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I can hardly believe it’s been over two years since my last post!! It would be an understatement to say that a lot has happened in my life in that time. But one thing has remained – I LOVE TO COOK AND BAKE! And, I love to share my favourite recipes with my friends. So, without further ado, here are two super yummy recipes for Bundt cake I recently discovered and have already made several times just this past week. You’ll want to make these for your family and friends this weekend!

Pumpkin Spice Bundt Cake

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This is adapted from the Williams-Sonoma recipe, “Orange-Spice Pumpkin Bread”, which you can find on their website. It is my favourite of the two recipes I am posting today. The first time I made it I baked it in a glass loaf dish, but the centre didn’t / couldn’t bake fully. The next day I made it again but used my Bundt pan instead – it turned out perfectly!

Also, instead of using the 1/2 tsp ground ginger, 1/4 tsp nutmeg, 1/4 tsp allspice, and 1 tsp cinnamon as is listed in the Williams-Sonoma version, I used 2 tsp SURAJ brand “garam masala” (an Indian spice blend consisting of various other spices in addition to the four above-mentioned spices). It is definitely worth purchasing (I got mine from No Frills) and using in this recipe. And I promise to post more recipes that call for this incredible spice blend in the very near future!

Finally, the original recipe calls for 10 tablespoons (1 1/4 sticks of butter), which I did use the first time around but substituted with 150 ml of oil thereafter (I have used canola, olive oil, and walnut oil on separate occasions and they all turned out beautifully).

Dry Ingredients
1 1/2 cups flour
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
2 – 4 tsp garam masala (the amount depends on how “spicy” you want the cake to be)

Wet Ingredients
150 ml oil (canola, olive, or walnut)
1/2 cup brown sugar
3/4 cup granular sugar (this is reduced from the Williams-Sonoma’s 1 cup)
2 tsp finely grated orange zest
3 eggs
1 cup pumpkin puree

Directions
Preheat oven to 350 Fahrenheit. Combine dry ingredients. Whisk all wet ingredients for 2 – 3 minutes on medium-high. Blend in dry ingredients on low speed, scraping bowl. Pour batter into greased and floured Bundt pan. Bake for 40 – 45 minutes. Using a wooden toothpick, check for doneness. Let cool in Bundt pan for at least 15 minutes before gently prying out of pan. Carefully use a knife and spatula to loosen cake around the edges, then invert onto cooling rack. Let stand for at least 15 additional minutes before cutting. Then watch as the cake disappears before you can count to ten!

Orange Carrot Bundt Cake

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Here is another Bundt cake recipe with orange zest (in fact, it is only the orange zest and not the carrots that you see after this cake is baked!). After listening to my husband explain to me that my usual carrot cake is not really a carrot cake because it’s too healthy, I decided to search for a less healthy carrot cake – voila. This recipe comes from my Canadian Living “Sunday Suppers” Special Issue Winter 2014/2015 on page 86. I made only two changes, which are noted below in the Ingredients listing. When my children first tried this cake, their response was, “Make this ALL THE TIME!” (as in, don’t bother making that other carrot cake – which, by the way, I still LOVE!)

Ingredients
3/4 cup butter, softened
1 1/2 cups granulated sugar
3 eggs
2 tbsp grated orange zest
2 tsp vanilla
3 cups all-purpose flour (of course, I used half white, half whole wheat!)
1 1/2 tsp each baking powder and baking soda
3/4 tsp salt
1 cup sour cream (I only had Greek Yogurt on hand, which I prefer over yogurt, so used that instead)
1 cup grated peeled carrots (next time I make this cake I am going to try adding 1 cup finely grated zucchini in addition to the carrots)

Directions
Preheat oven to 325 Fahrenheit. Beat butter with sugar until fluffy; beat in eggs, one at a time. Beat in orange zest and vanilla.
In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture, alternating with sour cream (or Greek yogurt), making 3 additions of dry ingredients and 2 of sour cream. Fold in carrots. (The batter will be very thick.) Scrape into greased and floured 10-inch Bundt pan, smoothing top.
Bake in centre of oven until wooden toothpick comes out clean, about 1 hour. Let cool in pan for 10 minutes. Transfer directly to rack to cool completely. Compared to the Pumpkin Spice Bundt Cake from above, this cake looks like it will be dry. You’ll be pleasantly surprised that this is not at all the case after you take your first bite!

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Both these recipes come with directions for making a special glaze. I have omitted these in order to comply with my blog’s purpose of eating healthier!! And to be honest, both these cakes taste DELICIOUS without the extra sugar!

It’s good to be back! Let me know which of these you like best. Or share YOUR favourite Bundt cake recipe!

Sensational Baked Tilapia

October 17, 2012

Life has been CRAZY busy here the last little while, and that means I’ve been relying on recipes that yield quick yet healthy dinners. One of my favourites is this Sensational Baked Tilapia, which is ready within 20 minutes. And if you cook some quinoa and frozen vegetables at the same time, you have an entire meal ready! (I generally enjoy a generous serving of greens drizzled with Honey Mustard Salad Dressing in place of the frozen vegetables!) Tilapia has a very mild taste, making it kid-friendly – my children call it “chicken”! Even people who do not generally like seafood are likely find it enjoyable. And when you season it with mayonnaise and parmesan cheese – it truly becomes sensational!

What’s your favourite way to enjoy tilapia? What’s your favourite fish?

Ingredients:
6 tilapia filets (fresh or thawed)
5 Tbsp mayonnaise (preferably made with olive oil)
1 tsp Dijon mustard
1/2 tsp paprika (preferably Hungarian)
1 tsp italian seasoning (or oregano or fresh basil)
3 Tbsp parmesan cheese (preferably freshly grated)
salt & pepper to taste
1/2 lemon

Directions:

1. Preheat oven to 425 degrees Fahrenheit.

2. Lightly spray baking sheet or in a glass casserole dish with olive oil; they place tilapia on sheet or in dish.

3. In a small mixing bowl, mix together remaining ingredients. Spread evenly over each tilapia. Drizzle with freshly squeezed lemon juice.

4. Bake tilapia for 10 minutes. Then, turn on your broiler (low/medium, not high) for another 5 – 10 minutes until fish is baked through and top is lightly browned.


It has been a very busy summer to date: we celebrated my in-laws 50th wedding anniversary at the end of June and then my son’s 5th birthday on the 13th of July (it was a Friday this year, just like the year he was born!). Last week my two eldest children had one-on-one swimming lessons in a nearby backyard pool every morning at 9am for half an hour, and they both did so well and enjoyed it so much that I have signed them up for one more week (check out some photos from their lessons below!). There have been plenty of playdates with some very amazing friends, including an overnight visit from our friends who live in London, Ontario which means there were four adults and six children under the age of six sleeping in our house! Oh, and then there has been some serious potty training going on with my youngest and I am happy to say that we are well on our way to being completely diaper-free!

So with all that business and the extremely hot summer we have been experiencing, I have not found the time or desire to do much cooking in the last few weeks, which explains why I haven’t posted any new recipes lately. Many evenings I have simply served the children some healthy snacks and/or sandwiches and a big bowl of salad for my husband and myself. Tonight, however, we actually enjoyed what my husband refers to as a “real meal”: Zucchini “Boats” With Home Fries. I’m excited to share the recipes with you because they’re really quick and easy to prepare, super yummy, and reasonably healthy and kid-friendly! I found the recipe for the zucchini several years ago in one of the “Canadian Cheese” magazines (I think!) and it has been a staple ever since, especially in the summer months when zucchini is readily available. I hope your family enjoys it as much as mine does!

Home Fries
Ingredients:
1-2 medium potatoes per person (I generally prefer to use Yukon Gold, but today I used regular white potatoes and they were equally delicious!)
olive oil
salt to taste

Directions:
1. Preheat oven to 400 degrees Fahrenheit.
2. Gently clean potatoes with water if leaving the skin on the potatoes (which I highly recommend, as that is where most of the fibre and vitamins are found!) Or, peel potatoes (which I do when the skin is not very nice looking anymore) and then rinse them under cold running water.
3. Cut potatoes into fries and place in a large bowl. The thinner you cut them, the faster they will bake!

4. Drizzle potatoes with olive oil and sprinkle with salt. Toss until all fries are coated with oil.
5. Spread potatoes onto a baking sheet and bake for 30 – 45 minutes, until they are golden and crispy. You should turn the fries occasionally while they are baking.

Zucchini “Boats”
Servings: 6
Preparation Time: 10 minutes
Cooking Time: 15 to 25 minutes

Ingredients:
4 large zucchini, halved and cored
1 pound ground meat (your choice – I used beef)
1 or 2 cloves garlic, chopped or pressed
2 tbsp fresh basil or oregano, chopped (I used dried oregano, paprika, ground coriander)
3/4 cup Havarti cheese – plain or with jalapeno or tomato and basil (I used Gruyere, but you could use pretty much any cheese)
3/4 cup Feta cheese
Salt and freshly ground pepper, to taste

Directions:
1. Preheat oven to 400 degrees Fahrenheit.
2. Place zucchini on cookie sheet.

3. Combine remaining ingredients and use to stuff zucchini.
4. Bake 15 to 25 minutes or until meat well-cooked and zucchini are fork-tender.
5. Serve immediately with Home Fries (or brown rice or quinoa or barley!). Oh, and a side garden salad with my Honey Mustard Dressing is highly recommended!

What is your favourite way to enjoy zucchini?!

Below are a few pictures from the children’s swimming lessons:

Erik & Emma practice treading water in the deep end of the pool.


Erik swims in the deep end after jumping in!


Emma swims in the deep water with the aid of a noodle!