Hye Thyme Cafe

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)

Sunday, November 11, 2018

Zucchini Bread ... and Saying Goodbye (Soon)

Zucchini Bread: Hye Thyme Cafe

I've been thinking about this for a while now. I was originally talked into starting this blog by some friends, and it was a lot of fun at first - sharing recipes, participating in challenges and cookie swaps, reviewing cookbooks, "meeting" other bloggers through various blog hops, etc. Over time, it seems like everyone has moved away, so while I once had lots of folks around to share my goodies with, that's no longer the case. That in itself took a lot of air out of my balloon. Then I was diagnosed with Type 2 Diabetes, which I manage just by limiting my carb intake, but that means not making many of the things I'd like to. I also have no desire to turn my kitchen into a TV studio or keep up with six bazillion social media platforms. Then there's Google (Blogger site host), which keeps changing, so one day, people can leave comments but the next they cant, or I'm told a required message about cookies has been added to my site, only it hasn't, and I need a four-year old to explain to me how to fix it. Then there's the frustration of finding my recipes and photos stolen and posted as someone else's. The list goes on - basically, I'm just over it. I had fun with it for quite a while, but it just doesn't give me the joy it once did, so I'll be working on extricating HTC from the various associated services and bowing out in the not so distant future. That said, I should probably at least end off with an Armenian recipe, since that's where we started. 

THANK YOU to all who have been following along. I've especially enjoyed communicating with and getting to know those of you who reached out through email. If you want to stay connected via my "people" page(s) once I shut down the blog, feel free to message me.  So, if there are any recipes you've been meaning to come back to, get em' while you can ... 

3 eggs
1 c vegetable (or canola) oil
1 T vanilla
2 c grated zucchini (about 2 small to med)
1 c sugar
1 c brown sugar
3 1/2 c flour
2 t cinnamon
1 t cardamom (optional but very tasty)
1 t salt
2 t baking soda
1 t baking powder
1 c pecan halves, chopped

  1. In a large bowl, whisk together the eggs, oil, and vanilla, then add the zucchini.
  2. In a second bowl, whisk together (or sort of mash with a fork) the sugar and brown sugar. I like to do this when using both white and brown sugar to prevent little brown sugar "pebbles" from forming when introducing it to the wet ingredients. Stir the sugar into the egg mixture.
  3. In the now-empty sugar bowl, whisk together the dry ingredients, then stir into the wet mixture, in two or three additions until just combined.
  4. Stir in the pecans last.
  5. Pour into two greased or sprayed loaf pans. (You will see from my pics that mine are different sizes. My sister got me using vintage aluminum ice cube trays, which accounts for the longer thinner one. Just shave a few minutes off the bake time - great size for when there are lots of different things being served and folks might want a smaller slice.)
  6. Bake at 350 for about 1' - time will vary based on size of pan, whether it's glass or metal, etc., so start checking at 40-45".
Zucchini Bread: Hye Thyme Cafe

Zucchini Bread: Hye Thyme Cafe

Zucchini Bread: Hye Thyme Cafe

Monday, August 27, 2018

Marshmallow-Nutella-Granola Bites (Golden Girl Granola Recipe Challenge)

Marshmallow-Nutella-Granola Bites: Hye Thyme Cafe

It’s that time of year again … time for the annual Golden Girl Granola Recipe Challenge. This year’s category is Summertime Snacks. When I think of summertime snacking, I immediately think watermelon, but I really couldn’t imagine a new snack with granola and watermelon. The next thing that came to mind was toasting s’mores around a campfire. Thinking down those lines … marshmallow, chocolate … I opted to create a recipe using their Chocolate Decadence Granola. (“Bittersweet chocolate is tossed among toasted oats, almonds, and coconut, glazed with pure maple syrup, to make the most delectable treat for the chocolate lover.”)

Thinking over my options while waiting for the granola to arrive, I decided on a hybrid of a s’more and a rice crispie treat, taking things one step further by adding a family favorite – Nutella. Not only is it a tasty treat, but with so few ingredients and such simple steps, it's a recipe older kids can make on their own.

If you weren’t following along when I participated in their prior challenges, you missed out on my realizing just how spoiled I have become. In placing each year, I was sent various quantities of granola, and when my stash ran out, I went back to other brands at the grocery store and found I could no longer enjoy them, so unless I’m lucky enough to place again this year, or do some online shopping, I now have to resort to making my own granola. If you’re an online shopper, or lucky enough to have Golden Girl in your local markets, I highly recommend you try it.

3 T Butter
4 c Mini Marshmallows
1/2 c Nutella
10 oz Bag Chocolate Decadence Granola
  1. Spray 8x8" baking dish with cooking spray (or lightly butter); set aside.
  2. Over medium heat, melt butter, then stir in marshmallows, stirring first to coat in butter, then continuing until just a few bubbles remain.
  3.  Turn off heat and stir in Nutella until almost combined, then stir in granola. (A silicon spatula is good for this because it doesn't stick as much as other utensils.)
  4. Press into greased baking dish and let set, then cut into 16 pieces. (Lightly spray a piece of waxed paper with cooking spray to press into dish without sticking.)


Thanks to the folks at Golden Girl for giving me another opportunity to play with their product! Hope they like these treats as much as I did.

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