Tuesday, September 13, 2016

Chocolate Zucchini Cake

A slice of Chocolate Zucchini Cake with sifted icing sugar on top.

This is a yummy variation of the Sour Cream Coffee Cake.

2 cups Self-Rising Flour (Brodie XXX)
1 1/2 tsp Baking Soda
1 tsp Cinnamon
3/4 cup Cocoa Powder

1 1/2 cups soft Butter
1 cup Sugar
1/2 cup Brown Sugar
3 Eggs
1 1/2 cups Sour Cream
1 1/2 tsp Vanilla
2 cups shredded Zucchini

Vanilla Bath
1 tbsp Vanilla
1 tbsp Water

Grease a 10 inch bundt pan with butter and dust with some cocoa powder.  In a separate bowl, measure out the flour, baking soda, cinnamon, and cocoa and set aside. Beat the butter with both sugars until fluffy.  Add eggs, one at a time.  Blend in the sour cream and vanilla.  Add in the zucchini.  Gradually add in the dry ingredients and mix well.

Batter up!
Pour batter into the prepared pan.

Almost ready for the oven.
Mix the water and vanilla and spoon out over top of the unbaked cake.

Adding the vanilla bath.
Bake at 350 degrees for 50 - 55 minutes.  I use a long wooden skewer to test for doneness.  Cool 10 minutes in pan on a rack and then place a large plate over top and flip cake.  Leave to cool with pan on.  

Just out of the oven.
This cake can be served as is or you can dust some icing sugar before serving (as in first picture). You can also add chocolate chips and/or chopped walnuts to the batter.  Ooooh and a yummy chocolate ganache is also nice.  As always, have fun and make it your own.  :D 

Let me taste this for you. :P

#coffeecake #cake #sourcream #dessert #chocolate #zucchini 

Tuesday, September 6, 2016

Cauliflower Cheddar Soup

6 tbsp Butter, divided
1 medium Onion, chopped
1 clove Garlic, minced
6 cups fresh Cauliflower Florets
6 cups Vegetable Broth (I use organic vegetable cubes, 1 cube for every two cups of boiled water)
3 cups 10% Cream
4 tbsp Flour
2 cups shredded Cheddar Cheese (medium)

1.  In a large pot, melt 2 tbsp of the butter over medium heat and saute the onion and garlic until onion is soft.
2.  Add the cauliflower and vegetable broth.  Simmer uncovered until the cauliflower is just soft enough to puree.  Puree the cauliflower/broth mixture.
3.  In another pot, melt the remaining 4 tbsp of butter over medium low heat.  Whisk in the flour until smooth.  Add the cream.  Pour it in slowly, whisking constantly.  Simmer until it thickens, whisking often.  Add in the grated cheese and stir until melted.
4.  Pour the cream mixture into the cauliflower puree.  Stir until it is well blended.

#soup #cauliflower #cheese #cheddar