Today’s post is sponsored by Stella® – who has a crazy impressive line of cheese. (I should know, I used four of them!)
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To vote for my Simply Organic’s Weeknight Win recipe, click this link. Thanks!I’ve been on a quick dinner binge the last couple weeks. I don’t know if it’s because it’ already dark outside when I get home from work or that I just haven’t felt like spending two hours in the kitchen every night.
Last week was the worst. My fiance and I had just returned from a week of snowboarding and were exhausted, sore and tired of eating out. I was also trying to catch up with a week worth of design projects and missed emails from my real world job, plus laundry, cleaning and giving my dog some extra TLC. So takeout and labor intensive dinners were out of the questions.
I meant to post this recipe yesterday, I’ve been power cooking on the weekends because I have a vacation coming up (!!!), but then I had friends over Saturday night and lots of wine was consumed. So Sunday was spent trying to stop the room from spinning. I really hate wasting a weekend day laying in bed, consuming massive amounts of Gatorade and trying to keep down crackers, and I always say this is the last time I’m drinking like that, but it always seems to happen again.
And hangovers in your 30s, they are seriously no joke. I still felt a twinge of it on Monday morning. Crap – I’m old.
Happy New Year!
Truthfully, I’m don’t really get that big into the holidays. Thanksgiving is wonderful, I mean it is all about eating, but it’s usually around my birthday so it kind of rains on my parade. And Christmas is fun too, but I’m not one of those people that listens to Christmas music the whole month long and decorates the house with enough lights to see from space. And I don’t go all out for New Year’s Eve, I’m usually lame and stay in.
This zucchini bread twists includes whole wheat flour and medium ground cornmeal which is all topped with a creamy cream cheese glaze – sweet, delicious and the most amazing texture.
I have been eating this bread like crazy – like justifying it for breakfast and dinner, cutting slices as thick as a book, obsessed. I made two loaves and gave one to my boyfriend to take to the office, which I now totally regret.
Most of the time I try to give away a good portion of the sweet treats that I make, I for sure don’t need to eat twenty cupcakes (although there are some days I really want to). But sometimes you make something that’s just so good you don’t want to share.
This cornmeal zucchini bread is so flavorful, with such a unique texture and then top that with a cream cheese glaze – HEEEAVAN!
I love a good zucchini bread – seriously I made “muffins” and topped it with coconut whipped cream and convinced myself that they weren’t a cupcake. (They aren’t!)
For this bread I used a mixture of AP flour, whole wheat flour and medium ground cornmeal. I like the medium grind on the cornmeal because it definitely gives it an awesome texture.
I also grated the zucchini with a large grater, this reduces the amount of water lost when grating and adds both color and texture to your bread.
Top all of that off with a delicious cream cheese glaze that is sweet but with a bit of tang – oh.mah.gawd! Seriously!
Yes this are muffins… and while they look a little like a cupcake – small paper cup, topped with what appears to be frosting, and lightly dusted with nuts – let’s get this straight, they’re muffins. At least that’s what I’ve been telling myself.
This is my second attempt at these babies and while the actual muffin (yes, muffin) tasted great last time, I experimented with a cottage cheese topping (not frosting – topping) and it was a complete mess. I had to add so much sugar to the mix I could almost start plastering the walls with it. Total fail!
I really wanted to create a delicious muffin that had a lightly sweetened topping that felt like eating a cupcake but still could qualify for breakfast. Not that I have a hard time eating cupcakes for breakfast, I don’t, but it just feels better when you call it a muffin.
So I have this really incredible zucchini nut muffin and I’ve topped it with whipped coconut cream. It’s delicious, and amazing for breakfast!
Whipped coconut cream is all the rage lately and it’s super easy to make. You just take a can of full fat coconut milk and stick it in the refrigerator overnight. Once it’s nice and cold you drain out the coconut water, (I keep mine and use it for smoothies) keeping the firm layer of coconut cream. Whip the coconut cream for about five minutes, until it’s light and fluffy and has soft peaks. Add as much or little sweetener as you desire, I added very little – it’s not like we’re making cupcakes.