Zucchini Cake

Even though Mr. E. and I share a full farm share with one other couple, we find that we still have trouble finishing the bounty from the farm each week. Thankfully, the woman who coordinates the farm share sends out recipes each week specific to the veggies we have received. Usually these recipes us the veggies in stews or stir-fry but last week she sent us a recipe for zucchini cake. Lo and behold we also had cream cheese in the refrigerator and eggs from the farm share that I needed to put to good use!

FANCY ZUCCHINI CAKE
We can’t let carrots be the only vegetable for desert!
If you don’t want to do layers this is good in a simple 9 x 13 pan!

The Cake
3 cups all-purpose fl our
3 cups white sugar
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
4 eggs
1 1/2 cups vegetable oil
3 cups grated zucchini

The Frosting
1 (8 ounce) package cream cheese
1/2 cup butter
2 cups confectioners’ sugar
2 teaspoons vanilla extract
Preheat oven to 325 degrees F (165 degrees C).

Lightly grease and flour three 9 inch round cake pans.

In a medium size bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.

In another bowl beat eggs, vegetable oil, and 1 teaspoon vanilla together. Pour into egg mixture into the fl our mixture and mix well. Stir in the shredded zucchini. Pour batter into prepared pans.

Bake at 325 degrees F (165 degrees C) for 25 minutes. Allow cakes to cool in pans.

Stack and frost into a 3 layer cake using Cream Cheese Frosting.

To Make Frosting: Cream together the cream cheese and butter. Add the confectioner’s sugar, a little at a time. Add 2 teaspoons vanilla and mix well.

Spread on cool cake layers.

Three Cheese Mac 'N Cheese

One of my pregnant friends from high school has posted on facebook that she was planning to make homemade mac 'n cheese this past weekend... This was around 5pm on Friday and the idea of homemade macaroni and cheese made my mouth water. I quickly found a three cheese recipe and sent Mr. E. to the store to stock up on the ingredients. Alongside an argula salad from our farm share, this hit the spot on a cold October evening!


Mac 'N Cheese


Ingredients

* 8 tablespoons (1 stick) butter, divided
* 4 ounces thinly sliced pancetta (Italian bacon), coarsely chopped
* 1 cup finely chopped onion
* 3/4 teaspoon dried crushed red pepper
* 1 garlic clove, minced
* 1/4 cup all purpose flour
* 3 1/2 cups (or more) whole milk
* 2 1/2 cups coarsely grated sharp cheddar cheese
* 1 cup finely grated Parmesan cheese
* 1 8- to 8.8-ounce container mascarpone cheese*
* 1 1/2 cups panko (Japanese breadcrumbs)**
* 1/2 cup chopped fresh Italian parsley
* 1 pound orecchiette (little ear-shaped pasta) or large elbow macaroni

Preparation

*
Melt 1 tablespoon butter in large deep skillet over medium-high heat. Add pancetta; sauté until crisp, about 6 minutes. Add onion; sauté until tender, about 5 minutes. Add crushed red pepper and garlic; stir 1 minute. Stir in 3 tablespoons butter; allow to melt, then add flour and stir 1 minute. Gradually whisk in 3 1/2 cups milk; simmer until thick enough to coat spoon thickly, stirring frequently, about 5 minutes. Remove from heat. Whisk in cheeses. Whisk in more milk by 1/4 cupfuls until sauce is thick but pourable. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Chill uncovered until cool; cover and chill. Rewarm, stirring over medium heat.
*
Melt 4 tablespoons butter in large nonstick skillet over medium-high heat. Add panko and stir until very light golden, about 5 minutes. Remove from heat. Stir in parsley. DO AHEAD Can be made 1 day ahead. Cover and chill.
*
Preheat oven to 350°F. Lightly butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add warm cheese sauce; toss to coat. Season with salt and pepper. Transfer mixture to prepared baking dish. Sprinkle crumb mixture evenly over. Bake mac and cheese until heated through and topping is golden brown, about 30 minutes.

From Bon Appetit, September 2008