Yesterday, I found an old USB with plenty of old photos on it. I found pictures of myself skating and doing aerial silks way back in 2012 or 2013. I can’t believe that was really 4-5 years ago.
I’ve made banana waffles for the last three days, and I might create another batch today. I love these, made with 1/2 a ripe banana, an egg, 1/4 tsp baking powder and 1/8 tsp baking soda, salt, cinnamon, vanilla, a splash of milk, and just enough all-purpose flour and almond flour to thicken the batter. On the side, I love this creamy honey Greek yogurt with blackberries.
We have an empty room in our house that I am stealing as a study room.
With some brand-new markers from Staples (thanks, Mom!)…
and all of my study materials, this desk makes me want to study!
Yesterday afternoon, Mom and I spent some time baking. One of our first projects was this chocolate banana bread. I adore this recipe because it’s egg-free and maintains plenty of moisture thanks to applesauce, rather than butter or oil. Mom bought brand-new cocoa powder, which explains the darker colour of these guys.
These chocolate squares are…
- Similar to my favourite microwave chocolate mug cake for one, but with more moisture and slight banana flavous
- Super tender and moist
- Rich, decadent chocolatey flavour
- Naturally sweet from two ripe bananas
- Gooey, warm melty chocolate chips when fresh out of the oven (or microwaved)
- Chewy, cake-like, but melt-in-your mouth
- Amazing flavour from vanilla, cinnamon, cocoa powder, and of course, banana
Mom made spaghetti bolognese about a week ago, and I devoured the last little bit yesterday on a bed of quinoa, topped with shredded cheddar and mozzarella. Mom made lots of steamed broccoli, which I sprinkled with parmesan cheese.
Arnie’s been cute recently. See, I thought he was eight years old – but Dad recently told me that he was ten. WHAT?!
We officially have no idea how old he is. When I feel down, he always gives me a paw. 🙂
I went to a few toonie skates yesterday and the day before, and had a wonderful time both days. I miss the satisfaction of training in the skating world, but it was fun to twirl around freely.
Today, I am doing a presentation at Centennial, my high school. I’ll be talking about all kinds of things, from travel to work to volunteering to university choices.
I had a lot of good jokes planned, which I thought were hilarious, but Seline vetoed most of them. Dang.
Carrot muffins! Unpictured because… I don’t have pictures.
- 1 cup flour (120 g)
- 1 cup almond flour (100 g)
- 1/4 cup brown sugar (50 g)
- 1 cup quick oats
- 1/2 cup raisins
- 2 tsp baking powder
- 1/2 tsp ginger (I used fresh, though ground is great too)
- 1.5 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup coconut oil
- 1/2 cup liquid (carrot juice, apple/orange juice, any type of milk – I used dairy milk)
- 2 eggs
- 1 tsp vanilla extract
- 1.5 cups grated carrots
- Preheat oven to 350. Place rack in middle position.
- Grease 12 muffin cups.
- Combine all dry ingredients, including grated carrots.
- In another bowl, whisk oil, liquid, eggs, vanilla. Pour wet ingredients into dry ingredients, and stir gently until the mixture is just combined. Do not over-mix.
- Divide batter amongst 12 muffin cups. Bake for 25 minutes, until toothpick comes out clean.
- Cool slightly before moving from muffin cups, then cool on a rack. Enjoy.
After this, Mom and I whipped up a chocolate torte. This simple recipe used the basics: semisweet chocolate, eggs, butter, and a few other ingredients. I added cinnamon, salt, and espresso powder for extra deliciousness. These flavours are known to boost the flavour of chocolate.
The cake turned out flat, crackly, and gloriously-scented. We can’t wait to cut into it later on, then serve it with whipped cream and berries.
Squidgy Chocolate Torte
- 200g unsalted butter
- 200g semisweet chocolate bar, chopped
- 4 large eggs
- 160g sugar
- 50g flour (I used spelt flour)
- 50g almond flour
- 1/4 tsp salt
- splash vanilla extract
- sprinkle cinnamon
- sprinkle espresso powder
- cocoa powder for dusting
- Preheat oven to 355 degrees.
- Butter and line base and sides of springform pan.
- Melt butter and chocolate in a pan, and gently melt until smooth.
- Beat together eggs and sugar for five minutes until it reaches a custard-like consistency.
- Pour chocolate and butter into whisked egg and sugar. Fold it in carefully using a large metal spoon. Stir in vanilla extract.
- Mix flour, almonds, salt, cinnamon, and espresso powder together in a separate bowl.
- Fold the dry ingredients into the wet ingredients until even. Fold patiently to incorporate air.
- Spoon into prepared tin and bake for 35 to 40 minutes until evenly-set with a crust over the top. Cool until warm, then release from the tin. Dust with cocoa on top, or spread with whipped cream.
- Cut into wedges. Serve with whipped cream.
Have a lovely afternoon!