Chocolate Zucchini Bread

 Dry ingredients

1 1/4 cups all purpose flour
1/2 cup cocoa powder I used Hershey's Special Dark
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt

Wet ingredients

1 cup sugar
1 large egg plus 1 egg yolk
1/2 cup butter melted and slightly cooled
1 tsp vanilla extract
2 cups grated zucchini buy two medium
2/3 cup chocolate chips I used bittersweet

Ganache

1/2 cup heavy cream
2 cups bittersweet chocolate chips

Instructions

Set oven to 350F

Lightly spray and line a 9x5 loaf pan with parchment, leaving the ends long so you can lift the cake out for slicing after it has baked.

Whisk the dry ingredients together. I like to sift the cocoa powder to get rid of any lumps. Set aside.

Whisk the sugar and eggs together until pale and smooth. Beat in the butter and vanilla, then fold in the zucchini.

Blend the dry ingredients into the wet, in three stages, blending just until incorporated after each addition, and don't over-beat!

Fold in the chocolate chips and spread the batter into the prepared pan. Bake for about 50 minutes, until a toothpick inserted near the center doesn't come out with wet batter clinging to it. Melted chocolate is ok!

Cool completely on a rack before frosting.

To make the ganache, heat the cream to a simmer, then pour over the chocolate chips. Let sit for 3-5 minutes, then stir until glossy and smooth. If you still see bits of chocolate, microwave it for 15 seconds and stir again. Then spread a thick layer over your zucchini bread. If your ganache seems too runny, let it sit or refrigerate for a bit to set it up.

Andes Mint Brownies

 

1/2 cup unsalted butter (melted)
1/4 cup unsweetened cocoa powder
2 eggs
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon baking powder
3/4 cups all purpose flour
1 4.67oz pack Andes Creme De Menthe Thins (or Andes baking chips)

Chocolate Ganache:
8 ounces semi-sweet chocolate chips
1 cup heavy cream
1 4.67oz pack Andes Creme De Menthe Thins 

Instructions

Preheat oven to 350°F. 

Line a 8 or 9-inch square baking pan with aluminum foil.

Combine the melted butter and cocoa powder until fully blended. Set aside.

Beat the eggs and sugar together on medium speed for about 5 minutes, until thickened.
Stir in the salt and vanilla, then the chocolate mixture until blended.
Mix in the baking. powder and flour until just combined – do not over mix.

Add half of the brownie batter to the pan. Top with one package of the Andes candy.
Top the candy evenly with the remaining batter.

Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

Chocolate Ganache (optional)
Add chocolate chips to a large bowl.
Heat the heavy cream in a sauce pan over medium until simmering.
Pour the hot cream over the chocolate chips and stir until the chocolate is fully melted and well blended.

Pour the ganache over the brownies and top with additional chopped Andes candies.
Allow to set at room temperature or place in the refrigerator to set faster.
Cut into 9 squares and serve.

Grandma Greenwood's 7 layer bars

1 stick butter
1 C crushed graham crakers
1 12 oz package butterscotch chips
1 C coconut
1 12 oz package chocolate chips
1 C chopped nuts (optional)
1 C sweetened condensed milk

Melt butter in 9 x 13 pan in oven
Add ingredients in order listed
Bake in oven at 350 for 20 minutes
Let cool before cutting

Grandma Greenwood's 50 Dollar Fudge

18 oz chocolate chips
1/2 lb butter
8 oz marchmallow cream
2 C nuts (optional)
1 tsp vanilla
4 1/2 C granulated sugar
12 oz evaporated milk

Put the suga and evaporated milk into a lage sauce pan. Let it come to a rolling boil for 6 minutes. Pour over the other ingredients in a bowl and mix well. pour mixture into largest cookie sheet you have with an edge. refrigerate.

makes 5 lbs

Bittersweet Chocolate Chip Shortbread

Ingredients

2 sticks 8 ounces unsalted butter, melted
2 1/2 cups all purpose flour fluff up the flour before you scoop it into your measuring cup, and then gently level it off with your finger
1/2 cup oat flour
1/2 cup sugar
5 Tbsp cornstarch
1 cup bittersweet chocolate chips

Instructions

Set oven to 350F

Put the flours, sugar, and cornstarch in a large mixing bowl Whisk to combine everything well.
Toss in the chocolate chips, and then pour in the butter, mixing as you pour. Stir the dough together until there is no more dry flour left. The dough will be crumbly, but will hold together when pressed.

Press the dough into a 9 inch round tart pan, with a removable bottom, there's no need to grease it. You can also use a regular round or square baking pan, 8 or 9 inches. Use your hands to flatten it out and get it as even as possible. I like to prick it all over with the tines of a fork.

Bake for about 22-25 minutes, until the shortbread is just getting a slight golden tinge around the very edge. Don't over bake.

Let the shortbread cool for about 20 minutes on a rack.

Triple Chocolate Cheesecake

Triple chocolate cheesecake

Ingredients

For the Crust:
24 Oreo cookies-finely crushed
1/4 cup unsalted butter-melted
For Cheesecake Filling:
2 lbs. cream cheese- room temperature
1 1/3 cups powdered sugar
3 Tablespoon cocoa powder
4 eggs- room temperature
10 ounces bittersweet chocolate-chopped


For Chocolate Topping:
3/4 cup heavy cream
6 oz. bittersweet chocolate-finely chopped
1 Tablespoon granulated sugar

Instructions
Press crumb mixture onto the bottom of the prepared pan and bake for 8 minutes. Remove from the oven and set on a wire rack to cool while making the filling.
To make the filling: Melt 10 ounces bittersweet chocolate and set aside to cool.
Mix cream cheese and sugar until smooth, mix in cocoa powder
Add the eggs one at a time, mixing on low speed and do not overbeat it.
Add melted chocolate and mix on low speed to combine.Pour the filling over the crust and smooth the top.Bake the cheesecake until the center is set and the top looks dry 1 hour to 1 hour 10 minutes. Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight.To make the topping: In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.Cool and pour over the cheesecakeWhen the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides.
To make the crust: Preheat oven to 350 degrees F, grease a 9-inch springform pan and set aside.Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened.

Chocolate Truffle Cheesecake

18 OREO Cookies, finely crushed (about 1-1/2 cups crumbs)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
2 tsp. vanilla
1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks, melted, slightly cooled
4 eggs

Heat oven to 300°F

Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.

Beat cream cheese, sweetened condensed milk and vanilla in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Gluten Free Flourless Chocolate Cake

Ingredients:

4 (1 ounce) squares semisweet
chocolate, chopped
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
2. In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
3. Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.

Chocolate Cheesecake

Ingredients

1 cup crushed chocolate wafer crumbs
3 tablespoons sugar
3 tablespoons butter, melted

FILLING:
2 cups (12 ounces) semisweet chocolate chips
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
2 eggs, lightly beaten
1 teaspoon vanilla extract

Directions
In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside.

In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust.

Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.