Reflecting

Another Thanksgiving has come and gone.  We had only  9 people for dinner.  Everyone else had other places to go.  Do you think it was the cranberries?
It's quiet here at the house tonight and I have time to reflect.   I have a wonderful husband with a great sense of humor and an abundance of patience.  I have children and grandchildren who light up my life.  My parents are in relatively good health and they have been great examples to me.  I have good friends.  I have the gospel of Jesus Christ.  My life is full.  I have trials.  I have weaknesses.  I am blessed beyond measure.

This truly is a day of Thanksgiving.

Reminders and Recipe

It's good to have reminders of all the blessings I have...

...and how to look for the good things, even in trials.

Miracles don't need to happen

to know each day is a gift!

Speaking of abundant blessings, do you have any zucchini left in your garden or grated in your freezer?  Here's a delicious recipe from Laura at Real Mom Kitchen.  She has it as a cake.  We decided to make cupcakes from the recipe.  Absolutely delicious!  We made them for the yard sale and they were a hit!. 

Pineapple Zucchini Cake

1 cup All-purpose Flour

1/2 Cup Whole Wheat Pastry Flour (can Use All White Flour If You Don't Have This, I used all white)
1-¼ cup Granulated Sugar
1/2 Cup Sweetened Flaked Coconut
2 teaspoons Baking Soda
1 teaspoon Salt
2 teaspoons Ground Cinnamon
Freshly Grated Nutmeg, To Taste (1/4 To 1/2 Tsp
1 Pinch Ginger (about 1/16 Tsp Or So
3 Tablespoons Canola or vegetable Oil
2 whole Large Eggs
1 Teaspoon Vanilla
2 Cups Grated (unpeeled) Zucchini (I peeled most of mine)
1 (20 Oz.) Can Crushed Pineapple In Juice, Drained (reserve juice for frosting)

Frosting

2 Tablespoons Butter, Softened
8 Ounces Low-fat Cream Cheese, Softened (can Use Full-fat Cream Cheese)
2 Cups Powdered Sugar, Approx.
2 Teaspoons pineapple juice
Chopped Walnuts Or Pecans (optional to go on top of the cake)

Preheat oven to 350°.
To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, baking soda, salt, and spices in a large bowl; stir well with a whisk.
Combine oil, eggs, and vanilla; stir well. Stir egg mixture, grated zucchini, and pineapple into flour mixture. Batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little splash of the pineapple juice.

Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for about 33-35 minutes or until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. Cool completely on a wire rack.

OR 

Spoon batter in cupcake liners.  Bake for 22 to 25 minutes or until center springs up when touched. (Makes 24 cupcakes)

To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and pineapple juice just until smooth. Add a splash of milk or more pineapple juice if necessary (I didn't need any). Spread frosting over top of cake. You can garnish with chopped pecans or walnuts (Right before serving), if desired.

And this recipe can be turned into a Carrot Cake just by substituting shredded carrots for the zucchini.

To all my friends, Have a Good Day!