September 25, 2017


The calendar says it is Autumn in the Northern Hemisphere, but the weather says it's still Summer.  It's suppose to be 89 degrees here in the Midwest today.   But we are promised cooler temperatures are on the way by the end of the week.

 I have been reluctant to make anything with pumpkin until it's cooler and feels like Autumn.  I have also been reluctant to buy mums and pumpkins for outside yet, but I'm sure the first cooler day, I'll be first in line!

 The recipe for Gooey Butter Cake has certainly been around for years, many years.  And the addition of flavors to the top layer is genius!

I have made the pumpkin version as much in the last decade as I have made the original version, but this is the first time I have made it in a cheesecake pan.

I was unsure of how long to bake it, and I just kept checking it until it was done enough to take out of the oven.  It was still "gooey" in the center, and I waited until it was completely cooled and then put it in the refrigerator before cutting and serving.

So  lovely!


Gooey Butter Cake (Or Chess Cake)

1 box yellow cake mix
1 stick butter (melted)
1 egg

8 ounces cream cheese
1 15-ounce can of Pumpkin
3-1/2 cups powdered sugar
3 eggs

Mix cake mix, butter, and 1 egg and spread in the bottom of a cheesecake pan.  Mix cream cheese, pumpkin, powdered sugar, and 3 eggs and pour on top.  Bake at 350 degrees for 1 to 1 hour 15 minutes.  Let cool.  Refrigerate.  Serve with fresh whipped cream.  (You will need to use your judgment on baking time by checking center with a toothpick.  You want it to be a "gooey" consistency but not "runny".)


September 11, 2017


I bought zucchini at the Farmer's Market and made Chocolate Chip Zucchini Bread.  Wow, is it ever moist.

I guess this is one way to get your veggies!!

It is not only quite beautiful but very tasty as well.  I cut a slice and heat it in the microwave on high for 8 seconds (or so) and then add room temperature butter.

I am so sorry to see our Farmer's Market season winding down.  I go to the Market at least once a week.  We love all the locally grown fruits and vegetables.  We also buy our little Cavashon dog treats!

I made this recipe for just one loaf; since there's just the two of us, but if you want two loaves, of course, you can double the recipe.

Happy Baking . . .


Chocolate Chip Zucchini Bread

1-1/2 to 2 cups flour
1/2 teaspoon of salt
1 teaspoon of ground cinnamon
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
2 eggs 
1 cup sugar
1/2 cup canola oil
1/4 cup sour cream
1 teaspoon vanilla extract
1 cup grated zucchini
1 cup semi-sweet chocolate chips

Preheat oven to 350 Degrees F.

1.  In a large mixing bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon.

2.  In a stand mixer, mix together eggs, sugar, oil, sour cream, vanilla extract, and zucchini. 

3.  On low speed, add dry ingredients to wet ingredients until blended.  Mix in chocolate chips.

4.  Pour into a prepared loaf pan.  (I sprayed my pan with Canola Oil.)

5.  Bake for 50 minutes or until toothpick inserted into center of bread comes out clean.