Oh Weekend, How I Love Thee

This last weekend I enjoyed a relaxing but semi-productive couple of days full of some baking, cooking, going walking with the dog, a little knitting, and celebrating my husband’s birthday with some friends and family.  (And him too, of course.)

While my man was out snowmobiling for his day I was in my comfy lounge pants making his favorite, fifth annual, Chocolate Birthday Cake.

He loves this cake.  Like REALLY loves it.  So do I of course.  I have made this amazing and oh so perfect Chocolate Cake every year for his birthday since we met, and he always makes sure to hint around the week or two prior to his day to make sure I’ll be making it.  =)  I’m kinda proud that he likes loves it so much and I’ve made it for him every year so far.

I can’t begin to try and tell you how perfect this cake is through my writing, but can just tell you that it is not your ordinary chocolate cake.  It is made with hot coffee and Kahlua, has just the perfect rich chocolate flavor, is perfectly moist, and has just the perfect crumb, structure, and density to hold up to shaping and sculpting (if you want to get that fancy), and velvety texture.  It’s not too heavy or dense, and it is not too light.  This Chocolate Cake is covered in Ganache and Italian Cocoa-Kahlua Buttercream.  The oh-so-wonderful recipe will be up and shared soon.

I also made a pot of my Potato Leek Soup.  This time just simplified it by not roasting the potatoes and leeks.  I really have a thing for soups and stews in the winter.

Also have a thing for knitted hats.  So my brother’s (late) Christmas gift was worked on a little bit…

This is my last of the hats for gifts.  After this is finished, there is a super cute one I’ve found and must make for myself before I’m done with my hat kick.  The Off Piste, pattern and design from the owner of my LYS (local yarn shop), is so cute with the cables and brim.

I thought that for my 2012 knitting goals I would plan and share my next two to three monthly projects ahead of time.  So January’s project is the Off Piste hat for me.

February is going to be the Annie’s Woolens Christmas Stocking.  For the last two years now I have really wanted to make Christmas Stockings for hubby and I, but it keeps getting bumped down the to-do list.  So I’m finally going to make one for myself in February, then make Will’s stocking.  I’m excited about these two projects and about the knitting goal I made for the year.  =)

Also got to enjoy a nice long walk with my two guys over the weekend…

Oh how I love weekends.  =)

Courgette Favorites :: Chocolate Zucchini Cake

As much as I’ve been enjoying zucchini lately you would think it was the only vegetable we grew in our garden this year.  However, our zucchini plants were not quite as productive as I was hoping.  I have managed to harvest some from the garden, and supplemented that with visits to the Farmers Markets.  In my recent liking of putting up food for the chilly winter months, a lot of it has been grated and set in the freezer.  Now I can pull out a little package of this good stuff all year long, and make one of my favorite cakes.

My Aunt Connie’s Chocolate Zucchini Cake has been enjoyed by the family for several years now and every time I have a piece, it brings me right back to summer weekends at the family cabin.  So far I’ve made this a few times in the last month, I can’t stop!!  It’s so perfectly moist, spongey, and chocolatey, and hey it has a vegetable in it so it can’t be that bad to eat it everyday, right?  =)

The recipe is featured on my cousin’s blog, where she also includes her ‘healthy’ version.  This is definitely one of my few favs when it comes to zucchini, and when it comes to cake.  I think my hubby said it best when I first made it, “This is the best thing ever invented”.  =)

::Chocolate Zucchini Cake::  
-compliments of Aunt Connie-

2 1/2 c. flour
1/4 c. cocoa powder
1 t. baking soda
1/2 t. baking powder
1/2 t. cinnamon
1/4 t. ground cloves
1/2 t. salt
—
1/2 c. butter, rm. temp.
1/2 c. canola or safflower oil
1 1/2 c. sugar
2 eggs
1 t. vanilla
1/2 c. sour milk (add in a tsp of lemon juice to milk)
—
2 c. grated zucchini
optional:
3/4 c. chocolate chips
1/2 c. chopped walnuts

Combine dry ingredients in a mixing bowl.  In another bowl, cream the butter, oil, and sugar, then beat in the eggs and vanilla.  Stir in the sour milk.  Stir in grated zucchini, fold in the dry mixture, spread into a 9×13 dish, and sprinkle chocolate chips and/or walnuts.

Bake at 325 F. for 45 min., or at 350 F for 35-40 min.

Enjoy!  But I warn you, it’ll be your new favorite.