Banana Zucchini Bread

A few things happened today. I wanted to make something yummy and freshly baked to enjoy in the afternoon. I noticed I had an abundance of ripe bananas in the freezer. And I wanted to give my daughter some kind of treat.

So I made banana bread. With zucchini. And way less sugar than usual. But then I messed up and shorted the recipe an entire cup of flour. Yup, a whole cup. And I didn't realize until just now as I was looking at my recipe. I didn't notice because the banana bread was fantastic. Moist and yummy. So good in fact that we (my husband, me and my 1 year old daughter) ate almost the entire loaf!

Oh well. It was pouring rain today, the house smelled like baking and the banana bread was fairly healthy as far as baked goods go. And I got a new and better recipe as a result. A very productive day!

Whole Wheat Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Icing

My daughter just turned one. I can't even believe it. It seems like just yesterday that I was busy cooking up a storm to stock our freezer for her arrival.

This past weekend I found myself trying to make a somewhat healthy but still decadent and crowd pleasing first birthday cupcake.  

In the past year, I haven't given our daughter a whole lot of sugar, salt or processed food. I try my best to make her meals healthy and packed with nutrients while of course making sure that the food is tasty.

5 minute Nutella Cake for 2 (or one!)

Today is my husband's birthday. He's been working all day and has no idea what time he will be home. So, instead of preparing an amazing dinner only to have him microwave it later, I thought I would make him a cake.

Only I didn't want to make a huge cake that we would eat a quarter of and toss. I wanted something small that he could enjoy when he gets home from work. Oh, and the other thing is that I don't have time to make him a huge cake. Between diapers and dishes, I wanted to find something simple that I could whip up in a flash.

Banana Rye Nut Muffins

Do you every have a whole bunch of rye flour kicking around? I do. Usually because I buy it for one inspired recipe, use a couple of cups, and then the rest sits in my pantry until I figure out what else I can do with it.

I usually end up mixing it with wheat flour to make bread; that is, until I started making these muffins! They are so delicious and are made with 100% rye flour. They could also be made with whole wheat flour, in case you are reading this recipe and thinking "do I have to buy a bag of rye just to make these muffins?" Oh, and you can make them with some rye and some whole wheat, in case you are just trying to use up that last little bit of rye you have left!

Nutella Pinwheel Cookies

'Tis the season for cookies and cookie swapping! Every year, my sister and I host a cookie swap. Each of the attendees bakes enough of one kind of cookie to give half a dozen to each person. That means, if there are 10 other people, you arrive with 5 dozen of the cookies you baked and leave with 5 dozen cookies that are 10 different varieties! 

I love this event, especially this year when I am crunched for time with a newborn. Essentially, I can make 1 type of cookie and end up with 10 kinds, many of which I have never tried before! 

This year, I wanted to make a simple cookie and one that I could make ahead. That way, I could make the dough at any point in the month leading up to the cookie swap, and bake them fresh the day before. I though the perfect choice would be a sliced icebox cookie. 

The tough decision was the filling. I was toying with making a cranberry orange compote for the inside or using my favorite jam, and then it hit me. Nutella. Who doesn't love Nutella? So, the nutella pinwheel cookie was born.

Peanut Butter Dark Chocolate Chip Cookies

As I have mentioned time and again, I am more of a savory than a sweet person. When given the choice between a piece of cake and a roasted chicken, I would go for the chicken every time (and wouldn't mind eating the cake afterwards if it's still around!).

However, in the last days of my pregnancy, I found myself wanting more sweets. And by sweets, I don't mean sickeningly sweet pastries and candy, but good, homemade sweets using the ingredients I already love, like dark chocolate.

One such homemade goodie that I found I could not get enough of was my peanut butter dark chocolate chip cookies. Perhaps it's because they balance savory (with the peanut butter) and sweet. Or perhaps it is just because they are so darn good!

Pumpkin Pie

I've never been a huge fan of pumpkin pie. As a kid, pumpkin pie would always show up at the Thanksgiving table, and I would always pass.

It's a little strange, because I do love pumpkin. I love it roasted, in soup, as a puree or a mash... just not as a pie.

This year, however, is different. It's a year of new beginnings. It's our daughter's first Thanksgiving. It's our first family Thanksgiving in our new house. And it's the year that I give another chance to the pumpkin pie.

Whole Wheat Chocolate Chip Oatmeal Cookies

So, I am officially 3 days overdue and taking this opportunity to continue this whole "nesting" thing.  I have moved on from savory dishes like the Pulled Pork and Chicken Enchiladas, lasagnas, and chili to cookies. Lots and lots of cookies. I've been enjoying every moment--- baking, sharing, eating and freezing for later.

I have made lots of my favorites, like these surprisingly delicious Lentil Cookies, packed with protein from the lentils, nuts and seeds; Nutella, Cranberry & Chocolate Cookies, a yummy blend of gooey nutella with chewy dried cranberries; and of course, Triple Chocolate Cookies-- need I say more?

But today, I felt like making a classic-- oatmeal chocolate chip cookies. I thought since I am making tons of cookies these days that I would make them with completely whole wheat flour which makes them nuttier, heartier, and a little bit healthier, but of course, you can stick with white all purpose flour or a blend if you like.

I kept them simple with just oatmeal and chocolate chips, but if you are feeling like a little extra something, feel free to add walnuts or dried cranberries to the mix.

Linzertorte- Austrian Jam Tart

Most of my recipes for the holidays have some sort of family history. Either it's something my mom made when I was a child, or something that a relative would bring to the table every year.

The Linzertorte, however, is an exception. I have no idea when and why I started to make it, but I absolutely adore this dessert.

A Linzertorte is actually an Austrian dessert named after a city in Austria. It's a super easy tart to make because the pastry is pressed into the tart pan instead of rolled and the filling is jam. It's not too sweet but just sweet enough because of the jam, and the subtle spices, hint of lemon and nuttiness make it a perfect holiday dessert (or if you are my husband, you eat it for breakfast too!).

Ginger Spice Cookie Ice Cream Sandwiches

A few years ago, my mom introduced me to these amazing Crisp Ginger Spice Cookies as an alternative to gingerbread cookies. They are crispy and delicious... kind of a cross between gingerbread men and gingersnap cookies. Ever since my mom discovered these, they have made a regular appearance in our Christmas cookie trays, and this year was no exception.

These cookies are really easy to make because they don't require rolling or cookie cutters. The dough is pressed into a loaf pan or rolled into logs and frozen. Then they are cut thin and baked.

When I arrived home this holiday season, I once again found myself enjoying these fantastic cookies. Then, it hit me.  The long, rectangular shape reminded me of something-- ice cream sandwiches!

So, I decided to turn these cookies into my favorite frozen dessert! I used white chocolate ice cream, but of course, you could use vanilla, peppermint or whatever kind of ice cream you prefer. In this case, I added the ice cream, squashed the 2 cookies together, and ate it, but you could also make the sandwiches and wrap them in plastic wrap and place in the freezer for a future frozen treat.

Nanaimo Bars

Nothing says the holidays like Nanaimo bars. They are rich, creamy, nutty and the perfect after dinner treat. 

Nanaimo bars originated when a housewife submitted the recipe to a cookbook in the early 1950's. The bar was made in Nanaimo at many of the coffee shops and became very popular with tourists, who called it the Nanaimo bar.

How it became a Christmas tradition? I have no idea, but in our household, they always seem to appear around the holidays, when all of our favorite sweet treats find their way to the table. 

Nutella, Cranberry & Chocolate Cookies

With less than 1 month to go before Christmas, it is time to get baking!

I am usually a cookie traditionalist. I like my Christmas shortbread, thumbprint cookies and other classic Christmas cookies that my mom used to make at Christmas time. 

However, I always like to try something new as well and make new traditions. In this case, I was also looking for an easy drop cookie that could become a staple year round.

These fudgey, delicious Nutella cookies combine everything I like about Christmas (cranberries and nuts), with the creamy yummy spread we love.... Nutella. They are super simple to make and since they are drop cookies, you can put away the rolling pins, cookie presses and the like and easily make these cookies in an hour.

When they are warm, they are fudgey and delicious, and when they are room temperature, they are equally decadent. (oh, and they are delicious frozen too for those of you who LOVE frozen cookies like me!).

Cranberry Orange Cupcakes with Cream Cheese Frosting

Canadians face this question far before our American counterparts. But regardless of geography, the same question faces us all.... "It is Thanksgiving and I am invited for dinner. What should I bring?"

Normally, there are so many duplications of ingredients at a holiday event such as this. At a Thanksgiving gathering, this equates to all varieties of sweet potatoes, variations on stuffing, and pumpkin laced desserts. So, for those who want a slight break from tradition and who want to ensure that their flavours stand out from the rest, the question becomes:  "What can I do that is still festive but not going to add another level of "same" to the mix?"

The first decision to make was savory or sweet. In this case, I figured that people would choose to bring savory, transporting their family's traditional side dish to the shared table. So, I chose sweet.

Apple, Craisin & Walnut Galette

So a galette is pretty much a free form pie. Okay, it's a lazy pie. It's all the deliciousness of a pie crust and the filling, without having to make it fit the pie tin and making a top crust. 

Having said that, I don't feel the slight bit guilty for making a galette. In fact, it's the perfect, quick, rustic end to a home cooked meal and it seems much less work and much less daunting than making a pie. You can fill it with whatever your heart desires, or whatever you have just kicking around in your fridge. Some great examples would be frozen fruit tossed in some cornstarch and sugar, some fresh sliced peaches or apricots, or a thick spread of your favorite jam.

Oh, and the best part is, there is no leftover, wasted dough. Nope, you roll it all out, put on your filling, and just fold it over. Easy as pie!

Apple, Craisin & Walnut Galette

Makes 1 Galette

For Whole Wheat Pastry Crust
1 1/4 cups Whole Wheat Flour
1/8 tsp Salt
1/2 cup Butter, cut into cubes
3 tbsp Ice Water

(**In this case, I made a whole wheat pastry crust, but you could use a the same recipe with white flour)

1 Egg beaten with 1 tsp of water (Eggwash)

For Filling

2 Apples, sliced

Zest and Juice of 1 Lemon

1/2 cup Walnut Pieces

1/3 cup Craisins

1/4 cup Brown Sugar

3 tbsp Plain Yogurt

2 tbsp Butter

Preheat oven to 375 degrees Fahrenheit.

Make Pastry Crust

In a food processor, mix together flour and salt. Add butter and pulse until the mixture resembles a course meal. Slowly add the ice water, pulsing just until the dough starts to stick together in a ball. Remove the dough from the processor, form into a ball, wrap in plastic wrap and refridgerate for at least 30 minutes before rolling out.

Filling and Baking

In a bowl, stir together apples, lemon juice and zest, walnuts, craisins and brown sugar.

Roll out pastry dough to about 1/4 cm thickness. Place on a a parchment or greased baking sheet. Put the yogurt on the dough and spread in the centre, leaving a 2 inches border around the edge of the crust clear. Place the apple mixture on top of the yogurt. 

Rustically fold over the borders of the pastry (about 1 to 1 1/2 inches all around), pressing down to seal it around the filling. Brush with the egg wash. Place spots of the butter onto the filling. Bake for 35-40 minutes until golden brown and bubbly.

Chocolate Oatmeal Cookies (and a slight mini peanut butter cup variation)

I love peanut butter and oatmeal. And oatmeal and chocolate chips. So I guess that means I would like peanut butter chips and oatmeal?

Okay, where this is really coming from is... I have this random bag of mini peanut butter cup chips in my pantry. I actually think it was an accident. I certainly don't remember buying them so perhaps I picked them up by accident instead of chocolate chips? Anyhow, regardless of how they got into my kitchen, I've got to use them. And to my surprise, they look and taste exactly like peanut butter cups. Hmmmm....

Chocolate Oatmeal Cookies 

(and a slight mini peanut butter cup variation)

Makes 24 cookies

1/2 cup Butter, room temp

1/4 cup Sugar

1/3 cup Brown Sugar

1 Large Egg

2 tbsp Vanilla Extract

2/3 cup Whole Wheat Flour

1/4 tsp Baking Soda

1/2 tsp Salt

1 1/2 cups Quick Oats

1/2 cup Walnuts, chopped

1/2 cup Chocolate Chips (or mini peanut butter cup chips or mixed!)

Preheat the oven to 325 degrees Fahrenheit.

Cream together the butter and sugars until fluffy. Beat in eggs and vanilla.

Stir together flour, baking soda and salt and then add to butter mixture and mix until just combined.  Stir in oats, walnuts and chocolate chips.

Roll into 3/4 inch balls and flatten slightly with your fingers. Place onto silpat or parchment lined baking sheets and bake for 12-14 minutes. Transfer to a wire rack to cool.

Chocolate Orange Buttermilk Cakes

Again with the buttermilk! Like I said, it pays to freeze the stuff in half cup portions because you never know when you are going to need it.

In this case, I wanted to make some cupcakes with a subtle hint of chocolate and orange. I wanted cupcakes that would stand without icing...kind of like a cross between a cupcake and a muffin I guess? Okay, I take that back. I was trying to make it sound healthy by calling it a muffin (even though muffins are not always healthy). 

Let's just say that it's a flavorful cupcake that will not be frosted. I guess you could frost it with orange cream cheese frosting or a chocolate butter cream, but let's keep it simple (and guilt-free) for the moment.

Salted Caramel Bars

My sister made some amazing caramel bars one day. I remember so vividly how I could not stop eating them, especially because they played on my love for sweet and salty. 

When I asked my sister for the recipe and I looked it over, I noticed that it used those wrapped caramel candies we used to eat as kids. This made the wannabe chef in me think "Forget those caramel candies! I am going to make my own caramel!" Okay, while this may sound like a good idea, let me just give you a few hints to start....

 

Whole Wheat Apple Bran Muffins

Breakfast is always a routine during the week. Not much thought... just the same actions everyday.  But sometimes, it's nice to shake things up a little. This doesn't mean waking up early, breaking out the pans, the eggs, the mess and cooking up a storm. It just means thinking about breakfast in advance and doing some relaxed cooking or baking the day before.

The perfect breakfast treat? Muffins. And I am not referring to those gigantic, fat and sugar laden ones that you buy at the coffee shop on the way to work. I mean homemade muffins. Granted, there are some healthy store bought ones now, but nothing beats the ones you make at home. They are actually very easy and quick to make, and are the perfect break from the daily grind.

Lemon Cornmeal Poppyseed Bundt Cake

I cannot say this enough... I am in love with everything and anything lemon!

Especially in baked goods. I think it's something about the citrus cutting that baked good richness. And the bright yellow color of sunshine. Or maybe I just really love lemons.

Jam Crumble Bars

 

Everyone needs a quick and easy "go-to" dessert. For those times when you want something other than ice cream or cookies, but don't feel like full out baking. For example, when you are weeknight entertaining. Or as a sweet ending to a relaxed brunch. 

These jam crumble bars have it all. They can be cut into bars and thrown into a lunch bag, eaten as a sweet on the go breakfast, or plated, garnished and served as a homemade dessert (who wouldn't love this warm with a scoop of vanilla ice cream?). 

The other great thing about these bars is that they are pretty healthy. Made with whole wheat flour and oats, you really don't have to feel guilty about serving this to your kids or those who are watching their waistline. 

And you don't have to feel bad about leaving it on the counter and seeing your husband eat it for breakfast...