Chocolate Zucchini Bread

  • 3 eggs
  • 1 C sugar
  • 1 C brown sugar, firmly packed
  • 1 C vegetable oil
  • 1 t vanilla
  • 2 oz melted unsweetened chocolate
  • 2 C shredded zucchini
  • 2 C all-purpose flour
  • 1/2 t baking powder
  • 1 t baking soda
  • 1 t salt
  • 1 t cinnamon
  • 3/4 – 1 C chocolate chips
  • 1 C slivered almonds (optional)

Beat eggs (at medium speed of an electric mixer or by hand) in a large mixing bowl until thick and lemon-colored. Add sugar, brown sugar, oil, and vanilla, beating well. Stir in melted chocolate and zucchini.

In a medium mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Add flour mixture to zucchini mixture, stirring just until dry ingredients are moistened. Fold in chocolate chips and almonds.

Spoon batter into two well-greased 9x5x3″ loaf pans. Bake at 350F for 45-60 minutes or until a wooden pick inserted in center of loaf comes out clean. Let bread cool in pans for 10 minutes, then remove from pans and let cool completely on a wire rack before slicing.

Credits: Probably Carolyn Friedemann due to the typesetting of the original, but I’m not sure.


23-03-2013: Making this recipe is how I discovered that Slinky likes zucchini.

12-09-2015: We made these into muffins today, with some alternations. 2 C zucchini was roughly two small zucchinis. We halved the amount of sugar, and omitted the baker’s chocolate and chocolate chips, and instead shook in some amount of cocoa powder. The result was 28 muffins, which baked at 180C for 25 min.

Carrot Cake

  • 2 C flour
  • 2 t baking soda
  • 2 t baking powder
  • 1/2 t salt
  • 3 t cinnamon
  • 1 t nutmeg
  • 4 eggs
  • 1 1/4 C vegetable oil
  • 1 C sugar
  • 1 C brown sugar, packed
  • 2 t vanilla
  • 3 C shredded or grated carrots

Preheat oven to 160C. Grease a 9×13″ cake pan, or two 9″ pans. Mix together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In separate bowl, beat together eggs, oil, brown sugar, white sugar, and vanilla. Mix the flour mixture in with the egg mixture. Mix carrots in thoroughly.

Pour batter into pan and bake 45-50 min. or until a toothpick inserted comes out clean. Cool thoroughly before frosting (with cream cheese frosting).

Credits: Adapted from Chow.com


2014-03-09: We had some carrots getting old, so I decided to try a carrot cake recipe, since it’s basically Joel’s favorite type of cake and I’ve never made it. Cake was good. Cream cheese frosting with 20% speisequark substituted for the cream cheese was a bit failure:

Chocolate Velvet Cookies

  • 2 C flour
  • 2 T cocoa
  • 1/2 t baking powder
  • 1/4 t salt
  • 4 oz/~110g unsalted butter
  • 1 C brown sugar, packed
  • 1 egg
  • 1 t vanilla extract
  • 1/2 C buttermilk
  • red food coloring (optional)

Preheat oven to 190C. Mix together flour, cocoa, baking powder, and salt. In a separate bowl, cream together butter and sugar. Beat in egg. Add vanilla.

Add the flour and buttermilk to the flour alternating 1/3 flour, 1/2 buttermilk, 1/3 flour, 1/2 buttermilk, 1/3 flour, until blended in. Do not overbeat. Add food coloring, if using.

Line a baking tray with baking paper, and drop the dough onto it in dollops with a spoon. Bake 7-9 minutes.

Credits: Adapted from Red Velvet Whoopie Pies.


2014-02-22: I’d had a mediocre Saturday, and when it started raining just when we’d gone outside today, I decided we needed cookies. I don’t have any food coloring, I didn’t want to bother with cream cheese frosting, and don’t own a piping bag, so this was the result. At first I tried using my spritz spritzer, but the dough is too sticky for that to work.

Caramel Sauce

  • 1/2 C packed brown sugar
  • 125 ml heavy whipping cream
  • 55 g salted butter
  • fresh ground sea salt
  • 1 T vanilla

Mix brown sugar, cream, butter, and salt in a sauce pan and heat over medium-low heat (I hovered between 3 and 5) until everything is melted and the sauce has begun to thicken, about 10 min. Add the vanilla, and continue cooking for another 10 min. or so. Allow to cool somewhat before transferring to a glass jar and putting in the fridge to cool more.

Credits: Foodnetwork.com


01-11-2013: Tried out the Foodnetwork recipe for the first time and adapted it to metric measurements. Tasty, but thin. At first I was worried that when it cooled it would turn into brittle, but now I’m worried it won’t thicken up enough. I wonder if it would’ve thickened more if I had cooked it longer.

Sugar Cookies

  • 225 g butter, softened
  • 1 C sugar
  • 1 egg
  • 1 t vanilla extract
  • 3 C flour
  • 2 tsp baking powder

Preheat oven to 200 C (160-170C if it’s my oven). Cream butter and sugar. Add egg and vanilla and mix well. In a separate bowl, sift together flour and baking powder. Add to butter mixture slowly, beating in thoroughly. Form dough into ball and roll out on lightly floured surface. Cut with cookie cutters and transfer to ungreased baking sheets. Bake 6 minutes, without browning, and then remove to wire rack to cool. Decorate as desired.

Credits: Penzey’s


01-05-2013: I’m the only one in my family that likes sugar cookies. Growing up, I’d only ever get them at Christmas, when my Aunt would make and bring them to the Kelbe family Christmas. As a result, I’ve never made them myself and had no recipe, so when I really wanted to make some today, I picked up the Better Homes and Gardens cookbook, found the recipe — and then saw the 3 hour chilling period. No thanks. Google to the request, searching for “no chill sugar cookies” led me to the recipe above, which I modified for metric and our oven. I ended up making a half batch since I had only 1/2 C sugar. I was also too lazy to make any icing so I simply mixed the colored nonpareils into the dough itself.

Jewish Coffee Cake

Cake

  • 1/2 C butter
  • 1 C sugar
  • 3 eggs
  • 2 C sifted flour
  • 1 t baking powder
  • 1 t baking soda
  • 1/8 t salt
  • 1/2 pint sour cream (8 oz)
  • 1 t vanilla

Streusel topping

  • 1 C brown sugar
  • 3 t flour
  • 3 T butter, cut
  • 1 t cinnamon
  • 3/4 C chopped nuts

For cake: cream butter and sugar. Add eggs. Sift flour with baking powder, soda, and salt. Add to creamed mixture. Stir in sour cream and vanilla. Grease tube pan. Put 1/3 of the streusel on the bottom, then half the dough, then another 1/3 of the streusel, then the remainder of the dough and end with streusel. Bake at 350F for 55-60 minutes.

Credit: Rose Jablonski, 12/2003


2013-03-31: Made this Easter Sunday afternoon for a treat. Used 1/4 t salt instead of 1/8 t since I had unsalted butter. (I also added a bit of salt to the streusel.) German sour cream is better than Dutch, but it still isn’t quite right. I used 600ml plus some extra flour (Weizen type 405), rather than 500ml, since it comes in 200ml containers. I baked at 170C, since our oven runs a bit hot.

Banana Bread

  • 1/2 C oleo, softened
  • 3/4 C sugar
  • 2 eggs
  • 3 very ripe bananas, mashed
  • 1 t baking soda
  • 1 t baking powder
  • 1/2 t salt
  • 2 C flour
  • 3/4 C nuts (optional)
  • 1 t vanilla

Combine first three ingredients. Mix all together. Pour in greased/floured loaf pan and bake for 1 hour at 325F. If using glass pan, bake at 300F.

Credits: Rita Uckelman

Company Cheesecake

Crust

  • 1 1/4 C graham cracker crumbs
  • 2 T sugar
  • 3 T butter, melted

Cheesecake

  • 19 oz. cream cheese, softened
  • 1 C sugar
  • 1/4 t vanilla
  • 3 eggs
  • 1 C sour cream

Heat oven to 350F. Stir together graham cracker crumbs and 2 T sugar. Mix in butter thoroughly. Press mixture evenly in bottom of 9″ springform pan. Bake 10 minutes. Cool.

Reduce temperature to 300F. Beat cream cheese in large mixer bowl. Gradually add 1 C sugar, beating until fluffy. Add vanilla. Beat in eggs, one at a time. Pour over crumb mixture.

Bake 1 hour or more until center is firm. Cool to room temperature. Spread with sour cream. Chill at least 3 hours.


22-03-2013: Putting this here for posterity’s sake, since I have a printed copy of it, though I have no idea where it came from. No cheesecake can ever compare with Joel’s, and so I cannot recommend that anyone ever make this.

Out-of-this-world Cinnamon-Streusel Anytime Cake

Streusel

  • 1 C packed brown sugar
  • 2/3 C flour
  • 3/4 C pecans, finely chopped
  • 1 1/2 t cinnamon
  • 5 T + 1 t (1/3 C) cold unsalted butter, cut up

Cake

  • 1 stick (1/2 C) unsalted butter, softened
  • 1/2 C sugar
  • 1/2 C brown sugar
  • 2 large eggs, at room temperature
  • 1 t vanilla
  • 1 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 2 1/4 C flour
  • 1 1/3 C sour cream

Heat oven to 350F. Grease a 10″ angel-food cake pan.

In a medium bowl, stir brown sugar, flour, nuts, and cinnamon to mix. Add butter and stir with a fork or rub into dry mixture with fingertips until crumbly.

Beat butter in a large bowl with electric mixer on medium speed until fluffy, about 3 min. Add sugars, one at a time, and beat until well blended. Add eggs, one at a time, beating until blended after each. Reduce mixer speed to low and beat in vanilla, baking powder, baking soda, and salt. Beat in half the flour, then the sour cream, then the rest of the flour.

Spread half the batter in the prepared pan. Top with half the streusel. Carefully spoon on remaining batter, spread smooth, and crumble remaining streusel over the top. Gently press streusel so it will adhere to cake.

Bake 70 min. or until a wooden pick inserted in the center of cake comes out clean. Place plan on wire rack and let cool completely.

Credits: Woman’s Day 16-07-1996.