Brownie Waffles a la Mode

by penji1
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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

by penji1
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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

by penji1
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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

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Zoodles with Homemade Tomato Sauce

by penji1
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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.

Easy Lemon Truffles

by penji1
Easy Lemon Truffles

Easy Lemon Truffles

How cute are these truffles?  And they really were the easiest truffles I’ve ever made and, bonus, they were delicious too!

1 box lemon cake mix

1 stick butter, melted

juice and zest of 1 lemon

1/4 cup sugar

1 bottle yellow or white sanding sugar

1  Mix together cake mix, butter, lemon juice and zest and 1/4 cup sugar until combined.

2  Form dough into 1 – 2″ balls and roll in sanding sugar to coat.

3  Refrigerate until set, remove from fridge about 20 minutes before serving.

Yield: around 30 truffles depending on size

recipe from Premeditated Leftovers

Mediterranean Pasta Salad

by penji1
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Mediterranean Pasta Salad

I threw this together the other day, trying to use the grape tomatoes and zucchini from our garden.  It was delicious!

salad

1 – 2 bags (16 oz each) pasta

1/2 – 1 diced red onion

1 small jar or 1/2 large jar artichoke hearts, drained and chopped

1 – 2 cups grape tomatoes, cut in half

1 zucchini, sliced

1/2 cup feta cheese

Lemon Herb Vinaigrette

1/2 cup olive oil

6 tablespoons red wine vinegar

2 tablespoons fresh lemon juice

4 teaspoons dried oregano

2 teaspoons honey

4 small cloves garlic, pressed

1/2 teaspoon pepper

1/2 teaspoon salt

1  Cook pasta according to package directions, drain and pour into a large bowl.

2  Add onion, artichokes, tomatoes, zucchini and feta to bowl with pasta and gently toss.

3  Whisk together vinaigrette ingredients, pour over pasta and mix gently to combine.

4  Refrigerate until ready to serve.

recipe from Gimme Some Oven

 

Double Chocolate Zucchini Muffins

by penji1
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Double Chocolate Zucchini Muffins

These were amazing, chocolate chips and toffee and more chocolate?  Yes, please!

1/2 cup butter, softened

2/3 cup packed brown sugar

1 egg

1 teaspoon vanilla

1 cup shredded or ground zucchini

2/3 cup sour cream or yogurt

1/3 cup buttermilk

1/2 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

2 cups flour

1/2 cup cocoa

1 cup toffee bits

1 cup chocolate chips plus more for sprinkling on top

1  Preheat oven to 400 and line muffin tins with paper liners.

2  Beat butter and sugar until creamy.  Add egg, vanilla, zucchini, sour cream or yogurt, and buttermilk and mix well.

3  Whisk together salt, baking powder, baking soda, flour and cocoa and slowly add to wet mixture until thick batter forms.

4  Stir in toffee and chocolate chips.  Scoop batter into prepared pans and sprinkle tops with additional chocolate chips.

5  Bake 16 – 18 minutes or until tops spring back when lightly touched.

Yield: around 28 muffins

recipe from Inside Bru Crew Life

3 Ingredient Zucchini Brownies

by penji1
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3 Ingredient Zucchini Brownies

This recipe right here is a game changer, brownies with only 3 ingredients?  No eggs or oil?  And they taste killer, all fudgy and dense!  You can thank me later.

1 (18.9 oz) box brownie mix

1 cup ground or shredded zucchini

1/3 cup milk or water

1  Preheat oven according to brownie box instructions.  Spray bottom only of 9 x 13″ pan with cooking spray.

2  Combine 3 ingredients and mix well.  Pour into prepared pan.

3  Bake according to brownie box instructions.

recipe from The Frugal Foodie Mama

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Chocolate Chip Cookie Cups with Chocolate Mousse and Chocolate Spoons

by penji1
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Chocolate Chip Cookie Cups with Chocolate Mousse and Chocolate Spoons

The Young Women from church were over last night for a final camp activity and so I got to be creative in the kitchen!  I bought this new Wilton pan from Amazon

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Wilton Sweet Shooters Cookie Shot Glass Pan Set

and decided to give it a try.  I used the recipe (see below) that came with the pan to make “Chocolate Chip Cookie Glasses”.  There was a bit of a learning curve to using this pan but it wasn’t too difficult after I figured it out, reading all the tips from people who had bought and used the pan helped a lot.

For the filling, I mixed up some chocolate pudding and then added Cool Whip to it for a quick and easy mousse and then topped the mousse with an additional squirt of Cool Whip and topped that with a mini chocolate chip.

I also made some chocolate spoons with my spoon mold that I found at Gygis and some Wilton chocolate candy melts.

These treats were delicious and also adorable!

Chocolate Chip Cookie Glasses

3 cups flour

2/3 cup packed brown sugar

1/3 cup sugar

3/4 teaspoon baking powder

1/2 teaspoon salt

12 tablespoons (1 1/2 sticks) butter, melted

2 eggs

1 teaspoon vanilla

2 – 3 tablespoons milk

2/3 cup mini chocolate chips

1  Preheat oven to 350.  Spray mold and inserts with cooking spray for baking.

2  Combine flour, sugars, baking powder and salt in a large bowl.  In a small bowl, combine butter, eggs and vanilla.  Add wet ingredients to dry and mix well.  Add milk as needed to get dough to stick together.  Mix in chocolate chips.

3  Scoop dough into 2 tablespoon sized balls and place in wells.  Press insert firmly into each well causing dough to rise up along sides.

4  Bake 15 – 20 minutes until edges are firm and dry.  Let sit in pan for 10 minutes then remove by twisting insert carefully and pulling out.  Trim as desired.  Repeat with remaining dough.

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Chocolate Turtle Cake

by penji1
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Chocolate Turtle Cake

I’m not gonna lie, I was a little disappointed with this cake.  The frosting was really runny and not at all like the picture in the recipe so I’m not sure what went wrong there.  I hardly ever say that a dessert is too much but next time I would cut down on the amount of chocolate chips in the cake and also the amount of turtle candies in between the layers too.  It tasted great but didn’t look the way I wanted it to.  It was for Bob’s birthday dinner so I was a little bummed that it didn’t look as awesome as I had planned.

1 box Devil’s Food cake mix

1 small box chocolate instant pudding mix

3 eggs

1 1/4 cups milk

1 cup oil

1 tablespoon vanilla

1 teaspoon instant coffee granules

1/2 – 1 cup chocolate chips

1 cup chopped pecans

1 tub ready to spread cream cheese frosting

1/2 cup canned dulce de leche

1 – 2 (7 oz) packages turtle candies

1 (12 oz) jar caramel ice cream topping

1.4 cup pecan halves, toasted

1  Preheat oven to 350.  Spray two 9″ round cake pans with cooking spray for baking, the kind with flour.

2  Beat cake mix, pudding mix, eggs, milk, oil, vanilla and coffee granules on low for 1 minute then on medium for 2 minutes.  Fold in chocolate chips and pecans.  Pour batter into prepared pans.

3  Bake 30 – 32 minutes or until cake tester inserted in middle comes out clean.  Cool in pans 10 minutes then remove to cooling racks to cool completely, about 1 hour.  Wrap cake layers in plastic wrap and refrigerate for at least 1 hour.

4  Stir frosting and dulce de leche together.  Cut 6 turtle candies in half for garnish then chop the rest into small pieces.

5  Place 1 cake layer, top side up, on serving platter.  Spread with half the frosting then sprinkle with chopped candies.  Place 2nd layer, top side up, on candies.  Spread with remaining frosting.  Cover and refrigerate until ready to serve.  Drizzle caramel topping over cake.  Top with pecan halves and halved turtles.

recipe from The Cake Blog