Zucchini Brownies with Chocolate Frosting

 Adapted from:  blogchef recipe

Ingredients:
 ½ cup vegetable oil
1 ½ cups white sugar
2 teaspoon vanilla extract
2 cups all purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups zucchini (shredded)
½ cup chopped walnuts (optional)

Chocolate Frosting-
 2-3 tablespoons unsweetened cocoa powder
¼ cup margarine
2 cups confectioners sugar
3-4 T.  milk (I used half and half!)
½ teaspoon vanilla extract

Step 1: Pre-heat the oven to 350 degrees. Grease and flour a 9×13 inch baking dish. In a large bowl mix together oil, sugar and 2 teaspoons of vanilla extract until well blended. In another bowl combine the flour, ½ cup cocoa powder, baking soda and salt. A little at a time stir into the sugar mixture. Fold in zucchini and walnuts. Spread the mixture evenly into the prepared baking dish.

Step 2: Place into the oven and bake for 25-30 minutes until the brownies spring back when gently touched. Remove from the oven and allow them to cool.
Step 3: To make the frosting- In a small saucepan over low heat melt together the cocoa powder and margarine. Set aside to cool. In a medium bowl blend confectioner’s sugar, milk, and ½ teaspoon vanilla extract. Stir in the margarine/cocoa mixture. Spread over cooled brownies and cut into squares.

Tres Leches Cake

Cake:
1 1/2 cups flour
2 tsp. baking powder
5 eggs, separated
3/4 cup plus 2 Tbsp. sugar
1 tsp. vanilla

Soaking Liquid:
1 can coconut milk
1 can sweetened condensed milk
1/2 cup fresh milk

Frosting:
1 cup heavy cream
2 Tbsp. sugar

Heat oven to 350 degrees.  Coat 9x13 with cooking spray and line bottom of pan with wax paper; coat paper.

In a medium bowl, whisk together flour and baking powder.

In a large bowl, beat egg whites until soft peaks form.  Add 1/4 cup of sugar.  Beat until stiff peaks form.

In a separate large bowl, beat egg yolks with remaining 1/2 cup plus 2 Tbsp. sugar until thick, about 3 minutes.  Fold in egg whites, then flour mixture. 

Pour batter into pan and spread to edges.  Bake at 350 degrees for 27 minutes or until top springs back when pressed.  Invert onto a wire rack and cool completely.

In medium bowl, whisk together the 3 milks.  Remove wax paper from the cake and with a wooden skewer, poke holes all over cake, 1 inch apart.  Return cake to pan upside down.

Slowly pour half of the soaking liquid over top, letting it seep into the holes.  Repeat.  It's ok to have some liquid sitting on top of the cake.  Cover with plastic wrap and refrigerate overnight.

Whip heavy cream and sugar on medium high speed until medium stiff peaks form.  Spread over cake.

Almond Butter Sheet Cake

2 cups flour
2 cups sugar 
1 tsp. salt
1 tsp. baking powder
1 cup butter
1 cup milk
2 eggs
1/2 cup sour cream
1 tsp. almond extract
Frosting:
1/2 cup butter
1/4 cup milk
1/2-1 tsp. almond extract (if you love almond flavor, use the entire teaspoon)
3 cups powdered sugar
In a bowl, combine the flour, sugar, salt, and baking powder. Whisk together. In a medium sized sauce pan put the milk, and butter. Turn on medium heat and cook until melted. Bring to a low boil and then remove from heat. Pour the butter/milk mixture into the bowl with the flour and sugar. Whisk together and then add the eggs, sour cream and vanilla. Mix together the batter until combined and then pour into a jelly roll pan that has been sprayed with cooking spray. Bake at 350 for 22-23 minutes, or until the cake is cooked through. Remove from the oven and set aside. While the cake is baking make the frosting. In a bowl, add the butter, peanut butter and milk together. Beat with an electric mixer until smooth. Add the vanilla and powdered sugar and continue to beat until smooth and fluffy. Once the cake is out of the oven, spread the frosting on the hot cake. Serve the cake warm or cold. If you want to drizzle chocolate on top of the cake you could also do that.

Cinnamon Swirl Cake

Mix:

3 cups flour

1 cup sugar

4 tsp baking powder

1/4 tsp salt

 

add:

2 eggs

2 tsp vanilla

1 1/2 cups mill

1/2 cube margarine (melted)

 

pour into 9x13 pan (greased)

 

melt together:

1/2 cube maharini (melted)

2/3 cup sugar

1 TBSP flour

1 TBSP cinnamon

 

pour on top of cake and swirl through

 

cook at 375 for 25 minutes

 

mix powdered sugar and milk to glaze the top

Coconut Cake with Whipped Cream and Berries

Coconut Cake with Berries and Cream

1/2 cup melted butter, cooled

6 large eggs, separated

1/4 tsp. baking soda

1/4 tsp. salt

1 cup sugar

1/3 cup flaked coconut, toasted and finely ground

1 cup flour, divided

2 cups heavy cream, divided

1 can sweetened condensed milk

1 can unsweetened coconut milk

3 cups mixed berries (about 12 oz.)

Preheat oven to 350. Grease 9x13 glass pan. Whisk together egg whites, baking soda and salt in stand mixer fitted with whisk attachment on medium speed, until soft peaks form, 4-5 minutes. Add egg yolks to egg-white mixture, and whisk until completely combined. Gradually add sugar and whisk until combined. Fold in butter and coconut with a rubber spatula.

Sift 1/4 cup flour onto mixture; fold to combine. Repeat with remaining flour, folding in 1/4 cup at a time. Pour batter into pan; bake until golden and a toothpick inserted into center comes out clean, 20 to 25 minutes.

Meanwhile, whisk together 1 cup heavy cream, coconut milk and sweetened condensed milk. As soon as cake is removed from oven, pour cream mixture over the cake. Let cake cool completely in a pan on a wire rack. Cover cake with plastic wrap and refrigerate at least 5 hours and up to 8 hours.

Just before serving, whisk remaining cup of heavy cream until soft peaks form, and spread over cake. Serve with mixed berries.