Lemon Basil Cake

2 & 1/2 cups all-purpose flour 2 & 1/2 tsp baking powder 1/2 tsp salt 1 stick unsalted butter, softened 1 & 1/2 cups sugar 2 large eggs 1/2 cup chopped fresh basil 2 T of lemon zest 1 teaspoon vanilla extract 1 cup plus 2 T buttermilk 1 & 1/2 cups...

Blueberry Buckle

A blueberry buckle is a blueberry coffeecake with a streusel topping. The batter will be extremely thick and heavy, and some effort will be required to spread it into the prepared cake pan. This buckle is best made with fresh blueberries, not frozen ones, which are...

Chocolate Beet Cake

1 1/4 C beet puree (see below) 3 eggs 1/2 C vegetable oil 1/2 tsp. salt 3/4 C cocoa powder 1 1/2 C sugar 1 tsp. vanilla 1 1/2 C flour 1 1/2 tsp. baking soda The beet puree can be made ahead of time. Basically, cook them any way you like… boil, bake, whatever,...

Raspberry Cream Cupcakes

Recipe courtesy Giada De Laurentiis Recipe Summary Difficulty:Easy Prep Time: 30 minutes Inactive Prep Time: 30 minutes Cook Time: 15 minutes Yield: 18 cupcakes User Rating:  5 1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe) 1 1/3 cups...

Leah and Nomi’s Zucchini Cake

Leah and Nomi's Zucchini Cake   Adapted from America's Test Kitchen   4 small zucchini, ends trimmed Note: if using large zucchini, aka zucchini bats, slice lengthwise and scoop out centers. Total, you should have around 4 cups of grated zucchini. 4 cups all...

Sweet Zucchini Crumble

Serves 6 to 8  4 1/2 cups flour  3 cups sugar, divided  1/2 teaspoon salt  1 1/2 cups shortening, softened, or butter, cold  6–8 cups thinly sliced zucchini (about 4 large zucchini)  2/3 cup freshly squeezed lemon juice (about 3 lemons)  1 teaspoon ground cinnamon ...

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