Zucchini Brownies

Anyone else out there becoming inundated with zucchini?  Yeah, me too.  And much as I like zucchini bread, I'm always on the look out for something new to try.

Yes, I know, this one still involves chocolate. But it's brownies!!  And honestly, these taste just as good as any box mix you'd get at the store.  And they're better for you too!

Zucchini Brownies
Recipe slightly adapted from Allrecipes.com
Prep time: 15 minutes   Cook time: 30 minutes

For the brownies:
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 1/2 cups sugar
2 tsp vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 cups shredded, fresh zucchini
1/2 cup semi-finely chopped walnuts

For the frosting:
1/4 cup butter
6 tbsp cocoa powder
2 cups confectioners sugar
1/4 cup milk
1/2 tsp vanilla extract

1.  Preheat the oven to 350.  Grease a 9x13 baking dish and set aside.

2.  For the brownies: In a large bowl, mix together the oil, sugar, and vanilla until well-blended.

It's not easy taking an interesting picture of applesauce.

3.  In a medium bowl, combine the flours, cocoa powder, baking soda and salt.  Blend into the sugar mixture. [NOTE: at the point, the batter will be very dry and will more closely resemble sandy dirt than an actual batter.  THIS IS FINE.  DO NOT ADD ANY LIQUID OR EGGS].

See what I mean?  THIS is what you're looking for: DRY

4.  Fold in the zucchini and walnuts.  Spread evenly into a prepared pan and bake 25-30 minutes; cool before frosting.

Brownies before baking.

Brownies after baking.  Notice the little dry patches?

5.  For the frosting: Melt together the butter and cocoa powder, whisking to combine.  Set aside.  In a medium bowl, blend the sugar, milk, and vanilla.  Stir in the cocoa mixture.  Spread the frosting over cooled brownies.

Frosted.  No more dryness here!

Several months ago I resolved to give up hydrogenated oils in my diet.  As a result, my beloved brownie mixes were one of the many things I nixed from my shopping trips and have been struggling to find a recipe that is as easy, fudgy, and delicious.  These brownies fit all three of those criteria AND have the added bonus of being pretty durn good for you, all things considered.

Now, I know you're probably skeptical of the moisture issue in this recipe.  But please TRUST ME on this one.  Do not add an egg unless you prefer cake-like brownies.  Do not add any water or milk.  The zucchini gives off a LOT of moisture as it is cooked and that will turn your pan of dark brown sand into this vessel of fudgy delicious-ness.

As a little aside before you dash off to your kitchen to make these, I am not normally a Frosted Brownies kinda girl however these need the frosting.  Despite all efforts to fully incorporate the zucchini, there will still be some drier patches on the top.  The frosting smooths over all that to give these a final layer of moisture to seal in all that chocolate heaven.

Brownie Banana Split Pizza

I'm trying to force myself to work on some other blog posts to put up here for you, and I keep coming back to this one.  I keep daydreaming about this one.  I want to keep eating this one.

So, why fight it?  I think you should share in my current dessert obsession. ;)

Brownie Banana Split Pizza
Recipe adapted from Bobby Deen
Prep time: 20 minutes   Cook time: 20-25 minutes

1/2 cup melted canola oil
1 1/4 cups flour
1/2 cup cocoa powder
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
2/3 cup honey
1/2 cup applesauce
3 tbsp chocolate syrup
4 oz whipped cream cheese
1 tbsp sugar
One 8-ounce can crushed pineapple, drained
2-3 fresh strawberries, thinly sliced
1 banana, thinly sliced and tossed in lemon juice to prevent browning
1/4 cup chopped walnuts

1.  For the brownies: Preheat the oven to 325 degrees F. Grease a 9-inch cake pan with cooking spray; set aside.

I love where this is going.

2.  Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Add the oil, honey, and applesauce directly into the dry ingredients. Stir until the batter is smooth.

Who wants to lick the bowl??

3.  Pour the batter into the prepared pan. Bake on the center rack until a toothpick inserted in the center comes out clean, 20-25 minutes.  Cool completely before assembling the pizza.

Keep checking the middle for done-ness! You don't want it collapsing on you.

4.  For the pizza: Remove the brownie from the cake pan and place in the middle of a cake plate.  Drizzle with chocolate sauce.

*drooooooooooooooooooooooooooool*

5.  Beat the cream cheese, sugar and pineapple together in a bowl with a spatula. Spread the mixture over the cooled brownie crust.

I could eat just this for breakfast.

Creamy. Fluffy. Lovely.

6.  Arrange the strawberry and banana slices over the cream cheese mixture. Sprinkle with the chopped walnuts. Freeze for at least 30 minutes. Slice into wedges for serving.

WARNING! Do not attempt to eat your computer screen!
This is only a picture.

Now, I was a little nervous about this recipe because of the brownie.  Obviously it's a cake-like brownie and there's not a whole lot of sweetness to it.  And it was a little dry.  But as I pulled the whole thing together, it began to make sense.  This not-so-sweet brownie is meant to complement it's sweet and fruiting toppings, not out-do them.  Between the refreshing bananas and strawberries, crunchy walnuts (my fav!!), bright and creamy cream cheese layer, and the chocolate-y base....omg can you see why my brain is still dwelling on this beauty?!

Beef Tenderloin with Chocolate & Rosemary

We've all been there, right?  That Big Night coming up...the night where you need to impress.  The night where not just any dinner will do.  You need a fancypants dinner.  A dinner where your guests say "holy freaking cow" after just one bite.

Ooooooooo

Not only will this dish totally meet the Big Night/Fancypants Dinner criteria, but it's also super easy to make.  No joke!


Beef Tenderloin with Chocolate & Rosemary
Recipe adapted from Ellie Krieger

One 2-lb beef tenderloin roast
Salt & freshly ground black pepper
4 tsp extra-virgin olive oil, divided
1/2 cup chopped shallots
1 small carrot, chopped
1 stalk celery, chopped
1 cloved garlic, minced
2 cups dry red wine
2 cups low-sodium beef broth
2 tbsp tomato paste
1 bay leaf
1/2 tsp dried thyme
1 tbsp unsweetened cocoa powder
1 tsp freshly chopped rosemary

1.  Preheat oven to 425.

2.  Season the meat with salt and pepper.  In a large skillet, heat 2 tsp of oil over medium-high heat until HOT.  Add the meat and sear until well browned on all sides (about 10 minutes total).

A HOT skillet will get that perfect sear and seal in those juices.

3.  Transfer the meat to a rack set on a baking sheet.  Roast until an instant-read thermometer inserted in the thickest part of the meat reads 140 F for medium-rare (about 45-50 minutes).  Remove it from the oven, cover with aluminum foil and let rest for AT LEAST 15 minutes before slicing.

If you're pressed for time, chop everything ahead of time.

4.  While the meat cooks, make the sauce.  Heat the remaining 2 tsp oil in the same large skillet over medium high heat.  Add the shallots, carrot and celery and cook, stirring a few times, until softened (about 5 minutes).  Add the garlic and cook for another 2 minutes.  Add the wine and broth and stir in the tomato paste; be sure to scrape up the brown bits from the tenderloin!!  Add the bay leaf and thyme and bring to a boil.  Simmer until the liquid is reduced by 1/2 (about 40 minutes).

Chopping the veggies smaller will help them cook faster.

5.  Strain the sauce through a fine mesh strainer into a small saucepan.  Stir in the cocoa powder and rosemary and season with salt and pepper.  Serve on the side with sliced tenderloin.

The smell of the cocoa and rosemary hitting the hot red wine mixture is INTENSE.

Even though this does take a little while to make, don't be intimidated by the steps.  All you're doing here is browning meat, moving it to the oven to roast, and making a pan sauce.  That's it.  Easy, right?  Right. :)

And if you haven't yet tried the combination of beef and cocoa, you seriously need to.  The beef comes out juicy and tender; the sauce is luscious and flavorful without being overly rich.  The cocoa powder deepens the flavor while the fresh rosemary brightens it.

So if you have a Big Night coming up, consider splurging on a beef tenderloin and wow-ing the taste buds off your guests!

My Favorite Chili

There are some recipes that every household has their own favorite version of.  To me, chili is one of them.  My mom makes a great chili, and I've attempted my mother-in-law's recipe several times (hers always turns out better than mine though).  So I've blundered along, keeping an eye out for what I'd hoped would become Our Family Chili recipe.

I cannot eat chili with a spoon; I use tortilla chips instead

My various experiments over the years have helped me figure out things I liked and didn't like.

• I really love recipes that use beer.  Wine is great too in chili but I think beer adds this fabulous tang in the background to balance that spice.  
• Another thing I was looking for in That Family Recipe was beans.  I have to have beans in chili.  Not only do I love the taste with beans (sorry to any Texas readers), but it's also a great way to stretch the dollar.  
• Because both Rob and I grew up with red chili, we knew we didn't much care for white chili (nothing wrong with white chili though!).  
• Finally, Rob doesn't like the texture (or taste really) of bell peppers.  So whatever recipe I'd find I would need to find a heat source other than using an actual pepper.

Boy do I sound picky or what?

 I could never live in Texas...I love beans in my chili!

A few months ago my cousin was bragging online about making a big pot of his favorite chili.  Me being me of course I begged for the recipe.  His exact version wasn't something that I thought my little family would go for, however I saw through some of the various ingredients to what I believed was the heart of the recipe; and that heart had everything I was looking for.  Yippee!!!  I eagerly gave it a try, adapting it as I went with what I had on-hand in my fridge and pantry at the time.  The result was this extra spicy, deep rich flavor that was just amazing!  We have a winner!!!

One of the things I love about chili recipes is how you can keep changing them, while still keeping that core flavor intact.  After writing down my version of my cousin's recipe, I realized the other night when I made it that I'd have to make some other adjustments, again based on what ingredients I had available.  So rather than give you 2 different recipes and make this confusing, I'll give you my first adaptation, and make notes next to the ingredients I changed for my second version.

Josh's Chili
Recipe adapted from my cousin's favorite recipe

2 tsp oil
2 onions, chopped
3 cloves garlic, minced
1 lb lean ground beef, OR 1 container of cremini mushrooms, ground
3/4 lb beef sirloin, cubed [2nd version: I used leftover French Dip beef]
1 (14 1/2 ounce) can diced tomatoes with green chilies [2nd version: I used plain diced tomatoes]
2 cups dark beer
2 (6 ounce) cans tomato paste
1 can beef broth [2nd version: I used leftover jus from the French Dip]
1-2 tsp sugar [2nd version: I used brown sugar]
1 tbsp cumin
1 tbsp cocoa
1 tsp oregano
1 tsp cayenne pepper
1 tsp coriander
1 tsp salt
2 (15 ounce) cans kidney beans [2nd version: I didn't have kidney so I used black beans instead; I think it'd be fun to use 1 can of each for future variations]

1.  Heat oil in a large Dutch oven over medium-high heat. 

What chili doesn't have onions in it?

2.  Cook onions, garlic and meat until brown.  If you are using a leftover meat that is already fully cooked, add that just as the beef is cooked and onions are translucent. 

 I love the smell of beef and onion cooking together

3.  Add tomatoes, beer, tomato paste and beef broth.  Add spices. Stir in kidney beans. 

BEER!

4.  Reduce heat and simmer for 1 1/2 hours. 

If you aren't a fan of excessive heat, I'd suggest using plain diced tomatoes instead of the ones with green chilies.  Cayenne pepper packs quite a punch and one teaspoon in this big pot of goodness goes the distance.  The first time I made this I used ground mushrooms instead of ground beef, and leftover grilled steak instead of the sirloin.  Using leftover grilled anything adds an extra smokiness that is quite simply AMAZING!  The French Dip meat was just as fabulous.  

Behold the power of Leftovers!

You're probably wondering about the cocoa powder though.  Try it.  No, I'm serious...give it a shot.  Chocolate and chilies have this incredible understanding of one another that I'm not sure many people have realized.  Have you ever tried a piece of chocolate that's been spiked with chili powder?  This is the same idea but in reverse....a chili that's been spiked with cocoa.  The result is this additional depth and warmth that truly can only be experienced.

Individual Microwave Chocolate Cake

Yes, you read that post title correctly.  You can make cake, for your own special wonderful self, in the microwave.  Do you hear the angels singing because I sure did when I saw this recipe!!

New use for a latte mug

I love sweet baked goods.  Probably a little too much actually which is why I don't make them as often as Rob would like me to.  I'm especially drawn to cake and brownies (cookies are awesome but I prefer them fresh from the oven).  I like to make cakes and brownies but then Rob and I are "stuck" eating an entire pan of said sweetness for days on end until it's gone.  What if I want something different?  (Oh, and in case you're wondering, Gavin only gets treats when he finishes a complete dinner, which unfortunately isn't often.)

Flour, sugar, cocoa powder... all the basic goodness

Another challenge I have is timing.  Often I am craving some delectable baked good but then Rob won't be around much to help me eat it.  What's the point in making a giant layer cake if it's going to be three days before my other half will help me attack it?  *sigh*

Enter this lovely little gem.  It's quick.  It's easy.  It totally satisfies that baked chocolate craving. Yum!!

Mmmmmmmm....chocolate!

Microwave Chocolate Cake 
Recipe from Food Network Magazine

1/4 cup flour
5 tbsp sugar
2 tbsp cocoa powder
1 egg
3 tbsp milk
3 tbsp canola oil
Dash of salt
Dash of vanilla

1.  In a latte mug, whisk together the flour, sugar, and cocoa powder.  Add remaining ingredients and whisk until batter is smooth.

Won't win a cake beauty pageant but man is this good

 2.  Microwave on high for 2 minutes.

This is how I like to enjoy my nice warm single-serving cake

 3.  Top with favorite chocolate cake toppings (I like fresh strawberries and chocolate sauce) and enjoy!

Chocolate Banana Breakfast Shake

If memory serves correctly, the first time I ever had a chocolate-dipped frozen banana we were still living in Southern California.  It may have even been at Disneyland, so I would have been about 6 years old.  It didn't take long for me to realize why my mom loves them so much.  Something frothy and magical happens when a banana is frozen.  Then dip that in heavenly chocolate?  Oh my.....  Yeah, that's what this drink is like.

Milk: it does a body good.  Pass it on!

I have no problem making adjustments to recipes to suit my tastes.  However with this one I altered the name instead of the ingredients.  I could not detect much of a coffee flavor; the balance of chocolate and bananas was much more prominent.  Plus the original recipe calls this a smoothie and you've already learned about my issues with dairy in "smoothies."  So I tend to think Chocolate-Banana Breakfast Shake is a more descriptive name for this one. 

Chocolate-Banana Breakfast Shake
Recipe from So Easy (if you're looking for this recipe in the cookbook, it's Mocha Java Smoothie)


2 tsp cocoa powder
1 tbsp sugar
2 shots hot espresso OR 2 rounded tsp espresso powder dissolved in 1/4 cup hot water
2 bananas, cut into chunks and frozen
2 cups milk
1 cup ice

1.  In a small bowl, mix together the cocoa powder, sugar, and espresso until the sugar and cocoa are dissolved.

Frothy deliciousness!

2. Pour espresso mixture, milk, bananas and ice into blender and blend until smooth and heavenly.

You want to drink this right now, don't you?

As easy as this is are you still to pressed for time to make this the morning?  No biggie.  Mix up the espresso mixture the night before.  Pour that and the milk in the blender pitcher and store in the fridge.  When you're ready to go, toss in the bananas and ice and blend away!

Old School Brownies with Walnuts

I had a realization yesterday: Fat Tuesday is upon us.  What???  Already??  How can it already be Fat Tuesday??  Now, I'm not a big Mardi Gras person but I do like to have fun with Fat Tuesday and bringing all kinds of goodies into work.  It just makes the day extra fun, extra special, and gives everyone something to look forward to.  Gotta love Fat Tuesday

So now what do I do?  For some reason "DESSERT" kept popping into my head but I hadn't planned on making any crazy special desserts this week.  Brownies would be good but I didn't have any mixes at home.  ..........wait a minute.  What's in a mix?  Flour, leavening agent, salt, sugar, cocoa powder.  What have I got in the pantry at home because I just happen to love to bake oh-so-much?  Flour, various leavening agents, salt, sugar, cocoa powder.  YESSSS!!  It sounds crazy but I could totally make brownies from scratch!  Yes, I know.  I sound crazy.  I suppose I could have stopped by the store quick and grabbed a box of my trusty Betty Crocker but, come on, where's the fun in that?  And this is Fat Tuesday we're talking about here.  I wanted something special.  I dug through my recipes quick and came up with this little gem that I'd tucked away almost exactly a year ago.

The contents of my double boiler: butter, cocoa, coffee

Brace yourself.  These. Are. GOOD.  And the only way they are possibly good for you is that they make you happy.  Happy is good, right?  Be happy.  Make these.

Old School Fudge Brownies with Walnuts

Recipe from Joy the Baker

 

3/4 cup cocoa powder

3/4 cup butter

2 Tablespoons strong coffee or water

1 2/3 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 1/3 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup chopped walnuts

1/4 cup chocolate chips or coarsely chopped chocolate bar 

NOTE: When it comes to nuts or chocolate chips in my baked goods, I don't measure.  ;)

1.  Preheat oven to 350 degrees. Grease and flour a 9×13-inch baking pan. 

2.  Combine butter and cocoa powder in a small bowl, and place over a pot of simmering water. Make sure that the simmering water down not touch the bottom of the bowl (you only need an inch or so of water; just enough to boil and get some good steam going). Add the coffee or water and stir to melt the ingredients. 

This is what happens when butter, cocoa, and steam meet.  It's ok to drool.

3.  In a medium sized bowl whisk together the eggs and the sugar. Add the vanilla extract. When the butter and chocolate have melted and come together, slowly stir the chocolate mixture into the sugar mixture.

Sugar, meet eggs. Eggs, meet sugar.

4.  Add the flour, baking powder and salt. Stir to combine. Fold in the nuts, saving a small handful for the top of the brownies if you like. 

Brownies are better with nuts.  Yes, I'm in That Camp.

5.  Pour the batter in the pan, sprinkle with chocolate chips or chocolate chunks and remaining nuts. Bake for 18-25 minutes. 

There are no words for this one.  Just drool.

6.  Remove from pan and cut into bars.

These fulfilled every rich, decadent, sinful wish I was looking for in a Fat Tuesday recipe.  Would I make these every time I wanted brownies?  No.  But they are WORTH IT for that special occasion where you just want to step it up a notch.  Or two.  Mine came out extra fudgy-like so that they were pretty a cross between a brownie and a piece of fudge.  Totally amazing.