A few weeks ago, when I posted the Lemon Zucchini Bread, I promised another zucchini recipe would follow. But this time, I got to add one of my all time favorite ingredients… PUMPKIN! It is September after all! Around here we ADORE the Pumpkin Chocolate Chip Muffins so when I saw this I figured it would be a hit. But instead of making two loaves of bread, I decided to make one loaf and 12 muffins. With my oldest just starting Kindergarten we are still trying to figure out the perfect morning routine. One thing I have decided is that having muffins made ahead of time makes life SO much easier. So seriously this was a no brainer!…
OUT. OF. CONTROL. That is the only thing I have to say about the zucchini in my garden. Last year I begged and pleaded for my Dad to build me garden boxes for my really small yard! I had never gardened before so it is all trial and error and talking to some friends that have done this before. This year, I decided to try zucchini. With baby food making in full swing I figured we could definitely get some use out of it. Well here is where we get to the out of control part! I swear I barely blinked and the stuff is growing like crazy! And they’re huge! I can’t keep up with them. So I went on a zucchini recipe search. Pinterest of course turned up tons of delicious looking recipes. I decided to start with this Lemon Zucchini Bread.
It is a delicious twist on a classic favorite. Dense and moist like you expect zucchini bread to be with a burst of citrus flavor! I was very pleased with the result and I have a feeling this won’t be the last of the zucchini recipes from me! What are your favorite zucchini recipes?
- 2 cups CAKE FLOUR
- ½ teaspoon SALT
- 2 teaspoon BAKING POWDER
- 2 EGGS
- ½ cup CANOLA OIL
- 1⅓ cups SUGAR
- 2 Tablespoons LEMON JUICE
- ½ cup BUTTERMILK
- zest of 1 LEMON
- 1 cup ZUCCHINI, grated
- 1 cup POWDERED SUGAR
- 2 Tablespoon LEMON JUICE
- 1 Tablespoon MILK
- Mix flour, salt and baking powder in a medium bowl and set aside. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together. Fold in zucchini until it is mixed well. Then add dry mixture to the wet mixture and blend all together until well combined.
- Pour batter into greased 9x5 loaf pan. Bake at 350 for 40-45 minutes. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.
Recipe source: Lil’ Luna
More ways to enjoy your zucchini abundance…
Grilled Zucchini Bruschetta from What’s Cooking with Ruthie
Seriously…. around here I have been on a pesto kick! Not too long ago you may have seen that I posted Pesto Parmesan Baked Eggs. Well today I have a different approach to using pesto. It is a little more traditional, as it is served on pasta as usual, except with a interesting twist. The twist is roasted red peppers. It’s not an ingredient that I use frequently because it’s one that my husband “doesn’t care for”. So if anyone talks to him, don’t mention that this recipe, which he ate and approved of, contains roasted red peppers! This recipe is easy to begin with but I used the jarred pesto as my base so it was even easier. Just the addition of the peppers and some heavy cream. Then toss with warm pasta and there you have it. A wonderful weeknight meal! As my preschooler would say… Easy Peasy Lemon Squeezey. My favorite part was that it was approved by the whole family. It kind of reads as a red sauce, so even my picky eater ate it!
- 1 cup ROASTED RED PEPPERS (fresh or jarred)
- 1 jar PESTO SAUCE
- 1 lb. PENNE NOODLES
- ¼ cup HEAVY CREAM
- Place red peppers in food processor until smooth. Then combine with pesto. Set aside. Cook noodles according to package directions. Drain and return to the pot. Add the sauce to the noodles and stir to combine. Stir in heavy cream for a creamier sauce. Heat until warmed through. Serve immediately. ENJOY!
Recipe source: Annie’s Eats
A few years ago, I posted Herbed Baked Eggs. They were delicious, but at the time I didn’t have individual ramekins and needing to have multiple herbs fresh and on hand was a bit of a challenge for me. So even though they were good, I didn’t repeat them very many times. And then… I stumbled across this recipe. Essentially it achieves the same results with a whole lot less work! Not only do I now have adorable teal ramekins but you also don’t need to have fresh herbs on hand. As a mom of three, who is still adjusting to 2 active boys and a baby girl who’s still nursing, quick and easy is essential. This takes about 2 minutes of prep and then only about 12 minutes of baking time. So I can get these ready and in the oven and then I can nurse the baby or get the rest of the meal ready or just take a deep breath! It is also great because they are baked in their own ramekins so there is no serving before eating, and because they are individual, you only make as many as you need! In the recipe I gave you measurements to start with. But to be honest, I don’t actually measure. I just scoop out some pesto to spread in the bottom, top with eggs, and sprinkle with Parmesan. So easy and so delicious!
Recipe Source: Picky Palate Cookbook
Q: What is black and heavy and has a ton of WONDERFUL uses???
A: a cast iron skillet, of course!
One of the many kitchen tools that I have thought about for quite some time, yet I have put off buying. I have also passed up some very good looking recipes because I didn’t have one. But lo and behold, I finally took a leap and bought one! Based on the fact that I’ve used it three times and I’ve had it for 10 days I would say that it was a great purchase so far!
This monkey bread came from a cookbook that I had never seen before. It’s called The Picky Palate by Jenny Flake and it’s written for the picky eaters in your family. Seriously just flipping through it I found at least a dozen recipes that sounded awesome just based on the titles alone. This one stuck out because of the word skillet <I had just bought one!> and because of pb&j <our all time favorite combo!>. Needless to say, it was delicious straight from the oven and just as delicious straight from the fridge later. Seriously, if you love pb&j this is a must try!
Original Source: The Picky Palate
If I am going to be completely honest with you, I would tell you that my love for Biscoff spread is at its peak when I am eating it straight from the jar! And while I have been caught lingering in the corner of the kitchen by the pantry cabinet licking it off of my finger, sometimes I try to use it in other ways. Like spreading it on a cracker or actually baking something! On this particular day, I ran across these Biscoff Peanut Butter Chip Cookies. On top of the amazing flavor combo, they are DEEP DISH! Which makes them especially wonderful right out of the oven. I also couldn’t find a bag of just peanut butter chips, so I went with a peanut butter chocolate chip mixture. Of course there was no complaint there, it just added to the amazing array of flavors. These were perfect with an ice cold glass of milk and I’m sure they would also be spectacular with a a scoop of ice cream on top!
Recipe Source: The Domestic Rebel
Other Biscoff Recipes We Love:
Have you ever been to a Chili Cook Off?? With one long table of crockpots each full to the brim with a simmering chili. Where to begin?? I see them all, one has corn and black beans while another has steak and pinto beans… but for the most part, they all look the same. Then there is one that catches my eye! Mainly because it is white in color. So there is it, that is where I begin. And to be honest, that is where I end, because it is the best chili I’ve ever had. Filled with chicken and great northern beans, ending with the kick of green chilies. Not to my surprise, this chili won 1st place! Lucky for me, I knew the maker and she was nice enough to give me the recipe. This has been in my rotation for a while now and my family loves it! Served with corn bread it is perfect for a cold winter’s day!
This is my first year with a child old enough to be in preschool. With that comes a lot of firsts. One of those is having a class full of kids for holiday parties. So as Valentine’s Day rolls around I wonder what I could do that would be cute, fun for him to help with, and NOT involve candy! I’m assuming that he will get more than enough candy from the other kids, not including what he is likely to end up with from his grandparents. So after doing some brainstorming and research, which involve some searching of Pinterest. I decide on crayons. We love art and coloring and I fell in love when I saw this melted crayon heart idea on Buzzfeed. It’s adorable and the perfect way to use up the broken crayons at the bottom of the box. It gets a little tedious because you have to take all of the wrappers off the crayons. But once I got into the rhythm of cutting and peeling, it went pretty fast. It is fun for the kids to help break the crayons into smaller pieces and my boys loved helping pick out some color combos. I really liked the monochromatic ones but the multicolored ones are fun too. The great thing is they are all unique. I had also hoped the find a silicone heart mold but didn’t have much luck outside of ordering it online. But I finally found a heart cookie mold pan in the Valentine’s Day section at Target and while I was slightly skeptical, it was PERFECT! Each heart had a different detail or design which added just another element to the uniqueness of each crayon! I love the way they turned out and think they make the perfect Valentine’s Day Card!
I got the idea for crayon valentines from The Nerd’s Wife, but made a few adjustments. Here is what I did…..
First, I dug through the crayon box and pulled out all of the broken pieces. Beyond that I just chose a good selection from every color group. Then I carefully cut through the wrapper so that it peels easily away.
Next, we broke the crayons into small pieces and sorted them by color. I like to include the neutrals such as brown, black, gray, and white because I think it adds a little something to all of the color chaos.
Then, we let our creative juices flow as we combined colors and picked which colors would go in which mold. The kids loved this part!!
Now, they were ready to be melted! I placed the sheet in a 200 degree oven for approximately 15 minutes. Or until all of the pieces are liquid. Then remove the pan VERY CAREFULLY as it is all liquid and can spill very easily. I love this part because it is so deceiving. I would look at one in the pan and think “Yuck that one just turned out an ugly brown!” or “Those colors didn’t melt well together!” But then when I popped them out the front was a wonderful marbled array of vibrant color. When removing them, keep in mind that the cooler they are the easier they come out. If some are stubborn you can stick them in the freezer for awhile to help the process.
Finally attach it to a card or put it in a cute Valentine’s Day bag. I made a card that says “Hope You Have a Fantastic Valentine’s Day for CRAYON Out Loud!” Then used a little hot glue to adhere the crayon to the card and had Jonah sign them. How adorable! My printable is available here!
We hope you have a fantastic Valentine’s Day full of LOVE!
For another great Valentine’s Day Card idea check out: VALENTINE’S DAY ROCKETS
Just recently I celebrated my <28th!> birthday! I know that every year, if I want a birthday dessert it is up to me to make it. My husband doesn’t even care for cake, but the boys and I love it and will find any reason to make it. For birthday parties, I tend to make cupcakes because I think they are easier. But my oldest son always begs for a “real” cake and, of course, wants chocolate. So this year, I found a simple yet delicious recipe for Chocolate Pudding Cake. It isn’t made from scratch but instead adds a few extra steps to a boxed cake mix. I also just opted to get the can frosting from the store instead of homemade. I really prefer homemade frosting but figured since it was just for me and the boys AND the fact that the weather is SO COLD and I would have to leave the house to buy extra ingredients, I would just go with the old stand by in a can. What ever you like will work! This cake is rich and delicious and perfectly decorated with a few rainbow colored sprinkles.
Recipe Source: Sprinkle Joy
More ways to get your chocolate fix…
Once again, two of my favorite things collide, buffalo chicken and soup. For a while now I have had an extreme love for buffalo sauce. I don’t really care for eating the chicken off of the bone, but if you flavor the meat (or the Pringles — which I can’t seem to find anymore!!!) I love it! Just the smell of Frank’s Red Hot Buffalo Sauce makes my mouth water!
Unfortunately I can’t just make it for dinner at home because as strong as my love for buffalo sauce is, my husband despises it just as much! So having the opportunity to take it to a party was perfect. I knew that I would love it no matter what, but I wasn’t sure what others would think. Low and behold it was loved by everyone that tried it and was practically the first one gone. My only suggestion is don’t skip the toppings. The soup itself is good, but the addition of green onions, cilantro, and gorgonzola cheese make it outstanding! I even made croutons to serve with ours which I think makes a great addition to any soup. This will definitely be in my regular rotation, even though my husband won’t eat it… that just means more for me, right?!
Recipe adapted from How Sweet It Is