stormy weather.

So in preparation for the apocalypse...also known as Frankenstorm and/or Hurricane Sandy. I baked. And may bake some more tomorrow since I have been told not to go into work. Hey-O!


Chocolate Zucchini Bread
Makes 2 Loaves (or one mega loaf)

Preheat oven to 325

3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini 
1 teaspoon vanilla
6 tablespoons cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
3 cups flour
1 teaspoon salt
1 1/2 teaspoon cinnamon

Beat eggs until they are light and foamy. Add oil, sugar, zucchini, and vanilla. Mix lightly but thoroughly. Add the dry ingredients.

Bake 45 minutes to an hour. 

welcome to summer.

This will be my first summer on the East Coast and I already know it's going to be a toasty and humid one. yea! I had mentally prepared myself for this, but waking up sweaty is just a whole other world. I will be in a constant search for things to help cool off. 

These look like they could help!

So simple and refreshing!

Just a few recipe ideas...

Process your fruit (and sweetener, if using) in a food processor or blender until thick and pourable. Then add to empty yogurt containers and freeze for at least 8 hours. If fruit is too soft to hold the stick firmly, freeze fruit a third of the way or so through, then add stick. You can use whatever fruit you have on hand or experiment with different combinations. I would call these "healthy" popsicles. I am not embarrassed to say I would eat these for breakfast. 

triple berry popsicles.

ingredients.

• 2/3 cup sugar
• 1 cup blueberries 
• 1 cup strawberries, hulled and sliced 
• 1 cup raspberries 
• 1/4 cup fresh lemon juice 
• prep.
• 1. Put sugar and 1/3 cup water in a small saucepan and bring to boil over high heat, stirring until sugar is dissolved. Set aside.
• 2. Combine blueberries, strawberries, raspberries, and lemon juice in a blender and purée until smooth, about 30 seconds. Add 1/3 cup simple syrup and blend just until combined. (Save remaining syrup for another use, such as sweetening iced tea.)
• 3. Transfer purée to popsicle molds (or yogurt cups) and freeze 4 hours. Insert popsicle sticks and freeze an additional 4 to 6 hours, or until frozen solid.

pomegranate swirl popsicles. 

ingredients. 
8 oz pomegranate juice
1/2 cup plain 2% Greek yogurt

prep.

Fill two-thirds of each ice-pop mold with pomegranate juice. Add enough yogurt to fill the molds to the top, about 2 tablespoons per mold. Slide a knife or chopstick into each mold and swirl until a pattern forms. Insert sticks and freeze for about 8 hours. 

My only problem would be waiting for them to freeze. Yummm!

yummy goodness.

This is about to happen this week. Who knew it was so easy?

via My New Roots

comfort.

Things have finally started settling down in my life (don't get me wrong, I still have grad school applications), which seems like a sweet coincidence since the weather seems to be doing the same thing too. Fall. You are my all time favorite season. Unfortunately I missed out on you the last three years. Your brisk late afternoon walks. Crunchy leaves and tall glasses of red wine. Oh, and soup.

Chicken Tortilla Soup

6 cups chicken stock

2 cups cooked, shredded chicken

half an onion, chopped

1 clove garlic, minced

2 small - medium zucchinis, chopped

1 teaspoon chili powder

1 teaspoon cumin

1/4 teaspoon chipotle chile powder

juice from 2 large limes

salt and pepper to taste

Coat a large saucepan with olive oil over medium-high heat, add onion and zucchini and sauté until tender, about 3 minutes. Add the garlic, chili powder, cumin, chipotle chile powder, salt and pepper and stir until fragrant. Pour in stock and bring to a boil. Add the shredded chicken, reduce the heat to medium and simmer until the chicken is heated through. Add the lime juice and taste for seasoning. Ladle into bowls and top with and desired garnishes. Serves 4.

Garnish ideas.

crushed tortilla chips

shredded Monterey Jack cheese

sliced avocado

fresh cilantro

via.

yabba dabba doo.

I have so many great memories of my childhood summers. Lots of camping, water fights with the neighbor boys, chalk paint, fashionably skating around in my Barbie roller skates (and matching elbow/knee pads) and the best part...Push Ups. Ahhh those delightful sherbert-y treats with Flintstones characters adorning the packaging. Pretty much my favorite summer snack. So you can only imagine my joy when I came across Shop Sweet Lulu's push pop containers. YOU CAN MAKE YOUR OWN PUSH UPS?! Yes, please. 

I may need to create some push ups before the summers end!

summer delicious-ness.

Sangria? I think so. 

Anything that incorporates my two favourite things (wine and fresh fruit) is good in my book. 

Ingredients.

2 cups blueberries

2 cups blackberries

2 cups hulled strawberries

2 cups mixed red and golden raspberries

1 tablespoon superfine sugar

5 ounces Framboise, or other raspberry liqueur

1 bottle chilled rose wine

1 1/3 cups white cranberry juice

Directions. 

In a pitcher, combine fruit. Stir in sugar. Add Framboise; let sit at least 1 hour. Stir in wine and juice. Serve chilled. 

via m.stewart

tomato tomatoe.

I love tomatoes. I adore them so much that I bring a bag of them to work each week and make my way through all of them by friday.  My coworker things I'm silly and often teases my obsession...but they are so darn good. Especially in the summer when they are fresh from the garden. nom nom nom.

They are even better when mixed in with other fresh ingredients...check it.

Tangelo, avocado & heirloom tomato salad. hello deliciousness.

via honest fare.

5-6 small heirloom tomatoes, slightly under ripe

2 tangelos (or naval oranges)

1 avocado

handful of fresh, flat leaf parsley

1 lemon

coarse sea salt

cracked black pepper

3 tablespoons olive oil

2 tablespoons apple cider vinegar

2 tablespoons water

pinch of dried tarragon

pinch of red pepper flakes

grated romano cheese

Remove tangelo peel with knife, getting as much of orange rind off as possible without damaging fruit. Slice into about 4 discs per fruit. Arrange slices on a plate and set aside. 

Chop parsley, slice avocado and cut tomatoes into quarters or halves, depending on size. Place in large bowl and set aside. 

Combine olive oil, apple cider vinegar, about 1/4 teaspoon salt, some cracked black pepper, pinch of tarragon, lemon juice and water in a lidded vessel and shake vigorously until well combined. Pour dressing over veggies in bowl, add romano cheese and pinch of red pepper flakes and toss until evenly coated.

Pile contents of bowl atop sliced fruit and top with an additional sprinkle of sea salt. 

bon appetit!

pb + ch.

I don't know about you, but I love snow. Like a fat kid loves cake, thats how much I LOVE it. When I heard the rumors of snow for this week in Portland, I almost jumped up and down. I promptly went online recipe oogling and found this little delight. I need to get as much "winter" in my meals this week as possible (does that make sense?).
Check it. 

Peanut Butter Hot Chocolate. (Your welcome.) 

1/4 cup sugar or honey

1/4 cup cocoa

1/4 cup water

3 cups 2% or whole milk

2-4 tbsp. creamy peanut butter

3 oz. bittersweet chocolate, finely chopped (Lindt 70% cocoa is great)

In a saucepan, stir together the sugar and cocoa to get rid of lumps; stir in the water until smooth, then whisk in the milk over medium-high heat. Heat until steaming. Remove the pan from the heat and add the peanut butter and chocolate. Let it sit for a few seconds, then blend it with a hand-held immersion blender. Or for individual cups, divide the chocolate among the cups and pour the warm milk over top. Whiz with one of those little frothers to make it very smooth and foamy.

 source.

eat this.

Rainy and cozy weekends usually consist of a little baking in my kitchen. This past weekend I tried out a new recipe called Honey Beer Bread by rainy day gal (I know, how appropriate). So yummy! 
Enjoy! 


Honey Beer Bread

Yield: one 9×9″ loaf of bread.

• 4 cup bread flour
• 1 tablespoon + 1 teaspoon baking powder
• 1 1/2 teaspoon salt
• 1 12 oz bottle of beer (the lighter the beer..the lighter beer taste.) (plus some beer for drinking :)
• 1/2 cup club soda
• 1/4 cup honey
• 1/4 cup (4 tbsp) butter, melted

Preheat oven to 375F. In a large bowl, combine flour, baking powder and salt. Pour in the beer, club soda and honey. Stir just until moistened—the dough will be lumpy and sticky.

Spread into a greased 9×9″ pan. Brush the dough with melted butter and pour the remaining butter on top. Bake for 30-35 minutes, or until a knife inserted in the center of the loaf comes out clean. Turn onto a wire rack to cool before serving.

jar of joy.

homemade nutella? Yes ma'm.

Grown-up Chocolate Hazelnut Spread (Nutella)
Makes about 14 ounces

10 oz/ 300 grams hazelnuts, toasted and skins removed
2 oz/ 60 grams cocoa nibs
1/2 to 2/3 cup/ 60-70 grams powdered sugar
7 teaspoons unrefined hazelnut oil
1/2 teaspoon espresso powder

To toast the hazelnuts, preheat your oven to 300F and spread the nuts on one layer on a large baking sheet. Toast the nuts for about 15 minutes until golden brown, then rub their skins off with a clean cloth. Set aside.

Toast the cocoa nibs by placing them in a saucepan over medium heat, stirring occasionally until they darken and are slightly shiny. Remove from heat and set aside.

Place the nuts and cocoa nibs in a food processor and chop them until they liquefy. Your processor will sound as if it’s throwing a hissy fit and about to implode, but keep your finger on the pulse button until you get a thick, lovely dark chocolate hazelnut butter. The nuts and nibs will first gather into a ball before turning into butter. To help move things along, you may need to scrape down the sides of the processor bowl to ensure that everything is pulverized.

Add the sugar, oil and espresso powder and pulse again, scraping down as needed until everything is well incorporated into a lusciously thick sauce. There will still be chunks of nibs remaining which will give a slight crunch to each spoonful.

Store the spread in clean and dry airtight containers/jars and refrigerate. Bring the spread to room temperature before using. 

source.

eat this.

Salmon + Peppers With Caper Vinaigrette

Serves 4. 

Ingredients

• 1 cup long grain white rice
• 2 small red bell peppers, quartered
• 1 fennel bulb, thinly sliced
• 2 tablespoons olive oil
• kosher salt and black pepper
• 1 piece skinless salmon fillet (1 1/4 pounds)
• 1/4 cup fresh flat-leaf parsley, chopped
• 1 tablespoon capers, chopped
• 1 tablespoon red wine vinegar
• 
  
• Directions
• 1. Heat oven to 400 degrees. Cook the rice according to the package directions.
• 2. Meanwhile, in a large roasting pan, toss the bell peppers, fennel, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast for 5 minutes.
• 3. Season the salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper. Nestle among the vegetables. 
• 4. Roast until the salmon is opaque throughout and the vegetables are just tender, 14 to 16 minutes. 
• 5. In a small bowl, combine the parsley, capers, vinegar, and remaining tablespoon oil. Drizzle over the salmon and rice and serve with the vegetables.
• 
  
• Enjoy!

Happy 2011.

Whats the best way to ring in the new year with friends? With sparkly cocktails of course!
Here are some yummy new drink recipes to help you finish up 2010 in style.


Sparkling Pear and Cranberry Cocktail
Serves 8
Ingredients. 
2 tablespoons dry cranberries
1/2 cup organic pear nectar
32 ounces Moscato d'Asti wine
8 small sprigs fresh rosemary


Directions.
1. Put cranberries in a small bowl; add two tablespoons warm water. Soak until cool, about 15 minutes. Drain, pat dry, and refrigerate until serving.
2. Divide pear nectar evenly among eight tall champagne glasses. Add cranberries, and then gently pour the Moscato d'Asti into the glasses. Garnish each with a rosemary sprig. 

Cognac Sparklers
Serves 2
Ingredients. 
1 ounce Cognac
1 cup chilled sparkling apple cider
A few dashes bitters


Directions. 
1. Pour 1/2 ounce Cognac into each of two champagne flutes. Top each with 1/2 cup chilled sparkling apple cider, and finish with a few dashes bitters.

See you in 2011!

delicious-ness.

This is not bragging, this is just the truth. I can bake like nobody's business. One of my all time baking favs for the holiday are my chewy molasses cookies. Here is my Christmas gift to you! Enjoy!

Molasses Cookies

Makes about 60 two-inch cookies (enough to share!)

Preheat oven to 375

- 3/4 cup butter, softened

- 3/4 cup lard or vegetable shortening

- 1 1/2 cup granulated sugar

- 2 eggs

- 1/2 cup unsulphured dark molasses

- 4 cups all-purpose flour

- 2 tsp baking soda

- 2 tsp ground cinnamon

- 2 tsp ground cloves

- 2 tsp ground ginger

- 3/4 cup coarse or granulated sugar for topping

In a large bowl, beat butter and lard until soft. Slowly add and beat in two cups of granulated sugar. Beat in the eggs and molasses.

In a second large bowl, sift flour, baking soda, cinnamon, cloves, and ginger; add to creamed mixture, mixing well. Dough will be soft.

Refrigerate for about one hour or until dough is firm.

Roll dough into two-inch balls, and then roll each in the coarse sugar. Place balls about three inches apart on a lightly greased cookie sheet. Bake about 10-12 minutes, or until lightly cracked on top. Watch them carefully towards the end of they cooking tim so they don't get burnt on the bottom. Cool slightly and remove to a wire rack and cool completely. 

yum.

Confession: I have an unhealthy love of food blogs, and I may have just found the best ever. Yummy pictures, and even yummier recipes. What Katie Ate makes me hungry and happy. Start drooling now.

What Katie Ate. 

see it.

make it. 

love it.