Apple or Zucchini Bread

Apple Bread or Zucchini Bread

 This recipe makes a deliciously moist, sweet apple bread with a crispy top. The grated apple can easily be substituted for grated zucchini for a delicious Zucchini Bread.  

 A family favorite.

Makes 2 loaves: 

3 1/4 C flour

1 1/2 t salt

2 t baking soda

1 T cinnamon

1 3/4 C sugar

1 C brown sugar

1 C avacado oil

4 eggs, beaten

2 heaping C grated apple or grated zucchini 

1 T vanilla 

1/3 C water

Preheat oven to 350* degrees. 

In a large bowl combine flour, salt, baking soda, cinnamon and sugars, stir well. 

In a separate bowl combine oil, eggs, apple, vanilla and water. Give a good stir. 

Mix wet ingredients into dry, stir well. Grease and flour two standard loaf pans, pour batter into prepared pans.  Bake for 1 hour, or until toothpick comes out clean. 

Enjoy!

Chocolate No Bake Cookies

Chocolate No Bake Cookies

Simple and delicious little treats and no oven required. 

1/2 C butter

1 1/2 C sugar

1/2 C milk

4 T unsweetened cocoa powder

1/4 t salt

1/2 C peanut butter

2 t vanilla

3 C quick cooking oats

Add first 5 ingredients in a saucepan. Bring to a boil, let boil for 1 minute.

Remove from heat. Stir in peanut butter and vanilla until smooth, stir in oats. 

Using a medium cookie scoop drop onto parchment paper-lined baking sheet. 

Let cool until set, about 30 minutes. Store in airtight container at room temp or refrigerate. 

Enjoy!

Date and Blueberry Energy Balls

Date and Blueberry Energy Balls

My family has truly enjoyed these energy balls a whole lot. I must say they are delicious, chewy with the perfect about of sweetness and loaded full of goodness. This recipe is definitely a keeper. Give it a try. 

1 cup almonds, any nut mixture will work

1 cup walnuts

2 cups of dates, pits removed

1/2 cup dried blueberries

1/2 cup dried coconut

1/4 c chia seeds 

1/2 teaspoon cinnamon

pinch of sea salt

 Place almonds and walnuts into a food processor and pulse until nuts are finely chopped. Don't over mix or it will start to look like flour.

Place mixture into a large bowl and set aside.

Add all other ingredients to food processor and mix until all ingredients are incorporated. This may take some stopping and scrapping off of the walls of the food processor, it is really sticky. 

Pour mixture into the bowl with the almond and walnut mixture and use clean hands to mix all ingredients together. 

 Lay a large piece of parchment paper out on the countertop. 

Use hands to form 12 energy balls.

 Store in a airtight container and store in refrigerator.

Enjoy!

Sweet Cherry Buttermilk Cake

I know its been a while, but I trust that you all have been eating well in my absents. I would like to start my return by sharing a tasty little treat  that we really enjoy.  

    This cake is slightly sweet, almost cornbread flavored that pairs perfectly with the sweet cherries. Topped with a sugar crunch. This is an easy recipe that yields a lovely dessert that is perfect to present at a special occasion or just because...I'm all about the just because. 

                                                                                                                                             

1 cup of all-purpose flour

 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 stick unsalted butter, softened

1/2 cup plus 1 1/2 tablespoons sugar 

1/2 teaspoon vanilla extract

 1 large egg room temp.

1/2 cup well-shaken buttermilk

1 cup pitted cherries

Whipped cream and cherries for garnish, optional of course

Preheat oven to 400°F, rack in middle. Butter, flour and parchment a 9-inch round cake pan. Whisk together flour, baking powder, baking soda, and salt, set aside. Beat butter and 1/2 cup sugar with an electric mixer at medium-high speed, until pale and fluffy, about 2 minutes or so, then add vanilla. Add egg and beat well. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until combined. Spoon batter into cake pan. Scatter cherries evenly over top and push down into cake batter then sprinkle with remaining 1 1/2 Tbsp sugar. Bake until cake is golden or until a toothpick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool until room temperature. Serve with whipped cream and cherries for garnish.

*For the remaining 1 1/2 tablespoons sugar, I used  sugar in the raw {turbinado sugar}.

Enjoy!

Recipe adapted from : The Baker Chick

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