For us Canadians, Thanksgiving is a week away and I have just the recipe to start the day, Sweet Pumpkin Martinis.
Mix equal parts and serve over ice:
Irish Cream
Pumpkin Spice Whisky
Cotton Candy Vodka
Bottom’s Up!
Irish Cream
Cooking With Sin 2014 Calendar – January
Happy New Year!
Let’s Make 2014 an Especially ‘Sin’ful One! 😉
Something for you!
Each month in 2014, I will share a calendar page that includes a CWS recipe. Here is January’s!
Click to open up the large version of January’s calendar page, then right click and save or copy it for yourself. Print it off for your fridge, share it with a friend, post it at your office … etc.
If you use it in a document, please use the entire image, so Cooking With Sin and Chef D get the credit. Thank you. It is yours to enjoy!
Thank you to my wonderful friend Chef D for this fantastic recipe. You have GOT to try it! The original post with Chef D’s great story is “Edible Magic” Scallop Martini.
“At Home with Chef D” Rogers TV
“Instead of going out to dinner, buy good food. Cooking at home shows such affection. Make yourself feel good.” ~Â Ina Garten
Some of my favourite people are those who live spontaneously. Early on a Monday morning, back in July, I received a Facebook message from my friend Chef D asking me if I would be available to do a guest shot on his show that day… in a few hours! He was taping several episodes for his new show on Rogers “At Home with Chef D.” Of course, I said an enthusiastic “Yes!” and I am so glad I did.
The episode aired today and I have been so pleased to hear great feedback about it. Chef D’s recipes are spectacular and one of the recipes on today’s episode is featured here on Cooking With Sin “Edible Magic” Scallop Martini. It also happens to be my husband’s favourite recipe of the collection.
“At Home with Chef D” airs every Wednesday on Rogers TV here in the K-W-C area and beyond. Be sure to tune in.
Thank you Chef D for including me in the fun today!
Christmas Crispy Squares
Christmas waves a magic wand over this world, and behold, everything is softer and more beautiful.Â
~Norman Vincent Peale
What’s your favourite part? Watching the soft cottony marshmallows become a white satiny mush? Stirring in the crisp rice cereal? Pressing it into a pan with buttery fingers?
When I find the seasonal red and green rice crisps on the grocery store cereal shelf, I still get a giddy child-like rush. Crispy rice squares are such simple and beloved treats and they have become a Christmas staple in many homes. A few days ago, I was making a batch and I knew I had to make them a little *sin*ful – but of course!
The recipe on the cereal box is easy to follow and when I stirred in the vanilla, I also added 3 tablespoons of Irish Cream. Then, once the cereal was stirred in, I tossed in several handfuls of dark chocolate chips. When it comes to chocolate chips, generosity is the rule!
These squares are really rich and deeelish! And don’t worry; they are super kid-friendly.
*Tip – Use only fresh marshmallows. The first time I tried to make these squares I used older dry marshmallows, but they refused to melt. They just rolled around in the margarine and actually started to roast a bit! It made me laugh.
During this Holiday Season,
May your Home be Blessed
with Laughter and Love.
“Packs a Punch” Cupcakes
Cooking With Sin
“Each friend represents a world in us, a world possibly not born until they arrive, and it is only by this meeting that a new world is born.”
– Anais Nin
by Alana Cholewa
Val and I met in the fall of 2000. We had just started university and lived in the same residence building. Val, God bless her, is the loudest person I know. She is short and Italian, and packs a punch if she feels the need to hollar. In all fairness, I must admit that I heard her long before I saw her: In a building that housed over one thousand first year students, that was quite the accomplishment!
While I became familiar with her during Orientation Week, I was actually introduced to her a few weeks later. While some people can find ample volume off-putting, I have always appreciated and respected Val’s ability to just put it all out there.
Over a decade later, our friendship is still holding strong. We picture ourselves growing old with each other — two grannies on a porch with extra large wine glasses. This recipe for cupcakes is much like our friendship, rich with colour and flavour. The icing, sweetness on top, isn’t as sweet and innocent as it appears. Gotta watch for this blonde and brunette friendship – it, too, packs a punch!
“Packs a Punch” Cupcakes
Step #1: Bake the Cupcakes
Chocolate Stout Cupcakes
2 large eggs 2/3 cup sour cream 2 cups flour, all purpose 2 cups sugar 1 1/2 teaspoons baking soda 3/4 teaspoon salt 1 cup stout 3/4 cup butter 3/4 cup cocoa powder Â1. Preheat oven to 350°F.
2. In a large bowl, beat eggs and sour cream with a mixer.
3. In another large bowl, whisk together flour, sugar, baking soda and salt. Set aside.
3. Simmer the stout and butter in a large saucepan over medium heat, then add the cocoa powder and whisk until smooth.
4. Add the stout mixture to the egg mixture and beat until blended.
5. Add the whisked dry ingredients and mix slowly until all ingredients are just combined.
6. Filling muffin or cupcake tins 2/3 full. Bake for 16 minutes or until a tester inserted into the center comes out clean.
7. Make sure to completely cool the cupcakes on a rack.
Step #2: Fill Cupcakes with Ganache
Whiskey Ganache
8 ounces bittersweet chocolate squares 2/3 cup heavy cream 2 tablespoons butter, room temperature 2 teaspoons whiskey Â1. Chop the chocolate squares into fine pieces and put them in a heatproof bowl.
2. Heat the cream until it simmers lightly then pour it over the chocolate pieces. Let stand for one minute until the chocolate melts then stir until the mixture is smooth.
3. Add the butter and whiskey and stir or whip with a beater until it is combined and smooth. Cool slightly, but still soft enough to pipe.
4. Scoop out the middle of each cupcake with a melon baller, or apple corer. Pipe the ganache into the middle of each cooled cupcake and fill to the top.
Step #3: Top with Icing
Irish Cream Frosting
2 cups confections sugar 1/2 cup butter, softened at room temperature 4 tablespoons Irish Cream Â1. With an electric mixer, whip the butter and powdered sugar, slowly adding the Irish cream until the icing is smooth and creamy.
2. If the mixture thins out, add more powdered sugar until thick again. If more liquid is needed, add more Irish Cream or milk.
3. Spread a generous amount of icing on each ganache-filled cupcake.
4. Enjoy packing a punch with this treat!
This recipe was inspired by – http://www.sweetspot.ca/SweetHome/recipes/32765/test_kitchen_guinness_cupcakes_with_irish_cream_frosting/
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