Monday, July 14, 2014

Zucchini Bread

Zucchini Bread
Submitted by Marcia & Casey Van Camp

Poppa Van Camp showed me how to make this and it was delicious!

3 eggs
1 cup vegetable oil
1/3 cup packed brown sugar (we used light)
2 cups grated zucchini
2 tsp. vanilla (extract is fine)
1 2/3 cups granulated sugar (white)
3 cups flour (all-purpose)
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon (ground)
1 tsp. allspice (ground)

1. Beat eggs until foamy
2. Add oil, brown sugar, zucchini, vanilla and granulated sugar.  Mix lightly
3. Stir in flour and the remaining ingredients
4. Pour mixture into 2 loaf pans
5. Bake at 325 degrees for 1 hour or until toothpick comes out clean

To prepare the zucchini, wash them off and cut off the ends.  Chop them into medium/large pieces and put them in a food processor.  They do not need to be grated more than a few seconds because you want to get them finely chopped but not squishy.

Tuesday, July 1, 2014

Biscoff Cupcakes

Submitted by Marcia Van Camp
Inspired by

Biscoff Gourmet Cupcakes
1 c. all-purpose flour
3/4 c. sugar
1/4 c. brown sugar
1/2 c. (1 stick) unsalted butter, room temperature
2 eggs
2 tbsp. heavy whipping cream
3 tbsp. whole milk
1/2 c. Biscoff spread (creamy*)
1/4 c. Biscoff cookies, crumbled
1 tbsp. vanilla extract
1/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. cinnamon

Biscoff buttercream frosting:
1/2 c. (1 stick) unsalted butter, room temperature
1/2 c. (1 stick) salted butter, room temperature
2/3 c. Biscoff spread
3 tsp. vanilla extract
3 c. powdered sugar
4 tbsp. heavy cream

DIRECTIONS (cupcakes)
1. Preheat oven to 350 degrees. You can either make about 12 normal sized cupcakes or about 48 mini cupcakes

2. In a medium size mixing bowl, add flour, salt and baking soda, and mix to combine (you can use a spoon)

3. In a large bowl, beat together the remaining ingredients for the cupcakes.  When all of these are well mixed, add in the dry ingredients from the other bowl.

4. Fill the cupcake / mini-cupcake liners 3/4 full

5.  If you are using regular cupcake sizes, cook about 20 minutes.  If you are using mini-cupcakes, bake about 10 minutes.

6.  When the cupcakes are done, allow them to cool.  I usually like to make them the day before and let them sit in the fridge overnight.

DIRECTIONS (frosting)
1. I doubled the original recipe because I hate running out of frosting.  Also, if you have some left, you can store it in the fridge or freezer.

2. In a large bowl, add all the ingredients and mix until they are smooth and the frosting is the consistency you desire.

3. If you want to make sure it is stiff, you can mix it longer, or even add meringue powder.

4. Frost the cupcakes and either serve or put them in the fridge to keep them fresh until serving.

*My cupcakes turned out a little flat on the top, but they taste very good.  You could try adding sour cream vs. whipping cream to the cupcakes like in the original recipe but I don't know if that will make a huge difference in the shape.
*I really REALLY like this frosting and I want to try using it on other flavors of cupcakes.

Also - if you aren't familiar with Biscoff, here are pictures of the cookies and spread.  They have these at our local grocery store.  If they don't have them where you live, you could order them online, or perhaps even be brave and try a different type of cookies.'