dessert

Chocolate Chip Zucchini Muffins

Submitted by girlbert on Sat, 08/21/2010 - 4:12pm
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Note: 

I usually don't bake, but I found this recipe on an old friend's blog, and the moment I saw it, I've been itching to make it!  My friend's version is gluten-free, but I didn't have all the right ingredients, so I altered the recipe a bit  to make them for myself, but I'm including the gluten-free exchanges in the ingredients.

I loved the idea of combining chocolate and one of the most underated, but prolific vegetables together, in one, delicious muffin!  I made them this morning, and I was not disappointed - not too sweet, but not too 'veggie', either!  If you like chocolate, and like me, know that you can never eat too many veggies, this is the treat for you!  And your kids, too, a la Jessica Seinfeld, huh?

Read about Erika's amazing life and family here.

Tools needed: 
hand mixer, muffin tin(s), muffin cups, whisk, rubber spatula, 2 mixing bowls
Time: 
1.5 - 2 hours
Chocolate Chip Zucchini Muffins
Ingredients: 
2 cups flour (for gluten free, use GF flour and 1 1/2 tsp xanthan gum)
1/2 tsp salt
1 1/2 tsp baking soda
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1/4 cup packed brown sugar (I left out, used a little extra regular sugar)
2 large eggs
1/2 cup canola oil
1 tsp vanilla extract
1/2 cup applesauce
3 cups shredded, unpeeled zucchini
3/4 cup chocolate chips
Directions: 
  1. Preheat oven to 350 degrees.
  2. Place paper cups in muffin tins, or spray two 8in. loaf pans.
  3. Place flour (and xantham gum, if GF version), salt, baking soda, and cocoa powder in medium bowl.  Use wire whisk to combine.
  4. In a large mixing bowl, place oil, sugars, egges and vanilla.  Mix with hand mixer until fluffy.  Stire in applesauce and shredded zucchini.  Stir in flour mixture until just combines.  Fold in chocolate chips.
  5. Divide batter and bake for 50 minutes for loaves or 25-30 minutes for muffins or until a toothpick comes out clean.

TIP: Don't have any applesauce, but have an apple? Cut up 1 large apple into chunks, remove core/seeds, blend with some water until consistency you like, simmer on the stove for a few minutes...voila!  1/2 cup applesauce!  Or make more and save some for later - I like to put mine on pancakes or waffles in lieu of syrup. (Got that from Boyfriend's sister-in-law - thanks, Isabel!)

Serves: 
Many! Makes 18 muffins

Chocolate Pecan Bars

Submitted by girlbert on Fri, 06/04/2010 - 3:07pm
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Note: 

Gooey, yummy, chocolatey deliciousness!  Earned rave reviews at a recent potluck party.  I am not recommending these as having any health benefits, other than they'll make you smile!

Tools needed: 
9 X 12 baking dish or pan
Time: 
1.25 hours
Pecan Bars
Ingredients: 
Crust:
1 1/2 cups flour (gluten-free for a gluten-free dessert)
1/4 cups sugar, divided
1/2 cup corn starch
3/4 cup butter, softened
Filling:
1 cup honey
1 1/4 cups sugar
4 eggs
1/4 tsp salt
1 1/2 tsp vanilla extract
1 1/2 cups chopped pecans
1 cup semi-sweet chocolate chips
Directions: 

To make crust:

  1. Combine flour, 1/4 cup sugar, and cor starch in a large bowl.
  2. Cut in butter until crumbly.
  3. Press into greased baking pan.
  4. Bake in preheated 350 degree oven for 15 minute until edges are lightly browned.

To make filling:

  1. Stir together honey, remaining sugar, eggs, salt and vanilla in a large bowl until blended.
  2. Add pecans and chocolate chips.
  3. Pour over crust and bake an additional 35 minutes until filling is firm and slightly softer in the center.

Cool completely, about 2 hours, before cutting into bars.

Serves: 
Many!

Pumpkin Orange Mascarpone Pie

Submitted by girlbert on Mon, 11/30/2009 - 5:26pm
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Note: 

This decadent twist on traditional pumpkin pie is quite possibly my favorite holiday indulgence. 

I have been making this pie for holidays for about 5 years now, and its been an absolute smash with my family.  Since I've moved to California, I've brought it to friends' holiday dinners, and it's received rave reviews there, too.   Loaded with yumminess, it is certainly packed with calories, and I can't say it's good for in any way, but it's the holidays, people - everything in moderation.

Tools needed: 
9-10" pie plate, food processor
Time: 
1 hour, 20 minutes
Pumpkin Orange Mascarpone Pie
Ingredients: 
2 cups finely crushed gingersnap crumbs (pulse in food processor)
6 tbs unsalted butter, melted
4 oz. cream cheese, softened
8 oz. mascarpone cheese
2/3 cup sugar
3 eggs
1 can pumpkin puree (15 oz.)
1 tsp orange-flavored liqueur, such as Grand Marnier
1 1/2 tsp freshly grated orange zest
1 tsp. freshly grated lemon zest
1 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
1/2 tsp ground ginger
1/4 tsp salt
Directions: 
  1. Preheat oven to 325 degrees.
  2. In the pie plate, stir together gingersnap crumbs with melted butter and press into pie crust with a spoon.  Bake until set, about 6 minutes.  Remove from oven and set aside.
  3. Increase oven heat to 350 degrees.
  4.  Beat cream cheese, mascarpone, and 2/3 cup sugar in a large bowl until smooth.  Add eggs one at a time, beating for 30 seconds after each egg.  Add pumpkin, orange liqueur, citrus zests, spices, and salt.  Mix until smooth.
  5. Pour filling into crust and bake until edgees are firm but center still jiggles a bit, about 45-50 minutes.  Bake any extra filling in ramekins or a muffin tins.
  6. Cool to room temperature, then chill at least 6 hours, and up to overnight.
  7. Enjoy!
Serves: 
8

Coconut Rice Pudding

Submitted by girlbert on Mon, 06/15/2009 - 12:24pm
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Note: 

I sampled this vegan delight at the Boulder Dushanbe Teahouse during my Colorado visit, and it brought back memories of my grandmother's rice pudding.  The added yumminess and sophistication of the coconut milk makes it super-delicious!

Time: 
1.5 hours
Coconut Rice Pudding
Ingredients: 
1 1/2 cups cooked rice
2 cups unsweetened coconut milk
1 1/2 cups soy milk
1/3 cup sugar
pinch of salt
Shredded toasted coconut
Dash of cinnamon
Dried apricots (optional)
Directions: 
  1. Combine all the ingredients except the shredded coconut, cinnamon, and dried apricots, in a saucepan over meium-low heat.
  2. Simmer, stirring often, until thickened, approximately 1 hour.
  3. Stir in some shredded coconut, top with more shredded coconut, cinnamon, and dried apricots.
Serves: 
4

Brown Butter Raspberry Tart

Submitted by girlbert on Wed, 06/10/2009 - 11:58am
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Note: 

My Denver friend Kirsten always brings amazing dishes to dinner parties and potlucks, and a lunch with friends this week was no exception.  This recipe is pretty tricky, but well worth the effort - DELICIOUS.

Tools needed: 
9-inch-diameter tart pan with removable bottom, rimmed baking sheet, whisk, medium bowls
Time: 
1.5 hours
Raspberry Tart
Ingredients: 
For crust:
7 tablespoons unsalted butter, melted
1/3 cup sugar
1/4 tsp vanilla extract
1 cup plus 1 tsp all purpose flour
Pinch of salt
For filling:
1/2 cup sugar
2 large eggs
Pinch of salt
1/4 cup all-purpose flour
12 oz. fresh raspberries
1 stick unsalted butter, diced
1 tsp vanilla extract
Directions: 

For crust:Position rack in center of oven and preheat to 375°F. Using rubber spatula or fork, mix melted butter, sugar, and vanilla in medium bowl. Add flour and salt and stir until incorporated. Transfer dough to 9-inch-diameter tart pan with removable bottom. Using fingertips, press dough evenly onto sides and bottom of pan.Bake crust until golden, about 18 minutes (crust will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature.For filling:Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla; whisk until smooth. Cook butter in heavy small saucepan over medium heat until deep nutty brown (do not burn), stirring often, about 6 minutes. Immediately pour browned butter into glass measuring cup. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended.Arrange raspberries, pointed side up and close together in concentric circles, in bottom of cooled crust. Carefully pour browned butter mixture evenly over berries. Place tart on rimmed baking sheet. Bake tart until filling is puffed and golden and tester inserted into center comes out clean, about 40 minutes. Cool tart completely in pan on rack. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.Remove tart pan sides. Place tart on platter. Cut into wedges and serve. 

Serves: 
8-10

Horse Cupcakes

Submitted by girlbert on Thu, 04/23/2009 - 12:20am
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Note: 

This "recipe" obviously strays from my usual goal of providing healthy recipes, but it's my horse's 26th birthday today!  I used to provide pony parties at my riding school, and these cupcakes were ever present for the festivities.  Have pony, will party!

Horse Cupcake
Ingredients: 
number of cupcakes desired, made according to box instructions or desired recipe
frosting the desired colors of the "ponies"
Bugles brand corn chips, for ears
chocolate chips or dark colored candies for eyes
small (1 1/2") peppermint patties for brown horse noses
marshmallows, sliced for white horse noses
shredded coconut for white horse hair, if desired
additional icing for decoration
Directions: 
  1. Make cupcakes according to instructions.  Allow to cool at least an hour and frost.
  2. Dip Bugles in matching frosting and apply to the top of the cupcake as ears.
  3. Apply marshmallow slices or peppermint patties as noses.
  4. Decorate with candies, icing and coconut as desired.
  5. Don't forget to take pictures!
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