Cakes
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Peachy Almond Zucchini Cake
 It’s been a bit of a rainy August around here but that hasn’t stopped our zucchini plant from offering up a new zucchini (or several) every day. I’ve made raw zucchini salads and we’ve had lots of it sautéed with onions and feta, but today I felt like making something to have with a cup of tea in the afternoon. Did I mention that it was raining? There are more zucchini lurking in there… I swear I heard it say “feed me”! 😉 Rather than make the same old zucchini bread, I thought I’d add a seasonal touch with some peach jam and complement that flavor with some almond flour. Peaches and almond go together…
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Yogurt Banana Pecan Bars with Browned Butter Glaze
Got Bananas you need to use up? Tired of that same old banana bread? Try these Banana Bars made with Fage 0% Fat Greek Yogurt instead. They are made just that much more delicious here, by being topped with a Browned Butter Glaze. The original recipe for these came from my Aunt B as the most delicious Sour Cream Banana Bars (she is an awesome baker) so feel free to substitute sour cream for the Fage 0% Greek yogurt I use here if you want. I also increased the pecans and vanilla extract to my taste in the recipe below. Banana Bars – my way (makes one half sheet pan) 1-1/2…
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Molten Chocolate Truffle Souffle Cakes
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Molten Chocolate Truffle Souffle Cakes
Want a showy yet supremely easy and delicious dessert? Try this lovely cake filled with a divinely gooey chocolate center. This is basically a flourless chocolate souffle cake with a truffle center that turns into a melted pool of sauce when you cut into the cake. Several years ago they were the darlings of the restaurant world. I finally got around to making some and I wonder why I didn’t sooner. Some trends are worth it. First you must make some chocolate truffles. Don’t be afraid this is SO easy… Chocolate Truffles 1 cup of heavy cream 1 pound of best quality bittersweet or semisweet chocolate, finely chopped- I use…
