Saturday, February 28, 2009

I'm back, for now

Zucchini Muffins with Agave Nectar

Well, it's been over a month since my last post. Actually, since this is my 5th post ever, I really doubt anyone is reading this! Anyway, I baked some muffins today and after cleaning the kitchen, I saw the on the table and had to take a picture!

My cooking has been sparse this month. Work is crazy and I have been getting home later than usual. I did manage to make heart cakes with chocolate icing for Valentine's day! The cake was a major disappointment, so I'll only post the icing recipe.

It is a beautiful day here in Chicago. It's a balmy 25 degrees Fahrenheit but it's sunny! That's basically all we can ask for these days. I'm sitting in my living room with sun streaming through all 8 windows. It's quite lovely :)
I think I'll post some pictures of various dishes I made for my sister's cookbook. Just for fun. Enjoy!

Zucchini Muffins:

3 cups spelt flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

1 large egg
3/4 cup agave nectar
1/4 cup vegetable oil
3/4 cup water
1/4 cup plain yogurt
2 cups shredded zucchini (two zucchinis)
Zest of one large orange

dried cranberries
crystallized ginger

Preheat oven to 350 degrees Fahrenheit. Mix the dry ingredients in a large bowl. In the mixer, combine all the wet ingredients. Throw in the zucchini and orange zest as well. Slowly add the dry ingredients to the wet. Mix well but do not over mix! I made three different types of muffins, plain (scoop into muffin cups now), with cranberries and with crystallized ginger. If you'd like, fold either ingredient into batter now. Scoop into muffin cups (fills way more than just 12!) and bake for 20-23 minutes. Use a toothpick as a cake tester. Once it comes out clean, you're ready to enjoy!!

Valentine's Day Cakes with Dark Chocolate Frosting

Delicious Quiche!