I fear my housewifely pursuits are in danger of being seriously curtailed. It seems that a certain 2 year old thinks it is ok to no longer nap. I strongly disagree with this because I really don’t see how I’m supposed to read, bake, cook, do any projects, or nap, if he never takes a break. Happily, it is the weekend and I’m going to try to cram in a bunch of freezer cooking.
I think everyone experiences a point in the summer where he or she is the recipient of too many zucchinis and must bake and freeze a bunch of things. Last week my friend Liz gave me a great recipe for Zucchini-Ginger Cupcakes (with Cream Cheese Frosting.) I made the cupcakes, but sans frosting, so let’s just call them muffins, and they were fantastic. Actually I didn’t have enough zucchini at the time (recipe calls for 2, I had 1), so I made up the difference with grated carrot. The recipe calls for crystallized ginger ground up with the flour and spices, orange zest, and instead of butter and sugar–olive oil and honey!
This week I got more zucchini from the farm and decided to make another batch for the freezer. However, I divided the batter into two mini loaf pans to make little tea breads instead. Which I imagine will be fantastic when whipped out on some fall day and enjoyed with a little cream cheese or butter on them (though they certainly don’t need it-the texture of this stuff is fantastic. Very M, too (I cannot bring myself to say the “m” word most associated with baking. It skeeves me out for some reason.) )
I just took them out of the oven and they look super. This is my first time using silicone pans, which I happened to buy this morning. Not because I so badly wanted silicone bakeware, but it was on sale at Wegman’s and I’ve been needing some mini loaf pans, so I got them. Seems to have done nicely, though a little rounded out at the sides–I wouldn’t count on them if I desperately wanted straight sides (but why would I?)
Next up: corn chowder for the freezer!