Friday, October 26, 2012

Crunchy Kale Salad

This salad is one of those power house salads that is a meal on its own. Especially if you added diced chicken. I also often add hemp hearts or flax seeds.

This salad, with the exception of the avocado, will last an amazingly long time in the refrigerator so don't be intimidated by the large batch size. It will provide several days worth of lunches - always important in our house.

Adapted from Use Real Butter, serves four to six


4 cups kale, shredded
2 cups red cabbage, shredded
2 cups green cabbage, shredded
1 Granny Smith apple, julienned
1 avocado, diced
1 cup almond slivers
1 cup dried cranberries or raisins

1/2 cup orange juice
1 tablespoon maple syrup
3 tablespoons tahini
1/3 cup olive oil
2 tablespoons lemon juice
Pinch of salt, to taste


Place the orange juice, maple syrup, tahini, lemon juice and salt in a medium bowl and whisk together until blended. Slowly drizzle the olive oil into the bowl while whisking constantly. Set aside.

In a large bowl, combine the kale, cabbage, apple, avocado, almonds and cranberries. Pour the dressing over the salad and toss until well coated. 


Tuesday, October 23, 2012

Blackberry Swirl Cupcakes

As promised... the recipe for the beautiful Blackberry Swirl Cupcakes I made for a friend to serve at a purple themed dinner.

Makes 36 cupcakes


36 Devil's Food cupcakes - recipe here
1 batch cream cheese frosting - recipe here
1 jar blackberry jam
Purple food colouring, optional
Blackberries for garnish


Prepare the Devil's Food cupcakes as per the recipe and allow to cool completely.

Prepare the cream cheese frosting as per the recipe but add a small amount of purple food colouring at the same time as the vanilla extract.

Using a small knife, cut a cone out of the center of each cupcake. Fill the hole with blackberry jam - make sure it is relatively level with the top of the cupcake - do not under or over fill.

Using a pastry bag fitted with a star tip, smear a spoonful of blackberry jam on the side of the bag, tyring to keep it confined to a tight line. Fill the pastry bag with the prepared frosting, trying not to disturb the jam too much. Frost the cupcakes in a swirl pattern - the jam will come out in random streaks in the frosting.

Garnish with blackberries if desired.


Friday, October 19, 2012

Cream Cheese Frosting

The original recipe used this on cinnamon buns which would be heavenly... I need to try it some time... I used it as the base for the frosting on the Blackberry Swirl Cupcakes I made recently.

I will post the remainder of my Blackberry Swirl Cupcake recipe soon.

Adapted from Not So Humble Pie, makes approximately 3 cups


16 ounces (2 packages) cream cheese, room temperature
1 1/2 cups icing sugar
1 teaspoon vanilla
1 cup heavy cream, cold


In the bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream to nearly stiff peaks. Remove to a separate bowl and set aside. In the stand mixer bowl, next beat the cheese, sugar and vanilla until smooth and fluffy, about 2 minutes. Fold in the whipped cream and briefly beat to combine. Do not over mix.

Frost using a knife or a piping bag with your favourite tip.


Monday, October 15, 2012

Devil's Food Cake

My favourite chocolate cake recipe is the Guinness chocolate cake I use for the Irish Car Bomb Cupcakes - unfortunately it is not always appropriate to serve a beer based cake and I have not figured out a reasonable substitute...

I tried Martha Stewart's Devil's Food recipe for the Blackberry Swirl Cupcakes I made for a friend (beer and blackberries did not seem to go well...). It is not as rich and moist as the Guinness chocolate cake but it did make a nice spongy cake that worked perfectly for cupcakes.

I will post the remainder of my Blackberry Swirl Cupcake recipe soon.

Adapted from Martha Stewart, makes 36 cupcakes
3/4 cup unsweetened cocoa powder
3/4 cup hot water
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons salt
1 1/2 cups butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup sour cream

Preheat the oven to 350 F. Line standard muffin tins with paper liners.

In a small bowl, whisk together the cocoa and hot water until smooth. In another bowl, whisk together the flour, baking soda, baking powder and salt.

Melt the butter. Combine the melted butter and sugar in the bowl of a stand mixer. Beat until mixture is cooled, about 4 to 5 minutes.

Add the eggs, one at a time, beating until each is incorporated. Add the vanilla and cocoa mixture. Beat until combined.

Reduce the speed to low and add the flour mixture in two batches, alternating with the sour cream, and beating until just combined.

Divide batter evenly among prepared muffin tins, filling no more than 3/4 full. Bake until a cake tester inserted in centers comes out clean, about 20 minutes. Allow to cool completely before frosting.


Wednesday, October 10, 2012

Paleo Coconut Pineapple "Ice Cream"

A new version of Paleo "Ice Cream" - paleo-friendly, dairy-free ice cream. This flavour combination is absolutely heavenly and you will not be able to tell that it is dairy-free!

Makes 1 Litre


2 400 mL cans coconut milk
3 tablespoons honey, optional
2 teaspoons coconut extract, optional
3 egg yolks
1 540 mL can crushed pineapple


Heat the coconut milk, honey and coconut extract in a small saucepan until combined, do not boil. Whisk in the eggs. Cook for 5 more minutes until the mixture begins to thicken, stirring constantly. Add the pineapple and stir to combine. Remove from heat and transfer to a large bowl. Cool completely.

Once cool, transfer to the ice cream maker. Freeze as per ice cream maker instructions.

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