clear up, but we made tentative plans to head back in the Fall when its a drier day.

With the Summer fresh in my head it’s time to celebrate Fall. When I think about Fall I squeee a little bit because I love to bake and the Summer is not the time for baking. Fall is the time for cute leg wear and scarves, red wine and baked apples. It’s the time everyone starts packing their lunches again and getting back into their routine which can be a very good thing. Fall is also the time of the harvest for apples and squash and pumpkins, yes, glorious pumpkins.

You can do so much with pumpkin puree outside making a dang good pie, there are muffins (and dog muffins) and smoothies or overnight oats.My favorite way is to make pumpkin bread and this recipe is divine. The addition of white chocolate chips caramelized on the sides and top of the loaf. The chips also melt in the center but leave you with delicious white chocolate puddles speckled throughout. The cake is dense and rich with the addition of olive oil which you can completely substitute for vegetable oil if you would prefer. Makes two hearty loaves.

White Chocolate Chip Pumpkin Bread

• 1-15oz can of pumpkin
• 2 inch piece of ginger grated
• 1+1/2 cups of white sugar
• 2/3 cup water
• 1/3 cup of maple syrup or agave nectar
• 1/3 cup vegetable oil
• 2/3 cup of olive oil
• 4  free-range eggs
• 3 1/3 cups all purpose flour
• 2 teaspoons baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 1/2 tsp cinnamon
• ½ tsp powdered ginger
• 1 tsp ground allspice
• 1 bag of white chocolate chips (225g)

Method

Pre-heat the oven to 350 and prepare two bread loaf pans with cooking spray.

In a large bowl add the canned pumpkin, grated ginger, sugar, maple syrup, vegetable oil and olive oil and stir until dissolved. Crack one egg into mixture at a time, stirring until combined until all four have been incorporated. Set Wet ingredients aside.

In a medium sized bowl add flour, baking soda, baking powder, salt and spice and mix well with a whisk or a fork.

Add 1/3 of the dry mixture at a time to the wet ingredients until it is all combined. Then add the entire bag of white chocolate chips.

Pour half of the batter into each prepare bread pan and tap to release any air bubbles. Place in the oven and bake for about 50-70 minutes.

The edges should bubble and brown but a toothpick should come out clean when inserted into the centre.

Remove from the oven and let the loaves cool in the pans on a wire rack for a few hours. Once they are cool to the touch run a knife along the edges of the pan before inverting the pan to release the loaves.

To serve cut in thick slices and eat with tea.

Vegan Fudgesicles

Ermagerd it’s Frieday! Psssst…if you don’t get the reference look here for inspiration, it might make your day.

Fridays are pretty special on their own but I always welcome other good things to happen on Friday. For example, getting paid on Friday feels like victory, planning a for a night out makes Friday seem even more rewarding or making a vegan version of fudgesicles, well that makes you feel demi-goddess-like. Yep you read right, a vegan version of a fudgesicle worthy of a demi-goddess.Yum-central.

These rich dark chocolate frozen pudding pops are goodness on a stick. They are guaranteed to rock your world and fix the worst case scenario chocolate cravings. They are minimally sweet so feel free to adjust to your taste and contain no dairy products for all the lactards (lactose intolerant peeps, like myself) out there. You could totally dress these up with pureed fruit like raspberries or banana or spice it up with cinnamon, cayenne or fresh ginger.

Vegan Fudgesicles

makes 5-6 popsicles

• 1 avocado, pitted
• 2 tbs natural almond butter
• 1/4 cup of Agave nectar, use more if you want a sweeter popsicle
• 2 cups of plain soy milk or almond milk
• 1/2 cup of dark cocoa
• 1 tsp pure vanilla extract
• a pinch of Salt

Method

In a blender, food processor or a large container with a hand blender combine all ingredients and blend well.

Pour evenly into molds, using a spatula to scoop leftovers in and press out any air bubbles as best as you can.

Top with popsicles stick holders or tops and freeze overnight. Use hot water to loosen from the molds, Enjoy!

Very Vanilla Doughnut Cupcakes

I promised I’d be back this weekend and I’ve been busting my way through some more complicated recipes. I think I may have perfected the vegan donair which I plan to post later this week.

I knew I couldn’t come crawling back after all this time unless it was for something truly fantastic. My plan to win over your sweets-loving-hearts ended in this recipe. The texture is more of a muffin, dense and moist. Its prettily (tots not a word, I know) speckled with nutmeg and vanilla bean. It fills your kitchen with a first baked-good at the end of Summer smell. You can totally brush these with butter and dredge in cinnamon-sugar but AJ requested a glaze which I think works perfectly with their nooks and cranny tops. I chose not to line with cupcake liners for aesthetic reasons but after making them I’d advise against using liners. The high content of butter makes the edges crispy almost like a shortbread and because the cupcakes themselves are not sweet the glaze is given more space to drip down. This recipe makes 12 standard size cupcakes.

Very Vanilla Doughnut Cupcakes

Adapted from Just Baked by Me post Downtown Bakery and Creamery’s Cinnamon Sugar Donut Muffins.

Cupcakes

• 1 cup of unsalted butter room temperature
• 1/2 cup sugar
• 2 large eggs
• 3 cups all-purpose flour
• 2 + 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp of salt
• 1 tsp ground nutmeg
• 1 vanilla bean, insides removed
• 1 tsp vanilla extract
• 2/3 cup of buttermilk plus 2 tbs or add 1 tsp of apple cider vinegar to milk and let stand for 5 minutes before adding to mixture

glaze:

• 1 vanilla bean
• 2 tbs of salted butter
• 2/3 cups of icing sugar
• 1 tbs of milk
• 1/4 tsp vanilla extract

Method

Pre-heat oven to 350. Prepare a muffin tin with non-stick spray or butter and flour.

In a large bowl, add butter and sugar and cream together until fluffy. Open and extract the vanilla form the vanilla bean and add to butter mixture. Drop in one egg at a time  and mix with a hand mixer until all incorporated.

If you are not using pre-made buttermilk, in a small dish add apple cider vinegar to milk stir and set aside.

In a separate bowl, add flour, baking powder, baking soda, salt, and nutmeg and stir. With a wooden spoon, add a third of the dry ingredients to the butter mixture and combine. Add a third of the milk to the butter mixture and continue mixing in the remaining dry and wet ingredients alternately until well combined and smooth. Please be aware this batter is more the consistency of un-kneaded bread dough so try not to over mix the batter. If needed add a few extra tablespoons of milk to process.

Scoop about 1/4-1/3 cup of batter into each tin.

Bake for about about 30 minutes until the tops and sides are golden brown. Remove from the oven and let rest in the tins for about 2-3 minutes while you prepare the glaze.

Use a small mixing bowl and add melted butter, the entire middle of an extracted vanilla bean, 1/4 tsp vanilla extract and 1/3 cup of icing sugar and stir. Add milk and remaining 1/3 cup of icing sugar until you have a thick paste.

Remove the cupcakes from the tins and place on a wire rack that is sitting on a piece of parchment paper/ tin foil or cutting board. Spoon about 1 teaspoon of glaze onto each cupcake making sure to cover the top surface as best as you can.

Serve warm  or cooled after glaze sets. Perfect with a coffee or tea.

Chocolate Chip Cookie Brownie Bars

Slutty brownies are all the rage (check out The Londoner for the original post). However not all of us like oreos, so I left them out. I thought about subbing in some chocolate bar pieces, or actually I really wanted whole peanutbutter cups but I refrained. I’m ok with downsizing the name and calling this version ‘promiscuous brownies’. 

I used a pre-made brownie mix… I know, gasp! It’s only because I had a package sitting in my cupboard that my boyfriend hadn’t used yet. Yeah I’m defending myself! You could, just as easily, use one of my brownie recipe here, or here (vegan version). Now for some Timberland – Promicious brownies, you’re teasing me, I got what you want and you got what I need.

Chocolate Chip Cookie Brownie Bars

for the cookie layer

• 1/2 cup butter or margarine softened
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1 egg
• 1 tsp pure vanilla extract
• 1 cup+ 2 tbs of all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup chocolate chips

brownie filling or top layer

• one box of brownie mix or one single batch brownie recipe

Method

Preheat oven to 350.

Cream butter with sugar. Add vanilla and eggs, mix thoroughly. In a separate bowl combine dry ingredients  Add dry to wet, and mix well. Add chocolate chips and combine. Place dough in fridge for about 30 minutes while the oven heats up and you prepare the brownie batter.

Make one standard brownie recipe or if you are like me and are using a pre-packaged mix, follow the instructions on the box. When the brownie batter is complete, set aside and remove the cookie dough from the fridge.

Prepare a 9″x9″ inch baking dish with cooking spray. Press cookie dough evenly into pan and smooth out the top surface. Mine creeped up the sides a little and that was a-ok with me.

Pour the brownie batter over the cookie dough. Even it out by giving it a few shakes and place in the middle rack of the oven to cook for about 35 minutes.

The edges of the brownies should be set with a jiggly middle. If you cooked it in a glass container you should be able to see the cookie dough should be golden brown. Remove from oven and let cool on a wire rack. Once completely cool cut and serve. The middle should be a little undercooked and fudgy with chewy cookie bottom. Makes these asap and often.