Tag Archives: Bread

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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Banana Bread 2.0

This is a repost of a recipe that I published a long while ago, but I just made it again, so I thought I ‘d share it and I added new photos to show how much we love this easy Banana Bread !

Banana Bread

Warning: I am about to go Sandra-Lee-ish on you, so if you don’t much care for the main ingredient in a bread, being a cake-mix, please move on. If you are willing to sacrifice in the name of TASTY- this is the guy for you! This recipe is very cake-like and can easily pass for banana cake if you put say, whipped cream, frosting, or ice-cream with it…or all by itself! A very different version from the banana bread of my previous post, but it has a place in my recipe line-up just the same.  It’s from Alice, my mom’s friend, who I hope doesn’t mind me sharing.

Banana Bread 2.0


  • 1box yellow cake mix (try not to get the "pudding in the mix" kind)
  • 1 package instant banana cream pudding (2nd strike on the natural ingredient list, but read on if you dare!)
  • 1/2 cup water
  • 1/2 cup oil (OMGoodness!)
  • 2 ripe bananas-mashed
  • 4 eggs
  • 1 cup pecans (I used the Emerald, candied pecans once, and they were over the top-good!)


  1. Mix all the ingredients well.
  2. Pour into 2 large or 4 small greased loaf pans.
  3. Bake at 350° for 40-45 minutes.
  4. Remove and cool.
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Slice, and done!  Super easy, right? Convenience foods, I believe have their place: they should be convenient.  Duh.

Banana Bread

Banana Bread

Banana Bread