Chocolate Banana Cupcakes

Tomorrow the Room Mums from my class are throwing a farewell party for the four children who are leaving our school at the end of the year.

One of the hardest parts about working in an international school is that families come and go quite easily. Parents are relocated for work and the kids are off to new lands. Although this is exciting and allows for so many wonderful learning opportunities, it’s also a bit sad.

Where I grew up, people rarely moved. The class roster was almost identical for 13 years.I graduated high school with almost all the same people that I went to kindergarten with. 

My high school English teacher even taught my father.

Saying goodbye to children is really hard for me. I care so much for each and every child in my class, and the thought that I will probably never see them again breaks my heart.

 So, to make the farewells more bearable, we’re throwing a party.

To make the farewells more sweet, I baked cupcakes.

Healthy Vegan Chocolate Banana Cupcakes

Slightly adapted from: Confessions of a Bake-a-Holic

Ingredients

4 cups flour

2 2/3 cups raw sugar

1 1/3 cup cocoa powder

1 Tablespoon baking soda

1/2 teaspoon salt

1/4 cup oil

1/4 cup apple sauce

3 cups hot water

2 teaspoons vanilla

3 very ripe bananas, mashed

Method

1. Preheat oven to 350. Line or oil a muffin tin.
2. In medium bowl, whisk together flour, sugar, cocoa, soda and salt.
3. In a large bowl, combine oil, apple sauce, hot water and vanilla. Add dry ingredients. Mix just to combine. Add bananas.
4. Pour batter into prepared muffin tin. Bake for about 20 minutes, until a tester inserted in the middle of a cupcake comes out clean.
5. Remove from oven and let cool. Store in the refrigerator. Before serving, dust with powdered sugar.

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Italian Cooking Class Day 4

I can’t believe it’s all over. I have had such a great week and although I’m excited to get back to Sebastian, I’m sad to be leaving tomorrow.

No words can describe how fortunate I feel to have had the opportunity to come to Italy for a week, cook amazing food, stay in a fantastic apartment and spend my days with two new-found friends.

I am blessed beyond my own understanding!

For our final cooking class we prepaerd stuffed tomatoes and zucchini, homemade tagliatelle with a pumpkin sauce, breaded fish cutlets, a mixed salad and lemon poppy seed cake.

We also had wine. Lots and lots of wine. Hey, it might have only been noon but it was our last day together in Italy, what do you expect?

Stuffed Tomatoes and Zucchini

Although I’ve stuffed tomatoes many times before, I’ve never used bread crumbs. This way was much more crunchy.

Ingredients

• 4 tomatoes
• 4 zucchini
• 1 handful of fresh parsley, chopped
• 1 garlic clove, minced
• 6 Tbsp. bread crumbs
• olive oil
• salt and pepper

Method

1. Prepare the tomatoes by cutting them in half width-wise and scooping out the seeds. Reserve the seeds in a small bowl.
2. Prepare the zucchini by cutting out and discarding the seeds and spongy bits. Place the zucchini and tomatoes on a baking dish and sprinkle with salt.
3. To make the filling, smash the tomato seeds with a fork to break up and then mix in the parsley, garlic, bread crumbs and enough olive oil to make a slightly moist mixture.
4. Fill the tomatoes and zucchini creating a flat top which covers the entire top of the vegetables.
5. Bake in a hot oven at 180 degrees Celsius for 30-40 minutes or until the vegetables are soft and the stuffing is golden brown.

Pumpkin Sauce

I knew I’d love this sauce from the first mention of it’s name. Eating pasta with a pumpkin sauce was a nice change. It was savory, rich and absolutely delicious! I will certainly make it again!

Ingredients

• 3 shallots, thinly sliced
• 800 grams pumpkin, seeds and skin removed, chopped into tiny cubes
• 8 oil-packed sundried tomatoes, chopped
• wild fennel leaves
• 3 Tbsp. pine nuts
• olive oil
• salt and pepper
• 3 handfuls fresh grated parmesan
• water

Method

1. Coat the bottom of a non-stick pan with olive oil and fry the sliced shallots until they soften, stirring constantly.
2. Add in the pumpkin, 1 Tbsp. chopped fennel leaves, 2 fennel stalks, a generous pinch of salt and fresh black pepper. Cook 10 minutes over medium high heat, stirring and tossing frequently. Add water as needed to keep the sauce moist and prevent the vegetables from sticking.
3. Add the tomatoes and toss to incorporate.
4. Dry toast the pine nuts until golden brown then add them to the sauce.
5. Stir in 2 handfuls of parmesan cheese and salt and pepper to taste.

 

Homemade Tagliatelle

Rolling out pasta by hand it hard work but the reward is worth it! I can’t wait to make pasta at home. I’ll have to invest in a long rolling pin, Stefania said my wine-bottle-rolling-pin method just won’t do.

Ingredients

For 2-4 servings.

• 200 g. all-purpose flour
• 2 large eggs
• good pinch of salt
• drizzle of olive oil

Method

1. Create a large circular well in the flour which goes all the way down to the cooking surface. Crack the eggs inside the well and add the salt and a little olive oil.
2. Using a fork, begin to whisk the eggs pulling in flour from the side as you go. Keep the well sturdy and continue pulling in flour. Continue to whisk in the flour until you have only a small well-wall left.
3. Begin to knead in the remaining flour with your finger tips. Work gently at first and then, as the dough starts to harden, knead regularly.
4. The dough will be quite dry. Keep kneading for about 10 minutes or until your dough is smooth and elastic.
5. Make a ball with the ugly sides under and then squeeze out your dough until it is like a thick pancake. Dust your working table very lightly and dust the top of your ball of dough.
6. Using a rolling pin, start in the center and push all your weight into a back and forth motion until you reach the ends. Rotate the dough 45 degrees and then repeat.
7. Keep rolling out the dough and when it becomes too big, have a friend hold down the ends for you or simply fold some of the dough over the edge of the table and lightly lean on it. Roll until your dough is about 2 mm thick.
8. Fold in two inches of the ends of your dough on both sides. Dust with flour then fold over again on both sides. Dust and repeat until you reach the middle. Fold the two ends on top of one another.
9. Using a sharp knife, cut straight down through your pasta to create a uniform width of about 1/2 cm. Keep slicing without moving your already cut pasta.
10. Grab a hold of the first layer of pasta and shake out to separate the strands and remove excess flour. Pile up.
11. Cook your pasta in a pot of boiling water which is very well salted (as in one whole handful of salt.) When you add the pasta the water will stop boiling. Once it begins to boil again, your pasta is cooked.
12. Remove the pasta from the water and add directly into your prepared sauce. You may need to add a little more pasta water.
13. Serve your pasta with more parmesan, salt and pepper.

 

Breaded Fish Cutlets

This is such a fast dish to make. The fish was incredibly moist and flaky inside. I’ll be doing this one at home too.

Ingredients

• 1 large fish fillet (4 servings worth) we used a fish from the local lake but perch or another soft white fish would also work well
• 1 egg, whisked
• 1 cup flour
• 1 cup bread crumbs
• 1 handful fresh parsley, chopped
• salt and pepper
• olive oil
• lemon wedge

Method

1. Cut your fish into medium sized pieces with scissors.
2. Prepare your breading station, 1 bowl with flour, 1 bowl with the egg, 1 bowl with the bread crumbs and parsley.
3. Coat the fish with flour then dip into the egg and cover well. Drip off the extra egg and then place in the bread crumbs and coat well. Repeat with all fish pieces.
4. Fill the bottom of a skillet with olive oil, about a pinky-width deep. Heat the oil over medium high heat until it is hot. Fry the fish until golden brown on both sides.
5. Remove fish from oil and place on a paper towel to drain excess oil.
6. Squeeze the lemon wedge over the cutlets. Salt and pepper to taste.

Lemon Poppy Seed Cake

I love lemon poppy seed anything but as far as the cake goes, I like my mom’s version better. This cake wasn’t lemony enough for my taste and was too dry to eat alone.

Ingredients

• 125 g. butter, melted in a double boiler
• 3 eggs, room temperature
• 150 g. sugar
• 180 g. flour
• zest of 1 lemon
• juice of 1.5 lemons
• 8 g. baking powder
• 1 1/2 Tbsp. poppy seeds
• powdered sugar

Method

1. Using an electric mixer, cream together the sugar and eggs until it has doubled in size. Sift in a little flour at a time while continuing to mix.
2. Add the lemon zest, lemon juice, baking powder and butter- mixing the whole time. Incorporate the poppy seeds.
3. Butter and dust a bunt pan. Spread the batter evenly inside and bake at 180 degrees for 40 minutes.
4. Dust with powdered sugar before serving.

If anyone is interested in coming to Italy for cooking classes, I would highly recommend Let’s Cook in Umbria. The classes are small and personalized. I learned so much over the four cooking classes and would stay if given the opportunity! You can also come for 1 day classes if you’re just passing through the area!

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Italian Cooking Class Day 3

I woke up this morning to another beautiful view in Umbria.

I was a little sore due to the intense yoga class last night.

I have never been to a class where the moves aren’t choreographed to music and the instructor isn’t wearing the latest fitness fashion.

The class last night was two hours of intense breathing and movements. Real yoga. I found some movements difficult but the teacher was very good at giving a helping hand.

There were about 9 other students of all ages, genders and gestational periods. (The pregnant couple was especially delightful to watch.) After the course, we were all invited to stay for dinner.

I can honestly say that last night was one of those, “I can’t believe this is my life,” kind of moments. I sat around a table with a master yogi and students from all different walks of life in a small, fire-heated room around a large table in Italy enjoying a delicious homemade Indian meal. It was wonderful. Everyone was very friendly and did their best to communicate with me. I can’t wait to go back for another lesson on Friday.

This morning I woke up still stuffed but ready for another cooking class.

On the menu for today we had two different bruschettas, artichoke rissoto, vegetable gratin and chocolate pear cake.

Yummy!

Bruschetta with Tomatoes

I found out I’ve been doing this all wrong according to traditional Italian cooking. When we asked about the balsamic vinegar, Stefania laughed at us. We were told we could add garlic, cheese, onions, even whole peppercorns if we wanted, but not vinegar!

Ingredients

• 2-3 cups cherry tomatoes, quartered
• 1 handful fresh basil, torn
• olive oil to generously coat
• sea salt and fresh black pepper to taste
• Toasted bread

Method

1. Toss together the tomatoes, basil, olive oil, salt and pepper.
2. Put on top of toasted bread and enjoy!

Bruschetta with Spicy Fresh Cheese

I’ll certainly make this one to bring along to parties. Make it ahead as the flavor will only improve with a little more time.

Ingredients

• 3/4 cup fresh cream cheese
• 1 clove garlic, minced
• 1 Tbsp. fresh marjoram leaves
• dried chili peppers, to taste, chopped (this should be very spicy)
• salt and pepper to taste
• Toasted Bread

Method

1. Soften the cream cheese with the back of a spoon until it’s smooth. Add in the garlic, marjoram, chili peppers, salt and pepper and mix well.
2. Serve on top of toasted bread

To toast the bread, she used a very practical pan which fit over the flame of the stove. Especially in Umbria, it is common to even cook a pizza-like dish on this pan.

Artichoke Risotto

This was divine. Although preparing the artichokes took a lot of time and it wasn’t the easiest dish to toss together, it was all worth it. The taste was incredible.

Ingredients

For the Stock- “Never. Use. Cubes. Never. They will make a disaster!”

• 1 tomato, cut in half
• 1/2 red onion
• 1 carrot, peeled and sliced in thick chunks
• 1 stalk celery
• generous amount of salt
• water

For the risotto

• 4 artichokes
• 1/2 lemon
• 1 large shallot, thinly sliced
• olive oil
• salt and pepper
• 2-3 cups risotto rice
• 2 handfuls fresh parsley, chopped
• 2 handfuls grated fresh parmesan cheese

Method

For the stock

1. Place all vegetables in a large sauce pan and fill with water. Salt generously and put on medium high heat for at least 30 minutes to create a good quality stock.
2. In Italy, stock cubes will ruin a meal. I’m afraid to even say the words “stock cubes” in Italy now. Do not use them. Ever. Just take 1/2 an hour and make your stock.

Prepare the artichokes

1. Fill a large bowl with cold water and squeeze 1/2 a lemon into it. Drop the lemon in the water as well. This will help prevent the cut artichokes from becoming black.
2. Cut off the bottom of the artichoke stalk leaving about 2 cm.
3. Peel off the outside leaves until you reach the soft inner leaves. It will feel like you’re throwing away more than half of the artichoke, but that’s just the way it is. Keep peeling.
4. Cut off the top of the artichoke leaves, just above the natural groove.
5. Quarter the artichoke heart and place in the lemon water.
6. One quarter at a time, cut out and discard the hairs which are inside the artichoke. slice the artichoke into thin slices length-wise. Return slices to the lemon water.

Put it all together

1. Heat a large sauce pan over high heat. Coat the bottom with a generous amount of olive oil and add the chopped shallots along with a half ladle of stock. After a moment, add the drained artichokes and season with salt. Continue to cook until the artichokes are soft, stirring constantly.
2. Add the rice and toast until it begins to turn golden brown. Add two ladles of stock. Do not stop stirring!
3. Cook the liquid down and add another 1-2 ladles of stock, stirring the whole time to cook the liquid down.
4. Add a handful of fresh parsley, more stock and repeat the stir, cook down procedure. Continue this process until the rice is al dente. Don’t worry about the measurement of liquid. You want the rice to cook and the mixture to become creamy.
5. Remove the rice from the heat and stir in 3 Tbsp of butter and a handful of grated parmesan cheese. Stir to melt.
6. Plate the risotto, dressing with another handful of parmesan, parsley and a sprinkling of salt and pepper. Let the risotto rest for a few minutes before eating.

Potato and Zucchini Layered Bake

A late autumn affair. Perfect for using up the garden remains and settling in to the warmer food of winter.

Ingredients

• 4 zucchinis, cut in small cubes
• 5 potatoes
• 1/2 large white onion, sliced thinly in half-circles
• olive oil
• salt and pepper
• taleggio cheese, cubed (or another sweet, soft, fatty cheese like brie)

Method

1. Boil your potatoes, skin on, for about 15 minutes or until cooked but still slightly dense in the middle. Cool for a little while then pull off the skins. Slice into thin circles.
2. Coat the bottom of a non-stick pan with olive oil and fry the onions for a moment. Add the zucchini and flavor with salt and pepper. Continue to fry until the vegetables are soft then remove from heat.
3. Rub olive oil into the bottom and sides of a baking dish. Place a layer of potatoes (using about half) in the bottom. Sprinkle generously with salt and pepper.
4. Top the potato layer with all the onions and zucchini. Spread the mixture evenly. Evenly distribute the cheese cubes over the zucchini mixture.
5. Top the cheese with another layer of carefully arranged potato slices. Sprinkle with salt and pepper then drizzle with olive oil. Gently massage the olive oil into the potato layer.
6. Bake at 180 degrees Celsius for 40-45 minutes.

  

Chocolate Pear Cake

I still have this to eat. I was so full by this point that I only took a couple of bites. Let me tell you, this cake is so moist it’s almost fudgy. It’s not too sweet and is really quite light.

Ingredients

• 80 grams room temperature butter
• 70 grams sugar
• 2 room temperature eggs, yolk and white separated
• 1 cup milk plus more as needed
• 140 grams flour
• 80 grams coco powder
• 16 grams baking powder
• 4 hard pears, peeled, cored and chopped into cubes
• powdered sugar

Method

1. Soften the butter using the back of a spoon until it becomes soft and silky. Beat the sugar and butter together until creamy using an electric mixer.
2. Beat in one yolk at a time to the butter mixture. Repeat with the second yolk.
3. Sift together the dry ingredients, flour, coco powder and baking powder.
4. Place half of the dry mixture and half of the milk into the butter mixture. Beat together. Repeat with the remaining dry mixture and milk, adding more milk if needed to reach a thick batter.
5. Make a meringue with the 2 egg whites and a bit of sugar. Stir half of the meringue into the batter.
6. Carefully fold the remaining meringue into the batter.
7. Pour the batter over your pears and mix to combine.
8. Wet a piece of parchment paper and then squeeze out the excess liquid. Shape the paper into a spring-form pan and place the cake batter inside. Bake at 180 degrees Celsius for 1 hour.
9. Remove from the oven, cool and dust with powdered sugar before serving.

 I think this will be my midnight snack!

It was another great day of cooking and eating in Italy.

After taking a nap this afternoon, we went to a wonderful winery… but that will have to wait for another post!

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Autumn Walks

The weather this week has been unbelievable.

Autumn in Germany is usually dreary, damp, dark and dreadful.

This year, it is warm, bright, colorful and delightful.

Sebastian and I have been taking full advantage of the beautiful weather.

 Weather perfect for long walks.

Yesterday we walked into town for dinner at my favorite falafel place.

Today I slept in until naturally waking up around 8:30.

First thing on the agenda for the day, breakfast!

pumpkin pancakes

After a relaxing morning at home, I went to the gym for Body Balance.

Every time I walk out of that class, I feel better than I did going in.

I feel better physically, mentally and spiritually.

It’s amazing what an hour can do to you.

Add on a relaxing 15 minute sweat session in the sauna and I’m as good as gold!

Once home, I made a fantastic fresh juice.

I can’t seem to kick this cold and am hoping the extra vitamins and nutrients will help.

purple carrots, ginger, beet root, an orange and lemon

this combination makes a delicious and beautiful drink

Sebastian had to work tonight so we went on another walk before parting ways.

I couldn’t figure out how to get the color right on this shot.           Any suggestions?

Back at home, I made a cake for my colleague who just returned home after a month and a half away after her knee replacement.

Keeping with the autumn inspiration, I made her a Layered Cinnamon Apple Spice Cake with Caramel Apple Sauce.

She was so pleased to see me (or was it just the cake?).

We had a nice chat and then it was back to home for me.

Dinner was Kristin’s Sautéed Asian Broccoli Tofu!

My photos aren’t the best, but her recipe was quick and tasty.

The kitchen is clean, the garbage and recycling are out, I’m ready to relax with a book in bed.

Wishing you beautiful weather worthy of elongated autumn walks!

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Cinnamon Apple Spice Cake with Caramel Apple Sauce

One of my colleagues had her knee replaced a month and a half ago. After the surgery, she spent a week in the hospital followed by 5 weeks in a rehabilitation center.

Yesterday, she came home.

Returning home to your family is certainly worthy of cake.

Moist, seasonal, delicious cake.

simple ingredients for the cake

I made one layered cake for her and  a small single layer for us

Line, oil and flour your cake pans

whisk together the wet ingredients

 add in the spices and powders

incorporate the flour

whisk it all together

stir in the apples

the batter is ready

pour batter evenly into prepared pans

bake until golden brown and set then cool

prepare the caramel sauce

this job is done stove-top

 just be careful not to over-cook the apples (like I did) or else the peels will come off and your sauce will look like it has fried red onions in it.

No one wants to eat a cake that appears to have red onions on it.

place one cooled cake on a serving plate, bottom side up

2/3 of the caramel apples go on this layer

Place the second layer on top- allow the caramel to drip!

Can you tell it was getting dark? 

Top the cake with the remaining caramel apple sauce. 

Give to a friend to enjoy in the comfort of her own home! 

Cinnamon Apple Spice Cake with Caramel Apple Sauce

From Better Homes and Gardens, Nov. 2009

Prep: 25 min. Bake: 40 min. Cool: 10 min.

Serves 10

Ingredients

• 1 1/2 cups buttermilk
• 3/4 cup canola oil (I used 1/4 c. apple sauce & 1/2 c. oil)
• 1/2 cup water
• 2 cups packed brown sugar
• 2 eggs
• 2 tsp. baking powder
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 tsp. vanilla
• 2 1/2 cups all-purpose four (I used half 1 c.whole wheat, 1 1/2 all-purpose)
• 2 Gala apples, cored and cut into 1/2 inch chunks

For the sauce

• 2 Tbsp. unsalted butter
• 4 small apples of firm pears, cored and sliced into wedges
• 1/4 cup granular sugar
• Drizzle of gold syrup (optional)

Method

1. Preheat oven to 350 F. Line two 8×8 baking pans with parchment paper. Grease and flour the pans, set aside.
2. In a mixing bowl, whisk buttermilk, oil, applesauce (if using), water, brown sugar, eggs, baking powder, cinnamon, baking soda, salt and vanilla until combined. Whisk in flour; stir in apples. Divide evenly between prepared pans.
3. Bake 40 minutes or until toothpick inserted near center comes out clean. Cool in pans on wire rack 10 minutes. Invert cake layers from pans onto racks; remove parchment paper. Cool completely on racks.
4. To prepare the caramel apple sauce, in a skillet, melt the butter over medium heat. Add the apples or pears and sugar. Cook, stirring occasionally, just until fruit begins to soften, about 8 minutes. Remove from heat.
5. Place one cake layer, flat side up on serving dish. Spoon on about two-thirds of topper. Top with second cake layer and remaining fruit topper.

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Cake Sale

At the moment, the children at my school are involved in many activities to raise money for the flood victims in Pakistan.

Naturally, the teachers are in on the fundraising as well.

Today was our school’s Welcome Back BBQ.

Parents bring dishes to share, the PTA buys the sausages and beer, and the teachers usually just show up and eat.

This year, we decided to hold a cake sale. We sold cake raffle tickets and the winners were able to take home the cake.

I donated two of my favorite cakes.

Lexie’s Healthy Carrot Cake and Healthy Chocolate Blueberry Cake with Coconut and Chocolate Glaze.

I was up early this morning and baked the cakes for the afternoon BBQ.

Here’s a walk through of the process.

Visit the links for the full recipes.

Lexie’s Healthy Carrot Cake

Made 1 double-layered cake and 12 cup cakes

  I don’t have a photo of the final product. The frosting was really runny this time. I felt like it was a complete flop and was quite upset, but in the end it turned out ok.

Healthy Chocolate Blueberry Cake with Coconut and Chocolate Glaze

I was worried that the carrot cake wouldn’t sell due to it’s runny appearance, but amazingly, both cakes were gone within 5 minutes of hitting the table. One of the assistants offered so much money, she was allowed to bypass the raffle altogether.

My two cakes helped to send and extra €50 to Pakistan.

That’s $65.

You see, this assistant is a new Grandmother and tomorrow she’ll be serving these cakes to her extended family as they welcome the new baby into the family.

I hope the cakes satisfy the needs of her family and the money helps to feed other hungry families in Pakistan.

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Recipe Wish List

Within the depths of my little laptop, I hold a Holy Grail of sorts.

This most-valuable document is protected by an external hard drive, network accessibility, and multiple flash drives.

Daily I visit this baby of mine, feeding it, cleaning it and dispensing loving comments.

Such great care is given to the document of all documents, my Recipe Wish List.

Currently 22 pages long, my Recipe Wish List contains the name, photo, and link for 173 recipes. 173 recipes from fellow bloggers. Some which I’ve already tried and other that I still dream of reincarnating.

They are the recipes that make me drool on my keyboard.

Force me to question a lifestyle of complete and udder gluttony.

The recipes that make me want to lock myself in the kitchen and never come out.

The best of the bloggers’ best. That’s what makes it into the Recipe Wish List.

Today was a cold and rainy day in Germany.

If you were a cat, it would be the perfect day to sit and watch the rain.

After heading to the gym early this morning and being back home by 1, my agenda was free.

What is a girl to do with a free afternoon and evening?

I could do laundry.

I could vacuum.

I could take down the garbage and recycling.

I could do a lot of things, but what I really wanted to do was tackle the Recipe Wish List.

Today I made 4 amazing recipes from 4 talented bloggers

My day of wishes coming true started with dessert, naturally.

Healthy Chocolate-Blueberry Cake

Adapted from Fat Free Vegan Kitchen

• 1 1/4 cup whole wheat flour (white whole wheat preferred)
• 6 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground chia seeds or flax seeds
• 1/4 teaspoon salt
• 3/4 cup water
• 1/2 cup blueberries
• 1 teaspoon balsamic vinegar
• 1/3 cup agave nectar
• 1/2 banana, per Angela’s recommendation *
• 1/ 4 tsp. vanilla extract
• coconut oil for greasing
• 1 cup blueberries to garnish

1. Preheat oven to 350 F. In a medium bowl, mix flour, cocoa powder, baking powder, baking soda, chia (or flax) and salt. In blender, combine water, 1/2 cup blueberries, banana, vanilla and balsamic vinegar and blend until smooth.
2. Make a well in the dry ingredients.  Add the syrup and the blueberry mixture. Stir until completely mixed.  Pour into an oiled 9-inch round cake pan.
3. Bake 30 minutes or until a toothpick inserted in center comes out clean. Cool completely before inverting onto serving platter.

* Note, the extra moisture from the banana was great, but three was a slight banana taste. Next time I’ll use about 1/3 cup of apple sauce.

Chocolate Glaze

Adapted from Oh She Glows

• 100 grams dark chocolate, shaved or 1/2 cup dark chocolate chips
• 1 Tbsp. coconut oil

1. Combine the chocolate and oil in a microwave safe bowl and microwave for 30 seconds on high. Stir and microwave for 30 seconds more, or until chocolate is melted and creamy.
2. Pour glaze over the cooled cake, allow to partially harden then top with blueberries.

I just love the feel of a sharp knife shaving through a block of chocolate!

This recipe produced much more glaze than I needed… so I also made chocolate covered almonds and raisins with the remaining glaze!

Cake Verdict

Wow! This cake was dense, moist, decadent, and indeed dainty. The chocolate coconut glaze made it. I would serve this cake to anyone, vegan or otherwise, with confidence that they too would love it. This combination is definitely a keeper!

 

Baked Sweet Potato Falafel

Adapted from Bran Appétit

• 3 sweet potatoes, cooked and peeled
• 1 can lentils, drained and rinsed (I didn’t have chickpeas)
• 2 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp turmeric
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cinnamon
• 1 tsp coriander
• 1 Tbsp fresh parsley
• 1 Tbsp fresh cilantro
• 2 Tbsp ground flax

1. Preheat oven to 400.
2. Mash sweet potatoes with chickpeas in a food processor.
3. Add in seasonings and flax and mash again until the mixture sticks together.
4. Spray baking sheet or line with foil. Use two spoons and the “cookie method” to make 1” balls and place on baking sheet.
5. Brush or spray with olive/canola oil.
6. Bake 25-30 minutes.
7. Let cool on baking sheet 5 minutes.
8. Serve!

Yes, I will be using this pillow case tonight. The incredible, buttery smell will certainly leave me with visions of pita bread dancing in my head.

Homemade Whole Wheat Pita Bread

Adapted from Just Hungry

• 1/2 block fresh yeast *
• 250ml warm water (A U.S. cup plus a bit)
• 1 tsp. sugar
• 2 cups whole wheat flour
• 1 cup white bread flour (
• 1 tsp salt
• 1 tsp olive oil

Equipment needed:

• a non-stick frying pan or two
• lids to fit the pans
• mixing bowl
• clean washed pillow case

* Note on Yeast: I’m miserable with active dry yeast, but fresh yeast and I are buddies. For more information on fresh yeast, visit this website. My grocery store carries the blocks of yeast in the refrigerator section near yogurt.

1. Mix together the yeast and sugar with the back of a spoon until the crumbles of yeast turn to liquid. Dissolve the yeast mixture in warm water.
2. Mix together the flours and salt in a large mixing bowl. Add the liquid gradually, stirring vigorously with a wooden spoon. Add the oil, and as soon as it’s formed a ball start to knead. Knead until smooth and pliable.
3. Put the dough ball in a clean bowl covered with plastic wrap and leave in a warm place until more than doubled in bulk.
4. After the dough has risen, punch it down and knead again. Cut into 8 to 12 equal pieces. Round off each piece into a smooth ball, and leave, covered with a damp cloth or plastic, to rest for about 10 minutes, on a floured surface. (This resting time the author finds is critical for the successful formation of the pocket inside the pita.)
5. Flatten the balls with your hand or a rolling pin to your desired diameter. Let rest again for a few minutes so that the dough balls ‘relax’.
6. Heat up one or more non-stick frying pans, over medium heat.
7. Take a flattened ball and put in a hot frying pan. Cover with a lid or large piece of aluminum foil. Leave for about 2-3 minutes, until it puffs up. Flip over and cook for another 2-3 minutes on the other side. Some will puff more than others – don’t worry if the puffing is minimal, you can still use it.
8. Take out of the pan and immediately put into the pillow case. Close up the pillow case. This allows the pita to cool in a somewhat closed environment, so the surface is sort of pliable rather than crispy and brittle. Repeat for the rest of the dough.

Sandwich Verdict

Again, wow. The pita bread is so incredibly simple and absolutely spot-on. The smell alone is enough to make me devote my life to pita making. I agree with what the author said about this recipe taking a lot of time, but not being time consuming. Bread takes time, but the actual hands-on demand of this recipe is next to none. The falafel turned out fantastic, even with the lentil substitution. Flavorful, exotic yet slightly sweet. I will use the little balls on salads and sandwiches all week. This was so good, I called Sebastian and told him to come home hungry. I already have one waiting for him! I ate my sandwich with horseradish hummus, cucumber, tomato, and sprouts.

There is something so gratifying about recreating a recipe that a “friend” somewhere else in the world created; adding my own taste and personality to something that is already outstanding.

Do you keep a Recipe Wish List or something similar?

If creating 4 amazing recipes wasn’t enough, my day of wishes coming true was made even more magical when I received a box from my mom!

I’ve told you before that when living abroad, there’s nothing better than receiving a card or package from home.

Today’s loot included: a shirt and sunglasses I forgot when I was back at Easter, stamp sets and a stamp pad (one of my mom’s many hobbies is being a Stampin’ Up! demonstrator), a beautiful homemade quilt runner (my mom is very crafty and talented), 2 new plates, bookmarks, clippings from the local newspaper, an article about my main musician, Tom Petty, and photos from my friend’s wedding that I was unable to attend.

Thanks Mom, you’re the best!

This has been a great day!

I hope your Monday was equally as wonderful!

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Bloggers’ Best

My oven and food processor are still sweating from the workout yesterday.

5 new recipes later, I’m making some progress on my recipe wish list.

It’s so much fun to use a recipe that has come from someone else. I felt like all my favorite bloggers came by to play last night. Pure bonding, I tell you!

So let’s jump right in, shall we?

As I mentioned, I volunteered to make the Baby Shower treats for my colleague who is unable to eat sugary sweets or anything made with white flour.

I love a good challenge.

My challenge was made easier by the help of the Happy Herbivore. I slightly altered the recipes, but the link is to the original recipe.

Chocolate Zucchini Muffins

Ingredients:

• 1¼ cups whole wheat flour
• ¼ cup unsweetened cocoa
• 1½ tsp baking powder
• ¾ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1 whole banana, very ripe
• ½ cup raw sugar
• ½ cup unsweetened applesauce
• ¼ cup non-dairy milk
• 1½ tsp vanilla extract
• 1 cup shredded zucchini

Method:

1. Preheat oven to 350F. Grease muffin pan and set aside.
2. Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together.
3. In a food processor, cream together the mashed banana with applesauce and sugar.
4. In a small bowl, mix the banana mixture with the soymilk, vanilla, zucchini and any other optional add-ins you might like such as vegan chocolate chips or chopped raw walnuts. Stir until evenly combined.
5. Add flour mix to wet mix in 3-4 batches and stir until just combined.
6. Spoon batter into greased muffin pan and bake 18-25 minutes, or until a toothpick inserted into the center comes out clean.

Butter Bean Cookies

Ingredients:

• 1 cup rolled oats
• 1 cup whole wheat pastry flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp cinnamon (optional)
• a dash of ground cardamon (optional)
• ½ cup canned white beans, liquids reserved
• ½ cup raw sugar
• ¼ cup unsweetened applesauce
• ½ tsp vanilla extract
• ½ cup vegan chocolate chips
• a dash of salt

Method:

1. Preheat oven to 350F. Grease a large cookie sheet or line with parchment paper and set aside.
2. Transfer 3/4 cup of the oats to a food processor and pulse, about 15x, until crumbly but not powder. Transfer to a mixing bowl and combine with flour, baking powder, baking soda, salt, cinnamon and cardamon. Whisk to incorporate and set aside.
3. Transfer beans to processor then add applesauce, sugar, vanilla extract and 1 tbsp of the bean liquid. Whiz until smooth.
4. Pour wet mixture into dry mixture and stir about 10 times. Add chips, remaining 1/4 cup oats and the rest of the bean liquid, stirring until combined. If the mixture is too wet, add more oats. If it’s too dry, add a little water.
5. Drop tablespoon’s of batter onto the cookie sheet, leaving an inch of room between each. Bake 15 minutes, until edges are just turning light brown and middles are firm. They will firm a bit more as they cool. Check the bottoms to make sure they are golden brown.

At the baby shower today, very few people were touching the treats I brought, not even the guest of honor!

Cookies, chocolate cup cakes, strawberries and whipped cream are my contribution.

Once I let her know about the nutritional value of the recipes, the table was flocked with “Oh thank God,” and “I was desperate but didn’t want to break my diet,” and “Really? NO WAY!” I’ve been asked to bring copies of the recipes tomorrow so I’d say the Happy Herbivore’s recipes were a hit! I came home empty handed.

The Guest of Honor was most satisfied. Chocolate cake is her favorite but she thought those days were gone. How wrong she was.

I was just happy she could have her cake while eating for two.

So back to the crazy cooking last night. We’re on to dinner!

On Monday night, I put out a ton of black beans to soak, following Allison’s helpful guidance. Yesterday, I continued the process by cooking the beans until ready to be used. These little gems can’t be found in canned from in Germany.

Vegan Black Bean Burger

Again, click on the link to see the original, unaltered recipe by Emily from The Front Burner

Ingredients: (makes 6 burgers)

• 3 cups cooked black beans
• 2 carrots, grated
• 1/2 cup dry rolled oats
• 1/4 pumpkin seeds
• 1 tbsp olive oil
• 1/4 tsp cinnamon
• 3/4  tsp cumin
• 1/4 tsp coriander
• 3/4 tsp chili powder
• 3/4 tsp onion powder
• 3/4 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 tsp sea salt
• 1/4 tsp black pepper

Method:

1. Preheat oven to 300 degrees. Next, add the oats and pumpkin seeds to your food processor and grind until coarsely chopped (they will still be a little chunky).
2. Grate the carrots, and then add to your mixture in the food processor. Add 3/4 of the beans, all spices, and the olive oil. Once all of this is in the food processor, give it a whir and mix it all together.
3. Spoon mixture into a mixing bowl and then fold in the rest of the whole, reserved beans. Wet your hands and then form into 6 medium sized patties. Place patties on a non-stick baking sheet or into a baking pan, and bake at 300 degrees for 40 minutes, turning once in the middle. If you want to grill these, pre-bake them for 30 minutes at 300, and then throw them on the grill to reheat and get a little extra browning.

These veggie burgers were pretty good, but I prefer my old-stand-by which is chock full of fresh veggies.

I topped the burgers with a super-simple yet delicious alternative to guacamole.

This recipe comes from Liren over at The Kitchen Confidante

Avocado-Corn-Tomato Salad

• 1 large ripe avocados, diced
• 1 cup grape tomatoes, sliced lengthwise
• 1 small can of corn
• 1/2 medium red onion, finely diced
• handful cilantro, finely chopped
• 1/2 jalapeno, minced
• 1 lime, juiced
• salt & pepper to taste

Toss ingredients and enjoy!

As if my life wasn’t full enough after such a good dinner and a sickening amount of batter eater while baking the cookies and cakes, I had a dessert yet to enjoy!

Brandi at bran appetit always has such wonderful ideas. She is probably featured more than any other blogger on my recipe wish list.

There’s a reason I like her so much.

She does good. She does real good!

Strawberry Rhubarb Crumble

Ingredients:

• 3 cups strawberries, halved
• 3 cups rhubarb, chopped into 1/2” pieces
• 1/4 cup honey
• 1/4 cup agave
• 1/2 cup oat flour (simply oats ground in the food processor)
• 1/2 cup oats
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• pinch salt
• 2 Tbsp butter
• 2 Tbsp canola oil

Method:

1. Preheat oven to 375.
2. Mix strawberries, rhubarb, honey, and agave in large bowl and pour into greased 8×8 baking dish.
3. Combine flour, oats, sugar, cinnamon, salt, butter, and oil until mixture is crumbly and butter and oil is incorporated.
4. Sprinkle oat mixture over fruit.
5. Bake 40-50 minutes until edges are bubbling and topping is golden.
6. Serve warm with vanilla ice cream.

This was so, so good!

So good in fact, it made a reappearance on my breakfast oatmeal this morning.

Don’t be surprised to see this again tomorrow!

Here’s what else I ate yesterday. Simple and repeat items. I just felt I had to share, what with my promise of catching you up and all.

Breakfast

Snack

One of the only photos I have of the Butter Bean Chocolate Chip Cookies

Lunch

Lamb’s Lettuce and Spinach from the balcony

After such a busy day yesterday, I’m taking it    e   a   s   y    tonight.

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Strawberry Shortcake Cake

Today we’re celebrating the 40th birthday of our friend Simon. He’s organized a birthday bash on the banks of the Rhine.  My birthday gift? Pioneer Woman’s Strawberry Shortcake Cake.

Far from the prairie scene, there are times when I feel like a pioneer woman.

Traveling to places unknown.

Trying to create something out of nothing.

Cooking in a poorly equipped kitchen.

When undertaking a rather large project, it always become apparent just how poorly equipped my kitchen is. On days like today, I dream of being back in my mother’s kitchen, using all the appropriate gadgets and gismos to effortlessly create a 40th birthday cake for which dreams are made of. Luckily, my mother taught me how to be resourceful- no gadgets or gismos required. My mama taught me to look around and use what you’ve got.

Fingers for flat batter even-outer

Grill grating for a cooling rack

Spatula for a frosting thingy

See, I don’t even need the real names I’m so resourceful.

The Pioneer Woman’s Strawberry Shortcake Cake

To see the original recipe with PW’s beautiful photography and step-by step photographic instructions, click here.

Ingredients

Cake

• 1 and ½ cups flour (190 grams)
• 3 Tbsp. corn starch
• ½ tsp salt
• 1 tsp. baking soda
• 9 Tbsp. unsalted butter, softened
• 1 and ½ cups sugar (300 grams)
• 3 whole large eggs
• ½ cup sour cream, room temperature (150 mL)
• 1 tsp. vanilla

Icing

• ½ pound cream cheese, room temperature (225 grams)
• 2 sticks unsalted butter (227 grams)
• 1 and ½ pounds powdered sugar, sifted (680 grams)
• 1 tsp. vanilla

Fruit Filling

• 1 pound strawberries (450 grams)
• 5 Tbsp. sugar, divided

Method

1. Grease and flour an 8-inch round cake pan which is at least 2 inches deep.
2. Sift together flour, salt, baking soda and corn starch.
3. Cream 9 Tbsp. butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined.
4. Add sifted dry ingredients and mix on low speed until just barely combined.
5. Pour into prepared cake pan. Bake at 350 degrees (180 ° c) for 45 to 50 minutes, or until no longer jiggly. Immediately remove from cake pan and place on a cooling rack and allow it to cool completely.
6. Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.
7. Make icing: combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.
8. Slice cake in half through the middle. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.
9. Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.
10. Store the cake in the fridge and serve slightly cool.

Enjoy the process!

Don’t look too closely- you might see my batter-flatter-even-outer finger prints

De-stemming the berries.

The pointed end of my grapefruit spoon works best.

I lined up my stemmed berries into columns and rows, this makes slicing super simple. Just drag the knife down the row.

Oh, sweet Heaven!

How to flip a cake

Pioneer Woman warned that the cake would get pretty golden… I hope mine didn’t cross the golden meets burned borderline.

Place a large hand towel under your hot cake pan. Put your cooling rack or grill grating upside-down over the cake pan.

Tightly wrap the towel over top, hold firmly, and flip!

The cake will then plop right out.

I’m not sure how many people will be at the party, so I made one cake like Pioneer Woman’s and then made a second batch of cake batter for cup cakes. The recipe made 24 cup cakes.

Since the cup cakes can’t be filled with the delicious strawberry layer, I made a strawberry torte gelatin, poked holes into the cup cake with a chop stick, and drizzled a little of the torte juice over top.

Think jello cake.

As far as the frosting goes, think Grandma’s cream cheese frosting on crack. (That one’s for you, Ben.)

I then frosted the cup cakes using the above recipe and decorated them with fresh strawberry slices.

Ok, back to the cake.

I used the upturned Tablespoon to guide my cake dissection.

It worked really well!

The berries were smashed and juicy!

Ready to be added to the cakes!

Then build it up!

Before you know it… voila!

A lovely strawberry shortcake cake!

Now the birthday treats are just chilling out until it’s time to go.

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Fabulous First

Today was such a fabulous day!

Great food, great fun and basically a great kick off to the new month.

Although my breakfast oats were not that great (I was sleepy and accidently drizzled way too much agave,) I was in a great mood to start the new week!

I eagerly hiked to school with all my new Ikea gear and got the classroom set up with this week’s activities.

The new blooms added a wonderful touch of spring to our winter white surroundings. Have I mentioned that it’s snowed every day for a week? It’s not accumulating too much but it is a real pain in the bum for our house meister who must keep the school yard clear to prevent injuries. You know, snow is dangerous to kids. Sense my sarcasm?

The first of February was the day of birthdays in my class! We had not only one, but two birthday celebrations! Complete with cake both times around!

Delicious French apple cake, presented on an oh so classy school paper towel.

Had a killer maths lesson on reading timetables and then an even better literacy lesson introducing our new genre study of non-fiction. The apple cake birthday girl even said, “it’s so much fun learning!” To which I responded, “imagine how much fun it is to be the teacher, you get to learn and teach!” Planting those seeds for future teachers!

Lunch was leftovers from last night. Cheetahs, korma marinated tofu and broccoli, yum!

Simple and delicious!

Monday= digital photography club. I was so inspired by my Gerber daisy photos from yesterday, that I tried to recreate the setting for my young photographers.

I just set the potted plants on a very white piece of paper. The kids were oh so impressed by themselves!

Today was also a great day because we raised more money for Haiti by holding a Jump-a-thon! The kids gathered sponsors to pay for each hop they could do. There were 6 different stations of hops. The master jump-roper herself would be very proud!

Sweaty, exhausted, and in need of a sugar rush, cake #2 was introduced.

Yes, it’s all cake and candy!

Fun fact: Haribois an acronym for Hans Riegel, Bonn- Bonn being the Haribo headquarters and the town where I live.

The fun and greatness didn’t stop there! After tutoring, I made a quick stop at the grocery store and all of my favorite things are on sale this week! Strawberries, blueberries, kiwis, avocados, cherry tomatoes and mushrooms! Yippie!

Notice anything strange and unusual here? Come back soon as I have a fun post planned!

Now, the greatness didn’t stop with desserts all day, raising money for a good cause, buying some of my favourite things, no, the greatness has just begun.

For weeks, I have been drooling over the idea of mimicking Kristin’s mother’s Chipotle burrito bowl. After several failed attempts due to lack of available ingredients, the stars have finally aligned! I present, one of the best meals of all time! Just imagine this beauty in the light of day!

Let’s break that beauty down to her working parts.

Here you have the base. Brown rice with loads of cilantro and lime juice.

Kidney beans and marinated tofu- all cooked up in my flee-market-find cast iron skillet.

The tofu marinade consisted of:

2 Tbsp. soy sauce

1/2 tsp. agave nectar

tons of spices- chili, oregano, cumin and homemade taco seasoning

Lime juice

Dash of water

Here you’ll find the toppings- homemade tomato salsa, corn salsa, and guacamole.

Dinner was so good, I think I’ll eat it for at least 2 more meals! If you’d like to see the original Kristin version, click here.

Yes, I was a bit ambition and cooked for a family of 6.

I hope your start to February was as great as mine!

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