Cinnamon is one of my favorite spices in the kitchen. It makes you feel all warm and cozy inside. Though I prefer cooking with friends to be a recipe we made together in the kitchen; I was alongside the baking of this bread via Snapchat. Kate shared this cinnamon swirl zucchini bread with me this past weekend from Shugary Sweets which features a lovely drizzle overtop. Kate mentioned that it is perfect for using up the zucchini in the fridge before it goes bad. She also provided some baking tips, like cutting down the baking time to 50 min. I am grateful for Kate to allow me to use her recipe while I am trying to get back to the real world following my trip.
For the Bread:
4 Cups all-purpose flour
1 1/2 Cups Sugar
2 TSP Baking Powder
1 TSP Baking Soda
1 TSP Salt
2 Cups Shredded Zucchini
2/3 Cup Unsalted Butter, unsalted
1 TBSP Cinnamon
1/2 Cup Milk
4 Large Eggs
1 Cup All Purpose Flour
1 Cup Light Brown Sugar, packed
1 Cup Unsalted Butter, melted
1 TBSP Cinnamon
1 Cup Powdered Sugar
2 TBSP Milk
1 TSP Cinnamon
Let’s Get Bakin’
Preheat the oven to 350F.
Prep two 9in loaf pans with parchment or spray, or just hope for the best.
In a large bowl combine all the ingredients for the bread, stirring until combined well.
In a seperate bowl, combine the cinnamon swirl ingredients until mixed well.
Pour half the bread batter into the pans, then add on top half of the cinnamon swirl batter. With a knife or tooth-pick, gently swirl together the two batters. Repeat this again, swirling the batters together.
While the breads are baking, whisk together the glaze ingredients.
Bake for 50 minutes and let cool for 10 minutes before removing from the pan.
I came to see Harry Styles for his first night in Chicago on Thursday, as I landed, I learned that it was postponed until Monday. After my emotional breakdown at the airport and I changed my whole life around, I decided to stay until Monday to see my man. Thanks to the generosity of my friend Claire, I stayed with her all week and she introduced me to Alison Roman. Not sure if I was living under a rock, but I am so happy to learn about her because she has some beautiful recipes. We decided to make Alison’s Pantry Pasta, with a Claire flare. I am considering this as the first post in an upcoming series on the blog; “Cooking with Friends”. These posts will showcase awesome recipes brought to me by my friends! First up we have this amazing pasta recipe that truly does utilize whatever we have in the kitchen.
4-6 Garlic Cloves
1 Lemon, Halved
1/3 Cup Olive Oil
1 TBSP Olive Oil + 1 TBSP Chili Oil [or just 2 TBSP Olive Oil]
2 Large Shallots or 1 Medium Onion, finely chopped
1 2oz Tin Anchovies [we didn’t have]
2 TBSP Capers, finely chopped
Crushed Red Pepper Flakes
12 oz of whatever Pasta you have
1 Cup Herbs, Oregano, Parsley, Chives, finely chopped
1 Cup Pasta Water
Parmesan or Pecorino for serving
Let’s Get Cooking
Grab a large pot of water and boil, season it heavily with salt
Finely chop one garlic clove and place it in a small bowl. Thinly slice the remaining garlic.
Chop the lemon in half and squeeze half into the small bowl with the chopped garlic, season with salt and set aside.
Heat the 1/3 cup olive oil in a large skillet over MED heat. Add in the shallots and thinly sliced garlic, and season with salt & pepper. Cook, stirring occasionally until lightly browned at the edges. Add in the chopped capers + crushed red pepper + anchovies [if you have], stirring to encourage everything to melt into the oil. Set aside.
Cook the pasta until just al dente. Using tongs, transfer the pasta into the skillet along with about 1 cup of pasta water. Cook the pasta, stirring often until the sauce has thickened. Add in the herbs [whatever you have] + lemon and garlic + an additional squeeze of lemon juice.