Chewy Molasses Cookies*

*I found this recipe on Page 97 in the December 2014 issue of Cooking Light. It was marked as the "Staff Fave"--I think it's now mine, too!  It reminds me of the "trimmings" I had when I made up gingerbread houses--  now, I can have that taste without the work of assembling/decorating houses.

Yield:  24 Cookies (If you make use just 1.5 tablespoons dough to form each cookie.)

After I made these cookies the first time, I knew I would want to make more cookies at a time-- so the number in parenthesis below is the quantity I used to "4 X" this recipe today.

INGREDIENTS:

1 and 3/4 cups fluffed/leveled all-purpose flour (7 cups)

1 teaspoon ground cinnamon (4 tsp.)

1/2 teaspoon baking soda (2 tsp.)

1/2 teaspoon ground ginger (2 tsp.)

1/2 teaspoon ground cloves (2 tsp.)

1/4 teaspoon baking powder (1 tsp.)

1/4 teaspoon salt (1 tsp.)

...........

6 tablespoons butter, softened (3/4 lb., or 3 sticks)

5 tablespoons granulated sugar (20 tablespoons)

1/4 cup dark brown sugar (1 cup)

............

1 large egg (4 eggs)

............

1/4 cup molasses (1 cup)

..........

3 tablespoons granulated sugar to roll dough balls in before baking (12 tablespoons, but 10 Tbsp. was plenty)

DIRECTIONS:

1. Lightly spoon flour into dry measuring cups; level with a knife.  
2. Combine the flour and next 6 ingredients (through the salt) in a bowl, stirring with a whisk.
3. Place butter, first amount of granulated sugar, and brown sugar in a mixing bowl; beat with a mixer at medium speed 5 minutes or until fluffy. 
4. Add egg; beat 30-seconds.
5. Add molasses; beat just until combined.
6. Add flour mixture to butter mixture; beat at low speed or just until combines.  
7. Cover and chill for at least 30 minutes (longer is fine!)
8. Preheat oven to 350-degrees.
9. Shape dough into balls and roll in the second amount of granulated sugar (my dough balls were about 1.5 inches across.
10. Place 2-inches apart on baking sheets covered with parchment paper.  
11. Bake at 350-degrees for 12-13 minutes or just until set. 

      12.  Cool 3 minutes on pan; remove to a wire rack.

Some part of me wanted to drizzle some 

icing on the tops of these

tasty gems-- for "just because".  BUT,... I 

managed to RESIST that urge!!!!

(They do NOT need any extra goodness 

added to what they already are!)

After they cooled, I put them in my

"usual" cookie place-- my enameled

cast iron cookware and covered them.

Eclair Pan Dessert

Some call this "Cream Puff Dessert".

Honestly, the FIRST time I tasted this dessert, I hesitated before getting the recipe!!!  Why?  Well, because it was just THAT good--  I was afraid to have it around for fear of being toooooooo tempted to enjoy one serving after the other.  Yes, ... it is a great tasting dessert.  It "goes down" way too easily and smoothly!!!!!

INGREDIENTS:

• 1 cup water
• 1/2 cup (or one stick) butter
• 1 cup all-purpose flour
• 4 eggs

```````````````````````````````

• 8 ounces cream cheese, softened to room temperature.
• 1/2 cup milk

`````````````````````````````

• 3.4 ounce box of INSTANT French Vanilla Pudding*
• Another 1 and 1/2 cups of milk

`````````````````````````````````

• 8 ounces whipped topping, defrosted (whipped cream, or something like Cool Whip)
• Chocolate OR Hot Fudge topping to be drizzled over top before serving.  (I used Caramel topping, and I think I liked it better.)

DIRECTIONS:

• Preheat oven to 400-degrees F.  Lightly coat a 13 x 9-inch baking pan with a non-stick cooking spray.

Making the Cream Puff Pastry:

1. Add the butter to the water in a heavy saucepan and place over MEDIUM heat.  Cook until the butter has melted and then bring the mixture to a boil.  Remove the pan from the heat and use a wooden spoon to stir in the flour until the mixture pulls away from the sides of the pan and forms a soft ball.
2. Transfer the dough to a large mixing bowl and let it rest for about 5 minutes to cool slightly.  
3. Add eggs one at a time, mixing thoroughly with an electric mixer in between additions.  
4. Once all four eggs have been added, continue to mix for a minute or two or until the mixture is smooth.  
5. Transfer the dough to the prepared baking pan.  Spread the sticky dough out evenly over the bottom of the prepared baking dish.  To make it easier, spray the backside of an offset spatula with non-stick cooking spray and use it to spread the dough.
6. Bake for 20-23 minutes or until puffed up the sides of the pan and golden brown.  
7. Remove from the oven and cool completely.

Making the filling:

1. Place softened cream cheese in a large mixing bowl and beat it for about a minute to make it smooth-- then add 1/2 cup milk  and beat thoroughly with an electric mixer until the mixture is mixed well.  IF there are small bits of cream cheese that don't completely incorporate, it's okay.  Just beat the mixture so that it is as smooth as possible (starting with room temperature cream cheese will make this step SO much easier).  
2. Add 1 and 1/2 cups milk and the pudding mix-- beat again for several minutes on high speed until thickened.  
3. Spread the pudding mixture over the completely cooled crust. 
4. Spread the whipped topping over the pudding mixture-- use an offset spatula or the back of a spoon to smooth it out.  
5. Chill for about two hours, or overnight.  But, if you chill it overnight, the crust will become "damp" and also be "tougher".
6. Drizzle with thin streams of chocolate sauce or hot fudge or caramel topping.
7. Serve. (Refrigerate any left-over dessert.)

EXTRA NOTES:

* IF you can't find French Vanilla Pudding you can use regular instant vanilla pudding and add 1/2 teaspoon vanilla extract.  It is also good prepared with a variety of different flavored instant puddings-- Cheesecake, White Chocolate, or Coconut Cream are good choices.

Banana Bread Snack Bars*

I was looking for a healthier kind of "early morning" snack-- something to get our little guy from 5:30 a.m. to 8 a.m. when he gets to school for his Monday-Friday breakfast.   I wanted something not toooooooo loaded with sugar.  First off, I hope you understand that he doesn't eat breakfast at school because of there not being a breakfast option right here at home--  it is because the school offers the breakfast program and students are encouraged to take part in it, so he does. 

My "google-search" took me to these Chocolate Chip Banana Bars--  BUT!, because I think they taste more like a slice of banana bread, that is what I am naming them.    (IF these were just for me, I'd load them up with nuts!  The way it is, I did change the original recipe just a bit--  the first time I made these, I used all coconut oil; this time I used butter as the shortening, and I added three tablespoons of ground flax seeds.)  

 Since our little one gives me a "thumbs up" on these, I am posting this recipe here so that I don't lose it.

INGREDIENTS: 

• 5-6 very ripe bananas (1 and 2/3 cup mashed banana, total).  RIPE bananas add more        flavor and sweetness.
• 3/4 cup brown sugar (I used dark)
• 1/4 cup butter, melted  (OR 1/4 cup warmed coconut oil; OR 2 Tbsp warmed coconut oil/2 Tbsp applesauce; OR 1/4 cup all applesauce.)
• 1/4 cup milk
• 2 eggs, slightly beaten
• 1 and 3/4 cup flour (or substitute with whole wheat flour if you don't mind these ending up a little "heavier")
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 3 Tbsp. ground flax seed (optional)
• 1 cup mini chocolate chips (put half in batter, spread other half on top just before baking).

DIRECTIONS:

1. Heat oven to 350-degrees.  Spray a 15x10.5" pan with non-stick spray.
2. Peel bananas and mash well.  Stir in brown sugar, oil, milk and eggs until combined.
3. Add in dry ingredients and stir.  Stir in the ground flax seed (optional.  Fold in 1/2 of the             mini chocolate chips.
4. Spread the batter into the prepared pan and sprinkle remaining chips on top.  Bake 18-              22 minutes, or until a wooden toothpick inserted in the center comes out clean
5. Cool completely, and cut into squares.

*Adapted from a recipe from the recipes posted at butterwithasideofbread.com

Blueberry Pie

Since the recipe for the pie crust below is made using Vodka, I will be using my own 'tried and tested' recipe for pie crust-- the one my sister Nadine uses, and it can be found in my recipe list under "pie crust".

If you DO want to follow the following pie crust recipe, you can substitute the Vodka with the same amount of white grape juice or apple cider combined with lime juice, or use plain water in place of the vodka.

Blueberry Pie

Published July 1, 2008.   From Cook's Illustrated at the following website:
http://www.cooksillustrated.com/recipes/detail.asp?docid=14947&Extcode=L1GN1CB00

Why this recipe works: When perfecting our blueberry pie recipe, we found that adding a peeled, grated Granny Smith apple, rich in pectin, helped thicken the berries and enhance their flavor.

Makes one 9-inch pie

This recipe was developed using fresh blueberries, but unthawed frozen blueberries (our favorite brands are Wyman’s and Cascadian Farm) will work as well. In step 4, cook half the frozen berries over medium-high heat, without mashing, until reduced to 1 1/4 cups, 12 to 15 minutes. Grind the tapioca to a powder in a spice grinder or mini food processor. If using pearl tapioca, reduce the amount to 5 teaspoons. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute.

Ingredients

• Foolproof Pie Dough
• 2 1/2cups unbleached all-purpose flour (12 1/2 ounces), plus more for work surface
• 1 teaspoon table salt
• 2 tablespoons sugar
• 12tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
• 1/2cup vegetable shortening , cold, cut into 4 pieces
• 1/4cup vodka , cold (see note about substitution)
• 1/4cup cold water

Blueberry Filling

• 6cups fresh blueberries (about 30 ounces) (see note)
• 1 Granny Smith apple , peeled and grated on large holes of box grater
• 2 teaspoons grated zest and 2 teaspoons juice from 1 lemon
• 3/4cup sugar (5 1/4 ounces)
• 2tablespoons quick-cooking tapioca , ground (see note)
• pinch table salt
• 2tablespoons unsalted butter , cut into 1/4-inch pieces
• 1 large egg , lightly beaten with 1 teaspoon water

Instructions

For The Pie Dough: Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.

For The Filling: Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees. Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.

Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.

Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick. Using 1 1/4-inch round biscuit cutter, cut round from center of dough. Cut another 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole. Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side.

Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.

Place pie on heated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.

Favorite Coffee Cake

Back in the mid-70's, I found this recipe in a Family Circle magazine (I think!)

CAKE:
1 and 1/2 cups all-purpose flour
1/2 cup granulated white sugar
1/4 cup brown sugar, packed
2 and 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup of milk*
1/4 cup butter, softened
1 large egg, slightly beaten

Beat everything together and pour into a greased 9-inch round layer cake pan.  Set aside while you prepare the topping (recipe below).

*  I've never tried the following variation, but, ...IF you use buttermilk in place of regular milk, read this first and proceed accordingly:

"If you want to substitute 1 cup of buttermilk for the sweet milk, blend 1/2 teaspoon of BAKING SODA into the flour and use only 1/2 teaspoons of  BAKING  POWDER. 


In other words, 1/2 teaspoon of baking soda plus 1 cup of buttermilk (or an equivalent) can replace about 2 teaspoons of the baking powder."

TOPPING:
1/3 cup brown sugar, packed
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
3 tablespoons firm butter

Mix/cut all topping ingredients together until crumbly and then evenly sprinkle this topping onto batter and bake in oven at 350-degrees for about 25-30 minutes.

Farmhouse Buttermilk Brown Sugar Cake

Cake:
1/2 cup butter, softened
2 cups light brown sugar, packed
2 large eggs
2 cups buttermilk
2 teaspoons vanilla extract
2 teaspoons baking soda
3/4 teaspoon salt
3 cups unbleached all-purpose flour

Topping:
6 tablespoon melted butter
1 cup light brown sugar, packed
1/4 cup milk
1/8 teaspoon salt
2/3 to 1 cup diced pecans

Directions:

1. Preheat the oven to 350-degrees. Lightly grease a 9"x13" pan.
2. Beat the butter and brown sugar together until smooth.
3. Add the eggs, beating until smooth.
4. Stir in the buttermilk and vanilla extract.
5. Add the baking soda, salt, and flour to the wet ingredients, beating until thoroughly combined.
6. Pour the batter into the prepared pan.
7. Bake the cake for 35 minutes.  Towards the end of the baking time, prepare the topping by following these directions...
8. Stir the melted butter and the sugar together.  Add the milk, pecans, and salt.  The glaze will be thick but pourable.
9. Top the baked cake with the topping, and return to the oven for another 10 minutes. 
10. Remove the cake from the oven.  The topping will look very runny. You can eat the cake hot, with the glaze still gooey, or let the cake sit at room temperature for a few hours, by which time the glaze will have set.
11. Yield:  24 servings.

RHUBARB CUSTARD BARS*

PREP; 25 MIN. + CHILLING + BAKE: 50 MIN. + MAKES: 3 DOZEN

INGREDIENTS:

CRUST--

2 cups all-purpose flour

1/4 cup sugar

1 cup cold butter

FILLING--

2 cups sugar

7 Tbsp. all-purpose flour

1 cup heavy whipping cream

3 large eggs, beaten

5 cups finely chopped fresh, or frozen rhubarb that's been thawed and drained

TOPPING-- (I do NOT make and add this to the bars-- I say they are good "as is".)

6 oz. cream cheese, softened

1/2 cup sugar

1/2 tsp. vanilla extract

1 cup heavy cream, whipped

DIRECTIONS:

1. In a bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs (I used the food processor for this).   Press into a greased 9x13" baking pan/dish.  Bake at 350-degrees for 10 minutes.
2. Meanwhile, for filling, combine sugar and flour in a bowl.  Whisk in cream and eggs.  Stir in rhubarb.  Pour over baked crust.  Bake at 350-degrees for 40-45 minutes OR until the custard is set.  Cool.
3. For topping (If you choose to add it)--  Beat cream cheese, sugar and vanilla until smooth; fold in whipped cream.  Spread over the top.  Cover and chill.  Cut into bars.  Store in the refrigerator.

Per Bar:  198 cal., 11 g fat (7 g sat. fat), 52 mg chol., 70 mg. sodium, 23 g carb., 1 g fiber, 2 g protein.* Once I tried these creamy bars, I had to make them for family and friends.  the fruit and custard layers inspire people to go find rhubarb-- Shari Roach, South Milwaukee, WI (Taste of Home, April/May 1998 Issue.)

No-Cook Coconut Pie Recipe

(This is such a "quickly made" dessert!)

Warning!-- this "goes down" so smooooooothly--  
it is sooooo good!

(IF you like coconut, that is!)

*Jeanette Fuehring, Concordia, Missouri, in 

the Taste of Home magazine, says this:  

"This creamy No-Cook Coconut Pie 

proves that a quick meal doesn't have 

to go without dessert."

TOTAL TIME:  Prep/Total Time 15 minutes (Quick, huh!).

INGREDIENTS:

• 2 packages (304 ounces each) instant vanilla pudding mix
• 2-1/2 cups cold 2% milk (I used whole milk because that's all I have here)
• 1/2 teaspoon coconut extract
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1  of a"ready to use" graham cracker pie crust (9 inches).
• 1/2 cup flaked coconut
• Toasted coconut-- this is a small amount of coconut that's been toasted to light brown over medium heat in a small skillet, or in a small pan in the oven (watch it carefully to keep it from burning.

DIRECTIONS:

1. In a large bowl, whisk the pudding mixes, milk and coconut extract for at least two minutes. 
2. Fold in the whipped topping and 1/2 cup flaked coconut.
3. Pour into the crust.
4. Sprinkle with toasted coconut.
5. Chill until serving time.  (Refrigerate any extra.)
6. Yield:  6-8 servings.

My extra notes: 

      I chose to make my own graham cracker crust for this pie because I didn't want to make this in one of those wobbly aluminum foil pans with the ready-made crusts in it.  The recipe I used for this crust in my white pie dish came from the website at  http://www.crazyforcrust.com/2014/06/perfect-graham-cracker-crust/    

     I baked this for 9 minutes at 325-degrees, and then let it thoroughly cool before putting the coconut mixture in it.  

An extra thought from curious me:  

    Next time, rather than using whipped topping such as Cool Whip in this recipe, I just might(?) try using stabilized whipping cream(?).  I've used Stabilized Whipped Cream for other recipes. and I'd like to see if it would work in this recipe.  If it doesn't work out, I'll know to not try it a second time, huh! The recipe I've previously used for topping off cakes with Stabilized Whipped Cream is here: http://www.wilton.com/stabilized-whipped-cream-icing/WLRECIP-218.html  (For goodies, I have liked making the whipped cream like this because it doesn't weep or sag, etc.) If any of you readers already know my idea wouldn't work, I'd appreciate you leaving me a comment to that effect. : )

Zucchini Chocolate Cake** 

w/Toasted Pecans and 
Mini-Chocolate Chips

This recipe is for the cake on the left side...

  Below:  More of a close-up of this cake...

Before starting to make this cake, toast 
the pecans* (the directions are at the bottom).

INGREDIENTS:

• 1 and 3/4 cups sugar
• 1/2 cup canola oil (I use the Smart Balance brand of blended oils)
• ---
• 2 large eggs
• 2/3 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• ---
• 2 and 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• ---
• 1/2 cup buttermilk
• ---
• 2 cups shredded zucchini
• ---

• 1 cup (or 6 oz.) miniature semisweet chocolate chips
• 1/2 cup chopped pecans, toasted (directions below)*

DIRECTIONS:

1. Preheat oven to 350-degrees.  Lightly coat a 9x13-inch baking pan with cooking spray (I used a glass dish)
2. In a large bowl, beat sugar and oil on medium speed for 1 minutes.
3. Add eggs, applesauce and vanilla; beat 1 minute longer.
4. In another bowl, whisk together the flour, cocoa (sifted to eliminate lumps), baking soda and salt; add to the sugar mixture alternately with buttermilk, beating ONLY until blended.  
5. Stir in the zucchini.
6. Pour into prepared pan or dish.  Bake 20 minutes.
7. Remove from oven long enough to sprinkle on chocolate chips and toasted pecans on top.
8. Bake 10-15 minutes longer or until a toothpick inserted into a spot without chocolate chips comes out clean. To retain moistness, do not over-bake.
9. Completely cool in pan on a wire rack before cutting.

 * TOASTING PECANS: Lightly spritz a baking sheet with non-stick spray. Spread the coarsely chopped pecans on the pan and toast them in a 350-degree oven just until they become aromatic, about 5 minutes.  Watch the time carefully so they don't end up being scorched. Set aside and let them cool while you prepare the cake batter.

(The specks showing in the ice cream 
are from the vanilla beans.)

** This recipe came from here:  

http://www.tasteofhome.com/recipes/yummy-zucchini-chocolate-cake

"Spiced" Zucchini Cake 

w/Cinnamon Cream Cheese Frosting**

(This posted recipe is for the cake shown in the middle!)

Because of having a lot of zucchini, I made

three cakes yesterday.  This is the third time

I've made the one in the middle (shown below).

In other words, this one is already a favorite of

those who have had a piece.

Because I took this cake to a picnic, I do not 

have a photo of it after it was cut.  

CAKE INGREDIENTS:

• 1 box Betty Crocker SuperMoist yellow cake mix
• 3/4 cup milk (I used whole milk)
• 1/2 cup butter, melted
• 3 eggs (I used large eggs)
• 2 teaspoons ground cinnamon (This amount is not overpowering.)
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 cups coarsely shredded zucchini (about 2 medium)
• 3/4 cup chopped walnuts

FROSTING INGREDIENTS:

• 1 package (8 oz.) cream cheese, softened
• 1/4 cup butter, softened
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 1 and 1/2 cups powdered sugar (I first run it through a sifter, or screen strainer to get rid of any lumps.)

DIRECTIONS for the CAKE:

1. Heat oven to 350-degrees.  Spray only the bottom of a 9x13" pan (I used glass) with cooking spray.  (Doing it this way and the regular way, I had equally good results with spraying the bottom and the sides of the glass dish.)
2. In a large bowl, beat cake mix, milk, melted butter, eggs, cinnamon, ginger and nutmeg with an electric mixer on medium speed for 2 minutes.
3. By hand, stir in the zucchini and walnuts.
4. Pour batter into pan.
5. Bake 35-40 minutes or until toothpick inserted in the center comes out clean.  (Don't over-bake.)  Remove from the oven to cooling rack.  Cool cake completely-- at least for one hour.*

DIRECTIONS for the FROSTING:

1. In a mixing bowl, beat cream cheese and butter with electric mixer on medium-high speed until smooth.  Beat in the cinnamon and vanilla.  
2. On low speed, beat in the "sifted" powdered sugar until frosting is smooth and creamy.  Spread frosting on cake.
3. Cut into 4 rows by 3 rows. 
4. Cover and refrigerate any remaining cake.

* Not following the instructions about letting the cake cool in the normal way, and because it was bedtime, I put a cover over the cake when it was still sitting on the cooling rack and barely out of the oven for 15 minutes.  As you can guess, condensation formed on the underside of the cover and that "rained" onto the cake.  What looked like a "mistake" ended up to be something we like-- I ended up with a very dense, very moist cake that goes so well with the cream cheese frosting!  I intend to make that same "mistake" each time I make this cake.


**I found the original recipe for this cake right here:  http://www.bettycrocker.com/recipes/zucchini-cake-with-cinnamon-cream-cheese-frosting/8e2f59f5-2766-47e7-80e1-b930cc559912?utm_medium=social&utm_source=facebook&utm_campaign=07_2016_standard

Zucchini Chocolate Cake *

w/Hershey Chocolate Frosting

Blame it on the ZUCCHINI!!-- because of the 

extra zucchini I had here, I got a bit 

carried away with baking 

cakes yesterday.  You think?  

I took two of these to a picnic last night.  

(All three are zucchini-laced cakes!)

Our new family favorite of the three is 

actually the one in the middle with the "whitish" 

frosting which starts with a yellow cake mix and 
spices, topped with a cinnamon'y 
cream cheese frosting (I will post that
recipe separately).

For this post,...

HERE is the recipe for the one 

on the right (shown below) which is also a 
"keeper/repeater" kind of cake recipe.

(OOPS!-- Because I took this cake to the picnic, 

I did not get a picture of a cut piece!)

INGREDIENTS:

• 1/2 cup butter, softened

----

• 1/2 cup vegetable oil (I use an oil called Smart Balance)
• 1 and 3/4 cups granulated sugar

---

• 2 large eggs
• 1/2 cup buttermilk OR 1/2 cup sour milk (I used buttermilk)
• 1 teaspoon vanilla

---

• 1/4 cup cocoa (I run through screen strainer to make it lump-free)
• 2 and 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

---

• 2 cups zucchini, grated
• 3/4 cup semi-sweet chocolate chips
• 1/2 coarsely chopped walnuts (optional).  I added these.

DIRECTIONS:

1. Cream butter, then add oil and sugar-- beat together at least one minute.
2. Add the Eggs, buttermilk, and vanilla (mix well)
3. Whisk together and then add the cocoa, flour, baking soda, and salt.  Mix ONLY until blended in. 
4. By hand, stir in the grated zucchini. 
5. Also, by hand, fold in the chocolate chips and walnuts.
6. Pour into greased/floured 9x13" pan (I used a glass dish).
7. Bake at 325-degrees for "about" 1 hour, or until a "toothpick test" shows no cake batter on it.  (To retain moistness, be careful to not over-bake.)  

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FROSTING:  My favorite chocolate frosting recipe which I added is as follows--

 "Perfectly Chocolate" Chocolate Frosting-- this is also found on the back of the Hershey cocoa container:

Ingredients:
1 stick (1/2 cup) butter, softened
2/3 cup sifted Hershey's cocoa
3 cups sifted powdered sugar
1/3 cup milk
1 teaspoon vanilla extract.

Directions:
1.  Melt butter.  Stir in cocoa.
2.  Add powdered sugar, milk and vanilla, beating on med. speed until it is of spreading consistency.  Add more milk in very tiny quantities, if needed (I didn't need more milk.)  Makes about 2 cups of frosting.

This recipe was adapted from the following site:  http://www.food.com/recipe/zucchini-chocolate-cake-18693

Nadine's Fresh Apple Cake (stays SO moist!)

Apple cake frosted with browned butter cream cheese frosting...

 Above and below:  Recipe baked in bundt pan.

 Below:  Recipe baked in 9x13" pan, 
frosted with "quicker" browned butter frosting.

If you happen to own an apple peeler like the one shown below

you will be able to get this cake into the oven with 

little effort and less time spent doing it.

My sister Nadine often brought a pan of this apple cake for us when she'd come up from Arkansas.  It is SO moist, and SO good!  Here's the recipe for it.  I'm happy that she shared it with me.

Ingredients and Directions 

Combine, set aside and let soak for 1 hour (some bakers skip this actual "soaking step" and just proceed as if they had "soaked" them):

4 cups peeled and chopped apples
1 cup "Omega" kind of vegetable oil (OR you favorite vegetable oil).
1 and 1/2 cups sugar  (Original recipe calls for 2 cups, but I did not miss the 1/2 cup I left out.)

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After the "soaking time" is up for the chopped apples in the oil and sugar, slightly beat 2 eggs and add to the apple mixture.  Also, add 1 teaspoon Vanilla, and stir in.

In a separate container, combine the following dry ingredients: 

3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon allspice (Opinion:  For the best tasting cake, do not substitute with any other spice.)
1 and 1/2 teaspoons cinnamon
1 teaspoon salt

Blend the dry ingredients into the apple mixture.

Fold in 1 cup raisins OR chopped dates and 1 cup chopped pecans OR walnuts.  (OR you can add flaked coconut, too!)  Tip:  If my raisins or dates seem too firm, I would just add them to the apple/sugar/oil soak at the beginning of this recipe.

Bake at 325-degrees for "about" 1 hour if you choose to bake this in a greased and floured Bundt pan.  

Optional baking method:  I sometimes bake this cake in a 9x13x2-inch greased and floured pan for just under one hour-- but check your cake for doneness with a toothpick or very clean/sharp knife at just under 1 hour.  If knife/toothpick comes out clean, it should be done.  

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If you really want to put something on this cake and want a topping that seems  made-to-order for just this kind of cake, see the two options below... 

Apple Cake GLAZE

Bring just to a rolling boil 1 can sweetened condensed milk (not evaporated milk), 1/2 stick butter and 1/2 cup brown sugar, packed.  Add 1 teaspoon vanilla or rum flavoring and stir well.  Pour this hot mixture on hot cake fresh from the oven and sprinkle with slivered almonds or pecans.  Cool.

OR

A "QUICKER" BROWNED BUTTER FROSTING:

Heat ½ stick butter in pan over medium heat and watch closely while stirring until the butter turns golden brown in color.  Then,...quickly add to the hot/browned butter about two tablespoons of milk to stop the browning, and then stir in some SIFTED powdered sugar till you have the amount and consistency of frosting you need.  It may be necessary to add tiny amounts of more milk to get a smooth texture.   I poured "ribbons" of this frosting from end-to-end over the still warm (but not hot) cake.   Once this kind of frosting hits the cake's surface, it cannot be spread without making a mess.  Again, you have to get this type of frosting onto the cake very quickly before it thickens too much to pour it on.

Oh, my goodness!!!!!-- this cake is so 

delicious with a browned butter cream 

cheese frosting, too!

This cake freezes well, too.

Easy Peezy Peach Cobbler

I hit the jackpot on Tuesday when I bought six peaches at Woodman's in Appleton.  This time, I got lucky!  These were just perfectly ripe, juicy and sweet.  I should have bought a lot more!  Yesterday, I googled for a peach cobbler recipe* and settled on this one.  (I think I may have been lured to it by the words "Southern Living".)  In the past, I have had peach cobblers made with more of a "biscuit dough" topping that made it more necessary to eat it when fresh and warm.  I find that THIS recipe yields a cobbler that is STILL so very good even the next day when it is NOT fresh from the oven and warm!

Yield:  10 servings

INGREDIENTS:

• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1 cup sugar
• 1 Tbs. baking powder
• Pinch of salt
• 1 cup milk
• 4 cups sliced peaches, peeled, OR unpeeled.  (I used five peaches.)
• 1 more cup of sugar
• 1 Tbsp. lemon juice
• Sprinkling of cinnamon or nutmeg, optional

DIRECTIONS:

1. Melt butter in a 13x9-inch baking dish.
2. Combine flour and first 1 cup of sugar, baking powder and salt.  Blend together.  
3. Add milk to above dry ingredients and stir only until everything is moistened.  Pour this mixture of batter evenly over the melted butter in the baking dish.  Do NOT stir it.  Set aside.
4. Bring to just a rolling boil the second cup of sugar, the four cups of peach slices and the lemon juice while stirring constantly.  It forms its own juice.
5. Remove boiling peach mixture from heat and spoon the hot mixture evenly over the thin batter in the baking dish.  Do not stir.
6. IF desired, sprinkle top very lightly with cinnamon OR nutmeg.
7. Bake at 375-degrees (or less if your oven runs hot) for 40-45 minutes or until golden brown on top.  Note:  I baked mine at 350-degrees for 40 minutes and it ended up as seen below.
8. Serve this cobbler while warm OR cold.

Above:  Shown with a very light sprinkling of 

cinnamon on top before baking.

* I followed the recipe just as I found it here:  http://www.myrecipes.com/recipe/easy-peach-cobbler.  If you wish, you can go to that website and read through the 286 different "reviews" before you make one for yourself.