Tuesday, August 4, 2020

Mostly Plant-Based Chocolate Chip Cashewmilk Sandwiches #FoodieExtravaganza


Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

This month I am hosting this month's #FoodieExtravaganza. I wrote: "Let's share recipes for ICE CREAM SANDWICHES. The cookies can be homemade, the ice cream can be homemade, or you can just share your favorite combination of assembling pre-made ingredients. The sky's the limit. " Here's the list of our ice cream sandwich creations...


Mostly Plant-Based Chocolate Chip 
Cashewmilk Sandwiches

I initally had a very different recipe planned, but my husband decided to go plant-based at the beginning of July. That is a story for another day and has more to do with health choices than about animal treatment. So, when I went to make these, I needed to make the cookies without butter and eggs; I also used a cashewmilk 'ice cream.' But these are still 'mostly' plant-based because I used whatever chocolate chips I had in the cabinet...and those may have included some dairy.

Ingredients makes one dozen sandwiches

  • 1/2 cup plant-based butter, at room temp (I have found that we like Country Crock's avocado oil butter)
  • 2/3 cup organic dark brown sugar
  • 3 tablespoons plant-based milk (I used oatmilk)
  • 2 teaspoons pure vanilla extract
  • 1-1/2 cups flour 
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chocolate chips (again, these weren't plant-based)
  • plant-based 'ice cream' (I used SO Delicious Creamy Chocolate Cashewmilk)
  • Also needed: baking sheets, parchment paper, scoop


 Procedure

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat. Set aside.

In a small mixing bowl, whisk together flour, baking soda, and salt. In a large mixing bowl, cream butter and sugar together until lightened and fluffy. Add in pure vanilla extract and beat for another minute or two. Fold in the flour in batches until just moistened. Stir in chocolate chips.

Drop rounded scoops of cookie dough onto prepared baking sheet. Keep them about 2 inches apart as these cookies flatten as they bake. I made approximately 24 cookies.


Place in the oven and bake for 10 to 12 minutes. Cool on sheets for 3 to 4 minutes before moving to wire racks to cool completely.

While the cookies cool, remove the ice cream from the freezer and let soften.


To assemble scoop ice cream onto the bottom side of a cooled cookie. Gently press another bottom side onto the scoop. Press lightly to flatten the scoop. Enjoy immediately!

Next month we'll be celebrating recipes with honey for National Honey Day with Rebekah of Making Miracles at the lead. Stay tuned...

Papas Bravas + Gazela Vinho Verde Rosé #WinePW


This week the Wine Pairing Weekend Bloggers are looking at Vinho Verde. Since it's summer and their price points are so attractive, I decided to do a nice exploration of a few bottles of Vinho Verde Rosé. The Gazela Vinho Verde Rosé was the second bottle I opened and poured. I will be sharing more about the wine and my tasting notes during the upcoming #WinePW event. For now, here's the recipe with which I paired it...

Papas Bravas

The salsa (sauce) is a recipe that my friend from Spain shared with me. Susana sent me her adaptations and, thankfully, she also translated it for me because I definitely wouldn't know what "1 cucharada de pimentón picante" meant. She typically fries her potatoes, but I decided to roast mine in the oven. 


Potatoes
  • 4 to 6 potatoes, scrubbed, sliced to 1/2" to 3/4" cubes
  • 1 teaspoon ground coriander
  • 2 cloves garlic, peeled and pressed
  • 2 Tablespoons olive oil
  • 1 teaspoons ground turmeric
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 2 Tablespoons freshly squeezed lemon juice

Preheat oven to 400 degrees F. In a large mixing bowl, whisk together lemon juice, oil and spices. Add potato pieces and toss to coat. Spread as a single layer on a parchment paper or silicone mat-lined baking sheet.

Place try in the oven and bake for 20 to 25 minutes turning occasionally. Roast until the outside is crisped and browned and the inside tender.


Salsa

  • 1 cebolla picada (1 chopped onion)
  • 250 g de tomate natural tamizado (250 grams of diced tomatoes - I used a can of diced tomatoes)
  • Pimientos chiles 2, (si te gusta más picante 4) (2 chile peppers)
  • 7 dientes de ajos partidos en trozos grandes (7 cloves of garlic)
  • Aceite virgen extra 150 ml (150 ml extra virgin olive oil)
  • 1 cucharada de pimentón picante (1 Tablespoon paprika - I used 1 teaspoon smoked paprika and 2 teaspoons sweet paprika)
  • 60 ml de vinagre blanco (60 ml of white vinegar)
  • ½ cucharadita de orégano seco (1/2 teaspoon dried oregano)
  • Una pizca de comino (1/2 teaspoon cumin)
  • Una cucharadita de perejil picado (1 teaspoon parsley)
  • salt, to taste
  • hot sauce, if needed

Heat a splash of oil in a skillet and heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, approximately 8 minutes. Add the garlic, paprika, chile peppers and stir to combine. Cook until fragrant, approximately 1 minute. 

Add the tomatoes and their liquid, oregano, cumin, and parsley. Cook, stirring occasionally, until the sauce has thickened. Transfer the sauce to a blender.

Purée until smooth. You should remove the small cap from the blender lid and cover the space with a kitchen towel; this lets steam escape and prevents the blender lid from popping off. Add the vinegar, if using. Season to taste with additional salt, vinegar (if using), or hot sauce as desired.

Monday, August 3, 2020

Za'atar Manakeesh + João Portugal Ramos Vinho Verde Rosé 2018 #WinePW


This week the Wine Pairing Weekend Bloggers are looking at Vinho Verde. Since it's summer and their price points are so attractive, I decided to do a nice exploration of a few bottles of Vinho Verde Rosé. Up first was a bottle of João Portugal Ramos Vinho Verde Rosé 2018. I will be sharing more about the wine and my tasting notes during the upcoming #WinePW event. For now, here's the recipe with which I paired it...

Za'atar Manakeesh

I have always called this Man’oushe. The Enthusiastic Kitchen Elf saw this on the table and said, "Oh, Mom! You made Manakeesh. I love Manakeesh." Turns out that some of his classmates had made and brought a za'atar-laden flatbread to a class potluck and called it Manakeesh. Fine. Whatever you want to call it, it's easy to make and delicious.

You can eat this just as is, but you can serve it as an appetizer with olives and feta cheese. Or it can be part of a heavier Middle Eastern meal composed of hummus, baba ganoush, meatballs, and salad. For this lunch, I actually served it with a creamy artichoke pesto and brined olives.

Ingredients makes 4 large flatbreads

Za'atar is a Middle Eastern spice mixture that I always have on hand. It's a breeze to make and adds something fabulous to olive oil for dipping and - I've just discovered - as a spice rub on any kind of meat! My za'atar recipe makes about 5 tablespoons. If you have any leftover (you will), keep it in a sealed jar for future use.

Usually I make this flatbread with yeast. But I tried my hand at making it with sourdough starter instead since I always have that in excess these days. It was a breeze.

Dough 
  • 3-1/2 cups flour plus more for rolling, as needed
  • 1 cup sourdough starter (recently fed)
  • 3/4 cup warm water
  • 1 teaspoon salt salt
  • 2 Tablespoons olive oil
Za'atar
  • 2 Tablespoons fresh herbs, pulled off the stem and minced (I used thyme and oregano)
  • 2 Tablespoons sesame seeds, toasted (I used black and white sesame seeds)
  • 1 Tablespoon ground sumac
  • 1/2 teaspoon flake salt
Assembly
  • olive oil for drizzling
  • Also needed: baking stone, rolling pin

Procedure

Za'atar 
In batches, blend and crush the spices with a mortar and pestle. Leave some sesame seeds whole, if you wish.

Dough
Mix all of the dough ingredients together in a large bowl. The texture will be a wet, sticky dough. Cover and let ferment for as long as you can - between six and twelve hours.

Assembly
Preheat oven to 450 degrees Fahrenheit. Divide the dough into quarters. Roll the dough out onto a baking stone or baking sheet, using a bit of flour, if needed, to about 12" x 4". Sprinkle each bread with the za'atar and drizzle with olive oil.

Place in the oven and bake for 15 to 17 minutes until the crust is crisped and golden. Remove the flatbreads from the oven when the crusts are golden brown and serve warm or at room temperature.


As I mentioned, I served this batch of Za'atar Manakeesh with some creamy artichoke pesto and brined olives.


And I poured the João Portugal Ramos Vinho Verde Rosé 2018. Stay tuned for the #WinePW event when I'll share my thoughts on the pairing and my tasting notes. Cheers.

Friday, July 31, 2020

Italian Pinks, Sardinian Native Grapes, and Gamberi all'Aglio #ItalianFWT


Lauren of The Swirling Dervish is hosting the Italian Food Wine Travel bloggers for August. She's asked us to look at Rosato wines. You can read her invitation here - where she details some Italian pinks from the Northeast, Northwest, Central, and Southern.

If you are reading this early enough, feel free to join us for a live Twitter chat on Saturday, August 1st. Follow the hashtag #ItalianFWT and be sure to add that to any tweets you post so that we can see it, too. All of these posts will be live between Friday, July 31st and early morning on August 1st.


Italian Pinks

This has definitely been the summer of pink wine for me. And I love any excuse to try a bottle from Italy. Anywhere in Italy. So, I poured and paired Italian pinks: Mastroberardino Lacrimarosa Rosato 2018, from Campania, and Cantele Negroamaro Rosato 2018, from Apulia. Tasting notes and pairings coming soon on these. Stay tuned.


But first just a few thoughts about Rosato. Whether it's Rosé, Rosado (in Spain), Rosato (in Italy) - these terms all refer to pink wine. And they are all made in the same way. All pink wines are made from red grape varietals with the shade of pink determined by a number of factors, including how long the grapes are macerated in their skins and the coloring capabilities of the varietal. 

Though these wines are made all around the country, Italian pinks may not be specifically labeled Rosato. For example a typical pink wine from Lombardy or the Veneto might be labeled Chiaretto. 


The #ItalianFWT bloggers explored Chiaretto in July 2018 when I posted Chiaretto Poured with Local Catches


Earlier this year, in May 2020, the #WinePW bloggers focused on skin-fermented wines. For that event, I poured a Ramato which is a typical pink from Friuli Venezia Giulia. Read my post Fregola Sarda Con Gamberi + Attems Ramato Pinot Grigio 2017.


Finally another typical Rosato is the Cerasuolo of Abruzzo or Cerasuolo d'Abruzzo. Four years ago, in August 2016, the #ItalianFWT looked at Rosato also. I paired Pizza con Patate {Gluten-free} + Cantina Zaccagnini Cerasuolo d'Abruzzo Rosé.

Sardinian Native Grapes

Today, I'm sharing a bottle of Argiolas Serra Lori Rosato 2017 from Sardinia. I wrote about my birthday adventure to Sardinia in a post from May 2018: From Sardinia to the Land Down Under. That was from my twenty-fourth birthday and I'm pushing fifty. So, you can tell how long ago that trip was. But it was cemented in my memory as one of the most relaxing places I've ever been. And if  I can't be on an Italian island vacation - especially with us entering our twentieth week of being sheltered in place from the coronavirus pandemic - I can at least drink some wine from one of my favorite islands, right?!

One of the things I loved learning about Argiolas is that they focus on using native grape varietals.  Antonio Argiolas, who passed away in 2009 at the age of 102, had inherited fewer than ten acres of vines from his father in 1938. Now the estate has grown to over 600 acres with vines located  in the Trexenta hills just north of Cagliari, Sardinia's capital city. In the 1980s, Antonio's sons Franco and Giuseppe replanted the vineyards to focus exclusively on Sardinia's native grapes, primarily Nuragus, Monica, and Cannonau.


The name 'Isola dei Nuraghi' refers to the conical stone towers that dot the Sardinian coastline, standing stalwart in strategic locations around the island for defense. Constructed between 1900 BC and 730 BC, the Nuraghi are so representative of this period that it has come to be known as the Nuragic Age. However, few non-Italians are familiar with the term. In fact, I loved hiking around Torre di Longonsardo in Santa Teresa di Gallura and had no idea what that structure was called!

Serra Lori is a dry rosato blended from Cannonau, Monica, Carignano, and Bovale Sardo grown in the Guamaggiore and S'elegas vineyards. The grapes are macerated on their skins for three to four hours before being vinified completely in stainless steel tanks; the resulting color is a deep, vibrant salmon shade. So beautiful.

Gamberi all'Aglio

When I was deciding on a pairing, I was fixated on that seafood pink color. And I happened to have some shrimp from the market. Gamberi all'Aglio it was. It's quick, simple, and bursting with flavor. I mentioned it was simple, right? That's a must for summer dinner al fresco.

Ingredients serves 4 to 6

  • 1 to 1-1/2 pounds large shrimp, deveined but still with the peel on
  • 1/4 cup olive oil
  • 8 to 10 large cloves garlic, peeled and finely chopped
  • 2 Tablespoons wine (I used some of the Rosato)
  • freshly ground salt, as needed
  • freshly ground pepper, as needed

Procedure

Remove the dark intestinal vein from the shrimp, but leave the peel on as much as possible.

Heat the olive oil in a large skillet over medium heat and add in the garlic. Sauté gently until the garlic softens but is not browned, approximately 2 minutes. Stir in the shrimp and cook until just opaque, approximately 1 to 2 minutes per side. Pour in the wine and simmer to let the alcohol evaporate.

Stir the shrimp to coat completely with the sauce. Serve immediately. 


I served the shrimp over rice with various bruschette - one with traditional pesto and fresh mozzarella, one with a fresh tomato-basil salad, and one with an artichoke pesto and a dollop of mascarpone.

That's a wrap for our Rosato event. Next month Katarina of Grapevine Adventures is hosting and the #ItalianFWT will be looking at sustainability and climate change. Stay tuned for her invitation post. Soon. Cin cin!

Thursday, July 30, 2020

Chilcano De Pisco (Peruvian Brandy Cocktail)

Our family toast: Inca Kola, Chica Morada, and my Chilcano De Pisco

What to do when your husband isn't consuming eggs and you had planned on Pisco Sours for Peruvian independence day? Well, if you're me, you look for another mixed drink that uses pisco and doesn't use eggs! Eureka. I found mention of a chilcano de pisco, which is not to be confused with chilcano de pescado. The former is a cocktail made with Peruvian brandy; the latter is a Peruvian fish soup that sounds delicious, but is definitely not this.

Though I have had Pisco before, I did some reading and wanted to share some fun facts about this unique brandy that is produced in Peru and also in Chile.


Pisco must be made in one of five coastal regions of Peru, including Ica, Lima, Arequipa, Moquegua, and Tacna; it cannot be aged in wood at all; it can only be distilled once, and only in a copper pot; it has to be distilled from wine as opposed to the leftovers from wine production; and Pisco can only be made from eight specific grape varietals — Quebranta, Negra Criolla, Uvina, and Mollar, which are considered non-aromatic grapes, and the aromatic grapes — Moscatel, Torontel, Italia, and Albilla.

Most of the Pisco on the market is made from Quebranta. When Pisco is made from a single varietal, it's known as a Puro. This one that I found online — Caravedo Quebranta Pisco — is both made from Quebranta and a Puro. Before I mixed it into a cocktail, I poured it in a glass and tasted it neat.

On the nose, this pisco has an warm scent that seems both tropical and citrusy. Think coconut and orange mixed together. On the palate, I still get coconut, but there's a tinge of earthy vanilla and the warmth of clove and cinnamon.

And while I enjoyed it on its own, the chilcano de pisco was surprisingly tasty and so easy to make. It was a great drink on a warm summer's evening on the patio.


Ingredients makes one cocktail

  • 2 ounces Pisco (I used Caravedo Quebranta Pisco)
  • 1 to 2 organic lime wedges, depending on taste
  • ginger beer for topping off (I used Cock 'N Bull Ginger beer)
  • Also needed: ice, 8 ounce glass or tumbler


Procedure
Fill the 8 ounce glass halfway with ice. Pour the Pisco over the ice. Squeeze the juice from the lime wedge(s) into the glass and drop in the peel. Top off with ginger beer. Give a quick stir and enjoy. Salud!

Wednesday, July 29, 2020

Faux-reos (Homemade Oreos), Women's Suffrage, and Happy Children #FoodieReads #GalleyMatch #Sponsored

This is a sponsored post written by me on behalf of author Laura Kumin and publisher Pegasus books.
I received a complimentary copy for the purpose of review, through The Book Club Cookbook's Galley Match program, 
but all opinions are honest and they are my own. No additional compensation for this post was provided;
this page may contain affiliate links.

All Stirred Up: Suffrage Cookbooks, Food, and the Battle for Women's Right to Vote by Laura Kumin* is set for release on August 4th. But my Lit Happens group was offered the opportunity to read advanced electronic copies early through the Galley Match with The Book Club Cookbook.

On the Page

I never pass up the chance to read a book that includes history and food. In this case, Laura Kumin offers us a delicious new book with a fresh look at the history of the women's suffrage movement. And the amount of knowledge Kumin has about the subject is evident. This was a fun one for this history-loving foodie!

When you read the words 'women's suffrage', what comes to mind? For me it was Susan B. Anthony, voluminous white bloomers, and black and white photos of women carrying picket signs at organized marches and protests. What I never knew was how the suffragists cooked together, fed people, and used the dining room table to forward their grassroots movement. A shared meal is a strong unifying force. Now that I did know!

Along with the well-researched history of women's suffrage, Kumin includes a trove of culinary delights; she offers recipes throughout - both an original plus a modern adaptation. 

All Stirred Up, page 108

Here's an example above. "Emergency Salad" came from Washington Women's Cook Book, published by the Washington Equal Association, and was simply two sentences. No ingredient list. No measurements. Just a description. It's clear to me that there was an assumption that people knew how to prep food and cook without every single step spelled out for them...and the way people ate vegetables was not al dente like we do now.

Kumin writes, "Cooking methods in these cookbooks reflect a bygone era as well. Steaming had not come into vogue to keep vegetables crisp, and suffrage cookbooks rely heavily on boiling as the means of preparing vegetables. Typically, the cooking times prescribed were way longer than those used in modern recipes. During the suffrage era, vegetables were cooked into what might be politely termed 'oblivion.' Cabbage boiled for two hours (in the Detroit stuffed cabbage recipe), and thinly sliced carrots and a head of celery boiled for two-and-a-half hours (for carrot soup in the Pittsburgh cookbook.) According to the Boston cookbook, cabbage and beets should be boiled for three hours (except for some reason in the summer beets were only boiled for one hour)" (pg. 217).


I chuckled as Kumin described the power of doughnuts in the cause. "Doughnuts became tools of persuasion too. In California’s 1911 suffrage campaign, one Southern California suffrage league created picnics where the group gave prizes for the best doughnuts, cookies, and biscuits. At first people mockingly called it a 'doughnut campaign,' but soon the moniker took on a more positive connotation, as the widely advertised picnics brought the curious and the hungry. As one account of the campaign reported, 'The doughnuts were so good that crowds ate them while they listened to oratory that was evidently convincing'" (pg. 120).

All Stirred Up, page 292

And, perhaps, some of my favorite 'recipes' were for things that weren't edible! Case in point: five ounces childhood fondant which "should be on hand in every household where children gladden the hearth" (pg. 292).


Kindness, sunshine, pure food, recreation, and rest. Those are essential for happy children! Especially as we are entering our twentieth week of being sheltered in place during the coronavirus pandemic, it's important to get those kids outside. That's the recipe for happy children. Well, it's at least one component to happy children.

On the Plate
With the plethora of recipes Kumin provided, there were many that I marked, including Sally Lunn bread (pg. 23), Asparagus Soup (pg. 92), and Orange Marmalade No. 2 (pg. 268). But for this post, I decided to share something that was inspired by the introductory timeline when Kumin details suffrage milestones, other happenings in the United States and the world, and food. I was intrigued to learn that Oreos are over one hundred years old. "Nabisco sells its first Oreo cookies" in 1912 (pg. XXV).

I actually had never had an Oreo until just few years. Yes, mine was a childhood mostly devoid of American treats. However my parents had no qualms about feeding those verboten foods to my kids! I remember my mom calling to tell me that it was embarrassing to take my boys to the park sometimes. When other kids were pausing for snacks, mine would ask, "What's a Twinkie, Nonna?" or "Have you ever had a Dorito, Nonna?" She said it was un-American. I told her that she had no one else to blame by herself. I never ate those foods; my kids certainly didn't need to eat them. She disagreed.

So, here we go. I prefer to make my own version of these iconic foods. I decided to make my own homemade Oreos, Faux-reos. 


Cookies
  • 1 cup (2 sticks) organic butter, softened
  • 1 cup organic granulated sugar
  • 1 egg
  • 1 teaspoon instant espresso powder
  • 1 teaspoon pure vanilla extract
  • 2 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 1-1/2 teaspoons baking powder
Filling
  • 1/2 cup (1 stick) organic butter, softened
  • 2 Tablespoons heavy cream
  • 1 teaspoons pure vanilla extract
  • 3 to 3-1/2 cups organic powdered sugar

Procedure

Cream the butter and sugar in a large mixing bowl until light and fluffy.  Add the egg and beat until well incorporated. In the mean time, whisk together the flour, cocoa, and baking powder. Slowly add the dry mixture to the creamed mixture, beating on the lowest speed.  Continue to mix on the lowest setting until the dry ingredients are just incorporated. Press the dough into a ball. Wrap in plastic wrap and refrigerate for an hour.

Between 2 pieces of parchment paper, roll the dough to approximately 1/4" thickness.  



Use a small glass to cut out cookies and transfer them to the prepared baking sheet. Chill in the freezer for 5 minutes. Then bake for 10-12 minutes. Cool completely.

Once the cookies are cooled, prepare the filling.  Combine the softened butter, heavy cream, and vanilla and beat until combined. Add the powdered sugar gradually, approximately 1/2 cup at a time, until the filling comes together.  It should be slightly stiffer than a cupcake frosting. Spread the filling on one side of a pair. Then press the remaining cookie to form a faux-reo.



Find The Book Club Cookbook 

Find Pegasus Books, the publisher
on Facebook, on Twitter, on Instagram

Find Laura Kumin, the author
on the web, on Facebook, on Twitter, on Instagram         

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.


I have also added this to #FoodieReads.
Click to see what everyone else read in July 2020: here.

Sunday, July 26, 2020

Simple Summery Squash Muffins #MuffinMonday


Earlier in the year I saw a post from one of my favorite bloggers - Wendy at A Day in the Life on the Farm - and I realized that they've been having a muffin party for years without me. LOL. I emailed the host, Stacy of Food Lust People Love and got the scoop: "...last Monday of the month and no themes. We've been baking together since August 2015! Only one rule, you must use the muffin method (folding wet ingredients with dry - no creaming butter and sugar, etc.) to bake muffins."

I've been happily joining in for months now. This month, this is the muffin line-up...

Simple Summery Squash Muffins

I'll be honest: I almost skipped this month. Not because I didn't have a muffin to bake, but because my husband has been plant-based all month. That is a story for another day, but it has meant no eggs and no dairy since the beginning of the month. And I was a little sad and disheartened about baking in that state. I could have forged ahead and baked what I had planned, just telling him he couldn't have any; but that seemed mean. So I decided to adapt my zucchini bread to a plant-based recipe. It's not vegan because it includes honey. Thankfully, Jake hasn't given up eating honey or wearing wool and leather.


I was inspired by a zucchini that D brought to me. He's been my zucchini master for years. Bigger kid, smaller squash this year. But it was still delicious and perfect for this muffin creation. I love that this is also a one-bowl prep.

This recipe works just as well with summer squash of any shape. I made it again with yellow patty pan and eight ball squash. So, get creative!

Ingredients makes 12 muffins
  • 1/2 cup organic granulated sugar + 1 Tablespoon for sprinkling
  • 1 cup coconut milk
  • 1/4 cup vegetable oil (I used a mild olive oil)
  • 1/4 cup honey (I used a local sage honey)
  • 2 Tablespoons applesauce 
  • 1 teaspoon pure vanilla extract
  • 1-3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 2 heaping cups shredded zucchini
  • 1/2 cup dried dates, chopped
  • Also needed: muffin pan, paper liners (optional)

Procedure

Preheat the oven to 350 degrees Fahrenheit. Line muffin pan with paper liners, if using. If not using liners, grease your hollows.

In a large mixing bowl, whisk together all of the ingredients up to the zucchini. Once everything is moistened and well-combined, fold in shredded zucchini and date pieces.


Scoop 1/3 cup batter into each muffin liner. Sprinkle the tops with a little bit of sugar; I used one tablespoon total for all twelve of the muffins. Place in the oven and bake for 55 to 60 minutes; a toothpick inserted in the middle of a muffin should come out clean.

Let cool for 10 minutes in the pan before transferring to a wire cooling rack to cool completely.


That's a wrap for the July #MuffinMonday event. Join us next month...last Monday of August. I'll hopefully have wrapped my head around baking without eggs and dairy more solidly by then. But this effort was certainly a success.

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