What a strange fall we’ve had, the weather took a sharp turn at the beginning of September. One day I was laying on a dock in the sun the next I was wearing sweaters and boots and trying to keep warm. The dog is happy when the cool weather comes, he can cozy up on the couch with us and go for much longer walks.
The last blooms in my garden before the cold weather really sets in.
I’m going to be so sad when I look out my back window and see an expanse of white instead of brightly coloured flowers, fresh herbs and ripening vegetables.
I made a big batch of chai spice granola in honour of the cooler weather (many granola recipes to come in the coming months)
Some over-ripe bananas gave me the opportunity to bake up a batch of banana cupcakes with a thick chocolate frosting.
They seemed to me to be the perfect bridge between summer and fall recipes. Bananas always make me think of summer time while a good fudgey chocolate makes me think of colder weather.
Together they are perfect for any season. Today it feels like summer again, I’ve had to pull the sandals back out (not that I’m complaining!) I plan on soaking up every last second of sunshine we get this year. We’ve been warned that this winter is somehow going to be just as bad if not worse than last years. So I say summer, stay around as long as you want!
Vegan Banana Cupcakes
1 cup mashed ripe bananas (approximately two bananas)
1 1/4 cups all purpose flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1/3 cup canola oil
2/3 cup soy milk
2 tsp vanilla extract
Pre-heat oven to 350.
In a large bowl mix together the flour, baking soda, baking powder, sugar and salt
In a medium bowl mash the banana and mix together with the canola oil, soy milk and vanilla *note I use a handheld electric mixer in order to get all the lumps out*
Add the wet ingredients to the dry and mix until combined
Bake for 18-20min.
1/4 cup shortening
1/4 cup vegan margarine
2-3 cups powdered sugar
1/3 cup cocoa powder
1 tsp vanilla