zucchini cupcakes with caramel frosting.

i made these cupcakes for a bake-off we hosted at our home a few weeks ago. . . actually many, many weeks ago. i've been falling off the blogging train lately, largely because i started working at a restaurant where i get free food cooked for me everytime i work, robbing me of all motivation to cook at home. i actually have been sucking lately. i need to pick things back up for my sweet husband. 

anywho, we crammed about 30 people into our one-room apartment and had a bake-off. the winners earned coupons for dinner with the carlstons (that's what happens when your hosts are forgetful and cheap), and all in attendance left with tummy aches for days.

zucchini cupcakes with caramel frosting

makes 18 cupcakes

tasteofhome.com

ingredients:

3 eggs

1 1/3 cup sugar

1/2 cup canola oil

1/2 cup orange juice

1 tsp. almond extract

2 1/2 cups flour

2 tsp. cinnamon

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1/2 tsp. ground cloves

1 1/2 cups zucchini, grated

for the frosting:

1 cup brown sugar, packed

1/2 cup butter, cubed

1/4 cup milk

1 tsp. vanilla

2 cups powdered sugar

1. preheat the oven to 350 degrees.

2. beat together the eggs, sugar, oil, orange juice & almond extract in a large bowl.

3. whisk together flour, cinnamon, baking powder, soda, salt & cloves in a small bowl. and to egg mixture & stir until combined. add the zucchini.

4. fill lined muffin tins 2/3 full with batter. bake for 20-25 minutes, or until toothpick inserted in center of cupcake comes out clean. let cool in pan for 10 minutes before removing to wire rack.

5. combine the brown sugar, butter and milk in small saucepan. bring to a boil over medium heat. lower heat and continue cooking for about 2 minutes, or until thickened. remove from heat and stir in vanilla. cool to lukewarm.

6. gradually add the powdered sugar to caramel mixture. frost cupcakes once they are cooled & enjoy!

thai wraps {vegan}

i came up with these when we were on our vegan kick (which we are sooooo over it's ridiculous... hello $1 mcdonalds ice cream cones, daily). but vegan or not, these things are seriously delicious. especially when you sit down and eat them right, with a bottle of sriarcha sauce in hand. 

thai wraps

makes 4 wraps

ingredients:

4 large wheat wraps -- i used the same wraps i made for falafel, here

for the quinoa:

1/2 cup quinoa (about 2 cups cooked)

2 tbs. rice vinegar

1 tbs. garlic, minced

1 tsp. salt

for the sauce:

1/4 cup peanut butter

3 tbs. honey

1 1/2 tbs. rice vinegar

1 tbs. soy sauce

1/2 tsp. crushed red pepper flakes

for the filling:

1/4 cup olive oil

1 cup extra-firm tofu, chopped into 1" pieces

1 cup zucchini, chopped

1 cup broccoli, chopped

1/2 cup carrot, julienned

3/4 cup bean sprouts

1. place the quinoa, 2 tbs. rice vinegar, garlic, salt and 3/4 cup water in a small pot and bring to a simmer. reduce to low heat, cover, and continue cooking for 30-35 minutes, until all liquid is absorbed and the little white rings around the quinoa are visible. fluff and set aside.

2. while the quinoa is cooking, heat 2 tbs. olive oil over medium heat. add the tofu and fry until golden. remove tofu from pan and set aside.
3. add remaining olive oil to pan and cook zucchini, broccoli & carrot until zucchini is browned and broccoli and carrot are slightly soft. take off heat and add tofu to pan.
4. combine the ingredients for the sauce and pour over quinoa. add veggies to quinoa mixture.
5. distribute filling between wraps and add bean sprouts to each. wrap up and eat!

zucchini pizza {vegan}

i don't care if we're eating vegan, pizza is a must. here's a vegan version of zucchini pizza, that would also be great with some mozzarella or goat cheese on top.

zucchini pizza

serves 2-4

ingredients:

homemade or store-bought pizza crust (i use the barefoot contessa's dough, here.)

1/4 cup cornmeal

3 tbs. olive oil

2 tbs. garlic, minced

1 tbs. garlic salt

3 roma tomatoes, thinly sliced

1 zucchini, thinly sliced

1/4 cup artichoke hearts

salt & pepper, to taste

1. preheat the oven to 400 degrees.

2. heat 1 tbs. olive oil in a small sauce pan. add zucchini slices & saute until almost translucent.

3. cover baking sheet or pizza stone with cornmeal. set dough on top of it.

4. brush dough with olive oil & minced garlic. sprinkle with garlic salt, especially crusts. rub in with your fingers.

5. cover dough with tomatoes, arranging in a circular pattern. lay zucchini on top of tomatoes, also in a circular pattern. evenly spread artichoke hearts on top. sprinkle with salt & pepper, and put it in the oven. cook until crust is golden brown.