Tuesday, August 12, 2014

Chocolate Chip Zucchini Bread with Oat Streusel

Pin It
I'm going to miss summer and all of the free veggies from my parents garden!
My mom planted five zucchini plants just for me and my sister-in-law and we have been
loving it.
Zucchini for daaayyyzzzz :)



You can read about how I freeze zucchini here.


I haven't baked in awhile and I was having withdrawal, so with four zucchini sitting on my
kitchen counter, I decided on zucchini bread.
Not just plain zucchini bread, but zucchini bread with chocolate chips and a buttery
oat streusel - yummy!

You can make this zucchini bread in a regular size loaf pan if you like, but I love making
mini loaves to give to friends and co-workers.  That I way I don't eat all of them!

It only takes a few minutes to make your baked goods look extra special using small cellophane
bags, ribbon or fabric twist ties.

Your friends will love it and think you're all Martha Stewarty :)
Give it a try!




















Chocolate Chip Zucchini Bread with Oat Streusel

Oat Streusel:
2/3 C rolled oats or quick oats (I used a combination of both)
1/2 C light brown sugar
2 T flour
1/2 tsp. ground cinnamon
1/4 C unsalted butter, cold
1 T mini chocolate chips

Zucchini Bread:
1 large egg, beaten
1/2 C light brown sugar
1/2 C granulated sugar
1/2 C canola oil
1 C grated zucchini
2 tsp. vanilla extract
1 1/2 C all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3/4 C chocolate chips

Directions:
Preheat oven to 350 degrees. Spray one large loaf pan or 6 mini loaf pans with cooking spray.
Set aside.
Make the streusel by adding the oats, brown sugar, cinnamon and flour in a medium bowl.
Cut in the butter using a pastry cutter or use your hands.  Mix until the streusel resembles coarse crumbs.
Stir in the mini chocolate chips.  Set aside.

In a medium size mixing bowl combine the beaten egg, sugars, oil, zucchini and vanilla; whisking until incorporated.  In a large bowl, whisk the flour, baking soda, baking powder, salt, cinnamon and nutmeg together.  Pour the wet ingredients into the dry and mix with a spatula until combined.  Fold in chocolate chips. Do not over mix.
Spread batter into the prepared pans.

Directions for one regular size loaf pan:  Bake bread for 20 minutes.  Remove from oven and top with the streusel, pressing it down into the top.  Return to the oven for additional 25-30 minutes or until a toothpick inserted comes out clean.  You are adding the streusel later to prevent it from sinking to the bottom as it bakes.  Allow bread to cool in the pan on a wire rack for one hour before removing it from the pan.

For my mini loaf pans I used a large cookie scoop to fill the pans, using 2 scoops per mini pan.
I baked the loaves 8 minutes before removing them from the oven and adding the streusel.  I returned them to the oven for an additional 10-15 minutes.

Makes one large loaf or 6 mini loaves.

Recipe from Sally's Baking Addiction

find Me and My Pink Mixer on Bloglovin' and my other fave social media sites:



Thursday, August 7, 2014

Raspberry Chia Smoothie

Pin It
Hi friends!
I'm back with healthy treat this time!

Smoothies are one of my favorite healthy snacks.
I love how you can change them up depending upon what fruit you have on hand.
I had frozen raspberries that I needed to use, so tonight I whipped up
this Raspberry Chia smoothie.

Since I was home alone this evening, this smoothie was my dinner : )
It was filling enough to help me get through my 3-mile walk.
I did snack on some baby carrots and hummus afterwards.
Oh and some dark chocolate chips : )

Sometimes I add spinach or kale to my smoothies, but tonight I kept it simple with just fruit
and protein powder.
I use Whole Foods 365 brand of vanilla protein powder, but any brand will do.


Want some other smoothie recipes?
Try this one, this one or this one.


Raspberry Chia Smoothie

3/4 cup frozen raspberries
1 banana
1 scoop of your favorite vanilla protein powder
3/4 cup unsweetened almond milk
1 tsp. chia seeds

Add raspberries, sliced banana, protein powder and almond milk into a blender.
Blend until smooth and creamy.  Feel free to add more almond milk if the smoothie is too thick and won't blend.  Pour into a glass and sprinkle with chia seeds.
Add a cute straw and enjoy!

Serves one.

find Me and My Pink Mixer on Bloglovin' and my other fave social media sites:


Tuesday, July 22, 2014

The Keurig Isn't Just For Coffee Lovers!

Pin It
Remember when I posted this happy photo on Instagram?
Well my mornings just got a whole lot better my friends!


I was recently given the opportunity to review the Keurig K-Cup Single Brewing system
and now I am wondering how I have lived without this sweet little machine all my life!

I am not a big coffee drinker, but I do LOVE my morning breakfast tea, my mid-day chai tea
latte and my evening cup of green tea.
Keurig K-cups are available in all of my favorite teas and hot chocolates.

The Keurig program feature lets me brew my breakfast tea in seconds, helping me to
be a happier morning person and starting my day out right :)
The 3-cup size selection fills my mugs perfectly, even my travel mug for hot tea goodness on the go.


I love that there are over 200 K-cup varieties from leading gourmet brands.
I plan on stocking up on several varieties of coffee, tea and hot chocolates to have
them available whenever guests arrive.
The Keurig K-cup will help me be the hostess with the mostess :)
Cupcakes and coffee anyone?


If you prefer using your own ground coffee, you can purchase a reusable k-cup coffee
filter.  I didn't get one yet, but I will be purchasing one soon.



Overall I am very pleased with the performance of the Keurig brewing system.
I am excited to try more delicious flavors and to try brewing my chai tea latte over ice too.
Iced chai is one of my favorites at Starbucks - now I will be able to make my own at home!

Be sure to follow Keurig on Facebook for information on new flavors, contests and more!



Disclosure - I was sent a Keurig K-Cup Brewing system to review. 
I was not compensated for this post and as always, all opinions are my own.

find Me and My Pink Mixer on Bloglovin' and my other fave social media sites:

Wednesday, July 16, 2014

No-Churn Cookie Dough Ice Cream #IceCreamForOXO

Pin It
It's summer y'all.
Time for some chilly treats!

After receiving a box of handy OXO ice cream tools from the super nice people at OXO
I knew exactly what kind of treat I was going to make.
Cookie dough ice cream!


I made the cookie dough cubes a few days before the ice cream just to save some time.
The recipe for the cookie dough makes way more than you will need for the ice cream,
but extra cookie dough is a good thing right :)

I keep the extra cubes in the freezer and grab one or two when I get the craving for something sweet.
The cookie dough is egg-free, so no need to worry about getting sick from raw eggs!
I also use the cubes as the filling for my cookie dough cupcakes.


Here's how I made the cookie dough:

2 1/2 cups all-purpose flour
1 tsp. salt
1 cup butter, at room temp.
3/4 cup granulated sugar
3/4 cup light brown sugar
1 tsp. vanilla
1/3 cup milk
1 cup mini chocolate chips

In a small bowl, combine flour and salt; set aside.
In the bowl of a stand mixer, cream the butter and sugars.
Add vanilla and milk.
Spoon in the flour and salt; mixing just until combined.
Fold in mini chocolate chips.

Spoon dough onto a cookie sheet.  The dough is easier to work with once chilled, so place it in the fridge
for 15-20 minutes.  Pat dough out to cover cookie sheet and place in the freezer.
Cut frozen dough into cubes and store in an air-tight freezer container.

Try not to eat 20 cubes in one sitting :)

Now onto the ice cream!
Just 3 ingredients - that's it!
Heavy whipping cream, sweetened condensed milk and vanilla extract.
And the best part is you don't even need an ice cream maker!
The easy, peasy recipe is at the bottom of the post.



















I love this angled OXO measuring cup!
It lets you read the measurements as you're looking into the cup - genius!



















Measure the vanilla using the OXO mini measuring beaker set.



















No churn ice cream keeps great in the OXO Lock top container that can go from the freezer
to the microwave and dishwasher and the OXO stainless steel ice cream scoop is the best!







































No-churn ice cream is so simple to make.
What are you waiting for?
It's summertime!
Make some ice cream!




















No-Churn Cookie Dough Ice Cream

2 cups heavy whipping cream
1 (14 oz) can sweetened condensed milk
2 tsp. vanilla extract

In the bowl of a stand mixer, whip cream until stiff peaks form (about 3 minutes).
In a large mixing bowl, stir sweetened condensed milk and vanilla just until combined.
Fold whipped cream into the milk and vanilla mixture.
Pour into a freezer safe container and store in the freezer until ice cream firms.

Note - I add the cookie dough cubes when the ice cream is slightly frozen (after an hour or two) so that they
don't sink to the bottom.
Enjoy!

find Me and My Pink Mixer on Bloglovin' and my other fave social media sites:

Wednesday, July 2, 2014

Hello Monday on Wednesday

Pin It
I had my Hello Monday post all ready to go for you on Sunday night, but for some reason I forgot about it and posted how I freeze zucchini instead.
So I will say Hello Monday on Wednesday.
It is my blog so I guess I can say hello whatever day I want - ha ha.

Anyway, here is a glimpse of what I have been saying hello to lately.

Hello first zinnia bouquet of the summer.
Zinnias are one of my favorite summer flowers and my mom plants hundreds of them.

Hello to visiting my parents farm and watching my Dad rake hay.
He loves the farm!



















Hello to making cookie dough cubes for homemade ice cream.
Recipe coming soon!

Hello to my fascination with Little Free Libraries.
I want to start one in my neighborhood!



















Hello to pool time - my fave!
What's in your pool bag?



















Hello to adding fresh blueberries to corn muffins.
So good! Try it!
You can use this recipe or simply add them to your favorite cornbread mix.




Hello to trying ReNola.
Grain-free granola from LaraBar.
It's delish! You should try it too.



















Hope you are having a great week so far!
Long weekend ahead!
Happy 4th of July!!

find Me and My Pink Mixer on Bloglovin' and my other fave social media sites:

Monday, June 30, 2014

How I Freeze Zucchini

Pin It
It's zucchini season!
The time of year when these little (or not so little) green veggies show up in office break rooms or at your front door because friends, family and neighbors don't know what else to do with them all :)

Zucchini is one of my favorite veggies, so I welcome each and every one of them!

Of course even I can't use all of the zucchini my parents give me, but I can freeze it for later and
that's just what I do!
This way I have plenty of zucchini to add to all of the soups I make during the fall and winter.

Want to see how I do it?
It's super easy!

Many people suggest blanching zucchini before freezing, but I never do and have had no problems with it being mushy when I use it later. The Farmer's Almanac website says that zucchini does not need to be blanched before freezing and that's good enough for me, but if you feel more comfortable blanching it first here is good tutorial.

This is how I freeze zucchini:

Wash zucchini and let it air-dry on a clean dish towel.
Slice and quarter zucchini.
Place cubed zucchini in a single layer onto a cookie sheet and place in the freezer for about 45 minutes
to flash freeze. This prevents the zucchini from sticking together and it cooks better later.
If you have a lot of zucchini or a small freezer like I do, you will need to do this in batches.

While the zucchini is freezing, gather your freezer containers.
You can also use freezer bags, but I prefer pint sized containers, they stack nicely in my freezer
and I can see what I have.
I prefer the brand in this photo.  You can find them in the canning section of Walmart.

































Next find a Sharpie and some cute washi tape.


Place frozen zucchini cubes into freezer containers.
Label and date.
Store in the freezer until ready to use.






































Looking for zucchini recipes?
Give one of these a try.

Veggie and Barley Stew


Zucchini Cupcakes with cinnamon cream cheese frosting



















Chocolate Chip Zucchini Bars


Happy summer my sweet readers!

find me on Bloglovin' and my other fave social media sites:

Sunday, June 29, 2014

Under the Barn

Pin It
Over the weekend I finally had the opportunity to stop by my cousin's vintage shop, Under the Barn.
Under the Barn is located in Hinton, VA and it is actually under a real barn!

Tami has filled her shop with all types of antiques, crafts and vintage goodies.
She takes custom orders, so if you are looking for something specific let her know.
Be sure to follow her Facebook page to find out the dates and times she is open.
I think Saturday, July 12th is the next opening.

Let's take a look around.
There's a lot to see!

I love all of these old windows!
I may need one over my mantle soon.





















Tami can make custom signs just for you.
You locals will recognize these popular spots!


Tami refurnished this beauty herself.
The blue interior is stunning.




































The vintage kitchen area was my favorite!




How about this antique laundry soap dispenser!
It almost went home with me :)











































































Love this chippy paint enamel bowl too.
So many pretty things to see!



















I hope you enjoyed taking a peek at Under the Barn.
Tami has lots more for you to see, so stop by soon!
When you stop by her Facebook page or shop be sure to tell her Me and My Pink Mixer sent ya!


find Me and My Pink Mixer on Bloglovin' and my other fave social media sites:

LinkWithin

Related Posts with Thumbnails