Tag Archives: spices

Moist Zucchini Muffins


Talk about moist muffins! They taste very similar to carrot cake muffins!

My friend Lori gave me a BUNCH of zucchinis she grew in her backyard. I only had a few days before leaving for my business trip so I had to come up with a clever way to use them all before they go to waste! I grilled a couple but what to do with the rest. I KNOW, make yummy muffins out of them!

I found a zucchini muffin recipe on-line but it called for a lot of oil and sugar so I changed it up to what I felt was appropriate to my liking and they came out amazing!

Our home smelled like Thanksgiving was already here (nutmeg and cinnamon) and my boyfriend and his colleagues enjoyed devouring them the next morning. Of course I packed a few for myself to take on the flight.

Ingredients: Makes 24 muffins
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
3 teaspoon ground cinnamon
1 cup sugar
1 cup light brown sugar
1/2 cup butter – melted
1/2 cup apple sauce
4 eggs – beaten
4 1/2 cups grated zucchini (do not squeeze out the water)
3 teaspoons vanilla extract

 

Guide:
Preheat the oven to 350 degrees. Spray muffin pans with PAM (baking) if you have one to prevent sticking.

In a large bowl, combine all dry ingredients (flour, salt, nutmeg, baking soda, cinnamon, white and brown sugar).

In a medium bowl, combine all wet ingredients (melted butter, apple sauce, eggs,  zucchini, vanilla extract).

Mix wet ingredients into dry just until they’re well combined. Using an ice cream scoop, scoop them in the muffin pans and bake them for 30 minutes or until toothpick comes out clean.

Take them out of the oven; let them sit for few minutes before moving them onto a cooling rack.

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You can add pecans or walnuts in the batter if you’d like for an extra crunch!

To store, once completely cooled, store them in an air tight container at room temp up to couple days.

 

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Ham & Cheese Puff Pastry – Easy!

Do you love your house smelling like a bakery in the morning? I DO! This is another great recipe from “The Back In The Day Bakery Cookbook” by Cheryl Day & Griffith Day.  Mmm mmm mmm.

Ingredients for the spice blend:
(I ended up having a lot left at the end but how much you use it up to you)
1/2 tsp onion powder
1 Tbs chili powder
1 tsp dried thyme
2 tsp coarsely ground black pepper
1 tsp ground allspice
1/3 tsp ground cloves
1 tsp ground cinnamon
1/4 tsp garlic powder
Fine sea salt to taste

1 17.3 oz package frozen puff pastry (2 sheets) – defrosted for 30 min in the fridge
1/2 lb thinly sliced black forest or smoked ham
1/2 lb sharp white cheddar cheese, thinly sliced
1 egg beaten w/ 1 Tbs water for egg wash
1 tsp fine sea salt

 
Guide:
Preheat the oven to 400F
Line a baking sheet w/ parchment paper

Spice Blend:
Combine all spices in a small bowl and mix well

Pastries:
Unfold the pasty sheets on a lightly floured surface. Cut each pastry sheet into 4 squares.
Place 4 pasty squares on the baking sheet.
Arrange the sliced ham and cheese on the centers of the pasty squares and sprinkle some of the spice blend lightly over each one.
Fold two opposite corners of each square over the filling and press the edges to seal.
Brush each pastry evenly with the egg wash. (if you don’t have a brush, use your fingers)
Sprinkle the tops with more spice blend to taste. Sprinkle sat evenly over the pastries.
Bake them for 12-14 minutes until the pastries are golden brown and puffy.
(Don’t get antsy and take them out too early or they won’t have the puffed up look)
Let it cool on a wire rack for a few minutes and serve warm or room temp.

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You can have many variations by switching up the cheese and deli meat inside. So simple!