Mother's Day lunch

I spend entirely too much time watching the Food Network. Seriously. I watch Glee, Revenge, New Girl, and Food Network... And when it's FN time, it's all day Saturday and all day Sunday (if the TV is on), plus anytime one of the 3 shows above isn't on. I love "The Pioneer Woman" and Trisha Yearwood's show. The problem, however, is I get all these ideas of things to cook and my kids or husband won't eat half of them. So, what's a girl to do? Talk her dad into making some of the recipes for Mother's Day, of course!

I watched a particularly awesome episode of "Pioneer Woman" with a Sour Cream noodle bake. Nothing in the title even suggests my husband will try it. She served it with an awesome looking garlic cheese bread. I can't lie, the bread is what really had me sold. I thought about that bread for weeks! And who doesn't like garlic bread with cheese on it?? Let alone 3 different kinds of cheese? I wasn't disappointed. My oldest son, the one that's usually more into trying new recipes didn't like either, but my picky youngest loved both.

And of course, Mother's Day lunch wouldn't be correct without a dessert. The boys, both of which love zucchini, made my grandmother's zucchini cake. Since that's a recipe that was given to me by my grandmother I'm going to share it. The other's I'll put a link up to the website I got it from (I hope that's how I'm supposed to do it), and you should try them both.

Chocolate Zucchini Cake:

2C all purpose flour*
2C white sugar
3/4C unsweetened cocoa powder
2t baking soda*
1t baking powder*
1/2t salt*
1t ground cinnamon
4 eggs
1 1/2C vegetable oil
3C grated zucchini
3/4C chopped walnuts (optional)

for topping:
chocolate chips (I use milk chocolate because that's what I prefer, the original recipe used semi sweet)
milk

*I use self rising flour and leave out the baking soda, baking powder and salt. I'm sensitive to salt when I'm not pregnant, and now that I'm pregnant it's only gotten worse, so I skip those ingredients and you really can't tell.

For the cake:
Preheat oven to 350 degrees. Grease and flour pan. I used a 9x13 baking pan because that's what I had. My grandmother used to make it in a bundt cake pan.

In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add eggs and oil, mix well. Fold in nuts and zucchini until they are evenly distributed. Pour into prepared pan.

Bake for 50-60 minutes until knife inserted into center comes out clean. Cool cake completely before frosting.

For the frosting (so very easy!)
Melt 1 cup of chocolate chips. Add about 1/4 cup of milk (more or less depending on consistency).
I use a saucepan on low on the stove. You can use a microwave, or a double broiler, I just have better luck with a plain old pan on the stove low stirring like a maniac.


This is cake is great! And really you don't have to tell your picky eaters that there's zucchini in it. The chocolate color covers it up if you shred it finely, and it doesn't add any texture. If you shred it more coarsely you may have a different texture. I bet it had been 10 years since I've had a chocolate zucchini cake, and it was worth the wait!

Oh! and in case you haven't seen the show, here is the website that I got the recipes for the noodle bake and the bread from. Just be careful...she's a photographer and blogger also so you may just find yourself still sitting on her blog in two hours! http://thepioneerwoman.com/

My inner foodie...and cake!

So I came across this Mudslide Poke Cake on Pinterest. It looked amazing! http://beyondfrosting.com/2013/07/05/mudslide-poke-cake/

But I don't like dark chocolate, and being pregnant I didn't want to use the liquor (because it's not added before cooking). Plus, the directions are a little off. So I decided I was going to tweak this a little. I was not disappointed!! And the boys LOVED the "pudding" that was left over!

Here is how I made mine! (also, the very first time I made this cake, I cheated because it was Easter weekend and it was BUSY!! I bought a pre made chocolate sheet cake and just added more coffee to the chocolate chip, condensed milk mixture. So if you're lucky enough to be able to get your hands on pre-made frozen sheet cakes, that's a super easy, super tasty cheat to class it up!)

My take on Mudslide Poke Cake

Ingredients:

         1 chocolate box cake (and enough coffee to replace water in recipe)

         Milk chocolate chips

         Can sweetened condensed milk

         Bailey’s Mudslide creamer

         Package instant chocolate pudding (I use 2 big boxes and my family eats the left over “pudding” for a week)

         Milk

         Cool whip (If you can find the creamy French Vanilla, I use that, but it’s limited edition)

Directions:

         Bake cake according to the instructions on box, except replace water with coffee. (I use a K-cup and sometimes I use the Cappuccino ones). Makes a 9x13” cake. Allow to cool about 10 minutes.

         While cake is baking melt sweetened condensed milk with chocolate chips. (I guessed here, and used about half a bag. You can use more or less depending on how sweet you want it. I also use a splash of coffee IF there is any left, but you can leave that step out.) Melt and mix until smooth.

         When cake has cooled slightly, poke holes all over cake with a straw or wooden spoon handle.

         Poor melted chocolate and condensed milk over warm cake allowing to fill holes. Let cool completely.

         Make pudding according to package directions, only replace ¼ - ½ of milk with the Bailey’s Mudslide coffee creamer (I bought a small creamer and was only able to replace ¼ the first time, the more creamer you use, the more it taste like a Mudslide). Whisk until starting to thicken. Add a small tub of cool whip and whisk together. Let stand in refrigerate while cake is cooling.

         When cake is cooled and pudding mixture is thick, frost cake with pudding mixture.

         Let set in fridge for an hour for best results.

I I just made this cake again in cupcake form for Teacher Appreciation week. I will try to add a picture to this later! This is my new favorite cake! Seriously, do yourself a favor and make the double big boxes of instant pudding and save it in those little to go containers (once it's all mixed in with the cool whip). We have some in the freezer still from the last time I made the cake. We haven't bought Snack Packs since!!