Spiced Zucchini Cake

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• I made this back in August of last year.  One of my co workers brought me some zucchini and asked if I could make some sort of treat for work.   So I went on a search for something different.  Didn't want to make the same old zucchini bread.  I changed a few things but the end result was still a delicious cake.  Hope you give it a try.  

here it is un frosted 

• adapted from here
• 2 cups zucchini (is equal to about 1 or 2 zucchinis), grated and some of the moisture squeezed out
• 1/2 cup unsalted butter, melted
• 1/4 cp apple sauce
• 1/8 cup 1/2 n 1/2
• 1/4 sour cream
• 2 tsp vanilla
• 3 eggs
• 2 3/4 cups all purpose flour
• 1 tbsp + 1/4 tsp baking powder
• 1 1/4 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp ground ginger
• 1 1/4 cups sugar

For the Glaze:

• 2 cups confectioners sugar
• 1/4 tsp vanilla
• 1/3 cup soft cream cheese3 TBL soft butter
• 4 – 6 Tbsp milk (adjust according to how thick you want the glaze)

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INSTRUCTIONS

1. Pre-heat the oven to 350°F.
2. Grease a 10″ bundt pan with cooking spray or butter. Set aside.
3. Prepare the zucchini by grating over a mixing bowl.
4. Over a mesh strainer use your hands to squeeze out some of the moisture from the zucchini. You don't have to get all the moisture out but it's best to remove some before moving onto the next steps. Once you do this add the zucchini back into the mixing bowl.
5. Into the mixing bowl with the zucchini, combine the melted butter, milk, vanilla and eggs. Mix together well.
6. In a separate large mixing bowl, Combine the flour, baking powder, baking soda, salt, sugar and spices. Using a whisk works well to get everything well combined.
7. Pour the wet ingredients into the dry ingredients. Combine.
8. IMPORTANT: When combining the wet and dry ingredients try to avoid over stirring. You want to mix until the dry just start to dissolve into the wet.
9. Pour the batter into the greased bundt pan and use a spoon or spatula to spread it evenly.
10. Place the cake in the oven to bake for about 45 minutes.
11. Remove from the oven an allow to cool on a wire rack (still in the pan).
12. Once ready to serve, place a plate on top of the bundt pan and flip over. The cake should easily come out of the pan.
13. Drizzle the glaze over the cake in desired amount. Reserve some of the glaze to serve with the cake if anyone wants extra! 

 glaze:

1. Combine all ingredients under the Glaze section above. Adjust the amount of milk used depending on how thick you would like it.
2. This makes about 1 cup of glaze which is more than enough for the cake, plus some to serve on the side if you want extra.
3. You can also adjust the amount of cinnamon depending on your tastes.

Thanks for taking time to stop by, have a great week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.

Donna

Quick Cranberry Muffins

I have a freezer full of cranberries that I bought around Thanksgiving time and decided that i  I really need to start using them.  This is the same recipe I used for the blueberry muffins.  A very versatile go to recipe.

1 1/2 cups (all-purpose flour
3/4 cup granulated sugar, plus 1 tablespoon for muffin tops
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg
1/3 – 1/2 cup milk
1 1/2 teaspoons vanilla extract
6 to 8 ounces fresh or frozen cranberries (cooked down with sugar)

1. Preheat oven to 400º F
2. In a small sauce pan cook cranberries with about 1/2 cup sugar and 1/3 sup water.  Cook until broken apart and slightly thick.  Set aside to cool
3. In a large bowl whisk flour, sugar, baking powder and salt,
4. Use a measuring cup that holds at least 1 cup and add vegetable oil, egg and then fill the cup to the 1-cup line with milk (about 1/3 to a 1/2 cup of milk). Add vanilla and whisk until combined.  Fold in blueberries, don't overmix.  Fill muffin lined muffin tins and bake for 15-20 minutes until golden.

Enjoy!

thanks for stopping by, have a wonderful week and Always Remember to Find the time to do ALL the things You L♥ve.

Donna

skillet pizza

My daughter posted this recipe to my FB and asked if I would make it for dinner.  Well of course we comply.  I used my pizza dough recipe, which I perfected a while back and it's my go to.  This turned out exceptional and will make it again.  It is a doughy pizza so if you like the normal crust you may not like this.  But try it anyway and you decide.  Was a big hit.  I made this with Italian sausage, orange peppers, onions and basil.

 high-gluten flour bread flour, about 2 3/4 cups
1/2 cup semolina flour
1teaspoons kosher salt 3/8 of an ounce or .35 ounces
1 pkg yeast
1 1/2  cup warm water

2 tsp sugar

1/2 tsp salt

1 tsp evo

your favorite suace
your choice of toppings

Optional but tasty:

• fresh basil leaves for adding before and after baking

Instructions

Preheat oven about 45 minutes before making pizza to 500° or as high as your oven will go.

Put yeast and sugar in warm water, stir and let sit unitl foams

1. put flour and other dry ingredients into food processor.  pulse several times.  add evo and then slowly add wet mixture.  process until it forms a ball.  If you need to add more flour do a little at a time, you don't want it get to dry.  A little on the wet side is ok.

form a ball with dough and place is a slightly greased bowl and cover and let sit unitl double, takes about 1 hour.

Slightly grease the bottom of your iron skillet (don't over do you don't want your pizza soggy from the oil. Sprinkle bottom with a little bit of corn meal, take 1/2 the dough and spread it out in the pan until it reaches the sides.  Cover with plastic wrap and set aside at room temp for about 2 hours.

Spread a little sauce on bottom of pizza then put your favorite ingredients on top and then top with mozzarella cheese  (it's also good with a mixture of mozzarella and provolone)  Bake for about 15 minutes until golden.  Remove and let set for a couple of minutes.  If you can remove from pan and put into serving pieces.  Best of all Enjoy!!!!

Thanks for stopping by, have a great week and Always Remember to Find the Time to DO all the things You L♥ve.
Donna

shrimp risotto with bacon and corn

Back during the heat of summer I made this dish.  It was 101° and the heat index was 110°.  I hadn't been cooking much because I just didn't feel like it.  But this day I was hungry for something different and in the mood for rice.  I wanted to make a pot pie recipe I found but didn't have puff pastry on hand so I decided on this.  I had just bought some fresh local corn, and I had all the rest of the ingredients for this dish.  This turned out so good, will make it again, but maybe leave out the bacon.

INGREDIENTS

3 cups chicken broth (or as needed)

4 slices bacon, halved widthwise then lengthwise into 4 mini slices each (16 pieces)

12 jumbo shrimp (16-20 count), peeled, deveined and tails removed

salt and freshly ground black pepper, to taste

2 tablespoons butter

2 tablespoons olive oil

1/2 medium onion, finely chopped

1/2 medium red bell pepper, finely chopped

4 cloves garlic, minced

2/3 cup Arborio rice

1/4 cup dry white wine

3/4 cup corn kernels, if fresh, blanched or thawed if frozen

1/4 cup heavy cream

Cayenne pepper, to taste

1/4 cup grated Asiago cheese, plus more for serving

2 tablespoons chopped parsley

INSTRUCTIONS

Place broth in a saucepan and bring to a simmer. Reduce heat to low and keep warm.

Cook bacon strips in a sauté, frying or other shallow pan over medium heat until crisp. Transfer to a paper towel-lined plate, reserving bacon drippings. Crumble half of the strips into small pieces. Reserve remaining strips for garnish.

Season shrimp with salt and black pepper. Add shrimp to bacon drippings and cook 1-2 minutes per side or until pink and firm. Transfer to the plate with the bacon. Wipe out pan.

Heat butter and olive oil over medium-high heat. Add the onion and reduce heat to medium-low. Cook the onion 4-5 minutes or until softened, being careful not to brown the onion. Add the red bell pepper and cook 2-3 more minutes.

Stir in the garlic and rice and cook 1-2 minutes, stirring slowly but constantly, until the rice is slightly translucent, being careful not to brown it. Add the wine and cook, stirring until evaporated. Add the chicken broth in stages, about a full soup ladle at a time and continuing to stir until the rice is creamy and has reached the al dente stage, about 18 to 20 minutes. (You may not need all the broth.)

Stir in the crumbled bacon, shrimp, corn kernels, heavy cream, cayenne pepper, cheese and parsley. Heat through. Adjust seasoning with salt and black pepper to taste. Garnish with bacon strips. Serve immediately with more grated cheese if desired.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.
Donna

Chocolate, coconut cranberry bundt cake

I have so many whole cranberries in the freezer I'm always looking for something new to do with them.  This cake sounded really yummy.  I took this to my friends house one Saturday back in September when I went to her house for one of our crafting sessions.  I always try to bring some sort of treat because my friend really doesn't like to bake.

Adapted from the here
ingredients:

1.5 cup all purpose flour 2 tsp baking powder 2 lemons -zest only 1/2 cup shredded sweetened coconut 1/2 tsp salt 2 cups fresh cranberries -or dried (I used frozen whole and cooked down, then cooled") 6 oz dark chocholate -roughly, chopped (use what you like) 1 package  cream cheese -softened 3/4 cup coconut oil 1.25 cup sugar 1.5 tsp vanilla extract 3 eggs - Pam Baking spray -for greasing pan before the icing

Instructions: 

1. In a bowl, combine flour, baking powder, lemon zest, shredded coconut, salt, cranberries and chocolate. Lay to one side for later. Spray bundt pan with Pam. Preheat oven to 325F.
2. In stand mixer, mix cream cheese and coconut oil until smooth and creamy, about 3-4 minutes.
3. Add sugar to cream cheese mixture and blend until combined, about 1-2 minutes.
4. Add vanilla & coconut extract to mixture and blend about 30 seconds or so.
5. Add eggs (one at a time) to mixture, blending each until just combined.
6. Add flour mixture to cream cheese mixture, blending until just combined, about 1-2 minutes.
7. Pour mixture into prepared pan. Bake about 60 minutes, or until wooden skewer comes out clean. Allow to cool in pan for about 30-40 minutes before removing to cool completely on wire rack. 

Icing:

4 oz soft cream cheese

1/2 cp confectionery sugar (make as tart of sweet as you like)

2/3 TBL soft butter

1/2 tsp vanilla extract

2/3 TBL half n half

Combine above for icing, mix with electric mixer  and get to the consistency you like.

This was an easy and great cake to make.  Will probably make it again sometime.

Thanks for stopping by,  have a great week and Always Remember to Find the Time to DO ALL the things You L♥ve.

Donna