Wednesday, March 27, 2013
I am guilty of buying to many zucchinis. I always have the best intentions when doing so. I fully plan to use them in as many dishes as possible so I buy extras so that I won't run out. I'm ashamed to say that alot of the time they get shoved to the back of the fridge and are forgotten about until it's to late.
Thats what almost happened to the latest two that I had boughten..but I took them out and decided to use them right then and there. I didn't want bread or muffins so I decided to whip up some waffles for the boys and I to eat throughout the week. I wasn't sure how these would turn out taste wise since I've never had zucchini in waffle form before..but I am so happy to say that this is one winner of a recipe!
The batter was a bit wonky for me and it took a few tries before I got the right amount. I went with 1/2 cup at first but that proved to be to much. So then I dropped it down to 1/4 cup of batter and that seemed to do the trick. I went ahead and used whole wheat flour but you can use plain all-purpose if you prefer. I think next time I will add in some finely chopped walnuts to the batter aswell and see how that goes.
Whole-Wheat Zucchini Bread Waffles
2 medium Zucchinis,grated and drained
1-1/2 cups whole-Wheat Flour or All-purpose
1 TBS Baking Powder
1 tsp. Salt
1 tsp. Cinnamon
1/3 cup Sugar..I reduced to a few tablespoons
1-1/2 cups Milk..I used Low Fat
2 Large Eggs
1 tsp. Vanilla
In a alrge bowl,whisk together the flour, baking powder, salt,cinnamon and sugar.
In another bowl, whisk together the milk,eggs and vanilla. Add the wet mixture to the dry and mix just until combined. Add the drained zucchini and stir just until combined.
On a preheated waffle iron,pour batter and cook according to your waffle makers instructions until golden brown.
Serve right away or allow to cool completely before wrapping up in plastic wrap and placing in freezer. Reheat in your toaster!
Yield: Varies on the size of you waffle maker and the amount of batter you used. I got 12 Waffles with mine.
Source: May Squared
Monday, March 25, 2013
I think Mother Nature is on vacation. I think she needs to return now because this cold weather we've got going on is really old now. The wind is so fierce that is cuts you to the bone as soon as you go outside. The house is shaking from the gusts and about the only plus going on at this point is the sun. I'm so ready for summer..really really ready.
I've been pinning King Arthur Flour recipes like crazy. Every single recipe I have tried from them has come out perfect. This savory cheese bread is one of our favorite recipes right now. You can serve this for breakfast,brunch or for dinner. You can tweak the ingredients any which way you'd like and it will still come out tasting great.
Serve it warm with eggs for breakfast or brunch or with a salad for dinner.
Savory Cheese Bread
3 cups All-purpose Flour
2 tsp. Baking Powder
1-1/4 tsp. Salt
1 cup Grated Parmesan Cheese
1 cup Shredded Sharp,Mozzarella,or the cheese of your choice
4 TBS Softened Butter
4 Large Eggs
1/2 cup Milk or Half & Half
3 Large Garlic Cloves,cruched,optional
1/2 cup finely Chopped Scallion tops,Chives or Green Bell Peppers
1/2 cup Finely Chopped Sun-dried Tomatoes or Red Bell Peppers
1 tsp. Pizza Seasonings
Preheat oven to 350 or 180 celcius. Grease a 9-inch round cake pan, or 9-inch round casserole with nonstick spray.
Mix together the flour, baking powder, salt cheeses, and softened butter, until well combined and crumbly.
Mix in garlic,scallion tops and sun-dried tomatoes.
In a medium bowl, whish together the eggs,milk (or half & half). Set aside 1 tablespoon of the mixture to brush on the top of the loaf.
Add remaining egg mixture to the dry ingredients,stirring just until everything is thoroughly moistened.
Pour the stiff batter into the prepared pan. Using wet fingers,smooth the batter to the edges of the pan. Make a slight concave, so the edges are slightly higher than the center.
Brush the top of the loaf with the reserved egg mixture. Sprinkle with pizza seasonings.
Bake the bread for 35-40 minutes,until it's a light golden brown on top, and a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and run a heatproof spatula or table knife around the edges of the pan,to loosen the sides. Turn it out of the onto a wire rack to cool.
Yield: One 9-inch Round Loaf
Source: King Arthur Flour
Friday, March 22, 2013
Sooo..I whipped up some green cookies for St Paddy's day..Im corny like that! I must admit that St Patrick's Day isn't something we really observe around here..infact the last time I recall paying any attention to it was when I was younger. All the girls made sure to not wear green on that day to make sure we'd get pinched by the boys. Good times I tell ya!
This is a great basic chocolate chip cookie using spelt flour. The cookies are super soft and I think the only change I would make next time would be to use more salt..probably a teaspoons worth.
I hope everyone has a great weekend!
Spelt Chocolate Chip Cookies
2 Large Eggs
1/2 tsp. Vanilla..I would go with 1 tsp.
3/4 cup Brown Sugar
1/2 cup softened Butter
2 cups Spelt Flour
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt..I would go with 1 tsp.
1-1/2 cups Chocolate Chips..I used 1 and that was plenty
Pre-heat oven to 325 or 160 celcius. Line a cookie sheet with parchment paper and set aside. In a medium bowl,whisk together the spelt flour, baking powder, baking soda, and salt; set aside.
In a large bowl, combine the eggs, brown sugar, vanilla and butter until combined and smooth. Add the flour mixture and mix just until combined. Gently fold in the chocolate chips with a wooden spoon.
Using a small-ish cookie scoop or spoon, place the dough onto prepared pan about 2 inches apart.
Bake 11-12 minutes or until the edges have slightly turned a golden brown color. Allow to cool on pan for 3-4 minutes. Remove to wire rack to cool completely or enjoy warm like we did!
Yield: 2 dozen..depends on the size of your scoop
Source: Grain Mill Wagon
Monday, March 18, 2013
I am crazy in love with these muffins. I was hooked from the first delicious bite. I ate one while slightly warm and refuse to eat them any other way. I pop the cooled muffins into the microwave for 20 seconds and it makes me smile like I did the first time I ate one.
The muffins are so moist and I'm convinced that cinnamon and chocolate are a match made in heaven. I swapped the quantities of sugars..meaning,1/2 cup of brown sugar and 1/4 cup of the granulated. I also used 2/3 cup of mini chocolate chips and that was perfect.
These go well with a cup of coffee or tea or milk or a bowl of yogurt or on its own. It doesn't matter what you have these with as long as you make them..so go make some!
Cappuccino Chocolate Chip Muffins
2 cups All-purpose Flour
2 tsp. Baking Powder
1 tsp. Ground Cinnamon
1/2 tsp. Salt
1/2 cup Unsalted Butter,room temperature
1/2 cup Sugar..I used brown sugar
1/4 cup Brown Sugar..I used sugar
1 cup Milk..I used low fat
2 TBS Espresso Powder
1 Egg,lightly beaten
2 tsp. Vanilla
1 cup Semi-sweet Chocolate Chips..I used 2/3 cup mini
Preheat oven to 350 or 180 celcius. Line a 12 cup muffin tin with liners and set aside.
In a medium bowl, sift together the flour, baking powder, cinnamon and salt;set aside.
In a large bowl, beat the butter with an electric mixer until light and creamy. Add both sugar and beat until fluffy.
In a small bowl,whisk together the milk and espresso,until the coffee granules have almost dissolved ( it won't totally dissolve and that is ok!). Add the egg and vanilla. Pour espresso mixture into the butter mixture and mix just until combined. Gradually add the dry ingredients into the wet and mix just until combined. Fold in the chocolate chips.
Full muffin cups 3/4 full, and bake 16-20 minutes,until slightly golden in color and toothpick inserted comes out clean. Allow to cool in pan for a minute or two and then remove to a wire rack to cool completely..or eat while warm :)
Yield: 12 Muffins
Source: Splash of Something