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I know it’s still summer…I know it’s still summmer…I know it’s still summer…
BUT for those who like to plan ahead, I have something special for you.
I haven’t advertised this yet, so consider yourself the FIRST to see it. I hope you like it. I think it will look great on your door and proudly hung in your neighborhood.
Check-it-out in the store today.

I would love it if you would
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Sarah’s Zucchini Bread

My garden is producing Zucchini like mad. This morning, I made my friend Sarah Copeland’s Golden Zucchini Bread and topped it with Ricotta, cinnamon, walnuts and pears. OOOOOOOwie!!! Best. Zucchini Bread. Ever.
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Sarah Copeland is the food director for Real Simple Magazine.
Check out here work here:
http://www.realsimple.com/food-recipes/
She is also the author of two amazing cookbooks.

Golden Zucchini Bread, by Sarah Copeland…
4 tbsp/55 g unsalted butter, plus more for the pans, at room temperature
1 cup/200 g lightly packed dark brown sugar
2/3 cup/130 g granulated sugar
3 large eggs
½ cup/120 ml grapeseed or vegetable oil
2 tsp pure vanilla extract
3 cups/400 g white whole-wheat/wholemeal flour
1½ tsp baking soda/bicarbonate of soda
½ tsp baking powder
1 tsp fine sea salt
1 tsp ground cinnamon

1 large zucchini/courgette, grated {about 3 cups/720 ml}
1 firm Bartlett/Williams pear, cored and grated {about 1 cup/240 ml}
¾ cup/85 g chopped toasted walnuts {about 3 oz}, plus more for garnish
¼ cup/40 g golden raisins/sultanas
2 tbsp sesame seeds
½ cup/120 ml farmer’s cheese, ricotta cheese, or cream cheese, for serving
Sliced figs or pears, for serving

Preheat the oven to 350°F/180°C/gas 4. Butter two 9-by-5-in/23-by-12-cm loaf pans/tins. Line them with parchment/baking paper, butter the parchment/baking paper, and set aside.

Beat the butter and sugars in a stand mixer with the paddle attachment, on medium speed until fluffy. Add the eggs, one at a time, beating between each addition. Add the oil and vanilla and stir to combine.

Whisk together the flour, baking soda/bicarbonate of soda, baking powder, salt, and cinnamon in a medium bowl. Mix half the dry ingredients into the butter mixture and stir together. Stir in the remaining dry ingredients with a spatula, along with the zucchini/courgette, pear, nuts, raisins, and sesame seeds.

Divide the batter between the prepared pans. Sprinkle with additional walnuts. Bake until the bread springs back when lightly touched, and a toothpick inserted into the center comes out dry with some crumbs, about 50 minutes. Cool on a rack 10 minutes. Remove from the pan, slice, and serve warm with a thick schmear of cheese and sliced figs.