Fruitcake Cupcakes with Coconut Cream Cheese Icing

This year was the first year that I really took charge of putting together my family’s Christmas dinner. For desert I decided to fruitcake cupcakes…only I had no idea that I was supposed to get started so early on. “Store fruit for up to 2 months”? But Christmas is tomorrow!! I decide to put something together anyways, and they turned out great!

You will need the following ingredients for the LAST MINUTE FRUIT CAKE:

• 1/2 cup candied citrus peel
• 1/2 cup glazed cherries
• 3/4 cup mixed candied fruit
• 2 1/4 cup dried blackcurrant
• 2 cups chopped pitted prunes

*Note: You need a total of 6 cups of dried and candied fruits. You can modify measurements as desired. Raisins, cranberries, or other dried fruits could be used.

• 1 1/4 cup dark spiced rum
• 1/4 cup orange juice
• 1/2 cup apricot brandy

*Note: Again you need a total of 2 cups of liquid. Modify as desired.

• 2 tbsp molasses
• 1 cup unsalted butter
• 1 cup brown sugar
• 5 eggs
• 1/2 tsp coconut extract
• 1/2 tsp almond extract
• 2 cups all-purpose white flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 cup slivered almonds

Makes about 3 dozen cupcakes

For the icing:

• 1 cup light cream cheese
• 1/2 cup unsalted butter
• 1 tsp coconut extract
• 1 tsp vanilla extract
• 2 cups icing sugar
• 1 cup coconut flakes

Combine all fruit, liquid and molasses (first 9 ingredients) in a pot and bring to boil, stirring occasionally.  Simmer for about 10 minutes, remove from heat and let cool for as long as possible (I had about 5 hours to spare).

Using an electric mixer beat butter and brown sugar until smooth. Add the eggs and extracts.

In a separate bowl combine and mix all dry ingredients, including the slivered almonds.

Combine dry mixture and wet mixture. Then add fruit mixture.

Preheat oven 350 F. Separate final mixture into buttered or lined cupcake pans (1/4 cup scoop). Bake 25-30 minutes (check with toothpick).

Allow cupcakes to cool. If time allows, freeze and thaw cupcakes before icing and serving.

For the icing – Cream the cream cheese, butter and extracts in a bowl and then slowly add icing sugar. Ice cupcakes and sprinkle with coconut flakes. Voila!

Recipe Overview

1. Combine all fruit, liquid and molasses (first 9 ingredients) in a pot and bring to boil, stirring occasionally.  Simmer for about 10 minutes, remove from heat and let cool for as long as possible (I had about 5 hours to spare).
2. Using an electric mixer beat butter and brown sugar until smooth. Add the eggs and extracts.
3. In a separate bowl combine and mix all dry ingredients, including the slivered almonds.
4. Combine dry mixture and wet mixture. Then add fruit mixture.
5. Preheat oven 350 F. Separate final mixture into buttered or lined cupcake pans (1/4 cup scoop). Bake 25-30 minutes (check with toothpick).
6. Allow cupcakes to cool. If time allows, freeze and thaw cupcakes before icing and serving.
7. For the icing – Cream the cream cheese, butter and extracts in a bowl and then slowly add icing sugar. Ice cupcakes and sprinkle with coconut flakes. Voila!

Holiday Treats

Sweet Pretzels and Dark Chocolate Trail Mix Brittle

It’s always handy to have some treats available and ready to munch during the holiday season. These are two very simple recipes that require little time and little ingredients.

1) Sweet Pretzels

You will need the following ingredients:

• 2 bags of pretzels
• 1/2 cup vegetable oil
• 1 cup brown sugar (white sugar would also work)
• 1-2 tbsp cinnamon

Preheat oven 300 F. Line pan with parchment paper, combine and mix all ingredients, bake for about 30 minutes (check a few times that they are not burning). Optional: mix them around once or twice. Enjoy!

2) Dark Chocolate Trail Mix Brittle

• 1:1 cup ratio dark chocolate wafers and trail mix

Use a bain marie to melt chocolate over stove top. Line pan with parchment paper, spread melted chocolate, sprinkle with trail mix, freeze for about 20 minutes and cut up!

Rum Flavored Peameal Bacon

An alternative to bacon or breakfast sausage: peameal (Canadian) bacon!

You will need the following ingredients:

• 1 kg peameal bacon roast
• 1 tbsp brown sugar
• 1/4 dark spiced rum (or normal dark rum)
• Optional: some orange juice

Makes about 10 thick slices

In a small bowl combine rum, sugar and orange juice.

In a foil lined baking dish, cover peameal with mixture. Let peameal soak for a few hours to maximize flavor.

Preheat oven 350 F and cook peameal for about 45-50 minutes. Slice and enjoy!

 

Zesty Fruit Salad

A pretty fruit salad with a zesty twist!

You will need the following ingredients:

• Red and green grapes
• Strawberries
• Blueberries
• Mango
• Pineapple
• Mint leaves

For the syrup:

• Orange
• 1 cup water
• 1/2 cup sugar (I know, terrible)
• 1 tsp vanilla extract

 

Start by preparing the syrup. Zest the orange and slice it in half. In a saucepan, combine the water, sugar, zest and juice from the orange.

Bring mixture to a boil, turn down the heat, simmer for 20-25 minutes. Set aside and cool.

Prepare fruit. Combine everything.

Add syrup and refrigerate. Top with mint leaves and serve.

So tasty!

 

Banana Bread with Choco Chips

Delicious moist banana bread!

You will need the following ingredients:

• 4 ripe bananas
• 1/3 cup applesauce
• 3/4 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp baking soda
• A pinch of salt
• 1 1/2 cup of whole wheat all-purpose flour
• A handful (or two…) of chocolate chips

Makes 1 loaf

Preheat oven 350F. In a large bowl, mash bananas and mix with applesauce.

Add sugar, egg and vanilla. Sprinkle baking soda and salt. Add the whole wheat flour and mix or whisk until not chunks are left.

Pour into buttered loaf pan and bake for 1 hour. Use toothpick to check whether it is ready.

Enjoy!

 

Frittata Cups

Frittata cups are a great alternative to eggs or omelettes and a great way to mix things up in the morning. They are not only easy, but can feed several people!

You will need the following ingredients:

• 6 eggs
• 1/2 cup of skim or 1% milk
• 1 cup shredded cheese – I prefer jalapeno moz.
• 1/2 cup chopped zucchini
• 1/4 cup chopped red pepper
• 1/4 cup chopped red onion
• 1 green onion
• Salt and pepper to taste

Makes a dozen

Preheat oven to 350 F. Peel and chop zucchini into small cubes. Chop some red pepper, some red onion and the green onion.

Beat eggs and milk together, add cheese and vegetables.

Spoon into greased muffin cups and bake for 22-25 minutes, until set. Serve right away!

 

Quinoa Breakfast Cups

My boyfriend is a huge fan of these quinoa breakfast cups! They aren’t only good in the morning either – they can easily be enjoyed as an appetizer or with a nice hot soup!

You will need the following ingredients:

• 1 cup uncooked quinoa
• 2 cups water
• 4 eggs
• 2 green onions
• 1 cup shredded cheese
• 1/2 cup bacon bits
• Optional: zucchini, parsley, peppers, mushrooms…anything really!

Makes 12 cups

Cook quinoa according to instructions on your bag. Mine asked for a 1:2 quinoa:water ratio. Bring water to boil on stovetop, add quinoa and bring back to boil, reduce heat to medium and cover for 12 minutes. Fluff with fork and let cool a bit!

Preheat oven at 350 F. Combine all ingredients in a large mixing bowl, adding cooked quinoa last.

Separate into greased cups, bake 20-25 minutes! Should be slightly brown on the edges.

Spicy Pumpkin Soup

I’d never actually made pumpkin soup  before – but how can it go wrong really? Everything pumpkiny is just delicious!

You will need the following ingredients:

• Olive oil
• 2 medium-large onions
• 3 cloves of garlic
• ginger
• 8 cups of broth (I used 6 cups of broth and 2 cups of water)
• 3 sweet potatoes
• 1 can of pumpkin purée
• 1-2 tsp red pepper flakes
• 1-2 tsp cayenne or chilli powder
• 1-2 tsp curry powder
• 1/2 tsp ground corriander
• 1 can coconut milk
• Garnish (optional): sour cream, ground paprika, and pumpkin seeds

Chop onions. In a large pot, heat oil and cook onions, garlic and ginger (minced).

Peel and chop sweet potatoes. Add them to the pot, along with the broth, pumpkin purée, and spices

 

Bring to a boil, reduce heat and cover. Cook until potatoes are soft. Remove from heat and let cool, then blend.

Add coconut milk, stir and serve with a drop of sour cream, a sprinkle of paprika, and a few seeds!

Pumpkin Sage Scones

I love everything pumpkin spiced flavored! These scones are just the right amount of sweat and salty, and are great with coffee, soup, and even a turkey dinner! I made these for Thanksgiving this weekend, and they were a hit!

You will need the following ingredients:

• 3/4 cup skim milk
• 1 tbsp white vinegar
• 4 1/4 cup white flour
• 1/2 cup white sugar
• 1 tbsp baking powder
• 3/4 tsp baking soda
• 1 tsp salt
• 1 1/3 tsp pumpkin spice
• 10-15 leaves fresh sage
• 1/2 cup veggie shortening
• 1 cup pumpkin purée

Makes 24 scones

In a measuring cup (or bowl) combine milk and vinegar (this is really a substitute for buttermilk, which I never have).

In a large bowl, combine and mix flour, sugar, baking powder, baking soda, salt, and pumpkin spice.

Chiffonade the sage leaves: stack, roll, and slice! You need about 1/4 cup. Add to dry ingredients.

Cut up the shortening and mix in with dry ingredients using a fork.

Add pumpkin purée and milk mixture – mix.

Knead the dough and refrigerate for at least an hour.

Sprinkle flour over a clean work surface and pat out dough to desired thickness of scones (no more than an inch thick).

Cut scones into circles (you can use a glass), triangles (with knife) or squares (with knife).

Place on a cookie sheet and bake for 16-18 minutes.

Enjoy with butter! Mmmm

Nightmare on Mill St Pumpkin Loaf

My favorite pumpkin ale is Mill Street’s “Nightmare on Mill St Pumpkin Ale”.

The Pumpkin Ale Bread has just the right amount of pumpkiny sweetness, it has a touch of ale, and is nice and moist.

You will need the following ingredients:

• 3 1/4 cup whole wheat flour
• 4 tsp pumpkin spice
• 2 tsp baking soda
• 2 tsp salt
• 2 cups brown sugar
• 4 eggs
• 2/3 cup + 2 tbsp Pumpkin Ale
• 1 tsp vanilla extract
• 2 cups pumpkin purée
• 1/2 cup applesauce
• 2/3 cup icing sugar

Makes 2 loaves

Preheat oven to 350. In a large bowl, combine the dry ingredients: flour, spice, baking soda and salt.

In another bowl, combine eggs and brown sugar – whisk.

Add pumpkin ale, vanilla, pumpkin purée and applesauce to the sugar-egg mixture.

Combine with dry ingredients and separate into 2 pans.

Bake for 40-45 minutes. Let cool.

To make icing: combine icing sugar and ale, brush onto loaves.