Nutella Chocolate Zucchini Bread

Lately, my husband is complaining that I should not hid vegetables in his food.  He thinks I should disclose any added vegetables to his food so he has a choice. So, I figured I would see his reaction when I asked him to try my chocolate zucchini bread. He hesitated in taking the bread and I had to convince him that he would like it. He did and couldn't believe the bread had a vegetable in it. My sister said that she couldn't see any zucchini in her piece. I said it's because I coated it in cocoa powder. I even used two medium zucchinis for this bread.

Nutella Chocolate Zucchini Bread
1/2 cup cocoa powder
2 cups sugar
2 cups zucchini, shredded
1/2 cup vegetable oil
1/2 cup Nutella
3 eggs
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 cup chocolate chips

Directions:

1. Preheat oven to 350 degrees F.
2. Spray two bread pans with nonstick baking spray.
3. Dust the bread pans with cocoa powder and tap off any excess cocoa powder.
4. In a large bowl, combine the cocoa powder, sugar, and shredded zucchini.
5. Add the vegetable oil, Nutella, eggs, and vanilla extract. Stir to incorporate.
6. Add the flour, baking soda, salt, and cinnamon. Stir until combined.
7. Fold in the chocolate chips.
8. Evenly distribute the batter between the two pans.
9. Bake the bread for 55 minutes or until a toothpick inserted in the middle comes out clean.

Recipe adapted from All Recipes.

One year ago..........................I made Double Roasted Chicken.
Two years ago........................I made Peacharine Cream Cheese Tart.

Did you already know......................
-Zucchini is native to Central America.
-The largest recorded zucchini weighed 65 pounds.
-Zucchini can be eaten cooked or raw.

Travel: The first weekend of August

Alright, I know I've been slacking on my posts but I've been spending some quality time with the family. Every weekend our goal is to do something new. Since we are having such a great time, I would like to share some of the places we've been. This weekend we headed to the White Mountains. We went to Diana's Baths. It was beautiful and fun. The kids liked going into the pools of mountain water. I thought the water would be warmer than the Maine ocean water but I was wrong. My kids are true Mainers so they are immune to such coldness.

To get to Diana's Baths, we had to walk for slightly over half a mile. The walk is pretty easy. I saw people pushing strollers into the park. There is a wooden bridge the kids loved walking over. We told them to be careful of the trolls but it didn't make them any less quiet. When we were close, we could hear the rushing water. There are several levels which we had to climb up but each level had pools of water. We talked the kids into going near the falls. 

If you want to see some small water falls and bath in some pools of mountain water, this is the place to go. Just remember, the water is cold.

I guess it's time for a hair cut!

We didn't have to pay to enter Diana's Baths but we did pick to pay for the closer parking which
only cost $3.00. 

There are the giant granite boulders which are common in New England. The giant rocks are one of the best things I love about New England. My sister and I would climb them when we were young. As an adult, I tend to go around them most of the time. What a great day!

Did you already know..................
-Diana's Baths are located in the White Mountains National Forest.
-Lucy Brook is the water source for Diana's Baths.
-In the Spring, the water falls will be at their peak due to the melting snow from Big Attitash Mountain.

Ravioli with Roasted Vegetables

You would think I'm trying to torture my children by making a dish with a lot of vegetables but they liked it. My husband thought we were torturing him though. He did eat the ravioli and some of the chard but nothing else. No eggplant for him. I tried cooking the ravioli by boiling then in a skillet and baking. I think the baking way is easier since I just added the ravioli with the roasted vegetables. The skillet way tends to give a nice crispness but it sticks easier to the pan. I'm going to use the baking method since I like the easier method plus less cleanup after.

Ravioli with roasted vegetables
3 medium zucchini, chopped
1 eggplant, chopped
1/2 yellow onion, chopped
3 cloves of garlic, minced
1 tsp olive oil
1 tsp oregano
1 cup swiss chard
1 package frozen ravioli
salt and pepper to taste
1 Tbsp balsamic vinegar
1 Tbsp butter, melted

Directions:

1. Preheat oven to 450 degrees F.
2. Bring a pot of water to boil for the ravioli.  
3. Arrange the zucchini, eggplant, onion, and garlic onto a baking sheet.  
4. Toss the vegetables with the oregano and the olive oil.
5.  Season with salt and pepper.   
6. Roast the vegetables for 15 minutes.
7. Cook the swiss chard and ravioli in the boiling water for 8 minutes.
8. Drain the water from the swiss chard and ravioli.
9. Turn the vegetables.
10.  Add the swiss chard and ravioli to the baking sheet. 
11. Bake the ravioli and vegetable for 15 minutes.
12. Drizzle with the balsamic vinegar and melted butter.
13. Season with salt and pepper to taste.

Recipe by Jen of Sweet Morris.

One year ago............................I made Lots of Chocolate Chip Cookies.
Two years ago..........................I made Bangers and Mash.

Did you already know............
-The small and medium zucchini has more flavor than the larger ones.
-Zucchini has more potassium than a banana.
Other names for zucchini are courgette, summer squash, green squash, and Italian squash.

Tri-berry Pancakes

Oh, I love berries. I love them so much that my husband was willing to go with me to pick some raspberry and blueberries. The kids elected to head to camp since they were going to the beach. I'm not saying I blamed them but when they arrived home they thought I was going to share my berries. (I did tell my husband this was the first time I actually made it home with 3 containers still full of berries.) I did reluctantly shared my berries and I mean reluctantly. Then I was nice and made tri-berry pancakes for supper. I even shared with my Mom and sister. My Mom and I were unsure how the combination would go with cherries but I loved them.

Tri-berry Pancakes
2 eggs
3 1/2 cups buttermilk
1 tsp baking soda
3 1/4 cups all purpose flour
2 tsp baking powder
1 tsp salt
2 tsp sugar
1/4 cup unsalted butter, melted
1 tsp vanilla extract
1 cup blueberries
1/2 cup raspberries
1/2 cup chopped cherries
1 Tbsp vegetable oil

Directions:

1. Whisk together the eggs and buttermilk in a large bowl. 
2. Whisk in the baking soda until combined.
3. Add the flour, baking powder, salt, and sugar. Whisk until incorporated.
4. Stir in the melted butter and vanilla.
5. Heat a frying pan over medium heat.
6. Add a little oil to the pan and wait about 30 seconds.
7. Pour 1/2 cup of the batter into the frying pan. 
8. Top the pancakes in the pan with some of each berry. 
9. When bubbles form on top of the pancake, flip the pancake over.
10. Cook the pancake until the bottom is golden brown.
11. Use any remaining berries for topping. 

Recipe adapted from here.

One year ago.........................I made Raspberry Cheesecake Cookies.
Two years ago.......................I made Raspberry Cream Cheese Scones.

He is trying to make his teeth blue!

Did you already know............
-It is believed red raspberries originated from Turkey.
-Black raspberries are native to America.
-Black raspberries are different from blackberries.

Dill Salad Dressing

When we were in Vermont, our Aunt told us how she made a dill dipping sauce for seafood. The recipe was originally a salad dressing but she liked the taste and used it for seafood. I really should make homemade dressings more since this dressing came out great and I'm not a great fan of dill. The original recipe was equal parts mayonnaise with sour cream and some dill. I didn't want such a thick dressing so I changed it up. 

Dill Salad Dressing
3/4 cup mayonnaise
1/2 cup sour cream
1 Tbsp lemon juice
1 Tbsp olive oil
1 Tbsp dill
1 Tbsp onion, grated
salt and pepper to taste

Directions:

1. In a medium bowl, combine the mayonnaise and sour cream.
2. Add the lemon juice, olive oil, dill, and onion.
3. Add the salt and pepper to desired taste.
4. Mix well.

Recipe by Jen of Sweet Morris and inspired by Aunt Donna.

One year ago......................I made Raspberry Ginger Ale.
Two years ago....................I made Raspberry Phyllo Cups.

Did you already know..........
-Dill belongs to the carrot family.
-Dill seeds are stronger in flavor than the dill leaves.
-In the Middle Ages, dill was used to ward off witchcraft.

Campfire Cinnamon Rolls

I'm sorry I've been gone. I know there was no excuse. We have returned from vacation. We stayed on the shores of Lake Champlain in Vermont. It was beautiful. The kids went swimming, canoeing, and tubing. They ate marshmallows and ice cream. What a great time! Since we had a fire, I decided to try making orange infused cinnamon rolls. I covered most of the rolls and the inside was gooey. The kids didn't want me to change them. The ones I left the top part of the orange off were fluffy. I had to make one of the rolls without the top since the kids ate my orange. If I'm camping, I would make this easy recipe again.

Orange Infused Cinnamon Rolls (makes 8 rolls)
8 oranges
1 can of unbaked cinnamon rolls tub with frosting

Directions:

1. Cut the oranges in half. 
2. Scope out the orange to create a shell. (Eat the scooped out filling.)
3. Place one of the unbaked cinnamon rolls inside half an orange shell.
4. Place the other half of the orange shell on top.
5. Wrap with tin foil.
6. Place the orange wrapped cinnamon rolls onto hot embers of the campfire.
7. Allow the cinnamon rolls to cook for at least 13 minutes or until desired doneness. 
8. Top with the frosting inside the tube of cinnamon rolls.

Recipe adapted from The Kitchen.

One year ago................................I made NB Chocolate PB Bars.
Two years ago..............................I made Berry Lemonade.

Did you already know..................
-Lake Champlain was formed by glaciers during the Ice Age.
-In 1609, Explorer Samuel de Champlain stumbled upon Lake Champlain.
-Samuel de Champlain was the first European to map the Great Lakes.

Summer Minestrone

     After my daughter woke up, she came into my room. I said, "Welcome back."
She asked, "Huh?"
So, I said, "Welcome back from dreamland." She nods.
I ask, "How was your trip?"
She relies, "I'm tired."
I asked,"What did you do on your trip that you are so tired?"
Smiling, she replied, "I don't remember since I slept the whole time."
She is pretty clever even when she first wakes up.
     Since I had so many vegetables from my CSA share, I figured I should make some minestrone. I normally do not make soup in the summer but it was a nice change. My husband decided to make something else since all the vegetables scared him. He even asked why I put beans in it? I replied because I knew you weren't having any. The kids and I liked the soup a lot. I added the kolrobi since I have an abundance of it but you could omit it. I served it with french bread.

Minestrone
1/4 cup olive oil
1 cup onion, chopped
1 cup carrot, diced
1 cup celery, diced
1 cup kolrobi, chopped
2 bay leaf
1 Tbsp thyme
4 cups chicken broth
28 oz. can plum tomatoes
1 cup water
salt and pepper, to taste
2 cups potatoes, diced
2 cups zucchini, diced
2 cups shredded cabbage, shredded
1 cup pasta
1 can cannellini beans 
 1/4 cup Parmesan cheese

Directions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and cook for 7 minutes.
3. Add the carrots, celery, and kolrobi. Saute for 5 minutes. 
4. Add the bay leaf, thyme, salt, and pepper. 
5. Add the chicken stock, tomatoes, and the water. Allow to simmer for 1 hour. 
6. Add the potatoes, zucchini, and shredded cabbage. Cook for 20 minutes.
7. Stir in the pasta and beans. Cover and cook for 10 minutes.
8. Stir in the Parmesan cheese before serving.

Recipe adapted from Michele Urvater. 

One year ago.............................I made Cherry Muffins.
Two years ago...........................I made Blueberry Coffee Cake.

Did you already know.....................
-The earliest forms of minestrone was made before the Roman Empire since their diet consisted mostly of vegetables. 
-The Italian word for soup is minestra, zuppa, and brodo.
-Minestrone is usually made seasonal vegetables with pasta and beans.

Fluffnutter Bars

The other day I had to buy marshmallow fluff for my niece. I remember when fluff was a staple in my cabinet but my daughter hasn't been asking for it for awhile. Its funny how you don't realize how your children's (or your own) taste evolve over time. I think all my son has been eating for lunch lately is tuna fish. (Why tuna fish? Why everyday?) I don't think my children will evolve away from desserts. Well, my daughter loved this dessert. Of course, my husband loved this dessert even more. It is gooey and soft.

Fluffernutter Bars
1/4 cup butter, melted
1/2 cup peanut butter
1/2 cup brown sugar
1/4 cup sugar
 1 egg
1 tsp vanilla
3/4 cup all purpose flour
1/2 cup marshmallow fluff

Directions:
Preheat oven to 350 degrees F.
Spray a 8x8 baking pan with nonstick cooking spray. Set aside.
In a large bowl, combine the cooled butter with the peanut butter until well combined. 
Add the brown sugar and sugar with the peanut butter mixture.
add the egg and vanilla. Mix until combined.
Add the flour until just combined. 
Pour half of the batter into the prepared pan.
Gently fold in the marshmallow fluff into the other half of the batter.
Pour the rest of the batter on top of the other batter. 
Bake the dessert for 15 minutes or until the center is set but still soft.
Remove from oven and allow to cool completely.
Recipe adapted from Bakerita. 

One year ago........................I made Chinese Chicken Salad.
Two years ago......................I made Fresh Strawberry Jam.

Did you already know......................
-In 1917, Archibald Query created Marshmallow Fluff.
-Due to sugar shortage during WWI, Mr. Query closed his business.
-After the war, two partners Mr. Durkee and Mr. Mower purchased the recipe from Mr. Query and began producing Marshmallow Fluff.

Picked Beets

So, I received some beets in my CSA share. I love beets. My husband thanks I'm crazy. He believes I've influenced the kids since they like beets too. Well, my Dad came over and I told him I have another share of beets. He suggested that I should pickle them. Now, I thought it was a good idea. Since I try to be a good daughter, I let him sample my one can of pickled beets. Next thing I know, my Dad brought over bags (I mean bags) of beets. I'm unsure if there were any beets left in the store. I have bottled 10 jars of pickled beets for my Dad. When will this supply of beets end? If you like pickled beets, then you really need to make this recipe. It is very easy.

Pickled Beets
12 small beets, cleaned and stem trimmed
2 large shallots, peeled
1 Tbsp dried rosemary
2 tsp olive oil
1 cup apple cider vinegar
1 1/2 tsp salt
1/2 cup sugar
1 cup water

Directions:

1. Preheat oven to 400 degrees F.
2. Line a large baking sheet with parchment paper.
3. Toss the beets with the shallots, rosemary, and olive oil.
4. Cover with parchment paper or tin foil.
5. Roast the beets for 30 minutes or until fork tender.
6. Remove from oven and allow to cool.
7. Once cooled, remove the skin from the beets and slice thin. 
8. Place the beets into a 1 quart Mason/Ball jar.
9. In a medium pot, boil the apple cider vinegar, salt, sugar, and water.
10. Pour the apple cider vinegar over the beets.
11. Tightly seal the jar and refrigerate at least 3 days before serving.

Recipe by Alton Brown.

One year ago.............................I made Monkey Tree Cake.
Two years ago...........................I made Tostadas with Chicken and Parsley.

Did you already know....................
-Beet greens are edible.
-In Victoria times, woman would use beet juice to dye their hair red.
-When beet juice is added to an alkali the solution will turn yellow.

Strawberry Fool with blueberries

This is one of the simplest desserts I have made. How could it not be? The dessert is blended fruit with sugar and whip cream. Yes, it is that simple. My family loved it. My children licked the bowl clean and then showed me. I told them it was so simple that they could make it next time. I will not be surprised if they do. Now, the recipe is suppose to be refrigerated for at least an hour. We didn't wait. How could I when the children knew I had made whip cream? I'll make it next time when they are at camp. Oh, this dessert is so light and smooth. If you lick the bowl, you won't be the only one.

Strawberry Fool
2 cups strawberries, sliced
1/2 cup sugar
2 tsp lemon juice
2 cups heavy cream
Additional sliced strawberries, whip cream, and blueberries for garnish

Directions:

1. In a blender, puree the strawberries, sugar, and lemon juice. 
2. Strain the mixture through a sieve to remove the seeds.
3. In a large bowl, whisk the heavy cream until stiff peaks form.
4. Remove 1/2 cup of the whip cream for garnish.
5. Fold the seedless strawberry mixture into the whip cream. 
6. Refrigerate for 1 hour to chill.
7. Garnish with the berries and whip cream before serving.

Recipe adapted from Katie Lee. 

One year ago....................................I made Nutella Rice Krispie Treats.
Two years ago..................................I made Chocolate Cookie Cutouts.

Did you already know.................
-A fruit fool is a classic English dessert.
-The classic version called for the fruit to be stewed before being mixed into a custard.
-Gooseberries were the tradition fruit used in a fool.

I hope you have a fantastic 4th of July!

R, W, and B Cupcakes

I wanted to try making a two color swirl on some cupcakes. The only cupcake wrappers I could find to match the theme were these amazing spider-man liners. My son thought it was awesome. I should have waited to make these cupcakes after my husband had turned on the air condition but it all taste the same. I did use some red, white, and blue jimmies in my white cupcake batter to add a splash more of color.

Red, White, and Blue Cupcakes
1 cup of red frosting
1 cup of blue frosting
12 cupcakes cooled

Directions:

1. Place the red frosting in a piping bag. Set aside.
2. Place the blue frosting into a different piping bag.
3. In a large freezer bag, place the red and blue piping bags angled with the tips at the same corner. 
4. Cut a hole larger enough to fit both tips through the freezer bag.
5. Bring the tips through the freezer bag hole to create one large piping bag.
6. Pipe the frosting onto the cupcakes.

One year ago.............................I made Strawberry Shortcake Whoppie Pies.
Two years ago...........................I made Bacon and Cheddar Scones.

Did you already know.......................
-On July 4th, 1776, the Continental Congress approved the final wording of the Declaration of Independence.
-In 1941, 4th of July was declared a national holiday.
-President Obama's oldest daughter Malia Obama was born on the 4th of July.

Condiments

We have been frequently visiting the beach. Sometimes we pack a lunch. I really didn't want to care any condiments with the beach chairs, towels, kids, etc. Also, the kids do not all like the same kind of sandwiches. Since my sister told me that she thought my idea was clear, I figured I may just make your life a little easier. I placed a selection of condiments in a zip lock bag. If you don't want to carry scissors or a knife, then  cut the tip off at home and fold it up and placed it into another zip lock bag. When I tried this technique, it didn't make a mess and stayed in the bag. The kids thought this was great since they got to squeeze their condiments onto their sandwiches. 

BLT for lunch!

Sometimes with children, they want to demonstrate the incorrect way to use the condiment bags.

My daughter didn't even realize what her brother was doing. I'm glad since it would have gotten a little messy.

Cran Raspberry Drink

My daughter had this drink on the last day of school. She kept asking me to make it for her. When we first tasted it, it was very tart. Since my daughter said it should be sweeter, I made a simple syrup. I was informed I did it right that time. I may be adding vodka to mine by the end of the summer.

Cran Raspberry Drink
1/2 cup sugar
1 cup water
4 cup Cran Raspberry Cocktail
4 cup seltzer water
1 lemon
1 lime
slices of lemons and limes for garnish

Directions:

1. In a medium pan, add the sugar and water to make a simple syrup.
2. Mix and bring to a boil.
3. Allow the simple syrup to cool.
4. In a large pitcher, add the Cran Raspberry cocktail with the seltzer water. 
5. Add the juice of one lemon and lime. 
6. Add the simple syrup to the pitcher. Mix well.
7. Garnish with the lemon and lime slices.

Recipe adapted from a school recipe.

One year ago....................................I made Sugar Cookie Ice Cream Sandwiches.
Two years ago..................................I made Vigins Bloody Marys.

Did you already know........................
-Seltzer water is water with carbonation added to it.
-Seltzer water derives naturally from the minerals springs in the German town of Selters. 
-No minerals are added to seltzer water like club soda.

Paint Splatter Cupcakes

Did you have a nice weekend? Anything exciting happen? My sister and I made these cupcakes for my nieces birthday party. My niece requested these cupcakes. These were a lot of fun to make. It was like having a food fight. We were really surprised we didn't hit each other since we were on opposite sides of the table. Since I knew we would be the ones cleaning up, I placed newspaper down on the table before we started flinging the frosting. We made a lot of cupcakes.

Paint Splatter Cupcakes
24 cupcakes cooled
3 cups of white frosting
black and other color food dye

Directions:

1. Place the cupcakes onto a cookie tray.
2. Microwave 1 cup of frosting for 20 seconds. Stir and microwave for another 10 seconds.
3. Separate half of the frosting into a separate bowl.
4. Add black food dye to one of the bowls and stir well.
5. Dip the cupcakes into either the heated white or black frosting.
6. Set the dipped cupcakes onto the cookie tray to allow the frosting to set for 30 minutes.
7. Once the frosting has set, microwave the rest of the frosting as before.
8. Separate the frosting equally into other bowls for the different desired splatter colors. 
9. Add several drops of dye to one bowl of frosting to create several different colors.
10. Using a different butter knife for each bowl, dip the knife into the bowl and fling the frosting onto the cupcakes. 
11. Alternate colors to create the splatter look.
12. Allow the frosting to harden before serving.

Recipe inspired by Coco Jo Cake Design.

One year ago.............................I made Flag Cookies.
Two years ago...........................I made Sweet Cakes.

Happy Birthday to my beautiful niece!

Did you already know.....................
-Janet Sobel was one of the first artist to create drip painting.
-Jackson Pollock influenced the American artist Jackson Pollock.
-Last year, Jackson Pollock's No. 9, 1948 sold for over $58 million dollars. 

Steak Stir Fry with Mizuna

I have been receiving my CSA share for the last couple of weeks. The best part about receiving the fresh vegetables from the farm is the introduction to new vegetables. I received mizuna in my share. The sign recommended a stir fry so I thought it was a great suggestion. Besides the chopping, a stir fry tends to be a quick supper. The kids loved it but anytime we have a dish with steak then it is a winner.

Steak Stir Fry with Mizuna
8 oz. sirloin steak tips, sliced thin
salt and pepper, to taste
1 Tbsp vegetable oil
1 tsp ginger, minced
2 garlic cloves, minced
1/4 cup green bell pepper, chopped small
2 cups mizuna leaves
1 cup snow pea pods
1/2 cup teriyaki sauce
1 tsp toasted sesame seeds

Directions:

1. Season the steak with salt and pepper.
2. In a large skillet, heat 1 Tbsp of vegetable oil over medium high heat. 
3. Cook for about 5 minutes or until desired doneness. Set aside on a plate.
4. Add the ginger, garlic, and the green pepper. Saute for 30 seconds.
5. Add the mizuna leaves and snow pea pods. Cook for 1 minute.
6. Stir in the teriyaki sauce. 
7. Add the steak to the vegetables and toss.
8. Serve with noodles or rice.
9. Top with toasted sesame seeds. 

Recipe by Jen of Sweet Morris.

One year ago................................I made Radish and Potato Soup.
Two years ago..............................I made Red, White, and Blue Cupcakes.

Mituna? Spider Mustard? What?

Did you already know......................
-Mituna is a Japanese mustard green.
-Mituna is also called spider mustard, Japanese greens, and xue cai.
-Mituna is similar to arugula but not as strong. 

Peanut Butter Dipping Sauce

Kohlrabi is such a strange looking vegetable. I figure the best way for us to eat them are in a spring roll. My kids think it is cool. My son's friend wasn't going to be fooled into eating his vegetables. All the kids liked the dip. I asked my husband how I could get the dip thinner. He suggested that I should microwave it. I actually think the dip became thicker. It didn't affect the taste. I think the main problem was that I didn't want to measure the peanut butter so I estimated. I probably overestimated in the kids favor.

Peanut Butter Dipping Sauce
1/2 cup peanut butter
3 Tbsp water
3 Tbsp soy sauce
1 tsp vegetable oil
2 tsp rice wine vinegar
1/4 tsp ginger, minced

Directions:

1. In a small bowl, combine all the ingredients until well incorporated.

Recipe adapted from Aaron McCargo, Jr. 

Two years ago.....................................I made Mini Fruit Crostatas.

Did you already know................
-Kohlrabi originates from wild cabbage in Europe.
-It can be eaten raw or cooked.
-It can be grown in less than 60 days.