Baking - Breads, Baking - Cookies, Baking - General

The Great Zucchini Challenge

My aunt and uncle recently gave us two large zucchini from their beautiful garden, a wonderful yet somewhat daunting gift. My husband suggested we make it into a challenge. We would each get one and see who could create the best food with them. Naturally my mind went straight to baking, but I didn’t want to do the usual zucchini bread or chocolate zucchini cake. So I broke out my seasonal cookbooks and found two recipes to use my zucchini.

Using 1 1/2 cups of shredded zucchini, I made some sweet zucchini biscuits. They were soft and sweet, more like a cookie than a biscuit, good for breakfast or a snack. Then I used 3 cups of shredded zucchini to make zucchini yeast rolls, a soft white dinner roll with accenting flecks of green. We had one straight from the oven when I made them, and zucchini or not, nothing beats fresh bread from the oven! They will make a great accompaniment to the squash soup we’re having for lunch (squash also compliments of my aunt and uncle).

My husband is more of a cook than a baker, so he opted to make stuffed zucchini for dinner one night. With a recipe he found online and adding his own twist, he stuffed it with a delicious combination of brown basmati rice, maple sausage, peppers, and cheese in a creamy sauce. It made my mouth very happy, and my stomach very satisfied.

I think we have to say that we were both successful in the challenge. Our strengths are in different areas, and we each create food that leaves us wanting more. So cheers to my partner in life and in food, a worthy adversary and ally!

Baking - Breads, Recipe

Just add Pecans

I have recently developed an obsession with pecans. I don’t remember liking nuts very much when I was a kid, but I have gradually come to appreciate them more and more, beginning with snacking, and now in baking and cooking. There are the standards: pecan pie and butter tarts, chocolate covered caramel clusters, hello dollies, and the crackers I posted about a few weeks ago. Then I have a recipe for mushroom burgers that uses pecans, which at first I didn’t think would be lacking if I ‘forgot’ to put them in, but now I would never make without. I’ve used them in salads, on top of pizza, as part of stuffed vegetables. All this to say that what I once tried to avoid, I now keep on hand and add in whenever possible!

My aunt and uncle came to visit a few weeks ago, and I thought it would be nice to make some muffins for breakfast. Of course I immediately wanted to make them with pecans. Continue reading “Just add Pecans”