Saving Private Burnt Muffin

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One of my pet peeves is burning a cake or cupcake. This happened with a batch of what was supposed to be some pumpkin spice cupcakes. Fast forward to 2 minutes of over baking and all I could think of it chucking them in the garbage. But then I said to myself; “only the bottoms are a little burnt”, “why not create Whoopie Pies?”

Here are the steps to create these easy Pumpkin Spice Whoopie Pies with a cinnamon cream cheese icing.

1. Remove the muffin papers from the cakes.

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2. Prepare your desired icing (I added a teaspoon of cinnamon to mine).

3. Cut off the bottom (appox. 1/4”)

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4. With an icing bag put as little or a much icing on one half of the cake.

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5. Take a second part of cake and create a sandwich.

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6. Place the assembled whoopie pie in a large muffin paper and put a small amount of icing on the top (I sprinkled some brown sugar to make is a little more fancy.

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There’s always a way to salvage baked goods, my good friend told me she creates yummy bread pudding with the non-burnt parts of the cakes.

Love & being resourceful

 

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Zucchini & Chocolate Cake

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Zucchini’s are now in season, and yes when these wonderful vegetables start growing in your garden, they just don’t stop.

Our first zucchini's of the season!

Our first zucchini's of the season!

You cook these on the BBQ with a little bit of olive oil, balsamic vinegar and a dash of salt and pepper. You can also grate the zucchini and make this oh so moist cake.

If you don't tell the kids that there's zucchini in this... they will eat-it up.

If you don't tell the kids that there's zucchini in this... they will eat-it up.

Ingredients

  • 3 eggs
  • 1 cup vegetable oil
  • 1.5 cups white sugar
  • 1/2 cups lightly packed brown sugar
  • 2 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 cup chopped dark chocolate (you can use chips instead)

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 x 13 inch pans.
  2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, soda, baking powder and salt; stir into the egg mixture. Fold chocolate into mixture. Pour into the pan.
  3. Bake for 60 to 75 minutes, or until done.
This recipe makes a quite large cake

This recipe makes a quite large cake

Love notes: you can substitute the vegetable oil for olive oil; it will give a quite nice earthy taste to this cake. As for the dark chocolate… don’t be afraid to splurge on the best one you can find. In this recipe I used Brix (it’s a wine chocolate, but works very well in cooking).

Did you know that you can freeze grated zucchini? Simply prepare them in 2 cup portions; then your set to make this cake anytime you want.

Did you know that you can freeze grated zucchini? Simply prepare them in 2 cup portions; then you are set to make this cake anytime you want.

Love and Zucchini

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