Hard Boiled Eggs in the Oven-Pinterest Fail

August 13, 2014 in Pinterest Critique

 Hard Boiled Eggs in the Oven-Pinterest Fail
 
 
 
Pinterest fail.  And it’s not my fault!  I followed the instructions perfectly and it so didn’t work.  I had a horrible time peeling the eggs.  It was as if the shell had fused to the egg itself creating a new and evil version of something that heretofore had been soft and tasty.  When I did finally get the shell off the egg was a tattered wretch.  Not to mention I was promised a better tasting egg, they tasted pretty much the same (and that’s saying something because I’m easy to impress when it comes to food…I really like food).  Finally, the yolk was impossible to get out (no good for deviled eggs or kids who hate “the yellow ball”).  Stick to the stovetop and water.  
 
If you’re looking for a quicker, easier way to peel eggs, I suggest using a spoon.  My husband taught me this little trick and we do it every time eggs are boiling.  Stick with the tried and true method.  Click the picture below for full instructions on how to easily and quickly peeling eggs, and follow my Pinterest Critique board for more Pinterest fail and success stories.
 
Image-1-7
 
<3, Sharla

Bacon in the Oven-Pinterest Success

August 8, 2014 in Pinterest Critique

 Bacon in the Oven-Pinterest Success!
 
I love a Pinterest Success!  Two thumbs way up!  This pin has literally changed my life.  Yes, bacon changed my life,  I am not ashamed.  And not just my life, my entire family LOVES bacon in the oven.  It comes out light, ultra crispy, and doesn’t make an enormous mess on your stove top or leave that lingering bacon smell in the air, on your clothes, in your hair (I hate that).  It takes about the same time to cook if you cooked a whole package on the stove but because you just pop it in the oven it leaves you free to do other stuff (like search my Pinterest Critique board for more success and fail stories).  
 
There is some advice I would give: 1)make sure to not over lap the bacon at all.  If they overlap they stick together and also won’t cook evenly.  2) You must use parchment paper or it sticks to the pan.  I only made that mistake once, a whole package of bacon down the drain.  One of the saddest days of my life.  3) Take the bacon off of the pan as soon as it is done and drain on paper towels.  4) Check the bacon regularly as it cooks.  Sometimes the pieces on the ends are done sooner than the middle and sometimes I flip a few if they are looking done on the side touching the pan.  5) I use two pans to cook one package, dividing the bacon in half.  
 
I know that sounds like a lot of work, and I admit, it took a little practice, but it’s well worth it.  I will never cook bacon on the stove again!  Trust me, you’re about to have a Pinterest success story of your own.

Adventure Time Birthday Party Cup Cakes

July 31, 2014 in Cooking, Deserts, Kids, Parties

Adventure Time Birthday Party Cup Cakes DSC_0473

Look at that cute 11-year-old.  Smiling, party with friends, the summer sun shining down and her favorite show made in frosting on cupcakes.  Adventure Time cup cakes.  Right?!  Does life get better than that?  I admit, I’m crafty and creative but decorating cup cakes…that’s a different story.  Really, I’m not a bad cook, but this was way out of my comfort zone.  But how do you say no when your only daughter asks for her favorite TV show on her birthday treat?  You don’t.  You warn her it might not turn out perfect but you’ll give it your best shot.  Actually, they turned out great.  Sometimes, I don’t suck.  :)

What you need:

1 Box cake mix and ingredients to make it

Butter cream frosting, double the recipe (recipe below)

Classic color food coloring

Neon food coloring

Black food coloring*

Red food coloring*

Piping bags

Large round piping tip

Medium star piping tip 

Skinny round piping tip

Mini Marshmallows

Medium sized blue dragees (you know, those little can balls you can decorate food with)

*I know the red and black food coloring can be found in boxes of food coloring, but I find you get a much better hue if you buy a jar of coloring gel or a bottle specifically that color.  I bought mine from Jo Ann Cake Decorating & Foods Crafts at Joann.com as well as the dragees.  Amazon also has dragees if you have having a hard time finding them at a craft store.  

IMG_2104   

 

The Method:

Allow me a moment to get on my soap box.  There is absolutely no reason to make a cake from scratch for a bunch of kids.  They are going to love the cake no matter what, and box mixes are actually really delicious.  And don’t buy the expensive version!  I’ve tried them all, and trust me, they are all the same.

Make the cupcakes according to the box instructions.  Let them cool.

Meanwhile make the butter cream frosting.  Start by creaming the soften butter,  powdered sugar, and milk in a mixer until light and fluffy (on hight for about 5 minutes).  Divide the frosting into 8 different bowls, equal amounts in each.

Now, let’s color the frosting, this part is actually pretty fun.  I don’t actually list when to use the red, but for the pink hues you can dip a toothpick into the jar and mix to get just the right color.  I recommend decorating each of the cupcakes without the black face first, then do all of the faces at once.  Have fun with it, I mean, its Adventure Time after all.

  IMG_2092

Jake Colors:  

For his face and jowls mix 5 drops yellow and 1-2 red.  Play with it until you get the right shade of orange.  Be warned, this is the hardest color to get right so don’t be neurotic about it.  Once all of the cupcakes are put together it’s going to look great.

For his mouth, nose and eye background mix black.  Go crazy with that food coloring.  It is imperative that you have a high quality back food coloring, other wise you’ll end up with gray.  I bought my black from  Jo Ann Cake Decorating & Foods Crafts at Joann.com.

For his pupils just leave a bowl of frosting white.  

IMG_2094

Fin Colors:

For his face you are going for a peach color.  Again, mix a little color at a time to get it right.  I started with 3 drops of yellow and 1 drop of neon pink.

White for his hat and the ears on top (if you choose not to use mini marshmallows).

For his eyes and mouth use the same black used for Jake.

 IMG_2095

Princess Bubblegum Colors:

For her face use 1-2 drops of neon pink food coloring.

For her hair use 5 drops of neon pink food coloring.

For her crown use 5 drops of yellow food coloring.

For her eyes and use the same black used for Jake.

 IMG_2093

Lumpy Space Princess (LSP for short)Colors:

For her body use 5 drops of neon purple.

For her star use the same yellow you used on Princess Bubblegum’s crown.

For her eyes, eyebrows and frown, you guessed it, black. :)

Time to frost those puppies:

This is the fun part.  I admit, the idea of using so many different tips for piping frosting is intimidating for someone who isn’t’ used to using them (i.e. me).  Don’t be scared!  They are fairly inexpensive and fun to use!  You can spring for the reusable piping bags but I just bought a 100 pack of parchment paper ones for about $10.00 from Jo Ann Cake Decorating & Foods Crafts at Joann.com.  Just follow the instructions and tape the cone then cut the tip off about 1/2 inch from the bottom.  Remember, you are going to need 8 piping bags total (unless you are using reusable bags in which case you’ll have to clean you bag between frosting colors).

IMG_2083 IMG_2085 IMG_2086

To Create Lumpy Space Princess:

No need for a tip with this one, you’re just going to cut the bottom of about 1/2 and inch up.  Simply fill the bag with the purple frosting, twist tight at the top so frosting doesn’t escape and squeeze where you twisted the bag.  Start in the center of the cupcake and gently squeeze making 5 star arms continually applying pressure to the top of the bag and not lifting the tip until the star is complete.  

 

IMG_2087 IMG_2084   

You can use a tip in a piping bag one of two ways.  Your parchment piping bags should come with a small funnel that slips down into the bag.  If the opening you cut is too small just cut a little more.  Now slip the medium star tip into the funnel and use the screw circle to tighten on the outside of the bag.  

If you are uncomfortable or don’t have the pastry bag screw bottom, you just slide the tip into the bag.

Fill the bag with yellow and make a single star at the top of her head by squeezing lightly and lifting directly up.  

Last, use the small round tip and fill the bag with black frosting and pipe on her face.  I think it’s best to wait until all of the base work for each cupcake is done and then I did the black faces on all of them last.

To Create Jake:

Using a different bag insert your large round tip and fill with your orange frosting and smoothly cover the entire cupcake in a circle starting at the outside and ending in the center.  

Using a different bag insert the small round tip and fill with frosting.  To create the gowle use a lot of pressure and move the tip slowly in the middle of the face in a frown shape.  

Then create the nose, eyes, and mouth using the small round tip with black.

To Create Fin:

Start with the white frosting in a pastry bag with the large round tip.  Cover the top of the cupcake smoothly with white in the same way you covered the cupcake for Jake.  

Now clean the round tip and fit it into a new bag.  Fill the bag with peach.  In the center of the white make a smooth oval.  

You can pipe the ears of his hat on the top but we found mini marshmallows to be more fun.  Just stick two mini marshmallows on the top of his hat for the ears.  

For the face use the small round tip and black frosting and simply make two small dots for his eyes and, of course, a smile.

To Create Princess Gumball:

Fit the large round tip into a bag and fill with the light purple color.  Smoothly cover the top of the cupcake.  

Now fit small star tip in a bag and fill with yellow (you could also use a medium round tip to make her hair smoother).  Pipe the frosting down both sides of the cupcake meeting at the bottom.  Then create a line for her bangs about 1/3 from the top of the cupcake and fill in to the top.  

Last, fit the small star tip into a new bag and fill with yellow frosting.  I started on one side of the hair and swooped to the top center.  Complete by doing the same to the other side.  Finish the crown with a single blue dragee at the top.

For the Faces:

Here’s what they will look like faceless (don’t worry, it’s not scary).

IMG_2090

Fit a pastry bag with the small round tip and fill with black frosting.  Using the pictures as guides make each of the faces using black.  While I was doing this I found that all of my small dots had sharp tips from where I lifted the bag.  This is an easy fix!  I just got a cup of warm water and dipped my finger in and patted down the spikes.  

IMG_2088 IMG_2089

Adventure Time Achieved!  Happy Birthday, Olivia!

IMG_2096

    IMG_2101 IMG_2100

DSC_0474 DSC_0479 IMG_2103    

<3, Sharla

 

Adventure Time Cup Cakes
Yields 24
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
2 hr
Prep Time
10 min
Cook Time
20 min
Total Time
2 hr
Ingredients
  1. 1 Box cake mix to include ingredients called for on box
Frosting
  1. 2 Cups powdered sugar
  2. 1/2 Cup butter (softened)
  3. 2-3 Tablespoons of milk
  4. 1 box classic food coloring
  5. 1 box neon food coloring
  6. 1 bottle red food coloring
  7. 1 bottle black food coloring
  8. handfull mini marshmallows
  9. handful blue dragees
  10. piping bags
  11. #808 large circle piping tip
  12. #18 small star piping tip
  13. small circle piping tip
Instructions
  1. Make cupcake cake mix according to instructions on box. Allow cupcakes to cool completely.
  2. In a mixer mix the softened butter, powdered sugar and milk until light and fluffy (on hight about 5 minutes).
  3. *Remember to double the recipe
  4. Follow decorating instructions on blog page.
This Is Do-Able http://www.thisisdoable.com/
As a side note, I had to include the party favors we made for the party.  I took an extra long pixie stick and wrapped a licorice rope around the length of it and secured with tape.  I found and image of Lady Rainicorn online (shown below), printed it and cut out the head and back legs and glued to each end of the licorice wrapped pixie stick.  They were a hit, and inexpensive!  Oh Lady Rainicorn, you’re so sweet! 

photo-19 photo-22 Unknown-4

Daily Doable 6/2/14

June 2, 2014 in Cooking, Daily Doable

Image-1-4

Daily Doable: Use Toothpicks as Corn Cob Holders

Yeah, you read that right, use toothpicks to stick into the ends of corn on the cob and use them as holders.  Because they are wood you can even put them into the corn before it’s cooked, that way there are no third degree burns (don’t laugh, I know ya’ll have done it).  This idea was born as most great ideas are, out of necessity!  My kids have lost so many corn cob holders that I can’t keep them in the house (ok, maybe one or two have gone down the disposal).  And they cry a river every time they want one.  That’s when inspiration strikes.  They are easy to push in, and completely disposable.  Plus, who doesn’t have toothpicks laying around?!  So, bring on the BBQ, you didn’t know it, but you are prepared.

<3, Sharla

Fruit and Nut Salad with Poppyseed Dressing

June 2, 2014 in Cooking, Sides

Fruit and Nut Salad with Poppyseed Dressing

IMG_2492

Ok, I’m not a big salad girl.  It’s not what I order when I go to restaurants (I mean, if someone else is cooking for me I want them to make me something I would never make at home…preferably with a lot of calories).  Having said that I do enjoy certain salads and  this is one of my all time favorites, a real go-to recipe that always pleases.  I use the apples in the fall and winter and strawberries in spring and summer.  It’s simple, beautiful, fresh and most importantly, DELICIOUS!  

Did I mention this recipe is simple?  One of the things I love about itjust a few ingredients and the recipe lends itself to substitutions if you don’t have exactly what you need.

Image-1

What else do I love about it?  Home made caddied almonds.  Buying candied almonds from the store is expensive!  Buy a bag of almonds from the bulk aisle or Costco, if they don’t have pre-sliced just pules some in a food processor a few times, follow the recipe below, and BAM, delightfulness.

noname-1

Enough talk, let’s cook!

Ingredients:

  • 1/2 candied almonds *recipe below
  • 6 cups green leaf lettuce
  • 1/4 cup Craisins
  • 1/4 cup diced strawberries or apples
  • 1/4 cup crumbled Feta or blue cheese

Method:

It’s simple, wash and pat dry your lettuce.  You can substitute any green you like, spinach, mixed greens, or romaine.  If you buy the bunch instead of the bag you will save a lot of money!  Next, slice the greens into bite sized pieces.

IMG_2415

Put your lettuce in a large bowl and sprinkle your toppings over it.  I prefer the combinations of apples, Craisins, Feta and almonds; or strawberries, blue cheese and almonds and no Craisins.  Honestly, choose what you like and put it on top.  Just make sure you use the candied almonds, a fruit and a cheese.  Once the toppings are on top don’t mix it!  All of the good stuff falls to the bottom.  As people dish it out it will mix itself.  

Serve with your favorite poppyseed dressing and wow the crowd!

 

Candied Almonds

Ingredients:

  • 1 cup sliced or chopped almonds
  • 3 tablespoons sugar
  • 1 tablespoon water

Method:

First, lay out a large piece of aluminum foil.  In a medium sauce pan comine the almonds, sugar and water.

IMG_2496

Turn the burner onto medium/high heat and stir the almonds continuously until they start to smell roasted and stick together.  Be careful to not over cook them.  It happens in a second and then the whole batch is burnt!

IMG_2498

Pour the almonds onto the prepared foil and spread apart with your spoon.  Allow to cool and store in an air tight container for future use.

*I always double this recipe, it makes and ton and saves great!

IMG_2500

Now everyone stop what you are doing and go make this salad!

Image-1

<3, Sharla

 

Fruit and Nut Salad with Poppyseed Dressing
Serves 6
Write a review
Print
Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1/2 candied almonds
  2. 6 cups green leaf lettuce
  3. 1/4 cup Craisins
  4. 1/4 cup diced strawberries or apples
  5. 1/4 cup crumbled Feta or blue cheese
Instructions
  1. It's simple, wash and pat dry your lettuce.
  2. Next, slice the greens into bite sized pieces.
  3. Put your lettuce in a large bowl and sprinkle your toppings over it. Once the toppings are on top don't mix it! All of the good stuff falls to the bottom. As people dish it out it will mix itself.
  4. Serve with your favorite poppyseed dressing and wow the crowd!
Notes
  1. You can substitute any green you like, spinach, mixed greens, or romaine.
  2. I prefer the combinations of apples, Craisins, Feta and almonds; or strawberries, blue cheese and almonds and no Craisins. Honestly, choose what you like and put it on top. Just make sure you use the candied almonds, a fruit and a cheese.
This Is Do-Able http://www.thisisdoable.com/

 

Candied Almonds
Yields 1
Write a review
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 cup sliced or chopped almonds
  2. 3 tablespoons sugar
  3. 1 tablespoon water
Instructions
  1. Lay out a large piece of aluminum foil.
  2. In a medium sauce pan comine the almonds, sugar and water.
  3. Turn the burner onto medium/high heat and stir the almonds continuously until they start to smell roasted and stick together. Be careful to not over cook them. It happens in a second and then the whole batch is burnt!
  4. Pour the almonds onto the prepared foil and spread apart with your spoon.
  5. Allow to cool and store in an air tight container for future use.
Notes
  1. I always double this recipe, it makes and ton and saves great!
This Is Do-Able http://www.thisisdoable.com/

Daily Doable 2/24/14

February 24, 2014 in Cooking, Daily Doable

photo-24

 

Secret Ingredient for Baking the Perfect Baked Stuff!

Click here or the picture to watch the Daily Doable!

Daily Doable 11/9/13

November 9, 2013 in Cooking, Daily Doable, Kids

DSC_0631

 

Series: Last Day – Recipe Made by Kids for Kids!

Click here or the pictures to watch the Daily Doable and to make this kid-friendly recipe!

DSC_0621 DSC_0624 Image-1-5

 

3 Loaf Banana Bread

November 8, 2013 in Breads, Breakfast, Cooking

3 Loaf Banana Bread

DSC_0651

This banana bread recipe was first introduced to me by my sister, who loves to cook.  She inherited it from a friend, who also loves to cook.  This recipe has been in her friends family for years.  Why do we want to make the recipes that have been around for ages?  I’ll tell you why, because they are freaking delicious!  Really, why does anything last?  Because it is worth keeping.  In a nut shell, that is how I would describe this recipe.  The batter is like a cross between cookie dough and cake mix.  The cooked banana marbled in the bread is like healthy candy.  And to top it all off, the recipe makes three loafs!  A lot of bang for you buck.  Just like my zucchini bread recipe, since I’ve found this, I don’t even bother looking for anything else.  The buck stops here, because I want to shove it in my face.

INGREDIENTS:

  • 1 1/3 cup butter, softened
  • 3 cups sugar
  • 4 eggs
  • 1/2 cup buttermilk*
  • 1 tablespoon vanilla
  • 4 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 2 cups (about 4) ripe bananas

THE MEHTOD:

Preheat your oven to 350 degrees.  grease 3 loaf pans and set aside (I used to only have two and would use a pie plate for the last, and that worked out great).

In a stand mixer cream softened butter and sugar together until light in color and double in size.

Photo1-37

While the butter and sugar are being “fluffed” mix in a separate bowl the flour, baking soda, and salt.

With the mixer running add 1 egg at a time mixing between each addition.

Add vanilla to the mixture.

With the mixer on low speed add the dry mix in thirds, alternating with the buttermilk (1/3 dry mix, 1/3 buttermilk, ect).  HERE’S THE MOST IMPORTANT PART!  DO NOT OVER MIX!  When you add the dry mix make sure to just mix it until it is wet again.  Don’t put the mixer of full blast and walk away to fold laundry.  Over mixing can lead to a tough bread.  

Now add your mashed banana and mix it by hand.  Do this by hand, again, to ensure you’re not over mixing.  

Divide the dough between the three pans and bake at 350 for 45-50 minutes.  Cool in the pan for 10 minutes then turn onto a wire rack to cool completely or eat by the chunk with our bare hands.  :)

noname-16  noname-15

*If you don’t have buttermilk on hand you can make your own by measuring 1 1/2 teaspoons of vinegar into a 1/2 cup measuring cup then fill the rest with regular milk.  Allow to sit for 5 minutes, and viola!  Home made buttermilk.

DSC_0652

 

3 Loaf Banana Bread
Yields 3
Write a review
Print
Prep Time
20 min
Cook Time
50 hr
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 hr
Total Time
1 hr 10 min
Ingredients
  1. 1 1/3 cup butter, softened
  2. 3 cups sugar
  3. 4 eggs
  4. 1/2 cup buttermilk*
  5. 1 tablespoon vanilla
  6. 4 cups flour
  7. 2 teaspoons baking soda
  8. 2 teaspoons salt
  9. 2 cups (about 4) ripe bananas
Instructions
  1. Preheat your oven to 350 degrees.
  2. Grease 3 loaf pans and set aside (I used to only have two and would use a pie plate for the last, and that worked out great).
  3. In a stand mixer cream softened butter and sugar together until light in color and double in size.
  4. While the butter and sugar are being "fluffed" mix in a separate bowl the flour, baking soda, and salt.
  5. With the mixer running add 1 egg at a time mixing between each addition.
  6. Add vanilla to the mixture.
  7. With the mixer on low speed add the dry mix in thirds, alternating with the buttermilk (1/3 dry mix, 1/3 buttermilk, ect). HERE'S THE MOST IMPORTANT PART! DO NOT OVER MIX! When you add the dry mix make sure to just mix it until it is wet again. Over mixing can lead to a tough bread.
  8. Now add your mashed banana and mix it by hand. Do this by hand, again, to ensure you're not over mixing.
  9. Divide the dough between the three pans and bake at 350 for 45-50 minutes.
  10. Cool in the pan for 10 minutes then turn onto a wire rack to cool completely.
Notes
  1. If you don't have buttermilk on hand you can make your own by measuring 1 1/2 teaspoons of vinegar into a 1/2 cup measuring cup then fill the rest with regular milk. Allow to sit for 5 minutes.
  2. If you done have 3 loaf pans you can also cook this recipe in pie pans instead.
This Is Do-Able http://www.thisisdoable.com/
<3, Sharla

Image-1-4

Daily Doable 11/6/13

November 6, 2013 in Cooking, Daily Doable

Image

 

Series: Great Recipes for the Fall – Day 3, Baking with Jack-O-Lanterns!

Click here or the pictures to watch the Daily Doable!

Unknown-2 Step One: Bake the pumpkins.

Photo1-38 Step 2: Remove water.

ImageStep 3: Puree.

Grandma’s Zucchini Bread

November 4, 2013 in Breads, Breakfast, Cooking

Grandma’s Zucchini Bread

noname-3

Ok, I know everyone and their dog has a zucchini bread recipe, but I truly believe that mine is the best.  It was passed to me from my sister-in-law (thanks Marla) who received it from her grandmother who I believe in my heart inherited it from some mystical place where ingredients meet perfection in the form of recipes.  This is an easy, fail safe recipe that I have yet to mess up.  It makes two loafs and is, literally, one of the only ways I can get my picky son to eat some veggies!

INGREDIENTS:

  • 3 egg
  • 2 cups granulated sugar
  • 2 cups peeled and grated zucchini
  • 1 cup vegetable oil
  • 2 teaspoons vanilla
  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 3 teaspoons cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder

THE METHOD:

Pre heat your oven to 325 degrees.  Grease two loaf pans.  In a pinch pie pans also work.

In a mixing bowl beat the eggs until they are frothy.  Add the sugar and mix well.

Photo1-35

 

Peel and grate your zucchini.  I love my food processor for this, so fast and easy.  If you have a huge zucchini, like the ones I inherit from my other sister-in-law’s garden, then you also need to scrape the seeds out of the middle before you grate it.  If you have more than two cups, no worries.  Zucchini freezes beautifully.  I freeze it in 2 cup bags, so I know when I want to make another batch I just have to pull one of the bags out and defrost it.  If you are using defrosted zucchini make sure to drain it before adding it to the mix.  Too much zucchini or putting the defrosted water in with the mixture will cause the loaf to deflate in the middle.

Photo1-34

Add the zucchini and mix.  Add the oil and vanilla and mix.  It’s super complicated so far, right?

Add to the mixer in this order: baking soda, cinnamon, salt, baking powder and mix well.

Now add the flour all at once and mix well while scraping the sides.

Divide the dough between the loaf pans, it should be pretty liquidy.

Photo1-36

 

Bake at 325 for one hour.  Pull out of the oven and allow to cool in the pans for 10 minutes.  Use a spatula and loosen the sides of the loaf and turn out onto a cooling rack to cool completely, or you know, just dig in.  I make two batches at a time and freeze the extra loafs.  They are good in a deep freeze for up to 6 months, and truthfully, I’ve left them in longer and still ended up with great bread.

noname-5

<3, Sharla

Grandma's Zucchini Bread
Yields 2
A sweet no yeast bread.
Write a review
Print
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 3 egg
  2. 2 cups granulated sugar
  3. 2 cups peeled and grated zucchini
  4. 1 cup vegetable oil
  5. 2 teaspoons vanilla
  6. 3 cups all purpose flour
  7. 1 teaspoon baking soda
  8. 3 teaspoons cinnamon
  9. 1 teaspoon salt
  10. 1/4 teaspoon baking powder
Instructions
  1. Pre heat your oven to 325 degrees. Grease two loaf pans. In a pinch pie pans also work.
  2. In a mixing bowl beat the eggs until they are frothy. Add the sugar and mix well.
  3. Peel and grate your zucchini. I love my food processor for this, so fast and easy. If you have a huge zucchini then you also need to scrape the seeds out of the middle before you grate it.
  4. Add the zucchini and mix. Add the oil and vanilla and mix.
  5. Add to the mixer in this order: baking soda, cinnamon, salt, baking powder and mix well.
  6. Now add the flour all at once and mix well while scraping the sides.
  7. Divide the dough between the loaf pans, it should be pretty liquidy.
  8. Bake at 325 for one hour.
  9. Pull out of the oven and allow to cool in the pans for 10 minutes.
  10. Use a spatula and loosen the sides of the loaf and turn out onto a cooling rack to cool completely.
  11. Yields 2 loafs.
Notes
  1. Grated zucchini can be frozen for future use, just make sure to drain before adding to mix.
  2. Finished loafs can be frozen for up to 6 months.
This Is Do-Able http://www.thisisdoable.com/
Image-1-3