DARK CHOCOLATE FROSTING

Great for cakes, cookies, cupcakes, brownies, or a "shot" on its own, for a pop of sweetness.

DARK CHOCOLATE FROSTING

1 1/2 sticks of unsalted butter, softened
2 1/2 cups confectioners' sugar, sifted
3 ounces chocolate, melted and cooled to room temperature
1/4 to 1/2 teaspoon vanilla
pinch of salt

In the bowl of an electric mixer, beat the butter and salt on medium speed until light and fluffy, about 2 minutes. Reduce the speed to low, gradually add the confectioners' sugar and beat until incorporated.
Add the vanilla and beat until smooth and creamy. Stop the mixer and scrape down the sides of the bowl. Add the chocolate and beat on medium speed until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
Add milk 1 teaspoon at a time if frosting does not have a spreadable consistency.
Enjoy!

Recipe adapted from Sprinkles Cupcakes
www.yummly.com/recipes/sprinkles-cupcakes‎

FUNNY CAKE and VANILLA CREAM CHEESE FROSTING

I was rushing to meet friends for lunch, a lovely birthday celebration for lovely ladies. I stopped by a local bakery to pick up petit fours for them, and because I wasn't sure I would have time to bake or make a snack for my kids and their friends after school, I also purchased cake pops and adorable football themed cookies.
As it happened, there was plenty of time to mix up this Funny Cake and settle it into the oven to cook, while the kids were happily playing and entertaining each other.

FUNNY CAKE

1 1/2 cups flour
1 cup sugar
1/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1/3 cup vegetable oil
1 teaspoon vinegar
1 cup cold water
Frosting - recipe to follow

Heat oven to 350F.
Place a sifter in an 8-inch square baking pan. Add flour, sugar, cocoa powder, baking soda and salt to sifter and sift into pan.
Using a mixing spoon, make three wells in the dry flour mixture. Add vanilla to one well, add the vegetable oil to another well, and add the vinegar to the third well. Pour the cold water over the mixture, distributing it evenly. Stir gently until no lumps remain. Bake cake for 35 minutes or until edges begin to pull away from the pan.
Cool in pan on a wire rack. Once cool, spread the frosting on the cake and decorate with sprinkles if desired.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, September 2011
www.arkansasonline.com/news/features/food/‎

VANILLA CREAM CHEESE FROSTING

1 (8-ounce) package of cream cheese, softened
4 tablespoons butter, softened
1 tablespoon vanilla paste
2 cups confectioners sugar

Beat cream cheese and butter until smooth, with an electric mixer. Add vanilla paste and confectioners sugar and beat until smooth and spreadable.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, May 2009
www.arkansasonline.com/news/features/food/‎

BANANA CAKE WITH LEMON BUTTER FROSTING

I was walking on the treadmill, enjoying a good book and a peaceful moment when I abruptly came to a standstill - the power had gone out. Thankfully the banana cake had just come out of the oven and the coffee had already been brewed, and it was no hardship to enjoy the cake plain until the power was back on.
However, it was very peculiar to be home, but not be able to continue exercising, put on a load of laundry, raise the garage door, turn on a light, or use the computer. So I sat outside in the cool morning and read the newspaper. Then I thought I would attempt my Saturday morning Hot Yoga class, which was its usual sizzling self, because by the time I walked down town to the studio, the power had come back on.
Once I was home I was able to mix up the luscious Lemon Butter Frosting, and it was definitely worth waiting for.

BANANA CAKE WITH LEMON BUTTER FROSTING

1/2 cup butter
1 1/4 cups sugar
2 eggs
1 teaspoon baking soda
4 tablespoons sour cream
1 to 1 1/2 cups banana pulp, mashed
1 1/2 cups of cake flour
1/4 teaspoon salt
1 teaspoon vanilla

Heat oven to 350F.
Cream butter and sugar. Add eggs, beaten lightly, and the baking soda, dissolved in the sour cream. Beat well, then add the bananas, cake flour, salt and vanilla. Mix well.
Bake in a well buttered loaf pan, for 50 to 55 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Top with Lemon Butter Frosting.

LEMON BUTTER FROSTING
2 tablespoons butter
1 cup powdered sugar
add grated rind from one lemon
1 tablespoon milk
1 tablespoon lemon juice

Cream butter and sugar well. Add grated lemon rind, mix well. Add milk and lemon juice until thin enough to spread.
Enjoy!

Recipe adapted from The Morning News, August, 2005

ZUCCHINI CORN BREAD WITH SPICED NUTS and GOLDEN ZUCCHINI CAKE WITH APRICOTS AND RAISINS and ZUCCHINI OLIVE OIL AND PISTACHIO MADELEINES

This was some of the most delicious, moist corn bread I have ever had.

ZUCCHINI CORN BREAD WITH SPICED NUTS

1 cup flour
1 cup yellow cornmeal
1/2 cup spiced mixed nuts, finely chopped
1/3 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
4 eggs
1/2 cup butter, melted
1/2 cup unsweetened apple sauce
1 (14.75 ounce) can of cream style corn
1 cup shredded zucchini
1 cup shredded cheddar cheese
1/2 cup finely chopped onion

Heat oven to 300F.
Grease a 13 by 9 inch baking pan, set aside.
In a large bowl, stir together flour, cornmeal, nuts, sugar, baking powder and salt, set aside.
In a bowl, whisk together the eggs, butter, and applesauce. Stir in the corn, zucchini, cheese and onion. Add butter mixture all at once to cornmeal mixture. Stir just until moistened. Pour batter into prepared pan.
Bake for 50 to 60 minutes or until edges are golden brown.
Serve warm.
Enjoy!

Recipe adapted from Better Homes and Gardens, March 2012
www.bhg.com/recipes/

This cake was delicious - rich and moist - and filled with fruit and spice. The cream cheese frosting wasn't too sweet and complimented the cake perfectly.
I stored the cake in the refrigerator, and it was even better the following day and even the one after that.

GOLDEN ZUCCHINI CAKE WITH APRICOTS AND RAISINS

1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon baking powder
1/2 cup finely diced dried apricots
1/2 cup golden raisins
2 eggs, room temperature
1 cup sugar
1/2 cup vegetable oil
1 1/2 teaspoons vanilla
1 cup shredded zucchini

Heat oven to 350F.
Spray an 8 by 8 inch pan.
In a medium bowl, whisk together flour, baking soda, 1/2 teaspoon salt, cinnamon, nutmeg, ginger and baking powder. In a small bowl, stir together apricots, raisins and 1/4 cup of the flour mixture until fruit is well coated.
In a large bowl, beat eggs, sugar, oil, and vanilla until blended. At low speed, slowly beat in flour mixture until blended, stir in apricot mixture and zucchini. Pour batter into pan, bake 45 to 50 minutes or until toothpick inserted in center comes out clean.
Cool completely in pan on wire rack.

FROSTING
4 ounces cream cheese, softened
1/4 cup butter, softened
dash salt
2 cups powdered sugar
1 teaspoon vanilla

Beat cream cheese, butter and salt at medium speed until blended and smooth. Add powdered sugar and vanilla, beat until smooth and creamy.
Spread frosting over cooled cake.
Enjoy!

Recipe adapted from Cooking Pleasures, August 2002
www.cookingclub.com/recipes.aspx

This was a fun and unique way to cook with zucchini.

ZUCCHINI OLIVE OIL AND PISTACHIO MADELEINES

1/2 cup grated zucchini

1/4 cup creme fraiche

grated zest of 1 lemon

1/3 cup olive oil

1 egg

1 cup flour

2 teaspoons baking powder

1/4 teaspoon ground white pepper

1/2 teaspoon salt

1/3 cup parmesan, grated

1/4 cup pistachios, chopped

Wrap grated zucchini in paper towels.

Heat oven to 375F.

In an electric mixer, beat creme fraiche, lemon zest, oil and egg on medium speed until uniform consistency is reached.

Sift flour, baking powder, pepper and salt together. Shift mixer to low speed and add dry ingredients to egg mixture, a third at a time, scraping bottom of the mixing bowl between each addition.

With mixer still on low speed, add parmesan and drained zucchini and mix until well incorporated.

Pipe batter into a madeleine mold and garnish with chopped pistachios. Bake until tops are golden brown, 8 to 12 minutes.

Enjoy!

Recipe adapted from The Wall Street Journal, June 2012

www.wallstreetjournal.com/

VANILLA BUTTERCAKE WITH BUTTER CREAM FROSTING

My daughters riding instructor is undergoing treatment for cancer - an incredibly strong and brave lady - she has barely missed a day.
I had taken food out to the lessons a few times, and when I most recently asked her what she was craving, she mentioned vanilla cake with vanilla butter cream frosting - so I searched through my recipes and baked up a batch of cupcakes. Although I found the cake to be a little on the dry side, the frosting was perfectly luscious - thick and rich and creamy.

VANILLA BUTTERCAKE

6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1/2 cup sugar
2 eggs
1 cup self rising flour
3 tablespoons milk

Heat oven to 350F.
Line a 12 hole muffin pan with paper baking cups.
Beat butter, vanilla, sugar, eggs, flour and milk in small bowl with an electric mixer on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is changed to a paler color.
Divide mixture among baking cups, smooth surface.
Bake cakes for about 15 to 20 minutes. Turn cakes onto a wire rack to cool.
Make butter cream frosting, spread frosting over cakes.

BUTTER CREAM FROSTING

1 stick butter, softened
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
3 tablespoons milk

Beat butter in a small bowl with electric mixer until light and fluffy, beat in vanilla and powdered sugar and milk.
Enjoy!

Recipe adapted from Cupcakes, Pamela Clark, 2007