Jessica Merchant's Blog, page 396

Smoky Pulled Pork Sandwiches with Spiralized Apple Slaw.

On PRETZEL BUNS! Oh yes.

And with maple mustard. MAPLE mustard. Please tell me that there are other insane mustard lovers out there. I don’t mind throwing my heart and soul at a condiment.

But hold up, FIRST, also puhhhleeease tell me how I have gone so long without spiralizing apples?! I mean, sure, I’ve spiralized zucchini and sweet potato and other vegetables, but fruit? Hello. This is my wheelhouse. I am a fruit fanatic. I might just spiralize my apples from now on and eat them this way through the end of the season.

It’s simple. It’s pretty! And it uses up every single bit of the apple except for the stem and seeds. Super cool if you ask me.

It’s not alllll about the apples though. I’m in a major pulled pork mood at the moment. I mean, technically, I guess I’m always in that mood, but lately I’ve been craving it more often than not. Especially, roasting a pork shoulder or even throwing one in the crockpot and using it for multiple different meals. So, seasoning it in a delicious yet versatile way in order to cure my meal boredom and also so I have an excuse to throw pulled pork on all the things.

 

 

In this case, I used almost the same recipe as my kalua pulled pork (

I don’t know any other expression to use for this.

Also, I was in totally food snobbery mode and could NOT find a bun that was making me happy for these sandwiches. Nothing seemed good enough at the grocery store, so I took about making my own. I used this recipe for soft pretzel rolls and kept them somewhat tiny, almost slider size, because I knew this would be a rich, loaded sandwich.

I also knew that Eddie would be THRILLED with a capital T to have pretzel buns to snack on throughout the week. In true food-blog-husband fashion, he started eating them before I even used them and I was all STOP IT WHAT ARE YOU DOING I NEED THE UNIFORMLY SIZED ONES.I will choose which ones you are allowed to eat. Okay?

Living in my kitchen is a joy. Right.

So yeah, that’s the whole shebang. I made a similar sandwich last year but was deprived of spiralizing apples. Now:

Pretzel bun plus

smoky, juicy pulled pork plus

maple Dijon mustard plus

spiralized apple slaw. !!!!!!

A million times better, don’t you think?!

Smoky Pulled Pork Sandwiches with Spiralized Apple Slaw

Yield: serves 6

Ingredients:

1 (4-pound) pork shoulder roast
2 teaspoons tablespoon coarse salt
1/2 teaspoon pepper
1 tablespoon liquid smoke
4 garlic cloves, minced
pretzel buns, or whatever bun you want! (mine were slider size)

spiralized apple slaw

2 apples, spiralized
1 1/2 cups fresh arugula
1 1/2 tablespoons olive oil
1/2 tablespoon apple cider vinegar
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon pepper

maple mustard

1/2 cup dijon mustard
1 tablespoon maple syrup



Directions:

Place the pork shoulder in the slow cooker and cover it with the salt and liquid smoke, turning a few times to coat. Add the minced garlic cloves. Cover and cook on low for 8 to 10 hours. After 8 to 10 hours, the pork will easily shred with a fork. Shred it and mix with the juice in the slow cooker. I like to turn my slow cooker on high and let it sit with the lid off for 15 minutes or so - I find that if it's extra liquidy, some of the liquid will be absorbed.

Assemble the sandwiches on the bun of your choice with the maple mustard on the bottom, the pork piled on top and lots of apple slaw!

spiralized apple slaw

Toss the spiralized apples and arugula in a bowl. Whisk together the olive oil, vinegar, honey, salt and pepper in a small bowl. Pour it over the apples and toss well.

maple mustard

Whisk together the mustard and maple syrup until combined.

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Wish I had it for breakfast.

Cider Beer Sangria.

Hiiii. Happy first day of fall!

This calls for a huge pitcher of that stuff way up there. Right?

First, thank you for all of your wonderful words yesterday. Huge major hearts.

Second, please don’t disown me for not only sharing my third apple cocktail recipe in a row with you, but for sharing ANOTHER version of apple cider sangria. Another one. Yes.

Because one is never enough! More is more. Especially when it comes to apples. And… sangria.

I have made a lot of sangria over the years and a lot of cider sangria. clearly! But this one… with hard cider AND beer Is making me forget about my classic apple cider sangria from a few years ago, which is one of the most popular recipes here on the site.

If you’re a crazy apple cider fan (like me! woohoo!) and also like wine, you will looooove that original version.

A mini update was needed for my 2016 cider sangria though. And when I say “update,” I really just mean “option.” I wanted another option because I’m a crazy lunatic who gets bored with the exact same cocktail week after week. And never do I ever feel as inspired as I do in the fall.

SO. I love the hard cider + beer one for so many reasons. Obviously it tastes fantastic. But it’s also sort of… casual? Yeah. Casual. That’s the perfect word. It works on a random Saturday afternoon after you’ve gone apple picking and plan to sit on the couch and watch football for the rest of the day. It’s pretty darn simple and you don’t need any big bottles of wine, so there’s that.

Plus, it’s extra cold and bubbly and fizzy and refreshing. But it’s warm and cinnamon-y at the same time! Double duty sangria? Now that’s what I like to hear.

Cider Beer Sangria

Yield: serves 4

Ingredients:

2 (12-ounce) cold bottles hard cider (mine was heavy on the apple flavor)
1 (12-ounce) cold bottle wheat beer (a fall/octoberfest version is excellent!)
1 1/2 cold cups apple cider
1 cup cold ginger ale (or ginger beer! if you want it to have more of a bite)
1/2 cup apple brandy
2 apples, sliced
2 pears, sliced
2 oranges, sliced
a handful of cinnamon sticks
cinnamon sugar for the rim, if desired



Directions:

Add all of the fruit and cinnamon sticks to the bottom of a large pitcher. Add the hard cider, beer, apple cider, ginger ale and brandy together and stir gently. If you'd like, rim the edge of a glass with an orange wedge and dip in the cinnamon sugar.

To serve, pour the sangria over extra fruit and ice. Unlike regular sangria, I don't let this sit overnight since we're using the beer and it's carbonated and fizzy.

Also, as note, taste your sangria before serving. The sweetness level will depend on the beer you use along with the cider! If you need a touch of sweet, I'd go with some maple syrup stirred in.

[adapted from my meyer lemon shandy sangria]

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

and don’t forget to cinnamon sugar all the things.

Huge News! All the Details on My Next Cookbook!

Hiiii. Big news! HUGE news!

Huge news that I need to share with my invisible internet BFFs!

My next cookbook is under way and I’m deeming this an acceptable time to use thousands of exclamation points.

!!!!!!!!!!!!!!!!!!!!!!!

All summer I’ve been working away on plans for the next cookbook. I mean, I’ve been working on plans a leeeettle longer than that, but now that we are in full-fledged hundreds of recipes, tons of photo shoots, too many embarrassing trips to the grocery store mode, I’m going to finalllly tell you all about it. You guys have been asking me for months (actually… years) now just WHEN a new book would be available and I’ve got the deets.

Eeeep. I’m so pumped.

Like the first book, 150 BRAND NEW (!!!) recipes. Brand new as can be! I’ve been crawling through charred pineapple salads and swimming in pistachio lattes (yes, of course I promise you both recipes, we’re besties) while planning the perfect party set up and everything in between for you. There is more. Parties! Planning! Music! (so what if it’s ’94 Mariah, whatever.) Menus!

And guess what else? Beauty DIYS and beauty talk! – all good for your skin ingredients.

I’m completely freaking out and so excited about everything that is going inside of this book. Aside from my entire heart and soul, gallons of coffee and the lost marbles from my brain, the recipes are so.freaking.delicious. They can ALL be made in under one hour and are exactly like the recipes you will find here: a balance of good-for-you dishes and ones that are obnoxiously indulgent.

The book will be published by Rodale in the Spring of 2018 and I could not BE more excited!!

And I’m beyond thrilled to be working with an editor I love and admire so much. It’s so very much my dream come true.

If you’d like to be the first to be notified of new book updates, book tour stops (!!!!) and see sneak peeks of working on the book behind the scenes, sign up in this form riiiiiiight here.

get all the details on cookbook #2!
Email Address

This list will NOT sign you up for daily or weekly emails from How Sweet Eats (you can sign up for that above, in the right hand corner! heeeey!), but only cookbook and book tour updates, behind the scenes peeks, occasionally late night ramblings (be my pen pal please?) and exclusive recipes.

You can also follow along on instagram, facebook and snapchat (howsweeteats) for updates!

I can’t even tell you how insanely grateful I am that YOU are here and that YOU are reading my extremely wordy blocks of text after all these years. It means so much to me; I never take for granted one second that I get to do this work that I absolutely love, because of YOU. Your presence here in our little *howsweeteats* community has saved me on so many levels and I appreciate you like no other.

I wish I could give you a million in-person hugs or at the very least, buy you a (okay, three) margarita(s). 

xoxoxoxoxo

Tuesday Things.

1. Today is Eddie’s birthday!! It is the first time since I started blogging that his birthday doesn’t fall on a recipe posting day, so I made these trashed up donuts for him last Friday. Max woke up already yelling “cake!” Homemade funfetti it is.

2. I’m thinking we should move to an apple pie spice latte. Let’s make it a thing.

3. Over the weekend I bought a pair of the shoes that lace up and tie around the ankles (heels, not flats, duh) and I seriously wanted to die while trying to unlace them to get my foot in and lace them back up in the store. It took FOREVER. Yet I still bought them. Marketer’s dream.

4. I also already bought basically every Thanksgiving decor item that Target has in stock. Hate myself.

5. Absolutely freaking over this pear s’mores crumble. What! My mind is blown.

6. Okay, TV! So I want to start Narcos (Eddie and I actually watched a few episodes last year but got distracted) and it’s on the docket. I really liked this past week’s episode of Masters of Sex (why do I have such an insane crush on Michael Sheen?!) and loved some of the funny moments of the Emmys. Like Matt Damon coming out. Ha.

7. Can’t even look at a sunflower without thinking of Sunflowers perfume, which reminds me of my 6th grade crush and how horribly strong I must have smelled of this cologne. It seems like there has been a sunflower resurgence (on attire, not in scent!) but I still have sunflower vests, hat, pants and silk shirts in a closet at my parents house. WHAT.

8. Is the Farmer’s Almanac ever correct in predicting crazy weather? Apparently it says that this winter will be horrrrrrrible. But I feel like it always says that.

9. How to cure workplace jealousy. Whoa – I love this and think it can apply to any type of job!

One-Pot Burrito Chicken and Rice.

Look at this baby.

What I’ve deemed as one of the ugliest dishes I’ve ever made also turns out to be one of the most delicious.

And one of the easiest! I swear. It’s made for your Monday.

ONE POT. One pot you guys, that it’s. Err, should I say, one PAN. One skillet, one pan, one pot – whatever the heck you have, it’s all getting made in the same dang thing. Super simple and full of flavor.

Except for the guac. We are going to dirty another bowl for a side of guac, but I’m almost certain that the guac deserves it. I’d do anything for guac.

A few weeks ago I made Cathy’s one pot chicken and rice and it was phenomenal. Like, so so so good.

I’ve been thinking about the concept ever since, wanting to make a version of my own but completely stumped on the flavor. Then, as like everything else in my life, I solved the problem with Mexican-inspired food.

This is a frequent occurrence.

Read: my life. Always. Everyday.

It’s certainly more tex-mex, but I figured I’d make a one-pan enchilada chicken and rice. Then, once it was made, I determined it was much more taco chicken and rice than enchilada chicken and rice. Maybe even burrito chicken and rice. THAT’S IT. I’m sold. Burrito chicken and rice – in one pan. You have the base of your bowl here in this skillet and all you need to do is add your pico, cheese and guac on top.

I LOVE THIS LIFE.

So this is it. It’s kind of like tex-mix dirty rice with chicken. It’s ugly as sin. It’s brown and seared and doesn’t look like much, but that color translates to a whole ton of flavor.

I used fire roasted tomatoes and all the spices from my homemade enchilada sauce. I added bell peppers and onions to mine, you could even sauté a jalapeno in there too. Black beans and corn went in too – this is like a whole entire MEAL! I chopped up my chicken, but only for photo purposes. I love the idea of leaving whole chicken thighs in the skillet and making it more of a “chicken dinner” feel than a burrito bowl on a plate feel.

Are you feeling it? The options are endless.

Since toppings are the most important part (hello, do you agree, are we friends here?! Or what.), I knew I wanted tons of queso fresco cheese, some fresh pico on top while the tomatoes are still juicy and sweet and the good old green stuff, of course.

I would eat guacamole off a shoe if I had to.

One-Pan Burrito Chicken and Rice

Yield: serves 4 to 6

Total Time: 1 hour 20 minutes

Ingredients:

2 tablespoons canola or vegetable oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon pepper
1 sweet onion, diced
1 red pepper bell pepper, diced
1 tablespoon tomato paste
1 (14-ounce) can fire roasted tomatoes
1 cup low-sodium chicken stock
1 cup uncooked long-grain brown jasmine rice
1 cup black beans
2/3 cup sweet corn

for topping:

fresh cilantro
sliced green onions
sliced jalapeños
queso fresco cheese



Directions:

Heat a large skillet over medium-high heat and add the oil.

In a bowl, stir together the chili powder, cumin, onion powder, garlic powder, smoked paprika, cayenne pepper, salt and pepper. Take half of the spice mixture and sprinkle it over the chicken. Add the chicken to the skillet and cook until brown on all sides, about 4 minutes per side. Once brown, remove the chicken and set it aside on a plate.

Reduce the heat to medium-low and add the peppers and onions. Cooking, stirring often, until soft - about 5 minutes. Sprinkle on the rest of the spice mixture and add the tomato paste. Stir well to combine. Cook for another 5 minutes, stirring often. Pour in the fire roasted tomatoes, chicken stock, rice, black beans and corn. Stir and bring the mixture to a boil. Once boiling, reduce to a simmer, add the chicken and stir again. Cover the skillet and cook until the rice is cooked through, about 30 to 40 minutes. This will vary depending on the brand of your rice, but check the rice after 30ish minutes.

Serve with whatever you'd like - inside of a tortilla, on a salad, with guacamole and salsa. Whatever!

[adapted from noble pig]

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

Isn’t that a plate of dreams?!

Currently Crushing On.

{via}

It’s the LAST weekend of summer! Oh my. How are we here? I’ve eaten all the tomatoes and corn this week so I feel seriously fulfilled and like I’m prepared to shift my produce mindset to all the squash and pomegranate. It feels delicious.

What are you guys up to this weekend?! Celebrating with one last glass of ice cold rosé?

In case you need an easy late summer dinner, I video-ed my pesto bucatini with burrata cheese! This is so super simple and delish. Love!

Also, a 21 month baby update. I KNOW.

what i’m loving this week: 

what.the.heck. freaking funfetti CRUFFINS. my brain just exploded.

this salted maple caramel is insane.

looks amazing: slow roasted tomato and basil hummus.

ummm cold brew shaved ice. with booze!

i mean, who doesn’t want corn and cheddar waffles with avocado?

! omg yes.

super cozy tomato braised eggs and baked polenta.

this seafood fried rice sounds absolutely delicious.

a perfect fall green smoothie needs to go in my rotation.

what i wouldn’t give for a zucchini donut with vanilla espresso glaze.

late summer yogurt bowls with olive oil granola. have to try that granola, wowza.

a slice of double chocolate zucchini bread would be fantastic. thank you.

finally, it’s time!! bourbon maple apple cider.

Cookies and Cream Puff Pastry Doughnuts.

I did something wonderfully terrible.

AGAIN.

Perhaps I should say terribly wonderful? You pick.

GUYS. Freaking puff pastry donuts. Puff pastry! It’s so simple. SO easy. But so flakey and wonderful. I sort of wanted to call these cronuts, but they are so not cronuts. But they almost taste like cronuts and have quite a similar texture!

Again, you pick.

I made these in anticipation for Eddie’s birthday that’s coming up, you know, testing recipes for him and all. I’ve always talked about how he has a real birthday dessert but then also, like a week or two before, he has a blog birthday dessert. This would be his blog birthday dessert. That he ate two weeks ago. Real life. Thanks internet.

The funny thing about this year’s blog dessert versus birthday dessert conversation, is that he is demanding his blog dessert FOR his real birthday dessert! That’s how much he loves these. See, he’s a cookies and cream freak. I have never seen him eat any other flavor of ice cream, except for plain vanilla with fruit. His go-to order is always cookies and cream. And anytime he sees a cookies and cream donut, he has to have it.

We have fought over one… multiple times.

Let’s talk about how embarrassingly easy these things are. I’m so horrified at just how easy they are that I should probably eat two more before telling you the deal. Hold up.

Store bought puff pastry, thawed and cut into doughnuts. SO SIMPLE.

Fry them in some oil – it doesn’t need to be a lot – and guess what?! I was out of everything but olive oil and coconut oil sooo…. I fried these in coconut oil!

Does that mean they are healthy?

I’m kidding. But not.

So I did the whole coconut oil fry thing. It’s possible! I tested it! You can do it, in case you’ve been wondering. I had been wondering. So glad these doughnuts presented themselves to me as my test subjects. After the fry though, that’s when things get reeeaaalll good.

Creamy vanilla icing and tons of crushed cookies. The texture! The sweetness! I want to cry. I might.

I need another doughnut.

Cookies and Cream Puff Pastry Doughnuts

Yield: makes 12 doughnuts

Total Time: 1 hour

Ingredients:

coconut, vegetable or canola oil for frying
4 sheets puff pastry, thawed
1 egg, lightly beaten
1 heaping cup of powdered sugar
1/4 cup heavy cream
2 to 3 tablespoons milk
1 1/2 teaspoons vanilla extract
1 to 2 cups chocolate sandwich cookies (like Oreos), crushed



Directions:

Heat about 3 to 4 inches of oil over medium-low heat in a large potted fitted with a candy thermometer. You want the oil to be about 350 degrees, not higher.

Take the sheets of puff pastry (they will most likely be folded into thirds) and slice them on the seems. Each sheet will be cut into thirds. Once they are separate, brush one side of the cut piece with the beaten egg. Place a second piece on top of that, and brush it with beaten egg. Place the third piece on top. Gently press so they stick together. Repeat with remaining sheets - you should have 4 long rectangles now that have 3 sheets stacked in each.

Using a biscuit or doughnut cutter, cut holes in the stack. You will probably get 3 doughnuts from each (feel free to fry the scraps as they are also delish!). Cut a hole in the center - I actually use an apple corer for this part, but anything that can cut a hole right in the center will do.

Fry your doughnuts 2 to 3 at a time (no more as it will lower the oil temp) until they are golden and puffed, about 2 to 3 minutes each. Place on a paper towel to drain excess grease and repeat with remaining pastry.

To make the glaze, whisk together the sugar, cream, milk and extract. The mixture may look lumpy at first but just continue to stir and it will come together - I tend to stir to 3 to 5 minutes. If it's too thick for dipping, add more milk 1 tablespoon at a time. If it becomes too liquidy, add more sugar 1/4 cup at a time.

Dip each doughnut in the glaze and sprinkle with the crushed cookies. Serve immediately.

Note: you can also make more doughnuts by not stacking the pasty - they will still be delicious, just not as high and flakey.

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The layers?!

Apple Mint Shrub for a Maple Fig Bourbon Soda.

Here’s a visual of why we are in the BEST time of year.

I mean… figs! Apples! Bourbon! CINNAMON SUGAR.

It’s definitely cinnamon sugar season, right? In my secret brain it might always be cinnamon sugar season, but in my hold-it-together-for-the-rest-of-the-world brain, autumn starts cinnamon sugar season. Because it’s time to hibernate.

Soooo. I have this huge, huge blog crush on Kayley of The Kitchen McCabe. You might have noticed if you read Tuesday Things, but I just want to consume every single thing that she makes. And her photography is UNREAL.

Unreal, I’m telling you. I adore her.

She always makes the most creative shrubs and every time I see one, I swear I’m going to make my own ASAP. I’ve wanted to make a shrub at home for a few years (I kinda feel like it’s baby step towards making my own kombucha… haha) but have never got around to it. I figured this would be the perfect time since I’m losing my brain over apples! And I want every apple cocktail and mocktail under the sun in my life right now.

What better way to start than with this shrub?!

If you’re one of the people who is like, what, what the heck is a shrub and is she going to put greenery or landscaping in a cocktail, don’t fear. I am not. A shrub is essentially a fruit syrup made with vinegar instead of water.

And, um, if you’ve been reading this blog for about five minutes (hello), I am in LOVE with all things vinegar.

I realize that sounds odd, weird even… maybe a bit asinine. Eddie hates vinegar and the moment he smells it, runs away in disgust. I, on the other hand, prefer a touch of olive oil to a big spoonful of vinegar on a salad and freak over anything briney and pickled.

Weirdo taste buds man! They’re a thing.

The apple didn’t want to be lonely in that vinegar + sugar mixture, so I threw a handful of fresh mint into the bowl and it was one of the greatest decisions I’ve made this September. Since I threw in the towel and stopped watering my plants in anticipation of ripping most of them out and transferring some herbs inside, they’ve been growing like dang weeds.

Of course.

Sidebar: I’m totally going to do some fall planting this weekend! Even though I think mums are ugly. I want to be festive.

Anyway, I have loads of mint, basil and sage, along with lemon balm, chives and lavender. A little extra rosemary too! I actually think any of those would be delicious with the apple, but mint… it was for me. Since I had bigger plans in mind.

Bigger plans that included BOURBON.

(Uh, don’t they all?)

After the shrub mixture sat for about 48 hours, I mixed it with some maple syrup, bourbon, fresh figs and seltzer. The figs. Guys. The freaking FIGS. They were juicy and wonderful and so flavorful. I’m moving to figville.

I love how “warm” this drink is, even though it’s cold. Even though it has a touch of refreshment from the mint. And it’s completely customizable, so I say you come on over and we can binge on a Gilmore Girls marathon and drown in fresh figs. YES.

Apple Mint Shrub for a Maple Fig Bourbon Soda

Yield: cocktail serves 1, is easily multiplied

Ingredients:

mint apple shrub

1 1/2 cups freshly grated apple
1/4 cup fresh mint
3/4 cup brown sugar
3/4 cup apple cider vinegar

maple fig bourbon soda

1 1/2 ounces mint apple shrub
1/2 ounce maple syrup
2 ounces bourbon
2 ounces seltzer (or more or less, your preference)
2 figs, sliced
cinnamon sugar for the rim



Directions:

mint apple shrub

Place the apple and mint in a large bowl. Pour in the sugar and vinegar, stirring to combine. Wrap tightly with plastic wrap or place in a sealed container or jar and refrigerate for 24 to 48 hours. Remove from from the fridge and pour through a fine mesh sieve, using a spoon to press the fruit and release the extra liquid.

Store in a sealed container in the fridge.

maple fig bourbon soda

To make the cocktail, rim the glass with cinnamon sugar, using some extra maple syrup on the rim. Fill the glass with crushed ice. Add the mint apple shrub and maple syrup, stirring. Pour in the bourbon and stir again.  Add the sliced figs. Top with the seltzer water and serve! You can also use ginger ale or ginger beer.

[inspired by the kitchen mccabe]

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

Whyyyy is this so delicious?

Zucchini Bread Coffee Cake.

Not only did I put vegetables in your cake…

…but I sliced a loaf cake into squares. WHAT IS HAPPENING IN THE WORLD.

Let’s break all the rules.

No, really.

Some people (…Eddie) are quite disturbed that I made a loaf cake and then sliced it into square bites. Instead of regular loaf slices. Like, the universe might explode because we ate a loaf cake in square form.

The horror!

My square-cutting was an experiment. First, the cake looked like it would be perfect if cut in half. Second, quick breads last approximately 23 seconds in this house. I mean, seriously, what IS it about a loaf of bread or cake that is cut into slices and then disappears an hour later? It’s like the slices just beg to be eaten while standing over the kitchen sink and before you know it, you’ve devoured three.

BUT. When you cut the zucchini bread into squares, it almost makes it more satiating. Sure, of course, it doesn’t REALLY, but it’s like how you enjoy your food more when you sit down at the dinner table as opposed to standing at the counter while watching reruns of Friends.

Question: does the term “reruns” even still exist, when pretty much everything is streaming at our fingertips at all times?

Anyhoo. I love zucchini bread and figured that it had to be even better with a cinnamon sugar swirl in the center and a crumbly streusel on top. Let’s be real, what ISN’T better with a cinnamon sugar swirl in the center and a crumbly streusel on top??

I’m getting depressed just looking at these photos because this was SO incredibly delicious and I wish it was in front of me

right

this

minute!

Now that Max knows what cake is (he also thinks donuts are cake, but that’s neither here nor there), he spied this on the counter while it was cooling and just about lost it because he wanted a taste so badly. I underestimated his height and thought that it was out of site, but I was wrong and found myself struggling to distract him from the deliciousness that cooled up on the bar.

I caved – and eventually cut a piece because even I couldn’t handle how wonderful the kitchen smelled without having another taste. It was still WARM. There was coffee to be made.

It’s now perhaps one of my favorite memories because it was late afternoon and we both just stood in the kitchen taking our first bit of zucchini coffee cake. Not to mention, he now knows the word YUMMY and says it after everything he loves. He looks me right in the eyes and yells “yummy!”

I mean…

Um, please note the below behind the scenes peek.

Cake in the hair, love in the eyes.

I think it’s pretty delish.*

Zucchini Bread Coffee Cake

Yield: makes one 9x5-inch loaf

Total Time: 2 hours

Ingredients:

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
2 large eggs, lightly beaten
1/2 cup olive oil
1 cup sugar
2 teaspoons vanilla extract
1 cup grated zucchini

filling

3/4 cup brown sugar
1 teaspoon cinnamon

streusel

2/3 cups brown sugar
1/2 cup flour
1/2 teaspoon cinnamon
4 tablespoons unsalted butter



Directions:

Preheat the oven to 325 degrees F. Spray a 9x5-inch loaf pan with nonstick spray.

In a small bowl, whisk together the flour, salt, baking soda, powder and cinnamon. In a large bowl, whisk together the eggs, olive oil, sugar and vanilla extract. Slowly add the dry ingredients to the wet and mix until the batter is smooth. Stir in the grated zucchini.

Spread half of the batter in the bottom of the loaf pan. Sprinkle the top with the filling mixture, then add the remaining batter on top. If needed, you can spray the back of a spoon with nonstick spray and spread out the top layer.

Top the cake with the streusel mixture. Bake for 60 to 70 minutes, or until the center of the cake is no longer jiggly. Let cool completely (yeah... right) before slicing (or cutting)!

filling

Whisk the sugar and cinnamon together in a bowl.

streusel

Combine all of the streusel ingredients in a bowl and mix with your hands until the butter is easily dispersed. You want the entire mixture to be moistened. Evenly sprinkle on top of the zucchini batter.

[adapted from allrecipes & my coconut banana bread]

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*the cake and the toddler.

Tuesday Things.

1. Over the weekend Max walked into the house and handed me these flowers and I just about DIED. It was sort of cliche but totally perfect and inspired me to get out a bunch of decorative pumpkins. And for that Eddie did ten thousand eye rolls.

2. Um, these churro apple pie bowls are ridiculous and I need them.

3. Even though I’m a major fan of Dunkin’s iced pumpkin coffee over the PSL, I ordered an iced PSL last week at Starbucks and here’s the thing: I hate the whipped cream on it! And I forgot to say no whip. I mean, I love whipped cream but I don’t want it on iced coffee. It melts and gets weird with the ice. Are you with me?

4. Favorite booties that you are loving for fall? I have about 21 pairs in my online Nordstrom cart and can’t decide.

5. The lip sync battle with Michael Phelps and the surprise guests made my life.

6. You know I have crazy mad love for Tom Hanks (and that Eddie doesn’t really like him as an actor – it’s a HUGE point of contention in our marriage, hello), so I must share this just so you can watch the music video again.

7. I really love Masters of Sex and can see how so many other people think it’s boring, but even I found myself thinking the whole premier episode LET’S SPEED IT UP HERE A LITTLE. Maybe it’s my internet generation brain. I did really like it though with the whole Hugh H thing – some neat (neat? is this 1992? wtf) pop culture. I live for Lizzy Caplan. And the outfits right now are fun too.

8. I feel like I’ve neglected the “story telling” vibe in my photos lately and sometimes find myself going through the motions since I don’t love photography. I have tons of delicious recipes I’ve made but can’t convey my excitement in the photos! It’s so cyclical for me. What gets you out of a creative rut?

9. On that note, next week I’ll be speaking at the chopped conference! Are you going? You should! Tell me, tell me! Come say hi.