Zucchini Muffins

Making just 12 standard size muffins, this recipe is scaled especially perfect for harvesting zucchini early. These one-bowl muffins are as delicious as zucchini bread but cook much quicker, making them perfect for summer breakfast.

Zucchini Muffins

• Spritz the 12 cups of a muffin tin with non-stick cooking spray, set aside.

To a medium mixing bowl, add:

1 1/2 cups flour

1/2 cup sugar

1 tsp cinnamon

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/4 tsp nutmeg

1/16 tsp cloves

Sift together. Add all of the following to the dry ingredients before mixing:

8 oz zucchini, finely shredded

1/2 cup yogurt (plain recommended)

3 Tbsp oil

2 Tbsp milk

1 tsp vanilla

Fold all of the ingredients together. Initially it will appear too dry. Keep folding. The movement of the ingredients will cause the zucchini to release sufficient liquid to incorporate everything.

Set aside, resting batter ~5 minutes. Then stir in:

1/4 cup miniature chocolate chips

Divide batter between 12 standard muffin cups (it will seem very liquidy, don’t let that worry you). Bake at 350 F for 25 to 30 minutes. Serve warm with butter.

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Brenda’s tips:

• Serving size: 12 standard muffins

• These muffins work best if muffin/cupcake liners are NOT used

• This recipe can be doubled

• Substitute 1/4 cup sour cream + 1/2 cup milk for the yogurt if needed

• Brenda is a strong proponent of delicious flavor, recommending that zucchini squash is harvested when it’s about 8” long and the diameter is equivalent to a quarter

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Window to B’s kitchen . . .

Sweet Orange Rolls

Brenda simply tweaks her Favorite Dough Recipe to create these Sweet Orange Rolls.

• If you’re new to kneading, check out Brenda's HOW TO: Knead Yeast Dough post

• For tips on zesting, refer to HOW TO: Zest and Juice Citrus Fruits

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Sweet Orange Rolls

To a large mixing bowl, add:

1 3/4 cups warm water 

1/4 cup orange juice

4 tsp yeast

1/2 cup sugar

1/2 cup potato flakes

2 1/4 cups flour

2 Tbsp orange zest

Stir until combined, then mix each in individually:

4 Tbsp butter, softened

2 eggs

1 1/2 tsp salt

2 cups flour

Dough should be somewhat “shaggy” indicating that it’s thickened enough to knead. Clean spoon and begin to knead, sprinkling in:

1 Tbsp increments flour, totaling 1/4-1/2 cup

Knead for about 10 minutes or until dough “blisters” and is soft and elastic. Cover.

1. Let rise 45 minutes. 

2. Shape, some possibilities:

   • Round rolls

   • Bowknot rolls

   • Leaf design (see Window to B’s kitchen . . . below)

3. Proof 45 minutes. 

4. Bake at 350F for 16-20 minutes. While baking, prepare:

Orange Glaze

To a small mixing bowl, add:

2 Tbsp butter, melted

2 Tbsp orange juice

1 tsp orange zest

1 cup powdered sugar

Stir until smooth.

Remove baked orange rolls from oven. Glaze immediately.

Let rest 5 minutes, then serve.

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Brenda’s tips:

• Brenda prefers to use a large, shallow, flat-bottomed bowl to make yeast dough as it makes kneading easy. Her very favorite bowl comes from this set.

• New to kneading? Check out Brenda's HOW TO: Knead Yeast Dough post.

• Brenda always recommends allowing any and all yeast baked goods to rest five minutes after baking. If you cut into a loaf prior to the five minutes, the loaf will "steam," causing the interior to clump and an inferior crumb to result. Wait five minutes and the loaf will cut cleanly and have a smooth open crumb.

• Need to save some? Enclose in an airtight container or bag and freeze. Even if you're serving only 24 hours after baking. To thaw, remove from freezer about 1-2 hours prior to serving. 

• Proof means to allow the yeast to work (aka let the dough rise)

• Yeast is a living organism. In order for yeast to cause the dough to rise, you must respect the ingredient and not kill the yeast early by:

  • burning it: too hot water

  • smothering it: butter/oil direct on yeast that hasn't yet bloomed will coat the yeast

  • poisoning it: salt added directly to yeast that hasn't bloomed

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Window to B’s kitchen…

Pie Crusts

Brenda is known for her pies. Every Thanksgiving she lived in NYC she would host a pie party. She’d cook at least 8 different pies, and if my memory serves me right, each year she’d add more and more pies. She’d even send out a survey before each pie party asking for requests. Don’t believe me? When we first started this blog a friend commented,

“If you need testimonials, Brenda’s pies Thanksgiving 2014 changed my life.”

She claims growing up in a large family (she’s one of 13 kids), she grew accustomed to making lots of pies. She wanted to keep the tradition alive and the pie parties commenced.

All this pie making has lead to several pie discoveries for Brenda. The most important: generally, people will only notice crust that is too thick or undercooked. So the most important factor in determining which pie crust to make is elevation.

Keep in mind, Brenda will share all of her pie fillings soon, but for now, she’s sharing 5 … YES FIVE … pie crust recipes to get you started.

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Brenda’s tips:

I know my tips usually follow the recipe, however, there are a couple of very important things you must know before you start. 

• Serving Size: each of these recipes make 1 bottom and 1 top crust for a 10” pie (or about 2 bottom crusts for a 9” or about 3 for an 8”)

• Each of these recipes were written to be made by hand.

• Do not over mix! Pies should have flaky, crisp, yet tender crusts. To create, the flour’s gluten should remain dormant which means don’t mix the dough any more than necessary once liquid is added. The fat does need to be cut into the flour, but all that mixing should happen before the water is added. 

• Baking: many pie recipes recommend baking at 425F then reducing to 350F. Don’t do it. This results in pies that are beautiful on the outside and disappointing on the inside. Simply bake the entire time at 350F. Trust me.

  • Filled & baked generally need 60-70 minutes. No need to cover with tinfoil to prevent blackening the edges. Before baking, lightly brush the top with heavy cream (or milk) and dust with sugar for a beautiful, deliciously crinkly top.

  • Shell only: use a fork to pierce the sides & bottom of crust, then bake for 10 minutes. Cool, fill and serve.

 How to: Roll Out Pie Crust (being published Thursday!)

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1. Fast & Easy Pie Crust

* Great almost anywhere, except high elevation

In a mixing bowl, cut together with a fork:

3 cups flour

1/2 tsp salt

3/4 cup oil

Make a well, add:

1 Tbsp increments cold water, up to 6 Tbsp 

Fold the water in, mixing as little as possible, until a shaggy dough forms. Lightly press into a ball.

No need to chill, simply divide, and roll out in circles to fit pie plate & top. 

2. Buttery Pie Crust

* Great almost anywhere, except high elevation

In a mixing bowl, cut together with a fork:

3 cups flour

1/2 tsp salt

1 cup cold butter, cut into 1/4” slices

Make a well, add:

1 Tbsp increments cold water, up to 6 Tbsp

Fold the water in, mixing as little as possible, until a shaggy dough forms. Lightly press into a ball.

Chill 30 minutes (up to three days), divide, and roll out in circles to fit pie plate & top.

3. Pie Crust for High Elevation 

In a mixing bowl, sift together:

3 cups flour

2 Tbsp powdered sugar

1/2 tsp salt

Then add:

2/3 cup oil

Cut together with a fork, set aside.

In a small mixing bowl, whisk together:

1 egg

1 Tbsp white vinegar 

3 Tbsp water

Fold the liquid into the flour mixture, until shaggy dough forms. Turn out on floured surface. Fold in half, press together firmly. Repeat three times. Lightly press into a ball. Dough may be more sticky than traditional pie crust. 

Chill (or don’t), divide, and roll out in circles to fit pie plate & top.

4. Shortbread Pie Crust

* Great for any elevation, enough to make a bottom crust

Cream together:

1/2 cup butter

1/2 cup sugar

Stir in:

1/4 tsp vanilla 

Cut in:

1 cup flour

Mixture will be crumbly. Press lightly into a 10” round pie plate. Pre-bake 10 min at 350F, then fill and finish baking (50-60 minutes).

5. Graham Cracker Crust

*Great for any elevation, enough to make a bottom crust

In a mixing bowl, stir together:

1/4 cup butter, melted

1 pkg graham crackers, crushed

3 Tbsp sugar

Mixture will be crumbly. Press firmly into a 9” or 10” round. Bake 350F for 8-10 minutes.  Note: one package contains 9 crackers.

HOW TO: Form Cinnamon Rolls

HOW TO: Form Cinnamon Rolls

1. Prepare a large, clean surface by sprinkling with flour. You can use a rolling mat. Brenda’s preference is to use a large canvas cloth mat or a large silicon mat.

2. Using a rolling pin, roll the dough in a large rectangle shape about 1/2 inch thick. A true or close to true rectangle will result in uniform finished rolls. For large rolls, the rectangle should be approximately 24" x 18” from a single batch of dough.

3. Melt 2 tablespoons of butter. Spread the melted butter evenly over the rectangle of dough using a rubber spatula, being sure to get all the way to the edge.

4. Top with a layer of brown sugar. Drop handfuls on and then sweep the sugar by hand to spread it out, resulting in a continuous layer over the full surface. Light brown sugar recommended.

5. Sprinkle with ground cinnamon. Start at one corner and sprinkle back and forth until reaching the opposite corner, then go back and fill in any "light" spots.

   (Optional) Add chopped walnuts and/or raisins.

6. Using your hands and starting at a convenient corner of the dough, lightly flip the edge up and over, continuing this motion the full 24” length of your rectangle. Once you reach the other end, reverse direction and roll the flipped edge under. As you go back and forth along the edge of the dough, your hands will quickly turn the rectangle of dough into a 24” long tube. To prevent the centers from "popping" when baking, be careful not to stretch the dough while rolling it up, simply coax it into a tube as if the dough were not elastic.

7. Mark the dough using a serrated knife to score the spot where it will be cut. Brenda uses a ruler for precise 2” tall rolls. To estimate 12 equal rolls, mark half, then half of each half, and then thirds of each quarter - 11 marks that result in 12 spirals when cut.

8. Use non-flavored dental floss (or a length of thread) to cut into individual rolls. Slide the floss under the long tube of dough to the first mark. Bring the two ends up over the top, cross, and pull tightly together - the dough will cut into a perfect swirl.

9. Place the rolls on a greased baking sheet. Brenda uses a roaster pan that is about 16" x 12" x 2.25" in order to make 2” tall cinnamon rolls stay within the pan and not hang over the edge. Brenda puts 12 rolls (4 rows of 3) in that pan, carefully placed so that each has maximum space to expand to their baked size of 4" square. If you don't have access to a similar pan, Brenda suggests a sheet pan with 2" sides or use a regular 13" x 9" as they generally have 2" sides.

10. Let rise for 40-50 minutes or until fingerprint stays. Bake 350F for 25-30 minutes. Cool. Frost. Eat.

Recommended Frosting: Cream Cheese Frosting

Dough Recipe: Brenda’s Favorite Dough Recipe

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Window to B’s Kitchen…

1. Flour the surface

2. Roll dough into a large rectangle

3. Spread the melted butter

4. Cover with a layer of brown sugar

5. Sprinkle with cinnamon

6. Roll into a long tube

7. Score the dough with a sharp knife

8. Cut with unflavored dental floss (or strong thread)

. . . . resulting in a beautiful swirl

9. Cut rolls and space evenly in the baking dish

10. Let rest 40-50 minutes then bake at 350F for 25-30 minutes

Brenda's Favorite Yeast Dough

Brenda uses this dough recipe for:

• dinner rolls

• scones

• bread

• cinnamon rolls

• donuts

• …anything that needs dough!

If you’re new to kneading, check out Brenda's HOW TO: Knead Yeast Dough post.

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Brenda’s Favorite Dough Recipe

To a large mixing bowl, add:

2 cups warm water 

4 tsp yeast

1/2 cup sugar

1/2 cup potato flakes

2 1/4 cups flour

Stir until combined, then mix each in individually:

4 Tbsp butter, softened

2 eggs

1 1/2 tsp salt

2 cups flour

Dough should be somewhat “shaggy” indicating that it’s thickened enough to knead. Clean spoon and begin to knead, sprinkling in:

1 Tbsp increments flour, totaling 1/4-1/2 cup

Knead for about 10 minutes or until dough “blisters” and is soft and elastic.

Let rise 45 minutes. 

Shape. 

Proof 45 minutes. 

Cook.

Let sit 5 minutes, then serve.

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Brenda’s tips:

• Brenda prefers to use a large, shallow, flat-bottomed bowl to make yeast dough as it makes kneading easy. Her very favorite bowl comes from this set.

• New to kneading? Check out Brenda's HOW TO: Knead Yeast Dough post.

• Brenda always recommends allowing any and all yeast baked goods to rest five minutes after baking. If you cut into a loaf prior to the five minutes, the loaf will "steam," causing the interior to clump and an inferior crumb to result. Wait five minutes and the loaf will cut cleanly and have a smooth open crumb.

• Need to save some? Enclose in an airtight container or bag and freeze. Even if you're serving only 24 hours after baking. To thaw, remove from freezer about 1-2 hours prior to serving. 

• Proof means to allow the yeast to work (aka let the dough rise)

• Yeast is a living organism. In order for yeast to cause the dough to rise, you must respect the ingredient and not kill the yeast early by:

  • burning it: too hot water

  • smothering it: butter/oil direct on yeast that hasn't yet bloomed will coat the yeast

  • poisoning it: salt added directly to yeast that hasn't bloomed

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Window to B’s Kitchen…