Celebratory cupcakes for the all star nutrition graduate team....PB and banana chocolate delights~!

Recipe is here to be examined..for these nuggets of delight!

~ PB and banana chocolate delights ~

Makes 24 cupcakes

Ingredients

1 cup (2 stick) butter, at room temperature
2 cup granulated sugar
4 large eggs
2 cups cake flour
1 cup all purpose flour
2 teaspoon baking soda
2 teaspoon salt
2 cup mashed very ripe bananas
1 cup yogourt  (Non-Greek style)
2 teaspoon vanilla extract
Chopped walnuts and peanut butter for decor
Chocolate Ganache Topping - recipe follows

Directions

1. Preheat oven to 350 degrees.  Line your cupcake pans and set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
2. In a medium bowl, whisk together flours, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, yogourt, and vanilla; mix to combine. Scoop evenly into prepared pan.
3. Bake until a cake tester inserted into the center of the cake comes out clean, about 35 minutes. 
4. To decorate, spread a thin layer of peanut butter over the center of the cupcakes, pipe the chocolate ganache topping over the PB, and decorate it with a chopped Walnut.

Bon Appetit~!

~ Chocolate Ganache Topping ~

5 oz good quality dark chocolate
1 cup heavy cream

Directions

1. Chop dark chocolate into small chunks and set aside in a glass bowl.
2. In a small saucier, heat heavy cream just until it comes to a boil, and pour onto the chopped chocolate. Stir the mixture gently and incorporate the chocolate into the cream until it comes together into a velvety consistency (do not over mix). Allow it to set to soft butter consistency inside the fridge (check every 15mins).
3. Using an electric mixer, beat the semi-set chocolate ganache until it is the consistency of whipped butter. It is now ready to fill a piping bag and used to decorate your cupcakes!

A little spice to "uniquify" a beloved treat....Cinnamon Ginger Cocoa Rice Krispies Treat with Toasted Almonds~!

Wanting to spice up my dear friends with this treat....perfect for post moving rejuvenation!

~ Cinnamon Ginger Cocoa Rice Krispies Treat with Toasted Almonds ~

6 tbs Unsalted butter
2 x 10 oz package Miniature marshmallow
8 cups Cocoa Rice Krispies
1 tbs ground cinnamon
2 tsp ground ginger
1 tsp salt
8oz slivered almonds, toasted (this can be easily replaced with your favourite nut or unsweetened toasted coconut flakes)

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in the spices and salt.
2. Stir in the cereal and nuts until well coated.
3. Using buttered spatula or wax paper evenly press mixture into a well buttered 13 x 13 x 2-inch pan. Allow the mixture to cool.
4. Allow it to solidify prior cutting into desired sizes and shapes.


 ~ Bon Appetit!

Life is merrier with whole grains....Whole Grain Fig and Raspberry Bars~!

My fellow nutrition students have inspired this recipe with a discussion on whole grains and the prevention of cardiovascular diseases. Please check out the Whole Grain Council for more information on the health benefits of whole grains, and how to identify the "TRUE" whole grain products!

http://www.wholegrainscouncil.org/


Whole Grain Fig and Raspberry Bar
makes 16 bar cookies

1 cup whole grain flour
1 1/2 cup old fashioned (large flake) oats
1/8 cup flax seeds
1/8 cup wheat germ
1 t baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup brown sugar, packed
1/8 cup granulated sugar
4 oz (1 sticks) cold butter
2 oz canola oil
1/2 cup black mission fig preserve
1/2 cup raspberry preserve
1/2 cup chopped walnuts


1. Preheat oven to 350 degrees.

2. Lightly grease an 8” square pan and line with a piece of parchment paper to cover all sides

3. Combine the flour, oats, baking powder, salt, cinnamon and both sugars in the bowl of a food processor. Process until ingredients are combined and the oats are chopped a bit but not ground completely.

4. Cut the cold butter into small pieces and add to the dry ingredients along with the vanilla. Pulse until the mixture starts to clump. It should remain a bit loose but hold together when pinched.

5. Transfer the above mixture into a large bowl, and stir in flax seed, wheat germ and canola oil until uniform

6. Press about 2/3 of the oatmeal mixture into the prepared pan to form the bottom layer. Distribute the chopped chocolate evenly across the surface. Pour the fig mixture over the chocolate and spread gently. Top with the remaining oatmeal mixture.

7. Press the chopped walnuts gently into the surface.

8. Bake for 25-30 minutes or until slightly browned. Place the pan on a wire rack to cool completely. Cut into bars


Bon Appetit~!

Get "nutted" up for the cool breeze of Autumn....Black Sesame Cupcakes with Ginger Glaze and Toasted Coconut Flakes~!

To some, black sesame and sweets might be an odd pair, but it is truly a flavour that is close to many Asian's hearts..especially during those unexpectedly windy Autumn evenings, there is nothing better than a bowl of lusciously fragrant black sesame soup that would send comforting warmth from within..


~ Black Sesame Cupcakes with Ginger Glaze and Toasted Coconut Flakes ~

makes 12


Ingredients

3/4 cup all purpose flour
1/2 cup cake flour
1/4 cup ground black sesame
1 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup black sesame butter
1 cup sugar
1/2 cup milk
4 large egg whites
Ginger preserve
Coconut flakes, toasted for garnish


1. Preheat oven to 350 degrees. Line 12-cup muffin pans with liners; set aside.

2. In a medium bowl, sift together flour, ground black sesame, baking powder, and salt; set aside.

3. In the bowl of an electric mixer, beat butter and 3/4 cup of sugar until light and fluffy.

4. Add flour mixture in three parts, alternating with the milk until just combined.

5. In the clean bowl, beat egg whites and gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.

6. Divide batter evenly among the muffin cups, filling each up to 3/4 full. Bake until the cupcakes are golden brown, 20 to 25 minutes. Allow the cakes to cool completely.

7. Spread thinly the ginger preserve, and decorate with toasted coconut flakes.



Bon Appetit~!