All posts tagged: feedfeed

Zucchini Bread

You can always tell it’s the end of the summer by the amount of zucchini bread being made or gifted. The motivation to utilize zucchini in different ways is much higher towards the beginning of the summer, and then suddenly it seems like the zucchini production has tripled and we’re all juggling zucchini. That’s when zucchini bread comes into play. Packed with shredded zucchini, chopped walnuts, and all the right spices, zucchini bread is a delicious and quick way to use up any garden zucchini. Plus, this bread freezes well so you can enjoy zucchini the tastes of summer all year long. Ingredients: 3 cups zucchini, grated (skins on) 3 large eggs 1 cup sugar 1/2 cup brown sugar (compacted) 1 cup vegetable oil 1 tablespoon honey 1 tablespoon vanilla 3 cups flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder 3 teaspoons cinnamon 1 cup chopped walnuts *1 cup chocolate chips (optional) Directions: 1. Preheat oven to 350F. Grease and flour loaf pans (batter should make two 8×4 inch pans). 2. Beat …

Georgiann’s Koulourakia

Koulourakia comes in all shapes, sizes and flavors. Some bakers turn their dough into playful circles, braids, or serpentines, and some twist their koulourakia so precisely it looks like a machine pumped them out. Depending on the baker or family recipe, koulourakia is infused with anise, vanilla, orange or lemon zest. And some are left plain with simply the mixings of flour, sugar, butter, and eggs. No matter how they’re prepared, koulourakia makes a perfect companion with a cup of coffee. My cousin, Georgiann Pino Petrogeorge has mastered the art of koulourakia. She and I share the same great-grandmother, Anastasia (Tasia) Patsuris. Our yiayia’s (grandmother’s) were sisters with phenomenal cooking skills. You name it—they could make it. Georgiann spent a lot of kitchen time with her yiayia, Georgia Patsuris Sargetakis, and together the two would bake, cook, and share many laughs. Koulourakia, a Greek Easter cookie is one of those treats that sends Georgian back to her yiayia’s kitchen. Over time, Georgiann has modified her yiayia’s recipe to her own favorite tastes, like using vanilla …

Greek Coffee Brownies

Brownies are my greatest weakness of all—especially the good old fashioned out of the box stuff. When I’m really craving a chocolatey fix, nothing beats the convenience of just dumping all the premixed ingredients into a bowl, stirring in some extra liquid, and sending them to the oven. They come out simple and scrumptious every single time. Because I’m satisfied with the boxed brownies, I hardly make them from scratch, or maybe didn’t care to recognize how easy they are to make on my own. But then one day when my brownie craving hit unusually early in the morning as I was making a cup of Greek coffee, I decided to make my own brownies—with Greek coffee. Coffee and chocolate is a classic combo so it just made sense. My recipe blends the grounds of Greek coffee with cocoa powder for a dark and decadent result that’s just as gooey as the boxed brownies I’ve adored for so many years. Now I don’t have to run to the store at random hours because all the …

Helen’s Oatmeal Cookies

I recently browsed through my late Yiayia Helen Metos’ recipe book, filled with her recipes plus clippings from recipes she found from the paper or given to her by friends. I was told from my mom that her oatmeal cookies were everyone’s favorites, so I had to test for myself. Results: these cookies are amazing–so wonderfully soft and chewy that I just had to share her timeless cookies. Enjoy! Save Print Helen’s Oatmeal Cookies Recipe type: Dessert/Cookie Serves: ~40 cookies   Ingredients ¾ cup shortening, softened to room temperature 1 cup brown sugar ½ cup granulated sugar 1 egg ¼ cup water 1 tsp vanilla 1 cup flour 1 tsp salt ½ teaspoon baking soda 3 cups oats, uncooked Instructions Preheat oven to 350 Degrees F. Place shortening, sugars, egg, water, and vanilla in a mixing bowl and beat thoroughly. Sift flout, salt and soda; add to shortening mixture, and mix well. Blend in oats. Drop teaspoons of dough onto greased cookie sheets and bake for 12-14 minutes. Notes For variation, add ½ tsp cinnamon and ¼ …

Pumpkin Chocolate Chip Cookies

I’m all for simple recipes, especially when it comes to baking. That’s why I love these pumpkin chocolate chip cookies: they only require three ingredients and are ready in 25 minutes. I first tried these cookies years ago at a party, and my friend Lexi gave me the recipe. I’ve been making them ever since and they’ve become favorites at parties I take them to as well. Enjoy these soft and flavorful cookies! Save Print Pumpkin Chocolate Chip Cookies Recipe type: Dessert/Cookie Serves: ~   Soft and gooey easy to make pumpkin cookies. Ingredients 1 box spice cake mix 3 cups pumpkin puree (~24 oz) 1 cup chocolate chips Instructions Preheat oven to 350 Degrees. In a large bowl, add the spice cake mix and pumpkin puree and mix together until well combined. Stir in the chocolate chips until combined. Drop round spoonfuls of the cookie mix onto a greased baking sheet. Bake for 18-20 minute, or until a toothpick comes out clean. 3.5.3229