Downton Abbey marathons | Chilly-sunny walks | New desk chair | Red leaves | Yellow leaves | Really dark chocolate | Amazing books | Spiced ginger cake.

All good things which have been happening in these parts recently. (Pretty wild, aren’t I?)

This cake was my first foray into baking with almond flour and I have to say, I might be smitten.

The result is a more dense cake which means a little slice goes a long way. It’s super filling and when you think about the natural fat and caloric values of almonds compared to flour that makes sense but don’t be put off by that – it’s good, cholesterol-reducing fat, as opposed to the empty calories of white flour.

The hint of almond flavour goes wonderfully with all the warm spices in this cake: nutmeg, cinnamon, allspice, and of course ginger. I can think of no better way to spend a blustery weekend afternoon than baking {and eating} it. Enjoy!

Spiced Ginger Cake
adapted from Roost

Ingredients

• 2 1/2 cups almond flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1 1/2 tsp ground nutmeg
• 1 1/2 tsp ground allspice
• 4 tsp ground ginger
• 3 eggs
• 1/2 cup maple syrup
• 1/2 cup butter, melted

Directions

1. Preheat oven to 350F. Combine dry ingredients in a bowl and lightly whisk together. Combine wet ingredients in a separate bowl. Using a rubber spatula mix wet and dry ingredients until combined.
2. Pour into a greased 9×5″ loaf pan and bake for 45 minutes to 1 hour or until a toothpick inserted into the centre comes out clean. If the top begins to get too brown lay a sheet of foil on top to prevent burning (I did this at about 30 mins in). Allow to cool for a whole hour before removing from the pan.

One day, if I’m lucky, I am going to have children – a fact that I find terrifying and exhilarating in almost equal proportions. Sometimes, when I’m not distracted by the terror or exhilaration, I like to think about the nice mundane, including imagining what dinner time will be like. I like to cook, especially when it’s not just me eating and Dan loves to cook. I’m pretty sure we’ll attempt to involve our kids with food and cooking and all the fun of it as much as humanly possible.

They’ll need to know how to make cookies obviously and learn that old bananas = banana bread. I hope they’ll grow to love some of my favourites (though they’ll probably hate them, right? Isn’t that how it works?) like spaghetti bolognese and bangers and mash.

One way or another I suspect they will eat this soup mainly because of the AWESOME TOPPINGS. Toppings are fun, even when you’re 28 years old and so I imagine toppings are incredibly full of win for a four or five year old. Get the basic soup made and then let people add toppings to their heart’s content.

The “bones” of this soup are amazing too of course – rich tomato and chicken stock and salty-smoky chicken – but the toppings take things up a significant notch. Don’t forgo the cilantro or sour cream and by all means add shredded cheese, diced red onion, and avocado if that’s your thing. It’s all good.

And while this makes a really fun dinner it also makes delicious leftovers reheated the next day after all the flavours have had a chance to hang out and get acquainted.

Chicken Tortilla Soup
adapted from The Pioneer Woman

Ingredients

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1-1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon Salt
• 1 cup diced onion
• 1/2 cup diced red bell pepper
• 3 cloves garlic, minced
• 10 oz. can chopped tomatoes
• 2 tbsp canned green chilies
• 32 oz chicken stock
• 3 tbsp tomato paste
• 4 cups hot water
• 3 Tablespoons cornmeal
• 5 whole corn tortillas, sliced into 2 inch strips

To garnish

• Sour cream
• Avocado
• Diced red onion
• Salsa
• Grated Monterey Jack or cheddar cheese
• Cilantro

Directions

Well, it happened. Autumn came and with it some beautiful sunny, warm days full of orange, yellow, and bright red leaves. And then all of a sudden it was too cold for my thin trench and a scarf was appreciated. The radiators came on at home and I started wearing thick socks around the house (not long til this).

And just like that, I was ready to get back in the kitchen, ready to feel the heat from the oven and to pad around in those thick socks waiting for something sweet to have with a cup of tea.

The texture of these cookies is light as a feather – almost papery – but the flavour is all cookie. Deep almond, richly dark sugar, a hint of vanilla, and chunks of intense cocoa-y chocolate.

Certainly you shouldn’t really think of them as cookies, at least not if you’re used to the floury kind. They’re incredibly delicate – beware of heavy, grabby hands – and yes, crumbly, but their rich, deep taste pays off in spades. They’re quite addictive, in fact.

Almond Butter Cookies
adapted from Nicole Spiridakis and inspired by London Bakes

Ingredients

• 1/2 cup almond butter
• 1/4 cup organic dark brown sugar
• 1/4 cup granulated sugar
• 1 small egg
• 1/2 tsp baking soda
• 1 tbsp maple syrup
• 1/2 tsp vanilla
• Small pinch of salt
• 1/4 cup whole almonds, roughly chopped
• 1/4 cup dark chocolate chips or chunks

Directions

1. Preheat oven to 350F/150C.
2. Line a baking sheet with a Silpat (or grease) and set aside.
3. In a large bowl, stir the almond butter, dark brown sugar, and white sugar together until well combined.
4. Add egg, baking soda, maple syrup, vanilla and salt and mix well. Stir in the chopped almonds and chocolate chips/chunks.
5. Using a teaspoon, scoop out small, walnut-sized amounts of dough and roll them in your hands to form a ball. Place on the cookie sheet about an inch apart. Bake 10 to 12 minutes, until lightly browned. Cool for 5 minutes before transferring to a wire rack to cool completely. Makes about a dozen cookies.