Cindy's Recipes and Writings

Chocolate Zucchini Cream Cheese Cupcakes

Posted on July 6, 2020 by Cindy Kerschner

Chocolate Zucchini Cream Cheese Cupcakes serve moist, chocolaty cake with a popular cream cheese filling. A great way to enjoy that extra zucchini bounty!

Chocolate Zucchini Cream Cheese Cupcakes

Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’re celebrating all things summer with a week-long event that is absolutely filled with some of the best summer dessert recipes! Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out the bottom of this post for even more summer desserts!

Adding veggies into desserts isn’t as weird as it sounds. How do you feel about carrot cake? Do you enjoy zucchini bread? I do!

Zucchini and chocolate work great together. These cupcakes sport a healthy amount of the green squash. Despite the green goodies inside, all you taste is chocolate and in this version.

Chocolate Zucchini Cream Cheese Cupcakes

Wait! There’s another layer of gooey goodness on top. Cheesecake!

Chocolate Cream Cheese Cupcakes are big around here in PA. Amish bakeries, farmer’s markets always have a supply. Granted, not sold in stores or farm stands with zucchini in the batter. Maybe that could change!

Chocolate Zucchini Cream Cheese Cupcakes

5 from 2 votes

Print Recipe

Servings 15 cupcakes

Ingredients

cream cheese layer
4 ounces cream cheese, softened
1/4 cup sugar
1 egg
cake
1 egg
1/4 cup vegetable oil
1 tsp vanilla
6 tbsps milk
1 cup shredded zucchini, squeezed dry
2 tbsps cocoa
3/4 cup sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 cup flour

Instructions

Beat cream cheese several minutes until fluffy. Add sugar and egg. Beat until smooth. Set aside.
(Squeeze out zucchini by hand in a paper towel to remove most of the excess moisture. )Whisk together oil, eggs, zucchini, milk and vanilla.
In a separate bowl, stir together cocoa, flour, sugar, baking powder, baking soda.
Mix wet and dry together. Fill cup liner 1/2 way with batter. Top with 2 tbsp cream cheese mixture. Bake at 350 degrees until inserted toothpick comes out clean, about 25 minutes.

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream & Chilled Desserts:

CopyCat Disney Dole Whip from Big Bear’s Wife
Tropical Icebox Cake from A Kitchen Hoor’s Adventures
Birthday Cake Ice Cream from Simply Inspired Meals
Fresh Peach Sorbet from Blogghetti
Key Lime Pie Milkshakes from Love and Confections
Lemon Corn Panna Cotta from Pastry Chef Online

Summertime Pies:

Blueberry Pie from A Day in the Life on the Farm

Sweet Summertime Cakes and Cupcakes:

Rainbow Tie Dye Cake from Hezzi-D’s Books and Cooks
Sour Cream Pound Cake from Savory Experiments
Blueberry-Lemon Ricotta Pound Cake from Nik Snacks
Slab Strawberry Shortcake from Cheese Curd In Paradise
Berry Lavender Cupcakes from The Spiffy Cookie
Mini Tropical Fruit Upside Down Cakes from For the Love of Food
Chocolate Zucchini Cream Cheese Cupcakes from Cindy’s Recipes and Writings

No Bake Treats:

Orange Creamsicle Fruit Dip from Sweet Beginnings
Banana Split Cheesecake Cheeseball from Sweet ReciPEAs
No Bake Birthday Cake Bites from It’s Shanaka

Baked Desserts:

Southern Peach Cobbler from Back To My Southern Roots
Raspberry-Blueberry Crisps from Karen’s Kitchen Stories
Blackberry Dumplings from Palatable Pastime
S’mores Creme Brulee from Jolene’s Recipe Journal
Mini Cherry Pies from Our Sutton Place

Posted in cake, cheesecake, chocolate, cupcakes, dessert, What's For Dinner?, zucchini | 25 Comments

Hummus Stuffed Avocados

Posted on June 27, 2020 by Cindy Kerschner

Hummus Stuffed Avocados make a healthy lunch, dinner or snack. A dish packed with protein, loaded with vitamins and antioxidants and fiber.

Healthy snacks have always been a challenge for me. I’m a cookie binger by heart.
But that doesn’t mean I just eat junk food. I try to find balance.

Hummus Stuffed Avocados
Add a few raw veggies, maybe some pita to the plate. This meal is so easy to make your own. Change up the hummus. Try roasted red peppers, black beans, more garlic, whatever works for you.

Pictured here I used tomatoes, cucumbers, fennel, carrots and lemon on the avocado and in the hummus.

Here’s a basic hummus recipe I make to get you started.

Tip: I know it’s tedious, but I remove the chickpea shells. The texture is better. Less gaseous too!

Hummus Stuffed Avocados

Hummus Stuffed Avocados (garlic hummus recipe)

Print Recipe

Servings 8 people

Ingredients

1 15.5 ounce can chickpeas, drained
1/4 cup tahini
1 clove chopped garlic
3 tablespoons lemon juice
1 tablespoon olive oil
2 tablespoons vegetable oil
1/4 teaspoon kosher salt

Instructions

Place chickpeas, tahini, garlic, lemon juice and olive oil in a food processor. Pulse to combine.
With processor running, drizzle in vegetable oil. Add salt to taste. Adjust lemon juice and oil to taste and texture.

Posted in avocado, beans, fresh ingredients, lunch, snacks, What's For Dinner? | Tagged hummus, spread | 2 Comments

Lemon Herb Butter Steak @deissofficial #giveaway

Posted on June 24, 2020 by Cindy Kerschner

I was given a Deiss Kitchenware PRO Digital Meat Thermometer and one to giveaway. I received no further compensation.
Lemon Herb Butter Steak serves tender rib eye topped with a fragrant multi-herb butter sauce. Great steak choice for grilling July 4th or any time you break out the grill!

I know some people are hesitant to grill steak. I totally get that feeling. How hot should the grill be for steak? When do you flip it? When is it done?
Deiss Kitchenware can help.
deiss thermometer
Using a good thermometer to measure internal meat temperature is key. The best way to gauge doneness is to know at what temperature to pull your steak.
Medium rare steaks should temp out to between 135 and 140 and be light red in the center.
It is important to know that meat will continue cooking off the heat. Pull your steaks to rest about 5 to 10 degrees before reaching that optimal degree of doneness.
Remember to let your cooked meat rest 5 to 10 minutes for juices to redistribute before cutting.

steak and deiss

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Lemon Herb Butter Steak

5 from 1 vote

Print Recipe

Servings 2 people

Ingredients

2 each 6 to 8 ounce steaks (rib eye or strip)
1 tablespoon vegetable oil
salt and pepper to taste
1/2 cup butter, clarified
1/2 cup mixed chopped herbs (I used basil, thyme, parsley, chives)
1 tablespoon lemon juice
1/2 teaspoon minced garlic

Instructions

Lightly coat both sides of steaks with oil. Season both sides with salt and pepper.
Preheat grill to medium high setting. Add steaks to preheated grill.
Grill steaks approximately 4 to 5 minutes per side for medium rare. Use thermometer to temp steaks to 130-140 for medium rare to medium.
Move steaks to plate or cutting board to rest for approximately 10 minutes. While steaks rest, prepare sauce.
Heat clarified butter, herbs, garlic, and lemon juice in a small saucepan or fry pan to a simmer over medium heat, stirring constantly. Reduce heat and simmer for 10 minutes until herbs cook and absorb some butter. Butter may begin to brown, that's okay reduce heat, do not let burn. Spoon finished sauce over steaks.

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Posted in beef, giveaway, grill, herbs, steak, What's For Dinner? | 8 Comments

Blueberry Lemonade #BerryWeek

Posted on June 19, 2020 by Cindy Kerschner

Blueberry Lemonade. Tart lemon and sweet blueberries collide to form a delicious summer drink.

Welcome to day 5 of Berry Week 2020!

I’m joining 15 other berry loving food bloggers for a week of sharing recipes that celebrate all berries!

This week is all about berries! Blueberries, raspberries, strawberries, huckleberries, boysenberries, blackberries, any kind of berry. Share a new to your blog sweet or savory recipe using one or more berries.

It’s summertime, well almost, and lemonade is on people’s shopping list.

Iced tea and lemonade are so easy to make. I never understood why more people don’t make these at home. Unsweetened tea and herbal teas are just tea and water. The sweetened varieties are just as easy to make with a simple syrup.

I found by boiling water and sugar together, not just stirring in sugar after tea is finished works so much better.

The same holds true for lemonade.

Blueberry Lemonade
I boil the sugar, blueberries and lemon juice together. Strain out blueberry pulp and then add water. Easy and so good!

Hint: I use a potato masher to smash blueberries in the pan while they cook.

Blueberry Lemonade

Print Recipe

Servings 6 cups

Ingredients

1/2 cup sugar
1 cup lemon juice, fresh squeezed
1/2 cup blueberries, fresh or frozen
6 cups water

Instructions

In a 1-quart saucepan, whisk to dissolve sugar in lemon juice. Add blueberries and bring to a boil, stirring constantly. Smash blueberries as they soften. Cook about 4 to 5 minutes until most of the blueberries are pulp. Remove from heat, strain and cool.
Add water to cooled mixture. Serve over ice.

Thanks Christie from A Kitchen Hoor’s Adventures, Heather from Hezzi-D’s Books and Cooks and Ellen from Family Around the Table for hosting our event!