Tag Archives: baking

Lemon Zucchini Bread

Lemon Zucchini Bread

I love lemon anything. I also happen to have zucchini in my house all the time, since I have a few kids that will only eat it stuffed into this zucchini chocolate bread! But to be honest, I, the momma, needed a change! I found a great recipe for this lemon zucchini bread by Mandy’s Recipe Box blog, and made a few changes to suit my tastes and it turned out perfectly delicious- so moist and the glaze was amazing, so don’t leave that part off when you make it!

Lemon Zucchini Bread

Seriously. We all fight over the end-cut. Just look at this:

Lemon Zucchini Bread

So good!

Here are my changes to an already good recipe:

  • Cut the oil from 1/2 cup to 1/4 cup, substituting applesauce
  • Replaced the sour cream with healthier yogurt
  • Added 1/2 teaspoon of salt, as I find kosher salt needs a bit more for taste
  • Added a bit of cooking time – mine took 55 minutes

Lemon Zucchini Bread


3/4 cup sugar
2 Tbsp lemon zest
1/4 cup canola oil
1/4 cup applesauce
2 whole eggs
1/4 cup vanilla or plain yogurt
1 1/2 Tbsp fresh lemon juice
1 cup finely shredded zucchini
1 1/2 cup flour
2 tsp baking powder
1 tsp kosher salt

For the glaze:
1/3 cup powdered sugar
1 Tbsp. fresh lemon juice


  • Preheat your oven to 350*, and spray a loaf pan with non-stick spray. Set aside.
  • In a large bowl, and using a large spoon, mix the sugar, zest, oil, applesauce, eggs, yogurt and juice until combined and there are no lumps (about 1 minute). This is your wet mixture.
  • In a separate bowl, whisk together the flour, baking powder and salt. Add this to the wet mixture. Stir until combined.
  • Using a scraper, pour this into your prepared pan and bake for 55-60 minutes at 350*.
  • Remove from the oven and cool in the pan for 5 minutes. Stand it on it’s side in the pan for another 5 minutes (this is my trick that works great!) Sliding your knife around the edges, remove the loaf from the pan and place on a cooling rack.
  • Make the glaze: In a small bowl whisk the sugar and juice until combined and without clumps (if it’s too thick you can add more lemon juice).
  • Spread over the top of the bread while it cools, and let it set. Serve by cutting into slices when ready!

Lemon Zucchini Bread

Enjoy! *this is definitely a new favorite*!

Easy Popovers with Honey Butter #BrunchWeek

Easy Popovers with Honey ButterThis post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Welcome to the fifth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. It’s Day #3 in my #BrunchWeek adventure and I’d like to share with you all the story of popovers and me. Yes, there is a story.

We (me and the Popovers) have a long standing relationship that started with one of my first jobs, cleaning rooms at a quaint little inn in Central New York…My two fellow chambermaids (you know who you are –wink) and I would be almost done cleaning rooms, bemoaning the disgusting nature of messy-folk and whine endlessly, just tired from being hormonal teens who didn’t really want to clean rooms, but needed the money to go out that night with our friends.

After all that work we needed a break. We would go down to the laundry room to sort-of fold laundry, but mostly to just sneak popovers and ginger-ale from the restaurant’s kitchen to enjoy as we folded.  Never had I had something so delicious. Even a cold popover and warm ginger-ale never tasted so good after cleaning those rooms. This was the first, but certainly not the last time of enjoying popovers both cold and warm from this very kitchen.

Popovers with Honey Butter

I happened to get married in the same inn several (many) years later, and of course popovers were on my brunch agenda again. This time they were hot but still just as delicious. The best thing to enjoy a hot popover, is the honey butter that is served with them when you eat at the restaurant, and I have to say, my kids were over the moon for these little lovelies, when I recreated the recipe,  letting the butter drip, drip and asking me for another.

Popovers with Honey Butter

These bring back some fun memories for me, for sure, but to be honest, I never made them before! My mother bought me this exact (affiliate linkpopover pan for Christmas so now I am a popover baker. The pan is sort of a must for these, but you can use a custard cup- but you need 6 of them for this recipe. If you don’t have custard cups or a popover pan…go get the popover pan. It is easy to clean, and small to store somewhere. Popovers are fun and honestly if I knew they were this easy, I would have been making them for years!

This recipe is adapted from my favorite (affiliate link)Better Homes and Garden’s Cookbook and the method is adapted from Marlene Sorosky Gray’s recipe.

Easy Popovers with Honey Butter


2 large eggs
1 cup milk (I use 2%)
1 cup all purpose flour
1 tsp. kosher salt
1 tsp. sugar (I like Dixie Crystals)
2 Tbsp. melted butter


In a small sauce pan, heat the milk over medium heat until it has small bubbles around the outside of the pan but it isn’t boiling- watch carefully.

In a separate bowl, add your two eggs and using a hand mixer, beat until frothy. Once the milk is hot, slowly add it to the eggs while whisking/beating. Add the flour, salt and sugar. Add the melted butter. Whisk until combined.

Place in the refrigerator for one hour or longer.

When you are ready to cook them, heat the oven to 375*
Place your popover pan (or you can use custard cups) in the middle of the oven.  Heat the pan for 5 minutes. Remove and spray with non-stick spray or mist with oil.

Whisk the batter to combine it again, and then fill each popover cup half way full.

Bake for 45-50 minutes. Remove from the oven and serve immediately. Or remove but leave uncovered for up to 4 hours. You can reheat in a 400* oven for 5 minutes to crisp them again.

Serve with honey butter* or your favorite jam. Makes 6 popovers.

Easy Popovers with Honey Butter

*For the Honey Butter

It is around a combo of 4:1.  Four parts butter to one part honey is best, but you can add more honey if you love it and less if you don’t. You can sprinkle with a touch of cinnamon or little vanilla if you like too and that is yummo, but straight out honey and butter just works!

Ingredients: For one batch of popovers I use 4 Tbsp. butter and 1 Tbsp. honey.

Directions: Soften the butter and with a mixer, blend until smooth. Add the honey and blend until combined. Use immediately, or refrigerate until ready to use. Let it sit out a bit before using to let it soften again…sosososo good.

Thank you so much to our wonderful sponsors for their generosity during#BrunchWeek. We have an incredible giveaway below and we’d love if you would take a moment to read about them all and what you can possibly win!

Go see what all the fun prizes are being given away this #BrunchWeek!

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Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Pineapple Citrus Smoothie from It Bakes Me Happy.
Southern Spiked Mango Iced Tea from The Crumby Cupcake.

BrunchWeek Egg Dishes:
Cheddar Asparagus Mini Quiche from Amy’s Cooking Adventures.
Goat Cheese and Asparagus Breakfast Souffle from Palatable Pastime.

BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Chop Bread from A Day in the Life of the Farm.
Apple Cinnamon Buns from Books n’ Cooks.
Apple Lekvar Sweet Rolls from Cindy’s Recipes and Writings.
Apple Hotteok (Fried Stuffed Pancakes) from kimchi MOM.
Apricot Danishes from Sarcastic Cooking.
Braided Apple Ginger Danish from The Spiffy Cookie.
Bourbon Banana Waffles from Forking Up.
Cinnamon Sugar Apple Muffins from Rants From My Crazy Kitchen.
Easy Popovers with Honey Butter from Hardly A Goddess.
Glazed Cinnamon Buns from That Skinny Chick Can Bake.
Strawberry Rhubarb Almond Rolls from Wholistic Woman.
Ultimate Cheese Muffins from Jane’s Adventures in Dinner.

BrunchWeek Main Dishes:
Breakfast Loaded Tatertot Casserole from Big Bear’s Wife.
Grilled PBJ with White Cheddar and Bacon from Nik Snacks.
Steak and Eggs Oscar Style from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Aloo Tiki with Apple-Tamarind Chutney from Culinary Adventures with Camilla.
Asparagus Salad from Cookaholic Wife.
Asparagus Caprese Salad from The Barbee Housewife.
Cheesy Potato Asparagus Tart from Sew You Think You Can Cook.
Garlic Roasted New Potato and Asparagus Salad from An Edible Mosaic.
White Cheddar Pimento Cheese Spread from Love and Confections.

BrunchWeek Desserts:
Chocolate Rose Truffles from Cooking with Carlee.
Coffee Almond Fudge from Family Around the Table.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

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H.A.G. Cookie Baking Round Up! All the cookies, all the time!


Have you started your holiday baking yet? Have you been done for weeks, and have them tucked away in freezer containers, labeled by date and type of cookie, alphabetized by the first letter? I didn’t think so! I haven’t started my baking yet, and to be honest, I usually do it in a whirlwind of a few days(and nights) of straight out cookie baking. It seems more fun this way and efficient, as I tend to not have the ingredients of butter, butter, and more butter on hand all the time!

We like rolled, dropped, shaped, filled, raised and any kind of cookie there is. I am sharing my favorites from last year, in hopes that I will get some ideas of what new ones to bake and which cookies to retire. Unfortunately the pictures aren’t so good…I admittedly have gotten better at pics, but baking late at night is not great for beautiful cookie-pics!

12 Days of Cookies

Day 1: Mom’s Molasses

Any cookie exchange should have one or two spice cookies, and this is my one.  I make another, as you will see, but for now you must wait.  This recipe is great for a cookie exchange as it makes 4 dozen cookies!  When they are cooled, Put into a ziplock and freeze until you need them.

Day 2: Orange drops with dark chocolate

These little lovelies looks so pretty and fancy – a perfect unique cookie to have in the cookie-tin!  When I made them for a cookie exchange, they were a big hit: everyone asked for this recipe.  That is when you know it is a keeper!
orange chocolate cookie drops

Day 3: Butter pecan maple cookies

Maple adds such a different texture and loveliness to this cookie.  A must try.

Day 4No-Bake Crispy Chocolate Balls

Truly the underdog of the bunch, date ball recipes are all over the place right now.  Mine are a little different because I add Rice Krispies at the end, to add the best texture to this underrated cookie.No Bake Healthy Chocolate Balls

Day 5: Hello Dolly Bars

The easiest and also most delicious of my cookie recipes is this one. Even if you don’t care for graham crackers, this combination of flavors is addictive and like a special secret candy that you wonder why you don’t make these the year around.  Then you eat four of them, and know why you don’t make them the year around!Hello Dolly Bars

Day 6: Amy’s Hollywood Squares

Long days ago…If I was lucky enough to be at my friend Amy’s house after school, there was always the possibility that her mom would whip up these Hollywood Squares.  Oh my aching heart! These are just the best, sweetest, homemade peanut butter cup-like things ever! They bring me right back~Hollywood Squares

Day 7: Sugar Cookie Cut-outs

Now,  these aren’t the prettiest, I will admit. In fact, some are downright ugly! And the process isn’t always a smooth one (spilled eggs, sugar everywhere); But it is the best to see your kids see the process from start to finish and love it!

sugar cookie cut-outs

Day 8: Gingerbread Cut-outs

Cut-outs are fun: you get to pick the shape, and then decorate with your own creative talents- or enlist the kids to do it for you.  A little continuation of the fun with kids and cookie making~

Day 9: Surprise! Stuffed Chocolate Chippers

This is your day off {from making cookies from scratch that is}. Using just a tube of your favorite pre-made chocolate chip cookie dough, stuffed with yummy candy and then finally baked. Thank you and you’re welcome!stuffed chocolate chippers

Day 10: Peanut Kissespeanut butter blossoms

Day 11: Spritz Cookies

These are so pretty and a classic cookie to have in hand at the holidays. I love these- they remind me of my grandmother, and I am not even sure she made them. That and a bowl of butterscotch candies – somethings, are just reminiscent of a grandma…it is not a show-offy or overly donecookie- just an understated lovely bite.spritz cookie

Day 12Haystacks

Yes, these are the ugliest cookies that you have ever seen. Yes, they are the easiest. Even easier than the others. Yes, you will have one and then wonder why they taste SO good. Crazy cookie, but fun to have…


So I have others too, all pinned nicely in my Cookie Board on Pinterest, but I also am thinking of going off-list and making a few more festive cookies to share with you soon, so stay tuned~

Here’s the summary of today’s share:

What is your have-to-have Holiday cookie?

 Linking with The Pin Junkie,