Zucchini Brownies

 Zucchini Brownies

I was frantically looking for my favorite pineaple zuchini bread recipe and cam across this recipe that I must have cut from the Menominee County Journal years ago. It is from Debbie Grinsteiner, Debbie's Kitchen Korner. 

I was worried about the fact that there were no eggs.  Apparently the grated zucchini supplies all the liquid needed to bind the brownies together. It was moist and delcious.

INGREDIENTS

1 1/2 cips sugar

2 cupes grated zucchini, unpeeled (If using a large zucchini, cut in half and scoop out the seeds)

1 tsp. salt

1 1/2 tsps baking soda

2 tsps vanilla

2 cups flour

1/3 cup cocoa

1/2 cup oil (I used Canola oil)

1/2 cup nuts, options; (I used chopped pecans)

1/2 - 1 cup chocolate chips

DIRECTIONS

Combine oil and sugar. Add the zucchini and vanilla. Mix flour with cocoa, salt and baking soda. Adds this gradually to the zucchini. (NOTE: If the mixture feels crumbly after folding in the dry ingredients, let the bowl sit on the counter for 3 to 5 minutes. The sugar will pull water out of the zucchini, turning the dry mixture into a thick, glossy batter.) Stir in the nuts and half of the chocolate chips, if using.  (NOTE: I think the chocolate chips add an important sweetness to the brownies). Make in a greased and floured 9 X 13 inch pan. The batter is stiffer than I expected so spread evenly. I sprinked half of the chocolate chipes on top as well. 

Bake at 350 degrees in the oven for 30 minutes.

Dust with powdered sugar.

I didn't try this but the recipe says you could make this a little healthier by cutting the sugar to 1/2 cup and substitute 1/2 of the oil for applesauce. This would change the texture of the brownie.  Instead you could try these ideas for making the dessert healthier. The brownie would still be fudgy and chewy.

• Reduce the sugar to 1 cup.
• Keep the full ½ cup of oil using a neutral, "heart-healthy" oil (like avocado or canola oil)
• Use dark or semi-sweet chocolate chips on top to add rich chocolate flavor.

Tomato Galette 

Katie made this for breakfast during a fun family event at the cabin, August 2026. It was delicious!!!

Hi Beth!

Here’s the recipe…. Embarrassingly easy!

CRUST:

2 cups AP flour
3/4 tsp kosher salt
1 1/2 sticks chilled unsalted butter, cut into pieces
1 T apple cider vinegar

Pulse the flour and salt in a food processor to combine.  Add the butter and pulse until mixture resembles coarse meal with a few pea-sized pieces of butter remaining.

Transfer mixture into a large bowl.  Drizzle the vinegar and 1/4 C ice water over.  Mix with a fork, adding more ice water by the tablespoon as needed, just enough until a shaggy dough comes together.  Turn out onto a floured surface and knead lightly until no dry spots remain.  Be careful not to overwork.  Pat into a disk, wrap in plastic and refrigerate at least 2 hours.   Dough can be made up to 2 days ahead.

FILLING:

1 1/2 lb heirloom tomatoes, sliced 1/4 “ thick
2-4 garlic cloves, thinly sliced
Salt
4 oz firm cheese, such as Gouda, Asiago, or cheddar ( I used a mix of Parmesan/ Asiago)
1 large egg, beaten
Fresh ground pepper
1/2 lemon
1 T finely chopped herbs ( I used your fresh basil)

Place tomatoes on a cooling rack and lightly salt both sides.  Let sit for 30 minutes for the tomatoes to release liquid.   Pat dry with paper towels to absorb the liquid. 

Preheat oven to 400 degrees when ready to assemble the galette.

Unwrap the dough and roll out onto a lightly floured sheet of parchment paper.  Roll until about 1/8” thick.    Scatter the grated cheese over the dough, leaving a 1 1/2” border,   Arrange tomatoes and garlic over cheese.  Bring edges of dough up and over the filling, overlapping as needed.  Brush dough with beaten egg.  Sprinkle with pepper and sea salt.   Chill in freezer  on a baking sheet for 10 minutes. 

Bake galette, rotating halfway through, until crust is golden brown, about 55-60 minutes.  Let cool slightly.   Grate zest from 1/2 lemon and scatter over galette along with the minced herbs.   Serve at room temperature, or reheat in a 275 degree oven for 10 minutes. 
- can be cooked a day ahead and stored at room temperature
-the galette may seem quite juicy when done, but the liquid will resorb
 after 10 minutes

Enjoy!!!!

Gazpacho Soup

 https://cooking.nytimes.com/recipes/1017577-best-gazpacho?eafs_enabled=false

Creamy Homemade Yogurt

 Creamy Homemade Yogurt

https://cooking.nytimes.com/recipes/1017991-creamy-homemade-yogurt

Herb-Crusted Pork Tenderloin with Apricot-Mustard Glaze

Herb-Crusted Pork Tenderloin with Apricot-Mustard Glaze

Made for Rose Tasting, July 2026

Ingredients

Pork: 1.5 lbs pork tenderloin (trimmed)
Herb Crust: 1 tbsp chopped fresh rosemary, 1 tsp garlic powder, 1 tsp smoked paprika, 0.5 tsp salt, and 0.5 tsp black pepper
Binder: 2 tbsp Dijon mustard and 1 tbsp olive oil
Glaze: 0.5 cup apricot preserves, 1 tbsp balsamic vinegar (or soy sauce), and a pinch of red pepper flakes 

Instructions

Prep oven: Heat your oven to 400°F (200°C) and line a baking sheet with foil. Pat the pork dry with a paper towel. 
Make the binder: Mix the Dijon mustard and olive oil together, then brush it all over the pork tenderloin. 
Add the herb crust: Combine the rosemary, garlic powder, smoked paprika, salt, and pepper in a small bowl. Press this herb mix firmly onto the mustard-coated pork. 
Mix the glaze: In a separate small bowl, stir together the apricot preserves, balsamic vinegar, and red pepper flakes. 
Bake and glaze: Place the pork on the baking sheet. Roast for 15 minutes, then brush half of the apricot-mustard glaze over the top. Roast for another 10 to 15 minutes until a meat thermometer reads 145°F in the thickest part. 
Rest and serve: Let the meat rest on a cutting board for 10 minutes before slicing. Serve the extra glaze on the side. 

Cucumber Water and Other Fruit-Infused Waters

From Serious Eats

I made this for the firt time in July 2026 using cucumbers from my neighbor Linda.

This cucumber water recipe uses a simple and reliable technique that works well with a range of refreshing flavor combinations. 

Read More: https://www.seriouseats.com/how-to-make-cucumber-flavored-water-7559875?utm_source=emailshare&utm_medium=social&utm_campaign=shareurlbuttons

Cherry Almond Muffins

 Cherry Almond Muffins

From Eat the Love

I made my own almond flower with a blender and whole almonds.