Why is zucchini spelled with an "h"?

As much as I try to fight the end of summer and beginning of fall, I cannot.  I am internally trying to figure out how to end our summer and start our busy fall without a lot of tears.  Summertime is my absolute favorite time of the entire year!  Christmastime is a close second.  But in the past few years our schedules have changed, our kids have grown up, and now our summers are filled with lots of time together as a family traveling, paddle boarding, floating the river, rock climbing, BBQs with friends and family, bike rides, parks, library trips, camping, swimming at friend's pools (thanks Molly and Kim!) and fishing (oh, don't be fooled-this really means I go along and cheer the other three in my comfy camping chair while I read a book). I know that in a little over a week both my kids will go to school all day (a first for me as our "baby", Lily, will be in 1st grade). I'm not a very emotional person, or rather I don't cry a lot, but as I write this I can't seem to stop.  I absolutely adore my other jobs but these days spent with my kids and husband have been priceless and I actually feel like I'm mourning them soon being over.  Our days will soon be spent driving our kids all over, working at our jobs, volunteering in the kid's classrooms, etc.  So, days like today, are intentional and filled with lots of pictures and conversations with my kids.

My parents have a big garden and they invite us to come over and pick vegetables throughout the summer.  Last week they gave us bags full, including about a dozen large zucchinis.  When I say large, I'm not exaggerating.  This is the largest of the bunch (next to a muffin I made with it):

I have made zucchini bread many, many times but have never found a recipe I really loved.  I finally did today, after many alterations.  So, here it is for you!

"My Favorite Zucchini Bread" 

(yeah, that's the name after 24 muffins & 4 loaves)

2 1/2c white flour                                              3 eggs, beaten

1/2 c wheat flour                                               1 c vegie oil (or 1/2c. oil & 1/2c. applesauce)

1 teaspoon salt                                                  1 3/4 c white sugar

1 teaspoon baking soda                                    3/4 c brown sugar

1 teaspoon baking powder                                3 teaspoon maple syrup (or vanilla)  

3 teaspoons cinnamon                                      2 c grated zucchini

Directions: Add all of the ingredients on the left into a bowl (sift flour) and set aside.  Beat eggs in separate bowl then add all the ingredients on the right in order, adding the shredded zucchini last.  You can also add 1c chopped walnuts if you choose.  I like it without. Grease 2 loaf pans or muffin pans to make 24 total.  Bake @ 325 for 40-60min. for the loaves and 20-30min. for the muffins.  Take out about 10 min. before they're done and sprinkle raw sugar on the top then finish baking.  

Now give some to your neighbor for letting you borrow the ingredients you thought you had but didn't. Count how many muffins there are throughout the day to make sure you kids aren't full at dinnertime because they ate them all day long. And enjoy! 

Now I feel a little more ready for Fall. :)

Meet Chef Milli Vanilli

Remember when you found out Milli Vanilli was a fraud? Me neither, I was WAY too young. ;) I "heard" people were devastated.  Who wouldn't be when you thought your favorite singers weren't actually the ones even singing the songs?!? Well, I'm sorry to say that I'm Chef Milli Vanilli.  Most of my recipes aren't even my recipes.  I do not, however, take credit for other people's recipes unless I have changed quite a few of the actual ingredients, directions, etc.  I love looking up recipes online and trying them several times then making changes to them until they're exactly how I like them. This one, however, didn't need any changing.  It's perfect.  And don't judge.  All you anti veggie lovers need to give this one a try before you delete my blog from your daily readings (are there actually any of you out there that DO read it regularly?). 

Cauliflower (or as my daughter calls it "white broccoli") Pizza Crust

http://www.eat-drink-smile.com/2011/04/cauliflower-crust-pizza.html

You can pretty much put any regular pizza toppings you'd like on this but my personal favorites are red sauce, chicken breast strips (precooked), yellow peppers, mushrooms and thick chunks of zucchini.  Enjoy!

Who doesn't love pancakes?

My husband, that's who.  I thought it was so weird when I first found out he didn't like pancakes.  Who doesn't love pancakes?  So, my goal for the past 13 years has been to find a pancake recipe he likes.  And I did! And it's actually healthy (for pancakes anyway).  And all you English fanatics are probably so annoyed I just started three sentences with "and" (sorry about that).  So here it is for all you pancake-makers (Moms, Dads, kids who are to be trusted in the kitchen, etc).  Enjoy!

1 1/2 cups milk
4 T. white vinegar                                                                          
1 1/2 cups white flour                                                                     
1/2 cup wheat flour (could substitute other flours or)            
4 T. white sugar (could substitute brown)
2 t. baking powder
1 t. baking soda
1 t. salt
2 eggs
4 T. melted butter
1 T. flax seed
1/2 t. vanilla

Directions:
Mix together the milk and vinegar and let sit for 5 minutes to sour (this is how you make buttermilk substitute).  Combine in a separate bowl the flours, sugar, baking soda, baking powder, salt, and flax seeds. In a mixing bowl (I used my Kitchen Aid) mix the milk/vinegar, 2 eggs, vanilla and melted butter.  Add flour mixture while slowly mixing.  Add milk if needed to make to your preferred consistency.  Spray griddle/pan and pour pancakes on.  This recipe makes approx. 16 medium sized pancakes.

Optional toppings/additions:
Chocolate chips (this is my children's favorite-a smiley face is mandatory)
Coconut (this is my favorite!)
Chocolate chips AND coconut (this is how I got my man to like pancakes! They taste like Mounds!)
Peanut butter
Peanut butter AND chocolate chips (Can you say Reece's?)
Strawberry sauce (see recipe below)
Vanilla yogurt AND strawberry sauce
2 T. ground nuts (almonds would be my favorite in this...but would have to be with coconut and chocolate chips to mimic an Almond Joy)

Strawberry sauce recipe:
I realize this isn't really a recipe when something has two ingredients, but this is seriously the easiest thing EVER to make so I had to share.  Put 2 cups of frozen strawberries into a large/microwavable bowl. Microwave until softened then mash with potato masher.  Add 1T. sugar/splenda/stevia/agave nectar or whatever you desire to sweeten it up a bit.  Pour over ANYTHING!  Frozen strawberries are a staple in our home.  Mmmm

BUNTING, I LOVE BUNTING!

Seriously.  I have a problem.  I love bunting.  I love it in every color and for every occasion.  I love it in all white, different colors and sizes.  But I don't love it when people tell me they don't like bunting or don't think it'll be a good fit for a party.  Bunting is awesome for any kind of party!  And it's called BUNTING, not pendants (just to clarify).  It's an inexpensive way to decorate or brighten up a room.  If you personalize it your kids will think you're the best Mom ever (kids love anything with their names on it...which was a real bummer for me as a kid).  Here are some pictures of bunting I've made (I apologize for my ridiculous placement of these photos.  I'm still trying to figure out this whole blogging thing)...

Invitations made for a friend's baby shower

Burlap and lace (some of my favorite combinations)

My boutique collection sign

Baby shower bunting

And these are pictures of bunting I just love...

                                                        Okay, that's it.  Again, I apologize for the spacing.  ;)

Lace Bunting-so cute!