Heaven in a baking cup.

I follow a lot of food blogs.

A lot a lot.

Which is funny, since I don't like to cook. But maybe not that funny, since I love to eat.

Pinterest has made my food blog followin' ways a lot easier, that's for sure. While I usually have a general sense of where I found stuff online, it helps me keep the recipes I can't not make in one handy little place.

Here's what my "Yum" board looks like on Pinterest:


HELLO GORGEOUS.

I've only made a few of the recipes I've collected so far, but last week I decided to give this one a try: Double chocolate pumpkin cake with pumpkin spice buttercream.

What the what?

I know. You can't not make that, can you?

So I made it. And let me tell you...I licked the crap out of that mixing bowl. Raw eggs and all. I kept saying "I shouldn't be doing this..." as I globbed another spoonful out of the bottom and into my mouth. I probably had an entire cupcake's worth of batter left once I'd filled two muffin pans, but instead of topping them off I chose a path filled with gluttony and irresponsibility.

But...baby's still kicking and I haven't come down with salmonella yet, so I'm guessing things are fine.

Here, my friends, is the must-have recipe of the week. You're welcome.

Double Chocolate Pumpkin Cake with Pumpkin Spice Buttercream
Courtesy of: Picky Palate
Serves: 24 (or 25, depending on how you use that last cupcake's worth)
Prep and cook time: 45 minutes

Cake:
1 box devils food cake mix
1 small box instant chocolate pudding
1/2 cup canola or vegetable oil
1/2 cup buttermilk or milk
4 large eggs
1/2 cup sour cream
15 ounce can pumpkin (reserve 2 tablespoons)
2 cups semi-sweet chocolate chips

Frosting:
2 sticks unsalted butter, softened
2 tablespoons reserved pumpkin
1/4 teaspoon ground cinnamon
4 to 5 cups powdered sugar
2 to 4 tablespoons milk

Preheat oven to 350 degrees and line two muffin tins with paper cups. Place cake mix, pudding mix, oil, buttermilk, eggs, sour cream and can of pumpkin, and chocolate chips in a bowl or stand mixer, and mix until well combined, about 1 to 2 minutes. Divide batter evenly into cups. Bake for 15-20 minutes or until cooked through.

While cakes are baking prepare the buttercream. Place butter, reserved 2 tablespoons pumpkin and cinnamon into stand or electric mixer. Mix on high until well combined. Slowly add the powdered sugar until thick and creamy. Slowly add the milk until buttercream is a nice consistency. Frost over cooled cakes, slice and serve.

Delicious and [kind of] nutritious.

Now, I know I've said time and time again that I don't cook, but I do bake. And once in a while I make something awesome. When that happens, I feel it's only fair I share the recipe.

I made this zucchini bread recipe last summer and loved it, then kind of forgot about it. Glad I remembered! It's super moist and cinnamony and of course chock full of vegetables (and sugar) so it's also good for you! And the recipe makes two loaves, which I always think is nice — one for immediate consumption, one for the freezer. Or one to share with a friend, if you're nicer and less of a pig than I am.

Zucchini Bread

3 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp cinnamon
3 eggs
1 cup vegetable oil (I use a canola blend)
2 1/4 cups sugar
3 tsp vanilla extract
2 cups grated zucchini (two small)*
1 cup chopped walnuts

Grease and flour two 8x4 loaf pans. Preheat oven to 325.

Sift flour, salt, baking powder, baking soda, and cinnamon together in a medium bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients, beat well. Stir in zucchini and walnuts.

Bake for 40-60 minutes** or until toothpick comes out clean. Cool in pan on rack for 20 minutes, then remove bread from pan and cool completely.

Aren't these lovely little loaves?


*I also think this base would be awesome with diced or grated apples.
**My oven cooks slowly, so I typically check at 40 minutes but end up going closer to 60+.