Chocolate Zucchini Muffins

3/4 cup all-purpose flour
3/4 cup whole wheat flour
2/3 cup sugar
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 large egg
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
1/3 cup milk
1/2 tsp vanilla extract
1 cup grated zucchini
2/3 cup chocolate chips

Preheat oven to 350F. Spray muffin tin or use liners.

In a large bowl, stir together the flours, sugar, cocoa powder, baking soda, salt and cinnamon. Set aside.

In a separate bowl, whist together the egg, applesauce, vegetable oil, milk and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the zucchini and the chocolate chips.

Scoop the batter into the prepared muffin tins. Bake for 20-25 minutes. Makes 12 large muffins.

*From http://eat-drink-love.com/chocolate-zucchini-muffins/

Chocolate Banana Pudding Bread

What's a good way to spend a snow day? Baking! We've got a blizzard going on and with the roads being so bad (some even closed), I decided to bake this delicious looking dessert bread I found on Pinterest awhile back.

For the banana dough:
1 cup flour
1/2 tsp baking soda
1/4 cup sugar
1 pkg banana cream pudding (just the dry mix)
1 ripe banana
1 egg, slightly beaten
3 tbsp butter, melted
1/2 tsp vanilla
1/2 cup applesauce

For the chocolate dough:
1 cup flour
1/2 tsp baking soda
1/4 cup sugar
1 pkg chocolate pudding (just the dry mix)
2 eggs, slightly beaten
6 tbsp butter, melted
1/2 tsp vanilla
1/2 cup applesauce

Preheat oven to 350 degrees. Spray a bread pan with cooking spray.

You are going to need 2 large bowls and 2 smaller bowls. In the 2 large bowls, combine the flour, baking soda, sugar and pudding mixes for each respective dough (one for banana and one for chocolate).

In one small bowl, mash the banana, add the egg, butter, vanilla and applesauce. Then fold into the dry ingredients for the banana dough.

In the other small bowl mix the eggs, butter, vanilla and applesauce and fold into the dry ingredients for the chocolate dough.

Alternating between the banana and chocolate dough, drop by spoonful into the bread pan. You can also run a knife through the dough to give it a marbled look.

Bake for 60 minutes. Cool in the pan for 10-15 minutes, then remove and let cool completely on a wire rack.

*From http://www.wineandglue.com/2013/10/chocolate-banana-bread.html 

Oreo Truffles

This is probably the easiest truffle recipe out there, and so good!

36 Oreo cookies, finely crushed (one standard package)
1 pkg (8 oz) cream cheese, softened
1 pkg (8 oz) semi-sweet baking chocolate, broken up and melted

Mix the crushed Oreo cookies in with the soft cream cheese (you can reserve some crumbs for garnishing if you wish). Shape into balls and place on pan or baking dish. Refrigerate for at least one hour or until firm.

Melt the baking chocolate in a double-boiler. Once the chocolate is smooth. Dip truffles into the chocolate. Don't leave in too long or the truffle could fall apart. I found it easiest to place the truffle on a fork and lower into the chocolate and then use a spoon to spoon chocolate over the top. Once coated, place on a wax paper covered pan and repeat. Make sure to garnish before the chocolate coating hardens. Keep refrigerated.

Merry Christmas!

*From http://www.kraftrecipes.com/recipes/easy-oreo-truffles-95085.aspx

Peanut Butter Pretzel M&M Cookies

Intrigued? I know I was! Pretzels in a cookie? Who would have thought? But it works, so good! What an interesting salty/sweet combo. Good thing I'm taking most of these to work tomorrow, otherwise they wouldn't last long...

1/2 cup salted butter (softened at room temperature)
1/2 cup brown sugar
1/4 cup granulated sugar
3/4 cup peanut butter
1 egg
1 tsp vanilla
1/2 tsp baking soda
1 1/4 cups all-purpose flour
3/4 cup M&M's
3/4 cup pretzel pieces

Cream butter and sugars together. Then add in the peanut butter, egg and vanilla. Slowly mix in the dry ingredients. Do not overmix. Fold in the M&M's and pretzel pieces. Chill the dough in the fridge for about 30 minutes.

Preheat oven to 350 degrees. Scoop dough by teaspoonful and mold into ball and press onto ungreased (or lined) cookie sheet. Bake for 8-9 minutes. Cookies will be very soft and may appear undone, but they will firm up as they cool. Allow to cool on wire racks.

* from http://sallysbakingaddiction.com/2012/11/01/bite-sized-peanut-butter-pretzel-mm-cookies/

Mocha Scones

Oh these are tasty! This is one of my latest finds on Pinterest. What a delicious way to start a Saturday.

For the scones:

2 1/4 cups all-purpose flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, frozen
1 cup chocolate chips
1/2 cup sour cream
1/2 cup strong coffee, room temperature
1 egg

Preheat oven to 400 degrees and prepare pans (line with parchment paper or spray with non-stick cooking spray).

In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in frozen butter. Works really well to grate frozen butter using a cheese grater. Add chocolate chips.

In a small bowl whisk together the sour cream, coffee and egg until smooth. Then stir into the flour mixture. Mix together until dough forms (dough will be quite sticky).

Place dough on floured surface and shape into a rectangle. Using a sharp knife, cut rectangle into 8 smaller rectangles and then cut each rectangle diagonally to create 16 triangles.

Place scones on prepared pans and bake for 15 minutes.


For the glaze:

1/4 cup strong coffee
1 1/2 cups icing sugar
2 ounces unsweetened baking chocolate, melted

When the scones have cooled its time to put the glaze on. In a small bowl combine the icing sugar and coffee and whisk until smooth. Stir in the melted chocolate until combined.

Drizzle the mocha glaze over the scones and let set for about an hour.

From http://www.mybakingaddiction.com/mocha-scones-recipe/