Sunday, August 2, 2015

Carrot Zucchini Bread

Carrot Zucchini Bread
From the kitchen of Stephanie (adapted from loosely from Bon Appetit


2 cups all purpose flour (I use unbleached flour...I have also used whole wheat flour but prefer all purpose for this recipe)
1.5 tsp ground cinnamon
1/2 tsp of salt (I use Kosher Salt)
1 tsp of baking soda
1/4 tsp of baking powder

1/2 cup brown sugar
1/2 cup cane sugar (I've also used 3/4 cup, but found it's fine with 1/2 cup if you're watching sugar intake)
1/4-1/3 cup applesauce (I use the organic squeeze pouches...they are just over 1/4 cup)
3 eggs
2 cups of grated carrot
2 cups of grated zucchini

Preheat oven to 350

Prepare a loaf pan or line 24 muffin cups.

Combine the first 6 ingredients and set aside.

Beat sugars, oil, eggs, vanilla and applesauce in large bowl (I use my kitchen aid mixer). Once blended, mix in carrot and zucchini. Finally, add your dry ingredients and stir until combined.

Pour into your prepared pan.

If baking a loaf of bread, bake for about an hour (it's done once you can insert a cake tester...or a toothpick and it comes out clean).

If baking muffins, bake for about 15-20 minutes or until it passes the toothpick test :)

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Best homemade popcorn

Best homemade popcorn:
From the Kitchen of Stephanie 

Coconut Oil
Clarified Butter
Salt (I prefer Pink Himalayan Sea Salt)
Popcorn kernels

Pick whatever size pot you want (just make sure it has a lid that fits)and put it over high heat. Pour (or melt) enough coconut oil in the bottom of the pan to completely cover it. Add 1 TBSP of clarified butter (if you'd like a more buttery taste to the popcorn). Then, add a single layer of popcorn kernels (if you make the layer too thick they will just burn). Next, salt your kernels (I prefer to use Pink Himalayan Sea Salt). Finally, add the lid and once it starts popping listen for it to slow down to a pop every 3 seconds and then remove from heat.