Death by Oreo Cupcakes (Recipe)

Birthdays and cupcakes go hand and hand, which is why I decided to make these delicious Oreo cupcakes for my best friend's birthday. These cupcakes are truly scrumptious and include an Oreo surprise at the bottom. That's right, you put an entire Oreo cookie at the bottom of the cupcake! The rich, moist decadent cake with a crunchy Oreo cookie is the perfect combination of flavour and texture.

Ingredients:

Cupcakes

• 1 1/2 cups cocoa powder
• 3 cups all purpose flour 
• 1 tbsp baking soda 
• 1 1/2 tsp baking powder 
• 3 cups granulated sugar 
• 1 tsp salt 
• 3 eggs 
• 2 tsp vanilla extract
• 1 1/2 cups warm water 
• 3/4 cup vegetable oil 
• 1 1/2 cups buttermilk 
• 1 package Oreo cookies, regular size 
• Cupcake liners 

Frosting

• 8 ounces cream cheese, room temperature 
• 1/2 cup butter (1 stick), room temperature 
• 3 3/4 cups powdered sugar 
• 1 tsp vanilla extract 1 package mini Oreo cookies, for decoration

Directions:

Cupcakes

1. Preheat oven to 350. Line muffin pan with cupcake liners. Place a regular size Oreo cookie in the bottom of each liner.
2. In your stand mixer, sift cocoa powder, flour, baking soda and baking powder together. Add in the sugar and salt.
3. With your mixer on low speed, add eggs, one at a time, and then the vanilla, water, vegetable oil and buttermilk. Mix on medium for 2 minutes until combined.
4. Take 1/2 of remaining cookies and chop coarsely and add to cake mix.
5. Fill liners 2/3 full and bake for 20 minutes until set. 
6. Remove from pan immediately and cool on wire rack.

Frosting

1. Cream together butter and cream cheese. 
2. Add vanilla, then add powdered sugar slowly until blended well. 
3. Chop remaining regular-sized Oreos very fine, or grind them in a food processor. Add to frosting. 
4. After cupcakes have cooled, frost and decorate with mini Oreos.

Yields: 24 cupcakes

Verdict: A delicious chocolate cupcake with a hidden treat at the bottom!

Total Prep Time: 1 h 20 min
Hands-on Prep Time: 1 h
Baking Time: 20 min

Rating: 9.5/10

Fraser Café (Review)

The Christmas holidays were busy with shopping, baking, spending time with friends and family and watching way too many holiday movies. We haven't had much time (or extra money for that matter) to venture to many restaurants, but on a cold and snowy Sunday evening, Fraser Café's cozy atmosphere and friendly service was calling our name. The restaurant, along with their newest venture Table 40, is tucked away on a small side street in Ottawa's up and coming trendy neighborhood, New Edinburgh. The interior has decent floor space, but the tucked away corner tables almost give the illusion of private dining. The service is friendly, the drinks are plenty and the food is comforting and delicious. We've had several meals at Fraser Café and they have yet to disappoint. We shared a couple of plates that we had not ordered in the past and were blown away by the unique combinations and rich flavours. We shared two appetizers including the Beet Salad and the Duck Meatballs and Potato Gnocchi. They were both incredible in their own ways. Pairing the cold salad with the warm dish was a great suggestion by our server and barely left us wanting our main course. But we knew we had to try the next items on our list. We ordered the Pieorgi and Pork Belly and the Grilled Salmon. Both were delicious with warm winter vegetables and bold sauces to add an extra punch. 

Clockwise from top left: Beet Salad; Duck Meatballs and Potato Gnocchi;
Grilled Salmon with roasted potatoes; Pierogi and Pork Belly

Espresso Chocolate Torte, homemade vanilla ice cream

At the end of our meal we were fully satisfied but we had to try the Espresso Chocolate Torte with their homemade vanilla ice cream. We were glad we did. Our taste buds were not wanting more at the end of this evening. We will definitely return to Fraser Café in the near future. Their Table 40 venue is next door and hosts Monday night communal dining events and private parties throughout the year. 

Verdict: Delicious, friendly, local.

Hours: Monday dinners at Table 40 5:30pm - 9:00pm
Brunch: Saturday to Sunday 10:00am - 2:00pm
Lunch: Tuesday to Friday 11:30am - 2:00pm
Dinner: Tuesday to Sunday 5:30pm - 10:00pm

Fraser Café, 7 Springfield Rd., Ottawa, ON
www.frasercafe.ca

Allium Restaurant (Review)

Allium has been recommended to us numerous times over the past year, so we didn't pass up the opportunity to have a ladies night out during the holidays. We were not disappointed from the moment we walked in until the moment we left. The atmosphere was cozy and inviting, the service was friendly and unpretentious and the food was unique, flavourful and absolutely divine.

Their menu changes monthly, but their selections are local and Canadian, and include fish, meat, and vegetarian options to suit all taste buds. If you are feeling slightly more adventurous, the blind appetizer and main course options may suit your fancy. They don't allow any substitutions, so make sure you're open for the chef's creations.

The food is not the only attraction at Allium. Their cocktail menu is fresh and unique and they have an extensive wine list that does not disappoint. Whether you are a wine connoisseur or just beginning your love of wine, the sommelier Alison has all the knowledge and passion to pair your wine or cocktail to your desired meal.

Chipotle Caesar $9

We both went with the Chipotle Caesar to start, which was the perfect combination of spice and deliciousnes. It consisted of Stolichnaya, chipotle Clamato, Tabasco, Worchester, grilled bacon and scallion. This spicy drink retailed at $9.

Blind Appetizer $15

For our starters, one of our dining guests went with the blind appetizer ($15), which was three beautifully presented Fried Shrimp on a bed of sauces, topped with Pickled Onions. Another dining guest chose the Fresh Goat Cheese Tart ($15), a heavenly creation of Truffled Pastry, Pickled Beets, Sautéed Chantrelles, Panko Crusted Eryngiis, Balsamic Vinegar, Tomatoes, Caramelized Pear-Raisin Puree and Roasted Pecans. The tart was rich, but absolutely mouth-watering.

Lola went with a classic appetizer, precisely the local cheese board, served with condiments and sauces for $15, while Riley chose the soup of the day, which was a creamy Sweet Potato Chowder with Cilantro Relish and a dollop of Goat Cheese for $12. Although simple, the soup was the favourite app of the group.

Fresh Goat Cheese Tart $15

Sweet Potato Soup  $12

Next, for the main course, two of our dining guests chose the blind option, while we chose to stick to the safer, yet still delicious choices from the menu. The blind option that night was a Duck Leg with Fresh Roasted Vegetables, for $30. The feedback was overwhelmingly positive. Lola also ended up choosing duck, but she went with the Roasted Duck Breast from the menu, which was served with Cranberry Honey, King Trumpet Chips, Port, Mushroom & Ricotta Pastry, Kale, Pickled Carrots, Roasted Pine Nuts and Foie Gras Cream for $31. Finally, Riley went with the Flat Iron Steak with Smoked Jalapeno & Garlic Marinade, Roasted Winter Vegetables, Chives, Chili-Dijon Aioli, Sea Salt, Red Wine Jus and Pomme Frites for $25. Both Lola and Riley were thrilled with their meals, and ate every last bite. The duck and the steak were both cooked to perfection and melted in your mouth.

Blind Main Course (Duck Leg) $30

Roasted Duck Breast $31

Flat Iron Steak $29

Overall, we had a great experience and we highly recommend this restaurant to other food connoisseurs. Just be sure to wear your big pants that night! For those who have room, Allium also has a fantastic dessert menu, with options ranging from Banoffee Pie to Butterscotch Pudding for $9, as well as various ice cream flavours for $3.

Verdict: Unique flavours, trendy atmosphere and sure to rock your taste buds!

Cost: Items range between $12 and $31

Hours: Monday 5:30pm to 9:30pm, Tuesday to Friday 11:30am to 2:00pm & 5:30pm to 9:00pm (except Friday open until 10:00pm), Saturday 5:30pm to 10:00pm

Allium Restaurant, 87 Holland Avenue, Ottawa Ontario
www.alliumrestaurant.ca

Holiday Baking

Oh Christmas…how you come and go so fast! It goes so fast that I never even got a chance to publish my post on Christmas baking. While most people do not want to even think about another baked good at this time of year, I thought I would nevertheless share with you my holiday baking extravaganza! Perhaps it will serve as an inspiration for those looking to get a BIG head start on next year’s holiday season.

So I don’t know about the rest of you, but I absolutely love shortbread. While I really enjoy trying new cookie recipes each year, I am eternally devoted to shortbread! This year, I decided to stick with my love and I went with a shortbread theme. 

To begin with, I chose a simple, yet delicious shortbread recipe, consisting of only four ingredients – flour, sugar, butter and salt. No matter how busy you are at Christmas, you can always make time for this quick and easy recipe. Also, to keep it fun and interesting, I made four different varieties of cookies using the same dough. All were simple to make and didn’t require many extra steps.

Now, the first thing to do is to make the dough. The below recipe makes about 4 dozen small shortbread, which I divided into four and made a different variety for each dozen.

Vanilla Shortbread 

Ingredients

• ¾ pound (or 3 sticks) unsalted butter at room temperature 
• 1 cup sugar 
• 1 tsp pure vanilla extract 
• 3 ½ cups all-purpose flour 
• ¼ tsp salt 

Directions 

1. In a bowl of an electric mixer fitted with a paddle instrument, mix together the butter and sugar until they are just combined. Add the vanilla. 
2. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.
3. Mix on low speed until the dough starts to come together. 
4. Dump onto a surface dusted with flour and bring everything together with your hands. Divide dough into four pieces and flatten slightly. Wrap each piece in plastic and chill OR prepare one of the shortbread recipes below. 

Chocolate Dipped Shortbread 

Ingredients

• 1 ball of shortbread dough (1/4 of the above recipe) 
• ½ cup chopped dark or milk chocolate 

Directions 

1. Roll out the shortbread dough on a floured cutting board. 
2. Using a ruler and a sharp knife, cut the dough into rectangular strips. 
3. Place the rectangles on a cooking sheet lined with parchment paper and chill for 30 minutes.
4. Preheat oven to 350F. Bake for about 16-20 minutes until slightly golden around the edges.
5. Meanwhile, melt the chocolate on low in the microwave and stir until smooth. 
6. Remove pan from oven and allow pan to cool slightly. 
7. Dip one end of the shortbread into the melted chocolate until half-covered and place on a wire rack to set. 

Hershey Kiss Shortbread Thumbprints

Ingredients

• 1 ball of shortbread dough (1/4 of the above recipe)
• 1 bag of Hershey kisses of your choosing (I went with white chocolate candy cane kisses) 

Directions

1. Roll shortbread dough into 1-inch balls and place on a cookie sheet lined with parchment paper. Flatten slightly with your palm.
2. Make a small indentation in the top of the cookie using your thumb or finger. Chill for 30 minutes.
3. Preheat oven to 350F. Bake for about 10-12 minutes until slightly golden on the bottoms.
4. Remove pan from oven and place one unwrapped Hershey kiss in the center of each cookie. 
5. Let cool on wire rack. 

Russian Shortbread Cakes 

Ingredients

• 1 ball of shortbread dough (1/4 of the above recipe) 
• ½ cup powdered sugar 

Directions

1. Roll shortbread dough into ½ inch balls and place on a baking sheet lined with parchment paper. Chill for 30 minutes. 
2. Preheat oven to 350F. Bake for about 12-16 minutes until slightly golden on the bottom. 
3. Place powdered sugar in a medium-sized bowl and add warm cookies. Toss to coat. 
4. Place on a cooling rack and allow cookies to cool. Toss again in powdered sugar and store in a cool dry place. 

Christmas Tree Glazed Shortbread

Ingredients

• 1 ball of shortbread dough (1/4 of the above recipe) 
• Cookie cutter of your choosing 
• ½ cup powdered sugar 
• 1 tbsp of milk 
• Sprinkles or decorations of your choosing 

Directions

1. Roll out the shortbread dough on a floured cutting board. 
2. Cut shapes out of dough with your cookie cutter and place on a cooking sheet lined with parchment paper. Chill for 30 minutes. 
3. Preheat oven to 350F. Bake for about 10-12 minutes until slightly golden. Cool. 
4. Mix together powdered sugar and milk. Add a few more drops of milk if the mixture is not runny enough. 
5. Spoon glaze onto cookies and add decorations or sprinkles. 
6. Allow icing to harden for several hours. Store in an airtight container. 

To continue with the shortbread theme, I also made caramel shortbread squares.

Caramel Shortbread Squares

Ingredients

• 2/3 cup butter, softened 
• 1/4 cup white sugar 
• 1 1/4 cups all-purpose flour 
• 1/2 cup butter 
• 1/2 cup packed light brown sugar 
• 2 tbsp light corn syrup 
• 1/2 cup sweetened condensed milk 
• 1 1/4 cups milk chocolate chips 

Directions

1. Preheat oven to 350F. 
2. In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. 
3. Press into a 9 inch square baking pan. Bake for 20 minutes. 
4. In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. 
5. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm. 
6. Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. 
7. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. 

Finally, I made a bunch other holiday favourites for my Christmas party. Check out the recipes at the following links:

Candy cane bark: http://www.foodnetwork.com/recipes/paula-deen/peppermint-bark-recipe/index.html

Almond chocolate bark: http://whiteonricecouple.com/recipes/chocolate-almond-bark/

Christmas crack: http://www.iheartnaptime.net/christmas-crack/ (This recipe was a real crowd pleaser)

Peppermint Rice Krispie snowballs: http://www.aspicyperspective.com/2011/11/peppermint-rice-krispies-snowballs.html

Brownie strawberry Santa hats: http://www.iheartnaptime.net/strawberry-santa/

All of the baked goods were a winning success, and were well enjoyed by all!

Until next year!

Upside-Down Apple Tart (Recipe)

Looking for a simple, rustic dessert for a fall dinner party? Then try out this delicious upside-down apple tart. I recently made it for our Thanksgiving dinner and it was a big hit!

This recipe calls for a few simple ingredients, including Granny Smith apples, flour, butter and salt. While the total preparation time is over 4 hours, the actual hands-on prep only takes 45 minutes.

Ingredients

1 cup cold butter, cut up
2 cups all-purpose flour
Pinch of salt
1 3/4 cups sugar, divided
1/2 cup ice-cold water
1 (3-lb.) package small Granny Smith apples, peeled and quartered
1/2 cup butter, cut up

Directions

1. Freeze 1 cup cut-up butter 30 minutes. 
2. Pulse cold butter, flour, salt, and 1/4 cup sugar in a food processor 7 to 8 times or until mixture resembles coarse meal. Make sure your food processor can hold at least 4 cups.
3. Add 1/2 cup ice-cold water, 1 tbsp at a time, and pulse just until mixture comes together and a dough forms. 
4. Turn dough out onto a piece of plastic wrap, and shape into a disk. Wrap in plastic wrap, and chill 2 to 24 hours. I chilled mine overnight.
5. Gently stir together apples, 1/2 cup butter, and remaining 1 1/2 cups sugar in a large bowl. 
6. Place apple mixture in a 10-inch cast-iron skillet. Skillet will be very full. 
7. Cook over medium-low heat 1 hour to 1 hour and 15 minutes or until liquid is reduced, thickened, and turns golden, stirring only once every 15 minutes. You might need to lower the temperature if mixture begins to scorch on the bottom.
8. Preheat oven to 425°. 
9. Unwrap dough, and turn out onto a lightly floured surface. Roll dough to a 12-inch circle; place over warm apple mixture, tucking edges into sides of skillet.
10. Bake for 25 minutes or until crust is golden brown and flaky. Let cool 10 minutes. 
11. Run a knife around edge of skillet; invert tart onto a cutting board or serving plate.
12. Top with whipped cream before serving. Best served warm.

**I decided to add a crumb topping to the tart. It consisted of 1/4 cup brown sugar, 1/4 graham cracker crumbs, 1/4 flour and 1/2 cup butter. Combine with a pastry cutter and spread over tart.

Yields: 12 servings

Verdict: Delicious alternative to the traditional apple pie

Total Prep Time: 4 hours
Hands-on Prep Time: 45 minutes
Baking Time: 25 minutes

Rating: 8.5/10

The Albion Rooms (Review)

Looking for the next trendy hotspot?? Then look no further. The Albion Rooms is a new lounge bar located at 33 Nicholas offering exceptional cocktails, craft beers and an ever changing fresh menu. Had Lola and I not discovered this new dive during the Ottawa Foodie Challenge, this place may have still remained a mystery to us.

Tucked away in the bottom of the Novotel Hotel, it is easy to pass by without noticing it. However, this place is unlike any typical hotel restaurant. The decor is fresh and modern, the waitstaff are friendly and personable, and the food is to die for!

While it appears to cater more towards sharing plates and 'bar bites' offering a wide selection of charcuterie boards and cheeses, we went there for a full dinner and drinks.

Elk Burger

The hits of the night were the Elk Burger ($18) and the traditional Fish and Chips ($18). The Elk Burger was topped with seed to sausage bacon, lettuce, tomatoes, cheddar and roasted shallot aioli. You had a choice of thrice-cooked chips or a side salad, but the chips were the obvious choice, as the waiter jokingly teased, 'It was clearly a cheat night!" The finger-sized batons of potato goodness, upright in a tiny pail, were delicious, but extremely heavy, making it difficult to eat too many. The Elk Burger won the prize though, which was moist and flavourful and cooked to perfection.

The Fish and Chips was also mouthwateringly good! Fresh Lake Erie Pickerel was covered in lemon thyme beer batter and served with a side of 'clam chowder' tartar and thrice chips. Again, the chips made the meal quite heavy, however, the fish was light and tasteful, creating a nice balance.

Fish and Chips

Other yummy meals included the Scotch Egg, which enrobed a chicken egg in house-made chorizo on a bed of arugula with paprika aioli for $10, as well as the House Pasta, which consisted of beetroot fettuccine, pistachio pesto, goat cheese, parsley, pistachio walnut oil and creme fraiche for $15. Whalesbone oysters are another option for all those oyster lovers out there!

Overall, we had a great experience...the atmosphere was hip and intimate, and the food was indulgently good! I highly recommend this gastropub to all foodies alike!

For you early birds, this place also opens at 6:30am and features a coffee bar and breakfast counter.

Verdict: Contemporary Canadian cuisine with great service and a trendy vibe

Cost: Items range between $7 and $30

Hours: Monday to Thursday 11am to 12am, Friday to Sunday 11am to 2am, Breakfast - Monday to Friday 6:30am to 11am 

The Albion Rooms, 33 Nicholas Street, Ottawa Ontario
http://thealbionrooms.com

Cupcakes, Cupcakes, Cupcakes! (Recipe)

Last week, in honour of my sister's birthday, I decided to bake two of her favourite flavours: red velvet and lemon. I went with red velvet and white chocolate chip cupcakes and lemon explosion cupcakes. Both were a major hit and definitely pleased the birthday girl.

The red velvet cupcakes were a delicious blend of chocolate and vanilla, and the white chocolate chips were a sweet surprise. The decadent cream cheese icing was the perfect topper to these velvety smooth treats.

The lemon cupcakes were also a crowd pleaser. They were deliciously light and the whipped lemon cream cheese icing paired beautifully with the lemon vanilla cupcake.

You too can recreate these delicious cupcakes by following the below recipes.

Red Velvet Cupcakes with White Chocolate Chips and Cream Cheese Frosting

Ingredients

Cupcakes
3 ½ cups flour
¾ cup unsalted butter, softened
2 cups sugar
3 large eggs, room temperature
4 tablespoons red food coloring
3 tablespoons cocoa powder, unsweetened
6 ounces white chocolate chips
1 ½ teaspoon salt
1 ½ teaspoon vanilla extract
1 ½ cup buttermilk
1 ½ teaspoon cider vinegar
1 ½ teaspoon baking soda

Frosting
2 ½ sticks unsalted butter, softened
24 ounces cream cheese, softened
2 teaspoons vanilla extract
¼ teaspoon salt
4-5 cups powdered sugar, sifted

Directions

Make the cupcakes.

1. Preheat oven to 350 degrees. Grease 24 cupcake liners.
2. In a small bowl, sift flour and set aside.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar together until light and fluffy, about 5 minutes.
4. Add the eggs, one at a time, beating well after each addition.
5. In a small bowl whisk together red food colouring, cocoa powder and vanilla. Add to the batter and beat well.
6. In a measuring cup, stir the salt with the buttermilk.
7. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated but do not over beat.
8. In a small bowl stir together the cider and baking soda and add to the batter. 
9. Stir in the white chocolate chips until well incorporated. 
10. Using a rubber spatula scrape down the sides of the bowl, making sure all the ingredients are well blended and the batter is smooth.
11. Divide the batter among the prepared pans. 
12. Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until tester comes out clean, about 20 minutes. 
13. Cool the cupcakes before frosting. 

Make the frosting. 

*Word of advice: cut all ingredients in half, or else you will end up with a ton of extra icing.

1. Using an electric mixer, mix the butter and cream cheese until smooth. 
2. Add the salt and vanilla and beat until well incorporated. 
3. Slowly add the powdered sugar until desired consistency. 
4. Frost cupcakes and decorate with candied pearls or sprinkles!

Lemon Cupcakes with Lemon Cream Cheese Icing

Ingredients

Cupcakes
1 ¼ cups cake flour
1 teaspoon baking powder
1/8 teaspoon salt
½ cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
½ cup whole milk

Frosting
½ cup (1 stick) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
2 teaspoons finely grated lemon peel
1 teaspoon vanilla extract
2 cups powdered sugar

Directions 

Make the cupcakes.

1. Position a rack in the middle of the oven. Preheat the oven to 350 F. Line 12 muffin tin cups with paper cupcake liners.
2. Sift the cake flour, baking powder, and salt into a medium bowl and set aside.
3. In a large bowl and using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and lightened in colour, about 2 minutes. 
4. Stop the mixer and scrape the sides of the bowl as needed during mixing. 
5. Add the eggs one at a time, mixing until each is blended into the batter and it looks creamy, about 1 minute. 
6. Add the lemon juice, lemon zest, and vanilla and beat for 2 minutes. 
7. On low speed and in 3 additions (3 flour, 2 milk), add the flour mixture and milk alternately, beginning and ending with the flour mixture. 
8. Mix until the flour is incorporated and the batter looks smooth.
9. Fill each paper liner with 1/4 cup of batter (an ice-cream scoop works well), to about 1/2 inch below the top of the liner. 
10. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 23 minutes. 
11. Cool the cupcakes for 10 minutes in the pan on a wire rack. Remove the cupcakes from the pan onto a wire rack and let cool completely.

Make the frosting. 

1. In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, grated lemon peel, and vanilla until smooth and thoroughly blended, about 1 minute. 
2. Stop the mixer and scrape the sides of the bowl as needed during mixing. 
3. Add the powdered sugar, mixing until smooth, about 1 minute, then beat on medium speed for 1 minute to lighten the frosting further. 
4. Use a small spatula to spread frosting over the top of each cupcake.