1. Gluten-Free Zucchini Bread

    July 2, 2015 by alex

    I hope that you enjoy!

    Gluten-Free Zucchini Bread

    (adapted from The Joy of Cooking)

    The Bread:

    1 1/2 cups cup 4 cup gluten-free flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1/2 teaspoon cinnamon
    1/2 teaspoon hot paprika
    1/4 teaspoon sweet paprika
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    3/4 cup dark brown sugar
    2 large eggs
    1/2 teaspoon vegetable oil
    1 teaspoon vanilla
    2 cups grated zucchini


    1. Whisk the dry ingredients together.
    2. Blend the eggs, sugar, oil, and vanilla in another bowl.
    3. Stir in the dry until combined.
    4. Fold in the zucchini.
    5. Grease and flour a lof pan and pour batter into pan.
    6. Bake in a 350F oven for about 45 minutes.
    7. Allow it to cool for at least 10 minutes before flipping it out.

  2. Scallion and Parmesan Corn Bread

    January 21, 2014 by alex

    Thank you to everyone who voted last week. The winner is the Scallion and Parmesan Corn Bread. The recipe is from Bake by Edward Gee, which is an amazing cookbook that has recipes from all over the world. I haven’t made a lot of savory desserts and I look forward to more experimenting. This was a lot of fun to make. I hope you like it.

    The Corn Bread:

    1 cup corn meal
    4 teaspoons baking powder
    1 1/4 cups all purpose flour
    1/2 teaspoon salt
    1 bunch scallions
    1 cup grated Parmesan cheese
    1 3/4 cups milk
    2 eggs
    4 teaspoons butter


    Sift the dry ingredients together.
    Stir in 3/4 cups Parmesan cheese.
    In a separate bowl, mix the wet ingredients together.
    Add the wet ingredients to the flour mixture.
    Chop the scallions and add them to the mixture.
    Stir until combined.
    Pour into a 9 inch greased and floured pan.
    Sprinkle the top of the bread with the remaining cheese.
    Bake in a 375F oven for 30 minutes until golden brown.

  3. Lemon Shortbread

    October 3, 2013 by alex

    I made Lemon Shortbread last night but didn’t have time to post the recipe yet. I added the zest of one lemon. Hope you enjoy this. Please let me know what you think.

    (recipe adapted from The Joy of Cooking)

    The Shortbread:

    1 1/2 stick unsalted butter1/2 cup powdered sugar
    1/4 cup sugar
    1/4 teaspoon salt
    Zest of a lemon
    1 1/2 cups all-purpose flour


    Beat the softened butter, powder sugar, sugar, salt, and lemon together.
    Add the flour.
    Stir until combined.
    Press the dough into an ungreased 8-inch pan.
    Make fork marks in the shortbread.
    Bake for 45 to 50 minutes until light brown.

  4. New and Improved Banana Bread

    March 19, 2012 by alex

    My mom urged me to bake something with the two bananas just sitting on the counter, so I did. I decided on making banana bread and wanted to improve the recipe that I had for it.

    By mistake I missed the sour cream in the recipe and instead of using sour cream I used yogurt. Surprisingly it turned out to be better that the last one! :)


  5. Banana bread

    October 3, 2011 by alex

    Thank you for the new apron Ros!

    Banana bread won in this past week’s voting. I’m excited because I LOVE banana bread!!! :)

    This banana bread is so good toasted with melted butter on top! A great way to start your day. This recipe calls for walnuts, but I ran out and used some pecans too.

    3 ripe bananas
    2 eggs
    1 cup packed light brown sugar
    3/4 cup vegetable oil
    1/2 cup sour cream
    3/4 teaspoon ground cinnamon
    1 teaspoon baking soda
    1 teaspoon baking powder
    1 teaspoon vanilla extract
    1/2 teaspoon salt
    3/4 cup chopped walnut pieces (I only had about 1/4 cup of walnuts when I made this tonight and added 1/2 cup of pecans instead)
    1 3/4 cups all-purpose flour

    And if you want a nuttier taste, then add 1/2 to 1 teaspoon or more, of nutmeg.

    Preheat the oven to 350F.

    Lightly grease a 6×9 loaf pan. Peel and mash your bananas.

    In a large mixing bowl, combine the eggs, sugar, oil, and sour cream, and whisk until smooth.

    Add the cinnamon, baking soda, baking powder, vanilla extract, salt, mashed bananas, and walnuts to the egg mixture and whisk to combine.

    Add the flour and stir in.

    Pour the batter into the loaf pan and bake for about 1 hour and 10 minutes.

    Remove the loaf and let it cool down for 10 minutes in the pan.

  6. Cinnamon Buns

    September 23, 2011 by alex

    This is a very complicate recipe, but it is worth it.

    The buns:
    1 cup whole milk
    6 tablespoons granulated sugar
    1 package active dry yeast
    3 cups plus 2 tablespoons all-purpose flour, plus more for rolling out dough
    1/2 teaspoon salt
    6 tablespoons unsalted butter, softened
    1 egg
    1/2 cup raisins
    1 teaspoon vegetable oil
    The filling:
    3/4 cup packed light brown sugar
    1/2 cup chopped walnuts or pecans
    2 teaspoons ground cinnamon
    1/2 teaspoon salt
    12 tablespoons melted unsalted butter
    The sugary glaze:
    1 1/2 cups confectionersí sugar
    2 tablespoons whole milk
    1 teaspoon vanilla extract
    Place the milk in a small saucepan. Heat over medium-low heat until the milk is warm, just until you smell it. Remove from the heat.

    Combine 2 tablespoons of the granulated sugar with the yeast in a small mixing bowl, whisk in the warm milk, and let rest until thickened and foamy, just about 5 minutes or more.

    Sift the flour, the remaining 4 tablespoons of granulated sugar, and the salt into a large mixing bowl.

    Add the softened butter, egg, raisins, and the yeast mixture, stirring well with a large wooden spoon to mix in all of the flour.

    Place the dough on a work surface sprinkled with 2 tablespoons of flour and knead until smooth and elastic, about 3 to 5 minutes.

    The dough should not be sticking to the rolling pin. Just and more flour if needed.

    Form the dough into a ball, with your hands, and lightly grease it with the vegetable oil.

    Place the dough into a large mixing bowl and cover with plastic wrap.

    Let rest in a warm, draft-free place and allow to rise until doubled in size, about 1 1/2 hours.

    once it has risen,  cut it into two equal portions.

    In a small mixing bowl, make the filling by combining the brown sugar, nuts, cinnamon, salt, and melted butter, and stir until smooth.

    Place one portion of the dough on a lightly floured surface and sprinkle with a little bit more flour, then use a rolling pin to roll it into a large rectangle, about 12 inches by 9 inches.

    Using the back of a small spoon, carefully spread half of the filling over the top of the dough.
 This can get really messy, so make sure the surface is very clean.

    Roll up the dough into a tight cylinder.

    Pinch the edges together and use a sharp knife to cut just about 1-inch-thick slices.

    Place the rounds on a large baking sheet, leaving half an inch between the rounds.
Repeat again.

    Cover rounds with plastic wrap and let rest in a warm, draft-free place until risen by half their size and almost touching, 30 to 60 minutes.

    Make sure the oven rack is in the center position and preheat the oven to 350F.

    Bake until golden brown, about 25 to 30 minutes.

    Combine the glaze ingredients in a medium mixing bowl and stir until smooth.

    Remove buns from the oven and drizzle the glaze on the buns.

    Have one or more with a cup of coffee. They will be gone very fast.