You can use a blender instead of a food processor to mix the batter. To add the butter, remove the center cap of the lid so it can be drizzled into the whirling blender with minimal splattering. This batter looks almost like a thick pancake batter and is very fluid.

INGREDIENTS
16 tablespoons unsalted butter (2 sticks), plus 1 tablespoon, softened, for greasing pan
1 1/2 cups cake flour (6 ounces), plus 1 tablespoon for dusting pan
1 teaspoon baking powder
1/2 teaspoon table salt
1 1/4 cups granulated sugar (8 3/4 ounces)
2 tablespoons grated lemon zest plus 2 teaspoons juice from 2 medium lemons
4 large eggs
1 1/2 teaspoons vanilla extract

Lemon Glaze (Optional)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 cup lemon juice , from 1 or 2 medium lemons

Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9 by 5-inch loaf pan with 1 tablespoon softened butter; dust with 1 tablespoon cake flour, tapping out excess. In medium bowl, whisk together flour, baking powder, and salt; set aside.

In glass measuring cup or microwave-safe bowl, microwave butter, covered with plastic wrap, at full power until melted, 1 to 2 minutes. (Alternatively, melt butter in small saucepan over medium heat.) Whisk melted butter thoroughly to reincorporate any separated milk solids.
3. In food processor, process sugar and zest until combined, about five 1-second pulses. Add lemon juice, eggs, and vanilla; process until combined, about 5 seconds. With machine running, add melted butter through feed tube in steady stream (this should take about 20 seconds). Transfer mixture to large bowl. Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined.
4. Pour batter into prepared pan and bake 15 minutes. Reduce oven temperature to 325 degrees and continue to bake until deep golden brown and skewer inserted in center comes out clean, about 35 minutes, rotating pan halfway through baking time. Cool in pan for 10 minutes, then turn onto wire rack.
5. If using lemon glaze, while cake is cooling in pan, bring sugar and lemon juice to boil in small nonreactive saucepan, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until thickened slightly, about 2 minutes.
6. After turning cake onto wire rack, poke the cake’s top and sides with a toothpick and brush on Lemon Glaze (see illustrations below). Cool to room temperature, at least 1 hour. (Cooled cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.)

ORANGE SLICE COOKIES

 Cream together the following:

• ½ Cup Margarine (or butter flavored shortening)
• ½ Cup Salad Oil
• 1 ¾ Cup Sugar

Add the following, and beat well:

• 3 Eggs
• 1 Tsp Vanilla
• ½ Cup Sour Cream

In a separate bowl, mix the following together:

• 2 ¼ Cup Flour
• 4 TBSP Cocoa
• ½ Tsp Baking Powder
• 1 Tsp. Baking Soda
• ½ Tsp Cinnamon
• ½ Tsp Nutmeg

Add the dry ingredients to the creamed ingredients, and beat well.

Stir in the following:

• 2 Cups of finely chopped or grated zucchini

Pour batter into a greased and floured bunt pan.

Bake at 350˚F for 40-50 minutes, or until an inserted fork comes out clean.  When cake is slightly cooled, turn out onto serving plate.  Sprinkle cake with powdered sugar.

Chocolate Ganache

Heat the following together until chocolate is melted and well blended

• 1 Cup Heavy Cream
• 9 oz Semi Sweet Baking Chocolate

When ganache is prepared, gradually pour over the chocolate zucchini cake.

Enjoy!

Note: I think this would be really good without the ganache.

• 1 cup flour
• 1/2 c. sugar
• 1/2 firmly packed light brown sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. salt
• _1/2c. (one stick) butter, cut into bits
• 5-6 cups, peeled, sliced fresh peaches
• Juice and grated zest of _ lemon
• 2 T. maple syrup
• *Maple cream Sauce, for serving

Preheat oven to 350. Combine flour, sugars, cinnamon, nutmeg and salt in medium bowl. Cut in butter with fork or pastry blender until mixture is the consistency of coarse meal. Place peaches in 9-inch square baking pan or smaller baking dish. Gently mix in lemon juice, rind and maple syrup. Top with crumb mixture. Cover tightly with foil and bake about 15 minutes.

Remove foil and bake 20 to 30 minutes more or until top is crisp and brown. You might want to broil for a couple of minutes to ensure good color. Serve warm with maple cream sauce.

Maple Cream Sauce

•  1 1/2 cups whipping cream
• 5 T. maple syrup
• 3 T. light corn syrup

Combine all ingredients in heavy sauce pan; cook over moderate heat, stirring constantly until thickened and reduced by 1/3, approximately 20 minutes. Chill. Drizzle generously over Peach Crisp.

• 1 batch brownies (boxed mix)
• 1/2 cup salted peanuts (if don’t have salted, add sea salt)
• 1 cup chopped Reese’s peanut butter cups
• 1 1/2 cup milk chocolate chips
• 1 1/2 cup creamy peanut butter
• 1/2 tablespoon butter
• 1 1/2 cups Rice Krispies Cereal

1. Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish.
2. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.
3. While they are finishing baking, melt chocolate chips, peanut butter and butter.
4. Stir in cereal.
5. Remove brownies from oven and evenly pour chocolate mixture over top.
6. Refrigerate for 2 hours before serving.

Adapted from “The Craft of Baking,” by Karen DeMasco (Clarkson Potter, 2009)

Time: 20 minutes, plus at least 6 hours’ chilling

Yield: 6 servings

Ingredients

• 1 1/8 teaspoon powdered gelatin
• 2 ounces bittersweet chocolate, finely chopped
• 1 cup Nutella
• 1/2 teaspoon kosher salt
• 1 1/2 cups heavy cream
• 1/2 teaspoon vanilla extract
• 1 cup whole milk
• 1/4 cup chopped, toasted hazelnuts, for serving (optional)

Directions

1. In a medium bowl, whisk gelatin with 3 tablespoons cold water. Place chopped chocolate in another medium bowl. In a large bowl, combine Nutella and salt.

2. In a small saucepan over medium heat, bring cream to a boil. Pour half the cream over gelatin mixture and whisk gently to combine; stir in vanilla. Pour remaining cream over chopped chocolate; whisk until smooth. Combine two mixtures; whisk well.

3. Pour one-third of the gelatin-chocolate mixture over Nutella; beat using an electric mixer on low speed until a smooth paste forms. Pour in remaining mixture and milk; beat until fully combined.

4. Strain through a fine-mesh sieve into six ramekins. Cover loosely with plastic wrap and chill in refrigerator until set, about six hours or overnight. Serve sprinkled with chopped hazelnuts, if desired.

It’s very refreshing and a great change to pies and cakes.  I highly recommend it!

Happy Cooking!

Tags Kitchen

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Created by Gale Gand

Servings: Serves 6

Ingredients

Panna cotta

• 1 1/2 cups heavy cream
• 1/2 cup packed light brown sugar (preferably organic)
• 1 envelope (1/4 ounce) unflavored gelatin
• 2 cups buttermilk

Balsamic strawberries

• 1 pint ripe strawberries , hulled and quartered
• 3 tablespoons packed light brown sugar (preferably organic)
• 2 tablespoons balsamic vinegar

Directions

To make panna cotta

1. In a medium saucepan, combine heavy cream and brown sugar.
2. Cook over medium heat until hot.
3. Meanwhile, in a small bowl, sprinkle gelatin over 2 tablespoons cold water; let stand 3 minutes or until soft.
4. Add gelatin to hot cream and stir until gelatin dissolves.
5. Remove pan from heat; stir in buttermilk until well blended.
6. Pour mixture into each of 6 dessert cups or bowls.
7. Cover and refrigerate at least 4 hours, or overnight.

To make balsamic strawberries

1. Combine strawberries, brown sugar and vinegar in a bowl; toss to coat berries.
2. Cover and refrigerate at least 1 hour, or overnight.
3. To serve, spoon strawberries and juices over panna cotta.

http://www.oprah.com/food/Buttermilk-Brown-Sugar-Panna-Cotta-with-Balsamic-Strawberries

• 4 eggs
• 2 cups sugar
• 1 teaspoon vanilla
• ½ pound butter (2 cubes)
• 4        1 ounce squares unsweetened chocolate
• 1 cup flour

Melt butter and chocolate in saucepan and set aside. In a medium bowl, beat eggs until fluffy. Add sugar and vanilla and beat well (for about 5 minutes). Slowly add melted butter and chocolate while mixing. Add flour and stir just until integrated. Do not over beat at this point. Pour into tin foil lined & greased 9 x 13 pan. Bake at 375 degrees for 20-25 minutes or until toothpick comes out clean (chunks are okay, but not runny batter). Let cool. Frost.

Frosting

• 4 Tablespoons butter
• 2 cups powdered sugar
• 1 teaspoon peppermint (not mint) extract (Mint tastes like toothpaste.)
• Green food coloring

Cream ingredients together with a little milk until smooth. I like the frosting a little thick so it stays set.

Topping

• 6 Tablespoons butter
• 6 ounces chocolate chips (about 1 cup)

Melt ingredients together and drizzle all over frosting layer of brownies. Spread smooth with a spatula and let set. You can put it in the refrigerator to speed the process up, but then let the brownies sit at room temperature for at least an hour before serving so they’ll cut smoothly. They also taste better at room temperature.