Nutella-Stuffed Sugar and Cinnamon Cupcakes

Today I made Nutella-Stuffed Sugar and Cinnamon Cupcakes

Do you love Doughnuts? Do you love Nutella? Do you love Cinnamon? Then you are going to love these. These little cakes taste like a cross between a doughnut and a cinnamon swirl. I used to make these cakes with just the sugar and cinnamon crust then one day I wanted to give them a quirky edge, that's where the Nutella came in. They are such a comforting treat with a cup of tea or cold glass of milk. Perfect for breakfast, as a dessert, as a lunchbox filler or as a naughty midnight snack. They are perfect for any occasion those all too well known chocolate/sugar cravings hit. Making these muffins is so easy. It only takes about 30 minutes from bowl to belly

.This is one of my favourite kind of recipes as all the ingredients are all mixed in one bowl. Any recipe that reduces the amount of dishes that have to be washed are favoured in my house. When you have these beauties waiting for you the last thing you want to do is face a sink full of dirty dishes. The texture of these cupcakes are so similar to that of a doughnut I often have people questioning are they really cupcakes. The Sugar and Cinnamon not only makes them look pretty but adds a crunch that really contrasts the softness of the cupcake.

Ingredients:

(Makes 6 large)

For The Cupcakes:

• 80g Unsalted Butter, at room temperature
• 100g Granulated Sugar
• 1 Large Egg
• 1 Teaspoon Vanilla Extract
• 120mls Milk
• 200g All Purpose Flour
• 1 1/2 Teaspoons Baking Powder
• 1/2 Teaspoon Cinnamon
• 1/4 Teaspoon Nutella
• 8 Teaspoons Nutella

For The Topping:

• 1/4 Cup Granulated Sugar
• 2 Teaspoons Cinnamon
• 4 Tablespoons Melted Butter

Instructions:

1. Preheat the oven to  180°C. Spray muffin tin with an oil spray and set aside.

2. In a large bowl cream the butter and sugar together until light and fluffy. Mix in the Eggs,    Vanilla Extract and milk. Gently fold in the flour, baking powder, cinnamon and nutmeg.    Don't over mix, just stir together until everything is combined. 

3. Half fill each tin with the mixture. Layer with 1 tablespoon of Nutella in the center then top with another heaped teaspoon of batter on top. You can fill the cupcake tins right up to the top they won't overflow. I normally get 6 out of this mixture but can be easily doubled.

4. If you are using a 12 tin cupcake tin, I normally fill one of the empty tins with water to create some steam during cooking. This helps the cupcakes have really soft texture and even baking.

5. Bake at  180°C for five minutes. Reduce the oven to 160°C bake for a further 15 minutes until the cupcakes are golden brown. Allow to cool for five minutes.

6. While the cupcakes are cooling you can make the sugar cinnamon topping. Melt the butter in the microwave. In a separate small bowl stir together the sugar and cinnamon.

7. I normally use a pastry brush to brush the top of each cupcake with the melted butter then dip the top of each in the sugar and cinnamon mix. I normally swirl it around to ensure I get a nice thick coating.

“I love you like a fat kid loves cake!” 

Parma Wrapped, Stuffed Chicken Fillets with a Mushroom Sauce, Grilled Asparagus and Sweet Potato Wedges

Today I made Parma Wrapped, Stuffed Chicken Fillets with a Mushroom Sauce, Grilled Asparagus and Sweet Potato Wedges

I really think everybody should have a recipe up their sleeve that they can use if they ever have to make dinner for somebody and really want to impress but are no Jamie Oliver. The star player of this dish is definitely the Mushroom and White Wine Sauce. You could literally drink this sauce by itself, it's creamy and rich and the White Wine cooks off so you're left with this intense flavour. Then the wild Mushrooms sweep in and lifts the sauce to a whole other level. The chicken fillets are stuffed with Sun-dried Tomatoes, Black Pudding and Goats Cheese. These three ingredients go amazingly well together. You have the creaminess of the Goats Cheese, the intense tomato flavour from the Sun-dried Tomatoes and the rich meaty flavour of the Black Pudding

This dish is served with Sweet Potato Wedges and Grilled Asparagus. Seeing as the sauce is quite rich, you want to keep your accompaniments as light and simple as possible. You can find the recipe for the Sweet Potato Wedges here. The Asparagus is kept pretty simple as the original taste of Asparagus is so good you don't need to play around with it too much. This dish is like a funky cousin to the Chicken Pascal. In the way that the chicken fillet is stuffed and wrapped. I find when chicken is breaded so heavily it's very filling, using only the Parma Ham in this recipe means you're staying away from all those extra carbs and the Parma Ham crisps up lovely .

Ingredients:

(Serves 4)

For the Chicken:

• 4 Chicken Fillets
• 10 Sun-dried Tomatoes
• 50g  Black Pudding
• 70g Goats Cheese
• 8 slices Parma Ham - wafer thin
• Olive Oil

For the Sauce:

• 100-150g Wild Mushrooms
• 50-70mls White Wine
• 100g Cream Cheese
• Salt
• Pepper

For the Asparagus:

•  Large Bunch Asparagus
• Drizzle of Olive Oil 
• Juice of half a Lemon
• Sea Salt
• Cracked Black Pepper

Instructions:

1. Butterfly the chicken fillets by slicing down one side of the chicken fillets 3/4 of the way through so it creates a little pocket in the chicken fillet. Set out all chicken fillets.

2. Cut up the Goats Cheese, Sun-dried Tomatoes and Black Pudding. Divide out the filling into the four chicken fillets. I normally start with the Black Pudding and then followed by the Goats and then the Sun-dried Tomatoes.

3. Close up the pocket, securing all the filling inside, take two slices of Parma Ham and lay them out so they're overlapping slightly. Then wrap the Parma Ham around the chicken fillets. If you are worried that the cheese might escape you can place a toothpick through the side that is open. I normally place a few crushed Garlic Cloves and Sun-dried Tomatoes around the Chicken Fillets and drizzle with Olive Oil but this is optional.

 

 

4. Place the stuffed Chicken Fillets into the oven at 190°C for 20-25 minutes. While the Chicke Fillets are cooking you can make the Mushroom Sauce. Saúte the mushrooms in a drizzle of Olive Oil, Cracked Black Pepper and Sea Salt. 

 

 

5. Add in the Cream Cheese and mix it around with the Mushrooms, the Cream Cheese will start to melt. It's at this point you can add in the White Wine. This will thin out the sauce which will have been quite thick due the the Cheese.

 

6.The flavours of the sauce will start to develop as the Alcohol in the White Wine cooks off. At this point you can taste the sauce to see if it needs any more seasoning. If it seems a little thick you can thin in out slightly with a dash of cream or milk.

 

 

7. To prepare the Asparagus you must hold one with your two hand and snap it, below where it breaks naturally is quite woody and you want to get rid of this part. Line the one you prepared with the other stalks and cut all of them at the same point - to save time. I normally dress the Asparagus in a bowl or pan - drizzle the Olive Oil, a squeeze the Lemon Juice and season with Sea Salt and Cracked Black Pepper to taste.

 

 

 

8. I normally cook my Asparagus for this dish on a George Foreman as it doesn't remove any of the nutrients and it leave a lovely mark on the stalks.  Move the Asparagus to the Grill and cook for 5-8 minutes. You want the stalks to have softened but not gone limp.

 

 

9. Take the Chicken out of the oven, the Parma Ham should be after crisping up and the Chicken should be cooked through. Continue to cook if the Parma Ham hasn't crisped up yet.

 

 

10. Take up the chicken fillet straight away. Finish the Asparagus with with a final squeeze of Lemon Juice and pile up beside your Sweet Potato Wedges. Top with lashings of your Mushroom Sauce and enjoy. 

 

 

 

 



 

 

 

"Wine improves with age... The older you get the more you like it."

Coconut and Cranberry Scones

Today I made Coconut and Cranberry Scones. 

Some mornings it's difficult to face the same old bowl of cereal or plain toast, you need a little something special. These little beauties are perfect for those exact mornings. I normally make these guys on a lazy Sunday morning. They also freeze perfectly so you can freeze some of them in a little plastic container and have them in the freezer for mid-week morning emergencies. Most places I go for coffee are limited to just plain or raisin scones which can become tedious when you go for coffee as often as my family does. A number of years ago I started playing around with making scones myself. The regular plain and raisin scones started to bore me. So I started to play around with different ingredients.

These scones are made with a basic scone recipe spiked with Lemon and Lime zest and packed full of Dried Cranberries, Grated White Belgian Chocolate and Desiccated Coconut. The Lemon and Lime Zest really lifts what could be a heavy and boring scone dough. You don't need much sugar in this recipe as the White Chocolate and Dried Cranberries add to the sweetness. The coconut really gives a great texture to the scones. These scones cook out with a crisp and crunchy outside and a marshmallow-y softness on the inside.An extra bonus to these scones, your house will smell like a bakery for the whole day. 

 Ingredients:

(Makes 12)

• 375g All Purpose Flour
• 125g Unsalted Butter
• 70g Sugar
• 2 Teaspoon Baking Powder
• Pinch of Salt
• 2 eggs - Room Temperature
• 120mls Milk
• 100g Dried Cranberries
• 100g Desiccated Coconut
• 60g Grated White Chocolate
• Zest 1 Lemon
• Zest 1 Lime

Instructions:

1. Preheat the oven to 160°C. Line two baking sheets with baking parchment or silicone mats.

2. Sift the flour and baking powder into a large bowl. Add in the pinch of salt and the sugar and mix. Make a well in the center of the flour and add in the egg. Whisk in one egg and half the milk and work it through, add in enough milk to bring the mixture into a ball of dough. 

3. Add in the Desiccated Coconut, Grated White Chocolate and Dried Cranberries and work in with your hands until everything is mixed together.

4. When it is brought together turn out on to a floured surface. Work the dough a little so it looks smooth and has no cracks.

5. On your floured surface roll out the mixture till it's 11/2 inches in thickness. Using a cookie cutter cut out your scone shapes. When you have gotten as many out of your dough rework the dough back into a ball and roll out again repeat till you have used all dough. 

6. Place scones onto your baking sheets. Whisk the other egg and brush the top of each scone with the beaten egg. I normally like to sprinkle a little Golden Brown Sugar for an added crunch.

7. Bake in preheated oven for 10-12 till golden brown. You can check if the inside of the scones are cooked like you would check if bread is cooked, by turning one scone over and tapping the bottom of it. If it sounds hollow then they are cooked.

8. Leave to cool on the baking trays for 7/8 minutes then transfer to a wire wrack. Serve warm with topping of choice, I like just pure strawberry jam, or jam and cream.

"You'll go Coco-nuts over these"

Chewy Cranberry and White Chocolate Cookies

Today I made Cranberry and White Chocolate Cookies

These cookies like my "Chocolate Chip Cookies" are melt in the mouth. Having problems making your cookies super soft, thick and chewy is a thing of the past. The addition of Cornstarch to your cookies dough is the answer to all your Cookie Woes. Think about it, Cornstarch is often used to thicken sauces and soups, it only makes sense it would do the same to Cookies. The lack of high levels of Gluten will mean the texture of your cookies and cakes are much lighter. The most important thing about these cookies is the Baking Time. Take the cookies out of the oven after 8/9 minutes, I normally don't leave the kitchen while they are baking as one or two minutes over and the cookies will lose the texture you're looking for. The cookies will appear soft and underdone when you take them out but they will continue to cook for 3-4 minutes on the baking sheets. I normally leave them rest of the baking sheets for 8 minutes so they can firm up slightly and start to cool down before moving them to a wire wrack.

There are certain food combinations that are just meant to be and White Chocolate and Cranberries are definitely one of them. Those tangy little berries are truly the soul mates of sweet, creamy White Chocolate. It's a spin off of the typical Sweet'n'Sour combination that we are so familiar with. Each bite hits you with a zingy burst as you bite down on a Cranberry then you are soothed by the sweetness of the White Chocolate. White Chocolate is my favourite add-in to nearly all of my baked goods but especially in cookie Recipes. Cranberries not only add a great texture and flavour but also a burst of colour. I always think of Cranberries as the pretty sister in the dried fruit family. Ardkeen Quality Food Store have an impressive Dried fruit and Nuts section including dried Cranberries, Raisins, Sultanas, Crystalised Ginger and a wide variety of different nuts which feature a lot in my baking.

Ingredients:

(Makes 24) 

• 170g Unsalted Butter
• 150g Light Brown Sugar
• 50g Granulated Sugar
• 1 Large Egg - At room temperature
• 2 Teaspoons Vanilla Essence 
• 250g All purpose Flour
• 2 Teaspoons Cornstarch
• 1 Teaspoon Baking Soda
• 100g Dried Cranberries
• 100g Callebaut White Chocolate Chips

Instructions:

1. Preheat oven to 160°C. Line two baking trays with baking parchment or silicone baking 

mats.

2. In a large bowl cream the butter and sugars together, you can do this by hand with a spatula or whisk or with a hand held mixer until light and fluffy. Mix in the egg and vanilla and mix again.

3. Scrape down the sides of the bowl when needed. When the egg and vanilla are incorporated you can start to add in the flour, Cornstarch and Baking Soda. I normally put all the dry goods into a sieve together so everything gets incorporated evenly. 

4. Stir in the white chocolate chips and Cranberries. I normally add in half of each first and work that in before adding the remainder. Try to evenly disperse the White Chocolate and Cranberries so that every cookie will get little of everything. 

5. Chill the dough in the fridge for at least half an hour, the dough can also be chilled for up to three days in case you need to make it ahead of time. 

6. When the dough is chilled, take out of the fridge. Take up about 11/2 teaspoons of the cookie dough and roll into a ball in your hands. Place the balls of dough on the baking trays with a 1 inch gap in between them. Press down slightly on each to flatten the top and bottom. 

7. Bake for 8-9 minutes, until the cookies are just starting to go golden brown around the edges. I really recommend not cooking any longer than 9 minutes. Remove from the oven and leave to cool for 5-10 minutes, then transfer to a wire wrack.

"Chocolate Doesn't ask questions. Chocolate understands."

Spicy Sweetcorn and Turkey Burger with Sweet Potato Wedges

Today I made Spicy Sweetcorn and Turkey Burgers with Sweet Potato Wedges

Nothing beats a good burger. Now  I'm not taking about the fast food joint burgers where the meat is wafer thin and the source is questionable. I'm talking proper homemade, meaty, sky scraper burgers the kind you struggle to get your mouth around. Once you've made your own burgers you'll never choose shop bought ever again. Not only do they taste miles better in flavour and texture but you actually know what goes in to them. You can play around with the ingredients and can make them as healthy or naughty as you like. This option uses lean Turkey mince which contains half the fat and calories of normal beef mince. Also Sweet Potato contains less Carbohydrates than regular potatoes and play a major part in the Paleo Diet.    


                                                                                                                                         

                                                                          Some people have the perception that Turkey meat can be quite bland and dry but these burgers are juicy and packed with flavour. I infuse the meat with a variety of different herbs and spices which really brings the flavour of the meat to a whole new level..The sweetcorn really adds little bursts of flavour and moisture to the burgers. The flour sprinkled on the surface of each patty results in the burger being crispy on the outside and soft and tender on the inside. The Chutney I use for the Burger is by "Tastefully Yours", a handmade preserves company based in Waterford and stocked in Ardkeen Quality Food Store. I honestly can't go past this Irish company for any of my preserve needs. 

The herbs and spices I use are Fresh Rosemary, Dried Basil, Paprika, OHCo Cajun Spice, Salt and Cracked Black Pepper. This mix of spices creates an almost addictive taste and really lifts the burgers. Rosemary works really well in this recipe as it gives a great taste and the bits that are on the outside get really crispy during the frying. The OHCo Cajun Spice really delivers a sweet and spicy punch. I use these same herbs and spices on the Sweet Potato Wedges along with lemon juice and crushed garlic. You can feel free to add any herbs or spices to the wedges as you like, sometimes I like to add some chili flakes for an extra kick of heat. The Wedges are a great accompaniment to the Turkey Burger along with a fresh Rocket Salad.





I chose not to use the conventional Seeded Burger Bun for this recipe. Instead I use a "Blaa" The Blaa is a soft bread roll dusted with flour, they can be soft and chewy or crispy and are exclusive to The Déise. The Blaa was introduced to Waterford by the French Hugeunots who settled in Waterford in 1693.

They brought the plain "Blanc" which was then adopted by the Waterfordians and after what only I can imagine as many poor attempts at French pronunciation we renamed this Holy Grail "The Blaa" And to this day it plays a huge part of all of our daily lives. Mostly eaten with butter or filled with bacon or ham but I decided to take this local staple one step further and discovered it really acts as a perfect burger bun.

Ingredients:

(Serves 4)

Sweet Potato Wedges

• 4 Large Sweet Potatoes - Skins on
• Half Lemon
• 2 Teaspoons Chopped Rosemary
• Olive Oil
• Sea Salt
• Cracked Black Pepper
• 2 Teaspoon OHCo Cajun Spice
• 2 Teaspoon Basil
• 3 Crushed Garlic Cloves

Turkey Burgers

• 500g Lean Turkey Mince 
• 1 Egg
• Pinch of Salt
• Cracked Black Pepper
• 1 Teaspoon OHCo Cajun Spice
• 2 Teaspoons Fresh Rosemary
• 1 Teaspoon Dried Basil
• 1 1/2 Tablespoons Flour
• 100g Sweetcorn

Garnish

• 4 Teaspoon "Tastefully Yours" Chutney
• Cheese infused with Cranberry 
• 1 Bag Rocket Duo Salad
• 4 Large Blaa's
• 4 Teaspoons Mayonnaise 

Instructions:

Sweet Potato Wedges

1. Slice Sweet Potatoes length-ways into wedges, try to ensure you keep the wedges the same size so they cook at the same time. Place wedges onto a large baking tray.

2. Drizzle on the Olive Oil and sprinkle with the Sea Salt and Cracked Black Pepper. Shake the tray to coat evenly. Add in the roughly chopped  Rosemary, Cajun Spice, Basil and crushed Garlic Cloves. With your hands move around the wedges so they get coated in all the seasoning - The oil will allow the herbs and spices to stick to the wedges.

3. Cut three or four slices off the half lemon and places these onto the tray with the wedges. Squeeze half the juice out of the lemon and shake one last time. Make sure the wedges are dispersed evenly on the tray. Place in the oven and cook for 25-30 minutes at 180°C.

4. While the wedges are cooking you can make and cook the burgers. When the wedges are cooked, using a thongs to squeeze the garlic and lemon to get the last bit of flavour out of them.

5.  Finish with a squeeze of fresh lemon juice and shake the tray so the wedges are tossed in remaining infused oil.

Spicy Sweetcorn and Turkey Burgers

1. Put the Turkey Mince into a large bowl and break up with a wooden spoon. Firstly season with Salt and Pepper.

2. Roughly chop up the Fresh Rosemary and add to the mince, then add in the Cajun Spice, Basil and mix again. When all the spices are incorporated add in the Sweetcorn, it's at this point I like to switch to my hands to work in the Sweetcorn, I do this by squeezing the mixture.

3. Crack the egg into a small bowl and whisk slightly. Make a well in the center of the mixture and pour in half the egg. Work the egg into the mixture with your hands - the egg helps all the ingredients to bind together. You may or may not need the remainder of the egg.

4. Sprinkle in some of the flour as you don't want the mixture to be too wet. If you fry the burgers and they are too wet the mixture will fall apart and you will lose the all important patty shape. 

5. I like to chill the mixture in the fridge for a few minutes before I shape the burgers. Take up a quarter of the mixture into your hands and roll it around into a ball. Sprinkle a little flour on the counter and place the ball onto the floured surface. Press down slightly to flatten the top and bottom of the patty. Form the other three patties in the same way. 

6. Fry the burgers in a little Olive Oil till golden brown on either side and crispy to touch, flipping them over every few minutes. While they are frying you can get everything else ready.

7. Cut the Blaa's in half, spread a teaspoon of Mayo on the bottom of each Blaa then put a small handful of Rocket Salad on each bottom bun - The Mayo helps the Rocket from falling out of the burger when you're eating it. Make up a small salad beside the bottom bun - I like to use some of the Rocket with quartered Cherry Tomatoes and a sprinkle of sweetcorn. But you can use any kind of salad you like. Spread some of the Tastefully Yours Chutney on the top bun.

8. When the burgers are cooked take them up and place a patty on each of the bottom buns. Break up some of the Cheese with Cranberry and put on top of the burger - The heat from the burger will start to melt the cheese - I like to use cheese infused with Cranberry as everybody knows how well Turkey and Cranberry goes together. 

9.Place the top of the Blaa's on each burger. Take up the Sweet Potato Wedges and place along side the burger and then run to the dinner table...

"Do you want Sweet Potatoes Wedges with That?"