An Outstanding October | Baking and Life

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Breakfast this morning – roasted butternut squash with cinnamon, truffled green beans, 2 scrambled eggs with truffled Gouda, 2 pieces halloumi, roasted brussels sprouts with parmesan // homemade almond milk hot chocolate

This month has been really lovely so far. I am pretty busy with my classes, and have a lot of school work and communication to keep up with. Now that midterms are over, I am happy to have some time to relax and get a head start on studying for the second round of midterms.

Yesterday, I baked chocolate chip banana squares. Since there were five ripe bananas calling my name, I settled on this recipe, which featured five bananas. I adjusted the amounts of flour and added some oats. They turned out AMAZING – I ate two this morning for breakfast after scrambled eggs and veggies. These banana chocolate chip squares are really tender, and satisfy my sweet tooth without being too sweet. I hope you give the recipe a shot!

Five-Banana Chocolate Chip Squares

Inspired by this recipe

Makes 16 squares

INGREDIENTS

  • 5 overripe bananas
  • 1/4 cup honey
  • 1/4 cup melted butter
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup buckwheat flour
  • 1/2 cup quick oats
  • 3/4 cup almond meal
  • 1 heaping tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup dark chocolate chips

INSTRUCTIONS

  1. Heat oven to 350 degrees F. Put parchment paper on a 9×9 pan.
  2. Place bananas, honey, butter, eggs, and vanilla in a blender. Blend completely and pour into large bowl.
  3. Mix in dry ingredients and chocolate chips.
  4. Bake 30 minutes, until a knife comes out clean.
  5. Cool completely. Cut into 16 squares.

When I found myself with an extra baked sweet potato, I took off the skin and pureed it, then used it in this great recipe for sweet potato baked oats. They turned out fantastic, and had so much flavour. I’m having fun modifying this base recipe (1.3 cups oats, 1 cup liquid) to try different things. I recently tried this with pumpkin puree instead of sweet potato puree, and steeped the almond milk in chai tea leaves for a great pumpkin-chai fall baked oatmeal.

Healthy Sweet Potato Baked Oatmeal

4 servings

  • 1 and 1/3 cups quick oats
  • 1 heaping tsp cinnamon
  • scant 1/4 tsp salt
  • 2/3 cup sweet potato puree (1 medium sweet potato)
  • 1 tbsp chia seeds
  • 3/4 tsp baking powder
  • 1 cup unsweetened vanilla almond milk
  • 1 tbsp melted butter (optional)
  • 1 large egg
  • 1/2 tsp vanilla

Mix all and bake in 8×8 pan for 25 mins at 350 degrees.


One final baking adventure – I had lots of leftover carrots from making Thai green curry, and thought it would be really nice to bake them up into squares. These turned out great – just sweet enough, and loaded with fall flavour. They froze very well.

Apple-Carrot Squares

Ingredients:

  • 1/3 cup almond meal
  • 1/2 cup all-purpose flour
  • 1/2 cup buckwheat flour
  • 1 cup quick oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 heaping teaspoon salt
  • 2 eggs
  • 1/3 cup honey
  • 3 single-serve containers of unsweetened applesauce
  • 3 shredded carrots
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1/3 cup chocolate chips

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Whisk all wet ingredients.
  3. Whisk all dry ingredients in a separate bowl.
  4. Whisk wet mixture into dry mixture.
  5. Pour the batter into the prepared pan. Smooth the top. Bake the loaf for 45 to 50 minutes. Place the pan on a cooling rack, then let the bread cool in the pan. Gently turn the loaf out onto the rack to cool completely.
  6. Store leftover pumpkin bread in an airtight container lined with paper towels for up to 4 days at room temperature or 7 days in the refrigerator. It can be frozen, wrapped tightly and placed in a ziptop bag, for up to 3 months.

Things from recently:

  • trying to get tickets to Corteo, which is coming to Toronto soon
  • shopping lists
  • choreography ideas
  • recipe for chocolate quinoa breakfast bowl, which I have yet to make
  • new Netflix show on figure skating
  • study schedules
  • ways to learn

Seline and I had lunch at Taco Farm one day, and I had a lovely plate of enchiladas with Mexican rice, arugula salad with pineapples, and sour cream. Seline enjoyed her brunch poutine – a lovely dish of chorizo, veggies, and a fried egg.

Afterwards, we spent some quiet study time at Seven Shores Cafe, where I had a great pumpkin spice chai latte and a vegan chocolate chip cranberry muffin. Seven Shores has the best creative baked goods, and I cannot wait to have their sunflower butter cookie. One day…

 

Another day, another brunch – here, Seline and I savoured meals at Sole. I had the vegetable crepe, which was loaded with spinach, kale, mushrooms, and goat cheese, then topped with a vodka spaghetti sauce and zucchini/squash ribbons. The best part? Fresh pastries – banana bread and pumpkin seed muffins – before the meal. I love pastries as you can see.

 

Random things from here and there:

  • spaghetti squash with Thai green curried vegetables
  • Mom’s homemade cranberry chocolate cookies
  • drew some anatomical structures on Seline!

 

Seline and I LOVE Red House, a restaurant in Uptown Waterloo. Here, I had a beautiful turkey sandwich on potato chive bread (butternut squash aioli was to die for) and a bowl of caramelized onion and golden beet soup. For dessert, I enjoyed the deconstructed lemon meringue pie, which had white chocolate mousse, berry compute, sugar cookie – which I believe should’ve been puff pastry – and lemon curd. Seline had the truffled lamb spaghetti.

 

Snapshots from aerial silks recently.

 

Attending a fun conference at the University of Waterloo!

 

And bits and pieces of volunteering, the fall term with cooler weather, and school stuff. Plus EYE MAKEUP (?!) that my sister experimented on me, for my aerial silks showcase performance.

 

Things from my Notes on my computer.

 

And a couple tasty meals.

 

That’s all I have for ya – wish I could share something more exciting, but every day has just been school, home, school, home, etc. Have a lovely rest of the week!

Allergic to… Spices?!

Super short post today because I need to work on something for work. Recently…

  • infographic created by the University of Queensland, about a med student’s typical schedule
  • forms of self-care
  • North Rustico things to do
  • extracurriculars that I will and might get involved with during Fall 2018
  • list of places that I loved in Montreal – recommendations for my coworker, who will be in Montreal for Osheaga, a music festival
  • Mom is selling a bunch of things

A Bitmoji that Seline made… of me! Wearing my usual white t-shirt, black shorts, and thinking about cake and tea.

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The other day, I made the tastiest snack – a thick slice of toast topped with peanut butter, caramelized nut chocolate bark, and blackberries. This was such a great snack.

Breakfast from the farmer’s market: focaccia topped with pecans and maple syrup. It’s the best yeast bread I’ve ever eaten.

More of the same stuff – toast, PB, banana, and a side of yogurt with blackberries and chocolate caramelized nut bark. Really delicious.

Dinner from Merchantman Restaurant – Seline and I enjoyed a great meal with steak and Caesar salad, with seafood linguine and sticky date pudding. I ate the entire sticky date pudding with vanilla ice cream, all by myself. It was so memorable and tasty.

I think Seline is allergic to spices?! We ate at Himalayan Cuisine, where she had the butter chicken and I ate spinach palak paneer. We shared rice and naan. Interestingly, her throat felt itchy, swollen, and there were likely no NUTS or KIWI (her normal allergens) in the food.

For dessert, I had a mug of chai and some gulab jamun. Gulab jamun, according to Wikipedia, is a “milk-solid-based South Asian sweet, originating in the Indian subcontinent, notably popular in India, Nepal, Pakistan, and Bangladesh, as well as Myanmar.”

Another day, we played board games at Small Print Board Game Cafe (we like HIVE and WORD ON THE STREET), and had dinner at Water and Prince lobster pound. I ate a lobster roll with potato salad, and Seline had a bowl of clam chowder. I also had a cup of clam chowder, and I ate both of our biscuits. For dessert, chocolate torte cheesecake. ❤

On Saturday, we watched the Young Company dance show and ate at La Sazon de Mexico. I had the green enchiladas with vegetables, rice, and refried beans. Seline ate the cheesy chicken quesadilla.

After lunch, we had Chatime bubble tea and walked around the park. We saw Victoria Park and walked into Dead Man’s Pond, a small pond rumored to be bottomless, with spooky legends surrounding its name & spotted salamanders. Interesting tale:

Apparently, Dead Man’s Pond is the gate way to the residing place of a great, but vengeful, Indian Spirit. Sometimes, the spirit would take offense at those who invaded the solitude of his pond. Rising from the deep, he would grasp all who swam in the water or even wondered close to the shore. Pulling them down to where the denizen so the deep lurked in waiting, he would steal their very souls, before spewing the body back up to act as a warning to others to stay far from the shores of the pond.

A second version deals with treasure. Seekers had determined that pirates put into shore just at the point of land that is Victoria Park, and buried their riches in the woods. Years later the site was founded, and treasure hunters began to dig a huge hole in hopes of finding the chest of gold. When they got down so deep the sky was just a pinprick above them, the side of their hole suddenly burst and water poured in the Gulf. Storytellers state that this was the curse of the pirates working to protect the treasure.

There is another version which may be a little more believable. In the early days of settlement on the Island, the Governor threw a gala New Year’s Eve ball. A woodcutter, a poor, but honest and trustworthy man, loaded his sleigh with the best burning wood and drove it to the Governor’s house to ensure the warmth for the revelers. The Governor, grateful for the thoughtfulness of the woodcutter, gave him an extra stipend of gold as an award. Unfortunately, he was murdered and robbed for this gold and his body was thrown in Dead Man’s Pond.

Dinnertime! Seline and I ate at the Lucy Maud Culinary Institute of Holland College, where we had an amuse-bouche to start. There was a sliver of scallop, cilantro, and proscuitto.

Then, we nibbled on plenty of fresh focaccia with cultured butter. For our entrees, Seline had the chicken stuffed with spinach, and potato gratin. I ate the brown butter hollandaise arctic char with crushed hazelnuts. Both entrees were superb.

For dessert, we shared the glazed chocolate cake with ice cream, coffee soil, meringue, and toffee, and a fresh strawberry shortcake.

The next day, we went up north to Rustico. For lunch, we ate at a beachside eatery called Blue Mussel Cafe, where Seline had a haddock “burger” (really, a sandwich), with roasted potatoes on the side.

I ate the creamy bubbly seafood bake – a delightful bowl of seafood tossed in a decadent butter sauce and smothered in cheese. A fresh farmer’s salad on the side, with candied pecans and beets.

For dessert, I kind of wanted the peanut butter ice cream cake, but I’m so glad I ended up choosing the chocolate potato cake. It was served warm with ice cream and whipped cream – this was so delicious.

Few more things…

And other lunches that I’ve eaten at work. Toast with PB and banana, along with yogurt, fruit, and trail mix, are my go-to’s. Another day, I ate a lobster quiche with microwaved sautéed veggies.

And that’s it for today!

Have a beautiful rest of the day. 🙂

Baking Blizzard

Hey!

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.

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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.

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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.

Carrot Muffins

Makes 12

INGREDIENTS

  • 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

INSTRUCTIONS

  1. Preheat oven to 350. Place rack in middle position.
  2. Grease 12 muffin cups.
  3. Combine all dry ingredients, including grated carrots.
  4. 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.
  5. Divide batter amongst 12 muffin cups. Bake for 25 minutes, until toothpick comes out clean.
  6. 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

INGREDIENTS

  • 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

INSTRUCTIONS

  1. Preheat oven to 355 degrees.
  2. Butter and line base and sides of springform pan.
  3. Melt butter and chocolate in a pan, and gently melt until smooth.
  4. Beat together eggs and sugar for five minutes until it reaches a custard-like consistency.
  5. Pour chocolate and butter into whisked egg and sugar. Fold it in carefully using a large metal spoon. Stir in vanilla extract.
  6. Mix flour, almonds, salt, cinnamon, and espresso powder together in a separate bowl.
  7. Fold the dry ingredients into the wet ingredients until even. Fold patiently to incorporate air.
  8. 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.
  9. Cut into wedges. Serve with whipped cream.

Have a lovely afternoon!

Blueberry Banana Muffins

Who else loves banana muffins?

Studded with blueberries, these simple, healthy, and super cute muffins are sure to be devoured. Loaded with banana flavour from three large bananas, the cinnamon-vanilla batter tastes fantastic with fresh (or frozen!) blueberries.

I also love the use of applesauce in this recipe to keep the muffins tender. Enjoy!

Blueberry Banana Muffins

Makes 12 muffins

INGREDIENTS

  • 3 large ripe bananas
  • 1/4 cup honey
  • 1 egg
  • 1/3 cup applesauce
  • 1 cup blueberries
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1.5 cups flour (180 g)

INSTRUCTIONS

  1. Preheat oven to 375.
  2. Grease 12 muffin cups.
  3. Toss one scoop of flour (from the 1.5 cups) with the 1 cup of blueberries. If you wish, you may reserve some for the topping.
  4. Place all ingredients, except flour and blueberries, in the blender. When fully combined, stir in flour. Do not over-mix.
  5. Fold in the flour-coated blueberries.
  6. Pour into muffin cups and bake for 20+ minutes.

Yum. Let’s get baking!

PS: you need to slather these with almond butter. Please.

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Have a beautiful rest of the week, everyone ❤

BC, I’ve Missed You ❤

I’ve missed having big, fluffy blueberry-studded pancakes topped with the creamiest nut butter and a smattering of more fresh blueberries.

So much, in fact, that I had this breakfast three days in a row. Half a mashed banana in the batter makes quite the difference for texture and subtle sweetness, in my opinion.

I made banana pancakes another morning, bunny-style. Pretty proud of how these turned out, in terms of taste and presentation!

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Seline is a fabulous artist, and she persuaded me to do some doodling with her. We drew the same picture of a goddess character from her favourite anime, Seven Deadly Sins. My rendition is on the left, and hers is on the right.

My mom cooked Hainanese chicken rice another day, which we enjoyed with braised broccoli and carrots.

We played with the aerial silks at the Vancouver Circus School, went to the Kaleidoscope Arts Festival in Coquitlam, and looked over LaFarge Lake.

More delicious Hainanese chicken rice was devoured. This is one of my favourite versions of chicken + rice. I love Chinese bok choy, stir-fried with garlic.

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There is always a plethora of cookies and baked goods in the Wei family home. Here, I have dessert: yogurt with a blueberry-banana muffin top, lemon poppyseed muffin, cream cheese pound cake, and a coconut cookie.

Mom is looking so cute here as she cooks. Seline put a removable tattoo on my wrist, and I think it’s fun to look at.

Mom makes a great winter melon stew with krill, as well as braised chicken drumsticks with taro chunks. I adore taro. Do you like taro? Have you tried it in sweet and savoury dishes?

More dessert: I made an Earl Grey cake on my second day home, and that was super flavourful and crumbly. On the right: cream cheese pound cake turned into French toast for one breakfast, topped with a generous smear of Nutella.

This morning, my breakfast consisted of a large mug of unpictured English Breakfast tea latte, and a big plate of two scrambled eggs, baked treats, a chopped peach, and creamy honey-flavoured yogurt with flaxseeds and blueberries. Breakfast was followed by a little too much nibbling on shortbread cookies.

The family doggie turned nine a few weeks ago, but he is still full of energy. He loves the park!

Yesterday, met up with the grandparents in Burnaby, where we ordered lots of great sushi. My favourite rolls are the Aburi flame-seared ones.

This is completely out of place, as it’s from back in Waterloo – Famoso Pizzeria, where I savoured this great Cavoletti pizza with (get this!) toasted walnuts, chopped dates, honey, crispy prosciutto, brussels sprouts, and gorgonzola. For my side, I chose a salad topped with Caprese ingredients – mozzarella, tomato, and pistachio pesto.

With tiramisu and a scoop of salted caramel gelato. Yummmm. Tiramisu is amongst (among?) my top five favourite desserts.

Rouzao rice is a Taiwanese specialty that my mom cooks once in a while. It’s essentially a stew of ground pork and pork belly, spiced with soy sauce, star anise, onions, and garlic.

A couple nights ago, my family and I went to the Richmond Night Market, where Seline and I shared a carton of takoyaki (deep-fried octopus balls), and I had a bag of sesame bubble waffles and a taiyaki (Korean fish-shaped waffle filled with red bean).

Recently, I’ve been spending a lot of time working on our vacation plans. My family is going to Salt Spring Island in two weeks, so I am very excited about all the activities we’ll be doing.

With a mug of tea, I spend some mornings designing the activities of each day. It’s such a short vacation (~3 days total), but so much to do there.

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I can’t wait to go to a public skating session. Skating is great in the summer, in my opinion.

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Yesterday, I feasted on the most delicious homemade crepe I’ve made. Here’s the super simple recipe:

Easy Nutella Banana Crepes

Serves 1

Crepe INGREDIENTS

  • 1 egg
  • 2 tbsp milk
  • 1/4 cup flour
  • 1/8 tsp salt

Topping INGREDIENTS

  • 1 banana, sliced thinly
  • 3 tbsp Nutella

INSTRUCTIONS

  1. Whisk together all crepe ingredients.
  2. Grease pan with butter or coconut oil. Pour batter into large pan and rotate pan in circular motion so batter coats the surface evenly.
  3. Cook over medium-high heat. Cook for 2 minutes, until bottom is cooked. Flip and cook the other side.
  4. Place crepe on a cutting board and generously spread Nutella on the entire crepe. Top with sliced banana, fold, and place on a plate. Decorate with more banana slices.

NOTE: You can place banana slices on the center third of the crepe and then fold the two sides over, or place bananas on 1/4 of the crepe and do two half-folds.

I also baked up a storm!

These lopsided round-ish treats are muffin tops that I found via Evangeline on Nutrition with a Mission, who discovered them on Athletic Avocado. I made a couple small changes here and there:

Blueberry Banana Muffin Tops

Makes 6 large, 12 small

INGREDIENTS

  • 1 packed cup almond flour
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 cup nut butter (I used a mix of brazil nut and cashew nut butter)
  • 1 egg
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1 ripe banana, mashed
  • 1/2 cup blueberries
  • 1/3 cup crushed nuts (I used a mix of roasted nuts from Costco, like cashews, almonds, brazil nuts, peanuts, etc.)
  • 1 tbsp coconut oil, melted
  • 1 tbsp coconut sugar
  • 1/2 tsp cinnamon

INSTRUCTIONS

  1. Preheat oven to 350.
  2. Line baking sheet with parchment paper.
  3. Combine almond butter, egg, maple syrup, vanilla, and banana in a bowl. Whisk until well-combined. Add a splash of water or milk if needed.
  4. Add almond flour, cinnamon, and baking soda. Mix in blueberries, and combine.
  5. Mix all topping ingredients together.
  6. Spoon batter into 6 large or 12 smaller muffin tops.
  7. Bake muffin tops for 20 minutes, or until done.

I also made these tasty lemon poppyseed muffins.

Vegan Lemon Poppyseed Muffins

Makes 12 muffins

INGREDIENTS

  • 2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water)
  • 3/4 cup unsweetened applesauce
  • 1/3 cup lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 1/4 cup melted coconut oil or grape seed oil
  • 1/4 cup unsweetened vanilla almond milk
  • 1/4 cup maple syrup
  • 1/3 cup sugar
  • 1/2 tsp sea salt
  • 1.5 tsp baking soda
  • 1 tbsp poppy seeds
  • 1/2 cup quick oats
  • 1/2 cup almond meal
  • 1 cup flour

INSTRUCTIONS

  1. Preheat oven to 375. Grease or line a standard muffin tin.
  2. Prepare flax eggs. Allow to rest.
  3. Add applesauce, lemon juice and zest, oil, almond milk, maple syrup, sugar, baking soda, salt, and whisk for one minute. Foaming will occur as the lemon juice reacts with the baking soda.
  4. Add flour, almond meal, and oats. Stir with a spoon until combined. Do not over-mix. If batter appears too thick, add more almond milk. It should be thick and not pourable. Stir in poppy seeds and whisk again.
  5. Divide batter evenly between 12 muffin tins.
  6. Bake for 17-22 minutes, until toothpick comes out clean.
  7. Cool for several minutes in the pan. Remove from tins, and let cool on a cooling rack. Will keep, covered, for several days.

The muffins, and the muffin tops, were both incredible. If you have a day in the kitchen, I highly recommend giving them a shot!

Another recipe I tried, adopted heavily from Allrecipes to reduce sugar (original was 2 cups), and swap 75% of the oil for unsweetened applesauce.

German Apple Cake

Serves one 9×13, can cut into 12 medium-sized pieces

INGREDIENTS

  • 2 eggs
  • 3/4 cup unsweetened applesauce
  • 1/4 cup coconut oil
  • 1 cup brown sugar
  • 1 tbsp ground cinnamon
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 4 heaping cups apples, peeled, cored, and diced (I used 4 gala apples)

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Grease and flour one 9×13 inch cake pan.
  2. Toss diced apples with a scoop of flour to coat (prevents sinking).
  3. Beat oil and eggs until creamy. Add sugar and vanilla.
  4. Add cinnamon, baking soda, then salt.
  5. Add flour, and mix until combined. Fold in the apples.
  6. Pour batter into prepared pan. Bake for 45 minutes, until cake tests clean.

Have a beautiful week, everyone ❤

2B or not 2B

My phone lock screen was my school schedule, but it’s been ten weeks so I don’t think I should be using the schedule anymore. My memory isn’t that bad… I hope. This semester, my 2B semester, is pretty insane.

New wallpaper = Mom’s buttered toast.

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A new ice cream truck opened in Uptown Waterloo (ice cream in uptown FINALLY!), so I had to stop by to try some! I had a scoop of Grammy’s Cupboard (vanilla with cookie dough, peanut butter cups, and brownie chunks – OMFG I know), and one scoop of chocolate caramel swirl with cashews. This tasted amazing, was a bit on the sweeter side, but I don’t think I would buy it again, considering the 2 half-scoops (= 1 full) was $5.00.

 

Here’s what it looks like! The person who served me was very gracious and kind.

 

Before the hearty ice cream, I had a glorious meal at Princess Cafe. The sandwich was my all-time favourite: grilled cheese with harvarti, goat cheese, walnuts, rosemary butter, and honey. The soup of the day was vegan tomato ale, which I was extremely skeptical about, but it tasted incredible. I am officially a fan of tomato soup! I enjoyed every drop of the soup and savoured every bite of the rich, crispy, cheesy, crusty sandwich.

 

For breakfast (don’t ask me why I am moving in reverse chronological order) – I enjoyed a bowl of plain oatmeal topped with a banana and tons of peanut butter. Yes, there is more underneath the massive scoop. Hemp hearts and cinnamon also made an appearance.

 

Then, the oats became granola, the bowl became a jar, and my nice messy desk at home became the bus stop bench on a sunny day. That sounded kind of poetic… or maybe I just have very low standards for poetry. This was so yummy – PB on anything!

 

Jars, because they save my lazy butt from washing dishes 😉

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So colourful! The natural lighting at the window makes for some lovely photos of my lunch and snacks. I wish I could say that I made those falafel, but I didn’t – everything else is homemade!

 

This frittata was also homemade, and I can’t wait to make another one. Eggs, spinach, roasted red peppers, mushrooms, and garlic goat cheese came together to make a tasty breakfast that I enjoyed with a nectarine and some yogurt with granola.

 

I’m cleaning out my room and found these pictures that I drew two years ago! Drawing is so much fun. I used to love drawing so much, but now have no time to draw waste all my time doing other things.

 

Have an incredible week, friends!