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Category: DESSERTS

Nutella Buttercream Icing

An easy peasy recipe for Nutella Buttercream

Nutella Buttercream

Hi guys, here’s the Nutella Buttercream recipe I used for my Reece’s Pieces Cookie Cakes. Obviously Nutella goes with just about everything, so you can use this for so many other recipes. Add it to cookies, cakes, cupcakes, or just eat it from the bowl…hehe.


Nutella Buttercream

You can basically add as much or as little Nutella as you want. More will enhance the Nutella flavour. Mmmmnnnnn. Nutellllllllla.

Nutella Buttercream Icing
  1. 1 cup salted butter at room temp.
  2. 3 1/2 cups icing sugar
  3. 1 tsp vanilla
  4. 3 tbsp milk or cream
  5. 1/2 cup-1 cup of Nutella (depending on how much flavour you want)
  1. 1. Cream your butter in a mixer with a whisk attachment
  2. 2. add icing sugar 1 cup at a time
  3. 3. add vanilla and milk until combined
  4. 4. add Nutella and whip together
Amanda's Daily Dish

Salted Caramel Buttercream Icing

buttercream (1 of 1)


This buttercream icing recipe is to die for people. I could seriously eat this out of the bowl all by itself. I mean, buttercream and salted caramel mixed together? How can it get any better than this? If you make the jar of salted caramel ahead of time, you can whip this icing up in no time at all. It can virtually go with any kind of cake. I tried mine with banana bread. 

These cupcakes only lasted a few minutes in our house. I had to hide one to save for the hubby so he could try how deli-good these were. I’m going to need to make another batch of these asap. Seriously delish!

Amanda <3



Salted Caramel Buttercream Icing
  1. 1 cup of salted butter (or unsalted, your choice)
  2. 3 teaspoons of vanilla
  3. 4 cups of icing sugar
  4. 4-5 tablespoons of coffee cream (18% and up)
  5. 1 jar of salted caramel sauce
  1. You can use your favourite buttercream icing for this and just add a little salted caramel at a time
  2. Once you've made your buttercream, add your pre made and pre cooled salted caramel sauce to the buttercream a little bit at a time.
  3. Start at 1/3 of a cup. Once you've done that whip it up and give it a taste test. If you want more of a caramel flavour add some more.
Amanda's Daily Dish





Bananas Foster Muffins

Bananas Foster Muffins is a gourmet twist on the classic favourite banana muffins.
Bananas foster muffins-1

Today started out a sunny and nice summer morning, somewhere along the way the clouds and fog rolled in. Boo.

But, on the bright side, perfect baking weather….bonus 🙂

My kiddos love banana muffins. They ask for them all the time. Everytime they see bananas in the fruit bowl getting really ripe they bug me…non…stop.

I was kind of getting sick of the same old banana muffins so I though I’d put a twist on this classic favourite.

Then it popped into my head. Why not make them with a bananas foster twist?

and voila!…here they are.

They’re super yummy.

bananas foster muffins

I chopped up the walnuts quite fine. You can omit them too if you want.


banana fosters muffins-3


bananas foster muffins-2


bananas foster muffins-4

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bananas foster muffins-6

The bananas foster sauce on top gives the muffins a sweet sheen. Excuse me while I go enjoy one of these with a hot cup of tea 🙂

Bananas Foster Muffins
  1. 2 cups all purpose flour
  2. 1 tsp baking powder
  3. 1 tsp baking soda
  4. 1/2 tsp salt
  5. 1/2 tsp cinnamon
  6. 3 ripe bananas
  7. 3/4 cup sugar
  8. 1 egg
  9. 3/4 cup butter melted
  10. 1 tbsp rum extract or 3 tbsp rum
  11. 1/4 cup walnuts
  1. 4tbsp brown sugar
  2. 2 tbsp butter
  3. 2tbsp rum or 1 tbsp rum extract
  4. pinch of cinnamon
  1. Preheat oven to 350 degrees F and prepare 12 muffin tins with liners
  2. In a bowl combine flour, baking powder, baking soda, salt, and cinnamon. In a separate bowl mash bananas, sugar, egg, and rum. combine wet and dry ingredients.
  3. Spoon batter into prepared muffin cups.
  4. Top with chopped walnuts and pat them in gently.
  5. Bake for 20-25 minutes
  6. While the muffins are baking, make the glaze.
  7. Combine brown sugar, rum, butter and cinnamon in a small saucepan and simmer for a few minutes. Whisk frequently. Allow to cool until warm but not hot anymore.
  8. Remove the muffins from the oven and place on wire cooling rack.
  9. Drizzle glaze on top while muffins are still warm.
  10. Enjoy!
Amanda's Daily Dish





Strawberry Lemonade Poppyseed Muffins

Holy Smokes it’s been a while. A long, long while. 

I had every intention of keeping up with my blog. But the baby didn’t like that plan too much. Between the baby, the housework, the other kids, the business bookwork and hockey, I’m not sure how i’m still standing…lol. But I absolutely love to cook and bake among many other things. Not that I haven’t been cooking in the past couple of years. I’ve got so many great recipes to share and organize and hopefully I can keep up and organize them all on here. 

So, while the baby naps and the other kids do their english, here we go….. Strawberry Lemon Poppyseed Muffins. 


 My oldest boy is a huge fan of Starbucks Lemon Poppyseed Loaf. So I decided to make a lemon loaf at home. As I started mixing it I thought how fun would it be to make these into muffins and add a strawberry twist to it. 

Boy oh boy was that a good idea….

can you say Delish!…

um ya, half of the batch was gone in 5 minutes. 

So here it is. So fluffy and light, I’m going to have to make these again tomorrow. Four boys & 12 muffins, just doesn’t cut it. 

You’ve got to try them out. 

 Strawberry Lemonade Poppyseed Muffins 
1/4 cup sugar
Juice of 1 Lemon 
3 tbsp strawberry juice (squeeze from berries)
1/2 cup butter 
1 cup sugar 
2 eggs 
2 tsp lemon rind 
1 1/2 cups sifted all purpose flour 
1 tsp baking powder 
1/2 tsp salt 
1/2 cup milk 
1/2 tsp pure lemon extract
2 tbsp poppy seeds (more or less depending how much you like)
icing sugar for dusting

Start with preheating your oven to 350 degrees F. Line your 12 muffin tins with muffin cups.
Combine your 1/4 of sugar with lemon juice and strawberry juice. You might want to zap it in the microwave for a few seconds so there are no sugar grains It should be thin enough to so you can spoon it on the muffins after and have it absorb. Set the bowl aside.

Cream butter, add 1 cup of sugar and beat until fluffy. Add eggs 1 at a time, beating well after each egg.

Sift flower, baking powder and salt together.

Add to creamed mixture alternately with milk and lemon extract, beginning and ending with dry ingredients. (make sure you do this, it makes the batter texture just right).

Stir in lemon rind and poppy seeds

Spoon into muffin cups and bake for 15-18 minutes or until the toothpick comes out clean.

Cool muffins for 5 minutes and then spoon syrup mixture over top each muffin slowly so that it absorbs a little into each muffin. 

Then while they’re still war, dust icing sugar over top and then let cool.

These are actually best tasting once they’ve had a chance to cool and mellow.