If baked in the one of the recommended baking pans, the recipe can take anywhere from 45 to 50 minutes. Although I prepared half a recipe and used a loaf pan, it took just about the same amount of time if not a bit more.
The cake was delicious! It has a tight crumb, very moist and some texture from the chopped walnuts and chocolate chips. It’s something different and you won’t taste the zucchini, but will notice the flecks of green in the cake. Overall, my husband and I enjoyed the cake as did my daughter that was visiting. It was gone in no time!
Chocolate Sugar Cookies
This week’s cookie baking brought a new, but old recipe, that I found in my files, chocolate sugar cookies. I’ve been on the hunt for a fudgy, rich chocolate sugar for a long time. This recipe came out very good, soft crumb, but not the deep chocolate flavor I’ve been looking for. For this recipe you’ll need all-purpose flour, unsweetened cocoa, baking powder, salt, sugar, butter, eggs, milk and vanilla extract. The cookie dough for this recipe was meant to be rolled out flat and cookie cutters used to make the cookies. Instead, I formed 1-inch diameter balls, flattened and then dipped in sanding sugar to make my cookies. During baking, the cookies puffed up nicely. Once cooled, they were given a quick taste test. A chocolate sugar cookie is one of the only cookies I prefer soft and this one was. It’s still not quite what I am looking for, but the family enjoyed them.
Scallops with Cream and Basil
I have four potted basil plants this summer and I’m finding some new recipes in which to use this herb. I recently found a recipe by Mark Bittman of the New York Times for Scallops with Cream and Basil. This summer, scallops have been quite expensive. However, I decided that my husband and I deserved a treat. I went to Local130 Seafood in Asbury Park, NJ and picked up a pound of scallops for $26/lb. For the recipe you’ll need butter, 12 scallops, shallots, fresh garlic, red chili flakes, dry white wine, heavy cream and basil. The recipe serves 4 and is prepared in 20 minutes.
The recipe is quite easy to prepare and would make an excellent entrée for guests. First the scallops are seasoned with salt and pepper then sautéed in a bit of butter. Once nicely browned, they are removed and the shallots, garlic, chili flakes and seasoned with salt and pepper. Once the shallots are softened, wine is added and allowed to reduce by half. Next, the cream is added and it too is cooked until reduced by half. Lastly, the scallops are added back as well as half the basil that has been chiffonade cut. Correct seasoning if necessary, serve scallops dressed with a bit of sauce and garnished with the remaining basil. I served my scallops on a bed of rice, which made the rice creamy reminiscent of risotto…yum!
Chocolate Chip Zucchini Cake
Gourmet Magazine, August 2002
Yield: 8 to 10 servings
2 1/2 cups all-purpose flour plus additional for dusting
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup packed light brown sugar
1 teaspoon vanilla
3 large eggs at room temperature
2 cups coarsely grated zucchini (8 ounces)
1 cup semisweet chocolate chips
1/2 cup walnuts, toasted and chopped
a 3-quart Bundt or fleur-de-lis pan
Chocolate Sugar Cookies
Makes 4 servings
2-1/4 cups all-purpose flour
1/3 cup unsweetened cocoa
2 teaspoons baking powder
½ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter, at room temperature (1 stick)
2 tablespoons milk
1 teaspoon vanilla extract
Additional all-purpose flour
Refrigerate dough in foil or plastic bag. Cut off the amount you want to roll out when you are ready.
Scallops With Cream and Basil
By Mark Bittman, NYT Cooking
Yield: 4 servings
Time: 20 minutes
6 tablespoons butter
12 sea scallops
Salt and pepper
¼ cup chopped shallots
1 teaspoon slivered garlic
Pinch crushed red chili flakes
½ cup dry white wine
¾ cup heavy cream
20 basil leaves, cut in thin ribbons
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.