Peach Berry Cobbler
Chocolate Chip Zucchini Bread
Ingredients
(Adapted from A Beautiful Mess)
1 1/4 cup grated zucchini (appx. 1 zucchini)
2 eggs
1/2 cup white granulated sugar
1/2 cup light brown sugar
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cup all purpose flour
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chopped walnuts (optional)
1/2 cup semi sweet chocolate chips
Preheat the oven to 325 F and lightly grease one loaf pan. Finely grate the zucchini. Combine the zucchini, eggs, white sugar, brown sugar, melted butter and vanilla extract. In a separate bowl, stir together the flour, cinnamon, nutmeg, baking soda and salt. Gradually mix the dry ingredients into the zucchini mixture, until just combined. Gently stir in the walnuts and chocolate chips. Pour the batter into the loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean. Allow to cool slightly before serving.
Belgian Waffles (with Maple Syrup)
Ingredients
Good Books: Bird Box
I’ve never read a horror book before. I love scary movies and haunted houses and all that jazz, but I have always figured that if the Hunger Games gave me nightmares, a horror novel definitely would too. That being said I really enjoyed completing the 9th book of my 25-book pledge, Bird Box by Josh Malerman. The back cover synopsis really leaves a lot to the imagination, and as someone who is afraid of birds, I really don’t know why I grabbed this book when it’s supposed to be suspenseful and has ‘birds’ right there in the title. Well I’m here to tell you I survived! Though birds did play a minor role in the novel, I am pleased to say I’m not having nightmares of my face being pecked off. Bird Box follows Malorie and her two children, as they struggle to survive in a world where unknown ‘creatures’ are driving people to deadly violence. Fear of the outdoors leaves them living in an abandoned house, windows covered and doors bolted, and blindfolded when so much of a crack of light is seeping in. Their journey of survival and escape to a seemingly better place will leave you turning pages on the edge of your seat until the very end. Definitely recommend this read.
Coconut Lime Pull-Apart Bread
(Adapted from A Beautiful Mess)
1/4 cup warm water
2 1/4 teaspoons active dry yeast
3 cups all purpose flour
1/4 cup brown sugar
1/2 teaspoon salt
4 tablespoons melted, coconut oil
1/3 cup light cream
2 eggs
1/2 teaspoon vanilla extract
Filling:
3 tablespoons melted coconut oil
1/2 cup granulated sugar
2 teaspoons lime zest
1/3 cup toasted coconut
Glaze:
1 cup powdered sugar
2 tablespoons lime juice (about 1 lime)
1/2 cup toasted coconut
In a small bowl combine warm water, pinch of salt and yeast. Allow to rest for at least 8 minutes, until foamy. In a large bowl, combine flour, brown sugar and salt. Stir in the yeast mixture, melted coconut oil and cream. Mix in the eggs and vanilla. Stir until combined and form into a ball of dough. Knead the dough on a lightly floured surface for about 5 minutes. Place the dough in a lightly oiled bowl, cover, and rise for at least one hour, until it has doubled in size.
Preheat the oven to 350 F. After the dough has risen, roll it into a large rectangle (1/4 inch thick) on a lightly floured surface. Brush with melted coconut oil and sprinkle with sugar, zest and toasted coconut. Cut the dough into small rectangles, stack, and place in a lightly greased loaf pan. Allow to rest for at least 10 minutes. When ready, bake for 35 minutes. Whisk together the glaze ingredients until smooth. After allowing the bread to cool for 10 minutes, pour the the glaze over top and sprinkle with more toasted coconut. Now dig in while it’s still warm and gooey!
Life Update
Chocolate Almond Cookies
Ingredients
(Adapted from Joy the Baker)
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 egg
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 cup white all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semi sweet chocolate chips
Sliced almonds
Preheat the oven to 350 F and line a baking sheet with parchment paper. In a bowl, cream together the butter and sugars until fluffy. Beat in the egg, vanilla and almond extract. In a separate bowl, mix together the flour, cocoa powder, baking powder, baking soda and salt. Add the flour mixture to the butter mixture and mix until combined. Gently stir in the chocolate chips. Scoop approximately one tablespoon of cookie dough onto the baking sheet, about 1.5 inches apart. Take a few sliced almonds and stick them into the top of the cookie. Bake for 10-12 minutes, just until the bottoms are lightly browned. Allow to cool slightly before eating.
Good Books: Memoirs of an Imaginary Friend
Key Lime Pie with Coconut Crust
Ingredients
(Adapted from Hummingbird High)
Crust
1 cup graham cracker crumbs (appx. 14 crackers)
1/2 cup unsweetened shredded coconut
3 tablespoons granulated sugar
6 tablespoons of virgin coconut oil
Filling
14 oz sweetened condensed milk
4 egg yolks
1/2 cup lime juice, freshly squeezed
1/2 tablespoon lime zest
Preheat the oven to 375 F. In a food processor, combine graham crackers and shredded coconut until crumbly. In a bowl mix together the crumb mixture, coconut oil and sugar until moist. Using your fingers press the mixture into a 9 inch pie dish, until evenly spread. Bake for approximately 10-12 minutes, or until lightly browned. Allow to cool completely.
Lower the oven to 325 F. In a bowl, whisk together the condensed milk, egg yolks, lime juice and zest until just mixed. Pour into your cooled crust. Bake for 15 minutes, or until solid but still slightly jiggles. Allow to cool before serving. Top with whipped cream and lime zest.
Note: I know this is technically supposed to be key lime but we had lots of regular limes so I used those and it was still fantastic. Lime Pie just doesn’t have the same ring to it.