|I used to wonder why nothing ever grew in that pot, it was Daisy's nap spot!|
Needless to say, we took her home with us that night and from then on, she was the Boy's protector. Standing in between us if he was in trouble, scratching at his bedroom door to be let in, and cozying up to him while he read.
This was a tough week and I know that in the grand scheme of things we have had tougher weeks. We will get through. We always do. The summer really has been a great summer so we are doing our darnedest to not let last week keep us down!
Friday morning helped, I got an email telling me I place 3rd in Canadian Beef's 'Who Rues the Grill' contest for my Chipotle lime Flank steak!! Yay!! Of course now I wish my BBQ hadn't been stolen...ACK!
|Zombie head and mini cupcakes cheer me up!|
Chocolate Zucchini Coconut Cake
1/2 cup butter, room temperature
1/2 cup oil (you can also use all butter if you wish, omit oil and use ¾ cup butter in total)
1 3/4 cup sugar
1 tsp coconut extract (1 ½ tsp, or 2 if you like it more coco nutty flavor)
1/2 cup buttermilk (or 1/2 cup milk soured with 1 1/2 tsp lemon juice)
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
1/4 cup cocoa powder
2 cups zucchini, grated (or shredded)
1 cup cup chocolate chips (optional, but why would you leave those out?)
1 cup shredded sweetened coconut
Pre heat oven to 350F
In a bowl and set aside until ready to use, sift together the flour, cocoa, baking soda, and salt.
In the bowl of your stand mixer (or a bowl and a hand mixer, or in a bowl with a wooden spoon and some elbow grease....) cream together the butter, oil, and sugar until light and fluffy.
Add the eggs, one at a time until mixed in. Mix in the coconut extract and buttermilk. Keep the mixer going for a few minutes on medium low until the mixture is a nice pale yellowish colour.
Now find the bowl you set aside with the dry ingredients and add it all to the mixing bowl. Mix until well combined.
Add in the zucchini, coconut, and the chocolate chips, and once again mix to combine.
Now scoop the batter into a pan that has been greased and floured or muffin tins with liners.
Bake minicupcakes for 15 to 17 minutes or until a toothpick inserted comes out clean.
4 tbsp softened butter
4 cups icing sugar
2 tsp coconut extract
enough water to make icing the right consistency (about 4 tbsp or so)
Cream butter with extract and sugar. Add the water 1 tbsp at a time until icing reaches the desired consitency. Thinner for dipping, slightly thicker for piping.
Until next time, stay warm and eat well!