So...I made a double batch of Pat's Zucchini Bread which turned out surprisingly good considering:
1. I wasn't sure whether to drain off the pineapple juice and ya'll helped with that.
2. I struggled to hold parchment paper inside the small foil mini-pans with one hand while ladling 300 grams of batter into each one. And. Finally. Got. Done with "Ten little pans all in a row." (This will come back to haunt me.)
3. As I started to clean up the kitchen, I saw--to my foul-mouthed horror--2 Cups of vegetable oil sitting there mocking me. This was BAD, because not only was an inanimate object mocking me, but that oil was supposed to be inside the rest of the batter, which was already inside the oven baking.
4. Whip the sheet pan with "Ten little pans all in a row" out of the oven and STRUGGLE to get the batter OFF the parchment paper, back into the bowl and blended with the oil.
5. Repeat Step #2.
6. Bake longer than expected, causing me to repeatedly get up off my fat butt to check the internal temperature. 65 minutes later it was finally done.
7. Wait to cool to dump out of pan; ah, they are all nicely mounded with that great crack running down the middle that I love. But hey, remember that "Ten little pans all in a row" refrain? Well, as it turns out, there was no air circulating around those "Ten little pans all in a row" and so each little loaf was slightly raw on the sides.
8. Tip out of the aluminum pans and rebake. AGAIN.
Then I realized I still didn't have enough for gift boxes so I decided to make a single batch, which meant:
9. Going BACK to the store to buy more zucchini and fresh pineapple rather than canned.
9A. Note to Self: Next time, make Zucchini Bread in the SUMMER when zucchini are cheap and abundant and neighbors leave them on doorsteps like abandoned stepchildren.
10. Shredded the zucchini and fresh pineapple and drained the juices (ha! I knew the answer this time)
11. Mix up the eggs, sugar, zucchini and pineapple and stare in confusion at the bubbling churning miasma that is my batter. Realize my rising agents were not in yet so that couldn't be the problem--ergo, totally disregard the bubbling caldron of worrisome gloop.
11A Note to Self: This is where Dr. Frankenstein saw the Monster's finger twitch and HE STILL LEFT THE ROOM.
12. One hour later, remove 5 little pans of utterly flat zucchini bread with a delightfully fresh pineapple taste.
12A. Note to Self: If I need to see something that flat again, pull out my class picture from fifth grade.
http://www.finerkitchens.com/swap/forum1/9909_A_few_more_ways_I_like_to_use_them_can_you_tell_I_used_to_have_an_overproduci
1. I wasn't sure whether to drain off the pineapple juice and ya'll helped with that.
2. I struggled to hold parchment paper inside the small foil mini-pans with one hand while ladling 300 grams of batter into each one. And. Finally. Got. Done with "Ten little pans all in a row." (This will come back to haunt me.)
3. As I started to clean up the kitchen, I saw--to my foul-mouthed horror--2 Cups of vegetable oil sitting there mocking me. This was BAD, because not only was an inanimate object mocking me, but that oil was supposed to be inside the rest of the batter, which was already inside the oven baking.
4. Whip the sheet pan with "Ten little pans all in a row" out of the oven and STRUGGLE to get the batter OFF the parchment paper, back into the bowl and blended with the oil.
5. Repeat Step #2.
6. Bake longer than expected, causing me to repeatedly get up off my fat butt to check the internal temperature. 65 minutes later it was finally done.
7. Wait to cool to dump out of pan; ah, they are all nicely mounded with that great crack running down the middle that I love. But hey, remember that "Ten little pans all in a row" refrain? Well, as it turns out, there was no air circulating around those "Ten little pans all in a row" and so each little loaf was slightly raw on the sides.
8. Tip out of the aluminum pans and rebake. AGAIN.
Then I realized I still didn't have enough for gift boxes so I decided to make a single batch, which meant:
9. Going BACK to the store to buy more zucchini and fresh pineapple rather than canned.
9A. Note to Self: Next time, make Zucchini Bread in the SUMMER when zucchini are cheap and abundant and neighbors leave them on doorsteps like abandoned stepchildren.
10. Shredded the zucchini and fresh pineapple and drained the juices (ha! I knew the answer this time)
11. Mix up the eggs, sugar, zucchini and pineapple and stare in confusion at the bubbling churning miasma that is my batter. Realize my rising agents were not in yet so that couldn't be the problem--ergo, totally disregard the bubbling caldron of worrisome gloop.
11A Note to Self: This is where Dr. Frankenstein saw the Monster's finger twitch and HE STILL LEFT THE ROOM.
12. One hour later, remove 5 little pans of utterly flat zucchini bread with a delightfully fresh pineapple taste.
12A. Note to Self: If I need to see something that flat again, pull out my class picture from fifth grade.
http://www.finerkitchens.com/swap/forum1/9909_A_few_more_ways_I_like_to_use_them_can_you_tell_I_used_to_have_an_overproduci