Apples, Bundt, Cakes, Pumpkin, Thanksgiving

Spiced Apple Pumpkin Bundt

November 11, 2014

Hey! look at that – my first GIF. 

I felt I should come back with something interesting, seeing as how I haven’t blogged in a while. I blame work (teachers strike over = working everyday) and Adam’s work schedule. 

When Adam isn’t home, I haven’t been baking as much, and when he is home we’re fiercely busy with wedding plans, visiting friends and family and trying to make the most of the 6 days he’s home. I’m ashamed to say we eat out more often now than ever, whereas before we would seldom go to a restaurant. But when he’s home, we’d both rather not be in the kitchen cooking and cleaning. Plus, he has to satisfy his wicked sushi craving. The food at his work is not great, however, so I do like to make him a few good homemade meals to satiate his appetite before he returns. 

You don’t realize how much your schedule and routine changes when your significant other (fiancé) is out of town. You also realize how heavily you rely on that person when you find yourself in the shower with no one to grab that towel you left on bed, or when the dog wakes up in the middle of the night and you have to drag yourself out of bed, shrug on some clothes and take them outside in the new autumn chill. It’s cold here now, by the way. Although I’m reminded of how much colder it is up north when I’m complaining to Adam about our 2 degree weather, and he’s working in -20. Sorry bout that. 

While I try to bake and carry on with cooking like I do when Adam is home, I regrettably find myself eating oatmeal, veggies, fruit, salads, tuna and other no prep meals for lunch and dinner. I was however proud of myself for cooking an actual meal this week (chicken enchiladas) for dinner and lunch leftovers. It was quite delicious, and just what I needed. I baked two chicken breasts with chili seasoning and sweet potato. Then I spread some pureed black beans on a tortilla, added the shredded chicken, sweet potato, goat cheese and rolled them up and topped with salsa, baking them again in the oven. They were so delicious – as I told Adam “i made real food!” While I haven’t been baking much, except for some delicious banana bars I’ll share later this week, I thought I had better upload some recipes I made last month. With ourthanksgiving over, I think I’ve exhausted my pumpkin recipes. 

Pumpkin Apple Bundt Cake //

This weekend we are hosting our second annual Friendsgiving – it was such a success last year. We make the turkey and stuffing, and our friends bring over the side dishes and dessert. The amount of food last year was crazy, and everything was absolutely devoured. It’s such a fun tradition and we love getting together with our friends. This year we have a whopping 16 people coming for dinner! We’ll have to bring in some extra tables. 

I made this cake for our thanksgiving in October. It’s the perfect combination of apple spice and pumpkin spice – something a little different than the traditional pumpkin pie. The two flavours go well together, and the cake is perfectly moist. 

Pumpkin Apple Bundt Cake //

Pumpkin Apple Bundt Cake //

Pumpkin Apple Bundt Cake
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  1. 2 cups whole wheat pastry flour
  2. 1 teaspoon baking powder
  3. ¼ teaspoon baking soda
  4. ¾ teaspoon cinnamon
  5. 2 eggs
  6. ½ cup granulated sugar
  7. ¼ cup canola oil
  8. 1 cup pumpkin puree
  9. ½ cup almond milk
  10. 1 large apple, peeled and grated
  11. Optional: confectioners' sugar
  1. Whisk together the flour, baking powder, baking soda, and set aside.
  2. In a separate bowl, whisk together the eggs, sugar, and oil until thick and creamy, about one to two minutes.
  3. Next, whisk in the pumpkin until well incorporated.
  4. Now add the dry ingredients to the wet ingredients and stir until just combined.
  5. Stir in the almond milk, and then fold in the apples.
  6. Pour the batter into a greased bundt pan.
  7. Bake at 350 degrees for 35-40 minutes until the top is golden and a skewer inserted into the center come out clean.
  8. If desired, dust with powdered sugar.
Adapted from Homemade with Love
Adapted from Homemade with Love
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Bars & Squares, Pumpkin

Pumpkin Chocolate Chunk Squares {Dairy-Free, Grain-Free, Flourless}

October 16, 2014

Pumpkin Chocolate Chip SquaresPumpkin Chocolate Chip Squares

I’d like to think I’ve been pretty good at not going overboard when it comes to halloween this year – the only decorations I’ve purchased this year are a couple bats from the dollar store. I love halloween, it’s one of my favourite holidays to prepare for. However, we only have so much storage space in our closets and garage that can hold all of our decor items. I’ve also been trying not to spend any more money on home decor items; Adam already cut me off from purchasing any more pillows this year -luckily there’s only a few months left til next year ;) With that said, I’ve been patiently waiting to take the decorations out for halloween, including going to get pumpkins. 

With Adam being away I’ve been itching to go to the pumpkin patch, and hopefully next weekend when he’s home we can venture out to our favourite little farm in Ladner on Westham Island and pick up a wagon full.

One thing I haven’t been able to keep away from, however, is pumpkin puree. It seems to have found its way into my basket and into my baked goods. I was pretty disappointed to see that on Thanksgiving long weekend Wal-Mart had no cans of pumpkin puree in the entire store. Shocking. So, luckily I ventured over to my favourite store (& my very first job) Thrifty Foods. They had an abundance of pumpkin puree selection, and it was on sale, even better! So, I stocked up my basket incase of a pumpkin shortage, and can happily bake pumpkin goodies to my hearts desire this fall. 

I couldn’t believe when I stumbled upon this recipe how easy it looked, and how delicious the outcome was. A pumpkin square that looks like a decadent wheat-laden goody, that is in fact dairy-free, flourless and even grain-free. You’d never know it because the end result is a fluffy, moist square like any other cake.

Pumpkin Chocolate Chip SquaresPumpkin Chocolate Chip Squares

Pumpkin Chocolate Chunk Squares
Yields 16
A fluffy, light pumpkin bar made with no flour or added sugar.
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  1. 1 cup pumpkin puree
  2. 1 cup almond butter
  3. 4 eggs
  4. 1 tbs. ground flax
  5. 2 teaspoons pumpkin pie spice
  6. 1 teaspoon vanilla extract
  7. 1/2 teaspoon baking soda
  8. chopped dark chocolate or chocolate chips
  1. Preheat oven to 350 and line an 8x8 baking pan with parchment paper, or spray with coconut oil.
  2. Combine all of the ingredients in a medium sized bowl and blend with handheld beater or standup mixer until well blended.
  3. Add in the chocolate chips and fold using spatula.
  4. Transfer the batter to the prepared baking dish, and bake at 350 for 25 minutes, until edges are brown and toothpick inserted comes out clean.
  5. Allow to cool completely in the pan, then remove, cut and serve.
  6. Best kept on countertop, can be refrigerated.
  1. Can be refrigerated, or left on counter covered for 3-4 days. I used raw crunchy almond butter, but you can use regular almond butter. If you like the added crunch, you can add in some chopped almonds.
Adapted from food renegade
Adapted from food renegade
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 Pumpkin Chocolate Chip Squares



Pumpkin Biscotti

October 6, 2014

Back to school means back to working with 30 little funny, messy, sticky, gooey students. It also means that everyone gets sick – including the teacher. Being a substitute teacher I work at different schools, meaning I basically can never build up any immunity to the students because I’m usually in a different class each day. 

Last week, I was in one class for the majority of the week as their regular teacher was out sick, with strep throat. Luckily, it meant I got to work all week, unluckily it meant I was probably going to catch whatever cold she caught. And I did. Thursday night I felt it, the sore throat, achey ears congested cough. I quickly self-medicated myself and loaded up on vitamin-c. After school friday I curled up on the couch and didn’t move for most of the night – hello 9 pm bedtime. all. weekend. long.

Thankfully Adam was home this week and went out to get feel-better sushi Friday, because sushi is totally a meal you should eat when sick. Saturday was spent home for the most part, aside from a quick drive down the road to the park to walk the dog – i couldn’t go all weekend without enjoying the lovely sunshine. Sunday we had a pre-thanksgiving dinner with Adam’s family, since most of them are away next week visiting family back east.

My brother and his girlfriend are also away, currently travelling around Italy with my Nonna for the next 3 weeks probably eating cheese, salami, pasta and biscotti to their hearts content before returning home.I went to Europe 2 years ago and I am already dreaming about our honeymoon (hopefully going back to Europe) in 2016 (so. far. away) Since I can’t go to italy, I thought I’d make some biscotti. Biscotti means ‘twice baked,’ because you bake these cookies twice. Once, in a long dough log, then you slice and bake again to get crisp authentic biscotti. These cookies are great on their own, or even better dipped in coffee or espresso. (side note, this espresso cup is like super tiny, the handle can hold like your thump, but looks massive in these pictures – so deceiving)

Pumpkin Biscotti //

Adam had to tease me, since I don’t drink coffee (i know, i’m like not grown up enough yet to enjoy its dark caffeinated substance) however, I let him know that “i’ll drink anything if I can dunk a cookie into it” – and I will. Biscotti being one of them. Its dry, almost stale crunch is the perfect partner for a glass of hot coffee, or even tea. 

I’m not sure you’d find ‘pumpkin biscotti’ anywhere in Italy, and I’m sure my Nonna would prefer the regular anise biscotti, but I love this version for Fall, apologies to my heritage. The cookies are great by themselves, and if you want to indulge go ahead and drizzle some chocolate on top. They also freeze well, make them ahead and take out for company. 


Biscotti might look daunting to make, but the cookies come together quickly and easily.

Pumpkin Biscotti
Yields 24
A twice-baked lightly spiced pumpkin cookie, perfect for dunking in coffee or espresso.
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Cook Time
50 min
Total Time
1 min
Cook Time
50 min
Total Time
1 min
  1. 1 1/2 cups of all-purpose flour
  2. 1 cup whole wheat flour
  3. 1 cup of sugar
  4. 1 teaspoon of baking powder
  5. big dash of cinnamon
  6. dash of freshly grated nutmeg
  7. dash of ginger
  8. 2 eggs
  9. 1/2 cup of pumpkin purée
  10. 1 teaspoon of vanilla extract
  1. Preheat oven to 350°
  2. Sift together the flours, sugar, baking powder, and spices in a large bowl.
  3. In another bowl, whisk together eggs, pumpkin purée, and vanilla extract.
  4. Pour the wet pumpkin mixture into the dry flour mixture.
  5. Using a spatula, stir toy incorporate the ingredients, the dough will be loose and crumbly.
  6. On a clean floured surface, lightly knead the dough for a minute or two, until a slightly-elastic dough forms.
  7. On a lined baking sheet, form the dough into a large log, about 15-20 inches long by 3-5 inches wide. The loaves should be somewhat flat, only about 1/2 inch high. You can cut the dough in half, and bake the two side by side on the baking sheet.
  8. Bake for 25-30 minutes until lightly browned.
  9. Transfer to wire rack and let biscotti cool for 5 minutes.
  10. Carefully transfer to a cutting bird, and with a serrated knife slice at a 45° angle about 1/2-3/4 inch thick.
  11. Return the slices back to the baking sheet face up, and return to the oven for another 15-20 minutes.
  12. Cool completely, you want the cookies to be crisp. You can keep them on the counter overnight to dry further.
  1. Alternatively, you can use pumpkin pie spice. You can top the biscotti with almond slices before baking, if you like.
  2. To drizzle with chocolate, melt dark chocolate with a tsp. of coconut oil, stir and pipe or drizzle on top. Allow to harden on counter or in fridge.
Adapted from Nonna's Recipe
Adapted from Nonna's Recipe
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