Peppermint Bark

http://www.food.com/recipe/peppermint-bark-345124?photo=29873 

• 12ounces chocolate chips
• 1lb white chocolate chips
• 1⁄2teaspoon peppermint extract
• 1⁄2cup peppermint candy, crushed

1. Preheat oven to 250. Line a 9x13 pan with foil, letting it hang over the sides. Spray foil. Pour the chocolate chips in an even layer on the foil. Place in oven for 5 minutes or until almost melted. Remove from oven, smooth with an offset spatula or knife. Place in refrigerator until cold and firm, about 20 minutes.
2. Melt white chocolate chips in a double boiler or in a metal bowl over simmering water (don’t let bottom of bowl touch water), until chocolate is almost melted. If you are daring, you can use your microwave. Remove bowl from water and stir until completely melted, stirring in extract. Let cool a little bit so it doesn’t melt the chocolate layer when you pour it on top. Pour this over chocolate layer, and, working quickly, spread to cover. Sprinkle with crushed candy (I pressed the candy in just a bit).
3. Chill until both layers are firm. Lift foil out of pan and shake off excess candy. Trim edges. Cut into 2” wide strips. Peel bark from foil and cut each strip as desired. Chill in covered container. Makes about 2 pounds.

OOOOOOOOOOOOOOO CHOCOLATE DELICIOUSNESS!!!

So when I was looking for a zucchini bread recipe I was talking to one of my friends and she reminded me of chocolate zucchini cupcakes I made 4 years ago...............seriously, 4 years?!?!?! They must have been good if she still remembered them so it was time to go searching for the recipe again. I found it but I had notes written next to it and could not remember exactly which ones I used so I went back to the comments section.  I made them for work but didn't tell people at first they had zucchini in them because I wanted to make sure that they liked them and were not predjuiced from the ouset. 

I love this frosting recipe - I elieve I had to make more than one batch...........Can't remember. 

 

CHOCOLATE ZUCCHINI CUPCAKES WITH CHOCOLATE CREAMY FROSTING:
(Adapted from allrecipes)


INGREDIENTS:

Makes servings USMetricAdjust Recipe (Help)

4 (1 ounce) squares unsweetened chocolate, melted

3 eggs

1 3/4 cupspacked brown sugar

3/4 C vegetable oil

1 1/2 tspn vanilla

2 C all-purpose flour

1 tspn baking powder

1 tspn baking soda

1/2 tspn salt

2 C grated zucchini

3/4 C chopped walnuts(Optional - didn't use)

1/2 C walnut halves (Optional for frosting - didn't use)

DIRECTIONS:

- Preheat the oven to 350 degrees F (175 degrees C).

- In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture. Add vanilla.

- In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and chopped nuts. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full.

- Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely.

CREAMY CHOCOLATE FROSTING

(Source: allrecipes.com)

INGREDIENTS:

2 3/4 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk (I used regular milk)
1 teaspoon vanilla extract

DIRECTIONS:

- In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
- In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar. ( I used more milk)

OMG WAVEY DELICIOUSNESS!!!!!!!!!!!!!!!!!!!!!!!

Okay this seriously might be my new favorite recipe and is so easy...............Seriously, I cannot make it anymore because I just cannot stop eating it, it has zucchini in it so it is healthy right?!?! I have also made this as gifts for people and little kids love it.  I have made it with and without the walnuts and it works well both times.  I need to cook it for about an extra 5-10 minutes. 

If you buy 2 medium sized zucchinis you can get about 3 cups so enough for 2 recipes but I have also bought some big ones that could be good enough for 1.

So one of the reasons why I  love allrecipes is for the comments section.  There was a good alternative for pumpkin pie spice which I used; I did everything but the nutmeg. 

 

 

Pumpkin Pie Spice: 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice and 1/8 tsp nutmeg.

 

Bottom Layer



 

Chocolate Layer

 

 

 

CHOCOLATE WAVE ZUCCHINI BREAD

(Source: Allrecipes) - Makes 1 Loaf

INGREDIENTS:

Makes servings USMetricAdjust Recipe (Help)

1/3 C shortening (I used butter)

1 1/3 C White Sugar

2 eggs

1 1/2 C grated zucchini

1/3 C water

1 tspn vanilla extract

1 2/3 C all-purpose flour

1 tspn baking soda

1/2 tspn salt

1/4 tspn baking powder
1 tspn pumpkin pie spice(look above)
1/3 C chopped walnuts
3 T unsweetened cocoa powder
1/3 C mini semi-sweet chocolate chips

DIRECTIONS:

- Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 5 inch loaf pan.

- In a large bowl, cream shortening and sugar together. Mix in eggs. Add zucchini, water, and vanilla; stir. Blend in flour, baking soda, salt , baking powder, and pumpkin pie spice. Stir in nuts.

- Divide batter in half, and add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom of the loaf pan. Pour chocolate batter on top of plain batter.

- Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator.

SINCE I HAVEN'T BEEN POSTING I HAVE BEEN.......................

Wow so yeah New Year Resolutions were a bust! My iPhone is pretty ridiculous because it is all pictures of things I have baked but haven't posted! I think I got backed up and a little overwhelmed but time to get back on track!!! (I don't think anyone reads this blog so I don't think anyone missed me!) I have posted these recipes before but here are some oldies but goodies I have recently made:

 

At a goodbye party for our lifeguard with a

Giant Devils Food Cupcake and Peanut Butter Frosting

(about 1 1/2 times the peanut butter)

 

 

 

 

 

 

Some Ring Cookies for a Jewelery Party


 

 

 

 

Summer Sugar Cookies for a Crab fest BBQ

(I think I have definitely improved over the past year)

 

Best Baked Eggplant Parmesan

As I repeatedly have said (to probably myself since I don't think anyone reads this) I am not a cook, a baker yes but a cook no. I think part of the issue is that I live by myself and will eat everything.  My favorite thing in the entire world is eggplant parmesan and I honestly found the best recipe.  Since I love to eat and could eat the entire thing I modified the recipe for a smaller pan; I also took out some ingredients because honestly, I am lazy. I sometimes don't use all of the spices but I do use Progresso Italian breadcrumbs and they are fantastic.

 

Breaded and Ready For The Oven

 

All Layered

 

Just Out Of The Oven

 

DELICIOUS

 

 

BAKED EGGPLANT PARMESAN
(Modified from: Martha Stewart)

INGREDIENTS:

Olive oil, for baking sheets - I use spray
2 large eggs

3/4 cup plain dry breadcrumbs (I just dump a bunch in a bowl)

3/4 cup finely grated Parmesan, plus 2 tablespoons for topping ( I omit this)

1 teaspoon dried oregano

1/2 teaspoon dried basil

Coarse salt and ground pepper

1 large eggplant or 2 medium ones - sliced into rounds (I love the skin - recipe calls for peeled)

1 24 ounce jar of sauce (not a huge sauce person but works well for me)

1 bag of shredded cheese - I found an awesome mozzerela/parmesan blend

DIRECTIONS:

1. Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.

2. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.

3. I use a square 8x8 glass pyrex pan. I am not a huge sauce person - so I put a little bit on the bottom and then layer with eggplant; I don't leave any space so will cut some pieces of eggplant into half to fill up spaces. Sprinkle some cheese and keep repeating. I usually get about 3 layers.

4. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Touchdown!

On Superbowl Sunday, to go with the Red Velvet Cupcakes I made Oreo Truffle Footballs. They looked like footballs until I got tired and just started dunking them in chocolate without a care in the world (and eyes half shut). I made some royal icing 9and 1/3 of the recipe) to make some "laces" for the footballs.  These came out bigger than I thought they were going to be so instead of going on the cupcakes I just put them in a bowl.  I am not really an Oreo fan; however, these were AMAZING and a huge hit so definitely will be made again!

OREO TRUFFLES
(Source: Kraft)


INGREDIENTS:

1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided

1 (8 ounce) package PHILADELPHIA Cream Cheese, softened

2 bags of semi sweet chocolate chips

DIRECTIONS:

- Crush 9 of the cookies to fine crumbs in food processor (I used a blender and did it in batches); reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. (Don't need to seperate them if making footballs)
- Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
-  I melted the chocolate in the microwave in batches; a mug was super helpful for diping the balls in chocolate. Place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
 - Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Mini Happiness!!!

So Santa got me the Wilton Mini Donut Pan Set and I was trying to find reasons when and why to use it - even coming up with the idea of hosting a brunch to use it.  However, I also just joined the masses and got on pinterest, and this is the first the recipe I looked up.   I am definitely going to be using these pans again and I liked this recipe.  I really liked that these donuts are baked.  Anyone have any good donut recipes?

MINI CHOCOLATE BAKED DONUTS WITH CHOCOLATE GLAZE!!!
(Source: Real Mom Kitchen)

INGREDIENTS:

1 3/4 cups cake flour
1/4 cup cocoa powder
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup buttermilk
2 eggs, lightly beaten
2 Tbsp canola oil
1 teaspoon vanilla extract


GLAZE:

3/4 cup semi-sweet chocolate chips
1/2 cup whipping cream
1 Tbsp butter
2 tsp. corn syrup


DIRECTIONS:

- In large mixing bowl, whisk together cake flour, cocoa powder, sugar, baking powder and salt. You want to get rid of any lumps of flour.
 - Add buttermilk, eggs, oil and vanilla to the dry ingredients and mix gently until just combined. 
-  You can place the batter into a ziploc freezer bag and snip a small piece off the corner of the bag to create a pipping bag or just use a pipping bag OR just use 1 tablespoon of batter
 - Spray your donut pan with a light coat of non-stick cooking spray. Carefully pour about 1 tablespoon of batter
- Cook the donuts for 6 minutes in the donut maker. Repeat this process until all the batter is used up.
- Place the glaze ingredients in a microwave safe bowl. Microwave on high for 20 second intervals, stirring after each one until the ingredients are all melted and combined well. This will take about 3 – 20 second intervals.
- Dip top half of donuts in glaze and place on a baking sheet to allow glaze to set. Sprinkle with sprinkles if desired right after dipping.