Pink & Brown 9-Patch, An Outing Recommendation, and Zucchini Report with Recipe

There is something about pink & brown that reminds me of my childhood.  That must have been a popular colour combination in the sixties.

All of the piecing was s.i.d., then a motif was added to the setting squares.

Mmmm, love the back.

If you enjoy ART QUILTS you should take a drive to the Stratford Perth Museum and visit the SAQA exhibit.  Wonderful quilts!  The exhibit is on until Sept. 5th, and the museum is open seven days a week.

ZUCCHINI REPORT
Picked this week:  6
Picked YTD:        18

If you assume that a zucchini would cost one dollar in the grocery store, my savings are starting to add up.

I am leaving this morning for Grand Bend for the annual BEACH DAY with my longarm girls, and taking the following cake with me.  DH and I sampled it last night and it is delicious!!  He really liked it in spite of the zucchini.  Ha ha ha... :-)

Here is the LINK with all the nutrition information, or I have printed the recipe below without the advertisements.  You're welcome.

DOUBLE-CHOCOLATE ZUCCHINI BUNDT CAKE

·         Portion size12 servings

Cake:

Chocolate Sauce:

•           1 cup butter softened •           1 1/3 cup packed brown sugar •           3 egg •           3/4 cups milk •           3/4 cups vegetable oil •           2 1/2 cups all-purpose flour •           1 tablespoon baking powder •           3/4 teaspoons each baking soda and salt •           3/4 cups cocoa powder •           2 1/2 cups grated zucchini (peel on) •           1 cup semisweet chocolate chips

•           170 g bittersweet chocolate (about 6 oz) chopped •           1/3 cup whipping cream 35% •           2 tablespoons corn syrup

Cake: In large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time, until combined. Beat in milk and oil.

In separate bowl, whisk together flour, baking powder, baking soda and salt; sift in cocoa powder.

Stir flour mixture into butter mixture just until combined. Fold in zucchini and chocolate chips. Scrape into greased and floured 10-cup (2.5 L) Bundt pan, smoothing top.

Bake in 325F (160C) oven until cake tester inserted in centre comes out clean, about 1 1/4 hours. Let cool in pan for 10 minutes. Invert onto rack set over sheet of parchment paper; remove pan. Let cool completely.(Make-ahead: Wrap in plastic wrap and store for up to 2 days or freeze in airtight container for up to 2 weeks.)

Chocolate Sauce: While cake is cooling, in heatproof bowl set over saucepan of gently simmering (not boiling) water, heat together chocolate, cream and corn syrup, stirring, until melted and smooth, about 5 minutes.

Let cool until lukewarm and sauce runs slowly off back of spoon, about 15 minutes. Spoon or spread over top of cake.