Dark Chocolate Chunk-Zucchini Bread

break bread...

For my final post in this series I've made a usual subject as far as zucchini goes - zucchini bread. But, to pass it off as a dessert, I've added dark chocolate chunks into the mix. This bread is still perfect for breakfast, but it's also enough to satisfy my sweet-tooth after dinner. Break bread any time of the day!

This recipe is a little different than those for traditional breakfast bread. It uses oil and yogurt instead of butter, which helps keep the bread moist. It has both granulated and light brown sugar, which gives the crust a nice crunch. And finally, it primarily contains allspice, instead of the usual cinnamon. The next time you need to make a dessert, consider trying this twist on a classic. Here's how...

Ingredients - Makes 1 Loaf
Cooking Spray
1 C Shredded Zucchini, squeezed dry
1/2 C Vegetable Oil
1/2 C Plain Greek Yogurt (low-fat okay)
2 Eggs
1 tsp. Vanilla Extract
1 1/2 C All Purpose Flour
1/2 C Granulated Sugar
1/2 C Light Brown Sugar, packed
1 tsp. Baking Powder
1 tsp. Allspice
1/2 tsp. Salt
1/4 tsp. Baking Soda
1/4 tsp. Nutmeg
1 C Dark Chocolate Chunks

Directions
Preheat the oven to 350 degrees. Line a 9x5 loaf pan with parchment paper, leaving an overhang on two sides. Coat with cooking spray. Set aside.

Combine the wet ingredients: In a medium bowl combine the shredded zucchini, oil, yogurt, eggs, and vanilla extract. Mix together well and set aside.

Combine the dry ingredients: In a large bowl combine the flour, sugars, baking powder, allspice, salt, baking soda, and nutmeg. Whisk well and then stir in the dark chocolate chunks.

Bake the bread: Fold the wet ingredients into the dry, just until everything is incorporated. Pour into the prepared loaf pan. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.

Cool and serve: Allow the bread to cool for an hour in the pan. Then remove to a rack to cool completely. Slice to serve. To store: wrap in plastic wrap and then foil. Store at room temperature for up to one week. Enjoy!

Frozen Minty Grapefruit Bars

naturally sweet, tart, fresh...

About two months ago I was ordering a few things on Amazon...mostly kitchen stuff that will debut on this blog! And, one of the things I got was ice pop molds. It was still chilly out, but I've always wanted to get some and I was pining for summer. So, I added them to my cart and checked out. Now that it's finally staying warm it's a great time to try them out. So, for this recipe and to finish up this series I've made Frozen Minty Grapefruit Bars.

Grapefruit loves mint. There are many salads, sauces, and dessert pairing the two. Therefore, I thought I'd join in and make these super simple frozen fruit bars. My ice pop molds only hold about 3.5 oz each. So, this recipe is roughly 2 cups of liquid. It's important to leave about 1/2 inch space at the top of each mold as the water will expand as it freezes (a little physics for you today!). So, adjust the ingredient amounts to fit your ice pop molds. No molds? No problem! Fill small paper cups (suggest Dixie), cover with foil, and insert a popsicle stick. Voila! Don't let anything stop you from making these sweet, tart, and fresh fruit bars. Here's how to make them...

Ingredients - Makes 6 (~3oz.) Bars
3/4 C Granulated Sugar
3/4 C Water
Pinch Kosher Salt
~10 Fresh Mint Leaves, divided
1 1/4 C Ruby Red Grapefruit Juice
To Make: Ice Pop Molds

Directions
Separate about 4 mint leaves from the rest and finely mince them. Set aside.

Make the mint simple syrup: Combine the sugar, water, and salt in a medium sauce pan. Bring to a boil and dissolve the sugar, 2-3 minutes. Remove from the heat, stir in the remaining whole mint leaves, and steep for about 10 minutes.

Fill the molds: Next, remove the mint leaves from the simple syrup. Pour the syrup and grapefruit juice into a measuring cup or spouted bowl. Stir in the minced mint leaves. Then, carefully pour the liquid into the molds, making sure to leave about a 1/2 inch space at the top.

Freeze the bars & serve: Put the caps on the molds and place them in the freezer. Allow the fruit bars to freeze until solid, 5-6 hours. When ready to serve, quickly run the molds under warm water. This will help loosen the mold. Serve and enjoy!

Caramelized Shallot & Fig Jam

jam session...

I'm not sure if I can convince you that this is a dessert, but it is a sweet treat, and in France would be served along side cheeses and breads apres (after in French) dinner. So, I'm going to count it (my blog, my rules)! Now that we've gotten that out of the way let's talk about this pretty purple jam.

It's really quite a simple recipe, requiring only butter, shallots, figs, red wine, salt, and sugar. What makes it so good is the time taken to develop each layer of flavor. First, you give the shallots plenty of time to caramelize in the butter. Then, you reduce the wine and infuse that flavor into the figs. Finally, you sweeten the deal by adding the sugar and allowing that to cook down into a syrupy, jammy consistency. So, if you have the time, try out this recipe...

Ingredients - Makes ~16 oz.
2 T Unsalted Butter
3-4 Shallots (~1 C), thinly sliced
10 oz. Dried Black Mission Figs, stemmed & halved
2 C Dry Red Wine
Pinch Kosher Salt
1 C Granulated Sugar
To Serve: Buttery croissants, biscuits, and/or bread

Directions

Melt the butter in a medium sauce pan over low heat. Add the sliced shallots and cook until soft and caramelized, 20-25 minutes.

Next, add the wine to deglaze the pan. Add the figs and salt. Bring to a boil, then reduce the heat to low and simmer. Cook until the figs absorb most of the wine and become plump and soft, about 20 minutes.

Then, smash the figs with the back of a wooden spoon to break them up a bit. Stir in the sugar and cook an additional 20-25 minutes over low heat, or until the desired jam consistency is met. Cool and store. Serve with any buttery bread; I suggest croissants or biscuits. Bon appetit!

Chocolate & Raspberry Black Bean Crepe Cake

a beautiful disaster...

Impress guests with this 16 layer chocolate cake in more ways than one! First off, it's really quite beautiful, but does require a good part of an afternoon to make and a little skill cooking the crepes. That said, it's totally something that can be learned with some practice. I got pretty good at making them by the end! Additionally, your guests will never know that there's a cup of black beans in the crepe batter. You absolutely can not taste them.

This crepe cake should be served chilled and at your home. We tried to travel with it yesterday and it was a beautiful disaster. I hadn't chilled it at all and the layers went in opposite directions as soon as we made our first turn out of the driveway. I was so defeated. So, take my advice and serve this impressive cake well chilled and at your home. Or, build it when you get to wherever you are going! Here's how to make it...

Ingredients - Serves 8
Black Bean Crepes
2 C Whole Milk
2 Large Eggs
1 Stick Unsalted Butter, divided
1 1/2 C All-Purpose Flour
1/3 C Cocoa Powder
1/4 C Granulated Sugar
1/2 tsp. Salt
1 C Prepared Black Beans

Chocolate Mousse
1 Package Dream Whip
2 C 2% Milk, divided
1/2 tsp. Pure Vanilla Extract
1 Package Jell-O Chocolate Flavor Instant Pudding & Pie Filling

Raspberry Sauce
2 Pints Raspberries
1 T Granulated Sugar
1 T Chambord (Raspberry Flavored Liquor)

Topping: Chocolate Sauce

Directions
Prepare the black beans as directed in my previous posts. A little less than 1/2 C dried will yield 1 C prepared.

Make the crepe batter: Melt 3 T butter; reserve the remaining stick to cook the crepes. Combine the milk, eggs, melted butter, flour, cocoa powder, sugar, salt, and beans in a blender. Process until smooth, scraping down the sides as needed. Cover and chill for 1 hour.

Make the mousse: While the crepe batter chills, make the mousse. Following the directions on the Dream Whip box, make the whipped topping (see side panel). Then, follow the directions on the back to make the Chocolate Mousse. Cover and chill the mousse while making the raspberry sauce and crepes.

Make the raspberry sauce: Set aside ~10 raspberries to garnish the cake. Put the remaining raspberries, sugar, Chambord, and 3 T water in a small sauce pot. Cook over medium-low heat until the raspberries break down and the sauce begins to thicken, about 20-25 minutes. Remove from the heat to cool.

Cook the crepes: While the raspberry sauce is cooking, make the crepes. Heat a 12 inch skillet over medium low. Add 1/2 T reserved butter to the skillet and turn the pan to coat the bottom. Then, pour in ~1/4 C crepe batter, again turning the pan to spread the batter to the edges in an even layer. Cook the crepe until set, about 1 minute. Carefully flip the crepe and cook another minute. Transfer to a plate to cool. Repeat with the remaining butter and batter to make about 16 crepes.

Build the crepe cake: Once everything is ready, it's time to assemble the cake. On a cake stand, lay one crepe in the center, top with ~2 T chocolate mouse spreading it evenly over top, and then top with ~1 T raspberry sauce spreading that evenly over the mousse. Stack a crepe on top and repeat by adding more mousse and raspberry sauce. Repeat this process until all of the crepes have been used up. Top the last crepe with any remaining mousse and raspberry sauce. Decorate with the reserved raspberries and chocolate sauce. Chill, then slice to serve. Enjoy!

Strawberries & Cream Cornmeal Bars

with a name like strawberries & cream, you know it has to be good...

The brain child for this dessert literally came from a childhood memory. I had cornbread at least once a week at my baby sitter's house...I'm sure it was more often than that. Anyway, when she served cornbread at dinner we always had butter and jams on hand. I always loved strawberry preserves on my buttered cornbread. So, when I was thinking about this post it only seemed appropriate that I'd create a recipe with these flavors.

But, I needed to sweeten it up a little more, so I thought what pairs well with strawberries? Cream came to mind, but more specifically cream cheese frosting (my favorite). I have to say, I was skeptical of the cornmeal crust. I was worried it might be too gritty, but after trying one of the bars tonight, I'm happy with this recipe. The cornmeal crust gives these bars the crunch they need. Come down memory lane with me and make these dessert bars. Here's how...

Ingredients - Makes 12 bars
Cornmeal Crust
Nonstick Baking Spray (with flour)
1 C Yellow Cornmeal
1/2 C All Purpose Flour
1 Stick Cold Unsalted Butter, diced
2 T Granulated Sugar
1/4 C Confectioner's Sugar
 1/4 tsp. Salt

Filling & Frosting
1/2 Jar (18 oz.) Strawberry Preserves
8 oz. Block Cream Cheese (low fat okay), softened
1 Stick Unsalted Butter, softened
1 tsp. Vanilla Extract
1 C Confectioner's Sugar

Directions
Preheat the oven to 350 degrees. Line a 8x8 pan with foil, leaving a 2 inch overhang on all sides. Grease the foil well with nonstick baking spray (with flour). Set aside.

In a food processor, combine the cornmeal, flour, butter, sugars, and salt. Pulse to mix together. Add 1 T cold water and continue to pulse until the dough begins to form. Press evenly into the bottom of the prepared pan. Bake until the crust is golden and browned around the edges, about 25 minutes. Allow the crust to cool.

Once the crust has cooled, spread the strawberry preserves evenly all over the top. Place the bars in the freezer to harden the preserves, about 30 minutes. This helps with spreading the frosting on top.

Meanwhile, make the frosting: In a medium bowl cream the cream cheese and butter together. Mix in the vanilla and then gradually mix in the sugar. Remove the bars from the pan and frost. Note: you will have extra frosting. Cut into squares and serve. Store in an airtight container in the refrigerator for up to 10 days. Enjoy!

Apple Cinnamon Bread Pudding with Maple Doughnut Glaze

dressed for success...

To wrap up this series full of maple I've made a very common dessert - bread pudding. But you know I can't leave well alone. So, I've dressed this apple cinnamon bread pudding with a maple glaze made for doughnuts. Yeah, this dessert is serious - seriously easy to make, seriously comforting, seriously unhealthy for you, but seriously delicious.

Cubes of French bread and apple are coated in a sweet custard totally transforming these staple ingredients. This is then baked till set, brown, and crispy on top. The simple maple glaze can be made while the bread pudding bakes. And, even better, each of these things can be made ahead. Make this dessert when you want to indulge...here's how.

Ingredients - Serves 8
Bread Pudding
1 3/4 C Whole Milk
1 C Light Brown Sugar, packed
1/2 Stick Unsalted Butter
Pinch of Salt
2 Eggs, beaten
1 tsp. Vanilla Extract
1 Large Loaf French Bread, approx. 8 C
2 Granny Smith Apples, peeled and diced
2 tsp. Ground Cinnamon

Glaze
1/2 Stick Unsalted Butter
1/2 C 100% Pure Maple Syrup
1 C Powdered Sugar

Directions
Preheat the oven to 350 degrees.

In a medium sauce pan combine the milk, brown sugar, butter, and salt. Cook over medium low, stirring constantly, until the butter is melted, 2-3 minutes. Remove from the heat and cool slightly. Whisk in the beaten egg and vanilla. Set aside.

In a large baking dish evenly distribute the cubed bread and apples. Pour the custard over top and stir to coat everything well. Sprinkle the cinnamon all over the top.

Then place the bread pudding in the preheated oven and bake for 40 minutes, or until set and the top is browned. Allow to cool for 10 minutes before serving. This can also be served at room temperature.

While the bread pudding bakes, make the glaze. In a small sauce pan over medium low heat melt the butter and maple syrup together, whisking occasionally. Remove from the heat and whisk in the powdered sugar. Set aside to cool and thicken.


Finally, scoop heaping spoon-fulls of the bread pudding onto plates and dress with the maple doughnut glaze. Serve immediately warm or at room temperature. Enjoy!

Strawberry Balsamic Sorbet w/ Dark Chocolate Chunks

a sweet surprise

I'm staking a claim that my favorite dessert is any form of frozen treat - sorbet, sherbet, ice cream sandwich... There's nothing better than an ice cold sweet treat on a hot summer day. I think America's with me on this upcoming holiday weekend. It's summer, it's hot, and everyone should be eating frozen treats!

So, for this post I've made a somewhat unexpected strawberry sorbet. I've added balsamic vinegar to the mix. It adds a nice tang and pairs so well with the strawberries and dark chocolate. It's official, we've reached the tipping point of summer and the 90 degree days are upon us. Make this creamy sorbet to cool down. Here's how...

Ingredients - Serves 8
1 C Granulated Sugar
1/2 C Balsamic Vinegar
1/2 C Water
6 C Strawberries, hauled & sliced
1 Lemon, peel & juice
4-5 oz. Dark Chocolate Chunks

Directions
Combine the sugar, balsamic, water, and 3 wide strips of lemon peel in a sauce pan. Bring to a bubble and stir until the sugar is completely dissolved. Remove from the heat and rest for 20 minutes.

Remove the lemon peel from the simple syrup, discard. Combine half the syrup, strawberries, and lemon juice in a blender. Process until smooth. Transfer to a bowl. Process the remaining syrup, strawberries, and lemon juice. Add to the bowl.

Pour the mixture into the freezer can of an ice cream maker. Follow the manufacturer's instructions for your machine to make the sorbet. Put the sorbet into a freezer safe bowl, stir in the chocolate chunks, and freeze for 4 hours or overnight.

Remove from the freezer 15 minutes prior to serving. Scoop the sorbet into bowls and serve immediately. Cool off with this unexpected frozen sweet treat. Enjoy!

Lemon-Dill Biscotti w/ Lemon Glaze

semi-successful is only semi-sweet

I have to admit that I struggled to come up with a dessert or drink using dill. But, then I remembered a recipe from the Food Network for Lemon-Thyme Bars and thought, I can combine lemon and dill to get the same effect. I was semi-successful. The biscotti are good and lemony, but it is tough to taste the dill. I only get a hint here and there. When I make these again (and I will) I'm going to up the amount of dill I used. I've written the recipe below to reflect this change.

Despite my disappointment with this recipe, my husband says he can taste the dill. I'm not sure if he's just telling me that because he loves me, or he really can. Either way, make these biscotti to see for yourself. Here's how...

Ingredients - Makes about 28
Biscotti
1 Package (15.25 oz.) Lemon Cake Mix w/ Pudding in the Mix (suggest Betty Crocker)
1 T Vegetable Oil
2 Eggs
1 tsp. Lemon Extract
3 T Fresh Dill, minced

Glaze
1/2 C Powdered Sugar
1 Lemon, zest & juice

Directions
Preheat the oven to 350 degrees.

In a large bowl, combine the biscotti ingredients: lemon cake mix, vegetable oil, eggs, lemon extract, and dill. Mix together until a loose dough forms. Don't over mix, this will cause the biscotti to be tough.

Dump the dough onto a large ungreased baking sheet. Form it into a 14 x 3 in. rectangle, about 1/2 in. thick. Bake for 20-25 minutes or until golden brown. Cool on the baking sheet, set on a cooling rack, for 15 minutes.

Next, carefully move the partially cooked dough to a cutting board. Using a large serrated knife, cut the dough crosswise into 1/2 in. pieces. You should end up with about 28 pieces. Place the biscotti back onto the baking sheet on one side. Bake for 7-8 minutes or until the first side is browned. Flip and bake another 7-8 minutes longer, until browned. Cool 5 minutes on the baking sheet. Then remove to the cooling rack to cool completely.

While the biscotti cool, make the glaze. In a small bowl, combine the powdered sugar, zest of 1 lemon, and the juice of half the lemon (about 1-2 T). Stir together. If the glaze is too thick, add a little more lemon juice, if too thin all a little more powdered sugar. The glaze should coat the back of a spoon.

Move the biscotti to a parchment-lined baking sheet. Place them close together. Then drizzle the glaze over one side. Allow the glaze to set, about 30 minutes.


These can be stored in an airtight container for up to one week. Or, make a hot cup of tea - dunking encouraged - and enjoy!