I made bread pudding again this week and took some pictures, this time I filled my container all the way to the top so I would get more per serving. With raisins, bread, eggs, and cinnamon as the main ingredients I find it hard not to love. This love of bread pudding may also come from my childhood when my aunt would come visit and she’d always be nice enough to make bread pudding.

Thanks Aunt Doey for making me love you through cooking, I plan to do the same with Rach. I hope it’s working and she clicks to read more and make it herself. Read the rest of this entry »

Peppermint patties are yummy in general. But these ones turned out a tad bit too rich, in my opinion.

Perhaps the dough could use a bit of chilling, it’s very hard to work with warm, even though some recipes recommended against it. Also, there was a bit too much peppermint this time.

I couldn’t find the recipe I liked, so I just made this one up.

Next time I will add some more spices, like cinnamon or ____. It had a bland taste, but that’s ok, I was proud I used 1/4 cup of sugar.

Ingredients for Banana bread with raisins (topped with shredded coconut)

3/4 cup brown sugar
1/2 salad oil
2 eggs
1/2 tsp. almond extract
1/2 tsp. vanilla extract
1/2 raisins
1/2 tsp. baking powder
1      tsp. baking soda
2 cup flour
a sprinkle of shredded coconut

I mixed everything above and then I slowly added the flour while mixing, then I poured it in the pan and sprinkled coconut on top. Make sure to grease the pan with butter or margarine for easy cutting and serving.
Cook for 50-55 minutes on 350, until toothpick comes out clean but moist.

Zucchini is so moist it turned out a tad dense and failed to raise very high. Still it was delicious. The Walnuts, cinnamon and coconut topping all added to the taste, and the zucchini still came through.

2 cups all-purpose flour
3 tbsp flaxseed
3/4 cup sugar
1 tbsp baking power
1/2 tsp baking soda
1/4 tsp salt
3/4 cup milk
1/4 cup oil
2 large eggs
2 cups grated zucchini (1 medium zucchini will do)
1/2 cup walnuts
1/2 tsp cinnamon
1/4 dried coconut shreds – topping

Preheat oven to 350F.
1. Mix the dry stuff (except the Flour and the coconut)
2. Mix the wet stuff into the dry stuff.
3. Add the Flour a bit at a time and stirring all the while.
4. Pour the mixture into 2 trays and then sprinkle the the coconut on the top.
5.  Bake for 1 hour

Enjoy the Zucchini Walnut-y goodness. Yum.