DOUBLE-COATED CHICKEN

DOUBLE-COATED CHICKEN
Jackson had fun helping me make this chicken. We all liked it. I think next time I would prefer regular corn flakes instead of Touch of Honey Corn Flakes.


7 cups Corn Flakes (crushed to 2 cups)
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1 cup milk
1 egg
1 cup flour
1/2 tsp salt
1/4 tsp pepper
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3 # chicken (we used drumsticks and had about 4#) rinsed and drained (did 1/2 with skin and 1/2 without)
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3 Tbsp butter, melted

Place crushed corn flakes in a shallow bowl. Set aside.

In a medium bowl lightly beat together milk and egg. Add flour, salt and pepper. Whisk until smooth. Dip chicken in batter. Coat with cereal. Place in a single layer on a cookie sheet that has been covered with tin foil and sprayed with cooking spray.

Drizzle with butter.

Bake at 350 for 1 hour or until chicken is tender and no longer pink. DO NOT cover pan or turn chicken while baking.

ZUCCHINI CAKE

ZUCCHINI CAKE
We thought this was so yummy!
http://www.care2.com/greenliving/dark-chocolate-zucchini-cake

3 oz. dark chocolate, chopped (I got mine from WinCo bulk)
1/4 cup canola oil
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1 1/4 cup flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
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1/2 stick (1/4 cup) butter, softened
3/4 cup sugar (I only used 1/2 cup)
2 eggs
1 tsp vanilla
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1/4 cup buttermilk
1 1/2 cup grated zucchini or summer squash

Preheat oven to 350. Grease a 9" cake pan and dust with some unsweetened cocoa powder.

Melt chocolate along with oil in a double broiler or a saucepan over low heat - be careful not to scorch. (I used a bowl sitting inside a pan witih boiling water)

Sift together flour, cocoa, baking powder, baking soda and salt in a medium bowl.

In a large mixing bowl, cream together the butter and sugar until light. Add the eggs one at a time, beating well after each addition. Then beat in the vanilla. Add the flour mixture and buttermilk, beating until combined, then fold inthe chocolate and oil mixture, and the zucchini.

Put batter into prepared pan and bake for 35-40 minutes. Cool the cake for about 10 minutes on a wire rack, then invert it on the rack, remove the pan and cool completely.

Can be served plain, with icing, dusted with powdered sugar or with fresh raspberries around it.

We did the following on top:4 oz. cream cheese
2 cups powdered sugar
1/2 stick of butter (1/4 cup)
1 tsp. vanilla

Chocolate Zucchini Cake with Brown Sugar Streusel

http://www.melskitchencafe.com/2013/09/chocolate-zucchini-cake-with-brown-sugar-streusel.html

This was so yummy! I read some of the comments and put the brown sugar down first.  I think next time I will try it on top see if it caramalizes more.  Put some in the freezer.  Curious how it will do.
Update: so yummy out of the freezer.  Perfect kick of chocolate :-)

YIELD: MAKES A 9X13-INCH CAKE

I've included some easy substitutions next to a few of the ingredients!

INGREDIENTS

Cake:
• 1/2 cup butter (can substitute applesauce or greek yogurt)
• 1/3 cup coconut oil (can substitue canola or vegetable oil)
• 1 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk (here are a few easy buttermilk substitutions)
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 cups shredded zucchini
Topping:
• 1/2 cup sliced almonds
• 1 cup chocolate chips
• 1/4 cup packed light brown sugar

DIRECTIONS

1. Preheat the oven to 325 degrees F. Lightly grease a 9X13-inch pan with cooking spray and set aside.
2. In a large bowl with an electric mixer (handheld or stand mixer), cream together the butter, oil and sugar. Add the eggs and vanilla and mix well. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon and salt. Add 1/3 of the dry ingredients to the batter and mix. Add 1/2 of the buttermilk; mix. Add another 1/3 of the flour mixture and mix until combined. Add the remaining buttermilk and mix followed by the last of the dry ingredients and stir to combine. Stir in the shredded zucchini.
3. Spread the batter in the prepared pan. Sprinkle with the almonds and chocolate chips. Sprinkle the brown sugar on top of everything.
4. Bake for 35-40 minutes until a toothpick inserted in the center comes out with moist crumbs (don't overbake!).
5. Let cool completely before serving. This cake tastes best at room temperature (and is great the next day, too!).