Frozen Hot Chocolate

 David got a packet of this mix as a thank-you from some friends, for taking care of their garden while they were gone.  They are from the East Coast, and Serendipity 3 is a restaurant in New York.  David wasn't thrilled to share his gift, so Aaron searched for a recipe online.  This is what we found.  It really does taste like hot chocolate that has been frozen.  Not quite a milkshake though.  The difference between David's mix and this recipe seemed to be the creamy factor.  David's seemed more creamy.  However we didn't top it with whipped cream or chocolate shavings,  That would be even better.

 Serendipity 3's Frozen Hot Chocolate

 

Ingredients

1/3 cup granulated sugar

1/3 cup nonfat dry milk powder

2 tablespoons Ghirardelli cocoa powder

1 tablespoon Hershey's cocoa powder

1 tablespoon Scharffen Berger cocoa powder*

Pinch salt

1 cup milk

3 cups ice

On top

Whipped cream

Shavings from a semisweet chocolate bar

Directions

Combine the sugar, dry milk powder, cocoas, and salt in a small bowl. Pour the milk into a blender. Add the dry mix and ice. Blend until all the ice is crushed and the drink is smooth. Pour into a large goblet or two 16-ounce glasses. Top the drink with whipped cream and shavings from a semisweet chocolate bar (use a carrot peeler), then add a spoon and straw and serve.

Makes one 30-ounce serving or two 15-ounce servings. 

*If you can't locate this brand of cocoa, use 3 tablespoons Ghirardelli cocoa powder and 1 tablespoon Hershey's cocoa powder.

Savory Summer Squash Quick Bread

Another way to use up our yellow squash.  Instead of a sweet bread like zucchini bread, this is savory, and delicious.  We made them into muffins since we were short on time.

Savory Summer Squash Quick Bread

INGREDIENTS

• 1/4 cup olive oil, plus more for coating the pan
• 2 cups all-purpose flour
• 1/4 cup finely ground yellow cornmeal
• 2 teaspoons baking powder
• 1 1/4 teaspoons dried oregano
• 3/4 teaspoon fine salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs
• 3/4 cup buttermilk
• 2 cups grated summer squash, such as round zucchini, pattypan, or crookneck (from about 1 pound squash)
• 2/3 cup finely crumbled feta cheese (about 3 ounces)

INSTRUCTIONS

1. Heat the oven to 350°F and arrange a rack in the middle. Generously coat a 9-by-5-inch loaf pan with olive oil; set aside.
2. Place flour, cornmeal, baking powder, oregano, salt, baking soda, and pepper in a large bowl and whisk until combined.
3. Place eggs, buttermilk, and 1/4 cup olive oil in a separate large bowl and whisk until smooth. Using a rubber spatula, fold in squash and feta until evenly combined. Pour squash mixture into flour mixture and stir until flour is just incorporated, being careful not to overmix (a few streaks of flour are OK).
4. Scrape the batter into the prepared loaf pan, pushing it into the corners and smoothing the top. Bake until the bread is golden brown all over and a toothpick inserted into it comes out clean (test several spots, because you may hit a pocket of cheese), about 60 to 65 minutes. Place the pan on a wire rack to cool for 15 minutes, then turn the bread out onto the rack and cool for at least 15 minutes more before serving.

You can also use this recipe to bake savory muffins instead of bread. Just use a standard 12-well muffin pan. Coat the wells with olive oil and bake the muffins at 350°F until a toothpick inserted into the center comes out clean, about 20 minutes. Let the muffins cool for 5 minutes, then remove them from the pan and finish cooling on a wire rack.

Garden Vegetable Enchiladas

We have an abundance of yellow (crookneck) squash this year, so we are finding a variety of ways to use it here's one of our favorites this year.

 Garden Vegetable Enchiladas

4 tablespoons (1/2 stick) butter
3 cups coarsely chopped zucchini and/or yellow crookneck squash
1 cup chopped onion
1 1/2 cups fresh corn kernels or frozen, thawed
1 4-ounce can diced mild green chilies
1/2 cup chopped fresh cilantro
3 tablespoons chili powder
2 tablespoons all purpose flour
1 1/2 teaspoons ground cumin
2 1/2 cups whole milk
2 cups (packed) grated Monterey Jack and/or sharp cheddar cheese (about 8 ounces)
8 8-inch warm flour tortillas

• Preheat oven to 350°F. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add zucchini and onion and sauté until vegetables are just tender, about 4 minutes. Mix in 1 cup corn, canned chilies and 1/4 cup cilantro; season filling with salt and pepper.
• Melt 3 tablespoons butter in heavy medium saucepan over medium-high heat. Whisk in chili powder, flour and cumin; stir 30 seconds. Gradually whisk in milk. Cook until sauce is thick and bubbling, whisking occasionally, about 5 minutes. Add 1 1/2 cups cheese; whisk until smooth. Season with salt and pepper.
• Spread 1/4 cup sauce in bottom of 13 x 9 x 2-inch glass baking dish. Mix 3/4 cup sauce into filling. Place generous 1/3 cup filling in center of 1 tortilla; roll up to enclose filling. Place enchilada in baking dish. Repeat with remaining tortillas and filling. Cover enchiladas with remaining sauce, then sprinkle with remaining 1/2 cup corn and 1/2 cup cheese.
• Bake vegetable enchiladas until heated through, about 45 minutes. Sprinkle with 1/4 cup cilantro and serve.