Zucchini Brownies

Though difficult to combine the ingredients (there's very little liquid added because the zucchini will release so much in the baking process), these are very tasty and a great way to use excess zucchini when you're looking for an easy dessert.

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

Frosting:
* 6 tablespoons unsweetened cocoa powder
* 1/4 cup margarine
* 2 cups confectioners' sugar
* 1/4 cup milk
* 1/2 teaspoon vanilla extract


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.

Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool.


In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Strawberry Brownie Cupcakes

This is a favorite recipe pieced together from All Recipes and a Pinterest find.

Ingredients:
* 1 (19.5 ounce) package brownie mix
* 2 eggs
* 1/2 cup canola oil
* 1/4 cup water

* 1 (18.25 ounce) package strawberry cake mix
* 2 tablespoons canola oil
* 1 1/3 cups water
* 3 egg whites

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper liners.
2. Whisk together the brownie mix, 2 eggs, 1/2 cup canola oil, and 1/4 cup water in a bowl. Stir just until fully incorporated, about 50 strokes; set aside.
3. Mix the cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes.
4. Spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until muffin cups are each 2/3 full.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
5. When cooled, frost with vanilla frosting (you can make it or buy it!)

Banana Chocolate Chip Cookies

These are very yummy and extremely soft! I find they're a good alternative to banana bread when you've got some ripe bananas to use up.

Ingredients:
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon baking soda
* 1/2 cup white sugar
* 1/2 cup brown sugar
* 2/3 cup butter, softened
* 2 eggs
* 1 teaspoon vanilla extract
* 1 1/2 cups mashed bananas (about three ripe bananas)
* 2 cups semisweet chocolate chips -- but I used a little more than that... :-)

Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.

2. Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.

3. Bake in preheated oven for 12 to 15 minutes.

Red Velvet Layer Cake

I got this recipe out of The Nest magazine back in 2008 and it is a DELICIOUS and beautiful cake!

CAKE Ingredients:
* 3/4 cup (1-1/2 sticks) unsalted butter, softened
* 2-3/4 cups sugar
* 3 large eggs, at room temperature
* 6 Tblsp red food coloring
* 3 Tblsp unsweetened cocoa
* 1-1/2 tsp vanilla extract
* 1-1/2 tsp salt
* 1-1/2 cups buttermilk
* 3-1/3 cups cake flour (not self-rising), sifted
* 1-1/2 tsp cider vinegar
* 1-1/2 tsp baking soda

CAKE Directions:
* Preheat oven to 350 degrees. Grease and lightly flour 3 (9x2-in) round cake pans and line bottoms with waxed paper.
* In a large bowl, cream butter and sugar with electric mixer until fluffy. Add eggs one at a time; beat well.
* In a small bowl, whisk food coloring, cocoa and vanilla. Add to batter and beat well.
* In a measuring cup, stir salt into buttermilk. Add to batter in three parts, alternating with flour.
* In a small bowl, stir together cider vinegar and baking soda. Add to batter and mix well.
* Divide batter among 3 pans. Bake for 30-40 minutes, or until a toothpick inserted in center of cake comes out clean. Let cool for 1 hour. Remove from pans and frost.

VANILLA FROSTING Ingredients:
* 1-1/2 cup (3 sticks) unsalted butter, softened
* 8 to 10 cups confectioners' sugar
* 3/4 cup milk
* 1 Tblsp vanilla extract

VANILLA FROSTING Directions:
* Place butter in a large mixing bowl; then add 4 cups sugar, milk and vanilla.
* Using an electric mixer, beat for 3-5 minutes. Add remaining sugar, 1 cup at a time, beating well after each addition, until it's a good consistency for spreading.

Trina's Chocolate Chip Cookies

Ingredients:
* 2-1/4 cup unsifted flour
* 1 tsp baking soda
* 1 cup butter (2 sticks)
* 1/4 cup sugar
* 3/4 cup packed brown sugar
* 1 tsp vanilla
* 1 pkg (4 serving size) vanilla flavor instant jell-o pudding
* 2 eggs
* 12 oz chocolate chips (1 regular size package)
* 1 cup nuts (chopped) -- optional

Directions:
* Mix flour with baking soda.
* combine butter, sugars, vanilla, and pudding mix in large mixing bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture.
* Stir in chips and nuts. (Batter will be very stiff)
* Drop about 2 inches apart onto ungreased cookie sheet.
* Bake at 375 degrees for 10-12 minutes. Take out of the oven and let sit on cookie sheet for a few minutes before removing to cooling racks.

Options:
* You can use vanilla pudding for regular-style (but still yummier) chocolate chip cookies, or you can use chocolate pudding for chocolate-chocolate chip cookies. You can also change out the flavors of chips!

Chocolate Amaretto Cake: Carla's Most Favorite Cake

I haven't had the opportunity to make this yet, but Carla sent the recipe to me and it looks SCRUMPTIOUS...so I figured I'd just go ahead and post it, knowing it was going to be good. Carla's a baking partner from way back, so I totally trust her on this one. I look forward to making it some cold winter day.

She says: "Instead of taking the time to make it into a layer cake I usually use a trifle dish, alternating cake and frosting. It's VERY chocolatey, so I like to add a layer home-made whipped cream in the middle and on top. It also makes the cake prettier."

Ingredients:
* Nonstick vegetable oil spray
* 1 18.25-ounce package devil's food cake mix
* 1 1/3 cups water
* 3 large eggs
* 1/2 cup vegetable oil
* 12 tablespoons amaretto liqueur
* 3/4 teaspoon almond extract
* 3 cups semisweet chocolate chips (about 18 ounces)
* 1/4 cup (1/2 stick) unsalted butter
* 1/4 cup whipping cream
* 2/3 cup sour cream1 cup powdered sugar

* 1 cup slivered almonds, toasted

Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended. Mix in 1 cup chocolate chips. Divide batter among prepared pans.

Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans 10 minutes. Run knife around pan sides. Turn cakes out onto racks; cool completely. Brush each cake layer with 2 tablespoons amaretto.

Combine butter and cream in medium saucepan. Stir over medium-low heat until butter melts and mixture comes to simmer. Remove from heat. Add remaining 2 cups chocolate chips and whisk until melted. Mix in remaining 3 tablespoons amaretto. Cool until barely lukewarm, about 5 minutes. Whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar. Refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.

Place 1 cake layer on platter. Spread 1/3 cup frosting over. Top with second cake layer. Spread 1/3 cup frosting over. Top with third cake layer. Spread remaining frosting over top and sides of cake. Press nuts around bottom 2 inches of cake. Chill 2 hours. (Can be made 2 days ahead. Cover with cake dome; keep chilled.)

Devil's Food Cookies

I found this recipe in a copy of Light and Tasty, and these cookies are delicious and easy to make!

Ingredients:
* 1 package (18-1/4 oz) devil's food cake mix
* 2 eggs
* 2 Tablespoons butter, softened
* 3 Tablespoons water
* 1/2 cup miniature semisweet chocolate chips (though, I actually prefer regular sized chips)

Directions:
* In a large mixing bowl, combine the cake mix, eggs, butter, and water (the batter will get VERY thick). Fold in the chocolate chips.

* Drop by tablespoonful 2 inches apart onto greased baking sheets. Bake at 350 degrees for 10-13 minutes or until set and edges are lightly browned. Cool for 2 minutes before removing to wire racks to finish cooling.

** We also used this recipe to make ice cream sandwiches with. Get some soft serve ice cream, put a scoop in between two cookies and put in the freezer to set.

Chocolate Chip Bundt Cake

I believe this recipe originally came from a church cookbook that my grandma had. It has become the only birthday cake I ever wanted ever since I first had it. It is DELICIOUS! (If you like chocolate, that is...) This is a really easy recipe to make and it gets more moist in the first couple days after it's made, too.

Ingredients:
* 1 package devils food cake mix --> NOT with pudding in the mix
* 3-3/4 oz. package chocolate fudge instant pudding mix
* 1/2 cup oil
* 4 eggs
* 1 cup boiling water
* 1/2 cup sour cream
* 12 oz. package semi-sweet chocolate chips

Directions:
* Mix the first five ingredients at slow speed with a mixer. Add the sour cream and chocolate chips; mix thoroughly.

* Grease and flour a 12 cup bundt pan. Pour batter into pan and bake at 350 degrees for 45 minutes. Test with a toothpick for doneness - but keep in mind that the chocolate chips melt, so may come off on the toothpick a little. Let set up a little bit before flipping over onto a tray or plate. This cake definitely doesn't need frosting.