Best of 2012 – Your Favourites

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It’s hard to believe that 2012 is very quickly coming to a close. I honestly think 2012 was the year that blew by more than any other year for me thus far. It was one busy year! I finally got a permanent position at work, I travelled to the Mayan Riviera for the first time, my little sister got married, I turned 30, I photographed seven beautiful weddings and I travelled to NYC for the second time. In addition to all of the wonderful ongoings, I also cooked + baked a lot. A LOT :) And thanks to you, my wonderful readers, I was able to share a lot of what I made. I really appreciate all of you who read The Fig Tree in 2012 and hope you’ll be back for more in the new year. I have so many ideas to share with you! I’ll be continuing on with Vegan Tuesdays and will present a new feature very soon! But first, I’d like to highlight your favourite posts from the past year.

So, without further ado, here are your favourite recipes from The Fig Tree blog from 2012.

  1. White Chocolate Cupcakes
  2. Better-than-Tuna Salad Sandwich
  3. Greek Pasta Salad
  4. Butternut Squash Nut Burger
  5. Mexican Corn Chowder with Quinoa
  6. Roasted Sweet Potato with Apples + Cranberries
  7. Green Goddess Guacamole
  8. Pineapple + Cashew Quinoa Curry Bowls
  9. Mojito Fruit Salad
  10. Coconut Ginger Quinoa Salad with Apples
  11. Thai Peanut Satay Celery Sticks
  12. Sweet + Spicy Thai Farro Salad
  13. Brie + Apple Grilled Cheese with Caramelized Onions
  14. Mango Avocado Salad with Pineapple Mint Dressing
  15. Ancho Chili Hummus Quesadillas with Goat Cheese + Zucchini
  16. Fresh Corn Farrotto

If you do a round-up of your best recipes from 2012, please leave a link to your blog in the comments section below. I love checking out year-end round-ups! :)

I’ll be back in the new year with some great new *healthy* recipes! Wishing you all a very Happy New Year! xoxo

Merry Christmas + Happy New Year!

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Wishing you all a very happy Christmas! May it be merry + bright. May you make wonderful new memories with your friends and family over the holidays. Enjoy good food, yummy drinks and lots of laughs. Best wishes for a happy + healthy 2013.

Thank you for your readership + support. It means so very much to me. xo

Bailey’s Irish Cream Brownie Bites

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Only four more sleeps until Christmas! I cannot believe it. Today, I am off to pick up the last of the presents, do some wrapping and get my Christmas grocery shopping done. I will be hosting Christmas dinner for my family on Sunday. After a week of debating, I think I’ve finally settled on my vegetarian christmas menu. And I’m so excited to get cooking! But first, I need to finish the last of my Christmas baking! I’ll be making a trifle and a cheesecake at some point in the next two days. Tis the season for a sugar overdose!

If you are looking for an easy dessert to bring to a Christmas dinner or party over the next few days, I highly urge you to give these a shot! If you like chocolate, coffee and a little Irish Cream liqueur, then you won’t go wrong with these adorable and delicious brownie bites. I brought these to my work Christmas party yesterday and they got great reviews. They have a chewy exterior and a soft, gooey centre. The Irish Cream ganache is extra yummy – so yummy that I wanted to drink the ganache! *hehe*

Wishing you all a wonderful Christmas. May it be merry + bright! xo

Brownie Ingredients
  • 4 ounces of semisweet chocolate, chopped
  • 1 ounce of unsweetened chocolate, chopped
  • 1/2 cup of unsalted butter, cubed
  • 1 cup granulated sugar
  • 2 teaspoons of pure vanilla extract
  • 2 eggs
  • 1/2 cup of all-purpose flour
  • 2 teaspoons of instant espresso powder
  • 1 pinch of salt

Irish Cream Ganache Ingredients
  • 2 ounces of semisweet chocolate, chopped
  • 3 tablespoons of whipping cream (35%)
  • 1 tablespoon of butter, softened
  • 1 tablespoon of Irish cream liqueur

Method

1. Preheat oven to 350’F. In a saucepan, melt together the semisweet chocolate, unsweetened chocolate and butter over medium-low heat, stirring occasionally. Let cool for 10 minutes.

2. Once chocolate is cooled, whisk in the sugar and the vanilla. Next, whisk in the eggs, one at a time. With a wooden spoon, stir in the flour, espresso powder and salt. Mix until just combined.

3. Spoon batter by tablespoonful into a paper-lined mini-muffin tin. Bake in 350’F oven for 18 minutes, or until cake tester inserted in centre comes out with a few moist crumbs. Let brownies cool in pan on a wire rack.

4. Ganache: In a small saucepan, melt the chocolate and cream over low heat, stirring occasionally, until smooth. Whisk in butter and liqueur; let ganache cool for 15 minutes.

5. Dip the tops of the brownies into the ganache. Cover brownies loosely and refrigerate until set, about 30 minutes. Note: Make Ahead – layer brownies between waxed paper in airtight container and refrigerate for up to 3 days or freeze for up to 2 weeks.

Serve brownie bites at room temperature for best results.

Yield: 24 brownie bites

Source: Canadian Living Magazine January 2013