Jonathan and I have been busy cooking, swimming and kayaking. So I haven’t had time to bake any new delicious creations. I promise to make time for a loaf cake, cupcake or muffin recipe soon.
Last weekend was a Civic holiday in Ontario, so it was a three day weekend. My parents, Sarah, Jonathan and I were at the cottage enjoying wonderful weather. Mom made delicious shish kabobs on the barbecue. Kabobs are an easy meal to prepare and taste delicious. All you need is: one sliced red onion, one red pepper, one yellow pepper, diced chicken breast, shish kabob sticks, salt, pepper, olive oil and balsalmic vinegar. First, start by marinating the diced chicken breast in olive oil, balsalmic vinegar, salt and pepper. Dice your red onion and red and yellow peppers. Assemble on the shish kabob sticks alternating. Place on barbecue until cooked fully. Enjoy with either: rice, warmed pitas, naan, a green salad or combination of a few of those options. Another important step is to soak the shish kabob sticks in water for about ten minutes so they don’t burn on the barbecue.
The Civic holiday weekend was the end of my parents week of vacation and they seemed a little sad that it was over. However, they enjoyed the coming and going of cottage neighbours, neighbours from home and their lovely daughters. Our neighbours from home came up to the cottage and Roger caught a 3.5 pound pickerel, which was fried up on the stove top. It was a tasty and fresh treat.
I taught Jonathan how to kayak at the cottage. He seemed to be a natural at it. I tried to put both of us in the kayak at the same time, but that ended in disaster – resulting in us being tipped in the lake. At the very least, Jonathan learned how to safely exit a kayak in open water. Hopefully being tipped into the lake won’t discourage Jonathan from continuing to enjoy the kayak. Two separate kayaks would have been a better idea. I think Jonathan is warming up to the kayak, we aren’t ready for a week in Algonquin Park or anything, but maybe some day.
Beau is always on his best behavior at the cottage because he does not want to be left behind. Here is a picture of him standing beside Jonathan’s new water shoes. (Yes, Jonathan is starting quite the collection of cottage gear.)
Today, I found myself craving fall flavours, which to me means apples. There is nothing better than the smell of cinnamon baking in an apple spice cake. This recipe is comfort food that has a delightful combination of ginger, cinnamon and applesauce. For the icing I have chosen to sprinkle icing sugar and make a simple icing sugar and milk drizzle. It would also be a perfect flavour combination to go with a cup of coffee in the early morning on the dock at the cottage.
Here at home, everyone has been working hard during the summer months. Next week Mom, Dad, Sarah and I will be going up north to the cottage for a week. My Dad has moved his office to downtown Toronto from North York. He enjoys the downtown office, but he is looking forward to the greenery of the cottage and doing some fishing. Everyone is looking forward to some cottage recipes, which include: easy barbeque recipes, fresh salads and maybe even some ice cream.
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, room temperature
1 cup packed dark brown sugar
1 cup granulated sugar
4 large eggs
1 cup vanilla yogurt
1 ½ cups apple sauce
2 teaspoons ground cinnamon
1 teaspoon ground ginger
Nonstick cooking spray
- Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder, salt, ground ginger and ground cinnamon; set aside.
- In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Reduce speed to low; add flour mixture in three additions, alternating with one addition of yogurt and one addition of applesauce.
- Coat a 12-cup nonstick Bundt pan with cooking spray or grease the pan lightly with margarine. Spread batter in prepared pan.
- Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes.
- Cool in pan 20 minutes. Invert onto a rack; cool completely, topside up. Tap the top of the bundt cake pan with a wooden spoon to make sure the bundt cake comes out evenly and does not break apart.
Icing Sugar Drizzle
1 cup icing sugar sifted, 3 teaspoons of milk stirred together and drizzled lightly on top of cake.