This recipe is entered here as received, including the exclamation at the end. The only thing I would probably add is that the frosting is more of a glaze.
CAKE (Do not follow the instructions on the box of cake mix)
- 13″ x 9″ pan
- 1 - box Devil’s Food Cake Mix
- 1 - 21 ounce can cherry pie filling
- 2 eggs beaten
- 1 tsp. almond extract
Cake: Grease and flour pan. In a large bowl, combine cake mix, pie filling, almond extract and eggs. Stir “gently” until mixed. Pour into pan and bake at 350 degrees until toothpick comes out clean in center. 25 to 35 minutes.
FROSTING
- 5 Tablespoons butter or margarine
- 1/3 cup milk
- 1 cup sugar
- 1 cup chocolate chips (6 oz. package)
Frosting: Combine sugar, butter and milk in saucepan. Boil 1 minute stirring constantly. Remove from heat, add chocolate chips, stir until smooth. Pour over warm cake.
Smaczniego!
I promise you that, as long as you do not tell, not a soul who eats this dessert will believe that it is anything more than an apple pie. Please note: The number of zucchini given below is based, first, upon the zucchini we got out of our garden in Wisconsin - only slightly smaller than a newborn human baby, and second, upon the smaller-than-a-cucumber-sized ones available in Southern California grocery stores. Getting the amount correct will take time, so better to over- than under-purchase. Until I take the time to figure out the amount by weight, as the lovely commenter below suggested, please use your best judgement, and use leftovers as ice cream topping
For the filling, you will need:
- 2 large (or 12 - 14 small) zucchini, peeled, seeded (if seeds are large), quartered or halved length-wise, and cut into 1/4″ slices
- 2/3 c lemon juice
- 1 c sugar
- 1/2 t cinnamon
- 1/4 t nutmeg
Cook zucchini slices in lemon juice until tender; add sugar, cinnamon and nutmeg, simmer and then allow to cool.
For the crust and topping you will need:
- 4 c flour
- 2 c sugar
- 1/2 t salt
- 1 c margarine/butter/butter-flavored crisco
Combine flour, sugar and salt; mix well. Cut in the butter with a fork or other tined instrument, and mix until crumbly. (Side-note: this usually makes more crust mixture than I end up using, but I guess the originator of this recipe may have made a thicker crust than I do. Play with it.)
Fold 1/2 cup of the crust mixture into the filling mixture. The result should look and taste like apple pie filling. Press 1/2 the remaining crust mixture into a 9″ x 13″ pan; bake this crust at 375 degrees for 10 minutes. Pour zucchini over this new crust. Add 1 t cinnamon to remaining crust mix and sprinkle over zucchini. Bake at 375 degrees for 30 minutes. Slice into bars and serve!
Website
2929 Fifth Ave., Hillcrest San Diego, CA 92103 (619) 294-2132 Map
1430 Union St., Little Italy San Diego, CA 92101 (619) 294-7001 Map
Extraordinary Desserts makes a perfect after-dinner or late-evening destination to satisfy one’s sweet tooth. Typically about $10-$15 per person for a pastry or piece of cake and a drink, it’s not necessarily for every day, but every dessert there we’ve tried has been wonderful, so it’s definitely worth the money.
Extraordinary Desserts has an amazing selection of teas that are all mixed by hand, and an excellent selection of coffee drinks. My favorite is the Valrohna chocolate mocha; Kristin likes the “Chocolate Mint” and “Lover Girl” teas.
Desserts come in a wide range of styles and flavors; they always have something chocolatey, something fruity, something pastry, and sometimes a mix of each. Every night finds a different menu of special items, often served with their flavorful ice cream/gelatos on the side.
Whenever one goes, there’s always a line and both inside and out are usually crowded, but it’s not too difficult to find a table, and the line usually doesn’t last more than ten minutes.
The restaurant does an excellent job of packing orders to go; they even include cups of the various dessert sauces that would come with one’s order to garnish the plate.
Atmospherically, it’s a great place to sit and chat over food and a drink; during the summer, the outside seating is wonderful, and the inside is decorated with owner Karen Krasne’s collected object d’art, some of which are also offered for sale.
Overall, Extraordinary Desserts provides a tasty treat that, while not something one can do every night for just dessert, provides a tasty treat that’s worth the amount paid.
350 University Ave. (at the corner of University and Fourth)
Hillcrest San Diego, CA 92103 (619) 683-9322 Map
Hours:
Mon-Sun
Bread & Cie is the storefront for what’s become one of the premier sources of bread for many upscale restaurants and grocery stores in San Diego.
The most obvious and best of their items is, of course, the bread. They have all sorts of types, including 3-raisin, black olive, jalapeno-cheese, rosemary, and multigrain, among others. There’s also a daily bread selecting, including goat cheese and garlic (Sunday), challah (Friday), and red pepper and corn(?) (Saturday).
We like it as a destination for breakfast or lunch. Our favorite is the bread plate, which gets you three huge (1 to 1.5 inches thick) slices of any of their breads (mix and match), and your choice of butter, cream cheese, and preserves. Or, you can grab one of their sandwiches — favorites are roast beef and horseradish cream, mozarella and mushroom, or peanut butter, mascarpone cheese, and jelly.
Being a bakery, they also have all sorts of lovely and interesting cakes, tarts, rolls, and pastries. We usually don’t stray too far from the bread, but all the pastries and such we’ve tried have always been wonderful.
As well, they provide a range of breakfasty beverages — coffee, tea, and espresso drinks, as well as orange juice, lemonade, and the standard sodas.
Bread & Cie also sells loaves and rolls of their bread; sometimes if we’re feeling the need, we’ll head down to Bread & Cie to have breakfast before work, and grab a couple of loaves to bring back to the office.
In terms of a wait, more often than not there is a line, and both the parking lot and seating are crowded — but people finish and leave fairly quickly, so the wait usually isn’t that bad. The food is definitely worth it. They also will make their items to go, and it appears that they’ll also do catering.
Bread & Cie is an excellent place for a small (but not light!), inexpensive breakfast, or an excellent lunch sandwich.
