Saving Private Burnt Muffin

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.

burnt1

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

3. Cut off the bottom (appox. 1/4”)

cut2

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

icingp3

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

top4

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.

final

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

 …

Zucchini & Chocolate Cake

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

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.

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.

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).

Love and Zucchini