Cream together the following:

• ½ Cup Margarine (or butter flavored shortening)
• ½ Cup Salad Oil
• 1 ¾ Cup Sugar

Add the following, and beat well:

• 3 Eggs
• 1 Tsp Vanilla
• ½ Cup Sour Cream

In a separate bowl, mix the following together:

• 2 ¼ Cup Flour
• 4 TBSP Cocoa
• ½ Tsp Baking Powder
• 1 Tsp. Baking Soda
• ½ Tsp Cinnamon
• ½ Tsp Nutmeg

Add the dry ingredients to the creamed ingredients, and beat well.

Stir in the following:

• 2 Cups of finely chopped or grated zucchini

Pour batter into a greased and floured bunt pan.

Bake at 350˚F for 40-50 minutes, or until an inserted fork comes out clean.  When cake is slightly cooled, turn out onto serving plate.  Sprinkle cake with powdered sugar.

Chocolate Ganache

Heat the following together until chocolate is melted and well blended

• 1 Cup Heavy Cream
• 9 oz Semi Sweet Baking Chocolate

When ganache is prepared, gradually pour over the chocolate zucchini cake.

Enjoy!

Note: I think this would be really good without the ganache.

• 1 batch brownies (boxed mix)
• 1/2 cup salted peanuts (if don’t have salted, add sea salt)
• 1 cup chopped Reese’s peanut butter cups
• 1 1/2 cup milk chocolate chips
• 1 1/2 cup creamy peanut butter
• 1/2 tablespoon butter
• 1 1/2 cups Rice Krispies Cereal

1. Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish.
2. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.
3. While they are finishing baking, melt chocolate chips, peanut butter and butter.
4. Stir in cereal.
5. Remove brownies from oven and evenly pour chocolate mixture over top.
6. Refrigerate for 2 hours before serving.

Adapted from “The Craft of Baking,” by Karen DeMasco (Clarkson Potter, 2009)

Time: 20 minutes, plus at least 6 hours’ chilling

Yield: 6 servings

Ingredients

• 1 1/8 teaspoon powdered gelatin
• 2 ounces bittersweet chocolate, finely chopped
• 1 cup Nutella
• 1/2 teaspoon kosher salt
• 1 1/2 cups heavy cream
• 1/2 teaspoon vanilla extract
• 1 cup whole milk
• 1/4 cup chopped, toasted hazelnuts, for serving (optional)

Directions

1. In a medium bowl, whisk gelatin with 3 tablespoons cold water. Place chopped chocolate in another medium bowl. In a large bowl, combine Nutella and salt.

2. In a small saucepan over medium heat, bring cream to a boil. Pour half the cream over gelatin mixture and whisk gently to combine; stir in vanilla. Pour remaining cream over chopped chocolate; whisk until smooth. Combine two mixtures; whisk well.

3. Pour one-third of the gelatin-chocolate mixture over Nutella; beat using an electric mixer on low speed until a smooth paste forms. Pour in remaining mixture and milk; beat until fully combined.

4. Strain through a fine-mesh sieve into six ramekins. Cover loosely with plastic wrap and chill in refrigerator until set, about six hours or overnight. Serve sprinkled with chopped hazelnuts, if desired.

• 4 eggs
• 2 cups sugar
• 1 teaspoon vanilla
• ½ pound butter (2 cubes)
• 4        1 ounce squares unsweetened chocolate
• 1 cup flour

Melt butter and chocolate in saucepan and set aside. In a medium bowl, beat eggs until fluffy. Add sugar and vanilla and beat well (for about 5 minutes). Slowly add melted butter and chocolate while mixing. Add flour and stir just until integrated. Do not over beat at this point. Pour into tin foil lined & greased 9 x 13 pan. Bake at 375 degrees for 20-25 minutes or until toothpick comes out clean (chunks are okay, but not runny batter). Let cool. Frost.

Frosting

• 4 Tablespoons butter
• 2 cups powdered sugar
• 1 teaspoon peppermint (not mint) extract (Mint tastes like toothpaste.)
• Green food coloring

Cream ingredients together with a little milk until smooth. I like the frosting a little thick so it stays set.

Topping

• 6 Tablespoons butter
• 6 ounces chocolate chips (about 1 cup)

Melt ingredients together and drizzle all over frosting layer of brownies. Spread smooth with a spatula and let set. You can put it in the refrigerator to speed the process up, but then let the brownies sit at room temperature for at least an hour before serving so they’ll cut smoothly. They also taste better at room temperature.

Total Time: 10 minutes + Cooling

Ingredients:

• 1 Stick unsalted Butter (8 Tbsp)
• 1 ½ Cups Sugar
• 1 ¼ Cups Unsweetened Cocoa Powder
• Pinch of Salt
• 1 ¼ Cups Heavy Cream
• ¼ Cup Sour Cream
• 1 tsp Instant Coffee Granules
• 2 tsp Vanilla Extract

Directions:

1. Melt butter in a large saucepan over medium heat
2. Stir in sugar, cocoa and salt.  Mixture will be thick and creamy.
3. Combine heavy cream, sour cream and instant coffee in a bowl
4. Gradually add cream mixture to chocolate until blended and smooth.
5. Cook until sugar has dissolved and mixture is smooth and hot to the touch.
6. Do NOT boil.
7. Remove from heat and add vanilla.
8. Cool icing at room temperature until spreadable.
9. Icing may be chilled until completely cold, and then warmed gently in the microwave until spreadable.  Heat at high power in 20 second intervals, stirring well after each interval.

Use with Old Fashioned Chocolate Cake Recipe!

Total Time: 45 minutes + Cooling

Ingredients:

• 3 Cups Flour
• 2 Cups Sugar
• ½ Cup Unsweetened Cocoa Powder
• 2 tsp Baking Soda
• 1 tsp salt
• 2 Cups Hot Water
• ¾ Cups Vegetable Oil
• 2 Tbsp White Vinegar
• 1 Tbsp Instant Coffee Granules
• 1 Tbsp Vanilla Extract

Directions:

1. Preheat oven to 350°F with rack in the center.
2. Spray two 8×2-inche round cake pans with nonstick cooking spray.
3. Whisk together flour, sugar, cocoa baking soda and salt in a large mixing bowl.
4. Combine water, oil, vinegar, instant coffee and vanilla in a large bowl.
5. Add the dry ingredients and whisk until combined (a few lumps are ok)
6. Divide batter between pans
7. Bake until a toothpick inserted in the center comes out clean (35-40 minutes).
8. Cool cakes on a rack for 15 minutes, then invert them onto the rack.
9. Leave cakes upside down (this flattens domes cakes) to cool completely.

Frost with Glossy Chocolate Icing

Whole Foods Market Chocolate Chip Cookies

Ingredients:

• 1 1/4 cups butter (2 1/2 sticks), room temperature
• 2/3 cup granulated sugar
• 2 1/4 cups brown sugar
• 3 medium eggs
• 3/4 teaspoon vanilla extract
• 3/4 teaspoon salt
• 3/4 teaspoon baking soda
• 3 cups all-purpose flour
• 16 ounces semisweet chocolate chips (yes, you should add all 16 ounces)

Directions:

1. Preheat oven to 375 degrees.
2. In a large bowl, using electric beaters, cream the butter, granulated sugar and brown sugar
3. Add the eggs one at a time
4. Add the vanilla extract
5. Add the salt and baking soda
6. Then add the flour 1 cup at a time.
7. Stir in the chocolate chips.
8. Drop dough by the tablespoon onto cookie sheets, allowing 2 to 3 inches between each cookie.
9. Bake 9-10 minutes, until golden brown
10. Cool slightly on pan and then transfer to wire racks to cool.

Per cookie (supposedly): 126 calories (percent of calories from fat, 43), 1 gram protein, 17 grams carbohydrates, 1 gram fiber, 6 grams fat (4 grams saturated), 20 milligrams cholesterol, 87 milligrams sodium

Prep Time: 25 minutes
Bake Time: 17 to 20 minutes
Yield: About 3 dozen cookies (see note below)

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon. baking powder
• 1 tablespoon baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon salt

• 1 1/2 cups (3 sticks) butter, at room temperature
• 1 1/2 cups granulated sugar
• 1 1/2 cups packed light-brown sugar
• 3 eggs

• 1 tablespoon vanilla
• 3 cups semisweet chocolate chips
• 3 cups old-fashioned rolled oats
• 2 cups sweetened flake coconut
• 2 cups chopped pecans (8 ounces)

Directions

1. Heat oven to 350° F
2. Mix flour, baking soda, cinnamon and salt in bowl
3. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute.
4. Gradually beat in sugars; beat to combine, 2 minutes
5. Add eggs, one at a time, beating after each. Beat in vanilla
6. Stir in flour mixture until just combined
7. Add chocolate chips, oats, coconut and pecans
8. For each cookie, drop 1/4 cup (or the size of a golf ball) of dough onto ungreased baking sheets, spacing 3 inches apart.  Press down on the cookie a little bit so it spreads out.
9. Bake in 350° F oven for about 15 minutes, until edges are lightly browned; rotate sheets halfway through. Cook longer if necessary

10. Remove cookies from rack to cool

Note: For 6 dozen small cookies, use 2 tablespoons dough for each. Bake at 350° F for 15 to 18 minutes

Chocolate Mug Cake

Ingredients:
4 tablespoons all-purpose flour
4 tablespoons sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1 egg
3 and 1/2 tablespoons milk
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
3 tablespoons vegetable oil
2 tablespoons chocolate chips

1. In a medium measuring bowl combine all of the dry ingredients.

2. Add the egg and mix well.

3. Add the milk, vanilla, cinnamon, and oil. Whisk until smooth. Stir in Chocolate chips.

4. Spray an over-sized coffee mug with baking spray and add the batter.

Microwave for 2 minutes 50 seconds.

Let cool in cup for a few minutes. Turn out onto a plate and let it cool further.

Make sure you take it out of the mug to eat it.  If you leave it in the mug, it’ll continue to cook.

Ingredients
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour*
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped

Directions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
- Add eggs, one at a time, mixing well after each addition.
- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.

*Notes:  If you do not have pastry flour, you can substitute it with 1 part Cake Flour, 2 Parts All Purpose Flour