Chocolate Chocolate Chip Zucchini Cake

Chocolate Chocolate Chip Zucchini Bundt CakeHave you been blessed like we have with an abundance of zucchini this year?  Our garden has provided, along with friends and family.  I have enjoyed all the recipes being shared by friends on Facebook and Pinterest.  Traditionally, I make Zucchini Bread each season…usually more than once.  This year, I went outside my comfort zone and experimented with other recipes that included a main ingredient of zucchini.  One such recipe for Zucchini Lasagna, shared with me by my daughter-in-law, is pinned to make very soon.  According to Angela…it’s delicious.

Two very special friends just had birthdays and I chose to make them this Chocolate Chocolate Chip Zucchini Bundt Cake.  I remembered I had pinned a recipe for a Chocolate Zucchini Cake from a favorite blog I follow on a regular basis…Cookies & Cups. The only changes I made were the cake pan, baking pan and name of recipe.  Make sure you make note of the revised baking time. I loved the results and hope you do too!  Chocolate Chocolate Chip Zucchini Bundt Cake

Chocolate Chocolate Chip Zucchini Bundt Cake
 
Author:
Recipe type: Dessert
Ingredients
  • CAKE...
  • ½ cup butter, room temperature
  • ½ cup vegetable oil
  • 1¾ cups granulated sugar
  • 2 tsp vanilla
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • ½ cup sour cream
  • 2¾ cups flour
  • ¾ cup cocoa powder
  • 3 cups grated zucchini
  • ¾ cup semi sweet chocolate chips
  • FROSTING...
  • ½ cup butter
  • ½ cup milk
  • ¼ cup cocoa powder
  • 4 cups powdered sugar
Instructions
  1. Preheat oven to 325°
  2. Spray a bundt baking dish with cooking spray and set aside.
  3. In bowl of stand mixer beat butter, vegetable oil and sugar together until smooth. Add in vanilla, baking soda, baking powder, salt and eggs and continue mixing until smooth and combined, scraping sides as needed.
  4. Add in sour cream alternately with the flour, mixing after each addition until smooth.
  5. Next mix in cocoa powder until evenly combined.
  6. Finally fold in zucchini and chocolate chips.
  7. Pour batter into prepared pan and bake for 55 minutes... start watching at 50 minutes or until a toothpick inserted in center comes out clean.
  8. FROSTING...
  9. In a medium saucepan over medium-low heat melt butter, milk, and cocoa powder together, stirring frequently. Remove from heat and whisk in powdered sugar until there are no more lumps.
  10. Pour frosting over your cake while it's still warm.
  11. Allow the cake to cool completely before serving.

Strawberry Cake

Strawberry Cake | My Kitchen AddictionsThe recipe for this Strawberry Cake was shared by a friend, Jeanette.  She is a special co-worker and friend who brightens my day with a smile and a positive comment!  Jeanette is an elementary para-professional in a special education classroom in our school! Those kids are so lucky to have her in their presence every day!  Thanks, Jeanette, for sharing this recipe and another cake recipe for Coconut Cake.  I will be making that one soon too!  Oh, by the way…this Strawberry Cake was a big hit at our family Easter dinner!  And…it’s better after it’s been in the refrigerator for a few days.  Strawberry Cake | My Kitchen AddictionsThis recipe starts with a boxed white cake mix and a few add-ins makes it super easy to prepare!Strawberry Cake | My Kitchen AddictionsI was able to use some of those frozen strawberries from this past summer.  I was so glad I had them in the freezer,as I forgot to pick up this ingredient when I went to the store.Strawberry Cake | My Kitchen AddictionsIt’s a pretty batter!  Strawberry Cake | My Kitchen AddictionsThis Strawberry Cake is delicious and improves with age.  It reminds me of an icebox cake that my grandma used to make.

Strawberry Cake
 
Author:
Recipe type: Dessert
Ingredients
  • 1 box (15.25 oz) white cake mix
  • 1 cup vegetable oil
  • 1 box (3 oz.) strawberry jello
  • 4 eggs
  • 3 tablespoons flour
  • ½ cup water
  • 1 pkg.(10 oz.) frozen strawberries, divided
  • 1 box powdered sugar
  • 1 stick soft margarine
Instructions
  1. Mix first six ingredients in a large bowl and beat for two minutes.
  2. Fold in ¾ pkg. strawberries, reserving ¼ pkg. for frosting.
  3. Pour mixture in a greased and floured 9 x 13 cake pan.
  4. Bake at 350 degrees F for 30-35 minutes or until cake tester comes out clean.
  5. To prepare frosting, mix remaining strawberries, powdered sugar and soft margarine until smooth.
  6. Pour over cooled cake.
  7. Store remaining cake in refrigerator.

 blog-hop-button

 

Oatmeal Pancakes

Oatmeal Pancakes | My Kitchen Addictions

Saturday mornings are a favorite of mine! Sleeping in just a little later, homemade breakfast without a rush and Food Network on the television are just some of the reasons I love Saturdays so much!  I sometimes plan ahead and make something special, but many times I use what I have on hand and make a quick, simple staple for breakfast.  These Oatmeal Pancakes are just that staple!  They are easy to make and just a little healthier than the traditional ones I typically prepare.   OatmealPancakesPMWhat I like best is I can make the batter for these pancakes in the food processor and pour it right on a hot griddle.

Oatmeal Pancakes | My Kitchen AddictionsA farm fresh egg always makes breakfast better!

Oatmeal Pancakes | My Kitchen Addictions

Oatmeal Pancakes
 
Recipe type: Breakfast
Ingredients
  • ½ cup all-purpose flour
  • ½ cup quick cooking oats
  • 1 tablespoon white sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 tablespoons vegetable oil
  • 1 egg
Instructions
  1. Place flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil and egg in a food processor and puree until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat.
  3. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
  4. Brown on both sides and serve hot.

Source:  http://allrecipes.com/recipe/oatmeal-pancakes-ii/

Pistachio Chocolate Bundt Cake

Pistachio Chocolate Cake | My Kitchen AddictionsThis Pistachio Chocolate Cake has a hint of green but an abundance of chocolate.  This recipe comes to you from my beloved Grandma Meals.  I’m sure I’ve told you about her before, but in case you missed the post, let me tell you about how special my mother’s mom was.  Grandma Meals lived a hop, skip and a jump from my house on the family farm while I was growing up.  I could see her house from my bedroom window, so going to grandma’s house was almost a daily occurrence.  From the books she read to me as a young child to the holiday meals she cooked for our family, she was a special lady who left me with a lot of memories.  Most of all, the loved she shared with me is still with me today!  Grandmas made amazing scrambled eggs, buttered popcorn and homemade rolls, just to name a few of my favorites.  I was lucky enough to acquire a lot of her recipes like the one I’m sharing with you today.

Pistachio Chocolate Bundt Cake
 
Author:
Recipe type: Dessert
Ingredients
  • 1 - (18½ oz) yellow cake mix
  • 1 - (3½ oz.) small pistachio instant pudding
  • 4 eggs
  • ½ cup orange juice
  • 1 teaspoon almond extract
  • ¾ cup water
  • chocolate sauce
  • Ingredients for chocolate sauce:
  • 2 squares unsweetened chocolate
  • 5 tablespoons water
  • ½ cup sugar
  • 3 tablespoons butter
  • 1¼ teaspoons vanilla
  • dash salt
Instructions
  1. Combine all ingredients except chocolate sauce items.
  2. Beat 5 minutes at medium speed with an electric mixer.
  3. Pour ¾ of batter into greased and floured bundt pan.
  4. Prepare chocolate sauce by melting chocolate and butter in a small saucepan and then combing all other ingredients. Cool.
  5. Add chocolate sauce to remaining batter, mixing well.
  6. Pour this mixture over the batter in bundt pan.
  7. Ziz-zag a spatula through both layers three times to marbleize.
  8. Bake at 350 degrees F. for 50-55 minutes.
  9. Cool cake for 5-10 minutes and then invert cake onto a plate.
  10. Cool completely before sifting powdered sugar over cake.

Here is Grandma Meals’s Pistachio Chocolate Cake.Pistachio Chocolate Cake | My Kitchen AddictionsIt’s a simple bundt cake with a light dusting of powdered sugar on top. Pistachio Chocolate Cake | My Kitchen AddictionsHere’s that hint of green.  Pistachio Chocolate Cake | My Kitchen AddictionsPut 2/3 of batter in greased and floured bundt pan.Pistachio Chocolate Cake | My Kitchen AddictionsAfter mixing the homemade chocolate sauce with the remaining batter, pour batter on top of the mixture in bundt pan and zig-zag with a spatula three times to marbleize.  Pistachio Chocolate Cake | My Kitchen Addictions

Salty Caramel and Pecan Oatmeal Cookies

Salty Caramel and Pecan Oatmeal Cookies | My Kitchen AddictionsI accumulate piles of magazines on the coffee table, corner of the room, on my bedside table and other random places in our house. Ask anyone who lives here or visits on a regular basis. I don’t want to do away with any of those magazines, because there is at least one thing, usually a recipe, that I need within them.  Okay, I admit…I’m a magazine, especially foodie ones, addict. On occasions of lull, I spend time going through old magazines to revisit recipes and/or pictures I bookmarked.  One particular Midwest Living did not get stashed away with other magazines in my house, because I found a recipe for these Salty Caramel Pecan and Oatmeal Cookies and fell in love with them at first sight.  The name of the recipe and the ingredients within told me these cookies must be delicious.  I’m happy to report that I did an experiment and discovered they are just that – DELICIOUS! [Read more...]