Carrot Zucchini Summer Squash Muffins

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

April 25th is National Zucchini Bread Day!

If you haven’t figured it out by now, Shindigz will take ANY reason to celebrate!

And really what isn’t there to celebrate about zucchini bread? It is delicious and makes your taste buds happy. It has zucchini in it! Which, okay, may not sound like anything all that special, but really it is. With the addition of veggies in a muffin you have a healthy snack, and dare I say it, with over TWO CUPS of veggies in these muffins, you can probably eat them as a side dish of veggies and reach your Recommended Daily Allowance of veggies! If you eat the whole batch. Which once you taste these you will want to.

These tasty so delicious that they’ll be the hit at any party, from summer celebrations to bridal showers.  Or how about impressing Mom on Mothers Day, especially with the creative way you’re eating your veggies!

Carrot Zucchini Summer Squash Muffins

Everyone will want your recipe for these Carrot Zucchini Summer Squash Muffins!

Ingredients

• 3 cups all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon grated nutmeg
• 3 eggs beaten
• 1/2 cup plain yogurt
• 1/4 cup canola oil
• 3/4 cup sugar
• 1/4 cup honey
• 3 cups grated carrots, zucchini and summer squash, blotted dry.
• 1 cup chopped walnuts

Directions:

Preheat oven to 375°.
In the bowl of your mixer, add the eggs, yogurt, oil, sugar, honey and mix to blend well.In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.

Slowly add the flour mix and blend till all ingredients are combined.

Mix the carrots, zucchini, summer squash and walnuts together and add to mixture.

Grease or paper your muffin tins. Fill each muffin almost to the top of the tin.

Place in oven and bake for 25 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool on rack and then remove from tin.

To glaze mix 1 cup of powder sugar with just enough milk to get a thick syrup. Spoon glaze over cool muffins.

Next week –  a TWO-FER! A drink for the Kentucky Derby lovers and a dish for Cinco De Mayo!

Recipe by Heather Jurczyk, the sassy half of the  duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

Gluten-Free Pancakes

Ingredients

• 1 cup rice flour
• 3 tablespoons tapioca flour
• 1/3 cup potato starch
• 4 tablespoons dry buttermilk powder
• 1 packet sugar substitute
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 2 eggs
• 3 tablespoons canola oil
• 2 cups water

Directions

1. In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
2. Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.

Caramelized French Toast

Ingredients

• 4 tablespoons butter, divided
• 6 eggs
• 1/2 cup milk
• 1/8 teaspoon salt
• 8 slices bread
• 1 cup brown sugar
• 1/2 cup water

Directions

1. Melt two tablespoons of butter in a frying pan or skillet over medium high heat.
2. Beat together eggs, milk and salt. Dip bread one at a time into egg mixture and fry until light brown and egg is cooked.
3. After 4 slices of bread have been cooked, melt remaining 2 tablespoons butter. Cook remaining bread slices until light brown on both sides and egg is cooked.
4. After all bread slices have been cooked and removed from pan, add brown sugar to pan. Stir until melted and sticky. Add water and stir. Place French toast in caramel sauce. Turn to coat, then remove from pan. Serve

Watermelon Slushes

Ingredients

• 6 ice cubes
• 2 cups cubed seeded watermelon
• 1 teaspoon honey

 Directions

1. Place the ice cubes into a blender. Cover, and pulse until crushed. Add the watermelon and blend for about 1 minute, until slushy. Add the honey, and blend for about 10 seconds.

Cucumber and Avocado Sushi

Ingredients

• 1 1/4 cups water
• 1 cup uncooked glutinous white rice (sushi rice)
• 3 tablespoons rice vinegar
• 1 pinch salt
• 4 sheets nori (dry seaweed)
• 1/2 cucumber, sliced into thin strips
• 1 avocado – peeled, pitted and sliced

Directions

1. Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.
2. Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom. Arrange strips of cucumber and avocado across the center of the rice. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
3. Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments.

Love Bites

ingredients

 

• 1 cup butter-flavor shortening
• 1-1/2 cups sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 tablespoon coffee-flavor liqueur or milk
• 1 teaspoon vanilla
• 2-1/4 cups all-purpose flour
• 2 tablespoons instant coffee crystals
• 48 milk chocolate kisses with stripes or almonds

directions

 

1. Beat shortening in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup sugar, baking powder, and salt. Beat until mixture is combined, scraping side of bowl occasionally. Beat in egg, liqueur, and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator about 1 hour or until easy to handle.
2. Preheat oven to 350F. Lightly grease cookie sheets; set aside. Shape dough into 1-inch balls. Combine remaining 1/2 cup sugar and coffee crystals. Roll dough balls in sugar mixture. Place balls 2 inches apart on prepared cookie sheets.
3. Bake in preheated oven about 10 minutes or until tops are cracked and sides are set; do not let edges brown. Immediately press a chocolate kiss into the center of each cookie. If desired, while chocolate is still warm, swirl it gently using your finger or with a knife. Transfer cookies to wire racks and cool completely. Makes 48 cookies.
4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.

Raspberry Cheesecake Stuffed French Toast

Ingredients

• 1 cup milk
• 2 tablespoons vanilla extract
• 1 cup white sugar
• 2 tablespoons cinnamon
• 4 eggs, beaten
• 1 cup raspberry puree
• 4 ounces cream cheese, softened
• 1 loaf French bread, cut into 1 inch slices
• butter
• confectioners’ sugar for dusting
• nutmeg, for topping

Directions

1. In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make ‘sandwiches’ by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.
2. Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners’ sugar and nutmeg. Serve immediately.

Seafood Stuffed Avocados

Ingredients

• 1/2 cup flaked cooked crabmeat
• 1/2 cup cooked small shrimp
• 2 tablespoons peeled and diced cucumber
• 1 tablespoon mayonnaise
• 1 teaspoon chopped fresh parsley
• 1 pinch salt
• 1 pinch ground black pepper
• 1 pinch paprika
• 1 avocado

Directions

1. In a bowl, mix the crab, shrimp, cucumber, mayonnaise, and parsley. Season with salt, and pepper. Cover, and chill until serving.
2. Slice the avocados lengthwise, and remove the pit. Scoop out the flesh of the avocado, leaving about 1/2 inch on the peel. Spoon the seafood mixture into the hollowed centers of the avocado halves. Sprinkle the tops with paprika.

Chocolate Waffles

Ingredients

• 1 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup white sugar
• 3 tablespoons unsweetened cocoa powder
• 1 cup milk
• 2 eggs
• 4 tablespoons butter, melted
• 1 tablespoon butter, softened
• 3/4 cup confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 1 teaspoon milk

Directions

1. Preheat waffle iron. In a large mixing bowl, stir together flour, baking powder, salt, sugar and cocoa. Stir in milk, eggs and butter until mixture is smooth.
2. To make hard sauce: stir together softened butter, confectioners’ sugar, vanilla extract and milk. Sauce should be fairly stiff.
3. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown.  Serve hot with hard sauce.

A Perfect Love

• 1 1/2 oz of vodka
• 3/4 oz of Parfait Amour
• 3/4 oz of maraschino
• 1 scoop of crushed ice

Shake all of the liquid ingredients together over ice until frosted an strain into a chilled shot glass with a splash of ice.