Zucchini Brownies

Anyone else out there becoming inundated with zucchini?  Yeah, me too.  And much as I like zucchini bread, I'm always on the look out for something new to try.

Yes, I know, this one still involves chocolate. But it's brownies!!  And honestly, these taste just as good as any box mix you'd get at the store.  And they're better for you too!

Zucchini Brownies
Recipe slightly adapted from Allrecipes.com
Prep time: 15 minutes   Cook time: 30 minutes

For the brownies:
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 1/2 cups sugar
2 tsp vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 cups shredded, fresh zucchini
1/2 cup semi-finely chopped walnuts

For the frosting:
1/4 cup butter
6 tbsp cocoa powder
2 cups confectioners sugar
1/4 cup milk
1/2 tsp vanilla extract

1.  Preheat the oven to 350.  Grease a 9x13 baking dish and set aside.

2.  For the brownies: In a large bowl, mix together the oil, sugar, and vanilla until well-blended.

It's not easy taking an interesting picture of applesauce.

3.  In a medium bowl, combine the flours, cocoa powder, baking soda and salt.  Blend into the sugar mixture. [NOTE: at the point, the batter will be very dry and will more closely resemble sandy dirt than an actual batter.  THIS IS FINE.  DO NOT ADD ANY LIQUID OR EGGS].

See what I mean?  THIS is what you're looking for: DRY

4.  Fold in the zucchini and walnuts.  Spread evenly into a prepared pan and bake 25-30 minutes; cool before frosting.

Brownies before baking.

Brownies after baking.  Notice the little dry patches?

5.  For the frosting: Melt together the butter and cocoa powder, whisking to combine.  Set aside.  In a medium bowl, blend the sugar, milk, and vanilla.  Stir in the cocoa mixture.  Spread the frosting over cooled brownies.

Frosted.  No more dryness here!

Several months ago I resolved to give up hydrogenated oils in my diet.  As a result, my beloved brownie mixes were one of the many things I nixed from my shopping trips and have been struggling to find a recipe that is as easy, fudgy, and delicious.  These brownies fit all three of those criteria AND have the added bonus of being pretty durn good for you, all things considered.

Now, I know you're probably skeptical of the moisture issue in this recipe.  But please TRUST ME on this one.  Do not add an egg unless you prefer cake-like brownies.  Do not add any water or milk.  The zucchini gives off a LOT of moisture as it is cooked and that will turn your pan of dark brown sand into this vessel of fudgy delicious-ness.

As a little aside before you dash off to your kitchen to make these, I am not normally a Frosted Brownies kinda girl however these need the frosting.  Despite all efforts to fully incorporate the zucchini, there will still be some drier patches on the top.  The frosting smooths over all that to give these a final layer of moisture to seal in all that chocolate heaven.

Strawberry Upside-Down Cake

I have an abundance of sour cream in my fridge.  Yeah, I know.  It's what happens when you're not quite able to go grocery shopping on your own with two small boys yet so your husband goes with you.  But that's ok.  There are ways, other than the obvious nacho/baked potato topping, to use up this creamy ingredient.

*drool!!!*

Enter this delectable blog, and Kieran's impromptu nap, and you have this lovely confection baking away in the oven.

Mommy's newest sous chef

Strawberry Upside-Down Cake
Recipe adapted from Joy the Baker


For the Topping:
2 tablespoons unsalted butter
1/4 cup brown sugar
1 cup sliced strawberries

For the Cake:
1/4 cup unsalted butter, softened
1/4 cup unsweetened applesauce
2/3 cup brown sugar
1 large egg
1 tsp pure vanilla extract
1 1/3 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/8 tsp cinnamon
1/8 tsp nutmeg
2/3 cup sour cream

1.  Preheat oven to 350.

2.  Place butter in a cake pan (I used a spring form pan but an 8 or 9-inch round will work) and place in the oven.  When butter is melted, remove pan from the oven.  Using two pot holders, tilt the pan around and around, coating the sides of the pan with butter.  Once sides are coated, set aside.  If you're using a spring form pan, set pan on top of a cookie sheet, just in case of leaks.

Prepare to be melted

3.  In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.  Set aside.

Two of my favorite spices in baked goods

4.  In a large bowl, cream butter, applesauce, and brown sugar on medium speed with an electric mixer.  You can use a stand mixer too, fitted with a paddle attachment.  Cream until slightly pale and fluffy, about 3 minutes.  Stop mixer, scrape down the bowl with a spatula, and add egg and vanilla extract.  Beat for 1 minute.

5.  Turn the mixer off, scrape the bowl, and add the dry ingredients.  Beat on low speed while adding the sour cream.  Beat until the batter just comes together; it will be thick.  Remove the bowl from the mixer and finish incorporating ingredients with a spatula.

I have so much, I didn't think leveling the cup was necessary

6.  Sprinkle 1/4 cup brown sugar into the melted butter in the cake pan.  Sprinkle strawberry slices over the butter and sugar in a single layer.  Spoon batter over the strawberries and spread evenly with a spatula.  Bake for about 35 minutes, or until a skewer inserted in the center comes out clean.

7.  Let cake rest for 10 minutes before running a knife around the edge of the cake and inverting the cake onto a cake plate.  Serve warm with whipped cream or a drizzle of chocolate syrup.

Thick batter makes for a dense, moist cake

Carrot Cupcakes

I'm still working out some final issues regarding pictures, so I don't have the Lemon Pasta with Shrimp recipe quite ready to go.  I'm sorry.  Forgive me please?  How about I distract you with cupcakes... would that be ok?

Distracted yet?

Normally I am about the biggest fan of the boxed cake mix that you can find.  I have tried on numerous occasions to make a cake a scratch.  Don't get me wrong, the cake always turns out fine....however I don't think it's any better than what I get from whipping up a boxed version, so why expend the extra time, money, energy, and ingredients on a from-scratch version?  Much as I adore baking, even I don't see the logic in that.

These carrot cupcakes though....oh my.  They. Are. DELICIOUS!!  They turn out so moist and yummy and wonderful with just that hint of spice.  I will go out on a limb and say the cake is even better than a box mix, and certainly not any more difficult to put together.  Bonus!!

And then can we talk about the frosting?  Yes, let's talk frosting.  Unless you're talking cream cheese or that caramelly deliciousness that tops a German chocolate cake, I don't really do frosting that much.  I'm sorry if that offends but I'm just not a frosting person.  Being carrot cake though, these demand a cream cheese frosting so I get extra excited about carrot cake in general.  But why stop at ordinary cream cheese frosting?  Let's step this up and add a lemony kick to it!  W.O.W.  The balance of the sweet tart frosting with the moist, rich, spicy cake is just out of this world.

Is it any wonder I made these for my mom's birthday?  She is TOTALLY WORTH IT!!

Carrot Cupcakes with Lemon Cream Cheese Frosting

Recipe from Ellie Krieger, The Food You Crave

For the cupcakes:

3/4 cup whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup canola oil
3/4 cup firmly packed brown sugar
2 large eggs
1/2 cup unsweetened applesauce
1/2 teaspoon vanilla extract
1 1/2 cups finely shredded carrots [Note: do NOT get the pre-"shredded" stuff from the grocery store; shred these yourself.  Those bagged "shreds" are more like matchsticks so unless you like carrot crunch in your cake, shred your own carrots.  Trust me on this one.]
1/4 cup finely chopped walnuts, or thereabouts ;)

For the frosting:

4 ounces Neufchâtel cheese (reduced-fat cream cheese), softened
3/4 cup confectioners’ sugar
1/2 teaspoon finely grated lemon zest

1.  Preheat the oven to 350°F. Line 12 muffin cups with paper liners. In a medium bowl, sift together both flours, the baking soda, salt, and spices. 

Yay for spices!!

2.  In a large bowl, whisk together the oil, brown sugar, and eggs until well combined. Whisk in the applesauce, vanilla, and carrots. 

 I am absolutely in love with that gorgeous orange color.

3.  Add the dry ingredients and mix until just combined. Stir in the walnuts. 

Walnuts are my favorite.  I buy them in bulk.

4.  Divide the batter between the muffin cups; I find the best way to do this is with an ice cream scoop. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.

Mmmmmmmmm cake batter...

5.  To make the frosting, with an electric mixer, beat together the cream cheese, confectioners’ sugar, and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the walnuts. The cupcakes should be stored in the refrigerator, where they will keep for about 3 days.

Fluffy, pillowy clouds of sweet tartness.  YUMMM!

I think these cupcakes are the cat's meow.  But.  I have one teensy tiny issue with it.  Between the batter and frosting, it makes EXACTLY enough for 12 cupcakes.  So be careful not to overfill the muffin tin.  And when you're frosting, maybe frost a little conservatively.  The flavor is powerful enough that you don't really need a lot of frosting, however if you are a frosting person you will want to double the frosting recipe.  Use any leftover frosting on pancakes. ;)  Or as a fruit dip.  THAT would be tasty.