It’s the first week of 80 Day Obsession for me and as a newcomer to food and workout blocks, I was searching high and low for some unique recipes to try out. I specifically choose this particular recipe via Brownell Bootcamp for an in-between snack prior to my workout. You can’t really go wrong with zucchinis as they’re delicious no matter how you cook or bake them. I remember having a couple squash plants out back a few years ago that produced some of the most gigantic zucchinis I had ever seen! You could easily make 2-3 loaves out of bread out of just one.
This recipe isn’t like most bread recipes simply for the fact that you’re not using any flour, sugar or butter. It’s about as clean as clean eating can get, which is exactly what my week 1 meal-plan calls for.
Flourless Zucchini Bread
- 6 cups zucchini, peeled and grated (about 6-7 zucchinis)
- 1½ cup old-fashioned oats
- 12 eggs, beaten
- 3tsp vanilla extract
- 6tsp ground cinnamon
- 1tsp ground nutmeg
- Preheat oven to 350.
- Well-grease a 9x9 baking dish and set aside.
- In a large bowl, combine all ingredients; making sure to mix well.
- Add mixture to baking dish, baking for 30-35 minutes or until a toothpick comes out clear.
- Set aside to cool for a minimum of 10 minutes before cutting. Tastes great with a teaspoon of butter.
- This recipe is perfect for 21DayFix or 80 Day Obsession. One serving equals up to 1 green, 1 red, 1 yellow and 1 tsp.
Halloween the holiday in itself is a treat, but this quick snack is a great addition and would be perfect for a holiday party or a snack to munch on during Halloween movie night.
Halloween Party Chow
- 9-ounce Rice Chex Cereal
- 1½ semi-sweet chocolate chips
- ¼ cup unsalted butter
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- ¾ cup powdered sugar
- ¾ cup brownie mix
- 1½ cups candy corn
- 1 cup Reese's Pieces
- 1½ cups oreos, chopped into pieces
- 1½ cups mini pretzels, slightly crushed
- Pour Rice Chex into a large bowl and momentarily set aside.
- Using a medium-size microwaveable bowl add chocolate chips, butter and peanut butter. Microwave 30 seconds, stir and continue to repeat process another two times (approximately 90 seconds) or until everything has melted and stirs smooth. Add vanilla.
- Pour chocolate mix overtop chex cereal, gently stirring as not to crush cereal. Using two gallon sized ziplock bags, pour half of the chocolate covered chex into each. Add the powdered sugar to one bag and the brownie mix to the other. Shake bags well so that the dry mixtures have coated the cereal well.
- Lay out a large sheet of parchment paper on a countertop. Pour out chex mix and allow it to sit for 10-15 minutes so that the chocolate can harden on the cereal. In the meantime, use a large bowl to combine the candy corn, Reese's Pieces, oreos and pretzels. Add chex to the large bowl and stir well.
- Store in an air-tight container in fridge or ziplock bags.
Another day means another apple recipe. I had a few that I baked that I didn’t get a chance to take pictures of to post along with a recipe because they went too quick! But since it’s a Wednesday afternoon and I’m the only one home, I was able to bake up a batch of these delicious apple muffins and snap a few photos. Hopefully they are devoured by someone(s) other than me. Diets can be hard, especially around the fall time when everything is baked.
Homemade Apple Muffins
A simple recipe using fresh apples to bake a delicious, flavor-packed muffin.
- 2 cups granulated sugar
- 2 large eggs
- 1 cup canola oil
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 3 apples, peeled, cored and diced
- ½ cup brown sugar
- Preheat oven to 350 degrees. Line a cupcake pan with paper liners or well-grease pan. Set aside.
- Using a large bowl add granulated sugar, eggs, oil and vanilla extract. Use a large wooden spoon to combine ingredients until well mixed.
- In a medium size bowl shift together flour, soda, cinnamon and salt. Slowly add dry ingredients to wet ingredients (sugar, etc) in the large bowl; mixing well. Batter will be thick! Add diced apples, stirring well. At this point your batter will become a little easier to work with.
- Split into 12 paper liners carefully, filling about ¾ of each. You’ll have leftover batter to make an additional 4-6 more muffins after baking the first dozen. Sprinkle a pinch of brown sugar onto the top of each muffin.
- Bake for 20-24 minutes. Allow to cool about 5-10 minutes before handling.
It’s Day 2 of my Apple Recipe Week and today I’ve baked an Apple Pie for the very first time. As expected, I’ve already got my cheat-meal pants on because this pie recipe is pretty darn delicious; I knew so when I read one of the ingredients were 8 peeled apples! Plus it’s nothing too complex. I didn’t want to dive into the deep end of pie baking for my first round. Maybe I can do the fancy crust toppings my second time around.
Homemade Apple Pie
- 9-inch double crust pastry pie
- ½ cup unsalted butter
- 3 tablespoons all-purpose flour
- ½ cup brown sugar
- ½ cup granulated sugar
- ¼ cup water
- 8 apples, peeled and cored
- Cut apples into thin slices. Set aside.
- If you’re using a store-bought pie crust (and that’s perfectly OK to do), bake accordingly prior so that the pie is prepared and ready.
- Preheat oven to 425 degrees.
- Using a medium size saucepan, melt butter. Next add flour and stir until you’ve created a thick paste. Slowly add brown sugar, granulated sugar and water, mixing well and allowing to come to a boil. Once boiling, reduce the heat to simmer and allow to cook for an additional 5 minutes.
- Fill your crust pan with apple slices. Cover with lattice crust pattern, following by gently pouring the buttery sugar mix overtop crust. Try not to let it drip off crust too much.
- Bake pie for 15 minutes. After, reduce heat to 350 degrees and cook an additional 35-45 minutes.
- Serve with a scoop of vanilla ice cream or by itself.
Happy Fall! Yesterday we spent the later of the day apple picking at a fruit farm just a little outside of the city. Fall is especially my favorite time of the year because of events like this. I love baking, especially when the weather has just begun to cool down and you can leave the windows open while spending an afternoon in the kitchen. I am sure we will either run out of apples or my family will grow tired of eating all-things-apples before I can try all the recipes I want to, but I sure am going to try and cram as many in as I can!
So I deem this and possibly next week as “Apple Recipe Week(s).” This first recipe is Apple Cinnamon Bread, something that didn’t take very many apples (just 1 large to be precise) but smells and tastes like you baked a dozen. You don’t need to visit a fruit farm to make these recipes, unless you really want to. Most only ask for a handful of apples or less.
Apple Cinnamon Bread
A delicious addition to your collection of bread recipes.
- ½ cup light brown sugar, packed
- 1 ½ teaspoon ground cinnamon
- 2/3 cup granulated sugar
- ½ cup butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ cup whole milk
- 1 apple, cored and peeled
- Start by preheating your oven to 350 degrees and greasing a 9x5 loaf pan.
- Dice the apple into small pieces. Set aside.
- In a small bowl, combine brown sugar and cinnamon; mixing with a spoon until combined. Set aside.
- In a large bowl, add granulated sugar and butter and beat with either a handheld mixer or using a stand mixer on medium speed until smooth.
- Add eggs and vanilla, mix on medium speed until combined. Next add flour, baking powder and milk; mixing on medium speed again until smooth and well combined.
- Pour half of the batter into greased loaf pan. Add half of the diced apples on top, patting gently with the back of a spoon to combine them to batter. Sprinkle half of the sugar and cinnamon mixture.
I was extremely excited about making this dessert for the first time. I’ve had it at my in-laws before and had never really entertained the idea of trying to recreate it myself until we went strawberry picking a couple weeks ago. Ever since I’ve had a fridge full of berries; I’ve kept imagining how beautiful food pictures would turn out because of the vibrant red color. Plus this would be a great dessert for a upcoming fourth of July party so I had better get my practice in now.
And so because of the strawberries + jello’s deep red hue and because it was a really nice day out, I thought there was no way I was not getting a handful of great pictures to share along with the recipe.
Chances are that if people are too excited to serve and devour it, you’re not getting a very time lengthy photo-op. Just take your dessert that you spent a few hours slaving over (I’m being dramatic) and eat it. If it’s good enough, you’ll bake it again. And this dessert was beyond good enough.
Strawberry Pretzel Salad
- 6-ounce package strawberry Jell-o
- 2 cups boiling water
- 1lb fresh strawberries, hulled and sliced into small pieces
- 2 cups salted pretzels
- ¼ cup granulated sugar
- 8 tablespoons unsalted butter
- 8-ounce package cream cheese, softened at room temperature
- ½ cup granulated sugar
- 8-ounce tub of cool whip, thawed
- Preheat oven to 350 degrees. Using cooking spray, well grease a 13x9 pan. Set aside.
- Combine strawberry jell-o in medium sauce pan after two cups of water are boiling. Stir well until mixed and lower heat allowing to cool down to room temperature.
- Using a large ziplock bag, crush two cups of pretzels using a rolling pin.
- In a medium size saucepan, add butter and allow to melt over med-high heat. Add ¼ cup granulated sugar, whisking well. Next add crushed pretzels and stir with a wooden spoon. When pretzel mix is combined well, add it to 13x9 pan; pressing to the bottom and edges are evenly covered. Set aside and allow to cool down to room temperature.
- In a large mixing bowl, add cream cheese and ½ cup granulated sugar. Use a hand mixer to beat mixture until it appears fluffy and light. Add whip cream and gently fold in until everything is combined completely. Spread overtop pretzel mixture evenly and refrigerate for 30 minutes.
- Next add strawberry slices to jell-o. Stir well. Pour overtop whipped cream mixture; spreading evenly. Return to refrigerator and allow to cool 2-4 hours before serving chilled.