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Zucchini Bread – Made with Spaghetti Squash!

Hi Everyone! I know I’ve been pretty absent here this summer, but I promise I am getting back to baking and will be bringing you lots of new recipes soon! I am so ready for fall – fall weather, fall flavors, fall color. It’s my favorite time of year. 🙂

But for those of you still clinging on to summer, and the bounty of your vegetable garden, I have one more summer recipe for you. Actually, with the cinnamon, it tastes like the start of fall, but it’s a great way to use up your squash.

This was originally my mom’s zucchini bread recipe, and people LOVE this bread. It’s got a nice strong cinnamon flavor and is super moist because of the zucchini. I was gifted a spaghetti  squash from a co-worker, and of course I was immediately challenged to bake something with it. I wondered if I could use it in place of zucchini in baked goods. So I did a little research, crossed my fingers, and went for it. 

This is the second recipe I’ve tried using that substitution, and I can’t tell the difference between the original and the spaghetti squash version. Yes – it works! The only difference is that you have to cook, and shred, the spaghetti squash first, whereas the zucchini is shredded and added to the batter raw. Also, you need to measure the squash by weight, since it is much more dense than shredded zucchini. 

Yes, you can absolutely use zucchini as originally intended. And while I used walnuts in mine, as always, the nuts are optional or changeable. Pecans are always delicious in sweet breads. Hazelnuts or macadamia nuts would be really interesting too.  This recipe uses only cinnamon, but you could change that up too. Add in a little bit of nutmeg or cloves for more of a fall flavor. And you can absolutely bake this in standard 8″x4″ loaf pans. I couldn’t resist trying out this beautiful new swirl pan I just got. And I have to say that I am loving it.

Serve this warm or at room temperature. Or toast it and spread on a little butter. Or cream cheese. Or, if you want to go all out, drizzle on some cream cheese icing for a decadent treat. I think I need to go make another batch of this and do just that….


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Zucchini Bread - with Spaghetti Squash!
Course Breakfast, Dessert
Servings
Loaves
Ingredients
Course Breakfast, Dessert
Servings
Loaves
Ingredients
Instructions
  1. Whisk eggs and sugar together until thick and very light yellow in color.
  2. Whisk in oil and vanilla until combined.
  3. Stir in shredded zucchini or squash.
  4. Combine dry ingredients and stir into batter along with nuts, if using, just until combined.
  5. Pour into two 8"x4" greased loaf pans.
  6. Bake at 325 degrees F for 60-70 minutes. (See notes).
  7. Cool 10 minutes before turning out onto a cooling rack to finish cooling. Serve warm or room temperature.
  8. Store in an airtight container for 2-3 days at room temperature or a week refrigerated.
Recipe Notes
  • Zucchini should be grated raw, with or without the peel.
  • Spaghetti squash should be cooked (steamed or baked) and shredded before adding to batter.
  • If you are using larger loaf pans (like the pan I used, or a 9"x5" pan) the bread will cook faster. Start checking after 35 minutes.
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Coffee Chocolate Chip Oatmeal Cookies

I know what you’re thinking. You’re thinking you don’t need another chocolate chip cookie recipe. But you’re wrong. Because not only is this cookie delicious and different than most of your chocolate chip cookie recipes, this one doesn’t have to be a chocolate chip cookie.

This recipe is based off of a recipe we made all the time as kids. We always had homemade cookies in our school lunch. Always. (My mom is the best. 🙂 ). The oatmeal chocolate chips cookies were a regular and a favorite. I was thinking about them the other day, and I thought they might be improved with a bit of coffee. (I was right). I made a few other changes (took out one egg white, used all brown sugar, melted the butter) to make them even chewier. Also a good idea.

But as I said, these don’t have to be chocolate chip cookies. In fact, the original recipe called for either chocolate chips OR shredded coconut. You could absolutely make that substitution here. Or add chopped nuts. Or dried fruit (you know, like raisins, if you’re in to that kind of thing). Or any combination of the above. The coffee is not an overwhelming flavor, but it really does add an interesting element to the cookie. Yes, you can leave it out. Or, if you want a real coffee punch, use up to twice the amount I’ve called for.

One thing you shouldn’t do is skip the chilling the dough step. Especially when using the melted butter, you really need to chill the dough to get a thicker, chewy cookie. Unless you want a thinner, crispier cookie. In which case, you should bake these as soon as they are mixed. (But seriously, why would you want that??) Whatever way you make these, you should definitely make them soon. I was informed that these are “husband approved”, and that I didn’t need to bring these in to the office to share. (Sorry guys!) 🙂

Print Recipe
Coffee Chocolate Chip Oatmeal Cookies
Course Dessert
Servings
cookies
Ingredients
Course Dessert
Servings
cookies
Ingredients
Instructions
  1. Combine melted butter and brown sugar and mix well.
  2. Add egg, egg yolk, coffee (dissolved in water), and vanilla and mix until combined.
  3. Add dry ingredients, mixing just until combined.
  4. Stir in chocolate chips or other mix-ins.
  5. Refrigerate dough at least 30 minutes.
  6. Scoop chilled dough by heaping tablespoons onto cookie sheets.
  7. Bake at 350 degrees F for 12 to 15 minutes or until golden brown and just set. Do not overbake.
  8. Cool completely on wire rack. Store in airtight container up to a week.
Recipe Notes
  • Use any flavor chips you like.
  • Substitute chopped nuts, shredded coconut, and/or dried fruit.
  • Use any combination that sounds good to you!
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Unicorn Pizzelles Three Ways: Cookies, Sandwiches, and Stroopwafels

Hi everyone! Is it too late to jump on the unicorn bandwagon? 

What a busy spring it has been. I was out of town for work most of the last month, and when I finally got back I had this small matter of my wedding to attend to. 🙂 It turned out to be a beautiful day, at least for the few hours we needed it to be. It stormed the night before and then again that afternoon, but in the late morning it dried up and the sun actually peeked out a little bit. It was a small ceremony, with only the two of us and the pastor (and photographer), but it was perfect, and everything we wanted it to be. I made my own wedding cake – I know, everyone says not to do it – but it turned out great. I made one of the geode cakes that has become so popular lately. Do you want to see a picture?

So, as you can see, I have been busy, and I have been baking. I just haven’t had time to do much for this blog. But I got a pizzelle maker from my parents for the wedding, and I knew I had to do something fun with it. Since I hadn’t made any unicorn treats yet, and they seem to be so popular, I decided it was time. And because I just can’t leave something well enough alone, I made a couple of variations.

Of course the “plain” cookie is delicious, but I also used a circle cutter to cut smaller circles and filled those with white chocolate buttercream. Then I rolled them in sprinkles. Because unicorn cookies need sprinkles. And for the larger cookies, I filled some with a caramel stroopwafel filling. Stroopwafels are a pizzelle-like cookie from the Netherlands filled with a cinnamon caramel. I had never had one, but they sounded delicious – and they are. Apparently you can place it over a steamy mug of coffee or tea, and that will warm the cookie and filling slightly, making it even better.

Pizzelles are so easy to make. Yes, you need a pizzelle iron, but they are totally worth it. They are a really simple batter, and they cook up so fast you can make a ton of cookies pretty quickly. And, they work perfectly with a 1:1 gluten-free flour blend if you are GF.  You can flavor them with any extract you want. And you can fill them with almost anything. They make great ice cream sandwiches. Or curl them into an ice cream cone while they are still warm. Or spread on some peanut butter, or Nutella, or cookie butter….

If you aren’t into unicorns, go with darker colors and make galaxy-inspired cookies. Or, with graduation season upon us, color these with your school colors. They would be great for a graduation party! However you make them, you should make them soon!


Print Recipe
Unicorn Pizzelles Three Ways
Basic pizzelles, with two optional fillings.
Servings
Ingredients
Pizzelles
White Chocolate Buttercream
Stroopwafel Filling
Servings
Ingredients
Pizzelles
White Chocolate Buttercream
Stroopwafel Filling
Instructions
Pizzelles
  1. Beat eggs and sugar with the whisk attachment of an electric mixer until light yellow in color, 3 to 5 minutes.
  2. Add vanilla and cooled, melted butter and mix until combined.
  3. Sift together flour and baking powder, and gently stir into egg mixture.
  4. If desired, divide into three equal portions and color each portion a different color.
  5. Place each color into a small disposable piping bag, cut off the ends, and place all three into a larger piping bag.
  6. Or, using a long spatula, place the three colors side-by-side in the large piping bag.
  7. Preheat and grease a pizzelle iron according to manufacturers directions.
  8. Pipe about 1 to 1 1/2 tablespoons of batter onto each circle and bake 25-35 seconds.
  9. Remove from iron with a spatula and place flat onto a wire rack to cool.
  10. For smaller cookies, use about 1/2 tablespoon batter and cook for 15-20 seconds.
  11. As soon as cookies come off of the iron (you have about 15 seconds tops), use a 2 to 3 inch round metal cookie cutter to cut a circle out of the middle of the cookie. Cool on wire rack as above.
White Chocolate Buttercream
  1. Combine chocolate chips and cream in a microwavable bowl.
  2. Microwave for 1 to 1 1/2 minutes, stirring every 30 seconds, until chips are melted. (You are making a white chocolate ganache.)
  3. Cool ganache to room temperature, either on the counter or in the refrigerator.
  4. Place buttercream into a bowl, and beat in cooled ganache.
  5. Sandwich two small pizzelles together with the white chocolate buttercream, and roll edges in sprinkles if desired.
Stroopwafel Filling
  1. Combine all ingredients in a saucepan and cook over medium heat until mixture reaches the soft ball stage, 234 to 240 degrees Fahrenheit.
  2. Remove from heat and cool slightly, no more than 5 minutes.
  3. Working quickly, and CAREFULLY (it's hot sugar!), spread about 1/2 tablespoon of the mixture on one full-size pizzelle and top with another cookie.
  4. If the mixture gets too thick before you finish filling cookies, place the pan back on the burner on low until the mixture starts to thin back out.
Recipe Notes
  • Use any extract you like. Anise is a traditional flavor for pizzelles.
  • Use any colors you like, or leave it uncolored and drop by spoonfuls instead of piping the batter.
  • Fill the cookies (or not) with any filling you like. Ice cream, buttercream, Nutella, etc.
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Mocha Irish Cream Cupcakes for St. Patrick’s Day

It snowed this morning!! We have had almost no snow this year, and actually hit 80 degrees last week, and I was missing winter. But I woke up this morning to big wet snowflakes! That has absolutely nothing to do with these cupcakes, but I was so excited I just had to share. 🙂  

Anyway, on to the cupcakes! Do you guys do anything special for St. Patrick’s Day? Do you attend a parade, or bake anything special? I’ve never really celebrated it much, but a few weeks ago I was in Michaels, mostly just browsing, but with my Cherry Chocolate Chip Rolls in mind. I was supposed to be looking for something Valentine’s Day related while I was walking down the baking aisle, and then I spotted these St. Patrick’s Day sprinkles.

 

I decided I had to have them, but then I had to figure out what to do with them. Cupcakes sounded like a good idea, but what kind? So I started searching Pinterest for St. Patrick’s Day ideas. It seems like Irish cream is pretty popular right now. And since Irish cream has a lot of the same flavors as mocha, I decided to incorporate in into a favorite mocha cake of mine. And make them cupcakes, because cupcakes are just more fun.

I thought it might be easier (and cheaper!) to use an Irish cream coffee creamer. Since I don’t drink coffee, I had never tried the creamer before. Before I started trying to add it to my cake recipe, I tried it straight. Oh my goodness, you guys, it is SWEET. So I knew immediately I would have to reduce the sugar in the recipe. Thankfully, it turned out perfectly on my first attempt, but I sure am glad I tried the creamer first!

To top the cupcakes, I figure I might as well go all the way and make an Irish Cream buttercream. It was a good idea. The cupcakes aren’t overly sweet, so a nice big swirl of buttercream compliments them nicely. And it gives the sprinkles a pretty place to land. 🙂

If you aren’t a fan of Irish cream, or coffee in general, you can make some adjustments to this recipe pretty easily. Try any flavor of creamer that sounds good to you. And if you are using a non-mocha flavoring you can leave the instant coffee out of both the cake and frosting. Amaretto would be fantastic (I LOVE chocolate and almond together!). You can amp up the flavor by adding a little bit of almond extract. Or what about the salted caramel mocha? I might add some salted caramel into the buttercream for that one. A peppermint or peppermint mocha version would be fantastic at Christmas! For now, I’m going to stick with the Irish cream, but I definitely have other ideas brewing! 😉


Print Recipe
Mocha Irish Cream Cupcakes
Adapted from the Mocha Coffee Cake at Health.com. http://www.health.com/health/recipe/0,,50400000112136,00.html
Course Dessert
Servings
cupcakes
Ingredients
Cupcakes
Course Dessert
Servings
cupcakes
Ingredients
Cupcakes
Instructions
Cupcakes
  1. Heat oven to 350 degrees F. Line 24 cupcake cups with liners and spray lightly with non-stick spray.
  2. Whisk together flour, baking powder, salt, and cocoa powder in a bowl and set aside.
  3. Dissolve instant coffee granules in the coffee creamer and set aside.
  4. Cream butter and sugar until very well combined, about 2 minutes.
  5. Add eggs, one at a time, beating well after each.
  6. Add the flour mixture in three batches, alternating with first the sour cream and then the creamer. Mix just until combined after each addition.
  7. Divide batter evenly between the cupcake tins, filling each about 3/4 full.
  8. Bake for 20 to 22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  9. Cool completely before frosting. Keep in an airtight container for up to a week.
Frosting
  1. Combine creamer and instant coffee. Set aside.
  2. Beat butter, shortening, and salt with an electric mixer on medium speed until well combined.
  3. Add half of the powdered sugar and beat until creamy. Add half of the creamer mixture and mix again.
  4. Add the remaining powdered sugar, followed by the remaining creamer mixture. Beat until combined.
  5. Turn mixture on high and beat for 5 minutes until light and fluffy. Add additional powdered sugar 1/4 cup at a time or creamer 1 tablespoon at a time to adjust consistency if necessary.
  6. Pipe or spread onto cooled cupcakes.
Recipe Notes

Buttercream makes enough to generously frost 24 cupcakes. If you prefer a smaller layer of frosting, cut recipe in half.

Substitute any flavor creamer for the Irish cream, eliminating the instant coffee granules if preferred. Enhance with extracts if desired. Almond in Amaretto, peppermint in peppermint mocha, etc.

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