Zucchini chocolate chip muffins

I am writing this one last blog (Wednesday) before I leave for Greece – weeeeeee
I am hoping to be able to write the next one on one of the Greek Islands and share with you all what I have been eating.
IMG_3121We are leaving the house, dog and business in the kids hands, we are not worried at all. I am slightly concerned about my gardens. The kids have never really been interested in the process; other than eating everything. Hmmmmm I might have failed them – time will tell when they get their own home and yard I hope they will want to garden even if it is not to the extent that we do.
IMG_3112Thankfully the squash plants are starting to fade away. We had a crazy squash season; I think the best we have ever had to be perfectly honest. This will probably be my last zucchini recipe – OK you can stop smiling or rolling your eyes. It is a good one!!!!
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Zucchini Chocolate Chip Muffins / preheat oven 350’F / makes 12 muffins plus a few smaller ones if you have leftover batter

Ingredients
1 ½ cup all-purpose flour
¾ cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
1 egg, lightly beaten
½ cup vegetable oil – or substitute ½ cup applesauce
¼ cup milk
1 tablespoon lemon juice
2 teaspoon vanilla extract
1 cup shredded/drained zucchini
½ cup miniature semisweet chocolate chips
½ cup chopped walnuts

Directions
Grease 12 muffins cups or line with paper muffins liners.
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Combine in a large bowl the flour, sugar, soda, cinnamon and salt. In another bowl mix egg, oil, milk, lemon and vanilla. Stir wet ingredients into the dry till combined. Fold in zucchini, chips and walnuts.  Fill cups about ⅔ full.
IMG_3120Bake for about 20-30 minutes or until an inserted toothpick in the center of a muffin comes out clean.

Adapted from Allrecipes

Buttermilk Berry Muffins

This weekend and last I have been spending at least one of the weekend days in the kitchen. I wanted to; well actually had to make sure my gardening wasn’t for not.
IMG_3111Last week I had some blueberries and raspberries that needed to be either eaten or made into something else. Tomatoes that I needed to make into a sauce, green peppers washed, sliced and frozen and broccoli into soup and froze the rest. Plus cucumbers needed to turn into pickles and I had a ridiculous amount zucchinis that I wanted to give to someone else. I did bring seven or so to work and sent my daughter to the lake she works at with a basket full. Thankful people are still excited, or that might be a strong adjective, to see me coming with produce.
IMG_3105Last weekend I made some mixed-berry muffins that I hope you like. You can use whatever kind of berries you have on hand or one that you like the most. The berries can be fresh or frozen so these can basically be made whenever you want with what you have on hand
IMG_3107Buttermilk  Mixed Berry Muffins – makes 12 muffins – preheat oven 350’F

2 cups all purpose flour
½ cup whole wheat flour
¾ cup sugar
2 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 egg, lightly beaten
¾ cup buttermilk
⅔ cup canola oil – or ⅔ cup applesauce
2 teaspoon pure vanilla extract
2 cups blueberries
2 cups raspberries

In a large bowl, whisk together the egg, buttermilk, applesauce or oil and vanilla.
In another bowl combine the flour, sugar, baking powder, soda and salt.

Gently fold in the berries into the dry ingredients.
Fold the wet ingredients into the dry just till combined, do not over mix the batter
IMG_3106Either spray the muffin pan or line with paper cups liners.  Fill to 3/4 fill or slightly more.

Bake for 20-30 minutes until a toothpick inserted in the center comes out clean.
Let rest for 5 minutes then transfer to a wire rack.

Healthier Banana Zucchini Bread

We have had some wacky weather here in NH – well all over the country but I can only speak to here in my minuscule part of it; pretty much all summer. Hot and humid and either a pop up shower or a thunderstorm. It has been hard trying to time when to harvest not only my garlic but everything out there.  I feel bad for my husband and his crew that generally work outside, how to plan a days worth of work when half of it or at least a portion of it you’re going to get soaked. When I got home from work on Friday I quickly harvested the rest of my garlic before the thunderstorms started up since the soil needs to be dry to harvest.
IMG_2988The problem with not doing a drive by of at least the squashes; they seem to grow overnight and go from cute to shit how did I not see that one! So this morning (Saturday) I had 3 way to overripe bananas, too many ginormous zucchini’s so I grated one up and made a couple of loaves of banana zucchini bread.
IMG_3006.JPGMy daughter thought I was making banana bread and zucchini bread – I’ll refrain from what she actually said but it was kind of like “wow running with scissors Mom” I actually found a healthy low fat recipe that I tweaked a bit to what I had on hand. I have mentioned before that just because someone dubs it healthy doesn’t mean its healthy for your diet. But if having to eat healthy means I can’t have any baked goods I don’t want to play. Which is probably why – oh never mind!
IMG_2994.JPGHealthier Banana Zucchini Bread – makes 2 loaves
Preheat oven to 350’ – get out 2 9×5 loaf pans and spray with non-stick

1 cup whole wheat flour
1 cup rolled oats
1 ½ teaspoon baking soda
1 ½ teaspoon baking powder
1 teaspoon salt
1 ½ teaspoon cinnamon
¼ teaspoon allspice
¼ ground nutmeg
4 eggs – thinking of using egg beaters next time
1 cup sugar
1 cup nonfat Greek yogurt
3 overripe bananas
2 teaspoons vanilla
2 cups shredded and drained zucchini

Whisk the first 8 ingredients to the nutmeg in a small bowl.

In a stand mixer or not mix the eggs, sugar, yogurt, bananas and vanilla.

Add the dry ingredients to the wet and mix till combined, add the zucchini and mix again till combined.

Additions if you choose – nuts, seeds, dried fruit, chocolate chips etc. you do you!

Split batter between pans and cook for about 45-55 minutes or until cooked through, test by inserting a toothpick and it comes out clean.

The bread(s) came out very moist and I can taste all the spices and the banana’s; the oats add a little texture – plus it smells awesome!  it’s a keeper!

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My daughter tried it before I took pictures – oops!


Macros 1 piece
174 calories  9 g protein  4 g fat  29 g carbs

Texas Sheet Cake

I briefly looked into why this is called Texas sheet cake but there was no evidence to where or when this originally got it’s name that I could find. I did share this recipe a few years ago but I thought it needed to make another appearance. 
IMG_2673.JPGI honestly do not care what it is called or where it came from but thank you to whoever started it. It is very moist, tangy, chocolaty, easy to make and just plain delicious! I strongly suggest you make this cake at least once in your life, though if you do, you will be making it again!
IMG_2656.JPGThe only ingredient that I needed to grab from the store was buttermilk. I do wish I could find a pint of buttermilk but all I have ever seen is it by a quart. Since I don’t love wasting food I will find some other uses for it, like buttermilk pancakes, buttermilk biscuits or buttermilk fried chicken. I was actually thinking of trying to make an Irish Soda Bread since this weekend it St Patrick’s Day and I have never made it before.
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I usually make this cake in one sheet pan and add nuts but I was invited to friends for dinner and wasn’t sure how the nuts would go over and I wanted to make it a little festive so I added green and white sprinkles. I used two sheet pans just cuz no reasoning. I hope everyone likes it!

Preheat oven to 400’F

In a Saucepan add the next 4 ingredients and bring to a boil for 2-3 minutes
1 Stick of Butter
½ Cup Vegetable Oil
4 TBS Cocoa
1 Cup Water

Sift together and pour the chocolate sauce over and mix well
2 Cups Flour
2 Cups Sugar

Add to the above
½ Cup Buttermilk
1 tsp Baking Soda
2 Eggs
1 tsp Vanilla
Mix well and pour into greased jelly roll pan
IMG_2664Bake for 20 minutes
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While baking make the frosting as it needs to be poured onto the cake while it is still hot.
In a saucepan – you can use the same one just clean it while the cake is in the oven
1 Stick Butter
1/3 Cup Buttermilk
4 TBS Cocoa

Bring to a boil for a minute or two
IMG_2665.JPGAdd the following
1 Box of Confectioner’s Sugar (roughly 2¾ Cup)
½ tsp Salt
1 tsp Vanilla
¾ Cup Chopped Walnuts or pecans or sprinkles be creative
IMG_2669.JPGOnce cooled – slice and store in airtight container

Honey Oatmeal Cookies – Healthy?

The recipe I found said Healthy Honey Oatmeal Cookies and while the recipe uses whole wheat flour and more oatmeal than anything else. I have become a bit of a skeptic and here is my reasoning. There are SO many diet trends out there, healthy in a recipe all depends on what you are counting. Calories, Carbs, Fat, Protein or whatever else you might be watching. img_5768.jpg

You can also tweak a recipe results just by the portion size. Say you make a recipe that tells you it make 30 cookies but when you go to make them your lucky to get 15 maybe 20 out of it and I am not saying you make yours gigantic just a regular 1 inch ball sized cookie. Is that too much to ask for a regular size cookie. I use the same small ice cream scoop for pretty much everything I make that needs to be in a ball.  I literally just used my scoop to make Arancini aka fried risotto balls.
IMG_5758The point I am trying to make is don’t get hung up on the title of a recipe, I feel confident if you are following a food blog, you already have an idea what works for you. So you do you and be happy!
IMG_5759I do have a little funny to share. I have made this recipe a few times now and I realized that the first time I made them I forgot to add 1 tablespoon of water. I totally understand that baking is based on science – I get it!  So I had to laugh at myself that the next time I made them I added 1 little ole tablespoon of water and my cookies ended up spreading out more on the flat side than the chunky ones I had before.  It didn’t change the taste just the look and I for a split second was baffled, well maybe that’s a strong word it was more like hmmm? Yes Donna the water will react with the butter and even the egg to make a flatter cookie.
IMG_5760I hope you try these or some form of them, use your own imagination add nuts, currants, dates, chocolate chips, raisins. Replace the sugar with another sweetener, use an egg beater instead. Replace the butter with apple sauce. 

Ingredients

3 tablespoon butter, room temperature
½ cup brown sugar
¼ cup honey
1 egg
1 tablespoon water – or omit for a chunky cookie
½ cup whole wheat flour
½ teaspoon salt
¼ teaspoon baking soda
1½ cups rolled oats

Directions
By hand or a mixer, mix the butter, sugar, honey, egg and water thoroughly.
Sift flour, soda and salt then add the oatmeal. Add the dry ingredients to the wet mixture. If you are adding anything else do that now.

Drop by scoop or teaspoon onto prepared cookie sheet. Bake for 12 to 15 minutes. Cool on a wire rack.

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sorry for the blurry picture

 

Approx Macros = 2 Cookie – roughly 20 cookies
166 Calories – 5.56 g Fat – 31.54 g Carbs – 4.2 g Protein


Recipe adapted from geniuskitchen

Berry Scones – ugly but delish

Happy New Years Eve!!!
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If there were ever a cooking competition that was for tastes great but looks terrible my scones would win hands down. Albeit I have only made them twice or maybe three times but they NEVER look like the scones I buy; well anywhere else. But mine do taste simply divine; just to clear the air I am not the only one judging them. My biggest critic is my husband, almost to a fault. He simply has a comment for everything that is put in front of him. Thankfully I have sat across from him for or 30+ years so I at least know he is not only critiquing my food.
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I will have to keep practicing, but I had to actually put away the last three so we stopped eating them, that can’t be good for us; eating 5 scones within a matter of a couple of hours. Did I mention there were only three of us in the house at the time.
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I have been trying to list the macros; Protein, Fat, Carbs and Calories; on my recipes but I fear trying to figure out what the macros would be on the scones would stop me from trying to finally make a pretty scone worth photographing. Which as you can tell hasn’t stopped me from taking and sharing pictures of my “ugly” but very tasty version.
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Scones

2 cups all purpose flour
1 tablespoon baking powder
3 tablespoon sugar
zest of 2 citrus fruits – lime, lemon, orange whatever you have on hand
1/2 teaspoon salt
6 tablespoon cold, unsalted butter cut into 1/4″ cubes
1 cup heavy cream
1 tablespoon fresh juice from the fruit you zested – I used lemon
1 cup fresh berries – I used 3 kinds, raspberry, blueberry and blackberry

Glaze

1 cup powdered sugar
3-4 tablespoon heavy cream or milk
1/2 teaspoon zest of the fruit you used
A little juice from the same fruit
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Directions
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or Silpat.

In a large bowl, whisk together flour, baking powder, sugar, lime zest and salt. Cut in the butter, using your hands, or a pastry blender. Mix just until the mixture resembles coarse meal.

Mix 1 cup of heavy cream with lime juice and pour over the ingredients. Stir with a spatula until dough begins to form. Careful not to over mix. Gently fold in raspberries, they will smash a bit and turn the dough a little pink but it does not affect the flavor.

Transfer dough to a floured surface and knead by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut into 8 even triangles.

Place scones on prepared baking sheet. Bake for 15-18 minutes, or until scones are light brown. Cool on a wire rack.

Make the lime glaze in a small bowl while the scones are cooling. Whisk together powdered sugar, heavy cream or milk, zest and juice. Whisk until you reach desired consistency. Drizzle glaze over the scones.

Pumpkin Spiced Muffins – cajun rub fried turkey

I share this recipe last year but it was so good that I thought it was worth repeating. Plus I am sitting on a beach drinking tasty adult beverages and haven’t made anything sweet and delicious to share and maybe you have a can or two of pumpkins lying around. It may last till next year’s Thanksgiving but why chance it.

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I do hope you all had a wonderful Thanksgiving. This year I did things a little different. I made mashed potatoes and mashed sweet potatoes first thing in the morning and put each in my slow cookers to keep warm. I buy 2 smaller birds versus one enormous one, I find I have better luck having juicy meat instead of dry. This year I was on the fence on how to cook them. literally the morning of Thanksgiving I held a meeting with all in the kitchen on how to cook my two 10 pound birds. consensus was fry one and spatchcock the other. I knew that the fried one needed A LOT of spices and I needed to get going so it had time to soak in. I took the other and started to spatchcock also know as removed the backbone.  FYI it was much harder to remove than when I remove it from a roaster chicken.
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Both birds turned out great, but the cajun spice rub I put on the fried bird was amazing!

Rub
1/4 cup chili pepper
1/4 cup paprika
1/4 cup ground black pepper
2 tablespoon salt
1 1/2 tablespoon onion powder
1 1/2 tablespoon garlic powder
1 1/2 tablespoon cayenne pepper

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spatchcock

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cajun rubbed fried

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Pumpkin Spiced Batter – preheat oven to 350’F


1 package yellow cake mix
1 package vanilla pudding mix
1 cup canned pumpkin
½ cup oil
½ cup water
3 eggs
1 ½ tsp ground cinnamon
1 tsp ground cloves
1 tsp vanilla extract

Put all the ingredients into a bowl and with an electric mixer on low speed beat just till moistened. Move up to medium for a couple of minutes. Spoon batter into 24 paper-lined muffin cups. Fill each cup about ⅔ full

Bake for about 20 minutes. Frost cooled cupcakes with the spiced cream cheese frosting.

Spiced Cream Cheese Frosting
1 package (8oz) cream cheese – softened
¼ cup butter – softened
1 tsp vanilla extract
¼ tsp ground cloves

Add to bowl and beat until light and fluffy, gradually add 1 (16oz) box of confectioners sugar.

 

 


Recipe by : McCormick & Co