Saturday, July 19, 2014

Retreat Projects and Zucchini Bread

Wow, my last post was in May!  I knew I had been neglecting my blog but I didn't know it was that long ago!  It is the garden time of year though and I've been spending a lot of time weeding and watering my garden. The squash, including yellow crookneck, zucchini and butternut are coming in real well.  I'll have plenty in my freezer very soon! My tomatoes should be turning red soon (I got them planted late) and the beets, onions, spinach, lettuce, October beans and purple hull peas are doing well too.  I love harvesting part of my supper every night!

I'll share a couple of the things we made at our Stampin' Up retreat in Birmingham, AL last month.  I always enjoy these retreats and we make some amazing cards and 3-D items.  It is so much fun to get together and stamp the day away! 
First is this nice set of notecards in a box for a nice gift.  We used the 5 new In-Colors for this project.  They are nice colors and I will enjoy creating with them the next 2 years.

This cute little project is called a 31 bag.  It is very much like the company of the same name's bags but very fun made out of the bright paper from the Sweet Taffy Designer Series Paper.  The handle is made from 3/4" Chevron Ribbon, the perfect size ribbon for this project.
Here is a view from the inside of the bag.
  I've got a few more projects and some swap cards from the retreat to share, maybe I'll get them posted soon.  I'll try not to wait 2 more months to post again!

Although I haven't been inundated with zucchini I have had plenty so I went to Pinterest and found a great recipe for zucchini Blueberry bread that I've made a few times, I think I need to go make another loaf!  It is sooooo good!  I have made it in a loaf and as muffins.  I should have taken pictures but here is the recipe in case you have an abundance of these yummy green veggies too. 

Blueberry Zucchini Bread
4 eggs, lightly beaten
1 cup extra virgin olive oil
4 teaspoons vanilla extract
1 cup evaporated cane juice (or sugar)
1 cup raw unrefined raw sugar; lightly packed (or brown sugar)
2 cups shredded zucchini
1 ½  cup all purpose flour
1 ½ cup whole wheat flour
1 teaspoon sea salt
1 teaspoon baking powder
1/4 teaspoon baking soda

3 teaspoons ground cinnamon
2 cups fresh blueberries  
3 Tablespoons chia seeds
1 cup chopped pecans                                                                                  

1.    Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 8.5 x 4.5 loaf pans.
2.  In a large bowl, beat together the eggs, oil, vanilla, and sugars. Fold in the zucchini. Beat in the flours, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries, chia seeds and pecans. Transfer to the prepared loaf pans.

3. Bake 55-65 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.


- No whole wheat flour? Simply sub in the all-purpose flour.
- No brown sugar? Simply sub in white sugar.
- No loaf pan? Make muffins--note the cooking time will be shorter if making muffins.

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