Saturday, August 4, 2018

Perils of Wrath featured and part of giveaway!

PERILS OF WRATH is not only being featured on New LDS Fiction, but is part of a book giveaway for the month of August. Go here on the New LDS Fiction site to enter. 

Here is a list of the books available to win in August 
(Note: all books are clean romances):

Perils of Wrath by Elsie Park

Dancing with the Prince - A Royal Secrets Romance by Kennedy Larsen

Serving the Prince - A Royal Secrets Romance by Sophia Conrad

Taming the Prince - A Royal Secrets Romance by Addison Quinn

Dark Mirror Image - A Royal Romance by Anna del C. Dye

Kings Crossed Lovers by Donna K. Weaver

Wednesday, August 1, 2018

Lemon Zucchini Bread Recipe

My zucchini plants started out slow, but are now performing quite well. ZUCCHINI BREAD TIME!!! Here's a recipe I stumbled upon for "Lemon Zucchini Bread" from Lemon Tree Dwelling and boy is it GOOD! My oldest daughter and I made one loaf with white flour (as the recipe calls for) as it turns out looking yellow just like lemon bread. We made a second loaf using mostly whole wheat flour, which turns out more brown and wheaty-looking. I didn't end up making the yummy glaze, but the bread is still good without it. Both loaves were SUPER TASTY! 
Here's the recipe:
Left: Lemon Zucchini bread made with white flour. Right: Lemon zucchini bread made with whole wheat flour.
Lemon Zucchini Bread (REALLY GOOD recipe!)
1 & 1/2 c. all-purpose flour (if you want it to look yellow)
(or can use 1 c. whole wheat + 1/2 c. white flour, but it will look brown)
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
1 c. finely shredded unpeeled zucchini (do not squeeze or dry shredded zucchini)
1/4 c. canola oil
1 egg
2 Tbsp. lemon juice
*2 Tbsp. lemon zest (substitute = 3 tsp lemon extract OR ¾ cup lemon juice)
Glaze (can be doubled if desired)
1/2 c. powdered sugar
1 Tbsp. lemon juice
1 tsp. lemon zest

In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.

In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine.

Add dry ingredients to zucchini mixture; stir just until combined.

Spoon batter into greased (and sugared if desired) bread pan.

Bake at 350 degrees for 50-55 minutes or until golden brown and set Insert toothpick to check for gooeyness.

Cool in pan on a wire rack 15 min, then remove from pan and cool completely.

Once cool, combine ingredients for glaze and drizzle over bread.

*Lemon Zest Substitutes
For 1 teaspoon zest    = 1/2 teaspoon lemon extract OR
                                    = 2 tablespoons lemon juice OR
= 1 teaspoon lime zest.

For 1 tablespoon zest = 1& 1/2 teaspoons lemon extract OR
                                    = 6 tablespoons lemon juice OR
= 3 teaspoon lime zest.