It's zucchini season! Here's a great alternative to zucchini bread. It's super moist and yummy. My kids are eating the crumbs from the pan as I type.
1/2 c butter
1 t soda
2 cups grated zucchini
2 eggs
5 T cocoa
1/2 t salt
1 1/2 c sugar
1/2 c buttermilk*
1/2 c oil
1 t vanilla
2 1/2 c flour
1/4 c chocolate chips (to put on top before you bake it)
Blend all ingredients except zucchini, add it last. Pour mixture into cake pan. Sprinkle chocolate chips on top. Bake at 325 degrees 40-45 mins.
*I never have buttermilk on hand so I put 1 t lemon juice in a half cup then add regular milk to fill the cup. Let it stand for 5 mins & viola -- buttermilk substitute.
Wednesday, August 18, 2010
Sunday, August 1, 2010
Coconut Tres Leches Cake
Cake: Homemade yellow cake recipe, (the heavier the better), prepared according to directions.
Milk Syrup: 1 (15 oz.) can cream of coconut (found in the drink mixers section of the store. This is NOT coconut milk.)
1 (12 oz.) can evaporated milk
1 cup heavy whipping cream
1 tsp. pure vanilla extract
Garnishes: 2 medium-size bananas
sweetened whipped cream
sweetened flaked coconut (toasted in 350° oven for 7 minutes)
Bake a 9x13” cake according to the directions. Cool completely, in pan, on a wire rack, about 1 hour. Pierce the cooled cake all over the top with the tines of a fork. The more pokes, the more the syrup will soak into the cake. Using a large spoon or ladle, spoon some of the milk syrup over the cake. Let the syrup soak into the cake, then continue spooning it on top until all of it has been used up. When you have finished, not all of the syrup will be completely absorbed and might be pooling on top, but that’s ok because it will absorb as it refrigerates. Cover the cake loosely with plastic wrap and refrigerate it until all of the syrup is absorbed; about 2 hours. Cut the bananas into slices. Slice the cake and serve it with whipped cream, sliced bananas, and toasted coconut, if desired.
Milk Syrup: 1 (15 oz.) can cream of coconut (found in the drink mixers section of the store. This is NOT coconut milk.)
1 (12 oz.) can evaporated milk
1 cup heavy whipping cream
1 tsp. pure vanilla extract
Garnishes: 2 medium-size bananas
sweetened whipped cream
sweetened flaked coconut (toasted in 350° oven for 7 minutes)
Bake a 9x13” cake according to the directions. Cool completely, in pan, on a wire rack, about 1 hour. Pierce the cooled cake all over the top with the tines of a fork. The more pokes, the more the syrup will soak into the cake. Using a large spoon or ladle, spoon some of the milk syrup over the cake. Let the syrup soak into the cake, then continue spooning it on top until all of it has been used up. When you have finished, not all of the syrup will be completely absorbed and might be pooling on top, but that’s ok because it will absorb as it refrigerates. Cover the cake loosely with plastic wrap and refrigerate it until all of the syrup is absorbed; about 2 hours. Cut the bananas into slices. Slice the cake and serve it with whipped cream, sliced bananas, and toasted coconut, if desired.
Oven Baked Chimichangas
**This recipe calls for precooked rice and meat, so plan accordingly.
¼ cup canola or vegetable oil
¼ cup yellow onion, chopped fine
16 oz. can black beans, drained and rinsed
1½ cups cooked rice
2-3 cups shredded or diced cooked pork, chicken, or beef (use your bottled meat here!)
1 cup shredded cheese
1-2 tsp. minced canned chipotle chiles in adobo sauce, (use the lesser amount for less heat)
chopped fresh cilantro, to your taste
salt and pepper
6 large burrito-size flour tortillas
Place a rimmed baking sheet in the oven and heat the oven to 450°. While the oven is heating, in a large skillet, heat 2 T of the oil over medium heat until the oil is shimmering. Cook the onion until it is just softened, about 3 minutes. Stir in the beans, rice, meat, and chipotle. Cook until the mixture is heated through, about 3 minutes. Off the heat, stir in the cheese and cilantro. Season with salt and pepper, about ¼ tsp. each.
Stack the tortillas on a plate and cover with a damp paper towel. Microwave the tortillas until they are warm and pliable, about 1 minute. Top each warm tortilla with some of the meat mixture, leaving about a 2” border at the bottom of the tortillas. Fold in the sides and roll up the tortilla tightly. Brush the wrapped tortillas with the remaining oil and arrange them seam side down on the hot baking sheet that has been preheating in the oven. Bake until the chimis are golden brown and crisp, about 8 to 10 minutes. Garnish with enchilada sauce, lettuce, cheese, tomato, guacamole, sour cream, etc. YUMMY!
¼ cup canola or vegetable oil
¼ cup yellow onion, chopped fine
16 oz. can black beans, drained and rinsed
1½ cups cooked rice
2-3 cups shredded or diced cooked pork, chicken, or beef (use your bottled meat here!)
1 cup shredded cheese
1-2 tsp. minced canned chipotle chiles in adobo sauce, (use the lesser amount for less heat)
chopped fresh cilantro, to your taste
salt and pepper
6 large burrito-size flour tortillas
Place a rimmed baking sheet in the oven and heat the oven to 450°. While the oven is heating, in a large skillet, heat 2 T of the oil over medium heat until the oil is shimmering. Cook the onion until it is just softened, about 3 minutes. Stir in the beans, rice, meat, and chipotle. Cook until the mixture is heated through, about 3 minutes. Off the heat, stir in the cheese and cilantro. Season with salt and pepper, about ¼ tsp. each.
Stack the tortillas on a plate and cover with a damp paper towel. Microwave the tortillas until they are warm and pliable, about 1 minute. Top each warm tortilla with some of the meat mixture, leaving about a 2” border at the bottom of the tortillas. Fold in the sides and roll up the tortilla tightly. Brush the wrapped tortillas with the remaining oil and arrange them seam side down on the hot baking sheet that has been preheating in the oven. Bake until the chimis are golden brown and crisp, about 8 to 10 minutes. Garnish with enchilada sauce, lettuce, cheese, tomato, guacamole, sour cream, etc. YUMMY!
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