Savoring Sunday

Is it reasonable to expect a neglected blog to come back to life? We'll see, won't we.

We're all dealing with everything from disappointment to outright panic right now, and a bad case of the "Sunday Scaries" doesn't help one bit. While expecting to organize the whole upcoming week on Sunday is a fast way to go completely crazy, I do like to take a deep breath or two, clean out and re-stock the pantry and refrigerator, and reflect on what's been good, fun, and delicious in the last week.

**Baking. Much like adventurous quarantine-ers, I've been messing with a sourdough starter. None of my loaves have been quite what I hoped, or particularly photogenic, but they're still pretty exciting. I made a round loaf yesterday that tastes great and has a nice soft texture, and I have some dough in the refrigerator that is based on the sourdough focaccia recipe in the most recent issue of Fine Cooking Magazine.

I finally took a more disciplined approach to Cinnamon Raisin Bread. I'll post the recipe, and the technique I used, soon.

Thanksgiving, of course, involved Grandmama's Pumpkin Pie.

 

I've been trying to make quick breads for weekend breakfast, whether it be in the waffle/pancake family, or something more casual and hand-held, like muffins or scones. Today's breakfast was these Pumpkin Molasses Muffins. A couple weeks ago, it was these Pumpkin Cranberry Muffins, (which were better than I remembered), and I tried out a Lemon Poppy Seed Muffin that I need to share here.

 

**Other cooking. Today's snacking included a Curry Lentil Hummus, which is also destined to be shared here.

I've been going nuts with infused liqueurs this year, mostly using vodka, but also brandy. I made a rhubarb liqueur this spring, and a delicious mint liqueur and a sweet cherry liqueur this summer. Lately I've made apple, cranberry, and orange, and still plan to try out cinnamon and ginger, or perhaps other citrus fruits. This is particularly weird for me because I have virtually zero tolerance for alcohol. I'll have to start making these good enough to give as gifts!

I've been leaning on old favorites for easy and comforting meals lately, too. Pizza still happens on most Saturdays, and I've recently made Spaghetti Pie and Italian Chickpeas. I still love them all!

 

**Reading and other entertainment. I have joined the ranks of devotees to "The Mandalorian". I can't help it. It's just so much fun!

I've read novels by three authors recently that I can't recommend enough:

Naomi Novik's Uprooted and Spinning Silver are two of my favorite books, so I wasn't surprised to also really enjoy A Deadly Education, which came out this fall.

I loved Alix E. Harrow's 10,000 Doors of January, so I looked forward with desperate longing to Once and Future Witches. It is great! Read it! Read them both!

A friend recommended Gideon the Ninth by Tamsyn Muir with such geeky glee that I had to read it. I was blown away (as everyone who reads it seems to be), and waited for the follow-up, Harrow the Ninth with more than my usual impatience. Mind. Blown. Again. Harder this time. (You might want to read them with a close friend just so you have someone who will understand what has happened to you.) 

** The week to come. It doesn't look like a good one. COVID-19 is a bad, bad, bad thing, and too many people don't know that or don't care, which means the particular industry in which I work is a virtual mine field. I need to rely on some of the favorite things I savor on Sundays (or some other day that I might get time to contemplate) for comfort and escape. I hope you have some outlet, too. These things may not solve our problems, but, with any luck, they give us a place to rest our consciousness. They help us keep what it means to be human.

Zucchini Brownies

 

Yes, I know it is fall. There are apples and cider to enjoy. You’ve already got your license to pumpkin spice. You’re testing the limits of the amount of Halloween decorations the rest of your household will tolerate. I get it. But you know what’s really scary? The amount of summer squash I still have!

Since the yellow crooked neck squash I planted has been even more prolific than the always-reliable zucchini, I’ve been using it in place of the green stuff in my favorite savory dishes like Grilled Zucchini and Feta Dip, Zucchini and Cheddar Risotto, and Pasta with Zucchini, Corn and Fresh Mint. I still have to use up the zucchini, though, so I tend to use that in sweeter applications.

Enter Zucchini Brownies. You know you’ve hit squash bottom if you’re stuffing vegetables into your brownies. I’m so there.

These are actually pretty fabulous, however, deeply chocolate, and extra moist without being mushy. And, I challenge you to find the zucchini in the final product. Go ahead, look. I’ll wait.

 All the zucchini really does in this recipe is add moisture and fiber. Although you most likely won’t notice the added fiber, they will stay moist longer than you might expect for a pan of brownie sitting on the counter. Otherwise, these really just behave like brownies – chocolaty squares that ride the line between cookie and cake, maybe leaning more toward cake.

I stirred walnuts into my brownies, but, like any other brownie, you wouldn’t have to. You also wouldn’t have to add the instant espresso, but I like what it does for chocolate. You could add chocolate chips or some kind of chopped candy if you like. Really anything that you like in or on a brownie would go well in this mix.

Because first and foremost, these are just good basic brownies. They also happen to be, however, a way to trick someone into eating vegetables. Maybe just a few vegetables, but – ha, ha, you ate vegetables!

 

Zucchini Brownies

Adapted from afamilyfeast.com

 

1 ¼ cups all-purpose flour

¼ cup cocoa powder

1 teaspoon baking soda

½ teaspoon fine salt

2 teaspoons instant espresso powder

4 ounces unsweetened chocolate

¾ cup unsalted butter (1 ½ sticks)

2 cups granulated sugar

3 eggs

1 teaspoon vanilla extract

1 ½ cups shredded zucchini

¾ cup chopped walnuts

 

1. Preheat oven to 350 F. Prepare a 13 x 9 – inch baking dish by spraying it with cooking spray or greasing it as desired. Set aside.

2. In a medium-size bowl, combine the flour, cocoa, baking soda, salt, and espresso powder. Whisk together to combine well. Set aside.

3. In a medium-size saucepan, melt the chocolate and butter together over low heat. Stir frequently, making sure the chocolate doesn’t burn. When the mixture is smooth and creamy, remove from the heat.

4. Whisk in the sugar until well combined. Beat in the eggs until the mixture is very smooth and beginning to thicken. Whisk in the vanilla extract.

5. Add the flour mixture to the chocolate mixture and stir together just until the dry ingredients are moistened. Stir in the zucchini and walnuts, making sure they are well-distributed through the batter.

6. Transfer the batter to the prepared baking pan and smooth it out evenly. Bake at 350 F for 40-45 minutes or until a wooden pick inserted in the middle of the pan comes out with just a few moist crumbs attached and no wet batter. Cool in the pan on a wire rack.

Makes 12-16 brownies.

 

Other recipes like this one: Cocoa Chocolate Chip Brownies, Chocolate Zucchini Quick Bread, Chocolate Zucchini Cake with Chocolate Crumb Topping

One year ago: Glazed Rum Cake

Simplest, Easiest Chocolate Cake

 

If you do a reasonable amount of cooking or baking, it’s almost guaranteed that you will have the ingredients to make this ridiculously satisfying cake on hand at any given time. The needed equipment is even basic, with a cake pan being the most exotic requirement. It’s also super quick to make with nothing difficult to do. It even has a fun little trick to it.

This recipe is an adaptation of a “6-minute” chocolate cake in Moosewood Restaurant Book of Desserts. While the way I do it here, does take a bit longer than six minutes, I think it’s the fastest cake I’ve even made. This can totally be your well-kept secret, though, because the cake is fluffy and chocolaty and really much greater than the sum of its parts. Even if you consider effort one of the parts.

I added a layer of rich but equally simple peanut butter frosting to the top of this one-layer cake, which makes it just a tad more celebratory. You could use your favorite chocolate cake topping such as whipped cream, a classic buttery white frosting, cream cheese frosting, or ganache. It is pretty terrific with nothing on it at all, though, or just a dusting of powdered sugar for a finishing touch.

Without the frosting, this is a vegan cake. Instead of the richness of butter or egg yolks, it just gets some oil and a deep dark flavor from a cup of coffee. Instead of volume from egg whites, the batter gets a quick poof from a couple tablespoons of vinegar reacting to baking soda. It’s kind of neat to watch, actually, so if you’re a science-y type like me, it makes for kind of a grand finale. (That’s the fun little trick I mentioned above!)

 

Anyway, this cake is way more deeply, darkly, satisfyingly delicious than it has any right to be. It’s a great recipe to have in your back pocket, and can make you a last-minute dessert hero. Or you can just make it weekly to have on hand. Either way, it will be worth keeping these basic ingredients around (including the frosting ingredients or not) and a few minutes free. It's quick. It's easy. It's good.

Easy Chocolate Cake with Peanut Butter Frosting

Adapted from Moosewood Restaurant Book of Desserts

1 ½ cups all-purpose flour

1/3 cup cocoa powder

1 teaspoon baking soda

½ teaspoon fine salt

1 cup granulated sugar

½ cup canola or other neutral-tasting oil

1 cup cold coffee

2 teaspoons vanilla extract

2 tablespoons cider vinegar

For the frosting

½ cup creamy peanut butter

¼ cup (½ stick) unsalted butter, softened

1/3 cup powdered sugar

½ teaspoon vanilla extract

1. Preheat oven to 375 F. Prepare a 9-inch cake pan by greasing it or spraying it with cooking spray, and dusting with flour. Cut a parchment circle to fit the bottom of the pan and place it in the pan. Spray or grease the parchment. Set the pan aside.

2. In a medium-size bowl, combine the flour, cocoa, baking soda, salt, and sugar. Whisk together to combine well.

3. In another medium-size bowl, or a large measuring cup, mix together the oil, coffee, and vanilla. Pour into the flour mixture and whisk until smooth.

4. Pour in the vinegar and stir very quickly just until the vinegar is evenly distributed.

5. Immediately pour the batter into the prepared pan. Spread out to make even if needed. Bake at 375 F for 25-30 minutes or until wooden pick inserted in the center comes out clean.

6. Cool the cake in the pan on a wire rack about 10 minutes. Carefully turn the cake out of the pan, remove the parchment circle, and cool completely on the wire rack.

7. To make the frosting, combine the peanut butter and butter in a medium-size bowl. Beat together with a hand-held mixer at medium speed until smooth. Beat in the powdered sugar and vanilla and continue beating until light in color and fluffy, about 2-3 minutes.

8. Carefully transfer the cake to a serving plate. Spread the frosting just on the top of the cooled cake.

Makes about 8 servings.

Other recipes like this one: Chocolate Cupcakes with Peanut Butter Frosting, Chocolate Cake with Porter and Ganache Topping, Flourless Bittersweet Chocolate Torte, Mulled Wine Chocolate Cake

One year ago: Savory Parmesan Zucchini Bread

Recipe Revisit: Zucchini Quick Bread

I make so much of this stuff every summer. More than anyone but me really cares to deal with. That means I access this recipe from way back in The Archives quite a bit. And one day, I actually read my written instructions, and realized that I never really do things that way anymore. I mean, who has time to pull out the stand mixer and clean it later when the summer squash is piling up like, well, summer squash.

Anyway, I have adjusted the procedure for my go-to basic zucchini quick bread batter to reflect the way I really do things today: sift or whisk together the dry ingredients, beat the wet ingredients and sugar together, making sure the eggs get smooth and a little fluffy-thick, combine the mixtures while avoiding overmixing, and folding in shredded zucchini and, optionally, nuts. The batter makes two 8-inch loaves, but it also makes about 2 dozen muffins, and I’ve added muffin baking instructions. They take less time to bake and less time to cool, so provide something closer to instant gratification.

 

This basic recipe is great as it is, but it’s also a jumping off point for fun variations, and I do that often. I like the whole grain addition of a bit of whole wheat pastry flour, but you could use just all-purpose, or try another whole grain flour. You can put in some cocoa powder and chocolate chips for a particularly decadent version. You can stir in berries or add a streusel topping. In addition to cinnamon you can add more warm spices like cloves, nutmeg or cardamom, or use a spice mixture such as apple pie spice, Pumpkin Pie Spice, or even Chinese five spice powder. Or you can leave them all out in favor of citrus zest. 

Even some of the basic batter ingredients can be varied. The buttermilk can be replaced with yogurt, kefir, or a mixture of yogurt and milk. The neutral oil can become a flavorful oil, like almond or hazelnut, or melted butter. Take things to a new level by browning the butter, maybe.

Most recently, I baked half of the batter into a loaf and the other half became muffins. You could even make a 13 x 9-inch coffee cake. (Bake for 50-55 minutes.) There are just so many choices! Which is great, because with all the zucchini that are coming in, I need all the creative options I can get.

Zucchini Quick Bread

This basic recipe is widely variable. See the text above for some notes on variations.

2 ¼ cups all-purpose flour

1 cup whole wheat pastry flour (or additional all-purpose)

1 ½ teaspoon baking powder

1 ½ teaspoon baking soda

1 teaspoon fine salt

2 teaspoons cinnamon

3 eggs

1 ½ cups granulated sugar

½ cup canola or other neutral-tasting oil

2/3 cup buttermilk

2 cups shredded zucchini

1 cup chopped pecans or walnuts (optional)

1. Preheat oven to 350 F. Prepare 2 8-inch loaf pans by spraying well with cooking spray or greasing with butter. Set aside.

2. In a large bowl, combine the flours, baking powder, baking soda, salt, and cinnamon. Stir together with a whisk to combine. Set aside.

3. In a medium-size bowl, combine the eggs and sugar. Whisk vigorously until the mixture is thick and pale in color. Wisk in the oil and buttermilk.

4. Pour the egg mixture into the flour mixture. Stir together until most of the dry ingredients are moistened. Stir in the zucchini. Stir in the pecans or walnuts if using.

5. Divide the batter between the two prepared loaf pans. Bake at 350 F for 45-50 minutes or until a wooden pick or skewer inserted in the center comes out with just a few crumbs and no wet batter.

6. Cool in the pans on a wire rack for 10 minutes. Remove from the pans and cool completely on the wire rack.

To make muffins: grease or spray the cups of muffin pans. You will need 20-24 total muffin cups. Portion the batter into the prepared pans and bake at 350 F for 20-25 minutes. Cool in pans for 10 minutes, then remove to cool.

Makes 2 8-inch loaves of bread or about 24 muffins.

You can also make 1 loaf of bread and about 12 muffins with the recipe.

 

Other recipes like this one: Zucchini Berry Muffins with Streusel Topping, Blueberry Lemon Zucchini Bread, Zucchini Multigrain Coffee Cake, Chocolate Zucchini Quick Bread, Chocolate Zucchini Coffee Cake with Chocolate Crumb Topping

One year ago: Fruit Crisp on Demand