November 13, 2012

Playing around...

Ha, I just found a couple posts that I never finished. Looks like we were having a ball at Grandma Roma's. Frankie looks so different now!

Looks like we ran into the tots while we were at Grandma Roma's.
Sleepy Clara

November 10, 2012

Zucchini Brownies

Ok, I think of myself as a baker. Not just a home baker, I went to school for it. I love to bake. Sweet and savory. Anything. I'll try anything.

There is always a but... right? ;)

I don't make brownies. I sometimes eat them but generally only when given to me. I don't know why but brownies are not my thing. I don't like making them. Maybe it is that I think of them as having a split personality... I'm a cake... No, I'm a cookie... No, I'm both. Whatever.

This summer, Shirley, (my dearest SIL, we both got lucky and married into the Morris clan) brought over a pan of zucchini brownies that she made from our CSA's recipe sheet that they hand out to us every week. I was grateful to have a dessert provided for one of our informal meals. But I approached it with my normal brownie reaction... oh a brownie. Eh. Ok, I'll eat it.

Oh my word was I happy that I did. So good! So good. Seriously. SOOOO GOOOOD!

Not kidding.


Ok, so I think maybe it was a fluke or something. Shirley told me the adjustments she made and I figured with the overload of zucchini I had better try making the brownies. Yeah, this was during season so of course I post this recipe when it is no longer season and SUPER helpful.

Don't worry, you be overwhelmed with zucchini next year and then think 'Misty mentioned a brownie recipe that was PHENOMENAL and I have to try it.'

I only made one addition to Shirley's, she had it spot on. Here is the recipe:


Serves: just me or it works out to 12 medium pieces ;)
Prep Time: less than 10 minutes 
Cook Time: 35-45 minutes

1 cup whole wheat flour
1 cup all purpose flour
2 tablespoon cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup of butter
1½ cup of sugar
2 tablespoon of sugar
2 eggs
1 teaspoon vanilla extract
1 tablespoon of cinnamon (my addition)
2½ cups shredded zucchini, I used a whole medium one
1 cup chocolate chips

1. Pre-heat an oven to 350 degrees. Spray or grease a 13X9 pan.
2. Mix the flours, cocoa powder, baking soda, salt, and cinnamon together in a bowl.
3. Cream the butter and the 1½ cups of sugar in a mixer.
4.Add the eggs in (one at a time) and then add the vanilla.
5. Add in the flour mixture just until blended. Then add the shredded zucchini.
6. Pour into the prepared pan, sprinkle with the remaining 2 tablespoons of sugar and chocolate chips.
7. Bake 35-45 minutes or until set in the middle.
8. Eat these. Seriously now. Yum. Good.

November 1, 2012

Stuff that pumpkin!

Halloween 2012 - Visiting Great Grandma Roma


Serves 4-6
Prep Time 20 Minutes
Cook Time 1 Hour

1 whole sugar pie pumpkin, small-medium
1 whole apple, gingergold or granny smith
1 whole pear, D'anjou (or a peach)
½ cups brown sugar

2 teaspoons cinnamon
1 teaspoon nutmeg
¼ teaspoons allspice
1 tablespoon lemon juice
¼ cups raisins, optional
1. Take a small to medium-sized sugar pie pumpkin, wash well and cut out the top.
2. Scoop out the seeds (save for roasting).
3. Stuff the pumpkin with a mixture of sliced apples/pears/peaches (any fruit available). Leave enough room to place the top back on.
4. Add brown sugar, cinnamon, nutmeg, allspice, lemon juice, and if you want, raisins.
5. Replace the top and bake on a cookie sheet at 350 degrees for at least one hour. The dessert is done when the pumpkin is fork tender and the fruit inside is soft.
6. To serve, scoop out the fruit mixture and sauce, making sure to get some of the pumpkin. Serve on its own or with vanilla ice cream. Top with roasted pumpkin seeds (optional).