Posted on

Homemade Ice Cream with Easter Candy

Homemade Ice Cream made with Easter Candy -

Homemade ice cream is pretty awesome, right?  Throw in some Easter candy and you’ve got a little treat perfect for springtime celebrations!

 

(this post contains affiliate links for your convenience)

A super tasty homemade ice cream with just the right amount of chocolate candy goodness. Perfect for Easter and all other Spring Celebrations!

Homemade Ice Cream

You’ll need an ice cream maker for this one – and I have been very happy with using the Ice Cream Maker attachment for our Stand Mixer for all of the ice cream we make here, and I feel pretty good about recommending it to you if you’re in the market.  Keep your ice cream maker stored in the freezer if you have the space – otherwise, be sure to freeze it before using it to make ice cream.

For this recipe, I used a cup and a half of those wonderful little pastel coloured M&M candies you see all over the stores this time of year – and it has turned out so well!  A super tasty vanilla ice cream with just the right amount of chocolate candy goodness.
Homemade Ice Cream made with Easter Candy -

Ingredients

  • 2 1/2 cups 10% cream
  • 8 egg yolks ( save the whites for Angel Food Cake!)
  • 1 cup granulated sugar
  • 2 1/2 cups 35% cream
  • 4 tsp vanilla extract
  • 1/8 tsp salt
  • 1 1/2 cups M&M candies – we used the pastel coloured Easter variety

Directions

  1. Cook the 10% cream on the stove top until it’s hot.  Not boiling, but hot.
  2. Whip the yolks and sugar until blended, and gradually stir in the hot 10% cream, and continue to mix until blended.
  3. Transfer the yolk mixture back to a medium sauce pan, and again cook until hot.  Cook until it is steaming, and small bubbles start to form, but do not boil.  Stir continuously and prevent scorching.
  4. Add in the 35% cream, the vanilla extract and the salt, and chill for 8 hours ( or overnight)
  5. Following the directions on your ice cream maker, add your ice cream to the ice cream maker and let mix for about 18 minutes – add the M&M candies and mix 2 minutes longer.  
  6. Serve and enjoy, and be sure to freeze the remaining ice cream!

Homemade Ice Cream made with Easter Candy -

 

See it on Think Tank Thursday !

Posted on

The Best Rhubarb Recipes Collection

Rhubarb Recipe Collection

Rhubarb is the ultimate perennial plant. Not only does it produce deliciously sweet red stalks, it it super easy to care for, has a reliable yield, and comes back year after year, even if you forget about it.  We have our favourite Rhubarb Recipes, and I’ve put them together in an easy to find place for you.  Don’t forget to bookmark it!

Rhubarb Recipe Collection - Cookies, Muffins, Pies, Jams and more

Muffins & Cookies & Jams Rhubarb Recipes

Mini Muffins made with fresh rhubarb and topped with cinnamon sugar make a great snack, and are super tasty!

 

Whole Wheat Rhubarb Muffins – by Mom Vs. The Boys

Lemon Rhubarb Cookies –  by Picklebums

Rhubarb Mini Muffins – by Nemcsok Farms

Rhuberry Jam – by Nemcsok Farms 

 

Homemade Rhuberry Jam Preserved rhubarb and strawberries together in this deliciously sweet homemade jam

 

Crumbles & Crisps & Pies Rhubarb Recipes

 

Fresh Rhubarb and Strawberry Pie With a Beautiful Lattice Top Crust

 

Low Carb Rhubarb Crumble – by Step Away from the Carbs

Spice Rhubarb Apple Crumble – by In The Playroom

Strawberry Rhubarb Crisp – by Family Food and Travel 

Roasted Rhubarb with Cottage Cheese – by New House New Home New Life 

Rhubarb Fool – by Kitchen Counter Chronicles

Rhubarb & Strawberry Pie – by Nemcsok Farms

 

Reasons to love Rhubarb

Rhubarb has a taste that is quite unique. It is perfect for muffins, breads and cakes, as it is not too sweet.  You will find that a lot of recipes using rhubarb also add strawberries.  They go quite well together!

Besides these amazing rhubarb recipes, Rhubarb is a hardy, perennial vegetable, that requires very little care and maintenance.  Try to cut it before it goes to seed, and don’t cut the really small pieces when you do harvest. 

Even in the Northern Ontario climates, you can get at least two, and often three harvests per year.  That is usually enough to stock a freezer. Rhubarb freezes well, it also cans well.  You can mix it with sugar and can it, and use it later on in crumbles, crisps and my favourite cobbler recipe.  

Rhubarb Recipe Collection Pies Cookies Muffins Crumbles and More

What is your favourite rhubarb recipe? Share it on our Facebook Page, or tag us on Instagram @nemcsokfarms

 
Posted on

Rhubarb Mini Muffin Recipe

Mini Muffins made with fresh rhubarb and topped with cinnamon sugar make a great snack, and are super tasty!

These Rhubarb Mini Muffins are always great for snacks and lunches – plus – the cinnamon sugar topping make these mouth watering!  

Mini Muffin Recipe made with fresh rhubarb and topped with cinnamon sugar make a great snack, and are super tasty!

Rhubarb Mini Muffins

Rhubarb is one of the easiest vegetables to grow ever.  It made my list of 7 Easy to grow Veggies, and I told you a little bit about caring for the plant during Rhubarb Season.

What I may not have mentioned yet, is that you can quite a lot of rhubarb from one plant, and with rhubarb a little goes a long way.  You can freeze rhubarb to keep it for baking through the winter, and you can also can it it many ways; as a syrup, a jam, and a sauce.  

These tasty sweet little muffins are a favourite here, and the the crumbly sugary top is tasty enough for a light dessert, and satisfying enough for a great snack.  They are also wonderful with coffee at breakfast.  And you’re wondering about that problem I mentioned earlier?  Well, I eat them like potato chips.

Rhubarb Mini Muffins
A mini muffin perfect for snack time, a light dessert, or even breakfast!
Write a review
Print
Ingredients
  1. 2 Cups Flour
  2. 3/4 Cups Sugar
  3. 2 1/2 tsp. Baking Powder
  4. 1 tsp. Cinnamon
  5. 1/2 tsp. Baking Soda
  6. 1/2 tsp. Salt
  7. 1 Cup Sour Cream
  8. 1/2 Cup Melted Butter
  9. 2 Eggs
  10. 1 tsp. Vanilla Extract
  11. 2 Cups Chopped Rhubarb
  12. 3 tbsp. Cinnamon Sugar Topping
Instructions
  1. Preheat oven to 400 F
  2. Line Mini Muffin Pan with paper cups
  3. Mix dry ingredients, set aside
  4. Mix in all remaining ingredients, save the rhubarb and topping
  5. Stir in the rhubarb
  6. Fill mini muffin cups and sprinkle topping generously on muffins
  7. Bake for 15-20 minutes or until done
Notes
  1. Make cinnamon sugar by mixing 1/2 cup sugar with 2 tbsp. on ground cinnamon - too easy!
Nemcsok Farms http://nemcsokfarms.com/

Rhubarb Mini Muffin Recipe perfect for snacking, a light dessert and even breakfast!

See our other great recipes for rhubarb, like this perfectly sweet and tart pie, and we pair it with strawberries again in our infamous jam.

Mini Muffin Recipe made with fresh rhubarb and topped with cinnamon sugar make a great snack, and are super tasty!

 
 
Posted on

Homemade Angel Food Cake

Homemade Angel Food Cake from scratch - healthy and delicious and not nearly as hard as you might think!

Homemade Angel Food Cake is one of my most favourite things to eat ever in the history of ever!  I have no issue with the store bought varieties at all, and sometimes you can pick them up quite cheap.  When you come across a great deal, go for it!  Being a do it myself-er however sort of dictates that I must make my own from scratch from time to time, and lemme tell ya, it’s not nearly as scary as it sounds!

This post contains an affiliate link or two for your convenience.

Homemade Angel Food Cake from scratch - healthy and delicious and not nearly as hard as you might think!

Take the Make it Yourself Plunge

Making something delicious from scratch is quintessentially satisfying!  Plus, making things yourself from scratch can often save you money, which is always good.  

 

An electric mixer is necessary.  I have this KitchenAid Stand Mixer and I love love love it!

Homemade Angel Food Cake

So this recipe uses a lot of eggs.  Even if you buy a mix in a box you’ll still have to use a lot of eggs, and you’ll still have to mix like crazy – so you might as well just make your own from scratch.  

If you happen to have laying hens, this is a great way to use up eggs.  You need from 10 to 12 egg whites for the batter, and you can save the yolks to make homemade puddings, custards and creme brulées ( how can you possibly go wrong with a dessert where you get to use a torch, right?)

You will recall from my Chocolate Meringue Hearts and Lemon Meringue Drops  the trick to any meringue is to make sure it is beat well.  Very well.  Stiff and glossy well.  Do not under-beat or you will be sadly disappointed.  Angel food cake is essentially meringue with some flour and sugar folded in, and it takes a bit of time and elbow grease, it is soooo worth it.

Homemade Angel Food Cake from scratch - healthy and delicious and not nearly as hard as you might think!

 

Homemade Angel Food Cake
A healthy and delicious dessert that is alot easier to make than you think!
Write a review
Print
Ingredients
  1. 1 1/2 cups icing sugar
  2. 1 cup flour
  3. 1 1/2 cups egg whites ( approx. 10 - 12 eggs required)
  4. 1 1/2 tsp. cream of tartar
  5. 1 cup sugar
  6. 1 1/2 tsp. vanilla extract
  7. 1/2 tsp. almond extract
  8. 1/4 tsp. salt
Instructions
  1. Preheat oven to 375 ° F. Move your oven racks so that you are baking on the lowest rack possible (this cake rises a lot in the oven)
  2. Mix flour and icing sugar, Set aside.
  3. Beat egg whites and cream of tartar until frothy
  4. Separate 2 tbsp. sugar and mix with vanilla and almond extracts and set aside.
  5. Add remaining sugar to the egg whites, while mixing, 2 tbsp. at a time. Then add the extracts mixture to the egg whites while mixing. Beat on high until stiff and glossy
  6. Fold in flour mixture ¼ cup at a time. Push batter into bundt pan, squeezing out bubbles.
  7. Run a knife through the batter as well, to form a seal with the batter and the pan.
  8. Bake 30-35 minutes.
Nemcsok Farms http://nemcsokfarms.com/

Homemade Angel Food Cake from scratch - healthy and delicious and not nearly as hard as you might think!

Posted on

Lemon Meringue Drops

Light and Lemony Melt in Your Mouth Lemon Meringue Drop Recipe

Light and Lemony Melt in Your Mouth Lemon Meringue Drops.  A nice summery dessert, that is impressive, but totally easy to make.

(This post may contain an affiliate link or two for your convenience)

Light and Lemony Melt in Your Mouth Lemon Meringue Drop Recipe

I love meringue.  Let there be no doubting me here.  It’s often the perfect sweet, bot not too sweet treat, and the melt in your mouth texture is. to. die. for.

Nothing beats the meringue on a homemade lemon pie, that’s for sure – but these lemony meringue drops are also really, really good.  Oh, and did I mention, crazy easy?  

Making Meringue

To make a good meringue, you can not under beat it.  An electric mixer really is the best option, I am so in love with my KitchenAid Stand Mixer if you’re in the market for one.  I have honestly never tried making meringue with a Rotary Egg Beater so I can’t tell you if it would work or not – but I have my doubts.  The key to good meringue is not under beating it, I think a hand beater would fall short.

Lemon Meringue Drops

If you don’t have a Piping Bag and Large Star Decorating Tip, and they are simply not in your budget, cutting the corner from a plastic bag is completely 100% acceptable.

 

Light and Lemony Melt in Your Mouth Lemon Meringue Drop Recipe

Lemon Meringue Drops
Lemony and Melt in Your Mouth Meringues
Write a review
Print
Ingredients
  1. 3 large egg whites
  2. 1/2 tsp. cream of tartar
  3. 2/3 cup granulated sugar
  4. 1 tsp. lemon extract
  5. yellow food colouring
Instructions
  1. Heat oven to 275 F
  2. Prepare cookie sheets with parchment paper
  3. Beat egg whites with cream of tartar in electric mixer until frothy
  4. Add in sugar, a bit at a time, while mixing on high
  5. Beat until stiff and glossy.
  6. Beat in lemon extract and food colouring
  7. Attach a large star tip to piping bag and fill with batter
  8. Hold the tip of the bag against the cookie sheet at a 90 degree angle, and squeeze out a small mound of meringue and slowly ease the pressure as you pull the bag up, so it makes a nice peak on top
  9. Bake 33 - 35 minutes.
  10. Remove from oven and let cool.
Nemcsok Farms http://nemcsokfarms.com/
 
 
 

 

 
Follow Evelyne @ Nemcsok Farms’s board Great Food Ideas and Recipes on Pinterest.

 

Light and Lemony Melt in Your Mouth Lemon Meringue Drop Recipe

Love This Recipe?

You’ll also really enjoy our other Tea Party Favourites like these Banana and White Chocolate Chip Muffins, these Mini Peanut Butter Cups and these Rhubarb Mini Muffins.

 

Posted on

Homemade Apple Pie

Homemade Apple Pie Recipe perfect any of time of year, super simple to make for every day dessert, and delightful enough to serve on special occassions

It’s pretty hard to go wrong with Apple Pie, and there is a reason for the expression easy as pie – because it is so, so easy to make.  Even the flaky crust.  

(For your convenience this post may contain an affiliate link or two)

Homemade Apple Pie Recipe perfect any of time of year, super simple to make for every day dessert, and delightful enough to serve on special occassions

The Secret to a Great Pie

A great fruit pie consists of fruit, sugar and a great crust.  Now seriously, don’t be scared by the crust.  A lot of people balk at the thought of making a great crust, I did too.  However, as you can see from the photo above, I have totally mended my ways, and have learned how to make a really great crust. You can too.  All you need is the right tool for the job.

An apple pie is perhaps the simplest of fruit pies, and there’s not much to them, that may be perhaps why the crust is so important when you’re enjoying a homemade apple pie.  

“I May Be Bruised, but I Still Taste Sweet”

I can’t help myself but digress here a wee bit.  Pretty much every time I sit down to write about some fantabulous thing to share with you all, I nearly always have a song in my head that goes along with whatever I’m writing.  I don’t think it is possible for me to even consider anything appl-y without breaking into Bad Apple from Over 60 Minutes With David Wilcox.  Does this happen to you?  
 

So about them Apples

When choosing apples for an apple pie, it makes for easier work if you choose larger apples.  A lot of people prefer a tart apple, for their homemade apple pies, but the real trick is choosing apples that aren’t too juicy.  The really juicy apples with leave you with a soppy mess on your bottom crust, and no amount of perfect flakiness skills will save you then.

Typically, the best apples for the job are courtland, jonagold and honeycrisp.  McIntosh apples will do in a pinch as well.  

Homemade Apple Pie Recipe perfect any of time of year, super simple to make for every day dessert, and delightful enough to serve on special occassions

Crust with the Perfect Flakiness

As I mentioned earlier, the secret to the crust, is all about having right tool for the job.  Make sure you have a Pastry Knife / Blender, and you’re good to go.  Yep, that’s it. There is no real secret recipe, you can have tremendous success if you follow the recipe on the box of lard.  Fear not however, I will share with you my favourite pie crust recipe that I have written down in an old faded book, that to tell you the honest to goodness truth I have no idea where it came from, but I’m going to take a guess that it was my Grandmother’s.

Homemade Apple Pie
Homemade Apple Pie Recipe perfect any of time of year that is super simple to make for every day dessert, and delightful enough to serve on special occassions
Write a review
Print
Ingredients
  1. Pastry for two shells
  2. 6 cups of peeled, sliced apples
  3. 3/4 cups brown sugar
  4. 1 tsp. cinnamon
Instructions
  1. Preheat oven to 425F
  2. Prepare bottom pie shell
  3. Core and peel apples, and slice them until you have six cups
  4. Mix sugar and cinnamon and apple slices
  5. Add fruit mixture to pie shell
  6. Cover with top crust
  7. Bake for approximately 30 minutes.
Notes
  1. After your top crust is in place, mix equal parts milk and white sugar, and apply to pie with pastry brush;
  2. Check on your pie in while baking, and if the crust is getting too brown, place a sheet of foil overtop to keep from burning the crust
Nemcsok Farms http://nemcsokfarms.com/
Favourite Pie Crust Recipe
Write a review
Print
Ingredients
  1. 1/3 Cup lard
  2. 1 cup flour
  3. 1/4 tsp. salt
  4. 2 tbsp. cold water
Instructions
  1. Mix flour and salt
  2. Cut in lard with a pastry knife / blender
  3. Gently work in water with your hands
Notes
  1. I don't double this recipe for two shells. I make a separate ball of pastry dough per shell;
  2. Fruit pies should have a vented top, so use a lattice top, or cut a few slats into the top - I use an apple shaped cookie cutter, for an extra special touch
Nemcsok Farms http://nemcsokfarms.com/

“I May be the Sweetest Apple on the Tree”

Now, tell me, how can you not love a blog that quotes David Wilcox tunes while pontificating over apple pie?

Send me on message on facebook!  I’d love to hear from you

Homemade Apple Pie Recipe perfect any of time of year, super simple to make for every day dessert, and delightful enough to serve on special occassions

Posted on

Homemade Pumpkin Pie

9508362_orig.jpg
You know Autumn has arrived when people start whipping out their pumpkin pie recipes.  It’s the ultimate in comfort food, with a soft flaky pastry, and to. die. for. when you serve it up with whipped cream. 
 
(This post contains affiliate links for your convenience. )

The ultimate in comfort food, with a soft flakey pastry, and fresh from the garden pumpkin. Simply to. die. for. when you serve it up with whipped cream.

 
For tips on growing your own pumpkins read my post here How to Grow Your Own Pumpkins and if you’d like to learn how to make your own pumpkin puree, which of course you may as well, read my instruction here DIY Pumpkin Puree
 

Homemade Pumpkin Pie

Ingredients

Pastry
  • 1/3 cup lard
  • 1 cup flour
  • 1/4 tsp. salt
  • 3 tbsp. cold water
Filling
  • 2 eggs
  • 1/2 cup sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. ground ginger
  • 1/8 tsp. ground cloves
  • 2 cups pureed pumpkin
  • 12 oz evaporated milk
* Note that pumpkin pie is easiest to make in a heavy ceramic or glass pie plate.  If you don’t have one, and are using an aluminum pie plate, place it on a cookie sheet for before you fill it with the pumpkin pie filling.  You can put the whole cookie sheet in the over for baking, to avoid spilling the pumpkin-y goodness allover the place.  I have included some handy affiliate links for your convenience.

The ultimate in comfort food, with a soft flakey pastry, and fresh from the garden pumpkin. Simply to. die. for. when you serve it up with whipped cream.

 

Directions

1. Preheat oven to 425 F.
2. Prepare the pastry:  Mix flour and salt into mixing bowl.  Cut in the lard with the pastry knife, or pastry blender until you get coarse crumbs ( see the image above) Add the cold water and mix it with your hand.  This is how you will get a nice flakey pie crust. When it can be made into a ball, it’s ready.
3. Roll out the pastry with a rolling pin into as large a circular esque type of shape as you can.  Don’t over roll it, you want to do as much as you can in as few rolls as possible.

The ultimate in comfort food, with a soft flakey pastry, and fresh from the garden pumpkin. Simply to. die. for. when you serve it up with whipped cream.

 
4. Fit the pastry into the pie plate by gently folding it into a semi circle, and carefully lifting the pastry over and onto the pie plate.  Unfold and arrange to suit the pie plate.  Trim the overhang to about an ince from the edge, and roll the pastry under at the edges, all around the pie plate.  Use your thumb and index finger to pinch the pastry (as seen above)

The ultimate in comfort food, with a soft flakey pastry, and fresh from the garden pumpkin. Simply to. die. for. when you serve it up with whipped cream.

 
5. Use the scraps from your pastry to cut out little pumpkin shapes to decorate your pie, set aside.
6. Combine all of the ingredients for the filling into a large mixing bowl.  Mix until well blended.  Pour into prepared pie shell, and place pastry pumpkins on top of the filling.  The filling will be very runny.

Picture

 
7. Bake for 15 minutes, reduce heat to 350 F, and bake another 45 minutes.
8. Let cool, and serve with whipped cream.  Refrigerate any leftovers.
 

More Than Pumpkin Pie

Got more pumpkin?  Try Mini Pumpkin Muffins, or this super duper yummy (and very rich) Pumpkin Fudge and this family favourite Deep Dish Baked Pumpkin.

And I would be remiss if I did not include 40 Ways to Decorate, Craft, Cook and Play with Pumpkins, from our It’s Friday We’re In Love Series which you should totally be checking out!

9508362_orig.jpg

Posted on

Carroty Carrot Cake

Extra Carroty Carrot Cake perfect cool weather dessert
This is soooo good!  I can’t believe there’s carrots in it!
Little Helper
Harvest fresh carrots from your garden to make this carrot cake that is a perfect cool weather dessert.
 
(This post contains and affiliate link or two for your convenience) 

Carroty Cake Harvest fresh carrots from your garden to make this ultimate fall treat.

 

Carroty Carrot Cake 

Use fresh carrots from your garden if you’ve grown them, if not store bought is totally fine!  No nuts, no pineapple, just carrots.  That’s all a carrot cake really needs after all.  Well, that and heaps of cream cheese frosting.  I mean, right?

Ingredients:

  • 1 1/2 Cups Sugar
  • 1 Cup Apple Sauce
  • 3 Large Eggs
  • 2 Cups All Purpose Flour
  • 1 1/2 tsp. Ground Cinnamon
  • 1 tsp. Baking Soda
  • 1 tsp. Vanilla Extract
  • 1/2 tsp. Salt
  • 14 tsp. Ground Nutmeg
  • 3 Cups Shredded Carrots

 

Carroty Cake Harvest fresh carrots from your garden to make this ultimate fall treat.

 

Directions:

1. Prepare two 8″ round cake pans by greasing lightly, and sprinkling with flour
2. Preheat oven to 350 F
3. Mix sugar, applesauce and eggs in LARGE mixing bowl. 
4. Add the remaining ingredients to the applesauce mix – EXCEPT for the carrots and the Cream Cheese Frosting. Mix well
5. Stir  the grated / shredded carrots into the batter.
6. Use a scoop to evenly spread the batter between the two cake pans.  Lightly tap the bottoms of the pans to remove bubbles.
7. Bake for approx. 35 minutes until cake is ready, and cool on wire racks.
8. When cakes are cool, place bottom layer on plate, scoop cream cheese icing  onto first layer and spread around. Place top layer, and continue to frost the entire cake.  Refrigerate
Extra Carroty Carrot Cake perfect cool weather dessert
 
Love this recipe?  You’ll absolutely love our Great Food Ideas Pin Board
 
 
 

 

Posted on

40 Ways to Decorate, Craft, Cook and Play with Pumpkins – It’s Friday We’re in Love

4988067_orig.jpg


It’s Friday, and we’re in Love with Pumpkins!  This is the fourth installment of our weekly link-up party, It’s Friday, We’re In Love!  Each week, one of our 8 co-hosts will share featured ideas we LOVE from that week’s theme.

We kicked of our party when Sunny Day Family featured Apples.  Next up Playground Parkbench featured Leaves, and last week Crafty Kids at Home Featured Owls!

It should be no surprise that this week – we are going to feature Pumpkins!  Don’t miss our featured favorites!


 40 Ways to Enjoy Pumpkin

40 Ways to Enjoy Pumpkin - Cook, Play, Decorate and Craft

Cook With Pumpkin

40 Ways to Enjoy Pumpkin - Cook, Play, Decorate and Craft

How to Cook a Pumpkin – Long Island Parent Source

Cook Pumpkins ( free printable ) – Brain Power Boy

Pumpkin Swirl Cheesecake – The Soccermom Blog

No bake Pumpkin Cheesecake in a Jar – Red Cottage Chronicles

Pumpkin Cinnamon Rolls – Amanda’s Cookin’

Yummy Pumpkin Bars – Meaningful Mama

Pumpkin Whoopie Pies – Umbrella Tree Cafe

Pumpkin Scones – Kitchen Counter Chronicles

Pumpkin Cake with Cinnamon Cream Cheese Icing – Family Food and Travel

Fresh Pumpkin Fudge – Nemcsok Farms


Decorate Pumpkins

40 Ways to Enjoy Pumpkin - Cook, Play, Decorate and Craft

Painted Pumpkins – Kids Craft Room

Halloween Pumpkin Art – Mosswood Connections

Fluorescent Pumpkins – Simple Fun for Kids

Thomas The Train Pumpkin – Craftulate

Chalkboard Pumpkins – Sunny Day Family

Easy Monogram Pumpkins – Frugelegance

Sharpie Mandala Pumpkins – Hodgepodge Craft

Mix & Match Pumpkin Faces – Handmade Kids Art

Halloween Cascerones – Munchins and Moms

A Waxy Pumpkin – Emma Owl


Make a Pumpkin Craft

40 Ways to Enjoy Pumpkin - Cook, Play, Decorate and Craft

Stained Glass Pumpkins – Mosswood Connections

DIY House Vent Pumpkin – Gardenchick

Colour Mixing Paper Plate – Messy Little Monster

Positive and Negative Space Pumpkins – Buggy and Buddy 

Jack O’ Lantern Tea Lights – Moms and Crafters

Juice Box Jack O’ Lantern – Crafts by Amanda

Window Gel Clings – Science Kiddo

Toilet Paper Roll Pumpkins – The Joys of Boys

Marbled Pumpkins – Simple Fun for Kids

 Pumpkin & Apple Wreaths – Nemcsok Farms
 

Play With Pumpkins

40 Ways to Enjoy Pumpkin - Cook, Play, Decorate and Craft

Bubble Science With Pumpkins  - Preschool Powol Packets

Fairy House Jack O’ Lantern - P is for Preschooler

Pumpkin Car Tunnel - Adventures of Adam

Pumpkin GeoBoard - Danya Banya

Pumpkin Stand - Teaching 2 & 3 Year Olds

Pumpkin Railroad - Play Trains

Visit a Pumpkin Patch - Rhythms of Play

Rotting Pumpkin Science - A Mom With A Lesson Plan

Pumpkin Volcano - Little Bins for Little Hands

Pumpkin Bowling – P is for Preschooler
 


In search of more great things to do with Pumpkins?

Scroll to the bottom of this post to see all the awesome posts shared, and feel free to add yours too!

It’s Friday, We’re In Love Co-Hosts

September Link Up Codes Pumpkins

Posted on

Chocolate Chip Zucchini Cake

5950945.jpg
 The Moistest Chocolate Cake You’ll Ever Have. I kid you not.
 

Chocolate Chip Zucchini Cake

 

Zucchini

Zucchini are some of the easiest vegetables ever to grow, and they tend to be great producers.  We love it sauted in tomato and paprika sauce, grilled, on kabobs and shredded into cakes and muffins makes for a super moist dessert that everyone loves.  And much like with our Carroty Carrot Cake our Little Helpers could’t believe there was vegetables in it. 

Not that I’m trying to sneak them in or anything… oh no.  Not me.

Chocolate Chip Zucchini Cake

It’s pretty hard to resist chocolate cake.  It’s doubly hard to resist chocolate cake peppered with chocolate chips.  Bake this with fresh from the garden zucchini, and you’ve got a win all around.  The zucchini gives this cake it’s super moist texture, and the chocolate chips save the task of icing it.

 

 

Grated Fresh Zucchini is the secret to the moist texture of this cake

 

Ingredients:

  • 1/2 cup butter, softened
  • 1 3/4 cups sugar
  • 2 eggs
  • 1/2 cup applesauce
  • 1/2 cup sour milk
  • 1 tsp. vanilla extract
  • 2 cups grated fresh zucchini
  • 2 1/2 cups flour
  • 1/3 cups cocoa
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 cup chocolate chips

Chocolate Chip Zucchini Cake

 

Directions:

1. Preheat oven to 350 F
2. Grease and lightly flour a 9×13 baking pan
3. Combine butter, eggs, applesauce, milk, vanilla and zucchini in a large mixing bowl, and set aside
4. Combine all of the remaining ingredients EXCEPT for the chocolate chips in another mixing bowl.
5. Fold the dry ingredients into the zucchini mixture until well mixed.
6. Pour batter into prepared baking pan.
7. Cover top with chocolate chips. Bake 35 min
 
Love this recipe and everything else you see here?  You should totally see all the fun we’re having on pinterest!