Cooking Life - Seriously Easy Dessert!

Today was Memorial Day, and I planned on making a cake for dessert for a family meal.  But it was 97 degrees, my house was hot and we discovered the AC wasn't working right, so that meant the oven was not coming on!  

This meant plan B for a lot of the meal.  I opted to do potato salad instead of baked potatoes and thought I'd try something different and cool for dessert. I ran to the new Walmart market down the street with a few ideas bouncing around and perused the aisles for a plan.  After grabbing several things that made their way back to their shelves I found this.

I then grabbed a can of cherry pie filling, fresh mint and some heavy cream.  I recently found a great recipe for homemade whipping cream on Pinterest from the blog below.  I used powdered sugar (though not a lot) and then added peppermint and almond extract.  It was delicious! http://www.familyfreshcooking.com/2012/03/21/simple-homemade-whipped-cream-recipe-vanilla-chocolate-strawberry/

I filled the cups with cherry filling, topped with whipped cream and...Voila!

I grated some of a chocolate Hershey bar and topped with fresh mint.  They were delicious! And best yet, easy!!!

There was even time for a silly shot...

On a serious note before I sign off, I just want to say, how honored I am by the men and women who've served our country in the military to protect people like me. I'm especially touched by those who gave their very lives!  You are not forgotten!!!

Carrie in the Kitchen

I typically cook most nights of the week. I usually plan meals for an entire 2 week pay period, I don't always stick with it, but it makes it easier if I have a plan even when I deviate. Here are a few of my deviations this past week. Monday was Memorial Day. My husband said he would barbeque some tri tip and make twice baked mashed potatoes (delicious by the way) if I would take care of the vegetable. I chose to make a garden salad and my Aunt Julia's bean salad (black & pinto beans, cilantro, green onions, frozen corn, red bell pepper tossed in a dressing of olive oil, red wine vinegar, cumin, salt and pepper, & oregano), and an old favorite of mine - Chocolate Zucchini Cake (orginally from Saveur Magazine)! So here's the cake recipe: 2 medium zucchini, trimmed and grated, then wrung out in a cheese cloth

Then Preheat oven to 325. Use a tbsp of butter to grease a 9" cake pan. Sift 2 3/4 c flour, 1/4 c unsweetened cocoa, 1 1/4 tsp baking soda and 1 tsp salt Set aside Beat 8 tbsp of butter (at room temperature) and 1 1/2 cups sugar with electric mixer until fluffy, add 1/2 cup corn oil, and 2 eggs - 1 at a time, add in 2 3/4 cups flour and 1/2 cup buttermilk (in 3 alternating batches), then stir in zucchini.

Pour batter into pan and bake until toothpick inserted in center comes clean (1 hour, 20 minutes).

Remove from oven and set aside to let cool. Invert onto a plate and dust with confectioners' sugar. Eat!

The other deviation was to my mom's quiche lorraine recipe. I didn't have all the ingredients so instead of swiss cheese and bacon it was bacon, mozzerella, brie cheese and artichoke hearts with fresh thyme. It was fabulous!