Chocolate Zucchini Cake

Zucchini, Zucchini…I think I planted too much of it…again!  Last year we ate Zucchini bread until we were sick of it, but I still planted more.

So this year in addition to the “normal” recipes of frying, grilling, baking (especially good if you use it like you would Eggplant Parmesan, but that is another recipe),  or just slicing and putting it into a salad, I decided I would try something new.  Since my love of food includes all things chocolate I decided to try this recipe.  I have only one thing to say..it is a hit!

RECIPE INGREDIENTS
1/2 cup unsweetened applesauce
1/2 cup canola oil
1 cup sugar
2 large eggs
1 tsp. vanilla
1/2 cup milk
1 T. white vinegar
2 cups all purpose flour
1/2 cup whole wheat flour
1/2 tsp salt
1/2 tsp. cinnamon
1 tsp. baking soda
4 T. unsweetend baking cocoa
2 cups grated, skin-on zucchini (no big seeds)
1 cup milk chocolate chips divided
1/4 cup chopped pecans
DIRECTIONS
Grease and flour bottom of 9×13″ baking pan.
Preheat oven 350 degrees
Cream together applesauce, oil & sugar
Add 2 eggs, vanilla, milk & vinegar
Add mix well: both flours, salt, cinnamon, baking soda & cocoa
Fold in well: grated zucchini and 1/2 cup chocolate chips
Pour into prepared pan, spread evenly
Top with chopped nuts and remaining 1/2 cup chocolate chips
Bake for about 40 minutes, until cake springs back when lightly touched.
Cool and enjoy

Cooking.com

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A Summer Start For A Summer Party

One of the hardest food items for me to plan are what to have as appetizers. There are so many to choose from that I get overwhelmed and end up serving to many. For that reason this year I am going to try and serve only two to three appetizers.

Feta cheese is my favorite cheese. I love its flavor. This particular recipe was given to me many years ago by a friend, I lost the original recipe and went looking on the Internet for a replacement. I found it at Eating Well Magazine, where I find a lot of my recipes.

Serve with assorted vegetables, such as baby carrots, bell pepper strips, radishes, snow peas, broccoli and caulifower florets.

EatingWell

RECIPE INGREDIENTS
1 15-ounce can white beans, rinsed
3/4 cup nonfat plain yogurt
1/2 cup crumbled feta cheese
1 tablespoon lemon juice
1 teaspoon garlic salt
1 teaspoon freshly ground pepper
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
1/4 cup chopped fresh chives

DIRECTIONS
Place beans, yogurt, feta, lemon juice, garlic salt and pepper in a food processor and puree until smooth. Add herbs; puree until incorporated. Chill until ready to serve.

Have a safe and happy summer season.

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Red Velvet Cupcakes with Cream Cheese Frosting

For those of who are regular readers, you must have realized by now that I have a love affair with sweets and most if not all of Paula Deens recipes. Well, she has done it again with this cupcake recipe for the Fourth of July picnics…Enjoy!

I will tell you though I cheated a little by adding more cocoa powder…1 teaspoon just didn’t seem enough!

Ingredients:

2   large eggs, room temperature
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 teaspoon cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cup sugar
2 1/2 cup all-purpose flour
2 tablespoon red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Directions

For the cupcakes:

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip. Garnish with chopped pecans and a fresh raspberry or strawberry.

Recipe courtesy Paula Deen

Servings: 24 cupcakes
Prep Time: 20 min
Cook Time: 20 min
Difficulty: Easy

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Potato Salad

Potato Salad is a summer staple in this house. It goes with everything, and I do mean everything…well maybe not Italian food. I like to mix my flavors up with Potato Salad. Having the same old one everytime makes it the same old one, if you know what I mean :)

This particular recipe has a little zing to it which is provided by the horseradish. Hope you enjoy it as much as the family does…

RECIPE INGREDIENTS
6 to 7 medium red potatoes (about 2 pounds)
3/4 cup mayonnaise
1/2 cup sour cream
1/2 cup plain yogurt
1/3 cup thinly sliced green onions
2 to 3 dill pickle spears, chopped
4 1/2 teaspoons Dijon mustard
1 teaspoon prepared horseradish
2 garlic cloves, minced
1/2 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
Dash onion salt
Dash garlic powder
4 hard-cooked eggs, coarsely chopped

DIRECTIONS
Place potatoes in a saucepan and cover with water; bring to a boil. Cook for 20-30 minutes or until tender; drain and cool slightly. Slice potatoes into a large bowl.

In a small bowl, combine the mayonnaise, sour cream, yogurt, onions, pickles, mustard, horseradish, garlic and seasonings. Pour over potatoes and toss to coat. Gently stir in eggs. Cover and refrigerate for 2-3 hours.

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Amaya is a new author and just getting her "feet" wet in the publishing world.  Read an excerpt from her newest saga "Whiteout" at:   Amaya Thorne
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