Chocolate Buttermilk Zucchini Cake

I found this recipe in a recent LDS Living magazine that I checked out from the library.  I'm trying lots of new zucchini recipes in an attempt to keep up with my garden.  This is an easy dessert that incorporates this will hide the veggies from your kids.

CHOCOLATE BUTTERMILK ZUCCHINI CAKE

1 c brown sugar

½ c sugar

½ c butter, softened

½ c vegetable oil

3 eggs

1 t vanilla

1 c buttermilk

2 ½ c flour

1 t cinnamon

2 t baking soda

4 T cocoa

2 c grated zucchini

Chocolate chips

Whipped topping

In a large bowl, cream together sugars, butter, and oil. Mix in eggs, vanilla, and buttermilk.

In a separate bowl, mix together flour, cinnamon, baking soda, and cocoa. Add to creamed mixture. Stir in zucchini. Mix until all ingredients are well combined.

Pour into a greased and floured 9x13x2-inch cake pan. Sprinkle top with chocolate chips. Bake at 325º for 45 minutes. Turn off oven and let cake cool inside. The cake will be very moist. Serve with whipped topping.

Homemade Twix Bars

I got this recipe from my friend Janie.  She said that she makes this recipe when she has a left-over cake mix that she doesn't know what to do with.  These bar cookies are really delicious but certainly not low cal.  We didn't want to overdo it so I sent a container full with my husband to work to share with his co-workers.

HOMEMADE TWIX BARS

1 pkg. (18 – ¼ oz.) yellow cake mix

½ c butter or margarine
1 egg
½ c peanut butter chips
½ c chocolate chips
2 T cornstarch
1 jar (12-oz.) caramel ice cream topping
¼ c peanut butter
1 can (16-oz.) chocolate frosting

In a mixing bowl, combine the dry cake mix, butter and egg; beat until no longer crumbly, about 3 minutes. Stir in all chips. Press into a greased 13x9-inch baking pan. Bake at 350º for 18-22 minutes or until lightly brown.

Meanwhile, in a saucepan, combine cornstarch, caramel topping and peanut butter until smooth. Cook over low heat, stirring occasionally, until mixture comes to a boil, about 15 minutes. Cook and stir 1-2 minutes longer. Remove from heat. Spread evenly over warm crust. Bake 6-7 minutes longer until almost set. Cool completely on a wire rack.

Spread with frosting. Refrigerate for at least 1 hour before cutting.  Store in refrigerator.

Rocky Ledge Bars

This recipe comes from the Martha Stewart Cookie cookbook which I don't own but after trying these I think that I should get a hold of the cookbook for myself.  These dessert bars will not be found on any diet plan; they are simply loaded with calories!  They are sooo yummy.  You really won't be able to stop yourself after just one!

ROCKY LEDGE BARS

½ c (1 stick) unsalted butter, room temperature
2 ¼ c all-purpose flour
2 ¼ t baking powder
1 t coarse salt
1 ½ c packed dark brown sugar
3 large eggs
1 t pure vanilla extract
1 c miniature marshmallows
1 c semisweet chocolate chips
1 c white chocolate chips
1 c butterscotch chips
1 c caramel bits

Preheat oven to 350º. Spray a 9x13-inch pan with cooking spray. Line pan with parchment paper, allowing a 2-inch overhang on the longer sides. Spray the parchment paper with cooking spray. Set the pan aside.

Whisk together flour, baking powder, and salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar until smooth. Add eggs and vanilla extract, mix until smooth.

Slowly add in the flour mixture and mix until just combined. Fold in half of each of the marshmallows, chocolates, butterscotch chips, and caramels.

Spread batter into prepared pan. Sprinkle remaining marshmallows, chocolates, butterscotch chips, and caramels on top.

Bake until top is gold brown and a cake tester inserted into the center comes out clean, about 35 minutes. Let cool on a wire rack. Lift out of pan and transfer to a baking sheet. Refrigerate until set, at least 30 minutes. Remove parchment and cut into squares.

Double Chocolate Bars

If you like ooey gooey chocolate then this is the treat for you.  I found this recipe in a Taste of Home magazine.  I love that this recipe only calls for 5 ingredients and is quick to prepare.  I've received many compliments on this treat when I've shared it with friends and neighbors.

1 pkg. (16-oz.) cream-filled chocolate sandwich cookies, crushed

¾ c butter, melted
1 can (14-oz.) sweetened condensed milk
2 c (12-oz.) miniature semisweet chocolate chips, divided


Combine the cookie crumbs and butter; pat onto the bottom of an ungreased 13x9-inch baking pan. Combine the milk and 1 c of the chocolate chips in a microwave-safe bowl. Cover and microwave until chips are melted; stir until smooth.


Pour over crust. Sprinkle with remaining chips. Bake at 350° for 10-12 minutes or until chips begin to melt but do not lose their shape. Cool bars on a wire rack.

Favorite Brownies

This recipe is a modified version of a family recipe. These are my favorite brownies! I've taken these to many functions and I've even been told that they're "to die for". I wouldn't go quite that far but they are delicious.

2 ½ c sugar
½ c + 2 T cocoa
½ c shortening
6 T margarine, softened
6 T butter, softened
1 T vanilla
1 t salt
6 eggs
2 c flour


Combine ingredients together in one bowl. Bake in an ungreased 13x9x2-inch pan for 35-40 minutes at 350˚. Frost with your favorite milk chocolate frosting.

Chocolate Mousse Pies

If you love chocolate this is the recipe for you! I found the recipe for the chocolate mousse on a local television channel's website.  The mousse recipe itself has not been altered, however, I chose to serve the mousse in individual pie crusts.  This dessert is a little time consuming but is well worth the effort!

6 oz. fine chocolate (approximately 1 c finely chopped)
1 egg, well beaten
1 c milk
⅓ c + 3 T sugar, divided
Dash salt
1 t vanilla, divided
1 c whipping cream
8 individual graham cracker pie crusts

Shave a little chocolate and set aside for garnish. Finely chop remaining chocolate and set aside. Beat egg well and set aside. Place bowl and beaters for whipping cream in refrigerator to chill.


Combine milk, ⅓ c sugar, and a dash of salt in heavy saucepan. Stirring, over medium heat, bring milk to a boil. Remove milk from heat; stir eggs while slowly pouring approximately one third of the hot milk into egg. Return milk to stove and pour egg mixture back into remaining milk. Stirring constantly over medium heat, cook until slightly thick and mixture coats a spoon (do not boil). Remove from heat. Stir in ½ t vanilla and chopped chocolate; stir until chocolate is completely melted and mixture is smooth. Cool completely to room temperature.


Combine remaining 3 T sugar, ½ t vanilla and whipping cream in chilled bowl. Whip cream until stiff peaks form. Fold whipped cream into chilled chocolate; spoon mousse into serving dishes. Chill 6-8 hours. Serve in individual graham cracker pie crusts.

Peanut Butter Brownie Bars

Calling all peanut butter and chocolate lovers.  Have we got the recipe for you?  This will fix any chocolate or peanut butter craving.  These treats are so rich that you can eat just one so make sure you have someone to share with.  Your friends will most definitely thank you.

1 pkg. fudge brownie mix (13-inch x 9-inch pan size)
12 peanut butter cups, chopped
½ c salted peanuts, chopped
2 c chocolate chips
1 ¼ c creamy peanut butter
1 T butter
⅛ t salt
1 ½ c crisp rice cereal
1 t vanilla

Prepare the brownie batter according to package directions. Spread into a greased 13-inch x 9-inch baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs.


Sprinkle with peanut butter cups and peanuts. Bake 4-6 minutes longer or until the chocolate is melted. Cool on a wire rack.


Meanwhile in a large saucepan, combine the chocolate chips, peanut butter, butter and salt. Cook and stir until chips are melted and mixture is smooth. Remove from the heat; stir in cereal and vanilla. Carefully spread over brownies. Cover and refrigerate for at least 2 hours before cutting.

Cookies & Creme Pudding Pops

I originally found this recipe in a Kraft foods magazine.  This is a fun treat to make when you little hands helping you in the kitchen.  My son loved that he could be involved from start to finish but the best part was hours later when we enjoyed a cool treat on a warm summer night!

1 pkg. (3.9 oz) chocolate instant pudding

2 c cold milk
6 chocolate sandwich cookies
½ c thawed whipped topping

Beat pudding mix and milk in large bowl with whisk for 2 minutes. Place cookies in re-sealable plastic bag; seal bag. Use rolling pin to crush cookies. Add cookies and whipped topping to pudding; stir just until blended. Spoon mixture into 9 small paper or plastic cups. Insert wooden popsicle sticks into each for a handle. Freeze for 5 hours or until firm.

Banana Nut Cake

Today I was on the hunt for a new recipe to use up ripe bananas.  I discovered this Taste of Home recipe among my collection of "To Be Tried" recipes and I decided that tonight was the night.  I was very pleased with the result and I'll definitely make this cake again!

½ c butter, softened

1 c sugar

2 eggs

½ t vanilla extract

1 ¼ c all-purpose flour

¾ t baking soda

½ t salt

¾ c mashed ripe banana

½ c chopped pecans, toasted

In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until combined. Fold in banana and pecans.

Pour into a greased 8-inch square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Frost with cream cheese or vanilla frosting.

Strawberry Banana Oreo Parfaits

I made this quick dessert for family night.  I saw a similar recipe in a Kraft Foods Magazine several years ago.  I created my own version tonight.  It's so simple that I'm not sure if it qualifies as cooking, but it's great if you're in a hurry and don't want to go to a great deal of work.  This is also a great recipe to use when the kids want to help in the kitchen!

1 banana sliced
8-10 strawberries, sliced
1 t lime juice
1 pkg. (3.9 oz.) instant chocolate pudding
2 c skim milk
10-12 Oreo cookies, crushed
Whipped topping
Strawberry sauce, optional

Stir together banana, strawberries, and lime juice; set aside. Prepare chocolate pudding according to package directions; let sit in refrigerator for ~5 minutes. Layer in a clear glass or bowl: chocolate pudding, crushed Oreos, fruit mixture, pudding, crushed Oreos. Top with whipped topping and strawberry sauce if desired. Makes 2 servings.

Super Strawberry Shakes

I made these delicious milk shakes as a treat after dinner tonight.  This recipe is a blend of several milk shake recipes that I've seen.  My husband loved these shakes and was disappointed that he couldn't go back for seconds.  I prefer to use fat-free half and half to reduce the number of calories and fat with this treat.  You can also use a mixture of whipping cream and skim milk as a substitute for half and half if necessary.

⅔ c fat-free half-and-half

pint (~ 2 c) vanilla ice cream, softened

2 T strawberry ice cream topping

8 large frozen strawberries

In a blender combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately. Makes 2 servings.

Tip: To soften ice cream.  Microwave for 30 seconds on 30% power.

Chocolate Mint Brownies

I made these brownies last week for my brother-in-law, Rob's birthday.  As I was trying to decide what to make my husband suggested these - it turns out these happen to be Rob's favorites.  I guess you could say my husband had man's intuition, if there is such a thing.  Anyway, these brownies really are yummy.  They take some time to prepare and they are very rich - really you shouldn't eat too many considering the 3 sticks of butter required to make this decadent dessert.

1 c all-purpose flour

½ c butter, softened
½ t salt
4 eggs
1 t vanilla extract
1 can (16-oz.) chocolate syrup
1 c sugar

Filling:
½ c butter, softened
2 c confectioner’s sugar
1 T water
½ t mint extract
3 drops green food coloring


Topping:
1 pkg. (10-oz.) mint chocolate chips
½ c plus 1 T butter, cubed

In a large mixing bowl, combine the first seven ingredients. Beat on medium speed for 3 minutes. Pour batter into a greased 13x9x2-inch baking pan. Bake at 350° for 30 minutes or until toothpick inserted into middle comes out clean (top of brownies will still appear wet.) Cool completely.


For the filling, in a large mixing bowl, beat the butter, confectioner’s sugar, water, mint extract and food coloring until creamy. Spread over cooled brownies. Refrigerate until set.

For the topping, melt chocolate chips and butter over low heat in a small saucepan. Let cool for 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into squares. Store in refrigerator. Makes 5-6 dozen.

Indoor S'mores

This is an easy to prepare treat that is perfect for letting the kids help.  My 4-year-old son helped me measure the ingredients, stir the marshmallow and chocolate mixture, and press the bars into the pan.  He had fun and especially enjoyed licking off the spoon after we were done.  This is a great treat to take camping or on a picnic.

5 c miniature marshmallows
⅓ c light corn syrup
6 T margarine or butter
1 ½ c milk chocolate chips
1 t vanilla
8 c Golden Grahams cereal
1 c miniature marshmallows


Melt 5 c marshmallows, the corn syrup, margarine, and chocolate chips in 3-quart saucepan over low heat, stirring constantly; remove from heat. Stir in vanilla. Pour over cereal in large bowl. Mix quickly until completely coated with chocolate. Stir in 1 c marshmallows. Press mixture evenly in butter 13"x9"x2" rectangular pan with buttered back of spoon. Let stand at least 1 hour, or refrigerate if a firmer bar is desired. Cut into 2" squares.

Peach-Blueberry Pie with Crumb Crust

This is a my version of a peach blueberry pie recipe that I found in last November's BHG magazine.  The original recipe used fresh peaches and a lattice crust.  I've tried the recipe that way but I prefer my modified version to the original with peach pie filling, a crumb crust topping, and fresh rather than frozen blueberries.  The canned pie filling helps thicken the pie filling and the crumb crust really complements the combination of peaches and blueberries.  I also recommend using fresh blueberries for this pie as the frozen blueberries tended to make the pie filling a little runny at least the time I used them.  My husband was hesitant about this pie - he's not the biggest blueberry fan - until he tried it and then he went back for seconds.  As for me, this pie was so good that I literally would have licked my plate clean if I didn't care at all for manners.

1 recipe single crust pie pastry for 9” pie or refrigerated unbaked pie crust

21 oz. can peach pie filling

1 c fresh or frozen blueberries, thawed

¼ c packed brown sugar

2 T cornstarch

2 T apple juice

½ t ground cinnamon

2 T packed brown sugar

½ c flour

¼ c margarine or butter, softened

¼ c sugar

cinnamon

Preheat oven to 375°. Prepare pastry crust. Line 9-inch pie plate with crust. Set aside.

In large bowl, combine peaches, blueberries, ⅓ c brown sugar, cornstarch, juice, and cinnamon. Place filling in prepared crust.

Combine 2 T brown sugar, flour, butter, and sugar. Mix until crumbly. Sprinkle crumb topping and cinnamon on top of pie.

Cover edges with foil. Bake on baking sheet 25 minutes. Remove foil. Bake 25 minutes more or until filling is thickened and crust is golden. Cool on rack.

Berry Squares

I don't recall where this recipe originates from, however, this recipe just seems like spring to me. It's a very easy dessert that is wonderful when fresh strawberries are in season.

1 pkg. (12-oz.) pound cake, cut into slices
3 T orange juice
2 pints fresh seasonal berries (strawberries, raspberries, or blueberries)
2 T sugar
2 ½ c cold milk
2 pkg. (4-serving size) vanilla or lemon flavor instant pudding
1 tub (8-oz.) whipped topping, thawed, divided

Arrange cake slices into bottom of 13x9-inch pan. Drizzle cake with juice. Top with berries; sprinkle with sugar. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute or until well blended. Gently stir in 1 c of the whipped topping. Spoon mixture over berries in pan. Top with remaining whipped topping. Refrigerate until ready to serve or overnight. Garnish as desired. Makes 12 servings.

Milk Chocolate Bundt Cake

I found this recipe in my Taste of Home Baking Cookbook. I've made this cake several times now for church and family functions. Its delicious! I like to serve it with ice cream and drizzled with chocolate sauce!

1 milk chocolate candy bar (7-oz.), broken into pieces
½ c chocolate syrup
1 c butter, softened
1 ½ c sugar
4 eggs
1 t vanilla extract
2 ¾ c all-purpose flour
¾ t baking powder
½ t baking soda
½ t salt
1 c buttermilk
Confectioner’s sugar, optional

In a heavy saucepan or in a microwave, melt the candy bar with chocolate syrup; stir until smooth. Set aside to cool. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.

Pour into a greased and floured 10-inch fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Dust with confectioner’s sugar if desired.

Note: For high altitudes (above 3000 feet) reduce each teaspoon of baking powder by ⅛ t, each cup of sugar by 1 T, and increase each cup of liquid by 1-2 T. In addition, increase oven temperature by 15° to 25° to help cake set faster and prevent falling.

Ziploc Ice Cream

This is a great recipe when the kids want to help in the kitchen. If you're skeptical, that's okay. I was too the first time I tried this but it actually works. The ice cream is yummy and it comes with a bonus - 15 minutes of kids sitting relatively still. What busy mom couldn't use that? There's just one warning - this can be MESSY!

¼ c whipping cream
¼ c whole milk
½ t vanilla extract
1 ½ T sugar
6 T ice cream salt

Put cream, milk, vanilla, and sugar into a quart-sized freezer bag. Seal well. Fill a large gallon-sized freezer bag with crushed ice. Add the salt. Put the smaller bag into the larger bag and seal. Mix and mush (gently) until the ice cream thickens, about 15 minutes. The bag gets very cold so wear gloves and use a towel to hold it. Once thickened, set bag in the freezer for about 10 minutes to ripen ice cream and then eat and enjoy!