Fluffy Mascarpone Pancakes

After those wonderful Guinness cupcakes were topped with the mascarpone whipped cream, I had quite a bit of cheese left (I got a little mascarpone enthusiastic). I am not a big fan of pancakes but these turned out fluffy and tender, not too sweet. I topped them with the leftover mascarpone whipped cream and blueberries. Oh yes, and I also stirred in a handful of the tart blueberries for an additional burst of flavour.

Mascarpone Pancakes

Serves 6-8


  • 3 cups flour
  • 1/3 cup sugar
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup firm, tart blueberries (or whatever berry you love!)
  • 1 cup mascarpone
  • 1 cup milk
  • 2/3 cup of cream
  • 4 large eggs
  • 2 tsp vanilla


  1. In a large bowl, whisk together mascarpone, milk, eggs, and vanilla until well combined. Add blueberries and stir to just coat.
  2. In a small bowl, whisk together dry ingredients, flour, sugar, baking powder, and salt.
  3. Slowly whisk dry ingredients into the wet ingredients, just until smooth and combined.
  4. Heat a large pan over medium heat with a pat of butter. Spread out the batter in large dollops and cook until golden, flip and repeat.
  5. Top with mascarpone whipped cream or syrup.


I made them very thick.

Golden pancakes, cooking through.

Butter Chicken and Naan from scratch

I love butter chicken, and usually make it with a curry paste from the store. Today, I felt inspired to go all the way and make it from scratch, and let me tell you, it was awesome. It was also really easy. I’ve had a lot of failed naans, and while Gen has loved them all (he clearly eats anything), even he says that this is the closest to restaurant naan ever. Huzzzzzaaaah! I am feeling pretty thrilled with the whole meal, it was insanely good, and I kept going back to the stove to scoop some of the sauce up in the naan. Warning, this recipe has a stack of ingredients, most you should have, but if not… get them, and make this. Seriously.

Butter Chicken

Adapted from Jo Cooks.


  • 2 lb chicken breast, boneless and skinless, cut into small pieces
  • 3 garlic gloves, minced
  • 1 tsp ginger paste
  • 2 tsp chili powder
  • 1 tbsp coriander
  • 1/2 tsp salt
  • 3 tbsp vegetable oil
  • 1 block of extra firm tofu (if you want a little extra protein in there, it takes the sauce beautifully)
  • 3 tomatoes, cut into small pieces
  • 1 large red onion, chopped
  • 3-4 garlic cloves, minced
  • 1 tsp ginger paste
  • 2 green chilis, diced
  • 1 tsp cumin seeds
  • 2 tsp chili powder
  • 1 tbsp coriander
  • 1/2 tsp fenugreek seeds
  • 1/2 cup heavy cream
  • 1 tbsp dark brown sugar
  • 1/2 stick unsalted butter
  • 1/4 cup cashew nuts
  • salt to taste
  • 1 tbsp garam masala
  • 1/4 cup parsley, chopped for garnish
  • 2 – 4 cups water


  1. Mix together the first section of ingredients, the chicken, garlic, ginger, chili powder, coriander, and salt. Make sure the chicken is well coated.
  2. Heat up the oil in a large skillet, add the chicken and cook for about 7 minutes; remove from skillet.
  3. In the same skillet, add the cumin seeds, onion, and remaining garlic and ginger and sauté for a couple minutes, until the onion is slightly translucent. Add a two cups of water and stir.
  4. Add the cashew nuts, coriander powder, chili powder, fenugreek seeds, chopped chilis, and tomatoes, stir well.
  5. Cook the sauce over medium-low heat for about 30 minutes. Start your naan now, it needs an hour to rise and so be doing that while you are working on the rest of the sauce.
  6. Pour the sauce in a blender and blend it until it’s nice and smooth (I used my hand blender, and while it didn’t get totally smooth, it was still great). Pour the sauce back in the skillet.
  7. Add another cup of water and the butter. Add the sugar and salt to taste.
  8. If you are using the tofu, pour a little oil onto a pan and sauté the tofu until it is slightly browned on the edges. Add it into the sauce with the chicken in the next step.
  9. Add the cream and the chicken (and tofu) to the sauce. Cook for about 15 minutes, stirring occasionally.
  10. Add the garam masala and stir well. Taste for salt, add as needed.
  11. Garnish with fresh parsley.


Also from Jo Cooks.


  • 2 tsp dry active yeast
  • 1 tsp sugar
  • 1/2 cup lukewarm water
  • 2 1/2 to 3 cups flour
  • 1/2 tsp salt
  • 1/4 cup vegetable oil
  • 1/4 cup plain yogurt
  • 1 large egg


  1. In a small bowl, combine the yeast, sugar, and water. Mix well and let sit for about 10 min until frothy on top.
  2. In a large bowl, combine the yogurt, oil, and egg and whisk well. Pour in the yeast mixture and whisk to combine.
  3. Starting with 1 cup of the flour, add the salt to it and mix. Add this first cup of flour to your wet ingredients and stir until well combined. Continue by adding the flour, half a cup at a time, until you can’t stir it with the spoon any longer. If you are using a mixer and a dough hook, add flour until the dough is no longer sticky, and it forms a nice ball.
  4. Turn the dough onto a floured surface and knead, adding flour until the dough no longer sticks. It is likely that you will use the full 3 cups. The dough should be nice and soft but not sticky.
  5. Place the dough in an oiled bowl and cover it with a clean kitchen towel, letting it rise until doubled in size, about an hour.
  6. After it rises, cut the dough into 8 equal pieces and shape each piece into a small ball.
  7. Heat a large skillet over medium heat and spray with non-stick spray. Roll out one ball at a time until it’s about 1/4 inch thick and about 5 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the bottom side is golden brown and you should see large bubbles forming on the surface. Flip the dough and cook the other side until it’s golden. Butter them as they come off the skillet.
  8. Serve with butter chicken.

Well-coated chicken

Cooked-down veggies, ready to be smoothified.

Final spices, chicken, and cream added to the mix.

Naan, getting rolled out.

The set up.

Guinness Cupcakes with a fluffy Mascarpone Whipped Cream Frosting “Head”

Oh my. OH MY. These are so frigging tasty. I already loved the Guinness chocolate cake recipe, as evidenced in this really early post, but this light, fluffy, erethreal frosting brings them to a new level. They are not weighed down by sweetness. Oh man, so delicious. Guinness brings a deep, dark, stouty note to the chocolate cake, and the whipped cream and mascarpone frosting is rich and lightly sweet, avoiding the too-tangy zip of cream cheese frostings. The fluffy, cloud of frosting becomes on the rich Guinness cupcake.
These cupcakes are part in honour of the Olympics in London… but truly they are in honour of my wonderful friend, Caelin who horribly left me to live in London, yesterday. She loves her a pint of Guinness, and I love me some Caelin. I think these would’ve been more appropriate an honour had I baked them in time for her to have one, but she can eyeball them from across the pond and weep at all the mistakes she’s made (ie. leaving me). Anyway, the cupcakes are the same that I used before, just halved, though it still made 22 (I made them smaller this time).

Guinness Chocolate Cupcakes


  • 2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/5 cup dark brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla
  • 1 1/2 cup room-temperature Guinness


  1. Preheat oven to 350°F. Place the rack in the middle, and prepare muffin tins by lining with papers.
  2. Whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  3. Beat together butter and brown sugar until pale and fluffy. Add eggs one and at time, beating well. Beat in vanilla.
  4. Add flour mixture and beer alternately in batches, beginning and ending with flour mixture, and mixing until just combined.
  5. Fill cups 2/3rds full and bake until the tops of the cupcakes are spongy to the touch, 18-20 minutes.
  6. Cool on a rack for at least 30 mins until cool before frosting.
  7. Feel free to eat one while still hot, sans frosting, these are DELICIOUS.

Mascarpone Whipped Cream Frosting

From justJENN.


  • 8 ounces mascarpone cheese
  • 1 cup powdered sugar
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream


  1. In a medium bowl, combine mascarpone cheese, sugar, salt, and vanilla. Stir together until smooth, and set aside.
  2. In a large bowl, whip cream to stiff peaks. Fold the mascarpone mixture into the whipped cream until combined.
  3. Keep refrigerated, this isn’t a frosting to stay out overnight. That said, it keeps on the counter for a few hours if you are setting them out for people to munch on. Also, fold in some nuts and/or coconut for a funky, fun fruit/cookie dip!

Guinness, cocoa powder, and flour. Ready to go!

Poured and ready to bake!