Healthy Zucchini Muffins

I recently found myself in the realm of unsatisfactory breakfasts. This usually means coffee and a mediocre scone or muffin. These pastries all too often are overly sugary or bland. I am a tough critic since making breakfast pastries is a favorite of mine, so I decided to stop being critical and make some breakfasts to take to work. Making muffins eases my objection to buying pastries you can make for two percent of the cost at a coffee shop.

I like to control the amount of sugar mostly - and the fat... well lets say I really miss it when I make a "healthy muffin." I didn't miss it so much this time which is the main reason I'm sharing these. You could also easily add some whole wheat flour for your daily manganese, fiber, tryptophan, and magnesium. Apparently, women who eat more whole grains also weigh less than women who eat refined grains (like a majority of breakfast pastries - or any pastries for that matter). I like the idea of weighing less and still eating these delicious muffins. I'm going to experiment more with the substitution of whole wheat in baked goods, and try making a lunch bread that includes wheat germ and whole wheat.

I like these muffins because they are a little less spice-cakey than most zucchini muffins. I posted about zucchini once before when I started a baking club. They weren't the best recipe, but I like the idea. Just like carrot muffins, when you add a veggie to your muffin, you increase vitamin intake while decreasing the fat. Since these vegetables have such a high water content, you use less fat and don't end up chewing forever on a dry muffin. I'm guessing you will be confused when you read the recipe below and see that I used melted butter instead of gobs of oil (and it's much less butter than this chocolate chip recipe I know) but it makes for a nice crispy crust and the batter yields more than your standard 12 muffins. Sometimes I get annoyed by this, but I got to use my mini loaf pans for the extra... they are just so cute I couldn't get mad at the excessive amount of batter. I also like that you fill up the cups entirely and the muffins bake up beautifully without spilling over the sides. pretty pretty.


I hope you enjoy these as much as I have.

Zucchini Muffins

Adapted from Simply Recipes

3 C packed grated zucchini (you can mix yellow squash too) large grate with skins on works fine

1 stick butter melted and cooled

1 1/3 C sugar

2 eggs

2 tsp vanilla

2 tsp baking soda

1/2 tsp salt

3 C flour

2 rounded tsp cinnamon

1/2 tsp nutmeg

1/2 C chopped walnuts

Preheat oven to 350˚F. In a large bowl, beat eggs slightly and add the sugar. Mix thoroughly then add the vanilla and cooled butter (you don't want to scramble your eggs). Mix in the zucchini. Measure in the flour, soda and spices. Give them a swirl and mix into the wet ingredients until there is only a little flour visible. Add the walnuts and mix until evenly dispersed. Grease and fill muffin tin to the tops, or slightly over the top. Bake for close to 30 minutes, or until the muffins spring back slightly when pressed.  

The Lovely Lady Baker Cooks Roasted Veggie Polenta

It's not pretty, but it's definitely delicious... and cheap! If you cooking on a budget, and don't feel the need for meat, this recipe is for you. I have been wanting to cook polenta from scratch for a long time now. It seems to be the new craze in restaurants these days - similar to the popularity of Beets and Goat cheese (which I still love). Polenta can be prepared healthy, or with loads of cream and cheese. I've had it both ways, but this recipe follows a healthier route. 


Previously I have only used pre-made polenta. The kind you buy in a tube from Trader Joe's. It's boring, and you can't doctor it up too much without frying it in butter. I actually have nothing against frying it (especially in the form of Polenta Fries), and want to try this recipe out sometime. It is from a Food Network show filmed here in SF.... yep, apparently figure skaters can cook... Brian Boitano invented these, and they would be perfect for party hors d'oeuvres. (Insert the giggles here, I can't really believe this show exists). 


The recipe below is similar, but healthier, and vegetarian. Works well for Meatless Mondays. The roasted vegetable sauce was really tasty, and the texture of the polenta was just right. Apparently this is still considered Peasant Food according to Wikipedia, but peasant food is fine with me and my belly. Happy cooking to you all.  

Roasted Vegetable Polenta
Adapted from Cooking Books Blog

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For the roasted veggies:
1 medium carrot, peeled and sliced
1 small zucchini, sliced
handful of mushrooms, washed and quartered
1 small green pepper, sliced
1 small red pepper, sliced
2 gloves garlic, pressed or minced
1/2 cup water
1 1/2 tablespoons tomato paste
1 teaspoon apple cider vinegar
1 tablespoon maple syrup
1 tablespoon olive oil
Small handful of fresh basil leaved, chopped
4 roma tomatoes, chopped
Salt & pepper to taste
Preheat oven to 425˚F. Toss the chopped veggies with olive oil, salt and pepper to coat.  Roast for 20-25 minutes. You might want to stir them or shake the pan occasionally to prevent sticking. The vegetables should be browned and fragrant by the end.
Meanwhile, measure the rest of the ingredients into a food processor or blender. Add 1/2 C of the roasted veggies to the mix and blend until fairly smooth. Transfer the sauce and the remaining roasted vegetables to a large saucepan. Simmer over medium heat for 10 minutes, add salt and pepper to taste. Cover and simmer on low until the Polenta is finished. Remove the lid and return the sauce to medium-high heat. Cook off some of the liquid so your polenta doesn’t get soggy.  

For the polenta:1 cup polenta
3 1/2 cups water
1 tablespoon oil
Salt & pepper to taste (about 1/2 tsp salt and fresh black pepper)
1/2  cup gruyère cheese, shredded (I used Mozzarella)
Whisk together the cornmeal with 1 cup of the water in a medium bowl. Set aside. In a medium saucepan, bring the rest of the water to a boil, then add the cornmeal and the optional cheese to the boiling water and turn down the heat to medium low. Add the rest of the ingredients, then stir continuously for about 10-15 minutes. The polenta will become very thick and stiff. Pour it into a casserole dish that's been lightly oiled, and smooth it out. A 10” round casserole dish is a good size. The polenta will set up thick enough to slice wih a knife.

To assemble, pour the roasted veggie sauce over the top of the polenta. Cut and serve. Makes 4 generous servings. 


For more vegetarian cooking options check out these cookbooks:

Easy Bake cOven - Chow's Ginger Cake

I was a little scared about the ginger cake. I'm not a huge ginger fan, especially fresh ginger, because it can be so overpowering. I am happy to say that I really enjoyed this cake! Thanks Gretchen for choosing this recipe. 


We have been so busy lately, I waited until Thursday night to make the cake... and the caramel.... but I did plan ahead and made Vanilla Bean Ice cream to accompany it. Yum! Apparently, July was National Ice Cream Month. Had I know about this sooner, I think I would have tried making some more ice creams. I love ice cream! It is one of my favorite desserts, and making it at home is so easy. I might make August into my own "Christina Loves Ice Cream Month... and it is Her Birthday Month so Why Not Eat a Lot of Ice Cream Month." Looking forward to this idea.... 

Back to the cake. The recipe made way too much batter for one 9 inch pan as was called for in the recipe. I ended up filling one pan pretty full... then second guessing the rules and adding the rest to a 6 inch pan. Even then, they were both really full and very tall. I was pretty worried it was going to spill over and create a mess for me in the bottom of the oven. Thankfully that didn't happen, and the cake just kept rising taller and taller. I have no clue if the Chow cake is tall like mine, but I can say that I liked it. I used half the amount of fresh ginger that was called for and probably like it better this way. I bought a large seeming chunk of ginger and once it was grated, there was a lot less than expected. 


This cake is one of those that gets better with age. I snuck a bite while I was photographing it and it was much better than the first night. Sorry to my guests who had to eat it warm from the oven... oh so terrible! I suggest if you enjoy gingerbread or gingerbread men, or ginger in the slightest you should try this cake. Thanks CHOW for making something so lovely, and allowing the Chronicle to post it for us all. 

Chow's Ginger Cake With Caramel Sauce & Whipped Cream

The secrets:

Two kinds of ginger: Loads of fresh ginger, backed by the powdered product, gives the cake a fresh spike of flavor. Dark molasses: This adds a rich, earthy element to the blend. Warming before serving: While the cake is good cold, it tastes even better gently reheated in the oven. Caramel sauce: The caramel adds a pleasant dose of sweetness and sets this cake apart. Serves 16
Ginger cakeButter and flour to prepare pan
2 ounces ginger, peeled and finely grated on a Microplane (about 3 tablespoons)
1 cup sugar
3/4 cup rice bran oil or other neutral flavored oil
3/4 cup dark molasses (see Note)
4 large eggs
2 1/2 cups all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground white pepper
1/2 teaspoon ground ginger
1 tablespoon baking soda
Caramel sauce1/2 cup sugar
1 1/2 teaspoons light corn syrup
1/2 teaspoon cream of tartar
1 cup heavy whipping cream at room temperature
1/4 teaspoon kosher salt
1/4 cup unsalted butter (1 stick), cut into pieces
Whipped cream1 cup very cold heavy whipping cream
1/4 teaspoon Tahitian vanilla extract
1 tablespoon powdered sugar, + more to garnish
For the cake: Preheat oven to 350°. Lightly butter TWO 9- by 9-inch cake pans and dust very lightly with flour or line with parchment paper (see Note).
Combine ginger with 1/2 tablespoon water in a mixing bowl; add sugar, oil and molasses. Mix on low speed. Add eggs; continue mixing at low speed until fully incorporated.
Combine flour, cinnamon, cloves, white pepper, ground ginger and baking soda in another mixing bowl. Add dry ingredients slowly to the egg mixture, continuing to beat slowly, scraping mixing bowl occasionally. Increase speed to medium for 2 minutes. Scrape; decrease speed to low and slowly add 3/4 cup hot tap water. Mix until just combined, occasionally scraping. (The batter will be slightly thin.)
Pour into prepared cake pan and bake until a toothpick comes out clean, about 40-45 minutes.
For the caramel sauce: In a medium-size stainless steel pot, combine sugar and 1 3/4 cups hot water, stirring until sugar dissolves. Add corn syrup and cream of tartar; mix. Wipe down the inside of the pot with a wet towel to remove any sugar crystals. If needed, also brush inside of pot just once with a wet pastry brush. Bring to a boil over high heat without stirring, until mixture becomes a deep caramel color or a candy thermometer reaches 335°.
Remove pot from heat and immediately add cream in a slow stream while stirring (be careful - it will pop and sputter). Whisk in salt and the butter, a little at a time.
The caramel sauce can be made ahead and refrigerated. Carefully reheat in a water bath or in a microwave before using. Makes approximately 2 cups.
For the whipped cream: Vigorously whisk cream, vanilla extract and powdered sugar in a cold bowl until the cream reaches soft peaks. You want the cream to be relatively soft so it can slowly run over the sides of the cake. Makes about 2 cups; refrigerate leftovers to use another time.
To finish: (At Chow, the cake is cut into 2-inch squares and reheated 2 1/2 minutes in a 350° oven.) Place the cake square in a shallow bowl, top with caramel sauce and a dollop of whipped cream. Finish with a dusting of powdered sugar.
Note: If you plan to turn the cake out of the pan before cutting, also use the parchment paper, which helps the cake release more easily. Dark molasses (also labeled "full") is more intensely flavored and less sweet than light or mild molasses. Avoid using blackstrap, which is less sweet and has a stronger flavor than dark molasses.

The Best Chocolate Chip Cookies.... so far

I've been on a mission to find the best chocolate chip cookie recipe. I have one I like for my cookie cake, but not one I like on it's own. (Alton's cookies are pretty tasty but you need bread flour on hand). I have high expectations for my cookies. A chocolate chip cookie cannot be thin and crispy, it can't be tough or dry, it has to have the right chip to batter ratio, it should be a little salty, and it must be so irresistible out of the oven you burn your tongue eating one. There are a lot of factors that this cookie must live up to. It has taken quite a while, but I think I found one that meets most of them. 

Have you ever searched for "the best _______ ever" (you insert something into the blank). I do this a lot. Looking for anything from the best tapas restaurant, or the best hair product for curls - I think you understand. I decided to google "the best chocolate chip cookie ever" and there were so many results. I clicked on one link that claimed to contain the best. It seems like a good resource too - I'll have to dig a little deeper to find out. There are literally tons of recipes all from a variety of sources. This cookie recipe happens to be from a cookbook, Mom's Big Book of Baking, which sounds so cute. I just picture a super mom serving warm cookies to her kiddies when they get home from school... The reviews are great, and there are tips on including kids in your baking. The recipes are also supposed to be quick - not time consuming - for all of you moms running around the house after your kids... or dads. 

The recipe proved tasty. I made a few adjustments to the method and really enjoyed the results. The cookies bake evenly and the dough freezes incredibly well. I like to bake some, then roll little balls of dough and freeze them. It's the best way to make cookies last without going stale - especially if your family consists of two people who should probably not eat so many sweets because someone bakes too much.... 


Try these delicious little morsels soon. 





Chewy Chocolate Chip Cookies 
adapted from Mom's Big Book of Baking


2 1/2 C flour
1 tsp baking soda
1 tsp salt
2 sticks butter melted 
1 C light brown sugar packed
1/2 C sugar
1 tsp vanilla
2 eggs
2 C chocolate chips


Preheat the oven to 375˚F. Line a baking sheet with a silicone mat if you have one. (I baked both with and without and didn't notice much difference). In the bowl of a standing mixer, combine the butter and sugars and beat until fluffy. Add eggs one at a time and the vanilla. Mix until smooth. Measure the flour, soda and salt directly into the sugar mix. Stir on low speed until just combined. Mix in the chocolate chips. (alternately you can mix everything with a wooden spoon or hand mixer if you don't have a stand mixer). Using a cookie scoop, measure out dough balls and place them on the silicone mat. Place the baking sheet in your freezer for 10 minutes, then place the sheet directly into the preheated oven. Bake for 10 minutes, or until the cookie turn golden brown. Remove from the oven and leave the cookies on the sheet for an additional 4 minutes. Transfer the cookies to a wire rack. Eat immediately (or store in an airtight container). 


ps. If you decide you like the cookbook above, try buying it through the link provided! Just click on the image. 

How do they do it?

How do you keep up with your blog and have a full time job (that fills up your free time once in a while)? I guess a lot of the blogs I read are bloggers by career, or photographers of food, so they would maybe have more time to devote to this than myself. There are also blogs I read that post everyday and I imagine those people have real jobs too....

I miss you blog. I miss you people who read this blog. I've been working too much lately and am going to stage a revolt. Lucky for me those time consuming school projects have come to an end. A short-lived end (until our next deadline in 10 weeks...) but at least I will get my life back. And I will have more time to bake. Baking relieves stress and I can't remember the last item I baked without cheating and looking in the archives. ick. I need some me time.

If any of you have any great recipes you think I should try during my new found freedom, please share! I'm making a ginger cake soon for the Easy Bake cOven monthly recipe, but wanted to try some fruit pies since it is summer and berries could not be more tasty. I should also probably participate in this month's Daring Bakers Challenge (it has to do with ice cream) unless they have kicked me out. Let's hope not.

ok, send me your recipes, even if you haven't made them yet but you just can't stop thinking how tasty they will be. I'll try them for you if you let me!

My House is a Crepe House

For the month of June, my other blog, the Easy Bake cOven was supposed to make some crepe creations. I had a base recipe from Alton Brown that allowed for great experimentation. I have eaten quite a few crepes in my day, but never made one. I know someone with a special pan, but you can make them in a non-stick and burn your fingers too. At the exact moment a little pad of butter was singeing off my fingerprints, I was wishing for a giant crepe maker like you see at fancy crepe restaurants. Oh, you haven't seen a crepe cooker before? (and I assure you this is the technical term "crepe cooker") I'll show you. 

Isn't she a beauty? Yes, I agree that had I used those utensils instead of my fingers for flipping I may not have burned them. I should probably get a heat proof spatula... 

I don't know why, but for some reason I just really wanted to make crepes this month. I have been so busy working the past couple of weeks that I haven't baked much... and I feel like I am missing a leg. I don't really have the energy to bake after a 11 hour day and I don't even want to think about dishes. I've been falling asleep randomly on the couch at night while watching tv, or trying to keep my eyelids open while watching a movie, and thankfully our project deadline has passed. This zombie is ready for a long weekend! 

While I was so busy working, I completely forgot to prepare for Meatless Monday this week. So, M and I had a meatless Wednesday. I sort of snuck it in. He caught on at dinner. hehe. I made savory crepes for dinner, and sweet crepes for dessert (along with two cakes for my office). There is nothing like catching up on your baking in one day. 

For dinner, I stole some ideas from the new grilled cheese restaurant near my office. I made crepes with rosemary and basil in the batter, filled with sauteed mushrooms, potatoes, spinach, red onion, and fontina cheese. They were pretty delicious - and super easy! You can even make a bunch of crepes and freeze them for later - or prepare the batter up to two days in advance. You can also fill them with just about anything you might want to eat for breakfast. 

During this crepe-a-thon, I realized how handy the shredding blade was for my food processor. Not for anything crepe related, but for shredding carrots for the cake. they make longer shreds, but it didn't seem to make a difference in the cake. Beats shredding those by hand with a standing grater! Everyone needs a food processor! 

I finished my cakes and started on the dessert course. I had no liquor to add to the batter, but they were still tasty. Anything smothered in hazelnut and strawberries is ok with me. I didn't use Nutella, I used the Italian counterpart Loacker, which is just as great. I sliced up some fresh strawberries and rolled up a crepe with more chocolate spread than necessary.

Results were great. If you haven't ever made a crepe, you should try it. It is super easy, and the options are endless. See what the rest of the group made at the cOven. 

Quick Cinnamon Rolls

Very few things will get me out of bed at 7 am on a Sunday. (I don't even get up this early for church.) One of those things is the World Cup... mostly because M and our friend B are crazy about this tournament and will wake up really early just to watch. If we didn't live in a 700+ sq ft apartment with our bedroom open to the living room, I may have been able to sleep through it (thought it would not have been easy). I am a sucker for making breakfast though, and forcing those two to attempt to be quiet during any sports game is like trying to hide a triceratops in your bathroom. Not possible.  

If I had prepared in advance, I would have tried Alton's overnight Cinnamon Roll recipe, but dinner and a movie last night nixed that opportunity. So, I searched for a while to try and find a dough recipe I could make and then proof in the fridge overnight. I found a few recipes for this, but didn't have the desire to get up an extra hour early just to let the dough come to room temperature - then wait even longer for them to rise before baking. On with the search. I ended my search after I found a few recipes for quick cinnamon roll like biscuits. There were good reviews, so I thought I'd give it a try. 

I combined various ingredients from three different recipes to make the one below. I think they turned out well for quick cinnamon rolls. They are no match to the overly fatty cinnamon rolls sold in malls across the us, but I felt better eating more knowing that there is hardly any fat in the dough. 4 tablespoons of butter is nothing compared to the 2 sticks that some other recipes called for! They remind me a little of pillsbury rolls from the tube, but less greasy. I'd definitely make these again. I usually have all of the ingredients on hand anyways, and if I didn't have buttermilk, I would use milk and vinegar instead. A great treat for overnight guests. This would have been a good Father's Day treat too! Too bad we don't live closer. Happy Fathers Day Dads! 

Cinnamon Roll "Biscuits" 

For the dough: 

3/4 C thick non fat yogurt (I used Mountain High)
1/3 C buttermilk
1/4 C sugar
4 T unsalted butter, melted
1 t vanilla extract
2 C unbleached all-purpose flour; more for rolling
1 T baking powder
1/2 t table salt
1/4 t baking soda

For the filling:
2 T unsalted butter, melted
2/3 C packed light brown sugar
2 t ground cinnamon
1 t nutmeg
1 C chopped pecans (optional)

For the glaze:
2-1/2 oz cream cheese
2 to 3 T milk or buttermilk

1 1/2 C powdered sugar
1/2 t pure vanilla extract

Preheat the oven to 400°F. Grease the sides and bottom of a 9 or 10 inch springform pan with cooking spray.

Make the dough:

In a food processor, combine the yogurt, buttermilk, sugar, melted butter, and vanilla. Process until smooth, about 10 seconds. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t overprocess). The dough will be soft and moist.

Scrape the dough out onto a lightly floured surface and dust it with flour. Knead it 4 or 5 times until smooth. With a rolling pin, roll the dough into a 12x15 inch rectangle. If the dough springs back and will not stay in a nice rectangle give it a few minutes to rest and try again. 

Make the filling:

Brush the dough with the melted butter, leaving a 1/2 inch border unbuttered around the edges. In another bowl, whisk the brown sugar, cinnamon and nutmeg. Sprinkle the mixture over the buttered area of the dough and pat gently into the surface. Sprinkle the nuts over the sugar mixture if you are using them. Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open.

Using a 12 inch length of waxed dental floss, cut the roll into 12 equal pieces. (Slide the floss under the log, bring the ends up on top, cross and twist the floss to cut the dough). Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly, but don’t worry if there are small gaps.

Bake until golden brown and firm to the touch, 25-28 minutes. Let the rolls sit in the pan for a few minutes before removing the side. Transfer the rolls to a serving plate. You can also use a round cake pan, or an 8 inch square pan. 

Make the glaze:

In a small bowl, mix the cream cheese, powdered sugar, 2 Tbs. milk, and vanilla to make a smooth glaze. It should have a thick but pourable consistency, so add up to 1 Tbs. more milk if necessary. Drizzle the glaze over the rolls. Let stand 10 minutes and serve.