Zucchini Brownies

I was away for a few days visiting mom. My main purpose was just to visit because I haven't been to see her since the Christmas holiday.  I also wanted to clean out her closets and drawers and cull a lot of her old clothing. Her closet and dresser space is rather limited .  She recently got an entire new wardrobe and needed the space to store them. I ordered or made everything myself, labelled them and organized them in her closet and drawers. I also had a chance to do some general tidying and straightening out for her as she cannot really do it herself.

The weather was very cooperative for my journey.  It was sunny on the drive there.  On the way back the weather was a bit overcast but not cold or rainy.  However, the clouds opened and the rain fell on my first day home.  Today if the rain keeps at bay, I hope to finally clean the debris from the garden so I can plant soon.  This year I will plant a variety of hostas.  Half of my small garden does not receive direct sunlight and so I think hostas will do well. I will also plant a lot of flowers in the containers I keep in the area where the sun reaches, and a few vegetables; mostly like tomatoes, hot peppers and herbs.

When the hot weather arrives I won't be doing much baking. Here is a good recipe for cooler days.  I picked this recipe up at a Monday night cooking gathering I join every now and then. I love the recipe because of the large quantity of zucchini in it. In Africa and Europe I think you call this a corgette (summer squash). I also like the crunchy top and moist insides.


Ingredients: 

• 1/2 cup vegetable oil
• 1 1/2 cups sugar
• 1 tbsp. vanilla extract
• 2 cups all-purpose flour (I often mix half white, half whole wheat)
• 1/2 cup unsweetened cocoa powder
• 1 cup chocolate chip (I used half chocolate chips and half chopped walnuts)
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups finely shredded zucchini/corgette

Instructions:

1.  Preheat oven to 350 F. and prepare a 9x13 inch pan.
2.  Combine oil, sugar & vanilla extract and mix well.
3.  In a separate bowl, mix together flour, cocoa, baking soda and salt.
4.  Add flour mixture to sugar mixture and mix together.
5.  Fold in zucchini/corgette and chocolate chips/walnuts.
6.  Spread brownie mixture into a pan and bake for approximately 25-30 minutes.

Let cool, cut into squares and enjoy! 

Most of us know that vegetables are good for us and zucchini is no exception. It contains manganese, an essential trace mineral, and has a lot of fiber so helps with weight control and lowering cholesterol. It is a good anti-inflammatory, aids in prostate health, cancer prevention, heart attacks and strokes.  Zucchini also has potassium and magnesium which helps in lowering blood pressure. You can see that this summer squash really has so many health benefits.

 

Chocolate Goodness

With the cold weather we had over the weekend, I craved hot tea and some sweet goodness. Internet surfing led me to this chocolatey concoction. It was good enough to share.

Ingredients:

Brownies
2/3 cup (125 mL) butter
2/3 cup (150 mL) milk chocolate chips (4oz/125g)
3/4 cup (175 mL) granulated sugar
3 eggs
2 tsp (5 mL) pure vanilla extract
1 1/4 cup (175 mL) flour (I used a mix of white and whole wheat flour)
3 -4 tbsp (30 mL) unsweetened cocoa powder
Pinch of salt (I actually omitted this)
2/3 cup (150 mL) milk chocolate chips (4oz/125g) (I omitted this too. I was low on choco chips).
Topping
1 cup (250 mL) miniature marshmallows
1/3 cup (75 mL) milk chocolate chips

Directions:

1. Preheat oven to 350ºF (180ºC).
2. Melt together butter and chocolate chips. Cool slightly. Whisk in sugar. Whisk in eggs, one at a time and then vanilla.
3. Stir in flour, cocoa powder, salt and chocolate chips. (I omitted the salt).
4. Pour  into prepared pan. Bake in preheated oven for 25-30 minutes or until just set (center will still be moist), sprinkle with marshmallows and chocolate chips during last 5 minutes of baking. Cool in pan on rack.

This was VERY tasty; especially good for chocolate lovers.

Notes:  I did not add the 2nd amount of chocolate chips called for. After I mixed up the batter, I realized that the original recipe was not going to produce enough batter my smallest pan. I then increased the egg (by 1), butter (by about 1/2), flour (by about 1/2, sugar (1/4 cup), and added and extra teaspoon of vanilla. The increased amounts are captured in the ingredient list above.

The end result is that the brownies were delicious but they were very soft. After sitting overnight the consistency was perfect.  I overcooked the marshmallows because I wanted to be sure the brownie mixture was fully cooked in the middle. I think next time I would wait for the brownie mixture to finish cooking and add the marshmallows for just long enough to barely melt, yet retain their shape.

Strawberry Biscuits

 love strawberries. Most of what we get here that is affordable is shipped in from California. The sweeter, smaller, redder locally grown berries are an astronomical price.

I did grow a few strawberries myself this year. The operative word is few.  Though they looked good, there were barely enough for a taste. I think I might try growing more strawberries next year as I really like strawberry preserves and fresh or frozen strawberries to use as dessert.

My blogging friend Lynda in Tanzania, East Africa, loves strawberries too  The other day she shared a delicious recipe at her blog for strawberry cookies. I would never think to put strawberries into a cookie myself so I promptly decided to try the recipe out.  Here are my photos of the cookie making process (not every step.  Please click on photos to enlarge.) The recipe follows.

Creaming the butter.

The beaten egg, milk and brown sugar have been added.

Last step is add the wonderful strawberry.

The finished product. Yum!

Now here is Lynda's recipe.

Strawberry Biscuits (Cookies) (Adapted from the ‘Sugar Biscuits’ recipe in ‘Cook and Enjoy It’ by S.J.A. de Villiers)
½ cup Butter
1 cup brown Sugar
1 Egg, beaten
2 tbsp Milk
1 tsp Vanilla Essence
½ tsp Salt
2 ½ cups Flour
2 tsp Baking Powder 
 1 cup fresh Strawberries, cleaned & roughly chopped

Cream the butter & sugar together until light and fluffy. Add the beaten egg, milk, vanilla essence & salt. Mix well. Sift the flour and baking powder in. Mix. Fold in the chopped strawberries. Knead the dough lightly and roll pieces into walnut sized balls. Place on a lightly greased baking sheet, press each ball down lightly with your thumb to flatten. Bake at 190’C/375’F/Gas Mark 5 for around 12 - 15 minutes until done. Makes +- 35 biscuits. 

My tips:


You should measure more carefully than I did. I think I put too much flour in my mixture as I was trying to hurry. My dough ended up being quite dry so I added several spoons of milk. It was still dry so I used my hands to hold the batter together into balls (thereby melting the butter and helping to form the dough balls). 


Also I did not get 35 cookies. I got 15 so I made my cookies on the large side. If you want more cookies, naturally you must watch the size.


The cookies were absolutely delicious! I will most definitely be making them again as I always have strawberries on hand. You can check out more recipes at Lynda's blog and also learn fascinating things about life in Tanzania. Bon appetit!