TRIPLE CHOCOLATE ZUCCHINI BREAD

IT IS ZUCCHINI SEASON !!!

Do you have a lot of zucchini this summer? If so, this is a GREAT way to use it. This treat is super chocolate-y, super moist (in fact it gets even more moist on day two), super easy to make and freezes very well.

(2) one-ounce squares of unsweetened chocolate (melted)
3 large eggs
3/4 cup brown sugar
3/4 cup white sugar
1 cup vegetable oil (I used canola)
2 cups shredded zucchini (squeezed dry, then measured)
2 teaspoons vanilla
2 + 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
1/2 cup unsweetened cocoa
3/4 cup semisweet chocolate chips

Things to do first:
1. Preheat your oven to 350°

2. Toss the chocolate chips into the measured flour to get them well coated, that way they won't sink to the bottom of the bread as it bakes.

3. Grease two large (9" x 5") loaf pans. I line mine with parchment and then greased the parchment (this bread tries to stick to the pan if you go light on this step, but with the parchment paper, the zucchini bread tips right out.

4. Shred the zucchini, then squeeze some of the water out of it (with your hands) before you measure it.

Directions:

In large mixing bowl (I use my stand mixer), combine eggs, sugar, oil, grated zucchini, vanilla and melted chocolate. Mix until smooth.

Next, add flour (that you've stirred the chocolate chips into), cocoa, baking powder, baking soda, cinnamon and salt. Mix until well combined, smooth and shiny (just takes about 30 seconds or so).

Pour batter into 2 well-greased large loaf pans and bake at 350­° for 60 to 70 minutes (my electric oven takes exactly 60 minutes) or until a toothpick inserted into tallest part of the bread comes out clean. Don't over bake.

Cool in pans (on a rack) for 15 minutes, then remove from pans. Wrap the bread in plastic wrap while they are still VERY hot.  This keeps a lot of the moisture inside of the zucchini bread as it cools.  Don't slice the bread until it cools down completely.

If you are going to freeze them, cool completely, then double wrap them or wrap them in plastic wrap and put in a Ziploc freezer bag.

FUN TIP: If your children are picky eaters, just peel the zucchini before you shred them, that way you won't hear "Mom, what are these green specs?" They won't even know that the zucchini is in there!!

ENJOY !!

INSTANT ITALIAN FLAT BREAD

This is a big hit at our house. They are quick to fix (out of ingredients that are usually on hand) and they reheat well.

 

This super-simple recipe starts with a refrigerator biscuit that is rolled out flat and topped with a cheesy-herb mixture and baked. It is a super simple and yummy tasting "go with" for any dinner.
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10 ounce tube of refrigerator (flaky) biscuits
1/2 cup mayonnaise
2/3 cup grated Parmesan cheese (packed fairly tight)
1/4 teaspoon of dry basil leaves
1/4 teaspoon of dry oregano leaves
3 tablespoons of thinly slivered green onion tops

1 clove of garlic (minced)
1/4 teaspoon black pepper
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Mix everything together (except the biscuits) and set aside. Separate refrigerator biscuits and roll each one into a circle about 4” across.

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Using your fingers, press on the center of each biscuit a little more, leaving the outer edge just a little bit thicker than the center (like a pizza). Divide the cheese mixture evenly between the biscuits and spread it around (staying away from the edge).

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Bake on lightly sprayed cookie sheet, at 350° for about 15 minutes or until golden around the edges.
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NOTE: Change the kind of herbs if there is something you like better.

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NOTE: I usually cook them for about 14½ minutes, then turn the broiler on for about 30 seconds to give them just a little extra color (but watch them carefully). 

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NOTE: Do NOT flour your counter when rolling out the biscuits.

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NOTE: I've always used mayonnaise, so I'm not sure how Miracle Whip would taste.

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NOTE: Any style of refrigerator biscuit will work.

ENJOY !!!

BLUEBERRY BREAD = SUPER MOIST

This blueberry bread is easy, sweet, tasty and super moist. In fact, it stays moist for several days (if it lasts that long).

BLUEBERRY BREAD

1 1/2 cups flour plus 1 tablespoon (divided)
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 cup sugar
1 cup sour cream
1/2 cup vegetable oil
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup blueberries (I used frozen)

Mix flour, baking powder and salt and set aside.

Beat eggs, sugar, sour cream, vegetable oil, lemon zest and vanilla until smooth and blended.

Add the flour/baking powder and salt mixture into the egg mixture and stir just until blended.

Toss the blueberries with 1 tablespoon reserved flour and then GENTLY fold them into the batter. NOTE: If you are using fresh blueberries, rinse them a little so that the reserved tablespoon of flour sticks to the berries (this will stop the berries from sinking to the bottom of the loaf while baking).

Pour batter into a greased and floured 9" x 5" loaf pan ( I line mine with parchment and then spray it with cooking spray).

Bake in pre-heated 350 oven for 1 hour and 5 minutes (1 hour and 10 minutes if you are using frozen blueberries) or until toothpick tests clean. Let the finished bread sit in the pan for 20 minutes before you turn it out, then wrap HOT blueberry bread in plastic wrap and let it cool to room temperature.

ENJOY !!!

CORNBREAD MUFFIN FOR ONE

Do you ever wish you had a piping hot, fresh-out-of-the-oven cornbread muffin to go with that reheated bowl of chili?  As "empty nester's" that happens quite often at our house.

We like the taste and convenience of those small boxes of JIFFY cornbread mix. They are easy, tasty and quick...but even THOSE "little" boxes are too much for just 1 or 2 people.

Here is my "empty nester trick":  Mix (using the instructions on the side of the box) This will make enough for 6 muffins.

Put 6 cupcake liners in a cupcake pan and give them a TINY spritz of cooking spray. Divide the batter, evenly, between the cupcake liners but, DON'T BAKE THEM..........FREEZE THEM.

When you need a cornbread muffin.......take one out of the freezer

and bake at 375° (NOT the 400° that the package recommends) for 20 minutes......that's it!!  Easy-peasy!!

ENJOY !!!

LIGHTER THAN AIR POPOVERS

I have been playing around with popover recipes for a while now, so I thought I would "get serious" and buy a popover pan. The new pan makes a HUGE difference, not so much in taste, but in appearance AND how big the air bubbles are inside of the popover. 

Popovers could not be easier or cheaper to make and they are such a treat, hot out of the oven with honey butter or strawberry jam!! 

If you do not have a popover pan, see note at the end of this post.

This recipe has several mini-steps

but they are ALL VERY EASY

and the popovers are delicious!!!

• Preheat your oven to 425 degrees. 
• Put your popover pan in the oven while it preheats (do not grease the pan while it is preheating in the oven).

• While your oven and pan are preheating, whisk together:

3 eggs
1/4 teaspoon salt
1 teaspoon vanilla
1 cup of milk (see note)
1 tablespoon melted butter


NOTE ABOUT MILK: IF you have whipping cream on hand, put about 1/4 cup of whipping cream in a measuring cup and then fill the rest of the cup with 2% milk...if you have NO cream on hand...just use regular milk.

• After the ABOVE ingredients are whisked together well, add one cup of all purpose flour (spoon flour into measuring measuring cup and level off with straight edge). Whisk everything together for about 30 seconds or until it looks very smooth and creamy. LET BATTER SIT UNTIL YOUR OVEN (AND PAN) HAVE REACHED 425°
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• Next step....work quickly!!

• Take the HOT popover pan out of the HOT oven and quickly spray each cup with vegetable spray, then put roughly 1/2 teaspoon of CHILLED butter into the bottom of each HOT cup. 

• QUICKLY put batter into cups, filling half way full (makes six BIG popovers).

• Bake popovers at 425 for 20 minutes.
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• After 20 minutes, turn the oven down to 325 and bake for another 15 minutes.

• Remove popovers from pan and poke a tiny hole (I use a toothpick) in the bottom of each popover to relieve a little steam (not totally necessary if you are going to eat them right away).

 NOTE ABOUT POPOVER PAN: If you do not have a popover pan, you can use 6 ounce (oven safe) custard cups (I used the clear Pyrex ones, for a long time, with great success). I placed them all on a cookie sheet for easier handling. The popovers will not get quite as tall (as they do with a popover pan) but they taste every bit as good.

Someone from outside the USA wrote and asked me what a popover pan was, so here is a photo. As you can see, it is almost like a cupcake pan, but the cups are a lot deeper and spaced far apart so the hot air can circulate around each cup.

VEGGIE CORN BREAD

This super MOIST and tasty (veggie filled) corn bread starts out with two of those little Jiffy corn bread mixes (what could be easier?) and feeds a crowd. It is equally delicious warm or at room temperature, so it is perfect for a pot luck or holiday brunch.

 

(2) boxes Jiffy corn muffin mix

4 eggs (beaten)

1½ sticks butter (melted)

(2) cups broccoli florets (chopped)

1 cup of frozen corn (thawed)
1 medium onion (chopped) saute until tender
1 cup cottage cheese
1/4  teaspoon dry red pepper flakes (or to taste)

Saute broccoli, corn and onion until tender, set aside. In large bowl, beat 4 eggs together and stir in melted butter, cottage cheese and pepper flakes. Add Jiffy mixes and stir until smooth. Gently stir in broccoli, corn and onion. Spread in a greased 9 x 13 baking dish and bake (375°) for 35 to 40 minutes or until lightly browned.

LOTS OF VEGGIES INSIDE

NOTE: Finely diced sweet red pepper is pretty in this cornbread too, but I was out of it.

PUMPKIN - CRANBERRY BREAD (the best)

If the rating system for this recipe was 1 to 5 stars; I would give it a 10. It is super easy to make and doesn't require an electric mixer. It is deliciously moist and perfect for ANY holiday table or gift basket!! 

 Preheat your oven to 350, and grease and flour two 9" x 5" loaf pans. 

Set out two large bowls. 

In the first one mix:
3 cups flour
3 1/4 teaspoons cinnamon
3/4 teaspoon nutmeg
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 teaspoons baking soda
1 1/2 teaspoons salt

In the 2nd bowl, mix:
3 cups sugar
(1) 15 ounce can pumpkin (un-seasoned)
4 eggs
1 cup vegetable oil
1/2 cup pineapple (or orange) juice
2 cups fresh or frozen cranberries (thawed)
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Whisk the first bowl (with the flour in it) until the dry ingredients are well combined. 

Whisk the 2nd bowl (with the pumpkin in it) until well mixed and oil is completely incorporated. 

Pour the wet bowl into the dry bowl and mix (with a spoon) just until evenly moistened. Gently stir in the cranberries.
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Pour batter into 2 prepared loaf pans. Bake 60 to 65 minutes (my electric oven takes 70 minutes). Cool (in the pans) for about 10 minutes, then turn them out and IMMEDIATELY wrap the HOT pumpkin bread in plastic wrap, covering tightly. Keep them wrapped up until they have cooled completely. 

NOTE: Make sure you use a 15 ounce can of plain pumpkin and NOT pumpkin pie filling (there is a big difference).

NOTE: Wash and sort your cranberries, then blot them dry. Try to use the darkest berries. Make sure they are thawed out before mixing into batter.

NOTE: Wrap the HOT pumpkin bread in plastic wrap as soon as it comes out of the pan. This forces the moisture back in as it cools. I've cooled ALL my cakes, sweet bread, brownies, etc. like this for decades.......it creates a super moist cake/bar... it's like magic!!!

NOTE: My oven took 70 minutes to cook these loaves. Use the toothpick test to determine doneness.

ENJOY !!!!!

THREE MINUTE MICROWAVE CORNBREAD

When I first found this little recipe that promised fresh corn bread in 3 minutes, I thought "no way". Well, I'm here to tell you "yes way"...it is excellent!!

You won't get the brown crunchy part of corn bread that a lot of people love, but, HEY!! THREE MINUTES!! The taste and texture is surprisingly good and when you weigh the benefits of serving hot corn bread in a snap, well...I will definitely be using this recipe often!!

2 tablespoons vegetable oil
1/2 cup milk
1 egg
1/2 teaspoon vanilla
1/2 cup white flour
1/2 cup corn meal
2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt

Mix everything with a whisk and pour into a greased microwave safe baking dish. I used a 6 x 6 x 2 baking dish.

Microwave on high for 3 minutes. If your microwave doesn't have a carousel, then manually rotate the dish half way through the cooking cycle.

 
NOTE: I used a 1000 watt microwave and it took exactly 3 minutes. If your microwave is different than that, you may have to adjust the cooking time.

NOTE: I used cooking spray inside of the baking dish and the cooked corn bread removed very easily.

CHOCOLATE - BANANA BREAD

Yep, you read it correctly, chocolate banana bread, and it is really good!! The chocolate (cocoa and chocolate chips) lend the predominate flavor, but you can still taste the banana AND the fruit keeps the bread extremely moist.

1  1/4  cups of mashed bananas
1/3 cup vegetable oil
1 teaspoon vanilla
1 cup white sugar
2 eggs
1  1/2 cups all purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon  salt
1 cup chopped pecans
1 cup semi-sweet mini chocolate chips (a must)
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Beat all of the wet ingredients and sugar together until well combined and smooth. Beat in the dry ingredients just until combined then stir in the nuts and chocolate chips.
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Bake the bread in a greased 8" x 4" loaf pan, in a pre-heated 350F oven for 60 to 70 minutes or until toothpick tests clean (see note below). Cool bread in pan, on rack, for 15 minutes, then remove from pan . Immediately, wrap hot bread with plastic wrap and cool, this will seal in all of the moisture......important step.

If you click on the (above) photo, you can see the melted chocolate chips...a slice of this bread, heated in the microwave for 10 seconds or so, will satisfy any serious choco-holic.

 NOTE: I'm not a big fan of baking all that batter in a single 8" x 4" loaf pan for over an hour. That always seems to produce a lot of hard crusty corners. I much prefer to make two smaller loaves which bake in about 45 minutes. Whatever pan size you use, try the toothpick test for doneness. When you remove the toothpick, you will see some melted chocolate chips on the toothpick, but no gooey batter.
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NOTE: Yes, that is snow (higher than my kitchen window) in that last photo. Snow also accounts for the ultra-bright window-light in the first photo. We live at the base of a mountain pass and we get a lot of snow...but, hey, it's nearly mid-March, so this is even a lot of snow for us. Tonight it's zero again. I heard on the radio today that the Iditarod dog team racers are experiencing 35 below zero this week!!

BANANA-CHERRY BREAD

I found this recipe on http://www.mixingbowl.com/ and it is a keeper for sure. Super moist banana bread, mixed with maraschino cherries and pecans. Hubby loves this toasted with butter!!

3 large overripe bananas
2 teaspoons lemon juice
6 tablespoons unsalted butter (soft)
¾ cup white sugar
1 teaspoon vanilla extract
2 eggs
1½ cups self rising flour
4 tablespoons milk
1/3 cup chopped pecans (I used ½ cup)
½ cup chopped maraschino cherries
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Preheat oven to 350F and lightly grease and flour a 9" x 5" loaf pan. Mash bananas and stir in lemon juice. Set aside.

Beat butter and sugar with electric mixer until creamy. Beat in banana mixture and vanilla extract. Add eggs, one at a time, beating well after each egg. Sift dry ingredients together and add to the banana mixture, alternately with milk. Mix only until incorporated. Fold in nuts and chopped cherries.

Pour batter into prepared loaf pan. Bake about one hour (my oven took 70 minutes) or until toothpick tests clean. Cool in pan for 15 minutes then turn out onto rack.

THE BEST BANANA-PINEAPPLE BREAD I'VE EVER EATEN!!

I've tried, literally, dozens of banana bread recipes, over the years, and this one is, by far, the BEST I've ever eaten. It is quick and easy (one bowl); it is moist from the 2 cups of mashed bananas and some crushed pineapple, it is sweet from brown sugar and has just a hint of cinnamon and coconut extract. You have to try this one!!

 In a large bowl, whisk together:
3 large eggs
1¼ cup canola oil
2 teaspoons vanilla extract
1 teaspoon coconut extract (don't leave out)
2 cups of ripe mashed bananas
1 (8 ounce) can crushed pineapple drained
2/3 cup brown sugar, packed
1 cup white sugar

After it is well mixed, stir in:
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1½ teaspoon ground cinnamon
1 cup chopped pecans

Mix well with wooden spoon and pour into two greased 8" x 4" x 2" loaf pans. Bake at 350F for 60 minutes or until toothpick tests clean. Cool in pan for 20 minutes before removing to wire rack. Wrap hot banana bread in plastic wrap and let it cool.

 Hubby loves this bread toasted and slathered with butter!!

WHIPPING CREAM BISCUITS

I am fairly successful when it comes to baking with yeast, however, biscuits have been one of my big failures for many years. Every so often, I try various biscuit recipes in hopes of finding a good one. After each attempt, Hubby tells me "I like whomp biscuits" better (it is humiliating!!)

Are you familiar with "whomp biscuits"? They go "whomp" when you hit them on the edge of the counter to pop the tube open. Personally, they aren't my favorite, but Hubby likes them (Pillsbury Grands).

Last week, I made Paula Deen's cream biscuits for breakfast. Because the recipe has only THREE ingredients (self rising flour, sugar and whipping cream), I didn't have very high expectations, but they turned out GREAT!! The biscuits were light, moist, tasty and oh so quick. I used them to make some ham and egg sandwiches and Hubby actually liked them!!

2 cups self rising flour (see note)
1 tablespoon sugar
1½ cups heavy whipping cream


Mix all 3 ingredients together until dough forms a ball. Turn out onto lightly floured counter and knead 5 to 7 times. Pat dough out to ½ inch thickness and cut biscuits with a 3 inch cutter. Place on greased baking sheet (with 1" between biscuits) and bake at 500F for 10 minutes

NOTE: I never have self rising flour, so for EACH CUP of self rising flour, I substitute 1 cup of all purpose flour + 1¼ teaspoon baking powder + 1/8 teaspoon salt.

NOTE: I brushed my biscuits with butter when them came out of the oven.