Thursday, August 29, 2013
At this time of year, most people are looking for new things to do with zucchini. I don't have a garden so I'm not overrun with zucchini, but I still love using it in savory and sweet dishes alike. You won't even know that there's a vegetable in this bread!
In large bowl, whisk together flour, sugar, baking powder,
and salt; add lemon zest then set aside.
In medium bowl or large measuring cup, lightly beat 2 eggs, then add oil, yogurt,
buttermilk, lemon juice
and blend everything well. Pour into the dry ingredients
and blend together. Add in zucchini
and stir lightly until it is evenly distributed.
Pour the batter into a greased loaf pan and bake for 45-55 minutes, or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes, then remove to a wire rack and cool completely.
While loaf is cooling, can make the glaze by combining powdered sugar and lemon juice in a small bowl
and whisking until well blended. Spoon or pour the glaze over the bread
and let it rest for about an hour for the glaze to set.
Slice it up and serve!
I may plant zucchini just so I can make this every summer!
One year ago: Peach Ice Cream
Two years ago: Cherry Coconut Bars
Three years ago: Blueberry Banana Bread
Four years ago: Hot Fudge Sauce
Get more great ideas at Full Plate Thursday, Thursday's Treasures, Showcase Your Talent, Foodie Friday, Food on Friday, Foodtastic Friday, Foodie Friday (#2), Friday Flash, Friday Food Frenzy.
Lemon Zucchini Bread
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup canola oil
1/4 cup plain or vanilla yogurt
2/3 cup sugar
1/2 cup buttermilk
2 Tbsp. lemon juice
Zest of 1 lemon
1 cup grated zucchini (about 1 medium)
1 cup powdered sugar
2 Tbsp. lemon juice
In large bowl, whisk together flour, sugar, baking powder, and salt; add lemon zest then set aside.
In medium bowl or large measuring cup, lightly beat 2 eggs, then add oil, yogurt, buttermilk, lemon juice and blend everything well. Pour into the dry ingredients and blend together. Fold in zucchini and stir until evenly distributed in mixture.
Pour batter into a greased 9×5″ loaf pan and bake at 350 degrees for 45-55 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, can make the glaze by combining powdered sugar and lemon juice in a small bowl and whisking until well blended.
Spoon glaze over cooled loaf. Let glaze set, then cut into slices serve. Makes 10-12 slices.
Recipe Source: Adapted from Nancy Creative
Monday, August 26, 2013
I'm so not ready for the end of summer. Classes at my school have already started, but I'm not ready to let go of short sleeved shirts, sunny Saturday afternoons, boat rides and floating on an inner tube. And luckily, today I don't as it's over 90 degrees! I am especially not ready to give up homemade ice cream. I know I said that the Roasted Pistachio Ice Cream is the best ever, but I think I now have to declare a tie. This one is SO good, too! And with all the heat predicted for this week, there'll be plenty of time to enjoy this delicious frozen dessert. I hope you'll make some soon!
This recipe uses the same method as Roasted Pistachio, so plan ahead because it will need to chill overnight.
In a large saucepan, combine the milk, cream, sugar,
corn syrup and honey.
Bring this to a rolling boil over medium-high heat, and boil for 4 minutes. While you wait, combine the cornstarch with 2 Tbsp. of milk
and whisk until smooth. In a large batter bowl or measuring cup (you'll store the ice cream overnight in this container!) combine the cream cheese, peanut butter
and salt and stir together until smooth. Once the milk mixture in the saucepan has boiled for 4 minutes, add the cornstarch mixture and stir well and boil for another minute or until slightly thickened. Gradually add the milk to the peanut butter mixture (I like to use a ladle for this)
and whisk until the mixture is completely smooth.
Cover the bowl and refrigerate overnight. When you're ready to make the ice cream, first give the batter a good stir, then add to the ice cream freezer.
Put the chopped chocolate in a small bowl and microwave at 50% power for 45 seconds or so to slowly melt the chocolate. Stir until smooth. Slowly drizzle the chocolate into the churning ice cream
and let the ice cream continue to churn for a minute or so. Transfer the ice cream to a freezer safe container and give another stir to distribute the chocolate flakes evenly.
Press some parchment paper down on the surface of the ice cream, cover the container, and freeze for at least two hours or until firm. Delicious!
One year ago: Blueberry and Goat Cheese Salad
Two years ago: Cherry Zucchini Muffins
Three years ago: Bok Choy Chicken Salad
Four years ago: Corn Dip
Find more great ideas at Mouthwatering Monday, Inspiration Monday, Mix it Up, Melt in Your Mouth, Recipe Sharing, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff, All my Bloggy Friends, Cast Party Wednesday, What's Cooking, Wednesday Extravaganza, What's Cooking (#2), What I Whipped Up.
Peanut Ice Cream with Chocolate Flakes
2 cups + 2 Tbsp. whole milk
1 1/4 cups heavy cream
2/3 cup sugar
2 Tbsp. honey
2 Tbsp. corn syrup
1 Tbsp. + 1 tsp. cornstarch
3 Tbsp. cream cheese, softened (low fat is ok)
1/2 cup peanut butter
1/4 tsp. salt
4 ounces dark chocolate, chopped
In a large saucepan, combine 2 cups milk, heavy cream, sugar, honey and corn syrup. Bring to a rolling boil over medium high heat and boil for 4 minutes.
Meanwhile, in a small bowl, combine cornstarch and 2 Tbsp. milk and whisk together until smooth. In a large batter bowl, stir together cream cheese, peanut butter and salt. When milk mixture has boiled for four minutes, add the cornstarch mixture and cook until slightly thickened, about 1 minute.
Gradually add the hot milk to the peanut butter mixture in the batter bowl, whisking until smooth. Cover and refrigerate overnight.
When ready to make the ice cream, add the batter to a churning ice cream freezer. Place the chopped chocolate in a small bowl and melt in the microwave using 50% power, for about 45 seconds. Stir until smooth. When the ice cream is nearly done churning, add the chocolate in a slow drizzle.
Transfer the ice cream to a freezer safe container and top with parchment paper. Cover and freeze until firm, at least two hours.
Makes 1 quart
Recipe source: Adapted from Jeni's Splendid Ice Creams at Home
Wednesday, August 21, 2013
I hope you still have some blueberries this summer so that you can make this dessert. Or some raspberries - it's equally good either way. My mom declared that this was "one of her favorites" - and I make A LOT of desserts. So that's saying something. I know this will become part of my regular dessert repertoire - it is quick, easy and super delicious - and once you try it, I'm sure it will become part of yours too!
Start with the crust. Combine the graham cracker crumbs (this is convenient because it uses virtually a whole pre-wrapped package - you know, 1/3 of the box...), melted butter,
and lemon zest.
Stir well to combine, then press into the bottom of a greased 9-inch baking dish.
Bake for about 10 minutes, then let cool on a wire rack.
While the crust cools, make the filling. You won't even need a mixer! In a medium bowl, combine the sweetened condensed milk, egg yolks
and zest. Stir well to combine, then fold in the blueberries.
Pour the filling over the cooled crust,
and bake for 15 minutes. The filling will be barely set.
Let cool slightly then refrigerate to cool completely. You'll need to refrigerate this for a couple hours, or overnight, before slicing and serving.
One year ago: Raspberry Almond Coffeecake
Two years ago: Caramel Bars
Three years ago: August Pie
Four years ago: Banana Blueberry Coffeecake
Find more inspiration at Cast Party, Whatcha Whipped Up, What's Cooking, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking #2, What I Whipped Up, Full Plate, Pennywise Platter, Thursday's Treasures, Showcase Your Talent, Foodie Friday, Food on Fridays, Foodtastic Friday, Foodie Friday (#2), Friday Flash, Friday Food Frenzy.
Lemon Blueberry Bars
For the crust:
1 1/2 cups graham cracker crumbs
4 tablespoons butter, melted
1/4 cup sugar
Zest of one lemon
For the filling:
2 large egg yolks
1 - 14 ounce can sweetened condensed milk
1/2 cup fresh lemon juice
1 tsp. lemon zest
1 cup fresh blueberries
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs firmly into an 8-inch baking dish sprayed with nonstick spray. Bake the graham cracker crust at 350 for 10 minutes. Remove from oven and allow to cool to room temperature.
For the filling, whisk together the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken. Gently fold in the blueberries.
Pour the filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set. Cool to room temperature, then chill in the refrigerator for at least one hour before serving. Cut into bars and serve. Makes 12 bars.
Recipe Source: Adapted from Two Peas
Monday, August 19, 2013
This month for Secret Recipe Club I was assigned to Canela Kitchen. I only got to the second page of her blog when I found this delicious recipe. I eat a lot of fish, so I am always looking for new ways to prepare it. And I must say, this wonderful treatment of salmon has rocketed to the top of my favorites list. BBQ salmon, which is mighty good, was always my go to, but I think this recipe may replace it as my first choice...
This recipe is perfect for a weeknight cause it is QUICK QUICK QUICK!! I had it on the table in less than 30 minutes from start to finish. But it is also fancy! So it's perfect for a dinner party too. What a great recipe!
Start by placing the salmon fillets in a baking dish or on a rimmed baking sheet. Pat dry with paper towels so the topping will stick.
In a small bowl, combine the cream, mustard,
salt and honey. Spread this over the fillets.
In another small bowl, combine the butter, panko
and parmesan cheese.
Mix it up with a fork until all the breadcrumbs are moistened. Then spoon the topping over the fish.
Sprinkle with sesame seeds. (I toasted mine in the microwave.)
Bake for about 15 minutes or until the fish flakes easily and the topping is golden. Delicious!
One year ago: Chicken and Mushroom Stuffed Shells
Two years ago: Asian Grilled Green Beans
Three years ago: Kung Pao Steak and Vegetables
Four years ago: Fiesta Scramble
Find more great stuff at Mouthwatering Monday, Inspiration Monday, Mix it Up Monday, Melt in Your Mouth, Totally Tasty Tuesdays, Tasteful Tuesday, Clever Chicks, Try a New Recipe, All My Bloggy Friends.
Salmon with Mustard Cream and Cheesy Breadcrumbs
1 pound salmon fillets (4 pieces, 4 oz. each)
4 Tbsp. heavy cream
1 Tbsp. dijon mustard
1/4 tsp. salt
1 tsp. honey
2 Tbsp. butter, softened
1/4 cup grated Parmesan
1/3 cup panko
1 Tbsp. toasted sesame seeds
Place the salmon fillets in a baking dish or on a rimmed baking sheet. Pat dry with paper towels.
In a small bowl, combine the cream, mustard, salt and honey stir well to combine. Spoon evenly over the fillets.
In another small bowl, combine the butter, panko and Parmesan and stir with a fork until all the crumbs are coated with the butter and clumping together. Spoon the topping over the fish, then sprinkle with the sesame seeds.
Bake at 350 for 15-18 minutes or until the salmon flakes easily with a fork and the topping is golden. Serves 4.
Thursday, August 15, 2013
S'mores stuff has been all the rage lately, and I couldn't wait to jump on the bandwagon. I love making s'mores around a campfire, but in my neck of the woods, that means battling mosquitos who love me more than I love s'mores, sorry to say. This is a perfect solution. A cookie bar laced with graham cracker pieces, chocolate and marshmallows, and topped with little pieces of Hershey bar. Satisfies your s'more craving and keeps you from scratching yourself to death, due to the nasty biters. Win/Win!
When I saw this recipe, I knew it would be a perfect choice for this month's Improv Challenge. We're pairing chocolate and vanilla this month, and these bars have plenty of chocolate, and of course a little vanilla extract for flavoring.
Start by crushing the graham crackers - one of the important components of s'mores! You can use a food processor or simply a rolling pin - just make sure to not crush them completely - you want some bigger crumbs so you'll be to distinguish them in the batter.
Now in a large mixing bowl, combine the butter, sugar and brown sugar.
Cream them together until fluffy then add the egg and vanilla.
Mix well then add the flour, baking soda and salt, and beat just until combined. Now fold in the graham cracker pieces,
This mixture will be thick and a little stiff. Transfer it to a foil lined pan and press it down evenly.
Bake the bars for 10 minutes, then toss on a handful of mini marshmallows to decorate the top.
Now break the Hershey bar into the pre-divided sections and place in the freezer. The bars will bake for another 10-12 minutes, until golden. Mmmm, don't these look delicious already?
Now place the Hershey pieces on top.
Let the bars cool completely, then lift the bar in one piece out of the pan and carefully remove the foil. Cut into 16 pieces and try not to eat all 16 by yourself.
Although I won't blame you if you do...
One year ago: Roasted Red Pepper and Tomato Soup
Two years ago: Sweet Corn Pizza
Three years ago: Feta Zucchini "Pancakes"
Four years ago: Honey Garlic Pork Chops
Find more great stuff at Full Plate Thursday, Showcase your Talent, Thursday's Treasures, Foodie Friday, Food on Fridays, Foodtastic Friday, Friday Flash, TGIF, Friday Food Frenzy.
S'mores Cookie Bars
3/4 cup graham cracker crumbs, large crumbs (about 4 whole crackers)
3/4 cup sugar
1/2 cup brown sugar
1/2 cup butter, softened
1/2 tsp. vanilla
1 1/4 cup all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup mini chocolate chips
1/2 cup mini marshmallows plus a handful for the top
1 regular sized milk chocolate Hershey Bar
Cream butter and sugars until fluffy. Add in egg and vanilla and mix well. Combine flour, baking soda and salt, then add to butter mixture and beat just until combined. Fold in graham cracker pieces, chocolate chips and marshmallows. Press dough into a 8 or 9 inch square pan that has been lined with foil. Bake at 350 for about 10 minutes.
While bars are baking, break the candy bar into sections and place in freezer. After the bars have cooked for 10 minutes, sprinkle remaining marshmallows on top. Return to baking for an additional 10-12 minutes. Remove pan from oven and carefully place broken candy bar pieces on top. Let cool completely before cutting. Makes 16 bars.
Recipe Source: Adapted from Chocolate, Chocolate and More
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