A Week in CASL photos: August 17th- August 23rd

Happy Monday! Hope you all had relaxing weekends!

 I enjoyed mine getting caught in a early afternoon monsoon,

while shopping for antiques up North!

It was incredibly cool and refreshing!

I told my children to run around in the rain.

You know your from Arizona, when

we actually like doing things in the rain,

and did it pour!

I'll give you more of an update on my visit up to Prescott, later this week!

What I like about doing a Photo365, is that I get to share with you a peek into what my week has been like, and possibly a sneak peek to what next week will bring. I've tried 365 Photo or Daily photo memes several times before, and surprisingly, I am getting farther posting my photos once a week, instead of once a day. It makes a big difference, and it's really nice to look back and see a slice of my day!

August 17th-Inside...Sweet juicy ruby red gems of a pomegranate!

August 18th- Logo....I only bake with C&H Sugar

August 19th- Hat....She is my little diva! Love my 'Lil Lindsay!

August 20th- Surprise-...My daughter got a real surprise when she found out that these
Glazed Lemon Zucchini muffins had vegetables in them!

August 21st- Starts with M....My daughter Marissa, and her dog his name starts with M!

  

August 22nd- Pathway....My favorite pathway would lead me to relaxation, and this one just happens to be

leading me to the beach!

source

August 23rd- Lighting...On our trip up to Prescott, I found this 1920's Pan Style Light fixture at the Antique Store. How gorgeous is this with it's original etched glass light globes and ornate embellishments?!

Are you on Instagram? You really should be!! 

You can follow me here on Instagram! 

   I recently started following a photo a day prompt on #fmsphotoaday.

 Let me know if you decide to join in the fun!

Here's to an amazingly fun week!
Until next time!
xo,

Glazed Lemon Zucchini Muffins

Happy Day before Friday! How has your week been going? It's been a fun week around here, with all new exciting things planned for the upcoming weeks. I am headed up North to visit family, this weekend. My grandparents have been moving, and should be moved in by Friday. When I visit Saturday, I am planning on taking my Grandmother to lunch and Antique shopping to give her a break from moving. My Uncle and Aunt are helping with the move, and visiting from California, who I haven't seen, since my cousin got married three years ago, which will be nice to catch up with them.

A Summer would be incomplete without a recipe devoted to one of Summer's most beloved vegetables, the Zucchini. 

It is one of the most versatile vegetables to create just about any type of meal and

 even dessert imaginable.

Growing up, I was like my daughter yesterday, when I told her, 

I wasn't going to make cake or dessert,

that I was going to make Zucchini Muffins.

She looked straight at me, and told me that was just wrong,

to put a vegetable into something sweet.

I told her, I could have kept it a secret, and not told her!

Which is what my mother did!

We always had a salad or a vegetable growing up on our plates, and

my mother never really sauteed zucchini, I wouldn't have eaten it

instead she would simply grate it, 

and squeeze lemon juice on it, 

with a little salt and pepper, and never tell me what it was, just too try it.

I loved it!
 

My love of zucchini continued when my mother would make her Zucchini bread. 

It wasn't sweetly glazed with lemon sugar, 

instead she'd add raisins and walnuts.

These Zucchini lemon muffins, were surprisingly a hit with the family!

My son, ate his and all he could say was that they were interesting!

My daughter, kept insisting she wasn't going to eat a single one,

finally she gave in, and ate one up in two huge bites!

What I love about them, is that they were not only 

light and full of lemony goodness,

but were just the right amount of sweetness, 

with a slight hint of cinnamon!

 

Glazed Lemon Zucchini Muffins

 

2 cups all purpose flour

3/4 cup granulated sugar

2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. ground cinnamon

zest of one lemon

1/2 cup butter milk

1/3 cup vegetable oil

1 tsp. pure vanilla extract

2 eggs, slightly beaten

1 cup shredded zucchini

 

Glaze

1 1/2 cups powdered sugar, sifted

2 tsp. fresh lemon juice

2 Tbls. milk

 

Instructions:

 

1. Preheat oven to 350F. Grease well or paper-line 12 (2 1/2-in) muffin cups.

2. Combine flour, sugar, baking powder, salt, cinnamon, lemon zest in a large bowl;

Combine buttermilk, oil, eggs, and vanilla in small bowl until blended. Pour buttermilk mixture into flour mixture. Mix until well combined. Add zucchini, stirring again, until well combined.

3. Spoon into prepared muffin cups, 2/3 of the way up. Bake 20-25 minutes or until toothpick inserted in center comes out clean.

4. Remove from pan, and place on rack to cool.

5. Combine powdered sugar, lemon juice and milk in small bowl, and stir until smooth.

6. Drizzle over warm muffins.

 

What is your favorite meal, dessert, recipe that you like to cook with Zucchini?

 

Have a fantastic day!

Until next time!

xo,