Zucchini Bread with Flax and Chocolate Chips

This recipe is easily doubled. I know there are a million zucchini bread recipes (and some I've been posted already). This one is my new favorite. It is unique because it has amazing texture. Kind of firm whereas most zucchini breads are just really mushy (in a good way!). I like to make muffins with this recipe and little loaves too. This bread is coming with me to Brittany's place! We're crashing there on our way to Quito. 

I've been kind of on a traveling hiatus but this month has been a whirlwind of trips already. We spent a lot of time back in Pittsburgh for the marathon and the reunion weekend. It was much needed and so so refreshing to see everyone!! Also to get amazing burgers at OTB and to try all the desserts at the new bakery in South Side.

Anyways it has been a year since I've been on a plane. That hasn't happened since I don't know when! So we're going on a 10 day adventure to YOLO and celebrate Kelly's first year of college. Ya!

This recipe is from my cousin's girlfriend via Pinterest via Food and Wine. Sources!

1. 2 cups all-purpose flour (I've also used spelt with success)

1. 1/4 cup flax seeds (whole)

1. 1/2 teaspoon cinnamon

1. 1/2 teaspoon baking powder

1. 1/2 teaspoon baking soda

1. 1/2 teaspoon salt

1. 3/4 cup plus 2 tablespoons sugar

1. 2 large eggs

1. 1/2 cup vegetable oil

1. 1 tsp vanilla extract

1. 1/2 cup fat-free plain Greek yogurt

1. 1 cup coarsely grated zucchini (from about 1 medium zucchini)

1. 1/2 cup chocolate chips 

Preheat oven to 325 degrees. Grease whatever pans you are using. Mix dry ingredients together minus sugar. In a separate bowl mix the eggs, oil, and sugar together. Add the yogurt and then the zucchini. Fold the dry ingredients into the wet and just when mixed, add the chocolate chips.

Bake for about an hour + 10 minutes until a knife can be removed cleanly from the center. These are the directions for a loaf pan. Muffins will only take 30 minutes or so.

Mint Chocolate Chip Smoothies

These mint chocolate chip smoothies have been my life for the last month or so. I'm not even kidding. I've been making them for dessert every single day and they still haven't gotten old. Each batch I make is different presumably because the ripeness of the bananas is not consistent and the strength of the fresh mint varies. I recommend adding ingredients a little at a time, tasting, and adding more. You cannot detract mint extract from a recipe. I would know since I drank a fair share of smoothies that taste exactly like toothpaste. On the plus side, they make my breath really fresh! The smoothies are based off of the Oh She Glows recipe.

Just last weekend I was in town for the Pittsburgh half marathon. I wasn't planning on actually doing it but I did. It was seriously painful and I promised myself I would not sign up for another race without training again. It was so much fun since I saw so many friends that weekend and during the race. I do love marathon weekend. There's nothing better than 10,000 runners gathered for 1 event. I was in Pittsburgh when the marathon started up again. Brittany and I handed out water and we were inspired to sign up the next year! When we finished she wouldn't even speak to anyone. That gives you a small idea of how difficult running a half or full marathon is (but still totally fun and worth it). Every year the race keeps getting bigger and more awesome. Yay Pittsburgh!

Makes 2 smoothies

2 frozen ripe bananas (but not too ripe)

1 3/4 cups light coconut milk (1 can)

1/4 cup almond milk

2 handfuls baby spinach

1 small handful fresh mint leaves

1/4- 1/2 tsp peppermint extract

1/2 tsp vanilla extract

1 tbsp maca powder (optional)

1 tbsp coconut oil (optional)

1/4 cup chocolate chips

Add spinach and mint to blender first. Then add milks, bananas, and vanilla. Blend. Taste then add the peppermint extract. Add the optional ingredients if desired. Blend until smooth. Then add chocolate chips and blend just until suspended. You could also just use mini chocolate chips and skip blending them. Try cacao nibs stirred in for a healthier option!

Cornflake Marshmallow Cookies

I could write a post complaining about the winter, but instead I will brighten your day with this cookie. It is amazing. Like OMG good. For vday, we spent the day in NYC for the day eating and vintage shopping of course. I got this cookie and looking back I should have gotten the cereal milk ice cream. Next time! My homemade version is not as perfect as the one from the bakery, but it comes close especially since we get to eat it right out of the oven. For all you Pittsburghers, there's a Milk bar in Toronto! So like a 4.5 hour drive instead of 7 hours! There's also a Milk cookbook (which this recipe is from) if you want to never leave your house which I fully support. This past snow storm, we played in the snow. Rex could drag Kelly in a sled because the snow was so frozen. Now that is ridiculous. 

There's 2 separate parts- the cornflake crunch and the actual cookie dough. There will be extra cornflake crunch to snack on as you bake the cookies.

Momofuku Milk Bar Cornflake Cookies

Cornflake Crunch:

5 cups cornflakes

• 1/2 cup milk powder (I used nonfat- found in any grocery store, full fat can be found at Mexican or Asian food stores)
• 3 tablespoons sugar 
• 1/2 teaspoon coarse salt 
• 9 tablespoons unsalted butter

Preheat oven to 275 degrees. Line a baking sheet with parchment paper. Melt butter. Crush the cornflakes with your hands in a large freezer bag (or just in a bowl) to 1/4 of the cereal's original size. Toss the cornflakes with salt, sugar, and dry milk in a medium mixing bowl. Then add the butter and mix to incorporate. Spread an even layer on the parchment paper and bake for 20 minutes. The cornflakes should be lightly golden brown and smell amazing. You only need 3/4 of this recipe for the cookies!

Let cornflakes cool completely. While they're cooling, make the cookie dough. 

Magic Bars

While we were visiting my aunt in California, she requested I make these delicious bars. The last time I made these for her was in high school, and it was Christmastime. I couldn't believe she remembered this treat from all those years ago. Either way, they're super easy to make even if they are comprised of only sugar. Stay tuned for a vegan, healthier version that's even better than these!
We're winding down to our two last weeks of working at Maison Chance. Our projects are about completed, and I"m looking forward to some beach time. Like literally just staying in the ocean all day. In two weeks, my good friend Cate will be here. We're spending the week exploring Saigon with her. On the day after my birthday, we're headed to Bali. Then after that, probably Thailand though we haven't booked our flight yet. Then home!!! Time flies.
I really thought we would be ready to come home by now, but honestly we're not missing the cold one bit. Our life rules here. We get fresh pain au chocolat (French style) from the bakery at Maison Chance in the morning, work, lunch+ coffee+ smoothies with our coworkers at our favorite coffee shop, take a nap, eat snack together, work a little more, and then the rest of the day is spent finding dinner. We have dinner with our fellow volunteers here or we go out and explore by ourselves on the bike. Sometimes we go to my cousin's cafe where she stuffs us with delicious Vietnamese food. We've even found a great sushi and ramen place. Every day has truly been an adventure and we don't want it to end.

Ingredients
2 cups graham cracker crumbs
1/2 cup butter, melted
1 -14 oz. can sweetened condensed milk
2/3 cup semi-sweet chocolate chips (or even better, dark chocolate chips)
2/3 cup butterscotch chips
1 1/3 cups shredded, unsweetened coconut
1 cup chopped pecans

Directions
Preheat oven to 350 degrees. Grease a 9x13 inch baking pan. Combine the crumbs and butter in a small bowl with a fork. Press firmly into prepared pan.
Sprinkle the chips and pecans over the crumbs. Then evenly distribute the shredded coconut. Pour the sweetened condensed milk all over the bars.
Bake for 25 to 30 minutes or until lightly browned. Cool completely on a wire rack. Using a wet knife, slice into squares or triangles. I prefer really little bars since these are very, very sweet.

Zucchini Chocolate Chip Bread

I have somehow lost my go-to vegan zucchini bread recipe. Instead I used Alton Brown's pumpkin bread recipe and adjusted it to my liking. I topped it with some sweetened marscapone cheese and added some chocolate chips.

1 cup spelt flour

1 cup sorghum flour

1 tablespoon cinnamon

1/4 tsp cardamom

1 pinch ginger

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

2/3 cup raw cane sugar

1/3 cup packed brown sugar 

3/4 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

3 cups shredded fresh zucchini (packed) 

1/2 cup dark chocolate chips

Preheat the oven to 325 degrees. Grease a bundt or loaf pan.
Whisk the flour, spices, baking soda, baking powder, and salt together.

In a separate bowl, mix the sugars, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the zucchini and chocolate chips just until incorporated. 

Bake for 1 hour and 25 minutes until a toothpick can be inserted cleanly into the middle of the loaf. Cool before serving.
If there are leftovers, I like to put the zucchini bread in the freezer and eat some slices while frozen. It melts in your mouth!

Lactation Cookies.

That's right friends. Lactation cookies of the oatmeal and chocolate chip variety.  This month good friends of mine welcomed their child into the world.  I was hoping to find a way to help or support in this time, and my friend suggested the idea for lactation cookies as thought of by her lactation consultant.  As a novice baker I'm usually pumped to try something new.  This recipe is inspired by the recipe for Momma's Milk Cookies on this website, which will also give you information on why the key ingredients of oats, brewer's yeast, and flax are helpful.  The key ingredients just provide nutrients that are helpful for lactation;  I ate a couple and nothing weird happened.  The recipe is definitely unique and the cookies are different from any oatmeal chocolate chip cookies I've had before.  I'm going to try the other recipe on the linked site soon, and if you have any ideas for other uses for brewer's yeast please pass them my way.

Found in the vitamins & supplement section in 

Whole Foods.