​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
 
Ingredients
 
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
 
 
Preparation
 

1. Preheat oven to 350°F. Butter Bundt pan well and dust with some flour, knocking out excess.
2. Sift together 2 1/2 cups flour, baking soda, baking powder, and salt into a bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in vanilla. Reduce speed to medium and add eggs 1 at a time, beating well after each addition and scraping down side of bowl occasionally, then beat until very smooth and fluffy, about 2 minutes more.
3. Reduce speed to low and add all but 1/2 cup flour mixture, mixing until just combined.
4. Toss zucchini, chocolate chips, and walnuts with remaining 1/2 cup flour mixture and add to batter, then mix batter with a rubber spatula (batter will be thick).
5. Spoon batter into Bundt pan, smoothing top. Bake in middle of oven, rotating pan halfway through baking, until side begins to pull away from pan and a tester comes out clean, 45 to 50 minutes total.
6. Cool cake in pan on a rack 30 minutes, then run a thin knife around outer and inner edges. Invert rack over pan, then invert cake onto rack. Cool completely.

 

Chocolate Sugar Cookies
Source: unknown
 
Makes 4 servings
 
Vegetable shortening
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 eggs
2 tablespoons milk
1 teaspoon vanilla extract
Additional all-purpose flour
Additional sugar
 
Refrigerate dough in foil or plastic bag. Cut off the amount you want to roll out when you are ready.

1. Lightly grease baking sheets with a paper towel dipped in shortening. (Alternately you can use parchment paper or Silpat and not grease pan.)
2. Combine flour, cocoa, baking powder and salt in a small mixer bowl. Stir with a spoon and set aside. If the cocoa has lumps, press them with the spoon or put cocoa through a sieve and press lumps against the sides of the sieve.
3. Combine sugar and butter in a large mixer bowl. Beat on medium speed until well mixed. Add eggs, milk and vanilla. Beat until well mixed, stopping the mixer and scraping the bowl several times.
4. Add the flour mixture and beat on low speed until well mixed, scaping the bowl several times.
5. Cover the bowl of dough with foil or plastic and refrigerate at least 1 hour.
6. When the dough has been chilled, turn on the oven to 375°.
7. Divide the dough into two parts (keep part in the refrigerator until ready to roll it out) place dough on a lightly-floured surface. Rub four on the rolling pin and roll the dough to about 1/8-inch thickness. Sprinkle the dough with sugar. Dip cutter in flour and cut cookies. Lift cookies with a pancake turner to baking sheets, placing cookies about 1-1/2-inches apart.
   
8. Bake for 8 to 10 minutes or until cookies feel slightly firm to the touch. Lift with a pancake turner to a wire rack to cool.
   
9. Repeat with remaining dough.
   
10. Store in an airtight container in a cool place. 

Scallops With Cream and Basil
By Mark Bittman, NYT Cooking
 
Yield: 4 servings
Time: 20 minutes
 
INGREDIENTS
 
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
 
PREPARATION
 

1. Put 4 tablespoons butter in skillet over medium-high heat. When foam subsides, add scallops; sprinkle with salt and pepper. Brown on both sides, adjusting heat so they brown nicely; they need not cook through. Remove them to a plate.
2. Turn off heat, cool pan a bit and wipe out. Add remaining butter over medium heat. When it melts, add shallots, garlic, chili flakes and a little more salt and pepper. Cook about 2 minutes, or until shallots soften.
3. Add wine, raise heat a bit, and let bubble away for a minute or so until reduced by about half; add cream and repeat. When liquid is thick, return scallops and juices to pan.
4. Cook for about a minute, stirring in half the basil, until scallops are just firm. Taste and adjust seasoning, transfer to small bowls or plates with a bit of sauce, garnish with remaining basil, and serve.