Adam and I had a pretty packed weekend (I realize it’s Tuesday, late weekend re-cap). Friday night, after Adam got home from work, and I got home from class, we headed into Richmond for some sushi – It’s been a while since I’ve had it (before Europe!) We also wanted to visit the last weekend of the Summer Night Market.

{Sushi Date}

{Hungry Eyes…}

We were pretty hungry by the time we headed out, and after asking for some restaurant suggestions on twitter we actually ended up at Jumbo Sushi.

{Rainbow Roll, Bills Roll}

{Dynamite, Mango}

It was alright, pretty large portions for the price. I would probably go somewhere else next time, I know a lot of people suggested Ichiro, although we weren’t’ going to head over to Steveston. Next time.

{Waffle on a stick @ the Summer Night Market. It was ok}

{Moon Cake, Coconut and Walnut = Delicious! and made to order!}

Saturday we went into North Van for a furniture sale at one of our favourite stores, Country Furniture. We got a wicked deal on our dining room table in June (reg. 1700$ for 300$), a few bar stools, and two chairs. This time we only found a small bistro table for the deck, for half price. We went out that night downtown for two birthdays, the first my friends boyfriend and the second my cousins boyfriend. It has been so nice out this month it’s great being downtown at night because the weather is still warm enough to walk around without lugging around a coat, meaning no coat check either.

Sunday we got to check out our new place! We saw the show suites last weekend, finally finished, and this time we actually were able to walk through our own house and see the construction in progress. We’re even more excited to move in, and have already been planning where our furniture will go, what upgrades we want to do to it ourselves, what we still need to buy, what we want to do in each room etc. I’ll do a post all about our new place soon, with some ideas and ‘mood boards’ now that one of my favourite sites, House*Tweaking, wrote a tutorial on mood boards!

Sunday morning I also wanted to get some baking done. I’m feeling at a loss being between houses right now, after moving out, and moving in with Adam’s parents, all my baking things are here and there, packed away etc. And I haven’t really been in the ‘mood’ to bake and blog. I also am Desperately wanting a new camera. iPhone pictures are just not cutting it, and my point and shoot isn’t quite as good as I would like it to be. I really can’t wait until we get into the new place, I have a massive island in the kitchen, gorgeous white quartz countertops, and floor to ceiling windows for natural lighting. Hopefully it will spark my blogging again. But I really did feel like baking something, and I had blackberries from the berry picking on the island last weekend sitting in the fridge begging to be baked into something.

Most of the time for breakfast I prefer a Green smoothie over a bowl of cereal, or oatmeal. My favourite is a Green smoothie with Kale, Spinach, Almond Milk, Ice, and a Banana. However, some morning there just isn’t time to make something, and it’s a grab-on-the-way-out type of breakfast. Adam also starts work really early, so he doesn’t have time to eat anything other than cereal while making his sandwiches. So, I thought I would make some muffins for the week as a ‘back to school’ option. They are great because you can freeze them and take one out the night before or microwave one in the morning for a quick snack. I know breakfast can be a struggle for some people, with having to get ready for work, taking the kids to school etc. Making easier options ahead of time, and often healthier for you, make it easy in the morning when everyone is rushing.

I based the muffins off of the Banana-Oat muffins I made this past spring. You can really add anything to the mix, other berries, nuts, etc. They have no oil, and no butter!

Q: What are your Glorious Morning recipes??

A different kind of Morning Glory Muffin

Adapted from Joy of Cooking 75th Anniversary Edition Banana Nut Muffins

Ingredients:

• 2-3 small/medium Ripe Bananas
• 1 Cup Blackberries, or berries of your choice, fresh or frozen
• 1 1/2 cups whole wheat flour (or AP)
• 2 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1 tsp. Cinnamon
• 1 large egg
• 1/2 cup packed Brown Sugar (Can sub. sweetener etc)
• 1/3 cup applesauce
• 2 tbs. Flaxseed
• 1/2 cup walnuts (or other nut)
• 1/2 cup oats, not quick cooking (optional)

Directions:

Pre-Heat oven at 375

1. Whisk together in medium bowl, flour, baking powder, baking soda, and cinnamon.
2. In another large bowl, combine egg, brown sugar, bananas and apple sauce. Using a mixer, hand held or stand, mix together thoroughly until the banana is smooth.
3. Switch to a wooden spoon, or spatula, and add the flour mixture to the wet ingredients until just combined, do not over mix. Last, fold in the berries, nuts, and oats (optional) until just moistened. The batter should not look smooth at this point.
4. Divide the batter between twelve medium muffin cups/liners, or a well greased muffin tin.
5. Bake for 16 minutes, or until a toothpick inserted comes out clean.

Last week before we left on our long weekend getaway, I made cupcakes once again for the Heart and Stroke foundation bake sale. The Big Bike Team that I was baking for previously had some money leftover from their funding for the first bake sale, and we thought why not use the extra money to raise even more money. Once again it was a success! I made a few new flavours this time, Oreo Cookies & Cream, Mint Chocolate Chip, and since it was so popular last time, Coconut Cream. Once again I was more than happy to help out, and I am very proud to be part of such a great cause that has affected my family, and many others.

I had hoped to make some banana bread as well, but had some time restraints and was only able to make the cupcakes. Though, I aimed for about 70, and ended up baking about 93 cupcakes. Cupcake calculations are difficult, oh well, the more the better! However, that meant I still had some very ripe bananas at home. I figured I had better use them up before we go away. I’m a fan of muffins, but I usually end up with stout muffins, instead of large fluffy overflowing muffins. I sort of threw this recipe together before jumping in the shower to get ready. I took a simple muffin recipe, and added a few more ingredients to it. They turned out great – moist, fluffy, overflowing. The way a muffin should be.

We brought them along for the road trip, 4.5 hours there, 5 hours home (traffic :S). They also served as part of the ‘breakfast buffet’ we had each morning, eggs, lots of fruit, toast, green smoothies, turkey sausages. Being on vacation usually warrants extra snacks and large breakfasts. Luckily the condo has a full kitchen so we brought up our food and were able to cook each meal at home. We actually didn’t eat out once. Not even for a coffee! haha. Adam tried to get A&W on the way home, but the 40+ people in line deterred him, so he had to rely on the second box of Cheez-It’s he brought.

You can really use any berry in these. We picked a TON of blackberries last year, and still have a huge zip-lock full in the freezer so I tossed them in. Raspberries, or blueberries would be delicious as well. Even strawberries. Perfect for a road trip, breakfast, snack, or picnic.

Blackberry, Oat & Banana Muffins
Adapted from Joy of Cooking 75th Anniversary Edition Banana Nut Muffins

Ingredients:

• 2-3 Very Ripe Bananas
• 1 Cup Berries of your choice, fresh or frozen
• 1 1/2 cups All Purpose Flour (can also use whole wheat)
• 1/2 cup, plus a little more whole rolled oats, or quick cooking oats
• 2 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1 tsp. Cinnamon
• 1 large egg
• 3/4 cup packed Brown Sugar
• 1/3 cup Canola oil

Directions:

Pre-Heat oven at 375

1. Whisk together in medium bowl, flour, baking powder, baking soda, and cinnamon.
2. In another large bowl, combine egg, brown sugar, bananas and canola oil. Using a mixer, hand held or stand, mix together thoroughly until the banana is smooth.
3. Switch to a wooden spoon, or spatula, and add the flour mixture to the wet ingredients until just combined, do not over mix. Last, fold in the berries and oats until just moistened. The batter should not look smooth at this point.
4. Divide the batter between twelve medium muffin cups/liners, or a well greased muffin tin.
5. Bake for 14-16 minutes, or until a toothpick inserted comes out clean.

These will keep 2-3 days, and can easily be frozen for a quick snack.

I can’t decide at which point a muffin becomes a cupcake. Lots of times someone will call it a muffin, but really that’s just an excuse to not feel bad while eating a ‘muffin’ topped with delicious frosting. Like those GIANT ‘muffins’ from Costco, that are the size of a small cake. Seriosuly. Somehow calling it a muffin feels healthier and we can justify eating a ‘muffin’ for breakfast at 9 am. Not that I’ve done that or anything… (PS. warmed up chocolate costco muffins = dessert)

So these are muffins or cupcakes, whatever you need to tell yourself so you can eat them. And you should, cause they’re good. Damn good.

I made these this week to send along with Adam and my brother (they work together, in case you didn’t know. They’re cool like that.) They went to the Island for a few days to do some work so I thought, being the good sister & girlfriend that I am that I would make something for them to bring along. Actually, I just wanted an excuse to use the large zucchini and browned bananas in my house and make this recipe again.

Zucchini and banana are the perfect combination. Growing up I would wait impatiently for my Nonna to bake zucchini bread. I wonder now how popular this kind of dessert was among my non-Italian friends. It was a staple growing up, along with nutella on French bread. Or nutella straight out of the bottle with a spoon, after sneaking it from the ktichen cupboard. My Nonna’s zucchini bread was always perfectly baked and moist. I love zucchini in all forms, but baked into a loaf or muffins (cupcakes?) is always a treat.

I made this recipe as a bundt cake last year and remembered how good it was.  I was given the thumbs up by Adam and the boys, so if grown journeymen say it’s good, it’s gotta be true.

I am FINALLY finished summer classes. And what a long summer it has been. Although, the weather has been less than stellar here in Vancouver. It’s finally starting to look and feel like summer, just in time for the fall. I get two and half weeks off before classes start again! Adam and I are heading to the states this weekend, near Seattle. And next week were going to Sin City! VEGAS baby. Third time, cannot wait!!!

– These can be made without the icing and they are just as delicious!! –

Zucchini & Banana Muffins with Cream Cheese Frosting (let’s be serious, they’re totally cupcakes)

Makes about 20

Ingredients:

• 3 large eggs
• 1 cup vegetable oil
• 1 cup organic raw cane sugar ( can use  regular)
• 2 cups whole wheat flour
• 1/4 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. ground cinnamon
• 2 tsp. vanilla extract
• 1 1/2 cups raw zucchini, grated
• 1 cup mashed ripe bananas (about 2 large)

Cream Cheese Frosting

1/4 cup butter
1/2 cup cream cheese
2-3 cups icing sugar (depending on consistency)

Directions

1. Preheat Oven to 350 degrees.
2. Grate zucchini and set aside.  Mash bananas and set aside.
3. In a large bowl, beat eggs, oil, and sugar.
4. Slowly add flour, baking powder, baking soda, cinnamon, & vanilla extract.  Thoroughly combine.
5. Add zucchini and bananas until well blended.
6. Pour 1/4 cup into lined muffin tins, about 3/4 full and bake for 20 minutes, or until toothpick inserted into the middle comes out clean.

Cool for 10 minutes in pans on wire rack. Remove from pan and cool completely.

To make frosting:

In mixer, cream butter and cream cheese together. Slowly add icing sugar until you reach the right consistency.

You can use a spoon or knife, or small metal spatula to frost the tops, or use a piping bag with round tip.

*Optional* You can top it with a banana chip if you like =)

I just love the flecks of zucchini and banana. Yum.