Fresh Corn and Zucchini Cakes

I know. Zucchini again. But this stuff grows like a weed during the summer, and I can't seem to help buying a couple of pounds of it every weekend. And for your amusement the record, Brad doesn't like zucchini, and I don't like it by itself. But I really like it in stuff, so I actively seek ways to use it.

These savory little pancakes are so tasty and a snap to make. And they're a perfect snack or side for a summer dinner, either warm or at room temp. (They're 1 Point+ each if you're a Weight Watcher-er.)

Jersey corn was on sale at the produce stand. The sign said "bi-color" corn, but you be the judge...

Ahem. Two yellow kernels, huh? Fortunately it was still fresh, sweet, and delicious!

Banana Zucchini Walnut Bread

I spent a lot of time this past weekend bunkered up at home, hiding from the extreme heat that's been hanging around Philly. I know it's not the most logical thing to heat up the oven during a heat wave, but you have to go with it when the baking urge strikes!

I had an abundance of Jersey Fresh zucchini and some leftover bananas — have I mentioned that I can't eat bananas with any brown spots on them? They're just too...banana-y. Anyway, I was tossing around the idea of whether to make banana bread or zucchini bread when I thought to myself, "Self! Would it be possible to make a bread that uses both?" (FYI: Self said, "Try it!")

So I gave it a shot and really love the results! Maybe even more than your average zucchini or banana bread. With both of the ingredients thrown into one recipe, it has a nice balance of flavors without any one being too strong. I tried to limit the amount of oil and threw in some fiber for good measure too. All good things! (If you don't have whole wheat pastry flour, you can substitute regular white flour.)

Simple Rice Salad

I admit it. This sounds like a post that belongs on SNL's The Delicious Dish. I like rice. Rice is my favorite. But hear me out, people!

As you may know, it's July. As you may also know, it's not always enjoyable to eat piping hot food in the middle of summer. It's the perfect time for fresh salads, and this easy rice salad is great for summer meals.

Before I go on, I just want to note that I'm not really a big rice eater. In sushi or on the side of delicious Thai food, of course! But it's not really something that I consume much otherwise. However, I think I could get used to this salad being in the rotation!

All-American Flag Cake

In a city where the Fourth of July is celebrated from June 24th through July 4th, you might imagine that we take the holiday pretty seriously. Let's just say that there are at least three nights of fireworks, food and all-you-can eat ice cream events, parades, festivals, and free concerts (hello Aaron Neville, Philly Pops, Sara Bareilles, The Roots, BOYZ II MEN — swoon! I'm 13 again! — Michael McDonald, and Earth, Wind, and Fire!). It's a lot to live up to!

This year I wanted to find a festive dessert but didn't want to go the usual route of raspberry and blueberry rows on top of a cake or tart. Instead I came across a fun idea in my Googling and decided to run with it.

White cake on the outside, maybe jazzed up with a little red, white, and blue sprinkle action.

And then on the inside? That's the part that you don't tell people about. Just let them find it when they cut a slice...

Martha Stewart would totally stick a few sparklers in this puppy. 

I'm Baaack (and I'm a Mrs!)

...ahem...

So. I went away for a while. Like for over two months. I know. You see, things got a little harried in the home stretch before our wedding. I pretty much stopped baking and wasn't really cooking anything to write home about. I ate for nutrition instead of for pleasure. You know, like you're supposed to? Yeah. Boring!

At any rate, I am now a happily married woman. Here are a couple of my favorite pictures from the big day (photos by Sandor Welsh).

Mr. & Mrs. right after the ceremony

In front of the old Philadelphia Exchange Building