spices

Banana Walnut Oatmeal

By in Breakfast, Fall 11 Comments Tags: , , , , ,

Banana Walnut Oatmeal

Now that my family has gotten into a fairly regular routine, breakfast has become a family affair. It”s one more chance for us to spend time together and connect before the day begins. The tastier and quicker it is to throw together, the more likely we”ll be to make the time to sit and enjoy each others company.

The nights are cold – in our apartment we have no control over the heat and it has yet to come on, so I”m bundling the kids up in layers of clothes before they go to bed. We”re all waking up hungry and in need of extra warmth and comfort. Nothing sticks to your ribs and warms you from the inside out, like a big bowl of oatmeal.

This Banana Walnut Oatmeal is even more comforting because as it simmers it fills the house with the smell of baking banana bread. If that doesn”t get the family flocking to the table I don”t know what will.

Sitting around the table with a warm breakfast, fall spices wafting through the air, surrounded by your family, talking about the day ahead – what could be a better start to the day?

Banana Walnut Oatmeal

  • 1 cup water

  • 1 cup milk

  • 1 banana, mashed

  • 1/2 teaspoon vanilla

  • 1/2 teaspoon cinnamon

  • pinch nutmeg

  • pinch salt

  • 2 tablespoons brown sugar or maple syrup

  • 1 cup rolled oats

  • 1/4 cup chopped walnuts

Place water, milk, banana, vanilla, cinnamon, nutmeg, salt and brown sugar (or maple syrup) in a medium-sized saucepan. Bring to a boil over medium-high heat, stirring frequently. Stir in oats. Simmer over medium heat for 8 minutes or until desired thickness. Stir in walnuts just before serving.

Makes: 2-3 servings

This post was featured on Women”s Health Magazine online.

Zucchini Carrot Cake with Maple-Brown Sugar Frosting

By in Cakes, Fall, Sweets 20 Comments Tags: , , , , , , ,

zucchini carrot cake Banner

First of all I want to thank you all so much for your sweet comments last week on my Blogversary post. It really made me wish that each and every one of you could win the giveaway. Unfortunately it cannot be so and I had to pick only one lucky winner.

I considered writing out each persons name and drawing out of a box but I didn’t want to be held personally responsible for anybody’s dashed dreams. So instead, I assigned each entry with a number and ran the numbers through random.org. So, you can take up your quarrel with them. :)

I know you would all love to know if you won so I will cut to the chase. The winner of the giveaway and a $60 gift certificate to csn stores is… CookTeen! Congratulations!! You’ll be getting an e-mail from me shortly. ;)

For the rest of you, I have made cake.

Moist and spicy Zucchini Carrot Cake smothered in a dreamy layer of Cream Cheese Frosting with a hint of maple and brown sugar. To be exact. Feel a little better now?

I have been a long time fan of Carrot Cake and to me it’s just not the same without a Cream Cheese Frosting. The fact that this recipe has zucchini in it, is what originally piqued my interest. Zucchini means moist. And, moist means delicious.

The headiness of the spices and the deep flavours of maple and brown sugar makes this the perfect cake to enjoy that fall produce.

P.S. I got the poll working for Colorful Mondays so make sure to head over and vote for the next weeks color (and submit your tomato reds for next monday)!

One year ago: All About Eggs, Crispy Chewy Chocolate Chip Cookies

Zucchini Carrot Cake with Maple-Brown Sugar Frosting

Zucchini Carrot Cake

adapted from TasteofHome

  • 2 eggs
  • 1 cup sugar
  • 2/3 cup canola oil
  • 1 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup shredded carrots
  • 1 cup shredded zucchini
  • 1/2 cup chopped walnuts
  1. Beat sugar and eggs until frothy. Whisk in canola oil.
  2. Combine flour, baking powder, baking soda, spices and salt in a separate bowl. Beat into egg mixture until well combined.
  3. Fold in carrots, zucchini and walnuts.
  4. Pour into 2 greased 8 inch round cake pans. Bake at 350ºF for 25 minutes or until toothpick inserted in center comes out clean.
  5. Let cool 5-10 minutes before removing from pans. Cool completely before frosting.
Maple-Brown Sugar Frosting
  • 1 (8oz) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla
  1. Cream together cream cheese, butter and brown sugar. Beat in maple syrup and vanilla until well blended. Spread onto cooled cake.

* This has a very light maple and brown sugar flavour. Feel free to add more of either to suite your taste.

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