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Homemade Blueberry Zucchini Bread

July 28, 2010 By Rachel 11 Comments

Hey y’all! Well, we’re more than halfway through our Handmade Holiday July Extravaganza! I hope that y’all are as inspired as I am! Don’t forget that while all the baking yumminess is found over here, Kelly is hosting some simply inspirational non-sewing crafty gift ideas and Cindy has some truly inspired sewing gift ideas!
HolidayBakeCraftSewAlong

Today’s featured Baker is the AMAZING Jamie from My Baking Addiction

The shredded zucchini imparts a moist and almost creamy texture, while the addition of whole wheat flour adds just the right amount of nuttiness. The fresh blueberries end up bursting in your mouth and make the bread taste really fresh and wholesome. Plus, I think the opportunities to healthify this recipe are awesome–think toasted nuts, wheat germ, apple sauce…oh the possibilities. If you make this and adapt it, definitely come back here and let us know your result!

This particular Blueberry Zucchini bread is not overly sweet, so you can definitely experiment with the amount of sugars to appeal to your taste buds; personally, I liked this quality of the bread. I sprinkled a little bit of oatmeal and coarse sugar on the top for visual appeal added texture. This bread was awesome toasted and spread with a bit of butter–perfect for breakfast with a cup of hot tea!

Blueberry Zucchini Bread

Ingredients

  • 2 eggs, lightly beaten
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 cup white sugar
  • 1/2 cup brown sugar; lightly packed
  • 1 cup shredded zucchini
  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1 cup fresh blueberries

Method
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8.5 x 4.5 loaf pan.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugars. Fold in the zucchini. Beat in the flours, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared loaf pan.
3. Bake 55-65 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Notes
-No whole wheat flour? Simply sub in the all-purpose flour.
-No brown sugar? Simply sub in white sugar.
-No loaf pan? Make muffins–note the cooking time will be shorter if making muffins.
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Meet Jamie
Middle School teacher by day, passionate food blogger by night, Jamie from My Baking Addiction has seen her part-time passion grown into a baking blog phenomenon. With sharp visuals, cozy writing, and more than 3,000 subscribing readers, Jamie’s site is poised to become one of the most popular food sites in the blogosphere. She currently resides in Ohio with her fiance and two pups.

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Filed Under: Breakfast, holiday craft along Tagged With: baking, blueberries, homemade holiday, zucchini bread

Easy Homemade Granola

July 4, 2010 By Rachel 34 Comments
homemade granola

Homemade Granola, delicious crunchy, sweet, crispy and fruity.

I remember eating granola as a kid; my mom made the most amazing granola.

Doused in chilled milk or snatched from a bag in my tiny fist, my mom’s granola was better than any boxed version.

As an adult and admitted food and recipe obsessed person, it’s somewhat embarrassing to admit that homemade granola is one thing I’ve never tackled. (until now

One of my favorite go-to recipe blogs, fellow redhead and all around favorite people ever, Heather of Home Ec-101, posted the Easiest Homemade Granola Ever recipe and I must admit, I was inspired.

Y’all know me though, I can’t leave a recipe alone; I am compelled to tweak and twiddle and mess with every recipe that I come across.

I now have what I believe to be the MOST amazingly delicious homemade granola recipe ever.

Mixing the ingredients for this ridiculously easy, filling and delicious granola takes less than 5 minutes, baking it to crispy, golden heavenly perfection takes about an hour to an hour and a half.

Mix Oats, coconut, walnuts and almonds* together in your largest mixing bowl

pouring oats

Top with your binding mixture of honey, vegetable oil, vanilla, brown sugar, cinnamon and applesauce

honey, applesauce, oats and spices

Mix together until all ingredients are perfectly blended.

Divide and place on two baking sheets (your cooking time will differ if your baking sheets are dark or light)

Bake at 250 for 1 hour 20 minutes on light or 1 hour 10 minutes on dark non-stick, stir and mix every now and then, you want the granola to turn a lovely golden color, they will crisp up after they’re out of the oven. ( 20 minute intervals works well)

Remove from the oven, allow to cool.. add in dried cranberries, raisins, dried cherries (I would have added dried apples and nectarines if I’d had them)

homemade granola 2

This is amazing served in a bowl cereal style with ice cold milk

homemade granola with milk

or by the handful.  It’s healthy, chock full of anti-oxidents and all that yumminess without the preservatives and cost of the store bought kind.

Seriously, $4ish dollars for less than a pound of store bought granola or $4 for 2 gallon size bags (if you make two batches like I did) chock full of homemade healthy granola

Recipe: Homemade Granola

Ingredients

  • 6 C oats (NOT the quick cooking ones)
  • 1 C sliced almonds
  • 1 C chopped walnuts
  • 1 1/2 C shredded unsweetened coconut
  • 1 C applesauce
  • 1/2 C honey
  • 2 Tbsp pure vanilla extract
  • 2 Tbsp vegetable oil
  • 1/2 C light brown sugar, packed
  • 1/2 tsp cinnamon
  • 1 C raisins
  • 1 C dried cherries
  • 1 C dried cranberries
  • or dried apples, nectarines etc….

Instructions

  1. In your biggest mixing bowl, mix together; oats, almonds, walnuts and coconut
  2. In a small bowl mix together: 1/2 C honey, 1 C applesauce, 2 Tbsp vanilla, 1/2 C brown sugar, 1/2 tsp cinnamon, 2 Tbsp vegetable oil
  3. Pour the applesauce mixture over the oat mixture and combine thoroughly. Use your hands (preferred) or a spoon and mix until thoroughly combined
  4. Spread the mixture over two baking sheets and bake at 250 F for about 1 hour 20 minutes.
  5. If the baking sheet is light it will take about 1 hour 20 minutes, if it’s dark/non-stick it will take about 1 hour (these are {abouts} it will depend on your oven, you want the granola to have turned a lovely golden brown.  It will get crispy after it’s removed from the oven and allowed to cool
  6. stir the granola every 20 minutes
  7. remove from the heat and allow to cool, this is when it will crisp up
  8. add in dried fruit: cranberries, raisins, cherries, apples etc…
  9. this recipe will yield 1 gallon sized storage bag

*apparently the Print plug-in is broken, AGAIN! GRRRRRR.. As always, you can use the Print Friendly button to print the recipe with or without images and deleting whatever text isn’t relevant.

thank y’all for linking up and for y’all’s patience with the print/recipe plug-in issues! I love seeing what y’all are making. Thank you so much for sharing! Don’t forget, link up your recipe URL, leave a comment, link back here in your post and don’t forget to visit the other participants!!!

psssssst: I’m nominated for the Tastiest Blog Award and I’d REALLY appreciate your votes! I’m up against some really major competition!

Photobucket

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Filed Under: Breakfast Tagged With: breakfast, cereal, Food, granola, Recipes

Cheesy Ham and Hashbrown Bake

June 27, 2010 By Rachel 31 Comments

There’s just something about comfort food.

Ooey, Gooey, Cheesy, Warm, Filling Food that feeds your belly and your soul. Eaten with family and friends, this is the food that is served at baby showers, brunches, afternoons with friends and family.  The food of your childhood and your best memories.

Everyone has a recipe for Hashbrown Bakes and Casseroles, those recipes passed among friends and family, this one. This is my new favoritest of all favorites. It’s cheesy and gooey, hot and slightly crisp, while creamy, with just a dash of tang from the sour cream and a sweet bite from the onions.

What? You want the recipe? Okay ;-)

hashbrown casserole wm

Grate 2 C of sharp cheddar cheese (or.. pepper jack would be FABULOUS if you like that extra ZING!!!), chop 1/2 of one large yellow onion and 10 oz of cooked ham

hashbrown cheese & onions

Mix together with 2 (10.5 oz) cans of cream of potato soup, 1 (16 oz) tub of sour cream and a 30 oz package of frozen shredded hashbrowns, add about 1 Tbsp pepper, 1/2 Tbsp salt, a dash of paprika (smoked, if you have it).

Once this is all thoroughly mixed, layer it into a 9X13 casserole dish

hashbrown casserole in pan

Top with 2 C of your favorite grated cheese blend.  I use an Italian Blend:  Parmesan, Mozzarella, Fontina, Provolone, Asiago and Romano (If you’re keeping count… that’s SEVEN cheeses in this dish)*

Place in the oven and bake at 325 for 1 hour, or until hot and bubbly and golden brown around the edges

hashbrown baked Serve immediately.

This dish will have everyone wanting more and asking for the recipe.  They’ll probably even offer to do the dishes for you, in exchange for the recipe *wink, wink*

Print This Recipe Print This Recipe

Recipe: Cheesy Ham and Hashbrown Bake

Ingredients

  • 30 oz. bag of frozen shredded hashbrowns
  • 2 (10.5 oz) cans of cream of potato soup
  • 1 (16 oz) tub of sour cream
  • 10 oz. smoked ham (you can use packages of lunchmeat, deli meat.. whatever); chopped
  • 1/2 of one medium to large yellow onion, diced
  • 2 C fresh grated sharp cheddar cheese
  • 2 C favorite cheese blend (I use a 6 cheese italian blend)
  • 2 Tbsp pepper
  • salt to taste
  • dash of smoked paprika

Instructions

  1. chop the onion and ham, grate the cheese
  2. mix together with the sour cream, hashbrowns, soup, onion, cheddar cheese and seasonings.
  3. spread into a 9X13 baking dish and top with 2 C cheese blend.
  4. bake at 325 for one hour or until hot and bubbly and golden brown around the edges

Quick Notes

* you can make this the night before and then take it out of the refrigerator about 20 minutes before baking. * I’ve done it both ways and there’s really no difference in the flavor

Variations

* add some zip by using pepper jack instead of cheddar * add some color by chopping some red or green peppers to the mix


Thank y’all so much for linking up your recipes! I get such inspiration and joy from seeing what y’all are sharing with your friends and family each week! I love seeing all the different flavors and tastes!! Please make sure that you link up your recipe url and that you link back here in your recipe post so that others can find us and share, too!


By the way ;-) I’m nominated for the Social Luxe Tastiest Blog Award. I would LOVE your support! You can vote every day until June 12th, there are some other great categories and amazing bloggers nominated, I hope you take the time to vote!! Thanks y’all!
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Filed Under: Breakfast, Main Dishes, Mouthwatering Monday, Side Dishes Tagged With: breakfast, casserole, hashbrowns

Making Doughnut Holes at Home

May 24, 2010 By Rachel 44 Comments

doughnut holes

Doughnut holes are one of my kids’ favorite treats.  They love the bite sized bits of crispy, doughy, sugary goodness and I, well, I just love them, too.

There are so many recipes for doughnut holes but this is one of my favorites for weekday  mornings because it’s quick and easy.  This is one of those great kid friendly recipes, easy to make, fun to make and BEST OF ALL.. delicious to eat!

i had a horrible time with lighting this week so the few pics are meh

You need a can of biscuits, 1 can of 10 count buttermilk makes 40 doughnut holes!!  Cut each biscuit into quarters.

Drop into 375 F hot oil

doughnuts cooking

It takes about 3 minutes to turn the dough into these delicious hot golden bites of  crispy, doughy deliciousness.

Remove them from the oil and place them on a paper towel for a moment to allow the oil to drain.

Toss in cinnamon sugar mixture and serve.

A Southern Fairytale

Recipe: Doughnut Holes

Ingredients

  • 1 C sugar
  • 2 Tbsp cinnamon
  • 1 (10 ct) can buttermilk biscuits
  • 375 F hot oil

Instructions

  1. begin heating oil in skillet or fryer (cast-iron, if you’re lucky)
  2. cut each biscuit into quarters, and roll into balls (they will look really tiny, but they puff up when they cook, trust me)
  3. when the oil is ready (375 F) gently drop about 6 doughnut holes at a time into it.
  4. using a wooden spoon, slowly roll the dough in the oil until it’s golden all over, remove from oil and place on a paper towel lined plate while you drop in more dough
  5. toss with sugar/cinnamon mixture

Quick Notes

Serve and enjoy!!!!

Variations

* drizzle with powder sugar glaze * drizzle with orange glaze * toss with powdered sugar * coat with a chocolate glaze * use your imagination!

This was printed from: A Southern Fairytale
The site URL: http://asouthernfairytale.com
The Title: Making Doughnut Holes at Home
The URL: http://asouthernfairytale.com/2010/05/24/making-doughnut-holes-at-home/
© Copyright 2010 - All Rights Reserved


Thank y’all so much for visiting, linking and sharing in the Mouthwatering Monday yumminess! I love seeing all y’all’s recipes and getting inspiration from y’all’s kitchens! Please leave a comment, link up with your recipe url and visit the other participants!

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Filed Under: Breakfast, Desserts

Migas

April 26, 2010 By Rachel 38 Comments

Migas might be my most favorite egg breakfast dish ever.  Eggs, jalapenos, salsa, cheese, chips… my mouth starts watering just thinking about them.

migas

I like my migas with a lot of chips!!!  You may want to use 1/2 the chips, it’s up to you.

These migas are super easy to make, delicious and the spice level is completely adjustable for your tolerance.  I like mine with some ay yi yi yi!!!

complete recipe to follow pictures

Migas

Eggs, Cheese, Salsa, Butter, Onion, Jalapenos, Corn Tortilla Chipsmigas ingredients

Melt your butter in your medium skillet over medium heatbutter

Toss in chopped jalapenos and onions and sautee until the onions begin to soften and the smell has you wanting to scoop them up with a chip and devour

jalapeno and onions

While the onions and jalapenos are cooking mix your eggs, cheese and salsa together in a bowl or large measuring cup; when the onions and jalapenos are ready, slowly pour the egg mixture all around the pan to cover eggs going in

allow the eggs to firm up a bit and then using a wooden spoon or spatula gently move them around to distribute the eggs.  This is the time you’re going to top the eggs with the broken corn tortilla chipstop with chips- migas Like I said, I like a LOT of tortilla chips in my Migas

Gently, using your spoon/spatula/spoonula, incorporate the eggs and the chips together and let it cook until the eggs reach the firmness that you desire!

Spoon into a dish and top with a dash more salsa and even some cilantro if you like it!

migas 2

Now, for the printable easier to read recipe ;-)

(as always, you can use the print friendly button and choose how much to print!)

Recipe: Migas

Summary: Delicious Hearty Eggs with jalapenos, cheese, onions, salsa and corn tortilla chips

Ingredients

  • 5 eggs
  • 1/2 medium yellow onion, diced
  • 1/3 C chopped jalapenos (I use nacho sliced and then chop them, so much easier. You CAN use fresh, they’re awesome but, this recipe is about the easy)
  • 1 C (roughly a good handful) shredded sharp cheddar cheese
  • 1 1/2 Tbsp butter
  • 1/4 C salsa (plus additional for topping)
  • salt and pepper, to taste
  • handful of corn tortilla chips, broken

Instructions

  1. dice the onions and jalapenos and grate the cheese
  2. Melt the butter in a skillet over medium heat and then add in the onions and jalapenos.
  3. While the onions and jalapenos cook; crack the eggs and whisk them together with the salsa and cheese.
  4. When the jalapenos and onions have reached the point where they’re soft and fragrant and you want to scoop them up with a chip and devour them…
  5. Pour in the eggs and make sure you get all the cheese and salsa in, too.
  6. Let the egg mixture firm up a bit and then top with your broken chips, softly and gently use a spoon to push the mixture around to make sure that everything gets cooked. 7. Serve topped with a bit more salsa. You can garnish with more jalapenos, cilantro and even fresh diced tomatoes.

Variations

* you could use fresh onions, jalapenos, tomatoes and cilantro instead of salsa. * Just saute all of those together and then add in the eggs. * You can use corn tortillas instead of corn tortilla chips, I just prefer corn tortilla chips

I can’t wait to see what y’all have been cooking!  Thank you so much for sharing your recipes with me!

Please use your recipe URL for the linky. Make sure you link back here in your post!  Leave a comment on here after linking up and then go visit others who have linked up.


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Filed Under: Breakfast, Mouthwatering Monday Tagged With: breakfast, eggs, jalapenos, migas, onions, southwest
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