- Vegetable oil for the to grease a round cake pan (9″ diameter)
- 2 cups zucchini, grated
- 1 1/2 cups all-purpose flour
- 1 1/2 cups rolled oats
- 1 1/2 cups sugar
- 1/2 unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 eggs
- 1cup plain Greek yogurt
- Preheat the oven to 350ºF. Grease the cake pan with vegetable oil.
- Rinse the zucchini, cut the round ends, and shred it with a box grater into a large bowl, stopping before you get to the stem.
- Use a medium bowl to dump the flour, sugar, cocoa powder, oats, baking soda, and salt.
- Mix the eggs and yogurt with the grated zucchini. Add the dry ingredients, mixing to combine.
- Transfer the cake batter to the cake pan and place it in the oven. Bake for 20 minutes. Do a test if the cake is done by using a toothpick and poke it in the middle to see that it comes out clean. If the toothpick comes out wet, bake for another 5 minutes and test the cake again. It is done when the toothpick comes out clean.
- Let the cake cool in the cake pan for 20 to 30 minutes.
Enjoy the cake warm! Store leftovers in an airtight container in the refrigerator.
Here comes the sun, the Summer, and Father’s Day; so you can celebrate them with this easy quiche for a light supper.
Preheat oven to 400°F. Roll out pastry on floured surface to 13×9-inch rectangle. Fold over about 1/2-inch-wide strip from all 4 sides. Brush strips on 1 side with some of beaten egg, then press strips, egg side down, onto edges of pastry to adhere, forming raised border. Brush border with egg; reserve remaining beaten egg. Transfer to parchment-lined baking sheet prick crust all over with a fork. Chill while preparing filling.
Meanwhile , combine ricotta, lemon zest, parsley, Asiago, and carpers in a bowl. Season with salt and pepper. Steam asparagus just until crisp tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain.
Add remaining beaten egg, ricotta mixture. Spread mixture evenly over pastry. Sprinkle with Asiago. Line asparagus across filling.
Bake tart until filling is set and pastry is golden brown, about 30 minutes. Serve warm or at room temperature.
1 can evaporated milk
3 large eggs, beatem
2 teaspoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups (8 oz.) shredded mild or sharp cheddar cheese
2 cup chopped, frozen broccoli, thawed and drained
1/2 cup chopped red bell pepper
Preheat oven to 350ºF. Grease and lightly flour twelve 2 1/2-inch muffin cups.
Whisk evaporated milk, eggs, flour, salt, and black pepper in medium bowl until blended. Stir in cheese, broccoli, and bell pepper. Spoon 1/4 to 1/3 cup of mixture into each prepared muffin cup, filling almost to rim. Stir mixture frequently to evenly distribute ingredients.
Bake for 23 to 28 minutes until knife inserted near centers comes out clean and tops are lightly browned. Cool in pans for 15 minutes. Run knife or small, plat spatula around inside edges of muffin cups. Carefully remove quiches.
- 1 pkg. puff pastry
- 2 1/2 cups almonds
- 1 cup sugar
- 6 ripe pears acacia honey
- 3/4 cup blue cheese or goat cheese
- 1 tablespoon melted butter
- 1 egg for brushing
- 2 tablespoons honey
Preheat the oven. Let puff pastry rest at room temperature for 20 minutes. Roll it into one sheet. Use paring knife to score a line around the perimeter of the rectangle, about 1 inch from the edge, to make a border. Prick dough with a fork inside edge.
Blend almonds and sugar with 1 tablespoon water. Grease the dough inside of the cut border wit the melted butter. Cut pears into slices. Place the slices beyond the cut sheet, sprinkle with blue cheese and honey. Brush edges with lightly beaten egg. Bake for 25 to 30 minutes at 400 degrees. Drizzle the honey evenly over the tart.
1 1/2 cups wheat flour
1/2 cups plus 1 teaspoon unsweetened cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup light vanilla soy milk
1/2 non-fat Greek yogurt
1/2 cup granulated sugar
1/4 cup unsalted butter, melted and cooled
1/4 cup fat-free egg substitute
2 teaspoons vanilla extract
1 teaspoon instant espresso powder
Preheat oven 350º F. Line 12 muffin cups with paper liners, spray liners with non-stick spray.
Whisk together flour, 1/2 cup cocoa, baking soda, granulated sugar, espresso powder, baking powder, and salt in a large bowl. Whisk together milk, Greek yogurt, butter, egg substitute, vanilla in a medium bowl. Add milk mixture to flour mixture; whisk until smooth.
Spoon batter evenly into muffin cups. Bake until toothpick inserted into centers come out clean, about 18 minutes.
Let cool in pans 10 minutes; remove cupcakes from pans and let cool completely on racks.