Happy August! I can’t believe it’s almost fall. Although fall is my favorite season, there is still plenty of summer fun left to enjoy. One of the major local highlights at the end of summer is the Minnesota State Fair. I don’t know about other fairs, but our state fair seems completely centered around food. That’s just fine with me. 😀 I love trying out some of the new food options and walking through the exhibits. Before I start drooling over anticipated treats, I have decided to try out a dessert recipe with a seasonal summer twist: chocolate zucchini cake. While I won’t be using any blue ribbon zucchinis, this dessert is simply delicious.
This cake is wonderfully moist and chocolatey without being too sweet. It is also one of those cakes that doesn’t need frosting. Just a dusting of powdered sugar, and you are ready to dig in. The grated zucchini inside keeps the cake nice and moist. Since it has zucchini in it, does it really count against you? Zucchini is healthy right?! 😉 Regardless if you are a fan of zucchini or not, you will enjoy every bite.
Hello everyone! I hope you are having a fantastic day so far. The Easter holiday with my family was wonderful, but I’m glad to get back to normal. Of course normal means I don’t really have a theme for my bakes. So I headed to my great grandmother’s recipe box again for something delicious. She had two recipes for butterscotch brownies that were exactly the same, but by two different people. If school taught me anything it’s that when the teacher repeats something it is important, and probably on a test. I decided to do a little test of my own by turning the original recipe into something even better. With a bit of experimenting, I created a recipe for espresso chocolate chip blondies.
Experimenting with food and flavors is always fun. This time I’ll share great grandmother’s original butterscotch brownies and my espresso chocolate chip blondies. They both turned out deliciously. So why not try them both and decide which is the best butterscotch brownie recipe?
The season of desserts and sweets has officially begun. Between pumpkin spice fever and stocking piling Halloween candy, there is no escaping the sugar rush. With Halloween parties coming up, everyone is bringing out their sweetest concoctions. But I don’t have any candy recipes of my own. So I turned to my great grandmother’s recipe box and found an awesome recipe for chocolate fudge. She called it “Million Dollar Fudge”. I call it wickedly delicious.
The fudge disappeared so fast, I suspect there are sugar gremlins lurking about. 😉 This is a really simple one pot recipe. So whipping up more for Halloween won’t be a problem. And it’s perfect to bring to your next Halloween bash.
So have you made plans for a summer road trip yet? Plans have been popping up in my mind, but nothing is on the calendar yet. To prepare for impending summer trips, I’ve been thinking of possible homemade treats to take along. The bacon snack mix that I made a while back is a great salty snack for road trips. But I also like something sweet to munch on as well, like cookies.
I turned to my trusty and slightly rusty recipe box for an easy and sweetly delicious snack for the road. I found a recipe for brown sugar oatmeal cookies.
Okay actually they are called “Aggression Cookies”, which sounds like they would be difficult to make. But these cookies are really easy to make. This recipe does require kneading so the cookie dough is good to vent any aggression on.
Brown sugar oatmeal cookies is a more suitable name for these yummy treats. You can also add chocolate chips to these cookies which makes them even better in my opinion. For me chocolate makes almost everything better. These cookies are really easy to make and will be gratefully devoured by your family.