Lately, as I rush out of the house in the morning grabbing at the fruit basket before I go, my reaction tends to be the same, “Apples, again!”

Now I love apples. But by this time of year we’ve been on a steady diet of apples as primary fruit since … oh … about September.

What I want are peaches. Juicy, fuzzy Ontario peaches.

And I want those few precious strawberries from the handful of plants in our garden.

I also want cherries, straight from Niagara.

But all I got is apples.

So I made me some Apple Pie Bars and pretended I was eating them in the middle of a blackberry patch on a sunny afternoon.

Have a good week!

Ciao!

Note: For this edition of Magazine Mondays, I finally tried the recipe for Apple Pie Bars from Food & Wine’s March 2008 issue. If you have to eat apples, you might as well dress them up!

Hope the Easter Bunny hops on by!

Ciao!

Easter Egg Nest Cupcakes

Note: If you can’t find superfine sugar (also called fruit sugar), simply put regular sugar in a food processor and process for a few minutes until very fine.

For the cupcakes:

1 stick (8 tbsp.) unsalted butter, at room temperature
1/2 cup superfine sugar
1 cup all-purpose flour
1-1/2 tsp. baking powder
1/4 tsp. salt
2 large eggs, at room temperature
1/2 tsp. vanilla extract

For the chocolate frosting:

1 tbsp. heavy cream (35% cream)
1/2 cup semi sweet chocolate chips
sweetened shredded coconut (for garnish)
mini chocolate eggs (for garnish)

Preheat the oven to 350 degrees F. and lightly grease the top part of a 12-cup muffin tin (but you will only be using 9 of the cups).

Line 9 of the muffin cups with paper cup liners and set the tin aside.

In the bowl of a stand mixer, using the paddle attachment, combine the butter, sugar, flour, baking powder, salt, eggs and extract. Mix on low speed for a minute until the ingredients start to come together.

Increase speed to medium high and beat for three minutes.

Spoon the batter equally among the 9 muffin cups.

Bake for 20 minutes and check that the cupcakes are done by inserting a toothpick into the centre of one. If it comes out clean, the cupcakes are done. They should also be quite springy to the touch.

Remove to a cooling rack and let the cupcakes cool in the tin for 15 minutes. Carefully remove the cupcakes from the tin and let them cool completely before making the chocolate frosting.

For the frosting, place the heavy cream and chocolate chips in a small pan. Melt the chips over low heat until the mixture is smooth. Remove from the heat and let cool for a couple of minutes.

Spread the frosting equally over the cupcakes and then garnish with coconut and mini eggs, or however you wish.

Enjoy!

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