Articles posted by Jasmin

All posts by Jasmin

Spiked Chocolate Mudslide Cake

Layers of rich dark chocolate cake filled with Bailey’s and Kahula spiked ganache and then topped with swirls of Bailey’s and Kahula buttercream to create this Spiked Chocolate Mudslide Cake! Decadent and delicious! Ingredients For the Chocolate Cake 3 1/2 Cups All purpose flour 4 Cups Sugar 1 1/2 Cups Unsweetened 1Cocoa powder 1 Tablespoon + 1 teaspoon Baking soda 2 teaspoon Baking powder 2 teaspoon Salt … Continue reading Spiked Chocolate Mudslide Cake

Chez Nous Wine Bar

Chez Nous Wine Bar is an ode to local Ontario wines. Owner Laura Carr spent much of her life trekking around the world in great wine countries like New Zealand, Belgium and France, serving, working, and learning about wines. She’s local too, though, from Niagara Falls, and has personally visited many of the wineries whose … Continue reading Chez Nous Wine Bar

Triple Layer Boston Cream Pie

This Triple Layer Boston Cream Pie is a CLASSIC if there ever was one! A delicious rum infused cake, topped with vanilla bean pastry cream and homemade chocolate ganache! A rich and wonderful New England dessert! Ingredients Pastry Cream: 1 1/3 cups whole milk 1 vanilla bean split lengthwise, paste scraped out 4 egg yolks 1/2 cup granulated sugar 2 tbsp + 2 … Continue reading Triple Layer Boston Cream Pie

Bourbon Date Nut Truffles

Ingredients 1/2 C Walnuts 56 g 3/4 C Almonds 106 g 12 Medjool Dates 280g unpitted, pitt before processing 1/4 C Whiskey Bourbon see note 3 Tbs Unsweetened Cocoa I use Rodelle, 26 g 1/2 tsp Pink Sea Salt 1 tsp Vanilla Bean Paste or Extract 1 1/2 C Unsweetened Shredded Coconut divided 141 g 3 Tbs Cocoa Nibs 24 g 3-4 Tbs Maple Syrup* – optional see note Instructions Place the nuts on a sheet pan and toast at 350F … Continue reading Bourbon Date Nut Truffles

Seafood Bisque

INGREDIENTS 6 tablespoons butter, divided 1 pound medium shrimp – Peeled, deveined and chopped into about ½-inch pieces 1 pound bay scallops 1-1/2 cups finely chopped celery (about 3 stalks) 1 tablespoon freshly minced garlic 3/4 cup all purpose flour 3 cups half and half 1 (32-ounce) container seafood stock (4 cups) ¼ cup white … Continue reading Seafood Bisque

Honey Toasted Hazelnut Chocolate Chunk Cupcakes with Boozy Honey Buttercream Frosting

INGREDIENTS CUPCAKES 1/2 cup butter at room temperature 3/4 cup brown sugar 1/4 cup honey 1 tablespoon hazelnut liquor 1 teaspoon vanilla 2 eggs 2 cups flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup milk 1/4 cup warm coffee may sub more milk if desired 8 ounces high quility chocolate chopped FROSTING 1 cup butter softened 1 1/2 – 2 cups powdered sugar 1/2 cup honey 1-2 tablespoons hazelnut liquor can sub vanilla if desired HONEY TOASTED HAZELNUTS 1/2 cup chopped hazelnuts 1 tablespoon honey plus more for drizzinling INSTRUCTIONS Preheat oven to … Continue reading Honey Toasted Hazelnut Chocolate Chunk Cupcakes with Boozy Honey Buttercream Frosting