Orange Essence Zucchini Bread

Zucchini is one of the most abundant fall vegetables here in the US.  And zucchini bread is one of the most popular ways to use it up, especially when your garden produces an abundance of overgrown, deep green squash.  While I don’t have a garden (just a few tomato plants on my patio), one of my associates at work has generously shared this years zucchini crop.

Quick breads often seem more like cake than bread, and I’m ok with that.  Classic zucchini bread is so comforting and delicious!  However, I wanted my zucchini bread to really stand apart, so I started baking.  And baking.  And baking.  I don’t know how many loaves and muffins I’ve given away in my quest for the perfect bread, but it’s been a lot!  However, it has been well worth it because I really do believe that this is the best zucchini bread I’ve ever had.  It’s subtly sweet with just a hint of orange while still maintaining that classic zucchini bread flavor.  If you like to drizzle yours with a sweet glaze, I’ve included directions for a quick orange glaze that perfectly compliments it.  I hope it’s your new favorite!

Ingredients:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons cinnamon
3 eggs
1 cup vegetable oil
1 cup brown sugar
1 1/4 cup granulated sugar
zest from 1 large orange
3 teaspoons vanilla extract
3 cups grated zucchini
1 cup chopped walnuts or unsalted pistachios (optional)

Orange Glaze (optional):
1 cup confectioners sugar
1 teaspoon fresh squeezed orange juice
¼ teaspooon orange zest

Makes about 2 full-sized loaves, 4 mini-loaves, or about 24 muffins.
Ingredients.jpg

Directions:

Prepare your loaf pan or muffin tins.  I highly recommend using parchment if you’re making loaves because, for some reason, this bread seems to stick to my stoneware EVERY time if I don’t.

Preheat oven to 325 degrees F (165 C)

Using a vegetable peeler, peel the zest off the orange being careful to get as little white pith as possible.  Toss the orange peel and the granulated sugar into a food processor fitted with a steel blade and pulverize until the peel is very finely minced into the sugar.  Set aside.Orange Sugar 1.jpg

Sift flour, salt, baking powder, baking soda and cinnamon together in a bowl.  In a separate bowl, beat eggs, oil, vanilla, brown sugar and orange sugar together.  Add sifted ingredients to the wet mixture and beat will.
Mix Logo.jpg

Stir in the zucchini and nuts until well combined.  Pour batter into prepared pans.

Bake for 40-60 for a loaf pan.
Bake approx 30 minutes for muffins.

Test doneness by inserting a toothpick or small tester into the middle.  When it comes out clean, it’s done!

Allow bread to cool in pans for about 20 minutes (not necessary for muffins using liners), then turn them out and let it cool completely.

To prepare optional glaze: whisk sugar, orange juice and zest in a bowl until smooth.  Drizzle over bread.

Enjoy!
Title 2.jpg

 

Rainier Cherry Crisp

The produce in the Pacific Northwest is abundant in the summer!  Sometimes it’s hard to keep up with all that goodness.  Right now, in mid summer, we have cherries and apricots coming out of our ears!!  Traditionally, rainier cherries aren’t used in pies and baking because theyre not very tart, just sweet and delicious.  I decided to give rainier cherry crisp a try anyway.  I’ve added lime juice to give it a little tartness.  This crisp turned out 100 times better than I expected.  I was very pleasantly surprised upon the first warm, cinnamony bite.  My husband and I ended up eating several large spoonfuls right out of the dish!  This crisp is best served hot (you can reheat in the microwave if needed).  I bet its fantastic ala mode as well!  So without further ado, here is my recipe for Rainier cherry Crisp.

* I apologize for the lack of pictures, I was too excited while creating this dish to remember to stop and take pics!  I will add pictures and re-post next time I make it.

Ingredients:

Filling:
4 cups fresh rainier cherries, pitted and halved
1  Tbsp. corn starched whisked in 1/3 cup cold water
2 Tbsp. lime juice (or lemon)

Crisp:1/3 cup a/p flour
3/4 cup quick oats
1/3 cup brown sugar, lightly packed
1 Tbsp. ground cinnamon
4 Tbsp. butter, melted

Directions:

Preheat oven to 425 degrees Fahrenheit.

In a bowl, mix cherries, corn starch and lime juice until combined.  Put cherry mixture in a 8 or 9 inch round pie dish.  in a separate bowl, combine flour, oats, cinnamon and brown sugar, mix to incorporate and then add the melted butter.  Mix until all ingredients are incorporated.  Evenly spread the oat mixture to the top of the cherries.  Bake 20-25 minutes or until top is golden brown.  Enjoy warm!

Final 2

 

Wheat n Honey Bread

There’s something satisfying about making food from scratch using delicious, wholesome ingredients.  I love knowing exactly what is in the foods that my family and I are eating, and I think we all appreciate it more when there’s a little elbow grease involved in making it.  My sister in Alaska frequently grinds her own wheat for bread (she also has six kids and a full time job).  I would LOVE to do this, but in reality I just don’t have the kitchen space for a wheat grinder right now.  Hopefully in a few months I will have that needed space, and someday I hope to grow my own wheat too.  For now, I buy my flour.

This recipe is the best I’ve found to make yummy wheat bread that is perfect for slicing for sandwiches or toast.  I used it for French toast this morning and it was delicious as well!  As you can see, this bread is pretty versatile and you won’t want store-bought bread after you make this.  This bread was adapted from a cookbook called Baking With Julia (Childs).  I’ve changed a few things and added a couple more to fit my tastes.  The wheat gluten I’ve added is essential for getting a good rise and a light, fluffy loaf.  You can find wheat gluten in your local super market.  Also, don’t skimp on the kneading, you don’t want to end up with a brick!
IMG_4726
Ingredients:

2 1/4 cups of warm water (105-115 degrees Fahrenheit)
1 Tbs active dry yeast
1/3 cup honey
2 cups (plus 1/4 cup for kneading) all purpose flour
3 cups whole wheat flour
1 1/4 Tbs salt
1/4 cup wheat gluten
1 Tbs vegetable or canola oil, plus more for oiling the bowl

Directions:
Pour 1/2 cup of the warm water into the bowl of a stand mixer.  Add the yeast and honey and whisk slightly to blend.  Allow the mixture to rest for approximately 5 minutes until bubbly.IMG_4707

In a separate bowl, combine 2 cups of the all purpose flour and 3 cups of the whole wheat flour, gluten and salt.  Stir to combine and set aside.
IMG_4706

Using your mixer on low speed with a dough hook attached, add the rest of the warm water to the yeast mixture, also add the oil and about half of the flour mixture one cup at a time, scraping sides as needed.IMG_4708

On low speed, add the rest of the flour.  Increase the mixer speed to medium, stopping to scrape down the bowl and hook as needed, until the dough comes together.
IMG_4711

If dough is too dry add a teaspoon of water, if too sticky, add a tablespoon of a/p flour. Continue to knead at medium speed for about five minutes, until the dough is smooth and elastic.  You can skip kneading by hand in the next step if you increase kneading time in the mixer by five minutes.  I don’t recommend this though.  Your mixer motor could get really hot and possibly burn out.  Kneading dough by hand is more romantic anyway and it’ll make you appreciate the bread more.  Also, you’ll get killer arms and shoulders if you do this on a regular basis!
IMG_4713

Flour a clean counter top and put dough out.  Knead the dough by hand for 8 to 10 minutes.   This dough will be slightly sticky(tacky) even after it’s kneaded sufficiently.  If the dough is really sticky (sticks to your palms while kneading) add flour a sprinkle at a time until it barely sticks to your palm when kneading.

Once you are done kneading, shape the dough into a ball and place it into a large oiled bowl (big enough to hold at least double the volume of your dough).  Turn dough once to coat both sides.  Cover the bowl tightly with plastic wrap and let the dough rest at room temperature until it doubles in volume, about 1 1/2 hours.
IMG_4715

Oil or butter the bottom and sides of two 9×5 (I recommend glass) loaf pans and set them aside.  Punch down the dough and turn it out on to a lightly floured surface.
IMG_4717

Divide the dough in half.  Using your hands or a rolling pin, roll the dough into a 9×12 rectangle.  The dimensions don’t have to be perfect, but it should be uniform.  with your dough laying vertically start rolling the dough (snuggly, but not tight) roll it all the way to the other end and pinch to seal the edges.  Gently tuck the ends under to make it look nice and set the bread in the loaf pan.
IMG_4718

IMG_4719

Turn the dough so that seem side is down and tuck in the ends just enough so the dough will fit nicely in the pans.
IMG_4722

Drop the dough in the pans and cover loosely with oiled plastic wrap (the easiest way to oil plastic wrap is to spread it on a flat surface and spray with cooking spray, then pick it up two edges and drape over the dough).  Allow the dough to rise again until about double in the pans.  This will take about another hour.
IMG_4723

IMG_4725
In the meantime, turn oven on 375 degrees Fahrenheit.

The breads is risen sufficiently when it is about double and if you poke a finger into it, the impression your finger makes stays in the bread.  Bake in the oven for about 25 minutes.  The internal temperature should be 200 degrees Fahrenheit when bread is done.
IMG_4698

Turn bread out onto cooling racks right away and let them cool to almost room temperature before slicing.  Keep bread sealed in a plastic bread bag, it should last for 2-3 days before getting dried out.  You can also freeze it.

White Chip Coconut Cookies

If you love coconut as much as I do, this is the cookie for you!  Sweet and chewy, they stay soft, AND they freeze incredibly well.  Just bake a batch and you will see.  ~Joanie

Ingredients:
1 ⅔ cups all-purpose flour
¾ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ (1 ½ sticks) butter, softened
⅔ cup packed brown sugar
¼ cup granulated sugar
1 tsp vanilla extract
1 large egg
1 ½ cups white baking chips
1 ½ cups flaked coconut plus extra for topping
1 cup chopped candied pineapple (optional)

Directions:
Preheat oven to 350 F. 

In a small bowl, combine flour, baking powder, baking soda, and salt.  Set aside.

In a large mixing bowl, beat butter, sugars and vanilla until creamy.  Beat in the egg, then gradually stir in the flour mixture.  Stir in white chips, coconut and chopped pineapple (if desired).
 

Drop by rounded tablespoon onto un-greased cookie sheet.  Mine were about 1 inch.  Top with a pinch of coconut.

Bake approx 10 minutes or until edges are slightly brown and coconut is toasted.  Consume by the handful.  Makes about 4 dozen.