January 25, 2012: Zucchini Chocolate Chip Bread

Zucchini bread may sound healthy, but other than the nutritional value of the veggie, it doesn’t have any fewer calories or fat content than any other type of sweet bread. Still, it’s quite yummy – especially with the addition of chocolate chips.

Zucchini Bread

3 cups flour

¼ teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

1 teaspoon ground nutmeg

3 eggs

1 ¾ cups sugar

1 cup vegetable oil

2 teaspoons vanilla extract

2 cups peeled, grated zucchini (about 1 large or 2 small)

1 cup chopped walnuts or pecans

½ cup mini chocolate chips (I used regular chocolate chips; you could certainly add about 1 cup more if you’re a chocolate lover)

1 tablespoon freshly grated lemon zest (optional)

Preheat oven to 350 degrees. Grease and lightly flour two 9 x 5 inch loaf pans.

In medium bowl, mix together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another larger bowl, beat eggs until light in color. Gradually add sugar and continue beating. Stir in oil, vanilla, zucchini, nuts, chocolate chips, and lemon zest.*

Fold in dry ingredients until combined and then pour batter into prepared pans.

Bake in preheated oven at 350 degrees 50 to 55 minutes, or until toothpick inserted into center comes out clean.

Remove bread from pans to cool on wire rack.

*If you have a stand mixer, just mix all ingredients at once, starting with the wet ingredients and adding the chocolate chips and nuts after combining the rest of the recipe.

December 21, 2011: Chocolate Caramel Pecan Turtle Pie Recipe

This recipe – which would make a wonderful holiday dessert – is courtesy of my dear mother-in-law, Judy. It’s special enough for Christmas dinner and the combination of ingredients will please the chocolate lovers as well as the traditional dessert lovers in your family.

Chocolate Caramel Pecan Turtle Pie

Filling:

1 14-ounce bag vanilla caramels

½ c. butter

½ c. heavy whipping cream

2 cups pecan halves, roasted

Chocolate cookie pie crust or regular pie crust, blind baked

Topping:

1/3 c. semisweet chocolate chips

2 T. butter

2 T. light corn syrup

½ t. vanilla extract

Prepared whipped cream topping

To prepare filling: add caramels, butter and cream to a heavy, medium-sized saucepan. Cook over low heat, stirring often with a whisk, until caramels and butter melt. Remove from heat and whisk until completely smooth. Stir in pecans.

Pour mixture into prepared pie crust. Cover and chill three to four hours, until completely cooled and firm.

To prepare topping: stir chocolate chips and butter in a heavy, small saucepan over low heat until melted and smooth. Remove from heat and stir in cream, corn syrup and vanilla until thoroughly blended. Pour over chilled pie and chill an additional hour. Just before serving, decorate with dollops of whipped cream.

Serves 10

December 10, 2011: Toffee Bars Recipe

Here’s another old standby I make every year around the holidays. These bars are very popular and easy to make. Try making a pan of the chocolate and the butterscotch (my favorite) because they’ll go fast!

Toffee Bars

1 cup butter

1 cup brown sugar

1 egg yolk

1 t. vanilla

¼ t. salt

2 cups flour

1 package semi-sweet chocolate chips or butterscotch chips

½ cup finely chopped nuts (walnuts or pecans)

Cream butter, add sugar gradually. Blend in egg yolk, vanilla, salt and flour. Spread into greased 10 x 15 inch jelly roll pan (or 13 x 9 inch pan). Bake at 350 degrees about 20 minutes. While still hot, sprinkle chips over the top and spread in an even layer. Sprinkle with nuts. Cut into small squares. Makes about 6 dozen.

February 22, 2011: Chocolate Chip Cookie Pie Recipe

Who doesn’t like chocolate chip cookies? There’s nothing quite like chocolate to say “romance” and inspire thoughts of tasty decadence and passionate love. But rather than making traditional cookies, why not try a pie that tastes like a cookie? It’s a slightly different spin on that all-time favorite dessert and even more delicious.

Chocolate Chip Cookie Pie

2 eggs
½ cup flour
½ cup sugar
½ c firmly packed brown sugar
1 cup butter, melted and cooled to room temperature
1 6-ounce package (1 cup) semi-sweet chocolate chips
1 cup chopped walnuts
One 9-inch unbaked pie crust

Preheat oven to 325 degrees.

In large bowl, beat eggs with a hand-held mixer until foamy. Add flour, sugar, and brown sugar; beat until blended. Blend in melted butter. Stir in chocolate chips and walnuts. Pour into pie shell.

Bake in preheated oven for one hour.

Tip: This pie is best served warm and topped with a dollop of rich, real whipped cream or a scoop of vanilla bean ice cream. Yum!