This recipe is for desperate women late at night. You know…for those days you need something sweet and chocolate-y late at night but are too tired to drive. I have made the chocolate microwave mug cake before, and it’s alright. A bit rubbery but ok. I wanted to try something different to offset the rubberiness, and decided to try a lava cake. Full disclosure, it wasn’t gooey in the middle, but I suspect I cooked it a bit too long so it may work with less time in the microwave.
2 T butter
1 heaping T cocoa
3 T sugar
1 heaping T flour
In large mug put butter and 1 heaping T of cocoa, plus 1 T. of the sugar. Microwave until smooth. In a separate bowl whisk the egg with the remaining sugar until smooth and frothy. Add to butter cocoa mixture and add the flour, then whisk until smooth. Cook in microwave for 1 minute 30 seconds on 70% power.
I poured whipping cream over mine and topped with a generous spoonful of homemade triple berry jam. It was really really nice and hit the spot perfectly.
I have fond memories from my childhood of my mom making zucchini bread. Zucchini is a huge crop in Utah during the summer and many variations of breads and cakes and casseroles and side dishes abound. When I get my hands on zucchini it is going into either mom’s zucchini bread or dad’s zucchini saute. Both are amazing. Both mean summer time. True story: Once when I was 14 I wanted zucchini bread pretty much more than my first kiss. So I opened the fridge and found to my delight that we had some zucchini. So I got it out, shredded it up, found mom’s recipe and whipped up some zucchini bread. And the only flaw was that I had grated up a couple of cucumbers rather than zucchinis. It was atrocious in flavor, texture, and smell. Try to avoid this fatal error.
Heirloom Zucchini Bread
2 cups white sugar
1 cup of softened butter
3 cups flour
1 t. salt
3/4 t. ground allspice
3/4 t. ground nutmeg
3/4 t. baking powder
1 T. vanilla
2 cups of shredded zucchini
1/4 cup milk
In mixing bowl cream butter, sugar, and eggs. Once creamed to a soft texture, add vanilla, and mix. Then in small bowl combine flour, salt, baking powde,r nutmeg, and allspice then mix well. Add the finely shredded zucchini* and finally milk to loosen the batter if it is too thick (it should be like thick cake batter).
Bake at 350 degrees for about an hour, or until you can smell it. It should softly crack on top and be golden brown. Table butter or tub butter would be a great spread for this fresh bread, the saltiness of the butter on the soft warm bread is beyond all definitions of tasty.
* To prep zucchini, scrub it under warm water and then dry. You can process it in a food processor using the shredding insert, or you can shred it by hand, which is what I prefer. I do a fine shred which works well. You can drain off the excess liquid if you are concerned about it, and you do not need to peel the zucchini to use it.
I enjoy this recipe as it has spices but not cinnamon, which is a nice switch from the ever present cinnamon. You can also toss some chocolate chips in for variety if you are in the mood for chocolate. But it doesn’t need any help 😉 .
I love cookies. More than cake. Good cookies make life sweet. Because I like my blog, and because I consider it a good recipe journal for my kids to use when they get older and would like to make mom’s recipe…I am going to slowly add my favorite cookie recipes.
And these are fantastic. No, really. Did I say that already? Well, it needs to be said, a lot.
1/2 cup softened butter
1/4 cup shortening
1 1 /4 cups brown sugar
1 T. milk
1 T. vanilla
2 cups all-purpose flour
1 t. salt
3/4 t. baking soda
1 1/4 cup chocolate chips
Preheat oven to 375 degrees.
In bowl combine butter, brown sugar, and shortening and mix until a smooth even batter. Add egg, milk, and, vanilla and blend well.
Next, measure flour, salt, and baking soda into a measuring cup, then with mixer slowly going pour slowly into sugar/butter/egg mixture and blend until firm batter forms and flour is fully combined with wet ingredients.
Finally, add chocolate chips and blend until evenly combined.
Form into 3 T. balls and place evenly on baking sheet.
Bake for 7-9 minutes. Allow to cool for a few minutes before eating.
* I like my cookies soft. If you like a crisper cookie, increase baking time by 1-2 minutes.
Cherries, oh, cherries. Is there anything better than fresh sweet cherries in July? I found some for a decent price at my local grocer and stocked up for the weekend.
My mom told me recently that my departed grandfather loved cherry pie the very most, and I couldn’t help but feel a bit tender as I purchased my cherries to create a cherry pie for Sunday dinner. Of course, I couldn’t just make a cherry pie. I had to complicate things, so I decided to make individual pies in my muffin tin with cute little gingham liners.
Which made me pause and consider changing the name of this blog to be something about gingham because I adore gingham. But I soldiered through my distracted musings and focused on the task at hand and began to make mini pies rather than re-design my neglected food blog.
I started with a new pie crust recipe. Why? I don’t know. So here it is.
2 1/2 cups of flour
2 T. of sugar
1 t. of salt
12 T. cold butter
8 T. shortening
1/4 cup ice cold water.
Combine flour, sugar, and salt in large bowl. Pour onto large metal baking sheet. Add butter and shortening, then using a pastry cutter, cut butter and shortening into the flour. (You can do this in a bowl if you prefer. I tried it out on the sheet on a whim and liked working with it that way.) Once you have cut the fats into the dry ingredients, drizzle with cold water and sort of toss together, adding more water as needed to JUST barely bind the flour together. You don’t want to smear the butter or shortening into the butter, that ruins the flakiness. So just toss it until you can press it into a soft ball. Roll in plastic wrap and refrigerate.
3 1/2 cups of pitted sweet red cherries
2/3 cup of sugar
1/3 cup of corn starch
1 t. almond extract
1/2 t.s vanilla
Take baking sheet used for pie crust and pour the cherries onto the sheet. In small bowl combine the corn starch and sugar and then sprinkle evenly over the cherries. Drizzle extracts onto pile of cherries, sugar, and corn starch. then using hands gently toss and roll the cherries to coat well with the corn starch, sugar, vanilla, and almond. Let sit.
I use freezer paper as a base for rolling out pie crust. It works really well, and then I throw the whole mess away. So sprinkle a large sheet of freezer paper with flour. Then gently ROLL don’t press the pie crust into a large rectangle. I then placed a cupcake liner on the corner and using a pizza roller cut a large square about 1 inch wider than the base of the cupcake liner. Repeat for number of mini pies you will be making. Gently peel the pie crust square from the freezer paper and hold by corners, creating a small “purse” shape. Fit into the cupcake liner in the cupcake pan. Shape with care to the shape of the cupcake liner. Does not need to be perfect, but don’t lose filling space by only half putting the pie crust into the liner.
At this point I added Hershey’s Dark Chocolate Chips to the bottom of the little tarts. You can skip that step if you wish.
Take a large spoon and carefully spoon cherries into each tart, taking care not to over fill, but also not under-filling each tart. It’s not hard, just remember they will collapse a bit while baking as the juices run out. Top each tart with a tiny slice of butter on top.
For the final step I rolled the crust out and using a large star shaped cookie cutter cut a star to top each tart. Cute, right?
So excited to try these tonight after dinner!
I made this on impulse as a fruit dip. It was fantastic. It works as a stand alone mousse as well. Plus, it is super easy, so why not?
1 cup whipping cream
1 cup sour cream
1/2-3/4 cup sugar
1/4-1/2 cup cocoa powder
1/2 t. vanilla extract
1/2 t. almond extract
Combine whipping cream and sour cream in a bowl. Whip on high, slowly adding sugar and cocoa powder to desired sweetness/cocoa flavor. Finish off with vanilla and almond extract and continue whipping until the cream thickens to the consistency of whipped cream.
Serve with fresh strawberries, bananas, pound cake, kiwi, graham crackers. you really cannot go wrong. This would also work well as a cake filler or to top a chocolate cream pie.
Or simply serve in little cups for a romantic dinner treat.
This recipe is an ode to Reese’s Peanut Butter Cups.
I started with a shortbread crust, a recipe I found on Bakerella. It’s the crust for her lemon bar recipe.
I made it plain on a whim one day and fell in love with the simplicity.
1 cup softened butter
1 3/4 cup flour
2/3 cup powdered sugar
Combine into a thick dough. Press into a jelly roll pan.
Peanut butter layer:
1 1/2 cup creamy peanut butter (I used Kirkland’s All Natural Peanut Butter)
1 cup softened butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 t. vanilla extract
1/2 cup flour
Whip peanut butter, butter, sugar, brown sugar, and vanilla until smooth, then stir in gently 1 egg and 1/2 cup of flour.
Bake at 375 degrees for 15-20 minutes. Allow to cool for 1 hour.
1/2 cup softened butter
1/3 cup cocoa
2 cups powdered sugar
1 t. vanilla
3 T. whole milk
1/2 cup dark chocolate chips, melted
Whip butter, cocoa, powdered sugar, vanilla and milk until smooth. Microwave 1/2 cup dark chocolate chips until soft, stir chocolate chips until smooth, and then add to frosting, whipping as you add the melted chocolate. Allow frosting to whip until fluffy. Spread over cooled peanut butter bars.
I’m in love with blueberries. There I said it. I have lots of blueberries in my home, due to this unhealthy fetish, and when afternoon hits, it’s time to play.
And our love child was born. Blueberry muffins. Big, soft, fluffy, sweet, delightful blueberry dreams.
2 cups white sugar
2 sticks of softened butter
1 t. vanilla
4 cups of flour
1 t. baking soda
1 t. salt
1 1/2 c. sour cream
1/2 c. heavy whipping cream
2 cups of blueberries
In a large bowl, mix the eggs, sugar, and butter until soft and creamy. Add the vanilla and stir until combined.
Next, add the flour, soda, and salt, and gently fold together. Once slightly mixed in, add the sour cream and whipping cream and fold until just combined, toss in the blueberries and once again, gently fold them in.
Bake at 400 degrees for about 20 minutes. Slather with butter spread and eat them all. Say a prayer of thanks for blueberries. I did.