These brownies are hiding something...

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terrace-hill photo

...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

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!