Wednesday, August 27, 2008

I love taking pictures!

I love taking photos. Capturing nature is one of my favorites...I love flowers and plants especially. I have listed a few sets in my Etsy Shop with greeting cards featuring some of my newest photos. Here are a couple sneak peeks for you.

I will be listing more sets and cards as I get them made. For others that I have in my shop, please check them out here!

Friday, August 15, 2008

New in my shop...a few Christmas ornaments

Yes you did read correctly! Christmas ornaments!

Why not get your shopping done early? For all those early shoppers I have listed some unique wire wrapped Christmas tree ornaments. They could be used as window suncatchers too! They are found here in my shop!

I will probably be listing more in other colours so keep your eyes open and visit often!

Tuesday, August 12, 2008

Lots of zucchini...and Chocolate Zucchini Bundt Cake

Why is it that every year I plant more than I need of zucchini? Maybe its my thinking...what if the plants don't come up or if it freezes shortly after they emerge. Anyways, the result is always way too much zucchini.

I have yet to find oodles of zucchini recipes that I love. I did find this one recipe from for a chocolate zucchini bundt cake. I must say it is very dark and rich and tastes wonderful. It is not really sweet either, which I like. This is definately a keeper! I made a chocolate icing glaze for the top but it would be just fine sprinkled with icing sugar.

Here is the recipe:

3 cups shredded zucchini
3/4 cup cocoa
1 2/3 cup flour
2 cups sugar
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 eggs (or 3/4 cup egg substitute)
1/2 cup vegetable oil
1 tsp. vanilla

Preheat oven to 350 F. Coat a 9" bundt pan with cooking spray and lightly dust with 2 tbsp. cocoa powder. (I just dusted with flour as I was low on cocoa powder)

In a large bowl combine cocoa, flour, sugar, cinnamon, baking powder, baking soda and salt.

In a small bowl combine eggs, oil and vanilla.

Add egg mixture to dry ingredients and beat vigourously to combine until well blended. This mixture is VERY STIFF!!

Stir in shredded zucchini until well blended, pour batter into pan and bake for 50 - 55 minutes until cake tester comes out clean. Cool on wire rack for 20 minutes. Remove from pan and cool completely.

Like I mentioned before this is when you sprinkle with icing sugar if preferred or glaze. I glazed with a chocolate glaze.

Here is my chocolate zucchini bundt.

If anyone has any other zucchini recipes they would like to share, please let me know. I am always willing to try out new recipes!