Zucchini Bread

It's been awhile since I made this and I forgot how simple and fantastic it is. I just stuck it in the oven and can't wait to have a hot slice in a bit. Enjoy!

Zucchini Bread

3 eggs
1 c light olive oil
1 T vanilla
2 c sugar
3 c grated zucchini
3 c flour ( I use half unbleached & half whole wheat)
1 T cinnamon
1 1/2 t baking powder
1 t baking soda
1 t salt
1 c walnuts (optional)

Beat eggs until foamy, add oil, sugar & vanilla, mix well, add zucchini & stir. In a separate bowl combine all dry ingredients & slowly combine wet mixture, do not over mix! Pour into two greased and floured loaf pans and bake for 1 hr at 325 f.

Goes great with Chai tea, a Cafe´ Miel or whatever pleases you.

Cranberry Bliss Cookies

Are you ready for a little bit of heaven? Oh these cookies make me crazy, I can't even keep them in the house for more than a day before they magically disappear, it must be those elves!

Cranberry Bliss Cookies

3/4 c butter at room temp
1 c brown sugar
1/2 c white sugar
1 egg at room temp
1 t vanilla
1/2 t almond
1 c flour
1 T orange zest
1/2 t baking soda
1/4 t salt
2 1/2 c oats
1 c white chocolate chunks
1 c dried cranberries

Preheat oven to 350 F, mix butter & sugar until light and fluffy, add egg, vanilla & almond, mix for 1 minute. In a separate bowl, combine remaining ingredients except, white chocolate, cranberries and orange zest. Combine two mixtures only until incorporated, do not over-mix. Fold in remaining ingredients. Spoon onto cookie sheets and bake for 5-8 minutes. Great recipe to double batch and freeze some for later.

Serve with coffee, livelier African coffee's like Ethiopia Sidamo are particularly good with these cookies, or of course, whatever pleases you!

Flan

Whose ready for a warm & rich custard dessert? This simple & delicious recipe might certainly become as regular at your table as it is mine.

Flan

2 C whole milk
6 eggs
1 1/2 C sugar
1 T vanilla or dark rum
1 t cinnamon

Preheat oven to 400 F, melt 3/4 C sugar & cinnamon in a small sauce pan on med heat, stirring constantly until it has liquefied. Pour melted sugar into 12 ramekins (can be substituted for a bundt pan, or a muffin tin), place ramekins in a large baking dish and fill baking dish with 1" of water (more for a bundt pan). Blend remaining ingredients and pour equally into ramekins. Bake at 400 until tops have browned. Allow to cool slightly, turn them over onto individual plates and serve.

Great served with coffee,an after dinner drink or whatever pleases you!

Rum Buttercream Frosting

What frosting do you suggest to a friend living in a city without any cream cheese you ask? A frosting that will make your taste-buds stand to attention, I say! This one is by far one of my favorites, shhh I think it might be the rum that makes it so special.

Rum Buttercream Frosting

4 T melted butter
1/4 C cream
1-2 t rum or vanilla
2-3 C powdered sugar

Mix butter, cream and rum or vanilla in a bowl and then slowly beat in sugar until thick and creamy.

Hope you enjoy it Kate!

Banana Nutmeg Cake

So many of us end up with extra bananas around the house and now they have finally found their proper destiny. This yummy, moist and quick cake is sure to be as big a hit at your house as it is mine! This is also a great recipe to double batch and freeze a loaf or two! (For auntie Christian)

Banana Nutmeg Cake

1/4 lb butter (room temp)
1 1/2 C sugar
3 bananas
2 eggs (room temp)
1 T vanilla
2 C flour (I use 1 C white & 1 C whole wheat)
1 t baking soda
1/2 t salt
1 T nutmeg
3/4 C yogurt, sour cream or sour milk
1/2 C walnuts (optional)

Preheat oven at 350 F, butter and flour, bundt cake pan or 2 bread loaf pans. In a large bowl mix butter and sugar until smooth, add eggs and mix until fluffy, mix in bananas and vanilla and set aside. In a separate bowl, combine dry ingredients, fold dry mixture into wet mixture, once incorporated, fold in yogurt and spoon into pans. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.

Serve with chai tea, warm milk, vanilla bean ice cream or whatever pleases you!

Pumpkin Cake

For many of us fall harvest has arrived and Halloween is right around the corner. This year when your carving that perfectly frightening pumpkin, why not make use of the rest of it and turn it into a sweet treat.

Pumpkin Cake

2 C White Sugar
1 C Light olive oil (can be substituted for canola or vegetable)
3 Eggs (at room temperature)
2 1/2 C Pureed fresh cooked & cooled pumpkin or 1 16oz can
2 C White Flour
1 C Wheat Flour ( you can substitute more or less of each flour or even use cake flour)
1 t Baking Soda
3/4 t Baking Powder
1 T Cinnamon
1 t Nutmeg
1t Cloves
3/4 t Salt
3 T Water

Mix sugar, oil, eggs & pumpkin in a large bowl, mix dry ingredients in a separate bowl and then add to first mixture, add water and mix. Pour into buttered and floured pans, bundt and loafs work well. Bake in a 350˚ preheated oven for 1 hour or until a fork poked into the center comes out clean.

Serve warm with Chai tea, milk with honey and nutmeg or whatever pleases you!