Best Ever Banana Bread to celebrate its day!

Best Ever Banana Bread

best ever banana bread - tartine& maple

Who doesn’t love a good banana bread? Yes indeed, this classic of american cuisine has it’s own celebrated day, today!!! I tried to research some fact about were and when it comes from, but that wasn’t really interesting… I just give you a short paragraph from Wiki:

Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s, appeared in Pillsbury‘s 1933 Balanced Recipes cookbook,[2] and later gained more acceptance with the release of the original Chiquita Banana’s Recipe Book in 1950.[3]

Look at the goodness inside!

Look at the goodness inside!

This is the perfect way to use up those brown bananas, and as a matter of fact, I did have 4 of those darken fruits on my counter, not even planning on making banana bread this week-end! Some other great ideas of  what to do with ripped bananas is a super easy food processor ice cream! Yes indeed, you can find how to in this post:

Peanut Butter & Jam Popsicles: a treat that’s good for you… and the kids

Anyway, back to the banana bread. You have seen on this blog, different variations of banana bread, in muffin forms, with healthy alternative, and let me tell you those are really good!!! the posts are:

Sugar Free, Butter Free Peanut Butter Muffins. Am I Paleo yet?

Banana Bread Muffins: low fat, low sugar, no guilt!!!

But, to celebrate the special day, I decided to go with a more authentic recipe this time, that doesn’t care about healthiness and nutrition, just goodness!!! Also, I think my husband is getting tired of my try out at “healthy” baking… Although they are really good, he always has some comments about the stevia aftertaste, or just plainly: “it’s good, but it’s just not the same…” Yeah, I am one of those to never do the same, I always, I mean, always, have to change something in a recipe… Look, again, Id did some changes! My choice of using coconut oil, is because I prefer using oil rather than butter in banana cakes, I think it makes them fluffier  and coconut oil adds a subtle nutty taste to the cake. Same with the brown sugar, it’s just a taste thing, rather that using plain white sugar, brown sugar adds a little more carameley taste to it! Whole wheat flour I think goes great with the heartiness of the cake. I don’t use whole wheat usually in cakes, but I think it goes particularly well with banana and carrot cakes in general.

So there it is, I picked one of the most rated recipe of banana bread from the internet, int his case, from the Food Network web site: Flour’s Famous Banana Bread. If you look at the rating and number of reviews, you want to make this, like right now!!! Seems pretty fool proof! With the few modification from above, and voila!!!

I also love to cut my banana bread in thin slices, toast it and eat it for breakfast with peanut butter and maple syrup… Like we did this morning!!! Oh my, amazing!!! Tonight  we have company, and I am planning on serving it with homemade coconut ice cream, that should be pretty outstanding too… I let you know soon! And this time, hubby was definitely in banana cake haven! He barely waited for the cake to cool and almost ruined it by trying to cut  it while warm! I have to admit, it was delicious right out the over, but easier to slice once completely cool!

best ever banana bread - tartine& maple

What is your favorite recipe? How do you eat it?

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La Chandeleur – French Crepes Day

French Crepes

French crepes - Tartine & Maple

Bonjour! Today in France, everyone is celebrating La Chandeleur!

La Chandeleur (Candlemas in English) , is observed every year on February 2nd, just like Groundhog day in North America, and both celebrations share some similarities. They both mark a time when winter comes to a turning point, and both celebrations have this folklore belief based on the weather of that day or the shadow of the groundhog, which are supposed to indicate if the winter will either end or goes on. Here is a bit of history on the French Candlemas tradition:

The origins of the Chandeleur in France date back to a pagan feast: according to local customs, candles had to be lit at midnight as a symbol of purification. Chandeleur comes from the latin “candelarum” as does the English word ‘candle’.

The Church adapted the tradition into the blessing of the candles, which were to repel Evil, thus reminding all that Christ is the light of the world. Christians would then come back to their homes with the blessed candles in order to protect them.

It was also at that time of the year that the winter seed-time started. The surplus flour was then used without too much risk of shortage and crêpes were made as a symbol of prosperity for the coming year.

Not only do the French eat a lot of crêpes on Chandeleur, but they also do a bit of fortune telling while making them. It is traditional to hold a coin in your writing hand and a crêpe pan in the other, and flip the crêpe into the air. If you manage to catch the crêpe in the pan, your family will be prosperous for the rest of the year.

There are all kinds of French proverbs and sayings for Chandeleur; here are just a few. Note the similarities to the Groundhog Day predictions made in the US and Canada:

À la Chandeleur, l’hiver cesse ou reprend vigueur
On Candlemas, winter ends or strengthens

À la Chandeleur, le jour croît de deux heures
On Candlemas, the day grows by two hours

Chandeleur couverte, quarante jours de perte
Candlemas covered (in snow), forty days lost

Rosée à la Chandeleur, hiver à sa dernière heure
Dew on Candlemas, winter at its final hour

But for the French, the best part of Candlemas is obviously the crepes!!! In France  we have different recipes whether you want to to enjoy them with a sweet or savory filling. Today we have done sweet crepes, and I’ll share with you my favorite recipe, it’s a rule of 3; infallible, easy to remember and delicious! We haven’t done savory crepes in a while, but you’ll find the recipe below. Savory crepes are made with buckwheat flour, and usually filled with whatever you like, folded and served with a green lettuce salad and apple cider (the kind with alcohol in it…). My favorites savory, are filled with an egg, ham, mushrooms and cheese! For the sweet, although I love Nutella filled crepes, my favorite has to be with fresh lemon juice and sugar ;-).

What is your favorite filling??? I would love to know!

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Sugar Free, Butter Free Peanut Butter Muffins. Am I Paleo yet?

Sugar Free, Butter Free Peanut Butter Muffins

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Sugar Free, Butter Free Muffins - Tartine & Maple

Hello all! Before we get started, let me tell you a bit about my recent search and interest; the Paleo diet. Wasat? Well, it’s definitely a bit confusing… Paleo comes from the work: Paleolithic, AKA; cavemen time, like million years ago. OK, so what’s the diet? Self hunted raw meat? HAHA, yeah, well no, that’s where it gets complicated… I put a few pieces of web definition together to resume it as best as possible, so here it goes:

Centered on commonly available modern foods, the “contemporary” Paleolithic diet consists mainly of fish, grass-fed pasture raised meats, vegetables, fruit, fungi, roots, and nuts, and excludes grains, legumesdairy products, potatoes, refined salt, refined sugar, and processed oils

Toxic foods include:

  • Grains (wheat, rye, barley, oats, brown rice, …)
  • Legumes (soy beans, peanuts, chickpeas, kidney beans, …)
  • Vegetable seed oils (soybean oil, peanut oil, corn oil, canola oil, …)
  • Added sugar (sodas, candies, cakes, fruit juices, …). Some sugar from natural sources like fruits is perfectly fine.
  • Sources of dairy high in protein (casein) and sugar (lactose) and low in healthy butter-fat.

A focus should be placed on eating a variety of foods that are high in vitamins and minerals. These include:

  • Organ meats (liver, kidney, bone marrow, heart, brain, …)
  • Leafy green vegetables (spinach, kale, swiss chard, arugula, …)
  • Meat from grass-fed ruminants (beef, bison, lamb, …)
  • Mollusks and other seafood (oysters, mussels, wild salmon, sardines, …)
  • Egg yolks;
  • Bone broth;
  • Fermented foods (sauerkraut, kimchi, …);

Got it? Confusing a bit, no? 1st of all, why avoiding grains and legumes? Not sure… Why the meat as to be “grass feed ruminants”? Because it’s a caveman diet? OK, well did cavemen really cooked fermented food or delicious cake with coconut milk and baking soda??? That’s where I got lost…

Anyhow, the reason why I got interested in this diet, is that 1st of all, when you start to search for healthy recipes, like no sugar cake, or healthy snacks recipe, it seems like the Paleo tag is on everything healthy out there! I mean, where have I been lately? Where those Paleo modern cavemen cooks hided before? It seems like like it’s been the crave for a while, and I totally missed the boat!

Wait a second, I am not becoming Paleo, nonono, huhum, like mentioned before, no will power, therefore, no such restrictions for me! I love grains, legumes, dairy, non-grass-feed-ruminants meat! But I have to admit, I am following at least 5 Paleo bloggers now!

What really interest me is their approach of cooking with alternatives, like no refined sugar, and instead, for example using pureed dates, that’s a great idea! dates are so sweet and nutritious! Or replace butter with coconut oil. I am not sure how coconut oil is so good for you, seeing all the (good) cholesterol that it contains, but I love it! Been using it everywhere lately! Or alternative flours like nut flours; coconut, almond, mashed nuts… oh, and by the way, in Paleo world, peanut is not a nut, just so you know…. HUH? Oh well, it ends in “nut” still a nut to me!

Aren’t you learning a lot today??? Well I did over the past week, and decided to apply some out of this age cooking tips to my healthier baking!

SUCCESS! It was really, really good for a healthy muffin! Oh, I forgot the disclaimer: “healthy doesn’t always mean low calories”, there, that’s done. After all, there is peanut butter, coco oil, dates, whole flour; it is a hearty muffin, but the ingredients, are good for you little inside! I passed the kids AND the coworkers (who have access to fresh amazing pastries from our 4 stars kitchen) test! HOORAY!

Someone is going for more!!! WIN!

Someone is going for more!!! WIN!

But it is NOT a Paleo recipe, just Paleo inspired. I got the base recipe from here, and changed it to the follow (you can go with the alternative options to fit what’s in your pantry, healthiness not guaranteed ;)):

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Easy & Fast One Bowl Waffles! You need this for your busy entertaining week-end!

Easy & Fast One Bowl Waffles

OMG! I am so glad I did those last week-end, because it had been a while, and I didn’t remember how easy they were! My kids are the ones who actually requested waffles, and I thought, yeah, I can do that fast! I wanted to share this recipe with you, because you can really have your first batch ready under 10min, guaranteed!!!

With the busy entertaining week-end that we (Canadians) have ahead with Thanksgiving (and birthdays… well, for us), it’s the perfect, no worries, crowd pleaser breakfast!

And because those waffles are pretty light and not too sweet, they let you cover them with whatever topping you most enjoy!

So have fun this week-end, one least worry, breakfast is under control! Now you can really enjoy your family breakfast. Now, I can’t help you putting up that dinner, sorry…

Happy Thanksgiving to all Canadians!!!

Ingredients (6 medium waffles)

  • 3 T butter, diced
  • 3/4 cup milk
  • 1 egg
  • 1/2 t vanilla extract
  • 2 T sugar
  • 1/2 t salt
  • 2 t baking powder
  • 1/4 t cinnamon
  • 1 cup AP flour

Instructions

  • Preheat your waffle maker.
  • In a measuring cup, measure your milk, and add the diced butter. Warm it up in the microwave until butter is melted.
  • In the mean time, in a large mixing bowl, beat the egg with the sugar, salt and vanilla. Add the baking powder and cinnamon and whisk until well blended.
  • Add the warm (not hot) milk & butter to the bowl and stir.
  • Then add the flour, in 2 batches, making sure to blend well in between, and until there are no remaining lumps.
  • Pour the batter in your waffle maker and let cook until just golden. Enjoy with whatever topping you love!

For the easy to share, print and email recipe, visit my Recipage.

You may also like:

Banana Bread Muffins

Lavender French Toast

Chocolate Cheerios Marshmallow Bars

Shared on those parties

Too Much Time On My HandGingerbreadSix Sisters’ StuffBe different… Act NormalFoodie Friends FridayJust Winging ItBacon Time with the Hungry Hungry HypoI Heart Nap TimeAddicted to RecipesThe Foley Fam, Craft O ManiacSumo’s Sweet Stuff

Lavender French Toasts. “Pain Perdu a la Lavande”

Lavender French Toasts

I’m back!!!!!!!!!!

OMG, I’m sorry it took so long for me to post again, but the last 2 weeks have been I.N.S.A.N.E!!!! Not only my son started full-time kindergarden, but I also have twice the work to do at my current job (yes, I do have a real full-time job…), since one of my associate left… hugh!!!

1st day of school in pics!!!

Anyway, while the job part is not getting better yet, the school part is. My son is just loving school, and I am so glad we made the choice to place him a French school! He is already coming back with new words and sentences everyday!!! On the flip side, I’m under pressure to speak french only at home. How hard could it be when you’re a born french? It is super hard when you work full-time in english, your husband speaks english, and your youngest is in an english daycare!!! Not that easy to turn on & off the french switch! But my son’s progress really motivates me!

So speaking french, here is what we cooked last week-end: Lavender French Toasts! HUUMMMMM!!! So flavorful! with a hint of rose water, it’s a nice end-of-summer touch to your late breakfast! It must be a girlie dish though, only me and my daughter loved it!

Did you know that in France, French toast is called pain perdu, which means “lost bread”. It is called “lost bread” because it is a way to reclaim stale or “lost” bread. The hard bread is softened by dipping in a mixture of milk and eggs, and then fried. Make sense, right? Where I come from, we usually use brioche for the recipe, as it is a richer and sweeter type of bread. Since the base of brioche is alrady egg and butter, it really adds to the whole comforting taste of french toast!

If using fresh brioche, let it stale for a few days, or dry the bread in an oven at just 100F until hard, but not toasted. If you want the lavender taste, prepare your milk at least an hour before. Or, alternatively, use lavender flavoring.

Bon apetit, and happy back to school madness to all parents out there 🙂

Ingredients (2 (4 slices))

  • 4 brioche slices
  • 1 cup milk
  • 1 egg
  • 1 t dried lavender buds
  • 2 t honey
  • 1/2 t rose water
  • 2 T butter
  • icing sugar for dusting

Instructions

  • Heat the milk with lavender in a saucepan until milk is shimmering. Let sit for an hour. Then pass the milk through a sieve. Disregard the lavender buds.
  • Beat together egg, milk, honey and rose water. Pour in a dish where you can fit all the brioche slices side by side.
  • Dunk each slice of bread in egg mixture, soaking both sides. Leave it to soak until the brioche is soft all over, but not falling apart!
  • Heat a pan over medium-low and add half the butter.
  • Place 2 slices in pan, and cook on both sides until golden. Repeat with other 2 slices.
  • Dust with icing sugar. Serve hot with a side of berry jam.

For the easy to share, print and e-mail recipe, visit my Recipage.

You may also like:

Lavender Panna Cotta

Raspberry & Rosemary Sherbet

Blueberry Almond Tart

Linked to those parties:

Tatertots & JelloSix Sisters’ StuffBe different… Act NormalSweet as Sugar CookiesCrumbs & ChaosGingerbreadTutus & Tea PartiesToo Much Time On My HandA Crafty CookCherished TreasuresI Heart Nap TimeAddicted to Recipes, Just Winging ItThe Foley FamSumo’s Sweet StuffCraft O ManiacWatch out MarthaSkip to my LouThe Winthrop ChroniclesLove Bake Good CakesBack 4 SecondNap Time CreationsMandy’s Recipe BoxChef in TrainingCrazy for CrustLil’LunaDJ Sugar Shack

Update post publishing:

September 21st, Lavender French Toasts was featured on Scrumptious Sunday party of the addictive blog: Addicted to Recipes!!! Thank you!!!

I was featured, I was Featured by Addicted to Recipes