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
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.
We love using maple syrup as sweetener in baked goods. The combination of mixed nuts and maple syrup is especially delicious! If you like pecan pie, you will love this Maple Nut Tart!
Maple Nut Tart
2 cups white spelt flour
2 tbsp honey
1/2 tsp salt
1/4 tsp baking powder
1/2 cup cold butter, cut into small pieces
1/3 cup olive oil
1/2 cup ice-cold water
Maple Nut Filling
1 cup maple syrup
3/4 cup coconut sugar
2 tbsp butter, melted
1 tsp vanilla extract
1 cup mixed coarsely chopped nuts
For the Pastry:
– In a medium bowl, combine flour, honey, salt and baking powder. Add the butter and mix with your hands until crumbly. Add water, a little at a time, mix only until well combined. Press dough into a flat disk, wrap in plastic wrap or wax paper and refrigerate for 30 minutes.
For the Maple Nut Filling:
– In a bowl whisk together the eggs, maple syrup, coconut sugar, melted butter and vanilla until well blended. Add the mixed nuts.
– Line the bottom of a 11-inch tart pan with parchment paper, butter the sides. On a lightly floured surface, roll dough out to fit into your tart pan.
– Pour the maple nut filling into pastry.
– Bake in preheated 375 F oven for about 40 minutes or until golden brown and filling is set.
These cereal bars are one of the most delicious snacks I’ve ever made, I have to keep them out of sight to not eat all of it ;))
It is high school exam week and has already been pushed one day forward because of the weather. We are under a snow fall warning and it is very cold. Great excuse to make a hot beverage, hide under a cozy blanket and watch the snow falling from inside your warm home.
I’ve used a coffee substitute I have from Switzerland but any Instant coffee, maybe decaffeinated (for older kids) would work well in this recipe or can be left out completely.
Walnut Cranberry and Coffee Granola Bars
2 tbsp ground flax seeds
2 tbsp chia seeds
8 tbsp warm water
1 cup maple syrup
1/2 cup coconut oil, melted
1/3 cup instant coffee granules
pinch of sea salt
1 tbsp vanilla extract
1 cup finely ground walnuts
3 cups oats
-Grease a 9×13 inch (around 22×32 cm) baking dish. Or line with parchment paper. Preheat oven to 350F/180C.
-In a small bowl stir together the water, flax and chia seeds, let sit for 15 minutes.
-In a large bowl mix together the coconut oil, maple syrup, instant coffee, vanilla and salt. Stir in the flax and chia mix. Add walnuts and oats, stir until well combined.
-Grease a 9×13 (around 22×32 cm) baking dish. Or line with parchment paper.
-Spread granola mix evenly into prepared form. Bake for 30 minutes or until golden brown.
-Let cool before cutting into bars or bites.
-Can be stored in a airtight container for 1 week.
Happy Monday! After yesterdays Canada Day we have an other day off and it is also finally vacation for our kids. Last week has been busy with preparations for my daughters Prom, which was on Friday. She looked beautiful with a long navy blue dress, all dolled up with makeup and hair done. All the kids or I should say the young ladies and gents looked amazing! Hard to believe that she already finished high school, emotional moments for sure.
It has been, and still is, a few very hot days here in Ontario, which makes you wish for a pool, spend time at the beach or simply stay indoors.
These Maple Shortbread Cookies were our treat for Canada Day! But they are yummy all year round!
Maple Shortbread Cookies
1 cup butter, soft, room temperature
1 cup maple syrup
1.5 tsp pure vanilla extract
pinch of sea salt
3 cups spelt flour
-Combine the butter, maple syrup, salt and vanilla extract. Add the flour and mix until well combined. Refrigerate for 30 minutes.
-On a lightly floured surface roll dough out and cut into desired shapes. Place on baking sheets lined with parchment paper.
-Refrigerate for 5 minutes.
Bake in 300 F preheated oven for 20-30 minutes or until golden brown, do not overbake. Let cool before icing.
-Decorate as desired. I left some plain, some with a maple icing (icing sugar and maple syrup mixed together) and a few a I spread some maple syrup on top and some maple sugar.
-Feel free to use whole wheat or all-purpose flour instead of the spelt flour.