Pineapple Zucchini Bread

This bread is SO good! It sounded like a strange combination at first, but it intrigued me. I am always up for trying something new.

I ended up looking up several different recipes, then finally settled on a combination of a few, with my own additions. It turned out wonderful! Moist, yet crisp on the outside, and perfectly balance with the sweet pineapple and savory zucchini. This bread didn’t last long. We couldn’t stop eating it.

bread

Ingredients:

  • cups all-purpose flour
  • teaspoons baking soda
  • teaspoon salt
  • ½ teaspoon baking powder
  • cups shredded, unpeeled zucchini
  • eggs, lightly beaten
  • 8-ounce can crushed pineapple (juice pack), drained
  • 1½-2 cups sugar
  • ¾ cup cooking oil
  • teaspoons pure vanilla extract
  • ½ teaspoon almond extract
  • ¾ teaspoon ground nutmeg
  • 2 teaspoons ground cinnamon
  • ¾ cup chopped walnuts, toasted (optional)

Instructions:

  1. Prep the zucchini. After shredding, place in bowl and sprinkle 1 teaspoon of sugar on the zucchini and mix well. Allow to sit for 15-20 minutes, then strain the zucchini in a colander and gently squeeze out the liquid. Set aside.
  2. Preheat oven to 350F.
  3. Grease the bottom and sides of two 8x4x2-inch loaf pans. Set aside.
  4. In a mixing bowl, combine together flour, baking soda, baking powder, salt, nutmeg and cinnamon. Make a well in the center of the flour mixture. Set aside.
  5. In a separate mixing bowl, beat together eggs, then add oil, sugar and extracts. Mix until thick and foamy.
  6. Add in the zucchini and pineapple into the egg mixture, mixing until combined.
  7. Add zucchini mixture into the well you made in the flour mixture. Slowly stir until mixed (should be lumpy, careful not to over mix).
  8. Fold in walnuts (if using).
  9. Pour batter into prepared pan.
  10. Bake in oven for 50-55 minutes (or 25-30 minutes if making muffins), or until a wooden toothpick inserted near the center comes out clean.
  11. Cool in pan on a wire rack for 10 minutes. Remove from pan, then let cool completely on a wire rack. Serve with a slice of butter.

 

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18 Free Calligraphy Fonts

 

 

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Here are 18 free calligraphy fonts for you to download! All of these free calligraphy fonts are for personal use only. If you wish to use them for your clients or for your business, you need to purchase the commercial license. Further information is provided for each individual font on the corresponding attached link.

Angel Face FontAulyahs FontAutumn In November FontBernadette Rough FontBromello FontButtercup FontHallelujah FontI Love Glitter FontJenna Sue FontMagnolia Sky FontMark My Words FontNotera FontRough Notes FontShorelines FontSignericaSweet Pea FontTrendsetter FontWinter Calligraphy

Click each individual font for download.

How to install font on a Mac:

After downloading, open file in Finder window. Double-click the font file and select the “Install font” button at the bottom of the preview.

How to install font on PC:

After downloading, right-click the font file and select “Install” at the top of the menu bar.

OR

Place the font files (.ttf, .otf, or .fon) into the Fonts folder, which can be reached by: Start Menu > Control Panel > Appearance and Themes > Fonts.

Disclaimer & Copyrights

The fonts presented above are their authors’ property and are either freeware, shareware, demo versions or public domain. Make sure to purchase a commercial license to use any of these fonts for anything other than personal use. (Source: Dafont.com)

Blackberry Lime Cupcakes

I love fresh berries and citrus. Getting that perfect balance of sweet and tang in every bite, is mmm mmm good! These cupcakes start off with a moist vanilla lime based cupcake, then are piped with lime buttercream frosting, and topped with a sweet blackberry jam drizzle.

If you don’t have a KitchenAid stand mixer*, and love baking as much as I do, I would highly recommend getting one. It saves SO much time. I actually tried to made whip cream by hand once, with a wire whisk. Never again. Although electric hand mixers* are always a good option too, being able to walk away while it’s mixing is a nice luxury and huge time saver.

KITCHEN UTENSILS NEEDED:

Blackberry Lime Cupcakes

  • Servings: 12
  • Difficulty: easy
  • Print

_MG_1406Ingredients

For Blackberry Jam:

  • 1½ cups fresh blackberries
  • ½ cups sugar*
  • ¾ tablespoon water (can add more depending on desired consistency)

For Cupcakes:

For Lime Frosting:

  • 1 cup (2 sticks) unsalted butter*, room temperature
  • 3½ cups powdered sugar*
  • 1⁄4 teaspoon salt
  • 1 tablespoon heavy cream
  • zest of one chilled lime

Instructions

Make the Jam:

  1. Place a small saucepan on the stove and mix the blackberries and sugar together on medium-high heat. Stir until well combined. Continuously stir until the berries break down and the juice becomes a thick syrup. Set aside to cool.

Make the Cupcakes:

  1. Preheat the oven to 350F and line a muffin pan with cupcake liners.
  2. Mix together cake flour, baking powder, and salt together in a mixing bowl and set aside.
  3. Beat together butter and sugar in an electric mixer until it is light and fluffy.
  4. One at a time, add in the lime zest, vanilla extract and eggs, mixing well between each egg and beating for one additional minute after the last egg.
  5. Next, add the flour and the buttermilk, alternating between the two as you add, beginning and ending with the flour. Mix until combined, careful not to over mix!
  6. Distribute the batter amongst the cupcake liners. Then spoon a heaping teaspoon of the blackberry jam in the center of the cupcake batter. Swirl the jam around using a toothpick.
  7. Bake for about 17 – 20 minutes, or until a light golden brown and the tops spring back when gently pressed upon.
  8. Take out the oven and place on baking rack. Allow them to cool completely.

Make the Frosting:

  1. In an electric mixer, beat the butter on medium speed until smooth and cream.
  2. Add in the powdered sugar, one cup at a time.
  3. After the sugar is completely mixed in, add in the salt, heavy cream and lime zest. Beat well until desired consistency is achieved.

Assemble:

  1. Fit a piping bag with a large piping tip and fill bag with the frosting.
  2. Frost each cupcake, starting at the edge of the cupcake, working your way to the top to end the swirl.
  3. Take the remaining jam and mix in the water until you’ve reached the desired consistency (not too runny, but a nice syrup consistency).
  4. Drizzle the jam syrup over the frosting. Top with fresh blackberries if desired.
  5. Enjoy!

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Eye Round Roast

My favorite method of cooking a roast is in a slow cooker, or dutch oven, but if you don’t have that available, this is another great method!

KITCHEN UTENSILS:

Start off by prepping your roast the night before. Season the roast with 1 teaspoon of salt, rubbing it all over to ensure you the salt is distributed evenly. Then wrap in plastic wrap and keep in the fridge overnight.

Take out your roast out of the fridge an hour or two before you are about to cook it, so it can come to room temperature.

Preheat your oven to 275F.

Make your seasoning by mixing together the minced garlic, cracked pepper, oregano, thyme, basil, red pepper flakes and salt. Stir well to combine thoroughly. Set aside.

Set your skillet over medium-high heat and let it warm up, until you flick water on it and hear it sizzle.

While your skillet is warming up, tie your roast with twine in 3 places. Then drizzle and rub the olive oil all over, followed by the seasoning mix.

When your skillet is ready, add a tablespoon of canola oil, and brown each side of the roast (about 1 minute each side). Be careful not to over brown, you just want a nice sear on each side.

Put your roast on a baking rack and place a pan lined with foil underneath it to catch the drippings. If you have an oven proof thermometer, place it in the deepest part of the roast. This makes for a fool proof method, no guess work, you will know exactly what temperature your meat is at.

Place the roast in the preheated oven and roast for about 35 minutes per pound (or until the thermometer reaches 128F). This will achieve a nice medium rare, cook longer to reach your desired doneness. Keep in mind, the longer you cook, the tougher it becomes.

Then take the roast out of the oven, cover with foil, and let rest for 15 minutes.  It will keep cooking as it rests, reaching the target temperature of 130F.

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After it is done, carve up and gobble away!

I served this with mashed herbed red potatoes and green beans.

Leftovers are perfect for sandwiches.

Eye Round Roast

  • Servings: 4
  • Difficulty: easy
  • Print

_MG_4304title

INGREDIENTS:

DIRECTIONS:

  1. Start off by prepping your roast the night before. Season the roast with 1 teaspoon of salt, rubbing it all over to ensure you the salt is distributed evenly. Then wrap in plastic wrap and keep in the fridge overnight.
  2. Take out your roast out of the fridge an hour or two before you are about to cook it, so it can come to room temperature.
  3. Preheat your oven to 275F.
  4. Make your seasoning by mixing together the minced garlic, cracked pepper, oregano, thyme, basil, red pepper flakes and 1/2 tsp salt. Stir well to combine thoroughly. Set aside.
  5. Set your skillet over medium-high heat and let it warm up, until you flick water on it and hear it sizzle.
  6. While your skillet is warming up, tie your roast with twine in 3 places. Then drizzle and rub the olive oil all over, followed by the seasoning mix.
  7. When your skillet is ready, add a tablespoon of canola oil, and brown each side of the roast (about 1 minute each side). Be careful not to over brown, you just want a nice sear on each side.
  8. Put your roast on a baking rack and place a pan lined with foil underneath it to catch the drippings. If you have an oven proof thermometer, place it in the deepest part of the roast. This makes for a fool proof method, no guess work, you will know exactly what temperature your meat is at.
  9. Place the roast in the preheated oven and roast for about 35 minutes per pound (or until the thermometer reaches 128F). This will achieve a nice medium rare, cook longer to reach your desired doneness. Keep in mind, the longer you cook, the tougher it becomes.
  10. Then take the roast out of the oven, cover with foil, and let rest for 15 minutes.  It will keep cooking as it rests, reaching the target temperature of 130F. After it is done, carve up and gobble away!

AMAZON AFFILATE LINK DISCLOSER:
There are links on this site that can be defined as “affiliate links”. This means that we may receive a small commission (at no cost to you) if you subscribe or purchase something through the links provided that are signaled with *.
We Two Bears is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn advertising fees by advertising and linking to amazon.com, audible.com, and any other website that may be affiliated with Amazon Service LLC Associates Program.

Loaded Cabbage Soup

I love making big batches of soup to eat off of all week. So simple and delicious. I adapted this recipe from one of my friend (thanks Callie!). It is very hearty, packed full of flavor, and will definitely fill you up.

Prep by chopping all of your vegetables and sausage.

Then you are ready to start cooking.

Feel free, as always, to add or substitute any ingredients you want. Be creative and listen to your taste buds!

KITCHEN UTENSILS:

Loaded Cabbage Soup

  • Servings: 10
  • Difficulty: easy
  • Print

INGREDIENTS:

  • 1 ½ pounds (24 ounces) kielbasa sausage*, sliced into bite-sized pieces
  • 2 tablespoons extra-virgin olive oil*
  • 3 medium leeks, sliced into ⅛ inch rounds (white and pale green parts only)
  • 3 large carrots, peeled and diced
  • 1 stalk celery, diced
  • 1 small green cabbage, chopped into bite-sized pieces
  • 1 medium white onion, diced
  • 1 28 ounce can diced tomatoes*
  • 4 cloves garlic, minced
  • 8 cups organic chicken* or vegetable stock*
  • 1 pound red potatoes, diced
  • 2 tablespoon Italian seasoning
  • 1 bay leaf
  • Kosher salt and freshly-cracked black pepper (add to taste)

DIRECTIONS:

  1. Heat a skillet on medium heat. Add the sausage, flipping occasionally for 5-6 minutes, until the sausage is lightly browned. Use a slotted spoon to transfer the sausage to a separate plate (lined with paper towels), and set aside.
  2. Heat your stock pot on medium-high, add in olive oil, onions, carrots, leeks and celery. Sauté for 5-6 minutes, stirring occasionally.
  3. Add cabbage and garlic to the stock pot, sauté for 4 more minutes, stirring occasionally.
  4. Next, add the chicken/vegetable stock, potatoes, tomatoes, Italian seasoning, bay leaf, cooked sausage, and stir to combine.
  5. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover pot, and simmer for 15 minutes, or until the potatoes are cooked and tender.
  6. Taste and season with a few generous pinches of salt and black pepper as needed. Depending on your taste, feel free to add in a few extra teaspoons of Italian seasoning.
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There are links on this site that can be defined as “affiliate links”. This means that we may receive a small commission (at no cost to you) if you subscribe or purchase something through the links provided that are signaled with *.
We Two Bears is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn advertising fees by advertising and linking to amazon.com, audible.com, and any other website that may be affiliated with Amazon Service LLC Associates Program.

DIY Pallet Swing Tutorial

I’ve always wanted a pallet swing, so I decided one day to finally do it! I didn’t use any step by step tutorials, simply went on basic instinct, so please keep that in mind. I am NOT a professional, by any means. I have absolutely no wood working or building experience. This is simply a guide showing you what I did. You can reinforce the bottom of the swing by with 2×4 plywood for extra support, but I chose not to do so. Use my supply list as a guideline, then customize anything as you see fit.

Please use caution when handling any power tools, and follow the instructions to prevent any injury. I also suggest having someone help you. This is meant to be a two-man job, you need someone to help hold the pallet pieces while you screw in the brackets, and for extra safety precautions. Safety always comes first!

Also, I waited to stain the pallets until the swing was put together. In hindsight, I probably would have done this after sanding, then proceeded to put the swing together. I suggest doing that, but will write the tutorial according to how I made it.  Again, I am not a professional, so please take that into account and use your best judgments. I would love to hear your insight and provisions that you made on what you build!

SUPPLIES NEEDED (see pictures as well):

INSTRUCTIONS:

  1. Put on your protective gear! Goggles, face mask and gloves. Also wear closed toe shoes and protective clothing.
  2. Set one pallet aside, as this will be the base of the swing and needs no alterations. Take the second pallet and saw off 3 boards in from each end. Then sand both pallets until you achieve the smoothness you desire (you don’t want any accidental splinters while you are sitting on your swing!).
  3. Take the two ends of the cut up pallet and have the bottom edges face each other, so the flat end is on the outside. Setting them just far apart enough to place the other pallet in between. Then, place the solid pallet on top of the ends, adjusting as necessary until you have it fit together like you want and use the clamps to secure the wood together (see pictures below).
  4. Now you will start attaching the L-brackets to secure the swing together. Attach the 6 smaller brackets on the top side of the swing with screws – 4 on each corner, affixing the edges of the pallets together where they meet, as well as the top center sides of the pallets (see pictures below, I circled in red and drew arrows on the opposing side, where each L-bracket should be).
  5. Then affix the 4 larger L-brackets underneath the pallets on the conjoining sides (see picture below).
    _MG_2436redmark
  6. Take your eye screws and place them on the outside edges of the swing, affixing the flat washers on the inside of the nut before tightening.
  7. Give yourselves a high five! It is all put together! I suggest switching to disposable gloves at this point, set up your tarp/newspapers, and begin cleaning your pallet with the mineral spirits and shop rags to ensure all the wood and dust particles are removed. Then proceed to stain with the timber oil and let dry according to the instructions.
  8. After the wood is dry, you are all set to hang the swing. Simply thread the rope through the screw eye on each end, and hang wherever your heart desires! I ended up hanging my swing in between two trees in my backyard.
    PalletSwingHang
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There are links on this site that can be defined as “affiliate links”. This means that we may receive a small commission (at no cost to you) if you subscribe or purchase something through the links provided that are signaled with *.
We Two Bears is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn advertising fees by advertising and linking to amazon.com, audible.com, and any other website that may be affiliated with Amazon Service LLC Associates Program.

Over Easy Egg Avocado Toast

I love eating eggs for breakfast and am constantly trying to ‘spice it up’ a little and add a new twist, other than just simply scrambling an egg. This was actually my first attempt at an over easy egg, and I would say it is de-ee-ecent (Bubbles from Trailer Park Boys anyone?). I eat tacos at least once a week and always make extra pico de gallo so I can add it to my breakfast or use it as dip with chips. Chips and dip is my jam.

Feel free, as always, to add or substitute any ingredients you want! That’s my favorite part of cooking; doing whatever you want, however you want, till it hits that perfect “mmmm, yes!” on your taste buds.

Over Easy Egg Avocado Toast

  • Servings: 1
  • Difficulty: easy
  • Print

INGREDIENTS:

DIRECTIONS:

  1. Prep the toppings by slicing up an avocado and mixing together the pico de gallo (I’ll post my recipe soon!). Also get the bread ready to toast, which I suggest starting when you are ready to put the egg in the skillet.
  2. Heat a small nonstick skillet over low heat, spray with oil and gently crack the egg into the skillet (no shell mess tip: crack egg in a ramekin, then pour in skillet).
  3. Cook until the whites start firming up, then flip over (this can be done with a spatula, or you can test your ninja cooking skills by pushing the skillet away and snapping upwards simultaneously). When egg whites are completely firm, take off heat and season to taste.
  4. Assemble your toast by placing the egg on the bread, followed by the sliced avocado and topped with homemade pico de gallo.
  5. Now comes the really fun part, slice open your toast and watch the gooey egg seep out, and proceed to stuff your face and sop up the yolk with the bread. Enjoy!
AMAZON AFFILATE LINK DISCLOSER:
There are links on this site that can be defined as “affiliate links”. This means that we may receive a small commission (at no cost to you) if you subscribe or purchase something through the links provided that are signaled with *.
We Two Bears is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn advertising fees by advertising and linking to amazon.com, audible.com, and any other website that may be affiliated with Amazon Service LLC Associates Program.