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Sunday, July 27, 2014
As promised, I continue to test out Martha Stewart's 37 zucchini recipes this summer with my abundance of zucchini. Jer was getting a little sick of zucchini dinners so I decided to try out a dessert recipe for our guests that were coming over for dinner. These zucchini cupcakes were a hit!
Shhhhh, don't tell anyone but we each had two.
I didn't adapt this recipe at all. It was perfect the way it was.
Sweet Zucchini Cupcakes
Martha Stewart
Ingredients
- 1 1/2 cups all-purpose flour, (spooned and leveled)
- 1 cup packed dark-brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup coarsely chopped pecans or walnuts
- 1 zucchini (10 ounces), coarsely grated (1 1/2 cups)
- 1/3 cup vegetable oil
- 2 large eggs, lightly beaten
- 1/2 teaspoon pure vanilla extract
- Cream Cheese Frosting (http://www.marthastewart.com/282982/cream-cheese-frosting)
Directions
- Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
- In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.
- In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).
- Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.
- Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. Using an offset spatula or butter knife, spread frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.
Wednesday, July 23, 2014
Many of you know I tried my hand at my first garden this summer. So far, the only thing I have been able to harvest is zucchini. I'm reeeeaaallly excited about it. There is something about cooking with something that you grew yourself that is so satisfying. My hubby doesn't love just eating zucchini on its own so I have been trying to get creative with all this zucchini we have!
My mom sent me an awesome link to 37 zucchini recipes. Here is the link. I honestly wanted to try every single recipe. So, I may just do that. I've already tried two.
The one I tried tonight was so good I HAD to share. Everyone in the little fam-damily loved it.
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My mom sent me an awesome link to 37 zucchini recipes. Here is the link. I honestly wanted to try every single recipe. So, I may just do that. I've already tried two.
The one I tried tonight was so good I HAD to share. Everyone in the little fam-damily loved it.
Zucchini Fritters
Adapted from Martha Stewart
Ingredients
- 2 medium zucchini (about 8 ounces each), trimmed
- 1 medium onion
- 1/2 cup grated Pecorino Romano cheese (1 ounce)-I used just a colby cheddar mix.
- 1/3 cup all-purpose flour
- 1/2 cup finely chopped fresh flat-leaf parsley-I didn't have fresh so I used about 1 T dried.
- 1 teaspoon finely chopped fresh oregano- A couple shakes dried.
- Coarse salt and freshly ground pepper
- 2 large eggs, lightly beaten
- Extra-virgin olive oil, for frying
- Plain yogurt and apricot jam, for serving- I didn't have yogurt so I used sour cream and it was delish.
Directions
- Grate zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel or press in a ricer. Repeat with onion.
- Mix together zucchini, onion, cheese, flour, and herbs. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Stir in eggs just before frying.
- Heat a medium skillet over medium-high heat. Working in batches, coat skillet with 1 to 2 tablespoons oil. Scoop mounds (2 tablespoons each) of the zucchini mixture into skillet; flatten slightly using a spatula. Cook until golden brown and cooked through, 2 to 3 minutes per side.
- Transfer fritters to paper-towel-lined plates to drain. Serve with dollops of plain yogurt and apricot jam.
Here's the evidence that everyone loved it, even the big man of the house.
I was definitely skeptical of the apricot jam but since I just made a bunch I decided to try it. It really made the dish in my opinion. Don't skip it!
Enjoy and stay tuned for many more zucchini recipes to come.
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