Quick ‘n Healthy Zucchini Bread

I’m always rushing to get the kids out the door for school & my breakfast tends to get skipped so have been in search of a quick & healthy option to grab on my way out the door. Today I found this recipe via Peas & Love SF:

Zucchini Bread or Chocolate Zucchini Bread (if you so desire):

1 cup Zucchini, shredded
1.5 cups Bob’s Gluten-Free All Purpose Flour
1/2 cup Coconut Oil, melted
1/2 cup Evaporate Cane Juice, Pure Maple Syrup or Raw Honey
3/4 cup Walnuts and/or Sunflower Seeds
4 tablespoons Applesauce
1/2 teaspoon Vanilla
1/2 teaspoon Baking Soda or Powder
1 teaspoon Cinnamon
1 teaspoon Sea Salt
1 teaspoon Nutmeg (optional)
1 tablespoon Raw Cacao Powder (if you desire Chocolatey)

Preheat oven to 350 degrees. In a bowl, mix together Oil, Applesauce, Vanilla, Sugar/Honey/Maple and Zucchini. In a separate bowl, mix Flour, Nuts, Cinnamon, Baking Soda/Powder and Salt (and Cacao if using). Slowly mix in dry ingredients to bowl of wet ingredients and stir until batter forms. Pour mixture into square pan, loaf pan or muffin pan greased with Coconut Oil. Bake for 25-30 minutes until the sweet aroma permeates. Let cool first- then enjoy!

Honey Cake in Mason Jar

Loving jordana’s simple & gorgeous Jewish new year table decorations…& hello dessert – honey cake in a mason jar! full recipe here.

Happy new year to those who celebrate – and a sweet new year to everyone!

My Life – Honey Cake

I just made this delicious moist honey cake for jewish new year tomorrow mmmmm

so inspired by kenko kitchen – full of healthy delicious recipes (& an inspiring instagram account too!)

tx lucy

spring / summer time is popsicle time!

yum! recipes are here

tx shoozlife

Doesn’t this picture just make you want to move to the country?

part of a fabulous series by Gabriela Herman on Beetlebung farm.

Momofuku’s Compost Cookie

I’ve just baked them and think you should too!

My personal fav is to add doritos and potato chips…I’ve added tim tams too. They’re delicious, forgiving…and FUN!

tx Seánan

Recipe

Momofuku Milk Bar Compost Cookie Recipe

1/2 cup Butter
1/2 cup Sugar
1/4 cup + 2 Tbsp Light Brown Sugar
1/2 Tbsp Corn Syrup
1/2 tsp Vanilla Extract
1 Large Eggs
3/4 + 2 Tbsp cups AP Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Kosher Salt
3/4 cups of your favorite baking ingredients
3/4 cups your favorite snack foods

In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for 2-3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula.

On a lower speed, add eggs and vanilla to incorporate. Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size.

When time is up, on a lower speed, add the flour, baking powder, baking soda, and salt. Mix 45-60 sec just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula.

On same low speed, add in the hodgepodge of your favorite baking ingredients and mix for 30-45 sec until they evenly mix into the dough. Add in your favorite snack foods last, paddling again on low speed until they are just incorporated.

Using a 6oz ice cream scoop, portion cookie dough onto a parchment lined sheetpan.

Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of 1 hour or up to 1 week.

DO NOT BAKE your cookies from room temperature or they will not hold their shape.

Heat the conventional oven to 400F. (350F in a convection oven)

When the oven reads 400F, arrange your chilled cookie dough balls on a parchment or silpat-lined sheetpan a minimum of 4″ apart in any direction.

Bake 9-11 min. While in the oven, the cookies will puff, crackle and spread.

At 9 min the cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional minutes if these colors don’t match up and your cookies stills seem pale and doughy on the surface.

Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container or tin for storage. At room temp, cookies will keep fresh 5 days. In the freezer, cookies will keep fresh 1 month

Lemon crinkle cookies. yes please

& damn fast & easy to make ;) – 10mins prep, 10mins to bake

Recipe By Lauren

Ingredients

  • ½ cup Butter (110g), Softened
  • 1 cup Granulated Sugar
  • ½ teaspoons Vanilla Extract
  • 1 whole Egg
  • 1 teaspoon Lemon Zest
  • 1 Tablespoon Fresh Lemon Juice
  • 1-½ cup All-purpose Flour
  • ¼ teaspoons Salt
  • ¼ teaspoons Baking Powder
  • ⅛ teaspoons Baking Soda
  • ½ cups Powdered Sugar


Preparation

Preheat oven to 350 degrees F. Grease light colored baking sheets with non stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides of bowl and mix again. Stir in all dry ingredients (except powdered sugar) slowly until just combined. Scrape sides of bowl and mix again briefly.

Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottom of cookies begin to barely brown and cookies have a matte finish (not melty or shiny). Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non stick darker baking tray, reduce baking time by about 2 minutes.

Burnt Butter Sea Salt Cookies

We just made them… And they’re possibly some of the best chocolate chip cookies you’ll ever eat.

Recipe by The Ambitious Kitchen

Ingredients
  • 2 1/4 cup all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon of salt
  • 2 sticks (1 cup) unsalted butter
  • 1 1/4 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon plain greek yogurt
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup dark chocolate chips
  • 1 jar of Nutella, chilled in refrigerator
  • Coarse sea salt for sprinkling
Instructions
  1. Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
  2. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
  3. Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this.
  4. Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball — it doesn’t have to be perfectly rolled! Make sure that the nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)
  5. Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.

slow roasted green beans. it’s time you came to visit.

Recipe by Bon Appetit:

Ingredients

  • 2 1/2 pounds tender green beans, trimmed
  • 3 bunches scallions, trimmed with 1-inch green tops still attached, halved lengthwise
  • 6 large garlic cloves, each cut lengthwise into 4 slices
  • 1/2 cup olive oil
  • 2 tablespoons fresh sage leaves
  • 1 tablespoon fresh rosemary leaves
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons kosher salt
  • Freshly ground black pepper

Preparation

  • Preheat oven to 375°. Combine first 8 ingredients in a large bowl and season with pepper. Toss to evenly incorporate. Transfer beans to a large rimmed baking sheet.
  • Roast beans, stirring every 10 minutes, until wilted, shrunken, and browned at edges, about 1 hour. (You may need to stir more often toward end for even browning.)

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