strawberries, pastry& lets get on with the show...

I have been eating out everyday for a week with so many showers, clubs & functions, I'm starting to think I might need a tent to wear by the 19th!!! This pie for Bookclub was so yummy we could (but won't) eat it every day!!! It had a cream cheese base & just before serving I topped it with REAL whipping cream (honestly, is there any other kind?) and a sprinkle of shaved chocolate. Pies have been such a big part of our life, sometimes you just have to give in to the craving... Honestly though my favourite version of this is raspberry, but they aren't ready yet... soon enough! I am also learning that I really work best with big batches (probably from all of the R & D at Sarsfield Foods...seems weird that Loblaws own it now but it still has our name!!!)  Anyway I make my pastry with lard  sorry, it's just the best & if you only indulge once in awhile, it's not so bad is it? (Don't answer that, I have a degree in dietetics, I am fully aware of the answer!!!) unbleached all purpose flour & lots of salt & sugar...I had to make so many shells because we are eating Quiche on the wedding day for lunch & now I have the messy part done! These shells are 12" in diameter, we like big  here!!! I don't know what it will be like in the fall with Alex at University... I'll have to practice SMALL or have lots of company!!! I actually started this day with another wedding cake... This is an old favourite chocolate zucchini cake & coming into the season, I'll post the recipe soon so you can use up your garden produce! * Emily tells me her zucchini is ready so here is the recipe!*

CHOCOLATE ZUCCHINI CAKE

¼ c butter
½ c vegetable oil
1 ¾ c sugar
2 eggs
1 t real vanilla
½ c buttermilk
2½ c sifted all-purpose flour
½ c cocoa powder
½ t baking powder
1 t baking soda
1 t cinnamon
1 t cloves
1 t instant coffee dissolved in 1T hot water
2 good cups grated zucchini
¼ c tiny chocolate chips

Cream together butter, oil, sugar, eggs, vanilla & buttermilk.

Sift and mix together all the dry ingredients & add to creamed mixture.

Bake in a greased bundt pan OR a 9” X13” (23cm X33 cm) pan

Bake at 375˚F (160˚C) about 45 minutes.

Frost with whatever suits you!

It is so moist & yummy (secret ingredients include coffee & cinnamon!). I have the two lemon cakes left & then I'll just have to decorate the day before. Nothing too fancy for Melissa...we're all about the YUM factor!
There hasn't been much scrapbooking time these past few days but I am working on a little grad book for Alex & a little book with Heather Bailey paper to put pics of my great neices in while they are here!I am getting excited!!!! Happy day :o)