August 12, 2014

Cinnamon Swirl Pumpkin Zucchini Bread







What can you do when a friend gives you zucchini? Make zucchini bread of course! I thought I should try something a little different and add a little pumpkin to the batter. I thought some more and a cinnamon sugar swirl came to mind and sounded really good. I will go over board if I can you know, so I added some chocolate chips and don't forget the chopped pecans for crunch. Mr. B said the crunch made the bread and don't change a thing it was perfect. O.K. then, that's good enough for me.





Preheat oven to 350 degrees

Ingredients:
1 cup grated zucchini (leave peel on)
1/4 cup melted butter
2 eggs
1 cup sugar
1/2 cup canned pumpkin
1 3/4 cup flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
1/2 cup chocolate chips (either milk chocolate or semi-sweet)
1/2 cup finely chopped pecans

For Cinnamon Swirl:
1/3 cup sugar
1 tablespoon cinnamon

Directions:
Wash, dry, and grate zucchini. Melt butter. Cream together zucchini, melted butter, eggs, sugar, and pumpkin. In separate small bowl combine flour, baking soda, baking powder, cinnamon, cloves, salt, and blend together. Add dry ingredients to wet ingredients and stir well. Add chips and pecans and mix until combined.

In a small bowl blend together the sugar and cinnamon for the swirl.

Spray 9X5X3 glass or metal loaf pan with baking spray. Pour in half the batter. Sprinkle all the sugar mixture except 1 to 2 tablespoons evenly over batter. Top with the other half of the batter and sprinkle with the rest of the cinnamon sugar mixture. I sprinkled a few chocolate chips and some chopped pecans on top of the sugar mixture.

Bake on 350 for about an hour. A tip if you didn't know, usually metal pans bake faster and browner than glass so keep an eye on it if using a metal pan.

Let cool on the counter for 15 or 20 minutes and then gently turn out on to a cooling rack to cool completely before cutting.




August 5, 2014

Fresh Peach Salsa




I thought I better post a peach recipe this month since August is National Peach Month and peaches are one of my favorite fruit. The peach has it's origin in China where it is considered the tree of life and brides carry them in their bouquets. Peaches traveled to Persia, then to Greece and the Romans, then to the Spaniards who brought peaches to South America and the French introduced them to Louisiana.  The English took them to their Jamestown and Massachusetts colonies. Columbus brought peach trees over on his second and third voyages. You didn't know you were going to have a history lesson today did you.






Peaches are a good source of vitamin A, B, and C.  A medium peach is only 37 calories.  I know I can never get enough of them this time of year, fresh, juicy and sweet,  love em. Below are a few more links for two of my favorite peach recipes as well as some more info about fresh peaches.


Ingredients:
1 1/2 cups peaches (ripe but still firm, skinned and chopped)
1 cup chopped roma tomatoes (seeded)
1 tablespoon jalapeƱo or milder pepper such as anaheim (seeded & chopped)
1/4 cup chopped cilantro
1/4 cup red onion
1 lime juiced
1 tablespoon honey

Chop all ingredients and add to bowl. Juice lime and add honey in a small bowl. Add liquid to peach mixture and toss lightly until combined. Chill in refrigerator.

Two of my favorite peach recipes as well as more info on fresh peaches:

Rustic Peach Galette

Peach Crumb Bars

Fresh Peaches





July 24, 2014

Peachy Lemonade




If you're looking for a refreshing summer drink
 without sugar, look no further. 




Fresh ripe juicy peaches scream summer don't they!?!  They are refreshing even by themselves. This drink combines a slightly tart and pleasingly sweet taste.  The best part is that there are only two ingredients and it has no sugar.  I put it over a whole glass of crushed ice and let it get nice a cold. If you want to make a bunch just multiply as needed.  Yum.

Ingredients:
1 sweet ripe peach
8 oz. of Crystal Light Lemonade
crushed ice

Prepare the pitcher of Crystal Light Lemonade and set aside.

Add to blender one peeled and pitted peach.  Add 8 ounces of prepared lemonade and blend. Pour over a whole glass of crushed ice.  If you want a big batch just multiply as needed.  Garnish with mint or a peach slice or both.


One Year Ago: BFF Cupcakes

Two Years Ago: Jay's Natural Lemonade

Three Years Ago: Three Bean Baked Bean Casserole