I’ve found the one food item that’s cheaper in BC than Ontario! And it happens to be one of my favourite baking ingredients: canned pumpkin!
Pumpkin-banana-brownie swirl bars (recipe adapted from ICI)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 very ripe bananas
- 1/2 cup white sugar
- About 2 Tbsp honey
- 2 teaspoons vanilla extract
- 2 eggs
- 1/4 cup cocoa powder
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup pumpkin puree
- 1/2 cup chopped almonds (supposed to be walnuts but I hadn’t any)
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
- In another bowl, mash the bananas, then mix with sugar, honey, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it’s evenly moistened. Divide the batter in half.
- Into one bowl of batter, add the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, almonds, cinnamon, cloves, and nutmeg.
- Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
- Bake 40-45 min, until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean. Cool in the pan, cut into squares, and serve.
Look at that expert swirl!
Mmmgoood. These certainly didn’t last long!
I went through a bit of a lemony baked goods phase a few weeks ago (I think sunshine and heat makes me crave citrus) and one of the more successful creations was a simple lemon-poppyseed loaf:
Slice ‘er open!
Summertime also means loads of iced tea (I like to drink it unsweetened, or with a bit of honey):
We also discovered that it makes a decent cocktail when mixed with gin…haha. Added mint leaves and frozen raspberries to make it pretty: