Cooking Hussy


Zucchini Bread September 3, 2009

Filed under: Bread/Muffins — cookinghussy @ 7:33 pm

Zucchini Bread 1

Zucchini bread! Thank you Smitten Kitchen!

Zucchini Bread

I had two lovely zucchinis just waiting for a recipe. I decided to splurge and make this decadent zucchini bread from Smitten Kitchen. Oh, the sugar! The oil! And it tasted so good. I made half with chocolate chips & walnuts and half with just walnuts.

  • 3 eggs
  • 1 cup olive or vegetable oil
  • 1 3/4 cups sugar
  • 3 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons cinnamon
  • 1/8 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)

Preheat oven to 350°F.

Grease and flour two 8×4 inch loaf pans, liberally. (See those pictures of the cakes inside their non-stick pans? Yup, they’re pretty much hanging out in there for the time being.) Alternately, line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.


Sweet Potato and Bacon Biscuits November 25, 2008

Filed under: Bread/Muffins — cookinghussy @ 8:49 am


A couple years ago some friends of our threw a party, a Bacon and Bourbon party. What is a Bacon and Bourbon Party, you ask? Well, it’s a party where you drink bourbon and eat lots of bacon. Bacon wrapped, stuffed, infused… It’s decadent. The party was revived this year by a couple of other friends. I wanted to make something with some sweet potatoes I had on hand and I found this lovely recipe for sweet potato and bacon biscuits. The biscuits ended up tasting great, even though I had to improvise a bit with the recipe…sweet-potato-and-bacon-biscuits-21

  • 2 C. all-purpose flour
  • 2 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. salt
  • 1 stick cold unsalted butter – cut into pieces
  • 1 C. mashed cooked sweet potatoes – cooled
  • 2 T. packed light brown sugar
  • 5 slices cooked bacon – drained and crumbled
  • 3/4 to 1 C. buttermilk

(I’m pulling this directly from the site again. It’s baking! Follow exactly!)

“Preheat the oven to 425 degrees F. Lightly grease a large baking sheet and set aside.

In a bowl, stir together the flour, baking powder, baking soda, and salt. Add the butter and work in with a pastry blender or your fingers until the mixture resembles coarse crumbs.

In a bowl, whip the sweet potatoes with the brown sugar until very smooth. Add to the flour mixture and mix in lightly but thoroughly with your fingers. Add 3/4 cup of the buttermilk and the bacon and gently work to make a smooth dough, slightly sticky, being careful not to overwork and adding more liquid as needed 1 teaspoon at a time.

Turn out onto a lightly floured surface and pat out into a large rectangle about 1/2-inch thick. Cut into 10 large biscuits and place on the prepared baking sheet. Bake until golden brown and risen, 15 to 18 minutes.

Remove from the oven and serve hot with butter.”

Notes: Alright, the section where it says “turn out onto a lightly floured surface…” is a total lie. I added the 3/4 cup buttermilk and it was a sticky mess, no way to roll out. I improvised and bam! drop biscuits.

Servings: 24+


Cinnamon Apple Scones November 13, 2008

Filed under: Bread/Muffins,Vegetarian — cookinghussy @ 8:28 pm


I made scones. For the first time, I made scones.


My kitchen filled with the smell of cinnamon. I love the smell of things baking.


For the past several weekends we’ve had these scones. I baked one batch the first weekend and put the other set in the freezer and baked them the next weekend. It’s so wonderful to have a cup of coffee and a warm scone and not pay $7 for them in a coffee shop. Next time, I’m interested in making some pumpkin scones…


  • 2 C. all purpose flour
  • 2 1/2 C. wheat flour
  • 1/2 C. sugar
  • 1/2 t. baking soda
  • 1/2 t. salt
  • 1 1/2 C. cold unsalted butter – cut into small pieces
  • 1 1/2 C. buttermilk
  • 1 T. ground cinnamon
  • 2 C. peeled and diced apples
  • 1 egg – beaten
  • 2 T. milk
  • cinnamon & sugar mixture to sprinkle on top

Preheat oven to 400°. Line  2 baking sheets and set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in the butter with a pastry blender until the mixture resembles coarse meal. (Alternately, use a food processor with a metal blade to cut in the butter.) Stir in cinnamon and chopped apples. Do not overwork the dough.

Add 1 & 1/4 cups of buttermilk. Mix until combined and the dough begins to stick together. Add remaining buttermilk if dough is too dry.

Turn the dough out onto a lightly floured work surface. Roll or pat dough into two 6-inch rounds about 1 & 1/2 inches thick. Cut each round in half, then cut each half into 3 triangles. Place on baking sheets.

Mix together beaten egg and milk. Brush the tops of the triangles with egg wash. Then, sprinkle with cinnamon sugar. Bake 25 to 30 minutes, or until golden brown and firm to the touch. Serve immediately. (You can freeze the unbaked scones for a month or so, tightly wrapped.)

Notes: Yum! I like scones!

Servings: 12 scones


Zucchini and Pistachio Cupcakes with Cream Cheese Frosting September 26, 2008

Filed under: Bread/Muffins,Dessert — cookinghussy @ 9:41 am

I made these several weeks ago and just haven’t gotten around to posting them. Then I realized that fall is here! If you still have zucchini’s and are looking for a little different way to use them up, these zucchini and pistachio cupcakes are tasty and really not that unhealthy. I was turned off of zucchini bread due to all the oil and sugar needed. THAT’s why zucchini bread tastes so good. I started with this recipe but made a lot of changes. Cut down on oil, added more zucchini, used some whole wheat flour and added baking soda. I also made some cream cheese frosting.

Mmmm. Pistachios make everything taste good. And look how pretty the green zucchini looks on the inside!

  • 1/2 C. vegetable oil
  • 1/4 C. sugar
  • 1/2 C. splenda
  • 2 eggs – lightly beaten
  • 2 t. vanilla extract
  • 1/2 C. pistachios – chopped
  • 2 C. zucchini – shredded
  • 1 C. whole wheat flour
  • 1/2 C. white flour
  • 1/2 C. amaranth flour
  • 1 1/2 t. baking soda
  • pinch salt
  • 1 1/2 t. cinnamon

Mix oil, sugar, splenda, eggs and vanilla in a large bowl with an electric mixer. Mix in nuts, zucchini and dry ingredients until well combined. Pour into 16 muffin holders. Bake at 350 for 25ish minutes. While baking, mix together the cream cheese frosting.


  • 4 oz 1/3 fat cream cheese (room temp)
  • 1/4 stick of unsalted butter (room temp)
  • 1 to 2 cups powdered sugar
  • 1 t. vanilla extract

In a bowl, mix together the cream cheese, butter, 1 cup powdered sugar and vanilla. Mix with an electric mixer. Taste. I like my frosting to be sweet, but not overly sweet. I started with one cup and added just a little bit more, to taste.

Once the cupcakes cool, spread with frosting and if you want, top with a few pistachios. EAT.

Notes: These did not taste like cupcakes. That didn’t bother me at all since the frosting wasn’t too sweet either. I ate one for breakfast! I really liked the zucchini and pistachio mix.

Servings: 16 cupcakemuffins


Mega Scones – Part 2 March 25, 2008

Filed under: Bread/Muffins — cookinghussy @ 10:14 am


I made those Mega Scones again this past weekend. This time I cut back on how much I rolled out the dough, used two different kinds of preserves (strawberry and black berry) and was much happier with the results.  While tasty, I am looking forward to trying a more traditional scone the next time I get a craving for scones.


Mega Scones – Raspberry January 15, 2008

Filed under: Bread/Muffins — cookinghussy @ 8:54 am



MEGA scones indeed. I made two mega scones this Sunday and the basically filled a cookie sheet pan.  This is the first time I’ve made scones and they turned out well. The simplicity of making two, giant scones appealed to me. I followed Heidi’s recipe.

4 cups whole wheat pastry flour
3 tablespoons baking powder
1 teaspoon sea salt
1 stick unsalted butter, chilled and cut into 1/4-inch cubes
3/4 cup granulated sugar
1 1/4 cups half-and-half ( with a little extra to spare if needed)
1 teaspoon vanilla extract
zest of one lemon

2/3 cups raspberry preserves


1/2 cup powdered sugar
1 tablespoon lemon juice
zest of one lemon

Combine the flour, baking powder, and salt in a bowl. Using a food processor, cut the butter into the flour mixture until it resembles little pebbles in a beach of sandy flour (about 20 quick pulses). Add the half-and-half, vanilla extract, and lemon zest. Pulse  dough just comes together – don’t over mix, but if the batter is too dry add more cream a bit at a time.

Turn out onto a floured piece of parchment paper, divide into two equal sized pieces of dough and set one aside. Take the first piece of dough and roll out into (roughly) a 9×9 inch square, 1/2-inch thick. You want to keep the dough from sticking to the mat/paper if possible, so sprinkle with more flour if needed. Slather the slab of dough with the jam and fold the left side of the dough in toward the center. Fold the other side in after. Slide onto prepared baking sheet. Repeat with the other piece of dough. The two scones will fit on one baking sheet but give them a few inches between each other so they don’t bake into each other. Brush with a bit of cream, and bake for about 25 minutes at 375 or until golden where the scones touch the pan.

For the glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl. Stir until well combined, and set aside. When the scones come out of the oven brush them generously with the glaze and let cool.

Notes: This probably won’t be made often, but is a great idea for brunches or special occasions.

Servings: Two mega scones or about a billion little slices.


Gougeres aka Cheese Puffs January 14, 2008

Filed under: Appetizer,Bread/Muffins — cookinghussy @ 8:26 am


For the Warships holiday party this weekend, I made some deliciously cheese gougeres, or cheese puffs, which is much easier to say.  I found the recipe on Smitten Kitchen, a new food blog my friend Shea discovered. Mine weren’t perfectly round, but they still turned out well and were pretty easy to make.

1 cup milk
4 tablespoons unsalted butter (1/2 stick)
1/4 teaspoon salt
Dash cayenne pepper
1 cup all-purpose flour
3 large eggs
1/2 teaspoon paprika
1/2 cup grated Parmesan cheese
1 1/2 cups grated Swiss cheese (or Gruyère)
Coarse salt (I used sea salt) to sprinkle on top

Bring the milk, butter, salt, and cayenne to a boil in a saucepan. Remove from the heat, add the flour all at once, and mix vigorously with a wooden spatula until the mixture forms a ball. Return the pan to the heat and cook over medium heat, stirring occasionally, for about 1 minute to dry the mixture a bit. Move the mixture into a food processor and let cool for 5 minutes, then process for about 5 seconds to break it up.

Add the eggs and paprika to the processor bowl, and process for 10 to 15 seconds, until well mixed. Transfer the paste to a mixing bowl, and let cool for 10 minutes.

Preheat the oven to 375°. Line two cookie sheet with parchment paper. Reserve 1 tablespoon of the grated Parmesan cheese, then add the remainder and all the Swiss cheese to the paste. Stir just enough to incorporate. Using a tablespoon, scoop out a level tablespoon of the gougère dough, and push it off the spoon onto the cooking mat. Continue making individual gougères, spacing them about 2-inches apart on the sheet. Sprinkle a few grains of coarse salt and a little of the reserved Parmesan cheese on each gougère. Bake for about 30 minutes, until nicely browned and crisp. Serve lukewarm or at room temperature with drinks.

Notes: Amazing. Yum. Can’t stop eating them. They were gone by the end of the night.

Servings: About 30 cheese puffs