Double Chocolate Zucchini Bread with Pecans

Looking for a delectable way to enjoy the seasonal plethora of zucchini? Try our Double Chocolate Zucchini Bread with Pecans. A perfect treat for any time of day, it's a mouthwatering way to satisfy your chocolate cravings with a touch of wholesome goodness. Get our recipe here!

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Double Chocolate Zucchini Bread with Pecans
Makes 1 loaf

Ingredients:

1-1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
1/2 cup sugar
1/4 cup plain Greek yogurt
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
2 cups grated zucchini, (about 2 medium-sized zucchinis) finely grated with a box grater
1/2 cup chopped pecans
1/2 cup dark chocolate chips

Directions:

1. Preheat the oven to 350 degrees F. Grease and flour a 9x5-inch loaf pan or spray with a baking spray.

2. Finely grate the zucchini using the smaller side of a box grater for a fine texture in the final bread. Set aside.

3. Prepare the dry ingredients. In a medium-sized bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, and ground cinnamon. Set this dry mixture aside.

4. Whisk together the wet ingredients. In a large bowl, whisk the eggs and granulated sugar until well-combined and slightly thickened. Add the Greek yogurt, vegetable oil, and vanilla extract. Mix until smooth. Gently fold the finely grated zucchini into the liquid mixture.

5. Combine the wet and dry ingredients. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to over-mix; a few lumps are okay.

6. Fold in the chopped pecans and dark chocolate chips with a spatula.

7. Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs attached. If needed, loosely cover the bread with aluminum foil if it begins to brown too quickly.

8. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

9. Slice, and enjoy warm with a smear of butter!

Bacon, Cheddar, and Jalapeno Skillet Cornbread

This savory cornbread is packed with flavor! Add-ins of bacon, cheddar cheese, shallot, corn, and jalapeño peppers turn this not-so-average side dish into a feature dish. We recommend enjoying this extra-moist cornbread warm with a dab of butter and a drizzle of honey (or maybe some hot honey for a little extra kick)!

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Bacon, Cheddar, and Jalapeno Skillet Cornbread
Makes 8 wedges

Ingredients:

6 slices bacon, cooked and crumbled
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup corn kernels (fresh or frozen)
2 tablespoons minced shallot
1 cup extra sharp cheddar cheese, coarsely grated
1 jalapeño, one half sliced crosswise, one half diced
1-1/3 cups buttermilk
1/3 cup melted butter, plus
1 tablespoon, divided
1/2 cup plain unflavored Greek yogurt
1 large egg, beaten

Directions:

1. On the stove top, cook the bacon in a 10-inch cast iron skillet until crispy. Remove and let drain on a paper towel-lined plate. Once cooled, crumble or cut the bacon into bits. Wipe out the excess bacon grease from the pan.

2. Preheat the oven to 375 degrees F. Place the cast iron skillet in the oven to preheat as the oven preheats.

3. In a large mixing bowl, combine the dry ingredients: the cornmeal, flour, baking powder, salt, and pepper and whisk together until evenly combined. Fold into the flour mixture, the cooked bacon, corn kernels, shallot, grated cheese and diced jalapeño (save a handful of the cheese and the jalapeño slices for a top garnish on the batter).

4. In a separate bowl, mix the wet ingredients together. Whisk the buttermilk, melted butter, yogurt, and egg together. Pour the mixture over the dry ingredients and stir with a spoon until just combined.

5. Use quality hot pads to remove the preheated cast iron skillet from the oven and melt the remaining 1 tablespoon of butter in the hot skillet. Immediately pour the cornbread batter into the prepared pan and sprinkle with the reserved jalapeño slices and grated cheese.

6. Bake the cornbread for 20-25 minutes, or until the top is golden. Serve warm, with butter and honey, or even hot honey for a little extra kick!

Deep Dish Pizza

Who doesn’t love pizza??? Tonight it’s deep dish pizza on the menu! This deep dish version of pizza is inspired by a few unique pizza places that feature a partial cheese crust. Inside, delicious layers of flavor are assembled into some sort of pizza heaven. Fresh dough is topped with a layer of cheese, red onions, a robust red sauce, and finally, a hearty serving of spicy sausage - one slice is nearly enough!

Deep Dish Pizza - Sausage & Red Onion with a Crispy, Caramelized, Cheesy Crust
Makes two 12-inch deep dish pizzas - Serves 8

Dough Ingredients:
3/4 cup warm water
2-1/4 teaspoons (or one packet) yeast
1 tablespoon sugar
1 teaspoon kosher salt
2 tablespoons olive oil
2 tablespoons butter, melted
2-1/2 cups all-purpose flour

Pizza Toppings:
1 lb low-moisture mozzarella cheese, sliced in 1/8"-thick slices
8 ounces parmesan cheese, shredded
1 pound sausage, roughly rolled into 1" bite-sized discs
1/2 red onion, thinly sliced

Sauce Ingredients:
2 cloves garlic, minced
2 tablespoon olive oil
1 (28 oz) can petite diced tomatoes
1 (14oz) can crushed tomatoes
1 (6 oz) can tomato paste
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon dried marjoram
1/4 teaspoon fresh ground pepper
1 teaspoon Kosher salt
1 tablespoon sugar

Directions:
1. Prepare the pizza dough by hand or by using a stand mixer. Pour the warm water into a large bowl, and add the yeast. Stir slowly for about two minutes, then add the sugar, salt, olive oil, and melted butter and stir again until combined. Add 1 cup of flour, and stir until combined. Slowly add the remaining 1-1/2 cup of flour until a dough ball has formed. Knead the dough several times until a smooth ball has developed. Cover the dough with a damp cloth and let the dough rise in a warm location for about 1-1/2 hours.

2. Meanwhile, prepare the sauce. Sauté the garlic with the olive oil, stirring until fragrant. Be sure to watch this step carefully so that the garlic doesn't burn! Once the garlic is fragrant, add the diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, marjoram, pepper, salt, and sugar. Bring the sauce to a low simmer and cook stirring as needed for 40-45 minutes or until the sauce has thickened nicely.

3. Use two well-seasoned 12" cast iron pans or deep dish pizza pans. Cover the surface with a generous layer of canola oil on the bottom and sides. Press the dough into the cast iron as a single flat layer and let the dough rise for an additional 30 minutes in the pan. (You can freeze half the ingredients for later.)

4. Preheat the oven to 500 degrees F.

5. Once the dough has risen in the pan, it's time to assemble the pizza. Make a layer of folded mozzarella slices all along the edge of the pan creating a "cheese crust" and then continue to layer on top of the layer of dough. Add the shredded parmesan on top of the mozzarella.

6. Spread the sliced red onions around the pizza on top of the cheese layers.

7. Add a hefty layer of pizza sauce to the pizza covering the onions completely.

8. Finally, top with pizza with the sausage discs.

9. Line a large baking sheet with aluminum foil to place on the oven rack directly below the pizza to catch any drips as the pizza cooks. Turn on a ventilation fan, and perhaps even crack a window. Any cheese that spills over will make a bit of a smoke.

10. Tent a loose piece of aluminum foil over the pizza. Bake for 20 minutes.

11. Check to make sure that the drip pan is correctly aligned to catch any spillage and continue baking for an additional 20-25 minutes or until the pizza crust is well set, the sausage is cooked, and the sauce and cheese below are bubbling hot. The sides of the crust that are made of cheese might look blackened, but they should not taste burnt, instead they will taste of delightful caramelized cheese and help to hold all of the ingredients in place.

12. Let the pizza cool slightly, enough to slide it from the pan onto a parchment paper-lined cutting board. Cut the pizza into slices with a sharp cook's knife working from the cheesy edge into the middle.

13. Pace yourself when enjoying - one pizza is hearty! One 12-inch pizza serves 4 hungry adults.

Manchego and Thyme Popovers

Popovers are impressive, high-rising rolls with a soft, airy inside and a crispy, crunchy exterior. These delectable morsels are meant to be enjoyed freshly baked straight out of the oven. IN THIS ISSUE, we feature Manchego and Thyme Popovers with an Herb Butter that would be enjoyably delicious as a savory breakfast, or as a side at lunch or dinner! 

Manchego and Thyme Popovers with Herb Butter
Makes 12 popovers

Popover Ingredients:
1-1/2 cups all purpose flour
1 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon fresh thyme, finely chopped
4 large eggs, room temperature
1-1/2 cups whole milk, room temperature
1/2 cup Manchego cheese, finely grated
2 tablespoons unsalted butter, melted (for greasing the popover pan)

Herb Butter Ingredients - makes 1/2 cup
1/2 cup (I stick) unsalted butter, softened to room temperature
1 garlic clove, minced
1 tablespoon fresh sage, finely chopped
1 tablespoon fresh rosemary, finely chopped
1/4 teaspoon Kosher saltPopover

Directions:
1. Preheat the oven to 450°F. Place the empty pan in the oven while it preheats.

2. In a medium bowl, combine the flour, salt, and pepper and mix with a fork for about 30 seconds to incorporate evenly. Add the thyme and continue mixing until evenly distributed.

3. In a large bowl, whisk the eggs and whole milk together until contents are frothy, about 5 minutes.

4. Slowly add the flour mixture to the egg mixture and continue whisking until all the ingredients are combined and the batter is the consistency of thick cream. (Try not to over whisk!) Stir in the cheese.

5. Remove the preheated popover or mun pan from the oven and brush the cups with the melted butter. Fill the cups 3/4 full with the batter. Bake the popovers on the lowest rack for 20 minutes. After 20 minutes, reduce the temperature to 350°F, ensuring the oven door stays closed so no steam escapes (this is crucial to getting the pop effect!). Continue to bake for another 20 minutes, or until golden brown.

6. Remove popovers from the oven and serve hot with herb butter. If not serving right away, remove popovers from the pan and cool on a wire rack immediately to keep that delightful crunch!

Herb Butter Directions:
1. In a small bowl, combine all of the ingredients together and mix with a fork or a hand mixer until the herbs and garlic are distributed evenly.

2. Transfer the butter onto a sheet of plastic wrap and roll into a cylinder. Twist the ends of the plastic wrap tightly and refrigerate for at least one hour until cold and solid.

3. Serve herb butter alongside warm popovers in a small dish. Butter is best when enjoyed within 1 week, but can be frozen for up to two months. To freeze, simply wrap the plastic wrapped butter in parchment paper and freeze in a freezer bag, removing excess air. Extra herb butter? Heat and drizzle butter over homemade popcorn or add to baked potatoes.

Roasted Garlic and Rosemary No-Knead Dutch Oven Bread

Bread. What’s not to love? A crunchy crust and soft, airy interior are just the beginning of our obsession. We love this recipe because it packs a serious flavor profile with minimal effort. It’s great for beginners, and takes less than three hours from start to a tasty finish. IN THIS ISSUE, we walk through the techniques of baking Dutch oven bread, and offer various success tips to inspire both novice and pro bakers alike!

Roasted Garlic and Rosemary No-Knead Dutch Oven Bread
Makes 1 loaf

Bread. What’s not to love? A crunchy crust and soft, airy interior are just the beginning of our obsession. We love this recipe because it packs a serious flavor profile with minimal effort. It’s great for beginners, and takes less than three hours from start to a tasty finish. A great recipe to inspire both novice and pro bakers alike!

Bread Ingredients:
1-1/2 teaspoon instant yeast
1-1/2 cups warm water (105° F)
1 teaspoon honey
1-1/2 teaspoon sea salt
2 tablespoons fresh rosemary, finely chopped
3 cups all purpose flour
1/2 teaspoon cornmeal
1 tablespoon olive oil, divided
1/2 teaspoon coarse/flaked sea salt

Roasted Garlic Ingredients:
1 head garlic
1 teaspoon olive oil

Directions:
1. Heat the oven to 400°F. Cut o the top of the garlic bulb to expose the cloves and place in a garlic roaster or a square of aluminum foil. Drizzle the garlic with the olive oil and cover. Or, in the case of foil, twist the corners at the top to prevent any oil drips during roasting. Roast for 30 minutes or until the cloves are soft and slightly browned. Remove from the oven and cool. Once cooled, use a small fork to remove the cloves from the head of garlic. Mash the soft cloves into a paste-like consistency.

2. Meanwhile, combine the yeast, water, and honey in a large mixing bowl. Let the mixture stand for about 5 minutes to allow the yeast to activate (the mixture should become slightly foamy.)

3. Add the mashed garlic, salt, and rosemary to the yeast mixture. Slowly add the flour to the mixing bowl in one cup increments, stirring with a wooden spoon until all the ingredients are incorporated. Do not over mix; the dough will be quite shaggy and sticky, yet will form a loose ball in the bowl.

4. Sprinkle the dough with a small amount of flour on top. Cover the bowl with a kitchen towel. Let the dough rise on the counter in a draft-free area for about 1 hour, or until it has roughly doubled in size.

5. On a lightly floured surface, with lightly floured hands, gently guide the dough into a ball. Place it back in the bowl, cover, and let the dough rise for another 30 minutes.

6. Preheat the oven to 450°F. Lightly coat the inside of an empty 5.5 qt. Dutch oven with 1/2 tablespoon of olive oil. Place the lid on the Dutch oven and put it in the middle of the oven. (Be sure to preheat the Dutch oven as the oven preheats; to avoid cracking of the pot’s enamel; never place a cold, empty Dutch oven in a hot oven.)

7. Lay a piece of parchment paper on the counter and sprinkle corn meal on the paper. Gently guide the risen dough out of the bowl and onto the parchment paper. Use the sides of the parchment paper to tip and coax the dough back into a circular form if it has lost its shape. Take care not to deflate the risen dough. Use oven mitts to remove the Dutch oven from the hot oven. Use the parchment paper to transfer the dough into the preheated Dutch oven. Brush the top with the olive oil. Use kitchen shears to cut an “X” on the top of the dough. Sprinkle the sea salt across the top.

8. Cover the bread with the Dutch oven lid. Use oven mitts to transfer the Dutch oven back into the oven. Bake for 30 minutes, until the bread is lightly browned. Remove the lid and cook for another 10 minutes, until the crust is nicely browned. The bread’s internal temperature should be between 195 - 210°F.

9. Cool on a cooling rack, then devour while warm, preferably with a healthy dose of butter and salt.

December 6, 2018 - Coconut Cran-Lime Tea Loaves

October 18, 2018 - Comfort Food in Cast Iron

July 12, 2018 - Perfect Picnic Menu

May 3, 2018 - Make Mom Tea & Scones

What better way to celebrate Mother's Day then a fashionable tea time or brunch with homemade scones? Quick, easy, and scrumptious scones straight from the oven, are incredibly high on the enjoyment scale -- Mom will be so impressed! IN THIS ISSUE, we delve into some quick bread secrets, hot tea tips, and present three delicious scone recipes.