Friday, September 19, 2014

Vanilla Bean Chai Pumpkin Loaf

Warm spices found in Chai tea, are paired with vanilla bean and pumpkin, in this moist delicious loaf of sweet bread.

Warm spices found in Chai tea, are paired with vanilla bean and pumpkin, in this moist delicious loaf of sweet bread.

In four days, it will officially be Fall. Which would explain why I've been seeing an obscene amount of Pumpkin recipe floating around Facebook and Pinterest. Fall has to be my favourite season. I love seeing the leaves change colour, I love apple picking and love the crisp fall air; the air smells differently in the fall. Since I would be a BAD blogger, if I didn't follow the trend and post at least one pumpkin recipe on my blog every fall, I decided to combine the flavours of one of my favourite teas, with pumpkin.

I knew the warm spices in Chai tea, would go well with pumpkin, because the spices used in most pumpkin desserts are similar. So, I decided to make a Chai tea pumpkin loaf. Since my tea also have vanilla undertones, I added some vanilla bean to my better. The result was insanely delicious. The bread was wonderfully moist, with a crunchy pumpkin seed streusel, which added a great sweetness and texture to the bread. This recipe happened to make two loaves, so I brought a fresh out of the oven loaf to school, to treat the teachers, just in time for lunch. I'm hoping they enjoyed it as much as we did.

Warm spices found in Chai tea, are paired with vanilla bean and pumpkin, in this moist delicious loaf of sweet bread.

Vanilla Bean Chai Pumpkin Loaf

1 1/2 C pumpkin puree
4 eggs
1 C sugar
3/4 C vegetable oil
1/2 tsp vanilla extract
3/4 C hot water
3 Vanilla Chai tea bags (regular Chai tea bags are also good)
3 whole cloves
1 vanilla bean
2 1/4 C all purpose flour
3/4 C whole wheat flour
2 tsp pumpkin pie spice
1 1/2 tsp baking powder
1 tsp baking soda
2/3 tsp salt

Pumpkin Seed Streusel
3 Tbs brown sugar
3 Tbs flour
2 Tbs butter
1/4 C raw pumpkin seeds/pepitas

Preheat oven to 375 degrees F. Grease 2- 9 inch loaf pans and line with parchment paper.

Steep the Chai tea bags, cloves and vanilla bean in 3/4 C of hot water, for 3 minutes. Let cool slightly.

In a large bowl combine the pumpkin puree, eggs, oil and vanilla extract. Using a wire sieve, strain the tea into the pumpkin mixture. Take the vanilla bean and cut in half lengthwise. Using the back of a knife, scrape out the vanilla seeds and also add to the pumpkin mixture. Whisk well to combine.

In a separate bowl, combine the all purpose flour, whole wheat flour, pumpkin pie spice, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Pour equal amounts of batter, into each prepared loaf pans.

In a small bowl, combine the brown sugar, and flour. Cut in the butter, until mixture resembles course crumbs, Mix in the pumpkin seeds. Sprinkle evenly over batter in both loaf pans.

Bake for 55-60 minutes; until a toothpick inserted comes out with a few crumbs. Let cool for 10 minutes in pans, before turning out to a wired rack.

This recipe is being shared at these AWESOME linky parties

Inspired Weekends
Freedom Fridays
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Friday Frenzy
Friday Favorites
The Party Bunch
#Weekend Bites
Frugal Friday

Wednesday, September 17, 2014

Maple Blueberry Zucchini Loaf

This moist zucchini loaf is sweetened with maple syrup and studded with fresh wild blueberries.

Well, this is it. The last week's of Summer. For many of us, we've been enjoying the drop in temperatures, signaling that Fall is on it's way. Others, however, aren't ready to say good bye to the warm summer weather. For me, summer is all about the delicious fresh fruits and berries, that are at their peak. Juicy and sweet, summer fruit is always such a joy to eat!

While visiting my Mother in Law, this summer, I baked a fantastic zucchini loaf. It was super moist and topped with a delicious crumble topping. I made sure to write the recipe down, as I was making it, so I could make it here at home and share it on my blog. Since I had some fresh wild blueberries, I decided to add them in, rather than nuts (which I didn't have at the time). The bread was just as delicious as I remembered it and the kids loved that is was bursting with blueberries.

Maple Blueberry Zucchini Loaf

1/4 C sunflower oil
1/3 C brown sugar
1/3 C maple syrup
2 eggs
1/2 C plain yogurt
2 tsp vanilla
2 C flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp all spice
1/4 tsp salt
1 1/2 C zucchini, shredded
1 C fresh blueberries

Streusel Topping
3 Tbs butter
1/4 C flour
1/4 C brown sugar
3 Tbs quick cooking oats
1/4 tsp cinnamon

Preheat oven to 350 degrees F. Generously grease a 9-inch loaf pan and line with parchment paper (if desired).

In a large mixing bowl, beat together the oil, sugar, maple syrup, eggs, yogurt and vanilla.

In a seperate mixing bowl, whisk together the flour, baking powder, baking soda, nutmeg, cinnamon, all spice and salt. Add the dry ingredients to the wet ingredients and stir until just about combined.

Gently fold in the zucchini and blueberries; until just combined (do not over mix). Pour batter into the prepared loaf pan and sprinkle with streusel topping.  Bake for 55- 60 minutes; until a toothpick inserted in the center comes out clean.

This month I've paired up with 5 other bloggers, to bring you amazing end of Summer Fruit Recipes. Everyday this week, we have been and will be sharing a summer fruit recipe, on our blogs. Check out what everyone is sharing (please note that links on future days of the week, will not work until the day they are listed)

This recipe is being shared at these AWESOME linky parties

Hit Me with Your Best Shot
What's Cookin' Wednesday
Wonderfully Creative Wednesday
Project Parade
Wake Up Wednesday
Create it Thursday
Full Plate Thursday
Thursday Favorite Things
Inspire Us Thursday

Monday, September 15, 2014

Simple Supper Tuesday #79

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Recipe Linky Party

Make sure to visit all three blogs, to see if you've been featured this week! All featured recipes will be pinned to our Simple Supper Tuesday Pinterest page

Recipe with the MOST CLICKS

Recipes that CAUGHT MY EYE

One Pan Mexi Pasta- Sourdough Native

Slow Cooker Chicken Tortilla Soup- New Mrs. Adventures

40 Grilled Cheese Sandwich Recipes- More than a Mom of Three

Cookies & Cream Swiss Roll Cake- Homemaking Hacks

Spicy Italian Beef Sandwich- Upstate Ramblings


 photo SimpleSupperTuesday

The Party Rules
  1. Please link up Crock Pot and/or easy RECIPES only (simple desserts are also welcome)
  2. Please follow our hosts, on social media
  3. Please link back to THIS post on Hun... What's for Dinner?
  4. Please use link to direct recipe, not to your home page, or a pinterest pin.
  5. Please visit others and leave comments if a recipe catches your eye
  6. Any post that DOES NOT contain a recipe or food tutorial, will be deleted

Stuffed Zucchini

This stuffed zucchini, topped with sauce and ooey gooey cheese will make you think you are dining in an amazing Italian restaurant.

Hun... What's for Dinner?- Ooey Gooey Cheesy Stuffed Zucchini

I LOVE zucchini. I may be the only one in this family. Hubby isn't a big veggie eater, unless it's covered in cheese or dressing, and the kids well they think they don't like certain veggies (even though I sneak many of them into some of the foods I make). So, when we visited the farmers market the other week, and I was able to get a bunch of zucchini for $3, I was so excited. I LOVE zucchini. I love it sauteed with garlic and Parmesan, I love it in zucchini bread, I love it in pasta sauce, lasagna and in soups. This time, I decided I wanted to stuff it, top it with sauce and ooey gooey cheese.

I had made something similar to this, when we were visiting my Mother in Law, this past summer. She is like me and loves veggies. We had part of a huge zucchini to use up, so she suggested making stuffed zucchini. We enjoyed it so much, I knew I wanted to recreate it here, at home, to share on my blog. The smell of this zucchini baking was intoxicating. It smelled like lasagna, or a nice cheesy pasta, baking. The taste was very reminiscent of lasagna as well. Mr B surprised me, and actually ate some, saying it tasted like a yummy meatless lasagna. This is a delicious way to use up the last of that summer bounty of zucchini.

Hun... What's for Dinner?- Ooey Gooey Cheesy Stuffed Zucchini

Stuffed Zucchini

2 Tbs olive oil
1 Tbs butter
3 medium zucchini
4 button mushrooms
1 small onion
1 large clove garlic, minced
1/2 C garlic croutons, crushed
1 tsp oregano
1/2 tsp basil
salt & pepper
1 C marinara sauce
1 1/2 C shredded marble cheddar, divided

Preheat oven to 350 degrees.

Cut zucchini in half and using a spoon, scrape out the insides; leaving a 1/4 inch border of flesh. Roughly chop the flesh which has been scooped out. Place zucchini shells in a baking dish and set aside.

Heat oil in a large skillet, heat the oil, over medium heat. Melt in the butter and once it begins to sizzle, add in the onion and mushrooms. Once the onions become translucent, add in the garlic and cook until it become fragrant; about 1 minute. Add in the zucchini flesh and season with oregano, basil, a pinch of salt and pepper. Cook until zucchini pulp begins to soften; about 2 minutes.

Place zucchini mixture into a bowl and let cool 5 minutes. Stir in 1/2 C cheese and crushed croutons; until well combined. Scoop mixture into zucchini shells and top each with equal amounts of marinara sauce and cheese.

Bake for 20-25 minutes, until zucchini shells are tender. Let rest 5-10 minutes before serving.

This recipe is being shared at these AWESOME linky parties

See Ya in the Gumbo
In & Out of the Kitchen
Treasure Box Tuesday
Time to Sparkle
Two Cup Tuesday
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