Showing posts with label Recipes. Show all posts

Dark Chocolate Zucchini Brownies

So I had a craving for some delicious brownies last night, and while searching for a recipe, came across this one. Now I thought the original could use some tweaking, so here it is. They were SO delicious and WAYYYYY better for you than any other brownie recipe! What more could you ask for?!

Ingredients:

Brownies:
1 3/4 C chopped raw zucchini (about 2 medium zucchini's)
1/4 C coconut oil
1/2 C low fat Greek yogurt
1 1/4 C granulated sugar
1 tbsp vanilla extract
2 C wheat flour
1/2 C unsweetened dark cocoa powder
1 1/2 tsp baking powder
1 tsp salt

Frosting:
1 C semisweet chocolate chips
1/4 C evaporated milk
2 TBSP butter
1 tsp vanilla
3/4 C powdered sugar
1/2 C chopped walnuts (optional)

DIRECTIONS:

Brownies:

Preheat oven to 350 degrees. Grease a 9 x 13 baking pan with nonstick cooking spray. In a blender, puree zucchini, oil, yogurt, sugar and vanilla. Set aside. In a large bowl, whisk together flour, cocoa, baking powder and salt. Add wet ingredients to dry ingredients and stir until thoroughly moistened. Pour batter into greased pan, spread evenly and bake for 20-25 minutes, or until a toothpick comes out clean. Remove from oven and let cool for 20 minutes. Frost while still warm.

Frosting:

Combine chocolate chips, evaporated milk, butter and vanilla in a microwave safe bowl. Microwave for 30-40 seconds. Remove bowl from the microwave and whisk until chocolate chips are melted and your frosting is smooth. Add powdered sugar and whisk together until smooth. Spread your frosting evenly over your warm brownies. Sprinkle with chopped nuts, if desired.

Homemade Chocolate Pudding

Made this D-Lish goodie tonight, and it was absolutely amazing! First off, I LOVE chocolate pudding, second off... well... I LOVE chocolate pudding! Try it.

Chocolate Pudding

1 cup sugar

1/2 cup baking cocoa

1/4 cup cornstarch

1/2 teaspoon salt

4 cups milk

2 tablespoons butter

2 teaspoons vanilla extract

In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Place over medium heat and slowly whisk in the milk. Bring to a boil stirring frequently. Once it reaches a low boil, let it boil for 2 minutes stirring constantly. Remove from heat, stir in butter and vanilla. Bring to room temperature and then place in a container to chill in the refrigerator. Place some plastic wrap on the top of the pudding to avoid developing a skin on the top. Chill for 2-4 hours before serving.

Serves 6-8

Crispy Seasoned Oven Fries

INGREDIENTS
- 2 large baking potatoes
- 4 teaspoons plain breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 egg whites
- Olive oil cooking spray
PREPARATION

Heat oven to 400°. Slice potatoes in half lengthwise; cut each half into 1/4- to 1/2-inch-thick fries; pat dry with a paper towel. In a bowl, combine breadcrumbs with spices. In another bowl, whisk egg whites until foamy, about 1 minute; add fries to coat. Toss fries in spice mixture until evenly coated. Coat a baking sheet with cooking spray; arrange fries on sheet with space in between; spritz fries with cooking spray. Bake, turning once, until fries are golden and crispy, about 20 minutes.

THE SKINNY

173 calories per serving, 1 g fat (0 g saturated), 36 g carbs, 3 g fiber, 6 g protein

German Chocolate Cake....YUM!

My coworker's birthday is today, and he has been hinting that he LOVES German Chocolate Cake, but hasn't had it in years. I decided to bake him a cake for the special day, and it turned out FABULOUS!!

Here is the recipe:

German Chocolate Cake

what you need

pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate

1/2

cup water

eggs, separated

cups flour

tsp. baking soda

1/4

tsp. salt

cup butter, softened

cups sugar

tsp. vanilla

cup buttermilk

make it

HEAT oven to 350°F.

COVER bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

ADD egg whites; stir gently until well blended. Pour into prepared pans.

BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

Coconut-Pecan Filling and Frosting

what you need

egg yolks

can (12 oz.) evaporated milk

1-1/2

tsp. vanilla

1-1/2

cups sugar

3/4

cup butter or margarine

pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)

1-1/2

cups chopped PLANTERS Pecans

make it

BEAT egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

ADD coconut and nuts; mix well. Cool to desired spreading consistency.

Cranberry Salsa

My Sister-In-Law makes this every Thanksgiving, and I am oh-so hooked on the Cranberry Goodness! Let me tell you, this is just amazing! I have made it for several occasions since I found the recipe, and everyone else raved about it. Here is the recipe!

Big Thanks to Jamie for the Recipe!

Cranberry Cream Cheese Dip

1 12 oz. package fresh cranberries

1/4 Cup green onion, chopped

1/4 Cup cilantro, chopped

1 small jalapeno pepper

1 1/4 Cup sugar

1/4 tsp cumin

2 Tbsp lemon juice

dash salt

2 8 oz Packages cream cheese

1. Put your cranberries in a food processor.

2. Chop your green onion, cilantro, and jalapeno pepper into small pieces.

3. Add all ingredients (but the cream cheese and the wheat thins/crackers) into a bowl. Mix all together, cover and store in refrigerator for at least 4 hours.