Peanut Butter Cheesecake Brownie Bars

When I was home visiting the family earlier this month, my mom shared these super rich peanut butter cheesecake brownie bars.  As a non-coffee drinker, I found myself cutting the sweetness with a diet coke.  I think that was last dessert I’ve eaten and the last diet coke I drank.  I’ve been on a bit of a detox as we enter into the academic year since the week of desserts, where we were eating all the desserts left and right.

As a last dessert, this one served me pretty well.  I don’t know that I’ve eaten something this rich in a long time.  And all the sugar.  Really, everyone should have these at least once in their life, but that might be the only time someone decides to eat them.  So, the next time you’re looking for something that is over-the-top delicious, you should consider making these.

My mom originally printed the recipe from the A Savory Feast blog.  They look even more scrumptious on their web site.  Peanut Butter Cheesecake Brownie Bars.jpg

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Cinnamon Zucchini Cake with Cream Cheese Frosting

When I was back in Minnesota earlier this month, we ate dessert, drank whiskey, and celebrated togetherness.  My mom made a couple of great desserts that were worth taking note.  So, while I can’t provide any step-by-step instructions on what she put together, these recipes were definitely worth noting.

The first recipe I’ll note is for Cinnamon Zucchini Cake with Cream Cheese Frosting.Cinnamon Zucchini Cake with Cream Cheese Frosting.jpg

Cinnamon Zucchini Cake with Cream Cheese Frosting

3 eggs
1/2 c vegetable oil
1/2 c applesauce
3/4 c sugar
3/4 c brown sugar
2 tsp vanilla
2 1/2 c flour
1/4 tsp baking powder
2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp salt
1/2 tsp nutmeg
2 c shredded zucchini

Frosting:

1 8 oz pkg cream cheese
1/4 c butter, softened
3 c powdered sugar
1 tsp vanilla

Preheat oven to 350.  Spray 9x 13 baking pan with cooking spray.

Beat eggs, oil, applesauce, sugars, and vanilla together in a large bowl.  Add in flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Fold in zucchini.  Pour batter into a prepared 9×13 pan.

Bake 35-40 minutes, until a toothpick inserted in the center comes out clean.

While the cake cools, mix together frosting ingredients and spread onto the cake.

Zucchini Carrot Cake

Last weekend, I went to a wedding which was beautiful!  My friend Minda, who lived here for a few months, married Dan and the wedding was authentically them.  The food was delicious, and even more delicious were the cakes.  That’s right.  Cakes.  Each table had its own cake and then guests were able to mingle around and find other cakes, the varieties of which I loved — White Chocolate, Chocolate with Salted Caramel, Lemon with Raspberry Filling, etc.

As we were talking, my friend Kara and I both suggested we made the best carrot cake and I decided to proceed with making mine — also because we’re in the season of the zucchini, and my carrot cake calls for a little zucchini in it.

Taken from the aptly named The Classic Zucchini Cookbook, they also share this could be called a “garden” cake because of the zucchini in it.  I modified the recipe a little bit, but overall, it matches with the recipe in the book.

carrot zucchini cake.jpg

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