Today was spent crafting and baking. A cool, cloudy, windy day brings out the nesting instinct. I attempted to make clothespin bags for the craft show in December. I am happy with how they are turning out.
Here is the first of my clothespin bags. It is rewarding to make something new out of recycled materials. Less in the landfills!
The vintage wooden hanger and clothespin adds to the look of the bag. I am happy with how it turned out.
There is always time for a cuppa and a treat. This was a new recipe that I tried with fresh garden zucchini. It is a yummy, moist cake that everyone loves. A real keeper.
Zucchini Chocolate Cake
Ingredients:
1/2 cup butter or margarine
1/2 cup oil
2 eggs
1 3/4 cup sugar
1 tsp vanilla
2 1/2 cups flour
4 tbsp cocoa
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cloves
1/2 tsp cinnamon
1/2 cup sour milk
2 cups shredded zucchini
1/3 cup chocolate chips plus extra
Preparation:
Preheat oven to 325F. Grease a 9 x 13 inch pan.
Mix all ingredients together except zucchini and chocolate chips. Mix well with a blender. Once mixed well, fold in zucchini and chocolate chips. Fill pan and sprinkle another 1/3 or 1/2 cup of chocolate chips on top of the batter.
Bake 40 - 45 minutes. The cake can fall a little in the middle.
Delicious!
Have a great evening everyone and give your loved ones a hug. =)
