The Fall Post

Well its been forever since I’ve posted anything. Im not going to deny it. A lot has happened and Im not going to try and recap it all BUT fall is a time for baking. Some of the best recipes and flavours are fall related so I decided I would do a post to try and get back in the hang of all this. I present to you, Whole Wheat Zucchini Bread, because who doesn’t love feeling healthy while still eating scrumptious sugary bread :b

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I will say that I have been extremely busy and not just ignoring everyone who has decided that I have something to say and reads this blog. I am now a New York resident, my family bought a house in Mount Vernon, NY. Coincidentally it is about 20 minutes away from Purchase College where I am a part of the conservatory of dance. It hasn’t exactly been an easy transition for me and home will always be in Vermont but I am slowly adjusting. Luckily my roommates are also two of the most wonderful girls and have been amazing in making my first semester memorable.

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 Also Im going to do a tiny bit of self promo/dancers among us promo and say that I am in a calendar, like a legit one that is sold in barnes and noble and stuff. Here is the link if you would like to check it out I am also putting some more ballet pictures up on my ballerinaing tab up above if you would like to check them out!

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So without further adieu here is a bangin’ whole wheat zucchini bread recipe!


(Makes 2 loaves)

  • 3 cups whole wheat pastry flour

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 3 teaspoons ground cinnamon

  • 3 eggs

  • 1 cup vegetable oil

  • 2 1/4 cups natural raw sugar

  • 3 teaspoons vanilla extract

  • 2 cups grated zucchini

  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

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My Life and Blueberry Lemon Scones

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Its been a while since I’ve written a post. Mostly since I haven’t had a kitchen to bake and partially because I have been so completely busy with life and future plans that I have had no time to just sit down and write. So lets play a little catch up. In the Kirov spring performance I was cast as a soloist in a piece called infra X which was a student choreography piece by a friend (shout out to Jimmy Folsom).

With my incredible partner Gan Shai

With my incredible partner Gan Shai

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I was also in a pas de trois from La Bayadere, Kingdom of the shades.

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They were all very successful good shows and I was so excited that my family and Corey (my boyfriend) could come to see not just one but two shows. So now I am a graduate of the Kirov Academy of Ballet… artistically any ways. I decided for convenience purposes that I would transfer my credits back to U32 and be able to walk with my fellow peers who I spent the first 5 years of my middle and high school experience with. So next friday I will be a high school graduate. Immediately following that I am heading to France! I know I know, it sucks, I’m going to miss all the grad parties because I will be living and dancing in the french riviera…. 😉
As for my plans for next year I have been accepted to the SUNY purchase dance conservatory as a ballet major. So come august I am off to college. Purchase has quite a unique program though and I am very excited to become a part of that community.

Ok ok, enough with my life, and now for the baking!!

Lemon Blueberry Scones

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This recipe is adapted from My Baking Addiction. These turned out so fluffy and light! There is a lemon glaze that can be added, I thought they were sweet enough as they were so didn’t add it.


1/3 cup sugar
zest of one to two medium lemons
2 cups whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup greek yogurt
1 large egg
1 cup fresh/frozen blueberries


Preheat oven to 400 degrees F.

In a medium bowl, combine sugar and lemon zest; mix with your fingertips until the sugar is moistened and fragrant. Add in the flour, baking powder, baking soda and salt and mix until combined.

Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles coarse meal.

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In a small bowl, whisk the yogurt and egg until smooth.

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Using a fork, stir the yogurt and egg mixture into flour mixture until large dough clumps form. Add in blueberries. Use your hands to press the dough against the bowl into a ball. The dough will be sticky first, but as you press, the dough will come together.

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Place on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 10 minutes.

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Less Guilt Blueberry Muffins

Im home again! Its been so wonderful just lazing around. Right before I came home we had our winter performance at Kirov. (New ballet pictures will be posted to the Ballerinaing page of my blog). And once I return I will have to kick myself in gear to audition for companies and colleges. But for now I’m enjoying relaxing and spending time with friends.

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My mother actually found this recipe but I had been looking for a good healthy blueberry muffin recipe for some time. These came out incredibly fluffy and delicious. I definitely recommend them.

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My favorite food (aside from whipped cream) is a good ole blueberry muffin. Unfortunately even though muffins are categorized as a breakfast food and sounds fairly healthy, the majority of blueberry muffins sold are packed with white flour and tons of sugar. NOT THESE!!!!  Although they do have a little bit of sugar in them they are made with 100% whole wheat flour they also have yogurt instead of butter and milk which reduces the fat a lot!

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Recipe adapted from Vital choice


12 1/2 oz whole-wheat flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon sea salt
1 cup turbinado (raw) sugar
1/2 cup canola or safflower oil
1 egg
1 cup low-fat yogurt
1 1/2 cups frozen wild organic blueberries


Preheat oven to 380 F

In a large bowl sift together the flour, baking soda, baking powder, and salt. Keep aside.

In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients . Stir mixture by hand, well, but do not over mix. Add wild blueberries to mixture and stir briefly.

Fill a muffin sheet with muffin wrappers. Spoon your dough into each wrapper so that it fills up about 2/3 of the hole.

Place into the oven and increase the temperature to 400 degrees.

Bake for and 25 mins. Remove from oven and let cool completely.

Gluten Free Ginger Spice Cinnamon Rolls

We have a snow day today.

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We only have this much snow and its a snow day. It is supposed to get worse and accumulate but still, this looks a little pathetic. This weekend we had ALOT more snow.

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We had so much that I was able to make a snow man and we went sledding in the parking lot on trays from the cafeteria. It was fantastic. I spent the rest of the day completely in the christmas spirit. I watched 3 christmas movies, drank hot chocolate, made paper snowflakes and sang christmas songs. There were storm warnings for the next day and we were basically supposed to have an ice storm that night so I was figuring that we wouldn’t have school. I was wrong. We only had a delay of classes until 11 which isn’t even that special for me since on a normal day I don’t have classes till 10(muahhahahah). This morning though I got up because I was supposed to recite this poem for my english class today and it was stressing me out. I was actually wide awake at 7 am. I AM NEVER UP AT 7. So then I got dressed and ready to go eat breakfast and I saw the sign that said we don’t have school today.

SO since I’m up at this ungodly hour of 8:30 this morning, I thought I would do something productive and share these wonderful cinnamon rolls that I made while on thanksgiving break. Behold, ginger spice cinnamon rolls with a honey walnut glaze!

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 This was my first time making cinnamon rolls but luckily both my 92 year old grandmother and my father have made them many times before. My dad actually made the glaze for these which was really healthy and delicious, so you can thank him for that.

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This recipe is adapted from The Baking Beauties and from Crazy for Crust.



  • 1 2/3 cup (260 grams) brown rice flour
  • 1/2 cup (100 grams) potato starch
  • 1/3 cup PLUS 1/2 cup (105 grams) tapioca starch ( corn starch works too)
  • 1 tablespoon (10 grams) xanthan gum
  • 1 tablespoon (12 grams) rapid rise yeast
  • 3 tablespoons (45 grams) granulated sugar
  • 1/2 teaspoon (2 grams) salt
  • 1/4 cup (45 grams) instant vanilla pudding mix (dry) OR dry milk powder
  • 1 teaspoon (5 grams) baking powder
  • 4 tablespoons (55 grams) margarine or butter
  • 1/2 cup (115 grams) water
  • 1 large egg, room temperature
  • 3/4 cup (170 grams) milk
  • 1 teaspoon (5 grams) cider vinegar
  • 2 tablespoons (30 grams) oil (I used Canola)
  • 1 teaspoon (5 grams) vanilla


  • 6 tablespoons butter, softened
  • 1 tablespoon molasses
  • 3/4 cup brown sugar
  • 2 tablespoons cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • 2 tablespoons  rice flour


  • ½ cup Honey
  • ¼ cup Maple
  • ¼ cup Butter
  • 2 tsp Cinnamon
  • Walnuts


  • In the bowl of your stand mixer, mix all dry ingredients until combined. Set aside.
  • Put water and margarine in a glass measuring cup and microwave just until the margarine has melted. Remove from microwave and stir. Add milk, stir. Add other wet ingredients and whisk to combine.
  • With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrap down the bowl if you have to.
  • Allow to mix on medium speed for 3 minutes.
  • Take a piece of plastic wrap and lay it out on a slightly damp counter top, so it covers an area bigger than 8″ x 16″. Sprinkle 2 Tbsp of sugar on the wrap. Lay ball of dough on top of that. Gently lay another piece of plastic wrap over the top of the dough. Pat the dough down into a rectangle shape. Lift and reposition the top plastic wrap whenever you need to. Roll the dough out (with the plastic wrap on top) to approximately 8″ x 16″.
  • Combine the filling ingredients in a medium bowl and wisk until it becomes a paste.
  • Remove plastic wrap. Spread filling mixture evenly across dough’s surface. Leave 1 1/2″ along one long end without any filling, this is where your cinnamon rolls will be sealed.
  • Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it, that will be the center of your finished rolls.
  • Using a long piece of dark thread (I used a knife and it worked fine), cut the long “cinnamon bun log” into 8 pieces, about 1 1/2″ wide.Place rolls in prepared pan, with cut side up. I like to push the rolls down to about 1″ high.
  • Allow the cinnamon rolls/buns to rise in a warm, draft free place for about 30 minutes, or until nearly double in size.
  • Bake in preheated 350 degree F oven for 20-25 minutes, or until the tops are a nice golden brown.
  • While they are baking make the glaze. Combine the maple, honey, butter and cinnamon in a small pot and heat until the butter melts and the glaze becomes liquidy. Remove from heat and let it cool and thicken. Add chopped walnuts.
  • Allow to cool for about 5 minutes before spooning the glaze over them.
  • These are best served warm, however, I had great success with reheating them in the microwave for a few seconds when they were a day old as well.

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Now I’m going to go play in the “snow” and enjoy by day off. Have an awesome day at work and school everyone :b