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Posted on Friday, 18th February 2011 by Grace Massa Langlois This week has been an especially difficult week and I wanted to bake something extra special. I thought I was entitled to indulge a little and I decided to make Yeasted Chocolate Coffee Cake .
I’m gonna go out on a limb here and say that this is the greatest cake I have ever made. Not only does it look like a hilariously over-sized Girl Scout Cookie, it also tastes insanely amazing. Practically the same as said cookie.
At last, proof positive that you can have your cake and eat it too. Mary Ward, from Manlius, New York, says this easy recipe is a favorite summertime treat in her household--and a delicious way to combat the inevitable proliferation of zucchini in her garden. What you'll need 1 cup brown sugar 1/2 cup sugar 1/2 cup butter or margarine 1/2 cup oil 3 eggs 1 tsp. vanilla extract 1/2 cup buttermilk 2 1/2 cups all-purpose flour 1/4 cup cocoa 2 tsp. baking soda 1/2 tsp. allspice 1/2 tsp. cinnamon 1/2 tsp. salt 1 1/2 cups grated zucchini 1 cup chocolate chips
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Instructions : Manual/Mixer Method: Combine all of the dough ingredients in a medium-sized mixing bowl, stirring until the mixture becomes cohesive. Transfer the dough to a lightly oiled or lightly floured work surface, and knead it for 5 to 8 minutes, until it is smooth OR knead it in an electric mixer, using the dough hook, for 4 to 7 minutes at medium speed. Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl with a proof cover or plastic wrap, and let it rise for 60 minutes, until it is puffy. Bread Machine Method: Place all of the dough ingredients into the pan of your bread machine in the order recommended by the manufacturer (usually, liquids first, yeast last). Program the machine for dough or manual, and press Start. After about 10 minutes of kneading, check the dough’s consistency; it should be fairly smooth, slightly sticky, not dry and "gnarly."
Back to the grind! If you weren’t around yesterday, be sure to check out my post on becoming a “ duathlete “! Yep, I finished. Just barely, but I did it! I mentioned in my post yesterday that I probably wasn’t properly fueled at breakfast.
Today, I can rest. And by rest, I mean spend the day doing laundry and baking, because I haven’t had a chance to do any of that really at all this week. Yesterday we spent the afternoon in Canby, MN, to celebrate Jay’s aunt’s wedding which was fun. We saw a few relatives who live in Texas (Hi Uncle Larry & Aunt Mary!), and had a nice little roadtrip.
A piece from the Styled. lemonade stand that I love but have yet to share; lavender lemonade cakes baked in lemons! They were a festive addition to the stand and would make the perfect sweet note for an afternoon brunch or shower. Download the lemon favor, “open for cake” labels by clicking here . To make the cakes; cut one lemon in half. Hollow out both sides and fill the lemon with a lavender lemon cake recipe, here is the one I used (minus the icing). Tie the lemon closed with a length of twine.
Mint chocolate cake recipe actually was a kind of improvisation for me. I never cooked it before and never searched for a recipe. But once I baked one, I liked it and shared with my friends who enjoyed it as well. Here is how it happened . Preparing The Ingredients
“It’s not nice to play with your food.” Sure it is! You know how you take leftover bits of pie crust dough, sprinkle them with cinnamon-sugar, and bake up a crisp, buttery/sugary treat? Baker John Homrighausen at the Ranch Bakery in Houston, TX does these scraps one better. Riffing on an idea from a blog he read, Homrighausen cuts pie crust dough in even strips, brushes with butter, sprinkles with cinnamon-sugar, bakes, and serves the “fries” in little french fry bags, just like you’d get at your local fast food joint. I tried it; I liked it.
Or Donuts? Let’s debate! Just kidding. But, I have a question. Ever run to the kitchen so enthusiastically to make something and then you end up forgetting an ingredient, or a step … or three?!
Chocolate? On a Monday? Again ?? Why, you might ask? Well, quite simply, can you really come up with a better way to start the week?
Happy Birthday to me. Happy Birthday, Dear 34. Happy Birthday to me Today, August 7th, is my 34th birthday, and I think that every girl should celebrate her summer birthday with a tonguegasmically delicious, creamy, tangy, perfectly perfect summer dessert. I don’t know about y’all…