Zucchini Fudge Cake

Eat dessert first.

Shouldn't that be the mantra of life?

You know, do all the fun stuff first. Skip doing laundry and go lay out by the pool. Skip running the boring errands, like going to the post office and paying bills; but go to the mall instead. Take a day off work and head to the beach.

And eat dessert first.

I know the reality is that these things have to get done (and you have to eat your veggies), but sometimes, when life gives you lemons, you need to eat dessert first!

So I decided to get this week off to a sweet start by serving up dessert first. You know, instead of a meatless meal (even though technically this dessert is meatless!) or a healthy salad (even though this dessert has veggies!).

Whoever said diets had to start on Mondays?!?!

How 'bout Tuesday, or Wednesday?

This cake is light and moist yet rich and chocolaty! It is not overly sweet but totally satisfies the sweet tooth! (does that make sense?)

Make this cake and eat dessert first.

On a Monday.

One Year Ago: FYI- Pesto 
Two Years Ago: Corn-and-Red Potato Salad 
Three Years Ago: Peach Pie Fruit Salad 
Four Years Ago: Israeli Spice Pork Chops 

Zucchini Fudge Cake 
by Heather of Kitchen Concoctions: www.kitchen-concoctions.com 
Printable Version 
Prep Time: 20 minutes Bake Time: 30-40 minutes Makes: 1 (9x13-inch) pan

Cake:
2 ½ cups unbleached all-purpose flour
2/3 cup cocoa powder
1/8 teaspoon salt
½ teaspoon ground cinnamon
1 ½ teaspoon baking soda
½ teaspoon baking powder
1 2/3 cup granulated sugar
½ cup vegetable oil
3 large eggs
1 cup Greek yogurt
1 teaspoon vanilla
3 cups shredded zucchini (about 2 medium zucchini)

Ganache Topping:
1 cup semisweet chocolate chips
1/2 cup heavy cream

Preheat oven to 350 degrees.

In a large bowl, sift together flour, cocoa powder, salt, cinnamon, baking soda and baking powder. Set aside.

In another large bowl beat together sugar and oil. Add in eggs, one at a time, beating well after each addition. Add yogurt and vanilla and mix to combine. Gradually add in flour mixture, mixing well. Stir in shredded zucchini.

Pour prepared cake batter into 9x13 inch pan. Bake in preheated 350 degree oven for 30-40 minutes or until top of cake springs back when touched and when a wooden pick inserted into the center of the cake comes out clean. Allow cake to cool slightly and pour prepared ganache over cake. Using a spatula spread warm ganache evenly over cake. Serve immediately or cool if desired.

Ganache Topping: Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat for 1 minute and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and can be stirred into the cream, adding more cream as needed to reach desired consistency.


Other recipes you might enjoy:
S'more Snack Cake  
Pumpkin Cake Bars with Cream Cheese Frosting 
Chunky Monkey Cupcakes with Chocolate Peanut Butter Frosting 
One Bowl Chocolate Cupcakes (Eggless) 
Apple Spice Cupcakes with Brown Sugar Cream Cheese Frosting 

Kids in the Kitchen: Crunchy Zucchini Chips

Today I am kicking off my 3rd annual “Kids in the Kitchen” series! I have been plotting and planning for this since last summer (well actually WAY before then), and even with a solid nine (plus) months of planning, I didn't get my act together in time to post the first recipe the first (un)official week of summer. I mean, I have been sitting on tons of these kid friendly recipes, crafts, etc. for weeks months and because of a whirlwind past few weeks (read all about my slacking 'issues' here) I didn't get them up.

But here I am now!! And I am ready to go!

So every Friday from here until the end of August I will be serving up these 'kid friendly' recipes. I love sharing this series with you because I got my start in the kitchen as a young child and haven't stopped! Today, I love sharing my love of cooking with the special kids in my life (even teaching kids cooking classes) and believe cooking with children is a great activity, especially during the long days of summer.

I might add that these recipes aren't just for kids! I will be featuring reinvented versions of the classics I grew up on, homemade versions of popular store bought snacks and other tasty bits and bites!

First, is a recipe I have been making for years, Crunchy Zucchini Chips. In fact, this recipe made an appearance in the early days of this blog and I thought it could totally use for some new 'brighter' photos and a new spot on this blog (even though the photos aren't that great check out the blog post, I share a pretty funny story about eating zucchini as a kid!).

These 'chips' are the perfect way to get kids and adults alike to eat their green veggies! Crisp, crunchy and fun to make, these tasty little bites are perfect for snacking during family game night, as an appetizer, or a fun change to those boring side dishes!

One Year Ago: Cookie Burgers and Pie Fries
Two Years Ago: Green Bean Fries
Three Years Ago: Artichoke 'n Bacon Pizza Squares
Four Years Ago: Israeli Spice Pork Chops

Crunchy Zucchini Chips
by Heather Hunsaker of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version 
Prep Time: 20-25 minutes Cook Time: 20-25 minutes Makes: approximately 30 chips

50 small pretzels
1/4 cup Parmesan bread crumbs
1/2 tablespoon Italian seasoning
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1/3 cup flour
2 eggs
1 large zucchini, sliced into ¼-inch wide circles

Preheat oven to 375 degrees. Spray a baking sheet with non-stick cooking spray.

Place pretzels in a heavy duty zip top bag. Using a meat mallet or rolling pin, crush pretzels into pieces (Note: This can also be done in a food processor.)

Pour crushed pretzels into a medium sized bowl. Add bread crumbs, seasonings and oil. Stir to combine. Add flour to an additional bowl and whisk eggs in a third bowl.

Dip sliced zucchini first into flour and then into egg and last into seasoned pretzel mixture. Arrange prepared zucchini on baking sheet and bake at 375 degrees for 20-25 minutes or until crispy and golden brown.

Serve with ranch dressing or marinara sauce for dipping.

(recipe originally seen here, on Kitchen Concoctions)

Other recipes you might enjoy:
Summer Squash Sauté
Carrot Fries
Green Bean Fries
Broccoli Francaise 

Grilled Chicken Suiza Sandwiches

What is your favorite thing to cook up on the grill during the warm summer months? Burgers, steaks, kabobs, chicken? I am sure everyone immediately turns to burgers and hot dogs when it comes to summer cook outs, but one of my favorite things to throw on the grill is chicken! Recently I grilled up some chicken but decided to dress it up a bit! These Grilled Chicken Suiza Sandwiches are a modern twist on the more traditional Chicken Suiza Enchiladas. A chicken sandwich that is topped with a classic zesty sour cream and green chile sauce (I created this recipe for Stubb's and used their new'ish' Green Chile Marinade), is perfect for any summer outdoor grilling event!

My summer motto: Grill, eat and enjoy!! Repeat.

Disclosure: This is a recipe I developed for Stubb's. To get the recipe head over to the Stubb's website. All thoughts and opinions are my own. 

Banana Bread French Toast with Southern Butter Pecan Syrup

On a normal day my breakfast routine is pretty simple.

Something quick and filling like oatmeal, a fruit and yogurt parfait, a smoothie, or toast. But when the weekend rolls around, my tummy immediately wants a hot, soul soothing breakfast.

Cuz, nothing beats French toast on a Sunday morning.

This is probably a natural craving or maybe spins from my childhood, because with working parents the only time we got a hot 'home-cooked' breakfast was on the weekend. My Dad was known for making pancakes or French toast (or to make a run for donuts!!) and Mom would make some cinnamon toast, scrambled eggs and sausage, cinnamon rolls or banana bread.

If you follow on Facebook you know recently that need for a hot, stick to your ribs breakfast was calling my name. Reminiscing of my childhood favorites, I decided to combine my Mom's famous banana bread and that French toast my Dad always made to make Banana Bread French Toast with Southern Butter Pecan Syrup.

I couldn't think of a more winning combination to honor my southern roots and to celebrate everything I love about the weekends (oh yeah.... and sleeping in too!)!

Banana Bread French Toast with Southern Butter Pecan Syrup

by Heather of Kitchen Concoctions: www.kitchen-concoctions.com

Printable Version

Prep Time: 15 minutes Cook Time: 15 minutes Serves: 4-6

Banana Bread French Toast:

½ cup chopped pecans

4 eggs

½ cup milk

½ cup International Delight Southern Butter Pecan Creamer

8-10 large slices banana bread (or 16-20 slices of a “mini loaf”)

2-3 tablespoons butter

2-3 bananas, sliced

Southern Butter Pecan Syrup:

1 cup maple syrup

½ cup International Delight Southern Butter Pecan Creamer

½ teaspoon ground cinnamon

2 tablespoons butter

For Banana Bread French Toast:

Heat a large skillet over medium high heat. Add chopped pecans and toast for 1-2 minutes, stirring occasionally. Remove from pan and set aside.

In a large bowl whisk together eggs, milk and International Delight Southern Butter Pecan Creamer. Working in batches, add the sliced banana bread to the egg and milk mixture and soak until saturated. Using a fork, remove bread from egg mixture, letting excess mixture drip off.

Melt 1 tablespoon butter in large skillet over medium-high heat. Place soaked bread in hot skillet. Cook for 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and soaked banana bread slices. Set aside and keep warm.

For Southern Butter Pecan Syrup:

Combine all ingredients in a medium sized saucepan. Cook and stir on medium heat until heated through. 

Serve hot Banana Bread French Toast topped with Southern Butter Pecan Syrup, sliced bananas and toasted pecans. 

What's your favorite flavors from your childhood and today? I loved how the Southern Butter Pecan Syrup I created paired perfectly with the Banana Bread French Toast in this recipe! For more recipes inspired by International Delight's Southern Butter Pecan Creamer check out my Southern Butter Pecan ID Inspiration Pinterest Board:

Be sure and visit What's Your ID? to enter to win lot's of great prizes, like a Magical Trip grand prize, Visa gift cards or Free ID for a year!

What's Your ID? International Delight is looking for their most passionate flavor fans. Put your ID on the map to enter to win a Magical Trip, play games and discover more unexpected delight. Share your ID flavor at http://whatsyourid.com.

Disclosure: This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Paprika Chicken Stroganoff

You may have noticed things a little quieter than normal around here lately.

If this was some other blog I might start typing that the reason why it has been quite is because I a.) have a cookbook deal and major deadlines 2.) am traveling near and far eating tons of AH-mazing food c.) that I am knee deep in wedding plans and the big day is days away or 4.) that I just had a baby and haven't slept in weeks.

And if this was some other blog I wouldn't even be mentioning these things because, well, that's what THEY (whoever they are) say you should never do on your blog, write a lengthy blog post as to why you have been MIA.

But this isn't some other blog. And none of those reasons apply.

This is my blog and if I was totally being honest with you (which I always am!) as to why I haven't blogged as much in the past month (ok maybe even months) as I normally do, my answer would be the following: computer problems for weeks on end, Eric having to borrow my camera for a project, that I have been busy with boring normal day to day work/chores/errands, or quite frankly that I have just been a big slacker.

But the fact is, I have totally, utterly missed this little corner of the internet that I can call all my own! And I am so excited to be back on track (and refocused) and to being fully immersed in blogging (and all that goes with it)!

Coming at ya soon (some of my favorite 'series/themed weeks' just in time for the summer!); my annual S'more's Week, Ice Cream Week, Kids in the Kitchen series, and a few other new things and of course lots of tasty recipes.

But first, a modern twist on an old classic! One of our favorite meals is Beef Stroganoff but I always enjoy trying classic recipes with a new spin. Paprika Chicken Stroganoff, hearty yet humble. A perfect comfort meal.

One Year Ago: Salmon with Melon Salsa  
Two Years Ago: Chili Meatball Subs
Three Years Ago: Memphis Style BBQ Pork Sandwiches 
Four Years Ago: Grapefruit and Lime, Lemonade 

Paprika Chicken Stroganoff 
Printable Version 
Prep Time: 15-20 minutes Cook Time: 20-25 minutes Serves: 4-6

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 tablespoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil, plus more as needed
1 medium yellow onion, diced
1 (8 ounce) package white button mushrooms, sliced
2 cloves garlic, finely minced
1 1/2 cups low-sodium chicken broth
1 tablespoon tomato paste
1/2 cup plain Greek yogurt
Hot, cooked egg noodles, for serving
Fresh, chopped parsley for garnish

In a medium bowl combine the flour, paprika, salt and black pepper. Add in the cubed chicken and toss to coat.

Heat the olive oil in a large 12-inch nonstick skillet over medium-high heat. Add the chicken in a single layer and cook until golden brown on each side, turning occasionally, about 5-6 minutes. Remove chicken from the pan onto a plate and set aside.

Add additional oil to the pan, if needed, and stir in the onions and mushrooms. Saute the mixture, stirring occasionally and scraping up the browned bits from the chicken, until the onion is translucent and the mushrooms are browned, about 5 minutes. Add the garlic and cook for another minute.

Pour in 1/2 cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth, stirring well.

Add the chicken back into the skillet and simmer the mixture over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. Stir in the yogurt and cook for about 2-3 minutes longer.

Serve over hot noodles and garnish with fresh parsley, if desired.

Adapted from Bev Cooks as seen on Mel's Kitchen Cafe 


Other recipes you might enjoy: 
Crispy Tortilla Crusted Chicken 
Chunky Applesauce Chicken (Crock-pot)  
Crock-Pot Santa Fe Chicken
Crunchy Oven-Baked Chicken Toes  
Cherry Chicken Lettuce Wraps

Ancho Chile Cherry-Raisin Glazed Pork Chops and The Austin Food Blogger Alliance Cookbook Review

One of the great things about blogging is the people you meet along the way. The relationships and support you gain from online strangers who quickly become friends and those you get to know in 'real life.' I am so happy to have gained these friends over the years and enjoy making new friends as well!

One organization that I was ecstatic to find, was the Austin Food Blogger Alliance. Austin is an amazing food city, so it shouldn't come as any surprise that it is filled with an awesome group of food bloggers.

And by group, I mean well over a hundred (and counting)!

I have been a member of this fine group of food lovers for almost a year and have meet some pretty cool foodies. The organization itself offers many educational opportunities and fun social gatherings. One project they took under their belt was putting together, and publishing, a member cookbook.

Unfortunately, I joined the organization right before the recipe submission deadline, so I wasn't able to get any recipes submitted in time to be included (hopefully there will be a volume two in the near future!!!), but I have thoroughly enjoyed watching this cookbook grow and evolve!

Here is some information about the cookbook:

Pictures: Yes, this cookbook is filled with beautiful photos! Not every recipe has a photo but most do and are from they are from the blogger who submitted the recipe or other talented food photographers that are members of the Austin Food Blogger Alliance.

Prep Time, Cooking Time, and Number of Servings listed: Unfortunately none of this information is provided.

Nutritional Information provided: No

Clear, easy to follow directions and ease of preparation: Yes, most of the recipes are fairly easy to prepare and have clear directions. Part of the process of compiling all the recipes and putting together the cookbook, was having members test the submitted recipes to make sure the directions were easy to follow. 

Easily available ingredients and budget friendly: For the most part all of the ingredients are easy to find and are affordable.

Variety of recipes: This cookbook has a variety of recipes. From breakfast, soups and salads, appetizers, dinner, side dishes, desserts and even a section on canning and condiments.

Special feature: In true blogger fashion, each recipe has a personal story introducing it. It was fun going through the cookbook and seeing the different recipes and hearing the different bloggers' personalities shine through their stories and recipes. Scattered about the book are several articles written by members, on various topics, from Austin's love of food trailers to locally brewed beer; to food photography and canning tips. And in true Austin fashion, you can find a variety of recipes that meet various dietary restrictions from gluten free to vegetarian. The cookbook also contains a list of AFBA members who contributed to the book and a short bio on each member. However, my one (and only) tiny complaint about the cookbook is that the recipe index does not list the contributing members names and the title and page number of their recipe. Neither does the blogger bios, which is a bit frustrating if you wanted to look up a recipe from a specific blogger. Other than that well done Austin Food Bloggers, great book! The Austin Food Blogger Alliance Cookbook can be purchased on line at Amazon and Barnes and Noble or can be found at local Austin stores including Book People, Whole Foods and Central Market.

I have like the entire cookbook flagged for recipes I want to try but I was intrigued by Ancho Chile Cherry-Raisin Glazed Pork Chops submitted by Anna Ginsberg of Cookie Madness (as Anna writes in the book that this pork recipe won $10,000 for a recipe contest) and made it first (with a few changes).

These pork chops had a unique flavor profile. Rich and smokey with bursts of sweetness from plump, chewy raisins; the perfect paring for some mashed sweet potatoes!

Ancho Chile Cherry-Raisin Glazed Pork Chops
Printable Version 
Prep Time: 10 minutes Cook Time: 15 minutes Serves: 4

1/2 cup cherry preserves
2 teaspoons ancho chile powder
1/4 teaspoon ground cinnamon
½ teaspoon cocoa powder
2 tablespoons balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon cornstarch
1/3 cup sliced almonds
4 boneless pork chops (about 1 pound)
1/4 teaspoon salt
1/4 teaspoon black pepper
4 teaspoons canola oil
2/3 cup chicken broth*
1/2 cup California raisins
1 tablespoon chopped cilantro, for garnish (optional)

In a jar or container with a tight-fitting lid, combine cherry preserves, ancho chile powder, cinnamon, cocoa powder, vinegar, lemon juice and cornstarch. Set aside.

Heat a large non-stick skillet, over medium-high heat. Add almonds and cook for 2 to 3 minutes or until lightly browned. Remove and set aside to cool.

Season pork chops with salt and pepper. Add oil to pan and add pork chops; cook over medium-high heat, two minutes per side. Pour in 1/3 cup broth and continue cooking for 6-7 minutes more, turning once, until pork is done. Remove from pan, set aside and cover with foil to keep warm.

Shake jar with preserve mixture and add to skillet. Stir in raisins and cook over medium heat until sauce thickens, about 1-2 minutes. Add remaining broth, stir and heat through. Arrange pork immediately on serving platter and top with prepared sauce; sprinkle with toasted almonds and cilantro (optional). Serve at once.

*Note: White wine or white grape juice could be substituted.

Adapted from The Austin Food Blogger Alliance Cookbook; recipe submitted by Anna Ginsberg of Cookie Madness

Cinnamon Honey Whipped Cream

What is your favorite part of summer?

Is it the days at the pool? Sunset at 8:30pm? Warm weather? Road trips?

I absolutely love each and every one of those things and of course the food!

Not only am I looking forward to summer barbecues  camping trips full of s'mores, and many trips to the frozen yogurt shop and local sno cone hut; but I am giddy about all the summer produce. It has been a thrill the past few weeks watching various summer produce emerge at the local farmer's market!

Boatloads of berries (strawberries, blueberries, blackberries, raspberries, boysenberries), mountains of melons (watermelon, honeydew melon, cantaloupe), and a plethora of peaches, plums, nectarines and cherries!

I am beyond thrilled to get my hands on some summer fruit! Typically I enjoy 'nature's candy,' straight up, au naturel, just fresh and juicy! But every once in awhile I like to trash dress it up a bit! Throw some fresh fruit into smoothies, add it to my oatmeal, bake it up or cover it in a sauce.

Or top it with creamy, dreamy, fluffy homemade whipped cream!

For some reason, making homemade whipped cream intimidates a lot of people. But the truth is, homemade whipped cream is so incredibly easy and absolutely satisfying. This version, Cinnamon Honey Whipped Cream, has no added sugar and has the perfect hint of spice to compliment all that fresh summer fruit! 

One Year Ago: Spinach and Pear Salad with Dijon Mustard Vinaigrette 
Two Years Ago: Peach Pie Fruit Salad and In Season: Strawberries
Three Years Ago: Hoppin' John Salad
Four Years Ago: Tomato Bruschetta Chicken 

Cinnamon Honey Whipped Cream 
by Heather of Kitchen Concoctions: www.kitchen-concoctions.com 
Printable Version 
Prep Time: 5 minutes Wait Time: 15 minutes Makes: about 2 cups

1 cup chilled heavy cream
½ teaspoon vanilla
½ teaspoon cinnamon
2 tablespoons honey

Chill a large metal or glass bowl and whisk in the freezer for 15 minutes.

Once bowl is chilled, add heavy cream to bowl. Using a large hand held whisk or an electric mixer, whip until cream begins to thicken. Add in vanilla, cinnamon and honey. Continue to whip cream until soft peaks begin to form. Use caution and do not over mix!

Can be served, as desired, immediately; or can be covered and refrigerated for up to two hours.

*Baking Tip: When making homemade whipped cream, chill bowl and whisk in freezer for 15 minutes prior to whipping. This will help achieve light, fluffy whipped cream in mere minutes!