Zucchini Muffins

 

Summer squash and zucchini have made their way back to center stage in my kitchen of late, showing up to the table in mostly savory preparations, as I endeavor to enjoy more of the season’s bounty.  But my fondness for the scrumptious zucchini muffins and zucchini bread I enjoy on occasion turned my affections in that direction recently—and moist, delicious zucchini muffins finally came to life in my kitchen.

It was the perfect way to indulge a weekend morning.  Grating the fresh zucchini, bringing the ingredients together with a few flicks of the wrist, filing the muffin tins, baking them off in the hot oven, reminding myself to be patient while they cooled, and finally—finally—enjoying the fruit of my labor.  Simple pleasures that never get old in my world.

So if you don’t have a garden with zucchini sprouting up (I don’t), grab a few the next time you’re at the market and bake a batch or two.  Bonus: zucchini are in season and cooking and baking with the freshest, seasonal ingredients always yield the best (read: tastiest) results.  Not to mention that they’re more economical in-season, too. 

 

They’re perfect as a quick breakfast, a snack, for dessert, or any way you want to enjoy them.  Vegetables never tasted so good :), or yielded more…

Happy Eating!

Zucchini Muffins

Ingredients:

2  large eggs, room temperature

1 1/3 cup sugar

2 teaspoons vanilla extract

3 cups grated zucchini

1 cup vegetable oil

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon kosher salt

2 teaspoons cinnamon

1 teaspoon ground ginger

1/2 teaspoon nutmeg

Method:

Preheat the oven to 350 degrees F.

In a large bowl, beat the eggs.  Mix in the sugar and vanilla extract. Stir in the grated zucchini and the oil. In a separate bowl, mix together the flour, baking soda, baking powder, spices and salt.

Stir the dry ingredients into the zucchini mixture (be careful not to overmix!)

Prep your muffin pan with paper muffin cups or grease generously.  Use a spoon, ice cream scooper or small measuring cup to fill the cups up completely.

Bake until the muffins are golden brown or a tester comes out clean (about 20-30 minutes, depending on the oven). Remove from the oven and cool in the pan on a wire rack for about five minutes.  Remove from the muffins from the muffin pan and cool them another 20 minutes on the rack.  Eat and enjoy!

P.S. Muffins can be stored in the freezer for up to two months. 

Recipe adapted from Simply Recipes  

Easy Meal Prep x Egg Muffins

After hearing quite a few success stories about the Keto diet over the last while, I recently grabbed a magazine at the local bookstore to learn more about this lifestyle--and to cop some recipes that I could begin incorporating into my eating regimen.

I haven't done a lot just yet in the way of adopting the lifestyle since I'm still in the "exploratory phase", but there were some fabulous recipes that immediately caught my eye and took away some of the mystery around what a Keto-friendly diet is really all about.

And it was the featured egg muffins that leaped off the page and made it to my kitchen first.  What drew me in?  The ease of preparation (like whisking up some eggs and layering them with delicious add-ins in muffin tins for a bake it and forget it done deal.)  With just an hour or so out of my Sunday afternoon to assemble and bake, which meant perfect timing for catching up on a couple of podcasts, it was likely as easy as meal prep goes. 

And we can't forget about the key takeaway of cooking: the taste!  These are delicious and the piquant onion flavor, coupled with the savory goodness from the dry-aged salami and cheese, felt like I was enjoying crust-less, mini quiches.  Some days they were breakfast and others they were lunch with a side salad thrown in. 

The final bonus is that they lend themselves well to freezing or storing in the refrigerator.  What meal-prep dreams are made of, no?

So whether you're a Keto devotee or not, these egg muffins will suit any quest for easy, healthy and delicious eats.  Try them and let me know your thoughts.

Happy Eating!

Egg Muffins

Ingredients:
2 scallions, finely chopped
5 oz. air-dried chorizo, salami or cooked bacon, chopped
12 eggs
6 oz. shredded cheese (your choice)
2 Tbsp. red or green pesto (optional)
Salt and pepper 

Method:
Preheat oven to 350 degrees F

Divide chopped scallions and meat and add equal amounts to bottom of each cup.  Whisk eggs with seasoning and pesto, if desired.  Add cheese; stir.

Pour egg mixture evenly into each cup.  Bake for 15-20 minutes, depending on size of muffin tin.  Let cool before wrapping in plastic and storing in fridge or freezer.  Enjoy!

Recipe courtesy of DietDoctor.com 
 

{In Case You Missed It}: 2019 Highlights

Happy New Year! How amazing is it that we have crossed the threshold not only into a brand new year, but a brand new decade?!  And, as always, wrapping up a year gives way for my reflection on many of the moments that made it special, indeed.

2019 was not without its ebbs and flows, and despite some of the bumps, bruises and downright difficult moments I encountered, there were undoubtedly so many more special moments that I was blessed to experience and/or create--and I'm excited to recap some of my favorites here for you, as a part of my now running annual highlights.  From food, to travel, to lifestyle and fashion, media collaborations, and sharing with you, it was another very good year for me and D.M.R. Fine Foods.  And considering we're heading into the 10th anniversary of the blog this year (I launched it almost three years after starting my brand and business), I'm thrilled to say that it keeps getting better and better.  And the best is still yet to come!

So to get us going, I'm kicking things off with a fun slideshow round-up. (*Recommended: watch in full screen mode.)



Food ~
My food escapades once again included being a featured blogger in the 3rd annual Black History Month Potluck, which showcased my Spice Roasted Chicken, along with 27 additional recipes from fellow bloggers for a one-of-a-kind expose of the best in black cuisine and culture.  There were additional new recipes brought to life in my kitchen, like my now favorite Hasselback Butternut Squash with Maple Butter, Egg Muffins and more, and favorite sips, including this travel-inspired Spritz and this festive, grown-up twist to apple cider.  From my travels (more on that in a moment), to home cooking, restaurant weeks, local dining experiences, and more, 2019 was a delicious year.

Travel ~
2019 was an epic year of travel for me.  From taking in never-before-visited continents, countries, cities, and states, to revisiting long-time favorites, and making memories all along the way, 2019 kept my wanderlust in full gear.  The lineup included New York City, Florida (Orlando and Destin), Chicago, Thailand (Chiang Mai, Bangkok and Phuket), London, Paris, Arkansas (Little Rock, Bentonville, and El Dorado), and last, but certainly not least, Maui, Hawaii.  Travel is truly life for me, and I'm so grateful to have amassed such amazing experiences and lifetime memories, once again.

But it didn't stop there.  I did a thing and launched my very own travel boutique, to boot.  Taking my expertise and love for travel and extending that to help others explore and create postcard-worthy memories now lines my travel purpose and goals.

Fashion and Lifestyle ~
I started the year with the privilege of indulging my inner fashion bug during the NYFW-adjacent MAN/WOMAN Autumn/Winter 2019 Man Show in NYC.  Can you say my element?! It goes without saying that it was great to be back in the thick of it all.  From a little extra fun with Mac Cosmetics for National Lipstick Day, donning tribal braids for a new look and life lessons, necessary self care, and more, the year brought more of the lifestyle flair that I love.

Media/Collaborations ~
2019 proved to be another exceptional year on the media/collaboration fronts.  From my running monthly column in Atlanta Tribune: The Magazine (which wrapped its 8 year stint!!! last year), to my absolute favorite Atlanta Food and Wine Festival, to ADAC, Slutty Vegan, Candytopia, more phenomenal restaurants (SEAR/Marriott Hotels, Aziza, Mission + Market, Fogo de Chao, Henri's), Diptyque, Home Depot Backyard Night Market, Scotch & Soda, Miracle Atlanta, ESSENCE (dream collaboration!!!), and one truly unforgettable press tour hosted by Arkansas Tourism, I couldn't have asked for a better extension of my bringing my talents and passions to bear across so many phenomenal brands and experiences.  Truly. blessed.

I'm thankful for every experience and opportunity to live and share my passions and expertise.  I thank you for remaining connected and appreciate your ongoing support and interest in my corner of the world.  I love having you along for my journey and look forward to sharing more as 2020 continues to unfold.

Happy Living!

xo,
Dawn

{Savory & Sweet}: Herb-Truffle + Honey-Cinnamon Compound Butters

If you know me, then you know how I feel about a good compound butter.  Over the weekend, I decided to whip up two varieties--one sweet and one savory--to add extra flair and flavor to my holiday tables.  And what resulted were insanely good butters that will have you feigning long after the holidays have come and gone.

On the savory side, I took to my pantry for truffle salt (because it's the holidays, you know), and garlic, then I rounded up some fresh Italian herbs to create a decadent Herb-Truffle Butter.  This delicacy will take your turkey, chicken, roasted veggies, popcorn, and more, over the top with bold, savory goodness.

On the sweet side of things, I went for the warmth of cinnamon, coupled with the floral sweetness of honey, for a Honey-Cinnamon Butter that will make you forget what you did with your pancakes, waffles, french toast, muffins, baked sweet potatoes, and then some, before it came along. 

Easy to make and wonderful for sharing, these compound butters are the perfect special touches to your holiday fare.

Happy Eating!

Herb-Truffle Butter
Ingredients:
1 stick (4 oz.) unsalted butter, room temperature
1 garlic clove, minced
1/2 teaspoon truffle salt
1/4 teaspoon freshly ground pepper
Medley of fresh basil, rosemary and thyme, chopped  

Method:
In a small bowl, combine butter, herbs, salt, garlic and pepper.  Place on parchment paper and roll up into a log.  Refrigerate, or freeze, to firm.  Serve and enjoy!

Honey-Cinnamon Butter  
Ingredients:
1 stick (4 oz.) unsalted butter, room temperature
3 tablespoons honey
1/2 teaspoon ground cinnamon 
1/4 teaspoon salt
Splash of vanilla extract

Method:
In a small bowl, combine butter, honey, vanilla, cinnamon, and salt.  Place on parchment and roll up into a log.  Refrigerate, or freeze, to firm.  Serve and enjoy!

(Cook's Note: Butters can be stored in freezer and refrigerator.)   

Strawberry-Basil Sorbet

*Special Post Update* Join me in celebrating Juneteenth by indulging in some delicious fare, including the dishes of my fellow contributors to the 2021 Juneteenth Virtual Cookout, located at the end of the post. In grand jubilee style, 40+ black creators contributed to this collaborative menu as a Freedom Day tribute. Juneteenth marks our country’s second independence day; the final emancipation of those enslaved in the U.S.--whose freedom was ultimately announced in 1865. Join in, share, and help us continue the legacy of celebrating progress. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2021 on Instagram.

As for me, I'm celebrating this year with my contribution of a sweet, frosty, fruity, scrumptious--and ultra refreshing--sorbet treat that's perfect for your Juneteenth celebrations--and beyond.

**********

There has to be a special place in heaven for the person who discovered the incomparable sweet treat known as ice cream.  And let's not overlook  the genius who decided to dubb July as National Ice Cream Month.  Heroes/Heroines in my book, without question.

Now to say that I love frozen, icy, creamy (or not so creamy) treats doesn't do justice to my lifelong obsession.  Truly, if I could savor them everyday, without consequence, I absolutely would. (I've done it for spells, like while traveling in Italy.  The effects of my daily gelato fix remained with me--or should I say my waistline--as a not-so-welcome reminder of my indulgent ways.  There's something about 'holidays' that make you feel calories are a figment of the imagination--or you simply just don't care.) 

More than cake, cookies, brownies, pies, pastries, or any other sweet decadence, ice cream helms my sweet affections.  So adding a homemade sorbet (made with luscious strawberries and sweet, lemony basil, no less) to the menu for my Spring Pop-Up Cooking School was a no brainer.  My class raved over it, and now I'm sharing the easy, four ingredient recipe, so you can get in on the action and savor it, too!

Make it now--and thank me later.

Happy Eating!

Strawberry-Basil Sorbet
Ingredients:
1 lb.  fresh strawberries, hulled and sliced
3/4 cup sugar
Juice of a small lemon
1/4 cup fresh basil, chopped
*Special Equipment: Ice Cream Maker

Method:
Combine berries and sugar in a bowl.  Stir to coat fruit, cover and allow berries to macerate for an hour. 

Add macerated berries and their liquid to a blender or food processor, along with lemon juice and basil.  Process until it becomes a puree.  Transfer mixture to a container and chill in the refrigerator for several hours or up to overnight. 

Pour chilled mixture into an ice cream maker and freeze according to instructions.  Once frozen, place sorbet in the freezer for at least two hours to harden further.  Enjoy!

Want More? Indulge in the Full Juneteenth Virtual Cookout 2021 Spread Below:

Watermelon Ice Pops  by A Girl Called Adri

Juneteenth Soul Rolls by Black Girls Who Brunch

Honey Buttermilk Biscuits with Roasted Strawberries by Britney Breaks Bread

Strawberry Collins by Brownbelle

Peach Cobbler Cinnamon Rolls by Butter Be Ready

Red Hot Pepper Shrimps by Chef and Steward

Jalapeno Cornbread Muffins by Chef Curl Ardee

Lemon Sour Cream Pound Cake by Chenée Today

Vegan Ranch Style Beans by Collards Are The Old Kale

Jamaican Jerk BBQ Ribs by Cooks with Soul

Sweet and Tangy Coleslaw by Crumb-Snatched

Strawberry-Basil Sorbet by D.M.R. Fine Foods

Red Velvet Layer Cake with Chocolate Covered Strawberries by Dash of Jazz

Red Velvet Cookies by Dish It With Tisha

Brisket Stuffed Baked Sweet Potatoes by Dude That Cookz

BBQ Baked Beans by Food Fidelity

Black Eyed Pea Salad by FoodLoveTog

Harissa Honey Roasted Vegetable Skewers by Geo’s Table

Gluten Free Peach Cobbler (Vegan) by Good Food Baddie

Crispy Gluten-free Baked BBQ Chicken Wings by Gristle and Gossip

Summer Watermelon Fizz by Handy Chef

Watermelon and Cucumber Salad by Heal Me Delicious

Smoky Party Style Jollof Rice by Immaculate Ruemu

Crab Boil & Garlic Butter Sauce by Jamieson Diaries

Tamarind BBQ Wings by Just Add Hot Sauce

Hibiscus Rum Punch by Kenneth Temple

Strawberry Cheesecake Ice Cream by Lenox Bakery

Crockpot BBQ Pulled Pork Sandwiches by Mash & Spread

Grilled Hot Links & Chow Chow by Meiko And The Dish

Strawberry Lemonade Sangria by Nik Snacks

Brown Sugar Caramel No-Churn Ice Cream by Open Invitation Entertainment

Strawberry Basil Pineapple Mocktail by Orchids + Sweet Tea

Lemon Meringue Tart by Peaches 2 Peaches

Spicy Shrimp Creole by Pink Owl Kitchen

Strawberry Crunch Cake Brownies by Razzle Dazzle Life

Grilled Maque Choux Salad by Savor and Sage

Savannah Red Rice by Seasoned To Taste

Country Style Potato Salad by Sense & Edibility

Deviled Eggs by Slight Kitchen Werk

Rum Punch by Sweet & Sorrel

Mint Julep by Sweet Tea + Thyme

Almond Peach Cake by That Green Lyfe

Strawberry Cobbler Galette by The Dana Renée Way

Strawberry Baby Back Ribs by This Worthey Life

 
 

{In Case You Missed It}: 2022 Highlights

 

Happy New Year! 

I know we’re nearing the end of this first month of the year, but hopefully you will still accept my my wishes for your to enjoy your best year yet in 2023—while I share my perennial highlights from 2022. This tradition started way back in 2013, and I truly enjoy recapping my highlights from each year.  It’s part ode to all the ways DMRFF continues to add to my journey and dreams and part keeping up with my journey and its evolution, year over year.

So in case you missed some or all of our footprint in 2022, here are the key highlights from my DMRFF world:

Food:

2022 brought more goodness on the food front, in particular with recipes that I brought to life in my kitchen and shared here on the blog.  From frittatas, to brussels sprouts, cheesecake, zucchini muffins, pralines and more, it was another delicious year, indeed. If you missed any of them, it's never too late to dive in!

Beyond the kitchen, I engaged in collaborations with notable food brands.  In honor of Black History Month, I collaborated with the FeedFeed and shared this recipe. I also collaborated with America’s Test Kitchen and had the privilege of reviewing and promoting their fabulous cookbook, Vegan Cooking for Two.

Lifestyle and Beauty:

Fragrance has been a part of my “get ready” beauty regimen seemingly forever and I shared my favorite tips for getting the most out of your scents, including tips for layering  and how to make your fragrance linger longer.  

Travel:

My travel escapades in 2022 took me back to repeat, favorite destinations including Los Cabos, Mexico, Savannah, New Orleans, Destin, New York City and Phoenix. Each getaway offered up fresh experiences and memories, proving there’s always more to explore no matter how often you visit a destination.

The Cherries on Top:

The year also brought in the special honor of being selected as a 2022 Better Homes and Gardens Style Maker for the 3rd time (with the previous honors in 2018 and 2021).  This year’s celebration took place in NYC and boasted a day of learning from industry experts, connecting with fellow Style Makers, and culminating in a beautiful soiree overlooking the Hudson River in celebration of the magazine’s 100th anniversary.  It was an affair to remember and an honor, indeed, to be recognized by this prestigious  publication and brand.

This year was laced with many proud moments and accomplishments, including the publication of my first book, which represented a dream come true.  Along with fulfilled career goals, ministry, and relationships, I am very grateful for all the goodness I was blessed to experience last year, including the opportunity to share with you.

Thank you for being here in my corner of the world and for allowing me to continue to share my passions with you.  

Here’s to the Happiest of New Years…

xo, Dawn