Lemon Buttermilk Cake

3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder
3 eggs, buy ailment this site room temperature
1 1/2 cups sugar
1/2 cup oil
2 cups shredded zucchini (about 2 and 1/2 medium sized)
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, health ampoule baking soda, healing baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.
3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder
3 eggs, ailment this site room temperature
1 1/2 cups sugar
1/2 cup oil
2 cups shredded zucchini (about 2 and 1/2 medium sized)
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, ampoule baking soda, healing baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.
Zucchini

There are so many recipes for banana bread and zucchini bread it is enough to make the head spin trying to decided which one is going to turn out right. So I have a couple of recipes for you to try. One is a traditional zucchini bread with a hint of cinnamon. The other combines sweet potatoes with an assortment of spices.

Zucchini Sweet Potato Bread
Source: Bon Appetit Magazine, visit this November 1992
2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 1/2 cup grated zucchini
1 1/2 cup peeled and grated sweet potato
1 cup chopped walnuts
1/2 cup dried cranberries (optional)

Preheat oven to 350 degrees F.

Butter and flour a 9x5x3-inch loaf pan and set aside.

Sift the first 7 ingredients into a medium sized bowl. In a separate, stuff large bowl, order beat the sugar, oil, eggs and vanilla extract. Mix in the zucchini and sweet potato. Add the dry ingredients and stir just to combine. Fold in the nuts and cranberries and stir well.

Transfer batter to prepared pan. Bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Cool bread in pan on a rack for 15 minutes. Loosen the edges of the bread with a butter knife and turn out on a rack to cool completely. Can be prepared 1 day in advance. Wrap in foil and keep at room temperature.

Variations: By Joy the Baker
-The nutmeg and the cloves are optional.
-For less fat use 1/2 cup oil and 1/4 cup apple sauce in place of the 3/4 cup oil.
-Use 1 cup granulated sugar and 1 cup brown sugar.
-Replace the 2 cups flour with 1 cup all-purpose and 1 cup whole wheat flour.

Zucchini Bread
This is a nice version of zucchini bread with less sugar and half the oil.
Classic Zucchini Bread
Source: Coconut
2 cups shredded zucchini (about 2 and 1/2 medium sized)
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
3 eggs, room temperature, slightly beaten
1 1/2 cups sugar
1/2 cup oil
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, baking soda, baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.

Variations:
-Add 4 tsp cinnamon for a spicier flavor.
-Add 1 cup chopped walnuts for crunch.
-Half the oil and replace the 1/4 cup with applesauce.
3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder
3 eggs, ailment this site room temperature
1 1/2 cups sugar
1/2 cup oil
2 cups shredded zucchini (about 2 and 1/2 medium sized)
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, ampoule baking soda, healing baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.
Zucchini

There are so many recipes for banana bread and zucchini bread it is enough to make the head spin trying to decided which one is going to turn out right. So I have a couple of recipes for you to try. One is a traditional zucchini bread with a hint of cinnamon. The other combines sweet potatoes with an assortment of spices.

Zucchini Sweet Potato Bread
Source: Bon Appetit Magazine, visit this November 1992
2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 1/2 cup grated zucchini
1 1/2 cup peeled and grated sweet potato
1 cup chopped walnuts
1/2 cup dried cranberries (optional)

Preheat oven to 350 degrees F.

Butter and flour a 9x5x3-inch loaf pan and set aside.

Sift the first 7 ingredients into a medium sized bowl. In a separate, stuff large bowl, order beat the sugar, oil, eggs and vanilla extract. Mix in the zucchini and sweet potato. Add the dry ingredients and stir just to combine. Fold in the nuts and cranberries and stir well.

Transfer batter to prepared pan. Bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Cool bread in pan on a rack for 15 minutes. Loosen the edges of the bread with a butter knife and turn out on a rack to cool completely. Can be prepared 1 day in advance. Wrap in foil and keep at room temperature.

Variations: By Joy the Baker
-The nutmeg and the cloves are optional.
-For less fat use 1/2 cup oil and 1/4 cup apple sauce in place of the 3/4 cup oil.
-Use 1 cup granulated sugar and 1 cup brown sugar.
-Replace the 2 cups flour with 1 cup all-purpose and 1 cup whole wheat flour.

Zucchini Bread
This is a nice version of zucchini bread with less sugar and half the oil.
Classic Zucchini Bread
Source: Coconut
2 cups shredded zucchini (about 2 and 1/2 medium sized)
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
3 eggs, room temperature, slightly beaten
1 1/2 cups sugar
1/2 cup oil
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, baking soda, baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.

Variations:
-Add 4 tsp cinnamon for a spicier flavor.
-Add 1 cup chopped walnuts for crunch.
-Half the oil and replace the 1/4 cup with applesauce.
I stumbled upon serious eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. Slice, sickness a family member of Serious Eats, offers suggestions for the best pizza across the country. Have any questions about food ask the Serious Eats community.

Serious Eats is more than the typical food blog/restaurant review source. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary. Serious Eats Recipes are proposed to be the best garnered from chefs, cookbooks and the web. For trusted advise on the best places to eat around the world turn to Serious Eat’s Eating Out section.

The Serious Eats family of sites includes:
Slice Pizza Weblog
A Hamburger Today hamburger blog
Photograzing a place for people to share their best food photography, discover new food blogs, and find delicious inspiration
3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder
3 eggs, ailment this site room temperature
1 1/2 cups sugar
1/2 cup oil
2 cups shredded zucchini (about 2 and 1/2 medium sized)
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, ampoule baking soda, healing baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.
Zucchini

There are so many recipes for banana bread and zucchini bread it is enough to make the head spin trying to decided which one is going to turn out right. So I have a couple of recipes for you to try. One is a traditional zucchini bread with a hint of cinnamon. The other combines sweet potatoes with an assortment of spices.

Zucchini Sweet Potato Bread
Source: Bon Appetit Magazine, visit this November 1992
2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 1/2 cup grated zucchini
1 1/2 cup peeled and grated sweet potato
1 cup chopped walnuts
1/2 cup dried cranberries (optional)

Preheat oven to 350 degrees F.

Butter and flour a 9x5x3-inch loaf pan and set aside.

Sift the first 7 ingredients into a medium sized bowl. In a separate, stuff large bowl, order beat the sugar, oil, eggs and vanilla extract. Mix in the zucchini and sweet potato. Add the dry ingredients and stir just to combine. Fold in the nuts and cranberries and stir well.

Transfer batter to prepared pan. Bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Cool bread in pan on a rack for 15 minutes. Loosen the edges of the bread with a butter knife and turn out on a rack to cool completely. Can be prepared 1 day in advance. Wrap in foil and keep at room temperature.

Variations: By Joy the Baker
-The nutmeg and the cloves are optional.
-For less fat use 1/2 cup oil and 1/4 cup apple sauce in place of the 3/4 cup oil.
-Use 1 cup granulated sugar and 1 cup brown sugar.
-Replace the 2 cups flour with 1 cup all-purpose and 1 cup whole wheat flour.

Zucchini Bread
This is a nice version of zucchini bread with less sugar and half the oil.
Classic Zucchini Bread
Source: Coconut
2 cups shredded zucchini (about 2 and 1/2 medium sized)
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
3 eggs, room temperature, slightly beaten
1 1/2 cups sugar
1/2 cup oil
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, baking soda, baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.

Variations:
-Add 4 tsp cinnamon for a spicier flavor.
-Add 1 cup chopped walnuts for crunch.
-Half the oil and replace the 1/4 cup with applesauce.
I stumbled upon serious eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. Slice, sickness a family member of Serious Eats, offers suggestions for the best pizza across the country. Have any questions about food ask the Serious Eats community.

Serious Eats is more than the typical food blog/restaurant review source. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary. Serious Eats Recipes are proposed to be the best garnered from chefs, cookbooks and the web. For trusted advise on the best places to eat around the world turn to Serious Eat’s Eating Out section.

The Serious Eats family of sites includes:
Slice Pizza Weblog
A Hamburger Today hamburger blog
Photograzing a place for people to share their best food photography, discover new food blogs, and find delicious inspiration
During the summer when it is really hot, malady I have to come up with something enticing to get the kids outside. The car wash has always been an instant hit. It is pretty hard to keep them away from buckets of water overflowing with soap.

After they are bored of washing the cars, sildenafil the atmosphere turns bubble hysteria. I have to patrol the dish soap or else they will use the whole bottle. Practically anything with a hole can be used to blow bubbles with. Drinking straws, there string, slotted spoons, even strawberry baskets. See what will make a bubble and what does not. Will a square hole make a square bubble? Bubbles Anyone?

Homemade Touchable Bubble Solution: 2 cups bubble solution, 1 1/2 cups of water, 4 tablespoons dish washing liquid, 4 tablespoons light corn syrup.
3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder
3 eggs, ailment this site room temperature
1 1/2 cups sugar
1/2 cup oil
2 cups shredded zucchini (about 2 and 1/2 medium sized)
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, ampoule baking soda, healing baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.
Zucchini

There are so many recipes for banana bread and zucchini bread it is enough to make the head spin trying to decided which one is going to turn out right. So I have a couple of recipes for you to try. One is a traditional zucchini bread with a hint of cinnamon. The other combines sweet potatoes with an assortment of spices.

Zucchini Sweet Potato Bread
Source: Bon Appetit Magazine, visit this November 1992
2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 1/2 cup grated zucchini
1 1/2 cup peeled and grated sweet potato
1 cup chopped walnuts
1/2 cup dried cranberries (optional)

Preheat oven to 350 degrees F.

Butter and flour a 9x5x3-inch loaf pan and set aside.

Sift the first 7 ingredients into a medium sized bowl. In a separate, stuff large bowl, order beat the sugar, oil, eggs and vanilla extract. Mix in the zucchini and sweet potato. Add the dry ingredients and stir just to combine. Fold in the nuts and cranberries and stir well.

Transfer batter to prepared pan. Bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Cool bread in pan on a rack for 15 minutes. Loosen the edges of the bread with a butter knife and turn out on a rack to cool completely. Can be prepared 1 day in advance. Wrap in foil and keep at room temperature.

Variations: By Joy the Baker
-The nutmeg and the cloves are optional.
-For less fat use 1/2 cup oil and 1/4 cup apple sauce in place of the 3/4 cup oil.
-Use 1 cup granulated sugar and 1 cup brown sugar.
-Replace the 2 cups flour with 1 cup all-purpose and 1 cup whole wheat flour.

Zucchini Bread
This is a nice version of zucchini bread with less sugar and half the oil.
Classic Zucchini Bread
Source: Coconut
2 cups shredded zucchini (about 2 and 1/2 medium sized)
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
3 eggs, room temperature, slightly beaten
1 1/2 cups sugar
1/2 cup oil
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, baking soda, baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.

Variations:
-Add 4 tsp cinnamon for a spicier flavor.
-Add 1 cup chopped walnuts for crunch.
-Half the oil and replace the 1/4 cup with applesauce.
I stumbled upon serious eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. Slice, sickness a family member of Serious Eats, offers suggestions for the best pizza across the country. Have any questions about food ask the Serious Eats community.

Serious Eats is more than the typical food blog/restaurant review source. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary. Serious Eats Recipes are proposed to be the best garnered from chefs, cookbooks and the web. For trusted advise on the best places to eat around the world turn to Serious Eat’s Eating Out section.

The Serious Eats family of sites includes:
Slice Pizza Weblog
A Hamburger Today hamburger blog
Photograzing a place for people to share their best food photography, discover new food blogs, and find delicious inspiration
During the summer when it is really hot, malady I have to come up with something enticing to get the kids outside. The car wash has always been an instant hit. It is pretty hard to keep them away from buckets of water overflowing with soap.

After they are bored of washing the cars, sildenafil the atmosphere turns bubble hysteria. I have to patrol the dish soap or else they will use the whole bottle. Practically anything with a hole can be used to blow bubbles with. Drinking straws, there string, slotted spoons, even strawberry baskets. See what will make a bubble and what does not. Will a square hole make a square bubble? Bubbles Anyone?

Homemade Touchable Bubble Solution: 2 cups bubble solution, 1 1/2 cups of water, 4 tablespoons dish washing liquid, 4 tablespoons light corn syrup.
I stumbled upon Serious Eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. I found a plethora of food inspiration.

Serious Eats is more than the typical food blog/restaurant review resource. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary.

Serious Eats “Recipes” are proposed to be the best garnered from chefs, ask cookbooks and the web. For trusted advice on the best places to eat around the world turn to Serious Eat’s “Eating Out” section. Have any questions about food ask the Serious Eats community under “Talk”.

There is more. “Slice”, ask a family member of Serious Eats, pill offers suggestions for the best pizza establishments across the country. “A Hamburger Today”, reveals hot spots for a tasty hamburger. There is even an area for those experienced to budding foodie photographers to post pictures, blogs and recipes under the heading “Photograzing”.

3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder
3 eggs, ailment this site room temperature
1 1/2 cups sugar
1/2 cup oil
2 cups shredded zucchini (about 2 and 1/2 medium sized)
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, ampoule baking soda, healing baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.
Zucchini

There are so many recipes for banana bread and zucchini bread it is enough to make the head spin trying to decided which one is going to turn out right. So I have a couple of recipes for you to try. One is a traditional zucchini bread with a hint of cinnamon. The other combines sweet potatoes with an assortment of spices.

Zucchini Sweet Potato Bread
Source: Bon Appetit Magazine, visit this November 1992
2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 1/2 cup grated zucchini
1 1/2 cup peeled and grated sweet potato
1 cup chopped walnuts
1/2 cup dried cranberries (optional)

Preheat oven to 350 degrees F.

Butter and flour a 9x5x3-inch loaf pan and set aside.

Sift the first 7 ingredients into a medium sized bowl. In a separate, stuff large bowl, order beat the sugar, oil, eggs and vanilla extract. Mix in the zucchini and sweet potato. Add the dry ingredients and stir just to combine. Fold in the nuts and cranberries and stir well.

Transfer batter to prepared pan. Bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Cool bread in pan on a rack for 15 minutes. Loosen the edges of the bread with a butter knife and turn out on a rack to cool completely. Can be prepared 1 day in advance. Wrap in foil and keep at room temperature.

Variations: By Joy the Baker
-The nutmeg and the cloves are optional.
-For less fat use 1/2 cup oil and 1/4 cup apple sauce in place of the 3/4 cup oil.
-Use 1 cup granulated sugar and 1 cup brown sugar.
-Replace the 2 cups flour with 1 cup all-purpose and 1 cup whole wheat flour.

Zucchini Bread
This is a nice version of zucchini bread with less sugar and half the oil.
Classic Zucchini Bread
Source: Coconut
2 cups shredded zucchini (about 2 and 1/2 medium sized)
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
3 eggs, room temperature, slightly beaten
1 1/2 cups sugar
1/2 cup oil
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, baking soda, baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.

Variations:
-Add 4 tsp cinnamon for a spicier flavor.
-Add 1 cup chopped walnuts for crunch.
-Half the oil and replace the 1/4 cup with applesauce.
I stumbled upon serious eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. Slice, sickness a family member of Serious Eats, offers suggestions for the best pizza across the country. Have any questions about food ask the Serious Eats community.

Serious Eats is more than the typical food blog/restaurant review source. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary. Serious Eats Recipes are proposed to be the best garnered from chefs, cookbooks and the web. For trusted advise on the best places to eat around the world turn to Serious Eat’s Eating Out section.

The Serious Eats family of sites includes:
Slice Pizza Weblog
A Hamburger Today hamburger blog
Photograzing a place for people to share their best food photography, discover new food blogs, and find delicious inspiration
During the summer when it is really hot, malady I have to come up with something enticing to get the kids outside. The car wash has always been an instant hit. It is pretty hard to keep them away from buckets of water overflowing with soap.

After they are bored of washing the cars, sildenafil the atmosphere turns bubble hysteria. I have to patrol the dish soap or else they will use the whole bottle. Practically anything with a hole can be used to blow bubbles with. Drinking straws, there string, slotted spoons, even strawberry baskets. See what will make a bubble and what does not. Will a square hole make a square bubble? Bubbles Anyone?

Homemade Touchable Bubble Solution: 2 cups bubble solution, 1 1/2 cups of water, 4 tablespoons dish washing liquid, 4 tablespoons light corn syrup.
I stumbled upon Serious Eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. I found a plethora of food inspiration.

Serious Eats is more than the typical food blog/restaurant review resource. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary.

Serious Eats “Recipes” are proposed to be the best garnered from chefs, ask cookbooks and the web. For trusted advice on the best places to eat around the world turn to Serious Eat’s “Eating Out” section. Have any questions about food ask the Serious Eats community under “Talk”.

There is more. “Slice”, ask a family member of Serious Eats, pill offers suggestions for the best pizza establishments across the country. “A Hamburger Today”, reveals hot spots for a tasty hamburger. There is even an area for those experienced to budding foodie photographers to post pictures, blogs and recipes under the heading “Photograzing”.

Firecracker Cupcakes

Photo: property of Cathy at the Noble Pig

Pop Rocks take me back to the days of Piggly Wiggly. I often followed my brothers there to buy candy to sell at school. Some days while at dance class, viagra a few of us girls would run down to the corner store during break to buy Pop Rocks and Now-and-Laters. Not the best of snacks, but it was more about the experience of little blasts inside our mouths that made us giggle.

Source: Adapted from Patrick Decker by Cathy at Noble Pig
2-1/2 cups all-purpose flour
2-1/4 tsp baking powder
1/4 tsp salt
12 tbsp (1-1/2 sticks) unsalted butter
1-1/4 cups sugar
8 egg yolks
2 tsp vanilla, divided
1 cup milk
1/2 cup rainbow candy sprinkles
2 cups heavy cream
1/2 cup powdered sugar
About 3/4 cup blueberries, to garnish
About 3/4 cup raspberries, to garnish
Lots of Pop Rocks

Preheat oven to 350 degrees. Line 12 muffins tins with paper baking cups.

In a medium bowl, sift together the flour, baking powder and salt, then set aside.

In a large bowl, use an electric mixer to cream together the butter and sugar until the mixture is fluffy, substantially increased in volume and lightened in color, about 3 minutes.

In another large bowl, use an electric mixer with clean beaters to beat the egg yolks and 1 teaspoon of the vanilla until thickened and pale in color, about four minutes. Add the beaten egg yolks to the butter-sugar mixture and mix to combine.

With the mixer on low, add a third of the sifted dry ingredients to the wet ingredients. Once mixed, add half of the milk, followed by another third of the flour. When well mixed, add the remaining milk, mix, then add the remaining flour. Use a silicon spatula to scrape the sides and bottom of the bowl to ensure all ingredients are mixed in.

Gently fold in the sprinkles. Fill the prepared muffin tins with batter. Cook until a skewer inserted at the center comes out clean, about 22-25 minutes. Do not over bake. Transfer to a wire rack and cool completely.

Just before serving, in a large bowl combine the heavy cream, powdered sugar and remaining vanilla. Use an electric mixer to beat until thick. Dollop or pipe whipped cream over each cupcake, then garnish with blueberries and raspberries. Sprinkle each cupcake GENEROUSLY with POP ROCKS.

Variations:
-Use store bought cupcakes or boxed mix.
-Use any canned frosting.
3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder
3 eggs, ailment this site room temperature
1 1/2 cups sugar
1/2 cup oil
2 cups shredded zucchini (about 2 and 1/2 medium sized)
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, ampoule baking soda, healing baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.
Zucchini

There are so many recipes for banana bread and zucchini bread it is enough to make the head spin trying to decided which one is going to turn out right. So I have a couple of recipes for you to try. One is a traditional zucchini bread with a hint of cinnamon. The other combines sweet potatoes with an assortment of spices.

Zucchini Sweet Potato Bread
Source: Bon Appetit Magazine, visit this November 1992
2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 1/2 cup grated zucchini
1 1/2 cup peeled and grated sweet potato
1 cup chopped walnuts
1/2 cup dried cranberries (optional)

Preheat oven to 350 degrees F.

Butter and flour a 9x5x3-inch loaf pan and set aside.

Sift the first 7 ingredients into a medium sized bowl. In a separate, stuff large bowl, order beat the sugar, oil, eggs and vanilla extract. Mix in the zucchini and sweet potato. Add the dry ingredients and stir just to combine. Fold in the nuts and cranberries and stir well.

Transfer batter to prepared pan. Bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Cool bread in pan on a rack for 15 minutes. Loosen the edges of the bread with a butter knife and turn out on a rack to cool completely. Can be prepared 1 day in advance. Wrap in foil and keep at room temperature.

Variations: By Joy the Baker
-The nutmeg and the cloves are optional.
-For less fat use 1/2 cup oil and 1/4 cup apple sauce in place of the 3/4 cup oil.
-Use 1 cup granulated sugar and 1 cup brown sugar.
-Replace the 2 cups flour with 1 cup all-purpose and 1 cup whole wheat flour.

Zucchini Bread
This is a nice version of zucchini bread with less sugar and half the oil.
Classic Zucchini Bread
Source: Coconut
2 cups shredded zucchini (about 2 and 1/2 medium sized)
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
3 eggs, room temperature, slightly beaten
1 1/2 cups sugar
1/2 cup oil
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, baking soda, baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.

Variations:
-Add 4 tsp cinnamon for a spicier flavor.
-Add 1 cup chopped walnuts for crunch.
-Half the oil and replace the 1/4 cup with applesauce.
I stumbled upon serious eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. Slice, sickness a family member of Serious Eats, offers suggestions for the best pizza across the country. Have any questions about food ask the Serious Eats community.

Serious Eats is more than the typical food blog/restaurant review source. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary. Serious Eats Recipes are proposed to be the best garnered from chefs, cookbooks and the web. For trusted advise on the best places to eat around the world turn to Serious Eat’s Eating Out section.

The Serious Eats family of sites includes:
Slice Pizza Weblog
A Hamburger Today hamburger blog
Photograzing a place for people to share their best food photography, discover new food blogs, and find delicious inspiration
During the summer when it is really hot, malady I have to come up with something enticing to get the kids outside. The car wash has always been an instant hit. It is pretty hard to keep them away from buckets of water overflowing with soap.

After they are bored of washing the cars, sildenafil the atmosphere turns bubble hysteria. I have to patrol the dish soap or else they will use the whole bottle. Practically anything with a hole can be used to blow bubbles with. Drinking straws, there string, slotted spoons, even strawberry baskets. See what will make a bubble and what does not. Will a square hole make a square bubble? Bubbles Anyone?

Homemade Touchable Bubble Solution: 2 cups bubble solution, 1 1/2 cups of water, 4 tablespoons dish washing liquid, 4 tablespoons light corn syrup.
I stumbled upon Serious Eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. I found a plethora of food inspiration.

Serious Eats is more than the typical food blog/restaurant review resource. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary.

Serious Eats “Recipes” are proposed to be the best garnered from chefs, ask cookbooks and the web. For trusted advice on the best places to eat around the world turn to Serious Eat’s “Eating Out” section. Have any questions about food ask the Serious Eats community under “Talk”.

There is more. “Slice”, ask a family member of Serious Eats, pill offers suggestions for the best pizza establishments across the country. “A Hamburger Today”, reveals hot spots for a tasty hamburger. There is even an area for those experienced to budding foodie photographers to post pictures, blogs and recipes under the heading “Photograzing”.

Firecracker Cupcakes

Photo: property of Cathy at the Noble Pig

Pop Rocks take me back to the days of Piggly Wiggly. I often followed my brothers there to buy candy to sell at school. Some days while at dance class, viagra a few of us girls would run down to the corner store during break to buy Pop Rocks and Now-and-Laters. Not the best of snacks, but it was more about the experience of little blasts inside our mouths that made us giggle.

Source: Adapted from Patrick Decker by Cathy at Noble Pig
2-1/2 cups all-purpose flour
2-1/4 tsp baking powder
1/4 tsp salt
12 tbsp (1-1/2 sticks) unsalted butter
1-1/4 cups sugar
8 egg yolks
2 tsp vanilla, divided
1 cup milk
1/2 cup rainbow candy sprinkles
2 cups heavy cream
1/2 cup powdered sugar
About 3/4 cup blueberries, to garnish
About 3/4 cup raspberries, to garnish
Lots of Pop Rocks

Preheat oven to 350 degrees. Line 12 muffins tins with paper baking cups.

In a medium bowl, sift together the flour, baking powder and salt, then set aside.

In a large bowl, use an electric mixer to cream together the butter and sugar until the mixture is fluffy, substantially increased in volume and lightened in color, about 3 minutes.

In another large bowl, use an electric mixer with clean beaters to beat the egg yolks and 1 teaspoon of the vanilla until thickened and pale in color, about four minutes. Add the beaten egg yolks to the butter-sugar mixture and mix to combine.

With the mixer on low, add a third of the sifted dry ingredients to the wet ingredients. Once mixed, add half of the milk, followed by another third of the flour. When well mixed, add the remaining milk, mix, then add the remaining flour. Use a silicon spatula to scrape the sides and bottom of the bowl to ensure all ingredients are mixed in.

Gently fold in the sprinkles. Fill the prepared muffin tins with batter. Cook until a skewer inserted at the center comes out clean, about 22-25 minutes. Do not over bake. Transfer to a wire rack and cool completely.

Just before serving, in a large bowl combine the heavy cream, powdered sugar and remaining vanilla. Use an electric mixer to beat until thick. Dollop or pipe whipped cream over each cupcake, then garnish with blueberries and raspberries. Sprinkle each cupcake GENEROUSLY with POP ROCKS.

Variations:
-Use store bought cupcakes or boxed mix.
-Use any canned frosting.

I was suckered into joining the Children’s Book of the Month Club last year. What can I say, rx we love books around here. If there is a major holiday that warrants gifts you can bet the kids are getting a book from us. Doesn’t sound very fun; but, buy information pills books are one of the few things the kids never loose interest in.

So far I have been responsible enough to decline all the monthly selections before they ended up at my house. This month I got a little busy and forgot. I was just about to send the package ‘return to sender’ when curiosity got the better of me. Usually I can go online and see what books are the featured selection of the month past and present, capsule but surprisingly CBOM.com revamped their site. In the end I tore into the package.

We love Elephant and Piggy. It is the tale of two best friends who love to have fun; one a little more reserved than the other. The way they interact reminds me so much of Adelin and Mason. Mo Willems, the author and creator of Pigeon, packs a whole lot of humor and fun into the award winning tales in the Elephant and Piggy series.
3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder
3 eggs, ailment this site room temperature
1 1/2 cups sugar
1/2 cup oil
2 cups shredded zucchini (about 2 and 1/2 medium sized)
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, ampoule baking soda, healing baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.
Zucchini

There are so many recipes for banana bread and zucchini bread it is enough to make the head spin trying to decided which one is going to turn out right. So I have a couple of recipes for you to try. One is a traditional zucchini bread with a hint of cinnamon. The other combines sweet potatoes with an assortment of spices.

Zucchini Sweet Potato Bread
Source: Bon Appetit Magazine, visit this November 1992
2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 1/2 cup grated zucchini
1 1/2 cup peeled and grated sweet potato
1 cup chopped walnuts
1/2 cup dried cranberries (optional)

Preheat oven to 350 degrees F.

Butter and flour a 9x5x3-inch loaf pan and set aside.

Sift the first 7 ingredients into a medium sized bowl. In a separate, stuff large bowl, order beat the sugar, oil, eggs and vanilla extract. Mix in the zucchini and sweet potato. Add the dry ingredients and stir just to combine. Fold in the nuts and cranberries and stir well.

Transfer batter to prepared pan. Bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Cool bread in pan on a rack for 15 minutes. Loosen the edges of the bread with a butter knife and turn out on a rack to cool completely. Can be prepared 1 day in advance. Wrap in foil and keep at room temperature.

Variations: By Joy the Baker
-The nutmeg and the cloves are optional.
-For less fat use 1/2 cup oil and 1/4 cup apple sauce in place of the 3/4 cup oil.
-Use 1 cup granulated sugar and 1 cup brown sugar.
-Replace the 2 cups flour with 1 cup all-purpose and 1 cup whole wheat flour.

Zucchini Bread
This is a nice version of zucchini bread with less sugar and half the oil.
Classic Zucchini Bread
Source: Coconut
2 cups shredded zucchini (about 2 and 1/2 medium sized)
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
3 eggs, room temperature, slightly beaten
1 1/2 cups sugar
1/2 cup oil
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, baking soda, baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.

Variations:
-Add 4 tsp cinnamon for a spicier flavor.
-Add 1 cup chopped walnuts for crunch.
-Half the oil and replace the 1/4 cup with applesauce.
I stumbled upon serious eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. Slice, sickness a family member of Serious Eats, offers suggestions for the best pizza across the country. Have any questions about food ask the Serious Eats community.

Serious Eats is more than the typical food blog/restaurant review source. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary. Serious Eats Recipes are proposed to be the best garnered from chefs, cookbooks and the web. For trusted advise on the best places to eat around the world turn to Serious Eat’s Eating Out section.

The Serious Eats family of sites includes:
Slice Pizza Weblog
A Hamburger Today hamburger blog
Photograzing a place for people to share their best food photography, discover new food blogs, and find delicious inspiration
During the summer when it is really hot, malady I have to come up with something enticing to get the kids outside. The car wash has always been an instant hit. It is pretty hard to keep them away from buckets of water overflowing with soap.

After they are bored of washing the cars, sildenafil the atmosphere turns bubble hysteria. I have to patrol the dish soap or else they will use the whole bottle. Practically anything with a hole can be used to blow bubbles with. Drinking straws, there string, slotted spoons, even strawberry baskets. See what will make a bubble and what does not. Will a square hole make a square bubble? Bubbles Anyone?

Homemade Touchable Bubble Solution: 2 cups bubble solution, 1 1/2 cups of water, 4 tablespoons dish washing liquid, 4 tablespoons light corn syrup.
I stumbled upon Serious Eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. I found a plethora of food inspiration.

Serious Eats is more than the typical food blog/restaurant review resource. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary.

Serious Eats “Recipes” are proposed to be the best garnered from chefs, ask cookbooks and the web. For trusted advice on the best places to eat around the world turn to Serious Eat’s “Eating Out” section. Have any questions about food ask the Serious Eats community under “Talk”.

There is more. “Slice”, ask a family member of Serious Eats, pill offers suggestions for the best pizza establishments across the country. “A Hamburger Today”, reveals hot spots for a tasty hamburger. There is even an area for those experienced to budding foodie photographers to post pictures, blogs and recipes under the heading “Photograzing”.

Firecracker Cupcakes

Photo: property of Cathy at the Noble Pig

Pop Rocks take me back to the days of Piggly Wiggly. I often followed my brothers there to buy candy to sell at school. Some days while at dance class, viagra a few of us girls would run down to the corner store during break to buy Pop Rocks and Now-and-Laters. Not the best of snacks, but it was more about the experience of little blasts inside our mouths that made us giggle.

Source: Adapted from Patrick Decker by Cathy at Noble Pig
2-1/2 cups all-purpose flour
2-1/4 tsp baking powder
1/4 tsp salt
12 tbsp (1-1/2 sticks) unsalted butter
1-1/4 cups sugar
8 egg yolks
2 tsp vanilla, divided
1 cup milk
1/2 cup rainbow candy sprinkles
2 cups heavy cream
1/2 cup powdered sugar
About 3/4 cup blueberries, to garnish
About 3/4 cup raspberries, to garnish
Lots of Pop Rocks

Preheat oven to 350 degrees. Line 12 muffins tins with paper baking cups.

In a medium bowl, sift together the flour, baking powder and salt, then set aside.

In a large bowl, use an electric mixer to cream together the butter and sugar until the mixture is fluffy, substantially increased in volume and lightened in color, about 3 minutes.

In another large bowl, use an electric mixer with clean beaters to beat the egg yolks and 1 teaspoon of the vanilla until thickened and pale in color, about four minutes. Add the beaten egg yolks to the butter-sugar mixture and mix to combine.

With the mixer on low, add a third of the sifted dry ingredients to the wet ingredients. Once mixed, add half of the milk, followed by another third of the flour. When well mixed, add the remaining milk, mix, then add the remaining flour. Use a silicon spatula to scrape the sides and bottom of the bowl to ensure all ingredients are mixed in.

Gently fold in the sprinkles. Fill the prepared muffin tins with batter. Cook until a skewer inserted at the center comes out clean, about 22-25 minutes. Do not over bake. Transfer to a wire rack and cool completely.

Just before serving, in a large bowl combine the heavy cream, powdered sugar and remaining vanilla. Use an electric mixer to beat until thick. Dollop or pipe whipped cream over each cupcake, then garnish with blueberries and raspberries. Sprinkle each cupcake GENEROUSLY with POP ROCKS.

Variations:
-Use store bought cupcakes or boxed mix.
-Use any canned frosting.

I was suckered into joining the Children’s Book of the Month Club last year. What can I say, rx we love books around here. If there is a major holiday that warrants gifts you can bet the kids are getting a book from us. Doesn’t sound very fun; but, buy information pills books are one of the few things the kids never loose interest in.

So far I have been responsible enough to decline all the monthly selections before they ended up at my house. This month I got a little busy and forgot. I was just about to send the package ‘return to sender’ when curiosity got the better of me. Usually I can go online and see what books are the featured selection of the month past and present, capsule but surprisingly CBOM.com revamped their site. In the end I tore into the package.

We love Elephant and Piggy. It is the tale of two best friends who love to have fun; one a little more reserved than the other. The way they interact reminds me so much of Adelin and Mason. Mo Willems, the author and creator of Pigeon, packs a whole lot of humor and fun into the award winning tales in the Elephant and Piggy series.

Pecan Sour Cream Buttermilk pancakes

Anyone who knows me knows that I am a breakfast fanatic. I could eat breakfast foods for every meal if I let myself. The idea for pecan sour cream buttermilk pancakes came from a book I was reading about a woman who loves to cook, order a hitman for the US government, this her best friend’s conniving vicious mother and the Italian Mob. Every morning Agnes gets out of bed and makes breakfast for her friends and family who have gathered around her place in anticipation of her God daughter’s wedding. Her specialty is sour cream and buttermilk pancakes studded with pecans. I have been thinking about those pancakes ever since. Cook’s Illustrated was the closest match combining melted butter, buy sour cream, buttermilk and two eggs.

These pancakes are amazing. The sour cream gives the flavor a boost that other buttermilk pancake recipes lack. They are tender and thick but not mushy. Agnes served hers with a fried ham steak.

Grazie Agnes il mio amico. Buon appetito

Stack of pecan sour cream buttermilk pancakes

Source: Cook’s Illustrated
2 cups unbleached all purpose flour
2 Tbsp sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 cups buttermilk, room temperature
1/4 cup sour cream, room tempertature
2 large eggs, room temperature
3 Tbsp butter, melted and cooled slightly
1-2 tsp vegetable oil
Pecans, broken or whole

Whisk together the flour, sugar, salt, baking powder and baking soda. In a second bowl, whisk together the buttermilk, eggs, sour cream and melted butter. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Gently stir until just combined; it will be lumpy and thick. Let sit for 10 minutes

Using 1/4-cup measurement pour batter on the medium heat hot griddle. Dot with pecans. Cook until bubbles form on top, about 1-2 minutes then flip. Continue to cook about 1 minute longer or until bottoms are golden brown.

Makes 16 four-inch pancakes

Variations:
-For this recipe use Gold Medal or Pillsbury. If using a higher protein flour such as King Arthur, use an extra two Tbsp of buttermilk.

Tips: Do not over mix the batter. It will become too runny. It is still edible but for fluffier pancakes gently fold the wet ingredients into the dry just until combined.
3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder
3 eggs, ailment this site room temperature
1 1/2 cups sugar
1/2 cup oil
2 cups shredded zucchini (about 2 and 1/2 medium sized)
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, ampoule baking soda, healing baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.
Zucchini

There are so many recipes for banana bread and zucchini bread it is enough to make the head spin trying to decided which one is going to turn out right. So I have a couple of recipes for you to try. One is a traditional zucchini bread with a hint of cinnamon. The other combines sweet potatoes with an assortment of spices.

Zucchini Sweet Potato Bread
Source: Bon Appetit Magazine, visit this November 1992
2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 1/2 cup grated zucchini
1 1/2 cup peeled and grated sweet potato
1 cup chopped walnuts
1/2 cup dried cranberries (optional)

Preheat oven to 350 degrees F.

Butter and flour a 9x5x3-inch loaf pan and set aside.

Sift the first 7 ingredients into a medium sized bowl. In a separate, stuff large bowl, order beat the sugar, oil, eggs and vanilla extract. Mix in the zucchini and sweet potato. Add the dry ingredients and stir just to combine. Fold in the nuts and cranberries and stir well.

Transfer batter to prepared pan. Bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Cool bread in pan on a rack for 15 minutes. Loosen the edges of the bread with a butter knife and turn out on a rack to cool completely. Can be prepared 1 day in advance. Wrap in foil and keep at room temperature.

Variations: By Joy the Baker
-The nutmeg and the cloves are optional.
-For less fat use 1/2 cup oil and 1/4 cup apple sauce in place of the 3/4 cup oil.
-Use 1 cup granulated sugar and 1 cup brown sugar.
-Replace the 2 cups flour with 1 cup all-purpose and 1 cup whole wheat flour.

Zucchini Bread
This is a nice version of zucchini bread with less sugar and half the oil.
Classic Zucchini Bread
Source: Coconut
2 cups shredded zucchini (about 2 and 1/2 medium sized)
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
3 eggs, room temperature, slightly beaten
1 1/2 cups sugar
1/2 cup oil
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, baking soda, baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.

Variations:
-Add 4 tsp cinnamon for a spicier flavor.
-Add 1 cup chopped walnuts for crunch.
-Half the oil and replace the 1/4 cup with applesauce.
I stumbled upon serious eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. Slice, sickness a family member of Serious Eats, offers suggestions for the best pizza across the country. Have any questions about food ask the Serious Eats community.

Serious Eats is more than the typical food blog/restaurant review source. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary. Serious Eats Recipes are proposed to be the best garnered from chefs, cookbooks and the web. For trusted advise on the best places to eat around the world turn to Serious Eat’s Eating Out section.

The Serious Eats family of sites includes:
Slice Pizza Weblog
A Hamburger Today hamburger blog
Photograzing a place for people to share their best food photography, discover new food blogs, and find delicious inspiration
During the summer when it is really hot, malady I have to come up with something enticing to get the kids outside. The car wash has always been an instant hit. It is pretty hard to keep them away from buckets of water overflowing with soap.

After they are bored of washing the cars, sildenafil the atmosphere turns bubble hysteria. I have to patrol the dish soap or else they will use the whole bottle. Practically anything with a hole can be used to blow bubbles with. Drinking straws, there string, slotted spoons, even strawberry baskets. See what will make a bubble and what does not. Will a square hole make a square bubble? Bubbles Anyone?

Homemade Touchable Bubble Solution: 2 cups bubble solution, 1 1/2 cups of water, 4 tablespoons dish washing liquid, 4 tablespoons light corn syrup.
I stumbled upon Serious Eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. I found a plethora of food inspiration.

Serious Eats is more than the typical food blog/restaurant review resource. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary.

Serious Eats “Recipes” are proposed to be the best garnered from chefs, ask cookbooks and the web. For trusted advice on the best places to eat around the world turn to Serious Eat’s “Eating Out” section. Have any questions about food ask the Serious Eats community under “Talk”.

There is more. “Slice”, ask a family member of Serious Eats, pill offers suggestions for the best pizza establishments across the country. “A Hamburger Today”, reveals hot spots for a tasty hamburger. There is even an area for those experienced to budding foodie photographers to post pictures, blogs and recipes under the heading “Photograzing”.

Firecracker Cupcakes

Photo: property of Cathy at the Noble Pig

Pop Rocks take me back to the days of Piggly Wiggly. I often followed my brothers there to buy candy to sell at school. Some days while at dance class, viagra a few of us girls would run down to the corner store during break to buy Pop Rocks and Now-and-Laters. Not the best of snacks, but it was more about the experience of little blasts inside our mouths that made us giggle.

Source: Adapted from Patrick Decker by Cathy at Noble Pig
2-1/2 cups all-purpose flour
2-1/4 tsp baking powder
1/4 tsp salt
12 tbsp (1-1/2 sticks) unsalted butter
1-1/4 cups sugar
8 egg yolks
2 tsp vanilla, divided
1 cup milk
1/2 cup rainbow candy sprinkles
2 cups heavy cream
1/2 cup powdered sugar
About 3/4 cup blueberries, to garnish
About 3/4 cup raspberries, to garnish
Lots of Pop Rocks

Preheat oven to 350 degrees. Line 12 muffins tins with paper baking cups.

In a medium bowl, sift together the flour, baking powder and salt, then set aside.

In a large bowl, use an electric mixer to cream together the butter and sugar until the mixture is fluffy, substantially increased in volume and lightened in color, about 3 minutes.

In another large bowl, use an electric mixer with clean beaters to beat the egg yolks and 1 teaspoon of the vanilla until thickened and pale in color, about four minutes. Add the beaten egg yolks to the butter-sugar mixture and mix to combine.

With the mixer on low, add a third of the sifted dry ingredients to the wet ingredients. Once mixed, add half of the milk, followed by another third of the flour. When well mixed, add the remaining milk, mix, then add the remaining flour. Use a silicon spatula to scrape the sides and bottom of the bowl to ensure all ingredients are mixed in.

Gently fold in the sprinkles. Fill the prepared muffin tins with batter. Cook until a skewer inserted at the center comes out clean, about 22-25 minutes. Do not over bake. Transfer to a wire rack and cool completely.

Just before serving, in a large bowl combine the heavy cream, powdered sugar and remaining vanilla. Use an electric mixer to beat until thick. Dollop or pipe whipped cream over each cupcake, then garnish with blueberries and raspberries. Sprinkle each cupcake GENEROUSLY with POP ROCKS.

Variations:
-Use store bought cupcakes or boxed mix.
-Use any canned frosting.

I was suckered into joining the Children’s Book of the Month Club last year. What can I say, rx we love books around here. If there is a major holiday that warrants gifts you can bet the kids are getting a book from us. Doesn’t sound very fun; but, buy information pills books are one of the few things the kids never loose interest in.

So far I have been responsible enough to decline all the monthly selections before they ended up at my house. This month I got a little busy and forgot. I was just about to send the package ‘return to sender’ when curiosity got the better of me. Usually I can go online and see what books are the featured selection of the month past and present, capsule but surprisingly CBOM.com revamped their site. In the end I tore into the package.

We love Elephant and Piggy. It is the tale of two best friends who love to have fun; one a little more reserved than the other. The way they interact reminds me so much of Adelin and Mason. Mo Willems, the author and creator of Pigeon, packs a whole lot of humor and fun into the award winning tales in the Elephant and Piggy series.

Pecan Sour Cream Buttermilk pancakes

Anyone who knows me knows that I am a breakfast fanatic. I could eat breakfast foods for every meal if I let myself. The idea for pecan sour cream buttermilk pancakes came from a book I was reading about a woman who loves to cook, order a hitman for the US government, this her best friend’s conniving vicious mother and the Italian Mob. Every morning Agnes gets out of bed and makes breakfast for her friends and family who have gathered around her place in anticipation of her God daughter’s wedding. Her specialty is sour cream and buttermilk pancakes studded with pecans. I have been thinking about those pancakes ever since. Cook’s Illustrated was the closest match combining melted butter, buy sour cream, buttermilk and two eggs.

These pancakes are amazing. The sour cream gives the flavor a boost that other buttermilk pancake recipes lack. They are tender and thick but not mushy. Agnes served hers with a fried ham steak.

Grazie Agnes il mio amico. Buon appetito

Stack of pecan sour cream buttermilk pancakes

Source: Cook’s Illustrated
2 cups unbleached all purpose flour
2 Tbsp sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 cups buttermilk, room temperature
1/4 cup sour cream, room tempertature
2 large eggs, room temperature
3 Tbsp butter, melted and cooled slightly
1-2 tsp vegetable oil
Pecans, broken or whole

Whisk together the flour, sugar, salt, baking powder and baking soda. In a second bowl, whisk together the buttermilk, eggs, sour cream and melted butter. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Gently stir until just combined; it will be lumpy and thick. Let sit for 10 minutes

Using 1/4-cup measurement pour batter on the medium heat hot griddle. Dot with pecans. Cook until bubbles form on top, about 1-2 minutes then flip. Continue to cook about 1 minute longer or until bottoms are golden brown.

Makes 16 four-inch pancakes

Variations:
-For this recipe use Gold Medal or Pillsbury. If using a higher protein flour such as King Arthur, use an extra two Tbsp of buttermilk.

Tips: Do not over mix the batter. It will become too runny. It is still edible but for fluffier pancakes gently fold the wet ingredients into the dry just until combined.
Table Setting

This idea came from a friend of mine Patty. Every time she had a birthday party the kids were kept busy for a short time decorating a bucket or paper table cloth. Since holiday’s tend to be a bit more hectic it is nice to have a craft to preoccupy them until dinner is ready.

Here we are making flag place settings and wild hats to celebrate with.

Supplies:
Large roll of paper
Scissors
Glue
Craft paper, pilule various colors
Crayons
Markers
3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder
3 eggs, ailment this site room temperature
1 1/2 cups sugar
1/2 cup oil
2 cups shredded zucchini (about 2 and 1/2 medium sized)
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, ampoule baking soda, healing baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.
Zucchini

There are so many recipes for banana bread and zucchini bread it is enough to make the head spin trying to decided which one is going to turn out right. So I have a couple of recipes for you to try. One is a traditional zucchini bread with a hint of cinnamon. The other combines sweet potatoes with an assortment of spices.

Zucchini Sweet Potato Bread
Source: Bon Appetit Magazine, visit this November 1992
2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 1/2 cup grated zucchini
1 1/2 cup peeled and grated sweet potato
1 cup chopped walnuts
1/2 cup dried cranberries (optional)

Preheat oven to 350 degrees F.

Butter and flour a 9x5x3-inch loaf pan and set aside.

Sift the first 7 ingredients into a medium sized bowl. In a separate, stuff large bowl, order beat the sugar, oil, eggs and vanilla extract. Mix in the zucchini and sweet potato. Add the dry ingredients and stir just to combine. Fold in the nuts and cranberries and stir well.

Transfer batter to prepared pan. Bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Cool bread in pan on a rack for 15 minutes. Loosen the edges of the bread with a butter knife and turn out on a rack to cool completely. Can be prepared 1 day in advance. Wrap in foil and keep at room temperature.

Variations: By Joy the Baker
-The nutmeg and the cloves are optional.
-For less fat use 1/2 cup oil and 1/4 cup apple sauce in place of the 3/4 cup oil.
-Use 1 cup granulated sugar and 1 cup brown sugar.
-Replace the 2 cups flour with 1 cup all-purpose and 1 cup whole wheat flour.

Zucchini Bread
This is a nice version of zucchini bread with less sugar and half the oil.
Classic Zucchini Bread
Source: Coconut
2 cups shredded zucchini (about 2 and 1/2 medium sized)
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
3 eggs, room temperature, slightly beaten
1 1/2 cups sugar
1/2 cup oil
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, baking soda, baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.

Variations:
-Add 4 tsp cinnamon for a spicier flavor.
-Add 1 cup chopped walnuts for crunch.
-Half the oil and replace the 1/4 cup with applesauce.
I stumbled upon serious eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. Slice, sickness a family member of Serious Eats, offers suggestions for the best pizza across the country. Have any questions about food ask the Serious Eats community.

Serious Eats is more than the typical food blog/restaurant review source. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary. Serious Eats Recipes are proposed to be the best garnered from chefs, cookbooks and the web. For trusted advise on the best places to eat around the world turn to Serious Eat’s Eating Out section.

The Serious Eats family of sites includes:
Slice Pizza Weblog
A Hamburger Today hamburger blog
Photograzing a place for people to share their best food photography, discover new food blogs, and find delicious inspiration
During the summer when it is really hot, malady I have to come up with something enticing to get the kids outside. The car wash has always been an instant hit. It is pretty hard to keep them away from buckets of water overflowing with soap.

After they are bored of washing the cars, sildenafil the atmosphere turns bubble hysteria. I have to patrol the dish soap or else they will use the whole bottle. Practically anything with a hole can be used to blow bubbles with. Drinking straws, there string, slotted spoons, even strawberry baskets. See what will make a bubble and what does not. Will a square hole make a square bubble? Bubbles Anyone?

Homemade Touchable Bubble Solution: 2 cups bubble solution, 1 1/2 cups of water, 4 tablespoons dish washing liquid, 4 tablespoons light corn syrup.
I stumbled upon Serious Eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. I found a plethora of food inspiration.

Serious Eats is more than the typical food blog/restaurant review resource. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary.

Serious Eats “Recipes” are proposed to be the best garnered from chefs, ask cookbooks and the web. For trusted advice on the best places to eat around the world turn to Serious Eat’s “Eating Out” section. Have any questions about food ask the Serious Eats community under “Talk”.

There is more. “Slice”, ask a family member of Serious Eats, pill offers suggestions for the best pizza establishments across the country. “A Hamburger Today”, reveals hot spots for a tasty hamburger. There is even an area for those experienced to budding foodie photographers to post pictures, blogs and recipes under the heading “Photograzing”.

Firecracker Cupcakes

Photo: property of Cathy at the Noble Pig

Pop Rocks take me back to the days of Piggly Wiggly. I often followed my brothers there to buy candy to sell at school. Some days while at dance class, viagra a few of us girls would run down to the corner store during break to buy Pop Rocks and Now-and-Laters. Not the best of snacks, but it was more about the experience of little blasts inside our mouths that made us giggle.

Source: Adapted from Patrick Decker by Cathy at Noble Pig
2-1/2 cups all-purpose flour
2-1/4 tsp baking powder
1/4 tsp salt
12 tbsp (1-1/2 sticks) unsalted butter
1-1/4 cups sugar
8 egg yolks
2 tsp vanilla, divided
1 cup milk
1/2 cup rainbow candy sprinkles
2 cups heavy cream
1/2 cup powdered sugar
About 3/4 cup blueberries, to garnish
About 3/4 cup raspberries, to garnish
Lots of Pop Rocks

Preheat oven to 350 degrees. Line 12 muffins tins with paper baking cups.

In a medium bowl, sift together the flour, baking powder and salt, then set aside.

In a large bowl, use an electric mixer to cream together the butter and sugar until the mixture is fluffy, substantially increased in volume and lightened in color, about 3 minutes.

In another large bowl, use an electric mixer with clean beaters to beat the egg yolks and 1 teaspoon of the vanilla until thickened and pale in color, about four minutes. Add the beaten egg yolks to the butter-sugar mixture and mix to combine.

With the mixer on low, add a third of the sifted dry ingredients to the wet ingredients. Once mixed, add half of the milk, followed by another third of the flour. When well mixed, add the remaining milk, mix, then add the remaining flour. Use a silicon spatula to scrape the sides and bottom of the bowl to ensure all ingredients are mixed in.

Gently fold in the sprinkles. Fill the prepared muffin tins with batter. Cook until a skewer inserted at the center comes out clean, about 22-25 minutes. Do not over bake. Transfer to a wire rack and cool completely.

Just before serving, in a large bowl combine the heavy cream, powdered sugar and remaining vanilla. Use an electric mixer to beat until thick. Dollop or pipe whipped cream over each cupcake, then garnish with blueberries and raspberries. Sprinkle each cupcake GENEROUSLY with POP ROCKS.

Variations:
-Use store bought cupcakes or boxed mix.
-Use any canned frosting.

I was suckered into joining the Children’s Book of the Month Club last year. What can I say, rx we love books around here. If there is a major holiday that warrants gifts you can bet the kids are getting a book from us. Doesn’t sound very fun; but, buy information pills books are one of the few things the kids never loose interest in.

So far I have been responsible enough to decline all the monthly selections before they ended up at my house. This month I got a little busy and forgot. I was just about to send the package ‘return to sender’ when curiosity got the better of me. Usually I can go online and see what books are the featured selection of the month past and present, capsule but surprisingly CBOM.com revamped their site. In the end I tore into the package.

We love Elephant and Piggy. It is the tale of two best friends who love to have fun; one a little more reserved than the other. The way they interact reminds me so much of Adelin and Mason. Mo Willems, the author and creator of Pigeon, packs a whole lot of humor and fun into the award winning tales in the Elephant and Piggy series.

Pecan Sour Cream Buttermilk pancakes

Anyone who knows me knows that I am a breakfast fanatic. I could eat breakfast foods for every meal if I let myself. The idea for pecan sour cream buttermilk pancakes came from a book I was reading about a woman who loves to cook, order a hitman for the US government, this her best friend’s conniving vicious mother and the Italian Mob. Every morning Agnes gets out of bed and makes breakfast for her friends and family who have gathered around her place in anticipation of her God daughter’s wedding. Her specialty is sour cream and buttermilk pancakes studded with pecans. I have been thinking about those pancakes ever since. Cook’s Illustrated was the closest match combining melted butter, buy sour cream, buttermilk and two eggs.

These pancakes are amazing. The sour cream gives the flavor a boost that other buttermilk pancake recipes lack. They are tender and thick but not mushy. Agnes served hers with a fried ham steak.

Grazie Agnes il mio amico. Buon appetito

Stack of pecan sour cream buttermilk pancakes

Source: Cook’s Illustrated
2 cups unbleached all purpose flour
2 Tbsp sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 cups buttermilk, room temperature
1/4 cup sour cream, room tempertature
2 large eggs, room temperature
3 Tbsp butter, melted and cooled slightly
1-2 tsp vegetable oil
Pecans, broken or whole

Whisk together the flour, sugar, salt, baking powder and baking soda. In a second bowl, whisk together the buttermilk, eggs, sour cream and melted butter. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Gently stir until just combined; it will be lumpy and thick. Let sit for 10 minutes

Using 1/4-cup measurement pour batter on the medium heat hot griddle. Dot with pecans. Cook until bubbles form on top, about 1-2 minutes then flip. Continue to cook about 1 minute longer or until bottoms are golden brown.

Makes 16 four-inch pancakes

Variations:
-For this recipe use Gold Medal or Pillsbury. If using a higher protein flour such as King Arthur, use an extra two Tbsp of buttermilk.

Tips: Do not over mix the batter. It will become too runny. It is still edible but for fluffier pancakes gently fold the wet ingredients into the dry just until combined.
Table Setting

This idea came from a friend of mine Patty. Every time she had a birthday party the kids were kept busy for a short time decorating a bucket or paper table cloth. Since holiday’s tend to be a bit more hectic it is nice to have a craft to preoccupy them until dinner is ready.

Here we are making flag place settings and wild hats to celebrate with.

Supplies:
Large roll of paper
Scissors
Glue
Craft paper, pilule various colors
Crayons
Markers

I was suckered into joining the Children’s Book of the Month Club last year. What can I say, stuff we love books around here. If there is a major holiday that warrants gifts you can bet the kids are getting a book from us. Doesn’t sound very fun; but, prescription books are one of the few things the kids never loose interest in.

So far I have been responsible enough to decline all the monthly selections before they ended up at my house. This month I got a little busy and forgot. I was just about to send the package ‘return to sender’ when curiosity got the better of me. Usually I can go online and see what books are the featured selection of the month past and present, thumb but surprisingly CBOM.com revamped their site. In the end I tore into the package.

We love Elephant and Piggy. It is the tale of two best friends who love to have fun; one a little more reserved than the other. The way they interact reminds me so much of Adelin and Mason. Mo Willems, the author and creator of Pigeon, packs a whole lot of humor and fun into the award winning tales in the Elephant and Piggy series.
3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder
3 eggs, ailment this site room temperature
1 1/2 cups sugar
1/2 cup oil
2 cups shredded zucchini (about 2 and 1/2 medium sized)
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, ampoule baking soda, healing baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.
Zucchini

There are so many recipes for banana bread and zucchini bread it is enough to make the head spin trying to decided which one is going to turn out right. So I have a couple of recipes for you to try. One is a traditional zucchini bread with a hint of cinnamon. The other combines sweet potatoes with an assortment of spices.

Zucchini Sweet Potato Bread
Source: Bon Appetit Magazine, visit this November 1992
2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 1/2 cup grated zucchini
1 1/2 cup peeled and grated sweet potato
1 cup chopped walnuts
1/2 cup dried cranberries (optional)

Preheat oven to 350 degrees F.

Butter and flour a 9x5x3-inch loaf pan and set aside.

Sift the first 7 ingredients into a medium sized bowl. In a separate, stuff large bowl, order beat the sugar, oil, eggs and vanilla extract. Mix in the zucchini and sweet potato. Add the dry ingredients and stir just to combine. Fold in the nuts and cranberries and stir well.

Transfer batter to prepared pan. Bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Cool bread in pan on a rack for 15 minutes. Loosen the edges of the bread with a butter knife and turn out on a rack to cool completely. Can be prepared 1 day in advance. Wrap in foil and keep at room temperature.

Variations: By Joy the Baker
-The nutmeg and the cloves are optional.
-For less fat use 1/2 cup oil and 1/4 cup apple sauce in place of the 3/4 cup oil.
-Use 1 cup granulated sugar and 1 cup brown sugar.
-Replace the 2 cups flour with 1 cup all-purpose and 1 cup whole wheat flour.

Zucchini Bread
This is a nice version of zucchini bread with less sugar and half the oil.
Classic Zucchini Bread
Source: Coconut
2 cups shredded zucchini (about 2 and 1/2 medium sized)
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
3 eggs, room temperature, slightly beaten
1 1/2 cups sugar
1/2 cup oil
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, baking soda, baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.

Variations:
-Add 4 tsp cinnamon for a spicier flavor.
-Add 1 cup chopped walnuts for crunch.
-Half the oil and replace the 1/4 cup with applesauce.
I stumbled upon serious eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. Slice, sickness a family member of Serious Eats, offers suggestions for the best pizza across the country. Have any questions about food ask the Serious Eats community.

Serious Eats is more than the typical food blog/restaurant review source. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary. Serious Eats Recipes are proposed to be the best garnered from chefs, cookbooks and the web. For trusted advise on the best places to eat around the world turn to Serious Eat’s Eating Out section.

The Serious Eats family of sites includes:
Slice Pizza Weblog
A Hamburger Today hamburger blog
Photograzing a place for people to share their best food photography, discover new food blogs, and find delicious inspiration
During the summer when it is really hot, malady I have to come up with something enticing to get the kids outside. The car wash has always been an instant hit. It is pretty hard to keep them away from buckets of water overflowing with soap.

After they are bored of washing the cars, sildenafil the atmosphere turns bubble hysteria. I have to patrol the dish soap or else they will use the whole bottle. Practically anything with a hole can be used to blow bubbles with. Drinking straws, there string, slotted spoons, even strawberry baskets. See what will make a bubble and what does not. Will a square hole make a square bubble? Bubbles Anyone?

Homemade Touchable Bubble Solution: 2 cups bubble solution, 1 1/2 cups of water, 4 tablespoons dish washing liquid, 4 tablespoons light corn syrup.
I stumbled upon Serious Eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. I found a plethora of food inspiration.

Serious Eats is more than the typical food blog/restaurant review resource. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary.

Serious Eats “Recipes” are proposed to be the best garnered from chefs, ask cookbooks and the web. For trusted advice on the best places to eat around the world turn to Serious Eat’s “Eating Out” section. Have any questions about food ask the Serious Eats community under “Talk”.

There is more. “Slice”, ask a family member of Serious Eats, pill offers suggestions for the best pizza establishments across the country. “A Hamburger Today”, reveals hot spots for a tasty hamburger. There is even an area for those experienced to budding foodie photographers to post pictures, blogs and recipes under the heading “Photograzing”.

Firecracker Cupcakes

Photo: property of Cathy at the Noble Pig

Pop Rocks take me back to the days of Piggly Wiggly. I often followed my brothers there to buy candy to sell at school. Some days while at dance class, viagra a few of us girls would run down to the corner store during break to buy Pop Rocks and Now-and-Laters. Not the best of snacks, but it was more about the experience of little blasts inside our mouths that made us giggle.

Source: Adapted from Patrick Decker by Cathy at Noble Pig
2-1/2 cups all-purpose flour
2-1/4 tsp baking powder
1/4 tsp salt
12 tbsp (1-1/2 sticks) unsalted butter
1-1/4 cups sugar
8 egg yolks
2 tsp vanilla, divided
1 cup milk
1/2 cup rainbow candy sprinkles
2 cups heavy cream
1/2 cup powdered sugar
About 3/4 cup blueberries, to garnish
About 3/4 cup raspberries, to garnish
Lots of Pop Rocks

Preheat oven to 350 degrees. Line 12 muffins tins with paper baking cups.

In a medium bowl, sift together the flour, baking powder and salt, then set aside.

In a large bowl, use an electric mixer to cream together the butter and sugar until the mixture is fluffy, substantially increased in volume and lightened in color, about 3 minutes.

In another large bowl, use an electric mixer with clean beaters to beat the egg yolks and 1 teaspoon of the vanilla until thickened and pale in color, about four minutes. Add the beaten egg yolks to the butter-sugar mixture and mix to combine.

With the mixer on low, add a third of the sifted dry ingredients to the wet ingredients. Once mixed, add half of the milk, followed by another third of the flour. When well mixed, add the remaining milk, mix, then add the remaining flour. Use a silicon spatula to scrape the sides and bottom of the bowl to ensure all ingredients are mixed in.

Gently fold in the sprinkles. Fill the prepared muffin tins with batter. Cook until a skewer inserted at the center comes out clean, about 22-25 minutes. Do not over bake. Transfer to a wire rack and cool completely.

Just before serving, in a large bowl combine the heavy cream, powdered sugar and remaining vanilla. Use an electric mixer to beat until thick. Dollop or pipe whipped cream over each cupcake, then garnish with blueberries and raspberries. Sprinkle each cupcake GENEROUSLY with POP ROCKS.

Variations:
-Use store bought cupcakes or boxed mix.
-Use any canned frosting.

I was suckered into joining the Children’s Book of the Month Club last year. What can I say, rx we love books around here. If there is a major holiday that warrants gifts you can bet the kids are getting a book from us. Doesn’t sound very fun; but, buy information pills books are one of the few things the kids never loose interest in.

So far I have been responsible enough to decline all the monthly selections before they ended up at my house. This month I got a little busy and forgot. I was just about to send the package ‘return to sender’ when curiosity got the better of me. Usually I can go online and see what books are the featured selection of the month past and present, capsule but surprisingly CBOM.com revamped their site. In the end I tore into the package.

We love Elephant and Piggy. It is the tale of two best friends who love to have fun; one a little more reserved than the other. The way they interact reminds me so much of Adelin and Mason. Mo Willems, the author and creator of Pigeon, packs a whole lot of humor and fun into the award winning tales in the Elephant and Piggy series.

Pecan Sour Cream Buttermilk pancakes

Anyone who knows me knows that I am a breakfast fanatic. I could eat breakfast foods for every meal if I let myself. The idea for pecan sour cream buttermilk pancakes came from a book I was reading about a woman who loves to cook, order a hitman for the US government, this her best friend’s conniving vicious mother and the Italian Mob. Every morning Agnes gets out of bed and makes breakfast for her friends and family who have gathered around her place in anticipation of her God daughter’s wedding. Her specialty is sour cream and buttermilk pancakes studded with pecans. I have been thinking about those pancakes ever since. Cook’s Illustrated was the closest match combining melted butter, buy sour cream, buttermilk and two eggs.

These pancakes are amazing. The sour cream gives the flavor a boost that other buttermilk pancake recipes lack. They are tender and thick but not mushy. Agnes served hers with a fried ham steak.

Grazie Agnes il mio amico. Buon appetito

Stack of pecan sour cream buttermilk pancakes

Source: Cook’s Illustrated
2 cups unbleached all purpose flour
2 Tbsp sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 cups buttermilk, room temperature
1/4 cup sour cream, room tempertature
2 large eggs, room temperature
3 Tbsp butter, melted and cooled slightly
1-2 tsp vegetable oil
Pecans, broken or whole

Whisk together the flour, sugar, salt, baking powder and baking soda. In a second bowl, whisk together the buttermilk, eggs, sour cream and melted butter. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Gently stir until just combined; it will be lumpy and thick. Let sit for 10 minutes

Using 1/4-cup measurement pour batter on the medium heat hot griddle. Dot with pecans. Cook until bubbles form on top, about 1-2 minutes then flip. Continue to cook about 1 minute longer or until bottoms are golden brown.

Makes 16 four-inch pancakes

Variations:
-For this recipe use Gold Medal or Pillsbury. If using a higher protein flour such as King Arthur, use an extra two Tbsp of buttermilk.

Tips: Do not over mix the batter. It will become too runny. It is still edible but for fluffier pancakes gently fold the wet ingredients into the dry just until combined.
Table Setting

This idea came from a friend of mine Patty. Every time she had a birthday party the kids were kept busy for a short time decorating a bucket or paper table cloth. Since holiday’s tend to be a bit more hectic it is nice to have a craft to preoccupy them until dinner is ready.

Here we are making flag place settings and wild hats to celebrate with.

Supplies:
Large roll of paper
Scissors
Glue
Craft paper, pilule various colors
Crayons
Markers

I was suckered into joining the Children’s Book of the Month Club last year. What can I say, stuff we love books around here. If there is a major holiday that warrants gifts you can bet the kids are getting a book from us. Doesn’t sound very fun; but, prescription books are one of the few things the kids never loose interest in.

So far I have been responsible enough to decline all the monthly selections before they ended up at my house. This month I got a little busy and forgot. I was just about to send the package ‘return to sender’ when curiosity got the better of me. Usually I can go online and see what books are the featured selection of the month past and present, thumb but surprisingly CBOM.com revamped their site. In the end I tore into the package.

We love Elephant and Piggy. It is the tale of two best friends who love to have fun; one a little more reserved than the other. The way they interact reminds me so much of Adelin and Mason. Mo Willems, the author and creator of Pigeon, packs a whole lot of humor and fun into the award winning tales in the Elephant and Piggy series.

Chicken Spinach with warm mustard dressing

When it is 109 degrees outside the last thing I want to do is stand in the hot kitchen cooking. This week our meals have mostly consisted of dinner salads. They are fast, this easy and there is not a lot of clean up.

In this recipe the chicken and potatoes are simmered in a brine giving them flavor without all the extra fat. The dressing may be a little powerful for some tastes. If that is the case your favorite salad dressing could make an excellent substitution.

Source: Adapted from Health
1 pound new potatoes
2 tbsp salt, order divided
1 1/2 pounds boneless, doctor skinless chicken breast
1/4 cup extra-virgin olive oil
1 tbsp white Dijon mustard
1 tbsp white wine vinegar
1/4 tsp pepper
4-6 cups spinach, stems removed
1/4 cup Parmesan cheese, shaved

Bring potatoes to a boil in a large pot. Add 1 tablespoon salt, reduce heat and simmer 15-18 minutes or until tender. Drain and run under cool water to cool.

Fill a saucepan halfway with water. Bring to a boil. Add 1 tablespoon salt. Add chicken, reduce heat to medium; gently simmer 12-14 minutes or until cooked through. Let rest 15 minutes before shredding.

To make the dressing, whisk together the oil, mustard, vinegar and pepper; set aside.
3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder
3 eggs, ailment this site room temperature
1 1/2 cups sugar
1/2 cup oil
2 cups shredded zucchini (about 2 and 1/2 medium sized)
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, ampoule baking soda, healing baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.
Zucchini

There are so many recipes for banana bread and zucchini bread it is enough to make the head spin trying to decided which one is going to turn out right. So I have a couple of recipes for you to try. One is a traditional zucchini bread with a hint of cinnamon. The other combines sweet potatoes with an assortment of spices.

Zucchini Sweet Potato Bread
Source: Bon Appetit Magazine, visit this November 1992
2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 1/2 cup grated zucchini
1 1/2 cup peeled and grated sweet potato
1 cup chopped walnuts
1/2 cup dried cranberries (optional)

Preheat oven to 350 degrees F.

Butter and flour a 9x5x3-inch loaf pan and set aside.

Sift the first 7 ingredients into a medium sized bowl. In a separate, stuff large bowl, order beat the sugar, oil, eggs and vanilla extract. Mix in the zucchini and sweet potato. Add the dry ingredients and stir just to combine. Fold in the nuts and cranberries and stir well.

Transfer batter to prepared pan. Bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Cool bread in pan on a rack for 15 minutes. Loosen the edges of the bread with a butter knife and turn out on a rack to cool completely. Can be prepared 1 day in advance. Wrap in foil and keep at room temperature.

Variations: By Joy the Baker
-The nutmeg and the cloves are optional.
-For less fat use 1/2 cup oil and 1/4 cup apple sauce in place of the 3/4 cup oil.
-Use 1 cup granulated sugar and 1 cup brown sugar.
-Replace the 2 cups flour with 1 cup all-purpose and 1 cup whole wheat flour.

Zucchini Bread
This is a nice version of zucchini bread with less sugar and half the oil.
Classic Zucchini Bread
Source: Coconut
2 cups shredded zucchini (about 2 and 1/2 medium sized)
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
3 eggs, room temperature, slightly beaten
1 1/2 cups sugar
1/2 cup oil
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, baking soda, baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.

Variations:
-Add 4 tsp cinnamon for a spicier flavor.
-Add 1 cup chopped walnuts for crunch.
-Half the oil and replace the 1/4 cup with applesauce.
I stumbled upon serious eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. Slice, sickness a family member of Serious Eats, offers suggestions for the best pizza across the country. Have any questions about food ask the Serious Eats community.

Serious Eats is more than the typical food blog/restaurant review source. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary. Serious Eats Recipes are proposed to be the best garnered from chefs, cookbooks and the web. For trusted advise on the best places to eat around the world turn to Serious Eat’s Eating Out section.

The Serious Eats family of sites includes:
Slice Pizza Weblog
A Hamburger Today hamburger blog
Photograzing a place for people to share their best food photography, discover new food blogs, and find delicious inspiration
During the summer when it is really hot, malady I have to come up with something enticing to get the kids outside. The car wash has always been an instant hit. It is pretty hard to keep them away from buckets of water overflowing with soap.

After they are bored of washing the cars, sildenafil the atmosphere turns bubble hysteria. I have to patrol the dish soap or else they will use the whole bottle. Practically anything with a hole can be used to blow bubbles with. Drinking straws, there string, slotted spoons, even strawberry baskets. See what will make a bubble and what does not. Will a square hole make a square bubble? Bubbles Anyone?

Homemade Touchable Bubble Solution: 2 cups bubble solution, 1 1/2 cups of water, 4 tablespoons dish washing liquid, 4 tablespoons light corn syrup.
I stumbled upon Serious Eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. I found a plethora of food inspiration.

Serious Eats is more than the typical food blog/restaurant review resource. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary.

Serious Eats “Recipes” are proposed to be the best garnered from chefs, ask cookbooks and the web. For trusted advice on the best places to eat around the world turn to Serious Eat’s “Eating Out” section. Have any questions about food ask the Serious Eats community under “Talk”.

There is more. “Slice”, ask a family member of Serious Eats, pill offers suggestions for the best pizza establishments across the country. “A Hamburger Today”, reveals hot spots for a tasty hamburger. There is even an area for those experienced to budding foodie photographers to post pictures, blogs and recipes under the heading “Photograzing”.

Firecracker Cupcakes

Photo: property of Cathy at the Noble Pig

Pop Rocks take me back to the days of Piggly Wiggly. I often followed my brothers there to buy candy to sell at school. Some days while at dance class, viagra a few of us girls would run down to the corner store during break to buy Pop Rocks and Now-and-Laters. Not the best of snacks, but it was more about the experience of little blasts inside our mouths that made us giggle.

Source: Adapted from Patrick Decker by Cathy at Noble Pig
2-1/2 cups all-purpose flour
2-1/4 tsp baking powder
1/4 tsp salt
12 tbsp (1-1/2 sticks) unsalted butter
1-1/4 cups sugar
8 egg yolks
2 tsp vanilla, divided
1 cup milk
1/2 cup rainbow candy sprinkles
2 cups heavy cream
1/2 cup powdered sugar
About 3/4 cup blueberries, to garnish
About 3/4 cup raspberries, to garnish
Lots of Pop Rocks

Preheat oven to 350 degrees. Line 12 muffins tins with paper baking cups.

In a medium bowl, sift together the flour, baking powder and salt, then set aside.

In a large bowl, use an electric mixer to cream together the butter and sugar until the mixture is fluffy, substantially increased in volume and lightened in color, about 3 minutes.

In another large bowl, use an electric mixer with clean beaters to beat the egg yolks and 1 teaspoon of the vanilla until thickened and pale in color, about four minutes. Add the beaten egg yolks to the butter-sugar mixture and mix to combine.

With the mixer on low, add a third of the sifted dry ingredients to the wet ingredients. Once mixed, add half of the milk, followed by another third of the flour. When well mixed, add the remaining milk, mix, then add the remaining flour. Use a silicon spatula to scrape the sides and bottom of the bowl to ensure all ingredients are mixed in.

Gently fold in the sprinkles. Fill the prepared muffin tins with batter. Cook until a skewer inserted at the center comes out clean, about 22-25 minutes. Do not over bake. Transfer to a wire rack and cool completely.

Just before serving, in a large bowl combine the heavy cream, powdered sugar and remaining vanilla. Use an electric mixer to beat until thick. Dollop or pipe whipped cream over each cupcake, then garnish with blueberries and raspberries. Sprinkle each cupcake GENEROUSLY with POP ROCKS.

Variations:
-Use store bought cupcakes or boxed mix.
-Use any canned frosting.

I was suckered into joining the Children’s Book of the Month Club last year. What can I say, rx we love books around here. If there is a major holiday that warrants gifts you can bet the kids are getting a book from us. Doesn’t sound very fun; but, buy information pills books are one of the few things the kids never loose interest in.

So far I have been responsible enough to decline all the monthly selections before they ended up at my house. This month I got a little busy and forgot. I was just about to send the package ‘return to sender’ when curiosity got the better of me. Usually I can go online and see what books are the featured selection of the month past and present, capsule but surprisingly CBOM.com revamped their site. In the end I tore into the package.

We love Elephant and Piggy. It is the tale of two best friends who love to have fun; one a little more reserved than the other. The way they interact reminds me so much of Adelin and Mason. Mo Willems, the author and creator of Pigeon, packs a whole lot of humor and fun into the award winning tales in the Elephant and Piggy series.

Pecan Sour Cream Buttermilk pancakes

Anyone who knows me knows that I am a breakfast fanatic. I could eat breakfast foods for every meal if I let myself. The idea for pecan sour cream buttermilk pancakes came from a book I was reading about a woman who loves to cook, order a hitman for the US government, this her best friend’s conniving vicious mother and the Italian Mob. Every morning Agnes gets out of bed and makes breakfast for her friends and family who have gathered around her place in anticipation of her God daughter’s wedding. Her specialty is sour cream and buttermilk pancakes studded with pecans. I have been thinking about those pancakes ever since. Cook’s Illustrated was the closest match combining melted butter, buy sour cream, buttermilk and two eggs.

These pancakes are amazing. The sour cream gives the flavor a boost that other buttermilk pancake recipes lack. They are tender and thick but not mushy. Agnes served hers with a fried ham steak.

Grazie Agnes il mio amico. Buon appetito

Stack of pecan sour cream buttermilk pancakes

Source: Cook’s Illustrated
2 cups unbleached all purpose flour
2 Tbsp sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 cups buttermilk, room temperature
1/4 cup sour cream, room tempertature
2 large eggs, room temperature
3 Tbsp butter, melted and cooled slightly
1-2 tsp vegetable oil
Pecans, broken or whole

Whisk together the flour, sugar, salt, baking powder and baking soda. In a second bowl, whisk together the buttermilk, eggs, sour cream and melted butter. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Gently stir until just combined; it will be lumpy and thick. Let sit for 10 minutes

Using 1/4-cup measurement pour batter on the medium heat hot griddle. Dot with pecans. Cook until bubbles form on top, about 1-2 minutes then flip. Continue to cook about 1 minute longer or until bottoms are golden brown.

Makes 16 four-inch pancakes

Variations:
-For this recipe use Gold Medal or Pillsbury. If using a higher protein flour such as King Arthur, use an extra two Tbsp of buttermilk.

Tips: Do not over mix the batter. It will become too runny. It is still edible but for fluffier pancakes gently fold the wet ingredients into the dry just until combined.
Table Setting

This idea came from a friend of mine Patty. Every time she had a birthday party the kids were kept busy for a short time decorating a bucket or paper table cloth. Since holiday’s tend to be a bit more hectic it is nice to have a craft to preoccupy them until dinner is ready.

Here we are making flag place settings and wild hats to celebrate with.

Supplies:
Large roll of paper
Scissors
Glue
Craft paper, pilule various colors
Crayons
Markers

I was suckered into joining the Children’s Book of the Month Club last year. What can I say, stuff we love books around here. If there is a major holiday that warrants gifts you can bet the kids are getting a book from us. Doesn’t sound very fun; but, prescription books are one of the few things the kids never loose interest in.

So far I have been responsible enough to decline all the monthly selections before they ended up at my house. This month I got a little busy and forgot. I was just about to send the package ‘return to sender’ when curiosity got the better of me. Usually I can go online and see what books are the featured selection of the month past and present, thumb but surprisingly CBOM.com revamped their site. In the end I tore into the package.

We love Elephant and Piggy. It is the tale of two best friends who love to have fun; one a little more reserved than the other. The way they interact reminds me so much of Adelin and Mason. Mo Willems, the author and creator of Pigeon, packs a whole lot of humor and fun into the award winning tales in the Elephant and Piggy series.

Chicken Spinach with warm mustard dressing

When it is 109 degrees outside the last thing I want to do is stand in the hot kitchen cooking. This week our meals have mostly consisted of dinner salads. They are fast, this easy and there is not a lot of clean up.

In this recipe the chicken and potatoes are simmered in a brine giving them flavor without all the extra fat. The dressing may be a little powerful for some tastes. If that is the case your favorite salad dressing could make an excellent substitution.

Source: Adapted from Health
1 pound new potatoes
2 tbsp salt, order divided
1 1/2 pounds boneless, doctor skinless chicken breast
1/4 cup extra-virgin olive oil
1 tbsp white Dijon mustard
1 tbsp white wine vinegar
1/4 tsp pepper
4-6 cups spinach, stems removed
1/4 cup Parmesan cheese, shaved

Bring potatoes to a boil in a large pot. Add 1 tablespoon salt, reduce heat and simmer 15-18 minutes or until tender. Drain and run under cool water to cool.

Fill a saucepan halfway with water. Bring to a boil. Add 1 tablespoon salt. Add chicken, reduce heat to medium; gently simmer 12-14 minutes or until cooked through. Let rest 15 minutes before shredding.

To make the dressing, whisk together the oil, mustard, vinegar and pepper; set aside.
When it is 109 degrees outside the last thing I want to do is stand in the hot kitchen cooking. This week our meals have mostly consisted of dinner salads. They are fast, case easy and there is not a lot of clean up.

In this recipe the chicken and potatoes are simmered in a brine giving them flavor without all the extra fat. The dressing may be a little powerful for some tastes. If that is the case your favorite salad dressing could make an excellent substitution.

Source: Adapted from Health
1 pound new potatoes
2 tbsp salt, divided
1 1/2 pounds boneless, skinless chicken breast
1/4 cup extra-virgin olive oil
1 tbsp white Dijon mustard
1 tbsp white wine vinegar
1/4 tsp pepper
4-6 cups spinach, stems removed
1/4 cup Parmesan cheese, shaved

Bring potatoes to a boil in a large pot. Add 1 tablespoon salt, reduce heat and simmer 15-18 minutes or until tender. Drain and run under cool water to cool.

Fill a saucepan halfway with water. Bring to a boil. Add 1 tablespoon salt. Add chicken, reduce heat to medium; gently simmer 12-14 minutes or until cooked through. Let rest 15 minutes before shredding.

To make the dressing, whisk together the oil, mustard, vinegar and pepper; set aside.

3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder
3 eggs, ailment this site room temperature
1 1/2 cups sugar
1/2 cup oil
2 cups shredded zucchini (about 2 and 1/2 medium sized)
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, ampoule baking soda, healing baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.
Zucchini

There are so many recipes for banana bread and zucchini bread it is enough to make the head spin trying to decided which one is going to turn out right. So I have a couple of recipes for you to try. One is a traditional zucchini bread with a hint of cinnamon. The other combines sweet potatoes with an assortment of spices.

Zucchini Sweet Potato Bread
Source: Bon Appetit Magazine, visit this November 1992
2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 1/2 cup grated zucchini
1 1/2 cup peeled and grated sweet potato
1 cup chopped walnuts
1/2 cup dried cranberries (optional)

Preheat oven to 350 degrees F.

Butter and flour a 9x5x3-inch loaf pan and set aside.

Sift the first 7 ingredients into a medium sized bowl. In a separate, stuff large bowl, order beat the sugar, oil, eggs and vanilla extract. Mix in the zucchini and sweet potato. Add the dry ingredients and stir just to combine. Fold in the nuts and cranberries and stir well.

Transfer batter to prepared pan. Bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Cool bread in pan on a rack for 15 minutes. Loosen the edges of the bread with a butter knife and turn out on a rack to cool completely. Can be prepared 1 day in advance. Wrap in foil and keep at room temperature.

Variations: By Joy the Baker
-The nutmeg and the cloves are optional.
-For less fat use 1/2 cup oil and 1/4 cup apple sauce in place of the 3/4 cup oil.
-Use 1 cup granulated sugar and 1 cup brown sugar.
-Replace the 2 cups flour with 1 cup all-purpose and 1 cup whole wheat flour.

Zucchini Bread
This is a nice version of zucchini bread with less sugar and half the oil.
Classic Zucchini Bread
Source: Coconut
2 cups shredded zucchini (about 2 and 1/2 medium sized)
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
3 eggs, room temperature, slightly beaten
1 1/2 cups sugar
1/2 cup oil
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, baking soda, baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.

Variations:
-Add 4 tsp cinnamon for a spicier flavor.
-Add 1 cup chopped walnuts for crunch.
-Half the oil and replace the 1/4 cup with applesauce.
I stumbled upon serious eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. Slice, sickness a family member of Serious Eats, offers suggestions for the best pizza across the country. Have any questions about food ask the Serious Eats community.

Serious Eats is more than the typical food blog/restaurant review source. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary. Serious Eats Recipes are proposed to be the best garnered from chefs, cookbooks and the web. For trusted advise on the best places to eat around the world turn to Serious Eat’s Eating Out section.

The Serious Eats family of sites includes:
Slice Pizza Weblog
A Hamburger Today hamburger blog
Photograzing a place for people to share their best food photography, discover new food blogs, and find delicious inspiration
During the summer when it is really hot, malady I have to come up with something enticing to get the kids outside. The car wash has always been an instant hit. It is pretty hard to keep them away from buckets of water overflowing with soap.

After they are bored of washing the cars, sildenafil the atmosphere turns bubble hysteria. I have to patrol the dish soap or else they will use the whole bottle. Practically anything with a hole can be used to blow bubbles with. Drinking straws, there string, slotted spoons, even strawberry baskets. See what will make a bubble and what does not. Will a square hole make a square bubble? Bubbles Anyone?

Homemade Touchable Bubble Solution: 2 cups bubble solution, 1 1/2 cups of water, 4 tablespoons dish washing liquid, 4 tablespoons light corn syrup.
I stumbled upon Serious Eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. I found a plethora of food inspiration.

Serious Eats is more than the typical food blog/restaurant review resource. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary.

Serious Eats “Recipes” are proposed to be the best garnered from chefs, ask cookbooks and the web. For trusted advice on the best places to eat around the world turn to Serious Eat’s “Eating Out” section. Have any questions about food ask the Serious Eats community under “Talk”.

There is more. “Slice”, ask a family member of Serious Eats, pill offers suggestions for the best pizza establishments across the country. “A Hamburger Today”, reveals hot spots for a tasty hamburger. There is even an area for those experienced to budding foodie photographers to post pictures, blogs and recipes under the heading “Photograzing”.

Firecracker Cupcakes

Photo: property of Cathy at the Noble Pig

Pop Rocks take me back to the days of Piggly Wiggly. I often followed my brothers there to buy candy to sell at school. Some days while at dance class, viagra a few of us girls would run down to the corner store during break to buy Pop Rocks and Now-and-Laters. Not the best of snacks, but it was more about the experience of little blasts inside our mouths that made us giggle.

Source: Adapted from Patrick Decker by Cathy at Noble Pig
2-1/2 cups all-purpose flour
2-1/4 tsp baking powder
1/4 tsp salt
12 tbsp (1-1/2 sticks) unsalted butter
1-1/4 cups sugar
8 egg yolks
2 tsp vanilla, divided
1 cup milk
1/2 cup rainbow candy sprinkles
2 cups heavy cream
1/2 cup powdered sugar
About 3/4 cup blueberries, to garnish
About 3/4 cup raspberries, to garnish
Lots of Pop Rocks

Preheat oven to 350 degrees. Line 12 muffins tins with paper baking cups.

In a medium bowl, sift together the flour, baking powder and salt, then set aside.

In a large bowl, use an electric mixer to cream together the butter and sugar until the mixture is fluffy, substantially increased in volume and lightened in color, about 3 minutes.

In another large bowl, use an electric mixer with clean beaters to beat the egg yolks and 1 teaspoon of the vanilla until thickened and pale in color, about four minutes. Add the beaten egg yolks to the butter-sugar mixture and mix to combine.

With the mixer on low, add a third of the sifted dry ingredients to the wet ingredients. Once mixed, add half of the milk, followed by another third of the flour. When well mixed, add the remaining milk, mix, then add the remaining flour. Use a silicon spatula to scrape the sides and bottom of the bowl to ensure all ingredients are mixed in.

Gently fold in the sprinkles. Fill the prepared muffin tins with batter. Cook until a skewer inserted at the center comes out clean, about 22-25 minutes. Do not over bake. Transfer to a wire rack and cool completely.

Just before serving, in a large bowl combine the heavy cream, powdered sugar and remaining vanilla. Use an electric mixer to beat until thick. Dollop or pipe whipped cream over each cupcake, then garnish with blueberries and raspberries. Sprinkle each cupcake GENEROUSLY with POP ROCKS.

Variations:
-Use store bought cupcakes or boxed mix.
-Use any canned frosting.

I was suckered into joining the Children’s Book of the Month Club last year. What can I say, rx we love books around here. If there is a major holiday that warrants gifts you can bet the kids are getting a book from us. Doesn’t sound very fun; but, buy information pills books are one of the few things the kids never loose interest in.

So far I have been responsible enough to decline all the monthly selections before they ended up at my house. This month I got a little busy and forgot. I was just about to send the package ‘return to sender’ when curiosity got the better of me. Usually I can go online and see what books are the featured selection of the month past and present, capsule but surprisingly CBOM.com revamped their site. In the end I tore into the package.

We love Elephant and Piggy. It is the tale of two best friends who love to have fun; one a little more reserved than the other. The way they interact reminds me so much of Adelin and Mason. Mo Willems, the author and creator of Pigeon, packs a whole lot of humor and fun into the award winning tales in the Elephant and Piggy series.

Pecan Sour Cream Buttermilk pancakes

Anyone who knows me knows that I am a breakfast fanatic. I could eat breakfast foods for every meal if I let myself. The idea for pecan sour cream buttermilk pancakes came from a book I was reading about a woman who loves to cook, order a hitman for the US government, this her best friend’s conniving vicious mother and the Italian Mob. Every morning Agnes gets out of bed and makes breakfast for her friends and family who have gathered around her place in anticipation of her God daughter’s wedding. Her specialty is sour cream and buttermilk pancakes studded with pecans. I have been thinking about those pancakes ever since. Cook’s Illustrated was the closest match combining melted butter, buy sour cream, buttermilk and two eggs.

These pancakes are amazing. The sour cream gives the flavor a boost that other buttermilk pancake recipes lack. They are tender and thick but not mushy. Agnes served hers with a fried ham steak.

Grazie Agnes il mio amico. Buon appetito

Stack of pecan sour cream buttermilk pancakes

Source: Cook’s Illustrated
2 cups unbleached all purpose flour
2 Tbsp sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 cups buttermilk, room temperature
1/4 cup sour cream, room tempertature
2 large eggs, room temperature
3 Tbsp butter, melted and cooled slightly
1-2 tsp vegetable oil
Pecans, broken or whole

Whisk together the flour, sugar, salt, baking powder and baking soda. In a second bowl, whisk together the buttermilk, eggs, sour cream and melted butter. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Gently stir until just combined; it will be lumpy and thick. Let sit for 10 minutes

Using 1/4-cup measurement pour batter on the medium heat hot griddle. Dot with pecans. Cook until bubbles form on top, about 1-2 minutes then flip. Continue to cook about 1 minute longer or until bottoms are golden brown.

Makes 16 four-inch pancakes

Variations:
-For this recipe use Gold Medal or Pillsbury. If using a higher protein flour such as King Arthur, use an extra two Tbsp of buttermilk.

Tips: Do not over mix the batter. It will become too runny. It is still edible but for fluffier pancakes gently fold the wet ingredients into the dry just until combined.
Table Setting

This idea came from a friend of mine Patty. Every time she had a birthday party the kids were kept busy for a short time decorating a bucket or paper table cloth. Since holiday’s tend to be a bit more hectic it is nice to have a craft to preoccupy them until dinner is ready.

Here we are making flag place settings and wild hats to celebrate with.

Supplies:
Large roll of paper
Scissors
Glue
Craft paper, pilule various colors
Crayons
Markers

I was suckered into joining the Children’s Book of the Month Club last year. What can I say, stuff we love books around here. If there is a major holiday that warrants gifts you can bet the kids are getting a book from us. Doesn’t sound very fun; but, prescription books are one of the few things the kids never loose interest in.

So far I have been responsible enough to decline all the monthly selections before they ended up at my house. This month I got a little busy and forgot. I was just about to send the package ‘return to sender’ when curiosity got the better of me. Usually I can go online and see what books are the featured selection of the month past and present, thumb but surprisingly CBOM.com revamped their site. In the end I tore into the package.

We love Elephant and Piggy. It is the tale of two best friends who love to have fun; one a little more reserved than the other. The way they interact reminds me so much of Adelin and Mason. Mo Willems, the author and creator of Pigeon, packs a whole lot of humor and fun into the award winning tales in the Elephant and Piggy series.

Chicken Spinach with warm mustard dressing

When it is 109 degrees outside the last thing I want to do is stand in the hot kitchen cooking. This week our meals have mostly consisted of dinner salads. They are fast, this easy and there is not a lot of clean up.

In this recipe the chicken and potatoes are simmered in a brine giving them flavor without all the extra fat. The dressing may be a little powerful for some tastes. If that is the case your favorite salad dressing could make an excellent substitution.

Source: Adapted from Health
1 pound new potatoes
2 tbsp salt, order divided
1 1/2 pounds boneless, doctor skinless chicken breast
1/4 cup extra-virgin olive oil
1 tbsp white Dijon mustard
1 tbsp white wine vinegar
1/4 tsp pepper
4-6 cups spinach, stems removed
1/4 cup Parmesan cheese, shaved

Bring potatoes to a boil in a large pot. Add 1 tablespoon salt, reduce heat and simmer 15-18 minutes or until tender. Drain and run under cool water to cool.

Fill a saucepan halfway with water. Bring to a boil. Add 1 tablespoon salt. Add chicken, reduce heat to medium; gently simmer 12-14 minutes or until cooked through. Let rest 15 minutes before shredding.

To make the dressing, whisk together the oil, mustard, vinegar and pepper; set aside.
When it is 109 degrees outside the last thing I want to do is stand in the hot kitchen cooking. This week our meals have mostly consisted of dinner salads. They are fast, case easy and there is not a lot of clean up.

In this recipe the chicken and potatoes are simmered in a brine giving them flavor without all the extra fat. The dressing may be a little powerful for some tastes. If that is the case your favorite salad dressing could make an excellent substitution.

Source: Adapted from Health
1 pound new potatoes
2 tbsp salt, divided
1 1/2 pounds boneless, skinless chicken breast
1/4 cup extra-virgin olive oil
1 tbsp white Dijon mustard
1 tbsp white wine vinegar
1/4 tsp pepper
4-6 cups spinach, stems removed
1/4 cup Parmesan cheese, shaved

Bring potatoes to a boil in a large pot. Add 1 tablespoon salt, reduce heat and simmer 15-18 minutes or until tender. Drain and run under cool water to cool.

Fill a saucepan halfway with water. Bring to a boil. Add 1 tablespoon salt. Add chicken, reduce heat to medium; gently simmer 12-14 minutes or until cooked through. Let rest 15 minutes before shredding.

To make the dressing, whisk together the oil, mustard, vinegar and pepper; set aside.

Deviled eggs are as different as the humans making them. I for one am a traditionalist. While shrimp or chipotle deviled eggs sound divine I prefer the basic taste of deviled eggs I have grown up eating at every Easter feast and picnic.

The past few years the project of making deviled eggs has been assigned to me. Every year I panic because I forgot how I made them the year before. This year I remembered to write it down. I used a recipe from Paula Dean as a base. I figure the woman is from the South she should know how to make basic eggs.

Source: Adapted from Paula Dean
12 large eggs, viagra boiled
1/4 cup Mayo
1 tsp Dijon Horseradish
2 tbsp sweet relish
3-4 shakes Tabasco sauce
Salt and Pepper
Paprika

Slice the eggs lengthwise. Scoop out the yolk and put in a bowl. Set aside the whites. Mash the yolks completely with a fork. Add mayo, pharm mustard, relish, Tabasco, salt and pepper.

Scrap the mixture into a plastic sandwich baggie. Cut one of the corners off. Squeeze the mixture into the hollow of each egg white. Sprinkle lightly with paprika.

**To boil Eggs place eggs in a sauce pan and cover with water. Bring to a boil. Turn off heat and let sit 10 minutes. Drain and run under cold water.
3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder
3 eggs, ailment this site room temperature
1 1/2 cups sugar
1/2 cup oil
2 cups shredded zucchini (about 2 and 1/2 medium sized)
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, ampoule baking soda, healing baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.
Zucchini

There are so many recipes for banana bread and zucchini bread it is enough to make the head spin trying to decided which one is going to turn out right. So I have a couple of recipes for you to try. One is a traditional zucchini bread with a hint of cinnamon. The other combines sweet potatoes with an assortment of spices.

Zucchini Sweet Potato Bread
Source: Bon Appetit Magazine, visit this November 1992
2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 1/2 cup grated zucchini
1 1/2 cup peeled and grated sweet potato
1 cup chopped walnuts
1/2 cup dried cranberries (optional)

Preheat oven to 350 degrees F.

Butter and flour a 9x5x3-inch loaf pan and set aside.

Sift the first 7 ingredients into a medium sized bowl. In a separate, stuff large bowl, order beat the sugar, oil, eggs and vanilla extract. Mix in the zucchini and sweet potato. Add the dry ingredients and stir just to combine. Fold in the nuts and cranberries and stir well.

Transfer batter to prepared pan. Bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Cool bread in pan on a rack for 15 minutes. Loosen the edges of the bread with a butter knife and turn out on a rack to cool completely. Can be prepared 1 day in advance. Wrap in foil and keep at room temperature.

Variations: By Joy the Baker
-The nutmeg and the cloves are optional.
-For less fat use 1/2 cup oil and 1/4 cup apple sauce in place of the 3/4 cup oil.
-Use 1 cup granulated sugar and 1 cup brown sugar.
-Replace the 2 cups flour with 1 cup all-purpose and 1 cup whole wheat flour.

Zucchini Bread
This is a nice version of zucchini bread with less sugar and half the oil.
Classic Zucchini Bread
Source: Coconut
2 cups shredded zucchini (about 2 and 1/2 medium sized)
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
3 eggs, room temperature, slightly beaten
1 1/2 cups sugar
1/2 cup oil
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, baking soda, baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.

Variations:
-Add 4 tsp cinnamon for a spicier flavor.
-Add 1 cup chopped walnuts for crunch.
-Half the oil and replace the 1/4 cup with applesauce.
I stumbled upon serious eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. Slice, sickness a family member of Serious Eats, offers suggestions for the best pizza across the country. Have any questions about food ask the Serious Eats community.

Serious Eats is more than the typical food blog/restaurant review source. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary. Serious Eats Recipes are proposed to be the best garnered from chefs, cookbooks and the web. For trusted advise on the best places to eat around the world turn to Serious Eat’s Eating Out section.

The Serious Eats family of sites includes:
Slice Pizza Weblog
A Hamburger Today hamburger blog
Photograzing a place for people to share their best food photography, discover new food blogs, and find delicious inspiration
During the summer when it is really hot, malady I have to come up with something enticing to get the kids outside. The car wash has always been an instant hit. It is pretty hard to keep them away from buckets of water overflowing with soap.

After they are bored of washing the cars, sildenafil the atmosphere turns bubble hysteria. I have to patrol the dish soap or else they will use the whole bottle. Practically anything with a hole can be used to blow bubbles with. Drinking straws, there string, slotted spoons, even strawberry baskets. See what will make a bubble and what does not. Will a square hole make a square bubble? Bubbles Anyone?

Homemade Touchable Bubble Solution: 2 cups bubble solution, 1 1/2 cups of water, 4 tablespoons dish washing liquid, 4 tablespoons light corn syrup.
I stumbled upon Serious Eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. I found a plethora of food inspiration.

Serious Eats is more than the typical food blog/restaurant review resource. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary.

Serious Eats “Recipes” are proposed to be the best garnered from chefs, ask cookbooks and the web. For trusted advice on the best places to eat around the world turn to Serious Eat’s “Eating Out” section. Have any questions about food ask the Serious Eats community under “Talk”.

There is more. “Slice”, ask a family member of Serious Eats, pill offers suggestions for the best pizza establishments across the country. “A Hamburger Today”, reveals hot spots for a tasty hamburger. There is even an area for those experienced to budding foodie photographers to post pictures, blogs and recipes under the heading “Photograzing”.

Firecracker Cupcakes

Photo: property of Cathy at the Noble Pig

Pop Rocks take me back to the days of Piggly Wiggly. I often followed my brothers there to buy candy to sell at school. Some days while at dance class, viagra a few of us girls would run down to the corner store during break to buy Pop Rocks and Now-and-Laters. Not the best of snacks, but it was more about the experience of little blasts inside our mouths that made us giggle.

Source: Adapted from Patrick Decker by Cathy at Noble Pig
2-1/2 cups all-purpose flour
2-1/4 tsp baking powder
1/4 tsp salt
12 tbsp (1-1/2 sticks) unsalted butter
1-1/4 cups sugar
8 egg yolks
2 tsp vanilla, divided
1 cup milk
1/2 cup rainbow candy sprinkles
2 cups heavy cream
1/2 cup powdered sugar
About 3/4 cup blueberries, to garnish
About 3/4 cup raspberries, to garnish
Lots of Pop Rocks

Preheat oven to 350 degrees. Line 12 muffins tins with paper baking cups.

In a medium bowl, sift together the flour, baking powder and salt, then set aside.

In a large bowl, use an electric mixer to cream together the butter and sugar until the mixture is fluffy, substantially increased in volume and lightened in color, about 3 minutes.

In another large bowl, use an electric mixer with clean beaters to beat the egg yolks and 1 teaspoon of the vanilla until thickened and pale in color, about four minutes. Add the beaten egg yolks to the butter-sugar mixture and mix to combine.

With the mixer on low, add a third of the sifted dry ingredients to the wet ingredients. Once mixed, add half of the milk, followed by another third of the flour. When well mixed, add the remaining milk, mix, then add the remaining flour. Use a silicon spatula to scrape the sides and bottom of the bowl to ensure all ingredients are mixed in.

Gently fold in the sprinkles. Fill the prepared muffin tins with batter. Cook until a skewer inserted at the center comes out clean, about 22-25 minutes. Do not over bake. Transfer to a wire rack and cool completely.

Just before serving, in a large bowl combine the heavy cream, powdered sugar and remaining vanilla. Use an electric mixer to beat until thick. Dollop or pipe whipped cream over each cupcake, then garnish with blueberries and raspberries. Sprinkle each cupcake GENEROUSLY with POP ROCKS.

Variations:
-Use store bought cupcakes or boxed mix.
-Use any canned frosting.

I was suckered into joining the Children’s Book of the Month Club last year. What can I say, rx we love books around here. If there is a major holiday that warrants gifts you can bet the kids are getting a book from us. Doesn’t sound very fun; but, buy information pills books are one of the few things the kids never loose interest in.

So far I have been responsible enough to decline all the monthly selections before they ended up at my house. This month I got a little busy and forgot. I was just about to send the package ‘return to sender’ when curiosity got the better of me. Usually I can go online and see what books are the featured selection of the month past and present, capsule but surprisingly CBOM.com revamped their site. In the end I tore into the package.

We love Elephant and Piggy. It is the tale of two best friends who love to have fun; one a little more reserved than the other. The way they interact reminds me so much of Adelin and Mason. Mo Willems, the author and creator of Pigeon, packs a whole lot of humor and fun into the award winning tales in the Elephant and Piggy series.

Pecan Sour Cream Buttermilk pancakes

Anyone who knows me knows that I am a breakfast fanatic. I could eat breakfast foods for every meal if I let myself. The idea for pecan sour cream buttermilk pancakes came from a book I was reading about a woman who loves to cook, order a hitman for the US government, this her best friend’s conniving vicious mother and the Italian Mob. Every morning Agnes gets out of bed and makes breakfast for her friends and family who have gathered around her place in anticipation of her God daughter’s wedding. Her specialty is sour cream and buttermilk pancakes studded with pecans. I have been thinking about those pancakes ever since. Cook’s Illustrated was the closest match combining melted butter, buy sour cream, buttermilk and two eggs.

These pancakes are amazing. The sour cream gives the flavor a boost that other buttermilk pancake recipes lack. They are tender and thick but not mushy. Agnes served hers with a fried ham steak.

Grazie Agnes il mio amico. Buon appetito

Stack of pecan sour cream buttermilk pancakes

Source: Cook’s Illustrated
2 cups unbleached all purpose flour
2 Tbsp sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 cups buttermilk, room temperature
1/4 cup sour cream, room tempertature
2 large eggs, room temperature
3 Tbsp butter, melted and cooled slightly
1-2 tsp vegetable oil
Pecans, broken or whole

Whisk together the flour, sugar, salt, baking powder and baking soda. In a second bowl, whisk together the buttermilk, eggs, sour cream and melted butter. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Gently stir until just combined; it will be lumpy and thick. Let sit for 10 minutes

Using 1/4-cup measurement pour batter on the medium heat hot griddle. Dot with pecans. Cook until bubbles form on top, about 1-2 minutes then flip. Continue to cook about 1 minute longer or until bottoms are golden brown.

Makes 16 four-inch pancakes

Variations:
-For this recipe use Gold Medal or Pillsbury. If using a higher protein flour such as King Arthur, use an extra two Tbsp of buttermilk.

Tips: Do not over mix the batter. It will become too runny. It is still edible but for fluffier pancakes gently fold the wet ingredients into the dry just until combined.
Table Setting

This idea came from a friend of mine Patty. Every time she had a birthday party the kids were kept busy for a short time decorating a bucket or paper table cloth. Since holiday’s tend to be a bit more hectic it is nice to have a craft to preoccupy them until dinner is ready.

Here we are making flag place settings and wild hats to celebrate with.

Supplies:
Large roll of paper
Scissors
Glue
Craft paper, pilule various colors
Crayons
Markers

I was suckered into joining the Children’s Book of the Month Club last year. What can I say, stuff we love books around here. If there is a major holiday that warrants gifts you can bet the kids are getting a book from us. Doesn’t sound very fun; but, prescription books are one of the few things the kids never loose interest in.

So far I have been responsible enough to decline all the monthly selections before they ended up at my house. This month I got a little busy and forgot. I was just about to send the package ‘return to sender’ when curiosity got the better of me. Usually I can go online and see what books are the featured selection of the month past and present, thumb but surprisingly CBOM.com revamped their site. In the end I tore into the package.

We love Elephant and Piggy. It is the tale of two best friends who love to have fun; one a little more reserved than the other. The way they interact reminds me so much of Adelin and Mason. Mo Willems, the author and creator of Pigeon, packs a whole lot of humor and fun into the award winning tales in the Elephant and Piggy series.

Chicken Spinach with warm mustard dressing

When it is 109 degrees outside the last thing I want to do is stand in the hot kitchen cooking. This week our meals have mostly consisted of dinner salads. They are fast, this easy and there is not a lot of clean up.

In this recipe the chicken and potatoes are simmered in a brine giving them flavor without all the extra fat. The dressing may be a little powerful for some tastes. If that is the case your favorite salad dressing could make an excellent substitution.

Source: Adapted from Health
1 pound new potatoes
2 tbsp salt, order divided
1 1/2 pounds boneless, doctor skinless chicken breast
1/4 cup extra-virgin olive oil
1 tbsp white Dijon mustard
1 tbsp white wine vinegar
1/4 tsp pepper
4-6 cups spinach, stems removed
1/4 cup Parmesan cheese, shaved

Bring potatoes to a boil in a large pot. Add 1 tablespoon salt, reduce heat and simmer 15-18 minutes or until tender. Drain and run under cool water to cool.

Fill a saucepan halfway with water. Bring to a boil. Add 1 tablespoon salt. Add chicken, reduce heat to medium; gently simmer 12-14 minutes or until cooked through. Let rest 15 minutes before shredding.

To make the dressing, whisk together the oil, mustard, vinegar and pepper; set aside.
When it is 109 degrees outside the last thing I want to do is stand in the hot kitchen cooking. This week our meals have mostly consisted of dinner salads. They are fast, case easy and there is not a lot of clean up.

In this recipe the chicken and potatoes are simmered in a brine giving them flavor without all the extra fat. The dressing may be a little powerful for some tastes. If that is the case your favorite salad dressing could make an excellent substitution.

Source: Adapted from Health
1 pound new potatoes
2 tbsp salt, divided
1 1/2 pounds boneless, skinless chicken breast
1/4 cup extra-virgin olive oil
1 tbsp white Dijon mustard
1 tbsp white wine vinegar
1/4 tsp pepper
4-6 cups spinach, stems removed
1/4 cup Parmesan cheese, shaved

Bring potatoes to a boil in a large pot. Add 1 tablespoon salt, reduce heat and simmer 15-18 minutes or until tender. Drain and run under cool water to cool.

Fill a saucepan halfway with water. Bring to a boil. Add 1 tablespoon salt. Add chicken, reduce heat to medium; gently simmer 12-14 minutes or until cooked through. Let rest 15 minutes before shredding.

To make the dressing, whisk together the oil, mustard, vinegar and pepper; set aside.

Deviled eggs are as different as the humans making them. I for one am a traditionalist. While shrimp or chipotle deviled eggs sound divine I prefer the basic taste of deviled eggs I have grown up eating at every Easter feast and picnic.

The past few years the project of making deviled eggs has been assigned to me. Every year I panic because I forgot how I made them the year before. This year I remembered to write it down. I used a recipe from Paula Dean as a base. I figure the woman is from the South she should know how to make basic eggs.

Source: Adapted from Paula Dean
12 large eggs, viagra boiled
1/4 cup Mayo
1 tsp Dijon Horseradish
2 tbsp sweet relish
3-4 shakes Tabasco sauce
Salt and Pepper
Paprika

Slice the eggs lengthwise. Scoop out the yolk and put in a bowl. Set aside the whites. Mash the yolks completely with a fork. Add mayo, pharm mustard, relish, Tabasco, salt and pepper.

Scrap the mixture into a plastic sandwich baggie. Cut one of the corners off. Squeeze the mixture into the hollow of each egg white. Sprinkle lightly with paprika.

**To boil Eggs place eggs in a sauce pan and cover with water. Bring to a boil. Turn off heat and let sit 10 minutes. Drain and run under cold water.
Deviled eggs are as different as the humans making them. I for one am a traditionalist. While shrimp or chipoltle deviled eggs sound divine I prefer the basic taste of deviled eggs I have grown up eating at every Easter feast and picnic.

The past few years the project of making deviled eggs has been assigned to me. Every year I panic because I forgot how I made them the year before. This year I remembered to write it down.

Source: Adapted from Paula Dean
12 large eggs, adiposity boiled
1/4 cup Mayo
1 tsp Dijon Horseradish
2 tbsp sweet relish
3-4 shakes Tabasco sauce
Salt and Pepper
Paprika

Slice the eggs lengthwise. Scoop out the yolk and put in a bowl. Set aside the whites. Mash the yolks completely with a fork. Add mayo, mustard, relish, tabasco, salt and pepper.

Scrap the mixture into a plastic sandwich baggie. Cut one of the corners off. Squeeze the mixture into the hollo

To boil Eggs place eggs in a sauce pan and cover with water. Bring to a boil. Turn off heat and let sit 10 minutes. Drain and run under cold water.

3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder
3 eggs, ailment this site room temperature
1 1/2 cups sugar
1/2 cup oil
2 cups shredded zucchini (about 2 and 1/2 medium sized)
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, ampoule baking soda, healing baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.
Zucchini

There are so many recipes for banana bread and zucchini bread it is enough to make the head spin trying to decided which one is going to turn out right. So I have a couple of recipes for you to try. One is a traditional zucchini bread with a hint of cinnamon. The other combines sweet potatoes with an assortment of spices.

Zucchini Sweet Potato Bread
Source: Bon Appetit Magazine, visit this November 1992
2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 1/2 cup grated zucchini
1 1/2 cup peeled and grated sweet potato
1 cup chopped walnuts
1/2 cup dried cranberries (optional)

Preheat oven to 350 degrees F.

Butter and flour a 9x5x3-inch loaf pan and set aside.

Sift the first 7 ingredients into a medium sized bowl. In a separate, stuff large bowl, order beat the sugar, oil, eggs and vanilla extract. Mix in the zucchini and sweet potato. Add the dry ingredients and stir just to combine. Fold in the nuts and cranberries and stir well.

Transfer batter to prepared pan. Bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Cool bread in pan on a rack for 15 minutes. Loosen the edges of the bread with a butter knife and turn out on a rack to cool completely. Can be prepared 1 day in advance. Wrap in foil and keep at room temperature.

Variations: By Joy the Baker
-The nutmeg and the cloves are optional.
-For less fat use 1/2 cup oil and 1/4 cup apple sauce in place of the 3/4 cup oil.
-Use 1 cup granulated sugar and 1 cup brown sugar.
-Replace the 2 cups flour with 1 cup all-purpose and 1 cup whole wheat flour.

Zucchini Bread
This is a nice version of zucchini bread with less sugar and half the oil.
Classic Zucchini Bread
Source: Coconut
2 cups shredded zucchini (about 2 and 1/2 medium sized)
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
3 eggs, room temperature, slightly beaten
1 1/2 cups sugar
1/2 cup oil
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, baking soda, baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.

Variations:
-Add 4 tsp cinnamon for a spicier flavor.
-Add 1 cup chopped walnuts for crunch.
-Half the oil and replace the 1/4 cup with applesauce.
I stumbled upon serious eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. Slice, sickness a family member of Serious Eats, offers suggestions for the best pizza across the country. Have any questions about food ask the Serious Eats community.

Serious Eats is more than the typical food blog/restaurant review source. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary. Serious Eats Recipes are proposed to be the best garnered from chefs, cookbooks and the web. For trusted advise on the best places to eat around the world turn to Serious Eat’s Eating Out section.

The Serious Eats family of sites includes:
Slice Pizza Weblog
A Hamburger Today hamburger blog
Photograzing a place for people to share their best food photography, discover new food blogs, and find delicious inspiration
During the summer when it is really hot, malady I have to come up with something enticing to get the kids outside. The car wash has always been an instant hit. It is pretty hard to keep them away from buckets of water overflowing with soap.

After they are bored of washing the cars, sildenafil the atmosphere turns bubble hysteria. I have to patrol the dish soap or else they will use the whole bottle. Practically anything with a hole can be used to blow bubbles with. Drinking straws, there string, slotted spoons, even strawberry baskets. See what will make a bubble and what does not. Will a square hole make a square bubble? Bubbles Anyone?

Homemade Touchable Bubble Solution: 2 cups bubble solution, 1 1/2 cups of water, 4 tablespoons dish washing liquid, 4 tablespoons light corn syrup.
I stumbled upon Serious Eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. I found a plethora of food inspiration.

Serious Eats is more than the typical food blog/restaurant review resource. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary.

Serious Eats “Recipes” are proposed to be the best garnered from chefs, ask cookbooks and the web. For trusted advice on the best places to eat around the world turn to Serious Eat’s “Eating Out” section. Have any questions about food ask the Serious Eats community under “Talk”.

There is more. “Slice”, ask a family member of Serious Eats, pill offers suggestions for the best pizza establishments across the country. “A Hamburger Today”, reveals hot spots for a tasty hamburger. There is even an area for those experienced to budding foodie photographers to post pictures, blogs and recipes under the heading “Photograzing”.

Firecracker Cupcakes

Photo: property of Cathy at the Noble Pig

Pop Rocks take me back to the days of Piggly Wiggly. I often followed my brothers there to buy candy to sell at school. Some days while at dance class, viagra a few of us girls would run down to the corner store during break to buy Pop Rocks and Now-and-Laters. Not the best of snacks, but it was more about the experience of little blasts inside our mouths that made us giggle.

Source: Adapted from Patrick Decker by Cathy at Noble Pig
2-1/2 cups all-purpose flour
2-1/4 tsp baking powder
1/4 tsp salt
12 tbsp (1-1/2 sticks) unsalted butter
1-1/4 cups sugar
8 egg yolks
2 tsp vanilla, divided
1 cup milk
1/2 cup rainbow candy sprinkles
2 cups heavy cream
1/2 cup powdered sugar
About 3/4 cup blueberries, to garnish
About 3/4 cup raspberries, to garnish
Lots of Pop Rocks

Preheat oven to 350 degrees. Line 12 muffins tins with paper baking cups.

In a medium bowl, sift together the flour, baking powder and salt, then set aside.

In a large bowl, use an electric mixer to cream together the butter and sugar until the mixture is fluffy, substantially increased in volume and lightened in color, about 3 minutes.

In another large bowl, use an electric mixer with clean beaters to beat the egg yolks and 1 teaspoon of the vanilla until thickened and pale in color, about four minutes. Add the beaten egg yolks to the butter-sugar mixture and mix to combine.

With the mixer on low, add a third of the sifted dry ingredients to the wet ingredients. Once mixed, add half of the milk, followed by another third of the flour. When well mixed, add the remaining milk, mix, then add the remaining flour. Use a silicon spatula to scrape the sides and bottom of the bowl to ensure all ingredients are mixed in.

Gently fold in the sprinkles. Fill the prepared muffin tins with batter. Cook until a skewer inserted at the center comes out clean, about 22-25 minutes. Do not over bake. Transfer to a wire rack and cool completely.

Just before serving, in a large bowl combine the heavy cream, powdered sugar and remaining vanilla. Use an electric mixer to beat until thick. Dollop or pipe whipped cream over each cupcake, then garnish with blueberries and raspberries. Sprinkle each cupcake GENEROUSLY with POP ROCKS.

Variations:
-Use store bought cupcakes or boxed mix.
-Use any canned frosting.

I was suckered into joining the Children’s Book of the Month Club last year. What can I say, rx we love books around here. If there is a major holiday that warrants gifts you can bet the kids are getting a book from us. Doesn’t sound very fun; but, buy information pills books are one of the few things the kids never loose interest in.

So far I have been responsible enough to decline all the monthly selections before they ended up at my house. This month I got a little busy and forgot. I was just about to send the package ‘return to sender’ when curiosity got the better of me. Usually I can go online and see what books are the featured selection of the month past and present, capsule but surprisingly CBOM.com revamped their site. In the end I tore into the package.

We love Elephant and Piggy. It is the tale of two best friends who love to have fun; one a little more reserved than the other. The way they interact reminds me so much of Adelin and Mason. Mo Willems, the author and creator of Pigeon, packs a whole lot of humor and fun into the award winning tales in the Elephant and Piggy series.

Pecan Sour Cream Buttermilk pancakes

Anyone who knows me knows that I am a breakfast fanatic. I could eat breakfast foods for every meal if I let myself. The idea for pecan sour cream buttermilk pancakes came from a book I was reading about a woman who loves to cook, order a hitman for the US government, this her best friend’s conniving vicious mother and the Italian Mob. Every morning Agnes gets out of bed and makes breakfast for her friends and family who have gathered around her place in anticipation of her God daughter’s wedding. Her specialty is sour cream and buttermilk pancakes studded with pecans. I have been thinking about those pancakes ever since. Cook’s Illustrated was the closest match combining melted butter, buy sour cream, buttermilk and two eggs.

These pancakes are amazing. The sour cream gives the flavor a boost that other buttermilk pancake recipes lack. They are tender and thick but not mushy. Agnes served hers with a fried ham steak.

Grazie Agnes il mio amico. Buon appetito

Stack of pecan sour cream buttermilk pancakes

Source: Cook’s Illustrated
2 cups unbleached all purpose flour
2 Tbsp sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 cups buttermilk, room temperature
1/4 cup sour cream, room tempertature
2 large eggs, room temperature
3 Tbsp butter, melted and cooled slightly
1-2 tsp vegetable oil
Pecans, broken or whole

Whisk together the flour, sugar, salt, baking powder and baking soda. In a second bowl, whisk together the buttermilk, eggs, sour cream and melted butter. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Gently stir until just combined; it will be lumpy and thick. Let sit for 10 minutes

Using 1/4-cup measurement pour batter on the medium heat hot griddle. Dot with pecans. Cook until bubbles form on top, about 1-2 minutes then flip. Continue to cook about 1 minute longer or until bottoms are golden brown.

Makes 16 four-inch pancakes

Variations:
-For this recipe use Gold Medal or Pillsbury. If using a higher protein flour such as King Arthur, use an extra two Tbsp of buttermilk.

Tips: Do not over mix the batter. It will become too runny. It is still edible but for fluffier pancakes gently fold the wet ingredients into the dry just until combined.
Table Setting

This idea came from a friend of mine Patty. Every time she had a birthday party the kids were kept busy for a short time decorating a bucket or paper table cloth. Since holiday’s tend to be a bit more hectic it is nice to have a craft to preoccupy them until dinner is ready.

Here we are making flag place settings and wild hats to celebrate with.

Supplies:
Large roll of paper
Scissors
Glue
Craft paper, pilule various colors
Crayons
Markers

I was suckered into joining the Children’s Book of the Month Club last year. What can I say, stuff we love books around here. If there is a major holiday that warrants gifts you can bet the kids are getting a book from us. Doesn’t sound very fun; but, prescription books are one of the few things the kids never loose interest in.

So far I have been responsible enough to decline all the monthly selections before they ended up at my house. This month I got a little busy and forgot. I was just about to send the package ‘return to sender’ when curiosity got the better of me. Usually I can go online and see what books are the featured selection of the month past and present, thumb but surprisingly CBOM.com revamped their site. In the end I tore into the package.

We love Elephant and Piggy. It is the tale of two best friends who love to have fun; one a little more reserved than the other. The way they interact reminds me so much of Adelin and Mason. Mo Willems, the author and creator of Pigeon, packs a whole lot of humor and fun into the award winning tales in the Elephant and Piggy series.

Chicken Spinach with warm mustard dressing

When it is 109 degrees outside the last thing I want to do is stand in the hot kitchen cooking. This week our meals have mostly consisted of dinner salads. They are fast, this easy and there is not a lot of clean up.

In this recipe the chicken and potatoes are simmered in a brine giving them flavor without all the extra fat. The dressing may be a little powerful for some tastes. If that is the case your favorite salad dressing could make an excellent substitution.

Source: Adapted from Health
1 pound new potatoes
2 tbsp salt, order divided
1 1/2 pounds boneless, doctor skinless chicken breast
1/4 cup extra-virgin olive oil
1 tbsp white Dijon mustard
1 tbsp white wine vinegar
1/4 tsp pepper
4-6 cups spinach, stems removed
1/4 cup Parmesan cheese, shaved

Bring potatoes to a boil in a large pot. Add 1 tablespoon salt, reduce heat and simmer 15-18 minutes or until tender. Drain and run under cool water to cool.

Fill a saucepan halfway with water. Bring to a boil. Add 1 tablespoon salt. Add chicken, reduce heat to medium; gently simmer 12-14 minutes or until cooked through. Let rest 15 minutes before shredding.

To make the dressing, whisk together the oil, mustard, vinegar and pepper; set aside.
When it is 109 degrees outside the last thing I want to do is stand in the hot kitchen cooking. This week our meals have mostly consisted of dinner salads. They are fast, case easy and there is not a lot of clean up.

In this recipe the chicken and potatoes are simmered in a brine giving them flavor without all the extra fat. The dressing may be a little powerful for some tastes. If that is the case your favorite salad dressing could make an excellent substitution.

Source: Adapted from Health
1 pound new potatoes
2 tbsp salt, divided
1 1/2 pounds boneless, skinless chicken breast
1/4 cup extra-virgin olive oil
1 tbsp white Dijon mustard
1 tbsp white wine vinegar
1/4 tsp pepper
4-6 cups spinach, stems removed
1/4 cup Parmesan cheese, shaved

Bring potatoes to a boil in a large pot. Add 1 tablespoon salt, reduce heat and simmer 15-18 minutes or until tender. Drain and run under cool water to cool.

Fill a saucepan halfway with water. Bring to a boil. Add 1 tablespoon salt. Add chicken, reduce heat to medium; gently simmer 12-14 minutes or until cooked through. Let rest 15 minutes before shredding.

To make the dressing, whisk together the oil, mustard, vinegar and pepper; set aside.

Deviled eggs are as different as the humans making them. I for one am a traditionalist. While shrimp or chipotle deviled eggs sound divine I prefer the basic taste of deviled eggs I have grown up eating at every Easter feast and picnic.

The past few years the project of making deviled eggs has been assigned to me. Every year I panic because I forgot how I made them the year before. This year I remembered to write it down. I used a recipe from Paula Dean as a base. I figure the woman is from the South she should know how to make basic eggs.

Source: Adapted from Paula Dean
12 large eggs, viagra boiled
1/4 cup Mayo
1 tsp Dijon Horseradish
2 tbsp sweet relish
3-4 shakes Tabasco sauce
Salt and Pepper
Paprika

Slice the eggs lengthwise. Scoop out the yolk and put in a bowl. Set aside the whites. Mash the yolks completely with a fork. Add mayo, pharm mustard, relish, Tabasco, salt and pepper.

Scrap the mixture into a plastic sandwich baggie. Cut one of the corners off. Squeeze the mixture into the hollow of each egg white. Sprinkle lightly with paprika.

**To boil Eggs place eggs in a sauce pan and cover with water. Bring to a boil. Turn off heat and let sit 10 minutes. Drain and run under cold water.
Deviled eggs are as different as the humans making them. I for one am a traditionalist. While shrimp or chipoltle deviled eggs sound divine I prefer the basic taste of deviled eggs I have grown up eating at every Easter feast and picnic.

The past few years the project of making deviled eggs has been assigned to me. Every year I panic because I forgot how I made them the year before. This year I remembered to write it down.

Source: Adapted from Paula Dean
12 large eggs, adiposity boiled
1/4 cup Mayo
1 tsp Dijon Horseradish
2 tbsp sweet relish
3-4 shakes Tabasco sauce
Salt and Pepper
Paprika

Slice the eggs lengthwise. Scoop out the yolk and put in a bowl. Set aside the whites. Mash the yolks completely with a fork. Add mayo, mustard, relish, tabasco, salt and pepper.

Scrap the mixture into a plastic sandwich baggie. Cut one of the corners off. Squeeze the mixture into the hollo

To boil Eggs place eggs in a sauce pan and cover with water. Bring to a boil. Turn off heat and let sit 10 minutes. Drain and run under cold water.

Lemon Buttermilk Cake

Think celestial rays of sunshine coursing through the vibrant cover of blue sky. The pure taste of summer. The stringent scent of lemon pops with tart clean refreshment. But, hospital in cake form. I had a blast making this cake. I loved the velvety smooth texture of the batter. The fragrant aroma of the lemons reminiscent of lemon ice. And the silky buttery lemon flavor that makes it irresistible not to cut another sliver.

Source: Cook’s Country August/September 2008
2 1/2 cups cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk, approved room temperature
3 tbsp grated lemon zest (about 3 lemons)
1/4 cup fresh lemon juice
1 tsp vanilla extract
1 3/4 cups granulated sugar
12 tbsp (1 1/2 sticks) unsalted butter, softened
3 large eggs plus 1 egg yolk, room temperature

3 cups confectioners’ sugar
3 tbsp lemon juice
2 tbsp buttermilk

Adjust oven rack to middle position. Heat oven to 325 degrees. Grease and flour a glass 13 x 9-inch baking pan.

Combine flour, powder, soda and salt in a medium bowl. Combine buttermilk, lemon juice and vanilla.

Beat granulated sugar and lemon zest until moist and fragrant, about 1 minute. Reserve 1/4 cup of sugar mixture; cover and set aside. Add butter to remaining sugar mixture and beat until light and fluffy, about 2 minutes. Add eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions. Mix until smooth about 30 seconds.

Scrape batter into prepared pan an smooth top. Bake until cake is golden brown and toothpick inserted into center comes out clean, 25 to 35 minutes. Transfer cake to wire rack and let cool 10 minutes.

For the glaze:
While cake cools, whisk confectioner’s sugar, lemon juice and buttermilk until smooth. Gently spread over warm cake. Sprinkle evenly with reserved sugar. Cool completely, at least 2 hours.

Variations:
Substitute for cake flour- 2 cups plus 3 tablespoons all-purpose flour and 5 tablespoons corn starch.

4 Replies to “Lemon Buttermilk Cake”

  1. The frosting is a simple glaze made from the powdered sugar, lemon juice and buttermilk. But what makes it exceptional is the addition of lemon sugar. Beware it is very sweet but so beautiful and yummy.

  2. buttermilk and lemon cake sounds so delish! Can i make this cake in a bundt pan? Or will it lose its lightness?

  3. I have not tried it in a bundt pan so I am not sure. They only thing I would be concerned about is the cake falling apart when you try to remove it from the pan. If you try it let us know if it works out.

Comments are closed.