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Mom’s Zucchini Bread 2.0

Bread, Breakfast, Dessert, , ,

I have the best zucchini bread for you today, ready to use up the last of the fresh zucchini coming in from your gardens and farmer’s markets. I started with a tried and true family favorite, but made some slight adjustments. I think it’s the best zucchini bread out there! It’s still moist and cakey without being dense, and has the best cinnamon flavor without being too sweet. It’s perfect for breakfast, snack time, or even dessert!

Mom's Zucchini Bread 2.0 - The Archaeologist Bakes

As I mentioned, I started with my mom’s recipe that we’ve been using for years. And based on a quick internet search, it seems like a lot of moms and grandmas out there are using the same recipe. And it really was good to begin with, but I wanted to make a few changes.

The first problem I encountered with the original recipe was that it was created for 8×4-inch loaf pans. All of my loaf pans are 9×5-inch, and I bet a lot of you have the same size. This meant the loaves (each batch makes two) were pretty flat and sad-looking. But it was too much batter for just one 9×5-inch loaf. So I upped the quantities and now you get two perfectly sized loaves. If you are using 8×4-inch pans, you’ll just get three loaves instead.

Mom's Zucchini Bread 2.0 - The Archaeologist Bakes

The next problem was that while I love a nice, moist, cakey quick bread, most of the zucchini breads I have tried tend to be a little dense and almost wet. I took a page out of some other recipes I had seen, and decided to squeeze out some of the moisture from the zucchini before adding it to the batter. It doesn’t have to be squeezed completely dry, but removing about 1/4 to 1/3 cup of liquid from it helps a lot with the texture of the finished bread.

Because I was removing some of the bitter liquid, and because I sometimes find zucchini bread to be on the sweet side, I also reduced the sugar a bit. It’s still sweet, but it has a nice balance with the other flavors. And while I just use cinnamon, you could easily substitute the spices of your choice. Use apple pie or pumpkin pie spice, or make a blend of your favorite spices (I’m thinking cinnamon, cloves, and cardamom next time).

Mom's Zucchini Bread 2.0 - The Archaeologist Bakes

I add nuts to my zucchini bread, pecans and walnuts to be specific, but as with almost every recipe, those are optional. Use whatever nut or seed you like – pumpkin or sunflower seeds would be great! Just avoid any that are salted for this recipe. Or, make it even more decadent and add chocolate chips, whatever flavor you prefer! You can even leave the add-ins out entirely.

Whatever mix-ins or spices you choose, I hope you give this recipe a try. It is seriously the best zucchini bread I’ve ever eaten, and I think you’ll love it too!

Mom's Zucchini Bread 2.0 - The Archaeologist Bakes
Print Recipe
 Mom's Zucchini Bread 2.0
Servings
loaves
Ingredients
Servings
loaves
Ingredients
Instructions
  1. Place grated zucchini in a clean tea towel and squeeze out excess moisture. It doesn't have to be completely dry, but give it a good squeeze to eliminate the excess liquid. You should remove 1/4 to 1/3 cup. Set zucchini aside.
  2. Combine eggs, oil, sugar, and vanilla in a large mixing bowl. Whisk together until well combined.
  3. Add zucchini and stir until incorporated.
  4. Add all dry ingredients except nuts and stir just until there are no streaks of flour remaining.
  5. Stir in nuts.
  6. Pour into two greased 9x5-inch loaf pans. Bake at 325 degrees F for 60 to 70 minutes or until a toothpick inserted near the center has a few moist crumbs attached.
  7. Cool in pans for 10 minutes before removing to wire rack to cool completely.
  8. Store in an airtight container at room temperature for up to 5 days, or freeze, well-wrapped, for up to 3 months.
Recipe Notes
  • Use three pans if you have 8x4-inch loaf pans. It's ok to bake two and keep the remining batter refrigerated until you can wash and re-use one of the pans.
  • As always, nuts are optional. Use any unsalted variety you like, or substitute with seeds or chocolate chips. 
  • Instead of cinnamon use apple pie or pumpkin pie spice. Or create your own spice blend. Just use the same total amount -  1 1/2 tablespoons.
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Easy Apple Spice Cake with White Chocolate Browned Butter Buttercream

Cakes and cupcakes, Dessert, ,

A super-easy apple spice cake made from a mix, with a perfectly fluffy white chocolate browned butter buttercream that has only two ingredients. It’s the cake that this early fall season is begging for!

I hadn’t really planned on sharing this recipe, but I decided it was too delicious not to. It all came about mostly by accident. I was shopping at Wal-Mart this week, and found the sprinkles I ended up using on this cake. I love fall, and I love sprinkles, and I didn’t have these…so I couldn’t help myself and bought them. Look at how perfectly fall-inspired they are! But then I needed to make something to use them on. When I got home, I started thinking about what I could bake that needed these sprinkles. I remembered I had a spice cake mix in the pantry, so I pulled that out and started mixing it up. But to add just a little more fall flavor, I decided to use unsweetened applesauce in place of the oil. It adds just the slightest hint of apple that works so well with the spice cake.

I know, that’s not much of a recipe yet. But then I needed to make a frosting for it. I was going to just make my standard browned butter buttercream, but I checked my baking supplies and realized I was pretty low on powdered sugar. I wasn’t sure I would have enough for a full batch of buttercream. So I thought I would make Swiss meringue buttercream with browned butter. And I checked my eggs. Not enough of those either. (I’ve been out of town for work and haven’t been baking much.) At this point I was getting desperate, because I really didn’t want to go back to the store. And my cake was already in the oven. That’s when I remembered a two-ingredient chocolate frosting I had tried previously, and wondered if it could be made with white chocolate. I went back to the original blogger, and sure enough, it can be made with white chocolate chips! At this point I was fairly certain I could also use browned butter, so I just went for it. It was the right decision. This frosting is not too sweet, and the combination of white chocolate and nutty browned butter pair perfectly with the spice cake.

Anyone can make this frosting. Seriously, anyone. And it’s so impressive, even if you’re not a baker people will be raving over this dessert. All you do is brown butter and add white chocolate chips. To brown the butter, put it in a light-colored (not non-stick) pan and melt it over medium-low heat. It will start to bubble – that’s what you want. Let it continue to cook until you start to see brown spots at the bottom. That’s the milk solids starting to brown, which is what gives it a nutty flavor. Once the melted butter is golden and the bits are a medium brown, take it off the heat and cool it slightly. Once it is warm, but not hot, add the white chocolate chips and let them melt. Chill it until solid, bring to room temperature, and whip it up. That’s it. Delicious, sophisticated frosting with almost no effort.

I baked this in three 6-inch pans, but you can bake it in any pans you would like. Use two 8- or 9-inch, or even a 9×13-inch pan for an even easier dessert. Want to mix it up and make it your own? Add some chopped, toasted pecans on top or in the middle frosting layers. Use apple cider instead of water in the cake for an even more prominent apple flavor. Add a drizzle of caramel or melted cookie butter on top (definitely going that route next time myself!). Which ever way you make it, just make sure to give this frosting a try. It couldn’t be easier, and it will definitely impress your friends and family!

Print Recipe
 Easy Apple Spice Cake with White Chocolate Browned Butter Buttercream
Servings
Ingredients
Cake
Frosting
Servings
Ingredients
Cake
Frosting
Instructions
Cake
  1. Combine all ingredients in mixing bowl. Mix on low speed just until combined. Increase speed to high and mix for 2 minutes.
  2. Divide batter evenly between two greased 8- or 9-inch pans, or three greased 6-inch pans.
  3. Bake at 350 degrees F for 20-28 minutes, depending on size of pans.
  4. Cool on wire racks for 5 minutes. Remove from pans and cool completely.
Frosting
  1. Melt butter in a medium saucepan over medium-low heat. Continue cooking until butter boils and begins to brown. Once solids have lightly browned and liquid is golden in color, remove from heat and transfer to a heat-proof bowl.
  2. Let cool slightly before adding white chocolate chips. Butter should be warm enough to melt the chocolate, but not so hot it will burn. If butter has cooled to far, microwave in 30 second bursts until chocolate is melted.
  3. Cool mixture in the refrigerator until solidified. Remove from refrigerator and bring back to cool room temperature.
  4. Place in large mixing bowl and beat at medium speed with whisk attachment until light and fluffy, about 2 minutes.
  5. Fill and frost cake.
Recipe Notes
  • Use apple cider instead of water in the cake mix for even more apple flavor.
  • Add chopped, toasted pecans on top or in the middle frosting layers.
  • Drizzle the top with caramel or melted cookie butter.
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Peanut Butter Crumb Topped Banana Bread

Bread, Breakfast, ,

It’s almost time for school to start, and I have a great recipe for quick breakfasts or lunchbox treats. Peanut Butter Crumb Topped Banana Bread is a perfect mix of peanutty crumb topping and sweet banana bread.

I have been seeing so many variations on banana bread lately – crumb topped (cinnamon, graham cracker, cookie butter, and more), stuffed with cream cheese, filled with chocolate chips, or swirled with peanut butter. They all sound so good. But then I saw a recipe for peanut butter crumb-topped brownies, and I decided that the two had to meet.

Although I love walnuts or pecans in banana bread, I left them out this time. You could absolutely add them back in – or use chopped peanuts for an extra peanut bite. Chocolate chips, peanut butter chips, even butterscotch or caramel chips would be a welcome addition. You can also substitute the nut or seed butter of your choice in the crumb topping as well.

Did I mention this recipe makes two loaves? That’s right – one for right now (I ate half a loaf warm from the oven so be warned!), and one for the freezer for those hectic weekdays. I love eating a slice bread of this for breakfast, but it makes a great snack as well. Pack it in a lunchbox or serve a slice after school. This is going to become your favorite banana bread!


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Peanut Butter Crumb Topped Banana Bread

Servings
loaves


Ingredients
Peanut Butter Crumb Topping

Banana Bread

Servings
loaves


Ingredients
Peanut Butter Crumb Topping

Banana Bread


Instructions
Peanut Butter Crumb Topping
  1. Melt peanut butter and butter together.

  2. Stir in remaining ingredients and set aside.

Banana Bread
  1. Combine butter and slightly chopped, or broken, bananas in a microwave safe bowl or large saucepan. Heat over low heat, or 30 seconds at a time in the microwave. Stir and mash with a large spoon or potato masher until butter is melted and bananas are soft and mashed.

  2. Remove from heat. Stir in sugar and salt. Add eggs, milk, and vanilla and mix well.

  3. Stir in flour and baking powder just until combined.

  4. Gently stir in any mix-ins, if using.

  5. Divide evenly between two greased 9"x5" loaf pans.

  6. Divide peanut butter mixture in half, and crumble evenly over batter in pans.

  7. Bake at 350-degrees F for 40-45 minutes, or until toothpick inserted in the middle comes out clean

  8. Cool 10 minutes before turning out of pan onto cooling rack to cool completely.

  9. To freeze, wrap well in plastic wrap and foil, and place in a zip-top freezer. Freeze for up to a month.


Recipe Notes
  • Add chopped peanuts to up the peanut butter flavor.
  • Use pecans or walnuts for a more traditional banana bread.
  • Use any flavor chips - chocolate, peanut butter, butterscotch, caramel, etc.
  • Substitute any nut or seed butter for the peanut butter in the crumb topping.


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Cookies and Coffee Cheesecake

Cheesecake, , ,

A rich mocha cheesecake with Oreo crust and cookie dough throughout! It’s a spin on my favorite flavor of ice cream.

Do you have Turkey Hill ice cream where you live? If you do, have you tried their Double Dunker flavor? They describe it as “mocha ice cream swirled with cookie dough and crunchy chocolate cookie swirl”. I describe it as perfect. They only just recently started carrying it in stores here in Kansas City, so I was driving 2 hours to the nearest store to get it. Yes, really. It’s that good. If it’s in stores near you, go get some right now. It’s ok – I’ll wait.

For those of you who don’t have this flavor available near you, or who don’t want to run right out to the store, I turned it into a cheesecake! I started with an Oreo crust to mimic the cookie swirl. Then there are the cookie dough pieces embedded in the mocha cheesecake. Somehow they all work sooo good together.

 

Yes, there are a lot of steps in this. Yes, it is worth it. It’s probably not something you’ll make for a simple weeknight dessert, but it would be great for a party or other get together. It can easily serve 12, so there is plenty to go around. Plus, you can make it over several days so there is no last minute rush. 

I like to toast the flour in the cookie dough since I keep a bit to top it with that is completely uncooked. You don’t have to do this, but since there is a chance that raw flour can contain E. Coli, I usually do if I am serving it to guests. I cook the cheesecake at a low temperature, so there is no need for a water bath. And I don’t really like springform pans, so I use Alton Brown’s method and bake it in a regular cake pan. Yes, it does come out. Promise. You can use a springform if you prefer.

You say you don’t like coffee? Leave out the coffee for a straight chocolate cheesecake. Don’t want to make the cookie dough (or not a fan of raw dough), then use chopped chocolate chip cookies instead. And if you want a cookies and milk cake instead, use your favorite vanilla cheesecake batter with the Oreo crust and cookie dough pieces. However you make it, make this soon. And make sure to try the ice cream too!


Print Recipe
 Cookies and Coffee Cheesecake
A rich mocha cheesecake with an Oreo crust and cookie dough pieces.
Servings
people
Ingredients
Cookie Dough
Crust
Servings
people
Ingredients
Cookie Dough
Crust
Instructions
Cookie Dough
  1. Spread flour onto a baking sheet and bake at 375 degrees F for 6 minutes or until very lightly browned. This step is optional but insures the raw flour is safe to eat.
  2. Combine butter and sugars until well combined.
  3. Stir in water and vanilla.
  4. Stir in the flour until fully combined. Add additional water if your dough is very stiff, 1/4 teaspoon at a time.
  5. Stir in the chocolate chips.
  6. Divide the dough in half and place each half on a piece of waxed paper. Form each into a 3/4-inch round log and wrap fully with the waxed paper. Refrigerate or freeze until firm.
Crust
  1. Place cookies in a food processor and pulse until it reaches fine crumbs.
  2. Add melted butter and pulse until combined.
  3. Line a 9"x2" cake pan with parchment paper on the bottom (with a round) and the sides (with a strip). Use baking spray below the parchment to keep it in place, and spray parchment with baking spray before adding crust. You may also use a 9" springform pan. Use only a parchment round on the bottom and spray with baking spray.
  4. Press crumbs onto the bottom and 1" up the sides of the pan.
  5. Bake at 300 degrees F for 10 minutes. Cool.
Filling
  1. Combine chocolate chips, cream, and instant coffee granules in a microwave safe bowl and microwave for 40 seconds, stirring halfway through. If chips are not fully melted, microwave additional 10 seconds. Set aside.
  2. Beat cream cheese and sugar with a mixer until smooth.
  3. Add cocoa powder and beat until combined.
  4. Add eggs, one at a time, beating well after each addition.
  5. Add the vanilla and reserved chocolate-coffee mixture and mix until combined.
  6. Pour mixture into cooled crust.
  7. Remove cookie dough from refrigerator or freezer and slice into 1/2-inch pieces. Press pieces into cheesecake filling, distributing evenly and making sure all cookie dough is covered by the cheesecake batter.
  8. Bake cheesecake at 250-degrees F (no water bath needed!), for 1 hour 15 minutes to 1 hour 30 minutes. Cheesecake is done when the center 4 inches is still slightly wobbly. The chocolate will ensure it sets completely once cooled.
  9. Cool cheesecake until near room temperature and then refrigerate at least 8 hours or overnight,
  10. To remove from cake pan, fill sink with about 1/2-inch of very hot tap water. Set pan into water for 1 minute. The strip of parchment around edge of pan should slide out. Slide a knife around the edge after removing paper to assure everything is released from the sides. Place a piece of parchment paper on top of the cheesecake, and turn it over onto a large plate or extra serving platter. Cheesecake should release from the bottom and fall onto the plate. If it does not, return to hot water for additional 30 seconds. Remove parchment from bottom of cheesecake and invert onto final serving platter.
Recipe Notes
  • You can omit the coffee if you prefer a regular chocolate flavor.
  • Use store-bought or homemade chocolate chip cookies instead of the cookie dough.
  • For a cookies and milk cake, use your favorite vanilla cheesecake batter with the Oreo crust and cookie dough filling.
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Black and White Banana Cupcakes

Cakes and cupcakes, , ,

I have the perfect Fourth of July recipe for you today! It’s a delicious banana cupcake dipped in chocolate and vanilla fudge frostings. It’s a great dessert to bring to a cookout for several reasons. First, the recipe makes 24 cupcakes, so there’s plenty to go around. Second, the frostings set up firm so they’re easy to transport and they won’t melt easily in the heat if you’ve got them sitting outside. And finally, well, they’re just plain delicious!

These cupcakes are one of my favorites. Well, let me clarify. The cupcakes are delicious. The frostings are out of this world, and probably the reason I like the cupcakes so much. I am a chocolate person through and through. I never choose vanilla if chocolate is an option. Except with this frosting. This vanilla frosting is almost like a vanilla fudge. It is so good, it will almost make you forget there is chocolate available too. Almost. So, I could never choose between a vanilla frosted and chocolate frosted one. Until now. I figured if New York could frost their cookies with both vanilla and chocolate, well, I could do it to my cupcakes. Yep, it’s a good idea.

Let’s start by talking about the cupcakes. Really, these aren’t much different than banana bread. They’re a little bit lighter in texture, which is perfect for a summer cupcake. The banana flavor is there but not overwhelming, and the bananas help to keep the cupcakes moist. Nuts are completely optional, but I do enjoy walnuts or pecans in these. I think hazelnuts or macadamias would also be great. Or, if you prefer to throw in some mini chocolate chips, I won’t stop you. They’re your cupcakes – do what sounds good to you!

Now, the frostings. Yes, plural. But I promise they aren’t difficult. Both are rich and fudgy, and they both go so well with the banana cupcake. To frost them, if you only want one flavor on the cupcake, you can just dip the tops into the warm frosting. To get the half and half look, I found it easier to use a spoon or spatula to spread partially cooled frosting on half a cupcake and then repeat on the other half with the other flavor. If you want sprinkles (and who doesn’t want sprinkles?), you need to be fast with them. This frosting sets fairly quickly, so I wouldn’t frost more than one or two cupcakes before topping with sprinkles. It’s a great task for any little helpers you have!

Each frosting recipe makes enough to fully frost 12 cupcakes, so one recipe of each flavor will cover 24, either 12 of each or half and half on 24. Of course, if you don’t need to transport these or want to change them up, you can absolutely use a standard buttercream. Chocolate, vanilla…..peanut butter, anyone? And you could replace the sprinkles with chopped nuts, mini chocolate chips, or chopped candies. 

These cupcakes are sure to become a favorite. Bake up a batch for your next picnic or bake sale. And if you have leftovers, well, they’re basically banana bread…so I say eat them for breakfast!

Print Recipe
 Black and White Banana Cupcakes
A light banana cupcake with chocolate and vanilla fudge frostings.
Course Dessert
Servings
cupcakes
Ingredients
Cupcakes
Chocolate Frosting
Vanilla Frosting
Course Dessert
Servings
cupcakes
Ingredients
Cupcakes
Chocolate Frosting
Vanilla Frosting
Instructions
Cupcakes
  1. Cream butter and sugar. Add eggs and vanilla and mix well,
  2. Stir in mashed bananas.
  3. Combine dry ingredients, except nuts. in a separate bowl.
  4. Add half of dry ingredients to banana mixture, mix, and add sour milk. Mix well and add remainder of dry ingredients.
  5. Stir in nuts if using.
  6. Line 24 muffin cups with paper liners and fill about 2/3 full.
  7. Bake at 350 degrees F for 20-25 minutes until golden brown and the centers spring back when touched.
  8. Remove cupcakes to wire racks to cool.
Chocolate Frosting
  1. Combine chocolate, butter, and milk in the top of a double boiler and heat until melted.
  2. Turn off heat, but leave the double boiler together. Stir in powdered sugar. Frosting should be thick but pourable.
Vanilla Frosting
  1. Combine butter, milk, and salt in the top of a double boiler and heat until melted.
  2. Turn off heat but leave double boiler together. Stir in vanilla extract and powdered sugar. Frosting should be thick but pourable.
Assembly
  1. While frosting is still pourable, dip the tops of the cupcakes and allow to set on wire racks.
  2. To create half and half cupcakes, let frosting cool slightly and spread cupcakes half with vanilla and half with chocolate frosting.
  3. Frosting sets quickly, so add sprinkles after every one or two cupcakes are frosted.
  4. If frosting begins to cool and set in the bowl, you can reheat gently in the double boiler.
Recipe Notes

Make these your own:

  • Choose your favorite nut to add.
  • Leave out the nuts entirely.
  • Substitute mini chocolate chips instead of nuts.
  • Not in love with chocolate? Double the batch of vanilla frosting and use only that.
  • Family of chocoholics? Double the chocolate frosting and use only that.
  • Instead of sprinkles, use nuts, mini chips, or chopped candies.
  • You can use any flavor of buttercream on these as well - chocolate, vanilla, and peanut butter would be great!
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Pecan Sticky Buns

Breakfast, ,

Do you have breakfast plans this weekend? Or are you looking for something sweet to add to your Easter brunch next weekend? If so, you’re in luck, because I have the recipe for the best-ever sticky buns.

These are one of my favorite breakfast treats. My mom made them on occasion when I was a kid, and I was always excited when they made an appearance on the breakfast menu.  I’ve tried a number of other sticky buns since then, and I have yet to find any that are as good as these. They are full of caramel and pecans, with a hint of cinnamon. And they are perfectly gooey and sticky.

Sticky buns may seem intimidating, but they are really pretty simple to make. If you can make a cinnamon roll, you can definitely make these. It starts with a rich yeast dough which is filled with chopped pecans, butter, brown sugar, and a little cinnamon. The topping is just brown sugar, butter, corn syrup, a little more cinnamon, and a ton of pecans.

As always, you can leave the pecans out of both the topping and the filling, or substitute another nut of your choice. Most of the sticky bun recipes I see do not include cinnamon, especially in the topping. I really like it in there, but you can definitely leave it out as well. And you could put whatever you like in the filling – add a handful of raisins or other dried fruit if you’re so inclined, or even some mini chocolate chips if you want to really take it over the top.

 

These are so good, and you probably have everything you need already in your pantry. Make these this weekend or for Easter brunch (or both!). I promise you will love them!

Print Recipe
 Pecan Sticky Buns
Servings
Ingredients
Rolls
Topping
Filling
Servings
Ingredients
Rolls
Topping
Filling
Instructions
Dough
  1. Dissolve the yeast in the warm water.
  2. Scald the milk (bring it just to a simmer) and add the butter. Let cool to warm room temperature while the butter softens and partially melts.
  3. Transfer milk mixture and yeast to stand mixer. Add sugar and eggs and mix well with the paddle attachment. (You can also do this by hand with a large spoon).
  4. Add salt and 4 cups flour and mix well with the dough hook attachment (or a spoon).
  5. Continue to knead dough, adding up to 1/2 cup additional flour, until dough is only slightly sticky, about 5 minutes with the mixer.
  6. Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
Topping
  1. Combine all ingredients except pecans in a medium saucepan and bring to a boil over medium heat.
  2. Boil for 1 minute.
  3. Pour into a greased 9"x13" baking pan and sprinkle with pecan halves. Set aside.
Filling and Assembly
  1. Combine brown sugar, cinnamon, and pecans in a small bowl.
  2. Roll dough, once doubled, into a 12"x 22" rectangle.
  3. Brush with melted butter and sprinkle with filling.
  4. Roll up, jelly-roll style, starting on the short end. (You should end up with a roll 12" long.)
  5. Cut into 1" slices and place, cut side up, onto topping in prepared pan.
  6. Cover and let rise again until doubled. See note to prepare the night before and bake in the morning.
  7. Bake at 350-degrees F for 15-20 minutes or until golden brown.
  8. Remove from oven and cool for 10 minutes (no longer!) for the topping to harden slightly.
  9. Invert onto serving platter, scraping any pecans and topping left in the pan onto the top of the rolls.
  10. Enjoy warm! Rolls will keep up to 3 days covered at room temperature, but do yourself a favor and microwave them for a few seconds to rewarm before eating. 🙂
Recipe Notes

Note: To make these the night before, follow instructions until the second rise (in the pan). When rolls are not quite doubled in size, cover with plastic wrap and refrigerate. The next morning, remove from refrigerator and preheat oven. Once oven is preheated, bake rolls for 25-30 minutes, or until golden brown.

  • Substitute pecans for your favorite nut, or leave out completely.
  • Leave out cinnamon in the topping and/or filling if you prefer. If leaving the cinnamon out of the topping, consider adding a pinch to 1/4 teaspoon of salt for that salted caramel flavor.
  • Add fillings of your choice - raisins, dried fruit, mini chocolate chips, etc.
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Mud Pie for Grandpa

Uncategorized,

I am a long-time collector of recipes. Cookbooks, magazines, recipe cards – I love them all. For years I copied or clipped recipes from all of the above, and I keep them in a set of binders. More recipes than I’ll ever get around to making. As I was looking through those binders looking for inspiration, I came across an old recipe for Mud Pie. It came out of a children’s cookbook, Alpha Bakery by Gold Medal Flour.

Sometime in roughly the mid-90’s, I made this recipe for a family dinner. I don’t remember the exact occasion, but my grandparents, and maybe others, had come to dinner. Anyway, I made the mud pie and we all thought it was delicious. Several months or maybe even a year later, my grandfather asked about the dessert. He wanted me to make it again. He described it as a brownie or cake with whipped cream on it. Well, neither my mom nor I, or anyone else, could remember such a recipe. (I know – that really makes you want to try a recipe we couldn’t remember a relatively short time later.) He continued to talk about it on occasion, and how much he liked it. But we just could not figure out what that recipe was.

My grandpa passed away in 2006, and I still hadn’t figured out what dessert he was remembering. Fast forward several years, when my parents were moving into their current house and I was helping them to pack up. I was looking through all of my mom’s cookbooks while packing them when I came across the Alpha Bakery cookbook. I flipped through it to see if there were any recipes worth saving, and as soon as I saw the Mud Pie recipe I knew that was recipe Grandpa kept asking about. I copied it then and put it into my binder, to be forgotten again until this past weekend. Since his 95th birthday would have been later this week, I knew it was time to make it again.

The base is a rich brownie with chopped nuts. I used slivered almonds because I had some on hand. But you can of course use the nuts of your choice, or leave them out. Replace them with chocolate chips (any flavor) if you’d like. You top the brownie with hot fudge sauce. I used a homemade sauce, but you can definitely use a jarred sauce – fudge sauce, not chocolate syrup. I also think this would be delicious with a caramel sauce instead. Then top it all with whipped cream. I used a stabilized whipped cream, since I knew we wouldn’t eat it all at once. You could use regular whipped cream if you have enough people to serve that there won’t be leftovers. Or Cool Whip works too. But if you are making your own whipped cream, consider playing around with the flavors. Personally, I think a little almond extract in it would be perfect. But strawberry or cherry extract and a little red or pink food coloring would be delicious. Or peppermint extract and green food color for a grasshopper type of pie. The possibilities are endless.

Happy Birthday Grandpa!

Print Recipe
 Mud Pie
A dense, fudgy brownie topped with hot fudge sauce and whipped cream. Lightly adapted from Gold Medal Flour's Alpha Bakery
Course Dessert
Servings
Ingredients
Brownie Base
Whipped Cream
Course Dessert
Servings
Ingredients
Brownie Base
Whipped Cream
Instructions
Brownie Base
  1. Heat oven to 325 degrees F and grease an 8-inch cake pan or pie plate.
  2. Mix butter, sugar, eggs, vanilla, and salt in a medium bowl.
  3. Stir in flour, cocoa powder, and nuts.
  4. Pour into prepared pan and bake for 25-35 minutes or until a toothpick inserted halfway between the center and the edge comes out clean. Time will depend partly on the size of your pan.
  5. As soon as the brownie comes out of the oven, poke it all over with a skewer or fork. Spread the fudge sauce over the brownie and let cool completely.
Whipped Cream
  1. For stabilized whipped cream, combine gelatin and water in a small saucepan and let sit until thick.
  2. Melt gelatin over low heat, stirring constantly. Once melted, remove from heat and cool slightly.
  3. While gelatin cools, whip cream and powdered sugar until soft peaks form. Add vanilla. (At this point, for regular whipped cream, whip a little longer until stiff peaks and use immediately.)
  4. Beating slowly, gradually add the cooled gelatin mixture to the whipped cream. It will start to look a little curdled, but beat at low to medium speed just until combine and peaks are stiff.
  5. Spread or pipe onto cooled brownie base.
  6. Serve with shaved chocolate or additional hot fudge sauce.
  7. Store in refrigerator.
Recipe Notes
  • Use any nuts you like, or substitute with any flavor of chocolate chips.
  • Jarred or homemade hot fudge sauce works great. Experiment with flavors. Try caramel sauce, or chocolate-mint fudge sauce instead.
  • Use Cool Whip in place of whipped cream.
  • Or flavor your whipped cream with any extract you like. Enhance with food color if desired. Think mint, strawberry, etc.
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Zucchini Bread – Made with Spaghetti Squash!

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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….


Print Recipe
 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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Unicorn Pizzelles Three Ways: Cookies, Sandwiches, and Stroopwafels

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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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Chocolate Covered Strawberry Ladybug Cookies

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I promised you more spring treats, so here you go! As some of you may know, and many of you probably don’t, I have adored ladybugs my whole life. I have collected ladybugs in any form for as long as I can remember. And I have to tell you, most of the year there aren’t many ladybugs to be found in the stores. My sister collected pandas, and you could find those almost anywhere. I’ve known people who collect pigs or roosters – also pretty easy to find. Ladybugs – not so much. Around Valentine’s Day and Easter you see a few more around, but even then they are pretty scarce. Even so, I have amassed a pretty impressive collection, if I do say so myself. Towels, jewelry, wall art, soap dishes (that one in the picture above – I use it for a spoon rest on my stove!), toys, figurines, etc., etc. But I’m pretty sure it all started with this lovely lady right here.

These cookies are an adaptation of a cookie we started making when I was pretty young. My mom had saved a pull-out section of a Good Housekeeping magazine from the 1980s. It was a special Christmas cookie section for “Christmas Toy Cookies”. One of the recipes was for a ladybug cookie. What that has to do with Christmas or toys, I don’t really know. But I do know I loved making and eating those cookies. The original recipe was for a vanilla cookie with maraschino cherry, or red hots, spots. I decided to go more true-to-life, and make a red body with chocolate chip spots. And if I was going to add color, I figured I might as well add flavor!

The recipe as I have written it adds strawberry flavoring, which I’m sure many of you will enjoy. I, on the other hand, do not like strawberries. I know, I know. I told you I was a picky eater. I did have a bottle of pomegranate flavoring in my cabinet, begging to be used, though, and this seemed like the perfect opportunity. You can use either of those flavors, or go with cherry or raspberry. Ooohh, or cinnamon….that would be fantastic, too. You could even leave the flavoring, and the color, out if you wanted to. This is a soft, slightly cakey cookie full of flavor. And they are pretty darn cute, too. 🙂


Print Recipe
 Chocolate Covered Strawberry Ladybug Cookies
Servings
cookies
Ingredients
Servings
cookies
Ingredients
Instructions
  1. Cream butter and sugar until light and fluffy. Mix in eggs.
  2. Add salt, baking soda, and flour; mix well.
  3. Remove 1/4 cup of the dough, and stir the melted chocolate into that portion.
  4. Add the extract and food color to the plain dough. I used enough food color to make a bright red, but adjust to your tastes.
  5. Divide the red dough into 36 pieces, each approximately 1 to 1 1/2 tablespoons. Shape each piece into an oval and place onto ungreased cookie sheets.
  6. Divide the chocolate dough into 36 pieces, about 1/2 teaspoon each, and push into one end of each oval.
  7. Use the back of a butter knife to make a deep line down the center of each cookie, to define the "wings".
  8. Push mini chocolate chips into each wing. I use 2 or 3 per side, but use as many as you'd like.
  9. Bake at 350 degrees F for 12 to 15 minutes, or until cookies are set. If you don't use the food coloring, there will be very light browning, but you cannot see this on the red cookies.
  10. Cool completely on wire racks and store in an airtight container up to a week.
Recipe Notes

Use any flavor extract, and food coloring, you like. Raspberry, cherry, pomegranate (like I did), even cinnamon would be good if you want to keep them red. Or leave out the extract (use some vanilla),  and food coloring if you prefer.

I used flavoring oil, from LorAnn, which is much more concentrated. If you use those, start with 1/4 teaspoon and slowly add from there. I used about 1/2 teaspoon of the pomegranate flavor.

For an extra hit of chocolate, dip the bottom of cooled cookies into melted dark or milk chocolate and set on waxed paper until chocolate sets.

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