Maple Dark Chocolate Marble Cake

I hope you all had a great first week of spring! The warmer weather had us go outside a bit more than during the colder month and we finally have the first spring flowers blooming!

I really like recipes that are easy and quick to whip up with ingredients you most likely have on hand already. This marble bundt cake is pretty and absolutely delicious, sweetened with maple syrup and using dark chocolate. A slice of this Marble Cake definitely works for every season!

Maple Dark Chocolate Marble Cake

Ingredients:

• 250 g butter, soft
• 200 ml maple syrup, at room temperature
• 1 1/2 tsp vanilla extract
• pinch of salt
• 5 eggs, at room temperature
• 300 g white spelt flour
• 2 tsp baking powder
• 150 g dark chocolate, melted with 2 tbsp of milk

-Butter and flour a 2 liter bundt form. Preheat oven to 350 F.

-Whisk together the butter and maple syrup. Add the eggs one at a time. Add the vanilla extract and salt.

-Combine the flour and baking powder, sift into the wet ingredients, stir until well combined. Pour half of the batter into the bundt form.

-Add the melted chocolate into the remaining batter and mix until combined. Pour into bundt form and with a knife or spoon swirl it all around to create that marble effect.

-Bake in preheated oven for about 45 minutes or until tester inserted into centre of cake comes out clean. Let cool completely before removing from baking form.

Enjoy!

Ursula

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No-Bake Peanut Butter Quinoa Balls

After the holidays it’s nice to have some healthier snack options available! These no bake peanut butter and quinoa balls are really yummy and you will only need 5 ingredients you might already have in your pantry. I used quinoa puffs instead of rice crispies since I already had that on hand.

No-Bake Peanut Butter Quinoa Balls

Yields 14 balls

Ingredients:

• 1/2 cup natural peanut butter
• 1 tbsp honey
• 1 cup quinoa puffs
• 1/2 tsp cinnamon
• 1/3 cup shredded coconut

-Mix all ingredients, except coconut, together and refrigerate for half an hour.

-Form into bite size balls and roll in the coconut. Store in an airtight container in the refrigerator for up to a week.

-Feel free to use regular peanut butter or any other nut butter of your choice.

Enjoy!

I wish you all a very happy and healthy New Year!!!

Ursula

xo

No bake Peanut Butter & Oatmeal Cookies

It’s time for another quick and easy, very yummy sweet treat! My daughter and I made these no bake Peanut butter and Oatmeal cookies. Drizzled with some maple butter and a sprinkle of Himalayan sea salt, my daughter’s idea, not necessary but totally worth it!

 

No bake Peanut Butter & Oatmeal Cookies 

Ingredients: 

• 1/2 cup butter
• 1 cup maple syrup
• 1/4 cup milk
• 1 cup peanut butter
• 3 3/4 cup oatmeal
• 1 tsp vanilla extract

-Line two baking sheets with parchment paper.

– In a medium saucepan boil the butter, maple syrup and milk for 5 minutes. Add the peanut butter and stir.

-Remove from heat and combine with the oatmeal and vanilla and mix thoroughly.

– Drop by spoonfuls onto prepared baking sheets, shaping into cookies.

– Place sheets for several hours into refrigerator.

-Store in refrigerator or freezer: in an airtight container, placing a parchment or wax paper between layers.

Tip: Drizzle cookies with maple butter and sprinkle some Himalayan sea salt on top!

 

 

Enjoy!

Ursula 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pumpkin Spice Muffins

Happy 1st November!

Time sure has gone by fast since I posted my last recipe here. I hope you’ll forgive my lack of responding and also reading and commenting on blog posts.

We’ve been having a beautiful fall. I just love the colorful leaves and pumpkins and everything pumpkin spice!

Pumpkin Spice Muffins

Yields: 12

Ingredients:

• 1/2 cup butter, melted
• 1 cup milk
• 2 eggs
• 1/2 cup pumpkin puree
• 1 tsp vanilla extract
• 3/4 cup coconut sugar
• 2 cup spelt flour
• 1/2 cup oats
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp pumpkin spice
• 1/2 tsp cinnamon
• pinch salt
• Optional, add raisins, choc chips…
• Extra topping:
• 4 tbsp butter, melted
• 3 tbsp maple syrup
• 1/2 tbsp pumpkin spice
• 2 tbsp spelt flour
• 2 tbsp ground walnuts

-Preheat oven to 375F

-Mix together butter, milk, eggs, pumpkin puree, vanilla and coconut sugar. Add the flour, baking soda, baking powder, pumpkin spice, cinnamon and salt. Stir until well combined.

-Fill into 12 muffin tins.

-Mix together the butter, maple syrup, pumpkin spice, flour and ground walnuts.

-Spread the mixture evenly onto the muffins. Bake in preheated oven for 10 minutes, then lower temperature to 350F and finish bake the muffins for about 20 minutes or until tester inserted into centre of muffins comes out clean.

 

Enjoy!

Ursula 

 

 

 

 

 

Zwetschgenkuchen mit Streusel/Plum cake with Streusel

Happy Labour Day Weekend!!

Summer break is almost over; another new school year starting and because this will be my son’s final year, grade 12; it will be extra special. Time sure goes by too quick sometimes, lol.

I’m loving all the wonderful local fruits we have in season now and I couldn’t resist to make a plum cake. A Streusel-topping was my sons wish:)

Super yummy, I hope you’ll give it a try!

 

Zwetschgenkuchen mit Streusel/Plum cake with Streusel

Ingredients:

• 250 g spelt flour
• 1 tsp baking powder
• Pinch of salt
• 1 egg
• 80 ml maple syrup
• 100 g butter, soft
• about 18 plums, cut in halves

Streusel:

• 60 ml maple syrup
• 100 g butter, cold
• 150 g spelt flour
• 1 tsp cinnamon

-Flour and grease a 22 cm Springform.

-Whisk  the butter with the egg and maple syrup. Combine the flour, baking powder and salt, then add to the butter mix, stir until well combined.

-Roll out about a 1/3 directly onto the bottom of the Springform, I used my hands, then close the form and line the sides with the rest of the dough, about half way up.

-Fill the form with the plums. Combine all the ingredients for the Streusel and spread evenly onto the plums.

-Bake in preheated oven, 350 F / 180 C, for about 55 minutes.

 

Enjoy!

Ursula 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Yellow Plum Cake

I’m finally back from my vacation! We spent 3 weeks visiting my family in Switzerland! Daily trips and a 3-day trip to Venice left us with many wonderful memories!

I might share some pictures in a separate blog post;))

This yellow plum cake is similar to previous recipes I’ve shared using plums or peaches, but this is the first time I used yellow plums. I was really happy with the result, so yummy!

 

Yellow Plum Cake

Ingredients:

• 150 g butter, soft
• 4 eggs
• 120 g honey
• 1 tsp pure vanilla extract
• 250 g spelt flour
• 1 tsp baking powder
• Pinch of salt
• 400 g – 500 g yellow plums

-Cut the washed plums into halves and remove pits.

-Grease and flour a 26 cm Springform. Preheat oven to 350 F /180 C.

-Cream the butter with the honey and vanilla extract, then add the eggs one at the time, add a pinch of salt. Mix the baking powder with the flour and add to the wet ingredients. Mix until well combined.

-Fill into prepared Springform or baking dish then arrange the plums on top with cut side up, lightly pushing into dough.

-Bake for about 40 minutes or until tester inserted into centre of cake comes out clean.

– Let cool completely before removing from baking dish.

Tip: I brushed the top of the cake with some honey.

-Dust with icing sugar if desired.

 

I hope you’ll give it a try!

Enjoy!

Ursula 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Maple Pecan Cinnamon Swirls

It’s another snowy, ice rain kind of day here in Ontario. I sure hope Winter will not stick around for too much longer ;))

In Switzerland you will find a pastry called Nusschnecken, a cinnamon bun style pastry filled with ground hazelnuts or almonds and are pretty flat compared to a traditional cinnamon bun. I think this is the first time I’ve tried copying the shape and I really liked how it turned out. Filled with ground pecans, maple syrup, orange zest and a touch of cinnamon-so good!

 

 

Maple Pecan Cinnamon Swirls

Ingredients:

• 400 g white spelt flour
• 1/4 tsp salt
• 1 tbsp quick instant yeast
• 1 tbsp maple syrup
• 80 g butter, melted (+ 80 g melted butter for brushing dough)
• 250 ml warm milk

Filling:

• 300 g ground pecans
• 5 tbsp maple syrup
• 1 1/2 tsp cinnamon
• 1 organic orange, zest only
• 200 ml milk

-For dough: In a large mixing bowl or your standard mixer, combine flour, salt and yeast, add melted butter, honey and warm milk. Knead to form a soft dough. Cover and let rise at room temperature for about 1 hour or double in size.

-For filling: Mix all ingredients together, set aside.

-Line 2 baking sheets with parchment paper. Preheat oven to 350F/180C.

-On a floured surface roll dough out thinly into a large rectangle. Brush with the melted butter, ( leave some for brushing the swirls before baking). Spread the filling evenly onto dough. Starting from the longer side, roll dough up tightly. Cut into 2 cm thin swirls/buns. Lay onto prepared baking sheets, leaving some space between. Brush with remaining melted butter, let rise another 15 minutes. Bake in preheated 350F/180C oven for 40 minutes or until golden brown.

-I brushed the warm swirls with a maple butter and orange icing. You can use a regular icing if desired (icing sugar and orange juice).

-Makes about 25 swirls.

-Ground hazelnuts, almonds, or walnuts can be used instead of pecans.

 

Have a wonderful week!

Ursula

 

 

 

 

Maple Almond Muffins

Happy Sunday! I hope you are all having a great weekend!

It’s been a kind of a slow week as we were dealing with very cold and stormy weather, which lead to 3 cancelled school days and exams being pushed forward several times. It was a bit of a mess.

These Maple Almond Muffins are our delicious Sunday afternoon treat, using spelt flour and sweetened with maple syrup. It’s yummy and not too sweet.

 

Maple Almond Muffins

Ingredients:

• 175 g butter, melted
• 180 ml maple syrup
• 4 eggs, yolk and whites separated
• pinch of salt
• 125 g spelt flour
• 150 g ground almonds
• 1/4 tsp baking powder

-Preheat oven to 375F. Prepare 10 -12 muffin tins.

-Mix together the butter and maple syrup. Add the egg yolks one at the time, mixing well.

-In a separate bowl whip the egg whites, with the salt and baking powder, until stiff peaks form.

-Add the flour, almonds and egg whites, a little at the time, and carefully mix under the butter mixture. Mix until combined, do not overmix.

-Fill into prepared muffin tins and bake in preheated 375F oven for 10 minutes then set oven to 350F and finish bake another 20 minutes or until golden brown and tester inserted comes out clean.

-Let cool completely.

Enjoy!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

Walnut Cookies with Strawberry Filling

Hello my friends! Happy Thursday!

I’ve been baking cookies but they seem to rather disappear quickly…I haven’t made that many varieties yet, the usual ones that have been made for centuries and I always try out some new recipe. I’ve made my Soft Gingerbread Cookies already twice!

A few weeks ago, just as I was getting into the holiday spirit, I had to learn that my dad has cancer. Needless to say I was not in the mood for blogging or anything like that anymore. But it is better to keep busy and I am trying to post regularly again.

I’ve made these super yummy walnut cookie stars, they are filled with strawberry jam.

 

Walnut Cookies with Strawberry Filling

Ingredients:

• 250 g spelt flour
• 1/2 tsp baking powder
• 100 g honey
• 200 g butter, soft
• 1 egg
• 150 g walnuts, finely ground
• 150 g strawberry jelly

Instructions:

-Line 2 baking sheets with parchment paper.

-Combine flour and baking powder. Add all other ingredients and mix until well combined. Refrigerate for at least 1 hour.

-Roll dough out to about 3 mm thickness, cut out equal amounts of stars with a hole and without.

-Place on prepared baking sheets and bake in a preheated 180 C oven for about 8-10 minutes or until bottoms are golden brown. Let cool completely.

-Spread jam onto stars without a hole and top with a cookie that has a hole.

Tip: You can use unbleached all-purpose flour instead of the spelt flour. Other nuts can be used, like hazelnuts or almonds. Use red currant or raspberry jelly instead.

 

Almond Chocolate Cookies

Gingerbread Oatmeal Cookie Sandwiches

Gingerbread Brownies

Sweet Domino Stones

Toblerone Tart

 

Happy baking!

Ursula

 

 

Instagram: littleswisslittlecanadian

 

 

 

 

 

 

 

 

Thurgauer Apfeltorte

Happy weekend everyone!

It has been a busy but wonderful last few weeks, with my mom and stepdad visiting. It was a special gift for my daughter to be here for her high school commencement, which was a lovely evening full of joy, pride and maybe a few happy tears! We were also able to celebrate my moms birthday, this was the first time in 20 years! We just never visited each other during fall. Living so far apart makes it difficult to see each other for every birthday or other celebrations. It was very special and meant a lot to all of us.

The weather was not always so great, lots of rain and chilly winds and this week humid hot days that now turned into a cold and frosty weekend. Over the last two weeks we could really see how the leaves are changing colour and showcasing a beautiful indian summer. 

We made this traditional Swiss apple cake, Thurgauer Apfeltorte, which means it is a recipe from the Canton of Thurgau. A simple but very delicious apple cake made with fresh, local apples.

 

Thurgauer Apfeltorte

• 150 g butter, soft
• 150 ml maple syrup
• 1 organic lemon, zest and juice
• pinch salt
• 3 eggs
• 150 g spelt flour or unbleached all-purpose flour
• 1 tsp baking powder
• 3 apples, peeled, cored, cut in half
• 3 tbsp coconut sugar

 

-Line the bottom of a 24 cm Springform pan with parchment paper, grease and flour the sides. Preheat oven to 350F/180C.

-Whisk together the butter, maple syrup, half of the lemon juice, lemon zest and salt. Add eggs one at the time, mixing well.

-Peel apples, cut in half, remove core and cut in thinly but not all the way through. Mix with half of the lemon juice and coconut sugar, set aside.

-Add the flour and baking powder and mix until well combined. Pour into prepared baking pan. Top with the apples and bake for about 45 minutes or until cake is golden brown and tester comes out clean.

-Let cool completely, dust with some icing sugar if desired.

-Tip: Cane sugar can be used instead of the maple syrup and coconut sugar–

 

Visit my Instagram page for more pictures including our trip to Niagara Falls!  littleswisslittlecanadian

 

Enjoy!

Ursula