Tag: featured

dessert

Dessert: Glazed Lemon Zucchini Bread

ramblingsofanobsoletemom

Happy Friday!

About a month ago, I finished planting our garden. Truth be told, I think this is the earliest I have managed to get everything in the ground in many years!

Yesterday I noticed some teeny tiny zucchini! It will still be several weeks before they’re ready to harvest, but they made me think of a recipe I found a few years ago, on one of my favorite blogs, Lil’Luna.

I love making this bread year-round. It’s delicious with tea, or as a dessert bread, and it makes a really nice housewarming treat. I must confess, in the winter, I sometimes have it for breakfast! Yum!

Glazed Lemon Zucchini Breadlemonzucchinibread

  • 2 cups cake flour
  • ½ tsp. salt
  • 2 tsp. baking powder
  • 2 eggs
  • ½ cup canola oil
  • 1⅓ cups sugar
  • 2 tbsp. lemon juice
  • ½ cup buttermilk
  • zest of 1 lemon
  • 1 cup grated zucchini
Glaze ingredients:
  • 1 cup powdered sugar
  • 2 TB lemon juice
  • 1 TB milk
Instructions:
  1. Preheat oven at 350 degrees and grease a 9×5 loaf pan.
  2. Mix flour, salt and baking powder in a medium bowl and set aside.
  3. In a large bowl, beat eggs. Add oil and sugar until well blended.
  4. Add lemon juice, buttermilk, and lemon zest. Blend all together.
  5. Fold in zucchini until it is mixed well.
  6. Add dry mixture and blend all together until well combined.
  7. Pour batter into greased 9×5 loaf pan.
  8. Bake for 40-45 minutes, or until toothpick comes out clean.
  9. Make glaze and spoon over the bread. Allow the glaze set up before cutting and serving.

If you’re interested, you can find the original recipe here.

Enjoy!

-Kim

dessert

Dessert: Snickerdoodles

ramblingsofanobsoletemom

Happy Friday! I don’t really buy cookies. I have always enjoyed baking, but skipping the cookie aisle at the market started when our girls were little. I didn’t like the idea of store bought cookies and all of the extra ingredients they had in them.

Later it became a known truth that ours was the cookie house. When the girls would show up after school and on the weekends with herds of friends, there would always be cookies at the ready.

Snickerdoodles were the most requested. My favorite recipe is straight out of my Grandmother’s Betty Crocker cookbook. It’s uncomplicated, quick, and easy to double. All pluses when you suddenly have a dozen kids show up to swim, or sleep over. The house always smells wonderful when they’re baking too!

Snickerdoodles:snickerdoodle

  • 1 stick (1/2 cup) butter, softened
  • 1/2 cup shortening
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 2 3/4 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon of salt
  • 2 tablespoons of sugar
  • 2 teaspoons of cinnamon

(Makes about four dozen)

DIRECTIONS:

  1. Heat oven to 400 degrees. Do not grease cookie sheets.
  2. Using your stand mixer or large bowl, mix together butter, shortening, 1 1/2 cups sugar, and eggs.
  3. Blend in flour, cream of tartar, baking soda, and salt.
  4. Combine remaining sugar and cinnamon in small bowl.
  5. Shape dough into balls and roll in cinnamon and sugar.
  6. Bake 8-10 minutes.
  7. Remove from cookie sheet immediately and cool on wire rack.

Enjoy!

-Kim

life

Health: Vital Proteins Collagen

ramblingsofanobsoletemom

Happy Friday!

This past year has brought a lot of changes to my life. One of those changes was a choice to take better care of myself. Get more exercise. Drink more water. Consume a little less sugar (I don’t drink alcohol, and I haven’t had a soda in almost ten years, but I do love dessert!) I have done a good job maintaining those goals. Baby steps work best for me.

Today, I want to talk about collagen. I know. I never thought much about it either until I was talking to my friend Mary (who is a nutritionist) about hair and skin changes (years out in the sun), hormones, inflamation, and “crunchy” knees. My knees have some arthritic changes from years of riding horses.

Mary asked if had ever used collagen supplements? Protein, yes. Collagen? Nope.

“Collagen is the main structural protein in the extracellular space, in the various connective tissues in the body. As the main component of connective tissue, it is the most abundant protein in mammals, making up from 25% to 35% of the whole-body protein content. Collagen, is mostly found in fibrous tissues – tendons, ligaments and skin. It is also abundant in corneas, cartilage, bones, blood vessels, the gut, intervertebral discs, and the dentin in teeth. It serves as a major component in muscle tissue. Collagen constitutes one to two percent of muscle tissue, and accounts for 6% of the weight of muscles.” – Medical News Today

Did you know your body only consistently produces collagen until you are 35-40? I didn’t. After that collagen production begins to decline, with a dramatic reduction in synthesis in women after 50.

Have you noticed skin changes? Are those fine lines beginning to creep up on you? What about joint aches and pains? Do you juice fruits and veggies, or make smoothies? Do you add protein to those (or anything else) for health and/or recovery benefits? I used to make smoothies, but if I added traditional protein supplements like whey, they would give me a wicked stomach-ache. Let’s be honest, beyond that I’m also a little bit of baby when forcing myself to choke it down with water or milk. Ew. Seriously, it shouldn’t be that much work. “It tastes like a milkshake”? To who? Yuck!

Mary suggested Vital Proteins. Have you heard of Vital Proteins yet? If you haven’t, you can read more about the company here. They have been around for a while now. I had read all about their products, but had not tried any of them, so I decided to give their Collagen Peptides a whirl. collagen-peptides-20oz

The first benefit I noticed was the digestive difference and absence of stomach issues when mixed with fruit and vegetables. No bloated feeling or stomach-ache! This alone is a huge selling point for me! The product is also completely soluble in liquids and is truly (nearly) tasteless which is also another big selling point. You can mix it into anything! I have mixed it into yogurt or oatmeal, and I put a single scoop in my tea daily and don’t even notice it! #winning

After using the collagen peptides for about two months, I realized my nails were stronger. After four months, I noticed changes to my skin and hair (more shine, less breakage). Nicole has been cutting and coloring my hair for 20+ years, was the first to mention it. The six month mark was the most significant to me. My knees were less achy when exercising. In fact, I think even my lower back has benefited a bit. Bonus: I’m a fan of fast Amazon shipping, so I love that you can order it from them, and it’s just a bit cheaper at Amazon. If you’re already sold, you can find an ordering link here.

Now, I’m not saying collagen peptides are a miracle elixir. This isn’t 1850, when the guy in the top hat toted his wares to every town, claiming there was a “miracle” in every bottle. Your results may not be the same as mine, or they might be even better. You and I both know there is no fountain of youth. Nothing will completely turn back the clock, but I am all about feeling like I have the ability to slow it down. Vital Proteins also has a new collagen product out that has a chicken bone broth base. I haven’t tried it yet, but plan to order. To learn more about the benefits of bone broth (there are MANY!) click here. Now, personally, I do think bone broth might actually be as close to a miracle elixir as you can get!

At the end of the day, what I appreciate most is that the VP products are naturally derived. No chemicals and lab created crap! If you can appreciate that too, take a few minutes to check out Vital Proteins. I think you’ll be happy you did.

Here’s to our health! Enjoy the weekend!

-Kim

PS – If you happen to be looking for somebody knowledgeable to work with regarding your health, Mary is your girl. She is truly a wealth of information! Her website is still under construction, but you can get in touch with her at www.maryshappell.com

 

 

 

dessert

Dessert: Lemon Layer Cake with Lemon Cream Cheese Frosting

ramblingsofanobsoletemom

Happy Friday! Today I am continuing my new series of Friday posts with a delectable cake recipe just in time to celebrate Easter, or the fact that it’s the weekend! Whatever you prefer! Do you really need a holiday to have cake? I certainly don’t!

Lemon Layer Cake2
Lemon Layer Cake: This photo was taken by Erin @ http://www.wellplated.com  Erin’s photo is much prettier than mine.

Lemon desserts are one of my favorites. They’re fresh and make me think of springtime, so I decided this is the perfect week to share my favorite lemon layer cake recipe with you. It’s definitely a crowd pleaser, and the recipe can easily be doubled and used for cupcakes too. Note: As suggested by Erin @ Well Plated, my personal preference is to use lemon cream cheese frosting, with lemon curd, in lieu of frosting, between the cake layers. Either way, it’s delicious!

Lemon Layer Cake with Lemon Cream Cheese Frosting

LEMON CAKE:

  • 2 1/4 cups cake flour (I prefer Softasilk it’s available at most grocery stores and can be ordered from Amazon too!)
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups buttermilk
  • 4 large egg whites
  • 1 1/2 cups granulated sugar
  • 2 teaspoons grated lemon zest
  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • 1/2 teaspoon pure lemon extract

LEMON CREAM CHEESE FROSTING:

  • 8 ounces cream cheese, softened (I prefer Philadelphia)
  • 1 stick (1/2 cup) unsalted butter, softened
  • 2 3/4 cups powdered sugar, sifted
  • 2 tablespoons fresh lemon juice, divided (I use Meyer Lemons if I can get them.)
  • 1 tablespoon freshly grated lemon zest
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt

DIRECTIONS:

  1. Place cooking rack in center of oven and preheat to 350 degrees.
  2. Butter and flour two 8 inch round cake pans, line with parchment paper, then butter the parchment. (Parchment is optional, but be sure to butter and flour pans generously if not using parchment.)
  3. Sift together the cake flour, baking powder, and salt in medium size bowl. In a second bowl, whisk together the buttermilk and egg whites. If making lemon curd (recipe below) hold out egg yolks for later use.
  4. Using a stand mixer, place granulated sugar and lemon zest in the bowl and stir with a wooden spoon until combined. Add the butter and beat on medium speed until fluffy (about 3 minutes). Mix in lemon extract.
  5. Add one-third of the flour mixture and half of the egg/buttermilk mixture. Mix until combined. Now add the next third of the dry ingredients and the remaining eggs/buttermilk. Mix until batter is smooth, and add the remaining dry ingredients. Mix on medium speed until batter is well combined (about 2-3 minutes).
  6. Divide batter evenly between your two pans. Bake for 30 to 35 minutes, or until the cakes spring back lightly when touched, and a toothpick or small knife (inserted into the center) comes out clean. Place cake pans on a wire rack and cool 5-10 minutes. Use a butter knife around sides to loosen cake. Place second wire rack on top of cake pan and gently turn over. Remove the parchment liner, if used, and allow cake to cool completely.
  7. Prepare cream cheese frosting: With your stand or hand mixer on medium speed, beat cream cheese and butter together until smooth (approximately 3 minutes). Reduce speed to low and add powdered sugar, 1 tablespoon lemon juice, lemon zest, vanilla extract, and salt. As the sugar begins to incorporate, increase speed to high and mix for 3-4 minutes. If needed, you can add the remaining tablespoon of lemon juice to thin the frosting.
  8. Frosting your cake: Trim tops of the cake layers to create a flat surface. Place first layer on a cake stand. Spread top with lemon cream cheese frosting (Note: lemon curd can also be used between the layers. Find my favorite recipe for lemon curd, by Karen @ The Food Charlatan, here.) Place the second layer on top, with trimmed-side down. Spread with more frosting and continue frosting sides of cake.

You can serve immediately. For the easiest slicing, refrigerate the frosted cake for 30-40 minutes first. Allow cake to come almost to room temperature before serving.

If you’re interested, you can find the original cake recipe in Dorie Greenspan’s Cookbook – Baking: From My Home To Yours , or the version with the fabulous lemon cream cheese frosting above, by Erin at Well Plated, here.

Enjoy!

-Kim