Posts Tagged food

Gimme S’more

I heard today is National S’more Day. I sorta love that there is a day for everything, don’t you? Around here, we love to go camping partly for the sleeping under the stars and fresh air thing, and partly so we have an excuse to melt chocolate and catch things on fire thing… And as a result, I have a good collection of s’more-licious photos.
Here’s how we do things around here.

Step one, get a campfire going.
she's a camper FIP (24 of 31)Bonus points if people are playing guitar and singing together around said campfire.around the campfireStep two, gather your ingredients.mmmmmmStep three, make sure everyone has a good seat.189:366, getting dryStep four, get your pre-melt on. 168:365, smoresStep five, roast.roastingStep six, stack and squish. saturday night sweetsStep seven, EAT. 20120609-_MG_285220120609-_MG_285520120609-_MG_2853Keep chasing that light and your sweet-tooth!

Sweet Stuff | Chocolate Zucchini Brownies

I heard it’s national “leave zucchini on your neighbor’s porch day” next week. In preparation for a possible influx of the garden fresh, “one that go away”, I am re-posting this recipe for Chocolate Zucchini Brownies that I had originally shared back  in August of 2010.  I was about a month away from bringing my sweet Fifi into the world. The girl loved chocolate when she was inside, and she loves it now almost 5 years later. I hope you all like these as much as we do here at Casa de Simpson.
zucc brownie
So I can’t possibly put all that savory, yummy food in the freezer without doing a little bit of time with chocolate and butter and vanilla, can I? Since I put an APB (all points bulletin) out on the Facebook for some local zucchini I had to test out Krista’s recipe for her zucc brownies. So that is exactly what I did this weekend… I shredded and mixed and made oooie-gooie yum brownies with that hint of healthy. It was good. really good.
Here is the recipe for the Zuc Brownies… um, yeah. Don’t say I didn’t warn you once you pull these bad boys out of the oven you will find them hard to resist. Oh, and I made these on Saturday morning and today, Wednesday, they continue to be ‘just taken out of the oven’ moist and chewy. I love. (um, I sort of can’t believe they lasted thru Wednesday!) I never quite got to making the frosting for these, and though it probably makes them that much more ‘over the top’, I really like them without it! So if you just can’t wait, don’t worry about the frosting.
Inspired Zucchini Brownies
(thanks to Krista for the original recipe)
chocolate and milk

1/2 cup canola oil

1 1/2 cups white sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

2 cups shredded zucchini

1/2 cup chopped walnuts (optional, I kept these out)


6 tablespoons unsweetened cocoa powder

1/4 cup butter

2 cups confectioners’ sugar

1/4 cup milk

1/2 teaspoon vanilla extract


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.

In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini. At this point, it is going to seem like you forgot something- but you didn’t just stir until everything is mixed and moist. Spread evenly into the prepared pan.

Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.

oven ready brownies

To make the frosting, melt together the 6 tablespoons of cocoa and butter; set aside to cool. In a medium bowl, blend together the confectioners’ sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture.  Spread over cooled brownies before cutting into squares.

Food Friday | Lemon Pasta

It appears I am on a bit of a food photography kick lately. Two recipe/food related posts in a row?! Again, I am pulling this one from the archives per a recent request to share it again. This is such a perfect dish to make for the summer. The addition of lemon wakes up the pasta, making it less heavy and more heavenly.  I hope you enjoy it as much as my crew does.

Lemon Pasta


  • 3 tbls butter
  • 2 tlbs olive oil
  • 1-2 lemons (zest and juice)
  • 2 garlic cloves minced
  • 1/4-1/2 cup chopped basil
  • 1/2-1 cup panchetta
  • 1/4 fresh or dried parsley
  • box of spaghetti or other pasta


  • Cook pasta
  • in a saute pan melt butter and heat oil.
  • add garlic and saute
  • add in zest of one lemon and juice of that same lemon
  • great cheese
  • great additional lemon’s zest and juice
  • chop parsley and basil
  • Toss all ingredients together in a large bowl ans serve with extra lemon juice/zest and parm on the side.