Chocolate Zucchini Muffins

I have a batch of these babies in the oven right now.  While I was mixing them, Pup came up and exclaimed, "Oh, those are my FAVORITE muffins, Mom!"  I figured that was a good enough recommendation for a blog post...

I got this recipe from a forum where someone else had apparently gotten it from the "Mad About Muffins" cookbook.  Just givin' props.

1 1/2 cups shredded zucchini

2 cups flour (I use 1 cup AP and 1 cup whole wheat)

1 tsp baking powder

1 tbs. baking soda

2 tsp. cinnamon

1/2 tsp. ground cloves

1/4 cup baking cocoa

1 cup chopped nuts (optional)

1 cup chocolate chips

1/3 cup vegetable oil

2 tsp. vanilla

3 eggs

1 cup sugar

1/2 cup buttermilk

Heat oven to 375.  In a large bowl, sift together dry ingredients.  Toast nuts in oven for 4 minutes.  Stir nuts and chocolate chips into flour mixture.

In medium bowl, mix together wet ingredients.  Add into flour mixture and mix well.  Stir in shredded zucchini.  Fill muffin tins and bake 20 minutes.  Makes 18 muffins.

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Cowboy Caviar

I got this recipe from my sister-in-law, who probably got it from someone else, and on down the line.  Someone, somewhere, brilliantly invented it...but it wasn't me.  I do, however, really enjoy eating it.  And you should, too!

(2) 16 oz. cans black-eye peas

16 oz. can black beans

16 oz. can white corn

2 oz. jar pimentos

8 oz. can waterchestnuts

1/2 cup green pepper

1/2 cup onion

1/2 cup celery

1/2 cup apple cider vinegar

1/2 cup olive oil

1/2 cup sugar

Empty peas, beans, corn (you can use regular yellow corn, too) and pimentos into collendar and give 'em a good rinse.  Dice up the waterchestnuts, pepper, onion and celery, and mix it all together.  Dress with combined vinegar, oil and sugar.  Serve with tortilla chips or Frito Scoops for a fabulous appetizer!

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Springtime Cupcakes

I've made these cupcakes a couple times already this spring, and they're kind of a new obsession around our house.  They are the easiest things EVER to make and still taste perfect with simple chocolate frosting (or even naked!).

Pumpkin-Devil's Food Cupcakes

1 box Devil's Food cake mix

1 small can packed pumpkin

chocolate chips (minis are great, too)

chopped nuts (if that's your thing)

Mix and bake per box instructions.  See?  Told you they were easy!  No eggs, no oil...and the pumpkin has practically nothing in terms of calories and fat.  You'll be amazed at how moist these are.  A word of warning, though: the batter is extremely thick and sticky, so don't get scared that you're doing it wrong.  Also, these won't rise as much as a standard cupcake, so fill that little paper right up.

I gotta thank my mom for turning me on to this recipe, because I'm not sure I'll ever make chocolate cupcakes another way again!

Flower Decorations

1 large marshmellow per cupcake

colored sugar

jelly beans, gumdrops, skittles, etc. for flower center

Cut the marshmellows in thirds and press into sugar.  I've found that it's better to let the frosting set up on the cake a bit before you set the petals on, because they're a bit heavy and can slide!

Enjoy!

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