Recipe: Quick and Versatile Pesto Recipe
2 cups fresh basil leaves and/or parsley and/or dandelion greens and/or cilantro, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts, walnuts or almonds - toasted (pre chop walnuts or almonds first)
3 medium sized garlic cloves, sliced
Salt and freshly ground pepper - to taste
Combine the basil/parsley/greens/cilantro in with your selected nuts, pulse a few times in food processor. Add garlic and pulse again.
Slowly add olive oil in constant stream while running food processor. Scrape down sides of food processor with spatula as needed. Ad grated cheese and pulse again until blended. Add salt and pepper to taste.
Saturday, June 22, 2013
Thursday, March 14, 2013
Wednesday, February 27, 2013
Brazilian "Lemonade"
Brazilian "Lemonade" recipe from my friend Natascha
Ingredients
• 3 limes, quartered (including the peel)
• 1/3 cup sugar
• 3 tablespoons sweetened condensed milk
Preparation
Place all the ingredients in a blender. Add 4 cups cold water and blend on high speed until limes are slightly chopped. Strain into a pitcher and then, with the strainer still resting above the pitcher, slowly pour about 1 more cup water (depending on how sweet you want the drink) through the strainer over the lime pieces to extract all the residual sugar and juice.
Note: add any alcohol you want - try rum.
Sunday, April 08, 2012
Feta-Mint Penne with Tomatoes and Capers
Saw this in the newspaper and had it for dinner this evening. It was good and super fast.
1 lb penne pasta
1 TBS olive oil
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 pint cherry or grape tomatoes, halfed
1 TBS capers, drained
1/2 cup crumbled feta (or goat cheese - that is what we had on hand)
2 TBS finely chopped fresh mint
salt and pepper to taste
1 lb penne pasta
1 TBS olive oil
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 pint cherry or grape tomatoes, halfed
1 TBS capers, drained
1/2 cup crumbled feta (or goat cheese - that is what we had on hand)
2 TBS finely chopped fresh mint
salt and pepper to taste
- Cook past as directed. Drain and set aside.
- Heat olive oil in a skillet. Add onion and garlic and sauté about 4 minutes.
- Add tomatoes and cook until just soft, about 2 minutes.
- Add capers and cook for one more minute.
- Remove from heat and stir in feta (if using goat cheese, skip this step and top the past with it at the end, to avoid it melting) and mint.
- Season with salt and pepper.
- Spoon sauce over past to serve.
Thursday, February 23, 2012
Hearty Tomato Soup
Adapted from Diet for a Small Planet
Oil
1 clove garlic, minced
1 onion, chopped
1 stalk celery, chopped (I use more)
1 carrot, chopped (I use more)
2 TBS whole wheat flour
1-1/2 cups cooiked rice (3/4 cup uncooked)
1 28-oz can crushed tomatoes
salt
freshly ground black pepper
1 tsp oregano
1 tsp basil
3 cups hot milk
1 tbs butter
Heat oil in heavy pot and sauté garlic, onion, celery, carrot until onion is translucent. Add flour, stirring until toasty. If using uncooked rice, add it with flour, and sauté, stirring until it is toasty. Add tomatoes, salt, pepper, herbs, and cooked rice (if using it) and cook at least 15 minutes (about 45 minutes with uncooked rice), until rice is done. Remove from heat. Eat as is, or purée in blender or put through a sieve. (I am always too lazy to do that and we like it best chunky.) Add milk and butter and additional salt and pepper to taste. Heat through but do not allow to boil.
Oil
1 clove garlic, minced
1 onion, chopped
1 stalk celery, chopped (I use more)
1 carrot, chopped (I use more)
2 TBS whole wheat flour
1-1/2 cups cooiked rice (3/4 cup uncooked)
1 28-oz can crushed tomatoes
salt
freshly ground black pepper
1 tsp oregano
1 tsp basil
3 cups hot milk
1 tbs butter
Heat oil in heavy pot and sauté garlic, onion, celery, carrot until onion is translucent. Add flour, stirring until toasty. If using uncooked rice, add it with flour, and sauté, stirring until it is toasty. Add tomatoes, salt, pepper, herbs, and cooked rice (if using it) and cook at least 15 minutes (about 45 minutes with uncooked rice), until rice is done. Remove from heat. Eat as is, or purée in blender or put through a sieve. (I am always too lazy to do that and we like it best chunky.) Add milk and butter and additional salt and pepper to taste. Heat through but do not allow to boil.
Lentil Soup
Laura gave me this recipe, years ago, modified from Diet for a Small Planet. My husband and kids like it a lot!
Olive oil
1 lg onion, chopped
2 cloves garlic, crushed or minced
1 (I use more) carrot, chopped
1/2 tsp thyme
1/2 tsp marjoram
3 cups (I use more) stock
1 cup lentils, rinsed
salt
1/4 cup fresh parsley - optional
1 28-oz can diced tomatoes
1/4 cup dry (cooking) sherry - optional
1 TBS honey - optional
Heat oil in large pot and sauté onions, carrot and garlic for 3 - 5 minutes. Add herbs and sauté 1 minute. Add stock, lentils, salt, parsley (if using) and tomatoes and cook, covered, until lentils are tender, about 45 minutes. Add sherry and honey (if using). Top with grated cheese to serve, if desired.
Olive oil
1 lg onion, chopped
2 cloves garlic, crushed or minced
1 (I use more) carrot, chopped
1/2 tsp thyme
1/2 tsp marjoram
3 cups (I use more) stock
1 cup lentils, rinsed
salt
1/4 cup fresh parsley - optional
1 28-oz can diced tomatoes
1/4 cup dry (cooking) sherry - optional
1 TBS honey - optional
Heat oil in large pot and sauté onions, carrot and garlic for 3 - 5 minutes. Add herbs and sauté 1 minute. Add stock, lentils, salt, parsley (if using) and tomatoes and cook, covered, until lentils are tender, about 45 minutes. Add sherry and honey (if using). Top with grated cheese to serve, if desired.
Recipe: Health(ier) Gingersnaps from Buzz
Helen's modified recipe for gingersnaps. Thumbs up.
Modified from that classic at Better Homes and Gardens: http://www.food.com/recipe/gingersnaps-264001
Ingredients:
1-¼ cups spelt flour
1 cup buckwheat flour
½ cup large-grained natural sugar like sucanot
¾ cup grapeseed oil
¼ cup molasses
1 egg
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ cup sugar such as sucanot for rolling
Directions:
In a large mixing bowl combine about half of the flours, sugar,
oil, molasses, egg, baking soda, ginger, cinnamon and cloves. Beat with an
electric mixer on medium to high speed till combined.
Beat or stir in remaining flours.
Shape dough into 1 inch balls.
Roll balls in the sugar to coat. Place balls 2 inches apart
on an un-greased cookie sheet. These cookies will not spread, but will in the
shape of the balls.
Bake in a 375 F oven for 8-10 minutes till tops are
crackled. Cool cookies on cookie sheet for 1 minute.
Transfer cookies to a wire rack and let cool.
Modified from that classic at Better Homes and Gardens: http://www.food.com/recipe/gingersnaps-264001
Wednesday, December 21, 2011
Recipe: Corinne's Mexican Hot Chocolate Mix
Corinne's Mexican Hot Chocolate Mix
Corinne posted this in her Facebook stream. Looks like it is tasty!
She says:
If you need a last-minute gift for someone who likes Mexican hot chocolate, try this spicy hot chocolate mix: in a bowl, combine 1-3/4 cups powdered sugar, 1/4 cup brown sugar, 1-1/2 cups dark cocoa powder, 3/4 cup white chocolate chips, 3/4 cup dark chocolate chips, 1 TBS sea salt, 2 TBS corn starch, 1 TBS cinnamon, 1 TBS cayenne pepper.
Food process the mixture in small batches. Put in a jar with clever homemade label. To prepare, put 1/3 cup mix in a mug and combine with boiling water or hot milk. Delish, and kids can make!
Recipe: Coconut Chews
I had been looking for a recipe for this cookie for while and recently found this recipe in the Denver Post. Just made them for the Christmas season and they were yum.
Coconut Chews
Ingredients
2 sticks unsalted butter, softened
1-1/2 cups sugar
1 tsp vanilla extract
2 eggs
2-1/3 cups all-purpose flour
1 tsp baking soda
1 lb. sweetened, shredded coconut
Directions
375 degree oven. Line 2 cookie sheets with parchment paper.
In a bowl, cream the butter, sugar and vanilla with an electric mixer on medium till light and fluffy. Beat in the eggs, one at a time and scrape the bowl. Add the flour and baking soda and mix until combined. Fold in the coconut by hand. Drop the dough by heaping tablespoons about 2 inches apart onto the prepared cookie sheets. Bake for 15 minutes, rotating the pans halfway through the baking time. The cookies are done when they spread out and turn golden around the edges.
Coconut Chews
Ingredients
2 sticks unsalted butter, softened
1-1/2 cups sugar
1 tsp vanilla extract
2 eggs
2-1/3 cups all-purpose flour
1 tsp baking soda
1 lb. sweetened, shredded coconut
Directions
375 degree oven. Line 2 cookie sheets with parchment paper.
In a bowl, cream the butter, sugar and vanilla with an electric mixer on medium till light and fluffy. Beat in the eggs, one at a time and scrape the bowl. Add the flour and baking soda and mix until combined. Fold in the coconut by hand. Drop the dough by heaping tablespoons about 2 inches apart onto the prepared cookie sheets. Bake for 15 minutes, rotating the pans halfway through the baking time. The cookies are done when they spread out and turn golden around the edges.
Tuesday, November 29, 2011
Once Upon a Time by Axel, 1st Grade
Once upon a time
there was a elephant
ho did not know
how to talk.
He met a
pussumm the
pussumm said
do you know
how to talk
the elephant
shok his head
I will teach
you how to talk. He
lernd how
to talk
then he
new how
to talk to
all the
animal's
in the
word
(faithfully transcribed by Mommy)
there was a elephant
ho did not know
how to talk.
He met a
pussumm the
pussumm said
do you know
how to talk
the elephant
shok his head
I will teach
you how to talk. He
lernd how
to talk
then he
new how
to talk to
all the
animal's
in the
word
(faithfully transcribed by Mommy)
Monday, October 03, 2011
Fig and Goat Cheese Chicken
4 oz goat cheese
3/4 tsp dried thyme
1/4 tsp fresh minced garlic
3 pears, cored and cut in half
fig preserves
6 boneless, skinles chicken breast halves
salt
pepper
Mix goat cheese, thyme and garlic until blended. Place 1 rounded tablespoon of goat cheese mixture into center of each pear half.
Spread fig preserves onto 13 x 9 x 2-inch baking pan. Place chicken breasts over fig preserves. Sprinkle with salt and pepper. Place filled pear half cut side down over each chicken breast and drizzle with additional fig preserves. Cover pan with foil and bake at 375 F for 20 minutes. Remove foil and continue to bake, basting as needed, for 30 - 40 minutes until chicken breasts are done.
Cut chicken breasts and pear in half to serve. Spoon sauce over pears. Garnish with diced figs and thyme sprigs if desired.
Adapted from Cost Magazine Recipe - September 2011.
3/4 tsp dried thyme
1/4 tsp fresh minced garlic
3 pears, cored and cut in half
fig preserves
6 boneless, skinles chicken breast halves
salt
pepper
Mix goat cheese, thyme and garlic until blended. Place 1 rounded tablespoon of goat cheese mixture into center of each pear half.
Spread fig preserves onto 13 x 9 x 2-inch baking pan. Place chicken breasts over fig preserves. Sprinkle with salt and pepper. Place filled pear half cut side down over each chicken breast and drizzle with additional fig preserves. Cover pan with foil and bake at 375 F for 20 minutes. Remove foil and continue to bake, basting as needed, for 30 - 40 minutes until chicken breasts are done.
Cut chicken breasts and pear in half to serve. Spoon sauce over pears. Garnish with diced figs and thyme sprigs if desired.
Adapted from Cost Magazine Recipe - September 2011.
Wednesday, September 28, 2011
Recipe: Fish Soup
I made this for dinner tonight with a bunch of tilapia from Costco and it was very yummy!
6 TBS olive oil
1/2 cup onion, chopped
2 cloves garlic, chopped
1/2 cup celery, chopped small
2 carrots, chopped in thin circles
2/3 cup fresh parsley, chopped fine (or 1 tsp dried)
1/2 tsp dried oregano
Tabasco to taste (optional)
1/4 tsp thyme
1 14-oz can of chopped tomatoes (I used low sodium, organic), with juice
2 tsp of tomato paste
8 ounces of clam juice (1 bottle)
2/3 cup white wine
1-1/2 cup of vegetable stock
12 oz fish fillets (I used tilapia but you could use other white fish such as halibut, cod, etc), cut into bite-sized pieces
Salt and pepper to taste
Heat oil in heavy pan, add onion, garlic, celery and carrots and then sauté for a few minutes. Add parsley and other herbs and stir for additional two minutes. Add tomato, tomato paste and cook two minutes more. Then, add clam juice, white wine, and fish and simmer until fish is cooked through; this will take less than 10 minutes.Salt and pepper to taste. We served with bread and cheese. 6 servings.
6 TBS olive oil
1/2 cup onion, chopped
2 cloves garlic, chopped
1/2 cup celery, chopped small
2 carrots, chopped in thin circles
2/3 cup fresh parsley, chopped fine (or 1 tsp dried)
1/2 tsp dried oregano
Tabasco to taste (optional)
1/4 tsp thyme
1 14-oz can of chopped tomatoes (I used low sodium, organic), with juice
2 tsp of tomato paste
8 ounces of clam juice (1 bottle)
2/3 cup white wine
1-1/2 cup of vegetable stock
12 oz fish fillets (I used tilapia but you could use other white fish such as halibut, cod, etc), cut into bite-sized pieces
Salt and pepper to taste
Heat oil in heavy pan, add onion, garlic, celery and carrots and then sauté for a few minutes. Add parsley and other herbs and stir for additional two minutes. Add tomato, tomato paste and cook two minutes more. Then, add clam juice, white wine, and fish and simmer until fish is cooked through; this will take less than 10 minutes.Salt and pepper to taste. We served with bread and cheese. 6 servings.
Nutrition Facts
|
||
| 6 Servings |
||
 |
||
|
Amount Per Serving
|
||
|
||
| Calories | 175.3 | |
|
||
| Total Fat | 7.8 g | |
|
||
| Saturated Fat | 1.2 g | |
|
||
| Polyunsaturated Fat | 0.6 g | |
|
||
| Monounsaturated Fat | 5.0 g | |
|
||
| Cholesterol | 27.5 mg | |
|
||
| Sodium | 608.6 mg | |
|
||
| Potassium | 425.4 mg | |
|
||
| Total Carbohydrate | 7.5 g | |
|
||
| Dietary Fiber | 2.0 g | |
|
||
| Sugars | 2.9 g | |
|
||
| Protein | 15.1 g | |
Monday, June 27, 2011
Recipe: Homemade Fudgesicles (and Orangesicles)
Homemade Fudgesicles (and Orangesicles - see below)
They really are creamy!
1/2 cup sugar
2 - 2.5 TBS cocoa powder
3 TBS cornstarch
2-1/2 cups half and half
1 tsp vanilla
1 TBS butter
Directions - in small saucepan, combine sugar, cornstarch, cocoa and half and half. (I like a bit more cocoa powder so added 2-1/2 TBS, but don't over do it or they will be bitter.) Cook on medium till thick, stirring constantly (can burn easily). This will take about 10 minutes. Remove from heat and add vanilla and butter and stir till well mixed. Place in molds and freeze until firm. I use silicone molds or just Dixie sticks and then stick in popsicle sticks when partially frozen (I use a timer so I don't forget). Note: I bought a half gallon of organic half and half at Costco so it was inexpensive, and have been making a lot of "cream" based popsicles.
Update July 2012:
This summer, Clémence and I fiddled with this recipe to use it as a base to make homemade Orangesicles or Dreamsicles. Use the recipe above, but modify as follows:
Omit the cocoa powder
Reduce half and half to 2-1/4 cups
Add 1/2 to 2/3 cup of frozen orange juice concentrate to mixture after thickened most of the way; rethicken a bit after adding.
Otherwise, proceed as above.
They really are creamy!
1/2 cup sugar
2 - 2.5 TBS cocoa powder
3 TBS cornstarch
2-1/2 cups half and half
1 tsp vanilla
1 TBS butter
Directions - in small saucepan, combine sugar, cornstarch, cocoa and half and half. (I like a bit more cocoa powder so added 2-1/2 TBS, but don't over do it or they will be bitter.) Cook on medium till thick, stirring constantly (can burn easily). This will take about 10 minutes. Remove from heat and add vanilla and butter and stir till well mixed. Place in molds and freeze until firm. I use silicone molds or just Dixie sticks and then stick in popsicle sticks when partially frozen (I use a timer so I don't forget). Note: I bought a half gallon of organic half and half at Costco so it was inexpensive, and have been making a lot of "cream" based popsicles.
Update July 2012:
This summer, Clémence and I fiddled with this recipe to use it as a base to make homemade Orangesicles or Dreamsicles. Use the recipe above, but modify as follows:
Omit the cocoa powder
Reduce half and half to 2-1/4 cups
Add 1/2 to 2/3 cup of frozen orange juice concentrate to mixture after thickened most of the way; rethicken a bit after adding.
Otherwise, proceed as above.
Wednesday, February 09, 2011
January 2011 Photos
 |
| Eve skiing Corkscrew (go, Mommy!) |
 |
| Wow - that's some exciting sledding! |
 |
| Luka climbing in Boulder |
 |
| Axel's 100th Day of School Project |
 |
| Axel ski racing (GS) |
 |
| Luka ski racing (GS) |
 |
| Axel with his skiing ribbons |
Thursday, December 16, 2010
Holiday Greetings! Meilleurs Voeux!
Luka and Axel's Christmas Greetings to you in French and English are below!
Luka et Axel vous adressent leurs meilleurs voeux (en anglais et en français)!
français :
English:
Winter Presentation - Axel
Presentation d'Axel (école)
Here are some other videos from the past year:
Voici quelques autres vidéos de l'année passée :
Luka's loses his 1st tooth
Luka perd sa première dent de lait
Axel at his first triathlon (!)
Axel à son premier triathlon
Luka at his first triathlon (!)
Luka à son premier triathlon
Our YouTube channel / toutes nos vidéos sur YouTube: BODEUX YOUTUBE CHANNEL
Luka et Axel vous adressent leurs meilleurs voeux (en anglais et en français)!
français :
English:
Winter Presentation - Axel
Presentation d'Axel (école)
Here are some other videos from the past year:
Voici quelques autres vidéos de l'année passée :
Luka's loses his 1st tooth
Luka perd sa première dent de lait
Axel at his first triathlon (!)
Axel à son premier triathlon
Luka at his first triathlon (!)
Luka à son premier triathlon
Our YouTube channel / toutes nos vidéos sur YouTube: BODEUX YOUTUBE CHANNEL
Wednesday, November 17, 2010
Classic Cut-out Sugar Cookie Recipe & Cream Cheese Frosting
These cookies are classic and so good. They work very well for bake sales, cookie exchanges, parties and any time you want a tasty cookie in cut-out shapes. You can frost them or eat them plain. I also like the parchment paper method for rolling out and baking the cookies since it
reduces extra flour on the final cookies and this improves their taste and texture.
ROLLED SUGAR COOKIES
1 cup sugar1 cup butter, softened
3 TBS milk
1 egg
1 tsp real vanilla extract
3 cups all-purpose flour
grated zest from one orange (or to taste) - the secret ingredient
1 tsp baking powder (in Colorado) or 1-1/2 tsp baking powder (sea level)
¼ tsp salt
Use organic ingredients where possible. In stand mixer or with hand mixer, combine sugar and butter till well creamed. Add milk, vanilla and egg; blend well. In a separate bowl, mix together flour, baking powder, grated orange zest and salt. Add flour mixture to butter mixture and mix together well. Cover with plastic wrap and refrigerate at least 1 hour for easier handling.
Preheat oven to 400 degrees F. To avoid giving cookies a “floury” taste when rolling them out, roll dough out directly onto large sheets of parchment paper (not wax paper) that will fit on cookie sheet, using minimal flour on rolling pin and cookie cutters. Roll dough to desired thickness (around 1/8-inch, but on the thick side). Cut out desired shapes with cookie cutters, leaving 1-inch space between cookies. Leave cut shapes on parchment paper, and continue re-rolling remaining dough and cutting out shapes on parchment paper until dough is used up. Put parchment paper containing cut-out cookies directly onto cookie sheet and bake. Re-use parchment paper for several batches, as needed, till dough is gone.
Bake cookies for 6 – 9 minutes or until edges are light brown. Remove from cookie sheets to cool on rack.
Serve as is or frost after cookies have cooled.
CREAM CHEESE FROSTING
3 cups powdered sugar1 (8 oz.) package cream cheese, softened to room temperature
2 TBS butter, melted
1 tsp vanilla extract
Wilton’s coloring paste or other paste-based colorant of desired color
candy sprinkles - optional
In a large bowl, combine all ingredients except coloring; beat until combined. Add coloring if using, and then continue beating till frosting is smooth and fluffy. A stand mixer works well for this – beat several minutes on medium to high speed.
Send pictures!
Saturday, November 13, 2010
Christmas Photo Card
This is a card I made to try out Shutterfly's flat cards and see what they look like (I am a stationery maniac). Below they are from the online portfolio which you can view directly here:
http://share.shutterfly.com/action/welcome?sid=8IaN3DZy0auNg
http://share.shutterfly.com/action/welcome?sid=8IaN3DZy0auNg
Sage Snowflakes Christmas Card
Shop Shutterfly for elegant custom Christmas photo cards.
View the entire collection of cards.
Monday, October 25, 2010
Recipe: Pumpkin Chocoloate Chip Cookies
These cookies are "cakey" rather than flat.
Pumpkin Chocoloate Chip Cookies
Ingredients
1 cup canned pumpkin
1/2 cup sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 tsp baking powder
1 scant tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp salt
1 tsp baking soda
1 tsp milk
1 TBS vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
Directions
Combine pumpkin, sugar, vegetable oil, egg. Mix. Add vanilla and mix. In separate bowl, stir together flour, baking powder, baking soda, spices, salt. Add flour mixture to pumpkin mixture and mix well. Add chocolate chips and nuts.
Drop by spoonful on greased cookie sheet (or parchment paper) and bake at 350 degrees for approximately 10 minutes or until lightly brown and firm.
Pumpkin Chocoloate Chip Cookies
Ingredients
1 cup canned pumpkin
1/2 cup sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 tsp baking powder
1 scant tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp salt
1 tsp baking soda
1 tsp milk
1 TBS vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
Directions
Combine pumpkin, sugar, vegetable oil, egg. Mix. Add vanilla and mix. In separate bowl, stir together flour, baking powder, baking soda, spices, salt. Add flour mixture to pumpkin mixture and mix well. Add chocolate chips and nuts.
Drop by spoonful on greased cookie sheet (or parchment paper) and bake at 350 degrees for approximately 10 minutes or until lightly brown and firm.
Wednesday, September 22, 2010
Recipe: Banana Popsicles from Sanya
Sanya suggests variations such as substituting vanilla or chocolate syrup for for banana, or mixing them together. I like this recipe because she does not use instant banana pudding (yuck).
2 really ripe bananas mashed
1/3 cup super fine sugar (you can buy it pre-made or run regular granulated sugar through the Cuisinart)
1/2 cup cream
2 cups milk
Mix all ingredients together well and freeze in your favorite popsicle mold.
Easy and fresh tasting.
2 really ripe bananas mashed
1/3 cup super fine sugar (you can buy it pre-made or run regular granulated sugar through the Cuisinart)
1/2 cup cream
2 cups milk
Mix all ingredients together well and freeze in your favorite popsicle mold.
Easy and fresh tasting.
Tuesday, August 24, 2010
Recipe: Chocolate Zucchini Bread
Chocolate Zucchini Bread
This one is a keeper. Made it for the boys' after-school snack and the consistency and chocolatey-ness are yummy.
Ingredients:
2 cups shredded raw zucchini (unpeeled)
1/2 cup safflower or canola oil
scant 1/2 cup granulated white sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup unsweetened cocoa powder (not Dutch-processed)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup semi sweet chocolate chips
1/2 cup chopped walnuts
Instructions:
Preheat oven to 350 degrees.Grease loaf pan.
Grate the zucchini, using a medium sized grater. Set aside.
In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
In the bowl of your electric mixer beat the oil, sugars, eggs, and vanilla extract until well blended (about 2 minutes). Fold in the grated zucchini.
Add the flour mixture, beating just until combined. Then fold in the walnuts and chocolate chips.
Scrape batter into prepared pan and bake until bread has risen and a toothpick inserted in the center comes out clean, about 60 minutes. Cool on wire rack for about 10 minutes, then remove the bread from the pan and cool completely.
Yield: one 9 x 5 x 3-inch loaf.
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