Summer (squash) time and the baking is easy

Happy Easter!

I hope you are all lounging around at home, sharing time with family, remembering that He is risen! Doesn't it give you such peace to know that you are loved so much by Jesus?

While you are enjoying this (hopefully) quiet and peaceful day why not take some time to bake with family? I love putting baby boy in his high chair and talking to him while I cook. We talk about colors, words and of course food. 

This past week I made a Summer Squash Bread. I know, it probably sounds terrible, but I promise you that it is amazing. You can't even taste the squash, it just gives is a buttery taste and texture. Also, the cinnamon and other spices give it great flavor. It's like my two favorite seasons, Summer and Fall, got together, had a baby and named it Summer Squash Bread. 

So let's get this show boat movin. 

Print recipe here.

What you'll need:

(Notice all my generic dollar store ingredients. You don't need what I call "sexy ingredients" to bake.)

3 eggs, beaten

2 cups sugar*

1 cup vegetable oil*

3 cups all-purpose flour

3 teaspoons baking powder

2 tablespoons ground cinnamon

2 tablespoons Pumpkin Pie Seasoning (nutmeg, allspice, cinnamon and ginger if you can't find pie spice.)

2 cups shredded summer squash (One LARGE squash)

Preheat your oven to 350 and grease a bread pan (muffin pan etc.)

Whisk your eggs until they are fluffy and that beautiful yellow color and add your oil*.

Snap a (blurry) photo of your little helper.

Add your sugar and continue to stir.

Add your flour a smidge at a time. (I do all this by hand, but feel free to use an electric mixer. I'm just being difficult.)

Mix in your spices and baking powder. I add lots of spice, you can add a little, it's you're bread after all.

Next stir in your squash.

Once you have everything good and mixed, transfer if it to your pan and pop it in the oven for 45 minutes.

*You can use 3/4 cup sweetened apple sauce and 1/4 cup oil and reduce the sugar to 1/2 a cup. You will need to cook an additional 10 -15 minutes.

Polka Dot Blondie

Print this recipe

I am trying to be healthier. The cup cake I just ate whilst standing over the sink during my baby's nap time would indicate otherwise. But hey, it's a slow process.

Since I am beginning my foray into baking I decided to scour the earth for a blondie recipe that wouldn't leave my little arteries aching. Unfortunately (or unfortch as my friend Sarah Jane Jones would say) many recipes out there leave the bars too light, too dense, too dry or too gross.

But if you tweak this flour and add that flour and do this and not that you will get a delicious and somewhat healthier alternative to a regular blondie. I say somewhat because this recipe still contains butter, sugar and chocolate. Although it is dark, and that should count for something... I'm just saying. **If you are opposed to butter see the foot note below.

Also, at around $3 for the entire recipe this is great for a party, bakes ale, or to eat over the sink during nap time. No judgements here.

What you'll need:

1 cup melted butter
1 cup brown sugar
1 egg, beaten
1 cup whole wheat flour
3/4 cup white flour
2 cup oats
A pinch Kosher sale
1/2 tsp baking soda
1/8 cup milk (that is two tbsp)

One bag chocolate chips

Preheat your oven to 350 and grease up your pan. In a bowl mix together your dry ingredients. Slowly add the melted butter and milk while stirring. Add the egg and continue to stir until smooth. If your mix is clumpy add another tbsp of milk. Once everything is mixed, stir in the chocolate chips and slide in the oven. Bake for 15 minutes.

** If you don't want to use butter, substitute a cup of applesauce and four tablespoons of oil. But, only use 1/2 cup brown sugar. I can not attest to what this will taste like.