Lemon Blueberry Zucchini Bread w/Lemon Glaze. My garden is in full bloom and I’m trying to keep up with all the yummy fresh vegetables.
This year I downsized to one zucchini plant. Zucchinis grow like weeds for me. My first garden had six zucchini plants. Oh boy! You know you have an overabundance of veggies when people are running away from you as you try to give it away. Ingredients 2 cups unbleached all-purpose flour 2 tsp baking powder 1/2 tsp salt 2 eggs 1/2 cup vegetable oil 2/3 cup sugar 1/2 cup buttermilk Juice of 1 lemon or 2 tbsp lemon juice Zest of 1 lemon 1 cup grated zucchini 1/2 to 1 cup of blueberriesLEMON GLAZE 1 cup powdered sugar Juice of 1 lemon or 2 tbsp lemon juiceDirections Preheat oven to 35o ⁰F.
Glazed Lemon Zucchini Bread. The Food Lab: The Science of the Best Chocolate Chip Cookies. [Photographs: J.
Kenji Lopez-Alt] "Stop making cookies. " I'm sorry, what was that dear? "I said, stop making cookies. " That's odd, I thought to myself. Then, as I glanced around the apartment, wiping chocolate-specked hands against my apron, running a finger across the countertop and tracing a line into the dusting of white powder that coated every surface in the kitchen, eyeing the dozens of bags of failed experimental cookies that blocked the television, opening the refrigerator door to discover that more than half of its contents were batches of uncooked cookie dough in various stages of rest, I thought, maybe she does have a point.
For the past few months, I've had chocolate chip cookies on the brain. I'm talking chocolate cookies that are barely crisp around the edges with a buttery, toffee-like crunch You see, I've never been able to get a chocolate chip cookie exactly the way I like. Some have come close, but none have quite hit the mark. How Cookies Crumble The dough spreads:. Butter. Silky smooth pumpkin pie. Is pumpkin pie as we know it broken?
This is what I was asking myself at 10 p.m. last night as I had words I will only express in asterisks going through my head as I was in my twentieth minute of trying to push a pumpkin pie filling through a very fine mesh strainer. The source of the recipe, as some of you may have guessed by now, was the November 2008 issue of Cook’s Illustrated, wherein seeking to make a more complex and less grainy pie, those clever people up in Vermont came to a few conclusions. Swapping out some pumpkin puree with canned yams resulted in a better pumpkin flavor, as did concentrating the flavor by cooking the filling on the stove top before filling the crust.
They also found that a mix of a higher and lower baking temperature kept the pie’s custard from curdling (making the filling a bit coarse). And then they found that passing the filling through a fine mesh strainer resulted in a less grainy filling. Which pretty much brings us up to 10 p.m. I rest my case. Roasted Sweet Potato Salad with Warm Chutney Dressing Recipe :