Lemon Blueberry Zucchini Cake with Lemon Cream Cheese Frosting

I got recipe from Real Mom's Kitchen....I took it to a party and it was a big hit!

Lemon Blueberry Zucchini Cake with Lemon Cream Cheese Frosting

3 cups peeled and shredded zucchini
1 1/2 cups sugar
2 eggs
1 cup oil
1 tsp lemon extract (optional, which I used)
3 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
zest of 1 lemon
2 cups blueberries (I only used 1 1/2 cups)

Beat zucchini, sugar, eggs, oil, and lemon extract. Sift together dry ingredients and stir in with lemon zest. Fold in the blueberries gently. Pour into a well greased and floured Bundt cake pan. Bake at 325 for about 65 minutes or till toothpick comes out clean. Let sit in pan for 5-10 minutes, then invert onto cooling rack. Cool completely and frost with lemon cream cheese frosting.

Lemon Cream Cheese Frosting

3 Tbsp soft butter
3 oz soft cream cheese
2 cups powdered sugar
dash salt
zest of 1 lemon (2-3 tsp)
2 Tbsp fresh lemon juice (approximately)

Beat butter and cream cheese till smooth. Add powdered sugar, salt, zest, and enough lemon juice to make a spreadable consistency.

Enjoy!

HOMEMADE OREOS!

These are sooooooo good! :) YUMMY! I attempted to make them on Monday for our FHE treat, but Spencer and the girls ate them all before I could get the frosting done! So I made more today and added the frosting! They are delicious either way! I found this recipe on www.sisterscafe.blogspot.

~HOMEMADE OREOS~

For the Cookies:
1 package chocolate cake mix (I used Chocolate Fudge today, I don't remember which one I used on Monday, but Devil's food is going to make them taste more like an Oreo cookie Chocolate!)
2 eggs
1/2 - cup oil

Heat oven to 350 degrees. Add oil and eggs to cake mix and blend together. Roll dough into balls (a little larger than a quarter). Place on greased cookie sheet. Bake for 8 minutes. Remove from oven and let cool on sheet (until warm). Remove cookies from sheet and place on cooling rack. To assemble the cookies, add about a tablespoon of filling into the center of one cookie. Place another cookie similar in size on top of the filling. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

Cream Cheese Filling Recipe:
1/2 cup butter (1 stick)
1 block of cream cheese (8 oz)
3-4 cups - powdered sugar (depending on desired consistency)
1 - tsp vanilla extract

Cream butter and add cream cheese and mix well. Add vanilla. Add powdered sugar slowly until you reach your desired consistency.

SORRY I DIDN"T GET ANY PICTURES, BUT I THINK MOST OF US KNOW WHAT AN OREO LOOKS LIKE! :)

Sugar Cookie Bars!

These were a hit! Everyone was asking for the recipe! I found the recipe on realmomkitchen.com! I made green frosting and sprinkled crushed candy canes on ours! Yum! Sorry I didn't get a picture, they disappeared to fast! :)

Sugar Cookie Bars
1 cup butter; room temp.
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp soda
Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.

Frosting
1/2 cup butter; room temp
1/2 cup shortening
1 tsp vanilla
pinch of salt
4 cups powdered sugar
5 Tbsp milkfood coloring (if desired)
For frosting combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie.
(This frosting was great! I am going to use in alot in the future!)

Gingerbread Houses!

Tonight for FHE we made Gingerbread houses! I, actually Spencer, HOT GLUED the houses together! I wanted them to be strong and hold up so the girls could decorate themselve! They knew it was hot glue and they couldn't eat it! I found a great frosting recipe on The Idea Room! It was had strong lemon taste, but my daughter loved it and kept eating it! :) Below is the Recipe and Pictures of my girls' artwork! ;)

Royal Icing Frosting




Makes 2 1/2 cups.




2 large egg whites, more to thin icing



4 cups confectioners' sugar, or more to thicken



1 lemon juiced, I used lemon juice





Directions:
Beat eggs white until stiff, but not dry. Add sugar and lemon juice; beat for 1 more minute. If icing is too thick, add more egg whites; if it is too thin add more sugar. This icing may be stored in an air tight container for up to 3 days in the fridge.