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Zucchini Bread

My mom’s garden was starting to get out of control!  So to reign it back in she harvested a ton of veggies.  I was fortunate enough to get a bunch of green beans and a couple zucchini!  Yumm!  I love veggies straight from the garden.  As a kid I use to pick carrots, wipe off the dirt, and start munching!  To use some of the zucchini I knew I wanted to make bread.   I found a recipe that I thought looked good and gave it a whirl!  How do you cook zucchini?

Ingredients:

1 1/2 + 1/8 C. All-Purpose Flour

3/4 Tsp Salt

1/2 Tsp Nutmeg

1 Tsp Baking Soda

1/2 Tsp Cinnamon

1 1/2 C. Sugar

1/2 C. Vegetable Oil

2 Eggs (Beaten)

1/6 C. Water

1 C. Zucchini (Grated)

1/2 Tsp Lemon Juice

Directions:

1. Pre-heat oven to 350 degrees.

2. Mix flour, salt, nutmeg, baking soda, cinnamon, and sugar into a large bowl.

3. In a medium bowl add eggs and beat with a fork.  Then add the vegetable oil, water, zucchini, and lemon juice.  Mix well.

4. Fold zucchini mixture to the flour mixture. The mix until all ingredients are in cooperated.

5. Grease baking pan.  Pour batter into the pan.

6. Put in the oven and bake for 30 mins or until a toothpick inserted comes out clean.

7. Let cool for 5 mins.  Serve and Enjoy!

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Cranberry, Pecan, and Maybe Chocolate Chip Muffins!

It is cloudy and rainy out today.  This type of weather just makes me want muffins and a latte.  I enjoy muffins that have fruit and nuts but, I also wanted chocolate chips. Gary was opposed to that idea.  So I made most of the muffins without chocolate chips and the a few with, for me!

Ingredients:

2 1/4 c. All-Purpose Flour

2 tsp. Baking Powder

1 tsp. Baking Soda

Pinch of Salt

1/2 c. Sugar

1/2 c. Vegetable Oil

1 Whole Egg

1 Egg Yolk

1 c. Plain Yogurt

1-2 c. Extras (Pecans, Cranberries, and Chocolate Chips)

Directions:

1. Pre-heat the oven to 375 degrees.

2. Mix the flour, baking powder, baking soda, and salt until combined.

3. Mix the sugar, vegetable oil, whole egg, egg yolk, and yogurt until combined.

4. Pour the sugar mixture into the flour mixture.  Stir twice.

5. Add the extras and mix the batter.  Do not mix until smooth; it should look similar to cookie batter.

6. Add cupcake liners to your muffin tin.  Spoon batter into liners.  The liners should be mostly filled.

  • Muffins do not rise like cupcakes, that is why you can fill the liner pretty full!

7. Pop the muffins in the oven for 16-18 minutes.

8. Take the muffins out the oven and immediately take them out the pan.

9. Let them cool for 3-5 minutes.

10. Serve and enjoy!

Recipe adapted from: I’m Just Here For More Food: Food x Mixing x Heat = Baking (pg. 92)

Bruschetta

For Mother’s Day I made an appetizer to hold us over before dinner.  I saw a recipe recently that inspired me to make a bruschetta.  Mother’s day was the perfect opportunity!

Ingredients:

1 Long French Bruschetta Loaf

4-6 oz of Roasted Marinaded Tomatoes

7 oz. Kalamata Tapenade

1 Small Container of Feta

** I got all the above ingredients from Whole Foods.  I got the tomatoes from the pre-cooked lunch section.

Extra Virgin Olive Oil

Oregano

Roasted Garlic Grapeseed Oil

Olive Oil Bruschetta Directions:

1. Cut the bread into circles that are about 1 inch wide.

2. Mix about 1/4 cup olive oil and 1 to 1 1/2 teaspoons of oregano in a bowl.

3. With a pastry brush, brush the bread circles with the olive oil mixture.

4. Spoon a small amount of tomatoes onto each bread circle.

5. Spoon some of the tapenade onto each bread circle.

6. Sprinkle a little feta onto each bread circle.

7. Enjoy!

Grapeseed Oil Bruschetta Directions:

1. Cut the bread into circles that are about 1 inch wide.

2. Poor about a 1/4 cup of the grapeseed oil into a bowl.

3. With a pastry brush, brush the bread circles with the grapeseed oil.

4. Spoon a small amount of tomatoes onto each bread circle.

5. Spoon some of the tapenade onto each bread circle.

6. Sprinkle a little feta onto each bread circle.

7. Enjoy!

Blueberry Scones

I really enjoy scones for breakfast, especially with some tea or coffee!  So this morning, I had a hankering for some blueberry scones and a cup of coffee.

Ingredients:

2 cups Flour                                                            1/3 cup butter ( softened )

2 tablespoons sugar                                             2 eggs

2 teaspoons baking powder                               1/2 cup heavy cream

1/2 teaspoon salt                                                  3 teaspoons lemon juice

1  package ( 6oz. ) blueberries

Directions:

1. Pre-heat the oven to 425 degrees.

2. Put the flour, sugar, baking powder, salt, and butter in mixing bowl.  Using a mixer on speed 2, blend until combined well.

3. Add 1 egg, 2 teaspoons lemon juice, and heavy cream to flour mixture. Beat on speed 2 until a soft dough forms.  mot of the blueberry package.  Mix with hands.

4. Knead dough about three times on a lightly floured flat surface (like your kitchen counter).  Here is where you have some choice.

  • You can divide the dough in half.  Pat each half into a circle that is 1/2 inch thick.  Cut each circle into 8 wedges.
  • Pat the dough into a circle. Cut the circle into 8 wedges.
  • Use a scone pan
  • Pat the dough 1/2 inch thick and made rectangles or squares
  • Or pat and cut the dough into whatever shape you desire

5. Place the wedges about 2 inches apart on a light greased baking sheet or pan.

6. Beat with a fork in a small bowl the remaining egg and 1 teaspoon of lemon juice.  With a pastry brush, brush the egg mixture on top of each scone.

7. Put the scones in the oven and bake for 10-12 minutes or until the scones are slightly golden on top.

8. Serve immediately and enjoy!

Recipe adapted from: KitchenAid: Great Baking and More  (pg. 42)