Moist Chocolate Cake with Peanut Butter Frosting

 Cake Ingredients 

• 2 cups all purpose flour
• 1 tsp talt
• 1 tsp baking powder
• 2 tsp baking soda
• 3/4 cup baking cocoa
• 2 cups sugar
• 1 cup vegetable or coconut oil
• 1 cup hot coffee
• 1 cup milk
• 2 eggs
• 1 tsp vanilla extract 

Frosting Ingredients 

• 4 cups confectioners sugar
• 6 Tbsp peanut butter
• 1 teaspoon vanilla 
• 1-2 pinches of salt
• 2 Tbsp milk (more if necessary)
• Mini chocolate chips *Sprinkle on top of frosting once cake is iced

Cake: Sift together dry ingredients in a mixing bowl. Add oil, coffee and milk; mix at medium speed for 2 minutes. Add eggs and vanilla; beat 2 more minutes. (Batter will be thin). Pour into two greased and floured 9-inch cake pans and 6 muffin cups OR 9 x 13 inch pan. Bake at 325 degrees F for 25-30 minutes for 9 inch pans or 40-45 minutes for 9x13 inch pan. 

Frosting: Combine all ingredients and beat with an electric mixer until smooth and creamy, adding more milk if necessary. 

*When cake is done and cooled, ice with peanut butter frosting and sprinkle with mini chocolate chips :). 

Enjoy! 

Egg Bites

  Ingredients

• 6 eggs
• 1/4 cup milk
• 1 teaspoon butter
• 1 large handful of spinach
• 6 cherry tomatoes
• 1 red bell pepper
• Shredded cheese
• Black pepper to season

Preheat oven to 350 degrees F. 

Whisk together the eggs and milk until they are light and fluffy. 

Use the butter to lightly coat a muffin tin, then divide the mixture equally into a muffin tin. (They should all be roughly half filled). 

Finely chop the spinach and red pepper. Place into each muffin cup. Quarter the cherry tomatoes and add about half a tomato to each one. Add cheese, then a sprinkle of pepper. 

Finally, use a spoon to press the vegetables down so they are covered in egg. 

Bake in the oven for 25 minutes until golden. 

Cool before serving. 

Enjoy!

Blackstone Zucchini

 Ingredients 

• 2-3 zucchini cut into two inch strips
• 1/4 cup avocado oil
• 2 cloves garlic minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Wash the zucchini. Then cut the zucchini into 2-3 inch chunks.

In a large Ziploc bag add the zucchini, oil, garlic, Italian seasoning, salt and pepper.

Zip the baggie shut and shake until the zucchini is evenly coated with seasoning. 

Preheat the Blackstone to medium high heat. Cook the zucchini for 2-3 minutes and then flip and cook for an additional 1-2 minutes. Zucchini should be al dente. 

Enjoy!