Thursday, August 28, 2014

German Chocolate Zucchini Bread

Are you sick of zucchini?

Do you have too many? Is your garden mass producing? Are you pawning them off on your friends and neighbors? Are you bringing them to work just to get rid of them?

You need to use them up right? You can't let them go to waste. You need an idea? You need to find a delicious way to use up all that green goodness. Well I have the solution.

German Chocolate Zucchini a Bread. Yes, you read that right.

It's like German Chocolate Cake and Zucchini bread had a most moist and perfect loaf of scrumptiousness.

I really need to let you know how incredibly moist this bread was. I have a hard time calling it a bread, it's really more cake like, and it makes 2 loaves! 2 loaves! One to eat and one to share, or you can just hoard them both for yourself. Trust me, you will want too!

If you don't want to make tie in a loaf pan, you can make this in a 9x13 or a bundt pan. Very versatile!

It's my new favorite way to use zucchini! Make it!

You can also try my Chocolate Zucchini Cake. Equally delicious!

German Chocolate Zucchini Bread
adapted from a recipe at The Better Baker
Printable recipe
Makes 2 loaves
4 eggs
2-1/2 cups sugar
1 cup oil or applesauce
2 teaspoons vanilla
2 cup all-purpose flour
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
1/2 cup baking 4-serving size cocoa
1 small box instant chocolate pudding
3 cups grated zucchini, peeled or unpeeled
1 cup shredded coconut
1 cup chopped nuts (optional)

Preheat oven to 350. Lightly grease and flour 2 loaf pans (I use Baker’s Joy). This recipe can also be make using use a 9" X 13" or a large Bundt pan.

In a large bowl beat eggs, sugar and oil with an electric mixer. Add in the vanilla and mix to combine. Add all the ingredients into another bowl and combine (a whisk works well). Add dry ingredients to wet ingredients, a little at a time, until well blended.

Stir in zucchini, nuts and coconut. If you’d like you can save a little of the nuts/coconut and sprinkle them over the top before baking.

Pour into prepared pans. Bake 30 - 50 minutes, depending on which pan you're using. Just check with a toothpick stuck in the middle - if it comes out clean, remove bread from oven, but be careful not to over bake. I used 2 loaf pans and it took 55 minutes to test done. Let stand in pans for 5 - 10 minutes; remove from pans to wire racks until room temperature.

Thursday, August 21, 2014

Muffuletta Dip (Giveaway winner too!)

Yes, I've been a bad, bad blogger once again. I suck, I admit it.

I'm just so terribly busy in my real life, not that this isn't real life, but you know what I mean right?

It hasn't been because I haven't been cooking and baking. I have been. Honestly. I bring you this recipe as proof.

This is our new favorite dip! It's so good!

I posted a picture of it on Facebook and got some great feedback, so I knew I had to share this with you all.

If you're not familiar with Muffuletta let me explain. The Muffuletta is a sandwich that is very popular in New Orleans. Here is a little info:

The muffuletta is both a type of round Sicilian sesame bread and a popular sandwich originating among Italian immigrants in New Orleans, Louisiana using the same bread. It's a large, round, and somewhat flattened loaf with a sturdy texture, around 10 inches across. It is described as being somewhat similar to focaccia. A traditional style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated olive salad, mortadella, salami, mozzarella, ham, and provolone.

So it's a delicious sandwich and now it's a delicious dip! I tweaked this a bit from the original recipe. (Don't I always?). I added pickles cause it just seemed like the right thing to do. The original also called for 1/2 green and 1/2 black olives, but my boys don't like green olives so I used only black. Feel free to substitute whatever you'd like. It's a very forgiving dip!

Feel free to scoop up any leftovers and use them as a filling on a sandwich. I can tell you that's what one of my boys did and he loved it!

I promise you this will become one of your favorites. Football season is just around the corner and you know that means it's dip time!

Oh before I forget...the winner of my last giveway!!

Robin Weiss!!

Robin I sent you an email! Congrats!

Let's all go make some dip!

Muffuletta Dip
Printable Recipe
Adapted from a recipe at the Lettered Cottage
½ lb. deli-style ham - chopped
¼ lb. salami, any variety – chopped
¼ lb slicing pepperoni - chopped
2 cups Italian blend cheese - shredded
1/2 cup green onion - chopped
4 pepperoncini , chopped (optional)
½ cup chopped pickles
1 cup black olives, chopped
1 cup mayo
1/4 cup Zesty Italian dressing
1/2 - 1 cup Roma tomatoes - seeded and chopped

Whisk mayo and dressing together in a large bowl. Add all the remaining ingredients together except the tomatoes. Refrigerate for at least an hour to overnight. Adjust the mayo/dressing amounts to make as creamy (or not) as you prefer.

Add tomatoes right before serving. Serve with crackers.