These brownies are hiding something...

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...and that something is zucchini (and carrots too!) 

We've officially reached the point in the summer when gardeners in the northern hemisphere start stacking the zucchini like firewood by the back porch.  I do love these tender little veggies sauteed with parmesan and butter--but every year one or two of these critters gets out of hand and grows exponentially overnight.  I've heard the advent of this crop referred to as the onset of the "zucchini wars." While it is NOT neighborly to drop mounds of zucchini on your neighbors front porch (you know who you are,) a tasty treat might just earn you tome "brownie" points indeed. 

Here's a recipe for Secret Brownies that I came up with when my kids were small and we planted more than one zucchini plant (rookie mistake.) 

Secret Brownies

1 1/4 cups flour

1 teaspoon baking powder

1 teaspoon salt

2/3 cup Dutch processed cocoa powder

2 cups sugar

1 cup butter, melted

3 eggs

1 t. vanilla

1 1/4 cups shredded zucchini

1 1/4 cup shredded carrots

Start by preheating the oven to 350-degrees and lightly greasing a 9x13 inch baking pan. Shred the zucchini and carrots; set aside.

I use the medium blade for my Kitchen Aid grater attachment.

•  Mix the dry ingredients together in a medium to large mixing bowl.

•  With a wooden spoon add the melted butter, eggs and the vanilla to the dry ingredients and stir until liquid is incorporated.  The batter will be slightly lumpy, not to worry.

•  Gently fold in the zucchini and carrots  just until blended. 

•  Spread the batter into the 9x13 inch dish and bake for 25 - 30 minutes; or until done. 

terrace-hill photo

To frost or not to frost?  That is the question...as or me, frosting always wins.   

~enjoy

New Apron in the Shop Today!

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Well, it's officially been 10 very long weeks since my thumb/hand surgery, and (drum roll please)...I'm finally back at the sewing machine.  Although I must admit, it's a bit slow going.  It's taking me a lot longer to get things done these days, but the healing continues and things are moving better and better each passing week.

Probably the worst part of this whole process has been having fabric arrive in the mail--seeing it--loving it--and having to wait, wait, wait to play with it.  That sure was the case with the fabric on this latest Vintage Style apron in the shop.  It's made from Kate Spain's latest fabric collection  "Serenade" for Moda.  This particular print is called "Autumn Thistle" and I LOVE it.  It's got an awesome pop of all the bright colors that I love--orange, blue and green in a geometric thistle pattern. I paired it with a coordinating gray fabric on the neckline and pockets, since the gray trend seems to be here to stay! Since this fabric arrived while I was still in a cast, I was thrilled to have it be the first bolt I went to when my thumb started opposing again :)

Someone once asked me, "How do you choose the fabrics for your aprons?"  Well, being an avid cook, gardener, and house cleaner...my first thought/requirement when falling in love (with a fabric, of course) is most likely..."What color stains will not really show up when I spill/splatter/splash them on this fabric?"  Sad but true--I wear aprons not just because they are pretty, but because I am one messy gal.  So, this new apron will do very nicely when whipping up a batch of fresh pesto, or a few jars of apricot jam.

Make it a great day, or not...the choice is yours!

Hot Glam, Girl!

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I do love getting photos from "real" people wearing their Terrace-Hill aprons. This is my adorable niece Kailey in the Vintage Style she's sporting these days. If you didn't know to look for it--you'd probably miss the "baby bump" hiding under the bold floral camouflage.  But since that's my very first great-nephew in there, I noticed it--woo hoo!  Thanks again for sending the photo Kailey. It really suits you.  Oh, and I  can't wait to meet the little guy hiding under that apron :)

Fresh Glazed Strawberry Pie

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Summer is in full swing here on the central coast of California--and that means strawberries.  Not only do we have the best strawberries (some are as big as apples--no joke!) but we also have one of the longest seasons on the planet.  You can find these beauties at roadside stands dotting the countryside from April all the way in to November some years.  Crazy--I know!   I bought mine at okuis-strawberry-n-fruit-stand in Arroyo Grande this year. One of the things Santa Barbara County (California) is famous for, Santa Maria in particular is the abundance of sweet and delicious "Albion" strawberries. One of my favorite summer recipes is this super easy Farm Fresh Strawberry Pie. Back in the late 1980's we lived in Lompoc, CA and we used to help with a fundraiser at a local flower festival--this is the prizewinning recipe that sold way too many pies to count.With just a few simple ingredients, you can wow your family ore really impress your guests. (print full recipe here)

You'll need the following ingredients: 

1 refrigerated pastry crust--I used Pillsbury roll and bake dough, but any crust will do. 
4 pints fresh strawberries ( one of those little green baskets =1 pint)
3/4 - 1 cup sugar
3 T. cornstarch
3 T. strawberry jello
Pinch of salt
1 T. lemon juice
Whipping cream--for the big finish!          
            

First off, wash and hull the strawberries. Lay the washed berries on a kitchen towel to air dry—too much water will make the pie runny. While the berries are breathing, prepare the pie crust according to the package directions, and set aside to cool.

I almost always prepare my own pie crusts from scratch; but alas, due to recent hand surgery...I'm taking a few shortcuts.  Here's a handy little tip (see picture above) Before baking, prick the bottom with a fork to allow for steam to escape, avoiding bubbles in the crust. Line the shell with parchment and fill with dry beans to prevent shrinkage.

Using the washed strawberries, mash enough to make about one cup of pulp, I cheat and use my magic bullet. Then, combine the sugar, cornstarch, and Jello in a saucepan, and whisk together.

Stir in the crushed strawberries. Cook over medium-high heat until the mixture comes to a rolling boil, stirring often. Cook for two more minutes  to ensure that the cornstarch is fully cooked The sauce will become thick and translucent.Remove filling from heat and transfer to a large bowl; cool to room temperature. Stir in lemon juice if desired and set aside.

  

After the filling has cooled, add about 2 pounds of the best looking berries to the glaze in the bowl and toss the berries until they are evenly coated. Fill the cooled pie shell with coated strawberries. I like to arrange the top layer so that the points of the strawberries are facing up--it just looks nice. Place the completed pie in the refrigerator (uncovered) for at least two hours to set up. *tastes best within 5 hours of chilling.  

Top with whipping cream, and serve...enjoy!

Lovely and Lucious Kiwi Lime

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A little something for everyone in this collection...

This, That and the Other...a.k.a. Birth of a Blog

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What to say in the first entry of a blog? How the heck do I know? I’ve finally bowed to the peer pressure, and here we are.  If you purposely clicked over to this page, you probably want to know a bit about the person behind Terrace-Hill.  Or, if you’re not sure how you accidentally got here, and are now trying to find a way out, may I suggest Pinterest (you’re welcome.) First off, I’m a seasoned homemaker, having been married for nigh on 29 years. So, you ask, “What does that even mean?” Well, it means that I’ve learned a lot along the way.  Below is  a list of my job skills/qualifications:

• Keen resourcefulness that comes from being “poor college students” in the early years

• The patience of Job having raised a son and a daughter to adulthood, only to realize that there is no retirement plan! 

• Accepting of the sad fact that the “warranty on my parts” wore out about 10 years ago—and my “welcome to almost turning 50” party was celebrated with hand surgery for osteoarthritis—not a cake in sight—dang it

• Certificated (or certifiable) in the following areas: master gardener, chef, food preserver, home/office/life organizer, wedding planner (not on purpose,) counselor, bookkeeper, tax preparer,  home decorator, do it yourself-er, medical triage officer…geez,  this is depressing—enough already! 

•  Married for longer than 10 celebrity couples I can think of off the top of my head—combined!  I’m still crazy in love with my husband, he’s pretty terrific, and only occasionally bugs me—mostly because he’s so low key and nothing bugs him!

•  Highly developed sense of humor (survival skill) and using laughter for medicinal purposes.

So, now I spend my days two ways:  

Most months I teach wonderful elementary school students, each of whom is dealing with their own special learning style. For some reason, these non-typically developing children make my world go around.  I just LOVE them.  I love how hard they work to overcome an educational system that struggles to support them.  I love being a witness to the “light” going on in an academic or social situation. Seeing the transformation when they realize that they ARE going to be able to understand a concept—it may just take a bit longer and a more creative approach. There’s a special place in my heart for families living with Autism.  I hesitate to pick favorites--but I must say that from Kindergarten through the 8^th grade, hands down, my students on the Autism Spectrum totally rock my world!

Next, when I get home from school, I get started with the various aspects of designing, pattern-making, cutting, sewing and running of a handmade vintage style apron business called Terrace-Hill in my bright little home office/studio.  My creations have traveled to far flung parts of the globe, where they're admired and used by people with varied backgrounds and cultures. That is pretty cool, if you ask me.

So, that’s my life in a nutshell. I’ll close with one of my favorite mantras…make it a great day—or not, the choice is yours!