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Kristin the beautiful and ultra kind blogger behind Baker in Recovery . I first fell in love with her original blog, Baker Bettie, but as she has transformed her health over the past few months, I have loved seeing what this girl does to accomodate a more healthy baking experience. It’s almost ridiculous how talented she is with baking–I am always reading up on her posts to understand more of the science behind it all. As if that wasn’t enough, she even cooks too (don’t you hate it when a girl gets all the talent in the kitchen?!)
I made some cookies yesterday from one of the cookbooks I’ve been wanting to dig into. Home. Made. Oreos. And all Halloween like with orange creme centers, too. So fun!
When we set out to combine Massachusetts’ official dessert and every child’s favorite sweet snack, we knew the biggest challenge would be finding a way to fill the soft, moist cake with enough rich, creamy custard to please adults and kids alike. Many filled cupcakes call for forcing the filling through a hole at the bottom of the cake, but we knew that we’d never get enough custard inside to satisfy our finicky tasters. Instead, we found that some of the cake had to go to make room for an adequate amount of filling. By cutting a cone out of the top of each cupcake, then shaving off the underside of the cone, we finally had enough space for a proper amount of “cream” in our Boston Cream Cupcakes .
χάλια μαύρα! Η δεύτερη φορά ήταν χειρότερη Το χρώμα το πέτυχα αλλά... χάλια ήτανε, χάλια! Κατ' αρχήν αυτή την φορά έβαλα και λίγη άχνη ζάχαρη αλλά... την ένοιωθα!
Abstract: Those jumbo zucchinis that seem to be good for nothing but baked goods are always welcome in my kitchen. I like to let a few get out-of-control on purpose, just so I can heat up the house to make one of my all-time favorite baked goods: a Zucchini Chocolate Fudge Cake. This simple, yet decadent snack cake is a full pound of vegetables incognito; buried underneath a crispy-crunchy layer of vanilla sugar, melted chocolate and pecans. Is it good for you?
Zucchini in chocolate cake? I was skeptical at first too :) I've actually never tried zucchini bread or any of the other baked goods that use zucchini in them, but I decided months ago that this would be the summer that I'd make my first attempt! I picked up one zucchini and had every intention of making a simple zucchini bread.
Chocolate & Zucchini Cake Today is the third edition of the collaborative food blogging event "Is My Blog Burning?" . The first edition, hosted by Alberto , was all about soup . The second edition, hosted by yours truly, had a tartine theme. Today's event is hosted by the lovely Singaporean foodie Renée, and the theme is Cake Walk .
September 3, 2011 Of course I couldn’t let “Zucchini Week” go by without making some dessert! So allow me to present to you….a (healthier!) chocolate zucchini cake!!! This recipe is kudos to one of my favorite bloggers — Jen from My Baking Addiction .
One of my favorite summer treats growing up has been zucchini bread . This recipe comes from my grandmother, and we've changed it up to make it better for us! Typically, quick breads are high in sugar, use all-purpose flour and lots (~ 1 C) of oil. This recipe instead, uses whole wheat flour, reduced the sugar by 1 C and substitutes most of the oil with applesauce. You can make this recipe in either loaf pans or a bundt pan; the bundt pan makes for nice slices - especially for serving!
3 eggs 1 c. oil 2 tsp. vanilla 2 c. sugar 2 c. grated zucchini 3 c. flour 3/4 tsp. salt 1 tsp. baking soda 3 tsp. cinnamon 3/4 tsp. baking powder 1 c. applesauce Add nuts and raisins if you like Beat eggs until light. Add sugar, vanilla and oil, blend well. Stir in applesauce and zucchini.
Ingredients 3/4 cup whole-wheat pastry flour 1/2 cup all-purpose flour 1 teaspoon baking soda 1/4 teaspoon fine salt 1/2 teaspoon ground cinnamon Pinch ground nutmeg 3/4 cup firmly packed light brown sugar 1/4 cup canola oil 2 large eggs 1 1/2 cups finely shredded carrots (about 2 medium carrots, peeled) 1/2 cup natural applesauce 1/2 teaspoon vanilla extract 1/4 cup plus 2 tablespoons finely chopped walnuts 4 ounces low-fat cream cheese, such as Neufchatel, at room temperature 3/4 cup confectioners' sugar, sifted 1/2 teaspoon finely grated lemon zest Directions Preheat the oven to 350 F.
What happens when you take the classic flavor of red velvet cake, zap it in the microwave in under two minutes, then serve it layered with nutella and cream cheese frosting in a jar? I’d tell you, but since making a batch of such cakes myself, I’ve been living on a golden cloud while a shirtless Fabio feeds me grapes and escargot. Dreamy, people. That’s what this cake is. If you can’t do dreamy tonight, no worries.
It’s too easy. It’s too easy to get stuck in a rut, sometimes even more so than it is to spend time actually living your life. You’re probably thinking, what in the world is this girl talking about? Well, here’s the deal. In the last few weeks, I was robbed in the street (good-bye, my cherished iPhone 4s), I decided to apply to graduate school, I took the GREs, I wrote my graduate schools essays, and I’ve been working on my path to freedom: freelance. To some of you, that might sound like a self-inflicted personal hell.