I let her lick the spoons, bowl, and mixer attachments when we're done!
And yes, she dresses herself these days. Got to love the "matching" stripes.
The afternoon of this picture we were making a Chocolate Zucchini Cake. I know it sounds a little gross at first, but I've seen these recipes around forever and always wanted to try one out. The taste was pretty good and the zucchini adds some good moisture to the cake and allows you to cut down on the fat (see the amounts of oil & butter below) but I had some air bubbles in the batter. I think the texture of the cake would have turned out better if I didn't overmix it. And, I'll share a little bit of the blame with my sous chef who loves cranking up the speed on my stand mixer. When I'm not looking. Or when I've just added flour or cocoa powder. It's a mess, but still a lot of fun.
I also wasn't crazy about the one-bowl method in the recipe I used from the King Arthur Flour website so I changed it in the recipe below. I was, however, a fan of the way that the icing is done . . . pretty nifty! If you want to make a 9x13 pan, double the recipe below and bake it between 30 and 35 minutes.
Chocolate Zucchini Cake (one 8x8 pan)
original recipe here
1/4 cup butter, room temperature
1/4 cup vegetable oil