Tag Archives: baking

Muffins, Mafia & Moving

My boss has a habit of BEING AWESOME and earlier this week he came in with a crate of organic blueberries for me and my cube mate. He ‘knows a guy’ [aka his wife’s family] in the produce business that hooks him up whenever they visit. It’s so funny to talk about because he makes it sounds like it’s this big mafioso operation. Who knew? Shady secrets and scandals of the produce industry…new HBO series? Anyway, I had this slew of blueberries and as much as I love them, I knew I wouldn’t get through this many before they went bad. Solution = make muffins.

They turned out amazing! I used SkinnyTaste’s Low Fat Blueberry Muffin recipe and added some cinnamon, a little extra vanilla [was practically snorting it last night – love it] and some flax to kick up the healthy level. I like using ground  flax when I use applesauce instead of oil because it adds some moistness. Pretty proud of my improvisation on this one. I have to say, I’m not normally a baker. Baking = cakes, frosting, naughtiness in large amounts and an inescapable temptation to have in the apartment. However, I’m noticing there are a lot of healthier options with fruit, veggies, whole wheat flour, ground flax and I’m starting to really like it. It’s fun to mix it up [eeeee pun].

CHEERS for it being Friday! I will be popping some prosecco and packing this weekend.

Moving AGAIN [4th time in 4 years] on the 15th.

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Flax Attack – Zucchini Bread

This recipe has never done me wrong and is the only baking recipe that I have ever memorized. I don’t bake often for two reasons, 1) most recipes make enough for 10-12 people and 2) I can’t have that big of a pastry stash in my apartment. This recipe actually isn’t too naughty, so there is no guilt involved if I finish the loaf in two days. PLEASE do not even tell me if I am off on this nutritional fact assumption. Let me live zucchini bread denial.

Stole this one out of the big book – The Joy of Cooking, and it’s a crowd pleaser. Alright, ’nuff talk, more bake:

[had to steal this picture because I never remember to take a pic until all that’s left are crumbs]

First, preheat oven to 350°

Whisk together:

1 ¼ cup flour (I used whole wheat)

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon cinnamon

Blend well together in a separate bowl:

3/4 cup sugar

2 large eggs (beaten – no black eyes though)

1/2 cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon of salt

Optional – *ground flax-seed – heavy handed Paula Dean sprinkle

Mix in the dry ingredients…slowly. Only takes a couple of stirs to combine. Then add:

2 cups shredded zucchini (usually 2 big zucchini or 3 small ones – press out excess H2O with paper towels)

Put it all into a bread pan and put it in the oven for about 45min. Definitely test it out with a knife – stick it in the center and make sure it comes out clean [I’m violent tonight – too much SVU].

*Flax is pretty awesome because it’s a natural source of fiber, micro-nutrients, and Omega-3s. With the omegs involved, ground flax-seed can actually be used in place of oil [3 tablespoon flax = 1 tablespoon of oil] I have never done a complete swap, but when I do add flax I always cut down the oil amount a tish. It doesn’t affect the taste either, so…that’s nice.

[Give it up for FLAXXXXX!]

Bake it for family, friends, new neighbors….or just for yourself, because it’s delicious. BON APPÉTIT!!!!

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