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So this is what happens at my house from time to time.

I am putting groceries away in the fridge and run across a bag of zucchini that I must have bought for a dinner I was planning on making but either skipped over or substituted it with something else.  Realize it's not in my menu plan for the current week and know that if I stuff it back in the fridge without a plan it will most definitely begin to rot... ZUCCHINI BREAD! Think back to a recipe I've been wanting to make for quite some time, peruse the pantry for the remaining ingredients and BAM! I've developed a plan to make a random loaf of zucchini bread the next day.  My family appreciates these random moments of baking genius.

Or at least I like to think they do.

And if you're one to turn your nose down at something so "healthy" sounding, rest assured that my friend Rachel took one bite and said "really this just tastes like chocolate bread..."

So indulge without feeling guilty... zucchini is a vegetable after all.

Feel free to use regular cocoa powder, but the Hershey's Special Dark gives it an amazing deep dark chocolate flavor. Also, for best results, store loaf wrapped in plastic wrap or an airtight container overnight and slice and eat the next day. Moist chocolate overload!

Double Chocolate Zucchini Bread
1 2/3 cups all purpose flour
1/3 cup hershey special dark cocoa powder (or regular)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 large eggs
1/4 cup unsweetened applesauce
1/4 cup canola oil
1/2 cup brown sugar
1 1/2 teaspoons vanilla
2 cups shredded zucchini, gently squeezed to remove liquid
2/3 cup semi sweet chocolate chips

Preheat oven to 350.  Grease an 8-inch loaf pan and set aside.

In a small bowl whisk together flour, cocoa powder, baking powder, baking soda and salt.

In another bowl mix eggs, applesauce, oil, sugar and vanilla.  Add the flour mixture, stirring just until combined.  Fold in zucchini and chocolate chips.  Pour into pan and spread evenly. Bake for 60-75 minutes or until a toothpick inserted in center comes out clean.

Let cool for 10 minutes before removing to a wire rack to cool completely.

Slice into 12 pieces

Per slice: cal 222, carb 33g, fat 9g, pro 3g, sod 314mg, sugar 16g

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I was in the baking mood a couple weeks ago (and heck, several times since then) and decided to whip up a batch of quick bread to take to a friend's house for dessert.  Of course, I made it the night before, knowing that most quick breads have more intense flavor and moisture the day after they're baked.  That meant hell on the salivating tastebuds when the loaf came out of the oven and my husband stood staring at it asking "are you sure I can't just taste it?!" Then came the sugary glaze that was poured on top and it felt like pure torture.  But it was worth it in the end as this bread was nearly devoured down to the last crumb.

Great as a light summer dessert.  Slice it thickly and top with sliced strawberries and whip cream, have it as a snack with an afternoon cup of coffee, serve it at a brunch.  It's amazing, you'll love it.

Poppyseed Bread
1 1/2 cups flour
1/4 teaspoon salt
3/4 teaspoon baking powder
2 1/2 teaspoons poppy seeds
1 whole egg plus one egg white
1/3 cup unsweetened applesauce
2 tablespoons canola (or vegetable) oil
1 cup sugar
3/4 cup milk
3/4 teaspoon almond extract
3/4 teaspoon vanilla extract
3/4 teaspoon butter flavoring/extract (or 3/4 teaspoon melted butter)

Glaze:
2 tablespoons lemon juice
6 tablespoons sugar
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/4 teaspoon butter flavoring/extract (or 1/4 teaspoon melted butter)

Preheat oven to 350 degrees.  Combine flour, salt, baking powder and poppy seeds in a medium mixing bowl. Mix together remaining bread ingredients (egg through all extracts) and whisk thoroughly.  Add to dry ingredients and stir just until moistened.  Pour into greased 9x5 loaf pan and bake 55-65 minutes or until toothpick inserted in center comes out clean.  Let cool in pan 10 minutes then remove to wire rack and cover warm bread with glaze using a knife to bring any dripping glaze back up and on top of the bread.  Let cool completely.

For glaze: mix all ingredients together in a small saucepan and cook over medium heat until sugar dissolves.  Let cool slightly to thicken then pour onto warm bread.

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It's not often that I get the opportunity to make soup for dinner.  As previously posted, my husband is not big on soups.  It doesn't matter if all the ingredients of a hearty meal (meat? veggies? couscous?) are tossed into one big pot... to him, soup is not a meal.  Although, to give him credit, he did take leftovers for lunch.  Maybe he's changing his ways...

In any case, he was out of town and I jumped at the chance to try these recipes out.  The kids devoured everything... down to the last piece of kale in the bowl.  So good I had to offer up a next day drive-thru service to my good friend Tracey.  Packaged up a hearty serving of soup and a couple of scones that she picked up on her way home from running errands.  I get to treat a friend, she gets to savor my cooking... win win!


Mini Meatball Soup

Meatballs
1 pound ground turkey or chicken
1/4 cup seasoned breadcrumbs
1 large egg
2 scallions, chopped
2 tablespoons grated Parmesan cheese
1/2 teaspoon chopped fresh thyme

Soup:
1 tablespoon canola oil
2 large carrots, peeled and diced
2 medium parsnips, peeled and diced (I left this out since I forgot to add it to my shopping list!)
4 scallions, chopped
1 LARGE can (48 oz.) chicken broth
2 sprigs fresh thyme
1 head escarole, trimmed cleaned and chopped (Fred Meyer didn't have escarole so I substituted kale)
1 cup Israeli couscous
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper

Meatballs: In a large bowl, combine all meatball ingredients.  Stir until evenly blended.  Form into 1-inch meatballs (about 40 total) and set aside.

Soup: In a large stockpot or dutch oven, heat oil over medium heat.  Add carrots, parsnips and scallions.  Cook 5 minutes, to soften.  Add broth, thyme sprigs and 4 cups of water; increase heat to high and bring to a simmer.  Gently drop meatballs into simmering broth mixture.  Reduce heat to medium and cook 4 minutes.  Add escarole/kale in to batches, and the couscous.  Cook 8 more minutes, then stir in Parmesan, salt and pepper.  Serve warm.

*Courtesy of Family Circle magazine*

Rosemary Buttermilk Scones

1 1/2 cups flour
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
1 1/2 teaspoons chopped fresh rosemary
3/4 cup plus 2 tablespoons well-shaken buttermilk
Coarse salt for sprinkling (optional)

Combine flour, baking powder, sugar and salt in a large bowl.  Cut the butter in with a pastry blender or two knives until pebble-size pieces form.  Stir in the rosemary then add 3/4 cup buttermilk, stirring until the dough begins to come together (don't overmix.)

Turn the dough onto a lightly floured surface and gently pat into a 7-inch round.  Cut the dough into 12 wedges with a sharp knife.  Arrange the wedges on a parchment-lined baking sheet, leaving an inch of space between them.  Cover with plastic wrap and chill for 1 hour.

Heat oven to 375.  Brush the scones with remaining 2 tablespoons buttermilk and sprinkle lightly with coarse salt, if desired.  Bake on top oven rack until golden, about 20-30 minutes.  Transfer scones to a wire rack to cool.

*Courtesy of Disney Family Fun magazine*

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I'm not even sure exactly where I got this recipe. I've been making it for the last 10 years. All I know is that I altered it to make it my own and the results are amazing. My secret is to wait until someone has eaten at least one piece to tell them it has no oil and less sugar than regular pumpkin bread. The flavors compliment each other so well. The tart cranberries with the sweet pumpkin... heavenly. It's one of my sister's all-time favorites and she began asking for the recipe after I made it for her one year. But it never failed that each year she would somehow "lose" the recipe and need me to transcribe it for her once again.... repeatedly... every... year. So one year I thought I'd write it up nicely on a personalized recipe card... surely she'd never misplace that! Alas, I was mistaken. Another year or two went by with me sending her yet another copy of this treasured recipe. So when I bought my cranberries this year in anticipation of my bread making, I also anticipated typing up the recipe... it had become a tradition. Then lo and behold, she posted on my facebook page that although she, too, had thought she'd have to beg for the recipe again, she somehow found it! So proud of you big sister :) although secretly I never minded you asking.

Pumpkin Cranberry Bread
(makes 2 loaves)

3 cups all-purpose flour
1 Tbsp plus 2 tsp pumpkin pie spice
2 tsp baking soda
1 1/2 tsp salt
1 3/4 cups sugar
1 (15 oz.) can pure pumpkin
4 large eggs
1 cup applesauce
1/2 cup orange juice
1 cup fresh or frozen cranberries

Preheat oven to 350 degrees. Grease and flour two 9x5 inch loaf pans.

Combine flour, pumpkin pie spice, baking soda and salt in a large bowl. Combine sugar, pumpkin, eggs, applesauce and juice in a large mixer bowl; beat unitl just blended. Add pumpkin mixture to flour mixture; stir until just moistened. Fold in cranberries. Spoon batter into prepared pans.

Bake for 60-65 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove to racks to cool completely.

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I've made my mama proud. There was a time when she thought I'd never be a breadmaker. How could I knead bread when I couldn't stand to touch the flour? You see, I always loved being in the kitchen, loved everything about baking... except for the flour. Some people hate the sound of fingernails on a chalk board... for me it was the feel of flour. My mom? breaking open a head of lettuce. My sister? chewing on wood (i.e popsicle sticks) It's different for everyone but for me it was flour. But in my mind I didn't need to overcome it, I just needed to get around it. So while I was in college my mom got me a bread machine. I was thrilled. I used it for years. But it never really came close to producing the type of results I knew I could have with the real homemade thing. So I dove in with trepid hesitation and learned to suck it up. I still don't like the feel, but I sure as heck love the results. And hey, what better way to relieve some pent up frustration than some good old fashioned kneading? Yes, this picture is mine... those are MY bagels and I'm proud :)

Cranberry Orange Bagels

1 cup plus 4 Tbsp. warm water (70-80 degrees) divided
1/2 cup dried cranberries
1/3 cup packed brown sugar
4 1/2 tsp. grated orange peel
1 tsp. salt
1/4 tsp. ground cloves
3 cups bread flour (or all-purpose flour... it's what I had on hand)
1 pkg. (or 2 1/4 tsp.) active dry yeast
1 Tbsp. sugar
1 egg white
1 Tbsp. cornmeal

In a large bowl, dissolve yeast in 1 cup plus 2 Tbsp. warm water (110-115 degrees). Add cranberries, brown sugar, orange peel, salt and cloves; mix well. Stir in enough flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes, adding more flour as needed.

Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough and let rest for 5 minutes. Turn dough out onto a lightly floured surface and shape into 7-8 balls. Push thumb through centers to form a 1-inch hole; stretch and shape into an even ring. Cover and let rest for 10 minutes.

Fill a dutch oven 2/3 full with water; add sugar and bring to a boil. Drop bagels 2-3 at a time into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon and drain on paper towels.

Whisk egg white and remaining 2 Tbsp. water; brush over bagels. Coat a baking sheet with cooking spray and sprinkle with cornmeal. Place bagels 2 inches apart on prepared pan. Bake at 400 degrees for 18-22 minutes or until golden brown. Remove to wire racks to cool.

Toast lightly and serve with my very own honey orange cream cheese (mix 1/4 cup cream cheese with 1 Tbsp. honey and 1 tsp grated orange peel and spread 1 Tbsp. mixture over warm bagel.)

*Bagel recipe courtesy of Taste of Home Healthy Cooking**Bread machine instructions can be provided upon request!*

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(makes 4 entrees, 6-8 servings each)

6 pounds sirloin tip beef or other beef suitable for slow cooking
6 cups sliced carrots (about 12 medium)
6 cups sliced celery (about 12 stalks)
4 cups chopped onion (about 4 medium)
2 large green bell peppers cut into 1-inch pieces
4 (14.5 oz.) cans diced tomatoes with juice
4 cups basic red sauce (recipe follows)
4 tablespoons beef bouillon granules
4 teaspoons salt
2 teaspoons black pepper
2 cups (1 pound bag) pearl barley
8 one-gallon freezer bags
4 one-quart freezer bags

Rinse and trim beef as desired. Cut into bite sized pieces. Divide beef evenly among 4 of the 1-gallon freezer bags. Into each of those 4 bags measure 1 1/2 cups carrots, 1 1/2 cups celery, 1 cup onion, one-fourth of the bell peppers, 1 can tomatoes with juice, 1 cup red sauce, 1 tablespoon bouillon, 1 teaspoon salt and 1/2 teaspoon pepper. Seal.

Into each of the 1-quart freezer bags measure 1/2 cup barley. Seal. Label the remaining 4 freezer bags with name, date and directions. Place one bag of soup and one bag of barley into each labeled bag. Seal and freeze for up to 6 months.

Directions: Put frozen soup into crockpot (or thaw enough to remove from bag). Add 4 cups water and the bag of barley. Cook on LOW for 8-10 hours or HIGH for 4-5 hours.


Basic Red Sauce (makes about 10 cups)

1 (12 oz.) can tomato paste
2 cups hot water
2 tablespoons dried parsley
2 tablespoons minced onion
1 tablespoon minced garlic
1 tablespoon sugar
2 teaspoons salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspon dried thyme
1 (28 oz.) can tomato sauce
1 (28 oz.) can diced tomatoes with juice
several 1-quart freezer bags

Mix all ingredients in a large bowl. DO NOT COOK. Measure into appropriate proportions for immediate use. Divide remaining sauce into 2 cup portions among 1-quart freezer bags for later use. Seal, date and label each bag with amount of sauce inside. Freeze for up to 6 months.

*recipes courtesy of "Fix Freeze and Feast"

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