Blueberry Zucchini Muffins

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Blueberry Zucchini Muffins

As we’ve already established, I have a plethora of zucchini this summer.  I also bought way too many blueberries for the waffle bar.  What’s a girl to do?  Well when that girl has a hubbie who loves zucchini muffins and also loves blueberries, it’s a no brainer!  PS  He loved these too!

3 eggs

1 cup oil

1 1/2 cups sugar

2 teaspoons vanilla

2 cups ground or grated zucchini

3 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

2 teaspoons cinnamon

2 cups fresh blueberries

1  Preheat oven to 375 or 350 for dark pans.  Line muffin pans with paper liners.

2  Whisk together eggs, oil and sugar until well combined then add in vanilla and zucchini and whisk again.

3  In another bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon.  Add blueberries to flour mixture and toss gently to coat berries.

4  Add dry ingredients to wet ingredients and stir gently until combined.  Scoop batter into liners and top each with 1 – 2 blueberries.

5  Bake about 25 minutes, until tops are golden brown.  Cool in pan a few minutes then remove to cooling rack to cool completely.

Yield: about 2 1/2 dozen

recipe from In Erika’s Kitchen

1st Birthday Tiny Pink “Naked” Smash Cake and “Naked” Pink Flower Cupcakes

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1st Birthday Tiny “Naked” Smash Cake

My cute friend Caitlin got in touch with me to ask if I would make a naked smash cake for her little girl Indy’s first birthday and some naked cupcakes as well.  She wanted everything to be in pale pink, mint green and gold.  I was curious to see how  a naked cake would look with pink frosting, it turned out pretty cute.  The cake is tiny, top layer is 3″, middle is 4″ and bottom is 5″, hard to frost because they are so small but perfect for a baby smash cake.

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1st Birthday “Naked” Flower Cupcakes

I experimented with the cupcakes to try and get a “Naked” look to them but naked frosting like on the cake doesn’t look that good on a cupcake but then I tried a small rosette leaving the edges naked and I think that looks so adorable.  I just love these cupcakes.

The cake and cupcakes are vanilla made with the White Almond Sour Cream Cake recipe that has become my favorite cake recipe ever and the frosting is my favorite Buttercream Icing tinted with the new Wilton Color Right Performance Color System which I am really happy with so far, it really does help to get just the right color.  Caitlin provided the gold cupcake liners and the cake accessories.  Happy happy 1st Birthday to sweet baby Indy!

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Farewell Party Waffle Bar

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Farewell Party Waffle Bar

We had a big Farewell Party here last week for our friend Adam who is off to serve a mission for our church in California in the San Fernando Valley.  Adam has been over for Waffle Love in the past so we decided to have a waffle bar this time.

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Waffle Love Waffles

Waffle Love recipe here

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Brownie Waffles and Cinnamon Roll Waffles

Brownie Waffles a la Mode recipe here

Cinnamon Roll Waffle recipe here

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Raspberries, Blueberries and Sliced Strawberries

 

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Various toppings including Nutella, Trader Joe’s Cookie Butters, Chocolate and Caramel Ice Cream Toppings and Cinnamon Roll Icing

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Vanilla Bean Ice Cream and Homemade Whipped Cream

Homemade Whipped Cream recipe here

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Cinnamon Roll Waffles, Waffle Love Waffles and Brownie Waffles a la Mode

I even got brave and made some California themed centerpieces without Courtney around to help.  I think they turned out really cute.

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Mason Jar filled with Yellow Sixlets

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Mason Jar filled with Yellow Butter Mints

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Mason Jar filled with Lemon Drops

It was a great party and a great sendoff for Adam.  Good Luck Adam, you’re going to have and amazing experience!

 

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Brownie Waffles a la Mode

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Cinnamon Roll Waffles, Waffle Love Waffles and Brownie Waffles a la Mode

Our friend Adam is getting ready to go on a mission for our church to California so we had a big waffle party with all the gang to send him off.  I made the three waffles pictured above – Cinnamon Roll Waffles (click here for recipe), Waffle Love Waffles (click here for recipe) and Brownie Waffles a la Mode, see below for recipe.  It was a great party!

waffles

1/4 cup butter

2 ounces unsweetened chocolate, chopped

1/2 cup flour

1/4 cup cocoa

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 eggs, lightly beaten

2/3 cup sugar

1/4 cup half and half or light cream

1 teaspoon vanilla

toppings

ice cream

ice cream toppings such as chocolate syrup and caramel syrup

fruit

whipped cream

1  In a small saucepan, cook and stir butter and chocolate over low until melted and smooth.  Let cool.

2  Sift together flour, cocoa, baking powder, baking soda, and salt.  Make a well in center.

3  In another bowl, combine eggs, sugar, half and half, vanilla and melted chocolate and stir until well combined.  Add liquid mixture to flour mixture and stir just until moistened.

4  Preheat 7 1/2″ round waffle maker, spray with cooking spray.  Scoop 1/2 cup of batter into waffle maker.  Bake until waffles are cooked through and then remove to cooling rack.

5  Separate waffles into quarters and serve with ice cream and toppings.

recipe from Better Homes and Gardens

Glazed Lemon Zucchini Bread

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Glazed Lemon Zucchini Bread

Yes.  More zucchini recipes.  I cannot tell you how this one tasted although it smelled divine because I gave it to my sweet friend Bailey for her birthday but she did text me and said it was “THE best lemon anything I have ever had!”, I don’t know how you top that.

bread

2 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

2 eggs

1/2 cup oil

1 1/3 cups sugar

zest and juice from 1 lemon, about 2 tablespoons of juice

1/2 cup buttermilk

1 cup ground or grated zucchini

glaze

1 cup powdered sugar

zest and juice from 1 lemon

1  Preheat oven to 350.  Spray 9 x 5″ loaf pan with cooking spray for baking.

2  Whisk flour, salt and baking powder together.

3  Beat eggs on low then add in oil and sugar and beat until well blended.  Add lemon juice and zest and buttermilk and blend.  Fold in zucchini and mix well.

4  Add dry ingredients to wet ingredients and blend until well combined.  Pour into prepared pan and bake 40 – 45 minutes or until top is no longer jiggly and tester inserted in center comes out clean.

5  Let cool 15 minutes in pan then turn out to cooling rack.  When mostly cool, place on serving platter.  Combine glaze ingredients and drizzle over bread.

recipe from Lil’ Luna

Buttermilk Chocolate Chip Zucchini Bread

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Buttermilk Chocolate Chip Zucchini Bread

It is truly amazing how much zucchini two zucchini plants can produce!  On the upside I get to try out all kinds of new recipes, like this one which is delicious.

1/3 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla

1/3 cup buttermilk

1 1/2 cups ground zucchini

1 2/3 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

1 teaspoon cinnamon

1/2 cup chocolate chips, mini or regular

1  Preheat oven to 325.  Spray 9 x 5″ loaf pan with cooking spray for baking.

2  Cream butter and sugar together.  Beat in eggs, vanilla, buttermilk, and zucchini.

3  Combine dry ingredients and chocolate chips and stir into wet ingredients.

4  Pour into loaf pan and bake for about 55 minutes.

5  Remove from oven and let cool in pan 15 minutes before removing.

recipe from Creations by Kara

Zoodles with Homemade Tomato Sauce

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Zoodles with Homemade Tomato Sauce

You are looking at a delicious dinner made mostly from our garden!  If you have a garden and planted zucchini then you really should check out the Veggetti like this one from Amazon for $9.99.  They are super easy to use, just put the zucchini in and twist and voila!  zoodles!  I sauteed the zoodles with some olive oil, salt and pepper for just 2 – 3 minutes then topped them with some homemade tomato sauce (recipe here, I just added some Italian Seasoning before roasting) and dinner is done and delicious and I used the zucchini and tomatoes from our garden so win, win all around.