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Category Archives: Cakes

Chocolate Zucchini Cake

Have lots of zucchini growing in your garden or someone who does?  Who loves cake? To be honest I don’t, cake would never be my choice of dessert.  If I am going to eat cake this would be the one I would choose.

Chocolate zucchini cake was always a treat my grandmother made during the summer.  Actually zucchini is always of abundance in our home in the summer.  When I have too much I grate it and freeze it in 2 cup containers.  This cake is everything you could hope for.  Not too sweet, moist, and chocolate spice flavor without being overwhelming.

This cake compares more to a brownie flavor but a cake texture.  Plus it has zucchini in it so you can eat more, right?

Chocolate Zucchini Cake

Chocolate Zucchini Cake:

Cake batter:

  • 1/2 cup oil or applesauce
  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup sour milk (=1/2 cup milk and 1/2 tsp vinegar, mix and sit for 10 minutes)
  • 2 1/2 cups flour
  • 4 Tbs cocoa
  • 1/2 tsp baking powder
  • 1 tsp soda
  • 3/4 tsp cinnamon
  • 1/2 tsp cloves
  • 2 cups shredded zucchini
  • 1/2 cup chocolate chips

Glaze:

  • 3/4 cup powdered or confectioners sugar
  • 1/2 tsp cinnamon
  • 1/4 cup water

Cream oil, butter and sugar. Add eggs, vanilla, and milk. Beat with mixer.

Sift together flour, cocoa, baking powder, soda, cinnamon, and cloves. Add to egg mixture and beat well.

Stir in zucchini and pour into a greased 9×13 pan.Chocolate Zucchini Cake

Sprinkle with chocolate chips on top. Bake at 350° for 30-35 min or until a toothpick comes out clean.

Remove from oven and top with glaze(mix powdered sugar, cinnamon, and water).

*Sour milk 1 tsp to 1 cup milk, let stand for 10 min.

Chocolate Zucchini Cake

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Susan’s Coffee Cake

Susan's Coffee CakeI am not sure who Susan is, but Grandma has been making her coffee cake since I was a little girl.  I suppose I will need to ask her soon, if she even knows who she is or if she clipped the recipe out of the paper  years ago.

Coffee cake is so yummy, as long as it is not to dry.  Then again there is a reason you eat it with coffee to wash it down.  Susan’s coffee cake on the other hand is nice and moist because it has an amazing buttermilk glaze on top to soak into the cake.  I was looking through my recipe box and had put this recipe to the side to make.

Not once have I made this recipe on my own.  It has probably been at least 15 years since I have eaten it.  Grandma would make coffee cake if they were having company for brunch.  I would get it eat it if I was lucky enough to be over there when the company came.

Sorry about no post yesterday, we were camping.  Camping was fun but along with camping comes a lot of work for me, the mom that always is prepared for everything.  I try to plan all my meals and get anything done ahead of time.  This way I might actually get to enjoy our camping vacation.

For dinner I had lots of ideas and I made a big container of chunky chicken salad for lunches.  But what to make for breakfast?  Mr.Picky would like a hot breakfast every morning including potatoes, eggs, some gravy if he had his choice.  When you’re camping this is completely possible but a lot more work than I was willing to put in for a two-day trip.

I recently learned my husband who hates sweets enjoys coffee cake.  This was after I sent him to the store for a few items and he came home with two large boxes of coffee cake mix and was on a mission to eat some (but that is a whole nother story).  Then it clicked, I could make Susan’s Coffee Cake but with no nuts for Mr.Picky and bring it camping with us.  Talk about a no cook meal that everyone would be happy with.  I did bring some bananas in which everyone was required to eat before they had cake for breakfast.

Susan’s coffee cake fresh out of the oven was tempting, I wanted to dig right in.  We ate it two days later and it was still amazing.  I had a few disposable tin containers with lids, that just worked perfect to take my cake in camping.  It sealed great and was really a no mess breakfast.  I hope you can enjoy this recipe as much as we did.  I am sure I will be making this a lot more often now.

Susan’s Coffee Cake:Susan's Coffee Cake

This yields a 8 x 8″ pan, and would easily feed 6-9 people a good size piece.

Cake:

  • 3/4 cup sugar
  • 1/4 cup shortening
  • 1 egg
  • 1/2 cup milk
  • 1 1/2 cup flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt

Topping:

  • 1/4 cup brown sugar
  • 1 Tbs flour
  • 1 Tbs butter, softened
  • 1/4 cup nut, chopped ( I would use pecans or walnuts)
  • 1 tsp cinnamon
  • 1 Tbs water

Glaze:

  • 1/2 cup sugar
  • 1/4 cup buttermilk
  • 1/4 tsp baking soda
  • 1 tsp vanilla
  • 1/4 cup butter

For the cake prepare a 8 x 8″ square baking pan by greasing it lightly.

Mix together sugar, shortening, egg, and milk.  Meanwhile sift or whisk together flour, baking powder and salt.  Then combine the two mixtures to form a smooth thick batter.

Spread batter into pan.

Combine all the topping ingredients in a small bowl.  My topping is going to look verily smooth because I left out the nuts.Susan's Coffee Cake

Spread topping on top of batter as best you can, I used the back of a spoon to lightly spread it around.

Bake the coffee cake at 375 degrees, for 25-30 minutes.  Check with a toothpick, when it comes out clean of the center your cake it is done.

The last few minutes of baking combine all the glaze ingredients in a small sauce pan.  Over medium heat while stirring, heat the mixture until boiling.  Boil for one minutes and remove from heat.

Pour the hot glaze over the hot coffee cake evenly.  Allow the coffee cake to cool before serving.

Owl Cake

A week before planning the kid’s birthday party, I got a call to make a cake for a non-profit organization I volunteer for.  Owls, pink, and green was the theme of the baby shower.  I looked around for some ideas and got enough inspiration for this cake.  I thought it turned out cute and was fun because I love owls.

Please don’t mind the plastic around the cake.  I transported the cake and finished it up on site.  I then left the camera at home, so this picture is all you get.

Owl Cake

Owl Cake Steps:

I made yellow box cake, baking it in two 9″ pans.  I slice and filled the cake with a vanilla pastry cream, but this step could be skipped.Owl Cake

 

I always freeze my cake after baking, and if I have to cut and stack I do so while frozen.  I cut an arch to fit the bottom round, and with the piece cut off cut out some triangle owl ears.

Using special buttercream frosting, I dirty iced the cake to glue it all together and placed it in the freezer for about 10 minutes to set the frosting.Dirty Iced Owl Cake

I then frosted the cake with creamy chocolate frosting and used some colored cloud frosting to add the belly, bow, and eyes.  Buttercream could easily be used so you don’t have to make three frosting flavors.  I just happened to have some made from the cakes earlier in the weekOwl Cake

Creamy Chocolate Frosting

This sounds as delicious as it is, creamy chocolate anything sounds good.  Frosting is usually not something I would rave about.  Not only is this an easy chocolate frosting but people ask many times what recipe I use.  Picking it up somewhere along the way this is it . . .

Creamy Chocolate Frosting:Creamy Chocolate Frosting

This easily frosts a 9 x 13″ cake, or two round.

  • 2 3/4 cup powdered or confectioners sugar
  • 6 Tbs unsweetened cocoa powder
  • 6 Tbs butter, softened
  • 5 Tbs evaporated milk or 1 % milk will do
  • 1 tsp vanilla

Sift cocoa powder and sugar.

In a large bowl cream butter until smooth.  Alternating sugar mix and milk, add to butter.

Blend in vanilla and beat until light and fluffy.

Banana Bread Bars

This recipe is one I got off of Pinterest, thanks to  PinCookie.com .  If you like banana you will love these, and even if you don’t you probably will love these.  I made them a while ago and then my sister brought some over recently and reminded me how good they are.  These are dangerous in my house, I really have no self-control when they are around.  The first time I made them I put them on the counter.  I swear every time I walked by I would take just another tiny piece, before I knew it half the pan was gone.  I quickly packaged up the remaining bit and passed them out to family and friends.  These are a must try!!!!

This recipe is the same as on PinCookie.com, when I made them I cut the frosting recipe in half it was a little too much for me.  Do as you wish, but I would recommend starting with half and if you want more make a second batch and add that on top.

Banana Bread Bars with Brown Butter Frosting:

  • 1-1/2 c. sugar
  • 1 c. sour cream
  • 1/2 c. butter, softened
  • 2 eggs
  • 1-3/4 (3 or 4) ripe bananas, mashed
  • 2 tsp. vanilla extract
  • 2 c. all-purpose flour
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 1/2 c. chopped walnuts (optional)

Brown Butter Frosting:

  • 1/2 c. butter
  • 4 c. powdered sugar
  • 1-1/2 tsp. vanilla extract
  • 3 tbsp. milk

Heat oven to 375F. Grease and flour 15×10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract.

Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.

Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.

Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.

Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).


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