High Altitude Whole Wheat Vegan Brownies (7000 ft)

My little sister went vegan so I have been experimenting. These were actually much better than I expected.

High Altitude Chocolate Chip Cupcakes (7000 ft)

I made these for a cook out we are hosting this evening. The first batch was a miserable failure because I didn't wait 'til the butter was soft enough. Make sure it is nice and mushy before you whip up the batter.

High Altitude Zucchini Coconut Bread (7000 ft)

I didn't feel like eating anything in my kitchen. This is about all I had ingredients for.

High Altitude Corn Bread Recipe (7000 ft)

Here is a quick and easy recipe that comes out moist and doesn't fall apart like many cornbread recipes.

High Altitude Blueberry Corn Cake (7000 ft)

Tasty and not much guilt. It is all whole grain (if you get corn meal that is not de-germinated) and doesn't have to much added sugar.

Chocolate Chip Pumpkin Bread

Our friends here in Hawaii are hosting a going away party for us tonight. I can't show up empty handed so I am going to bring along a dessert. For some strange reason I have been in the mood for pumpkin lately so I am making some Chocolate Chip Pumpkin Bread to take along. It is perfectly sweet, so if you use sweetened shredded coconut, make sure to reduce the brown sugar.

No Sugar Added Zucchini Bread

I made Sugar Free Zucchini Bread the other day and it was not quite sweet enough. I think I will try it again with some more ripe bananas some time. In the meantime, here is my second attempt to make a quick bread with no added sugar.

Sugar Free Zucchini Bread

I had great success with my zucchini bread recipe I made the other day. It was a bit to sweet though.  I am going to try and make a loaf with no added sugar and with reduced fat.

Zucchini Carrot Bread

Zucchini is one of the cheapest vegetables we can get at the farmers market here in Hilo. As a result, we have eaten a TON of it this summer. At least we will have a bunch of new recipes to deal with the traditional summer zucchini glut next year.

Macocona Bread

For MAcadamia-COCOnut-banaNA bread. It is totally a word. I am making this for the pot luck they are having this evening at the Gemimi Observatory.

Tropical Bread Pudding

Since we have been in Hawaii, I have become obsessed with coconut. I made this for breakfast this morning. My bread pudding is based loosely on this recipe.

Father's Day Menu 2013

Since it is Father's Day, Brian got to choose the menu. Hence, the meat quiche. We also served a beet salad and tropical banana bread. Both of the quiches and the beet salad were great. The Tropical Banana bread was delicious but it was a bit greasy. I will revisit the recipe and mess around with the oils. Maybe just cut out the olive oil and keep the coconut oil.

Ham and Cheese Quiche

Filling Ingredients

• 1 prepared pie crust
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled Feta cheese
• 4 tsps all purpose flour
• 1/2 cup cooked, diced ham 
• 3 eggs
• 1 cup milk
• 1/4 tsp salt
• 1/4 tsp ground mustard
• 6-8 small tomatoes, sliced 1/2"

Instructions

1. Preheat oven to 400º. 
2. In medium bowl, toss 4 teaspoons flour with the cheese. Sprinkle cheese mixture into the pie shell. Add the ham.
3. In medium bowl, combine eggs, milk, salt and mustard. Whisk until smooth and pour over cheese and ham.
4. Place foil around edge of crust to protect it.
5. Bake for 45 minutes, or until filling is set and crust is golden brown. Garnish with parsley.

You can cover with plastic wrap and then foil and freeze after step 5. Then preheat oven to 400º and place frozen quiche in oven. Bake for 60 minutes.

Onion And Zucchini Vegetarian Quiche

Filling Ingredients

• 1 tbsp butter
• 1 small zucchini, chopped small
• 1 medium onion, sliced very thin
• 1 prepared pie crust
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled Feta cheese
• 4 tsps all purpose flour
• 3 eggs
• 1 cup milk
• 1/4 tsp salt
• 1/4 tsp ground mustard
• 6-8 small tomatoes, sliced 1/2"

Instructions

1. Preheat oven to 400º. 
2. Melt butter in a pan over medium heat. Add onion and zucchini and cook until softened, about 10 minutes. Remove from heat.
3. In medium bowl, toss 4 teaspoons flour with the cheese. Sprinkle cheese mixture into the pie shell. Add the zucchini and onions. Be careful not to get any of the liquid from the pan into the quiche, it will make the crust soggy.
4. In medium bowl, combine eggs, milk, salt and mustard. Whisk until smooth and pour over cheese and veggies.
5. Place foil around edge of crust to protect it.
6. Bake for 45 minutes, or until filling is set and crust is golden brown. Garnish with parsley.

Hawaiian Inspired Banana Bread

Blogged here.

Tropical Banana Bread

Beet Salad with Candied Walnuts & Feta

Ingredients 

• 3/4 cups walnuts
• 1/4 cup sugar
• 1/8 tsp coarse salt
• 1 (10 ounce) package mixed baby salad greens 
• 1 sweet apple, chopped 
• 1/4 cup balsamic vinegar 
• 1/4 cup extra-virgin olive oil 
• 2 ounces Feta cheese
• Grated Parmesan cheese

Instructions

1. Preheat oven to 375º. 
2. Trim beet leaves and scrub. Place beets in pan and drizzle with olive oil. Cover with foil. Bake for 45-60 minutes or until beets are tender. Remove from oven set aside until cool enough to handle. Peel and chop beets. Set aside to finish cooling.
3. While the beets are cooking, place the walnuts in a shallow roasting pan. Place in oven for about 5 minutes to toast. Be careful not to burn them!
4. Place sugar in a pan over medium heat. Stir as sugar starts to melt. Once the sugar has melted and browned, add walnuts and stir well to coat.
5. Remove from the heat, spread in a single layer on wax paper, sprinkle with salt and set aside to cool.
6. In a small bowl, whisk together the balsamic vinegar and olive oil to make the dressing.
7. Place baby greens in a large bowl, Add walnuts, beets and chopped apples over the greens, and top with dabs of goat cheese and parmesan. Drizzle with some of the dressing. Serve and enjoy.

Tropical Banana Bread

I am baking this for our Father's Day Brunch we are hosting tomorrow. Hopefully it is as delicious tasting as it smells.



This is not a high altitude recipe!

Ingredients

• 1 1/4 cups whole wheat flour
• 1 teaspoons baking powder
• 1/4 teaspoons salt
• 3 medium bananas, mashed
• 1/4 cup vegetable oil
• 1/4 cup coconut oil
• 2/3 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla
• 3/4 cups sweetened coconut flakes
• 3/4 cup pineapple chunks, drained
• nonstick cooking spray

Instructions

1. Preheat oven to 375º. Spray an 8x8 (or 9x5) pan with cooking spray.
2. In a large bowl, combine flour, baking powder, and salt. In a separate bowl, stir together bananas, vegetable oil, coconut oil, brown sugar, egg, vanilla, coconut, and pineapple. Fold liquid mixture into flour and stir until just combined. 
3. Pour batter into prepared pan. Bake for 35-40 (45-50) minutes or until a toothpick inserted in the center comes out clean.

Freezing Directions:

1. Bake as directed above and allow to cool. 
2. Slice bread into serving sizes and individually wrap with plastic wrap. Place into gallon freezer bag, label, and freeze. 
3. To serve: Thaw on countertop for 30 minutes or reheat in microwave for 30 seconds.

Notes for next time:

1. Very crumbly, add another egg.
2. A bit greasy. maybe use just 1/4 cup coconut oil and no olive oil.