My Holiday Open House!!

Well it is almost Christmas and for Holidays everyone loves homemade sweet treats!!

And for the last two weeks I had Holiday Open Houses in a few of our stores 🙂

I made tons of sweet treats, shared my recipes and displayed those goodies in different ways as gifts, to give customers ideas on for Holiday gift giving.

I made fudge, bark, Christmas crack, Holiday muddy buddy mix, snowman soup among other things, I had over 20 recipes to share.  It was lots of fun, I had Christmas music playing (under my table), I gave everyone lots of ideas for their Christmas gifts.

Check out some of the pictures

Getting started 🙂

 

Some baking dishes

i have lots of things to fill 🙂

Recipes

Recipes

Recipes

Tips on packaging 🙂

things are getting filled

Chocolate covered popcorn

christmas bark

white chocolate bark

Christmas fudge

A hot cocoa kit, cocoa, marshmallows and peppermint stir sticks

fun

gathering it all together 🙂

some cute mason jar ideas

Setting up at one of the stores

its coming together

display

more of the display

here is a close up

 

 

 

Lot of stuff was found at the Dollar store and I made it look cute 🙂

This was it set up another store, I added the Candy Canes
and did the green fabric a little different 🙂

I love that I had the baking supply display behind me, people
were just asking what to get, I was filling up their carts 🙂

I hope all you have a Merry Christmas!!!!

 

Honey Blueberry Upside-Down Cake

Test Kitchen was back open last week and I had some Blueberries so I thought why not a Blueberry Upside-Down Cake 🙂

Great for breakfast with your coffee or tea, maybe as an afternoon snack or after dinner, I hope you make it for your next baking adventure 🙂

As I thought about the topping I thought I would cut the brown sugar with some honey, hence the name 🙂 so this is my recipe 🙂

Ingredients

 

Spray your pan, draw out the bottom of the pan on parchment and cut it out

 

Place parchment in pan and spray paper

 

I fail to take a picture of the topping melting, but just melt butter, brown sugar and honey together
and pour in pan

sprinkle blueberries over the topping in the pan

 

Cream together the butter & sugar until fuffy
then add eggs, one at a time

then add lemon juice and vanilla, then add flour and milk (read below)

 

Fold in lemon zest

 

pour on top of blueberries and bake

let cool for about 10 minutes

place platter on top of cake and flip upside down

and there you have your Honey Blueberry Upside-down Cake
let cool completely

slice and serve

 

• Servings: 8-10
• Difficulty: easy
• Print

Topping

1 pint fresh blueberries (if using frozen use 2 1/4 cups)
1/4 cup honey
1/4 cup light brown sugar, packed
1/2 stick unsalted butter (1/4 cup)

Cake

1 1/4 cups cake flour
1 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1 stick unsalted butter (1/2 cup), softened
2 eggs
1 tsp. vanilla
1/2 cup whole milk
2 tbsp. lemon juice
zest of 2 lemons

Heat oven to 350 degrees, spray a 9×2 round baking pan with baking spray and line the bottom with parchment paper.

Add 1/2 stick butter (1/4 cup), honey and brown sugar to a small sauce pan and heat over medium heat until mixture is melted and smooth, stirring frequently.  Pour into baking pan; top with blueberries, set aside.

Whisk cake flour, salt and baking powder in a small bowl, set aside.

Beat sugar and stick (1/2 cup) butter in a large bowl at medium speed for 2 minutes or until smooth and fluffy.  Add eggs one at a time, beating well after each addition.  Beat in lemon juice and vanilla, at low speed beat in flour mixture in 3 parts alternately with the milk, beginning and ending with the flour mixture.  Fold in lemon zest then pour over top of the blueberries; smooth out evenly.

Bake for 30 – 40 minutes or until toothpick inserted in center comes out clean, cool in pan on wire rack for 10 minutes.  Using a small knife, loosen  cake from the side of pan, invert onto platter; remove parchment paper, cool completely.

This was super moist and honey delicious 🙂 Enjoy!!!

Key Lime Margarita Bars!!!

I just love Key Lime!!!

Give me anything Key Lime…cake, cookies, Ice cream, yogurt, pie, candy, I think you get the picture 🙂

So I thought I would make a little something for the “taste tasters” in  out office 🙂

I was going to do something with chocolate or Key Lime and the word in the office was Key Lime since it was the summer.

So by using the pretzels in the crust I thought, oh salt…lime…okay Margarita!!!  Of course minus the Tequila 😦

But if you wanted to add tequila you could, what I would do is cut the lime juice in half adding the tequila as the other half (1/4 cup lime juice & 1/4 cup tequila).  But then add the zest of 3-4 limes instead of one, this will bring out the lime flavor, but I guess if you love tequila you could add all tequila and then just more lime zest.

I think if I was going to use Tequila, I would make the batter with out the juice, mix together, then add some Tequila and taste it, so you don’t over power it with Tequila 😛

Ingredients

Crush your pretzels, I did not crush them finely because I wanted to
make the texture like coarsely chopped nuts

Add pretzels and sugar to a bowl

 

add melted butter and mix together

 

mixed

Press mixture into a 9×13 sprayed pan and bake

 

Meanwhile whisk eggs, milk, lime zest and juice together

 

Baked crust, let cool about 15 minutes

pour mixture over top of crust

 

Bake at 350 degrees for 25-30 minutes

baked

Slice add lime zest for a garnish

Eat and enjoy

• Time: 2hrs
• Difficulty: easy
• Print

Crust

1 1/2 cups pretzels, crushed
1/2 cup sugar
1 1/2 sticks butter, melted

Mix all together in a bowl, then press into a 9×13 pan.  Bake at 350 degrees for 9 minutes.  Let cool 15 minutes.

Meanwhile make batter

2 can 14 oz. sweetened condensed milk
3 eggs, at room temp
1/2 cup Key Lime or lime juice (see note above if you want to add Tequila)
zest of 2 limes and extra for garnish

Whisk together in a medium bowl, then pour over top the baked crust, spread evenly and bake at 350 degrees for 25-30 minutes.  Center will not jiggle and edges will be light brown.

Let cool completely on counter, then refrigerate till cold, over night if you can.  You can garnish the top with lime zest or if you serve pieces individually you can add strips of lime zest on top of each piece.

Golden Beet Chips!!!

Yum…Yum…YUMMY!!!

You either like beets or you don’t there is no in between!! 🙂

I don’t like beets…well okay maybe if they are “Amish Wedding” Pickled Baby Beets…then yes I like those 😛

But that’s it on the “Red” ones…I do on the other hand like the “Golden” beets 🙂

Golden beets are a little less sweet, more mellow and less earthy.

These chips were so easy to make and Delicious but you must keep an eye on them as they will burn very quickly!!
But I like those little burnt edges 🙂

Golden Beets

Peeled and sliced

oil, salt, pepper and paprika

Toss to coat them

place on a baking sheet, you do not have to place on a baking rack
Keep checking them, they do burn easy…

• Time: 40 mins
• Difficulty: easy
• Print

Golden Beets
Olive oil
Salt
Pepper
Paprika

Peel and slice your beets, use a mandolin if you have one.
Place in a medium bowl, drizzle with olive oil, then sprinkle with salt, pepper and paprika.
Toss to coat all the beet slices.

Arrange on a baking sheet in single layer, bake at 375 degrees, after 15 minutes you need to flip them, check that small rounds are not burning.  Continue to bake until they are crispy, about 15 minutes more.

When I first made them I baked them at 400, I would go to 375 or even 350, flipping them at 15 minutes and continue to bake until crispy.

Let them cool and Enjoy.

Enjoy!! Them 🙂

Peanut Butter Cookies with What??

So I saw an add for one of those stores that carry the “odd” items and it had “Peanut Butter” but not just creamy or crunchy…but with “white chocolate”, “dark chocolate”, and “maple” and I was like what, I had never seen this or even hurt of this company.

But I immediately thought I need to make something with these for sure 🙂

Peanut Butter & Co – is based out of New York City, they have a shop that makes all kinds of sandwiches

This is from the website  https://ilovepeanutbutter.com/

Lee Zalben is the founder and president of New York City’s world famous Peanut Butter & Co., and the man behind “gourmet peanut butter.” Lee grew up in Philadelphia eating a lot of peanut butter. And while an under-graduate student at Vassar College, he always won the fierce competitions he and his friends held for the wackiest but best-tasting peanut butter sandwich during late night study breaks. It was then where the idea of opening a peanut butter sandwich shop sprouted.

After college, Lee worked in advertising and publishing but he never forgot his dream of opening a peanut butter sandwich shop. While walking in Greenwich Village one day, he spotted a vacant storefront near NY University. Quitting his job the next day, the 26-year old entrepreneur-to-be started developing a business plan for his dream shop. On December 21, 1998, the vacant storefront became the Peanut Butter & Co. Sandwich Shop, offering not just various kinds of peanut butter sandwiches like The Elvis and Pregnant Lady but also peanut butter in newfangled flavors like Dark Chocolate Dreams and Cinnamon Raisin Swirl.

It was only a matter of time when people started clamoring to take the peanut butter home. Today, Peanut Butter & Co. is sold in ten delicious flavors in over 10,000 stores around the country and in Canada, the U.K., Japan, and Hong Kong. And the sandwich shop has turned into a pilgrimage site for many peanut butter lovers all over the world. Lee’s dream to open a peanut butter sandwich shop did not just become a reality, but he also created the market for specialty peanut butter.

I had never heard of this brand and they have 10 different kinds of peanut butter, not only the ones I mentioned above, but with honey, cinnamon and raisin, smooth, crunchy, old fashioned smooth, and crunchy and spicy called “the heat is on”.

The store that I found these in only had the smooth, crunchy, the 3 that I bought and the spicy one, which as I walked out the door and thought to myself, I should have bought that one…I think I’ll go back today and get “the heat is on” 🙂

Any way I love peanut butter so I was thrilled to find these 🙂

The White Chocolate was sweet tasting, with tiny bits of white chocolate very interesting!!
Dark Chocolate was the same although dark in color like chocolate, it has tiny bits of dark chocolate!!

I have not tasted the maple yet but I can’t wait too and make something out it as well as the spicy one 🙂  I will use the Maple and the Spicy in future blogs 🙂

I wanted to do something quick so I just made cookies out of both of them, then I made a batch of swirl 🙂

I gave some to my parents as part of their Anniversary gift, they are married 54 years today!!!  So Happy Anniversary Mom and Dad!!!  I love you both very very much!!!

My Mom and Dad 54 years ago!

Also with Valentine’s Day tomorrow, I put some in my Manager’s Valentine’s Day gift bag 🙂  I don’t think she is going to share with the rest of her family.  As she asked me, do I have to share and I replied with a big smile…NO!! 😛

Ingredients – I forgot to put the Baking Soda in the picture

 

mix together

 

stir until smooth – see the little bits of chocolate

 

add flour mixture

 

stir in flour mixture until combined

 

Roll into balls then roll into the sugar

 

 

place on baking sheet and bake

 

done

 

 

on the swirled ones I used a 1 oz. scoop

 

put one of each together, roll, then pinch and twist, then roll again

 

Peanut Butter Cookie Recipe

1 cup Peanut Butter (you can use any flavor you want)
1 cup plus 1/4 cup granulated sugar
2 eggs
1 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
1 cup flour

Pre-heat oven to 375 degrees

In a small bowl whisk together flour, baking soda & salt, set aside
In a large bowl add eggs, peanut butter, sugar and vanilla, mix until smooth with a wooden spoon, then add flour mixture until fully combined.
Scoop and roll into a ball, take the remaining 1/4 cup sugar add to a bowl and roll dough balls in sugar, place on balls on baking sheet and bake. (you do not have to flatten) 

I use a  2 oz. scoop and baked them for about 12-13 minutes, if you make your balls small do not bake as long, check them around the 10 minute mark.

 

These are chewy and moist in the middle 🙂

I hope you enjoy the recipe and if you find these Peanut Butters you must try!!

Apple Cake

This recipe I first made because I was teaching a cooking class and I was using different beers and Redd’s Apple Ale had just came out.

Which if you never tried it, it really is a great light beer, its very refreshing, when I first tasted it my first thought was this beer would be fantastic on an extremely HOT!! day 🙂 
It just gave me that refreshing feeling…I thought it was great, so I paired it with this Apple Cake.

(I was doubling the cake in these pictures, I used a 11×15 pan)

Ingredients (missing in photo, butter and brown sugar)

 

 

 

Peel, core and slice apples

 

 

 

add flour, cinnamon and baking powder, whisk together

 

Add softened butter and brown sugar

 

 

Cream together

 

add eggs and vanilla

 

when mixed

 

add 3rd of flour, mix, then half applesauce, mix
another 3rd flour, mix, rest of the applesauce, mix
add rest of flour, mix

 

 

fold in the flour on the sides

 

spread mixture in sprayed baking dish

 

layer you apples over top and bake

 

Meanwhile in a sauce pan add cider, beer & brown sugar

 

reduce down and let cool slightly

 

Baked

 

pour over cake using a pastry brush to spread around

 

 

Then let cool down, then slice and serve

Recipe – Apple Cake

1 1/2 sticks unsalted butter, softened
2 1/4 cup all-purpose flour
2 3/4 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. salt
2 cups brown sugar, packed, divided
1 1/2 tsp. vanilla
3 large eggs
1 1/4 cup unsweetened applesauce
2 large apples, peeled, cored, sliced
1 1/2 cups apple cider
1 cup Redd’s Apple Ale

Pre-heat oven to 325 degrees, spray a 9 inch square pan.

In a medium bowl whisk together flour, baking powder, cinnamon and salt.  In a large bowl beat with a mixer butter and 1 1/2 cups brown sugar for 3 minutes.  Add vanilla and eggs, beat until combined, reduce speed to low; add flour mixture in 3 additions, alternating with 2 additions of applesauce and beat until just combined, scrap the sides and fold in by hand.

Pour batter into pan and smooth out, arrange apple slices in rows on top, if you like more apples you certainly use more, and overlap them more closely.

Bake until toothpick inserted in the center comes out with a few moist crumbs, 45 minutes to 1 hour.  Set on wire rack to cool about 20 minutes.

Meanwhile in a medium sauce pan add cider, beer and remaining brown sugar cook over medium-high heat until reduced to about 1 cup and let cool slightly.  With a pastry brush brush mixture all over the top of the cake, letting drip down the sides.  Let cool, then serve.

If you did not want to use beer you can just add more cider.

This cake is super most and the cider/beer reduction is so good, soaks right in 🙂

Enjoy!!!

Christmas 2013!!!

Merry Christmas everyone!!! 🙂

 

I hope today fines all of you full of Love and Joy!!! Its has been a busy season for me thus far, hoping to slow down in January 🙂

Well I did some baking, I think most of my friends, family and co-workers got a little of something that I made.

Last night Christmas Eve we went to my cousins and there were I think 54 of us that is a lot of people and a lot of Presents!!!

Today I will be with my family, my Mommy and Daddy…yes I did just call them my “Mommy and Daddy” 🙂
My two nephews and my nephews little girl!!

Enjoy your day and make it count to someone you love!!

Here are some pictures of some of the things I did make along with pictures of my Christmas Decorations!!

My indoor Decor

Next year the garland will go away and I will be adding
blue/teal and purple ribbon 🙂

My Sous Chef 🙂

That picture of Santa is my bestie Danny 🙂

I love my new pink lights

I made most of the ornaments on my tree 🙂

My New tree topper

 

Outside Decor

I did these pots new this year 🙂

that’s funny you can see my hammer off to the side 😛

Made this myself

 

Okay now for the Sweets 🙂

I never had luck making these Spritz Cookies
with the cookie press 😦
But then my Mom pulled out this bag that I had got
from my Grandma’s house after she passed, I had totally
forgot about this

This awesome Super Shooter cookie gun
Its Electric!!! 
I made all of this cookies from start to finish
in less than 2 hours… Yay!!!

This was made in the 70’s

This is Chocolate Marshmallow Fudge

White Chocolate Peppermint Fudge

Peppermint Toffee Crunch

Brown Bread 🙂

And Gingerbread Bars with raisins

 

 

Finally, I had seen these in a picture, never ate one, the person would never tell me what it was or what was in it 😦
Now I knew it was Chocolate and to me it looked like Corn Flakes.
Well I ask my New Friend Melanie from France and she came through and they are “Rose des Sables”  pretty much Chocolate and Corn Flakes 🙂

I used Special K cereal I wanted more of crunch 🙂

Thank you Melanie!!! Cheers my friend!!

 

 

Thank you for taking the time to enjoy my blog!!

Merry Christmas to all and to all a goodnight!!!

Brown Bread!!

No I don’t mean like Whole Wheat bread…I mean Brown Bread, this is a sweet or quick bread and bake in a CAN!!  

Yes I said a can…you know a can that veggies come in or soup 

I grew up having brown bread in our house my Mom would make this as well as my Grandma…I don’t think I ever thought it was odd baking it in a can…I was a kid it was a cool thing 🙂

Wikipedia says – 

New England or Boston brown bread is a type of dark, slightly sweet steamed bread (usually a quick bread) popular in New England. It is cooked by steam in a can, or cylindrical pan.
Brown bread’s color comes from a mixture of flours, usually a mix of several of the following: cornmeal, wheat, whole wheat, graham flour, or rye, and from the addition of sweeteners like molasses and maple syrup. Leavening most often comes from baking soda (sodium bicarbonate) though a few recipes use yeast. Raisins are often added. The batter is poured into a can, and steamed in a kettle. While most variations are quick breads, and can be made in less than an hour, several commercial brands are available. Brown bread is somewhat seasonal, being served mostly in fall and winter, and is frequently served with baked beans.

I really had forgotten about this Brown Bread until I read this blog “A Small Insight” http://asmallinsight.wordpress.com/2013/04/09/mammas-fruit-loaf/
Lucy call it “Mamma’s Fruit Loaf and when I read this post and saw what it was, I immediately thought of Brown Bread 🙂 

So go to her blog and check her out and her recipe for her Mamma’s Fruit Loaf 🙂

All  know is that I really was not a big fan growing up, but now this stuff if great and I like mine with butter, now my Mom likes her’s with cream cheese.  So its up to you on which way you eat it, its also good heated in the microwave 🙂

My recipe here is is made with a couple of can, I also used small paper loaf pan, easy to give as gifts and I made some today for our office and I used a Bundt pan and it just came out so nice…perfect with you were having people over for coffee or tea, it’s perfect.

Now I did compare my brown bread to the ‘Can” kind you find in the store and let me say, I thought the store bought one was very dense, dry, very little raisins compared to mine.  And the flavor well I am sorry to say it was just plan awful…sorry if you like it, I just didn’t care for it 🙂

Store bought

 

Ingredients

 

Raisins and water in a small sauce pan

 

add flour, salt, baking soda and bran/bran buds to bowl 

 

Mix together

cream butter and sugar

 

 

stir in egg and vanilla

 

 

add dry mixture and stir a little

 

add raisin mixture

 

Fold to combine

 

pour batter into your containers

 

bake

 

this is the can

 

this looks so good

 

this is store on left and mine on right

 

You can see that mine has so many more raisins

 

Both buttered and ready to eat

 

Out come, like I said did not care for the store bought, took one bite 😦

Mine oh it looks so good!!!!

Brown Bread Recipe

1 1/2 -2 cups raisins
2 cups water
1 cup Bran or Bran Buds Cereal
1 3/4 cup all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 cup granulated sugar
2 tbsp. butter, softened
1 egg
1 tsp. vanilla

4 – 16oz. cans (fill 2/3 full)- bake for 35-55 minutes, small loaf pans (fill half full) – bake 30 minutes, large loaf pan (fill half full to 2/3’s) – bake 40 – 50 minutes, bundt pan (whole recipe) – bake 45 minutes.  With any of these just keep an eye on it, when you stick a toothpick or skewer in bread it should come out clean, it then is done.   Cool upside down on a cooling rack.

Pre-heat oven to 325 degrees

In a small to med sauce pan add water and raisins, bring to a boil over med-high heat, once it boils, remove from heat and set aside for 10 minutes.

In a small bowl add flour, bran/bran buds, salt and baking soda, stir to mix…set aside
In a large bowl cream together butter and sugar for 1 minute, then stir in egg and vanilla, then add dry mixture, stir it a little and raisin mixture, fold to fully combine.

Pour into your WELL greased or spray baking container, and bake.  Let cool enough to handle and then you can dig in 🙂

The Bundt pictures

 

Banana Bread!!!!

Okay who doesn’t like Banana Bread 🙂

I love Banana anything…cakes, muffins, cookies, bread, ice cream, yogurt, candy!!!  

Oh and have you seen the **NEW** Dole Dippers, slices of bananas dipped in dark chocolate and FROZEN can you say

YUMMMMMMMMYYYY!!!!!!   

I can, I have had them and they are addicting, they even have them with chopped almonds sprinkled on top too 🙂  They come 6 packages in the box, 100 calories a package, so well worth it 😛

So have a pack of those so when you have a slice of this Banana Bread you will not feel so guilty 🙂

So we’ve all had the few bananas sitting on the counter that are slightly or way past their prime…right 😛

I think what most people think of when that happens to the bananas is….BANANA BREAD TIME!!

So here’s my Banana Bread recipe 🙂  Hope you enjoy it!!

Ingredients

 

whisk together, four, salt and baking soda

 

add bananas to bowl and mash

then add sour cream and vanilla to bananas

mix together

cream butter and sugar

for about 3 minutes

 

add egg yolks

beat to combine

fold in half flour mixture

 

then add banana mixture and rest of dry

 

 

beat egg whites just until frothy

 

fold into batter, but don’t over work it

 

I used mini loaf pans, you can also find paper baking loaf size too, for easy gift giving

 

 

Then bake and done

 

This recipe is so moist you will never use another 🙂

Recipe

1 stick of butter, softened
1 1/2 cup granulated sugar
2 eggs, yolks and whites separated
1 1/2 cup all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
4 tbsp. sour cream
3 overripe bananas, mashed
1 tsp. vanilla

Preheat oven to 325 degrees

pans – 8 1/2 x 4 1/2 x 2 1/2 loaf pan, or mini loaf pans or small bundt pan.

In a small bowl add mashed banana, sour cream and vanilla, mix to combine.

In another small bowl add flour, salt and baking soda, whisk to combine, set aside.

Cream butter and sugar together in a large bowl for about 3 minutes, then add egg yolks and beat until combined.
Fold in 1/2 of dry mixture, then add banana mixture and the rest of the dry.

In a clean dry bowl add egg whites and beat for about 30 – 45 seconds just until frothy, then fold egg whites into the batter.

Just until combined, try not to over work the batter.

Bake for regular size loaf pan 45 minutes to 1 hour, mini loaf pans about 30 minutes, check by inserting a toothpick in the center and comes out clean.

Enjoy!!!!

Zucchini Cake with Cream Cheese Frosting

Well summer is here and the gardens are producing some awesome vegetables!!  Every year we always make zucchini bread with the zucchini.  

This time I decided to make a Cake instead….now I’m sure someone out there has made a zucchini cake…but I have have, this really is no different then the bread just in cake form, so this is what I came up with 🙂

along with the things I would change next time 🙂

Did I say change…yes I did 🙂  No one is perfect!!!!!!!!!!  

Ever watch Top Chef or I like Top Chef Masters myself, (in case you don’t, it is a cooking competition show with mostly well know chefs)  I like this show better since I do admire some of the chefs that have been on the show and am amazed at the talent they have  that have made them famous.

This new season just started last Wednesday night on Bravo, this season does not have many chefs that are TV known except Chef David Burke he has multiple Awards, Restaurants, and few products.  They have many talented Chefs this season and I am excited to watch.

 It is hosted by Chef Curtis Stone  and recently he posted a picture of dish he was trying make and it just flopped, and he said “see not even Chefs are perfect”  I love him for that 😉

Which brings me back to telling you as I made this cake and it did not turn exactly as I wanted it too, so next time I know the things I’ll change (which I will let you know in the recipe what that is) 🙂

So I’ll tell you a secret, not everything I make turns out just right, including “my new idea for a cookie” that I tried to make this week 🙂
I was trying to make it with no flour, butter, oil…okay health and using things I already had around the house…well I am going to admit, the garbage had its share of treats 🙂  

Oh my goodness I can’t describe the texture…closest word I can think of is “RUBBER”LOL  Hey at least I tried 😛  

UPDATE on this post – I brought this cake into the office today and everyone loved just as I made it, so I’ll leave it up to you on the changes, that are below 🙂

Alright, alright lets move on to the cake 🙂

Ingredients

add dry indgredients to a bowl

whisk together to combine

add eggs, oil and vanilla to large bowl

whisk to combine

Grate zucchini over the wet mixture bowl
or just add the grated zucchini to the wet mixture

fold in to combine

then add dry to wet

just mix until everything is moist

Pour into a 9×13 pan
(this is what I would change, if I use a 9×13 again I will double the recipe or I’d use a 9×9 baking dish)

Bake and let cool completely

Cream Cheese Frosting ingredients

add softened cream cheese and butter to bowl

with hand mixer or stand mixer, just mix to combine

then add confectioners sugar a little at a time

add as much sugar as you like for taste of sweetness and consistency

I use only 3/4 of a 1 pound bag

frost your cake

done, you can dig in right now, but keep in the refrigerator

Zucchini Cake Recipe

 (exactly as I made, with what I would change)

1 large zucchini, grated (about 3 cups or so)
3 eggs
1 cup oil
3 tbsp. vanilla
2 1/3 cup all-purpose flour
1 cup granulated sugar
 1 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
2 tbsp. cinnamon (I would have put in a least 1 more tablespoon, I also would have added 1/2 tsp. nutmeg)

Nuts are optional I did not use any

In a medium bowl add all the dry ingredients and whisk to fully combine.

In a large bowl add oil, eggs and vanilla, whisk to fully combine, add grated zucchini and stir to combine.
Then add dry to zucchini mixture, fold just until everything is moist.

Preheat oven to 350 degrees

Pour mixture into a greased or non-stick sprayed baking dish*** see Note below

(In the pictures I used a 9×13, for this recipe  would change that to a 9×9 baking dish.  I felt that the cake was too thin, I would have liked it to be thicker.  Therefore if using the recipe above and  you want a thicker cake use a 9×9 baking dish, if you like it thin (about 1 1/2 inch) then use a 9×13 baking dish.  Now you can also double this recipe and use a 9×13, resulting in a thicker cake)

Bake time using above recipe in a 9×13 done in 30-35 minutes,  using a 9×9 pan check at 35 to 40, until a toothpick inserted in the middle comes out clean.   Cool completely 

Cream Cheese Frosting

8oz. cream cheese, very softened
4 tbsp. butter, very softened
1 box confectioners sugar (1 pound box)

in a medium mixing bowl add cream cheese and butter, beat on med-high speed just until combined, then on low speed add sugar a little at time until you have the sweetness and desired consistency.

Frost cake, slice and serve, or this can kept in the refrigerator until you serve. 

This cake is Super Moist!!

and Cream Cheese Frosting is so creamy 🙂

I hope you try it!!! Enjoy!!