Zucchini Mini Cupcakes with Caramel Cream Frosting

I have to admit, I'm not really a fan of cupcakes. Despite the cupcake craze, I rarely make them. But it's that time of year when people's gardens are overflowing with zucchini and my mom has begged me to take pounds of it from her. I found this recipe in search of ways to use up all the zucchini, and I know it's a winner because the whole batch I took to work disappeared fast, and everyone I work with is "on a diet". Enjoy!

Zucchini  Mini Cupcakes with Caramel Cream Frosting

Frosting:

1 cup packed brown sugar

1/2 cup (1 stick) butter, cubed

1/4 cup 2% milk

1 tsp vanilla extract

1 1/2 to 2 cups confectioner's sugar

Cupcakes:

3 eggs

1/2 cup canola oil

1/2 cup orange juice

1 tsp almond extract

2 1/2 cups flour

2 tsp cinnamon

2 tsp baking powder

1 tsp baking soda

1/2 tsp ground cloves

1 1/2 cups shredded zucchini

Make the frosting first, it needs time to cool. To make the frosting, combine the brown sugar, cubed butter, and milk in a heavy saucepan. Bring to a boil over medium heat and boil for 2 minutes. Remove from heat and stir in vanilla. Set aside - the mixture needs to be lukewarm before finishing. 

To make cupcakes, in a large mixing bowl, beat the eggs, sugar, oil, orange juice and extract until well mixed. Add in zucchini. Combine the dry ingredients (flour, cinnamon, baking powder, baking soda, and cloves) and gradually add to egg/zucchini mixture. 

Add muffin cup liners to a mini cupcake pan and fill each 2/3 full. Bake at 350 degrees for 15 minutes or until a toothpick comes out clean.

When the frosting is lukewarm, gradually beat in confectioner's sugar until you get the consistency you desire. Add frosting to a frosting piper and top cupcakes when they are completely cooled.

Yum!

Lemon Pound Cake

The perfect and classic summer dessert topped with fresh strawberries and whipped cream. Enough said. Enjoy!

Lemon Pound Cake 

• 1 cup butter, softened
• 1/2 cup shortening
• 3 cups sugar
• 5 eggs
• 1 tablespoon grated lemon peel
• 1 tablespoon lemon extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup milk

In a large bowl, cream the butter, shortening, and sugar until light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Stir in lemon peel and extract. Combine the flour, salt and baking power. Gradually add to creamed mixture alternately with milk. Beat just until combined. 

Pour into a 10 inch fluted pan and bake at 350 degrees for 70 minutes. Cool for 10 minutes in pan, then remove and cool completely on wire rack. 

Top with fresh sliced strawberries and Cool Whip

Banana Sticky Buns

A perfect treat for a Sunday morning breakfast. I used slivered almonds the first time I made these because I didn't have any pecans on hand, and they turned out delicious. Oh, and don't forget to turn them bottom side up when removing them from the pan! Enjoy!

Banana Sticky Buns

36 pecan halves or slivered almonds

1/2 cup butter (1 stick), softened

1/3 cup brown sugar

For the dough: 2 cups baking/biscuit mix

2/3 cup mashed ripe banana (I added just a little more to make my dough softer)

2 tbsp. butter, melted

1/4 cup brown suger

Place three pecan halves or 4 or 5 slivered almonds each in 12 ungreased muffin cups. Evenly divide butter over pecans or almonds and sprinkle with brown sugar. Bake at 375 degrees for 5 min. Combine baking/biscuit mix and bananas until a soft dough forms. On a lightly floured surface, knead dough 5 times. Roll into a 15x9 rectangle. Spread with butter and brown sugar. Roll up jelly-roll style and cut into 12 pieces (just a note, my rectangle was not perfect and neither for my 12 cut pieces. Moral of the story: they will be gone so fast nobody will even notice if they are not perfect). Bake at 375 degrees for 12-14 minutes. Serve immediately. 

Suggestions:

Serve with fresh sliced peaches and coffee

Chocolate Mousse Pie - Very Easy!

Posted by request - This is by far one of the easiest desserts I have made (again, its a no-bake dessert). I loveee Marie Callenders Chocolate Satin Pie, and to me this pie tastes just like it (minus all of the unnecessary whipped cream)! Tonight I made my own graham cracker crust, but I really do like store-bought graham cracker crusts much better. They're inexpensive and in my opinion, tastier than I have been able to make myself. After tasting this creamy dessert, I'm sure you will make it again and again. 

It needs to freeze for at least 1 hour, so plan ahead. I suggest keeping it in the freezer. Enjoy!

Chocolate Mousse Pie

3 oz   cream cheese, softened 

• 2/3 cup sugar
• 1/3 cup baking cocoa
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 1 carton (8 ounces) frozen whipped topping, slightly thawed
• 1 graham cracker crust (9 inches)
• Additional whipped topping and baking cocoa, optional

In a large bowl, cream the cream cheese, sugar, cocoa and vanilla together with an electric mixer (should resemble a thick paste). Beat in milk. Beat in slightly frozen whipped topping until combined. Spoon filling into graham cracker crust. Freeze for 1 hour. Top with whipped topping and cocoa powder, optional. 

Easy-As-Pie Banana Cream Pie

I clipped this recipe out of a magazine and absolutely love it. This easy no-bake pie is great for a beginning baker that wants to impress. Make sure to plan ahead, however, it needs at least 8 hours in the fridge.

I am sure that you will be adding this to your recipe box! Enjoy!

Easy-As-Pie Banana Cream Pie

1 prepared graham cracker crust (feel free to make your own if you prefer)

Filling:

1/2 cup sugar

2 tbsp all-purpose flour

2 tbsp cornstarch

2-1/4 cups milk

3 egg yolks, lightly beaten

2 tbsp butter

1 tsp vanilla extract

1/4 tsp salt

1 to 2 medium firm bananas, cut into 1/4 inch peices

Whipped topping (Cool Whip)

In a 2 qt. microwave-safe bowl, combine sugar, flour and cornstarch. Gradually whisk in milk until smooth. Microwave, uncovered, on high for 9-10 minutes, stirring every 2 minutes (or 1 minute when you get to 7 minutes). Meanwhile, separate egg yolks and beat lightly. When mixture is done in microwave, mix  a small amount of microwave mixture into egg yolks. Mix egg yolk mixture into microwave mixture, stirring constantly. Cook 1-1 1/2 minutes longer or until bubbly, stirring every 30 seconds. Stir in butter, vanilla and salt until butter is melted. Cool for 20 minutes, stirring several times.

Arrange banana pieces in bottom of crust (double up if you like extra bananas). Pour filling over bananas. Cover with saran wrap and refrigerate at least 8 hours. Once fully chilled, top with whipped topping. 

Suggestions:

Use a frosting piper for whipped topping, or a plastic bag with a small hole cut into the corner

Sprinkle pie lightly with cinnamon after topping with Cool Whip