Ozark Green Thumb BCMG Monthly e-Newsletter |
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Ingredients 1-1/4 cups butter, softened 1-1/2 cups sugar 2 eggs 1 teaspoon vanilla extract 2-1/2 cups all-purpose flour 3/4 cup baking cocoa 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup plain yogurt 1 cup grated zucchini 1 cup grated carrots 1 can (16 ounces) chocolate frosting Directions 1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, once at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternatively with yogurt, beating well after each addition. Fold in zucchini and carrots. 2. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Yield: 21 cupcakes Nutritional Facts 1 cupcake = 326 calories, 17 g fat (9 g saturated fat), 50 mg cholesterol, 288 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein Source: Chocolate Zucchini Cupcakes Recipe. Taste of Home.https://www.tasteofhome.com/recipes/chocolate-zucchini-cupcakes/
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PUMPKIN BROWNIES with cream cheese frosting
INGREDIENTS 1-15 oz can pumpkin 1 c vegetable oil 4 eggs 2 c sugar 2 c flour 1 t baking soda 1 t baking powder 1 t cinnamon 1/2 t salt DIRECTIONS Beat eggs, oil, pumpkin and sugar. Stir balance of ingredients until evenly mixed. Pour into greased and floured 9x13 pan (I used generic Pam and nothing sticks). Bake 30 minutes at 350 degrees or until outer springs back when touched. Serve with whipped topping or a cream cheese frosting. Chopped nuts can be tossed on top of frosting. CREAM CHEESE FROSTING INGREDIENTS 1/2 c softened butter 8 oz cream cheese 4 cups confectioners sugar 2 t vanilla extract DIRECTIONS Beat butter and cream cheese until smooth. Then add confectioners sugar and vanilla to mixture and beat until smooth. Nice consistency and tasty! Source: allrecipes (https://www.allrecipes.com/recipe/211165/pumpkin-brownies/) These are a crowd pleaser for breakfast or with tea/coffee in the afternoon. They are like little apple cakes, and freeze well if you want to make them in advance. Oven: 425 degrees Bake: 12-15 minutes Pan: Sheet Pan with silpat or parchment paper Yields: 12 scones Ingredients:
2 1/2 c. soft white flour (325 g) 1/3 c. brown sugar (73 g) 1 T. baking powder 1 tsp. cinnamon 1/2 tsp. salt 6 T. cold butter, diced (84 g) 2 c. apples peeled and chopped finely (about 2 small apples) 1/2 c. milk (120 g) 1 egg large Directions:
Icing 1/4 c. brown sugar (50 g) 2 T. butter (28 g) 1 T. milk (15 g) 1/1 c. powder sugar (60 g) 1 tsp. vanilla extract Icing Directions
Drizzle over the cooled scones, serve warm or at room temperature By Tamara Carl A delicious cake like muffin, perfect when fresh fruit is ripe like right now. Oven: 375 degrees F. Bake: 25-30 minutes Yields: 12 muffins Ingredients: 6 T. Butter (86 g) 3/4 c. Sugar (150 g) 2 Large Eggs 2 c. + 2 T. All Purpose Flour (243 g) 1 T. Baking powder 1/2 tsp. Salt 1/2 c. Milk (122 g) 2 tsp. Vanilla extract 1/4 tsp. Almond extract 2 c. Mixed Berries: Blueberries Strawberries Raspberries (fresh or frozen thawed and drained) slice larger berries Topping 1 T. Sugar 1/2 tsp. Cinnamon Directions:
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April 2022
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