Chocolate Zucchini Cupcakes w/ Cinnamon Buttercream

I've made a couple desserts lately that incorporate vegetables and I must say I've been pleasantly surprise with the outcome.  People are a little hesitant to try them out, but as soon as they try them I have gotten only rave reviews.  I like unique desserts that incorporate different ingredients, and hope you'll give it a try too!

Preheat the oven to 350 degrees F.  Line pans with cupcake liners and spray with non-stick spray.  I cut this recipe in half and it made 15 cupcakes, and used 2 zucchinis which equaled around 1 1/2 cups of grated zucchini.

Combine sugar, apple sauce and oil.

On low speed, add eggs one at a time until combined.  

Then add vanilla extract.

In a separate bowl combine flour, cocoa powder, baking soda, baking powder, salt and cinnamon.  I sifted everything together to make sure there weren't any lumps.

Slowly add dry ingredients to the wet ingredients, beating until combined.

Add grated zucchini and mix until well incorporated.  The batter will be kind of thin.

Fill cupcake liners around 3/4 of the way full, and bake for 18 minutes.

While the cupcakes are baking, make the frosting.  Beat together cream cheese and room temperature butter together.

Add remaining ingredients.  I started out with one tablespoon of milk and added to get the correct consistency.

Pipe buttercream onto cooled cupcakes.  Because of the thin consistency of the batter, the cupcakes are very moist and taste great.  They taste more chocolaty (yup, it's a word) and you really can't taste the zucchini.  Did I mention how awesome the buttercream is?!  I think it would be good on pretty much any cupcake or cake, but try it out for yourself.  Enjoy!

Chocolate Zucchini Cupcakes with Cinnamon Buttercream
Yields ~26 cupcakes


Cupcakes:
2 cups sugar
3/4 cup applesauce
3/4 cup oil
4 eggs
1 12 teaspoons vanilla extract
2 1/3 cup flour
3/4 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3 cups grated zucchini


Buttercream:
8 oz cream cheese
1/2 cup butter, softened
1 1/2 teaspoon cinnamon
3 1/2 cup sifted powdered sugar
1-3 tablespoons milk


Preheat oven to 350 degrees F. 
Line pans with cupcake liners, and spray with non-stick spray.
Combine sugar, apple sauce, and oil.
On low speed, add eggs one at a time.
Then add vanilla extract.
In a separate bowl combine flour, cocoa, baking soda, baking powder, salt and cinnamon.
Sift to get any lumps out.
Slowly add dry ingredients to the wet ingredients and combine well.
Add grated zucchini and mix until combined.
Fill cupcake liners 3/4 of the way full, and bake for around 18 minutes.
To make buttercream: beat cream cheese and butter together.
Add remaining ingredients and adjust milk as needed to reach desired consistency.
Pipe onto to cooled cupcakes and eat up! 

Photography Challenge - #11

Something blue.

Pumpkin & Shiitake Mushroom Risotto

Welcome back, hope you all had a great holiday weekend!  Always tough to come back to the real world, but we're all in this together right?! 

Within a couple days I had gotten a recipe recommendation from a friend, and found pretty much the same idea for a meal in Women's Health magazine.  I knew I had to try it!  Remember how I said I've been cooking with a lot of pumpkin?  I warned you :)

Begin by heating broth in saucepan until it begins to boil.  Then keep it simmering on the stove

Heat olive oil in a pan until hot but not smoking.  Add sage leaves and fry until crispy, around 10-15 seconds. Transfer to a paper towel-lined plate and set aside.

Keep around a tablespoon of the sage oil in the pan and discard the rest.  Heat oil over medium high heat. Add shallots and cook, stirring, until translucent but not browned. 

Add rice and cook, stirring, until rice is glistening and coated with oil.

Add mushrooms and wine, cook, stirring until most of the liquid has evaporated. 

Add one cup of broth and cook, stirring until it's evaporated, around 2-3 minutes. Continue to add broth 1/2 cup at a time, stirring constantly and letting the broth absorb into the rice. The rice will begin to swell, and it should take around 18 minutes.

Add pumpkin puree into the pan.

Then add the Parmesan cheese, salt and pepper.  Stirring until incorporated, 1-2 minutes. 

Divide risotto into bowls and garnish with sage leaves and additional Parmesan cheese.  This was creamy and delicious.  The pumpkin flavor mixed with the mushrooms was better than expected.  It's very filling, yet very good for you; per serving only 240 calories!  I made the whole serving size for C and I and had leftovers for another meal for both of us.  Yum!  

Pumpkin & Shiitake Mushroom Risotto

Serves 4

5 cups low-sodium chick broth

1/4 cup olive oil

8 sage leaves, plus 2 teaspoons minced sage

1/2 cup finely chopped shallots

1 cup arborio rice

1 cup sliced shiitake mushrooms

1/2 cup dry white wine

3/4 cup canned pumpkin puree

3/4 cup plus 4 teaspoons shredded Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon pepper

Heat broth in a saucepan until boiling, then keep it at a simmer on the stove.

Heat olive oil in a saute pan until hot, but not smoking

Add sage leaves and fry until crispy.

Transfer to  paper towel-lined plate.

Keep 1 tablespoon of oil in the pan and discard the rest.  

Heat oil over medium high heat, add shallots, and cook until translucent.

Add rice and cook, stirring, until rice has been coated with the oil.

Add mushrooms and wine, cook stirring until most of the liquid has evaporated.

Add 1 cup of broth, and stir until it's been absorbed by the rice.  

Continue to add broth 1/2 cup at a time, constantly stirring.

Cook for around 18 minutes, the rice will swell, until you've used all the broth.

Add pumpkin puree, 3/4 cup of cheese, salt and pepper and stir until incorporated.

Divide risotto among bowls and garnish with the fried sage leaves and Parmesan cheese.

Enjoy!

Home

C and I are on our way to my hometown to spend Thanksgiving with my family.  I'm so excited to be back in Michigan, and more specifically in the U.P.  I haven't been all the way north since before I moved to Dallas, and am really looking forward to taking in all my favorites of home for the next five days.  

I hope you all have a great Thanksgiving!  I hope you eat turkey until you can't possibly eat one more bite and soak up time with your loved ones.  See you back here next week.

Creamy Pasta w/ Asparagus & Peas

I love fresh asparagus.  It's tasty as a side dish, or mixed in with pasta, rice, or pretty much anything else.  This recipe is very easy, and delicious!

Cook pasta according to package directions.

Add asparagus during the last minute of cooking.  

Place peas in a colander.  Drain pasta mixture over peas, set aside.

Melt butter in skillet over medium high heat.  

Add garlic to the pan, saute for one minute.  Combine broth and cornstarch in a small bowl, and stir until well blended.  Add broth mixture to pan and bring to a boil.  Cook for one minute or until thick, stirring constantly.  Remove from heat.

Stir in cream, lemon juice, salt and black pepper.  

Add pasta to the mixture and toss to coat.  

Garnish with black pepper and lemon slices, if desired and serve immediately.  The pasta is creamy without being too rich, and the peas and asparagus add crunch and a lot of fresh flavor.  Enjoy!

Creamy Pasta w/ Asparagus & Peas

Serves 4

8 z uncooked pasta

1 3/4 cups slices of asparagus

1 cup frozen peas, thawed

1 tablespoon butter

1 garlic clove, minced

1 cup vegetable broth

1 teaspoon cornstarch

1/3 cup heavy cream

3 tablespoons fresh lemon juice

1/2 teaspoon salt

1/4 teaspoons black pepper

lemon slices *optional

Cook pasta according to package instructions.

Add asparagus during the last minute of cooking. 

Place peas in a colander, and drain pasta over the peas; set aside.

Melt butter in a skillet over medium high heat.

Add garlic to the pan, and saute for one minute.

Combine broth and cornstarch in a small bowl and stir until well blended.

Add broth mixture to pan, bring to a boil.

Cook for one minute until thick, stirring constantly.

Remove from heat, and stir in cream and the next four ingredients.

Add pasta mixture to the broth, and toss gently to coat.

Garnish with pepper and lemon slices.

Photography Challenge - #10

Childhood memory. 

Socks from when I was a little girl that my Mom has saved all these years... brings a smile to my face every time I see them :)

Winners of my 200th post cupcake giveaway are below.  Congratulations to the winners, and thank you all for reading! 

Carrie said...

Following you on Twitter as celjla212

celjla212@aol.com

Kristen said...

Yummy following you both on twitter

Pumpkin Cream Pie

The pumpkin train continues... with a different version of pumpkin pie.  It's more of a pumpkin pudding pie, and it's delicious.  I made this for a work lunch so I don't have any pictures of it once it's sliced and ready to eat, but trust me when I say it's delicious.  I do like original pumpkin pie, but think this is a great version as well, something different but familiar.

Grind graham crackers in a food processor.  Or, if you don't have a food processor, place them in a large Ziploc bag and pound them with a rolling pin.

Add powdered sugar and melted butter and process until totally combined.

Press into the bottom and sides of a pie pan until nice and firm.  Bake for 8-10 minutes at 300 degrees F, or until warm and set.  Remove from oven and allow to cool completely

In a medium sauce pan, mix dry pudding mix with half and half and cream.  Add spices, and bring to a boil stirring constantly until mixture is bubbly and thick.

Remove from heat and stir in whisky (if using) and pumpkin.  Stir to combine.  Place lid on the pot and set aside to cool.  When cool enough, place pot in the fridge.

In a mixing bowl combine heavy cream and brown sugar.  Beat until very light and fluffy.  

Fold in the pumpkin pudding mixture until combined.  Pour into cooled crust.

Cover and refrigerate for a couple hours or overnight.  Serve with graham crackers crumbled on top.

This has similar taste to pumpkin pie, but different texture and it's best served cold.  Although I stick with the classics for Thanksgiving, if you're having a dinner party and want a pumpkin dessert this would be perfect for it!  

Hope you have a great weekend, make sure you enter in my blogs 200th post giveaway!!!

Pumpkin Cream Pie

Serves 8+

Crust:

~15 cookie sheets of graham crackers

1/2 cup powdered sugar

1 stick butter, melted

Filling:

1 3oz box vanilla pudding

1 cup half and half

1/2 cup heavy cream

pinch of cinnamon

pinch of nutmeg

pinch of ground cloves

2 tablespoons whisky *optional

1/2 cup +3 tablespoons pumpkin puree

1/2 cup (additional) heavy cream

2 tablespoons brown sugar

Preheat the oven to 300 degrees F.

Grind graham crackers in a food processor.  

Add powdered sugar and melted butter and process until totally combined.

Press into the bottom and sides of a pie pan until nice and firm.

Bake for 8-10 minutes, or until warm and set. 

Remove from the oven and allow crust to cool completely.

In a medium saucepan mix dry pudding mix with half and half and cream.

Add spice and bring to a boil over medium heat, stirring constantly, until mixture is thick.

Remove from heat and stir in whisky and pumpkin until combined.

Place lid on the pot and set aside to cool.

When cool enough, place in the fridge to cool completely. 

When the mixture is cool remove from fridge.

In a medium bowl add 1/2 cup of heavy cream and brown sugar.  

Beat until very light and fluffy. 

Fold in pumpkin cream mixture until combined. 

Pour into cooled crust; cover and refrigerate for a couple hours to overnight.

Serve with graham crackers crumbled on top.

Photography Challenge - #9

Someone you love.

200th Post - Cupcake Giveaway

This giveaway is closed.  Congrats to the winners! 

Times does fly; I started my food blog on a whim one random day on one random week.  I wanted to cook and share my love of food with others.  I've met amazing people and learned more about myself and cooking than I could have thought.  As a "thank you" to all of you I wanted to do something special for my 200th post.  I took to twitter for some ideas, and got a response from Jill at Stay Calm, Have a Cupcake.  

Jill runs a blog as well as an Etsy shop, Stay Calm Cupcake.  She offers many cupcake flavors shipped right to you door, including double fudge, pumpkin, red velvet and coconut to name a few.  She also has cupcake jars, which are two full cupcakes in an 8oz jar... yum! When you place an order she ships you (all homemade) cupcakes, frosting in a closed piping bag, and sprinkles or whatever decoration that fits best.  Convenient and tasty!

Jill has offered up TWO $10 gift certificates for me to give away to use to purchase her tasty cupcake treats at her Etsy shop.  Here's how you can enter to win:

1.  Comment with your favorite cupcake/frosting combination.

2.  Comment saying you follow me on twitter: https://twitter.com/#!/rsteph211

3.  Comment saying you follow Jill on twitter: www.twitter.com/StayCalmCupcake 

The giveaway is open until Saturday, November 19th at noon.  Winner will be announced on Monday November 21st.  Happy cupcaking, and huge THANK YOU to Jill and all of you readers! 

Turkey & White Bean Chili

Chili is the perfect thing to make on a lazy fall Saturday, which is exactly what I did.  I love the way it fills the whole house with a delicious smell.  I will admit I didn't need to make the whole recipe as I'm really only cooking for C and I, but it makes for great leftovers too, so it worked out.

In a large pot, heat oil over medium high heat.  Add onion and cook until soft, around 8 minutes. 

Mince three garlic cloves; chop 4 teaspoons of fresh rosemary; and seed and mince 1-2 Serrano chiles.

Add garlic, rosemary, chiles, cumin, oregano, and cayenne.  Cook until fragrant, 2 minutes, and season with salt.

Add turkey and cook, breaking up the meat with a wooden spoon, until cooked through.

The recipe calls for a 15 oz can of cannellini beans, I doubled that for more protein.

Add broth and beans and bring to a boil over high.  

Partially cover, reduce heat, and simmer until chili is thickened slightly, around 25 minutes.

Stir in cornmeal and cook for another 15 minutes.  Season to taste with salt.

I cut some scallions and served on top of the chili, you could also add sour cream or radishes.  I really enjoyed the peppers in the chili they added some heat.  This dish is incredibly tasty and healthy!  Take some time next weekend, turn on some music and make this chili, you'll thank me later :)

Make sure you stop by tomorrow - it's my 200th post and I have a surprise for all of you!

Turkey & White Bean Chili

Serves 6

Adapted from Everyday Food Magazine

3 tablespoons vegetable oil

1 large onion, chopped

3 garlic cloves, minced

1-2 Serrano chiles, seeded and minced

4 teaspoons chopped fresh rosemary leaves

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1 pound white meat turkey

5 cups low sodium chicken broth

1 can 15oz cannellini beans *I used 2 cans

3 tablespoons cornmeal

In a large pot heat oil over medium high heat.

Add onion, cook until softened.

Add garlic, chiles, rosemary, cumin, oregano, and cayenne pepper. 

Cook until fragrant, around two minutes, and season with salt.

Add turkey and cook breaking up meat with a large wooden spoon.

When meat is cooked through, add broth and beans.

Bring to a boil over high heat.

Partially cover, reduce heat, and simmer until chili is thickened slightly, around 25 minutes.

Stir in cornmeal and cook for another 15 minutes, season to taste with salt.