Mother’s Day Desserts

What would a meal be without dessert?

You certainly wouldn’t have happy guests if you skipped out on this necessary component of the meal.

For mother’s special day, I opted to make a chocolate tart and mini carrot cupcakes with cream cheese icing.

I know what you’re thinking, ‘did she crack an egg on top of the cupcakes?’

NO, I most certainly did not. But now that I think about it, my little bit of creativity would have fared better during Easter.

Oh well. They still tasted good.

Here is the tart crust, the hardest part to make.

I spent about 30 minutes trying to even out the edges, then I decided, if it’s a little rough around the edges maybe people will want to eat it more?

The filling was pretty much just chocolate ganache. Heavy cream and chocolate — what could be better?

I had to take a photo of the drooping cupcake. See it? On the left?

Looks like there might be a couple on the right too.

Breakfast anyone?

And for the final touches…

I used this Martha Stewart recipe for the chocolate tart.

And I used my own recipe for the cupcakes.

Mini Carrot Cupcakes with Cream Cheese Icing

Ingredients

  • 1 cup granulated white sugar
  • 1 cup dark brown sugar
  • 1 cup canola or vegetable oil
  • 4 eggs
  • 2 cups all purpose flour
  • 1 ½ teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon table salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 cups grated carrots
  • 1 cup flaked coconut
  • ¾ cup roughly chopped walnuts

Cream Cheese Icing

  • 1 cup/package of regular Philadelphia cream cheese
  • ¼ cup (or half a stick) unsalted softened butter
  • 2 cups icing sugar
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350°F and place cupcake liners in mini muffin tray.
  2. In a large bowl, mix white and brown sugar, oil, and eggs until they’re nice and smooth.
  3. In a small bowl, sift flour together with baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. Pour flour mixture into wet mixture and beat just until moistened—do not over mix.
  5. Add the carrots, coconut, and walnuts and fold into the batter until the ingredients are well-incorporated.
  6. Pour batter into cupcake liners until about 3/4 full.
  7. Bake for about 18 minutes or until a toothpick inserted into the centre of a cupcake comes out clean.
  8. While the cake is baking, combine all the ingredients for the icing in a food processor. Mix on low speed until the icing is smooth with no lumps. A hand blender also works well for this step.
  9. Allow the cupcakes to cool on a rack for at least 10 minutes before icing.

Enjoy!

Yours edibly,

Elana

Mother’s Day Festivities

It’s been a hectic weekend, lots to make and lots to bake, but all for a great cause — mothers (and grandmothers).

We finally had some beautiful weather this past weekend, which only means one thing — bbq.

Smokey cedar plank salmon and greek chicken kabobs were a no-brainer.

When you’re using a cedar plank for bbqing salmon, just a little lemon and olive oil will do the trick — the salmon was so moist and delicious, and SO easy to make.

I prepared the greek chicken skewers like this:

Ingredients

  • 12 boneless, skinless chicken breasts, cut into 1” cubes
  • 1 cup chopped fresh mint
  • 1/2 cup dried oregano
  • 1 cup olive oil
  • 2 cups freshly squeezed lemon juice
  • 8 cloves of garlic, minced
  • salt & pepper
  • bamboo skewers

Method

Combine herbs, oil, lemon juice, garlic, salt and pepper in bowl. Place cubed chicken in large bowl and pour marinade over chicken. Mix well. Keep covered in fridge for about 30 minutes. Meanwhile, soak bamboo skewers in water for about 30 minutes. Place chicken on skewers, about 4 pieces per skewer.

Grill on bbq about 5 minutes each side, medium high heat. Serve immediately. Delicious!

Now for some sides..

My bf offered to help me prepare the big meal, so I let him slice grape tomatoes (about 3kg) and juice some lemons — it was a huge help!

This here is the roasted tomatoes with white kidney beans.

I served this mixture over a bed of spaghetti squash, it turned out beautifully!

You can find the recipe here.

I also prepared a basic greek salad which paired well with the greek chicken skewers.

Finally, I baked Barefoot Contessa’s chive biscuits.

Here they are just before baking…and before I brushed them with egg wash.

And here they are after.

The meal was a great success.

By the way, pictures of dessert are on their way. Stay tuned!

Yours edibly,

Elana