Good morning all and hello September! I’m still wrapping my head around the fact that summer is almost over. I’m over at Living Better Together today sharing this easy recipe for whiskey honey pulled pork. I bet Rebecca’s little ass kicker punch would pair perfectly with my sandwiches!
Good morning all! Well it’s the first Wednesday of month (can you believe that??) which means I’m over at Living Better Together sharing the recipe for these yummy lemon cupcakes that are topped with a fresh strawberry buttercream frosting. They are So good! Be sure to check out this easy recipe!
My dad keeps bringing us zucchini and I keep baking with it. I love having fresh, local fruits and veggies available. Every spring I say I want to start a garden but I haven’t made the jump. The idea of walking into my backyard to get ingredients for dinner sounds amazing! The problem is, I’ve been known to kill a plant or two. My husband is the only reason my flower baskets last as long as they do every year. I have a serious problem with the whole remember to water thing. Oh well, at least I have an amazing dad to keep my fridge stalked!
I’m really excited to share this recipe with you. It is such an easy one and tastes fabulous! The cream cheese frosting pairs perfectly with the zucchini cake.
- 2 cups flour
- 2 tsp. cinnamon
- 2 tsp. baking soda
- 1 tsp. salt
- 2 cups sugar
- 1 1/4 cup vegetable oil
- 4 eggs
- 2 cups shredded zucchini
- 1 cup mini chocolate chips
- 1 8oz. package cream cheese
- 3-4 cups powdered sugar
- 1 tsp. vanilla
- Preheat oven to 350 degress F. Grease 2 round cake pans; set aside
- Whisk together flour, cinnamon, baking soda and salt; set aside.
- Cream together sugar and oil.
- Add eggs one at a time.
- Slowly add flour mixture and mix until just combined.
- Fold in zucchini and chocolate chips.
- Divide batter into prepared pans and bake for 35-40 minutes.
- Let cool completely before frosting.
- To make the frosting, beat cream cheese on high until fluffy.
- On slow, lowly add powdered sugar and vanilla, then beat on high until smooth.
I wanted to call these “little pieces of heaven” because they were delicious! I said “were” because they are already all eaten up. Sorry family, no chance for distributing. I love the versatility of this dessert because you can use whatever fruit you want! My father-in-law brought us more peaches from the island and I couldn’t wait to make a pie but honestly, I was feeling very lazy and not up for the challenge. I grabbed a package of sugar cookie mix to use for the crust.
Take about 2 heaping tablespoonful of dough and roll it into a ball. Press into bottom of cupcake tin using thumb to press against sides, making the “cup”.
Of course, top with whipped cream!
- 1 17.5 oz. package sugar cookie mix + ingredients it calls for.
- 2 cups chopped peaches
- 1 tsp. sugar
- 1/2 tsp. cinnamon
- Pinch of nutmeg
- Preheat oven to 350 degrees F.
- Make sugar cookie dough according to package.
- Take about 2 tablespoonful of dough and roll it into a ball.
- Press into bottom of cupcake tin. Using your thumb, gently press against side, forming a cup shape.
- Bake for 30-35 minutes.
- Meanwhile, heat chopped peaches, sugar, cinnamon and nutmeg in a medium saucepan over medium heat.
- Bring to boil, stirring frequently.
- Reduce heat to low and let simmer about 10 minutes, stirring occasionally.
- When the sugar cookie cups are baked, remove from oven and use the back of a large spoon and gently press down in the center to re-form the cup shape.
- Spoon peach mixture to cups and enjoy!
- If you will not be eating all of the cups immediately, keep peach mixture refrigerated until ready to eat, then top cookie cup and heat.