Desserts Archives - Page 8 of 23

Chocolate Zucchini Cake

October 7, 2011 jennifer Desserts

When you’ve got zucchini all over your kitchen counters, a chocolate zucchini cake is definitely in order, wouldn’t you think?

Chocolate Zucchini Cake Ingredients:
2 cups flour 2 cups sugar 3/4 cup unsweetened cocoa powder 2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1 tsp. ground cinnamon 4 eggs 3/4 cup applesauce 3/4 cup vegetable oil 3 cups grated zucchini, with peel Preparation:

Preheat oven to 350. Grease and flour a bundt pan (or a 9×13 inch pan will work as well).

In a medium bowl, combine flour, sugar, cocoa, baking powder, baking soda, salt and cinnamon. In a smaller bowl, beat together eggs, vegetable oil and applesauce until well combined. Add to dry ingredients. Stir to combine. Add grated zucchini and stir until zucchini is well distributed. Fill bundt pan and bake for 50 minutes or until toothpick inserted in center comes out clean.

Cool for 15 minutes and invert onto cake platter to remove from bundt pan. Cool completely and frost with your favorite frosting. (I used this one, our Favorite Chocolate Frosting ).

Add a little homemade vanilla ice cream and you’re good to go!

HH

2 comments baking

Raspberry Pie

September 30, 2011 jennifer Desserts

You may remember that I took my children to a pick-your-own raspberry patch this summer. Well, how on earth can you bring home eight buckets of raspberries and NOT make a raspberry pie? This was my first shot at one, and it did not disappoint!

Raspberry Pie Ingredients:
2 pie crusts 5 cups raspberries 1 cup sugar 1 Tb. lemon juice 3 Tb. tapioca 1/4 tsp. cinnamon 1/8 tsp. salt egg white coarse sugar Roll out pie crust and carefully fit in pan. Gently stir together raspberries, sugar, lemon juice, tapioca, cinnamon and salt. Spoon into pie crust. Roll out second pie crust, cut slits in center and carefully place over pie. Brush with egg whites and sprinkle with coarse sugar.

Bake at 425 for 15 minutes, then lower oven temperature to 375 degrees and bake another 25 minutes. Cool and serve.

This pie was heavenly. We all loved it. Just look at that gorgeous color!

Jennifer

Shaker Lemon Pie

September 29, 2011 jennifer Desserts

A few weeks ago I baked a lemon pie just to see what it would taste like. Of the three pies I tried, the lemon was one of the “keepers.”

Just for the record, this is NOT a lemon meringue pie. I have a fantastic lemon meringue pie recipe which I need to make and share with you. This recipe is different. It’s more of a traditional Shaker Lemon Pie recipe. How does a lemon pie taste? Think of lemon bars but a little bit more sour, and with a different texture because the lemon peel is in the pie. If you like lemon, you should definitely try this recipe! I was pleasantly surprised at how many of my children liked it.

Shaker Lemon Pie Ingredients:
2 pie crusts 3-4 lemons, depending on size 2 cups sugar 1 tsp. salt 1 tsp. vanilla 4 eggs egg white coarse sugar Roll out one pie crust and place carefully in pie pan. Set aside.
Thinly slice lemons (as thin as you can!), removing seeds. In a medium bowl, toss with sugar and salt and set aside. In a small bowl, beat 4 eggs and add vanilla. Add eggs and vanilla to lemons.

*** This is where I’ll say that in the future I will make ONE adjustment to the recipe. I’ll add 2 Tablespoons of tapioca to avoid the pie being runny. Perhaps it will need more than that, but I’m going to start with 2 Tablespoons. Add the tapioca to the filling mixture.

Gently pour lemon mixture (with tapioca, if you choose) into pie crust. Roll out second pie crust, cut slits in center and gently place over pie. Carefully trim, pinch and flute edges of the pie crust.

Brush pie with egg white and sprinkle with coarse sugar if desired.

Chill pie for 15 minutes. Bake at 450 for 15 minutes, then turn heat down to 375 and bake for 30 more minutes. Cool pie before serving. Add vanilla ice cream or whipped cream if desired.

Enjoy!

Hopeful Homemaker