Carrot Zucchini Cake/Cupcakes

Ingredients

• 4 eggs
• 2 cups sugar
• 1-1/3 cups vegetable oil (could replace some or all with applesauce... I do)
  
• 2-1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 2 cups finely shredded carrots
• 2 cups finely shredded zucchini
• 1 cup coarsely chopped pecans or walnuts (optional)
• 
  Cream Cheese Frosting:
• 2 packages (8 ounces each) Cream Cheese softened or cubed
• 1 cup butter, softened
• 5-6 cups confectioners' sugar
• 1-2 teaspoons vanilla extract
• Whole or chopped pecans or walnuts for garnish (optional)

Directions

• In a large bowl beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into three greased 9-in. round baking pans. Bake at 350° for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack.
• For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired. Yield: 12-14 servings.

• · For cupcakes, put ¼ c batter in each lined muffin tin. Check after 20-25 minutes. Makes a lot of cupcakes (24-30)

Buttermilk Syrup

This is the recipe I used for Christmas gifts, pancakes, and eating with a spoon. It is freaking delicious, but if you guys get the magical Sis. Black recipe, let me know :)

Ingredients:

3/4 c buttermilk
1 1/2 c sugar
1 stick real butter
2 T corn syrup
1 t baking soda
1 t vanilla

Directions:

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. It will boil all over the stove if you put it in a smaller saucepan.

Bring ingredients to a boil and reduce heat to low (as long as its still bubbling, you're okay). Cook, stirring very frequently, for 8-9 minutes.

When it's done, it should take on a luscious golden-brown color. Remove from heat and add vanilla.

There will be foam on top. It tastes just as good, but it's not super pretty. If you're into aesthetics, you can skim it off; otherwise, just give it a good stir.

Source: Our Best Bites

Elise's Zucchini Bread

This is another Jacob favorite. He would take this to work/school with him for breakfast pretty much every day if I had it. It's also a very adaptable recipe, as I've tweaked it a billion and one times, and it's pretty much always been delicious.

*makes 2 loaves* (I always double it. once cooked, it freezes very well)

Ingredients:

3 eggs (I generally use my food storage dried eggs)
1 c vegetable oil (1/2 and 1/2 oil and applesauce works really well... i've used almost all applesauce with no negative effects.)
2 c white sugar (I only use 1 to 1 1/2 c and it's plenty sweet, especially with the applesauce)
3 c shredded zucchini
2 t vanilla
3 c flour (I use 2 cups wheat, 1 cup white)
3 t cinnamon
1 t baking soda
1 t baking powder
1 t salt
1/4 t nutmeg
1/2 c walnuts (optional -- I never put these in)

Topping:
1/2 c brown sugar
1/2 c flour
1 T butter
1 t cinnamon


Directions:

mix together the wet ingredients in a large bowl and the dry ingredients in a medium bowl. Add the dry to the wet and mix thoroughly.
Combine topping ingredients in a separate bowl with a pastry cutter till it looks like crumbs.
Pour batter into two greased bread pans and sprinkle with topping.

Bake at 325 for 60-70 minutes.