Cake, Pretty Plates, and Thrifting

The first time I saw this cake in Joy's Cookbook, I knew it would be a favorite.  I also knew I'd want to serve it on one of my Mom's many cake pedestals.  So this was the recipe this week for Sundays with Joy.  I first suggest you get this cookbook, I then suggest you join this group.  It's a great place to share your love of baking and show off your creations.

O.K. so enough business, back to this cake!  First of all, I love a bundt cake.  They lend themselves to such simple decorations.  A drizzle of a nice glaze would be fine or swirls of thick frosting like this one I made here.  I didn't have to worry about getting smooth crisp edges like I would with a layer cake.  It looks so pretty and fancy but really is super easy!  I'm not even sure how I can successfully describe this cake.  Let me try....IT'S AMAZING!  The zucchini and cream cheese in the cake make it super moist and rich.  Oh and the frosting?  Brown sugar and cream cheese?  Yes Please!  It's the kind of frosting you you could eat by the spoonful, I'll have you know I did not.  But you could, if that is your kind of thing.  It would actually make a good fruit dip if you wanted to enjoy it on a bit of a lighter sweet treat.  I served this cake to my family after dinner one day last week then promptly brought the rest to some coworkers.  It's sweet, rich, and delicious....a bad combination to have on hand if you just want one piece!

This is the cake pedestal collection I got to choose from for serving this cake.  The collection belongs to my Mom.  A cake on top of a pedestal just makes it that more special I think.  She had 1 or 30 some to share with me for this week's recipe!  I'm not sure where she would put any new ones but I know she is always looking.  Most of these are thrift store and goodwill finds with a few gifts from my sister and I thrown in.  I think this may be one of her favorite things to thrift for though.  She's got a gift for finding treasures like these.  I'm hardly a thrifter compared to her.  I do however get to benefit from her thrifting skills, she's found me some great treasures along the way too.  I have a wicker bench on my porch and three tier table in my bedroom to prove it!  Thanks Mom!

Speaking of thrifting....I participated in a fun little thrift exchange this month.  A group of bloggers organized the Thrifty Love Gift Exchange.  We were all assigned a partner to thrift for.  My partner was Jenn from Passenger Seat Perspectives.  I told her how I was looking for fabrics/cloths that would make good props for some of my blog photos.

Jenn did a great job finding some fabrics, recipe cards, and even a cute little vase.  I already used the red place mat and blue check napkin in last week's post.  It was different thrifting for someone else, someone you've just emailed and never met, but a fun change of pace.  Best part is, I found another great blog to follow.  You can check out some other blog posts on this thrift gift exchange HERE.  I'm new to thrifting but with a great teacher like my Mom, I'll be finding all sorts of great treasures in no time.  I even have a rummage sale find book shelf I hope to transform into a TV stand soon.  Look out thrifting/DIY world....I'm coming for ya!

Any favorite things you like to thrift for?

Any tips for someone new to thrifting?

Does my Mom need more cake pedestals?



   

S'More Please!

It's that time again, another Sundays With Joy recipe.  This week, the ladies are baking Joy's S'Mores Brownies.  Brownies are something I usually just make with a box mix.  I'm pretty sure I won't be doing that too much more.  Tasting these brownies reminded me just how much better brownies from scratch are. 

This recipe incorporated bits of graham crackers and gooey toasted marshmallows on top.  What's not to love?  The recipe called for large marshmallows on top and I ended up using minis as I wanted more of those gooey bits.  I think I could have used even more, I just love how they toasted up.  I was nervous they might get too done, I've never been a fan of the charred marshmallows.

The recipe called for allowing the brownies to cool for at least 20 minutes before cutting.  I think I made it about 10 minutes before needing to dig in and give them a try.  I think waiting would have given me a nice cleaner edge but really, are  you looking at the uneven cut job I did?  Doubt it!  Nope, you are just wondering how you can get your hands on some of these delicious brownies.  I'm taking the rest of this batch to a graduation party this afternoon so you'll just have to make your own.  Go out and get Joy's book, you won't be disappointed.  You can even join our Sundays With Joy group.  We're baking our way through the whole book so we have a way to go yet.  There are some good recipes (well they are all good!) coming up too. 







As you can see, I used the usual s'mores ingredients for my props in today's photos.  A great photo wasn't all I was after.  I was craving some of these gooey campfire treats too.  I couldn't let those props just go to waste.  Usually I'm a golden brown marshmallow with the usual hunk of Hershey's chocolate sandwiched between two graham crackers.  The classic s'more.  Some like their marshmallow burnt to all holy hell, some use peanut butter cups instead of plain chocolate.  The possibilities for the perfect s'more really are endless.  Next time you are sitting around the campfire, try a new version, oh maybe like peanut butter bacon s'mores.  Doesn't that sound tasty?

Crazy?  Maybe, but they were tasty.  Spread peanut butter on one of your graham cracker squares, top with your chocolate (Hershey's Special Dark is my favorite) and some crisp bacon.  Add a nice toasted marshmallow and other graham cracker square.  You now have the wild child cousin of the regular ol' s'more!  Anyone else have s'more substitutions they like to make?  Anyone plan on trying this peanut butter bacon version?

How Does Your Garden Grow {plus a pesto recipe}?

Last weekend I shared the great spread of lunch and dinner that included many items from my family's garden and the farmer's market.  Today I thought I'd share some pics from our garden and a recipe using one of my favorite items out of the garden this year. 

There is just something about fresh garden vegetables that taste so much better than store bought.  My family's garden has had a few struggles this year.  The weather being the biggest hurdle.  It has been unseasonably hot and the heat has taken it's toll on a few of the plants.  With some tender care, we're getting a pretty good crop.  I'm sad the spinach didn't make it but loving the fresh basil.  I'm anxious for the tomatoes and corn to get past their slow start but loving the cucumbers and zucchini. 

I do think we may be growing some 4H or County Fair award winning squash though.  This picture above is ONE plant.  That's my nephew thrown to help you gauge size.  The arrow is pointing to Izzy, who was locked out this day for eating peas faster than we could pick them.  You'll recall she was locked out last month for eating raspberries.  Those have since died off, so now she has turned her attention to the pea plants.  The pods hang at just the right height for her to get those teeth on!

My favorite thing growing in the garden this year is basil.  Just walking by that row in the garden smells amazing.  I could eat pesto on just about anything.  I think it is one of those things that people either love or not at all.  If you fall in the love category and find yourself with some fresh basil, I suggest you make some pesto.  It's super easy to make and tasty too!

Fresh Basil Pesto

·         2 cups basil leaves (packed into cup)

·         ½ cup grated parmesan

·         ½ cup extra virgin olive oil

·          1/3  cup pine nuts

·          two garlic cloves, crushed

·          salt and pepper to taste

Pulse basil and pine nuts in food processor.  Add garlic and pulse a few more times.  Scrape down the sides of the food processor in between as needed.  With food processor running, slowly add olive oil.  Add parmesan, salt and pepper and pulse until blended.  Store covered in refrigerator. 

Not sure what to do with your fresh pesto?  Add to fresh cooked pasta for a quick and easy dish.  I threw in some fresh mozzarella pearls and tomatoes.  How's that for quick and easy?

What veggies or herbs are you growing this summer?  Any favorite recipes with those items? 

Sharing this post with the Marvelous Monday link party.