Instant Pot Funfetti Healthy Dessert

This is a low fat, low sugar, Weight Watchers friendly (3 purple points for 1/6th of the dessert!), and super adorable cheesecake! I hesitate to call it a cheesecake because there's no cream cheese in it, but it looks like a cheesecake and tastes pretty dang close!  It's high in protein and is super easy to make.

Spray a 7" push spring form pan with cooking spray.

Beat together: 

3 eggs

1/4 c. granulated stevia

1 tsp almond extract 

Add and beat: 

32 oz container plain fat free Greek yogurt (if there is visible liquid, drain it off the top of the container first)

1 small box sugar free cheesecake flavored pudding mix

1/4 c dry yellow cake mix

Gently stir in:

3 TBSP sprinkles

Pour into prepared springform pan. 

Place water in Instant Pot liner until it's just under where trivet will reach. Cover full pan with a paper towel and then tin foil, using the tin foil to keep the paper towel off the batter. Place on trivet with handles and lower into Instant Pot. Cook on high pressure for 35 minutes. Once done, turn off heat, release pressure, but leave in Instant Pot for at least 10 minutes. 

Carefully remove from Instant Pot, sprinkle with more sprinkles while still warm, cover with a paper towel and refrigerate overnight. 

Dried Apple Pie

This is such a delicious pie recipe from pioneer times and a great way to use dried apples!

Soak 2 cups dried apples in water overnight in the fridge (or somewhere cool). Drain the water and mix with 1/2 c. sugar and 1 tsp cinnamon (you can use pumpkin pie spice in place of the cinnamon for some extra flavor!)

Place apples into a prepared pie crust. I prefer to use an all butter recipe crust. Dot apples with 3 T butter. Cover with top crust, seal the edges and make a few slashes in the top. Bake at 350 degrees for 1 hour or until golden brown. Serve warm with vanilla ice cream or topped with cheddar cheese! 

Tomato Soup Cake

Do you ever see vintage recipes and wonder "What were they thinking?"  Tomato Soup Cake is one of those kinds of recipes.  I decided to try it out, frosting and all, just so I could say I did it.

Modern versions of the Tomato Soup Cake recipe have been adjusted and perfected to make a much better cake, but the original 1930s version was fun to try.

It wasn't my favorite cake, but it wasn't terrible either.  We all had a piece, but never actually finished the cake...  it was a little too tomatoey for my taste buds.  I can see why homemaker felt the need to improve on the flavor.  The concept is unique, but the original recipe just wasn't quite right.

There is a whole article on the Campbell's Soup website devoted to the history of the Tomato Soup Cake.  If you're a vintage recipe nerd like myself you should totally check in out!

 

Healthy Black Bean Fudge

I am a sucker for fudge!  This past summer we went to Bear Lake, Idaho and wandered into an adorable little shop that sold FUDGE.  I bought a sampler so I could try a bunch of flavors and totally bought m&ms for the kids so I didn't have to share fudge with them!  I don't make fudge often at home because I'll eat it all.  ALL OF IT.  

Chocolate is my friend and when I'm eating healthy I totally miss ooey gooey unhealthy chocolate.  This healthy black bean fudge does not taste like amazingly fattening fudge, but it satisfies a chocolate craving when you're on a healthy diet and need to have the "good for you" stuff instead of the "good" stuff.  My husband came into the kitchen when he heard the blender and after I poured the fudge in the pan we ate the rest right out of the blender.  He was like, "Are you sure this isn't against my diet?" and my kids even ate some, so I can say it's a pretty good healthy substitute for fudge. 

-You can add more sugar if you'd like to sweeten it a bit more.  You can omit the 1/4 cup sugar if you want sugar free, but it tastes very dark without it.  The dates sweeten it very slightly, but not enough for my taste buds.

-I make this fudge in my high powered blender (vitamix), but you can make it in a regular blender or food processor.

-Black bean puree can be made in large batches and frozen in smaller portions to use in recipes like this one.

-If you have a vitamix or similar blender you can start with whole almonds and coconut oil to make your own almond butter and then add the other fudge ingredients into the blender once the almond butter is nice and creamy.

Black Bean Fudge

1 1/2 c. black bean puree 

1/2 c. cocoa

1/2 c. almond butter

2 T coconut oil 

1/2 c. pitted dates

2 tsp vanilla extract

1/4 c. sugar

dash of salt

Mix all ingredients in a blender or food processor.  Pour into a loaf pan sprayed with cooking spray.  Refrigerate until set.  Cut into slices.  Freezes well.  Store in the fridge.

Christmas Jello

I'm pretty much in love with how adorable this Jello is.  My whole family oooed and ahhhed over it.  It was like a magic trick or something, the way they all asked, "How did you do that?"  It was actually pretty simple and it was delicious.  My family of four polished off the whole pan.  My husband said it tasted like Christmas...

Christmas Jello

1 lg box red Jello brand Jello
1 lg box green Jello brand Jello
2 pkt unflavored gelatin
1 can sweetened condensed milk
hot water

Mix the red Jello powder with 2 cups of hot water and stir until dissolved.  Pour into a loaf pan or similar size pan sprayed with cooking spray.  Do the same with the green Jello into a separate prepared loaf pan.  Refrigerate both until firm.

After red and green Jellos are firm, mix the 2 packets of unflavored gelatin with 2 cups of hot water and stir until dissolved.  Add the can of sweetened condensed milk and stir well.  Let cool at least 15 minutes.  You can place in the fridge if desired.

While the white mixture is cooling, line a 9x13 or similar size pan with plastic wrap and spray with cooking spray.  Cut the red and green finished Jellos into cubes and place evenly into the prepared pan.  Once the white mixture has cooled enough that it won't melt the cubes, pour evenly over the red and green.  Refrigerate for several hours or overnight.

To serve, lift the whole Jello out of the pan using the plastic wrap.  Cut into squares.  You can do large squares or you can cut small bite size squares.  It's delicious with or without whipped cream on top!

My kids are spending the first half of Christmas break with their dad this year, so I decided to do a red and green dinner the night before they left.  I'm dying sick (I think I get sick every year around this time) so it needed to be simple!  Meatball subs, Caesar salad and this delicious Jello were the red and green menu!  Festive but totally easy!  The Jello was made the night before, and everything else whipped together quickly! Yay for fun December dinners!

Cranberry Bars

These are amazing for dessert or breakfast! The tartness of the cranberries combined with the crunch of the nuts and the sweetness of the chocolate are perfect for a holiday treat, especially if you can find cranberries super cheap after Thanksgiving. They're just as good the second day too, so you can make them ahead of time for breakfast or brunch.

Cranberry Bars

2 eggs
1/2 c sugar
1/2 c brown sugar
1 c whole wheat flour
1/3 cup butter, melted

1 tsp vanilla

dash salt
1 1/2 c fresh cranberries
1/2 c chopped nuts
1/2 c semi-sweet chocolate chips

Preheat oven to 350°. Grease a square baking pan.  Beat eggs until thick. Gradually add sugars, beating well. Stir in flour, melted butter, vanilla and salt; blend well. Add cranberries, nuts and chocolate chips mixing gently just until combined. Spread into greased pan.  Bake for 40 to 45 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool and cut into bars.

Fresh Strawberry Cobbler

I love fresh strawberries!  I especially love fresh strawberries when they're on sale for .99!  We've started buying most of our fresh produce at the Mexican market because their prices are so much better than the regular grocery store.  When strawberries go on sale I often freeze them for smoothies, but this time I thought I'd use them in some recipes.  I decided to make a strawberry cobbler for breakfast this morning and it was fabulous!  It got gobbled up and we were tempted to lick the pan as well!  Double the recipe for a 9 x 13 pan.

Strawberry Cobbler

Mix together in a square baking pan:

1 lb strawberries, washed and quartered

1/4 c. sugar

2 T. corn starch

In a small bowl mix:

1/2 c. brown sugar

1/2 c. oats

1/3 c. whole wheat flour (or white)

1/4 c. butter, softened

1/4 c. hemp hearts, optional

Sprinkle on top of prepared strawberries.  Bake at 350 for 25-30 minutes.  Serve warm with whipped cream or ice cream.

Old fashioned Oatmeal Raisin Cookies

 

Jake was going to be gone for a couple of days so I told him I'd make him some cookies to take with him.  He requested oatmeal raisin.  I don't make oatmeal raisin cookies often because none of my kids like them.  If fact when they saw the cookies on the counter they ran into me and said, "Can we have some of those cookies???"  I responded, "They have raisins in them."  Nina pouted, "Mom!  This is why I have trust issues!"  Haha!  If you want to have cookies all to yourself in my house you add raisins!

I decided to use an oatmeal raisin cookie recipe from one of my vintage cookbooks because oatmeal raisin cookies are totally grandma cookies.  They came out soft and delicious!  As they were cooking Jake sat there like a little kid staring into the oven window waiting for the timer to go off.  The second that timer dinged he was pouring himself a glass of milk and waiting not-so-patiently for me to pull them from the oven!  He's a cookie monster for sure!

You all can have your cookies!  I'm all about the dough!  Raisins, chocolate chips, I don't care!  Cookie dough is yummy!


Old Fashioned Oatmeal Raisin Cookies

3/4 c. shortening
1 c. brown sugar
1/2 c. sugar
1 egg
1/4 c. water
1 tsp vanilla
1 c. flour
1 tsp salt
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp cloves
1 c. raisins
1 c. chopped nuts
3 c. oats

  Heat oven to 350.  Beat shortening, sugars, egg, water and vanilla.  Add remaining ingredients.  Drop by rounded teaspoonfuls onto a greased cookie sheet or baking stone.  Bake 12-15 minutes.

Immediately remove from cookie sheet. 

 

Molasses Cookies

I love Molasses Cookies/Gingersnaps... like a lot!  I love them year-round, not just at Christmastime, but Christmas is usually when I make them.  These cookies are so soft and delicious.  They have a strong flavor, which is fabulous!  For a milder flavor you can switch out the molasses for corn syrup.  It's a trick I learned when molasses just wasn't in my grocery budget.

Molasses Cookies

1 c. real butter, melted & cooled slightly

1 c. brown sugar

2/3 c. molasses

2 eggs

1 T + 1 tsp baking soda

1 T ginger

2 tsp cinnamon

1 tsp cloves

1/8 tsp cardamon

1/2 tsp salt

4 c. flour

1 c. white chocolate chips

small bowl of white sugar

Whip butter, brown sugar, molasses and eggs together until well blended.  Add spices and mix.  Add flour and mix well.  Stir in white chocolate chips.  Dough will be soft.  If dough is too-too soft you can add another 1/4 cup of flour.

Use a 1 teaspoon cookie scoop to make balls of dough.  Roll each ball in white sugar and place on a greased cookie sheet or baking stone.  Do not flatten balls.  Bake at 350 for 8-10 minutes.  Check at 8 minutes and pull out of the oven before completely set.  Carefully remove from cookie sheet as soon as they come out of the oven.  Allow to set, then place in a tightly covered container or plastic baggie to keep soft.

Thing have been getting Christmasy around our house!  I fell in love with this cute reindeer sweater!  Who cares that I've never been to a Christmas sweater party... I'll wear it throughout the holiday season!

 

I just love Christmas and the wonderful spirit it brings with it!  Today I'm going to a holiday potluck, This weekend is our church breakfast... I got asked to participate in the skit, YIKES!  

Next week I'm inviting some ladies over for homemade hot cocoa and cinnamon bread and next Saturday I'm hosting my family Christmas party.  I love it all!

We've been having fun so far this month attending a live nativity and looking at the lights on Temple Square.  We're going on a trip for Christmas again this year, which we're all excited for!  I'd rather make memories with my kids rather that buy them more "stuff" they don't really need.  Happy December!

Tea Party!

Sometimes you just gotta throw a random tea party the week before Thanksgiving... you know, because you can!  We had over a dozen people attend, about half being kids.  Everyone loved it!

I love mixing and matching teacups and china!

We had herbal tea, hot cocoa and Pero as warm beverage options.

Of course you have to have sparkling juices and wine glasses to feel extra fancy... especially for the kids who don't really like tea.

I love this silver tea pot because it goes with all my china sets!

Most of my china comes from the 1940s-1950s... I bet these dishes have seen a lot of parties over the years!

Cucumber & Cheese Ribbon Sandwiches

Ham & Pineapple Sandwiches (cream cheese, chopped ham & crushed pineapple)

Pecan Bars

Lemon Bars

Eclairs

Deviled Eggs

Cheese Cubes & Pickles on a pick (always a hit!)

Orange slices

Imported British Cheeses & Crackers

Blueberry Covered Goat Cheese

Spinach Bars

1 (10oz) package frozen chopped spinach (the kind in the box)
1 c flour 
1 tsp salt
1 tsp baking powder 
2 eggs 
1/2 c butter, melted 
1/2 onion, chopped
Milk
1 c shredded cheese

Put the frozen spinach block in a saucepan with an inch of water & simmer/stir until it breaks apart. Meanwhile mix the dry ingredients. Add the spinach (and liquid), melted butter, onion, cheese and eggs. Stir. Add just enough milk to make a thick batter. Bake at 375 in a greased 9x13 for about 30 minutes.  Cut into squares. Serve warm or at room temperature.

Ham & Cheese Sandwiches

Peanut Butter & Jelly Sandwiches

Meatballs in Chili Sauce

Gingerbread Scones

2 c flour

3 TBSP brown sugar

2 tsp baking powder

1 1/2 tsp pumpkin pie spice

1/2 tsp baking soda

1/2 tsp salt

1/4 c butter

1/3 c molasses

1/4 c milk

1 egg, separated

sugar

Combine dry ingredients. Cut in butter until mixture resembles coarse crumbs and set aside. Combine molasses, milk and egg yolk.  Add to the flour mixture and stir just until moistened. Turn the dough onto a floured surface; knead a couple of times.  Roll into an 8 inch circle.  Cut into 16 wedges.  Place 1 inch apart on a greased baking sheet. Beat egg white and a teaspoon of water together until frothy and brush over scones. Sprinkle with sugar. Bake at 400 for 12-15 minutes or until golden brown.  Serve warm or at room temperature with cream.

Scone Cream

2 c whipping cream

1 8oz pkg cream cheese

1/2 c. powdered sugar

1 tsp vanilla

Mix all ingredients together until stiff peaks form.  Serve on top of scones.

Butterscotch Fudge

Butterscotch Fudge?  Ummm... yum. This is a two ingredient recipe that whips up really fast!  You can mix and match flavors, so butterscotch isn't even your only option!  Know what those ingredients are?  A can of vanilla frosting and a bag of butterscotch chips.  That's all!  Melt them together and you're done! 

I poured mine into a paper-lined muffin tin, but you can just pour it into a greased pan and cut into squares if you want.  A sprinkling of mini chocolate chips can top them off, but they're good without the chocolate chips too.  Some of my favorite flavor combinations are: 

chocolate chips with vanilla frosting

vanilla chips with strawberry or cherry frosting

peanut butter chips with vanilla frosting

white chips with oreo frosting

It's that easy.  It may not taste fancy and gourmet like "real" fudge, but it's quick, easy and delicious!

Magic Jello!

Jello is such an awesome thing!  It's so fun and vintagey!  This jello idea is such a cool one...  It looks pretty in punch cups or little mason jars so you can see the layers.  Take a 6 oz package of Jello and mix it like it says on the package.  Add in a 16 oz tub of Cool Whip and whisk until smooth.  My Cool Whip was still frozen so I mixed it in the blender with the Jello water.  Pour into cups and refrigerate.  That's it!  As the jello sets the layers form!  Super cool, right?   It's simple enough for every day, but pretty enough to be used at luncheons or tea parties!

Caramel Apple Pie

Not to brag, but I'm pretty dang sure I make the best apple pie!  Now I've found a way to make it even better!  Caramel!

I use the little square wrapped caramels, but you can totally make and use homemade caramels if you're really feeling ambitious!  I'm including my recipes for my apple pie filling, which is the only way I'll do apple pie, and homemade caramels at the end of the post.

Caramel Apple Pie

1 qt apple pie filling
about 12 caramels
graham cracker crust

Isn't this cool?

topping:
1/2 tsp cinnamon
1/2 c. brown sugar
1/2 c. flour
1/2 c. oats
1/4 c. butter, melted

Pour the pie filling into the graham cracker crust. Place about 12 unwrapped caramels on top of the pie filling as evenly as you can get them.  Mix topping ingredients well and sprinkle over the top of filling. Bake at 375 for 20-30 minutes until golden and delightful.

a little peak at my Thanksgiving table

Happy Thanksgiving!

Apple Pie Filling

Per Pie:
5 apples, cored, peeled and sliced thick
1 c. sugar
1/4 c. corn starch
1 1/2 tsp pumpkin pie spice
1/2 c. water
3/4 c. apple juice
2 TBSP lemon juice

Boil all ingredients until desired thickness. I barely let mine reach a full boil.  Canning directions are here if you want to make the pie filling in bulk.

Caramels

1 (14 oz) can sweetened condensed milk
2 c. sugar
1 c. butter
1/4 tsp salt
1 1/2 c. light corn syrup

Cook and stir all ingredients in a heavy pan over medium-high heat until the mixture starts to boil. Stir constantly using a heat-proof rubber spatula scraping the sides and bottom the whole time.  I've found this is the trick to smooth, pretty caramels.

You must use a spatula and scrape constantly! Once the mixture starts to boil turn the heat to medium. Cook and stir and scrape without stopping until the mixture reaches 230-240 (depending on how soft/firm you want your caramels). I pull mine off the heat at 230, but I like really soft caramels. At 240, they're still soft, but a little more like the square caramels you buy in the store. Remove from stove and add 1 tsp vanilla. Pour into a buttered 9x13 pan and cool until the next day. I like to use 2 square pans instead of a 9x13.  Cut them into small pieces and wrap individually in wax paper.

Halloween Popcorn

Gourmet popcorns are so addicting!  They're pricey to buy, but so easy to make!  Mix some candy corn with popcorn (buttered or not, it's up to you!).  Drizzle melted chocolate chips, white chocolate chips or peanut butter chips over the top.  Mix and match or do all three.  For prettier, more even drizzles, spread the popcorn onto a cookie sheet covered in wax paper.  Drizzle with the melted chocolate, let set, then break into pieces and serve!  For a quicker treat just drizzle it right over popcorn in a bowl, stir and enjoy!

Autumny Rice Crispy Treats

First off, I want to share the link to a blog posting the host of the Fleaology vintage markets did about Millie the pink glamper!  Pollyanna Reinvents is filled with all sorts of vintage ideas!  Be sure to comment and let her The American Homemaker sent you her way!

Now on to the treats:

I love rice crispy treats!  Does anyone NOT like them?  I mean seriously... What's not to like?  This time of year I like to add autumn touches to my deliciousness.  These rice crispy treats weren't made with just rice crispy cereal, but that was out of necessity.  I was going through the half boxes/bags of cereals on the top of my fridge and there were two partial boxes of rice crispies... I thought it would be enough, but it wasn't.  The half box of rice chex filled in nicely.  Rice crispies... rice chex... it's the same idea!  So basically use whatever rice cereal you have!  My marshmallows also came from a couple of open (half melted in my cupboard) packages.  The entire cookie sheet full of treats was gone in 2 days!  They were a big hit!  Plus anytime I have homemade goodies for the kids after school they think I'm a fabulous mom, so they were double good!

Autumny Rice Crispy Treats

1 c. butter
15 c. rice crispies
10-ish cups marshmallows, about 20oz
1 TBSP pumpkin pie spice
2 TBSP molasses

Cook butter over medium heat in a saucepan while gathering ingredients and supplies.  Stir occasionally.  Let it simmer until slightly golden brown.  Meanwhile grease a cookie sheet and place cereal into a large bowl.

Add marshmallows, pumpkin pie spice and molasses to butter.  Stir over low-medium heat until marshmallows are melted.  Pour marshmallow-butter mixture over cereal and stir well.  Spread onto greased cookie sheet.  Press down with greased spatula or greased hands.  Cut into squares once cool.  Yummy!

The American Homemaker's Zucchini Recipes and Ideas

I taught a Relief Society class last week on using up your garden zucchini.  We eat zucchini and/or squash every day at our house this time of year.  Every.  Single.  Day.  Here's the info from my class.  Enjoy!

Double Chocolate Zucchini Cake

4 eggs
2/3 c. sugar
2/3 c. brown sugar
1/2 c. oil
1 T vanilla
2 tsp salt
1 tsp baking powder
1 tsp baking soda
2/3 c. cocoa 1 tsp Pero powder (or coffee)
3 c. flour
4 heaping cups grated zucchini
2 c. mini chocolate chips

Mix everything well and pour into a greased 9x13 pan. Bake at 350 for 45-55 minutes or until a toothpick inserted in the middle comes out clean. Serve warm or at room temperate with butter or frosting on top.

Zucchini Relish 

Shredded zucchini
Ball Brand Dill Pickle Mix
Vinegar called for in mix

This is a hodge-podge method that my family loves. Add required vinegar & mix. Mix to shredded zucchini in a pot. I don’t add water since zucchini has so much water in it already. Heat until hot. Process pints for 20 minutes.

Zucchini Parmesan

Slice zucchini. Dip the slices in flour, then milk or eggs mixed with water and finally Panko crumbs. Panko is sold in the Asian or breadcrumb aisle of the grocery store. Fry in hot oil until golden brown and crisp on each side. Place on a paper towel lined pan when done. Top hot cooked spaghetti noodles with the fried zucchini in a 9x13 pan. Pour your favorite spaghetti sauce over the top. Top with shredded mozzarella or Italian mix cheese. Bake for 15 minutes or until sauce is hot and cheese is melted.

Fried Zucchini

Peel zucchini. Take out the seedy part if it’s a big huge zucchini. Cut the meaty part into “french fries”. Dip the fries in flour with some pepper added, then milk or eggs mixed with water and finally Panko crumbs. Panko is sold in the Asian or breadcrumb aisle of the grocery store. Fry in hot oil until golden brown and crisp on each side. Remove from oil to a paper towel lined plate or tray. Serve hot with ranch dressing for dipping.  

Sweet Cooked Zucchini

zucchini or yellow squash
onion
butter
salt
pepper
brown sugar

Slice the squash into 1/2-inch rounds, cutting large ones in half. Add the butter to a frying pan that has a lid and melt over medium heat. When the butter has melted, add the onions and cook until soft, about 4-5 minutes. Add zucchini/squash, salt, pepper and brown sugar. Stir, then cover and cook for about 20 minutes, stirring occasionally. Cook until squash is very soft. Remove the lid and cook for a couple more minutes until some of the liquid is evaporated and thickened a bit.

Zucchini Skillet

1 lb hamburger
Zucchini or squash, diced
2 cans diced seasoned tomatoes
Shredded cheese

Fry hamburger and zucchini together until hamburger is done. Drain, if needed. Add tomatoes and stir well. Top with cheese and let melt.

Zucchini Funeral “Potatoes”

Use fresh shredded zucchini in place of frozen hash browns in your favorite funeral potato recipe! It’s delicious!  

Freezing Zucchini 

Zucchini freezes well, both cubed and shredded. Remove the peels before freezing because they become tough and bitter once frozen. I use frozen zucchini in cookies, cakes, brownies, chilies, soups, pastas and casseroles. If you put frozen diced zucchini into a crockpot meal it will break down and your family won’t even know it’s there, but it will stretch the meal further!

If you plan to serve your frozen zucchini in a way that you want it to still look like zucchini, leave the peel on, cut into half inch slices and blanch for three minutes, then drain and freeze. If you are unfamiliar with blanching, you boil the slices for three minutes then remove the squash from the boiling water and place it directly into ice water. Once cool you drain and freeze. These same freezing ideas work for summer squash and eggplant as well! I like to freeze eggplant, squash, zucchini and spinach together in the same bag to add to winter crockpot meals! I cook the spinach just for a minute before freezing.

Other Ideas for Using up Zucchini, Eggplant & Squash 

Add diced zucchini, eggplant or squash into:

Scrambled eggs
Hashbrowns
Spaghetti & other pastas
Casseroles Soups & chilies
Bbq beans
Enchiladas & burritos
Rice dishes

Double Chocolate Zucchini Cake!

We have A LOT of zucchini to use up this time of year... a lot!  I've used zucchini in all sorts of main dish & side dish recipes over the last couple of weeks, but this is my first zucchini dessert this summer and it was GOOD!  My kids prefer a zucchini dessert over a zucchini main dish any day!  This cake doesn't really need a frosting.  We actually like to put butter on it and eat it while it's warm... make sure it's real butter!  We had some homemade butter leftover from Pioneer Day, so we used that!  Mmmmm...   This uses up one of those big old garden zucchinis... only a million more to go *wink*

Double Chocolate Zucchini Cake

4 eggs
2/3 c. sugar
2/3 c. brown sugar
1/2 c. oil
1 T vanilla
2 tsp salt
1 tsp baking powder
1 tsp baking soda
2/3 c. cocoa
1 tsp Pero powder (or coffee)
3 c. flour
4 heaping cups grated zucchini
2 c. mini chocolate chips

Mix everything well and pour into a greased 9x13 pan.  Bake at 350 for 45 minutes or until a toothpick inserted in the middle comes out clean.  Serve warm or at room temperate with butter on top.

Shadow Cake

I have no idea why Caleb calls those huge chocolate cakes from Costco shadow cakes, but somewhere in time years ago he decided that's what they're called.  He requested a "shadow cake" for his birthday last week, but I don't have a Costco card and I didn't want to dish out $20 for a cake when he was already requesting a semi-expensive dinner.  I put out the request for a delicious chocolate cake recipe to my facebook friends and of course my friend, Jennifer came through!  She is the best cake maker ever!  She's allowing me to share her recipe and you won't regret making it one bit!  Everyone loved it and Caleb said it's even better than the shadow cake Costco sells. 

Shadow Cake

Duncan Hines chocolate cake mix
1/3 c. self rising flour
1/4 c. cocoa
small box chocolate pudding mix
4 eggs
1 egg white
1 c. water
1/2 c. sour cream
1/3 c. half melted butter/half oil
2 tsp vanilla

Mix well.  Bake in greased round cake pans for time directed on cake mix box. 

Let layers cool completely before frosting.

Frosting: 

1 c. (2 sticks) butter, softened
1 1/3 c. cocoa
6 c. powdered sugar
1/2 c. half & half
3 tsp real vanilla
1/4 tsp salt

Blend softened butter and cocoa together well.  Add in remaining ingredients.  Add a little more powdered sugar or half & half as needed to get desired consistency.  Enough to frost a two layer cake.  Try not to eat it all right out of the bowl! 

This makes a large cake and is very rich!  I'll be making it again for sure!