Category Archives: baking

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Peanut and Jam Blondies

baking - dessert

Lauren’s Blondie Recipe is my usual go-to, but I thought I’d switch it up…

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…this is Joy the Baker’s Brittle and Jam Blonde Brownies – but I did not use Brittle and doused the top with roasted, salted peanuts instead. (An ode to my father.)

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Also, I could never get my jam (<—cheap-o Blueberry; not from Sqirl, like the one Joy used in her recipe) to do the swirly dance.  So what you see is 4 Tablespoons, spread evenly with an offset spatula.

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These bars…

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…are the jam.

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(Also, rather nuts.)

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Cucumber Bread

baking - recipe

No, not a typo.

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I made bread out of cucumbers! Which, when you think about it, isn’t all THAT weird when you consider how similar it is to zucchini. And we all LOVE that Zucchini Bread, don’t we? Mr. Perfect. National Honor Society. Captain of the Football Team. PROM KING. Well, it’s time for his little cousin to step into the spotlight.

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I used my favorite recipe from The Cape Cod Cookbook, with a couple adjustments.

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Scoop the seeds out…

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…grate ‘em…

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…and squeeze all the water out (I used my Tofu Press).  I only made one loaf…

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…but what an understated beauty she was…

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…she took off her glasses, shook out her hair, and voila!  How could we all have been so blind, all these years?

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Cucumber Bread

Ingredients (1 Loaf)

  • 5 Tablespoon Egg Whites
  • 1/2 cup Vegetable Oil
  • 1 1/4 cups sugar
  • 1 English Cucumber, deseeded and shredded (about 1 cup)
  • 1.5 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 cup raisins

Instructions

Remove the cucumber seeds, using a spoon. Shred it, and press out all the excess water.

Combine eggs, oil, sugar, and zucchini. Add the rest of the ingredients until mixed.

Pour into a sprayed loaf pan, and bake in a preheated 350 degree oven for 1 hour and 20 minutes, until a knife comes out clean.

Leave in pan for 10 minutes before removing and placing on a wire rack to cool.