Friday, June 3, 2011

lemon-zucchini tea bread

i'm back! and reporting to you live from "the hub of delaware," munching on this delicious bread and looking out of my mom's living room window at the busy hummingbirds and our neighbor's most adorable alpacas. man, they look so doofy and so precious at the same time! impressive.

i'm so relieved to be here. i now understand why people hire packers and movers. after loading and unloading (and loading again) the contents of three apartments and driving it from austin, TX to college park, MD, my poor little forearms are so very thankful to be resting in delaware for two days under the loving care of my mom and her love of homemade food and antiquing.

but before i get to that bread recipe, can i please get a round of applause for my new camera?? dear readers, i know you will be relieved to see higher quality pictures. my wonderful friend katelyn not only helped us find (and moved us into) our new dwelling place in maryland but also sold this new canon to me! thanks, katelyn! appropriately, my first shot was of her ugly key chains, which can be purchased here.

and my second shot was of the adorable zoe luce (sometimes known as "bob") who was keeping it real and cute in katelyn's hanging chair. these haven't been edited and i am kind of overwhelmed but i'll get the hang of this soon, i hope - at which time, i can give this place a new look! excited!!

is she not the cutest?! now, for the bread...

momma's lemon-zucchini tea bread

2 cups flour
3/4 cup sugar
1/2 cup toasted pecans
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp mace
1/2 tsp salt
1 cup shredded zucchini
1/3 cup milk
1/3 cup + 2 tbs heavy whipping cream
1/3 cup butter, melted
2 tsp lemon zest
1 large egg
1/3 cup confectioners' sugar
2 tsp heavy whipping cream
1 tsp fresh lemon juice

- preheat oven to 350 and butter/flour a loaf pan.
- in a large bowl, combine dry ingredients then add zucchini to coat with mixture.
- in a smaller bowl, combine wet ingredients and gently fold into dry. pour into pan and place in the oven to bake for 50 minutes or until a toothpick comes out clean. let cool in pan for 10 minutes on a wire rack for about an hour.
- combine glaze ingredients and drizzle over bread before serving.

Wednesday, June 1, 2011

mango cranberry granola

after four days, moving three apartments, and much sweating, we are finally at our first stop : memphis!

the best part? riding in a 24 foot truck and hitting every bump in the road that arkansas has to offer.

whew! moving is hard. but we're here with family, friends and a sweet pool for a brief respite.

if traveling is in your future, you might need a good granola recipe for the road. just sayin'!

i've been experimenting with granola recipes for over a year and i FINALLY have one that i am proud of. really excited about this! put any combination of dried fruits and nuts with this and make it your own.

back on the road! i'll be back in a few days! don't worry!

6 cups rolled oats
1/2 cup wheat germ
1/2 cup flax seed
1 cup sunflower seeds
1/2 tsp salt
1 cup maple syrup
3/4 cup olive oil
1 tbs vanilla extract
1/2 cup dried mango, chopped
1 cup dried cranberries

- combine oats, germ, seeds and salt.
- in separate bowl, combine maple syrup, olive oil, and vanilla. add to dried mixture.
- spread onto two baking sheets and bake at 250 for 2 hours, turning after the first hour.
- allow to cool in pan before incorporating dried fruit. store in airtight container!