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)

Camping Cookies

I think Jacob could eat the entire batch of these at once. And if he didn't, I probably would :)

Ingredients:

3/4 c softened butter
1 c brown sugar
1/2 c white sugar
1 t vanilla extract
1 egg
1 c flour
1 t kosher salt
1 t cinnamon
1/2 t baking soda
2 c rolled oats
1 c unsweetened shredded coconut (or substitute with more oats... or sweetened coconut)
1 c crisp rice cereal
1 c chocolate chips

optional additions: dried cranberries, chopped nuts


Directions:

Preheat oven to 350 degrees. Cream butter and sugars with mixer till fluffy. Beat in vanilla and egg. Sift together flour, cinnamon, and baking soda. Stir in salt, oats, coconut, rice cereal, and chocolate chips. Stir together wet and dry ingredients until well combined. It will be a crumbly dough -- make sure everything is incorporated well. Drop by rounded tablespoons onto parchment-lined baking sheet. Bake for 12 minutes or until slightly browned (may still be a little wet in the center...) Cool on baking sheets then transfer to a rack.

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.

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"Urban Legend" Oatmeal Chocolate Chip Cookies

Ingredients:

• 1 cup butter, softened (I use half butter and half white bean puree)
  
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 1/2 cups rolled oats
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 cups semisweet chocolate chips
• 4 ounces milk chocolate, grated (optional)
  
• 1 1/2 cups chopped walnuts (optional)

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). The original recipe says to measure oats into a blender or food processor, and then blend to a fine powder and set aside. They turn out more like regular chocolate chip cookies this way, but I usually want oatmeal cookies when I make this, so I don't blend the oats and they turn out fantastically.
2. In a large bowl, cream together butter and sugars. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, mix together flour, oats, salt, baking powder, and baking soda. Stir dry ingredients into creamed butter and sugar. Add chocolate chips, grated chocolate, and nuts.
3. Drop by rounded teaspoons onto ungreased cookie sheets. Bake for 6 to 8 minutes in the preheated oven. (my oven takes about 9 minutes)