Archive for the ‘Chocolates’ Category

Zucchini has become one of my favorite fresh ingredients to play with this summer. I love it roasted in salads, grilled in pasta, baked in pies and it is crazy good when paired with chocolate. I have been spending way too much time playing around with the different the types of recipes for zucchini breads lately, some with chocolate and some without. Personally, I vote for the ones with the chocolate. It doesn’t really matter if you use milk or dark chocolate. Either way it is perfect. I also threw in some fresh blueberries into the mix and it turned out amazing. I prefer mine fresh out of the oven with a tall glass of ice tea. Then again, having a cold slice of this the next day still makes me a happy girl.

Zucchini Bread with Chocolate and Blueberries

1 large eggs
1/3 cup apple sauce
1/4 cup fat free sour cream
1/2 cup sugar
1 cup grated zucchini
1 teaspoons vanilla extract
1  ½ cup all-purpose flour
2 teaspoons cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chocolate chips
1/2 cup fresh blueberries

Preheat oven to 350°F.
Grease and flour one 8×4 inch loaf pans

In a large bowl, whisk together the egg, sugar, apple sauce, sour cream and vanilla. Then add in the grated zucchini. And that’s the wet ingredients.

Combine the dry ingredients together, flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as chocolate chips and fresh blueberries. Stir this into the wet mixture. Pour batter into the greased loaf pan.

Bake for 60 minutes or until a tester inserted into the center comes out clean.


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I never knew that making these babies could be so much fun and easy. It makes me wonder why I haven’t made them before.  

I wanted to try making these with only 4 ingredients, since that was what I had in my pantry. I love the depth of  the dark chocolate in this recipe and somehow it makes me  feel less guilty eating them. I also made an extra batch of these for my next cookie project. But for now, here is the recipe.

Dark Chocolate Peanut Butter Cups

2 cups dark chocolate

For the filling:

1/2 cup crunchy organic peanut butter

1/2 cup confectioners’ sugar

1/3 cup chocolate sandwiched cookie crumbs

Pinch of salt

Melt the dark chocolate in a double boiler.

Mix together the peanut butter, confectioner’s sugar, cookie crumbs and salt together.

Working one at a time, pour a teaspoon of melted chocolate into each mini paper cups. Use a small pastry brush to coat the inside with chocolate, making sure the chocolate is thick and there are no gaps. Place the chocolate-covered liners in the refrigerator to firm up for about 5 minutes.

Then fill in with a teaspoon of the peanut butter mixture. Pressing down gently to make sure the paste is evenly distributed. Then cover the cups with remaining melted chocolate, spreading carefully so that none of the peanut butter can be seen. Then, refrigerate until set for 10 minutes.

Makes about 20 cups

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