Healthy Eating – terra20
  • Spiced candy corn cupcakes

    0 comments / Posted by Olivia McEwen

    OCT 21, 2021

    Spooky pumpkin- spiced candy corn cupcakes


    Cozy pumpkin flavour? You got it! Delicious candy corn? Mhmm. Tasty caramel? Yes please! These easy Halloween cupcakes check off all of our boxes.

    Spooky pumpkin-spiced candy corn cupcakes


    Cozy pumpkin flavour? You got it! Delicious candy corn? Mhmm. Tasty caramel? Yes please! These easy Halloween cupcakes check off all of our boxes.

    These fun cupcakes are made with Watkins pumpkin spice extract, Yum Earth candy corn and Watkins sprinkles from Terra20. They are filled with seasonal flavours, colours and make for a tasty treat! The cupcake base is pumpkin spiced flavoured, candy corn coloured and the frosting is a salted caramel frosting. You can feel free to switch it up a bit and use this recipe as a base recipe!

    Makes 12 cupcakes.

    Ingredients

    Pumpkin spiced cupcakes

    1 1/3 cup all purpose flour (or gluten free 1:1 flour)

    1 ¼ tsp baking powder

    ½ tsp salt

    ½ cup unsalted butter, softened

    1 cup granulated sugar

    2 large eggs

    2 tsp pumpkin spice extract (or other extract)

    ½ cup plain Greek yogurt

    Salted caramel frosting

    1 cup unsalted butter, softened

    1 ½ - 2 cups icing sugar (based on preference)

    1 tsp vanilla extract

    2 Tbsp salted caramel sauce (store bought or homemade)

    Toppings

    Sprinkles and candy corn

     

    Directions

    1. Preheat oven to 350°F and line cupcake tin with cupcake liners.
    2. In a medium sized bowl, mix the butter and sugar together until light and fluffy.
    3. Add in the eggs, extract and mix.
    4. Add in Greek yogurt and mix until combined.
    5. Add in the dry ingredients and mix until smooth.
    6. * Optional - Separate batter into 3 bowls. Add orange colouring into one + mix and yellow colouring into another bowl and mix. Fill cupcake liners with 1/3 of each colour (3/4 full).
    7. Or, fill the cupcake liners with the uncoloured batter ¾ full. Bake for 16 – 18 minutes or until the toothpick comes out clean.
    8. Remove and cool the cupcakes completely.
    9. For the frosting, add the butter to the bowl of your stand mixer and beat until smooth. Add in the icing sugar ½ cup at a time and test the frosting sweetness after 1.5 cups and add more if needed. Add in vanilla extract and mix. Add in salted caramel sauce and combine until smooth.
    10. Using the piping tip of your choice (I used the Wilton 1M) and a piping bag, frost your cupcakes in an upwards swirl starting from the edge of the cupcake. Repeat for all cupcakes and top with sprinkles and candy corn!
    11. Dig in and enjoy!

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    Written by Olivia Lam

    Olivia is a home baker and recipe developer in Ottawa, ON. She's passionate about incorporating local ingredients and highlighting them in her baked goods. She strives to create intriguing recipes and constantly challenges herself to expand her skillset. You can follow along on her baking adventures at @inspiringolivia on Instagram or over on her blog at Inspiringolivia.com

    Written by Olivia Lam

    @inspiringolivia

    Olivia is a home baker and recipe developer in Ottawa, ON. She's passionate about incorporating local ingredients and highlighting them in her baked goods. She strives to create intriguing recipes and constantly challenges herself to expand her skillset. You can follow along on her baking adventures at @inspiringolivia on Instagram or over on her blog at Inspiringolivia.com

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  • Easter Egg Blondie Recipe

    Easter Egg Blondie Recipe

    0 comments / Posted by Olivia Lam

    By Olivia Lam

    Easter is quickly approaching, the ground is thawing and flowers will soon be blooming. To celebrate Easter, here’s a fun and creative recipe to try at home! terra20 has so many great baking ingredients and tools, so we’ve put together a few products you can use for this recipe. The cookie cutters used for this recipe are 2.5 x 175 inch eggs, but you are welcome to use various shape and/or sizes.

    Recipe makes 10 (2.5 x 1.75 inch) blondies

    Ingredients

    ½ cup unsalted butter, melted

    1/2 cup brown sugar

    ¼ cup granulated sugar

    1 large egg

    1 tsp vanilla extract

    1 cup all-purpose flour (or 1:1 gluten free flour)

    ¾ cup semi-sweet chocolate chips (we used the Camino chocolate chips)

    Chocolate Ganache

    1 1/3 cups chocolate chips

    1 cup heavy whipping cream

    Toppings: Salted Caramel Chocolate covered marshmallows, sprinkles and icing gel.

    Directions

    1. Preheat oven to 350°F. Line a 8x8 inch pan (or 9x9inch) with parchment paper or grease.
    2. In a medium bowl, combine the butter, brown sugar and granulated sugar and mix.
    3. Add in the egg and vanilla extract and mix. Add in flour and combine.
    4. Add in semi-sweet chocolate chips and mix.
    5. Pour batter into prepared pan and spread evenly. If using a 9x9 inch pan, spread evenly but leave a 1 inch perimeter all around.
    6. Bake for 22-25 minutes, until golden.
    7. When the blondies have cooled, use your cookie cutter to cut out the egg shapes.
    8. For the Chocolate Ganache layer - Heat the whipping cream in a small saucepan and bring to a simmer. Place chocolate chips into a heatproof bowl and pour the simmering cream overtop. Let it rest for 5 minutes and then mix until smooth.
    9. Spread the ganache on top of your egg shaped blondies and decorate with chopped up marshmallows, sprinkles and icing gel. Let your creativity flow and have fun! Once the ganache has cooled, they are ready to eat!
    10. Enjoy!

    About the Author

    Olivia Lam

    Olivia is a home baker and recipe developer in Ottawa, ON. She's passionate about incorporating local ingredients and highlighting them in her baked goods. She strives to create intriguing recipes and constantly challenges herself to expand her skillset. You can follow along on her baking adventures at @inspiringolivia on Instagram or over on her blog at Inspiringolivia.com

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  • Super-Root Immune-Boosting Tonic

    Super-Root Immune-Boosting Tonic

    1 comment / Posted by Olivia McEwen

    By Michelle Lauer, Certified Nutritional Practitioner

    There’s no denying it. Cold and flu season is here. With the lack of sunlight and increased time spent indoors, it’s normal for our immune systems to struggle with all those nasty bugs hanging around. As we battle the cold weather and what seems like endless snowfall, it becomes more important than ever to show ourselves (and our immune systems) some extra love. Self care could mean allowing yourself to sleep that extra hour, diffusing your favourite essential oils or sipping your favourite cup of tea in front of the fire.

    One of our favourite ways to show our immune system some TLC is our Super-Root Immune-Boosting Tonic. This recipe is incredibly simple to throw together, so you can get right back to curling up under the covers. It includes our favourite immune supporting roots - ginger and turmeric - with the added sweetness of raw honey.

    These days it seems like turmeric is the star of the show, and for a good reason at that. It’s great to call on this mighty root, especially around cold and flu season, because of its powerful anti-inflammatory compounds. Ginger is another fantastic root to add to the mix as its antimicrobial and anti-inflammatory properties help our immune systems with prevention and recovery. Lemon is known for its high vitamin C content, one of our immune system’s best friends. Last but certainly not least, we recommend throwing a generous spoonful of raw honey into the mix too. Not only can raw honey be used as a natural cough suppressant, but its antibacterial, antimicrobial and antiviral properties can be a great defense against the common cold.

    Super-Root Immune-Boosting Tonic

    1 ½ cups hot water

    ¼ tsp turmeric

    ½ tsp ginger

    Juice of ½ a lemon

    Generous spoonful of honey. (We love locally made Heavenly Honey!)

    Place all the ingredients in a mason jar. Screw the lid on and shake until the ingredients are incorporated and the honey has melted. Enjoy on the go or snuggled up by the fire!

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  • Spiced Hot Cocoa Cupcakes

    Spiced Hot Cocoa Cupcakes

    1 comment / Posted by Olivia McEwen

    Staying home and being cozy are definitely among the top activities for 2020. There’s nothing quite as cozy as a hot cup of cocoa (might I add, local cocoa) but maybe, just maybe, a spiced hot cocoa cupcake will do the trick. Baking for your friends and family or with your loved ones isa great activity to celebrate being home for the holidays.

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  • 3 Back to School Recipes You Can't Live Without

    3 Back to School Recipes You Can't Live Without

    0 comments / Posted by Michelle Lauer

    Finding foods to comply with all the classroom dietary restrictions can be so daunting, so we are here to make the process easier on you and your family. Here is my simple lunch packing formula, along with some of my favourite lunchbox friendly recipes from our latest back to school nutrition demo that will satisfy bellies and dietary restrictions.

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