One of my mom’s favorites was date cake, which I always avoided. Growing up, dates seemed nasty–like in the same category as raisins (just giant ones at that). But man, was I missing out. I didn’t make this recipe until I was married to my husband who is originally from Pakistan and LOVES dates! Seriously, he can’t get enough of them. So this has become one of the frequently requested recipes from all of our Muslim friends, especially at Ramadan, which we are celebrating right now. While it’s definitely in keeping with Southeast Asian cuisine, it’s 100% Midwestern! At Ramadan
Archives for summer
One of my favorite uses for surplus zucchini is zucchini bread and it’s always a hit in the house. This recipe is taken from the Better Homes and Gardens cookbook–my favorite! This page is so gunky (that is a technical term) that you can hardly read the recipe anymore. This recipe only calls for 1 cup of zucchini and even a fairly small zucchini yields more than that when shredded so I typically double the batch. The zucchini can also be replaced by shredded apples–a great way to use up your extra apples from apple picking. The bread can be
I love, love, love zucchini. It really doesn’t have much of a taste on it’s own, but it lends itself to some great possibilities. My favorite being zucchini bread, and my second zucchini pancakes! These are crazy easy and follows more of a formula then a recipe. Grate your zucchini with the skin on into a large bowl. In my case, I had two large zucchinis so it grated down to 6+ cups. You can use yellow squash as well and you can add grated carrots, onions, or other veggies of choice. Depending on the amount of zucchini you have,
As you prepare for Memorial Day weekend, here is the PERFECT recipe to try. This is my go to in the summer when people are coming over, or I need to take a dessert to friends’. The hardest part of this recipe is waiting for the crust to cool. The rest is easy peasy lemon squeezy! You can use strawberries, blueberries, blackberries, raspberries, or peaches to top this pie with. You can also use the “filling” as a decadent fruit dip with apples and strawberries. And they are crazy cute as minis. Just bake the crusts in muffin tins!
On Sundays during my “CookingPalooza” I cut up all of the vegetables for the week and roast the heck out of them. The “formula” for roasting asparagus at my house, is the same for all veggies. I set the oven to 400 degrees. I line a baking sheet with parchment paper. And no, I do not make sure the edges are perfectly straight. This helps absorb the excess moisture from the veggies so they will stay crisper. Then I lay out the veggies (asparagus, butternut squash, cauliflower, broccoli, or zucchini, etc.), to make sure not to crowd them or they
This is an incredibly easy and decadent cake that is very versatile. In a hurry? Make it in a 9×13 pan and when serving top with whipped cream and fresh berries. Want to step it up a notch? Make it in individual dishes for a fun presentation. I only have 6 ramekins so I made 6 individual ones to serve with dinner and then the remaining in an 8×8 pan for later. We are crazy for cake pops/balls, so with the extra I mushed it all and made balls—it’s so gooey that it didn’t need anything to bind it like