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Sunday, August 12, 2007

Yummy Edible Flowers!

Haven't posted in a while. We went to Fenwick Island, DE for our vacation and I am still behind on some things! I had a large zucchini that I needed to use and decided to try my new Demarle Petal Tray. I whipped up a batch of zucchini bread and scooped it into the tray. Once cooled, I used our pastry bag and a tip and put some cream cheese icing in the middle! YUMMY! Wouldn't these be great for a tea party or a brunch! Or just to eat..............mmmmmmmmmmmmmmmm!


Stamper Gail said...

YUMMY! I wan't to jump throught he screen and take a big bite!

Rochelle W said...

This is the second blog that I bonked my head on the screen trying to smell the muffins. I think you are all out to get me with all those yummy temptations. lol

rachelM said...

My mom makes zucchini bread. It is just delicious. But I love the looks of your bread with the icing.

StampingJoan said...

Some have asked for the recipe for this.

It only took 20 minutes for these to bake in the petal tray but would take 50-60 minutes in a regular loaf pan

1-1/2 c. flour
1tsp. cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
1 c. sugar
1 c. finely shredded zucchini (unpeeled)
14/c vegetable or canola oil
1 egg
1/4 tsp lemon peel
1/2 c.chopped walnuts or pecans

In mixing bowl, combine flour, cinnamon, baking powder & soda, salt, and nutmeg..
In another bowl combine sugar, oil, egg, zucchini, and lemon peel. Mix well. Add flour mixture and stir til combined. Stir in nuts.

I then use a large cookie scooper and put some in each of the petals of the mold. The mixture is thick, so I just made sure I spread it out to cover each of petals.

I baked it for 20 minutes at 350.

When they were cool, I mixed up some softened cream cheese and powdered sugar and put into the pastry bag and used one of the floral tips. I don't really have a recipe for this, but just added til I got the consistency I wanted.