Chocolate zucchini cake

Chocolate zucchini cake, chefstacy.ca

Chocolate zucchini cake

Chocolate and zucchini go hand in hand. Grab a cup of coffee (or tea) and enjoy!

Ingredients:
1 cup of Becel
1 cup brown sugar
3 eggs
3/4 milk
1 cup Bertolli oil
3 cups flour
1 tsp baking powder
1 tsp baking soda
Pinch of salt
1/2 cup cocoa
2 1/2 cups grated zucchini
1 cup milk chocolate chips

Topping:
1/2 cup milk chocolate chips
1 Tbsp corn oil
1/2 cup cream

Preheat oven to 350*F. Mix margarine and brown sugar until smooth. Add in eggs and rest of ingredients one at a time. Grease bundt pan. Bake 350*F for 25-30 mins or until toothpick comes out clean. While cake is cooling, add topping ingredients in pan and simmer until melted. Stir occasionally until smooth. Pour over cooled cake.

 

Chocolate zucchini cake. chefstacy.ca

Chocolate cake with boiled icing

Chocolate cake with boiled icing, chefstacy.ca

Chocolate cake with boiled icing

So moist and delicious, it’s hard to resist a second piece.

Ingredients:
1 cup of Becel
1 cup sugar
2 eggs
1/2 milk
1/2 cup Bertolli oil
2 cups flour
1 tsp baking powder
1 tsp baking soda
Pinch of salt
1/2 cup cocoa
1 tsp vanilla

Chocolate cake with boiled icing, chefstacy.caicing:
1 1/2 cup sugar

2/3 cup water

1/2 tsp cream of tarter

3 egg whites

Pinch of salt

1 tsp vanilla

Preheat oven to 350*F. Mix margarine and sugar until smooth. Add in eggs and rest of ingredients one at a time. Grease bundt pan. Bake 350*F for 30-35 mins or until toothpick comes out clean. While cake is cooling, combine sugar, water and cream of tarter in saucepan. Slowly bring to boil, stirring occasionally and brushing sides with water to remove crystals. Boil for 3 minutes. Beat egg whites on high with salt until glossy and peak forms. Slowly pour in syrup mixture and fold in vanilla. Spread over cooled cake.

Cherry cheesecake

Cherry cheesecake, chefstacy.ca

Cherry cheesecake

So light and delicious. You can use any fruit topping you love. I added some of the cherry pie syrup to the mixture for that extra flavor.

Ingredients:
(crust)
2 cups of graham crackers
1/2 cup melted Becel
(filling)
3 pkgs of cream cheese
1 1/3 cup sugar
5 eggs
2 cups sour cream
1/4 cup flour
1 Tbsp vanilla
(topping)
1 can cherry pie filling

Preheat oven to 350*F. Mix crust ingredients and put in baking dish. Press down so it is even all around. Include sides of dish. Mix cream cheese and sugar until smooth. Add in eggs, one at a time. Add in remaining ingredients.  Bake for 45-50 mins until center is the only thing that jiggles. Top with cherry pie filling or any other filling or fresh fruit.

 

Cherry cheesecake, chefstacy.ca

Strawberry rhubarb cobbler

Strawberry rhubarb cobbler, chefstacy.ca

Strawberry rhubarb cobbler

Rhubarb season is in the air. Need to use up some of your rhubarb? Cobblers taste great warm or cold with icecream.

Ingredients:

4 cups chopped rhubarb

2 cups chopped strawberries

1/2 cup sugar

1/3 cup flour

2 Tbsp lemon juice

Topping:

1/2 cup of Becel margarine

1 egg

Pinch of salt

2 cups flour

1 Tbsp of baking power

1 tsp vanilla

1 tsp cinnamon

1/2 cup milk

Preheat oven to 350*F. Combine rhubarb, strawberries, sugar, flour and lemon juice. Place in greased baking dish (I used iron pan).

In separate bowl mix margarine and egg. Add salt then add flour, baking power, vanilla, cinnamon and milk. Cover rhubarb and strawberry mix with dough mixture. You can tear pieces of dough to make cobble topping or place on top.  Bake 30 minutes until golden brown.

strawberry rhubarb, chefstacy.ca