Zucchini Bread

Zucchini Bread

Zucchini Bread

Zucchini is one of those vegetables that doesn’t do much for me.  Truth be told, no vegetable really does that much for me but I know I need to consume them.  Other than potatoes that have been deepfried and I’m not sure I should count that?!  Zucchini does redeem itself fantastically when grated into a loaf or muffin and this recipe from ‘Bake Class’, a terrific baking book by Anneka Manning, is wonderfully simple, quick, moist and speckled with zucchini.

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I made it the first time using Bob’s Red Mill 1:1 Gluten Free Flour and it turned out great.  It didn’t rise as high as the ones made with all-purpose flour/whole wheat flour but the delicious taste and moistness was still there.  The gluten-free version was also a little denser but it was still all eaten within 48 hours!

A note to those of you purchasing the Red Mill Gluten Free Flour…I purchased the 1:1 bag which already has the addition of zanthem gum to it.  It is more expensive than their other gluten free flour, by about $3 where I purchased it, but you just measure and substitue in your recipes without having to fuss with additional ingredients.  A winner for this recipe anyway!

I skipped the pistachio’s in my bread as I didn’t have any on hand but feel free to add in some pecans or walnuts or even a few butterscotch chips.  Scumptious, moist and packed with flecks of zucchini the only improvement I made was slathering my slices with some sweet butter.  Mmmm Mmmm, fabulous with your morning coffee or afternoon tea.

Oh, a few more things…this recipe has no salt so ‘no’, I didn’t forget it; I used regular brown sugar instead of raw sugar and once I was short about 1/2 cup of zucchini so I added in some ripe banana and it was great.  Give this recipe a try and feel free to message me!

Zucchini Bread awaiting Butter
Where’s the Butter?

Happy Baking.

Zucchini & Pistachio Loaf

Preheat oven to 325F.  Parchment line a 5 x 9 1/2 with parchment paper to make sling for easy removal.

Ingredients:

2 eggs

1 cup raw sugar

2/3 cup sunflower or light olive oil

Grated zest of 1 orange

2 1/4 cups coarsely grated zucchini

1/2 cup (approx.) unsalted shelled pistachios

1 cup all-purpose flour

1 cup whole-wheat flour

2 tsp baking powder

1 tsp cinnamon

Method:

In a large bowl, whisk together eggs, sugar, oil and zest.  Stir in zucchini and pistachios.

In a medium bowl, sift together the flours, baking powder and cinnamon.  Add to the the zucchini mixture and stir with a spatula or large spoon just until combined.

Spoon into the prepared loaf pan and smooth top evenly,

Bake for approximately 50-55 minutes or until a skewer inserted in the centre comes out clean.  Let cool about 5 minues and remove from pan to cool completely.

 

 

 

 

 

 

 

Mating in the Wild & Pecan Pie Bars

Mating in the Wild & Pecan Pie Bars

Apparently size does matter.  Not only does showing whose is bigger set the ground work, you are then able to start a battle with a few strong shoves to your advisary and with a well placed low blow get him out of the picture. That accomplished you can now turn your attention to the lovely female you have had our eye on since sensing her hormone levels were reaching their peak and you, being the romantic you are, will wait by quietly until she turns her attentions to you!

A play-by-play from a downtown bar?!  A scenario from a dating text-book?! My somewhat crazed imagination?!

None of the above.  Interestingly enough, while baking up today’s recipe, I had on the National Geographic channel and they were discussing the mating habits of wild life in Alaska.  Male Sheep with the biggest horns use them to fight off other males who are lacking in this department often butting their horns in their opponents vulnerable spots and the winner also lets loose a battle cry to capture the attention of his lady.

While watching it I started thinking about recent conversations with several single women friends and their not-so-impressive dating experiences so far in 2016.

Seems today’s man could maybe take cue from the bears, long-horned sheep and a few other animals in Alaska and other parts of the world.

In a nutshell, as wild and untamed as these creatures may be, they make a show of their assets and are willing to go the extra mile and even fight for their lady.  Now I know I don’t want anyone ramming their head into the gut of another potential suitor just to get my or my friends undivided attention but a sincere compliment to the fairer sex on how attractive their eyes or how nice their smile or asking something about their life and really wanting to know the answer would go a long way in securing our attention and interest.

Seems in the light of working so hard to be equal and self-sufficient we forget it is OK to have someone show us we are special and we are worth a little effort.  Sure we can bear children and look after said children, and take the garbage to the curb, grocery shop, make the meals, clean the house, pay bills and pay for our own stuff BUT why do we think we are not worth someone making a little effort for us.  WE ARE MORE THAN WORTH IT!

Maybe it’s not just the guys who need to look to the wild.  I’m going to follow the advice of the female bear…(well, metaphorically or something like that…I’m not really going to eat grass in a field and wait for a hairy guy, but I think you’ll get my drift).   She contentedly eats her way through the field while the males fight for her (just her, not the other 12 they have contacted on Match or POF and might, just might, follow-up with).  Then the winner lays down in the grass nearby and waits the several weeks it takes before she is ready for his attentions.

To me this translates to the guy spending some time and attention on the woman, by taking her out, talking with her, asking about her and her interests, and paying, yes paying, for several coffees or drinks and a few meals…that’s it. Doesn’t seem that difficult and no matter how old we get it does really feel like all the emotions and thoughts haven’t changed since college and high school dating.

Obviously this recipe is super simple or there is absolutely no way I would have been able to whip it up with all of the above going through my brain!!  Hope you give them a try.

Happy Thanksgiving Canada!!

pecan-pie-bars

Pecan Pie Bars

Preheat oven to 350F.  Makes about 24 squares.  You’ll need a 9×9-inch square pan, ungreased.

Ingredients:

1 1/4 cups all-purpose flour

1/2 cup powdered sugar

1/4 tsp salt

1/2 cup butter, cold

2 eggs

1 cup chopped pecans

1/2 cup brown sugar, packed

1/2 cup light corn syrup

2 tbsp butter, melted

1 tsp vanilla

Method:

In a medium bowl, stir together the flour, powdered sugar and salt.  Cut in the cold butter with a pastry blender or 2 knives, until mixture resembles coarse crumbs.  Pat into baking dish and bake in preheated oven until light brown.  About 20 minutes.

In same medium bowl whisk eggs and add in the brown sugar, corn syrup, melted butter and vanilla.  Whisk until combined.

Sprinkle pecans over baked crust and pour over egg mixture.  Return to oven and bake approximately 20 more or until filling is set.  Let cool and cut into bars.