MangiaMore: ZUCCHINI bread

RER 7.17.14

There’s nothing like seasonal summer produce, so alive that you don’t want the days to get shorter. Farmers’ markets are rainbows of grown goodies; favorite summer fruits like tangy strawberries, royal colored blueberries, and pretty plump peaches or warm weather vegetables like sweet corn, deep red beets, and mysterious eggplants. Each long to be consumed in any way, shape or form.

RER 7.16.14

RER 7.17.14

For us, summer means loaf after loaf of homemade zucchini bread. Once zucchini starts popping up at stores, it’s game on. We might have a legit problem; we can’t get enough of that subtly sweet, textured moist bread. Using this recipe, we make our zucchini bread like how we make our blondies— we toss in whatever deliciousness our hearts desire. 

RER 7.16.14

RER 7.17.14

I’ve made consecutive loaves, and I am planning to whip up more (though these are hopefully headed for the freezer.) Zucchini bread is wonderful all year round. A hint of cinnamon and nutmeg add warmth for the colder seasons, while the freshness of the green zucchini and coconut feel like sunlight. Tangy dried cranberries and meaty walnuts add unexpected turns in texture and taste. Just so much yum!

RER 7.16.14

 RER 7.16.14

I want to try a sweeter variety, like a cake dense with craisins and white chocolate chips, topped with a savory sweet cream cheese frosting. Or play up zucchini’s affinity for chocolate and stud the cake with chocolate chips and fleshy nuts. Maybe this week…

RER 7.16.14

RER 7.16.14

RER 7.16.14

How do you use fresh summer produce? A blueberry pie or strawberry shortcake perhaps? A pretty salad? Corn chowder, even? Time is running out for these seasonal goods, and I want to taste the rainbow. 

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7.16.14

RER 7.17.14

re.CAP: THANKSGIVING

RER 11.28.13

This year I was super lucky and got to indulge in two completely different Thanksgiving dinners, while celebrating with my families. For the first time, I ventured to my boyfriend's house for their early afternoon feast, sitting amongst his big family and munching on their traditional twist on Thanksgiving. Beginning with little bites like cheese and sausage, deviled eggs, bread and tiny meatballs, merging into a first course of lasagna at the table, and following with an onslaught of sides and meat/poultry, it was definitely a cornucopia. Dessert was varied as well (although, we didn’t get to have any because we had to save a little room for a second dinner). Take a look at the delicious offerings, and stay tuned for my family’s smaller Thanksgiving dinner. 

 

RER 11.28.13

RER 11.28.13

RER 11.28.13

RER 11.28.13

RER 11.28.13

RER 11.28.13

RER 11.28.13

RER 11.28.13

RER 11.28.13

RER 11.28.13

RER 11.28.13

RER

11.28.13

 RER 11.28.13

MangiaMore: jacked-up BANANA bread

JAR 4.5.13

So I had two bananas on their way out, and I thought perfect! I’ll make banana bread (but remember making banana cake, with the oldies but goodies). Unfortunately, perusing recipes online and in some of the deteriorating cook books I have at home, most required three or four of those over ripe gems. I felt stuck and lost. I really wanted to make that darn banana bread before those two bananas were far beyond hope. I was gifted another banana, which was almost just about right for my taste to eat (yellow but a little spotty and soft). That banana was too new and almost too appetizing, but the thought of banana bread was far more enticing than a simple fruit snack. So I threw around my new addition, showed it a little abuse, and forced it to bruise and ripen faster than what’s natural. And then it was ready, and so was I, to try out smitten kitchen’s passed around jacked-up banana bread recipe. Check it out here.

RER 4.4.13

First of all, this is the most super easy recipe ever (well, maybe not ever, but it’s close). All it really involves is your ingredients, a bowl, and a wooden spoon (you know besides the oven and loaf pan). I repeat, a wooden spoon, nope, no mixer necessary, which to me means less mess and always a victory.

RER 4.4.13

Second of all, it is a little adventurous. There is the optional bourbon addition, along with vanilla, which I don’t really recall putting in my banana bread in past endeavors. But there are also spices like cloves, and nutmeg and cinnamon, creating a spicier warmth to combat the sweetness of the brown sugar and brown bananas. The little kick wakes up the loaf and your mouth.

RER 4.4.13

Third, it is way beyond delicious.

RER 4.4.13

Also, there are so many ways to customize it to your own tastes and whims, like adding in nuts (which I don’t like but plenty people do…walnuts, pecans), or chocolate chips for a sweeter tooth or chocoholic. I can even imagine throwing coconut in there for more texture and chew, creating something a touch tropical and different. Or even craisins for a rounder breakfast bread. Toast it with a little butter or cream cheese when it dries out (if it lasts that long), or slather it with nutella or extra frosting from your coconut cake (oh wait, that might just be me…). Any way you dream it, this moist banana loaf is delicious.

RER

4.8.13

JAR 4.5.13