Monthly Archives: November 2017

Maple-Glazed Roast Pumpkin: Veggies are Yum!

Delicious maple-y goodness!

It’s pumpkin time! Actually, it’s fall, and October is past and I didn’t have a chance to carve a pumpkin for Halloween. So, I served my Halloween pumpkin up for dinner! With maple syrup, because I’m Canadian like that.

Ever eaten oven-baked sweet potatoes? That have been baking on a low heat for a long time? They get all sweet and caramelized and oh so delicious. I thought I’d try something similar with pumpkin slices, except I also treated them to my acorn squash treatment — a brown sugar dip before roasting. And then the roasting. And then the maple syrup glazing!

The result? Um, yum! I love maple syrup glazed anything, and adding maple syrup to my beloved veggies just makes them better!

Want to make some yourself? Let’s!


  • 1/4 medium pumpkin, peeled
  • 1/4 c. vegetable oil (I think butter would actually taste even better)
  • 1/8 c. brown sugar
  • 1/3 c. maple syrup

Slice peeled pumpkin into 1 inch thick slabs.  Mix vegetable oil and brown sugar and coat pumpkin slices in the mixture. Place on a cookie sheet and baked at 400 degrees Celsius for 20-30 minutes or until the bottom of the slices are golden and caramelized, and the squash is easily pierced with a fork. Removed from oven and brush with maple syrup twice. Serve warm and enjoy your maple-enhanced veggies! 

By the way, thinner slices of pumpkin caramelize more quickly in the oven. Oh, and you could substitute in many other sorts of squash for the pumpkin in this recipe. I mean, really, you can’t go wrong by roasting a squash and then glazing it with maple syrup, amirite?

Next Post: Pumpkin Gnocchi? Best Ever Almond Bundt Cake? Or perhaps my incredibly delicious Faux Cream Cheese Icing? So many delicious things, so little time to blog about them!

Linking Up at Full Plate Thursday!

Drunken Cupcakes with Bailey’s Irish Cream: An Easy Showstopper Dessert!

They taste even better than they look!

It’s no secret that I love chocolate, and these cupcakes are a grown-up’s version of chocolate cupcakes, all fluffy cake, pillowy buttercream with a hint of something stronger, and then the actual secret sauce…a shot of Bailey’s Irish Cream. That’s right, these are Drunken Cupcakes! Just pure deliciousness with a kick of something to open up your eyes and make your mouth go “um, yum!”

I cannot stress the deliciousness of these cupcakes enough. I baked a batch of Drunken Cupcakes with Baileys Irish Cream last week and gave one to the DH, who is notorious for not being fond of chocolate. He ate the entire cupcake in three bites. Then I brought in a batch to my workplace. My co-worker’s reaction: “I LOVE YOU, YOU’RE THE BEST!!!” (And yes, it was an ALL-CAPS type reaction.) So, I feel pretty confident that these Drunken Cupcakes with Baileys Irish Cream will be a hit with your family and friends too!

Aside from being super-delicious, these Drunken Cupcakes are great to look at too! They’re a bit of a conversation piece, and would be a hit at any dinner party, birthday party, drinks party, basically any time to be honest. (Like now. It’s 2 am in the morning, I’m sitting on the sofa with my laptop and some fuzzy socks, and my insomnia is wide awake and partying. Some Drunken Cupcakes would really hit the spot.)

They’re super-easy to make, as long as you can lay your hands on some plastic pipettes. I ordered mine online and got something like 50 of them for $5, so they’re not terribly expensive, as baking accessories go. Got your plastic pipettes? Got some Baileys? Then you’re good to go!

So, let’s get baking!


  • 1 batch of my favourite chocolate cake batter
  • 1 batch of Bailey’s Irish Buttercream (recipe below)
  • 12 pipettes
  • 1/2 c. chocolate chips
  • 2 tsp. vegetable oil
  • 3/4 c. Bailey’s Irish Cream

Bake cupcakes according to directions, and set aside to cool. Mix up Bailey’s Irish Buttercream, and fit into piping bag with a 1M piping tip. Pipe icing onto cupcakes in a swirl, starting at the outside and ending on the inside. Set aside, while you prepare the garnish.

Mix chocolate chips and oil in a microwave-safe bowl and heat for two minutes, stirring every 30 seconds, until smoothly melted and mixed. (You can also do the same thing on the stove, preferably in a double-boiler, but a microwave is easier.) Let cool slightly. Pour into a plastic baggie and snip a small corner of the baggie off. Drizzle the melted chocolate over the frosted cupcakes.

Using the leftover Bailey’s Irish Cream (it will be 3/4 c. less two tbsp.), fill the pipettes. I found the best way to fill them up all the way was to pinch the top (as you would when sucking up basting juices with a turkey baster) and let it fill up, then turn it upside down so that the air rises to the top of the pipette, squeeze out the air, and suck up some more liqueur. Then stick one full pipette into every cupcake. And bam, a delicious conversation-starter!


  • 1 c. butter, softened
  • 1/3 c. shortening
  • 3 1/2 c. icing sugar (add more icing sugar if you like a stiffer icing)
  • 1 tsp. vanilla extract
  • 2 tbsps. Bailey’s Irish Cream (you can add more if you want a stronger flavour)

Whip butter and shortening together until thoroughly mixed. Add in icing sugar, vanilla, and Baileys, and mix until combined. Beat on high for at least 10 minutes.

See? Wasn’t that easy? Bake the cupcakes, pipe the icing on, drizzle some melted chocolate over it, and stick in a pipette of liqueur. Much easier to make than you’d think! And wouldn’t it be fun to do with different liqueurs? Maybe a Chambord? With a raspberry garnish? In terms of recipe experimentation, there’s as many combinations as there are liqueurs! What would be your favourite? Let me know in the comments!

Next Post: I’m thinking Pumpkin Gnocchi. Or Maple-Glazed Pumpkin Slices. Either or, really. Any preferences?  

Linking Up at Meal Plan Monday, and at Happiness is Homemade!

Better-Than-Store-Bought Cranberry Sauce

Pour it out or spread it on!

I love homemade cranberry sauce! Growing up, my father was the one who made the cranberry sauce for Thanksgiving holidays, using only cranberries, sugar and water. My mother doesn’t like cranberry seeds in her sauce, so he has always been careful to sieve them out of the finished product. Love is in the little things sometimes, yes? Personally, I don’t care if there are seeds in my cranberry sauce. Or skins, for that matter. Makes it SO much easier to make! How much easier? Well, let me tell you!

So. Easy. You literally dump the ingredients in a pot, boil for 20 minutes, blend with an immersion blender, and bam, sauce! High in vitamin C, plus the added benefit of the fibre from the skins. If you’ve only ever had store-bought cranberry sauce, try this recipe — it’ll make you a believer in scratch cooking!

Let’s get saucy!

Easier-Than-Store-Bought Cranberry Sauce

  • 1 pkg. cranberries
  • 1 c. sugar
  • 3/4 c. water
  • 3/4 tbsp. lemon juice

Dump all the ingredients in a pot and heat over medium heat for 20 minutes, stirring occasionally. When the pot boils and becomes frothy, all the berries will have been cooked and will have split open. Remove from heat and blend using an immersion blender. Let cool — it will gel as it cools. Serve as a side with meat, or on toast points for brekkie!

You actually can leave out the lemon juice if you want, and reduce the sugar slightly, but I find the lemon adds a nice note. You could probably even stir in some lemon zest for a lemony tang. Or chunks of cooked apple for a cran-apple sauce. The possibilities are pretty endless! If you do add in a mix-in, leave a comment and tell us what you did; I’d love to hear!

This sauce will last for at least a week in the fridge, so it can be made beforehand, but fair warning, it disappears pretty quickly when people realize it can be used as jam! So I recommend on doubling the quantity, at the very least!

Next Post: Either Pumpkin Gnocchi or fancy Drunken Cupcakes (with Bailey’s Irish Cream). Add in a salad and a glass of something you fancy and you’ve got yourself a date night special!