When one of your favourite things to eat is pie crust and your time to stock up on pies is in the Fall, then naturally that’s the perfect time to start your blog and begin sharing with others why you get so much enjoyment from pastry. In September of this year, that is just how Dorothy of Crazy for Crust made her blogging debut and with a phenomenal pie crust recipe to boot! She quickly followed up with a revelation to her readers that she also has a cookie obsession and if by chance, the cookie resembles a pie, even better. A browse through her post will uncover the fact that she also has quite a hankering for peanut butter and chocolate. Sometimes combined and sometimes doing a solo baking gig be it in cookies, cakes or whatever may strike Dorothy’s fancy. No one is going to think you are crazy stopping by and meeting this very thoughtful and talented baking Mom and who know’s? You just may have a slice of homemade pie waiting for you! I’m very happy that Dorothy is sharing her story and recipe with us today. You can follow her on Twitter @crazyforcrust
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Cancer has touched my family in many forms. So many of my family members, (on both sides), have suffered from cancer. Women, in particular, seem to have been affected more than others in my family tree. Several years ago, we got a very difficult phone call. My daughter was just a baby; I remember holding her while my husband talked to his father on the phone. His step-mother had been diagnosed with breast cancer. Thank goodness it had been caught early and with surgery and radiation she survived. She is still cancer free, over five years later. Mary’s diagnosis was my first experience with knowing someone with breast cancer. Her having this disease opened my eyes to how many women deal with this horrible diagnosis each year. Every year since, we try to participate in the Komen Race for the Cure. The first time I walked in that huge mass of people I was moved to tears. So many of them were wearing a pink shirt; I had no idea how far reaching this cancer is. One of the best of these events was when Mary was able to travel to Northern California and walk with her step-kids and grandkids. I know it is a day I will always remember.
I first became acquainted with Frosting for the Cause this Spring. At the time the first post I saw for this wonderful site came across my reader, there was another woman in my family with cancer. This time it was liver cancer. My cousin Debbie passed away this past Spring, less than six weeks after her diagnosis with Stage IV Liver Cancer. I knew as soon as I saw Frosting for the Cause that I wanted to participate. I wanted to do something to try to help make this disease go away. I decided to make Zucchini Bars for this post mostly in part because I have an abundance of it in my garden.
These bars are more like cake; soft and moist with a delightful rich flavor. The frosting has cinnamon as a prevalent ingredient, which heightens the flavor of the bar. They are a perfect pairing.
And, as an added bonus, these Zucchini Bars are super simple to make.
Mix all your ingredients in your mixer, then add the zucchini and stir.
Pour into your pans. The recipe said to use a jelly roll pan, which I don’t have. I used an 8″ and a 9″ square pan instead. I lined them with foil and nonstick cooking spray for easy removal.
Once the bars are baked and cooled, make the frosting. It’s a super simple frosting – just mix all the ingredients together and stir.
It’s a more runny frosting then a regular buttercream. The top will dry while the inside stays yummy and runny, so don’t let this sit for too long before frosting the bars.
Pour and spread the frosting on the squares. Chill so the frosting can harden a bit and then cut into bars.
I donated these Zucchini Bars to the Breast Cancer Support Group at my local hospital. The ladies in attendance were excited to hear about Frosting for the Cause and it’s goal. My donation of $25 is to the Komen Breast Cancer Foundation.
For the bars:
1 1/4 cups butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 1/2 cups flour
1 tablespoon baking powder
1 1/2 teaspoons cinnamon
2 1/2 cups fresh zucchini, grated
2 teaspoons vanilla
For the Frosting:
4 cups powdered sugar
1 teaspoon cinnamon
4 tablespoons butter (1/2 stick), melted
2 teaspoon vanilla
3-4 tablespoons milk
For the bars:
- Preheat oven to 350 degrees. Line a jelly roll pan or two square pans (8″ or 9″) with foil and spray with nonstick cooking spray.
- Whisk flour, baking powder, and cinnamon in a medium bowl. Set aside.
- Cream butter and sugars. Beat in eggs and vanilla. Add flour mixture and beat well. Stir in zucchini.
- Bake for 25-30 minutes. Cool completely before frosting.
For the frosting:
Do not make the frosting until ready to frost the bars. Mix all frosting ingredients in a large bowl. Pour and spread over cooled bars. Chill until the top is hardened, about 1 hour. Cut into bars.