Tag Archives: vanilla pudding

Zucchini Bread

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Peppers in the middle on the garden closest to me just terrible

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Zucchini, Summer Squash, Cucumbers, Tomatoes and Butternut Squash all looking good!

broccoli - garden 046 Our gardens are doing really well this year for the most part.  The only disappointments are my peppers, both the bell and jalapeno’ peppers are just not growing or producing.  We have had a bumper crop of zucchini, summer squash and cucumbers.  We have been getting a ton of cherry tomatoes and plenty of roma; I fear all of my beef steaks will all turn red at once.  That will be another weekend of processing.  I am not complaining I am actually very grateful we are having a great year.  My favorite, for 20+ years, supermarket is on strike here on the East coast.

Fortunately I was able to harvest some garlic this year, the bulbs are much smaller than I would like but there were around 70 of them; I had planted 120 bulbs in the fall but I will take whatever I can get considering the last two years I lost all of it.

Today was pickling cucumbers and baking zucchini bread day.  I pickled 8 jars of kosher dill and 34 loaves of various sized zucchini bread – I doubled the recipe below 3 times to get the 34 loaves. So far so good!

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I started blogging a little over a year ago; a few of you, since there were just  few of you at the start; may remember me posting this zucchini bread recipe around the same time last year however SO many more people have come on board with me since.  Technology is a pretty amazing tool. I was just looking at some of my blog stats and just today I had 3 people from 3 different countries check me out.  Colombia, Brazil and Italy I find that SUPER cool. Also I had barely started my first paragraph tonight when my daughter faced time me from the Philippines; she is there vacationing with a friend of hers from Japan. The world is getting smaller and smaller.

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Zucchini Bread – bake 350’ 45 minutes or so – depends on what size the pan is.  The recipe easily doubles and freezes well

2 large eggs

½ cup vegetable oil

½ cup apple sauce

2 cups sugar

2 tsp vanilla

2 tsp cinnamon

1 package vanilla pudding mix

1 tsp baking soda

1 tsp baking powder

3 cups AP flour

2 cups shredded zucchini that you have squeezed out most of the liquid – I put it all in a colander, place a plate and something heavy on it in the fridge few a couple of hours.  I still had to go to the store so it worked out great.

In a stand mixer add the first 8 ingredients and mix well, add the flour till combined and then add the zucchini.  Spray grease whatever you are using and fill to about ¾ full.  Bake for about 40-50 minutes and let cool for a bit, remove from your dish and wrap or bag.  These freeze really well.  We literally just ate our last loaf from last year just the other day.

If you are using a kitchen-aid with their 5 quart sized bowl you can double this recipe, however it will be very close to the top, so heed my instructions on when to add ingredients, it helps make sure all the ingredients get mixed well.

Thanks for listening

Looks can be deceiving – Coffee Cake

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We had a birthday at work the other day; I asked the b-day girl what she would like to snack on for the day.  She was not a big snacky type person and said that I should make something that I would like to eat.  Well I am not going to argue with that.  So I thought hmmmmm I haven’t had a sour cream coffee cake forever; which is kind of sad.  I do have a great recipe that I have made numerous times over the years but I am always looking for different recipes that I can try.  While I do know the culinary rule of “never try a new recipe on guests” I swear I break that all the time and for the most part pretty successfully.  So I broke the rule and made a new recipe and while it was absolutely beautiful and definitely something you could find at a bakery or high end coffee shop (I swear I saw something like this at Starbucks) it was just far too dry and dense for me.

All at work really enjoyed it or at least they were being polite, my family was clearly not impressed and are far too outspoken.  My husband actually said to me if I sliced it thinner he would like it better, I literally being as quick witted as I am; and has also been mentioned to me a several times, told him to take smaller bites.  Clearly there was an issue.  I totally know how I would fix this and it’s SO simple.

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Preheat oven to 350’ grease and flour 10 inch tube pan.

1 ½ sticks of butter at room temperature

1 ½ cups granulated sugar

3 x-large eggs at room temperature

1 ½ tsp vanilla

1 ¼ cup sour cream

2 ½ cups cake flour (not self-rising)

1 package instant vanilla pudding

2 tsp baking powder

½ tsp baking soda

½ tsp kosher salt

Streusel

½ cup brown sugar

½ cup AP flour

2 tsp cinnamon

¼ tsp kosher salt

4 TBS cold unsalted butter cut in pieces

¾ cup chopped nuts optional and of your choice

Glaze

½ cup confectioner’s sugar

2 TBS real maple syrup

Cream the butter and sugar in a mixing bowl with the paddle attachment for 4 to 5 minutes.  Add the eggs one at a time; add the vanilla and sour cream.   In a separate bowl, sift together the flour, baking soda, and salt.  With the mixer on low, add the flour mixture just till combined.  Use a spatula to completely mix the batter.

Streusel:  add the brown sugar, flour and cinnamon, salt, and butter in a bowl; use a fork to combine to a crumble.  If using nuts add at this time.

Spoon half the batter into the pan, sprinkle with ¾ cup or more streusel.  Spoon the remainder batter in the pan, spread the remainder of the streusel on top.  Bake for 50-60 minutes.  Test for doneness.

Let cool on a wire rack, transfer to serving plate and mix the glaze, add a few drops of water if needed to make it runny.  Drizzle as much or as little as you would like.

My spin is the vanilla pudding which is also in the zuchini bread recipe I use and also I would make and add more streusel. Is there such a thing a too much streusel??? I don’t think so.