Archive for May 27, 2017

Apple Goat Cheese Cupcakes

So this lovely brain child of mine came about because I have been absolutely obsessed with goat cheese desserts recently. It’s an apple crisp cake with a goat cheese frosting and a caramel drizzle. Not only is the cupcake a mouthful but the name is too! It’s light, fluffy, and so decadent.



1 Cup Whole Wheat Flout

3/4 Cup Flour

1 1/2 Tsp Baking Powder

1/2 Tsp Baking Soda

1/2 Tsp Salt

1/2 Tsp Cardamom

1/2 Cup Coconut Oil

1/2 Cup Sugar

1/2 Cup Brown Sugar

2 Eggs

1/2 Tsp Vanilla

1/2 cup Greek Yogurt

1 cup finely diced apples (pealed)


1/4 Cup Butter

1/3 Cup Brown Sugar

3/4 Cup Oats


1/2 Cup Butter

4 Oz Goat Cheese

2 1/2 to 3 Cups Powdered Sugar

1/2 Tsp Vanilla


10-15 Soft Caramel Candies

2-4 Tbs Heavy Cream

So we want to start with the cake by combining the coconut oil and the two sugars. Cream that together until it is all completely mixed.

Then stir in the eggs one at a time.

Next add in the greek yogurt and vanilla.

Next to last mix in the two flours, baking soda, baking powder, salt, and cardamom.

Lastly you want to peel and shred 4 small apples or 2 large ones. Pat lightly with a paper towel before adding the apples into the batter so that there isn’t too much extra liquid being added.


Now for the crisp element. Mix together cold cubed butted with the brown sugar and oats.

So of course I like doing mini cupcakes. Fill the liners 3/4 of the way up. If you are making minis top with 1/2 tsp of the crisp mix. If you are making regulars then top with a little more than a tsp of the crisp mix.

Bake at 350 °F (177 °C) for 8-12 minutes or until done. Immediately remove from the cupcake tins to a wire cooling rack.

While the cupcakes are cooling you can make up the frosting and drizzle. So the frosting is like a cream cheese frosting but better. You want to combine the softened butter and cheese together until smooth. Add in vanilla and the powdered sugar a bit at a time. If the frosting becomes too stiff then add in some milk a tablespoon at a time. Be careful adding in liquid because it can very quickly become too much. Set aside for the moment.

Now the drizzle. Combine the caramel candies with 2 tablespoons of heavy cream and heat in the microwave for 30-45 seconds. Let this cool while you frost the cupcakes. Stir occasionally. If the caramel starts to become too hard while cooling add in a touch more of the remaining heavy cream.

Frost the cupcakes. The caramel is cool enough to use when you can comfortably stick your finger in it. Use a fork to drizzle the caramel over the tops. I then placed them in the fridge for 10 minutes to set before I served them but they are now ready to go!


Makes 72 Minis or 24 Regulars

Serving 3 Minis or 1 Regular

Chai Cookies

So I was asked to find a non boring gluten free cookie to take to a family friend who has a sever gluten allergy. So I found these! These little cookies were some of the best gluten free cookies I’ve ever made and the spices are great.


2 cups (200 grams) Almond Flour

1/4 cup (34 grams) Coconut Flour, sifted if lumpy

1/4 cup (50 grams) Coconut Sugar

1/2 Tsp Baking Soda

1/2 Tsp Xanthan Gum

1/4 Tsp Cream of Tartar

3/4 Tsp Ground Ginger

3/4 Tsp Ground Cinnamon

1/4 Tsp Ground Cardamom

1/4 Tsp Ground Cloves

1/4 Tsp Salt

1/4 Cup Coconut Oil, melted

1/4 Cup Maple Syrup

1 Tsp Vanilla

1 Egg

3-4 Tbs Sugar

So this recipe is really easy. Combine all the dry ingredients together in a bowl.

After mixing together all the dry ingredients together you want to stir in the wet ingredients.

Scoop the dough into 1 1/2 sized tablespoon balls that you want to roll in sugar. Place on a baking sheet, these cookies don’t spread so squish them a little if you want. Bake at 350 °F (175 °C) for 8-10 minutes, these cookies won’t brown but will crack so be very careful not to over bake them.

Remove the cookies to a cooling rack immediately until completely cool. Enjoy with their best pairing, a chai tea latte!

Makes 34 Cookies

Serving 2 Cookies

Carrot and Clam Soup

This recipe was a case of this sounds so weird that I’m not sure it’ll be good but I’m going to try it anyways. And boy I’m so glad that I tried it anyways! This was so good and while it’s a warm soup it’s light and refreshing. It’s a definite repeat recipe in my book.


2-3 large carrots

1 onion

1 tsp fresh ginger

1 1/2 tsp red curry paste

1 3/4 cup vegetable broth

1 14-ounce can coconut milk

Sea salt, to taste

10-12 Oz Whole Canned Clams

2 cloves of minced garlic

2 tbsp butter

3-4 Tbs White Wine

So this recipe takes a little bit of time because you start by roasting your vegetables. Cut the carrots and onion into large pieces and coat with oil. Place on a sheet pan covered in aluminum foil and bake at 450 °F (232 °C) for 25-30 minutes.

Combine the ginger, curry paste, and broth in a pot on the stove and stir together until the curry paste is dissolved.


Once the vegetables have finished roasting add them to the curry broth and add in an additional cup of water. Bring that to a simmer and cook for 5 minutes.


Once the vegetables have cooked puree them until smooth and then puree in the coconut milk. Leave that simmering on low to the side while you prep the clams.


Combine the butter, clams with half of the liquid, garlic, and wine. Cook over medium until the majority of the liquid has cooked off.


Add the clams to the soup and then dish up! Top with a pinch of red chili flakes and serve with toast, it’s so good.

Serves 6

Steak and Mushroom Pie


Oh my goodness. This is one of the most rich, hearty, and delicious dinner pies that I’ve ever made. It cooks long enough that the usually tough and chewy stew meat becomes tender and the vegetables have a wonderful flavor. Plus you can’t beat anything that has a thick and flaky pie crust.


2 Lbs Stewing Beef

1 Large Onion

3 Carrots

2 Celery sticks

16 Oz Mushrooms

2 Cloves Garlic

2 Tsp Paprika

1 Tsp Thyme

1 Tsp Oregano

2 Bay Leaves

2 Cups Beef Stock

1 Tbs Cornstarch

Salt & Pepper to taste

1 Pie Crust

1 egg, beaten

So this recipe does take time so be aware of that when you start out. Begin by going through your stew meat and cut into bit sized pieces. Usually stew meat is cut large and unevenly. Once finished heat oil in a large pot or dutch oven, when hot add in the stew meat and cook until all sides have browned. When it’s done browning transfer to a separate bowl and set aside.


While the meat is browning you want to slice your carrots and celery, dice the onion, and slice the mushrooms. When the pot is empty add the vegetables to the hot pot. Cook down for 15 to 20 minutes or until the vegetables have all become tender and the onions turn translucent.

Add in the mushrooms and cook for about 5 minutes before adding in the garlic, spices, and bay leaves. Do not crush or crumble the bay leaves because you will want to be able to remove them later on.


Add the browned meat back to the pot and pour in the stock along with an additional cup of water. Stir and bring to a boil before reducing to a simmer. Cover and allow the stew to simmer for 2 hours.

When finished simmering you should be able to break apart the stew meat with a fork. At this point you want to remove the bay leaves. When it reaches that stage mix the cornstarch with 1 1/2 tablespoons of water to dissolve before mixing into the stew. Cook over low for another 10 minutes to thicken.

While the stew thickens you should make your pie crust if you are making one and you should also preheat your oven to 355 °F (180 °C).


Once thickened cover with the pie crust. Beat the egg and brush it over the top of the pie crust before cutting 2-4 slits in the top of the crust.

Bake for 25-35 minutes or until the crust is golden brown and delicious. Serve up to friends with what ever you want on the side. I like spicy garlic green beans personally.

Serves 6

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