It’s been hot here all week, so I haven’t been very inspired to cook. An easy dinner that is always a hit, pancakes! To make them even better, homemade raspberry and peach freezer jam.
A chocolate heaven. The zucchini makes this cake moist and very flavourful. The chocolate glaze is just an added bonus. I had to send the leftovers home with my parents with fear I would finish it on my own.
Double Chocolate Zucchini Bundt Cake
1/2 cup vegetable oil (I have substituted with apple sauce and it works well)
1/2 cup unsalted butter, at room temp.
1 1/2 cup sugar
1 tsp. vanilla
2 3/4 cup flour
3/4 cup cocoa
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup sour cream or plain yogurt
2 cups grated, unpeeled zucchini
1/2-3/4 cup chocolate chips
1/2 cup chopped walnuts (optional)
Preheat oven to 325°F and lightly grease a bundt pan.
Using an electric mixer fitted with the paddle attachment, beat the oil (or apple sauce), butter and sugar on high until thick and pale yellow in colour. Add the eggs and vanilla and mix.
In another bowl mix together, the flour, cocoa, baking soda, baking powder and salt. Add a third to the butter mixture and beat until lightly blended. Add half of the sour cream. Repeat with another third of the flour mixture and once mixed, add the rest of the sour cream. Add the remaining flour mixture and blend well. Stir in the zucchini, chocolate chips and walnuts (if using). Pour batter into prepared bundt pan and smooth out the top.
Bake for 1 hour. The top should be slightly cracked golden in colour. Invert onto a cooling rack while still warm. Cool completely and finish with chocolate glaze.
1 (14 ounce) can sweetened, condensed milk
1 cup semisweet chocolate chips
3/4 tsp. vanilla
In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, over medium-low heat. Don’t let it bubble. Remove from heat and stir in the vanilla. Let it cool slightly before drizzling over bundt cake.
We aren’t huge mashed potato fans at this house, but once in awhile a saucy dinner calls for them. I always make way to much, so a huge heap most often ends up in the trash. This time I was determined to do something with them. I found this recipe online and I went for it. All I can say is “YUM!”
It has been well over a year since I blogged here. I have had 2 blogs since 2007, this being the second. I spent a lot of time blogging about becoming a new mom and once that was more familiar I began this food blog. Then, life happened. I love food. I love to cook. Though I may not appear here daily, I hope to restart sharing my passion for all things culinary.
I am obsessed with English peas. Right out of the shell, tossed in pasta and topping a salad. I can never have enough.
My version of salad rolls. I could eat these everyday. I cheated and used the breast meat of a Whole Foods rotisserie chicken, but you can use any protein.
When my husband went to San Francisco for work last year I had the pleasure of meeting him there for a few “kid-free” days. All we did was wander and eat. As we. sat outside having a beer in Pacific Heights we gazed across the street and saw Bun Mee. We weren’t very hungry, but had to go check it out. All I can say is “YUM”. I can’t wait to return!
Photo courtesy of www.fillmorestreetsf.com
Photo courtesy of www.embarrassmentofriches.net
Photo courtesy of www.foodgal.com
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