Chocolate Zucchini Cake

Chocolate Zucchini Cake

• 2 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 4 eggs
• 1 1/2 cups vegetable oil
• 3 cups grated zucchini
• 3/4 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
3. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

Nutritional Information

Amount Per Serving  Calories: 245 | Total Fat: 15.1g | Cholesterol: 35mg

Pumpkin Whoopie Pies - Adapted from Brown Eyed Baker

Yield: About 3 dozen assembled whoopie pies (will vary depending on how large you make them)

Prep Time: 20 minutes | Bake Time: 10 to 12 minutes

For the Whoopie Pies (or as I prefer to call them pumpkin cookies):
3 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground nutmeg
1 cup granulated sugar
1 cup brown sugar
1 cup canola or vegetable oil
3 cups chilled pumpkin puree (canned pumpkin - not pumpkin pie filling)
2 eggs
1 teaspoon vanilla extract

For the Maple-Cream Cheese Filling:
3 cups powdered sugar
8 ounces cream cheese, at room temperature (1 brick)
1/2 cup unsalted butter, at room temperature
3 tablespoons maple syrup (I used Pure Maple Syrup - I recommend it if you can) 

1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat. (Get serious with the parchment paper, it makes a huge difference)

2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, and nutmeg. Set aside.

3. In a separate bowl, blend the granulated sugar, the brown sugar, and the oil together. I beat the crap out of it, to make sure there are no lumps. Maybe not the best idea? Add the pumpkin puree and beat to combine thoroughly. Add the eggs and vanilla and whisk until combined.

4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.

5. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart. A Tablespoon actually works wonderful.

6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.

7. To make the filling, beat the butter until smooth with no visible lumps, they say 3 minutes, but it could take less if your butter is room temperature. Add the cream cheese and beat until smooth and combined, about 2 minutes. Throw in the powdered sugar a little at a time, then dump in the maple syrup and vanilla and beat until smooth.

8. To assemble the whoopie pies: Turn half of the cooled cookies upside down. Plop the filling onto that half (if you're talented enough, you could pipe it on, alas, I am not). Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Don't push too hard or it will explode out of the sides. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.

Credit given to Brown Eyed Baker who is continuously giving me fantastic recipes to try!

Coconut Macaroons Dipped in Chocolate

Coconut Macaroons Dipped in Chocolate

2/3 cup Sweetened Condensed Milk
1 1/2 tsp. Vanilla
1 Large Egg White
1/8 tsp. Salt
3 1/2 cups Sweetened Flaked Coconut

Chocolate Dipping
10 Ounces Semi-Sweet Chocolate Chips
1. Preheat oven to 325°F degrees. Line cookie sheet with parchment paper or a silicone mat. 

2. In a large bowl, stir together sweetened condensed milk, vanilla, egg white, and salt until combined. Stir in coconut until well blended.

3. Drop dough by tablespoon about two inches apart. Form cookies into loose haystacks with your fingertips, moistening your hands with water as necessary to avoid stickiness. 

4. Bake until golden brown, about 15-20 minutes

5. Cool the cookies on the cookie sheet until lightly set, about two minutes. With metal spatula, move to wire rack. 

6. After cookies have set, typically about 30 minutes, set out two sheets of parchment paper. 

7. Melt chocolate over low heat, stirring the whole time. I will sometimes add in some cooking wax, to help the chocolate melt evenly. Dip the bottom of the macaroons into the chocolate and put on parchment paper to cool. Refrigerate until chocolate has set.  

Peanut Butter Buttercream Frosting

Peanut Butter Buttercream Frosting

Makes about 1 cup
2/3 cup natural creamy peanut butter
1 stick unsalted butter (8TBSP)
3/4 confectioners sugar
Fine salt (optional)

1. Cream peanut butter and butter in the bowl with an electric mixer. On low speed, mix in sugar until combined, then beat mixture on high speed until fluffy and smooth, about 3 minutes. Add salt to taste, if desired. Use immediately.

(Goes great with the Flourless Chocolate Cake!)

Flourless Chocolate Cake

Flourless Chocolate Cake

4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 tsp vanilla extract

1. Preheat oven to 300 degrees Fahrenheit. Grease 8 inch round cake pan, and dust with cocoa powder.

2. In either a double boiler, or closely watched in a regular pan, melt together chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.

3. Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes then turn out onto a wire rack and cool completely. Slices can be reheated for 20 to 30 seconds in the microwave if desired.

Chocolate Chip Cookies with Walnuts

Chocolate Chip Walnut Cookies
2 cups plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter, melted and cooled until warm
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

1. Preheat oven to 325 degrees Fahrenheit. Grease (with butter, or cooking spray) cookie sheet, and set aside.

2. Whisk together flour, baking soda, and salt in a medium bowl. Set aside.

3. Mix together butter, sugar until well combined. Add in eggs and vanilla. Add dry ingredients until combined. Add chocolate chips.

4. Drop by spoonfuls onto cookie sheet, 2 inches apart

5. Bake for 10-13 minutes, or until cookies are golden brown. Cool on baking sheet. Remove cooled cookies from the baking sheet with a metal spatula.

Chocolate Chip Cookie Dough Cheesecake Bites

Chocolate Chip Cookie Dough Cheesecake

Crust:
1 1/2 Cups Graham Cracker Crumbs (take your aggression out on 8 graham crackers)
5 TBPS Melted Butter


Cookie Dough
5 TBS butter, melted and cooled
1/3 cup light brown sugar
1/4 cup all-purpose flour
1/2 tsp vanilla extract


Cheesecake Filling
10 oz. cream cheese, at room temperature
1/4 cup granulated sugar
1 egg
1 tsp vanilla extract


Chocolate Drizzle (optional)
1/3 cup semisweet chocolate chips
1 tsp vegetable shortening


1. Preheat oven to 325 degrees Fahrenheit. Lightly grease an 8x8-inch baking pan, line with parchment paper, and butter the parchment paper; set aside.


2. Stir together graham cracker crumbs and melted butter until crumbs are evenly moistened. Press the mixture into the bottom of the buttered pan. Bake for 6 minutes until lightly browned. Cool on wire rack.


3. Cookie dough; stir together butter and sugar until smooth. Stir in flour, vanilla, and chocolate chips. Refrigerate until firm (roughly 35 minutes), then roll into teaspoon sized balls. Return to fridge.


4. While cookie dough is cooling, prepare cheesecake filling. Beat together cream cheese and sugar on medium speed until smooth, scraping bowl as needed. Add egg and vanilla, beat until thoroughly combined.


5. Remove cookie dough balls from the refrigerator, toss with 1 tsp flour. Drop into the cheesecake filling and mix together. Pour filling into pan, taking care to spread evenly and all the way to the edges of the pan. Bake for 30 minutes, or until cheesecake does not jiggle. Transfer to a wire rack and cool completely. Chill in the fridge for 2 hours.


6. Using parchment paper, lift out of the pan and place on cutting board. Cut into squares.


7. To make the chocolate drizzle, combine chocolate chips and shortening in a small bowl and microwave for 1 minute at 50% power and stir until smooth. I typically prefer to melt my chocolate chips over the stove, as I tend to burn them in the microwave. Drizzle over bars and allow to set for 20 minutes.


Makes: 16 bars
Prep time: 30 minutes
Cook time: 41 minutes 

Recipe Adapted from Brown Eyed Baker