Betty got a haircut!

Here is Betty with her new haircut. She did pretty well this time and didn't try to bite the groomer as much. I found a place in Loomis so it is close to take her. They really liked how she turned out.

Another pose for the camera. You don't know how hard it is to take picture of this puppy. She is always moving around so fast it is hard to get her to stay still.

Our attempt at taking a photo shoot with Ava and Betty. They just wanted to crawl around the chair and look at everything.

You get the idea!! We just could not get one decent shot in the 15 minutes we tried!!

What to do with ZUCCHINI

I have tried both these recipes and they are wonderful. The chocolate bread is so yummy!! The cobbler will fool anyone who eats it into thinking you are eating apple cobbler! Enjoy


Chocolate zucchini bread: Ingredients:

1 1/2 cups shredded zucchini
2/3 cup sugar
1/4 cup milk
1 egg
2 tablespoons honey
2 tablespoons oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/3 cup flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup unsweetened cocoa
1/2 cup mini chocolate chips
Powdered sugar, optional

Instructions:

Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan. Pat shredded zucchini dry with paper towels. In a bowl, combine sugar, milk, egg, oil, honey, vanilla, cinnamon and cloves.
In a large bowl, whisk together, flour, baking soda, baking powder, salt and cocoa. Add the zucchini, milk mixture and the mini chips to the flour. Stir just until moistened (lumps are OK)
Scrape into loaf pan and bake until a tooth pick inserted in the center comes out clean. 33 to 40 minutes. Cool in pan 10 minutes. Remove and cool completely on a rack. Sprinkle powdered sugar on top, if desired. (I just cooled it in the pan and it was fine) Tastes just like those chocolate muffins you have from the bakery!!


Zucchini cobbler: Ingredients

8 cups peeled, seeded and chopped zucchini (about 3 pounds)
2/3 cups lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

CRUST
4 cups all purpose flour
2 cups sugar
1 1/2 cups cold butter (3 sticks)
1 teaspoon ground cinnamon

Instructions

In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15 to 20 minutes or until zucchini is tender. Add sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from heat and set aside.

Preheat oven to 375 degrees

For crust, combine the flour and sugar in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of the remaining mixture into a greased 15 x 10 x 1 inch pan ( I didn't have one of these so I used a 9 x 13 pan) Spread zucchini over the top of crust. crumble remaining crust mixture over it. Sprinkle with cinnamon. Bake 40 to 45 minutes until golden brown and bubbly. (I had to cook a little longer because it was thicker)

This is really good with vanilla ice cream or whipped cream on the top and warm of course!!