Zucchini Pecan Bread

I tried to make  Zucchini Chocolate Chip Pecan bread today…

I forgot the chocolate chips.

It’s been that type of day.

Either way, the bread is delicious, and my friends are going to love it. Here is the recipe:

Ingredients:

• 3 cups Flour
• 2 cups Sugar
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 1/4 teaspoon of Cinnamon
• 1/4 teaspoon of Baking Powder
• 3 Eggs (room temperature)
• 1/2 cup of Applesauce (handy little to -go cup size)
• 1/2 cup of Vegetable Oil
• 1 Tablespoon of Vanilla
• 1/2 cup of Butter (1 stick)
• 2 cups of Shredded Zucchini
• 1 cup of Pecan pieces
• 1 cup semisweet chocolate chips (Which i’m sure would be amazing in it…)

Preheat oven to 350 degrees

Use either 2 small bread loaf pans (9 x 5 x 3) or a larger, but still small pan, whichever you prefer (I’m guessing and you’re probably better than me, so just go with your gut 🙂

Shred zucchini (I use a cheese grater)

Mix first 6 ingredients (Flour  to Baking Powder)

Mix together Eggs, Applesauce, Oil, Vanilla, and Butter. (Electric Mixer is best)

Stir in the Zucchini, Pecan pieces, and Chocolate Chips…

Bake for 55-60 minutes.

(P.S. You can add shredded carrots or walnut pieces to add variety)

Enjoy!

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Blueberry Muffins

After a bad or stressful day, I bake. I love comfort food, so I always know that coming home from a long day at work I have a nice casserole and dessert (which I typically then take to work and share the next day). Today, I’m skipping the casserole (ordered take out) but not abandoning the dessert.

Starting with BLUEBERRY MUFFINS, my personal favorite muffin, because I do not count chocolate chip as a muffin, but a cupcake (and I LOVE cupcakes).

Ingredients:

• 1/2 cup of Sugar
• 10 Tablespoons of Butter – 1 1/4 stick of Butter
• 1 cup of Heavy Cream
• Splash (tablespoon) of Lemon Juice
• 1/4 cup of Vegetable Oil
• 1 Egg (beaten seperately)
• 1 tablespoon of Vanilla
• Pinch of Salt
• 2 1/3 Cups of Flour
• 4 tablespoons of Baking Powder
• 2 cups of Blueberries (I put mine after rinsing them into powdered sugar/sugar to coat them)

STREUSEL TOPPING:

• 1/4 Cup of Sugar
• 1/3 Cup of Flour
• 1/3 cup of Butter
• Pinch of Cinnamon

Preheat oven to 375 degrees.

Combine the Flour, Baking Powder and Salt

Cream the Sugar and Butter with Electric Mixer for 3 minutes (at least) then the Vanilla then the Egg.

Add the dry ingredients; alternating this with the Heavy Cream.

FOLD in the Blueberries with spoon / spatula to they do not get broken.

Combine the Struesel Toppings in a bowl until mixed well and piece-y or crumbly.

Fill muffin tray with muffins 2/3 of the way full. Top them with Streusel Topping.

Bake for 25-30 Minutes.

I made extra large muffins and some mini muffins, on top of the mini muffins, I put sugared blueberries.  I just find it silly to make “normal” size muffins, because I always will end up eating at least 2, so I’ll save myself the hassle of picking out the best looking two.

*The recipe will make at least 12 “normal” size muffins and 6-8 “extra large” muffins.

Enjoy!

With my leftover muffins, my mom had the brilliant idea of making a cake/crumble out of it. I forgot to take pictures of the original muffins… sooo only the cake/crumble pictures are up, but it’s a great idea and tastes delicioussssss.

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Strawberry Cream Cheese Muffins…

Welcome to our blog! I hope you enjoy listening to our stories and attempts to be amazing bakers.

So, tonight is my first official attempt to bake. I have a tweeked recipe (I obviously added what I think will make it taste better) for Strawberry (or whatever you prefer, Raspberry, Apricot, Grape) Cream Cheese Muffins.

Naturally, I flipped them out of the pan too soon, but they for the most part, stuck together and taste ABSOLUTELY delicious.

The RECIPE:

Ingredients:

• 1 1/2 cup of Flour
• 1 1/4 cup of Sugar
• 1 teaspoon of Baking Powder
• 1/2 teaspoon of Baking Soda
• Pinch of Salt
• 2 sticks of Butter (room temperature) (aka, 1 cup)
• 1 8 oz. package of Cream Cheese (room temperature)
• 1 tablespoon of Vanilla
• 2 Eggs
• 1 cup of Heavy Cream
• Fruit Preserves, approximately, 1/4 cup, but it depends on how much you want to put in your muffins

Pre-heat oven to 350 degrees and grease your muffin (bun, mini muffin, cupcake) pan

Mix together: 1 cup of Flour, 1/2 cup of Sugar, the baking powder and baking soda and salt.

Mix with electric mixer: 2 sticks of butter, package of cream cheese and sugar for 3-4 minutes.

Add Vanilla

Add Eggs – 1 at a time

Add the Dry Ingredients – alternating with the Heavy Cream

At the end, add the last 1/2 cup of flour – beat until well mixed.

Fill cups 2/3 of the way full.

Top with Fruit Preserves, stir with a knife for a pretty pattern.

Bake for 20-25 minutes.

Please, take my advice and wait until they are cooled a bit to flip them onto a plate.

These muffins would be amazing with basically any fruit preserve. I am obsessed with strawberries, so that’s what my family got tonight. You could even eat in fresh pieces if you wanted to be fancy.

Enjoy!

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