Butterscotch Zucchini Bread, oh baby!

We’ve been harvesting some monstrous zucchini from our garden this year!   Thus, we’ve been eating lots and lots of this scrumptious bread.

 As potato salad is to summer, so Butterscotch Zucchini Bread is to autumn.  

As sure as the turning of the leaves on the trees every autumn, so shall the pages in my recipe book turn… to this delightful concoction:

Butterscotch Zucchini Bread
As found at www.cdkitchen.com

   3 eggs
   1 cup oil
   2 teaspoons vanilla
   2 cups sugar
   2 cups grated zucchini
   2 cups flour
   1 teaspoon baking soda
   1 teaspoon salt
   1 teaspoon cinnamon
   ½ teaspoon ginger
   ½ teaspoon nutmeg
   ¼ teaspoon baking powder
   ½ cup rolled oats
   1 package (3.4 oz) butterscotch *instant pudding mix            (*amended later to add instant)

   Mix dry ingredients in a bowl.  In separate bowl, mix wet ingredients.
   Stir both mixtures together and then pour into 2 greased and floured bread pans (8×4)
   Bake at 350 for about one hour.

If you haven’t had a slice for yourself, you don’t know what you’re missing!

A Match Made in Heaven

I recently introduced these two together.

Interesting thing is… they cozyed on up to each other and insisted on forming a union, right there on the spot.  They lured me into performing the marriage ceremony, which took place in the microwave of all places!  I witnessed the most amazing transformation between these two… it caused a lump in my throat.  Jet Puff could hardly contain herself, she filled up with warmth til she seemed she would burst.  Her reaction touched Stripes so much, he began to melt in her arms. 

  

I was so moved by their union, that immediately after the ceremony I sent them on the most wonderful honeymoon destination, kind of with a water park feel.  They went slipping and sliding down my good ol’ esophagus!  Ummmm, baby!

Wondering what to make for dinner?

My friend Wendy makes the most delicious pulled pork sandwiches ever. ever! EVER!!  This coming from someone who doesn’t care for pork.  She served them to us for dinner one evening a few months ago and I made a complete PIG of myself!   (pun intended)   She served the pulled pork inside the most delicious homemade wheat rolls, and I think I gained 5.8 lbs. that very night.  I guess you could say I love Wendy’s pulled pork sandwiches.  So, you can imagine my delight when she showed up to our monthly cooking session this month with her spices and a few pork shoulders, if I were a gymnast I would have done a hand-stand right on the spot!  Needless to say, I’ve served pulled pork sandwiches for two dinners this month, last night being one of them.  Here’s a picture for you, and the recipe just in case you feel like doing a couple hand-stands yourself.   You could serve them up for your 4th of July celebration, they’ll be the hit of the party, guaranteed!

 

Pulled Pork Sandwhiches  (adapted from America’s Test Kitchen)

3-4 lb. pork shoulder
Enough dry rub to cover pork shoulder (½ of recipe below)
Rolls
Barbeque sauce

Dry Rub for Barbeque Pork

4 tablespoons sweet paprika
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
2 tablespoons salt
1 tablespoon dried oregano
1 tablespoon sugar
1 tablespoon ground black pepper
1 tablespoon ground white pepper
1-2 teaspoons cayenne pepper (if you don’t like spicy, just reduce or eliminate this one)

Mix all ingredients together in a small bowl.
Makes enough rub for at least two medium roasts.  Rub entire roast down, place in crockpot on low, cook all day.  When done, shred pork using two forks.  Shredded meat will absorb liquid in bottom of pot.  Serve on warm rolls, and top with barbeque sauce (we love Sweet Baby Ray’s.)  Coleslaw is always yummy  on the side.

waving goodbye to what FIG-ure I once had!

I’ve had a love for fig cookies ever since I was a kid.  Yesterday I made them in my kitchen for the first time, and let’s just say, it definitely won’t be the last!

Yummy Fig Cookies

Filling:
1 lb. raisins
1 lb. dried figs
1 ½ cups honey
1 cup water
1 small orange
1 teaspoon cinnamon
1 teaspoon vanilla

Cookie:
1 cup butter
2 cups sugar
2 eggs
1 cup milk
1 teaspoon vanilla
3 ½ teaspoon baking powder
5 ½ cups flour
1 teaspoon salt

Begin by grinding figs and raisins.  Add finely grated orange rind.  Place in a sauce pan and add honey, water, cinnamon, and vanilla.  Boil for 15-20 minutes, stirring until condensed like jam.  Set aside to cool.

For cookie dough, cream butter and sugar.  Add eggs.  Measure vanilla into milk.  Mix dry ingredients together.  Then add dry ingredients and milk alternately to creamed mixture.  Mix well.
Refrigerate dough for at least one hour.

Roll dough out thin, and cut into rounds using small biscuit cutter.  Place about a tablespoon of cooled filling between two dough circles, pinching edges together.  Prick the top of the dough and bake 35o° for 15 minutes (till golden brown.)

Sweet-Tooth Consoling Dessert

I dare you to make this for dessert … you’ll never be the same.  and neither will your thighs!

I discovered this recipe last night on a box of puff pastry in my freezer, my sweet tooth was screaming out for some satisfaction.  I made the recipe, and then adapted it for you(see below) to build individual desserts, rather than a big one that you have to slice (like the one in this picture.)  Better for presentation… and much less messy.

Strawberry Napoleon

1 package of puff pastry sheets
1 pkg. (3 ½ oz) vanilla instant pudding and pie filling mix
1 cup milk
1 cup heavy whipping cream, whipped
½ cup confectioners’ sugar
2 tsp. milk
1 ½ cups fresh or frozen sliced strawberries
1 square (1 oz) semi-sweet chocolate

Thaw pastry sheets at room temperature 40 min.  Heat oven to
400 degrees.  Lightly grease baking sheet.
unfold pastry sheets on lightly floured surface.  Cut into 3 strips
along fold marks.  Then cut each strip into three squares. 
Place on baking sheets.  Bake 15 min or till golden brown. 
Remove from baking sheets and cool on wire racks.

Prepare pudding mix according to package directions with 1 cup of
milk in large bowl.  Fold in whipped cream (after you’ve whipped it.)  Cover and refrigerate. 
Stir confectioners’ sugar and 2 tsp. milk in small bowl.  Spread
confectioners’ sugar mixture on six pastry squares. 

Spread a large spoonful of pudding mixture on 1 pastry square. 
Top with a handful of strawberry slices.  Repeat layers.  Top with
iced pastry square.  Repeat to make six desserts.  Drizzle desserts
with melted chocolate.  Serve immediately or cover and refrigerate up to 4 hr.

So…. what are you waiting for???

Gluten-Free Chocolate Cake

When my youngest little fella was diagnosed with a few food allergies recently, I really felt quite sorry for the little guy.   The thought of going through life without the ability to devour scrumptious cinnamon rolls fresh out of  the oven, and to have to face a plate of spaghetti without the noodles or a cheesy piece of garlic bread to gnaw on - I think I’d lose my mind… I’d definitely lose a few pounds! 

Anyway, I love to bake, and I’m on a new found quest to find delicious, not just tolerable, treats for my food challenged little guy.  The standing test on whether a recipe is a keeper or not in my kitchen is how fast it gets gobbled up, and I’m making no exceptions with the allergy recipes.  So for this cake to go from this:

to this in one short evening, you know it’s good!  and to think only one of us has the food sensitivities!

Yummy Gluten Free Chocolate Cake

2 cups sugar
1 ¾ cups brown rice flour
¼ cup almond meal  if you have it
¾ cup cocoa
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 tsp. salt
2 eggs  – or 2 Tbs. flax seeds in 2/3 cup of water for those who can’t do eggs
1 cup milk – or rice milk, or soy milk for those who can’t do dairy
½ cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water

Heat oven to 350 .  Grease and flour a 9×13 baking pan, or two 9″ rounds.  Combine dry ingredients in large bowl.  Add eggs, milk, oil, and vanilla, beat on medium speed 2 min. (or if you can’t have eggs like my little guy then place the flax seeds in a pan with the water, bring to boil, and then simmer for five minutes.  Add this mixture to the other wet ingredients in place of the eggs.) Stir in boiling water (batter will be thin.)  Pour into pan.  Bake 30-35 or until wooden pick inserted in center comes out clean.  Cool completely.

Chocolate Frosting

1 stick of margarine
2/3 cup Cocoa
3 cup powdered sugar
1/3 cup rice milk or soy milk
1 tsp. vanilla

Whip soft margarine and cocoa with electric mixer.  Alternate adding powdered sugar and milk, beating on medium speed.  Add vanilla.  Spread on cake.

Feeling a Little Saucey

Boxes and bags of apples = Quarts and quarts of applesauce to enjoy…. after all the hours and hours of work, that is! 

Trying My Hand at Gluten-Free

Well, we discovered last month that our littlest guy is gluten intolerant, which means he can’t digest wheat flour properly.  This hasn’t been the most uplifting discovery for us to make, as we’re finding that wheat flour is in just about everything prepared… from things less obvious like taco seasoning and soy sauce, to things most obvious like pasta and nearly all breads on the grocery shelf.  I’ve finally accepted this new challenge, and am dealing with the possibilities of a new array of staples in my kitchen.  I’m not ready to give up cooking and baking as I know it, however I am prepared to delve in and try my hand with unfamiliar ingredients – xanthan gum, tapioca flour, potatoe starch, almond flour, sorghum flour…

These Gingerbread  Sandwhiches are my first attempt at baking with alternative flours, they are pretty good I must say… oldest son called them heavenly, as a matter of fact!  I can definitely see replacing my old, all-purpose flour, gingerbread recipe with this new, alternative flour, recipe.  This new recipe was in no way inferior to my previously preferred recipe..that’s great news!  Soo, that’s one down, and many more to go…

Gingerbread Cookies    recipe from Carol Fenster’s book:  Gluten-Free 101

¼ cup butter or margarine
3 Tbs. molasses
½ cup packed brown sugar
1 tsp. vanilla
1 ¼ cup flour blend*
1 tsp. xanthan gum
½ tsp salt
1 tsp. baking soda
1 ½ tsp. ground cinnamon
1 ½ tsp. ground ginger
¼ tsp. ground nutmeg
¼ tsp. ground cloves
2 Tbs. water ( if needed )

*the flour blend is something that I mixed previously to use as a replacement for the all-purpose stuff.  Ings. are:  1 1/2 cups sorghum flour, 1 1/2 cups potatoe starch, 1 cup tapioca flour, and 1/2 cup almond flour.

In food processor, or with electric mixer, combine butter, molasses, sugar, and vanilla.  Add remaining ingredients.  Blend until throughly mixed together and dough forms a ball.  Add water 1 Tbsp. at a time, if needed.  Shape dough into 1″ flat disk, cover, and refrigerate for an hour.

Preheat oven to 325º.   Grease baking sheet, or line with parchment paper, set aside.

Shape dough into 1″ balls and place on baking sheet.  Flatten slightly with bottom of drinking glass.

Bake 18-20 minutes on the middle rack of oven, or until cookies start to turn brown on bottom.  Cool cookies on baking sheet for a few minutes then transfer to cooling rack.  Store in an airtight container.

For the icing:  blend 1/4 cup of butter, softened, and 3 oz. softened cream cheese.  Gradually add 1 cup  of powdered sugar and 2 Tbsp. Jet puffed marshmallow cream.  Spread filling between two cookies and press slightly.  Chill.

Makin’ Kraut, Baby!

Um….yum! Pumpkin Scones

Pumpkin Spice Scones

Scones

• 2 cups all-purpose flour
• 7 tablespoons sugar 
• 1 tablespoon baking powder 
• 1/2 teaspoon salt 
• 1/2 teaspoon ground cinnamon 
• 1/2 teaspoon ground nutmeg 
• 1/4 teaspoon ground cloves 
• 1/4 teaspoon ground ginger 
• 6 tablespoons cold butter 
• 1/2 cup canned pumpkin
• 3 tablespoons half-n-half (I used sour cream, cause that’s what I had) 
• 1 large egg 

Powderered Sugar Glaze

• 1 cup powdered sugar 
• 1 tablespoon powdered sugar 
• 2 tablespoons whole milk 

Spiced Glaze

• 1 cup powdered sugar 
• 3 tablespoons powdered sugar 
• 2 tablespoons whole milk 
• 1/4 teaspoon ground cinnamon 
• 1/8 teaspoon ground nutmeg 
• 1 pinch ginger 
• 1 pinch ground cloves 

 Directions:

1. TO MAKE THE SCONES:
2. Preheat oven to 425º. Lightly oil a baking sheet or line with parchment paper.
3. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
4. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
5. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
6. Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
7. TO MAKE THE PLAIN GLAZE:.
8. Mix the powdered sugar and 2 tbsp milk together until smooth.

9. When scones are cool, use a pastry brush to paint plain glaze over the top of each scone.

10. AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.

11. Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.