Super Moist Chocolate Zucchini Cake

recipe from Jamie Cooks it Up

I don't know if my life will ever be the same. This chocolate zucchini cake is truly that good.  Usually I make a spice zucchini cake, but for the chocolate lover in all of us, this chocolate zucchini cake is truly out of this world!  Try it, you won't regret it.

And a note to all those who are trying to be health conscious and leave the peel of the zucchini on when you shred it for the extra vitamins (am I the only one that does this?), DON'T do it.  I was tempted to, but decided to follow the recipe exactly as it is.  In previous zucchini cakes and breads, I have left the peel on and it just doesn't result in the same consistency. It doesn't blend in well. If you peel and then shred your zucchini, you can't even tell the zucchini is there and your cake takes on a wonderful, moist and uniform consistency.  Let's just be honest... this is an indulgent treat and leaving the peel on for the extra vitamins is not really going to make a whole lot of difference. This is not a "healthy treat" even if you are trying to justify it by saying that there is a vegetable in there. So there is what I have learned about shredded zucchini. Take it for what it is worth. :)

Here's the life-changing recipe ... enjoy! :)

Cake:

1/2 cup butter, softened

1/2 cup canola oil

1 3/4 cups sugar

2 eggs

2 1/2 cups flour

4 Tablespoons cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1 teaspoon baking soda

1 teaspoon vanilla

1/2 cup buttermilk (or 1/2 cup milk + 1 teaspoon vinegar)

2 cups shredded zucchini

Topping:

1/2 cup brown sugar

1/2 cup pecans, chopped (We don't like nuts at our house, so I didn't add these to my cake)

1 cup chocolate chips

Preheat oven to 350 degrees.  Into your stand mixer or large mixing bowl, place 1/2 cup butter, 1/2 cup canola oil, 1 3/4 cups sugar and 2 eggs. Mix well for about 3 minutes.  Into a medium sized mixing bowl place 2 1/2 cups flour, 4 Tablespoons cocoa, 1/2 teaspoon baking powder, 1/2 teaspoon cinnamon, 1/2 teaspoon cloves and 1 teaspoon baking soda.  Whisk until all dry ingredients are well distributed.  Pour 1/2 cup buttermilk and 1 teaspoon vanilla into the mixer.  Add the dry ingredients and mix until everything is well combined.  Spray a 9x13 pan with cooking spray and pour batter in.  Spread around with a knife.  Roughly chop up pecans (or not), and pour pecans, 1/2 cup brown sugar and 1 cup chocolate chips into the same mixing bowl you used for the dry ingredients. Toss the topping ingredients together and sprinkle them over the top of the cake batter.  Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Serve warm from the oven, preferably with a scoop of vanilla ice cream.  

Cheddar Herb Bread

recipe adapted from my friend Nicole S.

This is a wonderful quick bread recipe that would be a perfect savory accompaniment to your favorite soup or salad. It has a slightly crumbly texture similar to a biscuit. I have a Tomato Basil Bisque recipe I am going to try this fall when it cools off a bit that I think would go perfectly with this bread. Maybe I won't be able to wait until fall!

Bread Mix:

2 cups all-purpose flour

1 Tablespoon sugar

1 Tablespoon dried cilantro or parsley (I used parsley)

1 Tablespoon dried rosemary

2 teaspoons baking powder

1/2 teaspoon salt

For the bread mix, you can combine the dry ingredients in a resealable plastic bag or container and store up to 1 month.

To make the bread, preheat oven to 350 degrees.  Lightly grease a 8x4x2 inch loaf pan.  Place bread mix in a bowl.  With a pastry blender, cut in 1/4 cup butter until mixture resembles coarse crumbs.  Stir in 4 ounces (about 1/2 cup) shredded sharp cheddar or white cheddar cheese.  In a bowl, combine 3/4 cup milk and 1 egg, slightly beaten. *I also added about 1/2 cup frozen spinach chopped fine to the wet ingredients.  Add to crumb mixture all at once.  Stir quickly with a fork to moisten.  (Make sure the batter is moist throughout, but try not to over-mix.) Spread in prepared pan.  Bake 45 minutes or until a wooden toothpick inserted in center comes out clean. Cool on a wire rack for 10 minutes.  Turn loaf out onto wire rack and cool completely.  Makes about 12 servings.

Garlic Crusted Sliced Pork Loin with Fresh Succotash

recipe adapted from foodnetwork.com

Succotash?  Ever heard of that?  Remember good old Sylvester the cat off of Looney Tunes always saying, "Sufferin' succotash!"  Well, little did I know that it is an actual dish.  I came across this recipe and thought that with sweet corn being in season it would be the perfect time to try it out. 

Pork Loin:

1/4 cup dijon mustard

1 Tbsp kosher salt

1 Tbsp fresh thyme, chopped fine (I used about 3/4 Tbsp dried thyme)

1/2 tsp black pepper

3 garlic cloves, minced fine

3 pounds boneless pork loin, trimmed and tied

Succotash:

2 cups frozen baby lima beans

Kosher salt

2 Tbsp unsalted butter

4-6 ears fresh sweet corn, scraped from the cob

1/3 cup heavy cream (I used evaporated milk)

1 teaspoon sugar

Freshly ground black pepper

2 shakes paprika

2 Tbsp chopped flat-leaf parsley (I used about 1 Tbsp dried parsley)

To make the pork loin, place the mustard, salt, thyme, pepper and garlic in a food processor. Process until the mixture resembles a coarse paste.  Rub the paste over the surface of the pork and allow pork to sit for 30 minutes at room temperature, or in the refrigerator for up to 6 hours. If refrigerated, allow roast to sit at room temperature for 30 minutes before roasting.  Roast the pork for 30-50 minutes, check internal temperature with a meat thermometer.  The temperature should read 140 degrees F.  (I cooked mine to 150 degrees F because that is what my meat thermometer recommended for fresh pork.) Remove the pork as soon as it reaches the correct temperature, cover with foil and let rest for 15 minutes.

To make the succotash, place the beans in a saucepan and cover with salted water.  Simmer until tender, 6-8 minutes.  Drain the beans, and using the same saucepan, add the butter and  corn and saute quickly, about 2 minutes.  Add the cream, sugar, beans, and salt and pepper. Cook over low heat for about 3 minutes more.  

Spoon the succotash into 6 shallow bowls, sprinkle with paprika and parsley.  Top each with 3-4 (1/2-1 inch) slices of the pork loin and serve.

Braided Sandwich Loaf

 recipe adapted from Jamie Cooks it Up and Mel's Kitchen Cafe

There are several variations you can experiment with when making this sandwich loaf.  We have tried barbeque chicken, ham and cheese, and the latest (pictured below) is a pepperoni and cheese combination.  It turned out great and is a lot like a calzone.  

I used the recipe and instructions from Jamie Cooks it Up, but as far as getting the whole idea of the braiding technique, I really like the tutorial on Mel's Kitchen Cafe.  So, here's the recipe!

*Recipe makes 2 large sandwich loaves

Dough:

1 Tbsp butter

2 Tbsp sugar

1 Tbsp salt (I used a little bit less)

1 cup boiling water

1 cup cold water

1/3 cup lukewarm water

1 Tbsp yeast

5-6 cups flour

1 egg

Filling:

You can choose what variation you would like.  For the sandwich braid pictured above, I used pepperoni slices, this pizza sauce, and shredded mozzarella cheese. 

You could also use slices of deli meat (about 16 slices) and your choice of cheese (about 8 slices).

Barbeque sauce, shredded or sliced cooked chicken, sliced red onion, and mozzarella cheese would make a delicious loaf.

Be creative!

1. To make the dough, dissolve 1 Tbsp yeast in 1/3 cup lukewarm water.

2.  In the bottom of a stand mixer, mix the sugar, salt and butter together with a fork until well combined.

3.  Pour the boiling water over the sugar mixture.

4.  Pour the cold water over the sugar mixture.

5. Pour the yeast/water mixture over the sugar mixture.

6.  Add the flour 1 cup at a time while mixing.  You know you have enough flour with the dough pulls away from the side of the bowl.

7.  Once you have enough flour, knead the dough on high for 7-8 minutes.

8.  Let the dough rest for 2 minutes in the bowl.

9.  Divide the dough into 2 equal parts and let them rest on a cookie sheet sprayed with cooking spray for about 5 minutes.

10.  Sprinkle your surface with a small amount of flour and roll the dough out into a large rectangle.  Using a pizza cutter, cut 11-12 one inch wide strips along both longs sides of the rectangle. Be sure to leave about 5 inches down the center uncut. You want to leave room for your fillings.
11.  Place pepperoni down the center of the dough and then spread enough pizza sauce over the top to cover the pepperoni.  Sprinkle cheese over the sauce.  (If you are using a sauce, try to put a "drier" ingredient on the bottom layer and then cover with sauce.  I have found that if you put the sauce on the bottom layer, the bottom of your loaf tends to be a little soggy.)

12.  Over lap the dough strips in the center over the top of your fillings.  (Again, see Mel's Kitchen Cafe for a great tutorial on how to do this.)

13.  Place the sandwich loaf on a large cookie sheet sprayed with cooking spray or lined with a silpat.

14.  Beat the egg with a fork until frothy. Brush the egg all over the loaf.  Sprinkle with desired seasonings on top.  I used freshly grated Parmesan cheese.  Depending on the type of loaf you have made, you could also top with poppy seeds, sesame seeds, Montreal Steak Seasoning, dried onions, or cheese.

15.  Repeat these steps with the other piece of dough.

16.  Let the dough rise in a warm oven (about 170 degrees) for about 20 minutes.

17.  While loaves are still in the oven, turn oven up to 400 degrees and bake for about 15 minutes.  

18.  When the loaves are golden brown on top, turn the oven down to 350 degrees, and switch the pan on the bottom rack to the top. Bake for another 5-7 minutes.

19.  Let the loaves rest for about 5 minutes, then cut and serve.

Reese's Peanut Butter Bars

recipe from Our Best Bites

So, I just realized that I have posted a peanut butter/chocolate combination recently when I shared the Reese's Chewy Chocolate Cookie recipe a couple of weeks ago.  I don't know... read into it what you want.  I don't feel that stressed in my life right now, but it would appear that subconsciously I am drawn to insanely indulgent treats with peanut butter and chocolate right now.  :)  One of my favorite candy bars is Reese's peanut butter cups, and I don't know that my life will ever be the same after making these peanut butter bars. They taste so much like Reese's! They are truly sinful.  So, my suggestion is to make these when you have an occasion to share them or you will be cursing me when you are working them off at the gym.  Enjoy!  I know you will!

1 1/2 cups graham cracker crumbs (about 1 1/2 packages)

1 lb (3 1/2 cups) powdered sugar

1 1/2 cups creamy peanut butter

1 cup (2 sticks) real butter, melted

1 12 oz bag chocolate chips

*extra scoop of peanut butter

In a large mixing bowl, combine graham cracker crumbs, powdered sugar, peanut butter and butter and beat until combined.  Press into a parchment (or waxed paper or foil) lined 9x13 pan.

Place chocolate chips and *extra scoop of peanut butter in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.  Pour chocolate over peanut butter mixture and spread out evenly. Place pan in the fridge just until chocolate is set and then cut into bars.  

Tip:  If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through. Can be stored in the fridge or at room temperature. They will stay firmer if stored in the fridge.  

Orange Sesame Chicken

recipe slightly adapted from Jamie Cooks it Up

I was pleasantly surprised by how easy and quickly this recipe came together. Great dish for an "Oh!  It's dinner time already!" moment. It takes about 30-45 minutes to come together start to finish. I think when I make it again, I might try to decrease the soy sauce a bit and see how that affects the sauce because it did taste a little heavy on the soy and not as orange-flavored as I expected.  

4 chicken breasts

1/2 cup flour

1/8 teaspoon salt

2 Tablespoons olive (or canola) oil

Sauce:

1/2 cup fresh orange juice (you'll need about 2 large oranges)

1/4 cup soy sauce

3 Tablespoons rice vinegar

4 Tablespoons sugar

1 Tablespoon orange peel/zest (loosely packed)

1/4 cup cold water

1/2 teaspoon garlic powder

1/2 teaspoon sesame oil

1/4 teaspoon ginger

1 Tablespoon cornstarch

1 Tablespoon toasted sesame seeds

1. Pour 1/2 cup flour into a medium sized bowl and sprinkle 1/8 teaspoon salt into it. Toss it together with fork to combine.

2.  Cut your chicken into large chunks and dip them each into the flour, making sure all sides are coated.

3.  Heat a large skillet up over medium high heat.  Once the pan is hot, pour 2-3 tablespoons olive or canola oil into pan.

4. Once the oil has gotten hot, place your chicken into the pan. Let the chicken get nice and golden brown.  Then turn each piece over and let it get golden brown on the other side.

5.  While your chicken is cooking, zest one orange.

6. Squeeze the juice from 2 oranges (You will need about 1/2 cup of fresh orange juice)

7. Pour your orange juice, and 1 Tablespoon (loosely packed ) orange zest into a small mixing bowl. Add 1/4 cup soy sauce, 3 Tablespoons rice vinegar, 4 Tablespoons sugar, 1/2 teaspoon granulated garlic, 1/2 teaspoon sesame oil, 1/4 teaspoon ginger, 1/4 cup cold water and 1 tablespoon cornstarch. Stir it all together until the cornstarch has dissolved and everything is mixed well.

8. Once your chicken is golden on both sides, pour the orange sauce over the chicken.  Bring the sauce to a simmer, cover, and let it cook for 10-15 minutes over medium low heat stirring occasionally.

9.  When  the chicken is cooked through and the sauce is thick and bubbly, pour 1 Tablespoon sesame seeds over the top of the chicken.  Stir it around to combine.  Serve over white or brown rice.

Serves 6

Reese's Chewy Chocolate Cookies

recipe slightly adapted from Hershey's Kitchens

2 cups flour

3/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter (2 sticks) softened

2 cups sugar

2 eggs

2 teaspoons vanilla extract

1 10 oz package Reese's Peanut Butter Chips

1. Preheat oven to 350 degrees.  

2. Stir together flour, cocoa, baking soda and salt.  Beat butter and sugar in mixer until fluffy.  Add eggs and vanilla; beat well.  Gradually add flour mixture, beating well.  Stir in peanut butter chips.

3.  Drop by rounded teaspoons onto ungreased cookie sheet.  Bake 8-9 minutes.  Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling. Remove from cookie sheet to wire rack. Cool completely.  

Makes about 4 dozen cookies.