Bake with all Your Might

It’s a Sunday evening with nothing to do. Everything entertaining closes early. Grocery stores are filled with people who put off shopping until they absolutely had to. There is absolutely nothing entertaining on tv. So what’s a girl to do for a little bit of excitement? Bake with all her might.

Now that I knew how to entertain myself, I had to rummage my refrigerator and cabinets to decide what to bake. The options were very slim (yes, I am one of those people who put off going to the grocery store) but I found almost all the necessities for zucchini bread!

I found a recipe online from AllRecipes.com that had decent reviews so I decided to give it a chance. I read through the ingredients and gathered everything I had. Since the recipe calls for two loaf pans, I had to use my meatloaf pan so I ended up with two different sizes of bread. I also decided to mix things up and add chocolate chips to one. The results:

IMG_2343    IMG_2346   IMG_2345
 
As I’m adding ingredients I realized that I should’ve gone to the grocery store because I was a cup short of sugar. I also realized I didn’t have enough chocolate chips so I chopped up some Hershey’s kisses from my chocolate stash. With all the short comings, these two breads turned out deliciously. They weren’t too sweet and had perfect flavors.

JC

Recipes!

Zucchini Bread (with revisions)
Ingredients
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 Tbsp ground cinnamon
3 eggs
1 cup vegetable oil
1 ¼ cups sugar
1 Tbsp vanilla extract
2 cups grated zucchini
½ cups chocolate chips

Directions
1. Preheat oven to 325 degrees F. Grease and flour two loaf pans.
2. Mix flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add dry ingredients. Stir in zucchini until well combined.
4. Pour batter into prepared pans. (if you want chocolate chips in one, pour batter in one pan then mix in chocolate chips in the bowl, mix, then pour into second pan)
5. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.
6. Let breads cool completely.

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Cake Because You Can

Ever had a craving for something sweet and lemony and blueberry and heavenly? Well, I did and I knew the only way to fulfill this craving was to bake a cake. Thanks to my boyfriend’s mother, I now have a fantastic baking set that’s been patiently waiting to create delicious desserts. After searching for what seemed like hours (realistically maybe 10 minutes) I found the perfect recipe from Sally’s Baking Addiction!
Yay Cakes!Finished product
This cake was AMAZING and hit every single craving we had. I have two pieces of advice: 1) make sure you don’t over mix the cake or it will be a bit dense and 2) don’t eat the cake for breakfast, lunch and dinner.

JC

Recipes!

Lemon Blueberry Cake
Ingredients
CAKE
1 cup unsalted butter, softened to room temperature
1 and 1/4 cups granulated sugar
1/2 cup light brown sugar
4 large eggs at room temperature
1 Tbsp vanilla extract
3 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 cup buttermilk
zest + juice of 3 medium lemons
1 and 1/2 cups blueberries
1 Tbsp all-purpose flour

CREAM CHEESE FROSTING
8 oz regular cream cheese at room temperature
1/2 cup unsalted butter at room temperature
3 and 1/2 cups confectioners’ sugar
1 – 2 Tbsp heavy cream
1 tsp vanilla extract
pinch salt

For detailed directions, please visit Sally’s Baking Addiction.