zucchini cupcakes.

sunday, august 4th

zucchini cupcakes.

any dessert with a vegetable in it makes you feel at least a little better about eating it, right? i feel this way about zucchini cake especially. i'm addicted to zucchini cake and i always justify eating way too much of it. oh well. life goes on and at the end of the day i am more happy because i did eat that extra slice. #myhubbybetterbeready for my overeating of desserts. because it happens. all. the. time. 

zucchini cupcakes

2 cups flour

2 tsp. baking soda

2 tsp. salt

1 tsp. cinnamon

2 cups sugar

3 cups raw zucchini (grated)

1 1/2 cups cooking oil

4 to 5 eggs

mix dry ingredients; add zucchini. then add oil and stir well. beatin eggs one at a time. pour batter into greased and floured 9x13 pan (or cupcake pan). bake at 350 degrees until done. cool and frost. 

frosting:

1 pound powdered sugar (about 4 cups)

1/2 cups margarine

18 oz pkg cream cheese (room temp)

2 tsp. vanilla

cream margarine and cheese. add sugar and vanilla, and beat (with electric mixer) on high speed until light and fluffy. any leftover frosting can be stored in refrigerator for as long as 6 weeks. 

chocolate sheetcake.

sunday, august 11th

chocolate sheetcake. 

i made chocolate sheetcake for my bro while he was in town. it was a "congrats you finally had a baby boy" cake on the day of his baby's blessing. you can never go wrong with a chocolate sheetcake. 

#myhubbybetterbeready

chocolate sheetcake

melt and boil:

2 sticks margarine

4 1/2 T cocoa 

1 cup water

in a mixer combine:

2 cups flour

2 cups sugar

1 tsp. baking soda

add hot mixture to your dry mixture and mix well. add 1/2 cup buttermilk, 2 eggs, 1 tsp. vanilla. bake at 375 for 20 min. *in the event that you don't have buttermilk substitute with 1/2 cup milk mixed with 1 1/2 tsp of white vinegar. 

lemon streusel bars.

**catch up time. last few sunday bakings in reverse.

sunday, august 18th

lemon streusel bars.

new recipes are always risky to try but it's rewarding if and when you're successful in your attempt. i wasn't sure if these would turn out but they ended up being the perfect lemon dessert. enjoy! #myhubbybetterbeready

lemon streusel bars

filling: 

1 (14 oz) can sweetened and condensed milk

2 tsp. lemon rind (lemon zest)

1/2 cup lemon juice

mix filling together and set aside--it will thicken as it sits. 

streusel and crust:

mix together

     3/4 cup butter, softened

     1/4 cup packed brown sugar

add

     2 cups flour

     1 1/2 cup oatmeal

mix all together with pastry blender. set aside 2 cups for crust. press remaining streusel in a 9x9 pan. pour and spread filling as second layer. sprinkle the last 2 cups of streusel as the top layer. bake at 350 degrees for 30-35 minutes or until crust is a light golden brown. cool completely. sprinkle with powdered sugar if you'd like. 

peach heaven.

sunday, august 25th
peach heaven. 

i've slacked. i was in china for a month but i know i have some catch up posts to do. watch for them! this week i took advantage of all the fresh peaches and made one of our family favorites. you'll have to make it fast--only fresh peaches will do. 

peach heaven

1 large box vanilla wafers

1 ½ cups powdered sugar

10 cups fresh sliced peaches

1 cube butter

1 beaten egg

1 pint whipping cream- whipped and sweetened

smash wafers into crumbs. put ¾ of the crumbs on bottom on 9x13 pan. cream together butter, sugar and egg. use piping bag to spread carefully over the wafers. put fresh sliced peaches on top. then whip cream and spread on top of peaches. sprinkle the rest of the wafer crumbs over the top. refrigerate 4-6 hrs.

**i doubled the butter, egg, sugar mixture. you’ll thank me later. just don’t forget to add on that extra mile the next day.