Exciting: I made my very first buttery, flaky crust (just like they show in the magazines) pie crust from scratchy-scratch, even going to the lengths of bypassing the food processor and using a plain old FORK to mix the butter in (only took about 40 minutes). The result:

That was a week or so ago. Last night’s endeavor was this: Chocolate Zucchini Cake, once again from In Praise of Leftovers. She is SO good. :-) I was working my way through that list of wannabe recipes again, and this one was great. I wanted cookies, but knew that I had no self-control to keep those in the house, so… I went for cake. Only responsible thing to do, right? I brought a third of the sheet in to work this morning. Feedback from coworker was: “not as rich as regular chocolate cake” “lighter” “can’t taste the zucchini” hmm… an interesting experiment, and a pretty healthy one. Here in this photo is the point at which there was no return: had just dumped 2 cups of grated zucchini into all that chocolatey goodness. This is also proof that the zucchini was actually incorporated, for any who might doubt, due to its deliciousness. :-)
But how could this dish HELP but be delicious? Topped as it is with dark chocolate (my alteration) chips and toasted walnuts (and a pinch of espresso powder, since the directions omit when to put it in, and I forgot until the end!- don’t let it happen to you!), I mean really. Finished product, with scavenger at work…

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