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In the Autumn garden

Scarlet evening glow

Apples ripening, brightening, ripening

Brown the hazels grow

Some sweet Autumn verses

School Starts!

Here on Oliver Creek Farm our grandchildren Lu and Koa start school, grades 3 and K. With a ten minute walk thru the rain forest they arrive at a local elementary public school. Full with teachers, friends, parents the small community of Lake Cowichan and area meet and greet.

When friends come either to visit after school, for Luella’s birthday party, or a camp on the farm with their parent they experience taking the kitchen compost in a child sized wheelbarrow to our neighbors 100 chickens and some additional ducks. There Stuart greets them and they show their friends how to hold a chicken; or collect some eggs; maybe they explain how the red shirt draped over the door keeps the Ravens from stealing eggs inside the chicken coop!

They may walk to Oliver Creek and see Salmon or Trout swim by. Play amongst the pools, rocks, and streamlets rushing to Cowichan River to join at the estuary of Cowichan Bay and the Pacific Ocean. Sometimes they enter the fenced garden gate, (we have herds of Elk visit, deer and rabbit families as well), to taste what is ripe in the garden and small orchard.

Right now we have ripe peaches, apples, blueberries, strawberries, raspberries, prune plums, and grapes. The birthday cupcakes were made from zucchini and decorated with garden and deck flowers: nasturtium, calendula, borage. In the greenhouse on our deck we offered sweet  cantaloupe, cherry tomatoes, mini-watermelons, tomatillo, and green peppers.

Here is the cupcake recipe and photo.

Chocolate Zucchini Cake

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours, 30 minutes
  • Yield: serves 10-12

This super rich and moist chocolate zucchini cake is topped with milk chocolate fudge frosting- you won’t even taste the vegetables!

Ingredients

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 3/4 cup (62g) unsweetened natural cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon espresso powder (optional)
  • 1/2 teaspoon salt
  • 1 cup (240ml) canola or vegetable oil
  • 1 cup (200g) granulated sugar
  • 3/4 cup (150g) packed light or dark brown sugar
  • 4 large eggs, at room temperature
  • 1/3 cup (80g) sour cream or plain yogurt, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups (about 360g) shredded zucchini (lightly blotted & see recipe Note*) (2 medium zucchini, about 3/4–1 lb.)
  • 1 cup (180g) semi-sweet chocolate chips
  • chocolate frosting or vanilla frosting

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Instructions

  1. Preheat oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
  2. Make the cake: Whisk the flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt together in a large bowl. In another large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the oil, granulated sugar, brown sugar, eggs, sour cream, vanilla, and zucchini together until combined. Pour into dry ingredients and beat on medium speed until completely combined. Beat in the chocolate chips. Batter will be slightly thick.
  3. Pour batter evenly into cake pans. Bake for around 25-32 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  4. Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Pipe any leftover frosting on top. (I used Ateco #30 tip.) Decorate with chocolate sprinkles or mini chocolate chips if desired. Slice and serve.
  5. Cover any leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.

Notes

  1. Make Ahead Instructions: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container, then bring to room temperature when ready to use. Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature, if desired, before serving.
  2. Special Tools (affiliate links): Box Grater | Glass Mixing Bowls | Electric Mixer (Handheld or Stand) | 9-inch Round Cake Pan | Cake Turntable | #30 Ateco Closed Star Tip | Piping Bag (Reusable or Disposable) | Cake Carrier (for storage)
  3. Blot the Zucchini: Give the shredded zucchini a very light blotting with a towel. Don’t squeeze too much moisture out, just a little blot before adding to the wet ingredients. I own and love this box grater—works quickly!
  4. 9×13 Cake: Interested in making a sheet cake instead? This batter will fit into a 9×13-inch pan. The bake time is long—at least 45 minutes to ensure the thick cake is baked through. Same oven temperature.
  5. Cupcakes: This recipe yields 24-30 cupcakes. Bake for 18-22 minutes or until a toothpick inserted in the center comes out *mostly* clean with no wet batter. Same oven temperature.

Find it online: https://sallysbakingaddiction.com/chocolate-zucchini-cake/

By: admin