Thursday, July 5, 2018

Dulce de Leche Cupcakes in an Ice Cream Cone

This is Anna Olson's recipe!

Note: I used small muffin tins to place the cones into but it was really hard because they kept wanting to fall over. I know I will be making these more so I ordered these:

If you think you will be making them a lot, order the easier to bake in holders for the cones! If you are only making them once in awhile use the mini cupcake tins but BE CAREFUL (maybe consider putting the tins in the oven and THEN placing the ice cream cones into them!

The recipe ingredients and instructions makes 18 cupcakes

Dulce de Leche*    **
1 300 mL tin sweetened condensed milk
1 cup whipping cream
3 T brown sugar

*I made the dulce de leche a different way because a lot of the comments said Anna's was too light and I thought I wouldn't like it that way -- here is the optional way I used because I used to do this all the time to dip apples into in the fall: I covered two cans of sweetened condensed milk with water (make sure it is over an inch over the cans) and brought it to a boil then simmered for 2-1/2 hours, being sure to check it every 20-30 minutes to be sure the water is well over the cans or they can explode. Then pour out the hot water and cook the cans. You can make it in advance and keep it on the counter for a week. It turns into dulce de leche!
**Option 3 is to purchase already made dulce de leche, typically found in the grocery where dessert sauces are located.

18 flat-bottom ice cream cones
1/2 c unsalted butter, room temperature
1 c packed light brown sugar
3 large eggs, room temperature
1-3/4 c all-purpose flour
1 t baking powder
1/4 t salt
1/2 c 2% milk, room temp
1 t vanilla extract

1/2 c unsalted butter room temp
1/4 c dulce de leche
2 c icing sugar (confectionary sugar) sifted
1 t vanilla extract
1/4 t salt

dulce de leche or melted chocolate for drizzling tops

Baking directions:

Dulce de leche (if you don't use my optional method above).
1. Pour thew condensed milk, whipping cream and brown sugar into heavy-bottomed sauce pot and, whisking or stirring constantly, cook over medium heat until thick and caramelized, about 15 minutes (you may have to adjust the heat and the mixture will get quite thick). Cool and then chill until ready to use.

1. Preheat oven to 350. Place ice cream cones into mini muffin tins (or containers shown above)
2. Beat butter and sugar until creamy. Add eggs one at a time, beating well after each addition. In separate bowl, sift the flour, baking powder and salt. Measure the milk and stir the vanilla into it. Add the flour alternately with the milk, starting and ending with the flour and beating well after each addition.
3. Drop a tablespoonful of dulce de leche into the bottom of each ice cream cone. Use an ice cream scoop to scoop batter into each cone (just let the batter be - it will sink into place on its own). Bake the cupcakes 25-30 minutes, unti a tester insert3ed in the centre of the cupcakes comes out clean. Cool completely before icing.

1. For the frosting, beat the butter with the dulce de leche until smooth. Add the icing, sugar, vanilla and salt and beat until well blended. Fill a piping bag fitted with a large plain tip and pipe swirls on top of each cupcake. Drizzle remaining dulce de leche or melt3ed chocolate on top. Chill until ready to serve.
2. The cupcakes are best served the day they are made.

Recipe by Anna Olson,

Thursday, February 8, 2018

Sweet Potato Black Bean Quesadillas

This delicious recipe brought to you by WELL PLATED BY ERIN

Sweet potato black bean quesadillas are a healthy, fast vegetarian meal! Cheesy and crispy with a
sweet, smokey filling. Even meat eaters love this recipe!

YIELD: Serves 6 TOTAL TIME: 30 minutes
3 small sweet potatoes, scrubbed but not peeled
tablespoon chili powder
1 tablespoon cinnamon
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon kosher salt, divided
1/2 teaspoon ground chipotle chili pepper
2 teaspoons extra virgin olive oil
1 medium yellow onion, diced
1 large green bell pepper, cored and diced
2 cloves minced garlic
1 (15-ounce) can reduced sodium black beans, rinsed and drained
6 medium-sized 100% whole wheat flour tortillas
1 1/4 cups freshly grated sharp shredded cheddar cheese
Optional toppings for serving: light sour cream (or plain non-fat Greek yogurt), diced avocado, salsa, chopped fresh cilantro
1. Cut potatoes into 1-inch chunks. Place in a large saucepan, cover with water, then bring to a boil. Continue boiling until the potato
chunks are fork tender, about 8 minutes. Remove pot from heat, drain the potatoes, then return the potatoes to the pot and mash. Stir in
the chili powder, cinnamon, cumin, smoked paprika, 1/4 teaspoon kosher salt, and chipotle chili pepper until incorporated. Set aside.
2. Meanwhile, heat the olive oil in a large skillet. Add the onions and peppers and sauté until beginning to soften, about 3 minutes. Add the
garlic and remaining 1/4 teaspoon salt. Continue to sauté until onions are translucent, about 5 minutes more. Stir the sautéed
vegetables into sweet potato mash. Stir in black beans until all ingredients are evenly distributed.
3. Heat a large skillet over medium heat, then lightly coat with cooking spray. Place a single tortilla in skillet, then spoon a heaping 1/2
cup of filling onto half of the tortilla and sprinkle with 3 tablespoons of shredded cheese. Fold the empty half of tortilla over the top. Let
cook until the bottom of the tortilla is browned and lightly crispy (about 1-2 minutes), then flip and brown the other side. Serve
immediately with any desired toppings.
Leftover sweet potato black bean quesadilla filling can be refrigerated for up to 5 days or frozen for up to 2 months.

Sunday, January 28, 2018

White Chocolate Almond Cookies

Thanks to Stacey at The Sugar Coated Cottage for this recipe! (

Makes 22 cookies



1-1/4 c all purpose flour
1/2 t baking soda
1/2 t baking powder
1/4 t cinnamon
1/4 t salt
1/2 c unsalted butter
1/4 c granulated sugar
3/4 c light brown sugar packed
1 large egg
1 t vanilla extract
1/2 t almond extract
3/4 c white chocolate chips
1/2 c rough chopped roasted almonds

(Garnish [optional])

2 c white chocolate melted
1 c slivered almonds


1.  Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper, set aside.
2.  In a large bowl add the flour, baking soda, baking powder, cinnamon and salt.
3.  In the bowl of a mixer, cream the butter until light and pale.
4.  Add in the sugars and continue mixing, bout 1 minute.
5.  Add the egg and extracts. Mix well to combine.
6.  Slowly add in the flour mixture with mixer on low until all incorporated.
7.  Bring mixer to medium speed and mix 30 seconds until dough forms.
8.  By hand mix in the white chocolate chips and almonds.
9.  Using 1-1/2" cookie scoop, scoop out each cookie and place on tray 2" apart.
10. Roll each scooped cookie into a ball; this helps achieve a uniform shape and size.
11. Bake 11-12 minutes or until crackled and golden brown.
12. Repeat with remaining batter.
13. Cool completely.


1.  Dip half of each cookie in melted white chocolate and sprinkle with the slivered almonds. (I   tempered my chocolate first.)
2.  Let set in cool dry place.
3.  Store in airtight container.