Search Results for: zucchini

Zucchini Blueberry Coffee Cake #SundaySupper

Zucchini Blueberry Coffee Cake

I can feel the change coming.  I can feel it in my body, my mind, my spirit, my soul.  Summer is waning and fall and winter are rapidly approaching.

It was a delightful summer, which makes it all the worse to say goodbye.  I don’t want to give up the long days, the sunshine, the warmth, the sandals, the sundresses, the feeling of freedom that I’ve had for the past few months.

My body is starting to ache, to feel that chill, to grow tired as the sun sets earlier and earlier each day.  The little differences aren’t noticed by most but to me they are a warning that the time is growing precious and I must enjoy it.

Zucchini Blueberry Coffee Cake

My mind is leaning toward sadness.  Sadness that I am losing that feeling of freedom and happiness that does not come nearly as easily when the weather is crappy, the days are short, and home is where I spend most of my time.  The cold months drag and trick my mind into being sad, as the sun is rarely seen and when it is it is only a trick, not matching the warmth it brings to mind.

My spirit is being corralled.  Forced to rein in concerts and dinners out and walks around the neighborhood or town.  It is time to focus mostly on work, on a better future, which is good, but as my soul is showing it, not an easy task to accomplish.

Zucchini Blueberry Coffee Cake

This time of year is my reminder that another year has passed without accomplishing my goals.  It is another year I am stuck in Michigan and as just an aspiring writer, but at the same time, I feel I have inched closer to my goals and hope that very soon, I will take a giant leap forward.

Because I am grasping onto any remnants of summer, I have a summery Zucchini Blueberry Coffee Cake for you today.  It is incredibly moist from the zucchini and blueberries with a soft crumb.  The topping totally takes it over the top and makes it worthy for breakfast with a cup of coffee or tea or for dessert with a scoop of ice cream.

Plus, cakes like this freeze incredibly well.  So when winter has me down, I will definitely be reaching for a slice in the deep freeze.

Zucchini Blueberry Coffee Cake

Zucchini Blueberry Coffee Cake #SundaySupper

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 18 servings

Ingredients

Cake
3 large eggs
2 sticks unsalted butter, melted
1 tablespoon pure vanilla extract
2 cups sugar
3 cups all-purpose flour
½ teaspoon kosher salt
1 teaspoon baking powder
¼ teaspoon baking soda
2 heaping cups grated zucchini
2 cups blueberries
Topping
¾ stick unsalted butter, melted
1 cup all-purpose flour
1/3 cup granulated sugar
½ cup packed light brown sugar
½ teaspoon kosher salt
2 teaspoons ground cinnamon

Instructions

  1. Make the cake. Preheat oven to 350 degrees F. Butter and flour a 9 by 13 inch pan.
  2. In a large bowl, stir together eggs, melted butter, vanilla, and sugar until well combined. Add the flour, salt, baking powder, and baking soda. Mix until combined. Stir in the zucchini and blueberries. Pour batter into the prepared pan.
  3. Make the topping. In a medium bowl, stir together butter, flour, sugars, salt, and cinnamon until well combined and clumps form. Sprinkle evenly over the cake.
  4. Bake for 40 – 50 minutes until golden brown and a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Serve warm or cool completely in pan. Cake may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.

Notes

Recipe adapted from The View from Great Island

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://piesandplots.net/zucchini-blueberry-coffee-cake-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!  Also a thank you to this week’s host The Wimpy Vegetarian!

Appetizers

Desserts

Entrees

Sides

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Lemon Poppy Seed Zucchini Muffins

Lemon Poppy Seed Zucchini Muffins

Once upon a time I thought it would be easy to start a food blog.  An if you bake it, they will come kind of thing.

It turns out that is not the case … at all.  It’s time consuming with baking and writing and photographing and posting and promoting.  Sometimes inspiration doesn’t strike in one of those arenas or the sun isn’t out so pictures won’t turn out and it’s raining so a soufflé won’t rise.

Lemon Poppy Seed Zucchini Muffins

And it’s hard to get people to read your blog and follow you on social media and care about your blog in general.  People say mean things like your food is ugly and you are weird.  For some reason people really take joy in this.

You have to learn to tune it out.  To grow thick skin, which is not easy.  You also have to train yourself not to get caught up in the fact that other bloggers are going to be exponentially more popular than you regardless of whether your recipes are as good as theirs or not.

Somewhere in the middle of all of this, I had to decide what I wanted.  I want to be a writer, but the blog is a good way to keep track of the amazing recipes I make and share them with you in case you might want to try them as well.

Lemon Poppy Seed Zucchini Muffins

Deciding that has taken most of the pressure off, but there are times, moments, when I think about what could be if my post takes off on Pinterest or something of the like.  Then I check my traffic numbers and snap back to reality and realize really, it’s okay, because being the most popular blogger out there isn’t really what I want, but it might be someone else’s dream come true.

These Lemon Poppy Seed Zucchini Muffins are definitely a breakfast dream come true.  They are packed with flavor with lemon zest, poppy seeds, olive oil, ground ginger, and crystallized ginger and a lemon glaze.  Plus, they are so tender, they almost fall apart when you peel the paper off.  No dry, lifeless muffins here.

Before zucchini season runs out, you have to try these muffins.  You’ll never look at zucchini muffins the same way.

Lemon Poppy Seed Zucchini Muffins

Lemon Poppy Seed Zucchini Muffins

Lemon Poppy Seed Zucchini Muffins

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 12 muffins, plus 1 small cake

Ingredients

3 cups grated zucchini

2 cups granulated sugar

2 cups all-purpose flour

½ teaspoon kosher salt

1 teaspoon baking powder

½ teaspoon baking soda

1 tablespoon ground ginger

3 tablespoons poppy seeds

2 tablespoons chopped crystallized ginger

Zest of 2 lemons

1 tablespoon pure vanilla extract

1 cup extra virgin olive oil

3 large eggs

2 cups confectioners’ sugar

Juice of 1 lemon

Instructions

Preheat oven to 350 degrees F. line a muffin tin with paper liners. If you have a ramekin handy, pull it out as well for the extra batter.

In a large bowl, stir together flour, salt, baking powder, baking soda, ginger, and poppy seeds. In another large bowl, stir together sugar, crystallized ginger, lemon zest, vanilla, and olive oil until well combined. Add the eggs one at a time and mix to combine.

Stir in the flour mixture. Then grab a handful of zucchini at a time, wring out the excess liquid, and add to the batter. Stir the zucchini in. scoop batter into the prepared muffin tin. Place any leftover batter in a ramekin or another oven safe dish.

Bake for about 25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Allow muffins to cool for about 10 minutes, before making the glaze. In a medium bowl, stir together sugar and lemon juice until combined, adding more sugar or juice as necessary to achieve a spreadable glaze. Spoon evenly over the muffins. Serve warm or cool completely in the pan. Muffins may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave for about 1 minute.

Notes

Recipe adapted from Food 52

http://piesandplots.net/lemon-poppy-seed-zucchini-muffins/

Granny’s Zucchini Bread #SundaySupper

Granny's Zucchini Bread

Mom has always talked about how much she loved her mom aka Granny’s zucchini bread. Granny has been gone for seven years now. I miss her and think about her every single day; I believe she watches over me – my guardian angel.

I loved her when she was here on earth, but I have done a lot of growing up in the past seven years. I wish all the time she was still here to bake and cook with me, to have adult conversations with, to watch game shows together, and take walks around the neighborhood.

Granny's Zucchini Bread

I should have done all those things while she was alive, but I didn’t always want to. I try not to blame myself for being a typical teenager. Hopefully she knew then how much I loved her, and hopefully she still knows now.

To be honest, based on what Mom has told me about Granny, I don’t know that we have a lot of food favorites in common. I make her Cucumbers, Tomatoes, and Onions all the time (if you haven’t tried it yet, do it! Now!), but other than that her recipes aren’t really my thing. I like to think if we would have had the opportunity to cook together, we both would have been open to trying new things.

Granny's Zucchini Bread

One recipe I have wanted to try is her zucchini bread. We thought the famous recipe had been lost, never to be found. I was so bummed! Then my aunt kindly went through all of her recipes and found what we believe to be Granny’s Zucchini Bread. We can’t be sure, but we know the recipe was from the Cincinnati Enquirer like this one.

I think it was her recipe since this bread is simply stellar. Loaded with zucchini, it still manages to be pretty light and fluffy, definitely moist and tender inside with a caramelized exterior that provides the best complex flavor. Walnuts lend crunch, while cinnamon and vanilla are major flavor players.

I wish I could share a piece of this with Granny, but instead I’ll just have an extra slice in her honor 🙂

Granny's Zucchini Bread

Granny’s Zucchini Bread #SundaySupper

Prep Time: 25 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 35 minutes

Yield: 2 loaves, 16 slices

Ingredients

3 cups all-purpose flour

1 teaspoon baking soda

¾ teaspoon baking powder

½ teaspoon kosher salt

2 teaspoons ground cinnamon

3 large eggs

2 cups granulated sugar

1 cup vegetable or canola oil

1 tablespoon vanilla bean paste

3 cups coarsely grated zucchini

1 cup walnuts

Instructions

Preheat oven to 350 degrees F. Oil 2 loaf pans, and line the bottom only with parchment.

In a medium bowl, stir together flour, baking soda, baking powder, salt, and cinnamon.

In a large bowl, stir together eggs, sugar, oil, and vanilla until fully combined. Stir in the dry ingredients until most of the flour has been incorporated. Add the zucchini and stir until all ingredients are fully combined. Fold in the walnuts.

Divide the batter evenly among the two pans. Bake for 1 hour to 1 hour 10 minutes, until golden brown and a toothpick inserted into the center of each loaf comes out clean or with a few moist crumbs. Cool in pans for about 30 minutes before gently removing and cooling completely. Bread may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag. Thaw at room temperature for a couple hours or in the microwave for 30 seconds to 1 minute.

Notes

Recipe adapted from The Cincinnati Enquirer

http://piesandplots.net/grannys-zucchini-bread-sundaysupper/

Don’t miss the other Sunday Supper recipes!

Make sure you check out all of the squash goodness in today’s Sunday Supper menu!

Starters – Appetizers & Cocktails:

Pickles & Relish:

Soups & Salads:

Main Dishes

Side Dishes:

Sweets to Start or End the Day:

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Zucchini Cake with Cinnamon Buttercream

Zucchini Cake with Cinnamon Buttercream

So I think it’s safe to say summer is long gone.  With Halloween behind us, Thanksgiving is just around the corner, and Christmas will be here in the blink of an eye.  It’s already cold, cloudy, and depressing out.  Though I have managed to keep my winter coat in the closet so far, but we’ll see how long that lasts.  I’m surprised to say I haven’t even had much time to mourn summer.  It’s been crazy busy with writing, blogging, and trying to live life and have fun.  Plus, my farmers’ market has been pretty well stocked still.  Green beans and heirloom tomatoes in the first week of November?  Yes, please!

And there are some foods I buy year round.  We, for better or worse, live in a world where a lot of foods are in the grocery store every day of the year.  So my endless search for December peaches that actually taste like peaches might go unfulfilled, but there are typically a few cherries, strawberries are quite delightful, and so is zucchini.

Zucchini Cake with Cinnamon Buttercream

Zucchini Cake with Cinnamon Buttercream

Okay, so zucchini might be an odd vegetable for me to crave year round, but I do.  I love it roasted, raw, and I adore baking with it.  I’ve made Zucchini Muffins, Carrot Zucchini Bread, and now Zucchini Cake with Cinnamon Buttercream.  I bookmarked this recipe as soon as I saw it on Joanne’s site (if you missed her guest post here, go check it out!).

I used up some of the last of my farmers’ market zucchini making this cake and there was no better way to use it.  The cake is easy to make, dense, and moist with great zucchini flavor and crunchy walnuts.  Then it’s topped with a creamy buttercream enhanced with cinnamon and honey.  I don’t always care for American buttercream, but I found I kept tasting this, you know, just to make sure it was good 🙂  The honey and cinnamon really took it to the next level!  The cake is good by itself, but the frosting is a necessary addition, taking the cake over the top.  Maybe summer doesn’t have to end after all . . .

 Zucchini Cake with Cinnamon Buttercream

Zucchini Cake with Cinnamon Buttercream

Zucchini Cake with Cinnamon Buttercream

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 8 pieces

Ingredients

Cake

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon kosher salt

2 teaspoons ground cinnamon

¼ teaspoon ground cloves

¾ cup extra virgin olive oil

1 cup packed light brown sugar

3 large eggs

1 teaspoon pure vanilla extract

1 ½ heaping cups coarsely grated zucchini

¾ cup walnuts

Frosting

1 stick unsalted butter, room temperature

1 ½ - 2 cups confectioners’ sugar

1 tablespoon honey

1 teaspoon ground cinnamon

Instructions

Make the cake. Preheat oven to 350 degrees F. Butter a 9 inch cake pan, line the bottom with parchment and butter the parchment.

In a medium bowl, stir together flour, baking powder, salt, cinnamon, and cloves.

In a large bowl, stir together oil, brown sugar, and vanilla. Add the eggs one at a time, mixing between each addition until fully incorporated. Add the flour mixture to the sugar mixture and stir until just combined. Stir in the zucchini and walnuts until evenly distributed.

Pour batter into prepared pan, spread into an even layer and bake 40-45 minutes, rotating halfway through, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely before frosting.

Make the frosting. In a large bowl, using a hand mixer, cream butter, sugar, honey, and cinnamon until smooth and creamy. This may also be done in a stand mixer. Taste the frosting to see if it is sweet enough. I ended up using almost two cups of sugar to get the taste I wanted. Spread the frosting over the top of the cake. Cake may be stored in an airtight container at room temperature for up to 3 days, or frozen in quarters, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw at room temperature for about an hour.

Notes

Recipe adapted from Joanne Eats Well With Others

http://piesandplots.net/zucchini-cake-with-cinnamon-buttercream/

Carrot Zucchini Bread

Carrot Zucchini Bread

I am so not done with summer.  My kitchen is loaded with peaches, plums, blueberries, blackberries, corn, tomatoes, zucchini, and more.  After that pesky power outage last week (yeah, I’m still not over that), Mom and I spent the weekend working our tail feathers off trying to re-preserve summer.  This meant freezing blueberries, peaches, plums, and blackberries.  Dad actually went to pick blackberries again, and they were the best ones he’s ever picked.  He even said he’d go again.  I so need to nominate him for world’s best dad 🙂  Did I mention he doesn’t even like blackberries?  Then Mom and I made Blueberry Buckle, Blackberry Pie Bars, and Peach Blackberry Pie.  Summer could not end until we made that pie!

My wardrobe is still all about sleeveless dresses and strappy sandals.  I’d prefer to never see my winter coat again.  I’m still wearing bright nail polish and lipstick.  Oh, and those walks around the neighborhood with the sun beating down on me and the birds singing?  I’ll probably cry when those come to an end.  That and when all the stunning flowers die.  Everywhere I look right now the flowers are prettier than ever. 

Carrot Zucchini Bread

Carrot Zucchini Bread

I can feel the change coming though.  The air feels different.  I was chilly at the farmers’ market this weekend.  Mums and Halloween decorations are out in the stores.  I’m dreading the change in seasons more than I can tell you; perhaps more than I even know.  California, I’m coming for you asap, because I don’t know how much longer I can take the torture that is winter.  But for now, even the calendar agrees that it’s still summer!

Carrot Zucchini Bread

I also recently re-made this Carrot Zucchini Bread after the whole freezer meltdown thing.  I wanted to make something with the lovely carrots and zucchini out now.  I wasn’t sure what to make until I came across this bread.  It is incredibly soft and moist and did not get too brown in the oven as some breads do. The carrots and zucchini shine through with a hint of spice and some crunchy walnuts.  Whether it’s for breakfast, a snack, or dessert, this bread is sure to keep summer going.

It’s the last day to enter my Angie’s Popcorn Giveaway!

Carrot Zucchini Bread

Carrot Zucchini Bread

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 25 minutes

Yield: 16 slices

Ingredients

1 cup vegetable oil

2 cups granulated sugar

3 large eggs

1 tablespoon pure vanilla extract

3 ¼ cups all-purpose flour

½ teaspoon kosher salt

2 ½ teaspoons baking powder

¾ teaspoon baking soda

1 tablespoon ground cinnamon

1 teaspoon ground cloves

2 cups grated carrots

2 cups grated zucchini

1 cup walnuts

Instructions

Preheat oven to 350 degrees. Oil and flour 2 loaf pans.

In a large bowl, whisk together oil, sugar, eggs, and vanilla until fully combined and slightly lightened in color.

In a medium bowl, stir together flour, salt, baking powder, baking soda, cinnamon, and cloves. Whisk flour mixture into sugar mixture until fully combined, but do not over mix. Add in the grated carrots and zucchini and walnuts. Stir until evenly distributed.

Divide batter evenly among the loaf pans. Bake for 1 hour to 1 hour 10 minutes, rotating halfway through if necessary, until a toothpick inserted in the center of the loaves comes out with only a few moist crumbs.

Cool loaves in pans about 20 minutes before gently and carefully removing from the pans and cooling completely on a wire rack (or serve them warm). Bread may be stored in an airtight container at room temperature for up to 4 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for 4 months. Thaw at room temperature for about an hour or in a 350 degree F oven wrapped in parchment placed on foil for about 20 minutes for ¼ loaf. Larger pieces will take longer.

Notes

Recipe adapted from Mom on Timeout

http://piesandplots.net/carrot-zucchini-bread/

Healthy Zucchini Soup

Healthy Zucchini Soup

A few years ago, I watched some segments about peonies and Peony’s Envy, a famous peony grower, on the Martha Stewart Show.  I knew instantly I had to have some in the yard.  It wasn’t hard to get Dad on the peony bandwagon, as you might remember, he’s obsessed with flowers.  After a little research and carefully considering the options from Peony’s Envy, we ordered four bushes in various pink colors.

They weren’t supposed to bloom the first year or even the second, but that first year we had a few stunning blooms.  It was such a nice surprise!  And this year?  My, oh, my.  This year, they are loaded with huge blooms that make me smile with even a glance.  I wish they bloomed all the time because they really are something special.

Peony

Peony

Peony

I make a point to visit them on my daily walks outside, but can only enjoy them for a few moments a day before I have to get back to reality.  I wanted to cut some flowers to bring in, as their location in the yard makes them difficult to see from the windows, but they are filled with bugs and I don’t like bugs and definitely don’t want them in the house.  So my awesome Mom cut some and put them in a plastic cup on the table on the deck right outside the kitchen window so I could admire them all day.  Yep, Mom’s the bomb!

Peonies on the Table

You know what else is the bomb?  This Healthy Zucchini Soup.  I was looking for something new and exciting for dinner, so I turned back to Daphne Oz’s book Relish and knew I had to give this soup a try.  Super simple to make, it’s incredibly creamy, warm, and comforting without the addition of any dairy.  That makes this soup vegan if you use vegetable stock, gluten free, and crazy healthy.  The bright flavor of the summer staple zucchini shines through, enhanced by some black pepper and stock.  The only complaint I have about this recipe is that it says it serves four.  Mom and I ate it with leftover wild King salmon and there was only a tiny bit left.  It’s really a miracle there was any left it’s so good.  Really you guys, this is don’t leave a drop in the bowl tasty!  I think I’ll make another pot while I admire my peonies.

 Healthy Zucchini Soup

Healthy Zucchini Soup

Healthy Zucchini Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 2-4 servings

Ingredients

2 tablespoons olive oil

5 garlic cloves, peeled and coarsely chopped

1 medium to large onion, diced

4 medium zucchini, diced

2 ¼ cups vegetable or chicken stock

Sea salt, optional, to taste

1 teaspoon freshly ground black pepper

Instructions

In a large pot, heat olive oil over medium heat. When hot, add the garlic and onion and sauté about 3 minutes, until softened, stirring frequently so the garlic does not burn. Add the zucchini, 1 cup of stock, and salt if using and bring to a boil. Reduce to a simmer and cook, covered for 15-20 minutes, until the zucchini is tender.

Transfer the soup carefully to a blender and blend until smooth. Once pureed, pour the soup back into the pan and add the remaining 1 ¼ cups stock and black pepper. Return to a simmer and cook, uncovered, for about 5 minutes. Serve immediately. Leftover soup may be stored in the refrigerator in an airtight container for up to 3 days. Reheat in a pot on the stove or in the microwave

Notes

Recipe adapted from Relish by Daphne Oz

http://piesandplots.net/healthy-zucchini-soup/

Zucchini Muffins

Zucchini Muffins

Zucchini is omnipresent throughout the entire summer and into fall.  It fills the grocery stores, farmers’ markets, and maybe even your garden if you’re lucky enough to have one.  The abundance of this tasty vegetable makes me want to use it every way possible.  It’s tasty roasted, in frittatas, in Cabbage Slaw, deep fried (though I’ve never made it that way; I leave that to restaurants), and definitely in zucchini bread.  Leave it to me to turn a savory vegetable into a sweet treat for breakfast, brunch, snack, anytime, really.

Zucchini

I remember eating zucchini bread when I was a child, but I can’t quite pinpoint where.  Perhaps from a bakery.  Maybe my mom made it.  Or a friend gave us some.  Mom says Granny used to make the best zucchini bread, but the recipe is nowhere to be found.  I hope it turns up one day because I would so love to try her recipe.  But until then, I turned to my trusty Good Housekeeping Cookbook, the first cookbook I bought, and found a recipe there.  I made some modifications, and I hope it might be like Granny’s, and even if it’s not, I hope she’d like it.

Unbaked Zucchini Muffins

Unbaked Zucchini Muffin

This is a serious zucchini muffin.  If you don’t love zucchini, try a different muffin recipe on the blog, there are plenty to choose from.  But for those of you who love zucchini bread, zucchini in general, or are looking for something different to try, make these muffins.  As much zucchini as the batter will possibly hold is packed into these muffins, making them moist and dense in texture, but mild in flavor to avoid overpowering the delicate zucchini flavor.  A stiff, cookie dough looking batter turns into the nicest muffin batter once all that zucchini is added.  Do not squeeze the juice out of the zucchini; it is very important for giving the batter and final product the proper texture.  A bunch of cinnamon adds some complexity, while orange (or lemon) zest, adds a punch of brightness.  The toasted walnuts (yes, they must be toasted) add a little crunch and the perfect muffin is born.

These scream summer to me, travel well, and freeze even better, so make a batch to share.  Maybe it will bring you back to childhood as well.

By the way, you can now follow my blog on Bloglovin.  If you’re already a member, you know that it makes it easy to read all your favorite blogs (and I hope mine is among your favorites!), and if you’re not, it’s easy to join and really cool!  Follow my blog with Bloglovin

Zucchini Muffins

5.0 from 2 reviews
Zucchini Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 1 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • ¾ cup granulated sugar
  • ⅓ cup vegetable oil
  • 2 large eggs
  • Zest of 1 orange
  • 3 heaping cups zucchini, unpeeled, grated on the largest holes of a box grater
  • ½ cup toasted walnuts, very coarsely chopped
Instructions
  1. Preheat oven to 350 degrees F. Generously oil ten cups in a muffin tin, including the top. In a medium-small bowl, mix together the flour, baking powder, salt, and cinnamon.
  2. In a large bowl, mix together the sugar and oil. Mix in the eggs. Add the orange zest, and mix to combine. Pour the dry ingredients into the wet ingredients; mix with a spoon or spatula. The batter may look really thick, almost like cookie dough; this is okay. Add in the zucchini and walnuts. Mix until fully incorporated. The batter should not be as thick, and should come together well. Using a regular sized ice cream scoop, fill the oiled muffin cups to the top.
  3. Bake 20-25 minutes, turning halfway through if necessary, until a toothpick comes out with only a few moist crumbs. Store at room temperature for up to 3 days or wrapped in parchment and foil and placed in a zipper bag in the freezer for up to 4 months. Thaw at room temperature for several hours or in a 350 degree F oven for 15-20 minutes. When warmed in the oven, they will have a crunchy top and be soft inside.
Notes
Recipe adapted from Good Housekeeping Cookbook

 

 

Sweet Potato Crust Quiche #SundaySupper

Sweet Potato Crust Quiche

Eating vegetables has never been a problem for me.  Since I was a kid fruit and vegetables have been my jam.

I have eaten fruit at every meal since forever.  It’s just what I did.  Even when I was in my fast food phase.

Sweet Potato Crust Quiche

I loved vegetables too.  I was probably the only kid who often chose broccoli soup and tossed salads (drenched in ranch dressing, but still) over dessert.

It’s funny that as a kid broccoli everything was my jam and I can barely look at it now, but I make up for it with all the vegetables I maybe didn’t love then and love now.

Sweet Potato Crust Quiche

I never understand the my kids won’t eat fruit and vegetables thing because for me it was second nature.  Maybe it was because I went to the produce store and helped choose the items that would make up our meals.  Or because I helped make dinner.  Or because I was never, ever forced to eat anything.

I can’t say for sure, but I can say that I believe everyone, young or old, can love vegetables.

And this Sweet Potato Crust Quiche is one of the easiest ways to do that.  I wish I would have eaten more sweet potatoes as a kid – they are so inviting with that sweet, creamy goodness.  But I make up for it now.

Sweet Potato Crust Quiche

You can put whatever vegetables you love in the quiche.  I put onion in EVERYTHING, another food I have loved forever, and mushrooms always make a good addition.  But peas, kale, spinach, fennel, cauliflower, broccoli, corn, and more would work.  Use what you love and have on hand.

The real star here is the super creamy egg custard.  A really good whisking and just a touch of almond coconut blend milk make a silky smooth filling that is to die for.

With this meal, the whole family will fall in love with vegetables.

Sweet Potato Crust Quiche

Sweet Potato Crust Quiche #SundaySupper

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6 servings

Ingredients

2 tablespoons olive oil, divided
1 large sweet potato, sliced into ¼ inch thick rounds
1 large onion, sliced into half moons
10 ounces cremini mushrooms, thinly sliced
7 large eggs
1/3 cup almond-coconut blend milk
½ teaspoon freshly ground black pepper
½ teaspoon kosher salt

Instructions

  1. Preheat oven to 400 degrees F. Lightly oil a deep dish pie pan.
  2. Arrange the potato slices in the pie pan, overlapping to cover everything in at least a single layer and a double layer if possible. Drizzle with more oil and bake for about 15 minutes, until just tender. The potatoes will probably shrink, just rearrange them to cover as much of the surface of the pan as possible.
  3. While the crust bakes, place the onion and mushrooms on a baking sheet. Drizzle with the oil and sprinkle with the salt and pepper. Roast in the oven right along with the crust.
  4. When the crust and vegetables are both just tender, whisk together the eggs and milk until fully combined.
  5. Place the vegetables in the crust and pour the egg mixture over.
  6. Reduce the oven temperature to 375 degrees F and return the pan to the oven. Bake about 30 minutes until the center of the custard is just set. Serve immediately or store in an airtight container in the refrigerator for up to three days. Serve cold or reheat in the microwave about 1 minute.

Notes

Recipe adapted from Olives n Wine

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://piesandplots.net/sweet-potato-crust-quiche-sundaysupper/

Don’t forget to check out the other Sunday Supper recipes!  Thanks to Anne from Simple and Savory for hosting!

Sunday Supper Kid Friendly Vegetable Recipes

Breakfast

Dinners

Sides

Snacks

For even more kid friendly vegetables check out these Vegetable Recipes for Picky Eaters by The Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Brussels Sprout and Kale Salad #SundaySupper

Brussels Sprout and Kale Salad

There would be hurricane force winds, they said.

And sporadic power outages, they said.

Despite one local station’s promo that declares how accurate their meteorologist was, no one saw this coming.

The high wind warning began at 10 am Wednesday and our power couldn’t even hold out until then.  At about 9:40, the lights fought and flickered and then turned off.

Brussels Sprout and Kale Salad

I finished breakfast, trying to play it cool with restoration estimates at noon, but as time wore on and the estimates switched to 4 pm, I began to panic.  I kind of became unhinged.

Losing power is a big deal for me.  There’s tons of food in my refrigerator and freezer that I don’t want to have to throw away.  It was getting cold in the house despite the fact that it was 55 and sunny.  Prospects for warmth didn’t look good either with terribly cold temperatures the rest of the week.  And let’s face it, I am a TV addict.

Mom and I turned on our trusty battery powered radio to learn that a record breaking wind gust of 68 miles per hour was recorded at our local airport and by the end of the day this had become the largest power outage the area has ever seen with just about one million people out.

Brussels Sprout and Kale Salad

In the middle of the day we did get a call from an automated energy company lady reassuring us there was “good news.”  A crew had been dispatched to our outage and it would be restored by 11:30 pm THE NEXT DAY.

Apparently I sounded like a dying animal, worried I’d have to go to a hotel, which is about the last thing I wanted to do, but it did come right before freezing to death.  We would have to act fast, by nightfall, there were no hotel rooms in the area.  None.

Four pm came and went as we headed for round three of Monopoly Empire, a surprisingly fast and relatively boring version of the classic.  I picked up a coloring book I’ve been meaning to use for a year and Mom called Dad, in the light and heat of work.

Then it happened.  I saw the light.  Well, the lights.  They came on.  And I cried happy tears for the second time in my life.

Brussels Sprout and Kale Salad

Being one of the first outages benefitted us greatly with the energy company reporting thousands of downed wires, we would have otherwise been out for a long time.  They hope to have 90% of customers restored by Sunday night.  At least I found the silver lining in this wild week.

Comcast was out for an additional 18 or so hours, and that didn’t make me too happy.  But we are all back up and running and I hope everyone else in the area is soon as well xoxo

After the drama, I needed a quick and easy, healthy, restoring, satisfying meal.  So I made Brussels Sprout and Kale Salad.  Kale is my comfort food – it always makes me feel good!

This salad is full of nutritious green ingredients for a heathy St. Patrick’s Day.  The kale drinks up the light vinaigrette, the onion provides crunch, the pear adds sweetness and a burst of juice, and the cucumber is supremely refreshing.  The Brussels sprouts are added to the salad while warm so they soak up some of the dressing and wilt the kale ever so slightly.

Gluten free, healthy, vegan, and Whole30 approved, I could happily eat this by itself, but I paired it with some Tonnino Tuna which I am currently obsessed with.  Here’s to salads, St. Patrick’s Day, and having the lights on.

Brussels Sprout and Kale Salad

Brussels Sprout and Kale Salad #SundaySupper

Prep Time: 15 minutes

Cook Time: 4 minutes

Total Time: 19 minutes

Yield: 2-4 servings

Ingredients

1 pound Brussels sprouts, outer leaves removed
2 cups kale leaves, roughly torn
½ large white onion, thinly sliced
1 English cucumber, thinly sliced
1 large Bartlett pear, thinly sliced
Juice of one lemon
¼ cup olive oil
1 teaspoon freshly ground black pepper
½ teaspoon kosher salt

Instructions

  1. In a large bowl, stir together lemon juice, oil, pepper, and salt. Add kale, onion, cucumber, and pear. Stir until well coated.
  2. In a medium microwave safe bowl, place the Brussels sprouts. Add about ¼ cup water to the bowl and microwave on high about 3 ½ minutes, until tender.
  3. Half the large Brussels sprouts, leave the small ones whole and add to the salad. Toss to combine and serve immediately.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://piesandplots.net/brussels-sprout-and-kale-salad-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!  Thanks to Christie from A Kitchen Hoor’s Adventures for hosting.

Best Breakfasts

Must Make Main Dishes

Scrumptious Salads

Stunning Sides

Dreamy Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Favorite Recipes of 2016

It’s been another delicious year and here are some standout recipes you may have missed – perfect for holiday baking!

Coca-Cola Cupcakes with RITZ Crust

Coca-Cola Cupcakes with RITZ Crust

I couldn’t get enough of these sweet and salty totally over the top treats!

Peach Slab Pie with Crumb Topping

Peach Slab Pie

You all know I am peach obsessed and a slab pie just means there is even more to love!

Peach Fritters with Maple Bourbon Glaze

Peach Fritters

Another peach recipe!  This was my first foray into doughnuts, but it will not be my last.

Lemon Poppy Seed Zucchini Muffins

Lemon Poppy Seed Zucchini Muffins

I didn’t think the classic zucchini muffin could be improved, but these are my favorite flavorful breakfast.

Rice Krispies Treat Birthday Cake

Rice Krispies Treat Birthday Cake

Rice Krispies Treats will always be a nostalgic favorite.  This dessert looks like a cake on the outside, but is a surprise of gooey marshmallow goodness inside.

Yeasted Waffles with Peach Syrup

Yeasted Waffles with Peach Syrup

I don’t make waffles enough and this recipe proves that.  The syrup is to die for!

Animal Cracker Ice Cream Cake

Animal Cookie Ice Cream Cake

Move over store bought ice cream cakes, there is new competition in town!

Carrot Cream Cheese Coffee Cake

Carrot Cream Cheese Coffee Cake

Another favorite breakfast, this is everything we love about carrot cake with added crumb topping.

Mom's Individual Meatloaves

Mom’s Individual Meatloaves

So the bullies on Reddit may say this is the ugliest food photo ever, but I make these all the time and they never disappoint.

Gluten Free Monster Cookie Bars

Gluten Free Monster Cookie Bars

One of those recipes when I could not stop grabbing a taste.  It is pure peanut butter goodness!

And one of my favorite fashion posts of the year: Summer Sundress.  I can’t wait to break out all my summer clothes and enjoy going outside again.

Summer Sundress #FashionFriday

Here’s to an awesome 2017!

Related Posts Plugin for WordPress, Blogger...