Is that even a word?

Gagootz!  Gagoots!  May sound like a sneeze to some but it is actually an Italian word for squash or Zucchini.  When used as slang, Gagootz expresses an entirely different meaning: "good for nothing".  I think we all know a few those. 

Cucuzza! No, I didn't stutter.  Cucuzza, is another word used in parts of Italy, that also refers to squash. It has a flavor combination of summer squash and cucumber. Cucuzza is an edible gourd. It has many other names, including bottle gourd and calabash. It can grow up to 3 feet long. It has light green inedible skin that you must peel away. The white, pulpy flesh has many seeds in the center, similar to a cucumber and has a slightly sweet, nutty flavor. .

So to answer the question, yes, they are words in the Italian language.  Fortunately enough, we all have been blessed with more than enough zucchini's throughout their season in the USofA.  They are very versatile and whether it is called a Zucchini, Squash, Gagootz or Cucuzza, it can be sliced and fried or sautéed, steamed or microwaved. They all make great addition to soups, stews, gumbos, quiches and sauces and can even be used in baked goods such as quick breads, muffins and pies.

Recently I put my clever to work and I tried my luck at making Gagootz Stew. It received rave reviews from both my husband and my father-in-law, who I thought would not like it for the fact that the stew was loaded full of fresh crunchy vegetables.
  

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Finger Lick'n Good

I have always been a fan of Dr. Pepper, so why not try it in a BBQ sauce.   Made this recipe recently for a picnic.   Not only did I add it to my pulled pork while it was cooking, but I also added it to my slow cooker baked beans and set some out as condiment for those who wanted to put in on their pulled pork sandwich.   Both the picnic and the food were a success.   Received a lot of comments on how good the baked beans tasted (will be posting that recipe too).   

If you like a nice Tangy BBQ sauce this is the recipe for you.   Go on and give it a try, you'll be lick'n your fingers for sure.

Basting the chicken with yummy sauce.

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Minty Deliciousness

Mint and chocolate are one of many classic combinations and you can't go wrong pairing them together whether it is in a brownie, a cookie, a cake, a pie or a cupcake.

My family has always enjoyed the Mint layered brownies, but when I wanted to make cupcakes for someone's birthday, I thought why not chocolate and mint with a Thin Mint cookie decoration. Not to forget the ganache filling and coating on top of the cupcake. Or for either of those to be outdone by the Butter Mint frosting that tastes just like an after dinner butter mint.







Thin Mint Cupcakes


Cupcakes
1 Chocolate Cake Mix
1 cup warm water
2 tsp. instant coffee
3 eggs
1 cup mayonnaise
24 Girls Scout Thin Mint Cookies (for decorating)
1/2 cup of mini chocolate chips (for decorating)

Instructions
Preheat the oven to 350 degrees. Line a standard size cupcake tin with paper liners. Pour cake mix into a medium sized bowl. Add in eggs and mayonnaise, stir until combined. Add water with coffee mixed in, stir just until combined. Fill cupcake tins 2/3 full of the batter. Bake for 20 minutes, rotating the pans half way through the baking time. Do not overbake (dries out your cake).

Chocolate Ganache
12 ounces chocolate chips
1 cup heavy cream

Instructions for Ganache
Place the chocolate chips in a small bowl. Heat the cream in the microwave just until heated through. Pour the warm cream over the chopped chocolate. Allow the mixture to sit for about a minute. Then mix until it looks smooth and glossy.

Set the warm ganache aside. Allow to cool before using it in cupcakes.

Butter Mint Frosting
1 1/2 cups of unsalted butter at room temperature
3 cups of powdered sugar
Pinch of salt
1 to 2 tbs. heavy cream
1tsp. peppermint extract
1 tbsp. Crème de Menthe

Instructions for the Butter Mint Frosting
In a small measuring cup, add the Crème de Menthe, peppermint extract, salt and cream. Mix until salt is dissolved.

Cream the butter until smooth and it is light and fluffy. Add the sugar a little at a time, beating until combined. Add the liquid ingredients, and beat again until light and fluffy.

Assembling the Cupcakes
Once cupcakes have cooled, core out a 1 1/2 inch diameter circle in each cupcake. Save the top of the cored cupcake piece to put back on top after filling with ganache.

Fill the hole with a heaping teaspoon of cooled chocolate ganache. Replace the top of the hole with the reserved cupcake piece.

Spread a thin layer of the ganache over the entire cupcake. Immediately press mini-chocolate chips, around the edges only, into the wet ganache.

Pipe the frosting on each cupcake inside of the rim of mini chocolate chips.

Drizzle left over ganache over cupcakes. Top with a chocolate mint cookie.

Notes & Swaps
You can add more mint flavoring to either the ganache or the cupcake, but I didn't want the mint to overpower the chocolate flavor. 

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