Spiced Zucchini Cake with Cinnamon Frosting

Another creative zucchini recipe of mine.  My little inquired about the green specks…he really enjoyed the “apple cake”, I mean is it even lying if there truly is “apple” sauce in the recipe!?

This recipe was created by thedailygarlicblog.wordpress.com

Kitchen tunes: somewhere only we know/keane



3 C all purpose flour

2 C sugar

1 tsp salt

1 1/2 tsp baking powder

1 1/2 tsp baking soda

2 tsp cinnamon

1/2 tsp ginger

1/4 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

4 eggs

1 1/2 C applesauce

1 tsp vanilla extract

3 C zucchini, grated



8 oz. cream cheese, softened

1/4 C butter, softened

1 tsp ground cinnamon

1 tsp vanilla extract

1 1/2 C powdered sugar




  • Pre-heat oven to 350 degrees
  • Grease a 13 X 9 glass pan with cooking spray
  • In a large bowl, whisk together all dry ingredients
  • In a stand mixer, mix together all the wet ingredients
  • Slowly incorporate the dry ingredients into the wet while using the stir setting of your stand mixer
  • Once the ingredients are combined, stir in the zucchini
  • Bake on 350 degrees for 35 minutes or until a toothpick comes out clean
  • Meanwhile, prepare the frosting:
  • In a separate bowl, beat together the cream cheese and butter.
  • Beat in the cinnamon and vanilla
  • On a low speed, beat in the powdered sugar until smooth and creamy.
  • Once the cake is cool spread the frosting evenly over the cake
  • ENJOY!

Buttery Banana Muffins


Having two growing boys with insatiable appetites and minimal time to grocery shop, I often tend to go over board on the healthy items that I know they are willing to eat.  Hence the reason that I brought home six pounds of bananas last weekend!  The mister warned me that they’d go brown before they had a chance to get consumed, I of course had other plans….like smoothies and BANANA MUFFINS! 🙂

kitchen tunes: The Next Episode/Dr. Dre




1.5 C all purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3 large bananas, mashed

3/4 C sugar

1/3 C butter, melted




  • Preheat the oven to 350 degrees.  Prepare a muffin pan by coating with a non-stick cooking spray.
  • Sift together the flour, baking powder, baking soda, and salt.
  • In a large bowl combine the mashed banana, sugar and melted butter.
  • Fold the dry ingredients into the banana mixture.
  • Scoop into the muffin pan.
  • Bake at 350 for approx. 25 minutes or until golden.
  • ENJOY!


Vanilla & Chocolate Conchas

This recipe takes a rather long time to prepare, but believe me, its worth it.  These pastries are a little more dense than what you would purchase in a Mexican market, but the flavor is almost identical  I’ll definitely be making these again.

kitchen tunes: Destiny’s Child/Bug A Boo

recipe from BH&G/May 20017



1/2 C lukewarm water (110 degrees)

2 TBSP active dry yeast

3/4 C, plus 1 TBSP granulated sugar

3 1/2 C all-purpose flour, plus 1/4 C for dusting

4 large eggs, lightly beaten

1/2 tsp. salt

3 TBSP. unsalted butter at room temp

1/2  TBSP extra-virgin olive oil

1 C all-purpose flour

1 C powdered sugar

8 TBSP unsalted butter, chilled and cut up

2 TBSP unsweetened cocoa powder



  • In a large bowl, combine the warm water, yeast and 1 TBSP granulated sugar.  Let it stand until foamy, about 10 minutes.
  • Place 3 1/2 cups of flour on a clean working surface; make a well in the center.  Pour in the yeast mixture, the remaining 3/4 cup of sugar, the eggs and salt.  Using your fingers, mix until dough comes together.  (Dough will be very sticky; use remaining 1/4 C flour and a dough scraper to help knead until you have a well-formed dough ball.)
  • Add 3 TBSP butter; knead until elastic and very smooth, about 10 minutes.  Grease a large bowl with olive oil; place dough in the bowl.  Cover with plastic wrap; allow to rise about 1 hour.
  • Transfer dough to a lightly floured surface.  Divide into twelve 2 inch pieces.  Roll into balls.
  • Place balls on two greased baking sheets.  Cover with plastic; let rise until double in size, about 1 hour.
  • Meanwhile for sugar topping, in a large bowl combine 1 C flour, the powdered sugar, and 8 TBSP butter.  Mix with hands until a moist dough forms.  Divide in half.  Add cocoa powder to one half; mix until well incorporated.  Divide the plain and chocolate dough into six balls each.  Flatten to a 1/4 inch thick disk; place on each concha.
  • Using a sharp knife cut through sugar topping.  Flatten each concha slightly; let rise 1 hour.
  • Preheat oven to 375 degrees.  Bake 20 minutes or until puffed and edges are golden.
  • ENJOY!

Cannoli Dip

Holy Moly, it’s a cannoli! Wait…no…what a trip! It is actually a dip! A cannoli dip!

kitchen tunes: assets/ yellow claw feat. Tropkillaz & The Kemist

Recipe featured in: Family Circle/April 2017


2/3 C heavy cream

1/3 C confectioners sugar

1/2 tsp pure vanilla extract

16oz ricotta cheese

1/2 C mini chocolate chips

12 waffle cones broken into pieces


  • Using an electric mixer, beat the heavy cream, confectioners sugar and vanilla extract to soft peaks.
  • Add ricotta cheese and chocolate chips, beat until combined.
  • Serve with waffle cone pieces.

Chocolate Chip Skillet Cookie


Last November my favorite black t shirt went missing. Even though it was nothing fancy, it was just a shirt I picked up from Target for maybe 12 bucks, still…it was my favorite black shirt! It’s one of those shirts that you can literally just pull out of the closet and throw on with anything. It fit perfect. Never lost it’s shape. Rarely needed ironing. And because of the material it’s made from, it doesn’t seem to ever fade. <—- and that’s a pretty big deal!

When I noticed it was MIA I pulled everything out of my dresser drawers, twice. I went through my entire closet hanger by hanger, numerous times. I even searched both boys closets and dressers and had the mister do the same in hopes that it accidentally got mixed in with their laundry. Still, no luck!

Once I came to terms with its absence, I settled on the idea that I must’ve accidentally placed it in the goodwill box that I had sent out for donation at the end of the year. I just hoped that whoever was lucky enough to end up with my shirt was enjoying it as much as I once did.

This week was teacher appreciation week at the boys’ school. Thursday specifically being “dress like your teachers favorite superhero” day. Since I had a superhero cape packed away with old costumes I decided to it pull down the Rubbermaid tote I had up in the closet and dig it out for Carson to wear.

And I’ll be darned!

Shoved in the middle of the tote, inside out and all wrinkled up laid my favorite black t shirt!!! It was a glorious reunion. I took the shirt, hid it behind my back and went to where the boys were to ask “Can you guess what I just found?!”. It took them only two guesses to figure out what was behind my back. Hehehe. 🙂




1 egg

1 C all purpose flour

1/4 tsp baking soda

1/2 C plus 2 TBSP brown sugar

1/3 C granulated sugar

3/4 tsp kosher salt

6 TBSP unsalted butter

1/5 tsp vanilla extract




  • Place your oven rack to its lowest position.  Preheat the oven to 375 degrees
  • In a large mixing bowl, mix together the brown sugar, granulated sugar, butter and kosher salt.
  • Stir in egg and vanilla
  • Add in flour and baking soda
  • Mix in 3/4 C of the chocolate chips, reserving the remainder.
  • Scrape the batter into a 10 inch cast iron skillet.
  • With damp hands, press dough down into an even layer so that dough extends to the sides of the pan.
  • Scatter the remaining chocolate chips on top of the cookie
  • Bake for 20-25 minutes or until the edges are browned.
  • Allow the cookie to cool in the skillet for 1 hour.
  • Cut into wedges.  ENJOY!


kitchen tunes: case of the ex/Mya

recipe adapted from: Giant Chocolate Chip Skillet Cookie/ Bon Appetit Magazine March 2016