Mix together:
1 1/4 c sugar
1/4 c cocoa
1 t salt
1/2 t soda
2 t vanilla
2 c grated zucchini
1/2 c vegetable oil
Add 2 c flour
Put into greased and floured 9"x13" pan or 2 layer pans
Bake at 350 for 25 min or until toothpick comes out clean
Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
Tuesday, August 26, 2008
Monday, August 11, 2008
Mint Sundae Brownies
This recipe is super easy and so delicious. I made it one day and took to my brother for his birthday and he loved it and mentioned it often. When one receives a compliment from Matt, you know it's got to be worth it:) So I made it again last night for a family dinner we had (Matt's request)and it was a hit, both with adults and with kids. So here you go!
1 pkg fudge brownie mix (9x13 pan size)
3/4 c. chopped almonds (or pecans, or whatever nut you prefer, really)
Mix brownie according to directions, add nuts. Pour into a greased 9x13" pan and bake at 325 degrees for about 25 minutes (or until done). Let cool.
1 (14oz.) can sweetened condensed milk
2 teaspoons peppermint extract (I like it minty, but you can add less if you want)
4 drops green food coloring (to make it pretty, but you don't have to)
2 cups heavy whipping cream, whipped or an 8 oz tub of cool whip
1/2 cup miniature chocolate chips
Combine the milk, extract and food coloring in a large bowl. Fold in whipped cream and chocolate chips. Spread over brownies. Cover and freeze for SEVERAL hours.
Hot fudge sauce
chopped peanuts (again, whatever nut you prefer)
Drizzle dessert with the hot fudge (warmed)and sprinkle with nuts and enjoy.
*Making this on a hot afternoon I realized just how quickly it melts, so try to cut and eat while it's still mostly frozen. It takes good melted, but is so much more satisfying frozen. Yum.
1 pkg fudge brownie mix (9x13 pan size)
3/4 c. chopped almonds (or pecans, or whatever nut you prefer, really)
Mix brownie according to directions, add nuts. Pour into a greased 9x13" pan and bake at 325 degrees for about 25 minutes (or until done). Let cool.
1 (14oz.) can sweetened condensed milk
2 teaspoons peppermint extract (I like it minty, but you can add less if you want)
4 drops green food coloring (to make it pretty, but you don't have to)
2 cups heavy whipping cream, whipped or an 8 oz tub of cool whip
1/2 cup miniature chocolate chips
Combine the milk, extract and food coloring in a large bowl. Fold in whipped cream and chocolate chips. Spread over brownies. Cover and freeze for SEVERAL hours.
Hot fudge sauce
chopped peanuts (again, whatever nut you prefer)
Drizzle dessert with the hot fudge (warmed)and sprinkle with nuts and enjoy.
*Making this on a hot afternoon I realized just how quickly it melts, so try to cut and eat while it's still mostly frozen. It takes good melted, but is so much more satisfying frozen. Yum.
Tuesday, April 8, 2008
Chocolate-Hazelnut Ravioli
This is already a favorite dessert for me. The combination of chocolate, hazelnut and mint is divine. This came from Giada De Laurentis on foodnetwork.com.
16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil for frying
16 fresh mint leaves
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered sugar, for dusting
Line baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.
Preheat oven to 200°F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat oil over medium heat to 350°. Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and re-warm in a preheated 375° oven just until they are heated through, about 7 minutes.) Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly. Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with sugared mint leaves and serve.
16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil for frying
16 fresh mint leaves
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered sugar, for dusting
Line baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.
Preheat oven to 200°F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat oil over medium heat to 350°. Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and re-warm in a preheated 375° oven just until they are heated through, about 7 minutes.) Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly. Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with sugared mint leaves and serve.
Chocolate Bundles with Chocolate Ganache
I made these for Valentine's Day this year, along with Chocolate-Hazelnut Ravioli (recipe forthcoming). Brent loved these, and they were sooo easy. (This came from Paula Deen on foodnetwork.com)
Bundles:
1 sheet puff pastry
2 eggs
1 teaspoon heavy cream
8 chocolate Kisses
8 miniature chocolate candy bars
Ganache:
1/2 cup heavy cream
4 ounces milk chocolate, broken into small pieces
Sweetened whipped cream, optional
Fresh strawberries, sliced, for garnish
Mint sprigs, for garnish
Bundles:
Preheat oven to 350°F. Unfold puff pastry and cut the sheet into 2 (4x4-inch) squares. Beat eggs and cream together to create an egg wash. Brush pastry squares with egg wash. Place 2 chocolate Kisses and 1 miniature candy bar in the center of each pastry square. Repeat with remaining Kisses and miniature candy bars. Pull corners of the square up around the chocolate, brushing edges with more egg wash, if necessary, to create a secure bundle. Brush exteriors of chocolate bundles with more egg wash. Repeat with remaining bundles. Place bundles on a sheet pan lined with parchment paper. Bake for about 35 minutes, or until golden brown.
Ganache:
In a saucepan, bring the heavy cream to a boil. Place the chocolate pieces in a bowl and pour hot cream over top. Whisk until smooth. Puddle ganache onto a plate and place 1 bundle on top. Top with whipped cream and additional ganache, if desired. Serve bundles garnished with strawberry slices and mint sprigs.
Bundles:
1 sheet puff pastry
2 eggs
1 teaspoon heavy cream
8 chocolate Kisses
8 miniature chocolate candy bars
Ganache:
1/2 cup heavy cream
4 ounces milk chocolate, broken into small pieces
Sweetened whipped cream, optional
Fresh strawberries, sliced, for garnish
Mint sprigs, for garnish
Bundles:
Preheat oven to 350°F. Unfold puff pastry and cut the sheet into 2 (4x4-inch) squares. Beat eggs and cream together to create an egg wash. Brush pastry squares with egg wash. Place 2 chocolate Kisses and 1 miniature candy bar in the center of each pastry square. Repeat with remaining Kisses and miniature candy bars. Pull corners of the square up around the chocolate, brushing edges with more egg wash, if necessary, to create a secure bundle. Brush exteriors of chocolate bundles with more egg wash. Repeat with remaining bundles. Place bundles on a sheet pan lined with parchment paper. Bake for about 35 minutes, or until golden brown.
Ganache:
In a saucepan, bring the heavy cream to a boil. Place the chocolate pieces in a bowl and pour hot cream over top. Whisk until smooth. Puddle ganache onto a plate and place 1 bundle on top. Top with whipped cream and additional ganache, if desired. Serve bundles garnished with strawberry slices and mint sprigs.
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