Baking Babes Commentary: JBabe had a huge zucchini from the garden and wanted to try to make a zucchini loaf. While the name isn't appetizing, the flavour is very nice and the loaf is very moist. This recipe was adapted from Epicurean.com and offer a wide variety of ways to make your own loaf. This recipe is also child friendly - similar to carrot cake! We've heard that chocolate zucchini loaf is also very decadent but we haven't tried it yet. That will definitely be on the to try list one day.

Ingredients:

• 1 1/2 cups of pared and grated zucchini
• 1/2 cup sugar
• 2 eggs lightly beaten
• 1/2 cup vegetable oil
• 1 1/2 cups of all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
  
• 1/4 teaspoon salt
• 3/4 cup cinnamom
• 1/2 cup chopped walnuts
• 1/4 cup raisins
• 1/4 cup dried cranberries
  

Directions:

• In a large mixing bowl, beat together the zucchini, sugar and eggs.
• Add the vegetable oil and mix well.
• In another bowl, mix together the flour, baking powder, baking soda, salt and cinnamon. Stir into the zucchini mixture.
• Fold in the walnuts and dried fruits.
  
• Preheat the oven to 325 F.
  
• Grease a loaf pan (9x5x3) or line with parchment paper and add a little grease.
• Pour the loaf batter into the pan and bake for 60-70 minutes.
  
• Remnove from the pan and cool thoroughly on a rack.
• Store in an airtight container.
  

Whisk Rating: (out of five)

Easy Vanilla Cream Puffs

Baking Babes Commentary: We really like cream puffs and often buy it at Costco. The only downfall is you have to eat the whole box once it's thawed and eating that much is never good. We tried to make our own and it's actually not that hard, unless you are expecting some gourmet cream puff. With six ingredients and minimal baking time, it's the perfect little dessert for a dinner party especially when you don't have a lot of time! We had one of our own with Vietnamese spring rolls and a nice glass of wine! Cheers!

Ingredients:

• 1 cup of water
• 1/2 cup of oil
• 1 cup all purpose flour
• 4 eggs
• 1/2 teaspoon salt
• 1 box Jello vanilla instant pudding (for the filling; chocolate pudding is also an option)
  

Directions:

• Prepare the pudding following the directions on the package but use 1/2 the amount of milk recommended ~1 cup (250 ml) (This allows for a more firmer custard)
  
• Boil water and the oil together
  
• Once boiled, immediately add the flour and salt. Mix well and let cool until it's warm
  
• Once the mixture is warm, add in the eggs one at a time (For a lighter coloured puff, use just the egg whites)
• Preheat the oven to 350 F
  
• Line a cookie sheet with parchment paper and lightly grease it
  
• Spoon mixture onto the parchment sheet in a ball shape about 1 1/2 inch wide, leaving about 1 1/2-2 inches in between. (Recipe should make about 18-22 puffs depending on the size of the balls)

• Bake at 350 F for 10 minutes on the middle rack so puffs are browned at the bottom.
• Broil at 350F for another 10 minutes or until the top is light brown. Be sure to move your cookie sheet to the bottom rack otherwise the top will be too burnt.
• Turn off oven and leave in for 3 minutes with the door closed. Open the oven door and let the puffs sit for another 10-15 minutes to help the puff maintain its shape. (Removing the puffs too soon from the oven will cause the air to leave and your puff will deflate)
• Allow puffs to cool down fully.
• Once cooled, use a flavour injector needle and inject the puffs with your vanilla pudding filling. If you don't have a flavour injector needle, you can slice each pastry using a pair of scissors 3/4 of the way or fully. Pipe or spoon your pudding filling in.
• Ready to serve!
  

Whisk Rating: (out of five)