Chocolate Zucchini Cake by Debi

It’s zucchini squash time in the garden and I have been utilizing the zucchini from my garden in different ways. Sara gave me the idea to try to make chocolate zucchini cake the other day and searched for a recipe for me. I settled on the one below which sounded very similar to what she found. Instead of a two-layer cake, I made a 9” x 13” sheet cake in a glass pan; omitted the optional espresso powder; used canola oil and dark brown sugar; sour cream instead of yogurt; and iced with the milk chocolate icing suggested in recipe link. https://sallysbakingaddiction.com/2016/02/17/marble-cake/

If you like chocolate like I do, I think you will like this cake.

Ingredients:

·         2 cups (250g) all-purpose flour (spoon & leveled)

·         3/4 cup (63g) unsweetened natural cocoa powder

·         2 teaspoons baking soda

·         1/2 teaspoon baking powder

·         1 teaspoon espresso powder (optional)

·         1/2 teaspoon salt

·         1 cup (240ml) canola or vegetable oil

·         1 cup (200g) granulated sugar

·         3/4 cup (150g) packed light or dark brown sugar

·         4 large eggs, at room temperature

·         1/3 cup (80g) sour cream or plain yogurt, at room temperature

·         2 teaspoons pure vanilla extract

·         3 cups shredded zucchini (about 3 medium)*

·         1 cup (180g) semi-sweet chocolate chips

·         chocolate frosting or vanilla frosting

Directions:

• Preheat oven to 350°F (177°C). Grease two 9×2 inch cake pans. (Make sure they’re at least 2 inches high, deep dish style.) Set aside.

• Make the cake: Whisk the flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt together in a large bowl. In another large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the oil, granulated sugar, brown sugar, eggs, sour cream, vanilla, and zucchini together until combined. Pour into dry ingredients and beat on medium speed until completely combined. Beat in the chocolate chips. Batter will be slightly thick.

• Pour batter evenly into cake pans. Bake for around 25-32 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

For pictures and complete directions visit the link below:

https://sallysbakingaddiction.com/2017/07/10/chocolate-zucchini-cake/

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Seriously Sweet Cupcakes

Of Culpepper, Va furnished us with fun for the eclipse.

Mrs Anderson, our culinary teacher, Monroe Tech, Leesburg, va. and me enjoying our eclipse cupcakes from Seriously Sweet Cupcakes. She said thank you, Chris and Tammy! it was delicious!


Order yours http://www.seriouslysweetcupcakes.com Tell Amy we sent you…

A joy of gardening-Canning

Some years certain things seem to produce better in my garden than others. This year the peppers have been bountiful, particularly the hot ones like jalapeno which my husband chose to be planted since he loves them. But he can only eat so many fresh ones, so I suggested we find a recipe for canning them in jars. Since we also had a couple of other hot varieties as well as mild banana peppers, some jars got a mix rather than just jalapeno. Today’s batch was the second one which yielded around 11 pints. We plan on dressing the jars up with personalized labels and maybe some raffia or ribbon around the lids and giving them as Christmas presents. The recipe was a simple one obtained from online that involved pouring equal parts of simmering wine vinegar (I ran out and used apple cider in a few jars) and water over the cut up peppers packed in hot jars with a clove of garlic and ½ tsp of pickling salt or spice. Then they were processed in a hot water bath for 10 minutes. Seemed like a great way to make use of the garden bounty.

Southern Pound Cake

Frances Pardue, NC baked and shipped! The cake was fresh and had table beauty. You might ask; where is the photo? Answer: We were more interested in the beauty and taste until a little to late.    [contributed by Frances Pardue, NC]

INGREDIENTS

6    EGGS

1    CUP  [2 STICKS] BUTTER

3    CUPS  SUGAR

3    CUPS  ALL PURPOSE FLOUR

1    CUP WHIPPING CREAM  [aka heavy cream]

1    TEASPOON VANILLA

INSTRUCTIONS:

1.  GREASE & FLOUR TUBE [OR BUNDT] PAN AND SET OUT EGGS AND BUTTER ALLOWING THEM TO REACH ROOM TEMP.

2. IN A LARGE BOWL, CREAM BUTTER AND SUGAR UNTIL SMOOTH.
ADD EGGS. ONE AT A TIME BEATING FOR ONE MINUTE AFTER EACH ADDITION
SIFT FLOUR AND ADD TO CREAMED MIXTURE ALTERNATING BETWEEN FLOUR AND WHIPPING CREAM.

3.STIR IN VANILLA

4.  POUR INTO PREPARED PAN AND PLACE IN A COLD OVEN.
TURN THE OVEN TO 300 DEGREES AND BAKE FOR 80-90 MINUTES, UNTIL
TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN
COOL COMPLETELY BEFORE REMOVING FROM PAN.

APPLE POUND CAKE/great

APPLE POUND CAKE  by___Frances Pardue

1 & ½ c. Corn Oil                                  1 tsp. salt
2c. sugar                                                ½ tsp. ground cinnamon
3 eggs                                                     ½ tsp. ground nutmeg
2 tsp. vanilla extract                             2 c. finely chopped apple
3 c. all-purpose flour                            1 c. chopped nuts
1 tsp. soda                                              1/3 c. golden raisins

Beat oil, sugar, eggs and vanilla until well blended. Combine dry ingredients and add to sugar mixture, beting well.  Stir in apples, nuts & raisins.  Spoon into greased and floured 10 in. tube pan.  Bake @ 315 degrees for 1 hour, 15 min.

Let cake cook in pan 10 minutes before removing from pan.