Archive for November, 2014

Chocolate Cheesecake Muffins

I found this recipe in the French language Metro newspaper.

  • 1 large container of cream cheese
  • 6 tablespoons of sugar
  • 2 cups flour
  • 1 cup sugar
  • 6 tablespoons cocoa powder
  • 4 teaspoons baking soda
  • 2 eggs beaten
  • 1 1/2 cup milk
  • 2/3 cup oil
  • Icing sugar (we didn’t use)

1. Beat the cream cheese with the 6 tablespoons of sugar. Set aside.

2. Mix together the flour, the 1 cup sugar, cocoa powder and baking powder in a large bowl.

3. In another bowl, mix together the eggs, milk and oil. Add to the dry ingredients.

4. Put two spoonfuls of chocolate mixture in each muffin cup (we made 24 regular sized muffins). Place a small spoonful of cream cheese in each one and cover with the rest of the chocolate mixture.

5. Bake at 350F for 20 min.

6. Sprinkle with icing sugar when ready to serve (we didn’t).

Sadly, the best photo I had.

Sadly, the best photo I had.

Verdict: I am trying to use cream cheese a little more often in baked goods to try and get used to it. I figure if it’s surrounded by ingredients that I like and baked maybe I won’t taste it as much. I think it worked well in this recipe, as I wasn’t overwhelmed with the flavour. The muffins themselves didn’t have as rich a chocolate flavour as I would have liked.



Chicken with Crunchy Salsa Topping

I found this in a magazine called Inspire, which they used to give away for free at a grocery store around here.

  • 1/2 cup panko breadcrumbs
  • 1/3 cup salsa
  • 1/4 cup Parmesan cheese
  • 3 tablespoons chives
  • 2 tablespoons parsley
  • 1 tablespoon olive oil
  • 1/4 teaspoon pepper
  • 4 chicken breasts

1. Preheat oven to 375F.

2. In a bowl, mix together breadcrumbs, salsa, Parmesan cheese, chives, parsley, olive oil and pepper.

3. Place chicken breasts in a oven dish or one a baking dish. Pat breadcrumb mixture onto chicken.

4. Bake 20-25 minutes or until chicken is cooked through.

Salsa Chicken

Verdict: This was a tasty recipe, though the salsa overpowered every other ingredient (which is odd because we used a mild salsa). We couldn’t taste the cheese or anything else at all.

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Savoury Broccoli Cakes

I can’t remember where I found this recipe.

  • 12 trimmed broccoli florets (each one should fit into a muffin cup with room to spare)
  • 1 cup butter, softened
  • 1/4 cup sugar
  • 4 eggs
  • 1 1/4 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt (we didn’t use)
  • 1/4 cup strong cheddar cheese, grated (we used closer to 1/2 cup)

1. Preheat oven to 350F. Bring a pot of water to boil and blanch the broccoli florets for 3 min. Rinse well in cold water. Dry the florets and set aside.
2. Beat the butter. Add the sugar. Add eggs, one at a time. Mix together the flour, baking powder, turmeric, cayenne and salt (if using). Add to the wet ingredients. Fold in the cheese.
3. Place one heaping tablespoonful of the batter into the bottom of each muffin cup. Place a single floret in each muffin cup. Top with remaining batter.
4. Bake 30 min.

Broccoli Cakes
Verdict: I haven’t really eaten much cayenne in the past because I can’t really eat spicy foods (even something that is at the completely lowest possible degree of spicy is too much for me sometimes). Turmeric is another ingredient I haven’t used in the past, so I wasn’t sure if I would like it. After this dish, I think I will continue avoiding these ingredients in the future. I found them both overpowering. I couldn’t taste the cheese or the broccoli. After a recent recipe I was a little worried that the sugar would make the dish too sweet, but that didn’t happen.


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I can’t remember where I originally found this recipe.

  • 1/3 cup sugar
  • 2 tablespoons water
  • 3/4 cup butter
  • 1 cup brown sugar
  • 2 eggs, lightly beaten
  • 1/2 cup flour
  • 1/8 teaspoon salt (we didn’t use)
  • 3/4 cup walnuts
  • 90g semi-sweet chocolate chips

1. Heat the sugar gently in a small saucepan until the sugar melts and caramelizes. When the sugar changes colour, take it off the burner and swirl it around. Add the water at arms length to avoid splashing.

2. Cream the butter. Add in the brown sugar. Gradually add in the eggs. Add the caramel.

3. Add flour and salt (if using). Gently fold in walnuts and chocolate.

4. Turn mixture out into a baking pan and bake for 40-45 minutes at 350F.


Verdict: This was a delicious gooey blondie. I guess because of the whole caramelization of the sugar I was expecting it to have a more caramel flavour to it, but I didn’t taste much caramel.

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Cheese Muffins

I found this recipe in the French language Metro newspaper.

  • 2 cups flour
  • 1 1/4 cup brown sugar
  • 2 1/2 teaspoon baking powder
  • Salt to taste
  • 2 cups grated cheese (we used aged cheddar)
  • 1 egg
  • 1/4 cup oil
  • 1 cup milk

1. Mix the flour, brown sugar, baking powder, salt and cheese.

2. In another bowl, mix the egg, oil and milk.

3. Add the wet ingredients to the dry.

4. Pour into muffin moulds (we made 12 large muffins).

5. Bake at 400F for 20-30 min (our tooks closer to 40 because we made them a little bigger than normal sized muffins).

Cheese Muffin

Verdict: I was somehow expecting this recipe to be more savoury than sweet, so I was disappointed by how sweet it tasted. It also had no cheese flavour.

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Old-Fashioned Apple Crisp

I am not sure where I found this recipe. Probably somewhere online.

It’s pretty similar to other crisp recipes I’ve tried, but as it had an ingredient that I have never tried in an apple crisp (or any other crisp) I had to give it a try.

  • 4 cups peeled and sliced tart apples (we used Granny Smith apples)
  • 3/4 cup packed brown sugar
  • 1/2 cup flour
  • 1/2 cup rolled oats
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/3 cup cold butter

1. Place apples in an 8×8 baking dish.

2. In a bowl, combine brown sugar, flour, oats, cinnamon and allspice. Cut in butter until crumbly. Sprinkle over apples.

3. Bake at 375F for 30-35 minutes or until apples are tender.

Apple Crisp (2)

Verdict: This was a delicious apple crisp. I didn’t really notice the allspice, but that didn’t stop the enjoyment of this dessert!

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