Friday, 4 November 2016

Melting Witches Cupcakes

Hi everyone! I'm so sorry for my absence but I have a really good excuse, I am pregnant! I am so thrilled that I am finally fulfilling my dream of becoming a mom. Unfortunately, this lead to some nausea and not wanting to eat very much, hence the no new posts. I have literally not baked or cooked anything besides grilled cheese and soup since September! I am pleased to say that I am now in my second trimester and feeling much better so now the cooking may proceed again!

I wanted to share the first thing I baked since my hiatus which are these adorable Melting Witches Cupcakes! I saw these on facebook and I needed to make something for my work Halloween potluck, so I decided these were the way to go.

I cheated a bit but using a box cake mix to make the cupcakes. I needed to make a lot of cupcakes and didn't want to make the cupcakes from scratch. I ended up making about 75 cupcakes altogether. I then dyed some green icing, made my little witches hats out of Hershey kisses and Oreo cookies and melted some chocolate ganache. Just assemble and voila you have an adorable and delicious melting witches cupcakes.

I got my recipe from

  • 24 chocolate cupcakes, baked and cooled (I used a cake mix)
  • Green buttercream frosting (recipe below)
  • Chocolate ganache (recipe below)
  • 24 Hershey Kisses, unwrapped
  • 12 Oreo cookies, separated with the frosting scraped off
  • Buttercream Frosting:
  • 3 sticks salted butter, slightly softened
  • 3 teaspoons vanilla extract
  • 1/3 cup heavy cream
  • 6 cups powdered sugar
  • a few drops green and yellow food coloring
  • Chocolate Ganache:
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

  1. Prepare frosting: In the bowl of your mixer, beat butter, vanilla, and heavy cream on medium low speed until combined. With the mixer on low, slowly add powdered sugar and a few drops of yellow and green food coloring until just combined. Increase mixer speed to high and beat for one minute, until fluffy and smooth.
  2. Using tiny dabs of frosting, attach Hershey Kisses to Oreo halves to form witch hats. Set aside.
  3. Frost cupcakes generously and place in the refrigerator for about an hour, until frosting is slightly chilled.
  4. Prepare ganache: In a microwave-safe bowl, heat chocolate chips and cream, stopping every 20 seconds to stir until melted and smooth. Stir in corn syrup, then let cool and thicken just a bit. Spoon over cupcakes and let set for just a few minutes, then top with an Oreo witch hat.

Friday, 26 August 2016

Toasted Coconut Banana Bread

TGIF! It's Friday and the last weekend of August. I can't believe summer has flown by so fast! It's crazy!

If you have read my blog enough you would know that I am banana bread crazy! I probably have 6 or so recipes on here for banana bread and today I'm posting another for Toasted Coconut Banana Bread! I am also a big coconut fan so why not put together coconut and bananas! Yum.

It was a great bread that turned out pretty good. I did find it a bit dry and would say that next time I make it I would add a touch more liquid, but otherwise this breads is fabulous! It would also make delicious muffins if you wanted something different then a loaf!

I got this recipe idea from

  • 1½ cups sweetened flaked coconut
  • 1¾ cups all-purpose flour
  • ¾ cup light brown sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 2 eggs
  • 1 cup mashed ripe banana (2 to 3 medium bananas)
  • ⅓ cup coconut oil, in its liquid state
  • 2 teaspoons vanilla
  1. Preheat oven to 350°F.
  2. Spay a 9x5 loaf pan with nonstick spray. Line the bottom and up the short sides with parchment paper and spray again. Set aside.
  3. In a nonstick skillet over medium-low heat toast the coconut until it becomes lightly golden. Remove from the heat immediately. Set aside.
  4. Whisk the flour, sugar, baking powder, and salt together in a large bowl.
  5. Mix together the eggs, banana, coconut oil, and vanilla. Pour the wet ingredients into the dry and stir to combine.
  6. Stir in the coconut and pour into the prepared pan.
  7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the bread to cool in the pan for 15 minutes and then remove from the pan using the parchment paper and place on a wire rack to cool completely.

Thursday, 18 August 2016

Strawberry Muffins

There are many things that I love about summer, the long hours of sunlight, the warmer temps, sitting outside by a fire at night, eating lots of fruit and all the beautiful colourful flowers that pop up.

Strawberries have been in season for a while and there is nothing like a delicious, juicy, ripe strawberry! My sister in law picked some and gave us some. I chopped some up and froze them to make jam in the future but I also made these delicious Strawberry Muffins that I wanted to share.

These were super easy to make and turned out really good. I didn't add anything to the top like a sugar and cinnamon topping or anything but you could always do that if you wanted.

These were just a quick and easy way to use up some strawberries and have a delicious snack for the week!

I got my recipe idea from




Thursday, 11 August 2016

Imperial Cookies

With Folklorama in full swing, my mom was at the Scottish Pavilion a few time last week. I asked her if she would bring me home a couple of imperial cookies which they always have there and are handmade and just delicious! She did being the wonderful mother she is, and they were fantastic! This past week was my mom heading out to her annual girls week away and asked me if I would try making some Imperial Cookies for her to take with her as a treat for everyone. I have never made these before but thought why not give it a try! So I did and this is the result!

I found this dough really difficult to work with as the recipes states below. I needed to add some more water because the dough was too crumbly and you cannot roll out dough like that. So between some extra flour and some water, I was able to get the dough into a workable condition and then I had no problems. I'm laying the recipe out below as it was when I used it, but just know that I recommend using a bit of water to get the dough more smooth and sticky.

I used bought raspberry jam without the seeds, and made the icing that goes on top all very easily. Then it just came to assembling them and letting them set.

I thought these turned out really well and I definitely plan on making them again!

I got my recipe idea from

For the cookies: 1/2 cup unsalted butter, softened
1/2 cup white sugar
1 egg
1 tsp vanilla
2 cups cake and pastry flour, sifted
1 tsp baking powder
1/4 tsp salt
1/3 cup raspberry jam
Candied cherries or red icing or sprinkles
For the icing topping:
1 cup sifted icing sugar
1/4 tsp almond extract (I used coconut because it was all I had on hand)
1 tbsp hot water, approximate


In large bowl, beat butter with sugar until fluffy.
Beat in egg and vanilla.
In separate bowl, whisk together flour, baking powder and salt.
Stir into butter mixture in 3 additions.
Shape the dough into a disc (it will be very soft).
Wrap in plastic and chill in the fridge until firm, about 2 hours.
On a lightly floured work surface, gently knead the dough just to soften it slightly. Roll out the dough to approximately ¼-inch thick and cut out cookies using a 2-inch cookie cutter.
Place the cookies on the baking trays, leaving ½-inch between them.
Bake in a 350°F oven until edges are light golden, about 10 minutes.
Let cool completely on racks.
While your cookies are baking and cooling, you can now make the icing topping.
In small bowl, stir icing sugar with almond extract; drizzle in enough of the water to make spreadable icing.
Once your cookies are cooled, stir the raspberry jam to soften and spread a little on a cookie bottom.
Sandwich a second cookie on top, pressing gently to secure. Repeat with the remaining cookies.
Spread your icing on top of each cookie sandwich.
Top with a dot of red icing, or a candied cherry or sprinkles.
Let cookies stand until set, about 1 hour.

Monday, 8 August 2016

Spicy Roasted Potatoes

How was everyone's long weekend? The weather was pretty nice which is a nice change from all the weather being nice during the week and crap on the weekends!

So I know I'm a little late to the game but I recently just signed up for Netflixs and I'm loving it! I started watching The Good Wife from the beginning and it's such a great show I'm totally hooked. I love being able to watch episode after episode with no commercials!

So today I'm sharing a really easy but really delicious recipe I made a while back for roasted potatoes with a twist. These are spicy roasted potatoes and are really very good. The secret is a dash of cayenne pepper to give them a little kick!

I got my recipe idea from

Ingredients Nutrition                                                   


  1. Pre heat oven to about 375-400.
  2. Chop the potatoes into 1 1/2-2 inch chunks.
  3. Put the oil in the pan add potatoes, sprinkle all seasonings over (go easy with the salt; more can be added after cooking) and toss and stir potatoes with two forks until all chunks are coated.
  4. Bake for 15 mins, stir well (again with the forks), bake a further 10-15 minutes.

Friday, 5 August 2016

Maple Dill Carrots

TGIF! Why does a short week always seem like a long week? It's uncanny, how busy short weeks are, you cram 5 days of work into 4, 5 days of socializing into 4 and bam the weekend comes about and you are exhausted! At least me anyways!

I haven't posted all week because I haven't had a chance so today I wanted to share the recipe I used a few weeks ago to make some extremely delicious Maple Dill Carrots! These were super easy to make and they tasted so good! I would definitely make these again for dinner!

You start by boiling the carrots in a frying pan with just enough water to cover them. The idea is the water should evaporate/get sucked in by the carrots and they are done when the water is gone. I may have used too much water so that didn't happen for me. I let them cook until tender and then I drained the water out. Then you add the butter, brown sugar, dill and salt and pepper and let it coat the carrots and voila, delicious carrots for any meal!

I got my recipe from





  1. Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt, and pepper.

Friday, 29 July 2016

Goat Cheese Stuffed Tomatoes

Happy Friday! It's the August long weekend! Do you have anything fun planned? I am just getting over a cold and plan to spend my weekend resting and relaxing and catching up on a bit of neglected yard work. I can't believe summer is half over already, wow does time ever fly!

I must confess I am not a huge tomato fan, but my mom and husband both love them a lot so when I hosted a BBQ a couple of weekends back I wanted some new recipes to try so I found this goat cheese stuffed tomato recipe. This recipe was so good I couldn't believe it. I had to share it with everyone in case you are planning any BBQ's this weekend!

The hardest part of this recipe is cleaning out the tomato shell. Instead of using a full tomato, I bought three bigger beefsteak tomatoes and cut them in half. I then cleaned out all the insides and set them in a baking tray. I mixed up the goat cheese and some spices and filled in the tomatoes. Then you just bake and voila a delicious addition to any meal!

I got my recipe idea from


4 large fresh tomatoes
4 ounces goat cheese
1 tablespoon chopped peppers
2 tablespoons olive oil                                                    
2 tablespoons bread crumbs
1 tablespoon torn fresh basil leaves
kosher salt and ground black pepper to taste                                                     


Preheat the oven broiler.
Slice the tops off of the tomatoes and hollow out by removing the seeds.
In a bowl, mix the goat cheese and chopped peppers together. Spoon an equal amount of the cheese mixture into each hollowed out tomato. Place stuffed tomatoes upright in a baking dish. Top each tomato evenly with the bread crumbs and torn basil. Drizzle with olive oil and season with salt and pepper.
Place under broiler for 5 to 10 minutes until bread crumbs are lightly browned.