The One With A Zucchini Bread Fail

In my last post, I showed you what I got in my CSA box this week. Well, it included two huge zucchini. These remind me of the summer between working in DC and starting business school. My Aunt Melinda and Cousin Nancy decided to do a big garden and sell their produce at a couple of local farmers markets. Well, it was usually me and Emily that ended up having to do the early morning selling. We definitely have some interesting stories from that summer. Here’s a few pictures from that Summer:

The Garden

Macomb Square

Flowers

Now back to the reason I’m here. Yesterday, I went to my dad’s house and we made some kabobs with some marinated steak and the green bell peppers, tomatoes and some crimini mushrooms I picked up at the urban harvest market yesterday. I didn’t take a picture, but I should have because they looked so pretty with all the colors. We also grilled the corn, my dad had this method he read in a bbq book where you wrap the cob in a damp paper towel then cover with foil. Some pieces got a little over done, but it was still tasty. Then we sliced two of the zucchini lengthwise and added a little olive oil and S&P. The whole meal was fantastic.  I still had some zucchini left so I decided to make some bread. I shred it up using a cheese grater and added it to the following recipe:

Fruity & Nutty Zucchini Bread

“Wet”:

1 Good Sized Zucchini, Shredded

3 Eggs

3/4 Cup Oil (you can sub apple sauce for 1/2 cup, then use 1/4 oil, but if you do the whole thing with oil it gets a little spongy)

2 Cups Sugar

2 tsp Vanilla Extract

1 Cup Crushed Pineapple

Dry:

3 Cups All-Purpose Flour

2 tsp Baking Soda

1/2 tsp Salt

1 1/2 tsp Cinnamon

1/4 tsp Nutmeg

1/2 tsp Baking Powder

1 Cup Red Currants or Raisins (Optional)

1/2-1 Cup Chopped Nuts (Optional)

Mix the “Wet” ingredients until incorporated. In a separate bowl, combine dry ingredients except for nuts and currants. Slowly add dry mixture to wet and stir until just incorporated. Add nuts and currants. Pour into at least two loaf pans or 24 muffin tins. Bake at 350 for around 40 or until an inserted knife comes out clean or the top isn’t jiggly.

Here’s where I made my mistake, I poured it all into one giant loaf pan because I was too lazy to make a batch of muffins. Well, it ended up taking like 2 hours to bake and then i couldn’t get it out of the darn pan. This is a warning, it looks really gross, but tastes awesome.

FAIL: Half stuck in bottom of pan

It still tastes yummy though!

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Movin To The Country, Gonna Eat A Lot Of Peaches…

Millions of peaches, peaches for me…

Millions of peaches, peaches for free…

Millions of Peaches, Peaches for Me

Any time I hear the word peaches, I immediately sing that President’s song in my head. That song was IT in middle school. So were the Spice Girls and Cake. In retrospect, we  had a very interest taste in music.

Anyways, the past few weeks I’ve gotten peaches in my CSA box, but I’m not the biggest fan. My mom told me to make muffins but I was lazy & out of town on the weekends so I let them go to waste. However, today I was craving pancakes and decided to make peach pancakes. I slightly modified a basic pancake recipe from Martha Stewart. It turned out great – tasted like a slice of fresh peach pie. I served it with some maple syrup, eggs and thick cut bacon. Yum!

Fresh Peach Pancakes

1 C. all-purpose flour                        1 Tbs sugar                    1 Tbs brown sugar

2 tsp baking powder                         1/2 tsp milk                    dash nutmeg

dash ground cloves                           1/2 tsp vanilla               1/4 tsp cinnamon

1 C. milk                                              1 large egg                    1 tbs oil/melted butter

1 C diced fresh peaches

(1) In a small bowl, whisk together dry ingredients. Set aside.

(2) In medium bowl, whisk together wet ingredients (except peaches). Slowly add dry ingredients and whisk until incorporated.  There may still be some lumps and Martha says that’s okay.

(3) Add diced peaches to mix and give it a quick stir. Then cook as usual. However, be sure to push down to make sure batter cooks around the peaches. You can press down to see if they are done inside. It’s like a cake, if it springs back it’s done.

I’ll post pictures, but I should warn you that I make ugly pancakes. Also, I either severely burn or undercook them. Despite their ugly looks, these pancakes tasted awesome.  Make these ASAP!

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