Tuesday, September 26, 2017

The Magic and Bliss of a Label Maker

So I saw this fleeting photos on Facebook one day. Someone had used a label maker and labeled all the tops of their spices in a drawer. Genious. Pure Genious! We have a giant drawer full of spices. Our kids used to empty that drawer and we’d pray none of the tops would come off. This means the drawer was a giant mess of bottles of all sizes, shapes, and color.
This idea is one of the reasons I bought a label maker... and to label the dog. We’ve thought about actually doing this a few times. One day – I committed! I hauled out the label maker and started pulling spices out of the drawer. Andy was overwhelmed by the process but offered to help. In less than 30 minutes we had all the spices labeled and organized – it’s awesome. Do you need Garlic Powder? BAM! Right there! Oh, some Poppy Seeds? Over there. It’s been a month (or more by now) and we still smile every time we open the drawer. Trust me – it’s the little things in life that can make a big difference.
All of this to say – I made this amazing Zucchini Cheddar Bread, it had lots of spices in it and they were easy to find. Why? Because they are all labeled of course. We are beginning the amazing abundance of zucchini season so it’s good to have a few recipes in my arsenal. This one is a great savory option for zucchini, you can even leave the skin on if you are daring. You can even label it... if you dare.

Cheesy Garlic Zucchini Bread
3 cups all-purpose flour
4 teaspoon baking powder
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon garlic powder
1 cup shredded zucchini
¾ cup shredded cheddar cheese
¼ cup of finely chopped green onion
1 Tablespoon fresh dill (or 1 teaspoon dried dill)
2 large eggs
1 cup buttermilk
4 tablespoons (1/2 stick) of butter, melted
Preheat oven to 350 degrees. Grease a regular size loaf pan (9x5 inch) or 4 small loaf pans.
In a large bowl add the flour, baking powder, salt, baking soda and garlic powder. Whisk to combine. Add the zucchini, cheddar cheese, green onions, and dill. Stir together.
In separate small bowl, combine the eggs, buttermilk, and butter.
Pour the wet ingredients into the dry ingredients in the large bowl. Gently stir together just until moistened.
Spoon into loaf pans and bake.
One large loaf should take about 50 minutes or until a toothpick inserted comes out clean. Or bake 4 mini loaves for about 20-25 minutes or until a toothpick comes out clean. Let cool for 10 minutes. Remove from pan to cool completely or serve warm.

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