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Sausage & Toast Breakfast Strata in Baked Tomatoes

I just had the best morning ever.

If someone told me that, I’d assume they got to sleep in, have a big breakfast on the porch, and then maybe eat some cupcakes. With Ryan Gosling.

I didn’t do any of those things (but hey Ryan, call me maybe?)

I went to the gym.

If you know me at all, you’re probably calling my doctor right now to report sudden, inexplicable changes in my mental state. While I tend to remain trim by watching my diet (nobody say one word about those cupfakes down there), I’ve always hated exercising.

HATED. I hated playing kickball with such a passion in elementary school that I constructed elaborate fantasies in the outfield, transporting myself to imaginary tropical locales. I welcomed bodily harm if it excused me from the mile run. I got on the soccer team in 7th grade through sheer pity, and even then I was played where my incompetence could do the least damage. When I finally got to the point during my first year teaching where I was doing the elliptical for 15 minutes a day, I felt like a superstar. And then I quit after a month.

I’ve never been one to push myself physically.

But I’m serious: The reason this morning was the best morning ever was because I went to the gym. After a few Zumba classes, barbell classes, and yoga classes lately, the exercise bug seems to have finally bitten me (I used to regularly tell exercise to “bite me,” so it’s about time.) This morning, I started with a hard cycle class, swam laps for 45 minutes, did some back extensions, and then settled into a relaxing 45 minutes of yoga-pilates. After showering, I headed to my favorite little deli for a leisurely, celebratory lunch. Even though that was probably a little too much exercise for one day (I’m sore and will be doing less tomorrow), I loved every minute.

Don’t get me wrong: I’m not actually good at any of this. Yoga least of all. Everyone’ll be ohming and breathing and stretching while I’m flailing and eventually falling on my face. Today we were in whatevervasana, that meditative part at the end, and my yoga teacher said, “Breathe — feel yourself extending beyond your boundaries.”

I was the middle school kid in the corner with an attention deficit thinking, “I can’t even extend beyond the fact that my face itches. I wonder if everyone’s face itches right now?”

Even though I’m a spaz, I do love that part at the end of yoga where we just lie on our mats for like 5 minutes in a mock kindergarten naptime. Any exercise routine that includes naptime works for me.

I even love the hard stuff, though: pushing myself to climb a hill in cycle, lifting a heavier weight, swimming one more lap. My favorite part of exercising is feeling clean, relaxed, and healthy after working out and showering. I also love eating meals and an occasional treat knowing that I worked hard on my health all week and don’t have to feel guilty. Who knows, this might finally be the turning point in my relatively sedentary life!

Exercise definitely makes for a great morning in my book, but one thing my morning was lacking was these gorgeous stuffed tomatoes. I made them last week and am sort of obsessing over the memory. If you love a good breakfast strata, you’ll love this cute and tasty presentation. Spicy sausage, buttery toast, eggs, and cheese are layered into ripe, juicy tomatoes. The resulting breakfast is hearty, delicious, and so pretty. Since these tomatoes can be prepared the night before and baked in the morning, they’re perfect for company or any mornings where you want a nice breakfast without the fuss.

What would your perfect morning consist of? Other than these tomatoes, of course!

One year ago: Sweet and Spicy Pickled Grapes with Goat Cheese
Two years ago: 48 Homemade Breakfast Cereals
Three years ago: Chocolate Cheesecake Stuffed Cupcakes with Ganache

Sausage & Toast Breakfast Strata in Baked Tomatoes


Recipe by: Willow Bird Baking
Yield: 4 servings

This gorgeous breakfast can be prepared a night ahead and baked in the morning. It’s hearty, filling, and tasty. Enjoy!

Ingredients:
4 large beefsteak tomatoes
Coarse salt and ground pepper
1 egg
1/2 cup evaporated milk
1/2 cup shredded sharp cheddar cheese, plus more for sprinkling
3 slices of bread (2 thick slices and 1 thin; sourdough or Italian would be nice)
about 3 tablespoons butter, melted for toasting
3/4 cup chopped bell peppers and onions (I used a ready-chopped fajita mix from my grocery store)
1/2 teaspoon minced garlic
1/2 teaspoon minced jalapeño (or to taste)
about 12 ounces hot sausage
1/4 teaspoon cayenne pepper
Toppings: sour cream, diced jalapenos, hot sauce, salsa, chopped green onions, and some fresh cilantro or parsley

Directions:
Note: This is a great make-ahead breakfast! You can prepare the tomatoes and stuff them the night before (leave off the top croutons so they don’t get soggy), covering with a piece of plastic wrap in the fridge. When you’re ready for breakfast, leave them sitting out while the oven preheats. Top with croutons, bake, and serve.

Brush both sides of each slice of bread and toast them in a skillet over medium-high heat, flipping once, until they’re golden brown all over. Set them aside to cool and, when cooled, slice the thick slices into 1/2-inch cubes. Slice the thin slice into smaller cubes (about 1/4-inch maybe?) — these will be the little “croutons” for the top! Preheat the oven to 350 degrees. Line a small baking dish or pie plate with a sheet of parchment paper. You can also use a cast iron skillet (no parchment necessary. Just spritz with cooking spray.) I got my mini ones here.

Use a serrated knife to cut the top off of each tomato. Gently remove the innards (seeds and flesh) of each tomato with a spoon without breaking through the outside flesh — you’ll end up leaving a shell that’s about 1/4-inch thick all around. Sprinkle tomatoes with salt and pepper and place them in the baking dish. If they won’t sit upright, you can carefully slice off a sliver of the bottom to create a flat surface. Just don’t cut all the way through.

In a skillet over medium-high heat, brown the sausage until fully cooked through. Spoon it out with a slotted spoon onto a paper towel-lined plate to drain. Discard all but a couple of teaspoons of the sausage grease on the stove (or add a little olive oil if there isn’t enough grease). Heat the remaining grease over medium-high heat. Place peppers, jalapeños, and onions into the skillet and toss to coat them with the grease. Sauté them for about 3-4 minutes until they’re soft and the onions are beginning to turn translucent. Add the garlic and cook for about 30 seconds, stirring constantly, until it’s fragrant. Remove this mixture to the paper-towel lined plate with the sausage. After letting the mixture drain for a few minutes, place it in a small bowl and toss it together with the cheddar cheese.

Place a layer of thick bread cubes into each tomato. Spoon a heaping spoonful of the sausage mixture over top. Continue layering bread and sausage, ending with a layer of sausage at the top. Really pack it down! In a medium bowl, whisk together the egg, evaporated milk, cayenne pepper, and a little more salt and pepper. Pour this mixture slowly (so it has a chance to soak in) over each tomato, dividing it evenly, until you can’t fill anymore without them overflowing. Place your tiny “croutons” on top of each tomato’s filling, packing them down. Bake the tomatoes for 40 to 45 minutes, or until the casserole is set and the tomatoes are nicely roasted. You might have to tent with foil after about the first 15 minutes so the little croutons don’t get too dark. Top with the remaining cheese and continue baking for 5 minutes or until melted. Serve warm with sour cream, cilantro, and any other fixings you’d like.

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cookies, other

Elvis Presley Bars (Peanut Butter Banana Bacon Bars – with a vegetarian variation!)

When I posted the invitation on my Facebook wall, I was pretty sure no one was going to respond (except to heckle me.) Imagine my surprise when a couple of my friends — one from Sunday school and one from high school — responded that they’d come. That meant it was really happening.

When Saturday evening came, I drove across town, listening to the radio to distract myself from what I was about to do. It was only when I stepped out of my car and surveyed the busy roller skating rink in front of me that visions of ambulances flashed through my head. Was I really about to go roller skating for the first time in 20 years?

My doubts resurfaced a few moments later when I carefully stood up in my skates for the first time. I thought that the four-wheeled skates would provide more, uh, balance than that. They didn’t come with, like, knee pads or anything? Maybe some bubble wrap?

I looked at my friends and attempted a confident smile. It must’ve been about as wobbly as I was, though, because they both looked worried. To lighten the mood, I mentioned that I was actually considering trying to join the roller derby someday. They laughed a little too much at that. Hm. Bad sign.

Nevertheless, we made slow, shaky progress over to the opening in the rink — which, I noted bitterly, only had a wall around about a quarter of it. At this point I was pretty certain the night was going to end in one or more broken limbs. My left arm ached as if to remind me the Roller Skating Incident in third grade, which left me with a sling for a few months and residual pain well into my adulthood. I stepped gingerly onto the slick floor and pushed clear of the doorway, wondering what I’d gotten myself into.

Turns out my friend Meredith is a total roller skating rockstar. My friend Steven was slower but still relatively surefooted. Next to them, I felt like a roller skating walrus with a coordination problem. They were ruthlessly encouraging, though, assuring me I was doing well despite my tendency to flail-and-scream every 30 seconds or so.

I did huff and puff. And I did hug the wall more than my friends. And I did take several breaks. And my quads did start burning because I’m in roughly the same physical shape as an old lady with a video gaming addiction.

But I want you to know that I did not fall even once! I want you to know that I upgraded to fancy inline skates! I want you to know that Meredith assured me (sincerely!) that I was doing tons better by the end of the night! And most importantly, I want you to know that the only thing louder than the rockin’ roller rink soundtrack and the gaggles of middle school girls was the sound of our laughter — because we had so much fun.

Roller skating was a blast from the past. Meredith, Steven, and I have already decided to make a monthly date out of it. Who knows, maybe after a few months practice, the roller derby will recruit me. No? Okay, maybe not.

Another blast from the past that I enjoyed recently (one that you might actually want to join me for!) are these Elvis Presley Bars. They’re based on Elvis’s favorite sandwich: Peanut Butter, Banana, and Bacon. Anything with bananas and peanut butter has that elementary-school-lunch nostalgia that I love, but adding bacon for a salty twist makes these bars extra delicious. Don’t worry if you’re a vegetarian; big crunchy pretzels can be used as your salty component. Either way, I think Mr. Presley would be proud.

One year ago: Fig, Prosciutto, and Arugula Pizza
Two years ago: Chocolate Mousse Pie
Three years ago: Mallow Cookies

Elvis Presley Bars (Peanut Butter Banana Bacon Bars)


Recipe by: Willow Bird Baking, with peanut butter filling adapted from Fine Cooking
Yield: about 15 bars

These Peanut Butter, Banana, and Bacon Bars are a delicious combination of salty and sweet. Pretzels can be used to replace the bacon for a vegetarian substitute. Since the recipe makes a big pan of bars, they’re perfect for taking to a potluck or for pleasing a crowd.

Shortbread Crust Ingredients:
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup cold butter, cut into small pieces
1/2 teaspoon salt

Peanut Butter Filling Ingredients:
2 cups creamy peanut butter (use an emulsified kind like JIF, not natural peanut butter)
12 tablespoons unsalted butter, at room temperature
2 1/2 cups powdered sugar
2 teaspoons pure vanilla extract
4 tablespoons hot water
3-4 bananas
honey for drizzling
5-6 strips bacon OR large pretzels for topping

Directions:
Preheat the oven to 350 degrees F and line a 9 x 13-inch baking dish with a foil sling with the ends overhanging the pan to facilitate the removal of the bars later on.

Pulse the flour, powdered sugar, and salt together in a food processor to combine. Add the cold butter chunks and pulse about 10-12 times until you have the texture of coarse sand (you can also use a pastry cutter or two knives to accomplish this if you don’t have a food processor). Pour this mixture into the prepared dish and use a spatula or the bottom of a glass to press it down into an even layer. Bake it for about 15 minutes or until it’s lightly browned. Let it cool completely.

In a medium bowl or in the bowl of a stand mixer, beat together the peanut butter and butter until smooth and fluffy, about 1 minute. Add the vanilla extract, 2 tablespoons of hot water, and half the powdered sugar to the mixture and beat until combined and fluffy. Add the rest of the powdered sugar and another 2 tablespoons of hot water. Once combined, beat for an extra minute until the mixture is smooth and thick like frosting.

Use a spoon to glob half the peanut butter mixture onto the cooled shortbread crust, and then use an offset spatula to gently spread it into a roughly even layer (don’t worry if it’s not perfect.) Lay banana slices across the entire surface. Glob the rest of the peanut butter mixture all across the top. Again, use your offset spatula to gently spread the peanut butter mixture over all the banana slices (you want the banana slices to be covered because bananas oxidize and turn brownish, so the bars are prettier if you can’t see them. It’s hard to get them all covered, but just be patient and keep working the peanut butter around, cleaning off your spatula now and then.) Chill the bars for at least 3 hours.

While the bars are chilling, preheat the to 400 degrees F and cover a baking sheet with aluminum foil. Lay out the strips of bacon on the baking sheet and bake for 17-20 minutes or until crisp. Let bacon drain and completely cool on a paper towel covered plate.

When the bars are chilled, lightly drizzle the surface with honey (they’re already very sweet, so don’t be heavy-handed), and crumble bacon pieces over the surface (or top with pretzels as desired). Gently use the sling to pull the bars out and cut them on a cutting board. Serve them within a day or two (before the bananas get too brown), storing them in an airtight container in the fridge if needed.

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Shredded Wheat (or Weetabix) Breakfast Scramble


Shredded Wheat Breakfast Scramble

The only time I’ve lived away from my hometown was during my sophomore year in college when I moved to Beaufort, a small town on the coast of North Carolina. I lived there for a few months before traveling for a month down the Eastern seaboard to study marine zoogeography. That semester changed my life, and I’ve continued to process the memories over the years. Periodically I’ll share stories here on Willow Bird Baking from that time.

I pulled onto the Davidson campus in my gray Nissan Altima and pulled up to the curb. Kim, who’d been waiting, shoved her duffle bag into my trunk and dropped into the passenger seat next to me. We took a moment to introduce ourselves; we’d seen each other around campus, but hadn’t officially met. Now we were both about to embark on a semester in Beaufort studying invertebrates. We had arranged via email to drive to the coast together.


Weetabix Breakfast Scramble

I was a little worried about interacting with a stranger for 6 hours straight, but getting to know Kim was hilarious and fun. I put on a CD and we talked about school, the guy she kinda liked, why we were going to Beaufort.

About halfway through the trip, though, I voiced my frustration with other drivers. If you’ve ever ridden in my car, you know that this is not wholly unusual, but this time was a little different.

I started in: “Why do people feel the need to ride my bumper? Just look at how close this guy behind me is! It’s so rude! I’m driving at a reasonable speed!”

Kim laughed and did something no one had ever done before: she argued with my road rage. “Julie, he’s totally trying to pass you. He just wants you to get over.”

Huh.

My first impulse was to argue. “Well, I’m going over the speed limit! Why does he even need to pass?” Ultimately, though, I realized she was right. It seemed so obvious now that she had mentioned it, but I’d honestly never realized that I was blocking the passing lane. I flicked on my turn signal (because I always use my turn signal, and you better too! Unless you’re an ice road trucker) and moved over to the right. The offending car sped past.

“Hm,” I said sheepishly, “I guess that is what he wanted.” Kim laughed, because of course that’s what he wanted.

Since that day, I’ve been much more lane-conscious. I’ll drive in the rightmost lane that suits my speed, passing on the left as appropriate. I always let faster cars pass on the left.

Unfortunately, I’ve also been the recipient of some sweet poetic justice. On many occasions, I’ve been the car stuck behind someone blocking the passing lane! Every time I start to think evil thoughts towards the driver, though, I have to remind myself that however unlikely it may seem, they may not realize I want to pass. After all, I was in their shoes once and had no idea.

Sometimes I wonder how many other everyday truths I’m blind to. When are more Kims going to pop up in my life and gently make me aware of something I was missing? I like to think I’m ready to accept those new revelations as seamlessly as I managed that quick lane shift. Realistically, though, I know there’ll be bumps in the road.

Another simple idea I was introduced to recently was this quick breakfast scramble. My friend Serene of The Mom Food Project mentioned it in my breakfast thread on Willow Bird Baking’s Facebook page (Are you already following it? We have a lot of fun over there. Maybe too much.)

When she first mentioned it, I was a little skeptical, but I’m not one to shy away from trying anything once. I went out and bought original Shredded Wheat (not the spoon size) and some Weetabix biscuits for a variation. Sure enough, the recipe was quick and easy, and produced a rich, delicious breakfast. I loved serving it with a fresh sliced tomato from Mike’s grandaddy’s garden. What a great new idea this turned out to be!

What’s something you only just recently realized or learned about?

One year ago: Pretty Italian Pressed Sandwiches
Two years ago: Buttermilk Cranberry Scones
Three years ago: Lemon Burst Fairycakes

Shredded Wheat Breakfast Scramble


Recipe by: Slightly adapted from The Mom Food Project
Yield: 1 serving

If you’re like me, you’ve never heard of this breakfast before and it seems weird. I get it. But give it a try. The richness of the gooey yolks and butter coat the cereal and make a lovely, hearty, filling meal. Using the Weetabix biscuits in the place of Shredded Wheat gives a nuttier flavor. I loved them both, so it’s hard to say which you’ll like better. Try them both, or try with whichever you have on hand. Serve this lovely breakfast with some fresh sliced tomatoes, lightly salted, or an orange.

Ingredients:
2 bricks original Shredded Wheat (or 3 Weetabix biscuits)
2 eggs
4 teaspoons butter
salt and pepper to taste

Directions:
Shred the Shredded Wheat or Weetabix biscuits into a bowl. Place 2 teaspoons of butter on top of it.

In a skillet over medium-high heat, melt the remaining 2 teaspoons of butter. Crack two eggs into the skillet and fry them to over-easy (so the yolk will still be runny, but the white is cooked through.) Place cooked eggs over top of the butter and cereal in the bowl. Using two forks, mash the eggs, butter, and cereal all together until well combined. Salt and pepper to taste.

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cookies, other

Lemon Raspberry Squares

I know I said that sometimes you need to settle in and let the hard times wash over you like waves. And that’s true. You need to do this the most when you’ve been running like a hamster in a wheel, trying by virtue of your own power to get somewhere.

Other times, though — those times when you’re exhausted and overwrought — it’s okay to build a boat.

Not a canoe. I’m talkin’ a big, sturdy boat. And it’s okay to get in that boat and put on some headphones. And a blindfold. It’s okay to sing at the top of your lungs, to willfully drown out the sight, sound, and persistent pressure of the waves until you forget they exist altogether. We both know that someday you have to get out and face the ocean. But it doesn’t have to be today.

I recently asked you on Facebook to help me build a boat and distract myself from the waves. We shared funny stories on a hard day, and oh dear, you are a witty bunch! I thought I’d share my own funny story in more detail here, in case you need a distraction today. I present to you The Tale of The Wayward Underwear.

(Did I just lose my sponsors? Oh well. Anyway…)

Back in college, I had a sweet apartment above my professor’s garage (hi, Dr. Peroni). It didn’t have a full kitchen, but I hadn’t really started baking yet anyway. I made chili in my electric skillet, hot dogs in my microwave, and that was all I needed. That and The Fresh Prince of Bel-Air on television. And my blue couch from Goodwill, which had no back legs and thus reclined. Awesome.

The washer and dryer downstairs was icing on the cake. I did laundry about once a week, but was usually too busy to bother putting the clean clothes away. Instead, I grabbed things straight from the dryer and threw them on before class.

One day I was late to my American Lit class and I did just that. I absentmindedly tugged on a pair of jeans and a t-shirt before hopping on my bike and pedaling furiously to my class. I made it in time, slid into my seat, and adroitly navigated the discussion of a text I hadn’t actually had time to read (ah, college). Everything seemed fine . . . until I began the ride back to my apartment.

About halfway there, I noticed something lying in the middle of the sidewalk. As I approached the object, it started to look familiar. Too familiar. Unacceptably familiar. I stopped a few feet away and stared at it, aghast.

There, lying in the middle of the sidewalk of one of the busiest streets in Davidson, was a pair of my underwear.


I know it’s traumatic. Just try to think of lemon raspberry squares.

My brain could not process the visual information it was receiving. Instead, it was cycling through myriad half-formed thoughts: Wha–? How in the world–?

I finally pieced together that my underwear must have been clinging to my jeans when I grabbed them out of the dryer. The fact that they fell off in the middle of the sidewalk was bad enough, but it was nothing compared to the realization that they might not have fallen off — that I might’ve worn them straight into class!

Just to make sure you have a clear picture in your brain, these were not my nice, normal underwear. They were my cute underwear, with little purple trim all over them. And they were lying about 100 feet from a college campus. This situation had no doubt been conjuring up images of drunken debauchery in passersby’s minds for the past hour while I’d sat in class, blissfully unaware.

And if there’s anything I was not, it was drunken, debauched, or scandalous in any way. I was as straight-laced as a new sneaker.

Standing there, staring at this pair of underwear on the sidewalk for way too long to seem inconspicuous, I tried to get a handle on my racing thoughts. However improbable, the idea that someone could link this undergarment to me and misunderstand how it arrived on the sidewalk made me flush with embarrassment.

Also, what was I supposed to do about this situation? I began to debate: could I possibly pick them up? They were some of my favorite underwear, after all. But if anyone saw me picking up a pair of underwear off the flippin’ street and taking them home, what would they think? Could I possibly leave them there? And let more people see them? And who would eventually have to pick them up?! I almost died.

After several minutes of standing with my mouth agape, I finally got myself together and rode home — without my wayward underwear. They were gone the next day and I don’t ever, ever want to know where they went or how they got there.

If you’re in need of even more fun after that humiliating tale, don’t worry. I have another distraction for you: Lemon Raspberry Squares. Think of your typical gorgeous, sweet-tart lemon squares on a buttery shortbread crust. Now mentally slather a layer of raspberry jam right down the middle. Now eat about 50 of them.

See? All better.

What’s your favorite way to get your mind off of troubles?

One year ago: Soft Sugar Cookies
Two years ago: Secret Garden Craft: Simple Luncheon Napkins

Lemon Raspberry Squares


Recipe by: Slightly adapted from Heather Christo Cooks
Yield: 12-15 bars

This is a dessert for folks who have a sweet-tooth! They’re sweet, buttery, tart, and downright delicious. They taste like sunshine.

Ingredients:
2 cups all-purpose flour
1 cup powdered sugar
1 cup cold butter, cut into small pieces
1/2 teaspoon salt
4 eggs
2 cups white sugar
1/3 cup flour
1/2 cup fresh lemon juice
raspberry jam (I think I used about a cup — just eyeball enough for a thin layer), room temperature

Directions:
Note: You want your jam at room temperature here because in regular lemon squares, the lemon mixture is poured onto a hot crust. If you pour it onto cold jam instead, it takes longer for the middle to cook (don’t ask me how I know this.) I think having the jam at room temperature will help the whole dish cook more evenly.

Preheat the oven to 350 degrees F and spray a 9 x 13-inch baking dish with cooking spray. You could also place parchment paper in the dish to form a sling if you’d rather — this will make the bars easier to remove.

Pulse the flour, powdered sugar, and salt together in a food processor to combine. Add the cold butter chunks and pulse about 10-12 times until you have the texture of coarse sand (you can also use a pastry cutter or two knives to accomplish this if you don’t have a food processor). Pour this mixture into the prepared dish and use a spatula or the bottom of a glass to press it down into an even layer. Bake it for about 15 minutes or until it’s lightly browned.

While it’s baking, stick a spoon in your jam so it’s ready to spread on quickly. In a medium bowl, whisk the eggs until fluffy before adding sugar while whisking constantly (if you stop whisking here, the sugar will “cook” the eggs, and you don’t want that!) Once the sugar and eggs are combined, add in the flour and the lemon juice, continuing to whisk. Spread the jam in a thin layer over the entire hot crust. Then pour the lemon mixture over the jam.

Stick the entire dish back into the oven and bake 15-25 minutes (this is such a wide range because the temperature of my jam might’ve made my baking time longer — it took my bars around 25 minutes to get pretty set.) Start checking at 15 minutes by giving the pan a little jiggle. The lemon mixture should be about set (slight jiggle only) and a light golden brown. If it starts to get too dark before it’s set, cover the pan with foil as it finishes baking.

When the bars are done, remove the dish to a cooling rack to cool completely before cutting (if you don’t cool them completely, I’m betting they’ll be runny, so be patient!) Use a sharp knife to cut the bars and serve them. You can sprinkle powdered sugar from a sifter over the top for decoration, but the bars are very sweet already, so go easy!

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Anthony’s Cinnamon & Walnut Zucchini Bread (gluten-free adaptation included)

“Miss Julie, did you bring us prizes?”

“Um, no — your prize is getting to spend time with me, duh! Did you bring me prizes?”

This was clearly not the response Sophia had been hoping for. She poked out her lip in a faux pout before running off with Caroline to play airplanes.

Thus began another fun night of Vacation Bible School with my sweet group of third graders. Vacation Bible School is a week of activities, Bible stories, and snacks (one of their favorite parts!) for elementary school kids. You might remember that I look forward to it each year because God always does something special. This year was no exception.

Three years ago, when I started helping with VBS, God taught me that I was there to listen to children. Before that lesson, I’m sure I thought I was there to use my awesome teaching skillz: managing the kids, making them walk in a straight line, dictating when bathroom breaks were and how much silliness was appropriate. It’s always easy for me to zoom straight into teacher mode, assuming that because that’s what I’m good at, that’s how God wants to use me.

Have you ever done that? Assumed you knew just what God wanted from you and in doing so, jumped the gun?

But thankfully at that VBS three years ago, God caught me before I jumped in. Since then, I go into VBS every year with an open heart and a humble spirit. When we pray before we begin the activities each night, I make a point to “turn off” my teacher brain — no looking around to catch kids whispering during prayers, no worrying about who’s poking whom — and surrender to God in prayer.

This year, my sweet group made it easy to relax, listen, and care. Every child had something unique and special about them. One went to boy scout camp each day and always had a fun hiking story. He loved the Percy Jackson novels and was immensely proud of his older brother, who by all accounts must have hung the moon. Another little boy was a dedicated dancer during our music class, watching and copying every move diligently. One little boy didn’t think he’d like VBS, but ended up enjoying every night and dancing even though he didn’t want to! He assured me that his friend had a girlfriend, a charge which the other little boy vehemently denied: “No, I don’t like her anymore!” Wonder if she knows that yet!

Two of my little girls were amazing helpers — and were also the winners of the airplane relay race one night! Another little girl wore a smile every single day. Two of the kids brought friends with them to VBS and were great hosts, explaining each activity. One little boy had a birthday during VBS, prompting us all to sing a boisterous version of “Happy Birthday to You” at the top of our lungs. Each child was a treat.

Including Anthony. Remember how I’d jokingly asked Sophia if she’d brought a prize for me? Well, Anthony really did bring prizes for me!

The second night he surprised me with a beautiful bouquet of flowers that his Grandma revealed he had arranged himself (that’s talent!) I was tickled to get them, but just imagine my surprise when he showed up on Night 3 with another treat. This time it was gluten-free zucchini bread that he had helped bake. My co-teachers and I scarfed down our delicious slice before the night was over, fussing over how moist and amazing it was. Night 5 found me in possession of a delectable iced sugar cookie and a photo of Anthony making it.

Don’t worry, I didn’t forget Night 4. On Night 4, Anthony gave me another gift, but he also gave you one: he gave us the recipe for the amazing zucchini bread! I gave him a Willow Bird Baking card and told him to watch this space to see his bread in lights. And here it is!

This bread is moist, cinnamony, and nutty. And don’t worry that putting veggies in your bread will harm its flavor: it’s 100% delicious. I baked up a couple of loaves on Saturday and served them at a party with softened butter and a bowl of orange marmalade. They were met with praise by all who tasted. Thanks, Anthony and Grandma, for such a treat.

Let’s give Anthony a gift — let’s give him some wisdom. Leave your best piece of advice for Anthony in the comments. He’s in third grade — what should he keep in mind for school, family, and life?

One year ago: School’s IN for Summer Picnic
Two years ago: Homemade Buttery Croissants and Pains-au-Chocolats

Anthony’s Cinnamon & Walnut Zucchini Bread


Recipe by: Adapted from Lisa and family
Yield: 2 loaves

This recipe produces two moist, hearty, cinnamon-kissed loaves of quick bread perfect for slathering with soft butter and sweet orange marmalade. There’s a gluten-free adaptation included — and since I’ve tasted both versions, I can testify that they’re both fantastic. They also happen to be quick and easy to make. Enjoy!

Ingredients:
3 cups all-purpose flour*
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
3 eggs
1 cup vegetable oil
2 cups white sugar
1 tablespoon vanilla extract
2 cups grated zucchini (this was about 2 zucchini for me)
1 cup chopped walnuts (optional)

Directions:
*Gluten-free substitution: You can use gluten-free baking mix (not just gluten-free flour) in place of the all-purpose flour above. Alternatively, mix 2 cups brown rice flour (or 1 cup brown rice flour and 1 cup sorghum flour), 1/2 cup potato starch (not potato flour), 1/4 cup tapioca starch, and 2 teaspoons xantham gum. This will make about 3 cups of gluten free flour mixture to substitute for the all-purpose flour above.

Grease and flour two 8 x 4 inch loaf pans (I use Wilton’s Cake Release.) Preheat the oven to 325 degrees F. In a large bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon.

In a separate bowl, beat together eggs, oil, vanilla, and sugar. Add the dry ingredients and mix until just combined. Using a spoon, stir in the zucchini and walnuts.

Divide the batter between the two prepared pans. Bake for 40-60 minutes, or until a tester inserted in the middle of the loaves comes out with just a few moist crumbs. Allow the bread to cool for 20 minutes in the pan before turning it out to finish cooling on a cooling rack. Serve with soft butter and orange marmalade.

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