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I know it’s still summer…I know it’s still summmer…I know it’s still summer…
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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.

Sarah Copeland is the food director for Real Simple Magazine.
Check out here work here:
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.