Whole Wheat Yellow Squash Bread

Our neighbors brought over beautiful heirloom yellow squash from their bountiful garden. I couldn’t wait to prepare a baked treat with it. I used a recipe that originally called for twice as much oil and 1/3 more sugar! I swapped out the half the fat with flaxseed and substituted half of the flour with whole wheat. You’ll never know the difference !

Yields 6 mini loaves or 2 large loaves

Ingredients:
1 1/2 cup whole wheat pastry flour
1 3/4 cup ap flour
1/2 cup canola oil
1/2 milled flaxseed
2 1/2 sugar
2 cups of shredded yellow squash
1 tsp nutmeg
1 tsp cinnamon
1 tsp salt
1 1/2 tsp baking soda
1 cup of chopped walnuts (optional)
4 eggs (lightly beaten)

Directions:

1.Place all flours, spices, salt , flaxseed, and soda in large bowl.

2. Whisk around the ingredients until blended well.

3. Place wet ingredients, and sugar in a separate bowl.

4. Whisk in squash.

5. Add the wet ingredients into dry.

6. Spray cooking spray on bread pans.

7. Place about a cup to a 1 1/2 cups in each mini pan.

8. Bake at 350 for 35-30 minutes for minis and an hour or until toothpick comes out clean for standard loaves.

Enjoy!

Chocolate Cake with Oreo filling

Today is my Dad’s Birthday and there is only one way to celebrate my dad’s birthday and that is with chocolate cake (and a large family gathering of course).

My dad’s favorite meal is dessert so sorry I didn’t go low calorie on this one. I used Ina Garten’s Chocolate Cake recipe with over 1000 positive reviews. As always I cannot leave well enough alone so I added Oreo filing inside and crushed Oreos on outside of the cake for some extra dazzle http://m.cookingchanneltv.com/recipes/ina-garten/beattys-chocolate-cake.html.

Ingredients:

1/2 cup canola oil
1 cup coffee (cooled)
1 3/4 cup AP flour
1/2 cup Dutch processed cocoa
1/4 cup unsweetened cocoa
2 cups of sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp vanilla
1 cup of Buttermilk
3 large eggs

Amazing Chocolate Frosting
Ingredients:
6 ounces of semi sweet chocolate chips (melted and cooled
1 egg
1 1/4 cup confectionary sugar
2 sticks of butter at room temperature
1 tsp pure vanilla
1 TB instant coffee (dissolved in 2 tsp of hot water) side aside and let cool

1. Preheat oven to 350 degrees. Line two 9 inch round nonstick baking pans and spray with combination flour cooking spray.

You don’t want to omit this step! The cakes come out like hot butter without any difficulty.

2. Sift all dry ingredients together.

3. Sift the ingredients into bowl attached to your stand mixer and place paddle attachment and mix until well blended.

4. In a separate bowl whisk oil, milk, eggs and vanilla.

5. Start to add wet mixture to dry on low speed.

6. Now remain on low and add coffee.

The batter will be very thin.

7. Measure evenly to batter between the two pans.

I always use my scale for accurate measurements. One was 1.95 pounds and the other was 1.96, pretty close.

8. Bake for 25 to 30 minutes and check using a cake tester or toothpick. When tester comes out clean remove pans from oven and place on wire rack to cool.

9. Let set in Pan for 5 minutes and remove to cool completely.

10. After cooled completely I like to cover in plastic wrap and place back in clean 9 inch pans and freeze over night in pans. This is essential prior to frosting.

11. Remove from pans from freezer and start working on frosting.

12. Cream the butter for 3 minutes with paddle attachment.

13. Add one egg (use pasteurized eggs for safety), and vanilla mix for another 3 minutes on medium speed.

14. Turn mixer to low and start to add the powdered sugar in 1/4 cup increments. Once thoroughly combined add instant coffee mix and cool melted chocolate.

To melt chocolate place in microwave safe bowl and heat for 30 seconds and stir and keep heating in 15 second increments until melted throughout.

15. Let cool before adding to creamed butter mixture.

16. Add chocolate and coffee to frosting.

17. Mix but don’t whip.

18. Uncover your cakes place flat side from pan on a cake board. Place frosting or filling of choice inside the cake. I used my trusty Oreo filling http://www.apinchofluv.com/wordpress/2013/07/04/chocolate-mini-oreo-cupcakes-with-oreo-buttercream/

19. Place the rounded side of the second cake on the frosting so that the flat side is facing up.

20. Fill gaps with remaining frosting and catch any crumbs.

20. Now your ready for the final buttercream frosting. Place a large dollop of frosting on the top if your cake.

21. Smooth frosting using a metal spatula.

22. You will think you don’t have enough frosting but you will.

23. Place 10 -12 Oreos in a food processor.

Pulse until the cookies are at the consistency you like and hand place the crumbs on the side until evenly spread.

The cake is suppose to serve at least 8 but that would be large slices !!!

Zucchini Oatmeal Cookies

Zucchini! I am bound and determined to make something with Zucchini everyday! Until my supply from the garden is exhausted! I decided to try a new cookie recipe even though I love my grandma’s (which I also have featured on this site). Yum yum!

Ingredients:
2 cups of Zucchini( after drained well it should yield about 1 1/2 cups)
1/2 cup unsweetened applesauce
1/4 cup canola oil
2 eggs or 1/2 cup egg substitute
2/3 cup brown sugar (not packed)
2/3 cup granulated sugar
2 1/2 cup whole wheat pastry flour
2 1/2 cup old fashion oats
2 tsp Vietnamese cinnamon
1/4 tsp nutmeg
2 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1 teaspoon pure vanilla
1/2 -1cups of raisins (optional)

Yields 4.5 dozen

1. Preheat oven to 350 degrees.
Line baking sheet with parchment paper and spray with cooking spray.

2. Mix applesauce, oil, vanilla and sugars in a large bowl. Add eggs and stir until combined.

Ingredients

2. Add flour, soda, baking powder, salt and spiced sifted over wet ingredients.

3. Mix until incorporated. Add zucchini and mix.

4. Mix until zucchini is spread throughout.

5. Now toss in the oats and raisins and fold mixture until mixed throughout.

6. Use scoop of your choice or spoon out onto parchment paper.

7. 12 cookies to a half sheet pan is a nice amount. Bake in oven for 9 to 11 minutes depending on your oven.

Enjoy!

Homemade Cinnamon Applesauce

We still had about 3 pounds of early transparent apples leftover from my grandpa’s orchard so I made some of my grandma’s homemade applesauce.

Ingredients:
3 pounds of apples cored but not peeled
4 cinnamon sticks
The juice of one lemon

1. Chop cored apples

2. Place cored apples in crock-pot, add the juice of one lemon and the cinnamon sticks.

3. Turn crock-pot on high 2-4 hours, stir occasionally.

4. Remove apple sticks before serving

Yields about 4 cups of applesauce! You will love the smell that permeates throughout the entire house.

Baked Cinnamon Apple Fritter Donuts

We went back home yesterday to find a nice surprise of early apples from grandpa’s garden!

I couldn’t wait to bake a delicious treat with them! Early apples are best for baking because they hold their shape and they’re tart!

Ingredients:
2 cups of chopped apples (no need to peel the peel is where the nutrients and fiber are)
1 cup of whole wheat pastry flour
One and a half cups of AP flour
1/3 cup of brown sugar
1 teaspoon of cinnamon
1 teaspoon of salt
2 teaspoons of baking soda
Two eggs or half a cup egg substitute
1/2 cup of dried powdered nonfat milk
1 cup of water
Cinnamon and sugar to taste
Yields: 15 if using Wilton Donut Pan

1. Preheat oven to 350.
2. Place all dry ingredients in large bowl whisk until combined.

2. Place water and eggs in small bowl and mix with fork until smooth.

3. Add wet mixture to dry and mix with large spoon until incorporated.

3. Once mixed well as picture below

4. Fold in chopped apples

5. Fold until evenly distributed

6. Spray baking donut pan with cooking spray.

7. Pipe with large round tip the dough around the ring of the pan to make batter evenly distributed.

8. Bake on 350 degrees for 8 to 9 minutes or until toothpick comes out clean

9. Let donuts cool for 1 minute in pan and remove to wire rack. Spray donuts with cooking spray on side where pan was and dip in cinnamon and sugar blend.

Enjoy

Zucchini Dark Chocolate Cake!

Chocolate Zucchini Cake

We have zucchini coming out of our ears! And we don’t want it to go to waste! Just recently I found this recipe in FN Magazine and I have been etching to try it. I did do some modifications to add some of my own touches of course. PS it goes well with ice cream…..

Cake Ingredients:
1 medium Zucchini ( remove excess water)
1 1/2 cups AP flour, plus 1 TB
1 cup sugar
1/2 cup unsweetened applesauce
1/4 cup canola oil
1/2 Tsp salt
1/2 tsp baking soda
2 oz dark chocolate chopped finely
2 oz of semi sweet chocolate chopped finely
1/4 tsp nutmeg
1/4 cup unsweetened coco powder
2 eggs
1/2 tsp vanilla

Topping
1 tsp canola oil
1/3 cup chopped dark chocolate
1 tsp honey

1. Preheat oven to 350. Spray pan with cooking spray and sprinkle/dust pan with flour.

2. Chop chocolate finely.

3. Place one Tb of flour in bowl of chopped chocolate and stir to coat.

4. Place flour, baking soda, coco, salt, and nutmeg in large bowl and whisk.

5. In medium bowl whisk eggs, sugar, applesauce, vanilla, and oil.

6. Add wet ingredients to dry.

7. Whisk until incorporated

8. Shred zucchini and drain excess moisture in pasta strainer

9. Fold zucchini into the wet mixture.

10. Fold in chocolate chips.

11. Pour batter into cooking sprayed 9 by 9 inch pan.

12. Bake on 350 for 30 to 32 minutes or until toothpick comes out clean.

Let cake cool for at least 20 minutes on wire rack before frosting.

12. Take 1/3 cup chopped chocolate and place in a microwaveable small dish with 1 tsp of canola oil, and 1 tsp honey.

14. Pour mixture over cake and frost with spatula to spread glaze evenly.

With ice cream ..

Pink Pepper Sauce

Pink Pepper Sauce with Zucchini and Bowtie Pasta

For the love of a fine restaurant we dine at for special occasions, I tweaked my mom’s recipe for our favorite pasta. Now we can have it in just 20 minutes anytime instead of driving 45 minutes to a hour for this spicy filling pasta. Plus this is great way to use your garden’s endless supply of Zucchini!

Ingredients:
1/2 box of whole wheat farfalle pasta
4 cloves of garlic (minced)
1/2 small onion diced
1/2 cup heavy cream
1/2 package of Alfredo dry mix
1 small or medium Zucchini
1 TB Olive Oil
1 can of stewed tomatoes (drained)
Salt and pepper to taste
1/4 to 1/2 tsp of hot red pepper flake
1 cup of Hot Sicilian pasta sauce
Parmesan Reggiano cheese to taste

1. Cook pasta according to package and and set aside. Start sauce when you go to start your water for the pasta and the sauce will be ready when your timer goes off for the pasta.

2. Heat large sauté pan to medium high heat and oil. Once oil is heated add minced garlic.

3. Once garlic lightly browned add onion and sauté until golden. Add pepper flake

4. Add chopped Zucchini and stewed tomatoes

5. Once vegetables are tender add heavy cream, Alfredo mix, salt and pepper and pasta sauce.

6. Bring to a boil and reduce heat.

7. Add pasta and enjoy.

Best served with shrimp, or grilled chicken and a slice of garlic toast!

Next… I just have to tackle their chocolate cake with mile high peanut butter frosting …

Zucchini Whole Wheat Waffles

Whole Wheat Zucchini Waffles

We have zucchini growing like weeds in the garden! So I just added a entire category devoted to Zucchini! Stay tuned for more recipes to come! Here is a take on zucchini bread batter tweaked in to waffle batter.

Recipe yields: 4 waffles 6 ” in diameter

Ingredients:
1 cup of whole wheat flour
1 cup AP Flour
1/2 tsp Vietnamese Cinnamon
1/4 tsp Nutmeg
Pinch of Allspice
2 TB Ground Flaxseed
2 TB Brown Sugar
2 TB of Canola Oil
1 tsp of Pure Vanilla
1/4 tsp Salt
2 egg whites
1 whole egg
1 cup skim milk
1 Cup Shredded Zucchini (squeeze and pat dry to remove moisture)

1. Sift all dry ingredients into medium bowl.

Set a side.

2. Place milk, oil, vanilla, egg whites, and eggs in separate bowl whisk until combined.

3. Pour wet mixture into dry mixture and whisk until incorporated. Stir in shredded zucchini.

4. Let mixture set 5 minutes and preheat waffle iron.

5. Measure 3/4 to 1 cup of batter on to a cooking sprayed low heat waffle iron.
Spread evenly. Follow waffle iron instructions to cook waffle (my waffle iron did take a while longer because of the thicker batter).

Sprinkle with powdered sugar and Enjoy!

Overnight French CinnamonToast Casserole

Overnight Cinnamon French Toast

We had a family sleepover last weekend and one of my favorite things to do is bake for my family in the morning! I have been dying to try this recipe. We had Italian bread at dinner so we definitely had some leftover to make this tasty breakfast dish. This recipe was adapted from Ree Drummond’s http://www.foodnetwork.com/recipes/ree-drummond/cinnamon-baked-french-toast-recipe/index.html. One of my favorite things to do is alter recipes so of course I made a few changes and it turned out beautifully!

Yields 12 servings

French Toast Ingredients:
1 cup of egg substitute
4 eggs
1/4 cup of heavy cream
1/4 cup fat free half and half
2 cups of skim milk
One loaf of crusty italian bread (torn into one inch pieces)
1/2 cup of sugar or (Splenda for baking)
1/2 brown sugar
2 TB of pure vanilla
1/2 tsp Vietnamese Cinnamon

Topping Ingredients;
1/2 cup AP Flour
1/2 cup Brown Sugar
1/4 tsp salt
1 tsp Vietnamese Cinnamon
A pinch of ground nutmeg
1 stick of unsalted Butter (cubed)

1. Place all that the cute and bread into a 9 x 13 pan sprayed with Pam are cooking spray.

2. Place all of the wet ingredients in the into a bowl mix well.

3. Pour the wet ingredients over the bread evenly.

4. Sprinkle with half a teaspoon of cinnamon and wrap in foil and let sit in the refrigerator overnight.

5. In morning preheat oven to 350.
Prepare topping mixture in a small bowl using hands.

6. Sprinkle evenly over top of soaked bread dish.

7. Bake for one hour and uncovered

You can enjoy this with some fresh berries! You don’t even need any maple syrup.

Zucchini and Kale Pancakes

My nephew loves zucchini pancakes. I’m home for the weekend and I thought I’d dish some up with my mom and dad’s homegrown supply of zucchini for him for breakfast this morning.

Ingredients:
1/2 cup Finely Shredded Zucchini
1/4 cup shredded Part-skim Mozzarella Cheese
1/4 cup shredded sharp Cheddar Cheese
1/4 cup chopped Kale
Pinch of salt
1/2 Cup Bisquick (you can use the heart healthy one)
1 egg or 2 egg whites or 1/4 cup egg substitute
1 TB Finely Chopped Onion

Recipe yields: 4 to 5 mini pancakes

Directions:
1. Place all dry ingredients in bowl.

2. Mix in lightly beaten egg

3. Add in zucchini, onion, kale

4. Mix until all ingredients incorporated.

5. Turn griddle on medium heat

6. Let each pancake heat throughout and flip (once you see air bubbles).

Enjoy!

A Pinch of Luv

from scratch baking and cooking blog

Whole Wheat Yellow Squash Bread

Chocolate Cake with Oreo filling

Zucchini Oatmeal Cookies

Homemade Cinnamon Applesauce

Baked Cinnamon Apple Fritter Donuts

Zucchini Dark Chocolate Cake!

Pink Pepper Sauce

Zucchini Whole Wheat Waffles

Overnight French CinnamonToast Casserole

Zucchini and Kale Pancakes