"I thought my mom made the best zucchini bread - until I added lemon! This is a wonderful, light zucchini bread that's not too sweet."

                                                                                                                       1 h12 servings195 cals

Ingredients

✔1 1/2 cups shredded zucchini
✔3/4 cup white sugar
✔1 egg
✔1/2 cup vegetable oil
✔1 1/2 cups all-purpose flour
✔1/2 teaspoon salt
✔1/2 teaspoon baking soda
✔1/4 teaspoon baking powder
✔1 teaspoon ground cinnamon
✔2 teaspoons lemon zest

Directions

• Prep
  15 m
• Cook
  45 m
• Ready In
  1 h

(1)  Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
(2)  In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
(3)  Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.

here are some photos for you and more ideas as well 😊 also this Recipe can be made as a muffins

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"This is a delicious variation on a classic made with the light and heavenly Italian Christmas bread. Panettone is similar to brioche but studded with raisins and candied orange and lemon peel. A luscious sauce made with orange liqueur, makes this dish perfect for the holidays. Serve as a dessert or a sweet and decadent breakfast."

                                                                                                                                   2 h6 servings972 cals

Ingredients

•             Bread Pudding:
• ✔1 (12 ounce) panettone, cubed

✔3 eggs, lightly beaten
✔1/2 cup white sugar
✔2 1/4 cups heavy cream
✔2 teaspoons vanilla extract
✔1 tablespoon Grand Marnier or other orange-flavored liqueur
✔1 pinch salt
✔1/8 teaspoon freshly grated nutmeg
✔1 1/2 teaspoons finely grated lemon zest
✔2 teaspoons finely grated orange zest
✔2 1/2 tablespoons unsalted butter, cut into bits
✔2 tablespoons white sugar

             Sauce:
✔1/2 cup butter
✔1 cup white sugar
✔1/4 cup Grand Marnier or other orange-flavored liqueur
✔3 tablespoons water
✔1/8 teaspoon reshly grated nutmeg

✔1/8 teaspoon salt
✔1 egg

Directions

(1)  Arrange the panettone bread cubes to fit compactly into a buttered 2 quart casserole dish. Do not compress too tightly; set aside any leftover bread cubes.
(2)  Whisk together 3 eggs and 1/2 cup sugar until the sugar is dissolved and the mixture becomes light yellow in color. Pour in the cream, vanilla, and 1 tablespoon orange liqueur; whisk to combine. Stir in 1 pinch salt, 1/8 teaspoon nutmeg, lemon zest, and orange zest. Pour this mixture over the panettone cubes in the casserole dish. Cover and refrigerate for 30 minutes.
(3)   Preheat oven to 350 degrees F (175 degrees C).
(4)  Remove the bread from the refrigerator, uncover, and dot the top of the bread pudding with 2 1/2 tablespoons butter, and sprinkle with 2 tablespoons of white sugar.
(5)  Set casserole dish into a shallow pan that is 2 to 3 inches larger in diameter than the casserole dish. Set these pans onto the center rack of the preheated oven. Pour hot water into the outside pan, until it reaches a depth of 1 inch around the casserole dish, creating a water bath.
(6)  Bake the pudding in the water bath until it is fully set and a knife inserted into the center of the pudding comes out clean, 1 to 1 1/4 hours. The water bath will help the pudding to cook evenly and maintain a light texture. Carefully remove the pudding from the water bath and cool for at least 15 minutes before serving.
(7)  Just before serving, make the sauce by melting 1/2 cup butter in a saucepan over low heat. Stir in 1 cup sugar, 1/4 cup orange liqueur, 3 tablespoons water, 1/8 teaspoon nutmeg, and 1/8 teaspoon salt. Stir and heat over medium heat until the sugar is fully dissolved and the liquid is heated through. Remove from heat.
(8)  In a small mixing bowl, whisk 1 egg until well beaten. While whisking the egg, slowly pour 2 tablespoons of the hot mixture into the bowl with the egg. Then, while whisking mixture vigorously, slowly pour the warmed egg mixture back into the sauce.
(9)  Place the saucepan back over low heat, gently stirring the sauce and raising the temperature slowly to medium. Continue to stir until the sauce almost reaches a simmer, reducing the heat as necessary if the mixture threatens to boil. Continue stirring until the sauce thickens, 1 to 2 minutes. Spoon over the bread pudding and serve immediately.

"This is everyone's holiday favorite, even the busy cook's, because it is so easy to make."

                                                                                                                                         1 h 45 m9 servings375 cals

Ingredients

• 1/2 cup white sugar

• 1/2 cup butter

• 1 egg

• 1 cup molasses

• 2 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking soda

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• 1/2 teaspoon ground cloves

• 1/2 teaspoon salt

• 1 cup hot water

Directions

(1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
(2) In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
(3) In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
(4) Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

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"These cookies are not a pie, and these pies aren't even cookies! They're really little cakes. Despite their confusing name, they are delicious and fun to make." 

                                                                         
                                                                                                                       1h 12m12 servings423 cal


Ingredients

•       10 ounces all-purpose flour
•       1/2 cup white sugar
•       1/2 cup dark molasses
•       2 1/2 teaspoons ground ginger, or more to taste
•       1 1/4 teaspoons baking soda
•       1 teaspoon ground cinnamon
•       3/4 teaspoon salt
•       1/3 cup vegetable oil
•       1 egg, beaten
•       1/3 cup boiling water

      Filling;

•       2 1/2 cups confectioners' sugar 
•       1 (8 ounce) package cream cheese, room temperature 
•       1/4 cup butter, room temperature 
•       2 teaspoons heavy whipping cream, or as needed
•       1 teaspoon vanilla extract 

Directions

1. (1) Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. (2) Combine flour, white sugar, molasses, ginger, baking soda, cinnamon, and salt together in a large bowl. Mix in vegetable oil and egg until combined. Pour in boiling water and whisk until smooth.
3. (3) Drop dough in balls onto prepared baking sheet, about 1 inch apart, using a 1-ounce cookie scoop.
4. (4) Bake in the preheated oven until puffed and golden, about 12 minutes. Allow to cool on the pan for about 5 minutes before transferring onto a rack to cool completely.
5. (5) Beat confectioners' sugar, cream cheese, butter, cream, and vanilla extract in the bowl of a stand mixer on low until combined. Increase speed to high and beat until light and fluffy.
6. (6) Spread about 2 teaspoons of filling onto the bottom of a cookie; top with another similarly sized cookie. Repeat with remaining cookies. Chill for 30 minutes.
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More Photos!

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