You Say Tomato I Say Tomahto!!

Tomatoes, who has tomatoes…I DO!!!!!!!!

My Dad’s garden is producing a plenty, his plants are 8 feet tall and going wild!!!

I have a few pictures here from the beginning stages, they are about 5 to almost 6 foot at this point,
my Dad here is growing, leaf lettuce, kale, peppers, cucumbers, onions, green beans, eggplants and of course Tomatoes!!!
There maybe be more he grows but I can remember, I do know he has another patch that asparagus is in and the green house that things grow too…

 

but I just decided to write this blog about tomatoes last night, so I don’t have recent pictures of it 🙂 these picture were about the 2nd week of June

So I have been eating a lot of tomatoes lately, but they have really only been from my Dad’s, I don’t buy them usually, but I do love when I get them from him and his garden.

As anyone knows they just taste better than you can get in the store and it’s really the only eat time I do eat them.
My Mom and Dad will freeze them, stew them, roast them, sauce them, slice them for BLT (which I think they east daily during the summer) and chop them for salads.  Plus whatever else they do with them 🙂

I on the other hand I tend to eat them a little differently 🙂

First I blanch them and remove the skins, I have issues with the skins, that’s all I will say 🙂

Here are a few pictures of ways that I have enjoyed using my Dad’s fresh tomatoes from his garden.

I hope you will enjoy too!!!

Making sauce, in my Vitamix are tomatoes, roasted garlic, some Italian herbs, red pepper flakes and salt.
The Vitamix will also cook it too you let it run about 5-7 minutes and you have hot soup or sauce 🙂

Mixing it all up

 

Freezing some for winter 🙂

Cooking some down too

This is the cherry tomatoes, sauteed with garlic, onions and spinach
tossed with the pasta, then fold in some fresh mozzarella pearls
then a drizzle of some balsamic glaze…Delish!!!!

My all time favorite thing in the world is
Polenta with fresh tomatoes and a poached egg!!!
This is heaven for me!!!

 

another day again…YUMMY!!!

This is my FBT…Fake bacon and tomato 😛

Ran out of the cornmeal to make polenta
So I made couscous instead…Delish too!!!

This was last night’s dinner
tomatoes, roasted garlic tossed with pasta and some fresh mozzarella cubes
I was talking about making this a work…so ladies this is what I made…simple and quick 🙂

Oh and here is the kale and I made some kale chips…very good with a
sprinkle of kosher salt and garlic powder 🙂

 

Here are couple of links of 2 more of my blogs that I used tomatoes in the past
First up is my Tomato Cobbler – this turned out really really good so if you
want something a little different try this recipe.

 Second is Orzo Salad with Basil, Tomato & Feta – I made this at one
of my outdoor cooking classes last year.

Enjoy the rest of the summer everyone!!!

What’s next here hopefully sooner than later
my trip to Bourbon Country 🙂

One Lovely Blog Award!!

Recently I was nominated for the “One Lovely Blog Award” by Ka@My Uni Kitchen

Ka has a terffic blog, he has amazing Recipes, How to Guides and Cooking Tips, so please go over to his
blog and check out all those good things he has to offer 🙂

There are few rules to accepting the award you must tell everyone 7 things about yourself and nominate 15 blogs
for the award.

So here we go 🙂

1. I worked on a cruise ship for 6 1/2 years

2. My first career was in Theater Costuming before going into Culinary

4. I love Hockey

5. I worked for our home town Hockey Team by sewing names and numbers on their jerseys

6.  During the baseball season, I am on call for the Cincinnati Reds and the away teams
      that come into town and play the Reds, to sew their uniforms (sewing names & numbers),
      for any last minute call ups.

7.  The most I was ever paid for sewing 1 single uniform for an away team was $100.00
and that was for 1 hour of work, that included the call, me driving to the ball park
(i live very close) getting in there sewing the name and number and then 
      back in my car.  🙂  

Bonus – here’s the picture 🙂

I hope you enjoyed the few things that most of you did not know about me 🙂

 

Here are the blogs that I think are fantastic and I give the “One Lovely Blog Award” too

Suzanne@apuginthekitchen

Gretchen@Feeding My 3 Sons

Ginger@Ginger&Bread

Loretta@Safari of the Mind

Angie@The Novice Gardner

Julie@Hostess At Heart

Michelle@Giraffes Can Bake

Suzi@Beach Blanket Bacon

Jhuls@The Not So Creative Cook

Coco@Crafty Little Coco

Lili@Lili’s Cakes

Max@Dante’s Kitchen

Linda@La Petite Paniere

Ms. Frau@Frugal Hausfrau

Petra@Food Eat Love

Vidya and Chitra I added you as well
I know Ka added you to his blog
but I wanted to let you know I love
your blogs too, so you can consider mine
with his 🙂

Vidya@Traditionally Modern Food

Chitra@Chitra’s Healthy Kitchen

Thank you everyone for checking out my blog!!!

 

 

 

Irish Beer Cheese Soup!!

Happy St. Patrick’s Day 2015!!!

So in honor of today I have my Beer Cheese Soup recipe for you today 🙂

I made this soup a couple of years ago when I did a St. Patrick’s Day Cooking Class, I also served Guinness Mac & Cheese, Guinness Black Lager Irish Stew and Guinness Stout Cake Pops 🙂

We all had a great time and everyone loved the food and of course the beer 😉

So before we get to the recipe for the soup, here is what a few of the people over here at the office look like today dressed in their St. Patty’s Day garb 🙂

First let’s start with the man that was named
after this day… Sir Patrick!!

Here is Connie with her Irish scarf

Janet and Jennifer have their green on 🙂

And Kathie and Heather have their head bobs on 🙂

Kathy in her green

There are the “Meat” guys in green too 🙂

Ann has a head bob too

 

Margie being silly 🙂

 

Here is the advertising girls pretty as ever

And I think Tina wins the prize
as she is all decked out!!!
Her tie lights up too and her head
bob thing does too just can’t tell

 

And this is one of ladies that Demo’s
for us in one of our stores, she Dressed
up for the day too 🙂

 

So what ever you do today enjoy it and have fun and make some soup!! 🙂

• Servings: 6-8
• Time: 1hr
• Difficulty: easy
• Print

1 cup onions, grated or finely minced
½ cup celery, grated or finely minced
½ cup flour
1 stick butter
1 bottle Harp Beer
3 cups chicken stock
1 tsp. dry mustard
1 tsp. Worcestershire sauce
16 oz. Sharp cheddar, shredded (Tillamook is what I used)
8 oz. extra sharp cheddar, shredded (Cabot Vintage Choice)
2 cups cream
Cooked bacon for garnish
Green onions (tops only), thinly sliced

In a stock pot over medium heat add butter, onions and celery sauté until softened.  Add flour, whisk and cook for about 3 minutes, whisking often.  Whisk in beer slowly and same with the chicken broth, bring to a boil then reduce heat to a simmer and cook for 15 – 20 minutes.  Then add dry mustard and Worcestershire then add cream while whisking and then cheese a good handful at time until all added keep whisking until smooth and cheese has melted.  Cook for about 10 minutes more. Taste, season with salt and pepper etc., if too thick add more broth, beer or cream, too thin add more cheese.  But nothing extra was needed; garnish each bowl with bacon and green onions.

Let me say the bacon really put this soup over the top, serve with my Harp Beer Bread recipe and you are good to go…Enjoy!!! Cheers!!

Happy St. Patrick’s Day!!!

Here are my Guinness Stout Cake Pops…yummmy!!!

“CHEF” El Jefe!!

“the Chief” or “the Boss”

When I first heard about this movie and saw the trailer I thought this looks like a really cute funny movie.

Here is the wiki if you want to read about it http://en.wikipedia.org/wiki/Chef_(film)

As I sat in the movie theater as the credits rolled, my mind was reeling, I was like what did I just see!!

The trailer

 

Feeling of inspiration  was so overwhelming, I just wanted to leave the theater and go and COOK!!!

There was so much about this movie that I could relate too, the passion in cooking  and sharing it with other people!!

Whether you are a Chef or Foodie you will love and understand this Movie, you will walk away with the same feeling of joy and inspiration that I did…if you are not…you will walk away and say oh that was a cute and funny movie.

There were so many scenes that I just loved…I think the big one (well all food scenes really) was the making “Grilled Cheese” scene, really the part when he starts to eat it 😛

The crunch…the CRUNCH!! was out of control, the sound of that Crunchy bread and the gooey cheese hanging from the bread, it was like I was there eating it myself.  I could smell it, I could feel the crunch and I could taste it!!!

Here is that scene

 

The food scenes have been described as ‘Food Porn”  and have all been “designed” just like the set is designed, the food cooking scenes were designed by Chef Roy Choi, he worked as an technical adviser.  Chef Roy Choi is a Genius in my mind!!

He also sent actor Jon Favreau who directed, co-produced, written and starred in, to French culinary school and then had him train in several of Choi’s kitchens.
Here is a behind the scenes clip with Chef Choi and Jon Favreau

 

I just loved every minute of this film and have already gone back and to see it again with my best foodie friend Danny, he got the movie just like I did 🙂

I have made my takes on some of the food that was made in the movie here are couple, of course the “Grilled Cheese” and the “Pasta” scene.

For the “The Cuban” sandwich, I search the Cincinnati area for the best, some good some not so good, but I found a place “Paula’s Cafe” downtown.  I heard that the owner Paula was from Miami and the sandwich was pretty authentic, so I finally got down there and had it…it was the best i had yet.  Pork could have been a little more and spread out on the bun, but everything else was perfect!!!   If you are in the area I recommend the Cafe, it is only open M-F 10:30 am to 2:30 pm and its crowded!!!  Its small so getting it to go is popular if there are no seats, I went at 1:15 pm and it was starting to clear out, by 1:30 pm only a few people.  But the “To Go” line was really non-stop, soup of the day (cream of chicken with wild rice) and the Tuna Salad seemed to be the most popular for the “To Go” customers.  Also the friendliest  waitresses around town!!!!!  I will be going back for sure!!

Enjoy my pictures and it the Movie “Chef” is playing still near you go see it!!

Grilled Cheese

Pasta 🙂

The Cuban from Paula’s Cafe

So if have a passion for food, then please go see this movie, you will not be disappointed, I can’t wait till I can get it on DVD 🙂

Cinnamon Quick Bread…Two Ways!!!

Cinnamon Strawberry and Cinnamon Strawberry & Blueberry!!

I always have strawberries in the freezer for my kale smoothies 🙂 I will buy various fresh fruit, clean it, cut it up and freeze it, then I always that it on hand 🙂

So I was trying to think of a quick bread to make and well the strawberries came to mind, when I was testing my double batch (so I could give to family and friends) I was a little heavy handed with the cinnamon…but I have to admit it was pretty good and I got great reviews 🙂

I recently got some Coconut sugar and I had been wanting to use it, so I try it again but this time with blueberries, coconut sugar, coconut oil and whole grain pastry flour, this one is a little healthier for you 🙂

Here are both recipes, make both or just one of them…they both are Great!! 🙂

1st – Cinnamon Strawberry

2 bowls, one wet, one dry

whisk each individually, add strawberries to wet

mix together

then mix in the dry

put into loaf pans and bake

Cinnamon Strawberry Quick Bread

• Time: 1hr 15mins
• Difficulty: easy
• Print

2 1/2 cups fresh strawberries, cut in quarters (if frozen, let thaw)
3 1/4 cups all-purpose flour
2 cups white sugar
1 1/2 tsp. baking soda
1 1/2 – 2 tbsp. cinnamon
1 1/2 tsp. salt
1 1/4 cups canola oil
4 eggs

Preheat oven to 350 degrees, spray two 9×5 inch loaf pans or 5 mini loaf pans.

In a large bowl add flour, sugar, cinnamon, salt and baking soda, whisk until fully combined.

In a med bowl whisk together eggs and oil; fold in strawberries, then pour into flour mixture and fold together just until combined.
Scoop into loaf pans and bake.

For mini pans bake 30 – 35 minutes for larger loaf pans 45 – 50 minutes, always check at first time by inserting a toothpick in the middle and if it comes out clean it is done.

2nd more healthy for sure – Cinnamon Strawberry Blueberry

 

whisk dry in one bowl, add blueberries, toss around to coat

 

mix wet with strawberries

then add to dry

put into loaf pans and bake

Loaf is much darker because of the coconut sugar

Cinnamon Strawberry Blueberry Quick Bread

• Time: 1hr 15mins
• Difficulty: easy
• Print

2 cups fresh strawberries, cut in quarters (if frozen, let thaw)
1 cup blueberries
3 1/4 cups whole grain pastry flour
2 cups coconut palm sugar
1 1/2 tsp. baking soda
1 1/2 – 2 tbsp. cinnamon
1 1/2 tsp. salt
3/4 cup canola oil
1/2 cup coconut oil in liquid state
4 eggs

Preheat oven to 350 degrees, spray two 9×5 inch loaf pans or 5 mini loaf pans.

In a large bowl add flour, sugar, cinnamon, salt and baking soda, whisk until fully combined, toss in blueberries and mix around to coat.

In a med bowl whisk together eggs and canola oil; then whisk in coconut oil, if you need to heat a little to melt then do so, just let cool down first before adding it to egg mixture, fold in strawberries, then pour into flour mixture and fold together just until combined.
Scoop into loaf pans and bake.

For mini pans bake 30 – 35 minutes for larger loaf pans 45 – 50 minutes, always check at first time by inserting a toothpick in the middle and if it comes out clean it is done.

Enjoy both these recipes I hope you make them both!!! 🙂

 

Christmas 2013!!!

Merry Christmas everyone!!! 🙂

 

I hope today fines all of you full of Love and Joy!!! Its has been a busy season for me thus far, hoping to slow down in January 🙂

Well I did some baking, I think most of my friends, family and co-workers got a little of something that I made.

Last night Christmas Eve we went to my cousins and there were I think 54 of us that is a lot of people and a lot of Presents!!!

Today I will be with my family, my Mommy and Daddy…yes I did just call them my “Mommy and Daddy” 🙂
My two nephews and my nephews little girl!!

Enjoy your day and make it count to someone you love!!

Here are some pictures of some of the things I did make along with pictures of my Christmas Decorations!!

My indoor Decor

Next year the garland will go away and I will be adding
blue/teal and purple ribbon 🙂

My Sous Chef 🙂

That picture of Santa is my bestie Danny 🙂

I love my new pink lights

I made most of the ornaments on my tree 🙂

My New tree topper

 

Outside Decor

I did these pots new this year 🙂

that’s funny you can see my hammer off to the side 😛

Made this myself

 

Okay now for the Sweets 🙂

I never had luck making these Spritz Cookies
with the cookie press 😦
But then my Mom pulled out this bag that I had got
from my Grandma’s house after she passed, I had totally
forgot about this

This awesome Super Shooter cookie gun
Its Electric!!! 
I made all of this cookies from start to finish
in less than 2 hours… Yay!!!

This was made in the 70’s

This is Chocolate Marshmallow Fudge

White Chocolate Peppermint Fudge

Peppermint Toffee Crunch

Brown Bread 🙂

And Gingerbread Bars with raisins

 

 

Finally, I had seen these in a picture, never ate one, the person would never tell me what it was or what was in it 😦
Now I knew it was Chocolate and to me it looked like Corn Flakes.
Well I ask my New Friend Melanie from France and she came through and they are “Rose des Sables”  pretty much Chocolate and Corn Flakes 🙂

I used Special K cereal I wanted more of crunch 🙂

Thank you Melanie!!! Cheers my friend!!

 

 

Thank you for taking the time to enjoy my blog!!

Merry Christmas to all and to all a goodnight!!!

Bread Pudding

Bread Pudding…you either love it or hate it 🙂

I don’t think there is any in between 🙂

I myself like Bread Pudding…if it made well…believe me I had some that I’ve wanted to spit out 😛

But I must say I have had great success making Bread Pudding 🙂

As part of what I do in my job, we host wine dinners, beer dinners, customer appreciation dinners.  One of the dinners that happens each month is a Wine dinner with a local radio station and the morning DJ’s and their winners.  They are Bob and Marianne…Check out photo below…doesn’t he look familiar….think “Entertainment Tonight”

Yes Bob Goen…well he is just the nicest person ever!! 🙂

Our dinner for them included the following courses, each with a wine pairing

1st. course – Trio of Crostini’s
2nd. course – Mini cheese Ravioli’s with Apples and Walnuts with a Balsamic glaze
3rd. course – Zen Blend Salad with strawberries, blueberries, goat cheese crumbles, candied walnuts with a Balsamic glaze dressing
4th. course – Parmesan Chicken cutlet, with Whole Wheat Pasta served with Sweet Peppers, Kale  tossed in Arrabiata Sauce
5th. course – Lemon Marmalade Bread Pudding – recipe below 🙂

They loved everything 🙂

Side note****
But today is my Birthday 🙂 and when its your birthday you bring treats into the office and well I made the Lemon Marmalade Bread Pudding along with a Wild Blueberry 🙂

 

Ingredients

Bread

Cube it up

place on baking sheet

bake

divide marmalade

add butter to saucepan with marmalade

stir and melt

add mixture to cubed bread in a large bowl

toss to coat bread, set aside

add half and half to marmalade jar

Shake

add jar mixture, rest of the half and half, sugar, eggs, egg yolks, vanilla (lemon juice & zest)

whisk together

pour custard over bread cubes

mix together, set aside for 30 minutes

Spray ramekins

add bread-custard mixture, place on baking sheet, bake

after baking

top each ramekin with the remaining marmalade

Recipe – Lemon and Wild Blueberry Bread Pudding

12 oz. package of King’s Hawaiian Rolls, bread, sub rolls, buns…it all works 🙂
1 quart Half and Half
1 cup granulated sugar
2 whole eggs
2 egg yolks
1 tsp. vanilla
2 tbsp. butter

For Lemon – zest and juice of 1 large lemon
                         1 jar Lemon Marmalade 12.35 oz – 14 oz. 

For Wild Blueberry – 1 cup frozen or fresh blueberries 12.35 oz. – 14 oz.
                                        1 jar Wild Berry or Blueberry preserves

Cut bread into 1 inch cubes, toast on baking sheet in oven at 350 degrees, until golden brown about 10 minutes or so, let cool, once cooled add cubes to large mixing bowl, set aside.

Remove a 1/4 cup of the marmalade and set aside, take the rest of the marmalade and add to a small sauce pan with the butter, on medium heat, warm marmalade and melt butter, stirring to combine.

Once butter has melted, pour mixture over top the toasted bread cubes and toss to coat, set aside.

Take empty marmalade jar and add 1/2 cup of the half and half, shake vigorously to loosen any thing left to the sides of the jar.   In a medium bowl add that mixture, the rest of the half and half, sugar, vanilla, eggs and egg yolks, whisk to fully combine.  

(If making Lemon at this point add zest and juice to the wet mixture whisking to combine)

Pour custard mixture over the coated bread cubes, mixing together, let stand for 30 minutes, pushing bread cubes down into the custard occasionally. 

After 30 minutes, pre-heat oven to 325 degrees

Distribute the bread-custard mixture into buttered or sprayed ramekins, I used 10 8 oz. ramekins filling them about 2/3 the way full.  

(If making Wild Blueberry, top each ramekin with a little of the blueberries)

Place on a baking sheet and bake for about 40 minutes, remove from oven and and using the set aside marmalade spoon over top each ramekin.  Bake for an additional 5 minutes.

Serve and Enjoy!!!

Brown Bread!!

No I don’t mean like Whole Wheat bread…I mean Brown Bread, this is a sweet or quick bread and bake in a CAN!!  

Yes I said a can…you know a can that veggies come in or soup 

I grew up having brown bread in our house my Mom would make this as well as my Grandma…I don’t think I ever thought it was odd baking it in a can…I was a kid it was a cool thing 🙂

Wikipedia says – 

New England or Boston brown bread is a type of dark, slightly sweet steamed bread (usually a quick bread) popular in New England. It is cooked by steam in a can, or cylindrical pan.
Brown bread’s color comes from a mixture of flours, usually a mix of several of the following: cornmeal, wheat, whole wheat, graham flour, or rye, and from the addition of sweeteners like molasses and maple syrup. Leavening most often comes from baking soda (sodium bicarbonate) though a few recipes use yeast. Raisins are often added. The batter is poured into a can, and steamed in a kettle. While most variations are quick breads, and can be made in less than an hour, several commercial brands are available. Brown bread is somewhat seasonal, being served mostly in fall and winter, and is frequently served with baked beans.

I really had forgotten about this Brown Bread until I read this blog “A Small Insight” http://asmallinsight.wordpress.com/2013/04/09/mammas-fruit-loaf/
Lucy call it “Mamma’s Fruit Loaf and when I read this post and saw what it was, I immediately thought of Brown Bread 🙂 

So go to her blog and check her out and her recipe for her Mamma’s Fruit Loaf 🙂

All  know is that I really was not a big fan growing up, but now this stuff if great and I like mine with butter, now my Mom likes her’s with cream cheese.  So its up to you on which way you eat it, its also good heated in the microwave 🙂

My recipe here is is made with a couple of can, I also used small paper loaf pan, easy to give as gifts and I made some today for our office and I used a Bundt pan and it just came out so nice…perfect with you were having people over for coffee or tea, it’s perfect.

Now I did compare my brown bread to the ‘Can” kind you find in the store and let me say, I thought the store bought one was very dense, dry, very little raisins compared to mine.  And the flavor well I am sorry to say it was just plan awful…sorry if you like it, I just didn’t care for it 🙂

Store bought

 

Ingredients

 

Raisins and water in a small sauce pan

 

add flour, salt, baking soda and bran/bran buds to bowl 

 

Mix together

cream butter and sugar

 

 

stir in egg and vanilla

 

 

add dry mixture and stir a little

 

add raisin mixture

 

Fold to combine

 

pour batter into your containers

 

bake

 

this is the can

 

this looks so good

 

this is store on left and mine on right

 

You can see that mine has so many more raisins

 

Both buttered and ready to eat

 

Out come, like I said did not care for the store bought, took one bite 😦

Mine oh it looks so good!!!!

Brown Bread Recipe

1 1/2 -2 cups raisins
2 cups water
1 cup Bran or Bran Buds Cereal
1 3/4 cup all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 cup granulated sugar
2 tbsp. butter, softened
1 egg
1 tsp. vanilla

4 – 16oz. cans (fill 2/3 full)- bake for 35-55 minutes, small loaf pans (fill half full) – bake 30 minutes, large loaf pan (fill half full to 2/3’s) – bake 40 – 50 minutes, bundt pan (whole recipe) – bake 45 minutes.  With any of these just keep an eye on it, when you stick a toothpick or skewer in bread it should come out clean, it then is done.   Cool upside down on a cooling rack.

Pre-heat oven to 325 degrees

In a small to med sauce pan add water and raisins, bring to a boil over med-high heat, once it boils, remove from heat and set aside for 10 minutes.

In a small bowl add flour, bran/bran buds, salt and baking soda, stir to mix…set aside
In a large bowl cream together butter and sugar for 1 minute, then stir in egg and vanilla, then add dry mixture, stir it a little and raisin mixture, fold to fully combine.

Pour into your WELL greased or spray baking container, and bake.  Let cool enough to handle and then you can dig in 🙂

The Bundt pictures

 

Banana Bread!!!!

Okay who doesn’t like Banana Bread 🙂

I love Banana anything…cakes, muffins, cookies, bread, ice cream, yogurt, candy!!!  

Oh and have you seen the **NEW** Dole Dippers, slices of bananas dipped in dark chocolate and FROZEN can you say

YUMMMMMMMMYYYY!!!!!!   

I can, I have had them and they are addicting, they even have them with chopped almonds sprinkled on top too 🙂  They come 6 packages in the box, 100 calories a package, so well worth it 😛

So have a pack of those so when you have a slice of this Banana Bread you will not feel so guilty 🙂

So we’ve all had the few bananas sitting on the counter that are slightly or way past their prime…right 😛

I think what most people think of when that happens to the bananas is….BANANA BREAD TIME!!

So here’s my Banana Bread recipe 🙂  Hope you enjoy it!!

Ingredients

 

whisk together, four, salt and baking soda

 

add bananas to bowl and mash

then add sour cream and vanilla to bananas

mix together

cream butter and sugar

for about 3 minutes

 

add egg yolks

beat to combine

fold in half flour mixture

 

then add banana mixture and rest of dry

 

 

beat egg whites just until frothy

 

fold into batter, but don’t over work it

 

I used mini loaf pans, you can also find paper baking loaf size too, for easy gift giving

 

 

Then bake and done

 

This recipe is so moist you will never use another 🙂

Recipe

1 stick of butter, softened
1 1/2 cup granulated sugar
2 eggs, yolks and whites separated
1 1/2 cup all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
4 tbsp. sour cream
3 overripe bananas, mashed
1 tsp. vanilla

Preheat oven to 325 degrees

pans – 8 1/2 x 4 1/2 x 2 1/2 loaf pan, or mini loaf pans or small bundt pan.

In a small bowl add mashed banana, sour cream and vanilla, mix to combine.

In another small bowl add flour, salt and baking soda, whisk to combine, set aside.

Cream butter and sugar together in a large bowl for about 3 minutes, then add egg yolks and beat until combined.
Fold in 1/2 of dry mixture, then add banana mixture and the rest of the dry.

In a clean dry bowl add egg whites and beat for about 30 – 45 seconds just until frothy, then fold egg whites into the batter.

Just until combined, try not to over work the batter.

Bake for regular size loaf pan 45 minutes to 1 hour, mini loaf pans about 30 minutes, check by inserting a toothpick in the center and comes out clean.

Enjoy!!!!

Zucchini Cake with Cream Cheese Frosting

Well summer is here and the gardens are producing some awesome vegetables!!  Every year we always make zucchini bread with the zucchini.  

This time I decided to make a Cake instead….now I’m sure someone out there has made a zucchini cake…but I have have, this really is no different then the bread just in cake form, so this is what I came up with 🙂

along with the things I would change next time 🙂

Did I say change…yes I did 🙂  No one is perfect!!!!!!!!!!  

Ever watch Top Chef or I like Top Chef Masters myself, (in case you don’t, it is a cooking competition show with mostly well know chefs)  I like this show better since I do admire some of the chefs that have been on the show and am amazed at the talent they have  that have made them famous.

This new season just started last Wednesday night on Bravo, this season does not have many chefs that are TV known except Chef David Burke he has multiple Awards, Restaurants, and few products.  They have many talented Chefs this season and I am excited to watch.

 It is hosted by Chef Curtis Stone  and recently he posted a picture of dish he was trying make and it just flopped, and he said “see not even Chefs are perfect”  I love him for that 😉

Which brings me back to telling you as I made this cake and it did not turn exactly as I wanted it too, so next time I know the things I’ll change (which I will let you know in the recipe what that is) 🙂

So I’ll tell you a secret, not everything I make turns out just right, including “my new idea for a cookie” that I tried to make this week 🙂
I was trying to make it with no flour, butter, oil…okay health and using things I already had around the house…well I am going to admit, the garbage had its share of treats 🙂  

Oh my goodness I can’t describe the texture…closest word I can think of is “RUBBER”LOL  Hey at least I tried 😛  

UPDATE on this post – I brought this cake into the office today and everyone loved just as I made it, so I’ll leave it up to you on the changes, that are below 🙂

Alright, alright lets move on to the cake 🙂

Ingredients

add dry indgredients to a bowl

whisk together to combine

add eggs, oil and vanilla to large bowl

whisk to combine

Grate zucchini over the wet mixture bowl
or just add the grated zucchini to the wet mixture

fold in to combine

then add dry to wet

just mix until everything is moist

Pour into a 9×13 pan
(this is what I would change, if I use a 9×13 again I will double the recipe or I’d use a 9×9 baking dish)

Bake and let cool completely

Cream Cheese Frosting ingredients

add softened cream cheese and butter to bowl

with hand mixer or stand mixer, just mix to combine

then add confectioners sugar a little at a time

add as much sugar as you like for taste of sweetness and consistency

I use only 3/4 of a 1 pound bag

frost your cake

done, you can dig in right now, but keep in the refrigerator

Zucchini Cake Recipe

 (exactly as I made, with what I would change)

1 large zucchini, grated (about 3 cups or so)
3 eggs
1 cup oil
3 tbsp. vanilla
2 1/3 cup all-purpose flour
1 cup granulated sugar
 1 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
2 tbsp. cinnamon (I would have put in a least 1 more tablespoon, I also would have added 1/2 tsp. nutmeg)

Nuts are optional I did not use any

In a medium bowl add all the dry ingredients and whisk to fully combine.

In a large bowl add oil, eggs and vanilla, whisk to fully combine, add grated zucchini and stir to combine.
Then add dry to zucchini mixture, fold just until everything is moist.

Preheat oven to 350 degrees

Pour mixture into a greased or non-stick sprayed baking dish*** see Note below

(In the pictures I used a 9×13, for this recipe  would change that to a 9×9 baking dish.  I felt that the cake was too thin, I would have liked it to be thicker.  Therefore if using the recipe above and  you want a thicker cake use a 9×9 baking dish, if you like it thin (about 1 1/2 inch) then use a 9×13 baking dish.  Now you can also double this recipe and use a 9×13, resulting in a thicker cake)

Bake time using above recipe in a 9×13 done in 30-35 minutes,  using a 9×9 pan check at 35 to 40, until a toothpick inserted in the middle comes out clean.   Cool completely 

Cream Cheese Frosting

8oz. cream cheese, very softened
4 tbsp. butter, very softened
1 box confectioners sugar (1 pound box)

in a medium mixing bowl add cream cheese and butter, beat on med-high speed just until combined, then on low speed add sugar a little at time until you have the sweetness and desired consistency.

Frost cake, slice and serve, or this can kept in the refrigerator until you serve. 

This cake is Super Moist!!

and Cream Cheese Frosting is so creamy 🙂

I hope you try it!!! Enjoy!!