Double Chocolate Zucchini Bread (cake?!)

I had this big zucchini sitting on my kitchen island, staring me in the face.  For a few days, I looked at it and said, "I know, I'll get around to you."  It intimidated me a little bit, actually.  Then the call came -- yesterday, my friend Joanne asked me if I could bake something for an impromptu going-away/baby shower for her friend Erica.  I said "sure" and she said "no, you don't have enough time" and I said "of course I do."  After all it was for Erica, a lovely soon-to-be Mom who's been great to work with.  I promised scones and zucchini bread.  I searched the internet for zucchini bread recipes, and there are a gazillion, so I decided to go home and open up my baking textbook, the bible of the best (or wanna-be-the-best) bakers, Cooks Illustrated's beautiful book, Baking Illustrated.  It was a gift to myself a few years ago, and as much as I love the internet for instant recipe gratification, it's good to hold a good, heavy book in my hands, to set it on my island opened to a recipe, and even to brush crumbs off a page.  It's like Baking 101, where I can study a paragraph three or four times and really get it without having to scroll up or scroll down. 

Anyway, my point is that old-school is sometimes better, and you can learn an awful lot from a real book, and with this baking book you get lessons based on research in Cooks Illustrated's kitchens, as well as the history and tradition surrounding the recipe (right up my academic alley).  They take one recipe and refine it to perfection before they publish it.  If you ever get a chance to catch their show Cooks Country on PBS (often on Sunday afternoons) it's worth watching.  Christopher Kimball and his staff explain why recipes do and don't work, and they tape their show in a real Vermont country farm house.  There's just so much that is real and authentic with CI and all they do -- it's a refreshing change-of-pace from the glitzy cooking shows populating cable TV.

I found BI's recipe for zucchini bread, and I altered it a bit.  I added chocolate in the form of Hershey's cocoa powder, and even more with mini chocolate chips.  I also added a tiny bit (a teaspoon) of dried Valencia orange peel, just because, but it doesn't have to go in there.  I personally love a little hint of orange in my chocolate.  Once the zucchini was grated and drained, it didn't seem to be that large a component in the bread/cake.  But, it's in there and you can feel good about it!

Here's my recipe for Double Chocolate Zucchini Bread, adapted from Baking Illustrated:

DOUBLE CHOCOLATE ZUCCHINI BREAD
makes two loaves

Grease and flour two 9x5 loaf pans 

12 tablespoons softened butter
1 1/2 cups sugar
4 large eggs (OR for low-fat version, 3 egg whites and one egg, or equivalent in egg substitute - 1 c.)
3/4 c. sour milk (2 tbsp. vinegar and milk to make 3/4 c.) or buttermilk or plain yogurt
1/4 cup canola or vegetable oil
2 teaspoons vanilla
3 cups zucchini, grated, mixed w/ 2 tbsp. sugar, drained in colander for 30 minutes, excess moisture squeezed out (use large holes of a box grater, or shred in food processor)

3.5 cups flour
3/4 c. baking cocoa
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
(optional:  1 tablespoon fresh orange rind, grated, or 1 teaspoon dried)

1 cup chopped walnuts, toasted for 5 minutes, dry, over lowest heat setting until fragrant. 
1 cup mini chocolate chips (Regular chocolate chips are heavier and my drop to the bottom.  If you're using them, coat in flour first and then they'll suspend in the batter better.)

Beat butter with sugar until light and fluffy.  Add oil.  Beat in eggs, one at a time.  Add sour milk, vanilla, and zucchini.  Mix well.

In separate bowl, combine flour with cocoa, baking powder, soda, and salt. 

Mix flour mixture into butter mixture until everything is moistened and there are no dry parts visible.  Stir in walnuts and chocolate chips.

Oven 375 degrees

Spray, or grease and flour two 9x5 loaf pans.  Line bottom of pans with parchment or waxed paper (makes it easier to remove later).

Divide batter among loaf pans and bake at 375 until cake tests done - check at 40 minutes.  Cake is done when it springs back when lightly pressed in the middle, or when toothpick inserted comes out clean.

Let cool in pan for 10-15 minutes.  Turn out onto cooling rack to cool completely, and then wrap in saran wrap to keep cake moist.

Like all zucchini breads, this is made to be shared!

Enjoy!

Photo:  by me

Cinnamon Swirl Bundt Cake

Last night I made a couple of cinnamon swirl bundt cakes, and told my facebook friends about it.  My friend Donna (from those late teens/early 20s years!) and I have reconnected on FB and she's requested the recipe.  It's pretty simple, pretty delicious, and pretty to look at.  Can't do any better than that!  This photo is from Flikr, not from me, but you get the idea. 


CINNAMON SWIRL BUNDT CAKE
350 degrees F

Ingredients:

Cinnamon mixture:
1 cup brown sugar (light or dark) mixed with 2 teaspoons cinnamon.
Optional - you can add chopped pecans or walnuts (1/2 cup) if desired (makes it even better).
Set this aside for now.

Cake mixture:

6 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
3 eggs
1 1/2 cups sour cream or thick Greek yogurt (plain)
2 teaspoons vanilla extract

3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspons baking soda
1/2 teaspoon salt

Glaze

Directions:

Beat butter with sugar for five minutes or until very light and fluffy.  Add eggs, one at a time.  Add sour cream and vanilla extract.  Beat until very well mixed.

Mix dry ingredients together.  Add to butter mixture.  Mix completely, scraping sides of bowl.

Prepare bundt pan:  spray well with non-stick spray or generously grease, making sure to get all the nooks.

Sprinkle a few tablespoons of the brown sugar/cinnamon mixture in bottom of pan.  Put half the batter on top, smoothing with a spatula.  Sprinkle half of the remaining brown sugar mixture (about half a cup) over the surface.  Cover with remaining batter.  Smooth.  Sprinkle remaining cinnamon mixture over top.

Making the swirl:  With a spoon, go in and turn over the batter in a continuous motion all the way around the pan, digging in to the bottom and gently  flipping over around the pan until you return to where you started.  Smooth the top with a spatula.

Bake at 350 degrees F for about 50 minutes or until cake tests done, or until it springs back when gently pressed in the middle.  Ovens vary, so start checking around 40 minutes for doneness (is that a word?).

Remove from oven and cool on rack for 15 minutes.  Remove from pan and cool completely. If it needs a nudge, I find a grapefruit knife is great at removing baked goods, with its curvy flexibility.  Just a little baker's knowledge to share with you...

Glaze:  when cake is cooled, drizzle this glaze over top:

Glaze:

2 cups confectioners sugar
water

In medium sized bowl, keep adding water, a teaspoon or two at a time, and mix with a fork until the glaze is silky smooth and the consistency of Elmer's glue (!) -- it's the only way I know how to describe it!  Drizzle it over the top of the cake, allowing the glaze to run down the sides.  You might want to do this on a rack, over paper towels or waxed paper, to catch any drips. 

Photo credit:  http://farm3.static.flickr.com/2279/2302511269_2a2871884b.jpg?v=0

The Swing of Things

You could say I am having trouble getting back into the swing of things.  One week ago today I was jumping in the waves off the shores of North Carolina, aware but not obsessing about how fast time was going and that I had to savor every second of the time there.  Now back in the reality of every day existence, the luxury of time away is a fond memory.

When you think about it, a vacation is such a gift.  It literally means to "vacate" your life for a while.  Who couldn't use a few days removed from the routine goings-on of day-to-day living?  The only down-side to a vacation is that it ends.  There's no way we can maintain that ease of living without paying the price, the need to get back to the business of earning a living so we can, hopefully, put some money aside to take another vacation again some time.

I have been especially fortunate this year, having spent time in Long Beach, California, with my daughter Meghan in June, and then the vacation last week in Emerald Isle NC with my sister Anne and her family.  I know what an incredible opportunity it is to travel, and also know that I worked very hard to make them happen.  I would tell myself, in advance, that "this is worth it, because I'll get to see Meghan" or "I'll spend time enjoying Anne's family."  And it is worth it -- every single effort is worth it.

As much as I hate to see summer go, there's a lot to look forward to this fall.  I look forward to the birth of my second grandson, due in October.  I look forward to watching Henry enjoy the beauty of autumn in the country.  I look forward to time with Katie in exciting anticipation of this next baby boy.  I look forward to making my now 1-year old home the warm and cozy refuge I know it can be. I look forward to the next time with Meghan, and to spending time with my kids who are close by, and my six siblings and their families, also close by. 

I don't want summer to end, but it will.  There are warning signs all over.  Trees are already beginning to turn.  I had to grab another blanket for my bed.  It's getting dark earlier.  There's a certain quickening pace at the college where I work.  All signs.  Christmas is just four months away.  That's scary!  No matter how much I'd love to enjoy summer weather all year round, fall is coming.  I'm just not quite ready...yet.  Give me a little time, and I'll get there.

Photo credit: http://images.free-extras.com/pics/e/empty_swings-1697.jpg

Mini-Scones

Last night I made a dozen mini scones.  It takes just a few ingredients, very little time, almost less effort, and the results are a dozen mini (or six regular-sized) scones.  No big mixer here - basically just a bowl and a fork can whip this mixture together.  Last night I made blueberry lemon with frozen Maine blueberries and lemon extract -- frozen berries work very well with scones, as fresh berries might be too delicate for the hearty batter -- but there are endless combinations of great scone add-ins.  In addition to blueberry lemon, my standards are cinnamon raisin (with a brown sugar/cinnamon mixture), cranberry orange, and chocolate chip walnut.  My friend Matt K. made some recently using fresh currants!  See what you've got around that might work, and use your imagination!

Mini-Scones

1 cup all-purpose flour
1/4 cup sugar
1.5 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold butter
1 egg
1 tsp. vanilla or other extract you might want
1/4 c. buttermilk (or 1/4 cup milk mixed with 1 tsp. vineger - let sit for a minute or two - works just as well).
add-ins:  blueberries, raisins, dried fruit, etc.  

Glaze (recipe follows)

Directions:

Mix flour, sugar, baking powder, and salt together in bowl.  To the flour mixture, cut in cold butter with a pastry blender or two knives until butter is the size of small peas.  Make sure you don't mix it so much you can't see pieces of butter.

In small separate bowl, beat egg and whisk in vanilla and buttermilk.  Pour into center of flour mixture and, with a fork, pull dry into wet until it is all incorporated.  Pop the bowl into the fridge for 20 minutes or so.

On a piece of parchment or wax paper, spread about 1/2 c. flour.  Dump cold scone batter onto flour.  Turn over so both sides are covered in flour.  Then fold over itself and press into a rectangle, repeating about six or eight times (this makes flaky layers).  Use more flour if needed. Press one last time into a rectangle about 1/2-inch thick.  For a dozen mini-scones, cut this in half and form each half into a circle, still about 1/2-inch thick.  For six regular-sized scones, form the one mass of dough into a larger circle, about 1/2-inch thick.  Firmly press add-ins over the top of the surface, roll up jelly roll style to incorporate, and form again into a circle.  Pop these scone circles into the freezer (parchment sheet can go on a cookie sheet).  After about 20 minutes, remove from freezer and cut each round into six wedges (I use a fluted vegetable cutter).  Separate on parchment-lined cookie sheet.  Brush scones with an egg wash (1 egg beaten with 1 tsp. water).  Bake at 375 degrees F until the edges begin to brown.

Remove from oven, cool in pan and, when cool enough, remove to wire rack. Drizzle with glaze.

Glaze:

1 cup confectioners sugar mixed with water, 1 tsp. at a time, until it can run off a fork nicely without being too watery. 

Enjoy!


Photo: Click on my photo of cranberry orange mini-scones above to see, close up, how good they are!

Sigh....

It's Saturday night and we're all ready (physically, not emotionally) to leave the beach house tomorrow morning.  We had a dinner of especially good left-overs (scampi, grilled chicken) and salad.  Anne and I emptied out the refrigerator and cabinets of all that we can't leave behind.  The last load is in the dishwasher.  Beach towels are in the dryer.  It won't take much for any of us to pull our things together tomorrow and be on our way.  We had our last beach day today, a few hours under a cloudy but friendly sky.  The waves were strong and quick, and I was tossed but landed on my feet.  I didn't stay too long in the waves.  There was quality time to enjoy under the canopy.  We could see the rain coming in from the sea, a sheet of gray transparency approaching from a distance, and it arrived too soon, sending most beach-goers packing, and quickly.   It was a good beach week -- we were able to spend a good amount of time there every day -- and the rain was polite enough to wait until we had all had a good time.

After the beach, Anne, Kristin, and I stopped at a local shopping center.  I wanted to find a little something for Henry, and an even littler something for his October-arriving baby brother.  Last year I found Henry little Crocs that he wore until they were just too small.  This year, I found a navy blue zip-up hoodie with "Emerald Isle" embroidered on the front.  New baby gets a onesie with a lobster on the front that says "got butter?".  Cute.

Anne and Will are playing checkers right now, and she just triple-jumped him.  There was whooping and holloring that could be heard a mile away!  Now they're back into the game, contemplating the next move, and the move after that.  I can feel the tension!  Checkers is a wonderful game, and we always play it at the beach house.  I seem to never play it anywhere else. 

To wrap up this wonderful week, here are some pictures that will provide me happy memories for a long time to come.

Beach House Entry

John Peeling Shrimp

Seashells Against a Dune Fence

Nightstand Books

Patrick and Frisbee

Will being Creative

Midnight Golf Cart Ride (who knew we had no headlights?!)

Bishop Boys Stargazing

(They saw a bunch of shooting stars!)

Row of Beach Houses

So long, Captain's Quarters!  Good-bye Emerald Isle. 

Thanks for a GREAT vacation.

You will be missed!

Photos:  by me

Lovin' It Here!

It's Friday already. Hard to believe.  I fly home Sunday, so that "end-of-vacation-is-near" awareness is all-too present. My nephew Patrick leaves the beach house today, continuing on to Florida State University where he starts classes on Monday. I'll miss him. We had quite the checkers match last night. He's the reigning king of checkers, but I gave him a run for his money! In the end, my last three options for moves were all fatal, so he won, but it was a good battle!

The storms of the previous night gave way to a hazy day, so yesterday afternoon we decided to go to the beach. Rather than pack a picnic and take the canopy, we took only our chairs and towels this time. The water had cooled considerably, the waves were bigger, and the lack of bright sunshine made for a different beach experience, but equally enjoyable. We still used sun block as if the sun were blazing. My dad always used to say that a hazy day was worse for a sun burn, for whatever reason. The beach was busy, with a lot of people in the water. Every few minutes, a flock (is it a flock?) of pelicans flew overhead.  Patrick and Will played frisbee and we all jumped in and out of the water, read, sat, relaxed, and took it all in (see picture below).

Patrick and Frisbee

The Boys Bishop - My Handsome Nephews!

L-R: Jack, Patrick, Will, Ben

For Patrick's fare well, we had an incredible dinner last night: slow-cooked baby-back ribs, barbequed chicken, corn on the cob, and potato salad. We had been marinating the chicken for a couple of days in an Italian/Balsamic dressing which flavored it beautifully. I can't remember ever having had ribs. I never order them out, and I never make them, so they were a treat for me. John had used a dry rub, seared them on the grill, and then slow baked them in the oven. When we got back from the beach, I made a chunky potato salad with little red potatoes and lots of celery. The kids loved it. It was my favorite dinner so far. The best part about dinner here at the beach house is eight of us sitting around the table, enjoying a meal together, and lingering for a long while after dinner.

It's about time to say good-bye to Patrick.  I'm going to miss his affectionate and sharp sense of humor.  He's a lot of fun to have around.  Fortunately, his three brothers are all equally good company, and I will enjoy every second with them until we all leave on Sunday.  Checkers, anyone?

Stormy Weather in Paradise

After four glorious days, an incredible storm rolled in last night, just as we were getting ready for dinner.  There was no grilling last night -- we had decided earlier to take a break and order pizza.  The boys and I enjoyed some time on the 3rd floor deck, in awe of the approaching storm clouds.  The sky was black and we could actually see the entire front approaching from the southwest.  It was quite a contrast from the cloudless blue sky of the previous day.

A Perfect Day!

Beach Umbrellas Under a Bright Blue Sky!

Lights flickered on and off a few times, and we were ready with the one candle we could find, just in case, though we never lost power.  The panoramic lightning show all around this many-windowed house provided a lot of "oohs" and "Did you see that?" and "Wow!" and forced a few of us away from the windows, actually concerned that we were too close to the action! 

Up on the Roof!

A seaside storm is an awesome thing.  We're pretty sure that one lightning bolt made contact close to home.  We saw the strike and heard a crack.  My sister Anne said that lightning finds them -- they have a history of lightning strikes finding their real-life homes:  one house was struck twice, another once!  Fortunately, it didn't find us last night!

Skies Overhead

We were off to an easy start this morning.  Patrick and John went to play 9 holes of golf.  Anne and I went to find breakfast out -- a little place called Emerald Grill where a breakfasat platter is $4.99.

I'm thinking that I'm going to relish every second of the remaining three days here, and whether the sun comes out or we have storms for the rest of the time, it doesn't matter.  It's great to be here and to be enjoying time with my sister and her family, storm clouds or no.