Chocolate Zucchini Bread

From: Rochelle

This has been a family favorite for YEARS! We got this recipe from my Aunt Shirl and her girls. If you have zucchini growing in your garden and are trying to figure out what to do with it, here is an option! My mom would add chocolate chips to this bread to make it even more chocolaty. : ) This so SUPER yummy with cream-cheese spread on top.

Shirl's Chocolate Zucchini Bread

Makes 2 loaves. 

3	Eggs
1 C	Brown Sugar
1 C	Sugar
1 C	Oil
7 T	Cocoa
2 T	Butter
1 t	Vanilla
2 C	Zucchini-Grated
3 C	Flour
1 t	Salt
1 t	Soda
1 t	Baking Powder
1/4 t	Cinnamon
1 C	Almonds (Optional)

Mix together ingredients with an electric hand-held mixer. Pour into 2 greased loaf pans. Bake at 350 degrees for 1 hr (Mine we actually done at 40 mins.. . . so you might need to adjust the time according to your oven). 

Chocolate Oatmeal Cookies

Chocolate Oatmeal Cookies

This recipe was created one night when a craving for chocolate hit. Had to be a bit healthy though, so here ya' go! Enjoy! Pam

1 cup whole wheat flour

4 T. cocoa

2 t. baking powder

1/2 t. baking soda

1/4 t. salt

1/4 t. cinnamon

1/2 cup butter or white bean puree

1/3 - 1/2 cup brown sugar

1/3 - 1/2 cup white sugar

1 egg

1 t. vanilla

1 1/4 cup rolled oats

1/3 cup chopped craisins (sub for choc. chips)

Preheat oven to 350 degrees F. In small bowl mix flour, cocoa, baking powder, soda, salt and cinnamon. Set aside

In large bowl combine the rest of the ingredients and mix well. Add dry ingredients.

Drop by tablespoons onto greased or lined cookie sheets and bake 8-10 mins.

Cool on baking sheet 5 mins. and then onto a cooling rack.

Chocolate Chip Cookie Dough Brownies

From: Rochelle

I brought these to a church BBQ and we left empty handed. Two of my favorite treats smashed into a double-layer brownie that is HEAVEN! Don't worry, the cookie dough layer has no raw eggs, so you can eat as much as you want with no worries! I will be making this one again!

Chocolate-Chip Cookie Dough Brownies
Adapted from: Brown Eyed Baker

Brownie Layer:
Not going to lie, I just used my favorite store-bought Brownie mix. Allison's Pantry Fudgy Brownie Mix is my favorite! Someone gave the mix to us for our wedding and I am in LOVE!

Cookie Dough:
3/4 C   Smart Balance Butter
1/2 C   Light Brown Sugar
1/2 C   Granulated Sugar (Might need to add more to taste)
3 T    Milk (We used Soy Milk)
1 1/2 t Vanilla Extract
1 1/2 C All-Purpose Flour
1 1/2 C Mini Chocolate Chips

Directions:

1. Prepare and bake the brownies as directed on the container. Pour into a 9x13 inch pan lined with foil and greased. Let cool completely. (If you don't let them cool, the brownies get crushed by the cookie dough.)

2. While the brownies are cooling, make the cookie dough! In an electric mixer cream the butter and sugars. Add the milk and vanilla. Add just enough flour until it is all combined. Then, using a rubber spatula, fold in the chocolate chips. 

3. Spread the cookie dough over the cooled brownies. Optional: drizzle chocolate sauce on top of the cookie dough. Refrigerate until the dough is firm (about an hour). Use a sharp knife and cut the brownies. Store them in an airtight container and keep cool. Eat and escape to heaven! 

Ooey-Gooey Peanut Butter Brownies

From: Rochelle

I found these brownies on ourbestbites.com and I fell in love! Warning--this are not very healthy . . BUT. . . and occasional indulgence is not TOO bad IF it really is occasional. If you use fat-free sweetened condensed milk, smart balance for butter, non-fat milk, and just the egg-white, you've already cut out a LOT of fat. . SO . . try that and you don't have to feel guilty eating these! They are rich, gooey, and are actually best if you let the cool and set-up a little bit.

Ooey-Gooey Peanut-Butter Brownies

Recipe from Cooking Light, Sept. 2010

3/4 C sweetened condensed milk, divided (fat-free is fine)

1/4 C Smart Balance, melted and cooled (1/2 stick)

1/4 C non-fat milk

1  box devil’s food cake mix (18.25 oz)

1 large egg white, lightly beaten

cooking spray

1 7 oz jar marshmallow creme (about 1 3/4 C)

1/2 C peanut butter morsels (A very “heaping” 1/2 cup :)

Preheat oven to 350 degrees.

With an electric mixer, combine 1/4 cup sweetened condensed milk, milk, butter, cake mix, and egg white.  Mixture will be very thick.  Spray 9×13 pan with cooking spray.  Press 2/3 of the mixture into the bottom of the pan.  Use either floured hands, or spray your hands with cooking spray in order to press it down without having it stick to your fingers.  The layer will be thin.  Bake for 10 minutes.

Combine 1/2 cup sweetened condensed milk and marshmallow creme in a bowl and combine until smooth.  Stir in PB morsels.  No one will tell if you stir in some extras.  Spread marshmallow layer over brownie layer in pan.  Carefully drop remaining brownie batter by spoonfuls over marshmallow mixture.  Bake at 350 for about 30 minutes.  Remove from oven and cool before cutting into squares.

Deceptively Delicious Doughnuts

by Pam

These are sooo tasty, light and moist. Baked with healthy ingredients to please everyone!

(I split the dough and do half spice and half chocolate doughnuts)

Makes 12 large doughnuts

1 cup light or dark brown sugar

1 cup of pumpkin puree

1 cup sweet potato puree (or 2 cups of either one)

1 cup milk

2 large eggs (or just whites)

2 T. Smart Balance (or other type of butter)

2 tsp. vanilla

2 cups whole wheat flour (I sprouted, dried then ground the flour resulting in a light and sweet flour, but not necessary to do)

2 tsp. baking soda

1 1/2 tsp. baking powder

1 tsp. cinnamon or pumpkin pie spice mix

3 T. cocoa powder for chocolate doughnuts

confectioners' sugar, chocolate, etc. for toppings

1. Preheat the oven to 350 degrees F. Coat a doughnut mold or muffin tins with cooking spray. (if using dark teflon tins, no need to oil)

2. In a large bowl, beat together the sugar, pumpkin & sweet potato purees, milk, eggs, butter and vanilla.

3. Add flour, baking soda, baking powder & mix well.

4. Now divide the dough into two portions if doing spice and chocolate and add the flavorings to each batch.

5. Pour batter into 2 separate quart size bags, cut the bottom corner off and squeeze the batter through into the doughnut mold.

6. Bake 15-20 mins. until tops are lightly browned and a toothpick comes out clean. Scoop them out with a soft thin spatula onto a rack to cool.

7. Dust with sugar or chocolate, etc.

8. Store in airtight container at room temperature for up to 3 days or freeze for up to 1 month.