Sunday, February 26, 2012

Zucchini Muffins (whole wheat)

Savory muffins - fluffy and tasty, and perfect on the go (spark the lunches at work with a bit of the je ne sais quoi that they're usually lacking).

Again, super easy recipe [especially when there's a kid around to grate the zucchini ;)], quick and easy as (almost) always.

Preheat oven at 350F.
Line a 12 muffin tray with cupcake wrappers.

In a large bowl, mix together:

- 2 whole eggs
- 1/2 cup plain yogurt (such as Greek or Balkan)
- 1/2 cup olive oil
- 1/2 cup chopped fresh parsley 
- salt (to taste)
- condiments (to taste: I've used paprika, cayenne pepper, and a dash of garlic powder)
- 1 1/2 cup whole wheat flour
- 1 tsp baking powder
- ~1 1/5 cup grated zucchini (~ 1 medium zucchini)

Mix all the ingredients until just combined, divide the batter into the lined muffin cups and bake for ~ 55-60 minutes (toothpick test!).

Muffins taste even better on the second day - since all the flavors had all time in the world [well, not really, just overnight :)) ] to blend and mix together.

Tuesday, February 21, 2012

Chocolate Strawberry Squares

Not the best picture in the world (see bellow, waaaay bellow), not the prettiest, best looking squares in the world, but! (here comes the good "but") among the best tasting baked goods in the world. Just trust me!

Fairly easy to make, even though involves a two-step process. Just kidding, 'two step process' sounds too high tech for a Sunday [yes, these have been made on a Sunday morning, the morning of February the 12th, to be precise, and only maze-like to-do lists and to-not-do lists prevent this posting to see the .... light (?) ]

Now on to the recipe:

Preheat the oven at 350 F.

In a large bowl, mix together:
- 2 whole eggs
- 1/2 cup agave syrup
- pure vanilla extract
- 1/4 cup unsweetened, organic chocolate chips, melted
- 1 cup whole wheat flour
- 1 tsp baking powder

Pour the batter into a parchment lined 10 in square baking pan. Bake for ~ 10 minutes, until set.

In the meanwhile, in a medium bowl mix well with an electrical mixer:
- 1 cup sour cream (or heavy cream)
- 4 tbsp whole wheat flour
- 1 whole egg
- 1/4 cup agave syrup (or honey  for a slightly lighter color of this top layer)
- 1 cup strawberries (pieces, fresh or from frozen)

When the 10 minutes are up, remove the baking pan containing the bottom layer from the oven and carefully pour the strawberry layer onto the brownie.

Bake for another ~ 40-45 minutes, until the sides begin to pull away from the pan, and the top layer is set.

Cool completely before cutting into squares. The squares will probably look like this, but they're awfully tasty!

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