Monthly Archives: September 2013

Zucchini Bread with Coconut Brown Sugar Topping

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Zucchini Bread with Coconut Brown Sugar Topping

I’ve been pretty busy the last two weeks getting back into the swing of classes and TA-ing, which is why I’ve been MIA on the blog, but have no fear, I’m back with a pretty amazing recipe for you.  I had a giant zucchini in the fridge and I felt like baking this weekend so I decided to make some zucchini bread.  My normal zucchini bread was the first recipe I ever posted on this blog and it’s a pretty delicious recipe (if I do say so myself), but I wanted to jazz up the zucchini bread so I used coconut oil in place of canola oil and added a coconut brown sugar topping, the results were pretty tasty!

czb pan slice

The coconut oil added a nice subtle flavor to the normal cinnamon yummyness of the bread and the coconut and brown sugar topping just made everything even better (I mean, more sugar, what’s not to love?).  While I love fall I can’t believe the summer is over, this recipe is the perfect way to use up any leftover zucchini you might have in the house before moving on to all things pumpkin flavored (prepare yourself, there will be lots of pumpkin recipes coming to the blog soon).

czb piece

First mix the dry ingredients (flour, cinnamon, salt, and baking soda) in one bowl, and the wet ingredients (eggs, coconut oil, sugar, and vanilla – also zucchini, but I’m a dork and took the picture before I added that) in another.

wet and dry

Mix them together.

Mix

In a separate bowl combine coconut oil, coconut flakes, and brown sugar.

coconut brown sugar topping

Pour the batter into greased baking pans and top with coconut brown sugar mixture.

batter and topping

Pop the pans in the oven and bake.

baked zucchini bread with coconut

Look at how delicious that looks!

czb pan sliceYou know you want to make some for yourself.

Zucchini Bread with Coconut Brown Sugar Topping

 

Recipe:

Zucchini Bread

Makes 2 small loaf pans (8.5′ x 4.5′)

– Preheat oven to 350°

-In one bowl mix:

  • 3 eggs
  • 1 cup coconut oil
  • 2 cups sugar
  • 3 tablespoons vanilla
  • 2 cups grated zucchini

-In a separate bowl combine:

  • 3 cups flour
  • 3 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda

– For the coconut brown sugar topping:

  • 3 tablespoons coconut oil
  • 1/2 cup brown sugar
  • 1/2 cup coconut flakes

– Gradually add flour mixture to zucchini mixture, stirring after each addition

– Pour batter into greased loaf pans

– Bake at 350 degrees for 50 – 55 minutes

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Grilled Chili, Lime, Cilantro Corn on the Cob

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Grilled Chili, Lime, Cilantro Corn on the Cob

One of my favorite summer vegetables is fresh corn on the cob so when I saw this recipe for Grilled Cilantro-Lime Corn on the cob from Anna Shortcakes I was inspired to create some of my own!  I love grilled corn and the sweetness of the corn is complimented perfectly by the creamy butter, cilantro, smoky cumin and chili powder, and tangy lime.

buttered corn

First soak the corn in warm water for 20 minutes.

soak corn

Put some garlic, lime zest & juice, and spices into a food processor along with some softened butter.

food processor spices

Mix it up until it’s combined and creamy and delicious!

butter in food processor

Husk the corn until you only have one layer of husk left, gently peel it back and remove the silk.

husked corn

Spread some butter on the corn.

corn with butter

Put the layer of husk back in place and grill.

corn on grill

After the corn is done husk the corn and spread on some more butter.

buttered corn

Sprinkle with Parmesan cheese and serve.

grilled cilantro chili lime corn

 

 

 

 

Recipe (adapted from Anna Shortcakes)

Grilled Chili, Lime, Cilantro Corn on the Cob

Serves 4

Ingredients

4 ears of corn

4 tablespoons unsalted butter – softened

1/3 cup cilantro leaves

1 lime – juice & zest

1 clove garlic – grated

fresh cilantro – for serving

1 teaspoon chili powder

1 teaspoon paprika

1 teaspoon cumin

salt & pepper

Parmesan cheese (for serving)

– Soak the corn in warm water for 20 minutes

– Combine the butter, cilantro, lime, garlic, cilantro, chili powder, paprika, cumin, and salt & pepper in a food processor until well blended

– Husk the corn leaving only one layer of husks left, pull down the remaining layer of husk and remove the silk, then brush a layer of the butter mixture onto the corn before putting the husk back

– Grill for 15 minutes, rotating every 5 mintues

– Remove the corn from the grill, take off the remaining husk and brush with the remaining butter mixture, sprinkle with Parmesan cheese, and serve

 

 

August 2013: A Review

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I can’t believe it’s already September!  My classes start today so my summer is officially over, but it was a great summer full of concerts, days by the pool, and of course, delicious food.  Without further ado here is the August addition of a month in review.

 

My Top 3 Most Viewed Posts

  1. Baked Sweet Potato Fries with Greek Yogurt Sour Cream Dipping Sauce – way better than the fast food version sweet potato fries and sauce
  2. Blueberry Sugar Cookies – sweet, tangy, delicious blueberry sugar cookies
  3. Dutch Oven Peach Cobbler – juicy fresh peaches topped with a scrumptious cake topping Dutch Oven Peach Cobbler

My Top 10 Favorite Links of the Month

  1. Starting out with a great cookie recipe for the summer these Zucchini Coconut  Chocolate Chip Cookies (from Two Peas and Their Pod) look absolutely AMAZING!

    Zucchini Coconut Chocolate Chip Cookies on twopeasandtheirpod.com A must make!

    From Two Peas and Their Pod

  2. This Tomato Gratin (from The Thankful Heart) looks like a great way to use up the summer tomatoes.

    IMG_3428

    From The Thankful heart

  3. Caramel Macchiato Ice Cream (from Urban Bakes) seems like the perfect end of summer treat.

    Caramel Macchiato Ice Cream | URBAN BAKES

    From Urban Bakes

  4. Chocolate and Peanut Butter are a match made in heaven so these Fudgy Brownies with Crunchy Butterfinger Crust (from Life, Love, and Sugar) look heavenly!

    Fudgy Brownies with Crunchy Butterfinger Crust

    From Life, Love, and Sugar

  5. I love anything with Mexican flavors so this Quinoa Fresca (from BB a la Carte) with lime, cilantro, and peppers, sounds delish!

    IMG_7676

    From BB a la Carte

  6. You can never go wrong with chocolate and these Orange Dark Chocolate Chip Cookies (from Chaos and Cookies) look like a great twist on a classic chocolate chocolate chip cookie.

    IMG_5486

    From Chaos and Cookies

  7. Another great treat that I absolutely need to try are these Coconut Rum Blondies (from Gotta Get Baked).

    I love the way the early morning light looks in this photo.  Of course, I ate this for breakfast.

    From Gotta Get Baked

  8. Macaroni and cheese is my absolute favorite food and this Green Chili, Chicken and Bacon Mac and Cheese (from Picky Palate) looks like a great way to switch up traditional macaroni and cheese!

    How To Make The Perfect Mac and Cheese-30t

    From Picky Palate

  9. Who doesn’t love s’mores?  These S’more Milk Chocolate Mousse filled Chocolate Cups with Marshmallow Frosting (from Half Baked Harvest) let you have the flavors of s’mores without the campfire!

    S'more Milk Chocolate Mousse Chocolate Cups | halfbakedharvest.com

    From Half Baked Harvest

  10. And last, but certainly not least, to welcome fall, the first (of many to come) pumpkin recipes, Pumpkin Ale Brown Butter Blondies (from Uni Homemaker).

    Pumpkin Ale Brown Butter Blondies

    From Uni Homemaker