Tag Archives: brown sugar

Chocolate Zucchini Bread

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  • 3 eggs
  • 1 C sugar
  • 1 C brown sugar, firmly packed
  • 1 C vegetable oil
  • 1 t vanilla
  • 2 oz melted unsweetened chocolate
  • 2 C shredded zucchini
  • 2 C all-purpose flour
  • 1/2 t baking powder
  • 1 t baking soda
  • 1 t salt
  • 1 t cinnamon
  • 3/4 – 1 C chocolate chips
  • 1 C slivered almonds (optional)

Beat eggs (at medium speed of an electric mixer or by hand) in a large mixing bowl until thick and lemon-colored. Add sugar, brown sugar, oil, and vanilla, beating well. Stir in melted chocolate and zucchini.

In a medium mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Add flour mixture to zucchini mixture, stirring just until dry ingredients are moistened. Fold in chocolate chips and almonds.

Spoon batter into two well-greased 9x5x3″ loaf pans. Bake at 350F for 45-60 minutes or until a wooden pick inserted in center of loaf comes out clean. Let bread cool in pans for 10 minutes, then remove from pans and let cool completely on a wire rack before slicing.

Credits: Probably Carolyn Friedemann due to the typesetting of the original, but I’m not sure.

23-03-2013: Making this recipe is how I discovered that Slinky likes zucchini.

12-09-2015: We made these into muffins today, with some alternations. 2 C zucchini was roughly two small zucchinis. We halved the amount of sugar, and omitted the baker’s chocolate and chocolate chips, and instead shook in some amount of cocoa powder. The result was 28 muffins, which baked at 180C for 25 min.

Kruidkoekmuffins

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  • 300 g flour
  • 1 packet baking powder, ~15 g
  • 175 g brown sugar
  • 2 T koekkruiden
  • 75 g butter
  • 5 T stroop
  • 1 egg
  • 200 ml milk

Preheat oven to 175 C. Line a muffin form with flour or muffin liners. In a large bowl mix the flower, baking powder, sugar, spices, and a pinch of salt. Melt the butter and stroop in the microwave for ~20 seconds. Mix the butter mixture with the egg and milk. Pour the liquid into the flour and mix with a fork; lumps are OK. Pour into the muffin forms. Cook in the middle of the oven ca. 20-25 min. until brown and a toothpick comes out clean. Let cool 5 minutes before removing.

Credits: Aller Hande

2015-04-03: A rainy holiday required muffins. We used molasses instead of stroop, and a mix of cinnamon, ginger, and cloves for the spices.

Pork rolls

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  • 1 1/2 lb lean cooked pork without skin or bone
  • 1/2 t salt
  • 1 1/2 oz currants
  • Powder fort: 1/3 t ground cumin, 1/8 t black pepper, 1/8 t ground ginger
  • 1 egg, separated, and 1 egg white
  • 6-8 sheets file or strudel pastry
  • Powder douce: 1/8 t ground coriander, pinch of ground cinnamon, pinch of brown sugar

Mince the pork and set 8 oz. aside. Put the remaining in a bowl and add the salt, currants, and powder fort. Beat the egg yolk and use it to bind the mixture.

Stack the pastry sheets in a pile, making sure they separate easily. Beat the egg whites and use to brush the top of the sheet pastry lightly. Starting from one short side, cut it into long strips 3″ wide. Place a small tsp of the pork mixture on the end of one stirp and roll up like a Swiss roll. Press the ends to seal in the meat. Repeat with all strips, brushing each new sheet with egg.

Drop the rolls, a few at a time, into gently boiling salted water and cook 5-7 minutes, then drain on kitchen paper. Alternatively, place rolls side by side on a baking sheet, brush with egg white, and bake in pre-heated oven at 400F for 10-12 minutes; then serve them as snacks without sauce.

Boiled rolls need sauce: Heat stock and add reserved meat and powder douce. Simmer for several minutes to heat the meat through, and serve over rolls.

Credits: Medieval Cookbook

Carrot Cake

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  • 2 C flour
  • 2 t baking soda
  • 2 t baking powder
  • 1/2 t salt
  • 3 t cinnamon
  • 1 t nutmeg
  • 4 eggs
  • 1 1/4 C vegetable oil
  • 1 C sugar
  • 1 C brown sugar, packed
  • 2 t vanilla
  • 3 C shredded or grated carrots

Preheat oven to 160C. Grease a 9×13″ cake pan, or two 9″ pans. Mix together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In separate bowl, beat together eggs, oil, brown sugar, white sugar, and vanilla. Mix the flour mixture in with the egg mixture. Mix carrots in thoroughly.

Pour batter into pan and bake 45-50 min. or until a toothpick inserted comes out clean. Cool thoroughly before frosting (with cream cheese frosting).

Credits: Adapted from Chow.com

2014-03-09: We had some carrots getting old, so I decided to try a carrot cake recipe, since it’s basically Joel’s favorite type of cake and I’ve never made it. Cake was good. Cream cheese frosting with 20% speisequark substituted for the cream cheese was a bit failure:

Chocolate Velvet Cookies

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  • 2 C flour
  • 2 T cocoa
  • 1/2 t baking powder
  • 1/4 t salt
  • 4 oz/~110g unsalted butter
  • 1 C brown sugar, packed
  • 1 egg
  • 1 t vanilla extract
  • 1/2 C buttermilk
  • red food coloring (optional)

Preheat oven to 190C. Mix together flour, cocoa, baking powder, and salt. In a separate bowl, cream together butter and sugar. Beat in egg. Add vanilla.

Add the flour and buttermilk to the flour alternating 1/3 flour, 1/2 buttermilk, 1/3 flour, 1/2 buttermilk, 1/3 flour, until blended in. Do not overbeat. Add food coloring, if using.

Line a baking tray with baking paper, and drop the dough onto it in dollops with a spoon. Bake 7-9 minutes.

Credits: Adapted from Red Velvet Whoopie Pies.

2014-02-22: I’d had a mediocre Saturday, and when it started raining just when we’d gone outside today, I decided we needed cookies. I don’t have any food coloring, I didn’t want to bother with cream cheese frosting, and don’t own a piping bag, so this was the result. At first I tried using my spritz spritzer, but the dough is too sticky for that to work.