Dark Chocolate Zucchini Muffins | Simple Bites

Dark Chocolate Zucchini Muffins

Yesterday at the market I passed several large baskets overflowing with plump zucchini and noted that they were being sold for mere pocket change.

Then I remembered this muffin recipe which I had yet to post and made an additional mental note to get it out into your inboxes while zucchini is still cheap and prolific. I resisted bringing home any more zucchini from the market yesterday, but my kids are so crazy about these muffins, I’m know going to need to make a double batch before long.

Dark Chocolate Zucchini Muffins are fantastic for breakfast or school lunches. Their flavour deepens after twenty four hours at room temperature, so they are just as delicious on the second day as they are served up warm from the oven. I’ve been making them in mini format for snacking as well as jumbo size for a filling breakfast-on-the-go.

Are you ready for fall baking? Let’s kick things off with a tray of nourishing muffins.

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Feed-a-Crowd Perfect Chocolate Layer Cake || Simple Bites

Feed-a-Crowd Perfect Chocolate Cake

We’ve just come through our birthday season, celebrating both Clara and Mateo with two different events and enough cake from both parties to feed a small army. Honestly, with the size of our extended family, there’s no such thing as too much cake.

I wasn’t planning to share this recipe here, because, well, it’s full of sugar and you, dear reader, tend to enjoy naturally sweetened recipes like the beloved Dark Chocolate Beet Bundt Cake, a Apple Spice Cake or this Banana Layer Cake.

But the practical side of me won out because this slab cake feeds a crowd with ease, and keeps them very, very happy. This is a recipe you only come across once in a lifetime, after far too many ho-hum chocolate cakes. This one makes you stop talking and pay attention to the slice on the plate in front of you. It makes your guests exclaim aloud – and when the party has dwindled, make a request for a piece to take home.

In short, it’s perfect for your Easter long weekend entertaining [Read more…]

Sweet Potato Red Lentil Biscuits || Simple Bites #lovepulses

Tender Sweet Potato Red Lentil Biscuits

If you haven’t experienced the arrival of spring through the eyes of a four-year-old, then you’ve missed out on a contagious excitement that is one hundred percent genuine.

For example, every puddle is enthusiastically tromped through – repeatedly. Each patch of earth is pointed out and tufts of new grass are greeted with shrieks of delight. Who needs an Easter egg hunt when the discovery of a simple green plant is heralded with so much joy?

It was only a few short months ago, just before Christmas, when Clara stood at the window and lamented the absence of snow. Of course it came in deep drifts soon after, much to her delight, but when you are that young, each season seems to last forever. Now she’s thrilled for spring and I’m aching to feel a warm breeze on my face every bit as much as she is.

For now, however, I’m happy that we’ve arrived at sugaring off season, which means our annual outing to the family sugar bush this weekend.

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Elegant but Easy: Pistachio and Raspberry Financiers

I’m delighted to introduce my friend Marie from Food Nouveau! Today she’s bringing us a delightful recipe to bake with the kids. Make these simple financiers over spring break or bookmark the versatile recipe for your Easter weekend. I think I’ll be making a batch for my Downton Abbey closing party next Sunday….

I love to bake, and usually, the more ambitious the project, the more I love carrying it off. But I love surprises too, such as when you discover that one of your favourite treats from the bakery is actually really easy to make at home.

I first tasted financiers as part of a mignardises plate at the end of a tasting meal at one of Quebec City’s finest restaurants. Mignardises are tiny treats that are usually served after the main dessert, and they are meant to leave you with a sweet note—and maybe make you swallow the hefty check that follows more easily.

They can be fine chocolates, candies, macarons, or small cakes, such as madeleines and financiers. I loved the moist, nutty taste and crispy, sweet edges of financiers, and following that first encounter, I indulged whenever I spotted them in a bakery display.

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Kids in the Kitchen: Mexican Garlic-Oregano Bolillo Buns || Simple Bites

Kids in the Kitchen: Mexican Garlic-Oregano Bolillo Buns

Where I grew up in the frozen Yukon Territory, winter arrived early and stayed late, so the best way to cope was to embrace the snow.

Once a year our family hosted a sledding party that lasted all day; the crunch of our guests’ tires on snow beginning after breakfast and lasting into the night, when the Northern Lights flickered overhead.

Before the party, my mother and I would make bolillos, traditional Mexican crusty rolls, to serve with my mother’s hearty soup, and the pots of chili that guests brought. It was my job to shape the buns, making sure the ends were twisted and placing them on cornmeal-sprinkled baking sheets.

After the second rising, we would slash the tops lengthwise from end to end, and slide the pans into the oven to rise gloriously and turn brown all over.

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