It rained today – which is a sure sign that autumn is right around the corner. I welcomed the refreshing shower, however it’s still incredibly warm out. Last night the fan was pointed right at me but it was still so warm to sleep. I long for cooler fall days where I don’t have to wait until 8 p.m. to go for a run, when even at that hour its still a warm 20 degrees out. I’m sure I’ll eat my words when it’s truly fall and I’m grudgingly turning on the heat in the house. Of course they will be candles, oh yes. I can already smell the ‘fireside s’mores’ candle that’s been sitting on my shelf waiting to fill our house with its delicious scent.
I will admit, there are lots of dishes I can’t wait to cook and bake in the fall. Of course there is the usual pumpkin fare; cinnamon rolls, doughnuts, streusel muffins, cupcakes, muffins, ice cream, swirl brownies (oh yes), bundt cake, and chili. But I also look forward to all the squash, Zucchini in particular, spaghetti squash, soups and chili’s.
BuzzFeed posted about things all basic girls do in the Fall – and I must admit I do quite a few of them – with the exception of the #PSL phenomenon. I don’t drink coffee, but I think that if I did I’m not sure I would indulge in the pumpkin spice latte craze, or at least I hope I wouldn’t. But I am a sucker for fall and all the things it brings with it. I’m sorry to say I’m already thinking about pumpkin patch visits, thanksgiving and even better, friendsgiving 2.0. Last year’s friendsgiving was full of amazing food and friends, a tradition I hope to carry on for years to come.
I’m also happy to have my cousin move into the neighbourhood! – just across the street. I think about our family living together, her parents and mine, when they were young and I’m excited to have them living close to us, along with the most adorable little boy who I get to see often. I made them this zucchini bread when they moved in as a welcome to the neighbourhood, and a welcome to fall.
Chocolate Zucchini Bread
A moist zucchini loaf cake made with greek yogurt.
- 1/2 cup butter, room temperature
- 1 1/2 cups sugar
- 1/2 cup canola oil
- 1 tsp vanilla
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 eggs
- 1/2 cup greek yogurt
- 2 1/2 cups flour
- 3/4 cups dutch process cocoa + extra for dusting 2 tsps espresso powder
- 3 cups shredded zucchini
- 1/2 cup chocolate chips
- Preheat oven to 325°F.
- Line and grease a loaf baking pan with parchment paper.
- Beat the butter, sugar, baking soda, baking powder together until creamy. Mix in the canola oil and vanilla until smooth. Add the eggs and beat until smooth. Stir in the yogurt, alternating with the flour.
- Mix in the cocoa and beat until smooth. Fold the zucchini and chocolate chips into the batter. Pour the batter into your baking pan, sprinkle with chocolate chips and bake the cake for 30 to 35 minutes.
Adapted from Use Real Butter
b a k e a h o l i c http://www.bakeaholic.ca/
I just posted a new recipe for Vancity Buzz – A flourless chocolate quinoa cake made with no flour substitutes – just 2 cups of regular cooked quinoa. It’s actually one of the best chocolate layered cakes I’ve made, and the best part is it’s wheat-free. I made it for friends and if I hadn’t said there was quinoa in it they probably wouldn’t have been able to guess.
It’s the perfect ‘healthier’ chocolate layered cake for special occasions (definitely will become a birthday staple) or a regular thursday night after dinner treat. Or, breakfast.
Check out the recipe here.
I’m not sure how this is my FIRST ice-cream related post of the summer – but it is. I’m actually shocked there isn’t more ice-cream in my freezer right now.
I’ve been practically melting in our early-summer heat wave here in Vancouver. We usually get ‘summer’ weather later in the season in August, even into September. It’s really crazy that we’ve had almost 30 degree weather all week long, and more in the forecast.
Last week I posted for Vancity Buzz about frozen treats to try in Vancouver, including popsicles and ice-cream. Right now the only thing I want to eat is a cool treat.
As much as I’d love to eat ice-cream all day every day it’s not very healthy – except maybe when it’s only 3 ingredients and homemade.
When I’m not reaching for ice-cream my go-to cool down is a nice cold smoothie with lots of ice. Right now I’m loving blueberry, peanut butter, kale, almond milk and ice. I announced the winner of last weeks giveaway if you haven’t check it out yet! Thanks for entering everyone =)
This weekend I’m excited to go to a friends bridal shower, and looking forward to the stagette next weekend in the interior – which will be even hotter. Thankfully we will have a lake to jump in, and wine tastings to cool off with. She’s getting married in September – and I can’t wait for their wedding!
Speaking of wedding – I’ll have to post about our progress so far – or lack thereof. I was so crazy about wedding stuff when we first got engaged and then lost my inertia. We’ve been engaged almost 7 months now! but still have lots to do.
Last year I discovered the joys of 1-Ingredient Banana Ice cream. You can definitely eat it plain, or add in some other ingredients. With a dairy-allergy ice-cream in the summer can be a real tease – which is why I’m happy to make my own better versions at home to eat myself.
This ice-cream recipe is vegan & dairy-free with only a few ingredients that you can make in no time. I also dipped some cones in chocolate and almond meal to give it that extra indulgent quality. It’s sort of like a grown-up Drumstick – only much healthier.
And yes – I did eat this for lunch.
Almond Butter Chunky Monkey Ice Cream
Just like your favourite indulgent ice-cream flavour, this Almond Butter Chunky Monkey is healthier, which means you can eat more of it. Banana Ice-Cream studded with, almond butter chunks and chocolate chunks in a dipped waffle cone.
- 3-4 large Ripe Bananas, peeled + sliced, and frozen for at least 1 hour or more
- 1/2 cup + 3 Tbs. Almond Butter
- 3 Tbs. Almond Meal + more for dipping
- 1/2 cup Dark Chocolate chopped, or Dark Chocolate Chips + a little more for melting
- 2 tsp. Coconut Oil (separated)
- Small Waffles Cones (optional)
- Place a sheet of parchment paper on a baking sheet and set aside. Add the1/2 cup Almond Butter, + 1 tsp. coconut oil and Almond Meal together in small bowl. Mix until thoroughly combined.
- Spoon mixture onto parchment paper and spread with spoon or spatula to create a square/rectangle.
- Place in freezer until firm, about 30 minutes.
- Remove frozen banana slices from freezer and place in food processor.
- Turn food processor on and blend bananas, stopping to scrape down when needed. This will take about 5-10 minutes of blending. The bananas will get easier to blend as they warm up. The beginning of the ice-cream will look like small banana 'crumbs' and then blend into a creamy soft-serve style ice cream.
- Allow to blend until smooth. Once blended add the 3 Tbs. Almond Butter and pulse one or two times to distribute.
- Remove Almond Butter mixture from freezer and, using a pizza cutter, slice into small squares. These will become your "Almond Butter Chips" throughout the ice cream.
- Quickly add the Almond Butter Chips along with the chopped Dark Chocolate to the ice cream and pulse again until just blended.
- Using a spatula transfer the ice-cream to a container with a lid and smooth the top. Place in freezer for at least 3 hours before serving.
- Melt 1 tsp. Coconut Oil along with about 1/4 cup dark chocolate (either in the microwave on low intervals, or on the stovetop) - place in small ramekin or shallow dish.
- Take one cone at a time and dip top into the chocolate making sure to cover all edges and about 1/2-inch down the cone.
- You can leave them plain - or roll the freshly-dipped cone into almond meal to cover.
- Place dipped-side down on a piece of parchment and allow to dry on the counter until set. You can also transfer to the fridge to speed-up the process. Store any un-used cones in an air-tight container in the fridge.
b a k e a h o l i c http://www.bakeaholic.ca/