Greek Yogurt Zucchini Bread

• Author: Sally

•  Prep Time: 10 minutes

•  Cook Time: 50 minutes

•  Total Time: 4 hours (includes cooling)

•  Yield: 1 loaf

Easy, healthy, and wholesome Greek yogurt zucchini bread will be your new favorite recipe for this classic quick bread!

Ingredients

• 1/3 cup (80ml) canola, vegetable, or melted coconut oil

• 1/2 cup (120ml) honey or organic blue agave

• 1 large egg, at room temperature

• 1/2 cup (121g) plain Greek yogurt, at room temperature*

• 1 and 1/2 teaspoons pure vanilla extract

• 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)

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• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1 cup (130g) shredded zucchini (see note)*

• optional: 2 teaspoons orange zest (so good!)

• optional: 3/4 cup (95g) chopped walnuts, (115g) raisins, or (135g) chocolate chips

Instructions

• Preheat the oven to 350°F (177°C) and grease a 9×5-inch loaf pan.

• Whisk the oil, agave, egg, yogurt, and vanilla together in a medium bowl until combined. In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing. Fold in the zucchini, orange zest, and walnuts.

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• Spread batter into the prepared loaf pan. Bake for 40-50 minutes. Baking times vary, so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out clean. If you find the top of the bread is browning too quickly in the oven, loosely cover it with aluminum foil.

• Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing and serving. Cover and store leftover bread at room temperature for up to 5 days.

Notes

• Freezing Instructions: Bread freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

• Muffins: Prepare batter as instructed. Grease a 12-count muffin pan or use liners. Fill with batter all the way to the top. Bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and continue to bake for an additional 13-14 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 minutes before serving. Makes about 10-12 muffins.

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• Yogurt: I use plain nonfat Greek yogurt. You can use low fat or full fat instead. Vanilla or honey flavors would work wonderfully here!

• Zucchini: If your zucchini is extra wet, give it a few blots before adding to the batter.

• Find it online: https://sallysbakingaddiction.com/greek-yogurt-zucchini-bread/

Chocolate Lava Cakes

 

Chocolate Lava Cakes

5 Stars4 Stars3 Stars2 Stars1 Star4.9 from 150 reviews

• Author: Sally
 
• Prep Time: 10 minutes
 
• Cook Time: 14 minutes
 
• Total Time: 25 minutes
 
• Yield: 4 or 6 cakes

Chocolate lava cakes with their deliciously rich molten chocolate center come together with 6 simple ingredients. Ready in just 25 minutes, this surprisingly easy and quick dessert always impresses. If you don’t have ramekins, follow my instructions for using a muffin pan instead.

Ingredients

• 6 ounces (170g) high-quality semi-sweet chocolate*
• 1/2 cup (8 Tbsp; 113g) unsalted butter
• 1/4 cup (31g) all-purpose flour (spooned & leveled)
• 1/2 cup (60g) confectioners’ sugar
• 1/8 teaspoon salt
• 2 large eggs
• 2 large egg yolks*
• optional for topping: ice cream, berries, and/or chocolate syrup

Instructions

1. Spray four 6-ounce ramekins with nonstick cooking spray and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate in step 7. Or spray half of a 12-count muffin pan and dust with cocoa powder. If baking in a muffin pan, the recipe will yield 6 cakes.
2. Preheat oven to 425°F (218°C).
3. Coarsely chop the chocolate. Place butter in a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10-second increments, stirring after each until completely smooth. Set aside.
4. Whisk the flour, confectioners’ sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a silicone spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick.
5. Spoon chocolate batter evenly into each prepared ramekin or muffin cup.
6. Place ramekins onto a baking sheet and bake for 12–14 minutes until the sides appear solid and firm; the tops will still look soft. *If baking in a muffin pan, the cakes only take about 8–10 minutes.
7. Allow to cool for 1 minute, then cover each with an inverted plate and turn over. Use an oven mitt because those ramekins are hot! The cakes should release easily from the ramekin. *If you used a muffin pan, use a spoon to release the cakes from the pan and place each upside down on plates.
8. Add toppings. Serve immediately.

Notes

1. Make Ahead & Freezing Instructions: You can prepare the batter through step 4. Cover tightly and refrigerate for up to 2 days. Allow to come to room temperature (takes a couple hours) before continuing with step 5. You can freeze the baked lava cakes for up to 3 months. Allow them to cool completely before freezing. Reheat in the microwave.
2. Special Tools (affiliate links): 6-Ounce Ramekins or 12-count Muffin Pan | Glass Mixing Bowls | Whisk | Silicone Spatula or Wooden Spoon | Baking Sheet
3. Chocolate: Make sure to use high-quality chocolate, not chocolate chips. You won’t have much “lava” with chocolate chips. I always use pure chocolate baking bars (found in the grocery store baking aisle), such as Baker’s, Ghirardelli, or Lindt. They’re typically sold in 4-ounce bars, so you will need 1 and 1/2 bars total.
4. Eggs: For this recipe, you need 2 whole eggs plus an additional 2 egg yolks. (Use the 2 extra egg whites in an omelet or in any of these recipes with egg whites.) After 10–14 minutes in an oven this hot, the eggs should be cooked to 160°F, which is considered safe to eat. If you’re concerned, you can take the temperature with an instant read thermometer to be sure.

Find it online: https://sallysbakingaddiction.com/chocolate-lava-cakes/

Strawberry Buttercream Frosting

 

Strawberry Buttercream Frosting

5 Stars4 Stars3 Stars2 Stars1 Star4.9 from 79 reviews

• Author: Sally
 
• Prep Time: 10 minutes
 
• Cook Time: 0 minutes
 
• Total Time: 10 minutes
 
• Yield: about 3 cups

Freeze-dried strawberries are the secret to adding real flavor and natural color to strawberry buttercream frosting. Rich and creamy, this flavorful frosting pairs perfectly with an array of confections including chocolate cupcakes, lemon cupcakes, and/or a vanilla sheet cake.

Ingredients

• 1 cup (about 25g) freeze-dried strawberries
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners’ sugar
• 1/4 cup (60ml) heavy cream or whole milk, at room temperature
• 1 teaspoon pure vanilla extract
• salt, to taste

Instructions

1. Using a food processor or blender, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. If it’s not grinding down fine enough, you can sift it with a fine mesh sieve to rid larger seeds/pieces. Set aside.
2. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add confectioners’ sugar, strawberry powder, heavy cream/milk, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add 1–2 more Tablespoons of heavy cream/milk if needed to thin out, if desired. (I usually add at least 1 more.) Add a pinch of salt if frosting is too sweet.
3. Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed. (It stiffens in the refrigerator.)

Recipe from Sallys Baking Addiction

Copycat Bang Bang Shrimp

 

Copycat Bang Bang Shrimp

Recipe by: Jamielyn Nye

Prep Time: 10minutes mins

Cook Time: 10minutes mins

Total Time: 20minutes mins

Servings: 4

This bang bang shrimp recipe is a Bonefish Grill copycat easy to make at home! It's an irresistible appetizer with crispy, fried shrimp tossed in a sweet, spicy mayo chili sauce.

Ingredients

Bang Bang Sauce

• ¼ cup mayonnaise
• ¼ cup Thai sweet chili sauce
• Sriracha sauce , to taste

Fried Shrimp

• ½ cup buttermilk
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• 1 pound large shrimp , peeled and deveined, tails removed
• Canola oil , or peanut oil, for frying
• ¾ cup cornstarch

Instructions

Bang Bang Sauce

• In a bowl, stir together 1/4 cup mayonnaise, 1/4 cup chili sauce, and desired Sriracha until smooth.

Fried Shrimp

• In a large bowl, combine 1/2 cup buttermilk, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt. Add 1 pound shrimp and stir to coat.
• In a heavy-bottomed pan, add 2 to 3 inches of oil. Heat over medium heat until temperature reaches 375°F on a digital thermometer.
• In a shallow bowl, add 3/4 cup cornstarch. Using tongs, remove 1 shrimp from the buttermilk marinade, letting any excess drip off, and coat each side in cornstarch.
• Add the shrimp in batches to the oil and fry 1 to 2 minutes per side, until cooked through and light brown. Transfer to a paper towel-lined plate. Return oil temperature to 375°F and repeat with remaining shrimp.
• Place in a serving bowl and add sauce. Toss to coat. Serve warm.

Notes

Frying: Keep the oil temperature at 375˚F with a digital thermometer (one that clips to the pot is helpful). Be sure to bring the oil back to temperature before frying a new batch.

Bang Bang Sauce: To make the sauce a little sweeter, add 1 teaspoon honey or maple syrup. For extra spice, add some cayenne or hot sauce. To make it a little tart, and a dash of lemon juice.

Storage: Store in an airtight container in the refrigerator up to 3 days. Reheat them on a baking sheet in the oven set at 350°F.

Copycat Bang Bang Shrimp by I Heart Naptime.