Tasty Tuesday: Chocolate Chip Zucchini Bread

Personally, I love zucchini bread. Even more, I love chocolate chip zucchini bread. And Ms. Paula Deen, the queen of anything decadent, has a recipe that sounds as good as it looks.

You can watch a video and read the recipe here




Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped pecans
• 1 cup semisweet chocolate chips
• 1 tablespoon orange zest

Directions

1. Preheat oven to 350º F. Grease 2 9x5 inch loaf pans.

2. Sift together flour, baking powder, salt, spices, and baking soda.

3. In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended.

Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients.

Pour into prepared loaf pans.

4. Bake for 50 minutes, or until a skewer inserted in the center comes out clean. Remove

loaves from pans and cool. Chill before slicing. 

Serve with whipped cream and ribbons of zucchini (optional).

Definitely tasty, and definitely worth the time it takes to bake. Putting it together is pretty easy. The only thing that is tough is waiting out the time it takes to have the loaves cool before digging in!

City Sunday: Raleigh, NC

Raleigh, NC

Raleigh, North Carolina: a city of just over 400,000 people, it is the second largest city in North Carolina (following Charlotte obviously). Once the state capital, this city is still bustling, and one of the major go-to places in the state. With an international airport, as well as several private airports, the city is always getting new visitors.

So what is there to do in this city??

That's what I'm here for. Not just for the historical aspect of the city, but also for what other touristy things you can do, what the locals like to do, and- better yet- what is there to eat in this southern city??

-Take a Tour of the City

Whether by foot, trolley, or even Segway, there is no better way to get to know a city than by exploring around it.

Yes, it seems touristy, but when you have locals giving the tours, they will give you a history on the city, as well as point out big landmarks. Being on a tour will also help you to learn the streets of a city, so that you are less likely to get lost.

Here is a list of different tours that are offered in the city of Raleigh. So why not give one of them a try?

-Visit a Museum

Yes, it may still be summer (at least for most of you in the north), but going to a museum can be a lot of fun! At least for this art student.

With a good few galleries and museums in the city of Raleigh, you can choose from a bunch to go visit!

Here is a list of different art galleries that are just in the city itself! That's not counting towns AROUND the city!

And now *drum roll please*:

What to actually eat in this town!

The Pit

You want barbeque? They've GOT barbeque! This place has been around for a good long time, and has some good, down home North Carolina style barbeque.

Definitely worth the trip to it!

Here is their website, so you can go check it out yourself!

The Roast Grill

Like hotdogs? Then go visit The Roast Grill! They have been serving up hotdogs to the residents of Raleigh since 1940. Just remember one thing- they don't believe in ketchup here. Don't even try to ask!

But pop on in, and chow down on some tasty dogs.

Saturday Night Sweets: Creamsicle Cupcakes

Remember that delicious treat of orange and cream that was usually found in a paper wrapper on a stick? Also usually found in your freezer? Well, it's back- but in cupcake form. I don't know about you, but this is definitely one that I see myself making a good few times over the next couple months.

Hopefully you all enjoy them as well!

This recipe is courtesy of Katie Farrell on Dashing Dish.




Though the recipe tells you to use sugar free and diet, you can definitely substitute in the high sugar stuff (personally, I prefer the regular orange soda to the diet, as well as the full sugar vanilla pudding).

Ingredients
-For the cake
1 box Vanilla Cake Mix
1 (12 oz) can Orange Soda

-For the frosting
1 (8 oz) container Cool Whip
1 sm. box Vanilla Pudding Mix
3/4 c. Milk (whatever kind you prefer to drink or mix with)
Orange food coloring (or mix 3:1 yellow to red food dye)
Juice of 1 orange (and/or 1/2 tsp. Orange Extract)

1 orange to decorate (opt.)

Directions

1. To make the cupcakes, preheat oven to 350, and line 2 (12 muffin tins) with cupcake liners. Beat cake mix and pop together until batter is smooth and creamy. Pour cake mix into lined muffin tin, filling each cup about half way full. Place cupcakes in the preheated oven for 18-20 minutes.

2. While cupcakes are baking, mix together Pudding Mix, Milk, Cool Whip, and Food Coloring.

3. Squeeze the juice of one orange into the frosting mixture. (I like to squeeze my orange upside down, so I don’t get seeds in the bowl!) (Add in the orange extract for a stronger citrus flavor).

4. Beat until smooth.

5. When cupcakes come out of the oven, let cool completely before frosting. When ready to frost, turn a large ziplock bag inside out, and scoop frosting into the corner of the bag with a spatula. Turn ziplock bag right-side out, squeezing frosting down into one corner.

6. Snip the corner of the bag off with scissors.

7. To pipe frosting, begin by making a large circle on top of the cupcake, followed by smaller circles, and simply pull up at the top!

Store in the fridge until ready to serve!

Yummy yummy. Have fun!

Tasty Tuesday: Banana Split Cupcakes

Just because it's Tasty Tuesday, and I think this comic is hilarious.

Anywhos, in the spirit of trying to cool down in the southeast, why not give these yummy Banana Split Cupcakes a try? Courtesy of Annie's Eats!

Banana Split Cupcakes

Ingredients

-Cake

2½ cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
12 tbsp. unsalted butter, at room temperature
2½ cups sugar
6 eggs
1 cup plus 2 tbsp. buttermilk
1 1/3 cups mashed ripe banana

-Filling

1 lb. strawberries, hulled and diced small
2 tbsp. confectioners’ sugar
12 oz. crushed pineapple, drained

-Frosting

1½ cups heavy cream, chilled
1/3 cup confectioners’ sugar, sifted
½ tsp. vanilla extract

-Ganache

8 oz. bittersweet chocolate, chopped
1 cup heavy cream
1 tbsp. light corn syrup

For Garnish, use multi-colored sprinkles and maraschino cherries (gives you that authentic banana split feeling.

Directions

To make the cupcakes, preheat the oven to 350° F.  Line cupcake pans with paper liners.  In a medium bowl combine the flour, baking powder and salt; whisk together and set aside.  In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Reduce the mixer speed to medium low and add in eggs one at a time, scraping down the sides of the bowl as needed.  Mix in 1 the mashed banana until well combined.  With the mixer on low speed alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients and mixing only until just incorporated.

Divide the batter between the prepared cupcake liners, filling each about 2/3 to ¾ full.  Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes.  Allow to cool in the pan 5-10 minutes, then transfer the cupcakes to a wire rack to cool completely.

To make the strawberry filling, combine the strawberries and confectioners’ sugar in a medium bowl.  Toss well, smashing slightly with a fork.  Allow the berries to macerate at least 20-30 minutes.

To fill the cupcakes, cut a small cone out of the center of each cupcake with a paring knife or small biscuit cutter.  (The excess cake can be discarded.)  Add a teaspoon or two of the strawberry filling to the center of each cupcake.  Top with a teaspoon or two of the crushed pineapple, filling to the top of the cupcake.

To make the frosting, add the heavy cream to the chilled bowl of an electric mixer fitted with a whisk attachment.  Whip on medium-high speed until soft peaks form.  Add the powdered sugar and continue to whip until thoroughly combined and stiff peaks form.  Be careful not to over-beat!  Blend in the vanilla extract.

Add the whipped cream to a pastry bag fitted with a large plain round tip.  Pipe a swirl of the whipped cream onto each filled cupcake, covering the filling.  Transfer the filled and frosted cupcakes to the refrigerator and chill for at least 30 minutes.

To make the ganache, place the chopped chocolate in a heatproof bowl.  Bring the cream to a simmer over medium-high heat.  Remove from the heat and pour the hot cream over the chocolate; let stand 1-2 minutes.  Whisk together until a thick, smooth ganache forms.  Blend in the corn syrup.  Let stand at room temperature at least 10 minutes so the ganache is not hot.

To finish the cupcakes, pour a spoonful of the ganache over the whipped cream topping of each cupcake.  Garnish with sprinkles and maraschino cherries before the glaze sets.  Chill the assembled cupcakes until ready to serve.

Saturday Night Sweets

Yep, it's Saturday night again. Time to party it up Van Wilder style! Or just kick back and watch whatever movie happens to be available on Netflix, or is playing on the tube that night (50 First Dates in my case).

So, if you're coming back from the club late at night, or enjoying Ryan Reynolds, why not have something sweet to enjoy that night? Like these!

Lemonade Cupcakes  courtesy of AngelaTN



1 (6 ounce) can of Frozen Lemonade Concentrate, thawed

1 (18 1/4 ounce) box White Cake Mix

1 (8 ounce) carton Sour Cream

3 ounces Cream Cheese, softened

1 (12 ounce) can Whipped Cream Cheese Frosting

1. Preheat oven to 350º.

2. Remove 2 Tbsp. lemonade concentrate from can and discard or reserve for another use (mix those 2 Tbsp. into the frosting for a lemonade frosting!)

3. Combine remaining concentrate, cake mix, sour cream, cream cheese, and eggs in a large bowl.

4. Beat with mixer until well blended.

5. Spoon batter into paper-lined muffin tins, filling about 3/4 full.

6. Bake for 20 minutes, or until cooked through.

7. Cool completely before frosting.

Definitely tasty, and something to have around for when that sweet tooth comes lurking around again, or that random lemon craving hits. Make for birthday parties, to share with friends and family, or to have stored in the kitchen when that 3 AM fridge raid occurs. Enjoy!

Brownie Sundae Cheesecake

Facebook finally won and made me click on one of those annoying ads that pops up in the sidebar. Why? Because this just looked amazingly AWESOME, and I had to see what recipe it was that was making me drool all over my keyboard.

Courtesy of Debby Wright on justapinch.com, I bring you:

Brownie Sundae Cheesecake
What a better way to enjoy two amazing desserts than by combining them into one, even MORE amazing dessert?!

1 bx	brownie mixed and baked according to directions
CHOCOLATE CRUST
1 1/2 c	crushed vanilla wafer(about 45 cookies)
6 Tbsp	powdered sugar
6 Tbsp	cocoa powder
1 stk	butter melted
CHEESECAKE
4(8oz) pkg	cream cheese, room temperature
1 c	sugar
4	eggs
	choclate sundae syrups in a bottle..or any kind
1 tsp	pure vanilla

1. Make brownies and allow to cool.

2. Preheat oven to 350º F. Mix crust ingredients.
Press into a 9-inch spring form pan. Bake 8 min. and allow to cool slightly.
3. Beat cream cheese, sugar, and vanilla.
Gradually add eggs (1 at a time). Pour batter into crust.
4. Cube up about half the pan of brownies.
Sprinkle the pieces over the top of the batter, and push them down.
Drizzle chocolate sundae syrup on top, then swirl into mixture with a butter knife
to get the marble effect.
5. Bake 50 to 55 minutes.
6. Loosen from pan after cooled. Cover and refrigerate.
Better served cold.

I believe I have died and gone to chocolate and cheesecake heaven. Give it a try! Know I will be doing so!

Mocha Ice Cream Cupcakes

Happy Hump Day kids! What better way to celebrate making it half way through the work way than by treating yourself to a magnificent treat?

Mocha Ice Cream Cupcakes
Since it seems like everyone has been going through a massive heat wave as of lately, why not cool off with an awesome cupcake?! Courtesy of RachelRayMag.com.

6 Servings, Prep Time: 30 min. (includes chilling time)


One 12-count box sugar ice cream cones
4 tablespoons unsalted butter, melted
3/4 cup almonds, toasted and chopped
One 3-ounce bar semisweet chocolate, plus more for shavings
3 cups coffee ice cream, softened
1/2 cup chocolate-covered espresso beans, finely chopped
1/2 cup heavy cream
1 tablespoon confectioners' sugar

1.Using a food processor, grind the ice cream cones into fine crumbs. Transfer to a medium bowl and stir in the butter. Divide the crumb mixture among the cups of a 6-cup jumbo muffin pan and press about three-quarters of the way up the sides of each cup. Spoon 1 tablespoon almonds into each cup.
2. In a small, microwaveable bowl, melt 3 ounces chocolate at medium power in intervals, stirring occasionally.

3.Top the almonds with the melted chocolate to cover. Freeze for 10 minutes.
4. Spoon about 2 tablespoons ice cream into each muffin cup. Sprinkle 1 tablespoon chopped espresso beans onto the ice cream and flatten with the back of a spoon. Add another 2 tablespoons ice cream and the remaining almonds and flatten again. Add the remaining ice cream and espresso beans, and flatten. Freeze for at least 1 hour.
5. Whip the cream and confectioners' sugar until soft peaks form.
6. Run a knife around the edges of the muffin cups to remove from the pan. Top the cakes with the whipped cream and chocolate shavings.

Something you can share with famliy, friends, or store away for you to enjoy as a midnight snack. Enjoy your coffee, cool off, and curve that sweet tooth, all at the same time.

Tasty Tuesday: Chocolate

One of woman's best friends: chocolate. Next to shoes and shiny things, chocolate is definitely one of those things that most women like to have around the house when the random sweet tooth takes hold.

Whether it be dark, milk, or white, in bar, cake, or ice cream form, I can tell you personally that chocolate has a nice little spot in my heart, and a reserved spot in my stomach.

NOW, nothing says childhood more than a homemade chocolate chip cookie straight out of the oven. Ooey, gooey, and amazingly tasty, it brings me right back to that innocent time when the most drama was around my sister stealing my crayons or my Barbie.

The best part of these cookies?? They have 3 types of chocolate: dark, milk, and white chocolate chips. Can we say YUMMY?!

Triple Chocolate Chip Cookies
Courtesy of Melissa

3/4 cup white sugar

1 cup light brown sugar

1 cup butter, softened

1 teaspoon vanilla extract

2 large eggs

3 cups flour

3/4 teaspoon baking soda

1 cup semi-sweet chocolate chips

1 cup milk chocolate chips

1 cup white chocolate chips

1 cup nuts (optional)

1. Preheat oven to 350F and line cookie sheets with parchment paper.

2. Cream sugars and butter until light.

3. Add eggs and vanilla, beat until fluffy.

4. Sift dry ingredients and add to butter mixture, mixing well.

5. Mix in chips and nuts, if using.

6. Drop spoonfuls of batter onto cookie sheets and bake 10-12 minutes.

7. Cookies should brown but remain soft.

8. Cool on wire racks.

Definitely tasty, and they freeze well (IF you even have any left overs).

Enjoy! And let me know (and Melissa) how you like them, and what you did differently from the recipe (if you did).