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  • Mini Spice Cupcakes

    Mini Spice Cupcakes

    These mini cupcakes are perfect for the coming fall. I like to divide this recipe to make some mini cupcakes with coconut, spices or vanilla.

    Yield: 36 mini cupcakes

    Ingredients:

    • 1 ½ cups (375 mL) unbleached all-purpose flour
    • 1 ½ teaspoon (7.5 ml) baking powder
    • ¼  teaspoon (1 mL) salt
    • 1  teaspoon ground cinnamon
    • 1 ½  teaspoon ground ginger
    • 1/4 teaspoon nutmeg
    • 2 eggs
    • 3/4 cup (250 ml) sugar
    • 1 ½ teaspoon (7.5 mL) vanilla extract
    • 6  tbsp (90 mL) canola oil
    • 2/3 cup (150 ml) milk

    Frosting:

    I always try to find recipes for frosting you can eat without feeling  guilty. I do not like butter cream, so here is a recipe that uses very little, while being easy to handle with a spatula.

    • 150 grams of icing sugar
    • 1 tablespoon of soft butter
    • 1 to 2  tablespoons water
    • 1 teaspoon of vanilla extract

    Directions:

    1. Place the rack in the centre of the oven. Preheat the oven to 350 ° F (180 ° C). Place the paper liners in a mini cupcakes pan.
    2. In a bowl, combine flour, baking powder, salt and spices.
    3. In another bowl, beat the eggs with the sugar and vanilla with an electric mixer for about 10 minutes or until the mixture lightens, triples in volume and forms a ribbon. Add oil in a stream while whisking.
    4. On low speed, add the dry ingredients alternately with the milk until smooth.
    5. Using an ice cream scoop or two small spoons, fill the trays three quarter up with batter.
    6. Bake about 15 minutes or until toothpick inserted in the centre of cake comes out clean. Cool completely on a wire rack.

    For the icing:

    1. Mix the icing sugar, butter, hot water and vanilla until blended.
    2. Spread the icing on the cupcakes with a spatula or the back of a spoon. Store in an airtight container.

    Inspired Ricardocuisine.com

  • Mini Coconut Cupcakes

    Mini Coconut Cupcakes

    Here are some mini cupcakes that are eaten almost in one bite! This recipe can be divided in half to make 18 mini cupcakes with coconut,  spice  or just vanilla.

    Yield: 36 mini cupcakes

    Ingredients:

    • 1 ½ cups (375 mL) unbleached all-purpose flour
    • 1 ½ c. tsp (7.5 ml) baking powder
    • ¼ c. tsp (1 mL) salt
    • 2 eggs
    • 3/4 cup (250 ml) sugar
    • 1 ½ c. tsp (7.5 mL) vanilla extract
    • 6 c. tbsp (90 mL) canola oil
    • 2/3 cup (150 ml) milk
    • 1/2 cup grated coconut without sugar

    Frosting:

    I always try to find recipes for frosting that you can eat without feeling too guilty. I do not like butter cream, so here is a recipe that uses very little, while being easy to handle with a spatula.

    • 150 grams of icing sugar
    • 1 tablespoon of soft butter
    • 1 to 2 tablespoons water
    • Grated coconut

    Directions:

    1. Place the rack in the centre of the oven. Preheat oven to 350 °F (180 ° C). Place the paper liners in the mini cupcakes pan.
    2. In a bowl, combine flour, baking powder and salt.
    3. In another bowl, beat the eggs with the sugar and vanilla with an electric mixer for about 10 minutes or until the mixture lightens, triples in volume and forms a ribbon. Add oil in a stream while whisking.
    4. On low speed, add the dry ingredients alternately with the milk until smooth. Add coconut and mix lightly.
    5. Using an ice cream scoop or two small spoons, fill the trays three quarter up with batter.
    6. Bake about 15 minutes or until toothpick inserted in the centre of cake comes out clean. Cool completely on a wire rack.

    For the icing:

    1. Roast the grated coconut in a frying pan to medium heat or in the oven at 325 ° F on a plate. The flakes will toast very quickly and won’t take more than 5-10 minutes.
    2. Mix the icing sugar, butter and water until the mixture is homogeneous. Then sprinkle with toasted coconut before the icing hardens. Store in an airtight container.

    Inspired Ricardocuisine.com

  • Maple Tapioca Pudding

    Maple Tapioca Pudding

    A quick and easy dessert to make on a weeknight. As a dessert or as a snack, you can add fresh fruits or pour a little maple syrup onto it.

    Serves: 6 people

    Ingredients:

    • 1 egg
    • 1/3 cup maple syrup
    • 3 tablespoons mini tapioca
    • 2 cups 1% milk
    • pinch of salt
    • 1 tablespoons of vanilla extract

    Directions:

    1. In a saucepan, beat egg slightly.
    2. Add maple syrup, salt, milk and tapioca.
    3. Let stand 5 minutes.
    4. Cook and stir constantly over low medium until the mixture thickens and boils (about 15 minutes).
    5. Remove from heat, add vanilla and mix.
    6. Stir  after 20 minutes. Serve warm or cold.

    You can also vary the recipe by separating the egg, beat the egg white and add to the end with the vanilla. Your tapioca will be creamier.

  • Foie Gras Creme Brulee

    Foie Gras Creme Brulee

    creme-brule-foie-gras

    An exquisite entree, so creamy that it could be served as a dessert. This variation of traditional foie gras torchon or foie gras poêlé will convince you to make it your new classic.

    Serving: 6 people

    Ingredients:

    • 100 g of fresh foie gras au torchon cooked or semi-cooked
    • 80 g cream
    • 3 egg yolks
    • 1 tablespoon of sweet white wine, Sauternes or other (optional)
    • Salt and pepper
    • 2 tablespoons brown sugar, brown sugar or maple sugar
    • Slices of grilled brioche bread or gingerbread to accompany

    Directions:

    1. Preheat oven to 200 ° F.
    2. Cut the foie gras into small cubes. Mix it in the food processor with the cream,  egg yolk, Sauternes (optional), salt and pepper until reaching a smooth texture (about 1 minute), but not foam.
    3. Pour into ramekins size no. 8 of 8 cm in diameter. Then place the ramekins in a baking pan and pour 1 inch of warm water for cooking in a bain-marie.
    4. Bake for about 10 minutes.
    5. Refrigerate at least 2 hours, preferably overnight.
    6. Sprinkle with sugar (brown, white or maple), then grill with a torch or under the grill a few seconds.

    bruler-creme foie gras

  • Cranberry Vodka Granita

    Cranberry Vodka Granita

    A delicate granite which can be served as a dessert or before your main dish. The addition of apple juice cuts the bitterness of cranberry and makes a delicious granita. You do not need an ice cream maker for this recipe. You can also prepare it the day before or the same day (at least 5 hours before serving).

    Ingredients:

    • 1 1/2 cups cranberry juice
    • 1/2 cup apple juice
    • 1/3 cup sugar
    • 1/2 cup of vodka GREY GOOSE L’Orange (or add a few drops of lime juice if desired)
    • Mint leaves for garnish

    Directions:

    1. Whisk the cranberry juice and sugar in a  medium saucepan over medium heat just until the sugar dissolves.
    2. Let cool completely and then add the vodka GREY GOOSE L’Orange (and/or lime juice).
    3. Pour the liquid into a 13 by 9 by 2-inch high glass baking dish.
    4. Put in the freezer for about 2 hours.
    5. For a nice grainy texture, scrape the surface with a fork to create crystals, put in the freezer 1 hour and repeat a few times after that for the last two hours of freezing.
    6. Serve in cocktail glasses and decorate with fresh mint leaves.
  • Laboratoire Dr Renaud HydraSerum

    Laboratoire Dr Renaud HydraSerum

    dr renaud serumI did not know the products of skin care Laboratoire Dr Renaud, sold mainly in beauty institutes. Made in Laval, their range of products are without parabens, synthetic dyes, synthetic fragrances, mineral oil and are not tested on animals.

    I tried their HydraSerum Volumizing InnovHyalHa and I was pleasantly surprised by the fast results of this product. Never a serum gave me a uniform and hydrated complexion in just a few days of use. The somewhat viscous texture envelops the skin and dries quickly. An ideal treatment for the coming winter.

    You can find all the information about this serum on their site.

  • Butter London Fall 2012

    Butter London Fall 2012

    Finally a Canadian company that offers a least toxic nail polish without DBP (dibutyl phthalate), toluene and formaldehyde or parabens. Unfortunately, these carcinogenic ingredients are found in most nail polish. Butter LONDON offers more than 60 attractive and sexy colours  for your nails. The application is very easy, dries quickly and the colours are bold and vibrant. I want to try them all!

    You can get these pretty flaquons for $17 each at LaBaie, Holt Renfrew or directly on their website: Butter LONDON

  • I-Bronze

    I-Bronze

    I bronze marcelleI never went to the tanning salon and I almost always protect my face with sunscreen and a hat when I go in the sun to prevent wrinkles. I am naturally pale, but as most women, I dream of a golden and uniform suntan…

    A friend introduced me to self-tanning wipes I-Bronze Marcelle. They are biodegradable and hypo-allergenic.

    For the positive side, the wipe is white and easily extend over the entire body, leaving a silky finish that dries quickly. The smell is subtle and pleasant. In addition, no fears of having tasks or orange tan afterwards. However, the effect is very slight after the first application. You must reapply the following days to increase the effect.

    Cons: The price, a pack of 15 wipes is $ 18.25 plus taxes. Sold in most drugstores.

    Tips: Exfoliate your body before applying a self-tanner will allow it to adhere better and not make spots.

     

  • Dried cranberry

    Dried cranberry

    Autumn is the time for harvest, and is the time of the year to buy the best dried cranberries. Produced by house Bergevin, their whole dried cranberries are natural. I usually find them at the Atwater Market in Montreal. Perfect as a snack, in salads, cereals, cookies, granola bars, sauces and cakes.

    This fruit native of North America has long been recognized for its therapeutic properties. Native Americans used it as a vitamin and for its taste. Indeed, the cranberry is one of the fruits that has large amounts of proanthocyanidins (PACs) and antioxidants. Thanks to its properties, it may help prevent urinary tract infections and the onset of many diseases.

  • Coconut Pie

    Coconut Pie

    tarte-coconut

    I love lemon or vanilla Graham pies. For this one, I inspired myself of a recipe for a vanilla pie and I added coconut and rum.

    Ingredients:

    Crust

    • 1 ¼ cups (150 g) graham
    • 1/4 cup (60 g) butter or margarine

    Garnish

    • ½ cup (100 g) sugar
    • 2 tablespoons (20 grams) cornstarch
    • 1 tablespoons (12 g) flour
    • 1 pinch of salt
    • 2 cups (500 g) milk
    • 2 egg yolks (reserve whites for meringue)
    • 1 teaspoon (5g) of butter
    • 1 teaspoon (5 g) vanilla
    • 2 tablespoons of rum
    • 3/4 cup of grated coconut

    Meringue

    • 2 egg whites
    • 2 tablespoons (30 g) sugar

    Directions:

    Crust

    1. Preheat oven to 375 ° F.
    2. Melt the butter 1 minute in the microwave.
    3. Mix the Graham crumbs and melted butter with a fork.
    4. Press mixture in bottom and around a pie plate.
    5. Bake the crust in the oven for about 8-10 min.

    Garnish

    1. In a saucepan, combine sugar, cornstarch, flour and salt.
    2. In a bowl, whisk milk and 2 egg yolks, then pour into the pan.
    3. Cook over low heat, stirring constantly until boiling. Boil 1 minute, then remove from heat. The filling should be creamy.
    4. Add butter, coconut, rum and vanilla. Pour into the pie plate and let rest for a while.

    Meringue

    1. In a bowl, beat the egg whites until stiff, adding sugar gradually.
    2. Place on pie and  bake at 475 ° F in the center of the oven for about 4 to 6 minutes or under the grill for 2 minutes.
  • Olive-Oil Tuiles

    Olive-Oil Tuiles

    tuile-huile-olive

    These tuiles are great for decorating ice cream, chocolate mousse or other creamy dessert.

    Ingredients:

    • 1/2 cup (100g) sugar
    • 1/4 cup (40g) unbleached flour
    • 4 tablespoons (40g) of orange juice
    • 5 tablespoons (50g) of olive oil

    Directions:

    1. Preheat the oven to 375° F.
    2. In a bowl, mix the sugar with the flour.
    3. Pour in the orange juice and olive oil.
    4. On a baking sheet, place parchment paper (waxed paper doesn’t work).
    5. Place the dough (1 tsp. per tuile) onto the paper. Provide space between each because the dough will spread.
    6. Cook 5 to 10 minutes, and watch carefully. The tuiles are ready when they reach a golden color (if they are not quite golden, they will break and you will note be able to remove them).
    7. Wait a few seconds, as they are easily removed from the plate with a spatula. You can make them into the desired shape by placing them on a mold. They will harden very quickly and are best eaten the same day.
  • Quebec City

    Quebec City

    Quebec City in August! 

    chateau_frontenacChateau Frontenac majestically overlooks the Old Quebec. This hotel of 618 rooms belongs to the Fairmont Group and is known to be the most photographed hotel in the world.

    touriste ville de quebec

    The fortifications that surround Old Québec were used to defend the city at the time of New France around 1745.
    terrasse-vieux-quebec

    You can see one of the many cozy terraces. There is  fewer tourists in late August, allowing you to better enjoy and admire the many historic sites.

    eglise-notre-dame-des-victoires

    The Notre-Dame-des-Victoires church nobly on the Place Royale. Built 323 years ago, she survived the war and other destruction attempts.

    restaurant-st-amour

    One of the best desserts I’ve had the chance to eat. Cognac is a classic of the restaurant St-Amour, it’s a frozen pyramid with crunchy praline, romia, caramelized filberts and maple butter.

  • Honey-Mustard Chicken Breasts

    Honey-Mustard Chicken Breasts

    Delicious quick recipe for weeknights. The chicken is tender and the sauce is creamy and tasty.

    Ingredients:

    • 2 chicken breasts
    • 2 tablespoons all-purpose flour
    • 1 tablespoons honey
    • 1/4 cup 15% cooking cream
    • 1/2 cup chicken broth
    • 2 tablespoons dijon mustard
    • 1 tablespoons olive oil
    • 1 shallot
    • 1 c. tea thyme chopped or dried
    • Salt and pepper

    Directions:

    1. Slice the breasts into two so that they have a uniform thickness.
    2. Cover the breasts with flour, salt and pepper, either in a bowl or a plastic bag.
    3. In a skillet, heat the oil at medium heat. Cook the breasts for about 2 minutes on each side.
    4. Add sliced shallots and honey. Cook for 1 minute.
    5. Pour the cream, broth and mustard. If desired, sprinkle with thyme, salt and pepper.
    6. Simmer over low heat for 15-20 minutes until the flesh inside is no longer pink.
  • Dior Autumn/Winter 2012 makeup collection

    Dior Autumn/Winter 2012 makeup collection

    We always love gifts with purchase makeup. The gift with purchase of 3 products Dior at The Baie consisted of a sample of perfume Miss Dior, three samples of the collection Hydra Life (shine moisturizer, eye cream and pro-youth cream) a cell regenerator sample and a travel size bag. I also got a makeover to try the new fall 2012 collection.

    dior-vernis automne 2012 I bought the soft scrub Express for all skin types. I tried it at the first opportunity and the smell of lilies is quite sublime. The product is gentle enough for my dry and sensitive skin. This treatment is recommended once a week to exfoliate the skin well and allow it to better absorb your serums and creams.

    I also bought the lip pencil, color beige light. It applies well, but I’m not sure I like the glossy, light effect. I used the Lancome lip pencil that I love and this last seems a little creamier. I cracked for Dior Addict lip balm, finally a solution to dry lips, thats include FPS10 protection and enhance the natural color of your lips thanks to its active color. It can be worn alone or under your lipstick.

    Finally, I tried the new nail polish of Nude Collection Fall-Winter 2012. Classic shades inspired by earthy tones of the jungle. Two to three coats are recommended for optimum effect.

  • Double Chocolate Muffins

    Double Chocolate Muffins

    Here are two versions of double chocolate muffin recipes. The first is a little softer with butter. When I made a chocolate batter, I normally use cocoa powder. In the first recipe, cocoa is replaced by the melted chocolate and the result is very good!

    double chocolate muffin recipe

    Servings: 10 to 12 muffins

    Ingredients:

    • 1/4 cup (50 g) butter or 100 ml vegetable oil
    • 1/2 cup dark chocolate or cocoa powder
    • 1/3 cup sugar
    • 2 eggs
    • 100 ml of milk
    • 1 teaspoon vanilla extract
    • 1 1/2 cups (200 g) unbleached flour
    • 1 pinch of salt
    • 1 teaspoon ground cinnamon
    • 2 teaspoons baking powder
    • 1/2 cup chocolate chips (and a little more for garnish)
    • A little grated coconut without sugar for garnish (optional)

    Directions version 1 (with butter and dark chocolate)

    1. Leave the butter soften at room temperature. Melt the chocolate in a bain-marie or in the microwave (be careful not to overcook, less than 1 minute is sufficient).
    2. In a bowl, beat the butter with the sugar until the mixture whitens. Beat in eggs, vanilla extract, warmed milk (a few seconds in the microwave) and melted chocolate.
    3. Preheat oven to 350 F (180 C).
    4. In another bowl, mix the flour with salt, baking powder and cinnamon. Embed this mix to the chocolate mixture. Add the chocolate chips.
    5. Pour the batter into the muffin pan. Bake 20 to 25 minutes.

    Version 2 (with oil and cocoa)

    1. Preheat oven to 350 F (180 C).
    2. In a bowl, combine flour, cocoa, salt, baking powder, sugar and cinnamon.
    3. In another bowl, lightly beat eggs with a whisk and stir in milk, oil and vanilla extract.
    4. In center of dry ingredients pour in the liquid ingredients. Stir lightly until  smooth.
    5. Pour the batter into the muffin pan. Bake 20 to 25 minutes.

    [box] Tip: I now use silicone muffin trays instead of paper boxes. They go in the dishwasher and easily unmold.[/box]