how to be a domestic goddess

... at least to your own family! Caroline and I were watching reruns of "Home Improvement" last evening and somehow got to the topic of Cinnamon Rolls (her favorite!). I decided to grab a cookbook and see if I could whip up a batch for her!  I found a recipe that was easy in Nigella Lawson's How to Be a Domestic Goddess cookbook and proceeded to amaze and impress Caroline with her favorite treat! I added a little icing glaze of my own, just with confectioners sugar and water mixed. I have decided that I am definitely a baker! I love to bake anything... though that is dangerous. I have to stop these whims before I gain 20 lbs. from having sugary treats all around me! If you want to make Nigella's Norwegian Cinnamon Buns follow this link to someone else's blog (I'm too lazy to type it all out!).

I mentioned yesterday that I was baking zucchini bread. Oh, it is totally delicious!!! I thought I'd share this recipe because you might have a neighbor who has too many zucchini from their garden and they offer some to you. If they do, take it! And then bake this!:

Zucchini Nut Loaf

from the Better Homes and Gardens New Cook Book

1 1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon baking powder

1 cup sugar

1 cup finely shredded unpeeled zucchini (I did this in my food processor and it turned out pureed but worked wonderfully!)

1 egg

1/4 cup cooking oil (I used olive oil)

1/4 teaspooon finely shredded lemon peel

1/2 cup chopped walnuts

Preheat oven to 350 degrees. In a mixing bowl stir together flour, cinnamon, baking soda, salt, nutmeg, and baking powder; set aside. In a mixing bowl beat together sugar, shredded zucchini, and egg. Add oil and lemon peel; mix well. Stir flour mixture into zucchini mixture. Gently fold in chopped nuts. Turn batter into a greased (or non-stick) 8 x 4 x 2-inch loaf pan. Bake for 55 to 60 minutes or till a wooden toothpick inserted near center comes out clean. cool in pan 10 minutes. Remove from pan; cool thoroughly on a rack. Wrap and store loaf overnight before slicing. Makes 1.

Happy Baking!

{me}