{Flashback} Zucchini Nut Bread

Posted in breakfast, sweets, things we like to eat by mydaughterandiblog

We’ve been dreaming of zucchini bread around here, so we decided to go ahead and repost our favorite recipe for using up a bountiful harvest. This time of year it is all about the zucchini. How to use up the surplus of the lovely, green vegetable that grows so prolifically. I think people actually avoid me when they see me coming at them with bags of squash!

Today we decided to just go for the tried and true zucchini bread. We have made several different recipes, but I love the lemon zest in this one and also the cinnamon and nutmeg. Mmmmm, the house smells so good right now – I can’t wait for it to come out of the oven.

The original recipe from The Better Homes and Gardens New Cookbook only makes one loaf. I figure if I am going to get everything dirty, I may as well make at least two loaves, so I doubled the recipe and modified it slightly.

Preheat oven to 350*. In mixing bowl beat together sugar, zucchini, and egg.

Add oil and lemon zest and mix well.

Add in the flour, cinnamon, baking soda, salt, nutmeg, and baking powder…

and mix well.

Gently fold in chopped nuts. Turn batter into a greased loaf pan, I sprinkle a bit of cinnamon sugar into the pan after spaying in a bit of oil.

I also sprinkle a bit more of the cinnamon sugar onto the batter before putting it into the oven. Bake at 350* for 50 to 60 minutes or till a wooden toothpick inserted near the center comes out clean. Cool in pan 10 minutes. Remove from pan, and cool on a rack.

Psych is definitely going to be an “Obsessions” post sometime in the near future- we love that show! In fact, we just finished watching the Season 7 finale- it’s a sad day in our household.

Zucchini Nut Bread

(makes two loaves)

Preheat oven to 350*
3 cups flour
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1/4 tsp. nutmeg
1/2 tsp. baking powder
2 cups sugar
2 1/2 cups shredded zucchini
2 eggs
1/2 cup oil
1/2 tsp. lemon zest
3/4 cup chopped walnuts

In mixing bowl beat together sugar, zucchini, and egg. Add oil and lemon zest and mix well. Add in the flour, cinnamon, baking soda, salt, nutmeg, and baking powder, and mix well. Gently fold in chopped nuts. Turn batter into a greased loaf pan, i sprinkle a bit of cinnamon sugar into the pan after spaying in a it of oil. I also sprinkle a bit more of the cinnamon sugar onto the batter before putting it into the oven. Bake at 350* for 50 to 60 minutes or till a wooden toothpick inserted near the center comes out clean. Cool in pan 10 minutes. Remove from pan, and cool on a rack.

Cindy & Jordan

3Jun2015

Our Growing Edge- May Roundup

Posted in breakfast, extras, main dishes, salads, side dishes, sweets, the important stuff, things we like to eat by mydaughterandiblog

I have something a little different in store for you today! Genie, the awesome blogger who runs Bunny Eats Design, contacted us a few months ago to see if we’d be interested in hosting May’s edition of Our Growing Edge! I was so honored to be asked- Genie has done a wonderful job of gathering food bloggers from all over the world into an inspiring, encouraging community.

Every month, food bloggers submit a link of one of their recent blog posts- you can make anything you’d like, the only requirement is that the recipe needs to be something new to you- a new ingredient or preparation or experience. It’s awesome to see bloggers getting out of their comfort zones- the results are spectacular!

Interested in joining in on next month’s roundup? It’s a great experience! For more information, visit Our Growing Edge.

Now that you know a little bit about what a roundup is, let’s jump right into this month’s edition!

First up! Fa’s Kitchen tackled making watermelon juice– something I’ve never heard of, but it sounds delicious!

This recipe made my mouth water! What a creative and delicious way to substitute eggplant for pasta.

This blog post and recipe blew my mind! Not only does Simona write in both English and Italian, she made homemade matcha noodles. So impressive!

This looks amazing! Spinach Stuffed Flank Steak– yum!

My favorite again- pasta! Julie made a delicious looking Carbonara dish, that we’ll have to try.

Everyday Life Mom made some delicious Almond Butter Bars that look like the perfect post-workout snack!

Our host, Genie, ended up with 42 figs in her fridge, and shared some beautiful photos of how she creatively used them up.

Yum!! The Dream Baker whipped up the most delicious looking Chocolate Banana Cake that I’m dying to try.

Kerene from The Dream Baker also submitted her recipe for Oven-roasted Char Siu (BBQ Pork)– another delicious, mouth-watering recipe.

Saffron & Honey submitted these gorgeous photos of her recipe for Ramps Raclette. This wasn’t something I was familiar with, but her post made me want to try it out!

Feijoa- a completely foreign type of fruit. Nom Nom Panda creatively used up her bountiful harvest in feijoa paste.

Becky made the yummiest looking Beet Salad– looks like a perfect summer recipe!

Chelsea recently highlighted Smorgasburg, in New York City. They stopped by and got donuts from Dough, and oh my goodness- they look amazing.

Another alternative to pasta in lasagna! Definitely worth trying!

Last but not least, these absolutely adorable Banana Banana Banana Cake‘s might be one of my favorite links for this month! Isabel from Sweet Loves killed it!

So that’s it! May’s round-up is complete!

1Jun2015

Strawberry Cream Cheese Crumb Cake

Posted in breakfast, sweets, things we like to eat by mydaughterandiblog

I love strawberries – don’t you? I love them in yogurt, in smoothies, in salads and my favorite – just all by themselves. I found this flower stand by our house and the guy there sells THE BEST strawberries. Seriously, best ever! When I told him how much I enjoy his strawberries, he got a big smile on his face and said, “yes, we have the best strawberries”. So cute! I’m so spoiled now that I only want to buy from him!

I remembered this recipe from Sally’s Baking Addiction that uses strawberries in a coffee cake and I knew I had to try it. It was delicious and is great for breakfast, but would be a great dessert too. It was a bit labor intensive, and I used quite a few dishes, but it was worth it.

Strawberry Cream Cheese Crumb Cake

Ingredients:

Crumb Topping:
3/4 cup (95g) all-purpose flour
1/4 cup (50g) packed light brown sugar
1/4 cup (50g) granulated sugar
1 teaspoon ground cinnamon
6 Tablespoons (90g) unsalted butter, cold and cubed

Cake:
1 large egg, room temperature
1/4 cup (60g) butter, melted and cooled
1/2 cup (120ml) milk*
2 teaspoons vanilla extract
1 and 1/2 cups (190g) all-purpose flour
2/3 cup (134g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt

8-10 fresh strawberries, sliced*
1 (8 ounce) package cream cheese, softened to room temperature
1/4 cup (50g) granulated sugar
1 teaspoon vanilla extract

Vanilla Glaze:
3/4 cup (90g) confectioners’ sugar, sifted
2 Tablespoons (30ml) milk or cream
1/2 teaspoon vanilla extract

Directions:
Adjust the oven rack to the lower third position. Preheat the oven to 350F degrees. Spray an 8-in or 9-in springform pan with non-stick spray. Springform pan is required. Set aside.

Make the crumb topping: Combine the flour, brown sugar, granulated sugar, and cinnamon together in a medium bowl. Cut the butter into the mixture with a pastry blender or mix with hands until it resembles coarse crumbs. Set in the refrigerator until ready to use. This crumb mixture must be chilled. I used my food processor. It was really fast – worth the extra dishes!

Make the cake: In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the egg and melted butter together on medium speed until combined. Add the milk and 2 teaspoons vanilla extract and beat on medium speed until thoroughly mixed. Scrape down the sides of the bowl as needed. Set aside.

Whisk the flour, sugar, baking powder, and salt together in a medium bowl until combined. With the mixer running on low, pour the dry ingredients into the wet ingredients. Mix until just combined. Pour into the prepared baking pan.

In a medium bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the cream cheese on high speed until smooth. Add remaining 1 teaspoon of vanilla extract and 1/4 cup granulated sugar and beat on medium speed until combined. Spread over the crumb cake batter. Layer with sliced strawberries. Top with the crumb topping and gently press the topping into the batter.

Bake for 55 – 60 minutes, or until a toothpick inserted in the center of the cake comes out free of cake crumbs. I covered the cake with aluminum foil after 40 minutes to help avoid the top from browning too much. Allow to cool in the pan on a wire rack for at least 15 minutes before glazing. I forgot the glaze completely. But I’m sure it would be delicious.

Make the glaze: Whisk the confectioners’ sugar, milk, and vanilla together. Remove the sides of the springform pan and drizzle the glaze over the cake. The cake will stay fresh covered at room temperature for 4 days.

Make ahead: Bake the cake as directed and freeze without the glaze for up to 1 month. Thaw overnight in the refrigerator and bake for 20 minutes at 200 degrees to warm it up. Glaze before serving.

Cindy

27Apr2015

Flourless Almond Butter Chocolate Chip Cookies {gluten free!}

Posted in breakfast, Fitness, sweets, things we like to eat by mydaughterandiblog

Jordan made these cookies the other day and we both thought they were great. They aren’t the prettiest cookies ever, but they were tasty and super simple to make. No butter, no flour, whipped up in one bowl in about five minutes! Why wouldn’t you give them a try?

Flourless Almond Butter Chocolate Chip Cookies {gluten free!}

Ingredients:
1 large egg

1 cup almond butter, we used crunchy, unsalted from Trader Joe’s

1/2 cup light brown sugar, lightly packed

1 tsp baking soda

2 tsp. vanilla

3/4 cup dark chocolate chips or mini semisweet chips

Instructions:
Preheat oven to 350F
Crack the egg into a medium bowl and beat it lightly. Add in the almond butter, vanilla, baking soda, and sugar and mix everything together well. Fold in the chocolate chips.

Scoop the dough onto a parchment or silpat lined baking sheet. I use a (1 3/4 inch) scoop, but you can use a tablespoon. Space the cookies well apart, and flatten them slightly with the back of a spoon.

Bake for 8 to 10 minutes. Don’t overbake these, the cookies will look underdone, but they will firm up as they cool.

Let them cool for a couple of minutes on the baking sheet, then transfer them carefully to a cooling rack.

Because we used a crunchy almond butter the cookies had a definite “healthy” look to them. I loved the extra texture, but if you’d prefer a little less texture, I would recommend using a smooth almond butter.

Recipe found on http://www.theviewfromgreatisland.com

Cindy & Jordan

13Apr2015

Apple Blondies with Cinnamon Almond Streusel

Posted in sweets, things we like to eat by mydaughterandiblog

I have to admit, I haven’t been baking quite as much lately. I’ve been changing up my eating a bit which has taken more time than I anticipated. When I do bake, I’ve been going to my regular, tried and true recipes. But the other day I decided to try something new. I had this recipe bookmarked on my computer for months and I finally made it. The bars were delicious. I followed the recipe exactly and then scrolled to the bottom to find different instructions if you live under 3500 feet in elevation. What?! Too late for me. The recipe turned out fine without the adjustments, but the bars took a bit longer to cook than listed on the recipe. I went ahead and made adjustments to the recipe here to make it as simple as possible.

I love baking with apples. We have several apple recipes that we bake on a regular basis. One of my all time favorite is this apple cake recipe but I think these apple blondies could end up being a favorite too. I followed the instructions to spray the pan and then line it with parchment paper. I’m not sure why you would spray it and then line it – so do whatever you think is best. It was nice to remove the whole pan at once and the bars cut really well. This is a great recipe and is a little unique. Enjoy!

Apple Blondies with Cinnamon Almond Streusel

1 1/2 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon cream of tartar

¼ teaspoon salt

1½ cups packed light brown sugar

¾ cup salted butter, at room temperature

2 large eggs

2 teaspoon vanilla

1 cup diced apples, peeled

¼ cup chopped almonds

For the strudel:

6 tablespoons salted butter, chilled and cut into small dice

⅔ cup all-purpose flour

½ cup sugar

¼ cup chopped almonds

1 teaspoon ground cinnamon

Preheat the oven to 350 degrees F.
Spray an 8 X 8 inch pan (or 9 X 9 inch) with non-stick spray then layer with parchment paper so it hangs over at least two edges of the pan and fits tightly into the corners.
Whisk the flour baking powder, cinnamon, cream of tartar and salt in a medium size bowl and set aside.
Beat the brown sugar and butter in the bowl of a stand mixer. Add the eggs and vanilla and mix until well combined. Add the dry ingredients and mix until incorporated. Add the apple and nuts and mix on low for 2-3 turns. Spread the batter in the prepared pan.
Add all of the ingredients for the strudel to the bowl of a food processor and pulse to mix. Sprinkle evenly over the top of the batter.
Bake for 40-50 minutes or until the top is lightly golden and a toothpick inserted into the center of the pan comes out clean. Allow to cool completely then pull out of the pan by holding onto the parchment overlap. For extra clean cuts, use a large knife or pizza cutter.

Original recipe from Foodie Crush

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My Daughter and I

coffee, dessert & chickens- one mother and daughter's musings on the important stuff…

Category Archives: sweets