Cream biscuits

I had a container of heavy cream and was looking for something to use it up.  I decided on biscuits because carbs=love in this house.

I've become a Serious Eat junkie and found this recipe because it looked easy.  The biscuits were so soft and were great even two days after.  I used it first for chicken stew and then last night for peach shortcakes (with the whipped cream).

Thanks, Marissa Sertich Velie!

Light and Tender Cream Biscuits

Ingredients

• 2 cups all-purpose flour, plus more for dusting
• 1 1/2 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 tablespoon granulated sugar
• 1 1/2 cups heavy cream

Procedures

1. 1
   In a large bowl, whisk together flour, baking powder, salt, and sugar.
2. 2
   Add heavy cream and stir gently with a wooden spoon until dry ingredients are just moistened.
3. 3
   Turn out dough onto a lighted floured work surface. Using your hands, fold it one or two times so it becomes a cohesive mass and press it down to an even ½-inch thickness. Using a 2-inch round cookie-cutter, cut out biscuits as closely together as possible. Gather together scraps, pat down, and cut out more biscuits. Discard any remaining scraps.
4. 4
   Bake the biscuits in a 400°F oven until risen and golden, about 12-15 minutes. Let cool slightly and serve warm.

Zucchini Bread

Zucchini is definitely one of my favorite veggies.  I love it fried and now I love it shredded and baked into zucchini bread.  

This recipe had a nice crunchy crust and yielded two loaves- perfect for giving as a gift.  My friends tried to decline the second loaf to take home but they didn't really protest after I wrapped it up for them. 

I made the recipe as written, except I didn't flour the pans cuz I forgot!  No harm done.  I also left out the walnuts because I didn't have any.  I added mini chocolate chips because I love chocolate chips, too.

Thanks again, allrecipes and thanks V Monte, whoever you are!  Your mom is awesome.

Zucchini bread

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.