As if my CSA zucchini wasn’t enough, my friend brought me more beautiful zucchini from her garden. I made four loaves of this bread (two batches) with a single zucchini! Amazing.
This recipe was adapted from Smitten Kitchen. I incorporated whole wheat flour. As suggested, I used less sugar and also omitted the add-ins. We ate some, shared some, and froze some for later. This loaf improves with time- perfect to make the night before serving it for breakfast. I imagine it would also be delicious lightly toasted and topped with butter.
Yield: 2 loaves or 24 muffins
3 large eggs
1/2 cup unsalted butter
1/2 cup sunflower oil (can also used olive oil or another vegetable oil)
1 1/2 cups granulated sugar (can also used half (or even all) turbinado or half light brown sugar)
2 tsp vanilla extract
2 tsp ground cinnamon
1/8 tsp freshly ground nutmeg
1 tsp baking soda
1/2 tsp baking powder
1 tsp fine sea salt
2 cups grated, packed zucchini, not wrung out (from about 10 oz zucchini)
1 1/2 cups all-purpose flour
1 1/2 cups white whole wheat flour
1/2 cup chopped walnuts or pecans, optional
1 to 2 cup dried cranberries, raisins, or chocolate chips (or a combination), optional
Preheat oven to 350 degrees, preferably on convection.
Generously grease 2 loaf pans (8×4 or 9×5) with butter and flour or with nonstick spray. Alternatively, grease 24 standard muffin cups or line with paper liners.
Whisk eggs, oil, butter, sugar, and vanilla in the bottom of a large bowl.
Sprinkle cinnamon, nutmeg, baking soda, baking powder, and salt over the wet ingredients and whisk them in well.
Stir in zucchini.
Gently stir in flours, mixing only until incorporated.
Fold in any add-ins, if using.
Divide between prepared pans and bake for 55 to 65 minutes for a loaf, 20 to 25 minutes for muffins, or until a toothpick inserted into the center comes out clean.
Let cool for 10 minutes on a rack before inverting and removing from the pans. The loaves can also cool completely in pans.
Store wrapped in foil at room temperature for up to 5 days. Loaves also freeze well.
My husband and I went strawberry picking without the kids this year. I’m so happy that he loves freshly picked strawberries enough to harvest them. 🙂 We brought home nine quarts!
My list of “must make” strawberry recipes seems to keep expanding, so I was lucky enough to have plenty of berries to fulfill the list (links below) and make one new dessert- this delicious galette. I loved the graham cracker crust.
This recipe is from Bon Appétit, contributed by Claire Saffitz. We ate it with vanilla ice cream instead of the lime-flavored whipped cream. Wonderful!
Yield: 8 servings
7 graham crackers (about 3.7 ounces)
¾ teaspoon kosher salt
⅔ cup all-purpose flour, plus more for rolling
5 tablespoons granulated sugar, divided
2 large eggs
½ cup (1 stick) unsalted butter, melted, cooled, & divided (I melted 6 T and 2 T separately)
1 pound strawberries, hulled & sliced
1 lime, zested & juiced, divided
½ cup very cold heavy cream, optional
vanilla ice cream, for serving, optional
Place a rack in bottom third of oven; preheat to 350°, preferably on convection.
Place graham crackers in a large resealable plastic bag and zip it up, pressing out most of the air. Using a rolling pin, firmly roll over crackers several times, crushing them into fine crumbs (some larger crumbs are okay).
Measure out 1 cup crumbs (which should be almost all of them) and transfer to a medium bowl. Add salt, ⅔ cup flour, and 2 T sugar. Mix with a fork to combine.
Add 1 egg and 6 T melted butter.
Mix with fork until dough forms, then knead with your hands inside of bowl until no floury spots remain and dough is smooth. It’ll be a little soft and slightly oily.
Lightly flour a piece of parchment paper and place dough on top. Lightly flour top of dough, then cover with another piece of parchment or plastic wrap.
Using a rolling pin, roll dough into a round (it doesn’t have to be perfect!) about 12″ in diameter and ⅛” thick. (I used this amazing rolling pin that creates an 1/8″ thick crust.)
Slide entire sheet of parchment paper onto a rimmed baking sheet. Remove the top layer or plastic wrap or parchment paper.
Sprinkle 1 T sugar over surface of dough, leaving about a 2″ border.
Pile strawberries into center of dough and arrange in an even layer, leaving the same 2″ border.
Sprinkle strawberries with 1 T sugar and drizzle with remaining 2 T butter.
Using a microplane or fine grater, grate zest of about one-half of lime over strawberries.
Cut off half of lime with no zest and squeeze juice over strawberries. Save the other half for later, if making the whipped cream topping.
Beat remaining egg in a small bowl with fork until no streaks remain. Brush egg wash around border of pastry (you won’t use it all). Using edges of parchment to help lift, fold empty border of dough up and over strawberries, working your way around in roughly 2″ sections, overlapping folds as needed. Press all the way around to secure folds and keep dough in place. It might crack or tear in places, just pinch it back together.
Brush top of border with remaining egg wash and sprinkle with remaining 1 T sugar.
Bake galette until crust is browned around the edges and juices from strawberries are syrupy and actively bubbling, 40–45 minutes. If some juices escape and end up on the parchment paper, the parchment will prevent the tart from sticking.
Let cool at least 20 minutes.
For the Optional Whipped Cream Topping: Beat cream with a large whisk in a medium bowl until voluminous, thick, and starts to hold tracks of whisk. Hold whisk upright and look for the “peak” of cream that forms on the end. It should droop and slump over- making “soft peaks.”
Grate zest from remaining half of lime over cream and serve with tart.
Do Ahead: Tart can be made several hours ahead. Let sit at room temperature. Once fully cooled, droop a piece of plastic over top. (I kept the leftover slices in the refrigerator.)
Essential Freshly Picked Strawberry Recipes (in my house):
Happy Easter! I made this sweet and tender orange-scented bread to serve for breakfast with our hard-boiled Easter eggs. The texture was similar to panettone without the dried fruit.
As an aside, I have to share a photo of my Easter cat with his catnip carrot. ❤ We are all very festive in my house!
Because I live in fear of overbaking my sweets, I was disappointed that this loaf was slightly overdone after I had already significantly reduced the baking time in the original recipe. Don’t worry! We still gobbled it up, but, I modified the recipe below. The sweet orange glaze made it a crowd-pleaser.
This recipe was adapted from King Arthur Flour. I weighed all of the dry ingredients and used vanilla and orange extract instead of Fiori di Sicilia. I also reduced the baking time and tented the loaf during baking. Pretty.
Yield: One 10-inch round loaf
For the Starter:
120 g (1 cup) Unbleached All-Purpose Flour
1/2 cup (113 g) cool water
1/8 teaspoon instant yeast
For the Dough:
269 g (2 1/4 cups) Unbleached All-Purpose Flour
1 1/4 teaspoons coarse salt
2 teaspoons instant yeast
67 g (1/3 cup) granulated sugar
4 tablespoons (57 g) unsalted butter, at room temperature
2 large eggs
1 large egg yolk
1/4 teaspoon Fiori di Sicilia or 2 teaspoons vanilla extract + 1/4 teaspoon orangeextract or orange oil
1/4 teaspoon ground anise seed, optional (I omitted it)
grated peel of 1 large orange
For the Glaze:
113 g (1 cup) confectioners’ sugar, sifted
2 to 3 tablespoons freshly squeezed orange juice
sprinkles or nonpareils, for decorating
To make the bread: Mix together the starter ingredients, cover the bowl, and let rest at room temperature overnight, or for up to 15 hours.
Next day, combine the bubbly starter with all the remaining dough ingredients. Mix and knead, using a mixer or bread machine, until the dough is elastic and satiny. We don’t recommend preparing this dough by hand, as it’s quite sticky and challenging to bring together. (I used the beater until the dough came together and the dough hook for about 7 minutes on medium speed to knead the dough.)
Grease a large bowl and let the dough rise for 1 to 2 hours, until it’s noticeably puffy. (I used a proofing oven.)
Turn the dough out onto a lightly greased surface, divide it into three pieces, and shape each piece into an 18″-long rope. Braid the ropes together, and connect the two ends to form a wreath.
Cover the wreath and allow it to rise until puffy, about 1 to 2 hours. Towards the end of the rising time, preheat the oven to 375°F, preferably on convection.
Bake the wreath for 10-15 minutes, then tent the loaf with aluminum foil and reduce the oven heat to 350°F and bake for an additional 8-15 minutes. The finished loaf will be golden brown, and an instant-read thermometer inserted into the center will register at least 190°F. (I baked it at 375°F for 15 minutes, and 350°F for 10 minutes and the internal temperature of the loaf was 205°F.)
Remove the wreath from the oven, and transfer it to a rack to cool.
To make the glaze: Stir together the sugar and 2 tablespoons of the milk or orange juice. Add more liquid 1/4 teaspoon at a time, until the glaze is thin and pourable.
Drizzle the glaze onto the cooled braid, then decorate with sprinkles, if desired.
I love a crispy pizzelle! I was first introduced to these traditional Italian cookies by a friend who made them every year for our kids’ preschool Christmas celebration. They were so pretty and delicious that I put a pizzelle iron on my holiday wishlist. 🙂 Eating them with ice cream made me understand why my husband loves waffle cones too. This is a wonderful version with subtle lemon flavor.
This special dessert recipe was adapted from a Food 52 community pick, contributed by Hilarybee. I used lemon extract but may try orange next time. I also increased the amount of Meyer lemon zest and added salt.
The original recipe also recommends serving them filled with pastry cream or mousse or sandwiched with a little bit of lemon curd. Yum!
3/4 cup plus 2 T granulated sugar
3 large eggs, at room temperature (I place them in a bowl of warm water)
1 stick of unsalted butter, melted and cooled
1 1/2 teaspoons vanilla extract
1/2 teaspoon pure orange or pure lemon extract
zest of 2 Meyer lemons
2 teaspoons baking powder
1/8 tsp coarse salt
2 cups all-purpose flour, spooned and leveled
Whisk to combine the flour, baking powder, and salt. Set aside.
Combine the sugar and eggs in the bowl of a stand mixer. Beat on medium speed for 1 to 2 minutes until well incorporated. Note: The eggs must be at least room temperature; cold eggs will result in an unworkable batter.
Slowly drizzle the melted butter into the mixture, while mixing on medium speed.
Add the extracts followed by the zest.
On low-speed, add the flour mixture 1/2 cup at a time. Alternate between medium and low-speed while beating in the flour. (I turn it to low while pouring in the flour; medium to incorporate the flour before adding more).
The batter should have a satin sheen to it, but should be light and stiff. If your batter is too liquid, add more flour, a tablespoon at a time until the batter is stiff.
Using a tablespoon scoop, place dollops of batter into the iron. The cookies take about 25-30 seconds in the iron.
Note: Fresh, hot cookies can be rolled or shaped into cups. I shaped them into cups by placing a hot cookie on the base of a juice glass and then topped it with an inverted glass prep bowl. The cookies cool very quickly and maintain the shape.
I made these colorful sugar cookies to bring to my friend’s St. Patrick’s Day party. She is always very festive and embraces every holiday with wonderful decorations and fun crafts.
Her 12-year old daughter even made this Leprechaun appetizer for the celebration. Amazing! 🙂
These cookies were originally called “End of the Rainbow” cookies in Martha Stewart Living. They had little candy “pots of gold” attached with icing. I preferred them plain! I added the colored sanding sugar on the outside of the cookie dough log instead. I also used a tried and true sugar cookie dough, from our birthday Number Cookies, but used the technique from the magazine to color and form the dough into rainbows.
I pre-cut the dough into semi-circles prior to baking but had to trim the bottom after baking to create a straight edge. Next time, I would bake them in full circles and cut them in half immediately after removing them from the oven instead. We did get to sample the cookies by eating all of the trimmed edges! 😉
2 sticks (1/2 pound) unsalted butter, room temperature
1 1/2 cups sugar
1 large egg
1/2 tsp pure vanilla extract
3/4 tsp coarse salt
2 1/2 cups all-purpose flour (10.6 oz)
gel food coloring (I used blue, yellow, and pink)
1 large egg, yolk and white separated
colored sanding sugar (I used yellow)
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, about 5 minutes.
Add eggs, vanilla, and salt; mix on medium-high speed until combined.
With mixer on low speed, add flour in two batches, mixing until just incorporated.
Divide dough in half, about 1 pound each.
Divide one half into 2 pieces, about 3/4 cup each. (I used a kitchen scale to divide it evenly.) Flatten one piece into a 3-by-5-inch rectangle; wrap tightly with plastic. Roll out other piece into an 8-inch rod shape, about 1 inch thick; wrap tightly with plastic.
Divide remaining half of dough into 3 pieces, about 1/2 cup or about 5.8-6oz each. Tint each with one of the gel colors, as desired, stirring color in with a knife or spatula.
Flatten each tinted piece into a 3-by-5-inch rectangle; wrap each tightly with plastic.
Refrigerate all dough until firm, at least 2 hours and up to 2 days (or freeze up to 1 month).
In a small bowl, whisk egg white with a fork.
Between sheets of plastic wrap, or on a lightly floured work surface, roll out the blue dough into a 4 or 5-by-8-inch rectangle, a scant 1/4 inch thick.
While still enveloped in the plastic wrap, make sure that the edges meet after wrapping the log in the tinted dough; adjust if necessary.
Unwrap and brush the top with egg white. Place dough rod on long edge of rolled-out dough, then roll rod inside it; seal at edges where dough meets by pinching and pressing gently. Freeze 10 minutes.
Repeat with remaining dough, rolling yellow dough out to 5 or 6-by-8 inches, pink dough to 6 by 8 inches (1/8 inch thick), and un-tinted dough to 7 or 8-by-8 inches.
Roll log in plastic wrap; twist ends closed. Freeze until solid, at least 4 hours and up to 1 month.
Preheat oven to 350 degrees, preferably on convection.
Let log soften at room temperature about 10 minutes; remove plastic wrap.
In a small bowl, whisk egg yolk with a fork. Coat the outside of the log with the egg yolk and sprinkle with sanding sugar.
Using a sharp chef’s knife, slice 1/4 inch thick, rotating log slightly after every slice to maintain even circles.
Place slices on parchment-lined baking sheets and bake until firm and just golden around edges, about 9 to 12 minutes.
Immediately after removing the cookies from the oven, cut each cookie in half with a sharp knife to form two rainbows.
Let cool on sheet 10 minutes, then transfer to a wire rack and let cool completely.
Happy St. Patrick’s Day! Irish Soda Bread is a must-have celebratory breakfast in our house. This version was delicious slathered with butter.
The recipe was adapted from Food 52, contributed by Pegeen. I incorporated whole wheat flour and golden raisins. I baked the bread in a 10-inch ceramic baking dish. It was very tender- perfect with a cup of coffee. 🙂
Yield: One 10 or 11-inch round loaf
1 1/2 cups buttermilk, cold (you may need a little less or more)
2 large eggs, cold
1 teaspoon baking soda
2 cups all-purpose flour, plus more for dusting
2 cups white whole wheat flour
4 teaspoons baking powder
1/4 cup granulated sugar
1 teaspoon coarse salt
6 tablespoons (3/4 stick) unsalted butter, COLD, cut into smaller chunks, plus more for greasing the baking dish
1 cup dark seedless raisins
1/2 cup golden raisins
Equipment: one 10- or 11-inch round, ceramic or glass baking dish. A round, straight-sided dish is best (not a pie dish with slanted sides). You could substitute a metal cake pan but not a very dark metal non-stick pan, because the top will likely burn before the interior of the loaf is cooked.
Position oven rack in center of oven. Preheat oven to 375° F, preferably on convection. Use the “extra” butter to generously grease the baking dish. Dust the baking dish with flour: scatter a small handful of flour inside the dish and shake it around so that bottom and sides are coated. Turn dish over and tap out any excess flour.
Pour buttermilk into a medium bowl or measuring cup. Break eggs into buttermilk and whisk with a fork to just combine. Add baking soda and whisk to just combine. Set aside.
In a large bowl, whisk together the flour, baking powder, sugar and salt.
Scatter 6 tablespoons of COLD butter over the flour mixture. Cut the butter into the flour using a pastry cutter or, if you don’t have one, use two table knives in a criss-cross motion from edge-to-edge of the bowl to cut in the butter. The butter should be visible in small bits throughout the flour, not completely absorbed.
Gently stir in raisins. Make a well in the center of the flour mixture.
Pour 1 cup of the buttermilk mixture into the well. Stir gently with wooden spoon (do not use your hands) until flour is moistened. Use a spatula to gently fold any dry flour from the sides and bottom into the wetter dough. (Fold gently, don’t whip the dough or over-stir.) Add more of the buttermilk mixture as needed, in small amounts, to create a dough that is neither too wet or too dry. You may need more or less than the 1-1/2 cups buttermilk called for. If you need more liquid, plain buttermilk is fine. The dough should look lumpy and be more wet than dry.
Dust a little flour on your hands, then shape dough quickly and roughly into a ball, without over-handling it. Transfer dough ball to the greased and floured baking dish. Use the back of the wooden spoon to spread dough in as few strokes as possible to edges of dish.
Use the handle end of the wooden spoon or your index finger to make a shallow cross (1/4 inch deep) on top of the dough, top to bottom and side to side. This is to encourage the bread to rise in quarters for easier slicing. Very lightly scatter a tiny bit of flour over the dough.
Place baking dish in oven. Baking time will be about 35 to 45 minutes. Check after 30 minutes: bread should be golden brown and look set. Test by inserting a knife in the center of the bread. If there is wet dough on the knife, bake for up to 10-15 minutes more. Do not over-bake.
Remove from oven and let bread cool in baking dish about 10 minutes. Remove from baking dish and let cool completely on a wire rack before slicing. (It will crumble if you try to slice when still warm.) Keeps very well for a few days, wrapped tightly in foil or plastic wrap. (I let mine cool in the baking dish.)
I made this super moist and tender breakfast cake with my precious Meyer lemons. It could be made with regular lemons too, of course. I did think that the tangy glaze was a little over the top, so I modified the recipe to make half of the amount next time.
This recipe was adapted from Bon Appétit, via The View from the Great Island.com. I incorporated whole wheat pastry flour in addition to cake flour and baked the bread on convection in a Pullman loaf pan. Special and tasty. 🙂
For the Cake:
zest of 1 Meyer lemon
1 cup granulated sugar
2 sticks unsalted butter, at room temperature
3 large eggs, at room temperature
3/4 cup whole wheat pastry flour
1 cup cake flour or all-purpose flour
1 1/2 tsp baking powder
1/2 tsp coarse salt
1/2 cup buttermilk
For the Glaze:
3/4 cups powdered sugar
freshly squeezed Meyer lemon juice to thin, start with 1 tablespoon and add more as necessary
Preheat oven to 350 degrees, preferably on convection.
Lightly butter (or spray with cooking oil spray) a Pullman loaf pan or 9×5 loaf pan and line it with parchment paper with long ends so you can lift the bread out later for glazing and slicing. Crease the ends so that they do not fold over onto the cake while it is baking.
Remove the peel from the lemon with a vegetable peeler. A serrated peeler works best for this. You want to remove just the yellow part of the peel, with little of the bitter white part.
Put the sugar and lemon peelings in a food processor and process until the peels are completely incorporated into the sugar.
Put the lemon sugar and butter into a stand mixer and cream until light and fluffy ~ a full 5 minutes.
Beat in each of the eggs, one by one, making sure each egg is fully incorporated before adding the next one. Continue beating for another 2-3 minutes.
Whisk together the flours, baking powder, and salt and add to the mixer, alternately with the buttermilk, beginning and ending with dry ingredients. Finish mixing by hand, to make sure everything is thoroughly mixed, but don’t over beat.
Turn the batter into the prepared pan, spread out evenly, and bake on the center rack for about 40 minutes in a Pullman pan, or up to 50-55 minutes in a standard loaf pan, or until fully risen and a toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are fine).
Let the bread cool in the pan for 10 minutes, then remove, using the parchment paper handles, and let fully cool on a rack.
Meanwhile whisk together the sugar with enough lemon juice to make a thick glaze. Spread the glaze over the cooled bread.