Zucchini & Potato Fritters With Caper Mayonnaise

IMG_3120

I love being able to use herbs from my garden.  We had a really mild winter this year, and my herbs on my back deck are doing great!  I have parsley, rosemary, chives and Greek thyme.  I used that Greek thyme in these fritters and the taste is oh so good!!  You can use dried thyme also and they will still be delicious!!

IMG_3127
Greek Thyme….there is something so gratifying about growing your own herbs!

I had a medium zucchini and a few potatoes, so I thought I would make these fritters and share the recipe with you.

Ingredients:

1 medium zucchini grated

1 large russet potato grated

1/2 teaspoon kosher salt

zest and juice of one lemon (2 teaspoons lemon juice)

1/3 cup mayonnaise (74 grams)

1 tablespoon capers,  drained

1/2 teaspoon dry thyme or 1 teaspoon fresh thyme

1/8 teaspoon black pepper

1/2 cup all-purpose flour (70 grams)

1/2 teaspoon baking powder

1/8 teaspoon cayenne pepper

1 large egg

Olive oil for cooking fritters

Instructions:

Grate zucchini and place on paper towels to drain.  Sprinkle with salt (this is going to help draw the moisture from the zucchini).  Place more paper towels on top of zucchini. Allow zucchini to sit at least 15 minutes.

Zest and juice 1 lemon.  Set aside.

IMG_3107

To make the caper mayonnaise, put mayonnaise, lemon juice, thyme, capers and black pepper in a bowl and stir until combined.  Refrigerate until ready to use.

IMG_3108

Peel and grate the large russet potato and put into a large bowl.  Add the zucchini, lemon peel, flour, baking powder, cayenne pepper and beaten egg.  Stir until combined.

Heat oil in a large skillet.  Add large tablespoons of batter to skillet and cook for 4 minutes on each side using medium heat.  This recipe makes 14 fritters.

Cook until golden brown on each side.  Transfer to a heatproof plate and put in the oven at 200°F to keep warm while the other fritters are cooking.

Place fritters on a plate and top with the caper mayonnaise.  These fritters make a nice side dish or served alone (they make great hors d’oeuvres too!).

AE12CE47-20AE-4F06-A93C-8F741F0B85A9

I hope you make these delicious fritters, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to see your photos.  Enjoy!!

This recipe was inspired by Better Homes and Gardens.

 

 

Raisin Tea Biscuits

ECCA528D-4381-43F2-9787-4F95773719DC

If you like scones, then you are going to love these tea biscuits!

Ingredients:

1 cup raisins (145 grams)-soaked in 1 cup very hot water

3 cups AP flour (420 grams)

3/4 cup granulated sugar (150 grams)

1 Tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup very cold unsalted butter (170 grams)

1 cup evaporated milk (252 grams)

2 tablespoons fresh lemon juice (30 grams)

2 teaspoons vanilla bean extract (pure vanilla extract can also be used)

1 large egg + 1 tablespoon water (to make egg wash)

Instructions:

Prepare baking sheet by lining it with a piece of parchment paper or silicone pad.  Preheat oven to 375° F (190° C).

Soak raisins in the hot water for 10-15 minutes, drain, and set aside.

Grate very cold butter and place in refrigerator until ready to use.

Line baking sheet with parchment or silicone pad.

Whisk the dry ingredients together in a large mixing bowl.

20979497-ED18-48E4-B105-64163DF81978

 

Add cold butter to dry ingredients and work in gently with your fingers.  Add drained raisins and stir.

Add lemon juice and vanilla to evaporated milk.  Stir the liquids until combined.

Make a well in the center of the flour mixture then pour the wet ingredients into the center of the well.  With a wooden spoon, gently stir ingredient just until dough comes together and forms a ball.  Do not over mix!!

1D996E8B-952B-4B32-8448-42823C3D6F81

Turn the dough onto a lightly floured surface.  Roll the dough 3/4″ -1″ thickness.  Cut dough with a biscuit cutter and place on prepared baking sheet. Recipe makes 12-16 biscuits depending on the size of your cutter.

FB0E41CF-1960-48CC-9E36-90F6680BBE74

Make an egg wash by mixing the egg and water together in a small bowl.  Brush egg wash on biscuits using a pastry brush.

IMG_3077

Bake for 20 minutes or until golden brown. Transfer to a cooling rack.  These biscuits are best served fresh.  I like to have mine with a little butter and lime (or lemon curd).

13C465A5-8F0B-4EC6-AB5C-6148443D7DC5

2BDFF078-1167-47F1-9E9B-DBF0F70778F7

I hope you make these delicious tea biscuits.  If you do, tag me on Instagram @goodeatsbymimi.  I would love to see your pictures!

 

 

The BEST Chocolate Chip Scones!

IMG_2238

I am a lover of all things chocolate!!  Remember those delectable blueberry scones I made a few months ago?  Well, why not make scones with chocolate?!!  Mind you, this  recipe can be adapted to add pretty much anything your little heart desires, but you are going to love these!  They are so flaky on the inside and crunchy on the outside!  This is achieved by rolling and folding the dough a few times (just as we do when we make puff pastry).  This creates layers that are forced apart by steam when they are baked.  This technique prevents a dense and crumbly texture.  It also keeps the abundant amount of chocolate chips evenly distributed throughout the scones!!  Adding melted butter and course sugar gives them an amazing crunch with each and every bite.  YUM!!!

First you are going to want to put ½ cup (one stick) of unsalted butter in the freezer. You are going to be grating this so it will be easier to mix into the flour mixture. Gently folding the grated butter into the flour and folding a couple of times is going to give these scones a nice rise and flaky texture.

It is very important not to overwork the dough. If you do, your scones will be tough instead of tender. You will only want to knead and fold the dough the number of times called for in this recipe.

Ingredients:

  • 8 tablespoons frozen unsalted butter (113 grams)
  • 1 1/2 cups dark (or semi-sweet) chocolate chips (252 grams)
  •  1/2 cup sour cream (115 grams)
  • 1/2 cup whole milk (120 grams)
  • 2 cups all-purpose flour (240 grams)
  • 1/4 cup light brown sugar (50 grams)
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 tablespoons melted butter and turbinado sugar to put on top of the scones before baking

Instructions:

Line baking sheet with parchment paper or silicone pad.  Preheat oven to 425 degrees.

Measure chocolate chips in a medium bowl and set aside.

IMG_2174

Grate frozen butter and place in a bowl.  Put in the freezer until ready to use. Place milk and sour cream in a medium bowl and whisk until incorporated.  Put in the refrigerator until ready to use.

Whisk flour, light brown sugar, baking powder, baking soda and salt together in a medium bowl.  Add grated butter (frozen from the freezer) to the flour mixture.  Gently fold in with your fingers until coated.

Remove milk/sour cream mixture from the refrigerator and fold into the flour and butter mixture just until combined.

Transfer dough to a generously floured surface and gently knead 6 to 8 times with floured hands (do not overwork dough).

IMG_9782

Now roll the dough into a 12” square. Fold the dough into thirds (like a business letter). I used my large bench scraper to help me with this process. Fold into thirds again, starting with the short ends and bringing them towards the middle forming a 4” square. Chill in the freezer for 5 minutes. (I put mine on a floured plate).

IMG_2188

Place dough on lightly floured dish and freeze for five minutes (do not overchill)

Transfer the dough to a floured surface and roll into a 12” square again. Place chocolate chips on top of the dough and gently press into the dough.

IMG_2190

Roll the dough into a log. With seam side down, gently roll and press into a 12” X 4” rectangle.

Using a sharp (and floured) knife or cutter, cut dough into four equal squares. Cut each square on a diagonal (making 8 triangles). Place them on a prepared baking sheet, brush with melted butter and sprinkle with sugar. Bake for 17-22  minutes or until tops and bottoms are golden brown.  Transfer to a cooling rack for 10 minute.  These are best served warm or at room temperature.  (You can make them ahead of time and freeze them too, if you would like.)

IMG_2236

Crispy on the outside…flaky on the inside!! PERFECT!

These are perfect accompanied with coffee or tea, but they are definitely the star of the show!!!

I hope you make these very soon, and if you do, be sure to tag me on Instagram @goodeatsbymimi.  I would love to see your confections:)

Zucchini Pancakes

3FA64EE5-B48F-4C02-8DDB-DA8D466EF622

I have always been a lover of all things pancake!  I like banana pancakes ( and Jack Johnson music too)!!  Because I am a huge fan of chocolate, it is safe to say that chocolate chip pancakes are in my top three:).  I didn’t really want a savory pancake when I made these zucchini pancakes, and I succeeded.  Not saying a savory pancake wouldn’t be delicious because I’m sure it would, but I was in the mood for sweet and these hit the spot!  The buttermilk mixing with the baking powder made these oh so fluffy.  I’m kinda drooling right now just thinking about it! Yum, Yum! Topped with butter and maple syrup, these puffy bits of deliciousness practically melt in your mouth.  These are definitely a treat, so don’t skimp on the toppings.  Everything in moderation (wink, wink).  Please enjoy these pancakes and also, the fun pancake facts I found while searching the origin of pancakes.

Fun Pancake Facts:

  • Pancake Day is real! Shrove Tuesday (Fat Tuesday) is the holiday of feasting before Lent.
  • During Lent, people were once not allowed to eat animal products like milk, butter, and eggs. To prevent them from going to waste these ingredients were cooked into tall stacks of pancakes. They were consumed in such large amounts that this day earned the rightful name of Pancake Day.
  • Pancakes have been around for centuries as a favorite staple in many cultures’ diets. They began over 30,000 years ago during the Stone Age. Researchers have found pancakes in the stomach of Otzi the Iceman, human remains dating back 5,300 years.
  • Pancakes are found almost in every culture. It is a thin flat cake made from batter and fried in a pan or on a griddle. Batter is usually made from eggs, flour, milk or water, oil or melted butter. Sometimes batter can be made from buttermilk.
  • January 28th is National Blueberry Pancake Day.
  • September 26th is National Pancake Day.
  • Maple syrup which is often used as a topping was originally a sweet drink which was discovered by the Algonquin Indians.
  • The first ready-mix food which was sold commercially was Aunt Jemima pancake flour. It was invented in 1889 in St. Joseph, Missouri.
  • It is common in France to touch the handle of the frying pan and to make a wish while the pancake is turned, holding a coin in one hand.
  • The first pancake recipe appeared in an English cookbook in the fifteenth century.
  • World’s biggest pancake was cooked in Rochdale (Greater Manchester) in 1994, which was 15 meters in diameter, weighted three tons, and had an estimated two million calories.
  • In 2005, Celebrity chef Aldo Zilli set the world record for the highest pancake toss of 329 cm.
  • The French crêpe is thin and crispy. It is folded or rolled and heated in a sauce of sugar, butter, citrus juice and liqueur.
  • One pancake fan ran a marathon while continually tossing a pancake for three hours, two minutes and twenty seven seconds.
  • The first ready-mix food to be sold commercially was Aunt Jemima pancake flour. It was invented in St. Joseph, Missouri, in the year 1889.

Reference: Wikipedia: Fun Facts about Pancakes.

 

Ingredients:

  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons brown sugar
  • 1 ½ cups buttermilk
  • 3 tablespoons unsalted butter melted and cooled
  • 2 large eggs
  • 1 teaspoon vanilla bean extract
  • 1 ½ cups grated zucchini
  • Maple syrup and butter for serving

 

Directions:

  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and brown sugar.
  • In a separate bowl, whisk together the buttermilk, melted butter, eggs, and vanilla bean extract. Pour wet ingredients over dry ingredients, stirring until just combined. Fold in the zucchini.
  • Heat a griddle or pan to medium heat. Add butter (or you can us cooking spray). Pour about a 1/2 cup of batter onto heated skillet. Cook until the surface of the pancake has some bubbles and a few have burst (see photos) about 2 minutes. Flip carefully with a spatula, and cook until browned on the other side. Continue making pancakes until the batter is gone. Serve pancakes with butter and maple syrup…Yum!!

If you have any left pancakes left over, these freeze really well.  Wrap in plastic wrap after they are cooled.  Place in a plastic zip bag and place in the freezer.  To reheat the pancakes, microwave for approximately 20 seconds or heat in a toaster.  Enjoy!! xoxo

Blueberry Pop Tarts

Best Pop Tarts Ever!

Alright!  I’m going to warn you right now that if you make these pop tarts, you will never eat a pop tart out of a box ever again!! 

I made a blueberry filling, but please feel free to use your filling of choice. I think a good jam or jelly would work just fine. I started by cooking 2 cups of blueberries, ¼ cup of granulated sugar, and one teaspoon of fresh lemon juice. Mix 3 ½ Tablespoons cornstarch with 3 ½ Tablespoons very warm water in a small bowl and set aside. Cook the berries on medium heat (stirring constantly) for about 6 minutes, until thick and bubbly. Add the cornstarch mixture and bring to a boil. Immediately remove from heat and stir in 1 tsp. of *pure vanilla and ½ tsp. of pure almond extract. Allow this berry mixture to come to room temperature.

I made mine ahead of time and put it in a jar in the refrigerator. This isn’t necessary.

While the filling is cooling, let’s start making the flaky pie dough. I make my dough in a food processor, but you can mix it with a pastry cutter or fork. Add 2 cups (*250 grams) all-purpose flour, five Tbs. very cold butter (cubed), 1 Tbs. granulated sugar, and ½ tsp. salt. Pulse this until it is a crumb texture (about 10-12 times). Drizzle in ¼ cup of really cold milk. Pulse, just until the dough comes together. Put the dough on plastic wrap and knead it until it comes together. Make a large, flat disc. Wrap it in plastic wrap and refrigerate for at least an hour so the dough can rest. You can skip this process all together and purchase store bought, but I STRONGLY suggest making this dough. You will be so happy you did! When your dough has chilled, roll out the dough to less than ¼ inch thickness. The dough will seem really crumbly when you start to roll it. Trust me, that is exactly how it is supposed to be. Knead it gently with your hands, and then roll it out. Cut 12- 3”x4” rectangles (this recipe makes 6 pop tarts). You can reroll this dough. It’s very forgiving☺️! Preheat your oven to 375 degrees. Place six rectangles (aka the bottom of your pop tart) on a lined cookie sheet. I like to use silicone pads, but parchment paper will work just fine. Put 2 Tablespoons of filling on top of the rectangle. Try to stay away from the sides. Top with the remaining 6 rectangles and press the seams together. It is important that you seal your pop tart sides firmly, otherwise your filling is going to ooze out all over the place (some spillage is just fine though…let’s not sweat the small stuff 😁). You can also crimp the edge with a fork to help with the seal. Brush the top of the pop tarts with an egg wash (one egg and a Tbs. of water whisked together), and make a few vent holes with a fork. This helps the steam to escape. Bake at 375 degrees for 20-22 minutes. Remove from the oven and allow to cool slightly. Make a frosting using 1 cup of confectioners’ sugar, 1 tsp. vanilla, a pinch of salt (trust me, this enhances the flavor so much), and 3-4 Tbs. milk or heavy cream. Mix all of the ingredients in a bowl (use more milk if desired). Frost your pop tarts and add some sprinkles (because sprinkles=FUN!!)…just saying🎉! This is where I get really excited…Now you get to enjoy the BEST POP TART EVER!!! Trust me; these things are not going to hang around your house very long! If you do need to store them for any amount of time, just put them in an airtight container and they will stay fresh for a few days. *I like using my kitchen scale and will often use gram measurements. I feel like this makes for consistency in my baking product. *ALWAYS use pure extract flavoring. Using imitation is going to affect the outcome of your product!