Chocolate, Banana and Teff Cupcakes and A Blog Anniversary

Two years ago, on a sunny Sunday afternoon, I made a batch of lemon bars and I thought "why don't I start a blog to keep a journal of all my recipes?" and so I did. I barely knew anything about blogs or how they worked. I went to Blogger and follow the instructions one by one and that's how Cannelle Et Vanille was born.



In these two years, life, the blog, my career... they have all changed dramatically. I would have never guessed in a million years that this is where it would all lead me to. I love that about life, the surprises around the corner.

The blog has connected me to so many new people that share my passion and continue to inspire me everyday. I love the collaborations and brainstorming that happens even through this virtual world. It is amazing. So this post is dedicated to all of you who read Cannelle Et Vanille day in and day out. It wouldn't have been possible without you.



Now, can I tell you how good these cupcakes are? And can I tell you that they are gluten free and that it took three batches to perfect them? But so worth it. Very moist, chocolaty and full of great nutrients.

I first heard of Teff a few years ago when I used to visit a gluten free bakery in Colorado Springs called "Outside The Bread Box". They have an amazing bread made out of Teff that seriously, I would have never been able to tell that it was gluten free if I hadn't read the label. Teff is an ancient grain from Ethiopia that is rich in iron, calcium and protein. It has a distinct rich flavor and dark color that I think goes great with chocolate.

"Do you want to help amatxu mash these bananas?", I asked J. Once again, he brought out his step stool, got the masher and started mashing those ripe bananas away. Because, did you know that children are 95% more likely to eat those foods they have prepared themselves? I love that. But again, not like I would have had to force him to eat these.

Chocolate, Banana and Teff Cupcakes

Makes 1 loaf and 12 cupcakes

3 eggs
200 grams natural cane sugar
300 grams ripe bananas, mashed
175 grams light olive oil
2 tsp vanilla extract
100 grams teff flour
50 grams sweet rice flour
50 grams hazelnut meal
15 grams cocoa powder
1/2 tsp salt
1/2 tsp baking soda
100 grams chocolate chips

In a medium bowl, whisk together the eggs, sugar, banana puree, oil and vanilla.

In a large bowl, whisk together the teff, sweet rice flour, hazelnut meal, cocoa powder, salt, baking soda. Add the wet ingredients to the dry and whisk until all combined. Fold in the chocolate chips.

Divide the batter between the loaf pan and cupcake molds. Bake at 350F for about 45 minutes for the loaf pan and 20 minutes for the cupcakes.

For the icing, I used my basic buttercream recipe and added cocoa powder to it.

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Chocolate, Banana and Teff Cupcakes and A Blog Anniversary

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https://mercymadame.blogspot.com/2010/01/chocolate-banana-and-teff-cupcakes-and.html

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Sugar High at Turtle River Montessori and Blogging for Babies

I have always been a conscious eater, trying to cook almost everything I eat myself, buying local as often as possible, etc. That's how I was raised. It was always a personal choice for me and never felt the need to have to convince others. Until I became a mother, that is. Having a child changed everything. I have become more socially conscious and I would say that I have become a crusader for better eating.

When I see what children eat in most schools nowadays, I start to really worry and I do not want that for my son. Us, parents, have hectic lives and sometimes food becomes another thing to worry about and we choose to take the "easy route" by buying prepackaged foods. I am not saying I don't ever buy prepackaged foods, because I do, but I always read labels and try not to take too many shortcuts.




I believe that healthy eating starts at home and children will do as they see and not as they are told. In that sense, I feel relief because I know that my children will learn to appreciate food because our family's love for it. I think there has to be a collective effort to really educate our children about food, where it comes from and good eating choices. Believe me, I am not talking about eating alfalfa sprouts or cardboard cookies. It's about the quality of ingredients, no matter whether it is chicken, tofu, ice cream, spinach or chocolate chip cookies.

I made these mini carrot cupcakes thinking about Stella and her classmates at Turtle River Montessori. Stella is my 4-year old, cutie pie neighbor who loves school. Each day of the week, one child is responsible for bringing healthy snacks for the rest of the class. They rotate so this happens about once a month. The school asks that children bring fruits and other healthy foods.

I wanted to make the snacks for Stella's class for the day she was the "snack girl". I wanted to show the kids that they can eat sweet treats that are made with wholesome and natural ingredients. So I decided to make mini carrot cupcakes with cream cheese icing. I used all organic and natural ingredients of course, even the sprinkles are made with beet juice!





Carrot Cake


Makes 6 dozen mini cupcakes

12 oz organic demerara sugar
9 oz sunflower oil
4 organic eggs
8 oz organic whole wheat flour
0.2 oz baking soda
0.2 oz aluminum free baking powder
0.3 oz organic ground cinnamon
0.2 oz organic vanilla extract
13 oz organic carrots, peeled and shredded

In the bowl of an electric mixer, whip the sugar with the eggs and the oil for about 5 minutes until the eggs start to turn a little pale. Add the dry ingredients and mix until combined. Fold in the shredded carrot. Pour batter into cupcake papers and bake at 350 degrees.


Cream Cheese and Yogurt Icing

1.5 lbs organic cream cheese, room temperature
12 oz organic unsalted butter
8 oz organic raw agave nectar
5 oz organic whole milk yogurt
1 tsp organic vanilla extract
All natural pink sprinkles

In a bowl of an electric mixer, cream the cream cheese, butter and agave nectar until all lumps have disappeared. make sure to scrape the bowl a couple of times. Add the yogurt and the vanilla extract and mix until incorporated. Ice the cupcakes and add tons of sprinkles!!!

I was only able to photograph Stella eating them because when Stella's mom took the cupcakes to school, the teacher made the kids wait to eat them until recess. I really wanted some good, messy shots of the kids!




Keeping with the children theme, I wanted to tell you about Blogging for Babies which is a blogging event to support the March of Dimes walk this April. Holly from Phe/Mom/enon contacted me about this, so I would like to submit these mini carrot cupcakes for her event.

Read her inspiring story about baby Cole. Amazing!

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Sugar High at Turtle River Montessori and Blogging for Babies

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https://mercymadame.blogspot.com/2008/04/sugar-high-at-turtle-river-montessori.html

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Zucchini Bread... in a Pot

Organic Florida Zucchini Bread



Spring is an exciting time to be a food lover. My brain starts spinning every time I go to Whole Foods and I see that new fruits and vegetables have arrived. Nowadays, zucchini is available all year round but when I was growing up, zucchini was only a summer vegetable. My grandparents grew it in the farm and so did my uncle. Our zucchini was a little different though. The skin was thin and the color was a very pale green, almost transparent. The seeds were also larger so often times, we had to discard them. We never made zucchini bread. I learned this when I came to the US. Our favorite dish was pisto which is a Basque version of ratatouille, with sauteed onions, bell peppers of different colors, zucchini, potatoes and eggs... All summer vegetables.




Line clay pots with parchment and the cake comes out perfectly



Over the weekend, my mom and I took our last grocery shopping trip together before she and my father went back home (which has left me very sad). I think our favorite past time is to go food shopping and I'm not exaggerating. If you have ever been to the Basque Country you will know that our lives revolve around food. Always thinking about what to make for lunch, then for dinner, for the upcoming Sunday lunch... Non-stop. So my mom wanted to make sure my refrigerator was well stocked with fruits and vegetables before she left. She knows how hard it is for me to go shopping with my little boy.

We walked into Whole Foods and they had a large display of organic, dark green, Florida zucchinis. It was so beautiful and inspiring. I used some for pisto, some for pasta, some for rice, but I had to save some for dessert!

This recipe is adapted from a recipe that I found in Tartine by Elisabeth Prueitt, one of my favorite pastry books. I changed some things around though. I used peach jam instead of orange marmalade. Then I added some orange zest and also used pecans instead of walnuts.

I wanted to do something fun with it so I found these little clay flower pots at the craft store, lined them with parchment paper and baked some of the batter inside. They turned out wonderful and if the pot is well greased and with enough parchment, the cakes slide right out.


Zucchini and Pecan Bread
adapted from Tartine

makes 3 small loaves

270 grams unbleached all purpose flour
1/2 tsp aluminum free baking soda
1/2 tsp aluminum free baking powder
1 tsp ground cinnamon
1/2 tsp sea salt
2 organic eggs
1/2 cup + 2 Tbs sunflower oil
150 grams sugar
115 grams peach jam
zest of half an orange
285 grams organic zucchini, grated
115 grams pecans, chopped
Demerara sugar for topping

In a large bowl, combine the flour, baking soda, baking powder, salt and cinnamon. In a separate bowl, whisk together the eggs, sugar, oil, orange zest, peach jam and grated zucchini. Add the liquid ingredients to the dry and mix until combined. Add the chopped pecans and fold.

Bake in a 350 degree oven. Check for doneness with a toothpick. If it comes out clean, they are done.

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Zucchini Bread... in a Pot

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https://mercymadame.blogspot.com/2008/03/zucchini-bread-in-pot.html

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Pumpkin and Bananas

I was hesitant to post this recipe now although I made it this morning for breakfast. I know it is still winter everywhere else in the country but here in Florida is warm and I have been dreaming about strawberries and nectarines. In my head pumpkin feels too seasonal. My mom is here visiting and she loves my banana bread recipe (she and everyone else in my family!) so she asked me to make it for her. How could I say no, right?

My curly, blonde haired boy also loves this bread. I make big batches of it and bake it in small loaf pans, then save one for that day and freeze the rest. It's a healthy snack. I cut it up in small cubes and put it in a zip lock bag for him to munch on in the car or in the stroller. He says "ama, coco, ama, coco". Anything sweet is coco for him.



Pumpkin and Banana Bread with Toasted Pumpkin Seeds

144 grams ripe organic bananas
144 grams organic canned pumpkin puree
125 grams sugar
125 grams demerara sugar
3 organic eggs
200 grams canola oil
200 grams organic whole wheat flour
4 grams sea salt
4 grams baking soda
30 grams organic roasted pumpkin seeds

Extra raw pumpkin seeds for the topping
Demerara sugar for the topping

Roast pumpkin seeds in a 350 degree oven for 5 minutes. Set aside.

In a large bowl, combine whole wheat flour, salt and baking soda.


In a separate bowl, whisk together the pumpkin puree, bananas, sugar, eggs and oil. Add this mixture to the dry ingredients and mix until combined. Fold in the roasted pumpkin seeds.

Pour batter into the greased molds and top with raw pumpkin seeds and a little bit of demerara sugar. Bake at 350 degrees.


Since my parents have been here I feel like we haven't gone to visit our cutie pie neighbor Stella as often, so today we wrapped up one of the pumpkin banana breads and brought it over to her. I think she really liked it and she is a hard one to please!


I have been getting a lot of questions regarding the food packaging I use for my baked goods so I thought I would share that with you. And what is my secret source? None other than Martha Stewart! She has a beautiful line of cookie boxes, ribbon, paper and other crafting products that I go nuts over. You can get them at Michaels or online at Martha Stewart Crafts.

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Pumpkin and Bananas

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https://mercymadame.blogspot.com/2008/02/pumpkin-and-bananas.html

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