joanna gaines’s zucchini bread

prep time: 30 minutes       cook time: 50-60 minutes       total time: 80-90 minutes

makes 2 loaves

ingredients
1 1/4 c vegetable oil

2 c sugar

4 eggs

1 T vanilla extract

2 medium zucchini (about 3 c zucchini) –  [i used 4 small zucchini. the ones she used in the video were pretty big, even though she said 2 medium zucchini, so i figured 4 small would equal to the 2 large ones she used.]

3 c flour

2 tsp cinnamon

2 tsp baking powder

1 tsp baking soda

1/2 tsp kosher salt
1 c chopped nuts (optional)

directions

1. preheat oven to 350 degrees. lightly grease 9×9 pan (or 2 loaf pans)***.
2. whisk vegetable oil, sugar, vanilla extract, and eggs until smooth. (wet ingredients)
3. shred zucchini (in food processor or using a shredder). place shreds in a kitchen cloth. wrap and squeeze excess water out. Set aside for later.
4. mix flour, cinnamon, baking powder, baking soda, and salt until combined. be careful not to over mix. (dry ingredients)
5. fold chopped nuts into zucchini.
6. mix wet ingredients, dry ingredients, and nuts/zucchini just until combined.
7. pour into pan(s) and bake for 50-60 minutes.
8. keep checking with a toothpick if the bread is done.
9. cool for 15-30 minutes before serving.

***(my personal notes) when using a glass loaf pan with regular metal pan, don’t fill the glass pan as full.

source

peach blueberry crumb pie with pecan crust

8 servings       time: 1-2 hours

ingredients

for the crust:

• 1.25 c all-purpose flour
• 1/2 tsp salt
• 1/3 c finely chopped pecans
• 8 T chilled butter
• 2-3 T ice water

for the filling:

• 4 peaches (pitted and sliced into 1/2-inch thick slices)
• 1/2 c blueberries
• 1/4 c granulated sugar
• 1 tsp cinnamon
• 2 tsp vanilla extract
• 1 T lemon juice
• lemon zest

for the crumb topping:

• 2/3 c all-purpose flour
• 1/2 c granulated sugar
• 1/2 tsp cinnamon
• 1/3 c coarsely chopped pecans
• 6 T chilled butter
• whipped cream (optional)

directions

1. for the crust: preheat oven to 375 degrees. mix together flour, salt and pecans in a bowl. cut in butter until it looks like large pebbles. mix in water and form into a ball. chill for 1/2 hours. roll out dough to approximately 1/4-inch and line 9″ pie pan. put in refrigerator while making filling and topping.
2. for the filling: combine peaches, blueberries, sugar, cinnamon, vanilla extract, lemon juice, and lemon zest in a bowl.
3. for the crumb topping: mix together flour, sugar, cinnamon and pecans. cut in butter and use fingers to mix until the mixture looks like large pebbles.
4. remove crust from refrigerator and add peach filling. sprinkle crumb topping on top of peaches. bake in a preheated 375 degree oven for 45-50 minutes. remove from oven and cool on a rack. serve warm with vanilla ice cream or whipped cream.

source

pumpkin delight

makes 12 servings        time: 3 hours, 45 minutes

ingredients
1.5 c flour
3/4 c butter, softened
3/4 c pecans (plus 1/4 c pecans to sprinkle on top), chopped**
8 oz cream cheese, softened
1 c powdered sugar
1 container whipped topping
2.5 c milk
3 sm pkgs. (3.4 oz boxes) vanilla instant pudding mix
1 (15 oz.) can pumpkin puree
1 tsp pumpkin spice (or ginger + nutmeg + cinnamon)

**for nut-free, can substitute with granola

directions

1. layer 1 – mix flour, butter and pecans together. press into a sprayed 9×9 or 9×13 pan. (if using granola, sprinkle some extra granola on top of the pressed down crust to give a little more texture.) bake for 15 minutes at 350 degrees, then remove and let cool.
2. layer 2 – blend cream cheese and powdered sugar, add 1/3 of the cool whip topping then spread over cooled crust.
3. layer 3 – mix milk, pudding mix, canned pumpkin, pumpkin spice and another 1/3 of the cool whip topping until smooth. spread over top of layer 2.
4. layer 4 – spread remaining 1/3 of whipped topping and sprinkle rest of pecans on top.
5. let chill for 3 hours or until set.

source

sea salt chocolate fudge

yields (depends on how big you cut your pieces)      total time: 2 hours 20 minutes

ingredients
2 c (12 oz bag) semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
1.5 tsp vanilla extract
1/4 tsp sea salt

directions

1. line a 9 x 9 in. square baking pan with aluminum foil. (could be any size really)
2. in a medium saucepan, combine chocolate chips and condensed milk over low heat. stir until chocolate is melted and smooth.
3. once smooth, take off heat and stir in vanilla and salt.
4. pour into baking pan and refrigerate for at least 2 hours. (optional: sprinkle sea salt over the top.)
5. pull foil out, cut fudge into pieces and enjoy !

source

apple pie

prep time: 20 minutes       bake time: 1 hour       total time: 1 hour 20 minutes

ingredients
6 cups thinly sliced apples
1 c white sugar
1 T butter
1 tsp ground cinnamon
2 T flour
1/4 tsp nutmeg
1/2 tsp vanilla
1 pastry for 9 inch single deep crust pie

ingredients for pie crust (enough to make top and bottom crust)
1 1/4 c all-purpose flour
1/4 tsp salt
1/2 c butter, chilled and diced
1/4 cup ice water

directions for pie crust
1.  in a large bowl, combine flour and salt. cut in butter until mixture resembles coarse crumbs. (tip for butter: try freezing the block of butter, and then grating it.)
2.  stir in water, a tablespoon at a time, until mixture forms a ball. (if desired, wrap in plastic and refrigerate for 4 hours or overnight.)
3.  roll dough out to fit a 9 inch pie plate. place crust in pie plate. press the dough evenly into the bottom and sides of the pie plate.

directions for filling

1. peel and slice apples.
2. combine sugar, nutmeg, vanilla, and cinnamon. the amount of sugar used depends on how tart your apples are.
3. arrange apples in layers in pastry lined pie plate. sprinkle each layer with sugar mixture. dot top layer with small pieces of butter or margarine. cover with top crust.
4. place on lowest rack in oven preheated to 450 degrees F and bake for 10 minutes. then reduce oven temperature to 375 degrees F. bake for 45 to 50 minutes longer. serve warm.

sources (apple pie, butter flaky pie crust)