i am baker http://iambaker.net Confections & Creations Fri, 29 Aug 2014 14:54:29 +0000 en-US hourly 1 http://wordpress.org/?v=3.9.2 gluten free fudgy brownies http://iambaker.net/gluten-free-fudgy-brownies/ http://iambaker.net/gluten-free-fudgy-brownies/#comments Fri, 29 Aug 2014 13:58:05 +0000 http://iambaker.net/?p=45122 Gluten Free Fudgy Brownies!
One of my favorite things to do is bake.  I love getting into the kitchen, getting out bowls and measuring spoons, opening the pantry door and standing before the sugars, flours and baking ingredients.  There is a nervous, almost giddy excitement about it that brings me to a calm, comfortable, happy place in my often... 

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Gluten Free Fudgy Brownies!

One of my favorite things to do is bake.  I love getting into the kitchen, getting out bowls and measuring spoons, opening the pantry door and standing before the sugars, flours and baking ingredients.  There is a nervous, almost giddy excitement about it that brings me to a calm, comfortable, happy place in my often stressed out and anxious mind.

 

Until today.  I was trying out a gluten free recipe, something that is not my norm.  I had placed a very high bar for this recipe, wanting to make sure it was completely gluten free, that it was accessible, and that it tasted good.

So I spent quite a bit of time researching just how to bake gluten free.  It is not just about ingredients, it is also about quality and safety.

Some people choose to go gluten free, but for others it is a real necessity.  Seeing as I do not fall into the latter category, I wanted to make sure that safety was at the forfront of my thoughts, so that everything about this recipe screamed delicious, sound, comfortable, just-plain-good.

 

Since there was no way I was going to be developing a gluten free recipe from scratch, I went to a trusted source.  McCormick has a number of well tested and scrumptious gluten free recipes on their site, and this Fudgy Brownie was calling my name in a big way.

 

gluten free fudgy brownies

Ingredients

  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup cornstarch
  • 1/2 cup sorghum flour
  • 2 tablespoons tapioca flour
  • 1/2 teaspoon plus 1/8 teaspoon xanthan gum
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) butter
  • 4 eggs (room temperature)
  • 1 tablespoon McCormick® Pure Vanilla Extract

Instructions

  1. Heat oven to 350°F.
  2. Mix sugar and cocoa powder in large bowl. Set aside.
  3. Gently sift cornstarch, sorghum flour, tapioca flour, xanthan gum, baking powder and salt in medium bowl. Set aside.
  4. Microwave butter in large microwavable bowl on HIGH 1-2 minutes or until melted. Pour into cocoa mixture and stir until well blended.
  5. Add eggs and vanilla; mix well.
  6. Gradually stir in flour mixture until well blended. Spread in fparchment-lined 13x9-inch baking pan sprayed with no stick cooking spray.
  7. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into bars.
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Recipe just barely adapted from McCormick.

 

For my first venture into intentional gluten free baking, I would call this a success!  So excited to try more and see if we will be incorporating any more gluten free baking into our lives.  With results like these, it would be hard to resist!

I am not able to offer suggestions on substitutions at this time (still learning!) but if you need some insight, check out this post from thekitchn.  You can also check out my friend Johnna’s blog, In Johanna’s Kitchen for some great recipes!

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Oreo Chocolate Chip Cookie Brownies on a Stick http://iambaker.net/oreo-chocolate-chip-cookie-brownies-on-a-stick/ http://iambaker.net/oreo-chocolate-chip-cookie-brownies-on-a-stick/#comments Mon, 25 Aug 2014 13:10:14 +0000 http://iambaker.net/?p=45099 Oreo Chocolate Chip Cookies Brownie Bite on a Stick and covered in Snickers!
I am out at the Minnesota State Fair today.  Did you know that: “It is the largest state fair in the US by average daily attendance. It is also the 2nd largest state fair in the US by total attendance, trailing only the State Fair of Texas, which generally runs twice as long as the Minnesota State Fair.”... 

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Oreo Chocolate Chip Cookies Brownie Bite on a Stick and covered in Snickers!

I am out at the Minnesota State Fair today.  Did you know that:

“It is the largest state fair in the US by average daily attendance. It is also the 2nd largest state fair in the US by total attendance, trailing only the State Fair of Texas, which generally runs twice as long as the Minnesota State Fair.” -Wikipedia

One more fun fact.  I have lived in MN for over 10 years… yet have NEVER been to the fair! Twin Cities Live to the rescue! Today I will be a guest on the the show, and for the first time ever, my husband and kids will be there to see!

 

So, in the spirit of the fair, I am making something pretty darn insane.  I mean, not insane by fair standards, but definitely insane by normal-everyday-food standards.

Three years ago my friend Amanda made these Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bars, which some folks know as “slutty brownies”. (I dislike that term immensely, but that is what people usually know they by.)

I decided to make a pan of Amanda’s creation. Then using a 2-inch round cookie cutter, I cut out nine sweet brownie bites.

 

Loving that beautiful brownie Oreo cookie bliss!! (I made this simply to show the layers and drizzle, my final product has the stick inserted into the sides of the layers, not directly into the top of the brownie)

Next I covered them in milk chocolate. My original plan was to use semi-sweet, but my taste testing crew unanimously approved of the milk chocolate.

 

Lastly, we added on a layer of chopped Snickers bars and called it a day.

 

I had to call it a day, I was exhausted! I mean, really. Brownies, Oreo’s, Chocolate Chip Cookies, Milk Chocolate coating, and Snickers Bars? Can we say over-the-top?

But in a really, really good way.

Oreo Chocolate Chip Cookie Brownies on a Stick

Ingredients

  • 1 16-ounce package of chocolate chip cookie dough
  • 1 box brownies (I prefer the 9x9 pan size, it often comes in a bag)
  • 9-12 Oreos
  • 6 ounces milk chocolate
  • 1-2 tablespoons canola oil
  • 1 bag Snickers kept chilled, you will want about 2 cups of chopped pieces total

Instructions

  1. Prepare a 9x9 inch baking dish by lining it with parchment then spraying sides with baking spray.
  2. Press cookie dough into bottom of pan.
  3. Place one layer of Oreo's on top of cookie dough. You will most likely only have room for 9 cookies, but can cut cookies in half and squeeze into edges if you want full coverage.
  4. Prepare brownies according to directions on package and pour over Oreo's and cookie dough.
  5. Bake at 350 degrees F for 35-45 minutes, or until an inserted toothpick is removed mostly clean. (A couple crumbs are ok)
  6. Allow brownies to cool to room temperature, then using a 2-inch round cookie cutter, punch out nine sections.
  7. Place those section in the fridge for at least 30 minutes.
  8. Prepare chocolate coating by melted the chocolate and oil in the microwave for 1 minute. Remove and stir well, then place back in microwave in 30 second increments until chocolate is completely melted.
  9. Grab the stick and dip it into the chocolate (just an inch or so) then gently insert stick into cut edge of the brownie. Do this to all brownies then place back in the fridge for at least 15 minutes.
  10. Chop all snickers into very small pieces. This works best when snickers are chilled. Place in a flat layer (pieces not touching if possible) until ready to assemble.
  11. Prepare a baking sheet with a piece of parchment paper. Set aside.
  12. When ready to coat the brownies, pick one up by the stick and hold over the chocolate. Drizzle the chocolate over the brownie and coat completely. Shake off excess.
  13. Take about a tablespoon of snickers pieces and gently press into the top of the brownie. Place the brownie bite SNICKERS SIDE DOWN onto the baking sheet covered with parchment. Coat all 9 brownies, then place in refrigerator to allow chocolate to set. Can be served at room temperature.
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Extra Supplies Needed: parchment paper, sticks for brownie bites, container for melted chocolate that is wide enough to drizzle chocolate over bites, 2-inch round cookie cutter

 

These are obviously pretty amazing. I mean, with all that sweet goodness, how could it not be?

So excited to share these at the fair! I just hope it lives up to the awesome reputation that fair food has. I mean, there is some stiff competition!

 

But just in case, I made one in the shape of the state of MN. Who can resist a good ole’ hometown treat?

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how to store sugar http://iambaker.net/how-to-store-sugar/ http://iambaker.net/how-to-store-sugar/#comments Sun, 24 Aug 2014 13:16:32 +0000 http://iambaker.net/?p=45088 How to Store Sugar
Up until this past year, I had been doing wrong.  All wrong.  I would: 1. Buy a bag. 2. Carefully attempt to open the top, inevitably tear the bag too much, see the fated shower of sugar graduals flying through the air as I spill sugar all over my kitchen. 3. Take out the amount I... 

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How to Store Sugar

Up until this past year, I had been doing wrong.  All wrong.  I would:

1. Buy a bag.

2. Carefully attempt to open the top, inevitably tear the bag too much, see the fated shower of sugar graduals flying through the air as I spill sugar all over my kitchen.

3. Take out the amount I need.

4. Roll top of bag down as far as I could and pretend it will stay closed.

5. Set bag in a cupboard or pantry.

 

Now, since I baked so often and used so much sugar, I didn’t experience too many clumps or moisture issues.  But I did occasionally, and it all could have been avoided if I had done just a few easy things!

First, I bought this lovely glass canister from The Container Store. (not an affiliate link)  They have a silicone seal inside which makes it air tight.

I got two, one for sugar and one for flour, and they sit on the shelf in my pantry.  (It is recommended that granulated sugar be stored in a cool, dry and odorless place. Make sure your onions and garlic are somewhere else!)

 

It works like a charm!  Now when I need sugar I either bring my ingredient bowl to the pantry or bring the canister to my counter.  Either way, so much easier.

But then I took in one step further.

 

I put a 1/2 cup measuring cup into the sugar and I leave it there.  I do this for one main reason:

Consistency in baking.  Using the same measuring cup to measure my sugar means that I always have the same amount.  As you may already know, measuring cups can vary greatly in size/volume.  If I use the same cup every time, I know my measurement of 1/2 cup is true.

Being a recipe creator, or someone who shares recipes publicly, I need to make sure they are as accurate as possible.  This is just one small way I can ensure I am doing everything possible to share a quality recipe.

For the sugar canister I use the 1/2 cup size, and the 1 cup size in my flour canister.  A typical American recipe has flour is measured in 1 cup increments (that is a total generalization, I know flour amounts greatly vary), while sugar can differ a bit more.  Using the 1/2 cup in the sugar gives me a bit more wiggle room.

Bonus:  One less measuring cup to clean!

Moral of the story?  Get one of these pretty glass canisters, use it to store your sugars and flours, and keep a measuring cup in the canister.  Voila!  Happy bakers everywhere.

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grilled chicken rainbow cobb salad http://iambaker.net/grilled-chicken-rainbow-cobb-salad/ http://iambaker.net/grilled-chicken-rainbow-cobb-salad/#comments Sat, 23 Aug 2014 13:20:37 +0000 http://iambaker.net/?p=44633 Grilled Chicken Rainbow Cobb Salad!
This post is brought to you by Aldi’s. I used fruit and vegetables to turn this salad into a beautiful and refreshing meal!  A bit different from my norm, wouldn’t you say?   One of my favorite meals in the world is a Cobb Salad.  It has a little of everything; meat (usually chicken), greens/vegetables.... 

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Grilled Chicken Rainbow Cobb Salad!

This post is brought to you by Aldi’s.

I used fruit and vegetables to turn this salad into a beautiful and refreshing meal!  A bit different from my norm, wouldn’t you say?

 

One of my favorite meals in the world is a Cobb Salad.  It has a little of everything; meat (usually chicken), greens/vegetables.  This particular version of a Cobb Salad has all of that as well as some fruit and bacon!

Bacon.  #bacon #bacon #bacon

#getinmahbelleh

 

I laid it out here with all of the ingredients lined up and covering a bed of lettuce,  but you could just as easily put all ingredients in a large bowl.

 

But I can’t help but love the way it looks when laid out in rainbow color order.  There is just something so beautiful and fresh about it all!  And there is bacon.  Did I mention I adore bacon?

 

The recipe is for a quick assembly, but do feel free to customize in a way that is most pleasing to you!

Grilled Chicken Rainbow Cobb Salad

Ingredients

  • 2 grilled chicken breasts
  • 4 roma tomatoes, cut into round sections
  • 2 carrots, shredded
  • 1 yellow pepper, sliced
  • 1 cup corn (can be canned)
  • 1 avocado
  • 1 cup blueberries
  • 1 cup purple cabbage
  • bacon
  • I head lettuce, rinsed and shredded
  • Salt and pepper to taste
  • Vinaigrette salad dressing to taste

Instructions

  1. Prepare ½ pound bacon. I put mine in the oven at 425 for 15 minutes.
  2. Coat chicken in salt and pepper and grill for about 5 minutes per side. Set aside to cool to room temperature.
  3. Place lettuce in a large bowl. Prepare all vegetable’s and place on top of lettuce. Sprinkle bacon.
  4. Pour vinaigrette over everything.
  5. Cut chicken into sections and place over vegetables.
  6. Serve immediately.
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Of course, if you want to really have fun with your food, put it all in a jar!  Not only is this beautiful, but convenient. Place it all in a jar then head out for a picnic with your family!

I shared this recipe over at Aldi’s blog!  I was able to buy all the ingredients for this salad at Aldi’s and on a budget.  Which is awesome when you make this as often as I do!

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coffee sugar cookies http://iambaker.net/coffee-sugar-cookies-ice-cream-sandwich/ http://iambaker.net/coffee-sugar-cookies-ice-cream-sandwich/#comments Thu, 21 Aug 2014 13:40:42 +0000 http://iambaker.net/?p=45055 Coffee Sugar Cookies
I was hanging out on Pinterest the other day and came across some Coffee Sugar Cookies.  Intrigued by the picture I clicked on the pin and low and behold… I made them!  Ha.  Talk about forgetfulness.  I think it’s post-pregnancy-i-have-five-children-and-nine-chickens-brain. Seeing how horrible my original pictures were I decided to update the recipe and shoot... 

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Coffee Sugar Cookies

I was hanging out on Pinterest the other day and came across some Coffee Sugar Cookies.  Intrigued by the picture I clicked on the pin and low and behold… I made them!  Ha.  Talk about forgetfulness.  I think it’s post-pregnancy-i-have-five-children-and-nine-chickens-brain.

Seeing how horrible my original pictures were I decided to update the recipe and shoot some new shots.  Also, the idea of coffee sugar cookies seemed fabulous!  Two of my favorite things in one place.

Sugar + Coffee = Happiness Coma

 

 

However, I actually decreased the amount of coffee in the recipe.  You can see that the gorgeous flakes of caffeinated awesomeness are still thoroughly dispersed throughout.  There is more than enough to add a little spring to your step!

Which leads me to another alteration… I made it with decaffeinated grounds. I am still a nursing mom and in the slight chance that my kids might sneak one I figured it was for the best.  You can certainly opt for full caffeinated fun!

coffee sugar cookies

Ingredients

  • 1 cup butter softened
  • 1 1/4 cups granulated sugar
  • 2 eggs
  • 2 tbsp. fresh ground coffee (you can also use instant crystals or powder)
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt (I used kosher)

Instructions

  1. In a mixer, cream together butter and sugar.
  2. In a small bowl, combine eggs, vanilla, and coffee until fully incorporated.
  3. In separate bowl add together flour, baking powder, cinnamon, and salt.
  4. Slowly add your egg mixture to the butter mixture until well combined. Slowly add flour mixture until fully combined, do not over beat.
  5. Chill this dough for at least one hour, preferably overnight.
  6. When you are ready to bake, preheat oven to 350 degrees.
  7. Roll out dough on floured solid surface to about 1/2 inch thick. Using a circle cookie cutter, punch out circles and place on a parchment lined baking sheet.
  8. Bake for 8-10 minutes, or until edges are slightly golden. Allow cookies to cool completely before covering in any icing.
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Here is the thing with these cookies.  They are good, they live up to their name well.  But I actually prefer them when a few adaptations are made.  For instance, adding mounds of glorious pink buttercream frosting.  Cherry buttercream frosting to be exact.

The combination of the slightly bitter cookie with the subtle cherry frosting is kinda sorta totally awesome.

Then I took it one step further.

I made ice cream sandwiches.

 

The ice cream was Double Chocolate Chunk and it was seriously amazing.  I keep trying to think of descriptive words and say things about how delicious they are and all I can think of is… amazing.

Double Chocolate Chunk Coffee Sugar Cookie Ice Cream Sandwiches.

Pretty sure I can officially retire from food blogging now.

Well, until the next crop of zucchini comes in.  Hello double chocolate zucchini cupcakes!

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frosting method comparison http://iambaker.net/frosting-method-comparisson/ http://iambaker.net/frosting-method-comparisson/#comments Wed, 20 Aug 2014 15:08:38 +0000 http://iambaker.net/?p=45045 KitchenAid® Appliance Frosting Comparison!
I recently did the most fun experiment! I made a recipe for buttercream in four different KitchenAid® appliances and then determined which appliance worked and which didn’t. And why. And had to extensively taste test each frosting in each appliance. Sometimes being a food blogger is kinda fun! One most definitely did NOT work. And one (or three)... 

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KitchenAid® Appliance Frosting Comparison!

I recently did the most fun experiment! I made a recipe for buttercream in four different KitchenAid® appliances and then determined which appliance worked and which didn’t. And why. And had to extensively taste test each frosting in each appliance.

Sometimes being a food blogger is kinda fun!

One most definitely did NOT work.

And one (or three) worked amazingly well!

They all also had to endure the “pipe-ability” test.  Who do you think was victorious?

Head on over to KitchenAid®’s blog, The Kitchenthusiast, and see who the Triumphant Winner is!

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birthday celebration (with LOTS of desserts!) http://iambaker.net/birthday-celebration-with-lots-of-desserts/ http://iambaker.net/birthday-celebration-with-lots-of-desserts/#comments Mon, 18 Aug 2014 14:57:30 +0000 http://iambaker.net/?p=45028 Zucchini Chocolate Cake!
This past weekend was a busy one, with lots of food, fun and desserts of course!   My little guy is turning eight in about a week and my sweet niece turned nine last Friday!  We are also celebrating one year in our home as well as a long and beautiful summer.  School time is right... 

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Zucchini Chocolate Cake!

This past weekend was a busy one, with lots of food, fun and desserts of course!

 

My little guy is turning eight in about a week and my sweet niece turned nine last Friday!  We are also celebrating one year in our home as well as a long and beautiful summer.  School time is right around the corner, and we wanted to be outside with friends and family before the cold Minnesota winter drives us indoors.

But lets talk desserts!

 

My mother-in-law made this beautiful Chocolate Zucchini Cake.  It was a hit!

I made my husband’s all time favorite Butterscotch Peanut Butter Dessert Pizza.

I actually made two for the party, but hubby didn’t get to eat any of it, so I made him another one that night.  (It only takes 15 minutes from conception to your first bite, so easy!)

 

Parker had requested a white cake with strawberries, so I made him these cupcakes.  They are my white zucchini cake recipe with strawberry buttercream and fresh strawberries on top.  I didn’t actually get to try one, but I heard folks enjoyed them.

Last but not least was the Chocolate Zucchini Cake.  I didn’t get to try this one either, as it went pretty fast, but I did get to try the cupcake version and those were amazing.

As for the entertainment…

 

Some of the talented kids from our church agreed to come and play.  This is Next Destination.  I think everyone would agree that they did an amazing job!

We also had face painting:

Eddie

Inga

We also rented a giant bouncy house that the kids enjoyed for three days!  Seriously enjoyed.  On Sunday they spent a good deal of time trying to plan ways to save money so they can buy their own.

It was a wonderful time I we felt beyond blessed to have so many friends and family there.  And to get to enjoy good food together!

Can’t wait until next year!

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how not to do a selfie (i.e. with underwear on your head) http://iambaker.net/how-not-to-do-a-selfie/ http://iambaker.net/how-not-to-do-a-selfie/#comments Sun, 17 Aug 2014 23:34:27 +0000 http://iambaker.net/?p=45019 Our Driveway
Or maybe I should title this, “How to absolutely do a selfie.”  I haven’t decided.  But I digress. Every Tuesday is garbage day.  Which means that when my husband is out of town and just happens to have the 4-wheeler with him, I need to walk the large and often heavy garbage to the end of... 

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Our Driveway

Or maybe I should title this, “How to absolutely do a selfie.”  I haven’t decided.  But I digress.

Every Tuesday is garbage day.  Which means that when my husband is out of town and just happens to have the 4-wheeler with him, I need to walk the large and often heavy garbage to the end of the driveway.

Most would not think that is a big deal.

 

However, when you can’t even see the end of your driveway, it can be a very big deal.

And this day, it was feeling more like a burden than a regular chore.  (A chore which I honestly don’t mind doing, just don’t tell my kids that.)

I had had a tough week and weekend and being responsible was really the last thing I was concerned with.  And that fact that I was going to have to make this trip twice (it was recycling week as well) was weighing my shoulders down like a 100 pound backpack.

The fact that this particular load of garbage happened to contain the remains of a guinea and a chicken was yet another weight added to the load, mentally as well as figuratively.

I started my long slow walk and made it all of 2 steps before this guy was at my side.

 

“Can I come with you mom?”

“Eddie… what is that you have on your head?”

He smiled.  He tried to look into my eyes but the sun was too bright.

As he was glancing at the hard rocks he said, “My underwear.  My underwear-hat.  And this is my sword!”

I really don’t know what happened in that instant, but all of a sudden I was grinning from ear to ear.

“Of course you can come with me little man.  And tell me all about your sword!  Are you going to battle some tall weeds along the way?”

Eddie launched into a story about an epic battle (his words, I think he got it from Angry Birds Epic) and was happily chattering and dancing along as I pulled to garbage to the end.  By the time we got there, my load seemed considerably lighter.  Not just because this is where I could leave that cumbersome garbage can, but because little Eddie has helped me to enjoy that long walk.

Together we delighted in the sun and battled imaginary weed monsters and laughed.

On the way back he stopped suddenly, as the underwear and slipped over his eyes.

I reached over to pull them up a bit and he stopped me.

“No, you wear now.  I am done.”

I stopped and started to shake my head no, incredulous that he would even ask.

But instead of an adamant no, I found myself saying yes.

Kneeling down at the end of our driveway on a warm summers afternoon, I calmly let my son adjust his (clean) underwear on my head.  When his face lit up at the sight of me, all seemed right with the world.

 

So I did something I normally do not do.  I would even go so far as to say never do.

I took a selfie.

Looking at that picture brings tears to my eyes.  Happy tears, tears of relief, grateful tears.  I left so many emotions at the end of my driveway that day.  I let go of the anxiety and the stress and the fear that I couldn’t handle parenting alone.  I said goodbye to the birds that had taken up residence in our hearts as well as backyard.  I left behind some of the insecurity and un-belief in myself.

It was all over, that overwhelming week of trials, and the bigger picture was blue skies, fluffy clouds, happy boys and underwear-hat wearing selfies.

Eddie has no idea how much his time and company meant to me that day, but hopefully someday (when we are much older) we can look at this picture together , laugh at the silliness of it, and I can tell him all about it.

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Double Chocolate Zucchini Cupcakes http://iambaker.net/double-chocolate-zucchini-cupcakes/ http://iambaker.net/double-chocolate-zucchini-cupcakes/#comments Fri, 15 Aug 2014 11:01:07 +0000 http://iambaker.net/?p=45005 Double Chocolate Zucchini Cupcakes with Chocolate Frosting
Um, have you noticed?  I am putting zucchini in everything.  I can’t say I am sorry though, because everything I am making is so darn delicious!!   This one is a favorite so far, as it is over-the-top chocolatey.  Everything is rich and creamy and moist and amazing.  It’s pretty much the best cupcake to... 

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Double Chocolate Zucchini Cupcakes with Chocolate Frosting

Um, have you noticed?  I am putting zucchini in everything.  I can’t say I am sorry though, because everything I am making is so darn delicious!!

 

This one is a favorite so far, as it is over-the-top chocolatey.  Everything is rich and creamy and moist and amazing.  It’s pretty much the best cupcake to ever be made in the history of all the cupcake making world.

I wish someone could just slap me when I am being so overly dramatic and pompous.

Forget I just said that.

 

Since I have been baking with zucchini so much lately, I thought I would write  a little poem about it.

And now, Poetry with i am baker.

 

 

Zucchini

You grow fast

and have hardly any flavor

Yet I love you

and your green innards.

Pretty good huh?

Don’t worry.  I will stick to baking.

Double Chocolate Zucchini Cupcakes

Ingredients

  • 2 cups all purpose flour
  • 2 cups granulated sugar
  • 3/4 cup cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 4 eggs room temperature and lightly beaten
  • 1 cup oil
  • 3 cups finely grated and drained zucchini
  • 3/4 - 1 cup mini semi-sweet chocolate chips

Instructions

  1. Heat oven to 350 degrees F. Prepare cupcakes pans with liners. (Yields roughly 26-28 cupcakes)
  2. In a large bowl add flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. With a whisk gently sift ingredients.
  3. Make a well in the center of the dry ingredients and add the eggs and oil. Mix by hand. Batter will be fairly thick. Add in grated zucchini and chocolate chips and fold in with spatula. Batter should loosen up a bit with the moisture from the zucchini.
  4. Using an ice cream scoop, fill up cupcake liners 2/3 full.
  5. Bake for about 18 minutes, or until an inserted toothpick is removed mostly clean.
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Recipe adapted from allrecipes.com.

 

Some things worth mentioning:

This is a one bowl cupcake recipe.  One bowl.  I LOVE that.  I dislike dishes.  A lot.  One bowl!  Well, excluding the bowl you beat the eggs in.  Darn it.

I used this Chocolate Frosting recipe for the cupcakes.  Using an ice cream scoop, I just dropped a dollop on each cupcake.  It’s my new favorite way to decorate!

These suckers are rich.  RICH I TELL YOU.  Make sure you have milk and loose fitting pants near by.

 

This recipe was adapted from a cake recipe, and I am making it into a cake today! It’s my son’s birthday soon and we are having a big party tomorrow… his request was Chocolate Zucchini Cake with Chocolate Frosting and White Zucchini Cake with Strawberry Frosting.  (Ok, so I added the zucchini request in there, but he will love it!)

I am also make these Chocolate Chocolate Zucchini Cookies and these Snickers Zucchini Cookies and this Peanut Butter Buttersctoch Pizza.

I just hope there is enough food.

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blueberry zucchini cake with lemon buttercream http://iambaker.net/blueberry-zucchini-cake-with-lemon-buttercream/ http://iambaker.net/blueberry-zucchini-cake-with-lemon-buttercream/#comments Wed, 13 Aug 2014 13:15:24 +0000 http://iambaker.net/?p=44991 Blueberry Zucchini Cake with Lemon Buttercream
Hi-ho, hi-ho, it’s to the garden I go! And come back with loads of zucchini.  And then bake with it.  It’s in my blood people.   Finding new ways to use all the zucchini has proved to be much more fun than I thought!  I mean, eating cake everyday isn’t such a bad gig in... 

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Blueberry Zucchini Cake with Lemon Buttercream

Hi-ho, hi-ho, it’s to the garden I go!

And come back with loads of zucchini.  And then bake with it.  It’s in my blood people.

 

Finding new ways to use all the zucchini has proved to be much more fun than I thought!  I mean, eating cake everyday isn’t such a bad gig in life.

Add in blueberries and buttercream and you can officially chalk me up as satisfied.

 

I found this recipe over at allrecipes.com and it is officially labeled as Blueberry Zucchini Bread.  I studied the ingredients and thought, there is no way I can pass this off as bread!  Why not just make it in an 8-inch round cake pan and see how it goes.

It went.

Right into my belly.

 

This cake is moist!  Like amazingly so.  I popped my cake into the freezer right after baking only because I wanted a nice clean cut.  But I do recommend eating when it is still warm and the zucchini bits are lounging around the bursting blueberries in a delightful way.

Because this recipe is technically designed as a bread, this cake is pretty dense.  Densely packed with deliciousness that is.

I am in full-on cheesy mode today.

 

blueberry zucchini cake with lemon buttercream

Ingredients

  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cups white sugar
  • 2 cups finely shredded and drained zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 pint fresh blueberries (you can reserve a few for garnish if so desired)
  • Lemon Buttercream
  • 1 cup butter, room temperature
  • 3 1/2 cups confectioners' sugar
  • 1 lemon, juice and zest of (about 2 tablespoons)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans.
  2. Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Squeeze until most of the liquid comes out. You will want to have 2 total cups of shredded zucchini after it has been drained. Set aside.
  3. In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.
  4. Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans.
  5. Bake 35-40 minutes in the preheated oven, or until a knife inserted in the center of a cake comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
  6. Lemon Buttercream
  7. Combine butter, sugar and salt and beat till well combined.
  8. Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy.
  9. Fold in zest*.
  10. *If you are piping this buttercream, I recommend leaving out the zest.
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Cake recipe adapted from allrecipes.com and frosting recipe from food.com.

 

I would really love to try this cake with raspberries, as my love for blueberries has inadvertently excluded all other fruit on my little baking blog.  Maybe even a berry medley!  Oh yeah.  Definitely.   Off to bake!

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