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Category Archives: Cinnamon

Zucchini Bread 101

Yes, it’s that time of year when you lock your car so that no one can drop off their daily harvest of the dreaded green tubes on your passenger seat…If all vegetables were as prolific as the under appreciated zucchini, we could feed the world from home gardens alone!

So what to do with these squash that have gotten too big to eat in their native state? Shred it of course!
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Shred on a box grater and freeze in 2+ cup portions in zip top quart size freezer bags. This way you can make zucchini bread all winter. Right now everyone is making it and you’re as sick of the bread as you are of the squash, but come winter, you’ll thank me!

Here’s my favorite recipe courtesy of all recipes.com

Of course I tweaked it by elimating the walnuts(ew!) and replaced 1/4 cup of oil with applesauce. You’ll really like it as the original, or with the tweaks (I promise)…

This recipe freezes well, too.

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Mom’s Zucchini Bread

3 cups all-purpose flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

3 tsp ground cinnamon

3 large eggs

1 cup vegetable oil (or 3/4 cup vegetable oil plus 1/4 cup applesauce)

2 1/4 cup white sugar

3 tsp vanilla extract

2 cups grated zucchini

1 cup chopped walnuts (if you must)

DIRECTIONS:

  1. Grease and flour (or use baking spray) two 8×4 loaf pans. Or one 8×4 and 2 mini pans. Preheat the oven to 325 degrees F, or 165 degrees C (for our metric readers)
  2. Sift flour, salt,baking powder,baking soda and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted mix and beat until well combined. Stir in zucchini and nuts.
  4. Pour into the pans
  5. Bake for 40 min and check with a toothpick, then bake for 10 minutes more and check again, if it’s not finished yet, bake for 5 more minutes and repeat until done. (The reason you can’t get exact time for baking is because the moisture level of the zucchini is unpredictable.)
  6. Let cool 5 minutes and slide a butter knife around between the pan and loaf to loosen. Remove loafs from pans onto cooling racks.

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Check with the trusty toothpick/skewer…

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Oh yeah! Tastes great warm, too!

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Apple Cider Margaritas…good and good for you…honest…

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Oh how I love Fall with the crisp nights and sunny days, plus with the apple crop comes the abundance of apple cider.

Here is a delicious drink which you can make as a large punch, or a single drink (but you’ll regret it and end up making more…) We made a pitcher by quadrupling the recipe and it was the best solution.

Thanks to my friend Rebecca for improving the original recipe. This one is a keeper for sure.

This recipe is for one drink

Apple Cider Margaritas
Ingredients:
1 ounce Grand Marnier
2 ounces gold tequila (use GOOD tequila, not great, but decent)
5 ounces real apple cider (not apple juice)
orange slices and apple slices
cinnamon + cane sugar for glass rimming
cinnamon sticks for garnish

Directions:

  1. In a shaker or a tall glass add the Grand Marnier, tequila and apple cider and shake stir to mix.
  2.  Add a few spoonfuls of cane sugar, coarse sugar and cinnamon to a plate. Run an orange segment around the edge of the glass, then press into the cinnamon sugar mixture to coat the rim.
  3. Add an orange slice to the bottom of the glass, fill with ice, then add the cider mixture.
  4. Garnish with an apple slice and cinnamon sticks, and sprinkle a bit of cinnamon on top of the apple slice. Enjoy!

Warm Chocolate Chip Oatmeal Cookies on a Cold Night

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Mmmmm, soft and chewy and warm from the oven. These cookies have filled the house with their sweet smell and now are perfect with a glass of cold milk.

I had extra oatmeal left over from the baked oatmeal last week, so whipped up these by experimenting with different amounts of flour and sugar, plus only using a small amount of chocolate chips. I know that sounds odd, but too much chocolate overpowers the oatmeal. Look closely, you won’t see lots of chips. If you want chocolate chip cookies, make those… these are soft oatmeal cookies with chocolate chips. I assure you, they do not disappoint. Also, the cinnamon is hard to detect, but it adds a depth to the flavor. Next I might try these with butterscotch chips…

Oatmeal Milk Chocolate Chippers

YIELD: about 3 dozen 2” cookies  PREP: 25 minutes  COOK: 11 minutes

INGREDIENTS:

1 large egg

1/2 cup unsalted butter (1 stick) softened

1/3 cup granulated sugar

1/2 cup light brown sugar, packed

1 1/4 teaspoon vanilla extract

1 1/2 cups old-fashioned whole rolled oats

2/3 cup all-purpose flour

1/2 teaspoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cup milk chocolate chips (I used Ghiardelli)

DIRECTIONS:

Add together in the bowl of a stand mixer: egg, butter, sugars, vanilla, and beat with the paddle attachment on medium-high speed until creamed and well combined for 2 minutes. Scrape down the bowl and beat on medium high for another minute.

oatmeal wet ingredients

Combine the oats, flour, cinnamon, baking soda, and salt and chocolate chips in a small bowl.

Oatmeal dry ingredients

Add oat mixture to butter mix and beat until combined. Don’t over-beat.

Line cookie sheets with parchment paper and use a small cookie scoop to scoop and drop the dough 2” apart on the sheet. You can fir 12 scoops to a sheet.

Chill sheet for 10 minutes in the refrigerator.*

Bake at 350 for 11 minutes. Let cool on sheet for 2 minutes and move cookies to cooling rack.

Let cool and store in an airtight container.

*If you only want to make half a batch, wrap the rest of the dough on plastic wrap and chill in the refrigerator for up to 2 days. Any longer and it should be frozen.

oatmeal on cookie sheet

oatmeal choco chippers

 Look closely and you’ll see the chips, just not too many…

Baked Oatmeal is perfect for a snowy morning.

baked oatmeal

When it’s cold, a warm breakfast is just what you need to start the day, and if it’s make-ahead, even better.

Baked Oatmeal is 1.easy 2.cheap 3.delicious. It’s more of a cake, than regular oatmeal, it’s not much to look at, but it’s very satisfying and perfect for a pre-skiing breakfast.

You have all of the ingredients in your pantry and refrigerator. Try adding different fruits, dried berries, or nuts to make it your own recipe. I added frozen raspberries since we still have lots from last summer. Next time I’ll use the frozen huckleberries, and another time I’ll add coconut…

Oh, and it’s gluten-free, too!

Here’s the recipe. Let me know what you think and how you revised it to make it yours…

Ingredients:

1/2 cup applesauce

3/4 sugar

2 eggs

1 cup milk (I used 2%, but any kind is fine)

1 Tablespoon baking powder

1/2 teaspoon salt

3 cups old fashioned oats

1 cup frozen raspberries

topping:

1/4 cup brown sugar

2 teaspoons cinnamon

Directions:

1.Grease a 8″x8″ or 9″x9″ metal pan

2. Mix first 8 ingredients together. Pour into greased pan.

3. Mix brown sugar and cinnamon together and sprinkle on top.

4. Cover with foil or plastic wrap and refrigerate overnight.

5. In the morning, remove pan from refrigerator and preheat oven to 350 degrees. Place pan in oven and bake for 35 minutes.

6. Spoon into bowls and serve with warm milk. Enjoy!

Serves 6-8.

 

 

Giving Thanks for Pumpkin Spice Donuts

I know that pumpkin is everywhere this time of year, and frankly, I’m fine with that.

Today is Thanksgiving and my son’s 20th birthday. I thought it would be great to make homemade pumpkin spice donuts. I had the  recipe around for about a year and I finally bought a donut pan last night. All of the mini donut pans were sold out, so I made regular sized ones from this recipe. (I think it’s better that I make the larger ones, because if I made the minis I’d just keep eating them and thinking that I was just snacking….)

The recipe is very easy, and you likely have all of the ingredients on hand now. I brushed the pan with melted butter and used a zip top bag with a hole in one corner as a pastry bag to pipe the batter into the pan. I got 11 donuts out of the recipe. They turned out light and really good. The batter tasted a bit like flour, but the finished product was yummy.

Check out the recipe at the Blue Eyed Bakers.

Here are my photos taken with my old phone. The photos on the Blue Eyed Bakers site are much prettier, and make my mouth water.

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Happy Thanksgiving!

Don’t let your gingerbread men leave home naked..

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There must be, or should be, a rule that all gingerbread men need red buttons to be suitably dressed for holiday functions. The perfect red buttons are Brach’s Cinnamon Imperials. They get just a bit chewy after baking and have the perfect little hot taste to compliment the ginger cookie. Pick up a bag or two before you start your holiday cookie baking frenzy.

Baked Sweet Potatoes are the ultimate comfort food

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It’s January and everyone is feeling a bit guilty about dumping their resolutions. Can you eat good food without self-loathing? Yes, these are the best side dish, and so easy to make. Just poke a few holes in each one, and place on a foiled lined baking sheet, and put in a 400 F oven for 45 minutes. I sprinkle a bit of cinnamon sugar, and a small pat of butter, just like Ted’s Montana Grill.

I suggest you make a few for tonight. They are delicious and really good for you. Enjoy!