Human female named Beth // Documenting my adventures in baking, crafting, and art making. (Shall we call it art? Let's call it art.)
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Chocolate Zucchini Bread
Bread?  I think not…this tastes like chocolate cake!The recipe is very unorganized so I’m including my improved version.
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For starters, the recipe ingredients should be listed in the order needed by the directions.  I like to have my dry ingredients mixed up and ready, so I listed them first.  Also, the cocoa powder wasn’t even listed in the directions!
Chocolate Zucchini Bread1 cup flour1/2 cup cocoa powder1 tsp baking soda1/4 tsp baking powderdash salt1/2 tsp cinnamon1/2 cup canola oil1/2 cup granulated sugar1/2 cup packed brown sugar1 tsp vanilla extract2 eggs1 1/2 cups shredded zucchini3/4 cup chocolate chips
Preheat oven to 350F.  Grease a 9x5” loaf pan.In a bowl, combine flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.In a mixer, beat oil, granulated sugar, brown sugar, and vanilla.Mix in eggs and zucchini. Slowly add the flour mixture.  Mix in chocolate chips.Scrape batter into the pan and bake for 50-65 minutes, or until skewer/toothpick comes out clean.Let cool in pan for 10 minutes, remove.

Chocolate Zucchini Bread

Bread?  I think not…this tastes like chocolate cake!
The recipe is very unorganized so I’m including my improved version.

Read More

(Source: creativeanchorage)

Greek Yogurt & Olive Oil Orange Poppy Seed Pound CakeIt was delicious spread with cream cheese, topped with a tiny bit of leftover (orange) glaze.

Greek Yogurt & Olive Oil Orange Poppy Seed Pound Cake

It was delicious spread with cream cheese, topped with a tiny bit of leftover (orange) glaze.

(Source: creativeanchorage)

kendyllhillegas:

Chocolate Cake, #3, 2014 | by Kendyll Hillegas
9 x 12 | Watercolor pencil, gouache, soft core pencil and paint pen on cold press 
Inspired by Beth of creativeanchorage.tumblr.com. Thank you, Beth! 
A note on chocolate cake from Beth: “I usually don’t care for chocolate cake (though I love chocolate itself), but this one I love!  It’s pretty good with caramel sauce and/or chocolate raspberry sauce.” 
Submit your favorite foods!

Kendyll drew my cake!  Ugh, I can’t…just look at those drips!

kendyllhillegas:

Chocolate Cake, #3, 2014 | by Kendyll Hillegas

9 x 12 | Watercolor pencil, gouache, soft core pencil and paint pen on cold press 

Inspired by Beth of creativeanchorage.tumblr.com. Thank you, Beth! 

A note on chocolate cake from Beth: “I usually don’t care for chocolate cake (though I love chocolate itself), but this one I love!  It’s pretty good with caramel sauce and/or chocolate raspberry sauce.” 

Submit your favorite foods!

Kendyll drew my cake!  Ugh, I can’t…just look at those drips!

Ground coffee art by Liv Buranday

For those unable to eat chocolate and to ensure the large cake baked, I reserved some plain banana batter for a mini bundt cake.  I added chopped butterscotch chips and topped it with white chocolate glaze:
White Chocolate Glaze1/4 cup white chocolate chips2 tsp milk
Combine ingredients and melt in microwave in 15 second intervals, stirring well.  
(It should be finished by the second heating.  Be careful, white chocolate burns easily.  Drizzle on the cake immediately, as it will harden quickly.)

For those unable to eat chocolate and to ensure the large cake baked, I reserved some plain banana batter for a mini bundt cake.  I added chopped butterscotch chips and topped it with white chocolate glaze:

White Chocolate Glaze
1/4 cup white chocolate chips
2 tsp milk

Combine ingredients and melt in microwave in 15 second intervals, stirring well.  

(It should be finished by the second heating.  Be careful, white chocolate burns easily.  Drizzle on the cake immediately, as it will harden quickly.)

Chocolate Chip Nutella Swirl Banana Bundt Cake with Nutella Glaze
I had lots of ripe bananas and ohh my this cake was good.  I added cocoa powder to the nutella portion of the batter, and didn’t have quite enough for the glaze, so I instead used this glaze recipe (with a bit of nutella in it!)

Chocolate Chip Nutella Swirl Banana Bundt Cake with Nutella Glaze

I had lots of ripe bananas and ohh my this cake was good.  I added cocoa powder to the nutella portion of the batter, and didn’t have quite enough for the glaze, so I instead used this glaze recipe (with a bit of nutella in it!)

(Source: creativeanchorage)

xx
Well hello.
Blood Orange Yogurt Cake made by Tide and Thyme

Well hello.

Blood Orange Yogurt Cake made by Tide and Thyme

I made this chocolate cake again and tried it with Wegmans Raspberry Chocolate sauce & Creamy Caramel.  Sooo good.
(Straight to the recipe)

I started on the baked goods section, drawing from my food photos!

I started on the baked goods section, drawing from my food photos!

creativeanchorage:

Because cake is obviously a perfect choice for breakfast, I present to you…Breakfast Cake, or the Cake Formerly Known as Coffee Cake.  I’ve been eating this cake since I was a mere speck in the womb (maybe?) and later my mom started calling it breakfast cake to avoid disgust from my sister and I after saying “cake” right after the word “coffee”.
The only thing you really need to know about this cake is that it’s quick, easy, and you’re going to eat a whole lot of it in one sitting.  Bake away, friends:
Breakfast Cake2 cups flour1/2 teaspoon baking soda1 teaspoon baking powder1/4 teaspoon salt1/2 cup butter1  1/4 cup sugar1/3 cup applesauce2 eggs1 cup sour cream1 teaspoon vanillaTopping1  1/2 cup walnuts, chopped (optional)3/4 cup sugar1 tablespoon cinnamon
1. Combine dry ingredients in bowl, set aside.  Prepare topping in separate bowl, set aside.  Grease a 9 x 13” pan and preheat oven to 350˚F.
2. Cream butter & sugar, add applesauce.  Beat in eggs, sour cream & vanilla.  Add dry.
3. Pour half of the batter into the pan and sprinkle with half of the topping.  Pour on the rest of the batter, spread out, and sprinkle with the remaining topping.
4. Bake until toothpick comes out clean, about 30-35 minutes.  (Original recipe says 35-40, but that’s too long in my oven.)
I prefer it without the walnuts in the topping, but as you can see, I sprinkled on some pecans after it was baked.  I still like it better without any nuts.

Mmm, breakfast cake!  I made this the other night, I hadn’t had it in a while.  (And noo, pecans are delicious on it, silly!)

creativeanchorage:

Because cake is obviously a perfect choice for breakfast, I present to you…Breakfast Cake, or the Cake Formerly Known as Coffee Cake.  I’ve been eating this cake since I was a mere speck in the womb (maybe?) and later my mom started calling it breakfast cake to avoid disgust from my sister and I after saying “cake” right after the word “coffee”.

The only thing you really need to know about this cake is that it’s quick, easy, and you’re going to eat a whole lot of it in one sitting.  Bake away, friends:

Breakfast Cake
2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
1  1/4 cup sugar
1/3 cup applesauce
2 eggs
1 cup sour cream
1 teaspoon vanilla

Topping
1  1/2 cup walnuts, chopped (optional)
3/4 cup sugar
1 tablespoon cinnamon

1. Combine dry ingredients in bowl, set aside.  Prepare topping in separate bowl, set aside.  Grease a 9 x 13” pan and preheat oven to 350˚F.

2. Cream butter & sugar, add applesauce.  Beat in eggs, sour cream & vanilla.  Add dry.

3. Pour half of the batter into the pan and sprinkle with half of the topping.  Pour on the rest of the batter, spread out, and sprinkle with the remaining topping.

4. Bake until toothpick comes out clean, about 30-35 minutes.  (Original recipe says 35-40, but that’s too long in my oven.)

I prefer it without the walnuts in the topping, but as you can see, I sprinkled on some pecans after it was baked.  I still like it better without any nuts.

Mmm, breakfast cake!  I made this the other night, I hadn’t had it in a while.  (And noo, pecans are delicious on it, silly!)