Yummy Homemade Recipes

Moist Peanut Butter Zucchini Cake

Ingredients:

- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg

For the Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup creamy peanut butter
- 2 cups powdered sugar
- 2 tablespoons milk (more if needed)
- 1/2 teaspoon vanilla extract

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, beat together the peanut butter, granulated sugar, and brown sugar until smooth.
3. Add eggs one at a time, mixing well after each addition. Stir in the vegetable oil and vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the grated zucchini until evenly distributed.
7. Pour batter into the prepared pan and smooth the top.
8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool completely in the pan on a wire rack before frosting.
10. For the frosting, beat together the cream cheese and peanut butter until creamy.
11. Gradually add powdered sugar and milk, beating until smooth and spreadable. Add more milk if needed for consistency.
12. Stir in vanilla extract.
13. Spread frosting evenly over the cooled cake.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes

Kcal: 380 kcal | Servings: 12 servings

Tips:
Use freshly grated zucchini and squeeze out excess moisture for a less soggy cake.
Chill the frosting briefly if it becomes too soft to spread easily.

Old-Fashioned Rhubarb Thumbprint Cookies with a Sweet Glaze

Ingredients:

- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup rhubarb stalks, finely chopped
- 1/2 cup granulated sugar (for rhubarb filling)
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract

Directions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and 2/3 cup granulated sugar until light and fluffy.
3. Beat in the egg yolk and 1 teaspoon vanilla extract until well combined.
4. Gradually add the flour and salt, mixing until a soft dough forms.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart.
6. Using your thumb or the back of a spoon, gently press an indentation into the center of each ball.
7. In a small saucepan, combine the finely chopped rhubarb, 1/2 cup granulated sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the rhubarb softens. Remove from heat and let cool slightly.
8. Spoon a small amount of the rhubarb filling into each indentation on the cookies.
9. Bake for 12-15 minutes, or until the edges are lightly golden. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10. In a small bowl, whisk together powdered sugar, milk, and 1/2 teaspoon vanilla extract until smooth to make the glaze.
11. Drizzle the glaze over the cooled cookies and allow it to set before serving.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes

Kcal: 180 kcal | Servings: 24 cookies

Tips:
Chill the dough for 30 minutes before shaping to prevent spreading during baking.
Use fresh rhubarb for the best tart flavor and vibrant color in the filling.

Lemon Crumb Cake

Ingredients:

Cake Batter:
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup (180 ml) milk
- Zest of 2 lemons
- 2 tbsp fresh lemon juice

Crumb Topping:
- 1 cup (125 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ tsp cinnamon
- 6 tbsp (85 g) melted butter

Lemon Glaze:
- 1 cup (120 g) powdered sugar
- 2–3 tbsp lemon juice

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt for the cake batter.
3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Stir in the lemon zest and lemon juice until combined.
6. Pour the batter into the prepared pan and spread evenly.
7. For the crumb topping, mix the flour, sugar, and cinnamon in a bowl. Stir in melted butter until large crumbs form. Refrigerate the crumb topping while preparing the cake batter.
8. Sprinkle the crumb topping evenly over the batter.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. While the cake cools, prepare the lemon glaze by whisking powdered sugar and lemon juice until smooth.
11. Drizzle the lemon glaze over the cooled cake before serving.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 65 minutes

Kcal: 360 kcal | Servings: 9 servings

Tips:
Use room temperature ingredients for a smoother batter and better rise.
Chill the crumb topping before baking to ensure a crisp texture.