Cooking for the Seasons

Its a bright sunny day...you feel like you might attempt to take the family to the beach, enjoy the day poolside with your closest friends, or plan to host a last minute summer BBQ at your place.  Do you feel like Roast Beef, Mashed Potatoes and Roasted Squash? Chances are you don't...unless you have a food obsession with Roast!

I cook for the Season. Its a great way to eat.  Not only are you adding variety to your table by utilizing whats in season, but its also a great way to support your local farmers and if your like me, with young children it is educational for the little ones. Sometimes, I learn a little myself.  

Its a little too easy these days to just cook whatever you feel like.  The grocery store produce aisle's are loaded with options.  You can get Squash anytime of year, 'Vine Ripe' tomatoes in January.  Lets start with the basics. Here is a guide that lists all the Months and available produce.  Its my go too kitchen guide and I think its a great way to challenge your palate!

Natalie

Chocolate Chip Zucchini Loaf

Chocolate meets Zucchini and its love at first sight!

How frustrating is it when your desperately trying to convince your child to eat their veggies? You try to ask nicely the first few times hoping that today is the epiphany and by the third or forth time not only have you raised your voice louder and deeper you've also just found yourself promising them a new toy, or a special treat after their dinner if they would just eat their veggies!
Well, problem solved with this recipe...and the best part is that you will have the last laugh. No need to fight them anymore...well at least not with Zucchini. This moist, rich, fudgy cake will have them begging for more and you laughing under your breath.

If you don't have little ones to feed then you can devour this all by yourself.  Having a slice with your morning coffee will not only satisfy your sweet tooth but will jump start your day with a serving of veggies!

1 1/2 Cups shredded raw zucchini

1 Cup all purpose flour

1/2 Cup cocoa powder

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon of espresso powder

1/2 Cup canola oil

1/2 Cup white sugar

2 Eggs

1 teaspoon vanilla extract

3/4 Cup Semi-Sweet chocolate chips

~Preheat oven to 350 F

~Spray (or line) a 9x5 loaf pan and set aside

~Place the shredded zucchini on a paper towel to absorb some of the liquid

~In a large bowl, mix flour, cocoa powder, baking powder, baking soda, salt and espresso powder.

~In a separate bowl, whisk eggs and sugar until combined. Add the oil and vanilla extract.

~Add the wet ingredients to the dry and combine.  Add the shredded zucchini and chocolate chips.

~Pour mixture into a 9x5 loaf pan and bake on the centre rack for 45-50 minutes or until a toothpick comes out clean. Let the loaf cool completely before slicing into it.

You can also use this recipe to make muffins.  Simply line a muffin tin. Baking time will vary when making muffins.  Bake for 20 minutes or until toothpick comes out dry.  Depending on the moisture in your zucchini causes the baking time to vary. 

Enjoy with a morning coffee knowing your getting a healthy start to your day!


If you don't have espresso powder in your pantry, don't panic. The coffee is just added to boost the chocolate flavour. Leaving it out of the recipe won't alter it in any way.


Natalie

Granola Bars

Packed with Protein and Delicious!
There is only so much protein you can consume in a day and finding a tasty alternative to that boring tasteless protein bar isn't always easy. I've tried a lot of them and I have to be honest, there is always one that has something I don't care for.  So, I find myself saying over and over in my head while I chew vigorously and find myself gagging for water "Its good for you Natalie" or "Its not that bad" or "Suck it up, its 30 grams of protein". I have been trying for over a year to find a recipe for a high protein content granola bar, that tastes delicious, that's healthy and that is cost efficient to make.  I did it! I found a few recipes and after some tweaking can finally say this recipe is fool proof and delicious.The best part is kids will love them, especially if you want to get the kids involved in the kitchen this is a recipe that they can help with.  It gives them a sense of pride and a greater chance they will try it!










2 cup rolled oats (not instant)
3/4 cup of chopped almonds
½ cup sweetened shredded coconut
½ cup dried blueberries or currants
¼ cup unsalted sunflower seeds
¼ cup unsalted pumpkin seeds
3/4 cup peanut butter 
1 cup light brown sugar, packed
⅓ cup unsalted butter
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp fine salt
1 large egg


~Preheat oven to 350 F and line a 9-inch square pan with parchment paper (you can spread a touch of butter to the bottom of the pan before placing the parchment paper, it will help keep it in place)
~Beat the egg and set aside
~Mix oats, coconut, raisins, sunflower and pumpkin seeds together in a bowl (this is where I let the kids help, pre-measure the ingredients and have them put everything into the bowl and mix well)
~In a pot over medium-low heat, stir peanut butter, brown sugar, butter, spices and salt just until its melted
~Pour melted mixture over oat mixture and gently stir until blended. Stir in the beaten egg
~Spread granola into prepared pan, patting down to make even. (You can even let the kids do this step) Wetting your hands lightly before pressing the mixture in will help to keep in it the pan and off your hands
~Bake for 30 minutes at 350 F then cool for 30 minutes.  The longer you can resist cutting into them, the better they will be.  If you have the will power, place them in the fridge to sit and firm up for an additional 30 minutes
~When you can resist any longer, cut them into squares. I like to wrap them individually in wax paper and place them in a sealed plastic bag.  If you break a few while cutting, Its ok! In fact, I keep a few aside and break them up into pieces and store the granola it in an air tight container. Perfect for my morning yogurt or my late night Ice Cream craving. You can even add it to your cereal for flavour and that extra protein always helps!


Have fun with the recipe, feel free to change up the nut options.  Ive used peanuts, cashews and hazelnuts. They all work well, just be sure to keep the measurments the same as the recipe calls for.  Also, use whats in Season! I used dried Blueberries in this recipe, but feel free to add any dried fruit. Dried apricots and raisins all work too! 


Natalie

The Beginning of Something Great!

Welcome to The Bakerly Life!

I know exactly what most of you are thinking, "another food blog" or "whats going to be so different about this one?". My goal with The Bakerly Life blog is to inspire you to cook with the Seasons. I will be posting weekly recipes, tips and cooking advice to ensure your next plate is Simple, Elegant and Delicious!

 Living in Ontario its remarkable the amount of produce that we create.  I'm sure we've all fallen into that food trap, where you find yourself cooking the same six or seven meals over and over again week after week.  I've been there, especially after a long day at work the hardest thing to do (or maybe even the last thing you want to do) is attempt to be creative in the kitchen.
Cooking with whats in Season will add creativity to your plate and force you to switch it up!  Food is my passion, I love cooking classic recipes that I've found in my family archives, trying elaborate recipes that may take all day or glancing at the local fruit stand and being inspired to create my own recipes.  Regardless of which recipe I'm glancing at or creating, it is always a reflection of the Season.

I hope that you choose to subscribe to The Bakerly Life blog and follow me on my journey to inspiring you!


Natalie