Frosted Zucchini Brownies

by penji1

Frosted Zucchini Brownies

And the last of the zucchini creations from yesterday’s bake off.  Mine came out with more of a cake like texture than brownies, haven’t tried these yet either but I might have to break down and have one for breakfast.  Half of these made their way to a friend’s house for her bday last night (Hi Pam!  Happy Bday!) and the other half are also on their way to a neighbor’s house after church today.  This recipe comes from a blog called “Crazy for Crust”.

brownies

1/2 cup oil

1 1/2 cups sugar

2 teaspoons vanilla

2 cups flour

1/2 cup cocoa

1 1/2 teaspoons baking soda

1 teaspoon salt

2 cups shredded zucchini

1 tablespoon – 1/4 cup water (I didn’t need any water, my zucchini provided enough moisture)

1/2 cup chopped walnuts, if desired (I added 1 cup)

frosting

3 tablespoons cocoa

1/4 cup butter, softened

2 cups powdered sugar

1/4 cup milk

1/2 teaspoon vanilla

1  Preheat oven to 350.  Line 9 x 13″ with aluminum foil and spray with cooking spray.

2  Whisk together flour, cocoa, baking soda and salt.

3  With a mixer, beat together oil, sugar and vanilla until well combined.  Add dry ingredients and stir.  Fold in zucchini.  If mixture is powdery, start adding 1 tablespoons of water at a time, up to 4 tablespoons.  Batter will be crumbly but shouldn’t be powdery.  (My zucchini made the batter like cake batter.)  Add nuts, if using.

4  Bake 25 – 30 minutes until brownies spring back when gently touched.

5  For frosting, beat butter, cocoa and sugar then add milk and vanilla.  Spread over cooled brownies.

(My friend Teresa called to confirm that there were no eggs in this recipe so I thought I’d better add a note that yes, these are eggless brownies!)

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Pina Colada Zucchini Bread

by penji1

Pina Colada Zucchini Bread

Next up from the Saturday baking extravaganza is this bread which made 2 loaves, it smells so good!  Haven’t tried this one yet either.  Both these loaves are on their way to some neighbor’s houses after church today.  This recipe also comes from “Creations by Kara”, apparently she was on a zucchini kick just like me.

4 eggs

1 1/2 cups oil

1 1/2 teaspoons vanilla

1 1/2 teaspoons coconut extract

3 cups shredded zucchini

1 cup crushed pineapple, drained (this is 1 large can pineapple)

4 cups flour

2 1/2 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons salt

1 cup coconut, divided

1  Whisk together eggs, oil, extracts, zucchini and pineapple.

2  In separate bowl, combined dry ingredients then stir into wet ingredients just until combined.  Stir in 2/3 cup coconut.

3  Pour batter into 2 large, well greased loaf pans.  Sprinkle remaining coconut on top of loaves.

4  Bake at 325 for 50 – 60 minutes or until toothpick comes out clean.

5  Remove from oven and cool in pans 30 minutes before removing.

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Oatmeal Cinnamon Zucchini Muffins

by penji1

Oatmeal Cinnamon Zucchini Muffins

Yesterday was baking day for me, trying to put all that zucchini from our garden to good use so first up were these muffins which are going to be on their way to the Young Women at church today.  I haven’t tried one yet, trying to decide if I want to wait and eat one with the YW or try one now for breakfast, I guess we’ll see what happens.  The recipe comes from a blog called “Creations by Kara”.

3 cups flour

1 cup quick cooking oats

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoons cinnamon

3 eggs

3/4 cup oil

1 1/2 cups sugar

3 teaspoons vanilla

2 cups grated zucchini

1 cup cinnamon chips (I used my cinnamon drops from Alison’s pantry)

1  Stir together dry ingredients.

2  In another bowl, whisk eggs, oil, sugar, vanilla and zucchini.

3  Add dry ingredients and chips and mix well.

4  Fill well greased or paper lined muffin pans 2/3 full.

5  Bake at 350 for 15 – 18 minutes.

6  Cool in pans 5 minutes before removing to cooling racks.

Yields about 2 1/2 dozen muffins

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30 Minute Dinner Rolls

by penji1

30 Minute Dinner Rolls

And finally one last thing for Kristen’s dinner, homemade rolls.  Now I am a pretty decent cook and baker but I always seem to have trouble with recipes that call for yeast, I just haven’t quite got the hang of it yet but this recipe is the find of the week!  I know I will be making this over and over again because it was so easy and so quick and so yummy!  It comes from the “Six Sisters’ Stuff” new cookbook that I just got at Costco.  The recipe is probably on their website too.  It will change your life, just like it changed mine (now how often can you say that about a recipe?).

1 cup plus 2 tablespoons warm water

1/3 cup oil

2 tablespoons (or 2 packets) active dry yeast

1/4 cup sugar

1/2 teaspoon salt

1 egg

3 1/2 cups flour

Preheat oven to 400.  In the bowl of a mixer, combine warm water, oil, yeast and sugar (I used a fork to mix it together) and let rest for 5 – 10 minutes or until mixture is frothy and bubbly.  Attach mixer’s dough hook and mix in salt, egg and 2 cups of flour until combined.  Add remaining flour a little at a time (dough will be very sticky).  Spray hands with cooking spray and shape dough into 12 balls (I got about 15).  After rolls are shaped, place on lightly greased cookie sheet and let rest for 10 minutes.  Bake 10 minutes or until tops are lightly golden.

Toffee Bars #2

by penji1

Toffee Bars #2

Can’t take dinner to someone without taking treats too (at least I can’t!) so made these for Kristen and her fam too.  I must confess that I kept one for me so I could try it and they were so chocolatey and gooey, it was delightful!  The recipe comes from the Midwest Living website.

1/2 cup butter

3 ounces unsweetened chocolate

1 cup sugar

2 eggs

1 teaspoon vanilla

3/4 cup flour

1/4 teaspoon baking soda

3/4 cup toffee pieces

1/2 cup miniature semisweet chocolate chips (I used regular size)

1  In medium saucepan, melt butter and chocolate over low heat, stirring frequently.  Remove from heat.  Add sugar, eggs and vanilla.  Lightly beat just until combined (don’t overmix).  Stir together flour and baking soda and then stir into chocolate mixture.

2  Spread batter into greased 8 x 8 x 2″ pan.  Sprinkle with toffee pieces and chocolate chips.  Bake at 350 for 30 minutes.

Pasta with Zucchini, Tomatoes and Creamy Lemon Yogurt Sauce

by penji1

Pasta with Zucchini, Tomatoes and Creamy Lemon Yogurt Sauce

My cute neighbor Kristen had a baby on Monday (she went into labor on Labor Day, ha ha!) and so I got to make dinner for her last night.  Still trying to take advantage of all the yummy zucchini and tomatoes from my garden so this recipe was perfect.  I kept a little bowl of it for myself for dinner and it was delicious so now I need to make it again for the hungry boys at my house to try.  The recipe came from a blog called “Ezra Pound Cake.”

8 ounces whole wheat linguini (or pasta of your choice) (I went with bow ties)

1/2 cup nonfat plain Greek yogurt

1/4 cup grated Parmesan cheese

1 teaspoon grated lemon zest

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon olive oil

3 medium (8 oz each) zucchini, cut into thin strips

2 garlic cloves, thinly sliced

1/2 pint grape or cherry tomatoes, halved lengthwise

1  Bring large pot of salted water to boil and cook pasta according to package directions.  Reserve 1/4 cup cooking water.  Drain pasta and set aside.

2  In large bowl, stir together yogurt, Parmesan, lemon zest, salt and pepper and set aside.

3  In large skillet, heat olive oil over medium high heat.  Add zucchini and cook until just wilted, flipping them occasionally.  (Zucchini will be soft and somewhat see-through.)

4  Push zucchini aside so a space on the bottom of the pan is clear, add garlic and cook for 15 – 20 seconds, until golden but not brown.

5  Mix garlic in with zucchini.

6  Stir in tomatoes and cook until softened, about 2 minutes.

7  Transfer zucchini mixture to yogurt mixture in large bowl and stir to combine.  Add pasta and toss gently to combine.  Add reserved cooking water as needed.

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Brown Sugar Pound Cake

by penji1

Brown Sugar Pound Cake

This is one of my new favorite cakes!  It was so yummy!  My niece is starting her service today as a missionary for our church and so last night the family had a little get together to send her off and wish her well.  I made cakes!  I made the Triple Chocolate Bundt Cake which is already on the blog and this one.  The recipe comes from a blog called “Lady Behind the Curtain”.

1 1/2 cups butter, softened

2 cups brown sugar, packed

1 cup sugar

5 eggs

3 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup milk

1 (8 ounce) bag toffee bits

1 cup pecans, chopped

1 recipe Caramel Drizzle (see below)

1  Preheat oven to 325.

2  Spray 12 cup Bundt pan (I used my tube pan because I had just used my Bundt pan for the other cake) with nonstick cooking spray for baking (or with flour).  (Be generous here, my cake totally stuck!)

3  Beat butter until creamy.  Add sugars, beating until fluffy.  Add eggs, one at a time, beating well after each addition.  Combine flour, baking powder and salt in separate bowl.  Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour.  Beat until just combined.  Stir in toffee and pecans.

4  Spoon batter into pan.

5  Bake until toothpick inserted near center comes out clean, about 75 – 85 minutes.

6  Let cake cool in pan for 30 minutes.

7  Remove from pan and let cool completely.

8  Spoon caramel drizzle over cooled cake.

Easy Caramel Drizzle

1 (14 ounce) can sweetened condensed milk

1 cup brown sugar, packed

2 tablespoons butter

1/2 teaspoon vanilla

1  In medium saucepan, combine milk and sugar, bring to a boil over medium high heat, whisking constantly.

2  Reduce heat and simmer 5 minutes, whisking constantly.

3  Remove from heat and whisk in butter and vanilla.

4  Be sure to drizzle over cake while topping is hot!

German Chocolate Cake Bars

by penji1

German Chocolate Cake Bars

Courtney and Jaren came over last night for treats and games so I threw these together while we were visiting.  They were super easy and really delicious!  In fact, there aren’t many leftovers today.  The recipe comes from “Six Sisters” Stuff”, love them!

crust

1 box Devil’s Food cake mix (not the kind with pudding added)

1/2 cup (1 stick) butter, melted

1 egg

filling

1 (14 oz) can sweetened condensed milk

1 teaspoon vanilla

1 egg

1 cup chopped pecans

1 cup shredded coconut

1/2 cup milk chocolate chips

1  Preheat oven to 350.  Grease 9 x 13″ pan with cooking spray.

2  In medium bowl, mix together cake mix, butter and egg and press into bottom of pan.  The crust should not come up the sides.  Bake 7 minutes and remove from oven.  Crust will not look done.

3  While crust is baking, mix together sweetened condensed milk, vanilla, egg, pecans and coconut.  Pour evenly over warm crust and then sprinkle with chocolate chips.  Bake for 24 – 30 minutes, until top is light golden brown.  Remove from oven and allow to cool before cutting.

Pasta with Basil, Tomatoes and Garlic

by penji1

Pasta with Basil, Tomatoes and Garlic

Dinner last night, trying to take advantage of all the fresh tomatoes and basil from our garden.  The recipe comes from “My Recipes”, easy and yummy!

1/3 cup extra virgin olive oil

2 large garlic cloves, finely chopped

3/4 teaspoon kosher salt

1 1/4 pounds (1 quart) small cherry and teardrop tomatoes (I used a combo of grape, Roma and beefsteak)

3/4 pound seashell pasta (I used a bag of bowties, it was a little over a pound, I just used it all)

1/2 cup shaved Parmesan cheese (I used shredded)

1/2 cup thinly sliced fresh basil leaves

1  Combine oil, garlic and salt in large bowl.  Chop all tomatoes and add to bowl, stirring to combine.  Let stand about 30 minutes, stirring occasionally.

2  Meanwhile, cook pasta according to package directions.

3  Drain pasta, saving 1 cup cooking water.  Toss pasta with tomato mixture, then with cheese and basil.  Mix in additional pasta water as needed.  Season with salt.

Lemonade Cupcakes

by penji1

Lemonade Cupcakes

The Young Women were over at my house last night.  We made jewelery holders and visited and ate cupcakes.  I made lemon cupcakes from a box of lemon cake mix, topped them with the Lemon Truffle Filling from the Kneaders Raspberry Lemon Truffle Cupcake recipe, frosted them with buttercream icing dyed pink, sprinkled with yellow decorating sugar and then finished with a yellow striped paper straw.  They came out pretty cute and the girls loved them!  Had to share.

Here’s a pic of the jewelry holders we made too, cute frames from Michaels painted in their favorite color with chicken wire (from Lowes) hot glue gunned to the back.  They came out really cute!

jewelry holder