Sour milk cake may not sound that appetizing, but trust me, it’s a great little snack cake made with something you would otherwise toss, so it’s perfect for those of us who like to Continue reading
If you are a chocolate-lover, here’s a recipe for you to try! This Chocolate Zucchini Snack Cake is a cross between a cake-like brownie and a chocolate cake. It’s so simple, it just has semi-sweet mini chocolate chips sprinkled on top instead of frosting. The zucchini makes the cake so very moist–and I think it’s amazing that you can’t even tell there is any zucchini in this! The mini seem-sweet chocolate chips make this cake extra chocolatey, too–there’s lots of chocolate chips in the batter and more on top of the cake. It has plenty of chocolate, so you don’t even miss the frosting! Everyone I shared this cake with really liked it, so I think this recipe is a keeper!
CHOCOLATE ZUCCHINI SNACK CAKE by NancyC
Makes a 9×13″ pan
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/4 cup plain or vanilla yogurt
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose unbleached flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini
- 3/4 cup mini semi-sweet chocolate chips (for batter)
- For sprinkling on top: an additional 1/4 cup mini semi-sweet chocolate chips
Preheat oven to 350˚F. Grease and flour a 9×13″ baking pan or line with parchment paper.
In large bowl, cream butter and sugar until light and fluffy. Add eggs, mixing well, then add in yogurt and vanilla extract.
In medium bowl, blend the flour, cocoa powder, baking soda, and salt.
Stir the flour mixture into the butter/sugar mixture. Fold in the shredded zucchini and mini semi-sweet chocolate chips and mix until evenly distributed in batter.
Spoon batter into prepared pan, spreading evenly in pan and bake at 350˚F for 35 minutes or until toothpick inserted in center comes out clean. Remove cake from oven and sprinkle the top with the additional mini chocolate chips (the chips will gradually get soft and melty as the cake cools). Let cool completely, then cut into squares and serve.
After my last 3 zucchini recipes, I still have a little more zucchini left! Probably just about one cup’s worth. So I may post one more zucchini recipe…we’ll see!
If you’re looking for ideas for sweet fall treats, here’s a roundup of some I’ve made before. They’re fun and colorful and very easy to make, which is a plus! Have fun trying some of these out!
Candy” Corn Pay” Day Mix for sweet-and-salty lovers, and just 2 ingredients–candy corn and peanuts! This is probably the easiest treat you’ll ever make! Pack some up in treat bags to give away.
Candy Corn Trail Mix is also really easy and yummy, made with Golden Grahams, pretzels, peanuts, golden raisins, dried cranberries, sunflower kernels, M&M’s, chocolate chips, and candy corn, of course!
How about some Owl Cupcakes? Yummy and chocolatey, with Oreo Cookie and M&M eyes!
Candy Corn Bark will satisfy any sweet tooth and is a feast for the eyes with all the colorful goodies in it!
Candy Corn–Peanut Popcorn Balls are super fun and make great homemade treats!
Candy Corn M&M’s Crispy Bars are definitely hard to resist!
And Acorn Treats are so much fun–they’re the perfect bite-sized treat!
These are all so yummy! Have you tried making any of these treats before?
Linked to Inspire Me Monday at Create with Joy.
This is a good, easy cookie bar recipe that I’ve had for quite awhile! I think I originally found it in a magazine ad and then I came across it later at Kraft Recipes. This recipe uses a cake mix as part of the ingredients for the yummy chocolatey crust, so it’s simple to put together. I usually prefer making things from scratch, but sometimes a mix comes in handy if you’re in a time crunch. And these bars are so good you may not mind that they’re made with cake mix!
My version of these bars is a little different from the original recipe–I usually use pecans instead of walnuts (this time I used a little of both), dark chocolate chips instead of chocolate chunks, and regular chocolate cake mix instead of German chocolate. When you’re in the mood for a very chocolatey, chewy, caramel treat, this is a great recipe to try! Save some time by unwrapping the caramels ahead of time before you make these!
DARK CHOCOLATE CHIP CARAMEL NUT BARS by NancyC, adapted from Kraft Recipes
Makes a 13 x 9″ pan of bars
- 1 (11-ounce) bag Kraft caramels, unwraped
- 1 (5-ounce) can evaporated milk, divided
- 1 package (2-layer size) chocolate cake mix with pudding in the mix
- 1/2 cup (1 stick) butter, melted
- 1 1/2 cups chopped pecans or walnuts, divided (I used a mix of pecans and walnuts)
- 1 1/2 cups dark chocolate chips, divided
Preheat oven to 350 degrees. Unwrap caramels and melt them with 1/3 cup of the evaporated milk in a saucepan over low heat, stirring frequently until caramels are completely melted. Remove from heat; set aside.
Mix remaining milk, dry cake mix and melted butter in a large bowl. Press half of the cake mixture firmly onto the bottom of a greased 13 x 9-inch baking pan to form crust. Bake 8 minutes, then remove from oven.
Sprinkle 1 cup of the nuts and 3/4 cup of the dark chocolate chips over the crust. Drizzle evenly with melted caramel mixture. Top with teaspoonfuls of the remaining cake mixture; press gently into caramel mixture with back of spoon. Sprinkle with the remaining 1/2 cup of nuts and 3/4 cup dark chocolate chips.
Put back in the oven and bake an additional 16 to 18 minutes or until lightly browned. Cool completely before cutting into bars.
Note: if you want to eat these warm (they’d be great with some ice cream on top!) wait about 20 to 30 minutes before cutting them so they won’t be so gooey. For less gooey bars, wait about an hour before cutting them, when they’ve cooled more. Be sure not to wait more than a few hours before cutting them; if you do, they will be harder to cut since the caramel and bottom crust will harden some.
It may be a little tricky to get your first piece out of the pan without crumbling it a bit, but once that’s out, the rest of your bars should come out easily!
The combination of dark chocolate, nuts, and caramel is so good! What’s your favorite chocolate/caramel dessert?
Sometimes I get the greatest recipes when I’m in the lunchroom at work! Like this Avocado Chocolate Mousse. I got the recipe from Robin, who has a blog of her own. She was telling me about a health and nutrition event she went to where they were preparing recipes with healthy ingredients and this Avocado Chocolate Mousse was one of them. I love avocados, but avocado and chocolate? Robin assured me that this mousse tasted like a creamy chocolate truffle and she was right!
This mousse is very rich, but in a healthy way–so you’ll want to use tiny dessert glasses, like they do in some restaurants, to serve this. It will definitely satisfy your chocolate cravings! And it’s dairy-free, unless you decide to top it with a little light whipped cream like I did. Thanks for sharing this recipe, Robin! 🙂
AVOCADO CHOCOLATE MOUSSE
Makes 4 small servings
- 2 large ripe avocados
- 1/2 cup unsweetened cocoa powder
- 1/2 cup agave nectar or honey (I used honey)
- 1 Tablespoon pure vanilla extract
- Optional: light whipped cream and chocolate sprinkles, for garnish
Combine all ingredients in a food processor and process until smooth. Refrigerate until ready to serve. Top with light whipped cream and chocolate sprinkles, if desired.
Note: This can be made the day before you serve it.
You don’t really need to add the whipped cream or sprinkles because this mousse tastes great all by itself–but it does make the dessert look a little cuter! Have you made any dessert recipes using avocado as an ingredient?
I’m linking this to Fiesta Friday at the Novice Gardener.