Tag Archives: Foodie Friday

Foodie Friday: Desserts, round 1


Cheesecake and I have a very long, complicated relationship.  When I was little, I hated cheesecake.  This persisted until I landed my current foodservice-related job and had the opportunity to try flavored cheesecakes for the first time.  I was in friggin’ heaven.  They were so good.  Little by little, I started loving cheesecake.

I have to say, my favorite, hands down, is any variety of chocolate cheesecake.  You’re taking two things I love — chocolate and cheesecake — and melding them into a seriously sinful treat.  My second favorite would have to be turtle cheesecake, followed closely by pumpkin.

Plain cheesecake is actually pretty good, too.  I haven’t had a really good cheesecake in a long time, though.  Any recommendations?


Baklava used to be one of my most favorite desserts — that is, until I became allergic to almost every nut in existence.  The lone two “safe” nuts I can consume are cashews and pecans (and, thank God, pecan pie!  Oh how I love thee!), but everything else is unsafe.  Or life-threatening.

So, baklava.  For those unfamiliar, it’s a Greek dessert made with layers of fillo dough with nuts in between and drenched in honey.  Some will say it’s too sweet.  Not me! It can never be too sweet!  But those nuts pose a serious problem.  One year, I got so desperate that I ate just the top layer, thinking I could circumvent the nuts.  It worked…except, damn it, I wanted more.

I found a recipe for nutless baklava that I might try this holiday season.  It is here: http://delishvegetarian.hubpages.com/hub/nut-free-baklava-recipe I will report my findings after the holidays are over.


An Italian dessert made with ladyfingers soaked with coffee and a mixture made with mascarpone cheese.  It is then flavored with liquor and cocoa.

I am not a coffee person at all.  Anything remotely mocha-flavored I avoid like the plague.  However, I’ve had a couple good tiramisu.  The trick with those, for me, is a light mocha flavor vs. strong.  If it’s barely there, it’s actually pretty good.  But if it’s strong, it tastes too much like coffee and yuck.  I won’t, as a rule, eat tiramisu unless it’s offered to me.  But there are people out there (like my entire family) that love coffee and would eat that right up!

So those are my thoughts on desserts.  There are more coming!

What’s your favorite dessert of the three I talked about?  Like something else completely different?  Anyone allergic to nuts that wants to try the recipe?

Till next time….bon appetit!

What’s been going on?

Just a quickie update on things.  I know it’s been forever.  I’ve got a couple of Foodie Friday posts in the works.  I’ve also been writing like a fiend on Grave Touched.  I’m about 20k in.  I’ll be participating in NaNoWriMo on an unofficial basis like last year. Going for 30k.

Been promoting Fey Touched.  It can be very time-consuming, but my sales have been steady so it’s been worth it.  I also have another story I’m going to be working on here and there – Oubliette (formely Broken) – my supernatural thriller/ghost thing from 2010.  It’s been calling to me a lot lately, and I want to answer!

I’ve also been reading A LOT.  Like a crazy person.  One of these days I’ll get a post (or two) up about all the books I’ve read lately.

I also just got over being sick and I’ve been trying to get freelance editing/proofing jobs.  So if you know anyone in need of those things, send him or her my way!  My rates are very reasonable.  /shameless plug

Other than that, life’s been….life.  I’m in constant awe at how fast this year has gone by.  It boggles my mind.


Foodie Friday: Lemon Zucchini Bread

New feature here at the blog.  Since I work in foodservice and I enjoy food (but then again, who doesn’t?), I consider myself a foodie.  I’ve been learning lots of new things from being in this industry.  I’ve also learned to tell what is good and what isn’t, things that I will share here on the blog.

So, let’s talk lemon zucchini bread, shall we?  I’m a huge fan of zucchini bread (or, z-bread as I call it).  It is hands down my favorite summer food.  I don’t really like zucchini by itself.  It needs to be in something.  I’ve had a ton of different kinds of z-bread, thanks to my mom who’s always experimenting.  She’s made traditional z-bread, chocolate chip z-bread, double chocolate z-bread (which is so good and not a lot of calories..if you make it light). My favorite, though, is lemon zucchini bread.

I was surprised when I saw this on the kitchen counter.  It looked like a loaf of bread with icing on it.  (Actually, it’s a glaze).  I asked my mom what it was, and she said it was lemon zucchini bread.  I love just about anything lemon-flavored so I had to try it.

And lemme tell you, it was like eating lemon cake.  I swear it.  You wouldn’t even know it was z-bread.  It was divine.  Of course, I had a really hard time just having one slice.  I’m now waiting patiently for my mom to make more (hint, hint, Mom!).  Sooooo good.

A close second is the double chocolate z-bread.  Omg, if you’re a chocolate addict like me, it’s heaven!  Chocolate-flavored z-bread with chocolate chips!  Sooo amazingly good! (Especially with cool whip on top!).  Yummy.

So I’m a z-bread fan.  I urge you to try this lemon zucchini bread.  It is out of this world.

Here’s the recipe:

Makes one 9×5 loaf

2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup canola oil
2/3 cup sugar
1/2 cup buttermilk
Juice of 1 lemon (or 2 Tablespoons lemon juice)
Zest of 1 lemon
1 cup grated zucchini (you don’t need to peel the zucchini before grating it)

Preheat oven to 35o degrees. Grease and flour a 9×5 loaf pan; set aside. In large bowl, blend flour, baking powder, and salt; set aside.

In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.

Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.

Pour batter into prepared 9×5 loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes; also, if you make this in an 8×4 loaf pan, your baking time may be a little longer…about 5 to 10 minutes more). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze.


1 cup powdered sugar
Juice of 1 lemon (or 2 Tablespoons lemon juice)

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.


If you end up trying this, please tell me how it turned out!