Nutella-Inspired Frosting

Oh, Nutella.

Sweet childhood memories. Coming back from a cold and windy sailing practice to devour mounds of brioche spread thick with chocolate-hazelnutty goodness. Goodness? Well, sort of. Too bad that Nutella actually has more refined sugar and vegetable oil than hazelnuts. Too bad that it contains skim milk powder and reduced-fat cocoa instead of real, full fat stuff. Too bad that synthetic vanilla flavor is used in place of good old vanilla extract.
Do I still eat Nutella? On occasion. I do not ever buy it. But if I visit my parents and find a jar of Nutella, am I going to dig in? You betcha. And I'll probably spread it generously on a thick slice of homemade yogurt cake (recipe coming soon).
Because I am at home and not buying Nutella does not mean the craving never strikes.
A couple of weeks ago, I found myself longing for a good simple piece of vanilla cake with Nutella. Enter this simple vanilla cupcake recipe from Simple Bites, topped with my own, homemade, Nutella-inspired frosting.
Heavenly.

Nutella-Inspired Frosting: 

- 1 cup hazelnuts, roasted at 350F for 10mins, most skins removed (you could, of course, use 3/4 cup hazelnut butter instead, but I find the process of roasting and removing skins very therapeutic)
- 1/4 tsp salt
- 2 Tbsp butter, melted
- 1/2 tsp vanilla extract
- 2 Tbsp cocoa powder
- 2 Tbsp maple syrup
- 1 Tbsp milk
- 1/2 cup icing sugar

In a food processor, process the hazelnuts, salt and butter until creamy. Transfer to a mixing bowl.
Add vanilla, cocoa powder, maple syrup and milk - stir to combine.
Add the icing sugar and beat with an electric mixer until fluffy.

This recipe will make enough for 12 cupcakes.

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Happy Sunday!

Mushroom Carbonara + Lemon Tart

Here I am again!

As promised, I have to brag about share my lemon tart recipe. It is my second attempt to re-create the fabulous lemon tart that we had at Villa Valentina in Mexico. For the first try, I just followed a highly rated recipe from allrecipes.com, which I found way too sweet, and lacking texture. So, for attempt #2, I just winged it, and...bingo! Let's just say that there is no need for a third attempt.

But today, we are going all traditional and not eating our dessert first. I just made a simple mushroom carbonara (a pasta dish traditionally made with bacon) - and that's our main course today. It comes together in just 15 minutes and makes an easy and comforting weeknight dinner. Here is my take on my childhood's carbonara, which I tweaked to include cremini mushrooms, green onion, spinach and pine nuts. Enjoy!

Mushroom Carbonara for Two:

- 200g of your favorite noodles (penne, spaghetti, shells etc)
- 2 cloves garlic, minced
- 2 cups cremini mushrooms, sliced
- sea salt / black pepper, to taste
- 1/4 cup heavy cream
- 1 egg yolk
- 2 Tbsp Parmesan
- 1/2 tsp dijon mustard
- 1/4 cup pine nuts
- 1/4 cup green onion, thinly sliced
- 1 cup fresh spinach

In a large pot, cook the noodles al-dente.
While the noodles are cooking, sauté the garlic and mushrooms in olive oil (use a pan large enough to hold all the ingredients in the end) until soft - it should take about the same amount of time as it takes to cook the noodles, about 10 minutes. Season with salt + pepper.
In a small bowl, whisk together the cream, egg yolk, parmesan and mustard.
Drain the noodles and add them to the garlic/mushrooms.
Add the cream mixture + pine nuts and cook, stirring for a couple of minutes, until the noodles are coated and everything is piping hot.
Add the green onion + spinach and stir.
Remove from heat as soon as the spinach starts wilting and serve immediately.

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Lemon Tart: Makes one 9 inch pie - I halved the recipe to make 2 individual tarts.

For the crust: 

- 1 1/2 cups all-purpose flour
- 2 Tbsp sugar
- 2 tsp good quality mayonnaise
- 1/2 tsp vanilla extract
- 6 Tbsp cold butter, cubed
- 6 Tbsp cold water

In a food processor, combine the flour and sugar. Add the mayo, vanilla and butter, and pulse a few times until the butter is reduced to coarse crumbs. Add the water 2 Tbsp at a time, and pulse until the dough starts to come together.
Form the dough into a disc and wrap in plastic film. Refrigerate for at least 30 minutes.
Lightly grease a 9 inch tart pan. Roll the dough out to fit the pan. Place into pan, trimming any excess. Prick all over and place in the freezer for 30 minutes.
Preheat oven to 375F.
Bake the cold pie crust for 12-15 minutes. If you have pie weights, great - that will prevent the crust from bubbling. What I do is place a sheet of parchment paper on top of the crust and fill it with coins. Dried beans work too.
Let cool completely before filling.

For the filling: 

- 4 eggs
- 4 lemons, juice + zest
- 1 tsp vanilla extract
- 2/3 cup heavy cream
- 1/4 cup butter, melted
- 1/4 cup honey
- 1/4 cup sugar
- pinch of salt
- 1/2 cup all-purpose flour

Preheat oven to 350F.
In a large bowl, whisk all the ingredients together, except for the flour. Sift the flour in last and mix until well combined.
Pour the filling in the crust and bake until set, about 30-35 minutes.

Cheers!

A Weekend in Baking Heaven

Baking Heaven?

My kitchen. There is nothing that makes me happier than experimenting in my kitchen. And this weekend, I had three glorious days to do just that. I cooked and baked and baked and cooked some more. Most of the recipes turned out amazingly well - sometimes, you just hit a stride.
Here are a few of them.

This first one is my version of a traditional French "Galette à la Frangipane" - we'll just call it an almond pie. I made it for a potluck we were having at the office on Friday, and it is fair to say that it got rave reviews. It is incredibly easy to make, thanks to "cheating" in the crust department - I bought ready-made puff pastry. It literally takes DAYS to make puff pastry, so I thought that a good quality, pure butter puff pastry (President's Choice makes a decent one, thanks President!) would have to do. As for the filling? Easy as pie.

Pardon the poor quality picture...It had to get in my mouth, and fast. 

Almond Pie:

- 2 sheets puff pastry (1 package), thawed according to package instructions
- 1 cup raw almonds
- 1/2 cup butter, softened
- 3 eggs
- 1 tsp vanilla extract
- pinch of salt
- 1tsp milk
- 1 tsp olive oil

Preheat oven to 375F.
Grease a pie dish and place one of the sheets of puff pastry in.
In a food processor, process the almonds until a coarse meal forms (texture of coarse sand). Transfer almond meal to a mixing bowl.
Add the eggs, vanilla, butter and salt. Whisk until smooth.
Pour the filling into the crust, and cover with the second sheet of pastry. Make sure to get a tight seal by brushing cold water on the bottom crust with your fingers, then pressing the edges together.
In a small bowl, combine milk and olive oil. Brush the top crust with this mixture.
Bake for about 30 minutes, and serve while still warm. YUM.

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This next one is adapted from my chocolate-espresso tart. The crust is made healthier, and the walnuts have been replaced with hazelnuts for some Nutella-inspired deliciousness.

Chocolate-Hazelnut-Espresso Squares: 

For the crust:

- 1/3 cup dates (about 10), soaked for a few hours if not soft
- 1/4 cup butter, softened
- 3/4 cup hazelnuts, roasted at 350F for 8 mins, most skins removed
- 1 tsp vanilla
- 2 tsp maple syrup
- 1 1/3 cups whole wheat pastry flour
- pinch of salt

Preheat oven to 350F. In a food processor, puree the dates with the butter and vanilla. Add the hazelnuts and pulse a few times, until coarsely chopped. Transfer to a mixing bowl.
Add the maple syrup and salt. Mix in the flour, 1/3 cup at a time.
Line a square pan with 2 criss-crossed pieces of parchment paper. Press the crust into the bottom of the pan, and bake for 18 minutes. Let cool completely before filling.

For the filling: 

- 1/2 cup cashews, soaked for at least 4 hrs and drained
- 1 cup hazelnuts, soaked for at least 4 hrs and drained
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup cocoa powder
- 1 tsp vanilla extract
- 1/2 cup maple syrup
- 1/2 cup brewed espresso
- pinch of salt

In a small pot, melt choc chips with espresso, cocoa powder, salt and vanilla.
When melted, pour into a food processor with the cashews, hazelnuts and maple syrup.
Process until smooth and pour onto crust.
Freeze for at least 4 hrs, until set.
Let stand for 10-15 mins at room temp before cutting into squares and serving.

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The following eggplant casserole is all about perfectly simple flavours. It makes a great vegetarian entree paired with a salad, or a nice side dish to some grilled chicken or salmon.
It takes a few hours to for it to come together, so it is the right project for a lazy Sunday.
Thankfully, it can be assembled in advance, waiting patiently in the fridge to be baked - up to 48 hrs.

Eggplant Casserole: 

- 2 large purple eggplants, sliced and soaked in salt water for 3-4 hours (or overnight), then drained and dried with a paper towel
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 Tbsp balsamic vinegar
- 1 28oz can diced tomatoes, with liquid
- 1 5.5oz can tomato paste
- 1 tsp dried basil
- 1 Tbsp heavy cream
- 1 tsp honey
- 1 tsp ground flax
- salt and pepper, to taste
- 1 cup shredded mozzarella
- 1 cup ricotta, divided

Preheat oven to 425F. Roast the sliced eggplant on a cookie sheet with a sprinkle of sea salt and olive oil for about 30 minutes, flipping halfway through. Meanwhile, make the tomato sauce:
Sauté the onion and garlic in olive oil for 3-5 minutes. Deglaze the pan with the balsamic vinegar, then add the tomatoes, tomato paste, basil, cream, honey, flax, and season with salt and pepper. Simmer for about 35 minutes, until thick and chunky.
Reduce oven temp to 350F.
In a square casserole dish (8x8), start with a thin layer of tomato sauce. Arrange a layer of eggplant on top. Spread 1/2 cup of the ricotta on top. Repeat with a layer of tomato sauce, eggplant, ricotta, then add the last of the tomato sauce and cover with the shredded mozzarella.
Bake, uncovered, for about 30 minutes, then broil for a few more minutes until golden brown and bubbly.
Let stand for 10 minutes before serving.

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That is all for now folks - I just made and enjoyed a killer lemon tart that I will share in the next few days - it is so good that it deserves its own blog post (plus it's bedtime)!

XOXO

Wholesome Apple Crumble

I hope everyone is having a lovely Saturday night!

My Saturday night may have started the same way yours did: I put on a pretty dress and went to a Christmas party. However, I make no apologies for the fact that I am an old lady at heart. After sampling the buffet and going for two rounds of dessert, I decided that it was time to head home. It was, after all, past 8:30pm and therefore past my bedtime ;)

So here I am in my cozy pyjamas, watching a documentary in bed with the dog curled up on my feet (and under the covers), my pretty dress safely put away in my closet. And as lame is it sounds, this is my idea of a good Saturday night. 

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I made this apple crumble in 4 little ramequins, but feel free to double the recipe and bake it in an 8x8 pan. I just thought it would be neat to have individual portions in the freezer, ready to be baked on a cold winter night. 

Wholesome Apple Crumble: 

The Filling:

- 3 apples, peeled, cored and chopped

- 1/2 Tbsp potato starch (cornstarch or arrowroot would work too)

- 2 Tbsp unsweetened applesauce

- 3 Tbsp brown sugar

- 1/2 tsp cinnamon

- 1/2 tsp vanilla extract

- 1/2 Tbsp lemon juice (or pineapple or orange juice)

The Topping:

- 3/4 cup large flake oats, divided (1/4 cup processed, 1/2 cup whole)

- 1/3 cup hazelnuts

- 1/3 cup walnuts

- 2 Tbsp maple syrup

- 3 Tbsp melted butter

- 1/2 tsp cinnamon

- pinch of salt

Preheat oven to 375F. Lightly grease 4 x 1/2 cup ramequins. 

Mix all filling ingredients in a bowl then spoon into ramequins. 

In a food processor, combine 1/4 cup of the oats with the hazelnuts and walnuts until coarsely ground. 

Combine processed mixture with the rest of the topping ingredients. 

Press topping over the apple mixture in the ramequins. 

Cover with foil and poke a few holes with a fork for the steam to escape. 

Bake covered for 20-25 minutes (35-40 minutes for a double recipe in an 8x8 pan), then remove foil and bake for another 10-15 minutes, or until golden brown. 

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Good night!

Carrot themed post: carrot cupcakes + carrot soup

Happy Friday y'all!

It has been another busy week. I was off work on Monday and Tuesday (which means I work this weekend, unfortunately), and was able to spend time doing what relaxes me most: cooking and baking. I have been fighting a cold for a while now, while The Husband has been in full-on man-cold mode. This, combined with the ever-present emotional roller-coaster of the whole infertility/adoption thing, and you have the winning formula for a drained and blubbery wife.
Thankfully, there is always cake to bring me back to sanity.

The flavour of the week: carrot cupcakes with "cream cheese" icing. I am using quotes here, because I actually made my own cream cheese out of cashews using this recipe, but you can just use plain old cream cheese, of course. To get an idea of how delicious these cupcakes were, know that I was planning on taking them to work after The Husband and I sampled a couple. Well, I regret to inform you, dear coworkers, that The Husband and I ended up eating all 10 cupcakes in 3 days. Enough said.

Carrot Cupcakes with Cream Cheese Icing: 

For the cupcakes:

- 1.5 cups whole wheat pastry flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 cup canned coconut milk, mixed well before measuring
- 1/4 canola oil
- 1/4 cup unsweetened applesauce
- 1.5 tsp apple cider vinegar
- 1/2 tsp vanilla extract
- 1 cup finely grated carrots
- 1/4 cup raisins
- 1/4 cup coarsely chopped walnuts
- 1/2 cup pineapple tidbits, drained

Preheat oven to 350F and line a cupcake pan with 10 liners.
In a large bowl, combine flour, sugar, salt, baking soda, baking powder, pumpkin pie spice and cinnamon.
In another, medium bowl, whisk together coconut milk, oil, applesauce, apple cider vinegar and vanilla.
Pour wet ingredients over dry and mix until just combined. Fold in the carrots, raisins, walnuts and pineapple.
Fill liners and bake for 18-20 mins. Wait until the cupcakes are completely cooled before icing.

For the icing:

- 3/4 cup cream cheese
- 1.5 cups icing sugar
- 1 tsp vanilla extract

Beat all the ingredients together and spread a thin layer on each cupcake.
Reward yourself with one.

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The carrot recipe that I will share now is quick, easy, and probably healthier than the cupcakes if you are looking for a main course.

Carrot Coconut Curry Soup:

- 1 medium sweet onion, roughly chopped
- 1.5 lbs unpeeled and roughly chopped carrots
- 1 tsp cumin
- 1.5 tbsp red curry paste
- 1 tbsp grated fresh ginger
- 1 can coconut milk
- 4 cups veggie broth
- salt + pepper, to taste

In a large pot, sauté the onions in olive oil until they are starting to soften, then add carrots and sauté for a few more minutes. Add cumin, curry and ginger and cook for another 2 minutes.
Add coconut milk and veggie broth. Bring to a boil, then reduce heat and simmer, covered, for about 20 minutes or until the carrots are just soft. Blend the soup in batches, return to pot, season with salt and pepper, and enjoy!

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One more baking effort worth mentioning is that I made bagels. I don't often buy bagels because of the crappy ingredients that most brands contain, which means that we don't often eat bagels....that has now changed, thanks to this recipe.

And for those who are curious to see how my cashew "cream cheese" turned out, here ya go!

Not too shabby!


















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Have a great weekend my friends!

Mushroom Pesto + Chocolate Quinoa Cupcakes

Hi!

What a very relaxing weekend this has been. Pancakes (I still haven't perfected the recipe enough to share it), running, reading, coffee, good friends, hiking, studying, and a s**t load of cooking. 

Living here in Whitehorse, we all know that when the Superstore is well stocked, you just have to buy it all, just in case a certain product disappears, not to be seen again for weeks on end. This is the case with cremini mushrooms. When they are around, I just have to buy them. And then the fun starts, when I get to decide on the fate of these poor mushrooms. GET IN MA' BELLY. 

So I made a double batch of lentil-mushroom-walnut balls (recipe can be found here), I made mushroom gravy to go with some mashed potatoes, and I made a kick-ass mushroom pesto. It is great on noodles, and fun on pizza with roasted asparagus and caramelized onions...the possibilities are endless!

Mushroom Pesto: 

- 3 cloves roasted garlic
- 2 cups sliced cremini mushrooms
- 2/3 cup walnuts, divided into 1/3 cup + 1/3 cup, roughly chopped
- 1/3 cup olive oil
- 2 tbsp lemon juice
- 1 cup fresh parsley
- 1/2 tsp salt
- black pepper, to taste

Roast the garlic and saute the mushrooms until most of the liquid cooks off, about 12 minutes.
In a food processor, process garlic + lemon juice + parsley + olive oil + salt.
Add mushrooms + 1/3 of the walnuts and process until the mixture is combined but still has texture. Add the rest of the walnuts and the black pepper and pulse a few times to combine.

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And then....there were cupcakes. Not just any cupcakes. We are talking vegan, gluten free chocolate cupcakes made with quinoa and tahini. To me, they were just a delicious piece of chocolate cake. And trust me, I know my chocolate cake. Face your fear of quinoa and try them - you won't regret it!

Chocolate Quinoa Cupcakes:

- 2 tbsp ground flaxseed + 6 tbsp water
- 1 cup cocoa powder
- 1 tsp baking soda
- pinch of salt
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1/3 cup almond milk
- 1 cup maple syrup
- 3/4 cup tahini
- 2 cups cooked quinoa

If you do not have cooked quinoa on hand, cook a batch according to package directions.
In a small bowl, combine flaxseed and water and refrigerate while you prepare the rest - this will allow the mixture to become gelatinous, the consistency of egg whites.
Preheat oven to 350F and line a cupcake pan with 12 liners.
In a large bowl, combine the cocoa powder + baking soda + salt and set aside.
In a blender, blend applesauce + vanilla + almond milk + maple syrup + flax/water mixture. Then add tahini, then quinoa. Blend until smooth and silky - this may take a few minutes.
Pour liquid mixture into the large bowl and mix with the dry ingredients - do not overmix. Pour into cupcake liners and bake for 25-30 minutes, or until a toothpick inserted in the centre comes out mostly clean, with a few crumbs clinging to it.

For the icing, I used 1 1/2 cups semi-sweet chocolate chips melted on low heat with 1/2 cup coconut oil. I then refrigerated the mixture for a half hour, added 2/3 cup icing sugar, and whipped until fluffy.
Thanks to the coconut oil, this icing hardens after you refrigerate the cupcakes and gives them some nice crunch!
Of course, feel free to substitute your favorite icing recipe.

Enjoy the snow - yes, we are September 30th, after all - and stay cozy, my friends!

Good old basic brownies and chia seed jam

Hello!

I haven't been cooking a ton because of kitchen renos  - The Husband has been working on getting rid of our 80's pink laminate countertops and replacing them with concrete, also installing a new sink and faucet. Next, a tile backsplash. I'm so excited!

I did make some brownies the other day though. And not a "healthified" version either - just good old basic brownies. I do believe that when you eat well most of the time, there is definitely room for some butter, sugar and chocolate in your diet!

Good Old Basic Brownies:

- 1/2 cup butter

- shot of espresso, or 1/4 cup brewed coffee

- 1 1/4 cup sugar

- 3/4 cup cocoa powder

- 2 large eggs

- 1/2 tsp sea salt

- 1/2 tsp baking powder

- 1 1/2 tsp vanilla extract

- 2/3 cup all-purpose flour

- 2 oz coarsely chopped baking chocolate, or 1/3 cup chocolate chips

Preheat oven to 325F. Line a square pan with parchment paper (2 criss-crossed pieces make it easier to lift the brownies out). I also sprayed the parchment paper with olive oil as an added precaution!

In a medium-size pot on medium heat, melt the butter until slightly brown (about 10 minutes). Add the espresso, sugar and cocoa powder. Take off the heat and mix well - the mixture will be a bit dry and crumbly. Let cool for a few minutes. 

Add the eggs one at a time, mixing vigorously before adding the other. Once the mixture is smooth and shiny, add salt, baking powder, vanilla and flour. Stir until no streaks remain. 

Fold in the chocolate chunks and pour into prepared pan. 

Bake for about 25 minutes (mine took a little longer because of the glass pan). Cool in pan on rack before lifting out and cutting into squares. 

Voila!

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I had a bunch of strawberries sitting in the freezer, so I decided to try a chia seed sam. Chia seeds form a gelatinous coating once immersed in liquid. Works like a charm! They add fiber and protein to this jam, while reducing the need for sugar. 

Strawberry Chia See Jam:

- 1 lb  frozen strawberries, washed, leaves removed (duh!)

- 4 tbsp maple syrup

- 2 tbsp chia seeds

- 1/2 tsp vanilla extract

Simmer everything on low heat for about an hour, mashing the strawberries with a potato masher. 

That's it!

Have a lovely week!

Homemade "Laraballs"

Hello!

I am really getting into the "meat and potatoes" of my marathon training program. 68 days to go until the race! I ran 15 miles on Saturday, and my next long run will have me cover 17 miles. No weird aches and pains so far - crossing fingers!

I have, however, been feeling a little weak, a little slow. There was a time, last year, when my friend Jennie and I would run some crazy hills like the wind! Now I find myself breathing hard and wanting to take walking breaks once in a while. 

It is time to add some strength training to my routine. Gym, here I come (barf)!

In my quest for handy running snacks, I attempted some Peanut Butter / Chocolate Chip Laraballs - energy balls inspired by my favourite flavor of Larabars. 

Peanut Butter & Chocolate Chip "Laraballs":

- 1 cup dates, soaked for at least 30 mins and drained

- pinch of salt

- 1 tsp vanilla extract

- 2 tbsp crunchy all-natural peanut butter

- 1/3 cup chocolate chips

In a food processor, process dates, salt, vanilla extract and peanut butter until a thick paste forms. This can take several minutes, and you may have to scrapes the sides of the food processor a few times. 

Pulse in the chocolate chips. 

Line a cookie sheet that fits in your freezer with parchment paper. 

This is when it gets messy! Form balls by rolling dough between the palms of your hands. This recipe makes about 12 balls. 

Freeze for at least 20 minutes, then store in an airtight container in the fridge or freezer.

I will try wrapping the balls individually and taking a couple on my next run. 

We'll see how that goes...

Good night everyone!

Camping break!

Hello everyone,

I do not have much cooking to report because of THIS:

The Husband and I finally got to go camping, for the first time this summer. What a relaxing couple of days we had!
And when we camp, The Husband does the cooking.
Chili-cheese dogs by the fire - works for me!

Because no post would be complete without a recipe though, I will share one that I have made many times. A healthier version of your average banana bread, just as delicious, and yes, with added chocolate chips :)

Banana/Apple Bread, No Fat Added: 

- 2 ripe bananas, mashed
- 1/2 cup honey
- 1/2 cup applesauce
- 1 tsp vanilla extract
- 1 3/4 cups whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1 apple, peeled, cored and diced

Optional: 1/4 cup chopped walnuts, 1/2 cup chocolate chips

Preheat oven to 350F and grease a loaf pan.

In a medium bowl, whisk together mashed bananas + honey + applesauce + vanilla extract.
In a large bowl, combine flour + baking soda + baking powder + salt + cinnamon.
Stir wet and dry ingredients until just combined - be careful not to overmix.
Fold in the apple and the optional ingredients. A few walnut pieces can be sprinkled on top.

Transfer to loaf pan and bake for about 45 minutes.

This recipe has become a staple in our house!

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Have a fantastic weekend!

Apple, Rum and Chocolate Bundt Cake

Cake, cake, cake, cake.

One of my favorite things in the whole wide world is cake. I love making cake, and I love eating cake.

On Saturday night, we were invited for dinner at a couple of friends', and I had volunteered to make dessert. Actually, I pretty much said "You don't have a choice - I'm making dessert, and too bad if you were planning on making it".
I was having a lazy Saturday, so I decided to find a cake recipe that would call for ingredients that I had in my fridge/pantry (apples, dark spiced rum, and chocolate chips). And then I remembered my awesome silicon Bundt Cake Pan, which I had never used. Which meant finding a Bundt cake recipe that included apples, rum, and chocolate chips.
I found a couple, but ended up straying so far from the original recipes, that I will call this one my own :)

The cake turned out perfectly - I am glad I wrote down ingredients and quantities as I went!

This is my happy place, making a huge mess in the kitchen!

Apple Bundt Cake with Rum and Chocolate Chips:

For the cake:

- 4 medium apples, peeled, cored, quartered and finely chopped
- 1/2 cup butter, softened
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- pinch of salt
- 1 1/2 tsp cinnamon
- 1 cup brown sugar
- 1 cup applesauce
- 3 eggs
- 1/4 cup dark spiced rum
- 3/4 cup chocolate chips

For the glaze: 

- 1/4 cup butter
- 1/2 cup buttermilk
- 1/4 cup dark spiced rum
- 1 cup icing sugar

Making the cake: 

Preheat oven to 325F and lightly grease Bundt cake pan.
In one bowl, mix all-purpose flour + whole wheat flour + baking soda + baking powder + salt + cinnamon + brown sugar.
In another bowl, whisk together eggs + rum + applesauce + butter (the mixture may look a bit curdly - that's ok!)
Combine wet + dry ingredients ***DO NOT OVER MIX***, then fold apples and chocolate chips into the batter.
Pour into pan, and bake for about 1h10 -1h15 minutes, or until a toothpick inserted close to the centre comes out clean.

Making the glaze: 

When the cake is just out of the oven, melt butter on a pot over low heat. Stir in buttermilk, rum and icing sugar. Turn heat to high, and bring to a rolling boil for 1 minute.
Pour over the cake while still in the pan. Move the pan around to make sure the glaze finds its way down the sides and the middle of the cake.
Let stand for an hour.

Turn cake over onto a wire rack and let cool completely.

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Take care, dudes and dudettes!

Walnut Chocolate Espresso Tart

Ladies and Gentlemen,

I am so excited, I cannot contain myself. I improvised big time on this recipe, and I am so incredibly proud of the result! 

What we have here is a chilled dessert, with a crunchy crust and a smooth filling, sweetness from the chocolate and bitterness of the espresso....pure magic. 

Oh, and because The Best Mother-in-law Ever got me a piping bag set and I just couldn't wait to try it, I added some banana icing. Just for kicks. 

I have broken down the recipe into three parts: crust, filling and icing. 

Walnut Chocolate Espresso Tart

The crust: 

- 1/2 cup butter, softened

- 1/3 cup sugar

- 3/4 cup coarsely ground walnuts

- 1 tsp vanilla extract

- pinch of salt

- 1 1/3 cups all-purpose flour

Preheat oven to 350F. 

Process walnuts in food processor until coarsely ground (see picture below) and set aside.

Cream butter and sugar until light and fluffy. Add walnuts, salt and vanilla and stir until well combined. 

Mix in the flour, 1/3 cup at a time, until dough is smooth. 

Press dough into a tart pan with your fingers and bake for 18-20 minutes, until edges start to brown. 

Let cool completely before filling. 

The filling:

- 1/2 cup cashews, soaked for a few hours and drained

- 1 cup walnuts, soaked for a few hours and drained

- 1/2 cup semi-sweet chocolate chips

- 1/2 cup cocoa powder

- 1/2 cup espresso or brewed coffee

- 1 tsp vanilla extract

- 1/2 cup maple syrup

- pinch of salt

Soak the cashews and walnuts in a bowl of water for at least 2 hours (can be done overnight). 

In a small pot on low heat, melt chocolate chips with cocoa powder, espresso, salt and vanilla extract. 

When melted and smooth, pour chocolate mixture in a food processor and add drained cashews and walnuts, as well as maple syrup. 

Process for a few minutes, until thick and smooth. 

Pour filling into crust, smoothing the top with a spatula. 

Freeze for at least 4 hours, until set. The icing is optional, but can be piped on before freezing. 

Let stand for 10 minutes at room temperature before serving, but keep dessert in the freezer otherwise. 

The icing: 

- 2 tbsp butter, softened

- 1 small banana, mashed until smooth

- 1/2 tsp lemon juice

- 1 cup icing sugar, divided

Cream the butter with 1/2 cup icing sugar. 

Add mashed banana and lemon juice. Mix until fully combined, the add the rest of the icing sugar. 

Beat with an electric mixer until fluffy. 

Have fun with it!

I sure did. 

.........................

Oh, and by the way, after sitting in the back of my car for over two weeks while I was deciding on its fate, the good old scale is finally GONE.
I left it at the "free store" of the local recycling depot today. Hopefully it serves a purpose for someone out there other than being an instrument of torture.


Take care of yourselves, everyone!

Fun run, almond butter balls and stir-fry

Good morning!

This morning doesn't exactly feel like summer. It's all grey, windy and blah outside. So I figured I would start the day with a cozy candlelit breakfast! Why not! 

I had peppermint tea, cantaloupe and oatmeal loaded with nuts, seeds and dried fruit. 

I was starving last night after a busy day that started with a local fun run. The course was about 5.4 miles, and since I am in the early stages of training for a marathon, I considered it my long run for the week. 

I decided to try a stir fry recipe from Oh She Glows. Hers was "light on the noodles", but since I was so hungry, I decided to double the noodles! In hindsight, I should have just stuck to the original proportions - all these soba noodles took away from the veggie deliciousness. It was a great recipe though, and I would make it again with some adjustments:

- I would use honey instead of granulated sugar

- I added yellow pepper and mushrooms, which worked really well, but I would use more carrot and less mushroom next time

- Stick to the "light on the noodles" part :)

And ta-da, I have lunches for the week! (And I am obsessed with Mason jars)

You can find the original recipe here: Speedy Veggie ‘n Brown Rice Noodle Bowl with Homemade Teriyaki Sauce

A couple of hours after dinner, I was craving some almond butter balls in a major way! I made them for the first time last weekend for a friend's baby shower and it was love at first bite. I found a recipe for peanut butter balls on that same blog (Oh She Glows) and really wanted to try it, but I was almost out of peanut butter. I did, however, have a giant jar of almond butter that we got from Costco in Vacouver a few weeks ago. Instead of rice crisp cereal, I used a crushed up rice cake - worked like a charm! I'm obsessed with these!

Here is the (modified) recipe:

- 1 cup almond butter (I used all-natural roasted almond butter with no salt or sugar added)
- 4 tbsp maple syrup
- 2-3 tbsp coconut flour for desired consistency
- pinch of salt
- 1 crushed up rice cake
- 3/4 cup dark or semi-sweet chocolate chips (I was out of dark)
- 1/2 tbsp coconut oil

Mix almond butter with maple syrup. Add coconut flour, one tbsp at a time, until mixture is thick enough. Add salt and rice cake crumbs. Form balls (about 20).

Stick in the freezer with you melt chocolate chips with coconut oil over low heat. When chocolate is melted, take the balls out of he freezer and roll them around, one by one, in chocolate with a fork. 

Freeze for about 25-30 minutes. 

I had a couple with a cup of vanilla roibos tea and it was heavenly. 

Did I mention that I am obsessed with Mason jars?

Have a wonderful Sunday everyone!