Whole Wheat Zucchini Bread Topped with Caramel Fudge

I ADORE zucchini bread.  In fact, I dare say it is my favorite sweet bread.  I have made this 3 times this month and still find myself craving it.  The bread itself is actually quite healthy, and not super sweet, which makes it yummy for a quick breakfast.  I use applesauce in place of butter or shortening and sub half of the flour for whole wheat flour.  However, if you choose to use my recipe for the creamy caramel fudge topping, this recipe is suddenly a dessert.  This is a good freezer option too, and neighbors and friends LOVE when you show up on their doorstep with this.  I KNOW ya'll have zucchini sitting on your counter top right now, so stop staring at it, and MAKE THIS.  You will LOVE it.

Here's what I did:

In my Kitchenaid, I mix 6 eggs, 4 c. sugar, 1 can applesauce, 2 TB vanilla, 2 tsp baking powder, 2 tsp baking soda, 2 tsp salt, 1 tsp cinnamon and 2 tsp nutmeg.  Mix until well combined.  Next add 4 cups grated peeled zucchini, 3 cups white flour, 3 cups wheat flour.  Don't over-mix at this point.  Pour batter into 3 sprayed/greased loaf pans and bake at 325 for about 55 minutes. 

While the bread is cooling, you can get started on the caramel fudge frosting.  In a sauce pan, over medium high heat add 1 1/2 sticks of butter, 1 1/ 2 cups of brown sugar and 1/3 cup of milk.  Stir with a wisk until it begins to boil.  Remove from heat and add 1 tablespoon of vanilla and powdered sugar.  Beat by hand VERY briskly until it thickens and becomes fudge-like, but still pour-able.  Poor over your loaves.  Cool and slice.  MMMMMM.  Loaves do not need to be completely cooled in order to frost, but let them cool for 20 minutes or so.

Note: another yummy variation is to add 1/2 bag of mini chocolate chips and forego the frosting.

 Posted by Tiffany :)

Cinnamon Sprinkle Sour Cream Banana Bread

That title is really a mouthful!  I am always finding myself with over ripe bananas, and I think it's safe to say we make banana bread almost weekly, and THIS is the recipe of all recipes.  The cinnamon sugar adds such a great touch, and the sour cream really does a fabulous at making sure this will not be dry-even several days later (but it probably won't last that long)

In your mixer cream together:
1/2 cup oil
3 eggs
1 1/2 cups white sugar
1 1/2 cups brown sugar
1 16 oz. container of sour cream (you can use light)
7 really ripe bananas
2 tsp. vanilla extract
3/4 tsp salt
2 tsp cinnamon

Once that is well combined, and the bananas are mashed, add 4 1/2 cups of flour and 1 tablespoon of baking soda. 

Spray 2 loaf pans (or 3 smaller ones) with nonstick spray, then dust with cinnamon sugar (just as you would when greasing and flouring a cake pan)  This step is KEY to making a delicious sugary edge.  Sprinkle tops with an additional 2 TB of cinnamon sugar each.  Bake at 325 for about an hour.  Let loaves cool for 15 in pan before turning them out.

It's the perfect after-school snack and also makes a delicious breakfast!

Posted by: Tiffany :) 

30 day bran muffins

 Oh these muffins.....

So many good things about them. I almost always have a batch of this batter in my fridge.

Besides these being insanely divine, they're very convenient.  The batter will last in your fridge for 30 days! You can make a couple dozen for a crowd or pop in just a few for a late night snack. They're a perfect addition to any breakfast or brunch. 

1 box All Bran cereal

5 cups buttermilk
2 2/3 cups boiling water
1 1/3 cup shortening
5 eggs
4 c sugar
7 c flour
1 T + 1 t baking soda
1 1/2 t. salt



Heat oven to 350*
Put a big box of All Bran cold cereal in a large bowl.  I've used both the flakes and the kind that looks like it should be cat food. I can't tell a difference either way. Pour buttermilk and boiling water over cereal and let it sit and soften while you do the rest. 

In a separate bowl, cream together shortening, sugar and eggs. After mixed well, add to cereal mixture. (I like to run a whisk through the cereal mixture before I add the other).  Mix together.

In yet another bowl, sift the dry ingredients. Add dry to the wet and stir carefully.  At this point you'll be glad you have a LARGE bowl.

You'll probably want to bake some right away.  Bake at 350* for about 20 minutes. Make a little, make a lot. Put the rest of the goodness into the fridge and bust it out whenever.

*I've found this to be the perfect gift for new moms.  I usually bake a dozen or so and attach them to the rest of the batter with baking instructions.

 I serve these fresh out of the oven with butter and honey. Or maybe honey butter. ;)

Boom.

*I've made these many times with some healthy substitutes and they've turned out great.

Instead of shortening I use Greek yogurt. I just made these last week and used vanilla Greek yogurt.  In place of sugar, I did 3 cups of Splenda and 1 cup of honey.  Instead of white flour, I did four cups wheat flour, 2 cups white flour and 1/2 cup ground flax seed.

Posted by Cambria

Stromboli

The all time best day in Elementary School was the one where the little old cooks were making Stromboli.  We could smell it cooking all morning long, making our little tummies rumble.  Stromboli is one of my family favorite.  I always have the ingredients on hand and it's a great take and go meal, sometimes we will pack this up and head to the mountain, as it is so yummy at room temperature.  Enjoy!

Dough:
1 c. hot tap water
1 TB yeast
1 TB sugar

Develop and activate these 3 ingredients in your Kitchenaid, then add:

2 tsp salt
flour ( I think I used a little over 2 cups, added gradually)

Knead for a few minutes then let rest and rise to double.  Roll into a large rectangle (about 10x15)  then add toppings in a thin layer, be careful not to stuff it too full, or you will have trouble rolling it up.  Roll it up as you would cinnamon rolls and place seam side down on a greased cookie sheet.  Allow to rise for another 1/2 hour or so, I let mine rise in the oven and put it to start baking automatically, this way it can rise more while the oven preheats.  Brush with butter and bake at 350 until golden brown.  Allow to sit for 10 minutes before you cut it or all the goods will leak out. 

Favorite traditional Stromboli fillings:
pizza/spaghetti sauce
mozzarella cheese
sliced ham
pepperoni

Posted by Tiffany :)